CN110923083A - Method for preparing yeast bran koji by yeast mixed culture - Google Patents
Method for preparing yeast bran koji by yeast mixed culture Download PDFInfo
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 132
- 238000000034 method Methods 0.000 title claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 46
- 239000001963 growth medium Substances 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 230000003321 amplification Effects 0.000 claims abstract description 5
- 238000003199 nucleic acid amplification method Methods 0.000 claims abstract description 5
- 230000003213 activating effect Effects 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 230000004913 activation Effects 0.000 claims description 14
- 238000012258 culturing Methods 0.000 claims description 13
- 240000008042 Zea mays Species 0.000 claims description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 12
- 235000005822 corn Nutrition 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 238000009630 liquid culture Methods 0.000 claims description 8
- 238000009423 ventilation Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 4
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 4
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 4
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 4
- 239000004202 carbamide Substances 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 239000002609 medium Substances 0.000 claims 3
- 238000005273 aeration Methods 0.000 claims 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 4
- 241000209094 Oryza Species 0.000 description 11
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- 150000002148 esters Chemical class 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 241000228245 Aspergillus niger Species 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000020068 maotai Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
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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
- 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
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a method for preparing yeast bran koji by mixed yeast culture. The method comprises the following specific steps: A. preserving strains such as alcohol yeast, aroma-producing yeast and the like, activating, and performing liquid amplification culture respectively to obtain first-stage seed liquid; B. mixing the first-stage seed liquid, inoculating the mixture into a fermentation tank, and performing enlarged culture to obtain a mixed yeast seed liquid; C. the mixed yeast seed liquid is inoculated into a yeast bran koji culture medium for mixed culture, finished yeast bran koji is obtained after yeast material drying, the technical field of biological fermentation is involved, the yeast mixed seed liquid prepared by liquid mixed culture is taken as a production strain, bran, rice hulls, corncobs and the like are taken as bran koji raw materials, the yeast mixed seed liquid is added for bran koji culture, on the premise of ensuring the output rate of fen-flavor liquor, the typical flavor substance content of the fen-flavor liquor is improved, on the basis of ensuring the output of the existing fen-flavor liquor, the flavor components of the liquor body are enriched, and the liquor body quality is improved.
Description
Technical Field
The invention belongs to the field of biological fermentation, and particularly relates to a method for preparing yeast bran koji by mixed yeast culture.
Background
With the change of times, the white spirit is greatly evolved, the basic three strong, clear and Maotai flavors are developed into the present twelve strong flavors, and the white spirit is developed to the combination of various flavors nowadays. The yeast material plays roles of saccharification, fermentation, aroma generation and the like in the process of brewing the white spirit, the quality of the yeast material directly influences the yield, the quality and the style of the white spirit, and especially, after the saccharification and the fermentation are finished, the key point is how to improve the esterification reaction of organic acid and alcohol under the action of esterifying enzyme to generate ester aroma substances. Wherein the bran koji is prepared by using bran as a raw material, manually screening pure strains, adding the pure strains into the raw material according to a certain proportion, controlling the fermentation temperature and humidity, drying after the culture is finished, and crushing into fine powder. At present, bran koji is cultured by pure strains of mould, yeast and the like, and then the bran koji of each single strain is applied to the production of white spirit according to a certain proportion, so that the quality of the raw wine is improved.
The invention patent CN110305749A provides a method for preparing bran koji by using ester-producing yeast and application thereof, which applies the ester-producing yeast to pure culture of bran koji and applies the bran koji to the production of fen-flavor Xiaoqu liquor, so that the contents of ethyl acetate and total esters in the Xiaoqu liquor are obviously improved, but the yield of the liquor is greatly reduced. The invention patent CN102839132A provides an Aspergillus niger culture medium and a preparation method thereof, and a culture method of Aspergillus niger moldy bran, wherein bran, rice hulls or corncobs are selected as raw materials, the Aspergillus niger moldy bran is not easy to agglomerate in the sterilization process, the sterilization effect is high, the quality and the stability of the Aspergillus niger moldy bran are improved, but the sterilization process destroys the flavor components of white spirit, and the quality of the white spirit is reduced.
The invention provides a method for preparing yeast bran koji by yeast mixed culture, which takes a yeast mixed seed solution prepared by liquid mixed culture as a production strain, takes bran, rice hulls, corncobs and the like as bran koji raw materials, and adds the yeast mixed seed solution to carry out bran koji culture, aiming at improving the quality of finished bran koji and improving the yield and the quality of fen-flavor liquor.
Disclosure of Invention
The invention relates to a method for preparing yeast bran koji by mixed yeast culture.
In order to solve the technical problems, the invention is realized by the following technical scheme:
a method for preparing yeast bran koji by mixed yeast culture comprises the following specific steps:
A. preserving strains such as alcohol yeast, aroma-producing yeast and the like, activating, and performing liquid amplification culture respectively to obtain first-stage seed liquid;
B. mixing the first-stage seed liquid, inoculating the mixture into a fermentation tank, and performing enlarged culture to obtain a mixed yeast seed liquid;
C. inoculating the mixed yeast seed liquid into a yeast bran koji culture medium for mixed culture, and drying the koji to obtain the finished product of the yeast bran koji.
Further, the preparation step of the mixed yeast seed liquid in the step B comprises the following steps:
a. respectively streaking and inoculating the preserved yeast strains into a wort solid slant culture medium for activation, wherein the activation temperature is 28-30 ℃, and the activation time is 30-36 h;
b. respectively selecting a ring of strains from the activated wort solid slant culture medium, inoculating the ring of strains to a first-stage seed liquid culture medium, and culturing for 30-36 h on a culture bed at the temperature of 28-30 ℃ and the rotating speed of 130-150 r/min to obtain a first-stage seed liquid;
c. mixing the first-stage seed liquid, transferring into a fermentation tank, and culturing at 28-30 deg.C for 30-36 h to obtain yeast mixed seed liquid.
Further, the mixed culture of the yeast bran koji culture medium in the step C comprises the following steps:
a. crushing the corncobs, sieving the corncobs by a fifty-mesh sieve, and uniformly mixing bran, rice hulls and the like, wherein the ratio of the bran, the rice hulls to the corncobs is 6:1: 3;
b. adding water accounting for 130-150% of the total mass of the raw materials, uniformly mixing, and sterilizing in a material steaming pot at 121 ℃ and 0.01MPa for 120-160 min.
Further, the culture steps of the yeast bran koji culture medium in the step C are as follows:
a. placing the sterilized bran koji culture medium in a bran koji culture bed and cooling to 30-35 ℃;
b. adding mixed yeast seed liquid accounting for about 8-10% of the total mass of the raw materials, uniformly mixing, naturally maintaining the pH value at 28-30 ℃, culturing for 48-72 d, and performing sterile ventilation for 10-20 min at intervals of 3-5 h.
Further, the drying of the yeast material in the step C specifically comprises the following steps: and (3) after the yeast material is mature, ventilating and drying at the temperature of 35-40 ℃, turning over the yeast once every 10-12 h until the moisture content of the yeast material is reduced to about 15-20%, and obtaining the finished product of the yeast bran yeast.
Further, the activation culture medium in the step A is a malt extract solid slant culture medium, and the first-level seed liquid culture medium is 10% of glucose, 1% of corn steep liquor, O.2% of urea and pH5.0.
Further, the conditions for culturing the mixed yeast seed liquid are that corn flour is liquefied and saccharified, the glucose concentration is 10%, corn steep liquor is 1%, ammonium sulfate is 0.4%, pH is 5.5, the strain inoculation amount is 8-10%, the culture temperature is 28-30 ℃, the ventilation amount is 4-6L/h, the stirring speed is 130-150 r/min, and the culture time is 30-36 h.
Furthermore, bran, rice hulls and corncobs are adopted as raw materials of the bran koji culture medium in the step C, and the method has the following beneficial effects:
(1) according to the method for preparing the yeast bran koji by the mixed yeast culture, disclosed by the invention, the mixed yeast seed liquid prepared by liquid mixed culture is taken as a production strain, bran, rice hulls, corncobs and the like are taken as bran koji raw materials, and the mixed yeast seed liquid is added for bran koji culture, so that the typical flavor substance content of the fen-flavor liquor is increased on the premise of ensuring the liquor yield of the fen-flavor liquor, the flavor components of the liquor body are enriched on the basis of ensuring the yield of the existing fen-flavor liquor, and the liquor body quality is improved.
(2) The method for preparing the yeast bran koji by the mixed yeast culture comprises the steps of activating alcohol yeast and aroma-producing yeast, then performing independent liquid culture, then performing mixed inoculation to a liquid fermentation tank for expanded culture, preparing yeast mixed seed liquid, and then applying the yeast mixed seed liquid to the preparation of the yeast bran koji; the alcohol yeast ensures the yield of wine brewing production, and is combined with aroma-producing yeast on the basis, so that the content of ester substances in the raw wine is increased, and the quality of the fen-flavor raw wine is improved; the yeast bran koji is prepared by selecting bran, rice hulls, corncobs and the like as raw materials, and the special high porosity of the yeast bran koji is favorable for growth and propagation of alcohol yeast, aroma-producing yeast and the like so as to improve the quality of the yeast bran koji. The interaction of the alcohol yeast and the aroma-producing yeast and the mixed fermentation improve the yield of the ethyl acetate in the mixed culture process and improve the production characters of the strains.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of a method for preparing yeast bran koji by mixed yeast culture according to 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.
In the description of the present invention, it is to be understood that the terms "opening," "upper," "lower," "thickness," "top," "middle," "length," "inner," "peripheral," and the like are used in an orientation or positional relationship that is merely for convenience in describing and simplifying the description, and do not indicate or imply that the referenced component or element must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be considered as limiting the present invention.
Referring to fig. 1, the present invention relates to a method for preparing yeast bran koji by culturing yeast mixed strain and the application thereof, wherein the preparation of the yeast bran koji mainly comprises: culturing activated alcohol yeast, aroma-producing yeast and other strains into primary seed liquid, mixing the seed liquids, inoculating the mixed seed liquid into a fermentation tank for expanded culture, inoculating the mixed seed liquid into a yeast bran koji culture medium for mixed culture, drying to obtain finished yeast bran koji, and then applying to brewing production of fen-flavor liquor.
The alcohol yeast and aroma-producing yeast are inoculated on a wort solid slant culture medium for activation at the culture temperature of 28-30 ℃ for 30-36 h, a ring of activated alcohol yeast, aroma-producing yeast and the like are respectively inoculated into a first-stage seed liquid culture medium for amplification culture at the culture temperature of 28-30 ℃, the rotation speed of a shaking table is 130-150 r/min, the pH is natural pH, and the first-stage seed liquid is obtained after the culture time is 30-36 h. Mixing the two first-stage seed solutions, inoculating the mixture to a fermentation tank, and performing amplification culture to obtain a yeast mixed seed solution;
the fermentation tank conditions of the invention are as follows: the corn flour is liquefied and saccharified, the reduced glucose concentration is 10%, the corn steep liquor is 1%, the ammonium sulfate is 0.4%, the pH value is 5.5, the strain inoculation amount is 8-10%, the culture temperature is 28-30 ℃, the ventilation volume is 4-6L/h, the stirring speed is 130-150 r/min, and the culture time is 30-36 h;
the activation culture medium is a wort solid slant culture medium, and the first-stage seed liquid culture medium comprises the following components in parts by weight: 10% of glucose, 1% of corn steep liquor, O.2% of urea and pH 5.0;
the invention relates to a process for preparing yeast bran koji, which selects bran, rice hull, corncob and the like as raw materials, wherein the bran: rice hull: the proportion of the corncobs is 6:1:3, 130-150% pure water is added, the mixture is uniformly stirred, and then the mixture is sterilized for 120-160 min in high-pressure sterilization at the temperature of 121 ℃ and under the pressure of 0.01MPa, so that the yeast bran koji culture medium is obtained;
according to the raw materials required by the yeast bran koji culture medium, corncobs are subjected to the working procedures of cleaning, airing, crushing, screening and the like, the crushed corncobs are sieved by a 50-mesh sieve, and fine particles are taken as standby raw materials; inoculating the cultured yeast mixed seed liquid into a yeast bran culture medium, wherein the addition amount of the yeast mixed seed liquid is 8-10% of the total weight of the raw materials, uniformly mixing, then performing pH natural, culturing at the temperature of 28-30 ℃ for 48-72 d, and performing sterile ventilation for 10-20 min at intervals of 3-5 h;
after the koji material is mature, the koji material is dried by ventilation at the temperature of 35-40 ℃, and the koji is turned over once every 10-12 hours until the water content of the koji material is reduced to about 15-20%, so that finished bran koji is obtained; the finished bran koji is applied to the production practice of solid white spirit, the brewing raw materials are moistened, steamed, gelatinized, spread and dried, then rhizopus koji accounting for 0.2-0.4% of the total mass of raw grains and yeast bran koji accounting for 0.3-0.5% of the total mass of the raw grains are added, the mixture is placed in a ventilated sugaring bed, saccharification is carried out at the constant temperature of 28-30 ℃ for 22-24 h, then lees are mixed for ventilation, the mixture is put into a box for fermentation for 14-16 d, and the wine is steamed out of the box, so that the fen-flavor raw wine is obtained.
Examples
A method for preparing yeast bran koji by yeast mixed culture,
strain activation: respectively streaking and inoculating the preserved alcohol yeast, aroma-producing yeast and the like into a wort solid slant culture medium for activation, wherein the activation temperature is 28 ℃, and the activation time is 36 h;
preparing a first-level seed solution: respectively taking a ring of strains from the activated yeast culture medium, inoculating the strains to a 500ML triangular flask first-stage seed liquid culture medium, and culturing for 36h on a culture bed at the rotating speed of 150r/min at the temperature of 28 ℃ to obtain first-stage seed liquid; the first-stage seed liquid culture medium comprises: 10% of glucose, 1% of corn steep liquor, O.2% of urea and pH 5.0;
preparing a yeast mixed seed solution: mixing the first-stage seed liquid according to the proportion of 1: 1, mixing in proportion, and transferring into a fermentation tank for enlarged culture; fermentation tank conditions: liquefying and saccharifying corn flour, wherein the reduced glucose concentration is 10%, the corn steep liquor is 1%, the ammonium sulfate is 0.4%, the pH value is 5.5, the strain inoculation amount is 8-10%, the culture temperature is 28-30 ℃, the ventilation volume is 4-6L/h, the stirring speed is 130-150 r/min, and the culture time is 30-36 h, so as to obtain a yeast mixed seed solution;
preparation of a bran koji culture medium: crushing the corncobs, sieving the corncobs by a 50-mesh sieve, and uniformly mixing bran, rice hulls and the like, wherein the bran: rice hull: the proportion of the corncobs is 6:1:3, about 150% of the total mass of the raw materials is added and uniformly mixed, and the mixture is placed in a material steaming pot for sterilization for 160min at the temperature of 121 ℃ and under the pressure of 0.01 MPa;
preparing bran koji by mixed yeast culture: inoculating the cultured mixed seed solution into a solid bran koji culture medium, wherein the addition amount of the seed solution is 10 percent of the total weight of the raw materials, uniformly mixing, and culturing for 72 hours at the temperature of 30 ℃; and (3) after the koji material is mature, ventilating and drying at the temperature of 40 ℃, turning the koji once every 12h until the water content of the koji material is reduced to about 15 percent, and obtaining the finished product of the bran koji.
In the description herein, references to the description of "one embodiment," "an example," "a specific example," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (8)
1. A method for preparing yeast bran koji by mixed yeast culture comprises the following specific steps:
A. preserving strains such as alcohol yeast, aroma-producing yeast and the like, activating, and performing liquid amplification culture respectively to obtain first-stage seed liquid;
B. mixing the first-stage seed liquid, inoculating the mixture into a fermentation tank, and performing enlarged culture to obtain a mixed yeast seed liquid;
C. inoculating the mixed yeast seed liquid into a yeast bran koji culture medium for mixed culture, and drying the koji to obtain the finished product of the yeast bran koji.
2. The method for preparing yeast bran koji by mixed yeast culture according to claim 1, wherein the preparation of the mixed yeast seed solution in the step B comprises the following steps:
a. respectively streaking and inoculating the preserved yeast strains into a wort solid slant culture medium for activation, wherein the activation temperature is 28-30 ℃, and the activation time is 30-36 h;
b. respectively selecting a ring of strains from the activated wort solid slant culture medium, inoculating the ring of strains to a first-stage seed liquid culture medium, and culturing for 30-36 h on a culture bed at the temperature of 28-30 ℃ and the rotating speed of 130-150 r/min to obtain a first-stage seed liquid;
c. mixing the first-stage seed liquid, transferring into a fermentation tank, and culturing at 28-30 deg.C for 30-36 h to obtain yeast mixed seed liquid.
3. The method for preparing yeast bran koji by mixed culture of yeast as claimed in claim 1, wherein the mixed culture of the yeast bran koji culture medium in the step C comprises the following steps:
a. crushing the corncobs, sieving the corncobs by a fifty-mesh sieve, and uniformly mixing bran, rice hulls and the like, wherein the ratio of the bran, the rice hulls to the corncobs is 6:1: 3;
b. adding water accounting for 130-150% of the total mass of the raw materials, uniformly mixing, and sterilizing in a material steaming pot at 121 ℃ and 0.01MPa for 120-160 min.
4. The method for preparing yeast bran koji by mixed yeast culture according to claim 1, wherein the culture of the yeast bran koji culture medium in the step C comprises the following steps:
a. placing the sterilized bran koji culture medium in a bran koji culture bed and cooling to 30-35 ℃;
b. adding mixed yeast seed liquid accounting for about 8-10% of the total mass of the raw materials, uniformly mixing, naturally maintaining the pH value at 28-30 ℃, culturing for 48-72 d, and performing sterile ventilation for 10-20 min at intervals of 3-5 h.
5. The method for preparing yeast bran koji by mixed yeast culture according to claim 1, wherein the drying of the koji material in the step C comprises: and (3) after the yeast material is mature, ventilating and drying at the temperature of 35-40 ℃, turning over the yeast once every 10-12 h until the moisture content of the yeast material is reduced to about 15-20%, and obtaining the finished product of the yeast bran yeast.
6. The method for preparing yeast bran koji by using mixed yeast culture according to claim 1, wherein the activation medium in step A is a wort solid slant medium, the primary seed liquid medium is glucose 10%, corn steep liquor 1%, urea O.2%, and pH 5.0.
7. The method for preparing yeast bran koji by using mixed yeast culture as claimed in claim 1, wherein the conditions for culturing the mixed yeast seed liquid are that corn flour is liquefied and saccharified, the glucose concentration is 10%, corn steep liquor is 1%, ammonium sulfate is 0.4%, pH is 5.5, the strain inoculation amount is 8-10%, the culture temperature is 28-30 ℃, the aeration amount is 4-6L/h, the stirring speed is 130-150 r/min, and the culture time is 30-36 h.
8. The method for preparing yeast bran koji by using mixed yeast culture according to claim 1, wherein bran, rice hulls and corncobs are used as the raw materials of the bran koji culture medium in the step C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113025452A (en) * | 2021-03-31 | 2021-06-25 | 黑龙江苍禀生物科技有限公司 | Multi-strain fermentation brewing process of bran koji fen-flavor liquor |
| CN113637542A (en) * | 2021-08-24 | 2021-11-12 | 陶亚 | Compound distiller's yeast formula and preparation method thereof |
| CN113881709A (en) * | 2021-11-05 | 2022-01-04 | 北京红星股份有限公司 | Rhizopus and yeast mixed bran koji as well as preparation method and application thereof |
Citations (3)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113025452A (en) * | 2021-03-31 | 2021-06-25 | 黑龙江苍禀生物科技有限公司 | Multi-strain fermentation brewing process of bran koji fen-flavor liquor |
| CN113637542A (en) * | 2021-08-24 | 2021-11-12 | 陶亚 | Compound distiller's yeast formula and preparation method thereof |
| CN113881709A (en) * | 2021-11-05 | 2022-01-04 | 北京红星股份有限公司 | Rhizopus and yeast mixed bran koji as well as preparation method and application thereof |
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