CN111500468A - Strain and application thereof in preparation of chestnut grain fermented beverage - Google Patents

Strain and application thereof in preparation of chestnut grain fermented beverage Download PDF

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CN111500468A
CN111500468A CN202010285862.9A CN202010285862A CN111500468A CN 111500468 A CN111500468 A CN 111500468A CN 202010285862 A CN202010285862 A CN 202010285862A CN 111500468 A CN111500468 A CN 111500468A
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rice
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fermented beverage
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邹静
常学东
陈晓慧
扈莹红
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Hebei Normal University of Science and Technology
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Abstract

The invention discloses a strain and application thereof in preparation of a chestnut grain fermented beverage, and belongs to the technical field of food processing. The invention takes fresh Chinese chestnut and grain as main raw materials, and adds rice koji prepared by screening strain QJQ-12(CGMCC No.18834) to ferment together to prepare the Chinese chestnut and grain fermented beverage. The grain fermented beverage is non-alcoholic grain fermented beverage (alcohol degree is less than 0.4%), and sugar and acid in the beverage are obtained by fermentation, rather than being added artificially. The invention prepares the rice koji by utilizing the strains, and prepares the fermented beverage by fermenting the rice koji together with the Chinese chestnut and the grain, and the Chinese chestnut starch has high utilization rate and high hydrolysis speed, thereby being suitable for popularization and application.

Description

Strain and application thereof in preparation of chestnut grain fermented beverage
Technical Field
The invention relates to the technical field of food processing, in particular to a strain and application thereof in preparation of a chestnut grain fermented beverage.
Background
The Chinese chestnut is one of the earliest famous nuts eaten in China, and the annual output is the top of the world. Because the Chinese chestnut is rich in starch, and also contains nutrient substances such as monosaccharide, disaccharide, carotene, thiamine, riboflavin, nicotinic acid, ascorbic acid, protein, fat, inorganic salts and the like, the Chinese chestnut is a good choice for developing starch beverages. Researches show that the structure of the Chinese chestnut starch is different from that of grain starch, the Chinese chestnut starch is closer to corn starch in the aspects of crystal form, gelatinization temperature and the like, and when commercial sweet distiller's yeast, aspergillus oryzae 2226 preserved in a laboratory and aspergillus oryzae 2011 are used, the waste caused by low utilization rate of Chinese chestnuts is found, so that screening of strains with strong Chinese chestnut starch decomposition capacity becomes a main research and development subject for improving the utilization rate of Chinese chestnuts at present.
In addition, the drinks with the largest sale amount at present are carbonated drinks and flavored drinks, and the drinks are all prepared by adjusting the flavor by adding edible essence (materials), sugar and/or a sweetening agent, an acidulant and the like externally and sterilizing the drinks. From the aspect of nutrition, the two beverages have no benefit to human bodies except for providing energy for organisms, and the preparation of the beverage by combining the Chinese chestnut and the grains and fermenting is rarely reported in the world.
Therefore, the technical problems to be solved by the technical staff in the field are how to provide a strain capable of efficiently and fully decomposing the chestnut grain starch into monosaccharide or oligosaccharide and use the strain for preparing a proper sour and sweet chestnut grain starch fermented beverage without adding a sweetener and an acidity regulator.
Disclosure of Invention
In view of the above, the present invention aims to provide a strain and an application thereof in preparing a chestnut grain fermented beverage, wherein the chestnut grain fermented beverage is a non-alcoholic grain fermented beverage (the degree of alcohol is less than 0.4%) prepared from grains and chestnuts, and sugar and acid in the beverage are obtained by fermentation and are not added later by people. The invention prepares the rice koji by utilizing the screened strains, and prepares the fermented beverage by jointly fermenting the rice koji, the Chinese chestnut and the grain, and the Chinese chestnut starch has high utilization rate and high hydrolysis speed, thereby being suitable for popularization and application.
In order to achieve the purpose, the invention adopts the following technical scheme:
the strain has the preservation number of CGMCC NO.18834, is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms (CGMCC for short), is the institute of microbiology, China academy of sciences, No. 3, Xilu No.1, North Cheng, south Korean, Beijing, and has the preservation date of 2019, 11 months and 11 days, and is classified and named as Aspergillus oryzae (Aspergillus oryzae).
The invention also aims to provide application of the strain in preparation of the chestnut grain fermented beverage, and rice koji prepared by the strain is used for preparing the chestnut grain fermented beverage.
Furthermore, when the chestnut grain fermented beverage is prepared, the addition amount of the rice koji is 10-20%.
Furthermore, the process for preparing the rice koji by using the strain specifically comprises the following steps:
(1) inoculating the strain into an eggplant-shaped bottle, and culturing for 5 days at 28-34 ℃, wherein the environmental humidity is kept between 40-60%; pouring sterile water into an aspergillus oryzae inclined plane under a sterile condition, and fully oscillating to obtain a spore liquid;
(2) and (2) soaking rice in distilled water until rice grains can be twisted by hands, steaming the rice grains in a drawer for 15-20 min, spreading the rice grains to cool to room temperature, inoculating the spore liquid obtained in the step (1), fully shaking the spore liquid uniformly, culturing the spore liquid at the constant temperature of 28 ℃, shaking the spore liquid once after 24h, and culturing the spore liquid for 48h to obtain the rice koji.
Preferably, the inoculation amount of the spore liquid in the step (2) is 2m L/100 g based on the dry rice mass.
The invention also provides a method for preparing rice koji by using the strain, and a chestnut and grain fermented beverage prepared by co-fermenting the rice koji, chestnuts and grains.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of a Chinese chestnut grain fermented beverage specifically comprises the following steps:
(1) soaking grains in water, mixing with shelled and pulverized semen Castaneae, steaming, and cooling;
(2) uniformly scattering rice koji prepared by the strains as claimed in claim 1 on the chestnut grain rice obtained in the step (2), and uniformly stirring to obtain a mixture;
(3) filling the chestnut and grain rice mixed with the rice koji in the step (2) into a jar, carrying out culture, adding water into the mixture, stirring, and fermenting to obtain chestnut and grain fermentation liquor for later use;
the fermentation vat and tools are carefully cleaned before vat dropping, then the vat is scalded for 40-60 min with boiling water, after the vat is cooled, the raw materials mixed with the yeast are put into the vat, the raw materials are lightly compacted, and a U-shaped pit is pressed in the middle of the vat so as to enable juice to seep out.
(4) And (4) smashing the Chinese chestnut and grain fermentation liquor prepared in the step (3) to obtain fermented milk, filling and sterilizing to obtain the Chinese chestnut and grain fermented beverage.
The invention takes Chinese chestnut and grain as main raw materials, after mixing and steaming, spreading for cooling, mixing with rice koji, degrading starch and protein in the raw materials into substances such as sugar, amino acid, peptide and the like by using amylase system and protease system in the rice koji, controlling the degradation degree of the starch by controlling the fermentation time, endowing the acidity of the product by the growth of lactic acid bacteria under the semi-open fermentation condition, and obtaining the sour, sweet and delicious Chinese chestnut grain fermented beverage without any blending by controlling the fermentation period.
Preferably, in the step (1), the mass ratio of the grains to the water is 1:2, the soaking time is 12-24 h.
It should be noted that the grain soaking time is related to the seasonal temperature, the grain soaking time in summer can reach 12 hours, and the grain soaking time in winter can reach 24 hours. And the grain diameter of the Chinese chestnut after shelling and crushing is controlled to be 3-4 cm.
Further, the steaming process comprises the following steps: steaming for 15min, taking out, spraying with cold boiled water, draining, steaming again, steaming for 30 min; after the meal is steamed, the meal is showered by water and spread and cooled to 30-40 ℃.
The above steaming (cooking) is preferably to loose rice grains, no hard core, and complete cooking.
Preferably, in the step (2), the addition amount of the rice koji is 10-20%.
Furthermore, the rice koji is prepared by screening strains and inoculating by the inventor, and the rice koji is finished product commercial distiller's yeast, and the addition amount of the rice koji is 0.5-1.0%.
Preferably, in the step (3), the cultivation temperature is 25-35 ℃, and the cultivation time is 12-24 hours.
Furthermore, the water adding amount is 1-4 times of the total mass of the Chinese chestnut grains, and the fermentation time is 40-64 h.
When white hyphae appear and a small amount of juice is separated out from the dimple, cool boiled water is added.
Preferably, in the step (4), a stabilizer is added according to actual needs; wherein the stabilizer is formed by mixing carrageenan and xanthan gum according to the proportion of 1:1, and the stabilizer is 0.1% (w/v) of the volume of the chestnut and grain fermentation liquor.
The technical effect of adding the stabilizer is to prevent layering, and natural layered fermented cereal beverage can be obtained without adding the stabilizer, and then the fermented milk is pasteurized and filled.
Preferably, the grains are at least one of rice, millet, corn, coix seed, sorghum rice and glutinous rice, the mass of the grains accounts for 60-90% of the total mass of the raw materials, and the mass of the Chinese chestnuts accounts for 10-40% of the total mass of the raw materials
According to the technical scheme, compared with the prior art, the strain and the application thereof in preparing the chestnut grain fermented beverage have the following excellent effects:
(1) the invention screens out a aspergillus oryzae strain QJQ-12(CGMCC No.18834) which can efficiently utilize Chinese chestnut starch, and takes Chinese chestnuts and grains as main raw materials, and adds the rice koji prepared by screening strains to jointly ferment and prepare the Chinese chestnut and grain fermented beverage.
(2) The invention utilizes amylase of aspergillus oryzae to hydrolyze raw material starch into monosaccharide or oligosaccharide to form a sweetening agent, utilizes lactic acid secreted by lactobacillus in a natural network in the fermentation process as a sour agent, and adjusts the sugar-acid ratio of the fermented beverage by controlling the fermentation time and the fermentation temperature to prepare the Chinese chestnut starch beverage with good taste and rich nutritive value.
Detailed Description
The technical solutions described in the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it should be understood 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.
The embodiment of the invention discloses a strain and application thereof in preparation of a chestnut grain fermented beverage, wherein rice koji prepared by screening a strain QJQ-12(CGMCC No.18834) by self is used for fermenting the chestnut grain beverage so as to improve the utilization rate of chestnut starch and reduce waste, and the prepared chestnut grain fermented beverage can be sour, sweet and delicious without any blending.
The present invention will be further specifically illustrated by the following examples for better understanding, but the present invention is not to be construed as being limited thereto, and certain insubstantial modifications and adaptations of the invention by those skilled in the art based on the foregoing disclosure are intended to be included within the scope of the invention.
A strain, wherein the preservation number of the strain is CGMCC NO. 18834.
The invention provides application of the strain in preparation of a chestnut grain fermented beverage, and rice koji prepared by the strain is used for preparing the chestnut grain fermented beverage.
And when the chestnut grain fermented beverage is prepared, the addition amount of the rice koji is 10-20%.
Further, the process for preparing the rice koji by using the strain specifically comprises the following steps:
(1) inoculating the strain into an eggplant-shaped bottle by using an inoculating shovel, culturing for 5 days at the temperature of 28-34 ℃, keeping the environmental humidity between 40-60%, pouring sterile water into an aspergillus oryzae inclined plane under the aseptic condition, fully oscillating to obtain a spore liquid, and detecting the concentration of the spores to be 1.0 × 107Per m L;
(2) weighing 50g of rice, putting into a 250m L triangular flask, adding 50m L of distilled water, soaking for 12-24h, soaking until the rice can be twisted by hands, steaming for 15-20 min in a drawer, spreading for cooling to room temperature, inoculating the spore liquid (the inoculation amount is 2m L/100 g based on the mass of dry rice), fully shaking uniformly, culturing at the constant temperature of 28 ℃, shaking once after 24h, and culturing for 48h to obtain the rice koji.
In addition, the invention also discloses a method for preparing the rice koji by using the strain and preparing the chestnut and grain fermented beverage by fermenting the rice koji, the chestnuts and the grains together, which specifically comprises the following steps:
1. selecting raw materials: cereals (rice, millet, corn, coix seed, sorghum rice, glutinous rice, etc.), Chinese chestnut (fresh Chinese chestnut produced in the same year, broken Chinese chestnut kernel in the process of processing Chinese chestnut kernel, and small Chinese chestnut;
2. soaking grains (water: 1:2) in summer for 12h and in winter for 24h, and draining; removing shells of Chinese chestnuts, and crushing to obtain particles with the particle size of 3-4 cm;
3. mixing raw materials: mixing Chinese chestnuts and grains, wherein the Chinese chestnuts can account for 10-40% of the total weight of the raw materials, the grains can be one or multiple grains in any proportion, and the mass of the grains accounts for 60-90% of the total weight of the raw materials;
4. steaming: mixing the raw materials, steaming in a steamer for 15min, taking out the rice with a steamer cloth, spraying cool boiled water on the rice, draining off water, steaming in the steamer again, steaming for 30min after steaming, and stopping heating until the rice grains are loose, have no hard core and are well cooked.
5. Sprinkling rice, spreading and airing: steaming semen Castaneae and grain, spraying with cold boiled water, separating rice grains, spreading over with an implement, and cooling to 30-40 deg.C (about 35 deg.C);
6. mixing yeast: uniformly spreading rice koji on spread cooled rice, adding a small amount of cold boiled water, and uniformly stirring, wherein the rice koji is obtained by inoculating commercially available sweet wine koji (mainly rhizopus) and Aspergillus oryzae (QJQ-12) cultured in own laboratory; wherein the consumption of the finished product of commercial sweet distiller's yeast is 0.5-1%, and the addition amount of the self-prepared rice yeast is 10-20%;
7. dropping the cylinder and lapping: carefully cleaning the fermentation vat and tools before dropping the vat, then scalding with boiling water for 40-60 min, after the vat is cooled, filling the raw materials mixed with the yeast into the vat, lightly compacting, and pressing a U-shaped pit in the middle to allow juice to seep out;
8. saccharification and fermentation: controlling the temperature to be 25-35 ℃ (about 30 ℃), culturing for 12-24h, adding cool boiled water when white hypha appears and a small amount of juice is separated out from the dimple, wherein the water addition amount is 1-4 times of the mass of the initial raw materials (the total mass of the Chinese chestnut grains), continuously culturing for 40-64 h, and fermenting to be mature;
9. pulping and sterilizing: the obtained chestnut grain fermented beverage is obtained by thoroughly crushing the residual rice grains and chestnuts by using a beater, and a stabilizer can be added according to actual needs to prevent delamination, or a natural layered fermented grain beverage can be obtained without adding a stabilizer; then, pasteurizing and filling the fermented milk; wherein the stabilizer for preventing delamination is formed by mixing carrageenan and xanthan gum according to the proportion of 1:1, and the stabilizer is 0.1% (w/v) of the volume of the chestnut and grain fermentation liquor.
The technical solution of the present invention will be further described with reference to specific experiments.
The contents of the present invention are not limited to the contents of the following experimental examples.
A preparation method of a chestnut grain fermented beverage takes chestnut glutinous rice as an example, and specifically comprises the following steps:
(1) the raw materials are selected from grains (rice, millet, corn, pearl barley, sorghum rice, glutinous rice, etc.), Chinese chestnut (fresh Chinese chestnut produced in the year, broken Chinese chestnut in the process of processing Chinese chestnut kernel, and small Chinese chestnut;
(2) the proportion of the Chinese chestnut to the grain is as follows: the Chinese chestnut accounts for 10-40% of the total weight of the raw materials, and the grain can be one or multiple grains in any proportion, wherein the weight of the grain accounts for 60-90% of the total weight of the raw materials;
(3) adding amount of distiller's yeast: the consumption of the finished product of commercial sweet distiller's yeast is 0.5-1%, and the addition of the self-made rice yeast is 10-20%;
(4) saccharification temperature and time: controlling the temperature at 25-35 ℃ (about 30 ℃), and culturing for 12-24 h; adding the amount of the cold boiled water which is 1-4 times of the mass of the initial raw materials, continuously culturing for 40-64 h, and fermenting and maturing the Chinese chestnut and grain fermented beverage;
wherein, the following examples 1 to 10 all disclose that the Chinese chestnut and sticky rice fermented beverage is prepared by the preparation method, and the process parameters and the quality content (total acid, total sugar, total phenol and total flavone) of the final product (Chinese chestnut and sticky rice fermented beverage) are as follows:
example 1:
the Chinese chestnut and glutinous rice fermented beverage is prepared by adding glutinous rice into Chinese chestnut at a ratio of 1:5, adding commercial distiller's yeast at a ratio of 0.5% of the mass of initial raw materials, adding water into the Chinese chestnut and glutinous rice fermented beverage which is obtained by fermenting the Chinese chestnut and glutinous rice at 30 ℃ for 24 hours and continuing to ferment the Chinese chestnut and glutinous rice fermented beverage for 24 hours by adding water, wherein the total sugar content of the beverage is 73.77 g/L, the total acid content is 1.25 g/L (calculated by lactic acid), the total phenol content is 187.1 mug/m L, and the total flavone content is 106.5 mug/m L.
Example 2:
the Chinese chestnut and glutinous rice fermented beverage is prepared by adding glutinous rice into Chinese chestnut at a ratio of 1:10, adding commercial distiller's yeast at a ratio of 0.5% of the mass of initial raw materials, adding water into the Chinese chestnut and glutinous rice fermented beverage which is obtained by fermenting the Chinese chestnut and glutinous rice at 30 ℃ for 24 hours and continuing to ferment the Chinese chestnut and glutinous rice fermented beverage for 24 hours by adding water, wherein the total sugar content of the beverage is 78.13 g/L, the total acid content is 1.29 g/L (calculated by lactic acid), the total phenol content is 98.3 mu g/m L, and the total flavone content is 65.3 mu g/m L.
Example 3:
the Chinese chestnut and glutinous rice fermented beverage is prepared by adding glutinous rice into Chinese chestnut and glutinous rice at a ratio of 1:5, adding yeast at QJQ-12 at a ratio of 20% of the mass of the initial raw materials, adding water into the Chinese chestnut and glutinous rice fermented beverage which is obtained by fermenting the Chinese chestnut and glutinous rice at 30 ℃ for 24 hours and continuing fermenting the Chinese chestnut and glutinous rice fermented beverage for 24 hours, wherein the total sugar content of the beverage is 107.42 g/L, the total acid content is 1.52 g/L (calculated by lactic acid), the total phenol content is 201.3 mu g/m L, and the total flavone content is 149.6 mu g/m L.
Example 4:
the Chinese chestnut and glutinous rice fermented beverage is prepared by using Chinese chestnut and glutinous rice in an amount of 1:10, using QJQ-12 distiller's yeast in an amount of 20% of the weight of the initial raw materials, using water in an amount of 1:2 as the total weight of the initial raw materials, fermenting at 30 ℃ for 24h, adding water, and continuing to ferment for 24h, wherein the total sugar content of the beverage is 118.51 g/L, the total acid content is 1.60 g/L (calculated by lactic acid), the total phenol content is 115.23 mug/m L, and the total flavone content is 75.81 mug/m L.
Example 5:
the Chinese chestnut and glutinous rice fermented beverage is prepared by adding glutinous rice into Chinese chestnut at a ratio of 1:5, adding commercial distiller's yeast at a ratio of 0.5% of the mass of initial raw materials, adding water into the Chinese chestnut and glutinous rice fermented beverage which is obtained by fermenting the Chinese chestnut and glutinous rice at 30 ℃ for 24 hours and continuing to ferment the Chinese chestnut and glutinous rice fermented beverage for 24 hours by adding water, wherein the total sugar content of the beverage is 52.21 g/L, the total acid content is 0.75 g/L (calculated by lactic acid), the total phenol content is 83.26 mug/m L, and the total flavone content is 43.21 mug/m L.
Example 6:
the Chinese chestnut and glutinous rice fermented beverage is prepared by adding 1:10 of glutinous rice into Chinese chestnut and glutinous rice, adding 0.5 mass percent of commercial distiller's yeast, 1:4 of water into the initial raw materials, fermenting at 30 ℃ for 24h, adding water, and continuing to ferment for 24h, wherein the total sugar content of the beverage is 60.01 g/L, the total acid content is 0.62 g/L (calculated by lactic acid), the total phenol content is 69.34 mug/m L, and the total flavone content is 39.26 mug/m L.
Example 7:
the Chinese chestnut and glutinous rice fermented beverage is prepared by adding glutinous rice into Chinese chestnut and glutinous rice at a ratio of 1:5, adding yeast at QJQ-12 at a ratio of 20% of the mass of the initial raw materials, adding water into the Chinese chestnut and glutinous rice fermented beverage which is obtained by fermenting the Chinese chestnut and glutinous rice at 30 ℃ for 24h and continuing to ferment the Chinese chestnut and glutinous rice fermented beverage for 24h, wherein the total sugar content of the beverage is 60.25 g/L, the total acid content is 0.56 g/L (calculated by lactic acid), the total phenol content is 110.23 mu g/m L, and the total flavone content is 80.3 mu g/m L.
Example 8:
the Chinese chestnut and glutinous rice fermented beverage is prepared by adding glutinous rice into Chinese chestnut and glutinous rice at a ratio of 1:5, adding yeast QJQ-12 at a ratio of 20% of the weight of the initial raw materials, adding water into the Chinese chestnut and glutinous rice fermented beverage which is obtained by fermenting the Chinese chestnut and glutinous rice at 28 ℃ for 24h and continuing to ferment the Chinese chestnut and glutinous rice fermented beverage for 24h, wherein the total sugar content of the beverage is 55.25 g/L, the total acid content is 0.58 g/L (calculated by lactic acid), the total phenol content is 101.32 mug/m L, and the total flavone content is 78.4 mug/m L.
Example 9:
the Chinese chestnut and glutinous rice fermented beverage is prepared by adding glutinous rice into Chinese chestnut and glutinous rice at a ratio of 1:5, adding yeast at QJQ-12 at a ratio of 20% of the mass of the initial raw materials, adding water into the Chinese chestnut and glutinous rice fermented beverage which is obtained by fermenting the Chinese chestnut and glutinous rice at 28 ℃ for 30 hours and continuing fermenting the Chinese chestnut and glutinous rice fermented beverage for 24 hours, wherein the total sugar content of the beverage is 61.16 g/L, the total acid content is 0.60 g/L (calculated by lactic acid), the total phenol content is 111.34 mug/m L, and the total flavone content is 80.6 mug/m L.
Example 10:
the addition amount of the Chinese chestnuts and the coix seeds is 1:5, the addition amount of distiller's yeast sold in the market for steaming rice is 0.5 percent of the mass of the initial raw materials, the total mass of the initial raw materials is 1:2, the Chinese chestnuts and the glutinous rice are obtained by fermenting for 24h at 30 ℃ and adding water and continuing to ferment for 24h, wherein the total sugar content of the beverage is 69.35 g/L, the total acid content is 1.55 g/L (calculated by lactic acid), the total phenol content is 205.25 mu g/m L, and the total flavone content is 114.35 mu g/m L.
In addition, in order to further verify the properties of the chestnut-grain fermented beverage prepared by fermenting the rice koji prepared by using the screening strain QJQ-12 of the present invention with grains and chestnuts, the inventors also conducted comparative experimental analysis as follows:
firstly, determining the utilization rate of Chinese chestnut starch
100g of Chinese chestnut kernels are crushed into small blocks with the grain diameter of about 3-4 mm, steamed and spread for cooling, cooled boiled water is added according to the proportion of 1:1, distiller's yeast prepared by QJQ-12, Aspergillus oryzae 2226 and Aspergillus oryzae 2011 are respectively added according to the proportion of 5g/100g of rice, Angel sweet distiller's yeast is added according to 0.2% (w/w), after 3 hours of hydrolysis at 28 ℃, the supernatant is centrifugally removed, all precipitates are taken out, the precipitates are dried at 80 ℃ to measure the dry weight, the utilization rate of Chinese chestnut starch is measured according to the weight of the residual precipitates, and the result is shown in Table 2.
Wherein, the activities of the rice koji obtained from QJQ-12, the sweet koji and the finished product koji obtained from the existing aspergillus oryzae 2226 and 2011 are compared as shown in the following table 1:
TABLE 1 comparison of the activities of three koji enzymes
QJQ-12 2011 2226 Sweet distiller's yeast
Amylase Activity (U/g dry weight) 1098.35 1102.12 967.21 1228.12
Diastase activity (U/g dry weight) 246.27 134.20 192.16 112.12
Protease activity (U/g dry weight) 908.32 562.13 779.12 945.36
TABLE 2 Chinese chestnut starch utilization
QJQ-12 2011 2226 Sweet distiller's yeast
Utilization ratio (%) of Chinese chestnut 67.21 45.36 37.46 29.89
Reducing sugar content (g/100m L) 36.34 21.34 16.21 12.68
As can be seen from the table 1, the amylase activity of the preserved strain QJQ-12 is lower than that of sweet koji and aspergillus oryzae 2011, but the saccharifying enzyme activity is higher than that of the other three types of koji, and the protease activity is also higher.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (10)

1. The strain is characterized in that the preservation number of the strain is CGMCC NO. 18834.
2. Use of the strain according to claim 1 for the preparation of fermented chestnut grain beverages, wherein the koji prepared by the strain is used for the preparation of fermented chestnut grain beverages.
3. The application of the strain in the preparation of the chestnut grain fermented beverage according to claim 2, wherein the addition amount of the rice koji is 10-20% in the preparation of the chestnut grain fermented beverage.
4. The application of the strain in the preparation of the chestnut and grain fermented beverage according to claim 2, wherein the process for preparing the rice koji by using the strain specifically comprises the following steps:
(1) inoculating the strain into an eggplant-shaped bottle, and culturing for 5 days at 28-34 ℃, wherein the environmental humidity is kept between 40-60%; pouring sterile water into an aspergillus oryzae inclined plane under a sterile condition, and fully oscillating to obtain a spore liquid;
(2) and (2) soaking rice in distilled water until rice grains can be twisted by hands, steaming the rice grains in a drawer for 15-20 min, spreading the rice grains to cool to room temperature, inoculating the spore liquid obtained in the step (1), fully shaking the spore liquid uniformly, culturing the spore liquid at the constant temperature of 28 ℃, shaking the spore liquid once after 24h, and culturing the spore liquid for 48h to obtain the rice koji.
5. The use of one strain in the preparation of a fermented beverage of chestnut grains according to claim 4, characterized in that the inoculation amount of the spore liquid in the step (2) is 2m L/100 g based on the mass of dry rice.
6. A method for preparing a chestnut and grain fermented beverage, which is characterized in that rice koji is prepared by using the strain as claimed in claim 1, and the rice koji is fermented together with chestnuts and grains to prepare the chestnut and grain fermented beverage; the method specifically comprises the following steps:
(1) soaking grains in water, mixing with shelled and pulverized semen Castaneae, steaming, and cooling;
(2) uniformly scattering rice koji prepared by the strains as claimed in claim 1 on the chestnut grain rice obtained in the step (2), and uniformly stirring to obtain a mixture;
(3) filling the chestnut and grain rice mixed with the rice koji in the step (2) into a jar, carrying out culture, adding water into the mixture, stirring, and fermenting to obtain chestnut and grain fermentation liquor for later use;
(4) and (4) smashing the Chinese chestnut and grain fermentation liquor prepared in the step (3) to obtain fermented milk, filling and sterilizing to obtain the Chinese chestnut and grain fermented beverage.
7. The method for preparing a fermented beverage of chestnut grains according to claim 6, wherein in the step (1), the mass ratio of the grains to the water is 1:2, soaking for 12-24 hours; and the specific steaming process comprises the following steps: steaming for 15min, taking out, spraying with cold boiled water, draining, steaming again, steaming for 30 min; after the meal is steamed, the meal is showered by water and spread and cooled to 30-40 ℃.
8. The method for preparing a fermented beverage of chestnut grains according to claim 6, wherein the amount of rice koji added in step (2) is 10-20%.
9. The preparation method of the chestnut grain fermented beverage according to claim 6, wherein in the step (3), the cultivation temperature is 25-35 ℃, and the cultivation time is 12-24 hours; and the water adding amount is 1-4 times of the total mass of the Chinese chestnut grains, and the fermentation time is 40-64 h.
10. The preparation method of a fermented beverage of chestnut and grains according to any one of claims 6 to 9, wherein the grains are at least one of rice, millet, corn, pearl barley, sorghum rice and glutinous rice, the grains account for 60 to 90% of the total mass of the raw materials, and the chestnuts account for 10 to 40% of the total mass of the raw materials.
CN202010285862.9A 2020-04-13 2020-04-13 Strain and application thereof in preparation of chestnut grain fermented beverage Pending CN111500468A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107828666A (en) * 2017-11-21 2018-03-23 佛山市海天调味食品股份有限公司 One Aspergillus oryzae ZA160 and its application
CN110305754A (en) * 2019-07-30 2019-10-08 天津科技大学 A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment
CN110577871A (en) * 2019-09-27 2019-12-17 河北科技师范学院 Semi-sweet Chinese chestnut health yellow wine and preparation process thereof

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CN107828666A (en) * 2017-11-21 2018-03-23 佛山市海天调味食品股份有限公司 One Aspergillus oryzae ZA160 and its application
CN110305754A (en) * 2019-07-30 2019-10-08 天津科技大学 A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment
CN110577871A (en) * 2019-09-27 2019-12-17 河北科技师范学院 Semi-sweet Chinese chestnut health yellow wine and preparation process thereof

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