CN108130252A - Application of one plant of production paste flavor bacterium in bran starter Maotai-flavor liquor type white wine - Google Patents
Application of one plant of production paste flavor bacterium in bran starter Maotai-flavor liquor type white wine Download PDFInfo
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- CN108130252A CN108130252A CN201711027431.7A CN201711027431A CN108130252A CN 108130252 A CN108130252 A CN 108130252A CN 201711027431 A CN201711027431 A CN 201711027431A CN 108130252 A CN108130252 A CN 108130252A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
Application of the bacillus for producing paste flavor the invention discloses one plant in bran starter Maotai-flavor liquor type white wine, belong to microorganisms technical field, the isolated bacillus QGS109 from Maotai Daqu starter, it is preserved in China typical culture collection center, culture presevation CCTCC M2013619, bran starter Maotai-flavor liquor type white wine is produced using the white bent purebred wheat bran for preparing of 5 plants of bacteriums of bacillus QGS109 and the separated gained of light industry, 5 plants of yeast and 1 plant, bacillus QGS109 disclosed by the invention has production paste flavor function.
Description
Technical field
The present invention relates to microorganisms technical field more particularly to one plant of production paste flavor bacterium answering in bran starter Maotai-flavor liquor type white wine
With.
Background technology
Maotai-flavor liquor is also known as thatch aromatic white spirit, belongs to yeast drinks, is favored by people with the Sauce flavor of its protrusion, but
The Maotai-flavor liquor production cycle is long, distillation yield is low, production capacity is lower, it is impossible to meet people's need growing to Maotai-flavor liquor
It asks；
Good song has gone out wine, and the quality of quality and the Maotai song of Maotai is closely bound up, and Maotai song can be described as a kind of bacterium
Song, there are a large amount of bacillus in Maotai song, bacillus can generate a large amount of protease, amylase in metabolic process
Deng so as to accumulate various polypeptides, amino acid, recuding sugars, Maillard reaction can be occurred, generated related to Sauce flavor
Substance；
13 plants of the excellent species that Light Industry Scientific Research Inst., Guizhou Prov. detaches from Maotai yeast and fermented grain are by purebred culture
Song is made, introduces accumulation, return the parts Maotai techniques such as sand, using " steamed continuous slag, heap fermentation " production technology, through more enterprises
Industry is manufactured experimently, and the white wine produced has Maotai-flavor flavor, because it uses wheat bran koji-making, therefore with this strain and the white wine of technique productions
Be otherwise known as bran starter Maotai-flavor liquor type white wine；
Bacillus QGS109 produces one of paste flavor core strain for bran starter Maotai-flavor liquor type white wine, and bran starter Maotai-flavor liquor type white wine is light for Guizhou Province
Industrial research institute scientific achievement successively experienced " trial-production of wheat bran quality liquor "（Nineteen eighty-two Guizhou Province's scientific and technological progress is third
Prize）, " popularization of bran starter Maotai-flavor liquor wine "（1987 Nian Huo Guizhou Province scientific and technological achievement third prizes）, " improve bran starter Maotai-flavor liquor type quality of white spirit
Research "（1991 Nian Huo Guizhou Province scientific and technological progress third prizes）It three Guizhou Province's science and technology item stages for continuing to optimize upgrading, will
The strain of production paste flavor function admirable detached from Maotai yeast is continuouslyd optimize by purebred culture, have the fermentation phase it is short,
At low cost, quick, the characteristics of paste flavor style is good, good product quality.
Invention content
The purpose of the present invention is to solve shortcoming in the prior art, and the one plant of production paste flavor bacterium proposed is in bran
Application in bent Maotai-flavor liquor has the characteristics that the fermentation phase is short, at low cost, quick, paste flavor style is good, good product quality,
It disclosure satisfy that people's demand growing to Maotai-flavor liquor.
To achieve these goals, present invention employs following technical solutions：One plant of production paste flavor bacterium is in bran starter Maotai-flavor liquor type
Application in white wine, the preparation method of the bran starter Maotai-flavor liquor type white wine wheat bran are as follows：
1）Culture medium prescription is used by bacillus：Its raw material includes following components by weight：4.0 grams of beef extract, egg
White 10.0 grams of peptone, 5.0 grams of sodium chloride, tap water 1000.0mL, pH are 7.0~7.4, and pass through 0.1Mpa pressure sterilizations 30.0
Minute, the agar as added in 2.0% if solid medium；
2）Bacillus wheat bran preparation flow：
A test tube slants preparation method：Using gravy peptone agar medium, raw material includes following components by weight：Ox
3.0 grams of meat extract, 10.0 grams of peptone, 5.0 grams of sodium chloride, and be dissolved in 1000.0mL tap water, with 10.0% sodium hydroxide solution
PH7.0~7.4 are adjusted, adds 2.0% agar, after 0.1Mpa high pressure sterilizations 30.0 minutes, while hot tiltedly puts test tube, chamfer length
About the 1/2 of test tube, after culture medium solidification, it is 1.0~2.0 days in 25.0~30.0 DEG C of incubators that test tube is lain against temperature,
So as to evaporate remove tube wall on water droplet, while examine sterilizing it is whether complete, on inspection without miscellaneous bacteria after, you can inoculation, inoculation
It measures as 2.0 rings；
B liquid tube preparation methods：Every test tube is packed into culture medium 10.0mL, after 0.1Mpa high pressure sterilizations 30.0 minutes,
Then cooling, one plant of solid vaccination, one liquid tube keep the temperature at 37.0 DEG C and cultivate 36.0 hours, spare；
C liquid conical flask preparation methods：Each conical flask is packed into culture medium 500.0mL, is divided by 0.1Mpa high pressure sterilizations 30.0
Zhong Hou, cooling, a liquid tube seed are inoculated with a liquid triangular flask, and it is small then to keep the temperature at 37.0 DEG C of cultures 36.0
When, it is spare；
D song box cultural methods：The culture medium of tray seed and ventilating distiller's yeast is wheat bran, adds water 90.0~100.0%, caustic soda（Industry
With）0.6% or soda ash（It is industrial）0.8%, it mixes thoroughly, normal pressure is steamed 1.5 hours or 0.1Mpa and steamed 40.0 minutes, and bent box and bamboo chip are washed
Only, it sterilizes simultaneously, the container of inoculation must also sterilize together, when steamed wheat bran is moved to inoculation in the container of spice, spread out cold,
It is inoculated with during to 40.0~42.0 DEG C（Grasp the low principles of Dong Gaoxia）, inoculum concentration is 1.0~2.0%, first with 10.0 times during inoculation
Material mixing stranding is even, to expand inoculating surfaces, charging（The dress siccative 1.0kg per box）, the circle of 4.0~5.0cm thickness is piled into box center
Plate-like, by koji culture 48.0 hours, drying for standby, koji must be finished in one month.
As a preferred technical solution of the present invention, which can generate Sauce flavor, in particular for the preparation of wheat bran
And the production of bran starter Maotai-flavor liquor type white wine.
As a preferred technical solution of the present invention, the wheat bran of the wheat bran is the outermost epidermis of wheat.
As a preferred technical solution of the present invention, the bran starter Maotai-flavor liquor type white wine is a kind of Spirit.
Beneficial to benefit：1st, the strain source in the present invention in Maotai Zhen, is detached from Maotai brewery yeast and fermented grain
The bacillus arrived；2nd, bacillus can secrete the ectoenzymes such as a large amount of protease, amylase, the shape with Sauce flavor substance
Into related；3rd, this bacillus and this research institute have extended to from other bacteriums for detaching, yeast, the purebred yeast-making technologies of Bai Qu
Many enterprises inside and outside the province produce bran starter Maotai-flavor liquor type liquor style and liquor uniqueness, best in quality, are loved by consumers.
Description of the drawings
Fig. 1 is bacillus wheat bran preparation flow of the present invention.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
Application of one plant of production paste flavor bacterium in bran starter Maotai-flavor liquor type white wine, the preparation side of the bran starter Maotai-flavor liquor type white wine wheat bran
Method is as follows：
1）Culture medium prescription is used by bacillus：Its raw material includes following components by weight：4.0 grams of beef extract, egg
White 10.0 grams of peptone, 5.0 grams of sodium chloride, tap water 1000.0mL, pH are 7.0~7.4, and pass through 0.1Mpa pressure sterilizations 30.0
Minute, the agar as added in 2.0% if solid medium；
2）Bacillus wheat bran preparation flow：
A test tube slants preparation method：Using gravy peptone agar medium, raw material includes following components by weight：Ox
3.0 grams of meat extract, 10.0 grams of peptone, 5.0 grams of sodium chloride, and be dissolved in 1000.0mL tap water, with 10.0% sodium hydroxide solution
PH7.0~7.4 are adjusted, adds 2.0% agar, after 0.1Mpa high pressure sterilizations 30.0 minutes, while hot tiltedly puts test tube, chamfer length
About the 1/2 of test tube, after culture medium solidification, it is 1.0~2.0 days in 25.0~30.0 DEG C of incubators that test tube is lain against temperature,
So as to evaporate remove tube wall on water droplet, while examine sterilizing it is whether complete, on inspection without miscellaneous bacteria after, you can inoculation, inoculation
It measures as 2.0 rings；
B liquid tube preparation methods：Every test tube is packed into culture medium 10.0mL, after 0.1Mpa high pressure sterilizations 30.0 minutes,
Then cooling, one plant of solid vaccination, one liquid tube keep the temperature at 37.0 DEG C and cultivate 36.0 hours, spare；
C liquid conical flask preparation methods：Each conical flask is packed into culture medium 500.0mL, is divided by 0.1Mpa high pressure sterilizations 30.0
Zhong Hou, cooling, a liquid tube seed are inoculated with a liquid triangular flask, and it is small then to keep the temperature at 37.0 DEG C of cultures 36.0
When, it is spare；
D song box cultural methods：The culture medium of tray seed and ventilating distiller's yeast is wheat bran, adds water 90.0~100.0%, caustic soda（Industry
With）0.6% or soda ash（It is industrial）0.8%, it mixes thoroughly, normal pressure is steamed 1.5 hours or 0.1Mpa and steamed 40.0 minutes, and bent box and bamboo chip are washed
Only, it sterilizes simultaneously, the container of inoculation must also sterilize together, when steamed wheat bran is moved to inoculation in the container of spice, spread out cold,
It is inoculated with during to 40.0~42.0 DEG C（Grasp the low principles of Dong Gaoxia）, inoculum concentration is 1.0~2.0%, first with 10.0 times during inoculation
Material mixing stranding is even, to expand inoculating surfaces, charging（The dress siccative 1.0kg per box）, the circle of 4.0~5.0cm thickness is piled into box center
Plate-like, by koji culture 48.0 hours, drying for standby, koji must be finished in one month.
The bacterium can generate Sauce flavor, in particular for the preparation of wheat bran and the production of bran starter Maotai-flavor liquor type white wine.
The wheat bran of the wheat bran is the outermost epidermis of wheat.
The bran starter Maotai-flavor liquor type white wine is a kind of Spirit.
The implementation of the present invention program, at least has the advantage that：
According to the method for the present invention, bacillus QGS109 is pure-blood ferment, and fermentation process and product quality are more easy to control, have
The characteristics of fermentation phase is short, at low cost, quick, paste flavor style is good, good product quality.
1 strain QGS109 cellular morphologies of table and physical and chemical experiment result table：
| Experimental project | As a result | Experimental project | As a result |
| Gram's staining | It is negative | Cell shape | It is rod-shaped |
2 characteristic of bacteria table of table：
Claims (4)
1. application of one plant of production paste flavor bacterium in bran starter Maotai-flavor liquor type white wine, it is characterised in that：The bran starter Maotai-flavor liquor type white wine bran
Bent preparation method is as follows：
1）Culture medium prescription is used by bacillus：Its raw material includes following components by weight：4.0 grams of beef extract, egg
White 10.0 grams of peptone, 5.0 grams of sodium chloride, tap water 1000.0mL, pH are 7.0~7.4, and pass through 0.1Mpa pressure sterilizations 30.0
Minute, the agar as added in 2.0% if solid medium；
2）Bacillus wheat bran preparation flow：
A test tube slants preparation method：Using gravy peptone agar medium, raw material includes following components by weight：Ox
3.0 grams of meat extract, 10.0 grams of peptone, 5.0 grams of sodium chloride, and be dissolved in 1000.0mL tap water, with 10.0% sodium hydroxide solution
PH7.0~7.4 are adjusted, adds 2.0% agar, after 0.1Mpa high pressure sterilizations 30.0 minutes, while hot tiltedly puts test tube, chamfer length
About the 1/2 of test tube, after culture medium solidification, it is 1.0~2.0 days in 25.0~30.0 DEG C of incubators that test tube is lain against temperature,
So as to evaporate remove tube wall on water droplet, while examine sterilizing it is whether complete, on inspection without miscellaneous bacteria after, you can inoculation, inoculation
It measures as 2.0 rings；
B liquid tube preparation methods：Every test tube is packed into culture medium 10.0mL, after 0.1Mpa high pressure sterilizations 30.0 minutes,
Then cooling, one plant of solid vaccination, one liquid tube keep the temperature at 37.0 DEG C and cultivate 36.0 hours, spare；
C liquid conical flask preparation methods：Each conical flask is packed into culture medium 500.0mL, is divided by 0.1Mpa high pressure sterilizations 30.0
Zhong Hou, cooling, a liquid tube seed are inoculated with a liquid triangular flask, and it is small then to keep the temperature at 37.0 DEG C of cultures 36.0
When, it is spare；
D song box cultural methods：The culture medium of tray seed and ventilating distiller's yeast is wheat bran, adds water 90.0~100.0%, caustic soda（Industry
With）0.6% or soda ash（It is industrial）0.8%, it mixes thoroughly, normal pressure is steamed 1.5 hours or 0.1Mpa and steamed 40.0 minutes, and bent box and bamboo chip are washed
Only, it sterilizes simultaneously, the container of inoculation must also sterilize together, when steamed wheat bran is moved to inoculation in the container of spice, spread out cold,
It is inoculated with during to 40.0~42.0 DEG C（Grasp the low principles of Dong Gaoxia）, inoculum concentration is 1.0~2.0%, first with 10.0 times during inoculation
Material mixing stranding is even, to expand inoculating surfaces, charging（The dress siccative 1.0kg per box）, the circle of 4.0~5.0cm thickness is piled into box center
Plate-like, by koji culture 48.0 hours, drying for standby, koji must be finished in one month.
2. application of the one plant of production paste flavor bacterium according to claim 1 in bran starter Maotai-flavor liquor type white wine, it is characterised in that：It should
Bacterium can generate Sauce flavor, in particular for the preparation of wheat bran and the production of bran starter Maotai-flavor liquor type white wine.
3. application of the one plant of production paste flavor bacterium according to claim 1 in bran starter Maotai-flavor liquor type white wine, it is characterised in that：Institute
The wheat bran for stating wheat bran is the outermost epidermis of wheat.
4. application of the one plant of production paste flavor bacterium according to claim 1 in bran starter Maotai-flavor liquor type white wine, it is characterised in that：Institute
The bran starter Maotai-flavor liquor type white wine stated is a kind of Spirit.
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| CN201711027431.7A CN108130252A (en) | 2017-10-27 | 2017-10-27 | Application of one plant of production paste flavor bacterium in bran starter Maotai-flavor liquor type white wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110760404A (en) * | 2019-11-27 | 2020-02-07 | 四川轻化工大学 | Bacillus mixed bran koji and preparation process and application thereof |
| CN111793572A (en) * | 2019-11-18 | 2020-10-20 | 湖北白云边酒业股份有限公司 | Preparation method and application of complex functional microbial inoculum |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140427A (en) * | 2010-09-29 | 2011-08-03 | 湖北白云边酒业股份有限公司 | Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits |
| CN104232398A (en) * | 2014-03-27 | 2014-12-24 | 贵州省轻工业科学研究所 | Method for brewing sesame-flavor liquor |
| CN105505682A (en) * | 2016-01-04 | 2016-04-20 | 贵州省轻工业科学研究所 | Soy sauce aroma type enhancing distiller's yeast and preparation and application method thereof |
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2017
- 2017-10-27 CN CN201711027431.7A patent/CN108130252A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140427A (en) * | 2010-09-29 | 2011-08-03 | 湖北白云边酒业股份有限公司 | Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits |
| CN104232398A (en) * | 2014-03-27 | 2014-12-24 | 贵州省轻工业科学研究所 | Method for brewing sesame-flavor liquor |
| CN105505682A (en) * | 2016-01-04 | 2016-04-20 | 贵州省轻工业科学研究所 | Soy sauce aroma type enhancing distiller's yeast and preparation and application method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 赵希玉等: "用麸曲法生产酱香型白酒工艺研究", 《酿酒》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111793572A (en) * | 2019-11-18 | 2020-10-20 | 湖北白云边酒业股份有限公司 | Preparation method and application of complex functional microbial inoculum |
| CN110760404A (en) * | 2019-11-27 | 2020-02-07 | 四川轻化工大学 | Bacillus mixed bran koji and preparation process and application thereof |
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Application publication date: 20180608 |
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