CN107488602A - Abnormal Brunswick Durham yeast GJYD15 and its application in low temperature Daqu is prepared - Google Patents
Abnormal Brunswick Durham yeast GJYD15 and its application in low temperature Daqu is prepared Download PDFInfo
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Abstract
The invention discloses abnormal Brunswick Durham yeast GJYD15 and its application in low temperature Daqu is prepared, it is related to fermentation engineering field, seed liquor, primary seed solution, secondary seed solution and three-level seed liquor containing abnormal Brunswick Durham yeast GJYD15 are prepared by abnormal Brunswick Durham yeast GJYD15, by raw material is broken, strain adds, prepare knee-piece, room culture obtains the low temperature Daqu for preparing delicate fragrance type blending liquor.The present invention uses low temperature posture koji-making, while is matched using more grains, is more beneficial for temperature control when fragrance formation, the growth of strain and the bent training of Daqu；Low temperature Daqu total bacteria count amount and bio-diversity increase are prepared by the technique, the ester fragrance of Daqu is obvious, Qu Wensheng temperature is very fast, effectively avoid starter-making in winter heating is too slow, the koji-making time is grown from causing to infect the miscellaneous bacterias such as Mucor, so that the problem of increase of base liquor bitter taste, influence base liquor quality, Daqu maturation time is short simultaneously, improves production efficiency, reduces production cost.
Description
Technical field
The present invention relates to fermentation engineering field, and in particular to abnormal Brunswick Durham yeast GJYD15 and its prepare one
Kind is used to brewage the application in the low temperature Daqu of delicate fragrance type blending liquor.
Background technology
White wine is using grain as raw material, and fermented to brewage manufactured liquid, its main chemical compositions is ethanol, is typically contained
Micro fusel, it is a kind of drink with national cultural feature.China is the country made wine earliest, is just invented before 2000
Brewing technology, and continuous improve and perfect, have developed to now and can produce various concentration, various odor types contain Wine.Wine
The manufacture and sale of class beverage have gradually formed more perfect industrial chain, and the competition of alcohol industry is also more fierce.
In recent years, to meet market different demands, except conventional aromatic white spirit, derive more and more including blending liquor
Different mouthfeels, flavor fusion white spirit.Blending liquor refer to using special process production, have specific fragrance matter content
Flavor with uniqueness, can overcome the disadvantages that the new functional liquor of defect present in base liquor, often with have special fragrant, special sweet tea, Extra Old, it is special it is dense,
The features such as special quick-fried, special numb.It has balanced action, the effect of setting off by contrast and addition effect to base liquor.Therefore, the addition of blending liquor is
Realize the diversification of white wine mouthfeel and lift a kind of important way of white wine base liquor quality.
, it is necessary to regulate and control by series of process in the preparation method of blending liquor Daqu, existing Daqu preparation technology system
Bent time length, productivity ratio is low, high expensive, and bitter miscellaneous taste is tended to have in base liquor, and fragrance and the quality for seasoning base liquor are also not ideal enough.
The content of the invention
The present invention is precisely in order to avoid the weak point present in above-mentioned prior art, there is provided abnormal Brunswick Durham yeast
GJYD15 and its application in low temperature Daqu is prepared.
The present invention adopts the following technical scheme that to solve technical problem：
Abnormal Brunswick Durham yeast GJYD15 (Wickerhamomyces anomalue GJYD15), is preserved in Chinese allusion quotation
Type culture collection, deposit number CCTCC NO：M 2017295, preservation date on May 31st, 2017, in preservation address
State Wuhan Wuhan Universitys；On June 12nd, 2017, detection finished the viability of the culture collection, as a result to deposit
It is living.
Further, the abnormal Brunswick Durham yeast GJYD15 strain cells are rounded, and colonial morphology is circular, milky white
Color, smooth moistening, projection, physiology are characterized as bacterial strain in 20 DEG C~42 DEG C, pH2.0~pH9.0 energy normal growths, the most suitable growth
Temperature is 28 DEG C~35 DEG C, pH4.0~pH6.0.
Further, applications of the described abnormal Brunswick Durham yeast GJYD15 in low temperature Daqu is prepared, including it is following
Step：
It is prepared by S1, seed liquor：Using glutinous rice saccharified liquid as culture medium, abnormal Brunswick Durham yeast GJYD15 is trained
Support, obtain primary seed solution, secondary seed solution, three-level seed liquor containing the abnormal Brunswick Durham yeast GJYD15 successively；
S2, raw material crush：Wheat, barley, pea are added into water material moistening, crushed；
S3, strain addition：Three-level seed liquor is added to spice tank and water and is uniformly mixed so as to obtain mixed liquor, and mixed liquor is equal
It is even to be added in Daqu raw material, stir and evenly mix, obtain bent embryo；
S4, prepare knee-piece：Bent embryo is pressed into bulk with mould, obtains fresh knee-piece；
S5, room culture：Fresh knee-piece is placed on bent room shelf, through the tide that dries in the air, fermentation phase, one turn over, low temperature cultivation, two
Turn over, slow liter of phase, three turn over humidity discharging culture and obtain within 25-28 days low temperature Daqu.
Further, the specific method of the S1 is：
A, glutinous rice saccharification liquid culture medium 100mL is added in 250mL triangular flasks, in 121 DEG C of autoclaving 20min, access
Abnormal Brunswick Durham yeast inclined-plane bacterial strain, is vibrated with 120rpm under the conditions of 28 DEG C, incubated 36h, obtains seed liquor；
B, according to 10% inoculum concentration, by seed liquor be inoculated into equipped with glutinous rice be saccharified liquid culture medium triangular flask in, in 28
DEG C, incubated 36h under 120rpm oscillating conditions, obtain primary seed solution, wherein, 10% inoculum concentration refers to the seed liquor
Volume ratio with glutinous rice saccharification liquid culture medium is 10%；
C, according to 10% inoculum concentration, by primary seed solution be linked into 20L equipped with glutinous rice saccharification liquid culture medium fermentation
In tank, 28 DEG C of air agitation 36h, secondary seed solution is obtained, wherein speed of agitator is 160rpm, and the amount for being passed through filtrated air is
0.3vvm, wherein, it is 10% that 10% inoculum concentration, which refers to the primary seed solution and the volume ratio of glutinous rice saccharification liquid culture medium,；
D, according to 10% inoculum concentration, by secondary seed solution be linked into 200L equipped with glutinous rice saccharification liquid culture medium fermentation
In tank, 28 DEG C of air agitation 36h, three-level seed liquor is obtained, wherein speed of agitator is 160rpm, and the amount for being passed through filtrated air is
0.6vvm, wherein, it is 10% that 10% inoculum concentration, which refers to the secondary seed solution and the volume ratio of glutinous rice saccharification liquid culture medium,.
Further, the preparation method of the glutinous rice saccharified liquid is：Glutinous rice is cleaned into immersion 2h~3h, enters in steamer and steams
50min~70min, according to 1:4 mass ratio adds boiling water, treats that temperature is reduced to less than 90 DEG C, addition accounts for glutinous rice quality 0.5%
Amylase and stirring, treat that temperature is reduced to less than 60 DEG C, add the carbohydrase for accounting for glutinous rice quality 0.5%, be saccharified 2h, filtering,
Filtrate is taken, it is 4 ° of Bx-6 ° of Bx to be diluted with water to pol.
Further, in the S2 wheat, barley, pea according to mass ratio 7:2:1 mixing, degree of fragmentation be 38%~
40%.
Further, the mass ratio of the three-level seed liquor and the Daqu raw material is 0.3%~0.5%.
Further, fresh knee-piece thickness is 7cm in the S4, and moisture is 38%~40%.
Further, the specific method of the S5 is：
A, dry in the air tide：On the shelf that fresh knee-piece is placed on, door and window opens wide, dry in the air tide 5~8 hours it is tack-free simultaneously to curved billet surface
Micro- white；
B, ferment the phase：Fermentation 2~3 days, makes curved billet product temperature be increased to 35 DEG C~38 DEG C and keeps 10h~15h；
C, one turn over：After the fermentation phase terminates, carry out manually turning over song for the first time, and make curved billet product temperature after manually song is turned over for the first time
3h~6h is reduced to 20 DEG C~25 DEG C；
D, low temperature cultivation：Start cultivation 6~8 days under the conditions of 20 DEG C~25 DEG C, in course of cultivating the microorganism, curved billet product temperature is gradually returned
Rise to 35 DEG C~40 DEG C；
E, two turn over：After low temperature cultivation terminates, song is manually turned over for the second time, and curved billet product temperature is manually being turned over song for the second time
3h~6h is reduced to 28 DEG C~32 DEG C afterwards；
F, the phase of liter is delayed：The curved billet after song will be manually turned over for the second time and stands 6h~7h, and control curved billet product temperature is slowly gone up to not
Less than 35 DEG C；
G, three humidity discharging is turned over：It is slow to rise after the phase terminates, carry out third time and manually turn over song, control curved billet product temperature be 42 DEG C~45 DEG C simultaneously
2d~3d is kept, then controls curved billet product temperature to be cooled to room temperature with the speed no more than 5 DEG C/day；
H, room is gone out：After curved billet water content≤15%, go out room, be put in storage.
The invention provides abnormal Brunswick Durham yeast GJYD15 and its application in low temperature Daqu is prepared, and has following
Beneficial effect：
1st, the abnormal Brunswick Durham yeast GJYD15 amphimicrobians that invention provides, can tolerate 42 DEG C of high temperature, and tolerance is certain
Acid condition (pH2), produce a variety of Esters, especially ethyl acetate；
2nd, abnormal Brunswick Durham yeast GJYD15 is applied to the preparation of low temperature Daqu, using low temperature posture koji-making, by one
Series of processes regulates and controls, and curved billet product temperature is not higher than 45 DEG C, while is matched using more grains, is more beneficial for fragrance formation, the strain of Daqu
Growth and training it is bent when temperature control；
3rd, low temperature Daqu is prepared by the technique, Qu Wensheng temperature is very fast, when effectively solving too slow starter-making in winter heating, koji-making
Between long cause to infect the miscellaneous bacteria such as Mucor so that the increase of base liquor bitter taste, influence base liquor quality this problem；
4th, low temperature Daqu total bacteria count amount and the bio-diversity increase prepared by the technique, the ester fragrance of Daqu is obvious,
Knee-piece temperature rise effect is good, and Daqu maturation time is short, and then improves production efficiency, reduces production cost.
Brief description of the drawings
Fig. 1 is that the present invention prepares Daqu and existing Daqu total plate count comparison diagram；
Fig. 2 is that the present invention prepares Daqu and existing Daqu ECO bacterium colonies diversity comparison diagram.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making
The every other embodiment obtained under the premise of creative work, belongs to the scope of protection of the invention.
Embodiment 1
Abnormal Brunswick Durham yeast GJYD15 and its application in low temperature Daqu is prepared, comprise the following steps：
It is prepared by S1, seed liquor：Using glutinous rice saccharified liquid as culture medium, abnormal Brunswick Durham yeast is cultivated, successively
Obtain the primary seed solution containing abnormal Brunswick Durham saccharomycete, secondary seed solution, three-level seed liquor；
Specific method is：Glutinous rice saccharification liquid culture medium 100mL is added in 250mL triangular flasks, in 121 DEG C of autoclavings
20min, abnormal Brunswick Durham yeast inclined-plane bacterial strain is accessed, vibrating incubated 36h under the conditions of 28 DEG C with 120rpm is planted
Sub- liquid, wherein, the pol of glutinous rice saccharified liquid is 4 ° of Bx-6 ° of Bx；
According to the inoculum concentration of 10% volume ratio, seed liquor is inoculated into and is saccharified equipped with glutinous rice in the triangular flask of liquid culture medium,
Incubated 36h is vibrated with 120rpm under the conditions of 28 DEG C, obtains primary seed solution；
According to the inoculum concentration of 10% volume ratio, by primary seed solution be linked into 20L equipped with glutinous rice saccharification liquid culture medium
In fermentation tank, 28 DEG C of air agitation 36h, secondary seed solution is obtained, wherein speed of agitator is 160rpm, is passed through the amount of filtrated air
For 0.3vvm；
According to the inoculum concentration of 10% volume ratio, by secondary seed solution be linked into 200L equipped with glutinous rice saccharification liquid culture medium
In fermentation tank, 28 DEG C of air agitation 36h, three-level seed liquor is obtained, wherein speed of agitator is 160rpm, is passed through the amount of filtrated air
For 0.6vvm.
Wherein, the preparation method of glutinous rice saccharified liquid is：
Glutinous rice is cleaned into immersion 2h~3h, enters steaming 50min~70min in steamer, according to 1:4 mass ratio adds boiling water,
Treat that temperature is reduced to less than 90 DEG C, add amylase and the stirring for accounting for glutinous rice quality 0.5%, treat that temperature is reduced to less than 60 DEG C,
The carbohydrase for accounting for glutinous rice quality 0.5% is added, be saccharified 2h, filtering, takes filtrate, it is 4 ° of Bx-6 ° of Bx to be diluted with water to pol.
S2, raw material crush：By wheat, barley, pea according to 7:2:1 parts by weight mix, and degree of fragmentation is 38%~40%, compared with
Common Daqu degree of fragmentation increase.
S3, bacterium solution addition：Three-level seed liquor is added to spice tank and water and is uniformly mixed so as to obtain mixed liquor, and mixed liquor is equal
It is even to be added in Daqu raw material, stir and evenly mix, obtain bent embryo；Wherein, the mass ratio of three-level seed liquor and Daqu raw material is 0.3%
~0.5%.
S4, prepare knee-piece：Bent embryo is pressed into bulk with mould, obtains thickness as 7cm or so, moisture is 38%~40%
Fresh knee-piece.
S5, room culture：Fresh knee-piece is placed in as requested on the shelf in bent room, relatively common bent room, reduces by one layer of sleeping song,
The slightly larger 1-2cm of distance between knee-piece, through the tide that drying in the air, fermentation phase, one turn over, low temperature cultivation, two turn over, it is slow rise a phase, three turn over humidity discharging, cultivate
25-28 days, go out room.
Temperature is no more than 45 DEG C during room culture, enters bent anterior chamber planted agent and prepares careless grid, and is spilled into underground water wetting.
Specific method is：
Dry in the air tide：On the shelf that fresh knee-piece is placed on, door and window opens wide, and the tide 5~8 hours of drying in the air is tack-free to curved billet surface and show
Micro white；
The fermentation phase：According to weather temperature conditions, ferment 2~3 days, curved billet product temperature is increased to 35 DEG C~38 DEG C and keep
10h~15h, fermentation is interim to adjust curved billet product temperature by adjusting door and window in time, and should choose whether to be capped according to ramp case
Careless grid；
C, one turn over：After the fermentation phase terminates, carry out manually turning over song for the first time, top is placed into bottom, and curved billet is oppositely positioned, makes
Curved billet product temperature 3h~6h after song is manually turned over for the first time is reduced to 20 DEG C~25 DEG C, when weather is warmmer, should try one's best and do low temperature；
D, low temperature cultivation：Start cultivation 6~8 days under the conditions of 20 DEG C~25 DEG C, in course of cultivating the microorganism, curved billet product temperature is gradually returned
Rise to 35 DEG C~40 DEG C；
E, two turn over：After low temperature cultivation terminates, song is manually turned over for the second time, top is placed into bottom, and curved billet is oppositely positioned,
Curved billet product temperature 3h~6h after song is manually turned over for the second time is set to be reduced to 28 DEG C~32 DEG C；
F, the phase of liter is delayed：The curved billet after song will be manually turned over for the second time and stands 6h~7h, and control curved billet product temperature is slowly gone up to not
Less than 35 DEG C, curved billet gradually discharges spring tide during this, and the fresh stubble of section or big water section gradually decrease；
G, three humidity discharging is turned over：After the slow liter phase terminates, carry out third time and manually turn over song, curved billet spacing is reduced, and arranges more compact, root
According to product temperature situation, select around curved billet and above the appropriate careless grid of covering, control curved billet product temperature to be 42 DEG C~45 DEG C and keep 2d
Weeding grid are removed after~3d, then control curved billet product temperature to be cooled to room temperature with the speed no more than 5 DEG C/day；
H, room is gone out：After curved billet water content≤15%, low temperature Daqu is obtained, goes out room.
After low temperature daqu fermentation maturation, general storage storage 1~2 month, make its moisture and microbiologic population's natural trend again
Use, also can further improve product quality.
In yeast making process, when placing curved billet, relatively common bent room, distance answers slightly larger 1cm~2cm and reduces one layer between knee-piece
Sleeping song.Bent room temperature should be observed in yeast making process in time, and by adjusting door and window, bent room temperature adjustment is carried out, to control curved billet
Product temperature.After adding abnormal Brunswick Durham saccharomycete three-level seed liquor, the next warm more common room curved billet of curved billet is fast, should compare common room and carry
Carry out within first 1~2 day one turning over, prevent that knee-piece from the bad phenomenon such as dry hide occur, feeling resentful, whole 25~28 days koji-making time, more commonly
The Daqu koji-making time shortens 2~3 days.
In yeast making process, temperature should be controlled to be no more than 45 DEG C, therefore in yeast making process, be prepared different from common Daqu,
Frame is removed without overall after the slow liter phase, and carries out third time and manually turns over song.Third time, which manually turns over song, should reduce curved billet spacing,
Arrange it is more compact, and should around curved billet and above the appropriate careless grid of covering, fire row tide after progress.Daqu prepared by the present invention is compared
In common Daqu, total bacteria count amount and bio-diversity increase, the ester fragrance of Daqu are obvious.
The Daqu and common Daqu physical and chemical index for implementing gained are relatively shown in Table 1.
Table 1 strengthens low temperature Daqu and common Daqu physical and chemical index compares
Strengthen low temperature Daqu compared with common Daqu physical and chemical index, sense organ is preferable, and ester fragrance is obvious, saccharifying power, fermenting power,
Esterifying power and liquefaction power increase, and are more beneficial for strengthening the wine brewing production of low temperature Daqu.
Daqu and common Daqu total plate count obtained by implementing, which compare, sees Fig. 1.
Daqu and common Daqu ECO bacterium colony diversity obtained by implementing, which compare, sees Fig. 2.
Embodiment 2
Experimental group and control group blending liquor are carried out using the mixture of low temperature Daqu and common Daqu and common Daqu
Brewage, brewing process comprises the following steps：
A, a short, bristly hair or beard：The mixture and grain raw material of low temperature Daqu and common Daqu are oriented respectively and add experimental group pit
First layer and the second layer carry out a short, bristly hair or beard wine brewing, and every layer of total mass ratio with bent amount m and grain raw material is 15%, wherein, low temperature is big
Bent dosage m1Mass ratio with grain raw material is 3.5%, common Daqu dosage m2Mass ratio with grain raw material is 11.5%；Enter
Water point 53%~54%, it is 0.1~0.3 to enter pond acidity, enters pond starch 37%~39%, enters 15 DEG C~16 DEG C of pond temperature, real
Test group 10 pits of arrangement to be tested, fermentation period is 30 days；
Meanwhile common Daqu and grain raw material are oriented to the first layer for adding control group pit and second layer progress one respectively
Short, bristly hair or beard is made wine, and the dosage of every layer of common Daqu is m, and the mass ratio with this layer of grain raw material is 15%；Pit entry moisture 53%~54%,
It is 0.1~0.3 to enter pond acidity, enters pond starch 37%~39%, enters 15 DEG C~16 DEG C of pond temperature, 10 pits of control group arrangement are entered
Row experiment, fermentation period are 30 days；
Experimental group pit is identical with the technological standards of control group pit.
B, after short, bristly hair or beard wine brewing terminates, respectively at obtaining a short, bristly hair or beard product fermented grain in experimental group pit and control group pit.
C, the first layer to experimental group pit fermented grain and second layer orientation add the mixture of low temperature Daqu and common Daqu
Two short, bristly hair or beard wine brewing are carried out, every layer of total measured with song is m, wherein, low temperature Daqu dosage is m1, common Daqu dosage is m2；Pit entry moisture
58%~60%, it is 1.1~1.4 to enter pond acidity, enters pond starch 14%~20%, enters 22 DEG C~28 DEG C of pond temperature, experimental group peace
10 pits of row are tested, and fermentation period is 30 days.
Meanwhile the first layer to control group pit fermented grain and second layer orientation addition two short, bristly hair or beard wine brewing of common Daqu progress, often
The dosage of the common Daqu of layer is m；Pit entry moisture 58%~60%, it is 1.1~1.4 to enter pond acidity, enters pond starch 14%~20%,
Enter 22 DEG C~28 DEG C of pond temperature, 10 pits of control group arrangement are tested, and fermentation period is 30 days.
Experimental group pit is identical with the technological standards of control group pit.
D, after the wine brewing of two short, bristly hair or beards terminates, respectively at obtaining two short, bristly hair or beard product base liquors in experimental group pit and control group pit.
The wine brewing mill trial results of table 2
Blending liquor wine sample is tested compared with common base liquor, total acids, total Ester increase, especially total esters
Material, as ethyl acetate is obviously improved, judges and show, blending liquor ethyl acetate gives off a strong fragrance, and bent fragrant obvious, the micro- sweet tea of wine body is soft
And have pleasant impression, the high-grade-goods rate of blending liquor is effectively lifted.
It should be noted that herein, such as first and second or the like relational terms are used merely to a reality
Body or operation make a distinction with another entity or operation, and not necessarily require or imply and deposited between these entities or operation
In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Nonexcludability includes, so that process, method, article or equipment including a series of elements not only will including those
Element, but also the other element including being not expressly set out, or it is this process, method, article or equipment also to include
Intrinsic key element.In the absence of more restrictions, the key element limited by sentence "including a ...", it is not excluded that
Other identical element also be present in process, method, article or equipment including the key element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (10)
1. abnormal Brunswick Durham yeast GJYD15 (Wickerhamomyces anomalue GJYD15), is preserved in Chinese Typical Representative
Culture collection, deposit number CCTCC NO：M 2017295.
2. abnormal Brunswick Durham yeast GJYD15 according to claim 1, it is characterised in that：The abnormal Brunswick Durham ferment
Female GJYD15 strain cells are rounded, and colonial morphology is circle, milky, smooth moistening, projection, and physiology is characterized as that bacterial strain exists
20 DEG C~42 DEG C, pH2.0~pH9.0 energy normal growths, optimum growth temperature is 28 DEG C~35 DEG C, pH4.0~pH6.0.
3. applications of the abnormal Brunswick Durham yeast GJYD15 according to claim 1 in low temperature Daqu is prepared.
4. application according to claim 3, it is characterised in that comprise the following steps：
It is prepared by S1, seed liquor：Using glutinous rice saccharified liquid as culture medium, abnormal Brunswick Durham yeast GJYD15 is cultivated, according to
It is secondary to obtain primary seed solution, secondary seed solution, three-level seed liquor containing the abnormal Brunswick Durham yeast GJYD15；
S2, raw material crush：Wheat, barley, pea are added into water material moistening, crushed；
S3, strain addition：Three-level seed liquor is added to spice tank and water and is uniformly mixed so as to obtain mixed liquor, and mixed liquor is uniformly added
Add in Daqu raw material, stir and evenly mix, obtain bent embryo；
S4, prepare knee-piece：Bent embryo is pressed into bulk with mould, obtains fresh knee-piece；
S5, room culture：Fresh knee-piece is placed on bent room shelf, through the tide that dries in the air, fermentation phase, one turns over, low temperature cultivation, two turn over, delay
The phase of liter, three turn over humidity discharging culture and obtain within 25-28 days low temperature Daqu.
5. application according to claim 4, it is characterised in that the specific method of the S1 is：
A, glutinous rice saccharification liquid culture medium 100mL is added in 250mL triangular flasks, in 121 DEG C of autoclaving 20min, access exception
Brunswick Durham yeast inclined-plane bacterial strain, is vibrated with 120rpm under the conditions of 28 DEG C, incubated 36h, obtains seed liquor；
B, according to 10% inoculum concentration, by seed liquor be inoculated into equipped with glutinous rice be saccharified liquid culture medium triangular flask in, in 28 DEG C,
Incubated 36h under 120rpm oscillating conditions, primary seed solution is obtained, wherein, 10% inoculum concentration refers to the seed liquor and glutinous
The volume ratio of rice saccharification liquid culture medium is 10%；
C, according to 10% inoculum concentration, by primary seed solution be linked into 20L equipped with glutinous rice saccharification liquid culture medium fermentation tank in,
28 DEG C of air agitation 36h, secondary seed solution being obtained, wherein speed of agitator is 160rpm, and the amount for being passed through filtrated air is 0.3vvm,
Wherein, it is 10% that 10% inoculum concentration, which refers to the seed liquor and the volume ratio of glutinous rice saccharification liquid culture medium,；
D, according to 10% inoculum concentration, by secondary seed solution be linked into 200L equipped with glutinous rice saccharification liquid culture medium fermentation tank
In, 28 DEG C of air agitation 36h, three-level seed liquor is obtained, wherein speed of agitator is 160rpm, and the amount for being passed through filtrated air is
0.6vvm, wherein, it is 10% that 10% inoculum concentration, which refers to the seed liquor and the volume ratio of glutinous rice saccharification liquid culture medium,.
6. application according to claim 4, it is characterised in that the preparation method of the glutinous rice saccharified liquid is：
Glutinous rice is cleaned into immersion 2h~3h, enters steaming 50min~70min in steamer, according to 1:4 mass ratio adds boiling water, treats temperature
Degree is reduced to less than 90 DEG C, adds amylase and the stirring for accounting for glutinous rice quality 0.5%, treats that temperature is reduced to less than 60 DEG C, adds
The carbohydrase of glutinous rice quality 0.5% is accounted for, be saccharified 2h, filtering, takes filtrate, it is 4 ° of Bx-6 ° of Bx to be diluted with water to pol.
7. application according to claim 4, it is characterised in that：Wheat, barley, pea are according to mass ratio 7 in the S2:2:
1 mixing, degree of fragmentation are 38%~40%.
8. application according to claim 4, it is characterised in that：The three-level seed liquor and the mass ratio of the Daqu raw material
For 0.3%~0.5%.
9. application according to claim 4, it is characterised in that fresh knee-piece thickness is 7cm in the S4, moisture is 38%~
40%.
10. application according to claim 4, it is characterised in that the specific method of the S5 is：
A, dry in the air tide：On the shelf that fresh knee-piece is placed on, door and window opens wide, dry in the air tide 5~8 hours it is tack-free and micro- to curved billet surface
White；
B, ferment the phase：Fermentation 2~3 days, makes curved billet product temperature be increased to 35 DEG C~38 DEG C and keeps 10h~15h；
C, one turn over：After the fermentation phase terminates, carry out for the first time manually turn over song, and make curved billet product temperature after song is manually turned over for the first time 3h~
6h is reduced to 20 DEG C~25 DEG C；
D, low temperature cultivation：Start cultivation 6~8 days under the conditions of 20 DEG C~25 DEG C, in course of cultivating the microorganism, curved billet product temperature is gradually gone up extremely
35 DEG C~40 DEG C；
E, two turn over：After low temperature cultivation terminates, song is manually turned over for the second time, and makes curved billet product temperature 3h after song is manually turned over for the second time
~6h is reduced to 28 DEG C~32 DEG C；
F, the phase of liter is delayed：The curved billet after song will be manually turned over for the second time and stands 6h~7h, and control curved billet product temperature is slowly gone up to being not less than
35℃；
G, three humidity discharging is turned over：After the slow liter phase terminates, carry out third time and manually turn over song, control curved billet product temperature as 42 DEG C~45 DEG C and keep
2d~3d, then curved billet product temperature is controlled to be cooled to room temperature with the speed no more than 5 DEG C/day；
H, room is gone out：After curved billet water content≤15%, go out room, be put in storage.
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| CN108287225A (en) * | 2018-04-20 | 2018-07-17 | 陕西白水杜康酒业有限责任公司 | A kind of pilot production method of Tai Kong Jiu Qu |
| CN110331102A (en) * | 2019-05-09 | 2019-10-15 | 四川省食品发酵工业研究设计院 | Application of the abnormal Brunswick Durham saccharomycete 1027JM-2 in soy sauce brewing |
| CN111378547A (en) * | 2020-04-07 | 2020-07-07 | 安徽古井贡酒股份有限公司 | Daqu culture method |
| CN114621880A (en) * | 2022-04-14 | 2022-06-14 | 四川农业大学 | Abnormal yeast Weikehan for producing ester and application of abnormal yeast Weikehan in white spirit Daqu |
| CN114854514A (en) * | 2022-03-04 | 2022-08-05 | 重庆江记酒庄有限公司 | New application of abnormal yeast Wiekeem and application of abnormal yeast Wiekeem in production of white spirit |
| CN115353946A (en) * | 2022-08-24 | 2022-11-18 | 梁山瑞升生物工程有限公司 | Directional reinforced Daqu cultivation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108287225A (en) * | 2018-04-20 | 2018-07-17 | 陕西白水杜康酒业有限责任公司 | A kind of pilot production method of Tai Kong Jiu Qu |
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| CN114621880A (en) * | 2022-04-14 | 2022-06-14 | 四川农业大学 | Abnormal yeast Weikehan for producing ester and application of abnormal yeast Weikehan in white spirit Daqu |
| CN115353946A (en) * | 2022-08-24 | 2022-11-18 | 梁山瑞升生物工程有限公司 | Directional reinforced Daqu cultivation method |
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