CN1074707A - Liquor high-production agent and uses thereof - Google Patents
Liquor high-production agent and uses thereof Download PDFInfo
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- CN1074707A CN1074707A CN 93110850 CN93110850A CN1074707A CN 1074707 A CN1074707 A CN 1074707A CN 93110850 CN93110850 CN 93110850 CN 93110850 A CN93110850 A CN 93110850A CN 1074707 A CN1074707 A CN 1074707A
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Abstract
The present invention is a kind of novel saccharifying ferment---the liquor high-production agent that is used for solid state process technology in the wine industry.It presses the certain proportion preparation of one order position by wheat bran wine with active dry yeast and saccharifying enzyme, and uniform mixing promptly gets solid-state shape meal shape preparation under aseptic condition.It is mainly used in solid state process distilled liquor high yield technique technology, also is used for aroma type daqu liquor technology and solid state process distilled liquor conventional art process.This liquor high-production agent has that fermenting power is strong, fermenting speed is fast, heatproof, adaptability is strong, the yield of liquor is high and store characteristics such as easy to use.Use this high-production agent to cooperate a whole set of solid state process distilled liquor high yield technique technology again, solved the shortcoming that exists in traditional distiller's yeast and the conventional art fully, the history of the long-term low yield of China's solid state process distilled liquor that is through with.
Description
The invention belongs to a kind of saccharifying ferment of the little song of solid state process (or wheat bran) white spirit process in the wine industry.
What be used for diastatic fermentation in solid state process distilled liquor conventional art process is distiller's yeasts such as head mold song, Chinese medicine song, adopt these distiller's yeasts to exist many shortcomings as diastatic fermentation: (1) cultivation complex process and technology are difficult for grasping, assorted bacterium is vulnerable, diastatic fermentation power is weak, thorough slowly and not, and climate adaptability is poor.(2) raw material must be eluriated, boiling, steam in clear soup, steams, does the railway carriage or compartment again, thus the serious waste energy, and increase labor strength.(3) diastatic fermentation must be done the railway carriage or compartment, be gone into to store proceed step by step, not manageability.(4) the yield of liquor of standard raw materials such as corn, Chinese sorghum, wheat only reaches about 40～50% (in 57 °), and starch utilization ratio only accounts for about 70～80%, so wastage of material is big.(5) instrument uses number of packages many, and the place, workshop is big, and the consumption worker is many.(6) the wine cost of brew is high.
Purpose of the present invention is intended to overcome many shortcomings of above-mentioned use tradition distiller's yeast diastatic fermentation, with professional and technical personnel's rich experience and darker microorganism knowledge, and studying intensively repeatedly of experiencing surplus in the of ten year, develop a kind of novel saccharifying ferment-liquor high-production agent that is used for solid state process technology.Use this product to cooperate a whole set of solid state process distilled liquor high yield technique technology again, can overcome the shortcoming of former traditional saccharifying ferment and conventional art process fully.
The objective of the invention is to realize like this: adopt the unartificial yeast bacterium that any or multiple wine is used to be had the yeast of code name or do not have code name, do substratum with the wheat bran skin and carry out mixed culture, wheat bran wine active dry yeast, the wine that its composition is produced by the wheat bran skin is formed with dry yeast and saccharifying enzyme.That is: get every gram and contain the wheat bran wine of active cells more than 400,000,000 and add saccharifying enzyme 300～500g, the saccharifying enzyme 200～300g of 50,000 units, the saccharifying enzyme 80～160g of 60,000 units that every gram contains enzyme activity 40,000 units with active dry yeast 800～1200g, uniform mixing promptly gets a kind of solid-state shape meal shape preparation-liquor high-production agent under aseptic condition.It contains higher amylase, zymase etc., has very strong enzyme activity.So not only the adaptability to various weathers, environment is strong, and can also resist the invasions of various assorted bacterium, promptly be in the environment of comparatively high temps, also can decompose advantage its starch is carried out the thoroughness saccharification with its purified protein, again raw sugar is carried out the thoroughness fermentation, thereby reach purpose of the present invention.
This liquor high-production agent is used for solid state process distilled liquor high yield technique technology, and it is 0.6～1.0% of a charging capacity with dose ratio.This liquor high-production agent also can be used for solid state process distilled liquor conventional art process, and it is 0.5～1.0% of a charging capacity with dose ratio.This liquor high-production agent also can be used for aroma type daqu liquor technology, and it is 0.5～1.0% of a charging capacity with dose ratio, and deducts 15～25% in former distiller's yeast consumption.
This liquor high-production agent is compared with the distiller's yeast of solid state process distilled liquor traditional technology, and is different fully with bacterium, has that diastatic fermentation power is strong, fermenting speed fast, heatproof, production performance is stable, the yield of liquor is high, adaptability reaches the characteristics such as easy to use of storing by force.The megathermal climate that promptly is the hot summer days also can guarantee higher the yield of liquor substantially.This liquor high-production agent is used for solid state process distilled liquor high yield technique (abbreviation new technology), this new technology is compared with solid state process distilled liquor conventional art (being called for short old technology), not only have and various grains are not washed, do not boil, do not do advantages such as railway carriage or compartment, and have as table one, table two positive effect.
Below in conjunction with embodiment the present invention is elaborated:
Embodiment one: the composition of this liquor high-production agent is made up of with wheat bran dry yeast, saccharifying enzyme wine.Get every gram and contain the wheat bran wine active dry yeast 800g of active cells more than 400,000,000, add saccharifying enzyme 300g, the saccharifying enzyme 200g of 50,000 units, the saccharifying enzyme 80g of 60,000 units that every gram contains enzyme activity 40,000 units, uniform mixing forms solid-state shape meal shape preparation under aseptic condition.Its wheat bran wine active dry yeast is to adopt BeiJing ZhongKe's institute's wine uses yeast fungus " 2399 ", do substratum with the wheat bran skin and carry out sterile culture dry after 24～30 hours and get final product (28～30 ℃ of cultured product temperature) in 30 ℃ of left and right sides temperature environments, its saccharifying enzyme (code name: AS 3.4309) is bought in the city.
Embodiment two: get every gram and contain the wheat bran wine of active cells more than 400,000,000 and add saccharifying enzyme 400g, the saccharifying enzyme 250g of 50,000 units, the saccharifying enzyme 120g of 60,000 units that every gram contains enzyme activity 40,000 units with active dry yeast 1000g, uniform mixing forms solid-state shape meal shape preparation under aseptic condition.Its wheat bran wine active dry yeast is to adopt Guizhou Province light industry institute wine uses yeast fungus bacterium " KShi " 2109,1323 etc., gets final product with the foregoing description one raw material and cultivation means, and its saccharifying enzyme is same as described above.
Embodiment three: get every gram and contain the wheat bran wine active dry yeast 1200g of active cells more than 400,000,000, add saccharifying enzyme 500g, the saccharifying enzyme 300g of 50,000 units, the saccharifying enzyme 160g of 60,000 units that every gram contains enzyme activity 40,000 units, uniform mixing forms solid-state shape meal shape preparation under aseptic condition.Its wheat bran wine is the wine uses yeast fungus bacterium " mix in south " of adopting the inferior mountain of Guangxi Bobai biological inoculum factory with property dry yeast alive, still gets final product with embodiment one raw material and cultivation means.Its saccharifying enzyme and embodiment are together.
This liquor high-production agent using method: must dilute more than half an hour by water when use (1), make various compositions reach certain activation degree simultaneously, it dilutes 30～35 ℃ of activatory water temperatures (life, boiled water all can).(2) be used for solid state process distilled liquor high yield technique technology, it is that 0.6～1.0%(of charging capacity decides on its starch content height with dose ratio).(3) dilution activatory water is about 10～25% (deciding on the poor water content weight of its unstrained spirits) of charging capacity.
This liquor high-production agent is mainly used in the saccharifying agent that " solid state process distilled liquor high yield technique " does the technology fermentation, the technical process of its high yield technique is finished through material moistening → steaming material → saccharification → fermentation → distillation several steps, obtains the grain neutral spirit that the vinosity local flavor is pure and mild, the total fat amount of total acid all reaches standard.Each process is as follows:
1, material moistening: various grain raw materials as wine brewing are ground into the small molecules shape, and the internal structure by various grains reaches auxiliary material, the moisture content that dried wet thickness situation adds suitable proportion again, carries out the material moistening in the certain hour.Its technology is (1) Chinese sorghum, corn, feeding intake in per 100 jin adds 20～30 jin on husk (or do not add water, evenly mix material base with the poor ratio by 1: 1 of unstrained spirits), add again 30～50 jin in water (on its unstrained spirits to be added poor do to wet decide) evenly mix wet feed base, material moistening 1～24 hour (deciding) on its four seasons weather.(2) wheat: feeding intake by per 100 jin adds poor 80～100 jin of unstrained spirits (wetly decide on poor the doing of its unstrained spirits), must guard against to add water, and grain and unstrained spirits are pickled with grains or in wine evenly to mix the wet feed base and get final product material moistening 1～3 hour.(3) corn embryosperm: feeding intake by per 100 jin adds poor 80～100 jin of unstrained spirits, evenly mixes the wet feed base, and the heap profit can go up Zhen in 1～24 hour.(4) processing of auxiliary material: in the solid state process wine-making technology, the general husk that adopts is done relaxed and comfortable filling and unstrained spirits material, the general designation auxiliary material, owing to contain a large amount of compositions such as furfural impurity in the husk, must steam in clear soup before using, theoretically, the steamed time should be not less than 5 hours, but considers that many-sided factor generally should be no less than 3 hours.When steamed, must open wide pot, lid does not cover, and firepower strengthens, and it is high that temperature is wanted, and the auxiliary material of Chu Liing could keep the alcoholic degree of vinosity like this, is unlikely to be subjected to too much influence.(5) the poor dried wet treatment of unstrained spirits: in whole white spirit by solid state method brewing process process, wine rate, vinosity etc. all are subjected to the direct influence of poor dried, wet degree of unstrained spirits and PH content, theoretically, the poor water content of unstrained spirits is a standard with 58%, generally should not surpass 60%, if humidity is excessive, should suitably add the husk of steaming in clear soup to reduce water content.If humidity deficit can suitably strengthen water consumption or the high-production agent amount of liquid gets final product.Summer, particularly hot weather be must guard against long-time material moistening, generally was no more than 3 hours.
2, steam material: when treating that residual water soon boils, a little sprinkles the husk that one deck was steamed in clear soup on the Zhen basketry earlier, to moisten then and load onto Zhen rapidly after good material base turns once again material base is wipeed off, make its maintenance relaxed and comfortable, be sure not trampling, a little sprinkles the husk that one deck steamed in clear soup it is covered completely again, to guarantee that the material base surface is subjected to thermal effect, thereafter strengthen firepower rapidly, treat on it behind atmosphere that 3～5 minutes material bases are ripely just to go out to discriminate immediately, the atmospheric time must guard against and can not surpass 1 minute on the material base, in case the material base heated time is long, increases the degree that hardens.Be also noted that when steaming material that giving up tradition steams the material custom, be sure not to add a cover,, the material embryo is wet in addition in case steam refluxes.
3, saccharification: should be ready to high-production agent on request by aforementioned using method (liquor high-production agent feeds intake with 0.6～1.0 kilogram dosage with per 100 kilograms) half an hour before go out discriminating, material base goes out to discriminate the back and is deposited on the ground at once, while hot its bulk is broken up flat thin immediately with the fastest speed, or with drying in the air to 40～45 ℃ (hot weather should be lower than below 40 ℃) after the processing of the iron wire sieve about two orders, again with its among a small circle Horizon be spread out on the ground, wipe off on the surface, the high-production agent liquid of getting ready is splashed equably on the material base surface, turn one to secondary after allowing again surplus its static infiltration 10 minute, make its high-production agent liquid be evenly distributed in each molecule of material base.After turning evenly, rapidly material base is built circle heap shape, clap tight with spades, microthermal climate can spread the husk that one deck heat is poor or steamed on the surface, makes the material base surface keep certain temperature, to strengthen saccharification result (megathermal climate is unsuitable), temperature in the circle heap should remain on 32 ℃～38 ℃, material base began saccharification in about about two hours, and the sense organ mouth can add when tasting pure sweet taste to mix joins poorly, and the two temperature is reduced to 20 ℃～24 ℃ and got final product pit entry fermentation.
4, fermentation: material base is joined poor unstrained spirits to be fermented through adding after the saccharification to mix again, when the ferment unstrained spirits goes into to store, should note making artificially it fastening, to strengthen the mutual textural factor of microorganism in the fermenting process, go into to store to finish and to make the entrance of cellar sealing with doing everything possible, can not leak gas, and also will reinforce twice every day, to guarantee microorganism normality during the fermentation.After the ferment unstrained spirits is gone into the cellar for storing things, it is the beginning of fermentation, within at this time 120 hours all is the whole process of microbial fermentation, in this process, temperature in the cellar for storing things should remain on 25～33 ℃, if temperature is too high in the cellar for storing things, the too high reason of temperature be should give correction next time in the time of should considering that the ferment unstrained spirits goes into to store when going into to store.
5, distillation: after the ferment unstrained spirits pit entry fermentation 96 hours the wine unstrained spirits, in order to strengthen aromatising flavour, should continue to allow its ferment again three days (7 days altogether), the wine unstrained spirits can be gone out the cellar for storing things and distill.Its distil process still keeps traditional distil process.
This liquor high-production agent is used for the little song of solid state process (wheat bran) liquor high-production technical matters, and its yield of liquor of various grain neutral spirits of preparation should standard up to standard such as table three data.
This liquor high-production agent is used for the little song of solid state process (wheat bran) liquor conventional art process, its material moistening, to steam material, saccharification, fermentation, distil process still be traditional technology, and being liquor high-production agent feeds intake with 0.5～1.0 kilogram dosage in evenly admixing pit entry fermentation together with raw material can pit entry fermentation the time behind the saccharification comparative maturity and through thinking with per 100 kilograms.Its effect is 100 kilograms and feeds intake and can increase production more than 3～5 kilograms on the basis of former the yield of liquor.
This liquor high-production agent also is used for aroma type daqu liquor technology, its material moistening, steaming material, Mashing process and above-mentioned solid state process distilled liquor high yield technique technology are basic identical, its fermentation, distillation still keep aroma type daqu liquor technology, liquor high-production agent feeds intake with 0.5～1.0 kilogram dosage with per 100 kilograms, deducts 15～25% at former distiller's yeast consumption simultaneously.Its effect is per 100 kilograms and feeds intake and can increase production more than 3～5 kilograms on the basis of former the yield of liquor.
Claims (4)
1, a kind of saccharifying ferment-liquor high-production agent of solid state process wine-making technology, it is characterized in that: adopt wheat bran wine to form with active dry yeast and saccharifying enzyme uniform mixing, its every gram contains the wheat bran wine of active cells more than 400,000,000 and adds saccharifying enzyme 300～500g, the saccharifying enzyme 200～300g of 50,000 units, the saccharifying enzyme 80～160g of 60,000 units that every gram contains enzyme activity 40,000 units with active dry yeast 800～1200g, mixes solid-state shape meal shape preparation under aseptic condition.
2, the purposes of liquor high-production agent according to claim 1 is characterized in that: be used for solid state process distilled liquor high yield technique technology, it is 0.6～1.0% of a charging capacity with dose ratio.
3, the purposes of liquor high-production agent according to claim 1 is characterized in that: be used for solid state process distilled liquor conventional art process, it is 0.5～1.0% of a charging capacity with dose ratio.
4, the purposes of liquor high-production agent according to claim 1 is characterized in that: also be used for aroma type daqu liquor technology, it is 0.5～1.0% of a charging capacity with dose ratio, and deducts 15～25% in former distiller's yeast consumption.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93110850 CN1031891C (en) | 1993-01-19 | 1993-01-19 | Liquor high-production agent and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93110850 CN1031891C (en) | 1993-01-19 | 1993-01-19 | Liquor high-production agent and application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1074707A true CN1074707A (en) | 1993-07-28 |
| CN1031891C CN1031891C (en) | 1996-05-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93110850 Expired - Fee Related CN1031891C (en) | 1993-01-19 | 1993-01-19 | Liquor high-production agent and application |
Country Status (1)
| Country | Link |
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| CN (1) | CN1031891C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055115C (en) * | 1996-03-21 | 2000-08-02 | 绵竹县远德微生物研究所 | High production agent for increasing fragrance of wine |
| CN1064076C (en) * | 1995-10-25 | 2001-04-04 | 陈远德 | High-yield agent for production of distillate spirit and its using quantity |
| CN102604779A (en) * | 2012-03-28 | 2012-07-25 | 常熟市玉山食品有限公司 | Method for producing health wine by utilizing wheat byproducts |
| CN102746965A (en) * | 2011-04-19 | 2012-10-24 | 蒋玉洪 | Removable liquor production device and production technology therefor |
| CN102899219A (en) * | 2012-09-24 | 2013-01-30 | 河南棠河酒业股份有限公司 | Processing method for improving quality of multi-grain strong-flavor liquor |
| CN104498299A (en) * | 2014-12-09 | 2015-04-08 | 富阳市新发生物技术有限公司 | High-yield distiller yeast brewing technology |
| CN105176729A (en) * | 2015-08-24 | 2015-12-23 | 天津酿源生物科技发展有限公司 | Method for producing fen-flavor flavoring liquor with high ester content |
| CN105713774A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Method for increasing yield of baijiu |
| CN105779239A (en) * | 2016-04-21 | 2016-07-20 | 天津酿源生物科技发展有限公司 | Novel method for producing bran koji Baijiu |
-
1993
- 1993-01-19 CN CN 93110850 patent/CN1031891C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064076C (en) * | 1995-10-25 | 2001-04-04 | 陈远德 | High-yield agent for production of distillate spirit and its using quantity |
| CN1055115C (en) * | 1996-03-21 | 2000-08-02 | 绵竹县远德微生物研究所 | High production agent for increasing fragrance of wine |
| CN102746965A (en) * | 2011-04-19 | 2012-10-24 | 蒋玉洪 | Removable liquor production device and production technology therefor |
| CN102604779A (en) * | 2012-03-28 | 2012-07-25 | 常熟市玉山食品有限公司 | Method for producing health wine by utilizing wheat byproducts |
| CN102899219A (en) * | 2012-09-24 | 2013-01-30 | 河南棠河酒业股份有限公司 | Processing method for improving quality of multi-grain strong-flavor liquor |
| CN102899219B (en) * | 2012-09-24 | 2014-12-03 | 河南棠河酒业股份有限公司 | Processing method for improving quality of multi-grain strong-flavor liquor |
| CN104498299A (en) * | 2014-12-09 | 2015-04-08 | 富阳市新发生物技术有限公司 | High-yield distiller yeast brewing technology |
| CN105176729A (en) * | 2015-08-24 | 2015-12-23 | 天津酿源生物科技发展有限公司 | Method for producing fen-flavor flavoring liquor with high ester content |
| CN105713774A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Method for increasing yield of baijiu |
| CN105779239A (en) * | 2016-04-21 | 2016-07-20 | 天津酿源生物科技发展有限公司 | Novel method for producing bran koji Baijiu |
| CN105779239B (en) * | 2016-04-21 | 2019-04-02 | 天津酿源生物科技发展有限公司 | A kind of new method producing liquor bran koji |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1031891C (en) | 1996-05-29 |
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