CN110903923B - Scientific research sample sampling method for traditional solid brewing industry - Google Patents
Scientific research sample sampling method for traditional solid brewing industry Download PDFInfo
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- CN110903923B CN110903923B CN201911240624.XA CN201911240624A CN110903923B CN 110903923 B CN110903923 B CN 110903923B CN 201911240624 A CN201911240624 A CN 201911240624A CN 110903923 B CN110903923 B CN 110903923B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M21/00—Bioreactors or fermenters specially adapted for specific uses
- C12M21/16—Solid state fermenters, e.g. for koji production
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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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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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/10—Apparatus
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M23/00—Constructional details, e.g. recesses, hinges
- C12M23/02—Form or structure of the vessel
- C12M23/08—Flask, bottle or test tube
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- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M23/00—Constructional details, e.g. recesses, hinges
- C12M23/38—Caps; Covers; Plugs; Pouring means
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Abstract
The invention discloses a sampling method for scientific research samples in the traditional solid brewing industry, which relates to the technical field of traditional solid brewing, and is characterized in that materials to be fermented in the same batch are filled into a certain number of wide-mouth glass bottles, the openings of the wide-mouth glass bottles are sealed, the wide-mouth glass bottles filled are buried in the surface layers of the sealed materials to be fermented, when the materials are fermented to a time node needing sampling detection, one bottle is taken out, the original sealed state is kept and sent to an analysis and detection chamber, and the fermented material system is immediately sealed for continuous fermentation after sampling; the method has the advantages of low cost, simple operation and good sample fidelity, can accurately reflect the fermentation rule of the closed fermentation system, so as to purposefully establish accurate process parameters for mass production, realize the development of 'quality improvement and consumption control' of the traditional solid state fermentation industry and have remarkable benefit.
Description
Technical Field
The invention relates to the technical field of traditional solid brewing, in particular to a scientific research sample sampling method in the traditional solid brewing industry.
Background
Traditional solid brewing is characterized in that grains are used as raw materials, open operation is carried out, a large number of complex microorganisms are bred in the natural and networked environment, the fermentation is carried out in a solid state in a closed manner, microbial flora strains in a fermentation system are subjected to growth and reproduction and material metabolism, and the microorganisms grow, reproduce and metabolize until the microorganisms die after aging, so that delicious foods such as Chinese white spirit, soy sauce, vinegar and the like are produced.
In order to understand and reveal the fermentation condition and the fermentation rule of the closed system, the sampling research of the fermentation system materials is a necessary means. In the conventional sampling method, various sampling devices are mainly adopted, after the sampling devices enter a closed material system, air in the environment can be more or less brought into the closed material system, and the original state of local materials is changed under the conditions of extrusion and the like, so that the acquired material sample cannot accurately reflect the original fermentation state of the material system along with the lapse of fermentation time, and the acquired sample can also change due to air contact in the operation and transfer processes and cannot accurately reflect the original fermentation state of the material system.
Disclosure of Invention
The invention aims to provide a scientific research sample sampling method for the traditional solid brewing industry, which can effectively ensure the real state of a collected sample and further ensure the accuracy and reliability of monitored parameters.
The technical scheme of the invention is as follows:
a method for sampling a traditional solid-state brewing scientific research sample specifically comprises the following steps:
a. and (4) cellar lees entering and bottling: respectively filling the uniformly mixed cellar-entering lees into a set number of wide-mouth glass bottles, covering glass bottle covers, and further sealing the bottle covers by using plastic skins;
b. filling the cellar grains into a cellar: transporting and loading the cellar-entering grains into a cellar pool according to a traditional method, burying a designed amount of wide-mouth glass bottles which are filled and sealed into the cellar-cap fermented grains when the cellar-entering grains are about to be filled, sealing a fermented grain system by using cellar-sealing mud, marking sampling points for burying sample bottles on the surface of the cellar-sealing mud, and integrally sealing the cellar-sealing mud of the cellar cap by using a plastic cellar skin;
c. sampling and detecting: uncovering the plastic cellar skin each time, raking the cellar sealing mud at the marked sampling point, taking out a sample wide-mouth glass bottle, recovering the raked cellar sealing mud, covering the plastic cellar skin, and sending the wide-mouth glass bottle with the sample to an analysis and detection room;
d. and (c) taking out the wide-mouth glass bottles containing the samples at the time nodes respectively, and conveying the wide-mouth glass bottles to an analysis detection chamber for sample detection.
The method comprises the steps of filling the same batch of materials to be fermented into a certain number of wide-mouth glass bottles (ensuring one sampling node and one sample fermentation bottle), sealing the filling bottle mouth, burying the filled wide-mouth glass bottles on the surface layer of the sealed materials to be fermented, taking out one bottle when the materials are fermented to a time node needing sampling detection, keeping the original sealed state, sending the bottle to an analysis detection chamber, and immediately sealing the fermentation material system for continuous fermentation after sampling. Thus, a series of sampling detection tasks of the time nodes are completed. Therefore, although the whole fermentation of the batch of fermentation materials is also influenced, the wide-mouth glass bottle is always in a closed state, the temperature, the humidity and the like of the materials in the fermentation system are consistent with the temperature and the humidity of the materials in the wide-mouth glass bottle, and the fermentation evolution rules of other closed fermentation systems in the future can be accurately reflected. The real evolution rule of the fermentation process is mastered, so that both the yield and the quality of the fermentation process can be flexibly and accurately regulated, and the quality control and consumption are improved.
Preferably, in the step a, the bottled fermented grains are taken from the same batch of fermented grains which are uniformly mixed, so that the consistency of the collected sample and the real fermented grains can be guaranteed;
preferably, in the step a, the number of the wide-mouth glass bottles is 40-60, and the mass of the cellar entry lees filled in 500ml of wide-mouth glass bottles is 280-340 g;
preferably, in the step a, a ground bottle cap is covered after wide-mouth glass bottles are filled into the cellar, and a plastic skin is adopted to further seal the bottle cap, so that the closed state of a sample material system in the fermentation process is ensured;
preferably, in the step b, the loaded wide-mouth glass bottle is buried in the fermented grains in the cellar cap, so that the temperature and the humidity of the materials in the bottle can be kept consistent with the temperature and the humidity of the materials in the fermentation system in the cellar;
preferably, in the step b, the landfill depth of the wide-mouth glass bottle is 10 cm-30 cm;
preferably, in the step b, the filled wide-mouth glass bottle is buried at the marked sampling position, and after the wide-mouth glass bottle is sealed by the cellar sealing mud, the position where the sample bottle is buried is marked again;
preferably, in the step c, after the pit sealing mud is taken out and the sample bottle is taken out, the pit sealing mud is sealed to enable fermented grains in the pit to continue to ferment, and the fermented materials in the wide-mouth glass bottle are always in a closed state and cannot be influenced by sampling operation.
The beneficial effects of the invention are: the bottled material to be fermented is fermented grains which are fed into the cellar in the same batch, so that the consistency of the sample and the real fermented grains is guaranteed; according to the invention, the material to be fermented is filled into the wide-mouth glass bottle, and the bottle cap of the sample bottle is sealed, so that the closed state of the sample in the whole fermentation process is ensured; according to the invention, the glass bottle for containing the fermentation sample is buried in the fermented grains in the pit cap of the pit, so that the fermentation temperature and humidity in the bottle are consistent with the fermentation temperature and humidity in the pit; in each sampling process, the pit mud is opened, the wide-mouth glass bottle containing the fermentation sample is taken out, and then the pit mud is sealed to allow fermented grains in the pit to continue fermentation, so that the real fermentation state of other buried samples cannot be influenced; the method is simple to operate, high in fidelity, capable of accurately reflecting the fermentation rule of the closed fermentation system and suitable for popularization and use; after mastering the accurate fermentation rule, the invention can set accurate process parameters for mass production pertinently, realizes the development of 'quality improvement and consumption control' of the traditional solid state fermentation industry, and has remarkable benefit.
Drawings
FIG. 1 is a block diagram of a tool used in the method of the present invention.
FIG. 2 is a front view of a tool used in the method of the present invention.
Fig. 3 is a front view of a range of sample bottle fill positions.
Fig. 4 is a side view of fig. 3.
Fig. 5 is a top view of fig. 3.
Labeled as:
1. grinding a bottle cap; 2. grinding a bottle mouth; 3. grinding the bottle mouth; 4. burying the sample bottle.
Detailed Description
The invention is further described below with reference to the accompanying drawings.
The first embodiment is as follows:
referring to fig. 1, 2, 3, 4 and 5, a method for sampling scientific research samples in solid-state brewing industry according to the present invention comprises the following steps:
a. and (4) cellar lees entering and bottling: respectively putting 280g of uniformly mixed fermented grains into 40 wide-mouth glass bottles with the volume of 500ml, covering the wide-mouth glass bottles with covers, and sealing the bottle covers by using plastic skins;
b. filling the cellar grains into a cellar pool: filling the uniformly mixed fermented grains into a pit according to a traditional method, sequentially burying 40 wide-mouth glass bottles which are filled in the pit at a position which is 10cm deep from the surface of fermented grains on a pit cap when the fermented grains are about to be filled, sealing a fermented grain system by using pit sealing mud, marking the position of a buried sample, and sealing the pit cap by using a plastic sheet;
c. sampling and detecting: uncovering the plastic pit skin, removing the pit sealing mud at the marked sampling point, taking out a wide-mouth glass bottle, recovering the removed pit sealing mud, covering the plastic skin to continue sealing fermentation, and conveying the wide-mouth glass bottle with the sample to an analysis and detection room;
d. and (c) taking out the 40 wide-mouth glass bottles containing the samples at time nodes respectively, and conveying the wide-mouth glass bottles to an analysis detection chamber for sample detection.
Example two:
a scientific research sample sampling method for the traditional solid brewing industry comprises the following steps:
a. and (4) cellar lees entering and bottling: respectively putting 340g of uniformly mixed fermented grains into 60 wide-mouth glass bottles with the volume of 500ml, covering the wide-mouth glass bottles with covers, and sealing the bottle covers by using plastic skins;
b. filling the cellar grains into a cellar pool: filling the uniformly mixed fermented grains into a pit according to a traditional method, sequentially burying 60 wide-mouth glass bottles which are filled at a position 30cm deep from the surface of fermented grains of a pit cap when the fermented grains are about to be filled, sealing a fermented grain system by using pit sealing mud, marking the position of a buried sample, and sealing the pit cap by using a plastic sheet;
c. sampling and detecting: uncovering the plastic pit skin, removing the pit sealing mud at the marked sampling point, taking out a wide-mouth glass bottle, recovering the removed pit sealing mud, covering the plastic skin to continue sealing fermentation, and conveying the wide-mouth glass bottle with the sample to an analysis and detection room;
d. and c, taking out 60 wide-mouth glass bottles containing samples at time nodes respectively, and conveying the wide-mouth glass bottles to an analysis detection chamber for sample detection.
Example three:
a scientific research sample sampling method for the traditional solid brewing industry comprises the following steps:
a. and (4) cellar lees filling and bottling: respectively putting 310g of uniformly mixed fermented grains into 50 wide-mouth glass bottles with the volume of 500ml, covering the wide-mouth glass bottles with covers, and sealing the bottle covers by using plastic skins;
b. filling the cellar grains into a cellar pool: filling the uniformly mixed fermented grains into a pit pool according to a traditional method, sequentially burying 50 wide-mouth glass bottles filled with the fermented grains at a position 20cm deep from the surface of pit cap fermented grains when the fermented grains are about to be filled, sealing a fermented grain system by using pit sealing mud, marking the position of a buried sample, and sealing the pit cap pit sealing mud by using a plastic skin;
c. sampling and detecting: uncovering the plastic pit skin, removing the pit sealing mud at the marked sampling point, taking out a wide-mouth glass bottle, recovering the removed pit sealing mud, covering the plastic skin to continue sealing fermentation, and conveying the wide-mouth glass bottle with the sample to an analysis and detection room;
d. and (c) taking out the 50 wide-mouth glass bottles containing the samples at time nodes respectively, and conveying the wide-mouth glass bottles to an analysis detection chamber for sample detection.
Comparative example
In the prior art, a method for researching fermentation condition and fermentation state of a closed system by sampling through a sampler comprises the following steps:
a. filling the cellar grains into a cellar pool: filling the uniformly mixed fermented grains into a cellar pool by a traditional method;
b. inserting a sampler: when the cellar-entering grains are about to be filled, inserting a hollow stainless steel tube body into the cellar pool, enabling the bottom of the tube body to reach a position to be sampled, and enabling a pipe opening at the upper part of the tube body to be slightly higher than a cellar cap by 2-3 cm;
c. and (3) sealing fermentation: sealing fermented grains in the cellar by using cellar sealing mud and plastic sheets, sealing the pipe opening at the upper part of the pipe body through a pipe cover, and fermenting;
d. sampling and detecting: during sampling, the pipe cover of the pipe opening is opened, then the fermented grain sampler is inserted into the pipe body, the lower end of the fermented grain sampler pushes the semicircular stainless steel plates open, the fermented grain sampler enters the pit for sampling, when the sample is taken and the fermented grain sampler is pulled out, the two stainless steel plates are automatically closed through the automatic closing page, and after the sampling is finished, the pipe cover of the pipe opening is covered; taking out the fermented grain sample in the sampler and then sending the sample to an analysis detection room;
the specific effects of the foregoing examples and comparative examples are compared as shown in the following table.
TABLE 1 comparison of the results
As can be seen from Table 1, after the method of the invention is adopted, from cellar filling and burying to sampling detection, the fermented grains of the sample are always in a strict closed fermentation state, and the temperature and the humidity of the materials in the wide-mouth glass bottle are consistent with those of the materials in a fermentation system, so that the fermentation evolution rules of other closed fermentation systems in the future can be accurately reflected. The real evolution rule of the fermentation process is mastered, so that both the yield and the quality of the fermentation process can be flexibly and accurately regulated, and the accurate process parameters are formulated in a targeted manner to realize quality improvement and consumption control.
Claims (1)
1. A scientific research sample sampling method for the traditional solid brewing industry is characterized by comprising the following steps:
a. and (4) cellar lees filling and bottling: respectively filling the uniformly mixed cellar-entering lees into a set number of wide-mouth glass bottles, covering glass bottle covers, and further sealing the bottle covers by using plastic skins;
b. filling the cellar grains into a cellar: transferring the cellar-entering grains into a cellar pool according to a traditional method, burying a designed amount of wide-mouth glass bottles which are filled and sealed into the fermented grains of the cellar cap when the cellar-entering grains are about to be filled, sealing a fermented grain system by using cellar-sealing mud, marking sampling points for burying the sample bottles on the surface of the cellar-sealing mud, and integrally sealing the cellar-sealing mud of the cellar cap by using a plastic cellar skin;
c. sampling and detecting: uncovering the plastic cellar skin, removing the cellar sealing mud at the marked sampling point, taking out a sample wide-mouth glass bottle, recovering the removed cellar sealing mud, covering the plastic cellar skin, and conveying the wide-mouth glass bottle with the sample to an analysis and detection room;
d. taking out the wide-mouth glass bottles containing the samples at the time nodes respectively according to the step c, and conveying the wide-mouth glass bottles to an analysis detection chamber for sample detection;
in the step a, the number of the wide-mouth glass bottles is 40-60, and the mass of the cellar entry lees filled in 500ml of wide-mouth glass bottles is 280-340 g; in the step b, the landfill depth of the wide-mouth glass bottle is 10 cm-30 cm; and c, after the pit sealing mud is opened and sampled, sealing the pit sealing mud again to continuously ferment the fermented grains in the pit.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203530293U (en) * | 2013-10-25 | 2014-04-09 | 泸州品创科技有限公司 | Simulated pit for solid state fermentation |
| CN114317163A (en) * | 2021-12-20 | 2022-04-12 | 郭建鹏 | Equipment and method for rapidly identifying wine-making anaerobic microorganisms |
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- 2019-12-06 CN CN201911240624.XA patent/CN110903923B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203530293U (en) * | 2013-10-25 | 2014-04-09 | 泸州品创科技有限公司 | Simulated pit for solid state fermentation |
| CN114317163A (en) * | 2021-12-20 | 2022-04-12 | 郭建鹏 | Equipment and method for rapidly identifying wine-making anaerobic microorganisms |
Non-Patent Citations (2)
| Title |
|---|
| 原浆小麦啤酒生产中厌氧菌快速检测方法;齐艳玲;《酿酒科技》;20141231(第12期);35-37 * |
| 浓香型白酒窖泥理化性质及高通量法分析窖泥微生物;李俊辉;《齐鲁工业大学学报》;20181231;第32卷(第6期);25-28 * |
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