CN110564545A - method for improving grain mash stacking saccharification efficiency of Xiaoqu liquor by utilizing rhizopus koji - Google Patents
method for improving grain mash stacking saccharification efficiency of Xiaoqu liquor by utilizing rhizopus koji Download PDFInfo
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- 241000235527 Rhizopus Species 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 42
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 40
- 238000010025 steaming Methods 0.000 claims abstract description 28
- 238000001816 cooling Methods 0.000 claims abstract description 25
- 238000009423 ventilation Methods 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000003892 spreading Methods 0.000 claims abstract description 12
- 230000007480 spreading Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000007599 discharging Methods 0.000 claims abstract description 3
- 238000012258 culturing Methods 0.000 claims description 46
- 239000007858 starting material Substances 0.000 claims description 27
- 238000001035 drying Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000011081 inoculation Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 229920001817 Agar Polymers 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 244000013123 dwarf bean Species 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 241001052560 Thallis Species 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 229920002472 Starch Polymers 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 239000004382 Amylase Substances 0.000 abstract description 2
- 102000013142 Amylases Human genes 0.000 abstract description 2
- 108010065511 Amylases Proteins 0.000 abstract description 2
- 235000019418 amylase Nutrition 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 45
- 108090000790 Enzymes Proteins 0.000 description 24
- 102000004190 Enzymes Human genes 0.000 description 24
- 229940088598 enzyme Drugs 0.000 description 24
- 230000008569 process Effects 0.000 description 16
- 241000209094 Oryza Species 0.000 description 13
- 235000007164 Oryza sativa Nutrition 0.000 description 13
- 235000009566 rice Nutrition 0.000 description 13
- 240000006394 Sorghum bicolor Species 0.000 description 8
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- 238000013124 brewing process Methods 0.000 description 6
- 150000002148 esters Chemical class 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 230000003213 activating effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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Classifications
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
Abstract
the invention discloses a method for improving grain mash stacking saccharification efficiency of Xiaoqu liquor by utilizing rhizopus koji, which relates to the technical field of liquor brewing production, and comprises the steps of soaking grains, steaming grains, spreading for cooling, discharging koji, cultivating and saccharifying, fermenting, steaming liquor and the like, wherein the raw materials subjected to boiling and gelatinization are spread for cooling to 30-35 ℃, pure rhizopus koji, Xiaoqu and active dry yeast and the like are added, the addition amount of the rhizopus koji is 0.2-0.4% of the total weight of the raw grains, the addition amount of the Xiaoqu is 0.3-0.7%, and the addition amount of the active dry yeast is 0.15-0.17%; putting the mixture into a ventilated saccharification bed, saccharifying the mixture for 20 to 24 hours at a constant temperature of 28 to 30 ℃, then mixing the mixture with grains for ventilation, fermenting the mixture for 70 to 72 hours in a box at a temperature of 30 to 32 ℃, and taking the fermented mixture out of the box for steaming wine. The added rhizopus koji is suitable for fermenting fen-flavor liquor, the method is simple, the original brewing production process is not changed, production equipment is not increased, the labor intensity is not increased, and the like. Rhizopus metabolism produces abundant saccharification type amylase, and can cut alpha-1, 4 bond and alpha-1, 6 bond in starch structure.
Description
Technical Field
The invention relates to the technical field related to the brewing production of white spirit, in particular to a method for improving the stacking saccharification efficiency of small starter wine grain grains by utilizing rhizopus koji.
Background
The Xiaoqu liquor is one of the main liquor varieties of the white liquor in China, is mainly produced in southern provinces of China, and the annual output accounts for about one third of the total yield of the white liquor. The Xiaoqu is a saccharification leaven for brewing Xiaoqu liquor, and has dual functions of saccharification and fermentation. The small wine-making yeast is mainly prepared by adding Chinese herbal medicines into rice flour or rice bran and culturing the rice flour or rice bran with yeast. The microorganisms contained in the Xiaoqu mainly comprise rhizopus, mucor, yeast and the like, wherein the rhizopus plays a main role in saccharification. In the traditional brewing process of the Xiaoqu liquor, yeast is mostly used as the yeast of the main strain, although the flavor of the liquor is increased, the liquor yield is very low, in order to improve the liquor yield, a wine enterprise often selects to add a saccharifying agent, so that the liquor yield is improved, but the ester content in the liquor is greatly reduced. With the development of scientific technology and the application of modern technology in wine brewing, people find that rhizopus koji, namely Xiaoqu koji cultured by pure rhizopus has stronger saccharification and fermentation capacity when being applied to the brewing process of Xiaoqu wine. In 1995, Liu Pinya et al adopted a mode of adding 0.2% of Xiaoqu, 0.4% of rhizopus koji and 0.15% of TH-AAADY to improve the wine yield by 6.7% on the basis of the traditional Xiaoqu brewing process; in 1998, Shaw Dong et al adopted the method of reducing the yeast by 50%, adding active rhizopus yeast by 0.1%, alcohol ADY by 0.02% and raw aroma ADY by 0.01% to improve the liquor yield of the raw material by 7.65%.
The rhizopus koji takes bran or rice flour and the like as main raw materials, is mixed with a proper amount of water, is steamed, sterilized, cooled and inoculated with pure Q303 rhizopus; carrying out biochemical pure culture, drying and inspection to obtain a crude enzyme preparation product containing microorganism rhizopus; is used for subculture strain of saccharifying agent of Xiaoqu (yeast). In the process of life activities of rhizopus on a bran raw material carrier, in the metabolism process, a large amount of enzyme systems such as glucoamylase, alpha-amylase and the like are secreted besides hypha; therefore, the koji wine has a flavor different from that of a single saccharifying enzyme koji wine, and the Q303 rhizopus koji is widely used in the fields of syrup production in the sugar industry and the like.
Therefore, it is necessary to solve the above problems by inventing a method for improving the efficiency of stacking and saccharifying fermented grains of Xiaoqu liquor by using rhizopus koji.
disclosure of Invention
technical problem to be solved
aiming at the defects of the prior art, the invention provides a method for improving the grain mash stacking saccharification efficiency of Xiaoqu liquor by utilizing rhizopus koji, which ensures the quality guarantee and yield increase of the Xiaoqu liquor on the basis of basically not changing the original brewing operation process.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a method for improving grain mash stacking saccharification efficiency of Xiaoqu liquor by utilizing rhizopus koji comprises the steps of soaking grains, steaming grains, spreading for cooling, discharging koji, cultivating and saccharifying, fermenting, steaming liquor and the like, spreading for cooling raw materials subjected to steaming and gelatinization to 30-35 ℃, adding pure rhizopus koji, Xiaoqu, active dry yeast and the like, wherein the addition amount of the rhizopus koji is 0.2-0.4% of the total weight of the raw grains, the addition amount of the Xiaoqu is 0.3-0.7%, and the addition amount of the active dry yeast is 0.15-0.17%; putting the mixture into a ventilated saccharification bed, saccharifying the mixture for 20 to 24 hours at a constant temperature of 28 to 30 ℃, then mixing the mixture with grains for ventilation, fermenting the mixture for 70 to 72 hours in a box at a temperature of 30 to 32 ℃, and taking the fermented mixture out of the box for steaming wine.
Optionally, the preparation method of the rhizopus koji comprises the following steps:
a: selection of Q303 rhizopus species for activation: adding a bean sprout juice agar culture medium into a culture dish, sterilizing at high pressure, cooling to normal temperature, inoculating Q303 rhizopus strains by adopting a scribing method, culturing at 30 ℃ for 2-4 d, selecting strains with thick hyphae and large spores, and culturing for 3-4 d by using a bean sprout juice agar test tube inclined plane culture medium at 28-30 ℃;
B: culturing the seed in a triangular flask: adding 55-60% of water into bran, fully and uniformly stirring, putting into a triangular flask, plugging a cotton plug, sterilizing at 0.12MP for 40min, exhausting and reducing pressure, and repeating the sterilization for 40min when the temperature is reduced to 25-30 ℃; after sterilization, taking out the triangular flask, shaking the flask to scatter, cooling to 30-35 ℃, inoculating the rhizopus activated in the test tube into the triangular flask, placing the flask in a constant-temperature incubator at 28-30 ℃, and culturing for 3-4 days;
C: culturing the green bean mold starter: adding 55-60% of water into bran, uniformly stirring by using a bran raising machine, steaming for 1.5-2.0 h under normal pressure, cooling to 35-37 ℃ for inoculation, placing the triangular flask koji with the inoculum size of about 0.3-0.6% of the mass of the bran into a culture tray, covering wet gauze, culturing at 28-33 ℃, and controlling the temperature of a product to be less than or equal to 37 ℃: culturing for 10-12 hours, starting to raise the temperature of the product, and exhausting a fan, a staggered curtain and the like; culturing for 15-17 hours, buckling the curtain, and opening a fan, a staggered curtain and the like; the materials are drawn into a drying room for drying after about 24 hours, and the room temperature of the drying room is controlled to be 45-48 ℃;
d: culturing rhizopus aspergillum: adding 55-60% of water into bran, uniformly stirring by using a bran raiser, steaming for 1.5-2.0 h under normal pressure, cooling to 35-37 ℃ for inoculation, controlling the inoculation amount of the green bean mold to be about 0.3-0.6% of the mass of the bran, controlling the ventilation culture temperature to be 30-32 ℃, culturing for 54-56 h, and drying for later use after the ventilation culture.
Optionally, the addition amount of the rhizopus koji is about 0.2-0.4% of the total weight of the raw grain.
Optionally, ventilating and culturing the rhizopus koji, inoculating and then performing static culture, wherein the temperature of a product is generally controlled to be 28-30 ℃, and the room temperature is about 30 ℃; after static culture is carried out for 4-6 h, the thalli begin to grow, the product temperature gradually rises, when the product temperature rises to about 35 ℃, intermittent ventilation culture is started, and the product temperature is controlled to be 30-35 ℃ by adjusting the size and the times of ventilation; culturing for 12h, wherein the rhizopus starts to grow vigorously, continuous ventilation culture is needed, the room temperature is controlled to be 26-28 ℃, and the product temperature is preferably controlled to be 30-36 ℃; culturing for about 24h, entering a later stage moisture removal stage, opening doors and windows greatly, controlling the product temperature to be 33-38 ℃, and taking out of a pool, drying, detecting, classifying, warehousing and storing for later use when the moisture of the yeast material is reduced to about 30-40%.
(III) advantageous effects
The invention provides a method for improving the stacking saccharification efficiency of small starter wine grain grains by utilizing rhizopus koji, which has the following beneficial effects:
(1) the rhizopus koji added in the invention is suitable for fermentation of fen-flavor liquor, the method is simple, the original brewing production process is not changed, production equipment is not increased, the labor intensity is not increased, and the like. Rhizopus is metabolized to generate abundant saccharification type amylase, which can cut off alpha-1, 4 bond and alpha-1, 6 bond in starch structure, so that most of starch is converted into fermentable sugar. The production of the alcoholization enzyme system in the rhizopus metabolic process has the functions of saccharifying and fermenting simultaneously in the grain and mash accumulation process, so that the utilization rate of starch is improved. Under the condition of reducing the using amount of the traditional xiaoqu, if rhizopus koji is used as a saccharifying agent to replace saccharifying enzyme to make up for the deficiency of saccharifying power after starter reduction, the effect of cultivating and saccharifying the grain mash is improved, and more flavor substances can be expected to be formed due to the characteristics of a multienzyme system, so that the quality of xiaoqu liquor is ensured not to be reduced due to the reduction of the using amount of the xiaoqu.
(2) the method has the advantages of simple process, low equipment requirement, strong operability and good social popularization and application.
Drawings
FIG. 1 is a schematic view of the brewing process of Xiaoqu liquor of the present invention.
Detailed Description
the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
example 1:
a method for improving the stacking saccharification efficiency of small starter wine grain grains by utilizing rhizopus koji comprises the following steps:
a: preparing materials, namely selecting sorghum and rice as raw materials, wherein the weight ratio of the sorghum to the rice is 3: 1;
b: soaking the above materials in clean water for 4 hr;
C: steaming the grains, namely putting the soaked ingredients into a steamer for steaming for later use;
d: spreading for cooling, spreading the steamed ingredients, and cooling to 35 deg.C;
e: adding starter, adding starter 0.8% of total mass of raw grain, culturing at 30 deg.C for saccharifying for 24h, mixing with distiller's grains, ventilating, placing into a box, fermenting at 30 deg.C for 6d in a sealed manner, and steaming.
TABLE 1 test results of Xiaoqu Process (example 1)
example 2:
A method for improving the stacking saccharification efficiency of small starter wine grain grains by utilizing rhizopus koji comprises the following steps:
a: preparing materials, namely selecting sorghum and rice as raw materials, wherein the weight ratio of the sorghum to the rice is 3: 1;
b: soaking the above materials in clean water for 4 hr;
C: steaming the grains, namely putting the soaked ingredients into a steamer for steaming for later use;
D: spreading for cooling, spreading the steamed ingredients, and cooling to 35 deg.C;
e: adding starter, adding starter propagation, adding 0.4% of starter propagation enzyme, adding 0.5% of saccharifying enzyme, culturing and saccharifying at 30 deg.C for 24 hr, mixing with distiller's grains, ventilating, placing into a box, fermenting at 30 deg.C for 72 hr, and steaming.
TABLE 2 Yeast reduction and saccharification enzyme Process (example 2)
Example 3:
a method for improving the stacking saccharification efficiency of small starter wine grain grains by utilizing rhizopus koji comprises the following steps:
a: preparing materials, namely selecting sorghum and rice as raw materials, wherein the weight ratio of the sorghum to the rice is 3: 1;
B: soaking the above materials in clean water for 4 hr;
c: steaming the grains, namely putting the soaked ingredients into a steamer for steaming for later use;
d: spreading for cooling, spreading the steamed ingredients, and cooling to 35 deg.C;
E: adding starter, adding Xiaoqu in an amount of 0.4% of the total mass of the raw grain, adding saccharifying enzyme in an amount of 0.5%, adding active dry yeast in an amount of 0.4%, culturing and saccharifying at 30 ℃ for 24h, preparing grains, ventilating, putting into a box, fermenting in a closed manner at 30 ℃ for 72h, taking out the box, steaming the wine, activating the active dry yeast, preparing 2.5% sugar solution with the amount 30 times that of the active dry yeast, adjusting the temperature to 35 ℃, dissolving the active dry yeast in an activating solution, and activating at 35 ℃ for about 1 h.
TABLE 3 Yeast reduction plus saccharifying enzyme and active Dry Yeast Process (example 3)
Example 4:
A method for improving the stacking saccharification efficiency of small starter wine grain grains by utilizing rhizopus koji comprises the following steps:
a: preparing materials, namely selecting sorghum and rice as raw materials, wherein the weight ratio of the sorghum to the rice is 3: 1;
b: soaking the above materials in clean water for 4 hr;
C: steaming the grains, namely putting the soaked ingredients into a steamer for steaming for later use;
D: spreading for cooling, spreading the steamed ingredients, and cooling to 35 deg.C;
e: adding starter, adding starter Xiaoqu in an amount of 0.7% of the total mass of the raw grain, adding rhizopus starter in an amount of 0.4% of the total weight of the raw grain, adding active dry yeast in an amount of 0.17%, culturing and saccharifying at constant temperature of 30 ℃ for 24h, preparing distiller's grains, ventilating, putting into a box, fermenting in a closed manner at 30 ℃ for 72h, and taking out of the box for steaming.
As an optional technical scheme of the invention:
The preparation method of the rhizopus koji comprises the following steps:
a: selection of Q303 rhizopus species for activation: adding a bean sprout juice agar culture medium into a culture dish, sterilizing at high pressure, cooling to normal temperature, inoculating Q303 rhizopus strains by adopting a scribing method, culturing at 30 ℃ for 2-4 d, selecting strains with thick hyphae and large spores, and culturing for 3-4 d by using a bean sprout juice agar test tube inclined plane culture medium at 28-30 ℃;
b: culturing the seed in a triangular flask: adding 55-60% of water into bran, fully and uniformly stirring, putting into a triangular flask, plugging a cotton plug, sterilizing at 0.12MP for 40min, exhausting and reducing pressure, and repeating the sterilization for 40min when the temperature is reduced to 25-30 ℃; after sterilization, taking out the triangular flask, shaking the flask to scatter, cooling to 30-35 ℃, inoculating the rhizopus activated in the test tube into the triangular flask, placing the flask in a constant-temperature incubator at 28-30 ℃, and culturing for 3-4 days;
C: culturing the green bean mold starter: adding 55-60% of water into bran, uniformly stirring by using a bran raising machine, steaming for 1.5-2.0 h under normal pressure, cooling to 35-37 ℃ for inoculation, placing the triangular flask koji with the inoculum size of about 0.3-0.6% of the mass of the bran into a culture tray, covering wet gauze, culturing at 28-33 ℃, and controlling the temperature of a product to be less than or equal to 37 ℃: culturing for 10-12 hours, starting to raise the temperature of the product, and exhausting a fan, a staggered curtain and the like; culturing for 15-17 hours, buckling the curtain, and opening a fan, a staggered curtain and the like; the materials are drawn into a drying room for drying after about 24 hours, and the room temperature of the drying room is controlled to be 45-48 ℃;
D: culturing rhizopus aspergillum: adding 55-60% of water into bran, uniformly stirring by using a bran raiser, steaming for 1.5-2.0 h under normal pressure, cooling to 35-37 ℃ for inoculation, controlling the inoculation amount of the green bean mold to be about 0.3-0.6% of the mass of the bran, controlling the ventilation culture temperature to be 30-32 ℃, culturing for 54-56 h, and drying for later use after the ventilation culture.
as an optional technical scheme of the invention:
The addition amount of the rhizopus koji is about 0.2-0.4% of the total weight of the raw grain.
As an optional technical scheme of the invention:
ventilating and culturing rhizopus koji, inoculating and then statically culturing, wherein the temperature of a product is generally controlled to be 28-30 ℃, and the room temperature is about 30 ℃; after static culture is carried out for 4-6 h, the thalli begin to grow, the product temperature gradually rises, when the product temperature rises to about 35 ℃, intermittent ventilation culture is started, and the product temperature is controlled to be 30-35 ℃ by adjusting the size and the times of ventilation; culturing for 12h, wherein the rhizopus starts to grow vigorously, continuous ventilation culture is needed, the room temperature is controlled to be 26-28 ℃, and the product temperature is preferably controlled to be 30-36 ℃; culturing for about 24h, entering a later stage moisture removal stage, opening doors and windows greatly, controlling the product temperature to be 33-38 ℃, and taking out of a pool, drying, detecting, classifying, warehousing and storing for later use when the moisture of the yeast material is reduced to about 30-40%.
TABLE 4 Yeast reduction plus Rhizopus and active Dry Yeast Processes (example 4)
The four groups of embodiments can utilize the rhizopus to improve the stacking saccharification efficiency of the fermented grains of the Xiaoqu liquor.
TABLE 5 comparison of saccharification efficiencies of grains in different processes
the wine yield is as follows: as can be seen from the comparison of tables 1, 2, 3 and 4, the liquor yield of the starter-reducing saccharifying enzyme process is improved by 4.74% compared with the liquor brewing process of the whole koji, and the liquor yield of the starter-reducing saccharifying enzyme and active dry yeast process is improved by 5.79% compared with the liquor brewing process of the whole koji. The yield of the starter propagation and saccharifying enzyme and the active dry yeast is higher than that of the starter propagation and saccharifying enzyme brewed by using the whole starter propagation. Compared with the first three groups, the wine yield of the starter-reducing yeast, the rhizopus yeast and the active dry yeast is improved by 7.67 to 13.46 percent.
The main components are as follows: as can be seen from tables 2 and 3, the total ester content of the fermented grains is lower than that of Table 1, and the difference between Table 4 and Table 1 is not great; wherein, the total ester of the fermented grains in the starter-reducing and saccharifying enzyme group is reduced by 52 percent, and the total ester of the fermented grains in the starter-reducing and saccharifying enzyme and active dry yeast group is reduced by 38 percent. The use of the saccharifying enzyme increases the wine yield, but the wine quality is greatly reduced; the ratio of rhizopus koji and active dry yeast is not much different from that of the whole starter culture process in terms of the total ester content in the fermented grains; compared with the addition of saccharifying enzyme and active dry yeast, the total ester content of the fermented grains is increased by 40.38 percent by adding the rhizopus koji and the active dry yeast; therefore, the pure-cultured rhizopus koji is adopted to make up the deficiency of the saccharifying power after the koji reduction, and the brewing effect of the rhizopus koji is obviously better than that of the saccharifying enzyme adding process.
Saccharification efficiency: as can be seen from Table 5, compared with the whole koji saccharifying process, the saccharifying rate of the starter-reducing saccharifying enzyme, the starter-reducing saccharifying enzyme and the active dry yeast culture saccharifying process is improved by 9.38-11.11%, and the saccharifying efficiency of the fermented grains is remarkably improved by adding the saccharifying enzyme, the active dry yeast and the like; compared with the saccharifying process of active dry yeast culture by adding rhizopus koji and starter culture, and the saccharifying process of starter culture by adding saccharifying enzyme and starter culture saccharifying enzyme and active dry yeast culture, the reducing sugar conversion rate is improved by 2.8-4.29%, and is improved by 13.91% compared with the whole starter culture; therefore, the use of the rhizopus koji improves the efficiency of stacking and saccharifying the fermented grains of the Xiaoqu liquor and improves the liquor yield.
it is noted that in the present disclosure, unless otherwise explicitly specified or limited, a first feature "on" or "under" a second feature may be directly contacted with the first and second features, or indirectly contacted with the first and second features through intervening media. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (4)
1. a method for improving grain mash stacking saccharification efficiency of Xiaoqu liquor by utilizing rhizopus koji comprises grain soaking, grain steaming, spreading cooling, koji discharging, bacteria culture and saccharification, fermentation, liquor steaming and the like, and is characterized in that pure rhizopus koji, Xiaoqu and active dry yeast and the like are added into a raw material after being cooked and gelatinized and spread cooled to 30-35 ℃, the addition amount of the rhizopus koji is 0.2-0.4% of the total weight of the raw grain, the addition amount of the Xiaoqu is 0.3-0.7%, and the addition amount of the active dry yeast is 0.15-0.17%; putting the mixture into a ventilated saccharification bed, saccharifying the mixture for 20 to 24 hours at a constant temperature of 28 to 30 ℃, then mixing the mixture with grains for ventilation, fermenting the mixture for 70 to 72 hours in a box at a temperature of 30 to 32 ℃, and taking the fermented mixture out of the box for steaming wine.
2. The method for improving the stacking saccharification efficiency of the fermented grains of the Xiaoqu liquor by using the rhizopus koji as claimed in claim 1, wherein the method comprises the following steps:
the preparation method of the rhizopus koji comprises the following steps:
A: selection of Q303 rhizopus species for activation: adding a bean sprout juice agar culture medium into a culture dish, sterilizing at high pressure, cooling to normal temperature, inoculating Q303 rhizopus strains by adopting a scribing method, culturing at 30 ℃ for 2-4 d, selecting strains with thick hyphae and large spores, and culturing for 3-4 d by using a bean sprout juice agar test tube inclined plane culture medium at 28-30 ℃;
B: culturing the seed in a triangular flask: adding 55-60% of water into bran, fully and uniformly stirring, putting into a triangular flask, plugging a cotton plug, sterilizing at 0.12MP for 40min, exhausting and reducing pressure, and repeating the sterilization for 40min when the temperature is reduced to 25-30 ℃; after sterilization, taking out the triangular flask, shaking the flask to scatter, cooling to 30-35 ℃, inoculating the rhizopus activated in the test tube into the triangular flask, placing the flask in a constant-temperature incubator at 28-30 ℃, and culturing for 3-4 days;
C: culturing the green bean mold starter: adding 55-60% of water into bran, uniformly stirring by using a bran raising machine, steaming for 1.5-2.0 h under normal pressure, cooling to 35-37 ℃ for inoculation, placing the triangular flask koji with the inoculum size of about 0.3-0.6% of the mass of the bran into a culture tray, covering wet gauze, culturing at 28-33 ℃, and controlling the temperature of a product to be less than or equal to 37 ℃: culturing for 10-12 hours, starting to raise the temperature of the product, and exhausting a fan, a staggered curtain and the like; culturing for 15-17 hours, buckling the curtain, and opening a fan, a staggered curtain and the like; the materials are drawn into a drying room for drying after about 24 hours, and the room temperature of the drying room is controlled to be 45-48 ℃;
d: culturing rhizopus aspergillum: adding 55-60% of water into bran, uniformly stirring by using a bran raiser, steaming for 1.5-2.0 h under normal pressure, cooling to 35-37 ℃ for inoculation, controlling the inoculation amount of the green bean mold to be about 0.3-0.6% of the mass of the bran, controlling the ventilation culture temperature to be 30-32 ℃, culturing for 54-56 h, and drying for later use after the ventilation culture.
3. the method for improving the stacking saccharification efficiency of the fermented grains of the Xiaoqu liquor by using the rhizopus koji as claimed in claim 1, wherein the method comprises the following steps:
The addition amount of the rhizopus koji is about 0.2-0.4% of the total weight of the raw grain.
4. the method for improving the stacking saccharification efficiency of the fermented grains of the Xiaoqu liquor by using the rhizopus koji as claimed in claim 2, wherein the method comprises the following steps:
Ventilating and culturing the rhizopus koji, inoculating and then statically culturing, wherein the temperature of a product is generally controlled to be 28-30 ℃, and the room temperature is about 30 ℃; after static culture is carried out for 4-6 h, the thalli begin to grow, the product temperature gradually rises, when the product temperature rises to about 35 ℃, intermittent ventilation culture is started, and the product temperature is controlled to be 30-35 ℃ by adjusting the size and the times of ventilation; culturing for 12h, wherein the rhizopus starts to grow vigorously, continuous ventilation culture is needed, the room temperature is controlled to be 26-28 ℃, and the product temperature is preferably controlled to be 30-36 ℃; culturing for about 24h, entering a later stage moisture removal stage, opening doors and windows greatly, controlling the product temperature to be 33-38 ℃, and taking out of a pool, drying, detecting, classifying, warehousing and storing for later use when the moisture of the yeast material is reduced to about 30-40%.
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Application publication date: 20191213 |