CN106883978A - A kind of white wine numb adsorbent of fermentation and preparation method thereof - Google Patents
A kind of white wine numb adsorbent of fermentation and preparation method thereof Download PDFInfo
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- CN106883978A CN106883978A CN201710170088.5A CN201710170088A CN106883978A CN 106883978 A CN106883978 A CN 106883978A CN 201710170088 A CN201710170088 A CN 201710170088A CN 106883978 A CN106883978 A CN 106883978A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
Abstract
The present invention relates to numb technical field of absorbent, and in particular to a kind of white wine numb adsorbent of fermentation and preparation method thereof.Drying is prepared from after the numb adsorbent of white wine fermentation of present invention offer sequentially passes through fermentation by saccharomyces cerevisiae, Monascus fulginosus fermentation, Lactobacillus plantarum fermentation, Pichia guilliermondii fermentation by tow fibres；The preparation method of the numb adsorbent of fermentation includes：Prepare tow fibres zymotic fluid, fermentation by saccharomyces cerevisiae, Monascus fulginosus fermentation, Lactobacillus plantarum fermentation, Pichia guilliermondii fermentation, drying and other steps.The numb adsorbent of fermentation prepared by the present invention has obvious suction-operated to the methyl alcohol in wine, isoamyl alcohol, isobutanol and small to total ester adsorbance of white wine, and preparation method is simple, and preparation cost is low, it is easy to industrialized production, there are very strong practicality, wide market.
Description
Technical field
The present invention relates to white wine technical field of absorbent, and in particular to a kind of white wine numb adsorbent of fermentation and its preparation side
Method.
Background technology
White wine is a kind of distinctive Spirit of China, is one of big Spirit in the world eight, is made up of starch or saccharine material
Obtained through distillation after fermented grain or fermentation.Also known as liquor, white spirit, aquavit etc., after liberation referred to as white wine.
White wine in addition to the comfortable taste of delicate fragrance, toward contact doped with some different miscellaneous tastes, mainly have rubber taste, bilgy odour,
Chaff musty, bitter taste, mud stink etc., while also there is harmful material such as methyl alcohol, formaldehyde.Existing experimental data shows isobutyl
Alcohol, isoamyl alcohol, amylalcohol too high levels can promote top of drinking.Be currently see flower pluck wine or amount quality picking wine by way of pinch a head go
Tail, so as to reduce the amount of methyl alcohol and fusel oil in Spirit, such method is mainly and relies on experience, there is certain uncertainty
And blindness.The defecation method of low alcohol white spirit has many kinds, such as freezing, active carbon adsorption, starch adsorption method, albumen at present
Fining process, resin absorption method, marine alga sodium acid system, biomembrane dialysis and anti-freezing method etc., the adsorbent purpose of difference clarification
Different with adsorption method, it gets up in practice, all there is different degrees of local flavor change, power consumption increase, filtration difficulty etc.
Defect.Clarifying treatment in current China even world wide to wine is adsorbed using activated carbon mostly, this treatment side
Formula effect is preferable, but instantly in overall situation, a large amount of use of activated carbon has certain threat to environment, and acticarbon
The fragrance in white wine not only can be largely adsorbed, and new miscellaneous taste can be produced, influence mouthfeel.Therefore, domestic and foreign scholars are all endeavoured
In the new environment-friendly type white wine adsorbent of research and development.
Numb bast has xylem and marrow, and xylem is made up of wood-parenchymatous cell and wood-fibred, and bast fiber mainly has carefully
Cell wall and cell cavity are constituted, and numb single fiber is in tubular, and there is section on surface, and without natural distortion, surface roughness has to some extent
Longitudinal slot and hole, cross section are in slightly irregular polygon, and there are cavity, gap of the cavity with fiber surface and hole phase in center
Even, interweave under the bonding of intercellular layer material and reticulate.Flaxen fiber is porous and hollow structure, and cross section shapes pole is not advised
Then, this many longitudinal cracks and irregular form, assign fiber crops larger specific surface area, so as to show splendid adsorptivity
Can, but undressed fiber crops do not have good adsorption effect, can not only adsorb the harmful substance peculiar smell in white wine, Er Qie
The numb peculiar smell of itself is introduced in wine, the quality of wine is had a strong impact on.
Application number：87108103.2, the applying date：1987.12.01 a kind of soft texture filtering layer method low alcohol white spirit life is disclosed
Production. art and its device, and in particular to the production technology and its device of low alcohol white spirit, it is included 1.5~3 parts of bentonites and 1 part
Egg white mixes, and 0.5~3 millimeter of soft tissue particle is mixed through rubbing with the hands, 5~15 minutes prepared soft tissue graininess is steamed in a reservoir and is inhaled
Attached dose, filter layer, filtration method production low alcohol white spirit are constituted in the filter with the adsorbent.
Application number：201110354535.5 applyings date：2011-11-10, discloses vinasse alkali modification sorbing material and work
Skill, and in particular to vinasse alkali modification sorbing material and preparation technology, using raw materials such as vinasse, through plus alkali, allotment, heating using microwave,
The prepared vinasse alkali modification sorbing material such as melt cinder separation, washing, dry.The moist vinasse of the invented technology, add to separating washing lotion
To be multiplexed, modification liquid can be used for fermentation and prepare alcohol fuel etc., in the vinasse alkali modification sorbing material heavy metal waste liquid of preparation
Pb2+、Cd2+、Hg2+、Cr3+、Cr6+、Ag+、Cu2+、Zn2+Deng adsorbing and removing rate about 90~99%, adsorbance about 500mg/g.
, Donghua University's master thesis in 2011《The preparation and its application study of ramie stalk activated carbon》.Xie Zhaodi grinds
Study carefully with ramie stalk as raw material, KOH is activator, activated carbon has been prepared using carbonizing and activating two-step method, inquired into alkali charcoal ratio, work
Change the influence of temperature, soak time, dip time to activated carbon-iodine adsorptive value and methylene blue adsorption value and yield, it is determined that living
Property charcoal prepare optimum process condition.
, Nantong University's master thesis in 2013《The preparation of jute-based active carbon and its Study on adsorption properties》.He Li
It is raw material, H that sweet smell have studied with natural full degumming tossa, half deguming tossa and jute stalk3PO4It is activator, adopts respectively
A series of jute-based active carbons are prepared with tube type resistance furnace heating and microwave heating method.
Yang Lin, Liu Cuihua, Luo Zhang were in the 19th phase in 2013《Chinese food and nutrition》On disclose《Xizang Wild nettle stem
Leaf lactic acid fermentation beverage》One text, have studied with leaf nettle cauline leaf leaching liquor and skimmed milk as primary raw material in text, be entered with lactic acid bacteria
Row lactic fermentation, is obtained nettle cauline leaf lactic acid fermentation beverage.
Applicant does not retrieve the related adsorbent product of someone report fermentation fiber crops.
The content of the invention
In order to solve the various problems that existing white wine adsorbent exists in use, do not change white the invention provides one kind
Wine original local flavor simultaneously can in sorbing liquor methyl alcohol fermentation fiber crops adsorbent, the fermentation fiber crops adsorbent sequentially passes through by tow fibres
Drying is prepared from after fermentation by saccharomyces cerevisiae, Monascus fulginosus fermentation, Lactobacillus plantarum fermentation, Pichia guilliermondii fermentation.
Further, preservative is also included in the numb adsorbent of the fermentation.
Meanwhile, present invention also offers the preparation method that a kind of white wine uses the numb adsorbent of fermentation, the step of the preparation method
Suddenly include：Preparation tow fibres zymotic fluid, fermentation by saccharomyces cerevisiae, Monascus fulginosus fermentation, Lactobacillus plantarum ferment, also cover complete season
Red yeast ferments, dries.
Further, also include that step adds preservative before the drying steps.
Specifically, the preparation method is specially：
Prepare tow fibres zymotic fluid：According to tow fibres 10~20% (m/m), HFCS 5~10% (m/m) surplus
It is sterilized water, is configured to tow fibres zymotic fluid；
Fermentation by saccharomyces cerevisiae：Accessed in tow fibres zymotic fluid through the (m/ of saccharomyces cerevisiae seed liquor 5~15% of overactivation
M), anaerobism liquid state fermentation 8~20 days under conditions of 25 ± 2 DEG C, obtain alcoholic fermentation flaxen fiber；
Monascus fulginosus ferment：Alcoholic fermentation flaxen fiber is pulled out, draining, according to alcoholic fermentation flaxen fiber 40~65%
(m/m), cooked rice flour noodles 5~15% (m/m), cooked maize powder 5~15% (m/m), water 15~30% (m/m) is configured to Monascus fulginosus
Culture medium；The bent inoculum concentration according to 5~15% (m/m) of Monascus fulginosus is inoculated into the Monascus fulginosus culture medium,
Aerobic solid state fermentation 7~13 days under conditions of 30 ± 2 DEG C, obtain Monascus fulginosus fermentation flaxen fiber；
Lactobacillus plantarum ferments：Monascus fulginosus fermentation flaxen fiber is pulled out, after draining, is fermented according to Monascus fulginosus numb
Fiber 65~85% (m/m), water 15~35% (m/m) is prepared into Lactobacillus plantarum culture medium, then by Lactobacillus plantarum seed liquor
Inoculum concentration according to 5~15% (m/m) is inoculated into the Lactobacillus plantarum culture medium, under conditions of 20 ± 2 DEG C, anaerobism solid-state
Fermentation 7~15 days, obtains Lactobacillus plantarum fermentation flaxen fiber；
Pichia guilliermondii ferments：Pichia guilliermondii seed liquor 10 is added in Lactobacillus plantarum fermentation flaxen fiber
~20% (m/m), solid anaerobic digestion 7~15 days under conditions of 25 ± 2 DEG C obtain Pichia guilliermondii fermentation fiber crops fine
Dimension；
Dry：Dry, Pichia guilliermondii fermentation flaxen fiber draining to flaxen fiber under conditions of being placed in 45~60 DEG C
Water content≤15%, obtain the numb adsorbent of white wine fermentation.
Further, the preparation method of the tow fibres is：Take the bast of fibre of flax for textile material, after tying up with clear water soak 20~
50 days, the part in water is stayed in after immersion for flaxen fiber, flaxen fiber is chopped into chopped fiber of the length in 5~20mm, then with steaming
Vapour 45~100min of sterilizing, obtains tow fibres.
Further, the preservative includes potassium sorbate and Sodium Benzoate.
Further, fermentation accelerant, the addition of the fermentation accelerant can also be added in the tow fibres zymotic fluid
It is 0.01~0.03% (m/m) to measure.
Beneficial effect
The fermentation crudefiber crop adsorbent that the present invention is provided takes full advantage of the physical characteristic and chemical characteristic of fibre of flax for textile material fiber,
Change fibre of flax for textile material fiber physical property and chemical characteristic by way of fermentation, change its physical property, so as to obtain this
A kind of peculiar smell that can adsorb of invention without destroying the new adsorbent of wine aroma, while the present invention can also significantly in sorbing liquor
Methyl alcohol, isoamyl alcohol and isobutanol, further improve the purity of wine, reduce the content of harmful substance, the quality to lifting wine has
Critically important effect.
Principle of the invention is as follows：First, by fibre of flax for textile material after treatment, numb fermentation, but ferment are carried out with saccharomyces cerevisiae
Mother is cannot to be grown in the only environment of fiber crops, and applicant adds the necessary trace element of saccharomyces cerevisiae, promotes wine brewing
Growth metabolism of the yeast in fiber crops, the material of the fermented type the purpose is to be metabolized by saccharomyces cerevisiae in fiber crops, such as plant pectin,
Fermentable carbohydrate and crude protein, musty and numb stink in adsorbent fiber crops are further reduced are simultaneously, it is to avoid by bad flavor material
It is brought into adsorbent finished product, influences the effect of adsorbent and the quality of wine.Secondly, applicant adds monascus, carries out red yeast rice
Mould fermentation, it is therefore an objective to further decompose wherein crude fibre class material and crude protein, further reduces numb musty, the red of generation
Element can also be combined with fiber crops tissue, strengthen the performance of keeping humidity of fiber crops, the more conducively absorption of impurity.Again, using lactobacillus-fermented, purpose
It is further to produce the organic acids such as lactic acid, propionic acid, the internal structure of loose fiber crops.Finally, Pichia pastoris is added, its main purpose is
Fermented using the esters of Pichia pastoris, reduce the bad tart flavour after lactobacillus-fermented, while producing ester fragrance.A part of lactic acid bacteria
Loose numb tissue void is efficiently entering in reproductive process with Pichia pastoris, the effect of adsorbent of the present invention is strengthened so that
Fiber crops and microorganisms pigments and thalline repeat to adsorb, and strengthen its adsorption function.
The present invention is rationally decomposed for the composition and property of fiber crops using four kinds of microorganisms, the impurity on the numb surface of removal, loose
The marrow space of fiber crops, introduces microbial cells, strengthens methyl alcohol, the adsorption capacity of isoamyl alcohol.On the other hand itself saccharomyces cerevisiae is first used
Fermentation, produces ethanol and a small amount of Ester in fermentation process, cause its ethanol molecule and Ester and it is numb in into
Divide and effectively associate, reduce adsorbent to ethanol and the absorption property of Ester, reached the effect that conventional art is extremely difficult to
Really.
The numb adsorbent preparation cost of fermentation of the invention is low, and raw material is easy to get, abundance, it is easy to industrialized production, has very
Strong practicality, wide market.
Brief description of the drawings
The use scheme of installation of Fig. 1, the numb adsorbent of present invention fermentation；
Fig. 2, the liquor flavor species analysis figure without adsorption treatment；
Liquor flavor species analysis figure after Fig. 3, the numb sorbent treatment of present invention fermentation.
Specific embodiment
In the embodiment of the present invention, saccharomyces cerevisiae, Monascus fulginosus, Lactobacillus plantarum and the Pichia guilliermondii being related to are equal
Buy from China General Microbiological culture presevation administrative center, wherein, the culture presevation numbering of saccharomyces cerevisiae is CGMCC
2.3866, the culture presevation of Monascus fulginosus is numbered and is：CGMCC 3.216, the culture presevation of Lactobacillus plantarum is numbered and is：
CGMCC 1.3919, the culture presevation of Pichia guilliermondii is numbered and is：CGMCC 2.175.
The formula of saccharomyces cerevisiae seed liquid culture medium is：It is the numb powder of glucose 2%, dusty yeast 1%, 0.5%, balance of aseptic
Water.The saccharomyces cerevisiae that culture presevation numbering is CGMCC 2.3866 is seeded in this seed liquid culture medium, 24 are cultivated at 25 DEG C
Hour, obtain through the saccharomyces cerevisiae seed liquor of overactivation.
The bent preparation method of Monascus fulginosus is：Rice is added water and cooled down after cooking, in digestion process in control cooked rice
Moisture be 50~55%, by preserving number for the Monascus fulginosus of CGMCC 3.216 are inoculated into this rice medium, at 35 DEG C
Under the conditions of cultivate 6 days, obtain Monascus fulginosus bent.
The formula of Lactobacillus plantarum seed liquor is：Glucose 2%, peptone 1%, dipotassium hydrogen phosphate 0.2%, manganese sulfate
0.005%th, sodium acetate 0.5%, balance of sterilized water.It is by culture presevation numbering：The Lactobacillus plantarum of CGMCC 1.3919 connects
Enter in Lactobacillus plantarum seed liquid culture medium, cultivated 36 hours under the conditions of 35 DEG C, obtain Lactobacillus plantarum seed liquor.
The formula of Pichia guilliermondii seed liquid culture medium is：Glucose 2%, peptone 2%, balance of sterilized water.
The Pichia guilliermondii that culture presevation numbering is CGMCC 2.175 is seeded in this seed liquid culture medium, in 25 DEG C of cultures
24 hours, obtain Pichia guilliermondii seed liquor.
Other reagents are delicatessen food level.
The fermentation accelerant is commercially available yeast fermentation accelerant, for promoting yeast growth, wherein containing abundant
Unrighted acid, phosphatide, sterol, ammonia nitrogen, minerals and vitamins etc., nutritional ingredient ratio are appropriate, fully meet yeast
Growth metabolism demand, makes yeast to keep vigorous physiologically active from start to finish, beneficial to improve yeast thalline increment and
Alcohol metabolism level；Simultaneously fermentation accelerant of the present invention also containing enzyme preparation and phosphorus necessary to yeast growth, sulphur,
The inorganic salts such as potassium, calcium, magnesium, zinc, for adjusting osmotic pressure, pH, oxidation-reduction potential, effectively accelerate saccharomycete reproduction speed,
Improve the ability of its osmophilic strain and tolerance adverse circumstances.
The present invention fermentation accelerant formula be：Dry saccharomyces cerevisiae mud 85%, glucose 6%, aspartic acid 0.1%,
Glutamic acid 0.1%, lysine 0.5%, arginine 0.2%, histidine 0.1%, ammonium sulfate 1.0%, ammonium chloride 1.0%, sub- oil
Acid 2%, phosphoric acid 2%, nucleotides 0.6%, nicotinic acid 0.5%, calcium pantothenate 0.05%, potassium chloride 0.05%, magnesium chloride 0.05%, sulphur
Sour iron 0.05%, sodium chloride 0.5%, zinc sulfate 0.2%.
Embodiment 1
Present embodiments provide a kind of numb adsorbent of white wine fermentation and preparation method thereof, the system of the numb adsorbent of fermentation
Preparation Method is as follows：
1. fibre of flax for textile material fiber pretreatment：The bast of fibre of flax for textile material is taken, is soaked 20~50 days with clear water, water is stayed in after immersion
In Undec part be flaxen fiber.Flaxen fiber is chopped into chopped fiber of the length in 5~20mm, then uses steam sterilizing 45min,
Obtain tow fibres.
2. the preparation of numb zymotic fluid：By the tow fibres after sterilizing according to：Tow fibres 15% (m/m), HFCS 5%
(m/m), fermentation accelerant 0.01% (m/m), balance of sterilized water is configured to tow fibres zymotic fluid.
3. saccharomycetes to make fermentation：The saccharomyces cerevisiae seed through overactivation of 10% (m/m) is accessed in tow fibres zymotic fluid
Liquid, anaerobism liquid state fermentation 10 days under conditions of 25 ± 2 DEG C, obtains alcoholic fermentation flaxen fiber, and its color and luster is presented yellow, there is light
Pool, with wine flavour.
4. Monascus fulginosus fermentation：Alcoholic fermentation flaxen fiber is pulled out, after draining, according to alcoholic fermentation flaxen fiber 60%
(m/m), cooked rice flour noodles 10% (m/m), corn flour 5% (m/m), water 25% (m/m) is configured to Monascus fulginosus culture medium；By dark brown
The bent inoculum concentration according to 5% (m/m) of monascus is inoculated into the Monascus fulginosus culture medium, good under conditions of 30 ± 2 DEG C
Oxygen solid state fermentation 10 days, obtains Monascus fulginosus fermentation flaxen fiber, and its color and luster is presented reddish yellow, with fragrant.
5. Lactobacillus plantarum fermentation：According to Monascus fulginosus fermentation flaxen fiber 85% (m/m), water 15% (m/m) is prepared into
Lactobacillus plantarum culture medium, is inoculated into Lactobacillus plantarum seed liquor the Lactobacillus plantarum and trains according to the inoculum concentration of 5% (m/m)
Support in base, anaerobic solid-state fermentation 15 days under conditions of 20 ± 2 DEG C, further loose numb structure obtains Lactobacillus plantarum fermentation fiber crops
Fiber, its color and luster is presented reddish yellow, and fragrance is salubrious.
6. Pichia guilliermondii fermentation：Added in Lactobacillus plantarum fermentation flaxen fiber and also covered complete red in 15% (m/m) season
Yeast starter liquid, anaerobic solid-state fermentation 10 days under conditions of 25 ± 2 DEG C obtain Pichia guilliermondii fermentation flaxen fiber, its
Color and luster is presented reddish yellow, delicate fragrance.
7. allotment is by Pichia guilliermondii fermentation flaxen fiber draining, and is added thereto to the sorbic acid of 0.03% (m/m)
Potassium, is well mixed, and is dried under conditions of being placed in 50 DEG C, to water content≤15% of flaxen fiber, obtains of the present invention
The white wine numb adsorbent of fermentation.
White wine prepared by the present invention uses the application method of the numb adsorbent of fermentation as shown in Figure 1, wherein 1 is condenser, 2 is
Wine mouthful, 3 is the numb adsorbent of fermentation, and 4 is fermented grain, and 5 is steaming cover, and 6 is steaming bucket.
The filter bag that will be equipped with the numb adsorbent of fermentation of the invention is laid in the tip position of steaming cover, and it being capable of effective sorbing liquor
In rubber taste, bilgy odour, musty, chaff taste, bitter taste, mud stink etc..By nothing in the white wine that after adsorbent of the invention, ferments
Any peculiar smell, and the wine flavour in former fermented wine can be retained, the mouthfeel of white wine is considerably better than the sum without absorption after absorption
By charcoal absorption.
Applicant detects that three kinds of different adsorbents carry out the discovery of the white wine after adsorption treatment by contrast, through charcoal absorption
White wine water white transparency, wine body is pure, and the activated carbon of different material is big on liquor flavor influence, and in middle wine remains charcoal sometimes
Taste；Limpid transparent through the white wine of ceramic adsorbent, taste is fine and smooth, but loses the strong fragrance of wine, white wine quality decline compared with
Greatly；And the white wine delicate fragrance of the biological fiber crops treatment of fermented type is pure, in the absence of two above-mentioned deficiencies, coordinate naturally, pleasant impression is felt well only,
Quality is high.
In order to further prove the adsorption effect of the present invention numb adsorbent of fermentation, applicant is by the same pond of same batch
The 4 groups of distillations of same method point of fen-flavor type white spirit fermented grain, are respectively unused adsorbent group, the numb adsorbent group group of fermentation, activity
Carbon adsorbent group and ceramic adsorbent group.Methanol content, isoamyl alcohol content in detecting wine respectively after distillation, isobutanol contain
Amount and total ester content, its data result are shown in Table 1.
Wherein the assay method of methyl alcohol is with reference to GB5009.266-2016；The assay method of alcoholic strength and total ester is with reference to GB/
T10345-2007；The measure of fusel oil is with reference to DBS52/021-2016.
Table 1, each component list after the absorption of different adsorbents
From table 1 and result：Fermented type fiber crops have adsorbed in white wine 51.07% methyl alcohol, and the ability for adsorbing methyl alcohol is higher than
Other adsorbents, reduce the content of methanol in wine so that the safer health of white wine；Fermented type fiber crops have been adsorbed in white wine
27.21% isoamyl alcohol and 14.18% isobutanol, reduce the content of Fusel Oil in Liquor so that white wine drinks and is difficult
Head；Loss of the fermented type fiber crops to ethyl acetate in white wine is 23.91%, but does not change the main body fragrant of white wine；Fermented type fiber crops are right
The loss reduction of total ester, only have lost 16.35% total ester, also not influence the credit rating of white wine.Fermented type fiber crops are to white wine
The loss reduction of middle ethanol, adsorption loss 3.06%.Distilled spirit fragrance typical case after fermented type fiber crops absorption, mellow in taste, after
Taste is long.
Applicant is obtained using the flavor substance in white wine before and after the gas chromatography numb adsorbent absorption of detection present invention fermentation
To chromatogram see Fig. 2 and Fig. 3, component content analytical table is shown in Table 2 and table 3.
Table 2, without the present invention numb adsorbent liquor flavor species analysis table of fermentation
Table 3, the liquor flavor species analysis table after the numb adsorbent of present invention fermentation is adsorbed
Embodiment 2
Present embodiments provide a kind of numb adsorbent of white wine fermentation and preparation method thereof, the system of the numb adsorbent of fermentation
Preparation Method is as follows：
1. fibre of flax for textile material fiber pretreatment：The bast of fibre of flax for textile material is taken, is soaked 20~50 days with clear water, water is stayed in after immersion
In Undec part be flaxen fiber.Flaxen fiber is chopped into chopped fiber of the length in 5~20mm, then uses steam sterilizing
100min, obtains tow fibres.
2. the preparation of numb zymotic fluid：By the tow fibres after sterilizing according to：Tow fibres 20% (m/m), HFCS
10% (m/m), fermentation accelerant 0.03% (m/m), balance of sterilized water is configured to tow fibres zymotic fluid.
3. fermentation by saccharomyces cerevisiae：The saccharomyces cerevisiae kind through overactivation of 15% (m/m) is accessed in tow fibres zymotic fluid
Sub- liquid, anaerobic fermentation 8 days under conditions of 25 ± 2 DEG C, obtains alcoholic fermentation flaxen fiber, and its color and luster is presented yellow, glossy, tool
There is wine flavour.
4. Monascus fulginosus fermentation：Alcoholic fermentation flaxen fiber is pulled out, after draining, according to alcoholic fermentation flaxen fiber 65%
(m/m), cooked rice flour noodles 5% (m/m), corn flour 15% (m/m), water 15% (m/m) is configured to Monascus fulginosus culture medium；By dark brown
The bent inoculum concentration according to 10% of monascus is inoculated into the Monascus fulginosus culture medium (m/m), is had under conditions of 30 ± 2 DEG C
Aerobe fermentation 13 days, obtains Monascus fulginosus fermentation flaxen fiber, and its color and luster is presented reddish yellow, with fragrant.
5. Lactobacillus plantarum fermentation：According to Monascus fulginosus fermentation flaxen fiber 80% (m/m), water 20% (m/m) is prepared into
Lactobacillus plantarum culture medium, Lactobacillus plantarum culture is inoculated into by Lactobacillus plantarum seed liquor according to the inoculum concentration of 15% (m/m)
In base, anaerobic fermentation 7 days under conditions of 20 ± 2 DEG C, further loose numb structure obtains Lactobacillus plantarum fermentation flaxen fiber, its
Color and luster is presented reddish yellow, and fragrance is salubrious.
6. Pichia guilliermondii fermentation：20% (m/m) Pichia guilliermondii is added in Lactobacillus plantarum fermentation fiber crops
Seed liquor, anaerobic fermentation 7 days under conditions of 25 ± 2 DEG C obtain Pichia guilliermondii fermentation flaxen fiber, and its color and luster presents red
Yellow, delicate fragrance.
7. allocate：By Pichia guilliermondii fermentation flaxen fiber draining, and it is added thereto to the sorbic acid of 0.02% (m/m)
Potassium, is well mixed, and is dried under conditions of being placed in 60 DEG C, and to water content≤15% of flaxen fiber, sealing obtains institute of the present invention
The white wine the stated numb adsorbent of fermentation.
Embodiment 3
Present embodiments provide a kind of numb adsorbent of white wine fermentation and preparation method thereof, the system of the numb adsorbent of fermentation
Preparation Method is as follows：
1. fibre of flax for textile material fiber pretreatment：The bast of fibre of flax for textile material is taken, is soaked 20~50 days with clear water, water is stayed in after immersion
In Undec part be flaxen fiber.Flaxen fiber is chopped into chopped fiber of the length in 5~20mm, then uses steam sterilizing 60min,
Obtain tow fibres.
2. the preparation of numb zymotic fluid：By the tow fibres after sterilizing according to：Tow fibres 10% (m/m), HFCS 8%
(m/m), balance of sterilized water, is configured to tow fibres zymotic fluid.
3. fermentation by saccharomyces cerevisiae：The saccharomyces cerevisiae seed through overactivation of 5% (m/m) is accessed in tow fibres zymotic fluid
Liquid, alcoholic fermentation 20 days under conditions of 25 ± 2 DEG C, obtains alcoholic fermentation flaxen fiber, and its color and luster is presented yellow, glossy, tool
There is wine flavour.
4. Monascus fulginosus fermentation：Alcoholic fermentation flaxen fiber is pulled out, after draining, according to alcoholic fermentation flaxen fiber 40%
(m/m), cooked rice flour noodles 15% (m/m), corn flour 15% (m/m), water 30% (m/m) is configured to Monascus fulginosus culture medium；By cigarette
The bent inoculum concentration according to 15% of color monascus is inoculated into the Monascus fulginosus culture medium (m/m), under conditions of 30 ± 2 DEG C
Aerobic fermentation 7 days, obtains Monascus fulginosus fermentation flaxen fiber, and its color and luster is presented reddish yellow, with fragrant.
5. Lactobacillus plantarum fermentation：According to Monascus fulginosus fermentation flaxen fiber 65% (m/m), water 35% (m/m) is prepared into
Lactobacillus plantarum culture medium, Lactobacillus plantarum culture is inoculated into by Lactobacillus plantarum seed liquor according to the inoculum concentration of 10% (m/m)
In base, anaerobic fermentation 10 days under conditions of 20 ± 2 DEG C, further loose numb structure obtains Lactobacillus plantarum fermentation flaxen fiber, its
Color and luster is presented reddish yellow, and fragrance is salubrious.
6. Pichia guilliermondii fermentation：10% (m/m) Pichia guilliermondii is added in Lactobacillus plantarum fermentation fiber crops
Seed liquor, anaerobic fermentation 15 days under conditions of 25 ± 2 DEG C obtain Pichia guilliermondii fermentation flaxen fiber, and its color and luster is presented
Reddish yellow, delicate fragrance.
Allocate Pichia guilliermondii fermentation flaxen fiber draining, and be added thereto to the Sodium Benzoate of 0.01% (m/m),
It is well mixed, dried under conditions of being placed in 45 DEG C, to water content≤15% of flaxen fiber, sealing obtains of the present invention
The white wine numb adsorbent of fermentation.
Claims (8)
1. a kind of white wine numb adsorbent of fermentation, it is characterised in that：The numb adsorbent of fermentation sequentially passes through wine by tow fibres
Drying is prepared from after brewer yeast fermentation, Monascus fulginosus fermentation, Lactobacillus plantarum fermentation, Pichia guilliermondii fermentation.
2. the white wine according to claim 1 numb adsorbent of fermentation, it is characterised in that：Also wrapped in the numb adsorbent of fermentation
Include preservative.
3. white wine described in a kind of claim 1 preparation method of the numb adsorbent of fermentation, it is characterised in that：The preparation method
The step of include：Prepare tow fibres zymotic fluid, fermentation by saccharomyces cerevisiae, Monascus fulginosus fermentation, Lactobacillus plantarum fermentation, Ji Ye
Cover Pichia pastoris fermentation and dry.
4. the white wine according to claim 3 preparation method of the numb adsorbent of fermentation, it is characterised in that：The drying steps
It is preceding also to include that step adds preservative.
5. the white wine according to claim 3 preparation method of the numb adsorbent of fermentation, it is characterised in that：The preparation method
Concretely comprise the following steps：
Prepare tow fibres zymotic fluid：According to tow fibres 10~20% (m/m), HFCS 5~10% (m/m) balance of nothing
Bacterium water, is configured to tow fibres zymotic fluid；
Fermentation by saccharomyces cerevisiae：Accessed in tow fibres zymotic fluid through the saccharomyces cerevisiae seed liquor 5~15% (m/m) of overactivation,
Anaerobic fermentation 8~20 days under conditions of 25 ± 2 DEG C, obtain alcoholic fermentation flaxen fiber；
Monascus fulginosus ferment：Alcoholic fermentation flaxen fiber is pulled out, draining, according to alcoholic fermentation flaxen fiber 40~65% (m/m),
Cooked rice flour noodles 5~15% (m/m), cooked maize powder 5~15% (m/m), water 15~30% (m/m) is configured to Monascus fulginosus culture
Base；The bent inoculum concentration according to 5~15% (m/m) of Monascus fulginosus is inoculated into the Monascus fulginosus culture medium, 30 ± 2
Aerobic fermentation 7~15 days under conditions of DEG C, obtain Monascus fulginosus fermentation flaxen fiber；
Lactobacillus plantarum ferments：Monascus fulginosus fermentation flaxen fiber is pulled out, after draining, according to Monascus fulginosus fermentation flaxen fiber
65~85% (m/m), water 15~35% (m/m) is prepared into Lactobacillus plantarum culture medium, then by Lactobacillus plantarum seed liquor according to
The inoculum concentration of 5~15% (m/m) is inoculated into the Lactobacillus plantarum culture medium, under conditions of 20 ± 2 DEG C, anaerobic fermentation 7~
15 days, obtain Lactobacillus plantarum fermentation flaxen fiber；
Pichia guilliermondii ferments：Added in Lactobacillus plantarum fermentation flaxen fiber and also covered complete red ferment in 10~20% (m/m) seasons
Female seed liquor, anaerobic fermentation 7~15 days under conditions of 25 ± 2 DEG C obtain Pichia guilliermondii fermentation flaxen fiber；
Dry：Dry, Pichia guilliermondii fermentation flaxen fiber draining to the water of flaxen fiber under conditions of being placed in 45~60 DEG C
Part content≤15%, obtains the numb adsorbent of white wine fermentation.
6. the white wine according to claim 3 preparation method of the numb adsorbent of fermentation, it is characterised in that：The tow fibres
Preparation method be：The bast of fibre of flax for textile material is taken, is soaked 20~50 days with clear water after tying up, the part in water is stayed in after immersion is
Flaxen fiber, is chopped into chopped fiber of the length in 5~20mm, then with 45~100min of steam sterilizing, obtain cast tow fine by flaxen fiber
Dimension.
7. the white wine according to claim 4 preparation method of the numb adsorbent of fermentation, it is characterised in that：The preservative bag
Include potassium sorbate and Sodium Benzoate.
8. the white wine according to claim 5 preparation method of the numb adsorbent of fermentation, it is characterised in that：The tow fibres
Fermentation accelerant can also be added in zymotic fluid, the addition of the fermentation accelerant is 0.01~0.03% (m/m).
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| CN113501893A (en) * | 2021-06-21 | 2021-10-15 | 中国热带农业科学院橡胶研究所 | Environment-friendly natural rubber processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102505466A (en) * | 2011-10-21 | 2012-06-20 | 江苏紫荆花纺织科技股份有限公司 | Method for eliminating foreign smell of fibrilia |
| CN102847516A (en) * | 2012-08-24 | 2013-01-02 | 嘉兴学院 | Biological modified straw adsorbent, and reparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102505466A (en) * | 2011-10-21 | 2012-06-20 | 江苏紫荆花纺织科技股份有限公司 | Method for eliminating foreign smell of fibrilia |
| CN102847516A (en) * | 2012-08-24 | 2013-01-02 | 嘉兴学院 | Biological modified straw adsorbent, and reparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113501893A (en) * | 2021-06-21 | 2021-10-15 | 中国热带农业科学院橡胶研究所 | Environment-friendly natural rubber processing method |
| CN113501893B (en) * | 2021-06-21 | 2022-08-23 | 中国热带农业科学院橡胶研究所 | Environment-friendly natural rubber processing method |
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