CN112746017A - Inoculation system for solid-state food brewing and preparation method of microbial community - Google Patents
Inoculation system for solid-state food brewing and preparation method of microbial community Download PDFInfo
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Abstract
本发明公开了一种用于固态法食品酿造的接种系统及微生物群落的制备方法，用于固态法食品酿造的接种系统包括密闭间，所述密闭间上设置有第一单向进风口和第一单向出风口，第一单向进风口上设置有用于过滤有害霉菌的第一滤网，第一滤网上设置有若干第一滤孔；所述密闭间内喷洒有用于接种的不含有害霉菌的微生物群落；本发明通过采集传统开放式接种空间中的微生物群落，使密闭间内的微生物群落与传统开放式环境中的微生物种类基本相同，保证了微生物的多样性；同时通过分离培养和鉴定，去除其中的有害霉菌，再接种到密闭间内和待接种的原料上，目的在于保持传统开放式接种中微生物的多样性，既提高接种的质量，又能将有害微生物去除，确保酿造出的食品干净、安全和健康。
The invention discloses an inoculation system for solid-state food brewing and a preparation method for a microbial community. The inoculation system for solid-state food brewing comprises a closed room, and the closed room is provided with a first one-way air inlet and a second air inlet. A one-way air outlet, the first one-way air inlet is provided with a first filter screen for filtering harmful molds, and a number of first filter holes are provided on the first filter screen; The microbial community of mold; the invention collects the microbial community in the traditional open inoculation space, so that the microbial community in the closed room is basically the same as the microbial species in the traditional open environment, and the diversity of microorganisms is guaranteed; Identify, remove the harmful molds, and then inoculate them in the closed room and on the raw materials to be inoculated. The purpose is to maintain the diversity of microorganisms in the traditional open inoculation, which not only improves the quality of inoculation, but also removes harmful microorganisms to ensure brewing. food is clean, safe and healthy.
Description
Technical Field
The invention relates to the technical field of solid-state food brewing inoculation, in particular to an inoculation system for solid-state food brewing and a preparation method of a microbial community.
Background
The solid-state food brewing mainly refers to brewing of solid-state white spirit, soy sauce, thick broad-bean sauce, table vinegar and soybean milk, tea leaves subjected to pile fermentation and the like. The solid brewing food has the common characteristics that the solid brewing food is subjected to starter propagation and fermentation, and a large amount of microorganisms are inoculated on the raw materials in the environment by providing environmental conditions suitable for the growth of the microorganisms in an open space, and the microorganisms are fully grown and propagated to generate metabolites with various varieties and extremely complex components, so that the special fragrance and taste of the solid brewing food are formed.
The solid state method for brewing white spirit is a unique traditional technique in China and is also a unique production technology in the world. The solid white spirit is characterized in that the solid white spirit has various types of flavor substances due to the diversity of microorganisms in the brewing process, unique flavor characteristics of the white spirit are formed, and the solid white spirit is extremely complex in flavor components, multiple in component types and large in content span and can be named as the crown of the world distilled spirit. The open inoculation of the microorganism starter propagation in the nature and the stacking fermentation of the Maotai-flavor liquor are the keys for ensuring the diversity of the microorganisms in the brewing process.
Since the natural microorganisms are very diverse, the microorganisms inoculated to the raw material through the open space are very diverse, such as: bacteria, mould and microzyme, wherein the mould is an important microorganism for brewing wine by a solid state method and is a main power for degrading macromolecules such as starch, protein and the like contained in fermentation raw materials at the early stage of brewing wine. Therefore, both the starter propagation and the stacking fermentation are carried out through the mould growth process, which is the growth and propagation process of the mould, and a large amount of enzyme systems are generated through the growth and propagation of the mould so as to decompose and convert starch and protein in the raw materials. Moulds are the main microorganisms of the genus Penicillium citrinum, Rhizopus, Mucor, Neurospora, Fusarium, Claviceps, etc., most of which are beneficial microorganisms for brewing but some of which are harmful and produce harmful mycotoxins, such as: aspergillus flavus, Aspergillus ochraceus, Penicillium citrinum of the genus Penicillium, Penicillium expansum, Penicillium citrinum and the like can produce mycotoxins. A lot of researches show that aspergillus flavus is one of the dominant microorganisms for brewing white spirit (aspergillus flavus is the common dominant mold in warm regions), and exists in starter propagation, stacking fermentation and fermentation in a cellar in the solid-state brewing process. The learner isolated aflatoxin b1 from Daqu. Although open natural inoculation starter propagation and stacking fermentation for brewing wine by a solid-state method can widely enrich microorganisms in the nature to form flavor substances, due to the fact that the open microorganism enrichment mode is not strong in selectivity, some harmful microorganisms can also be enriched in wine brewing raw materials (such as aspergillus flavus, penicillium citrinum and the like), and particularly in enterprises with simple and crude conditions and poor sanitary conditions, the content of the harmful microorganisms is higher, and therefore the liquor brewing has large risk and hidden danger. The pile fermentation of the Pu 'er tea and the dark tea is also carried out by microorganisms in a natural inoculation environment, wherein the Aspergillus niger is a dominant microorganism and plays an important role in the pile fermentation of the Pu' er tea and the dark tea. However, in recent years, the aspergillus niger can generate fumonisin and ochratoxin, which belong to a first carcinogen and a second carcinogen, so the quantity of the aspergillus niger, particularly the quantity of the aspergillus niger capable of generating toxin, is controlled in the pile fermentation process of Pu' er tea and dark tea.
A large number of researches show that if the food containing the aflatoxin is eaten for a long time, chronic poisoning can occur, which is mainly reflected in liver injury, such as hepatocyte necrosis, liver cirrhosis and the like, and canceration can occur due to long-term accumulation. The wine itself has a harmful effect on the liver, and if the wine contains aflatoxin and other toxins, even if the content of aflatoxin and other toxins is low, the wine can cause more harm to the liver after long-term drinking. Therefore, it is urgently needed to find a method which can remove harmful microorganisms and keep the microbial diversity in the solid-state method food brewing, so that the food brewed by the solid-state method is cleaner, safer and healthier on the premise of keeping the special aroma, taste and style of the solid-state method brewed food unchanged.
Disclosure of Invention
Aiming at the technical problem of harmful mould existing in the traditional open inoculation mode, the invention provides an inoculation system for solid-state food brewing and a preparation method of a microbial community, which can remove the harmful mould in the traditional open inoculation mode on the premise of keeping the diversity of the traditional open inoculation microorganisms and avoid the harm of food containing harmful mycotoxin to the body of an eater.
The technical scheme adopted by the invention is as follows: an inoculation system for solid-state food brewing comprises a closed chamber for inoculation; the first unidirectional air inlet is provided with a first filter screen for filtering harmful mould, and the first filter screen is provided with a plurality of first filter holes; the closed room is sprayed with microbial communities which are used for inoculation and do not contain harmful molds. The traditional inoculation mode is carried out in an open area, and although the diversity of microorganisms is ensured, the traditional inoculation mode contains part of harmful moulds. After the harmful fungi are inoculated on raw materials for producing food and fermented, harmful mycotoxins can be generated, so that the brewed food contains the harmful mycotoxins and the harm is brought to the body of an eater. For this reason, the present invention arranges the inoculation system for solid-state food brewing in the corresponding closed room, since the closed room is sprayed with the microbial community required for the inoculation system for solid-state food brewing, and the microbial community has been removed of harmful molds, in other words, although the inoculation system for solid-state food brewing of the present invention is performed in the closed room, the microbial community is substantially the same as the microbial community contained in the conventional open type inoculation, which aims to maintain the diversity of the microbes in the conventional open type inoculation, to improve the quality of inoculation, and to remove harmful molds, thereby ensuring the cleanness, safety and health of the brewed food. Meanwhile, the first filter screen is arranged on the first one-way air inlet and used for filtering harmful mould, and certain harmful animals (such as mice) and insects (such as mosquitoes) are prevented from entering the closed room, so that food pollution and raw material loss are avoided. The first one-way air inlet is filled with ambient air, the purpose is also to simulate the traditional open type inoculation to the maximum extent, and the filter screen can filter harmful mildew in the air. On the premise of ensuring that harmful microorganisms are filtered, the blocking to other microorganisms is reduced as much as possible, so that more types of microorganisms are contained in the closed room, and the diversity of the microorganisms is promoted; in addition, the first one-way air inlet also plays a role in adjusting the temperature and the humidity in the closed room. The first one-way air inlet and the first one-way air outlet are opened intermittently according to requirements. In the traditional inoculation process, an inoculation process is separately arranged in a separate fermentation room, and sterile air is introduced into the fermentation room, but the sterile air does not contain microorganisms required by food fermentation, so that the diversity of the microorganisms is damaged, the quality of inoculation is poor, and the taste and the quality of food are influenced.
Furthermore, a carrier convenient for the attachment of the microbial community is arranged in the closed room. The wall surface in the closed room is flat and has no obvious convex-concave, and the aim is to facilitate the cleaning and disinfection of the closed room, so that the flat wall surface is not convenient for the attachment of microbial communities. Therefore, the carrier convenient for the attachment of the microbial community is arranged in the closed room, so that the enrichment of the microbial community is facilitated, and the normal growth of the microbial community in the closed room is ensured. The carrier can be one of dry straw, wood block, bamboo rattan or straw plaited; or mixture of dry straw, bamboo vine, wood block and straw plaited material, which has certain heat preservation and moisture preservation effects and is convenient for growth and propagation of microorganism; and the price is low and the product is easy to obtain.
Further, the diameter of the first filter hole is 0.5 to 2 μm. The inventors of the present application have found, on the basis of extensive research and practice, that the harmful moulds in the ambient air are mainly aspergillus flavus, aspergillus ochraceus, penicillium citrinum and part of aspergillus niger, which, because of the absence of nutrients in the air, float in the ambient air of the inoculation plant in the form of spores, the diameter of which is greater than 2 μm. For this reason, the diameter of the first filtering hole of the present invention is set to 0.5 μm to 2 μm in order to filter out such harmful molds. While harmful mold is filtered out, part of beneficial microorganisms such as monascus, aspergillus oryzae, mucor, rhizopus, yeast, bacillus and lactic acid bacteria, which are also necessary microorganisms for food brewing, are also filtered out. Since the microbial community sprayed in the closed room contains the above-mentioned beneficial microorganisms, the ratio thereof in the microbial community can be increased as appropriate.
Further, a buffer room is arranged beside the closed rooms, and adjacent closed rooms are connected through the buffer room; a second unidirectional air inlet and a second unidirectional air outlet are formed in the buffer room, a second filter screen for filtering harmful mould is arranged on the second unidirectional air inlet, and second filter holes are formed in the second filter screen; the diameter of the second filter hole is 0.5-2 μm. The closed room is a place for inoculation, so that the original auxiliary materials and operators frequently go back and forth to the closed room, and microorganisms brought into the external environment are inevitably generated, wherein harmful mold is partially contained, and the first filter screen is similar to a dummy. For this purpose, the invention provides a special buffer room for removing harmful moulds brought in from the external environment, thereby ensuring that the microbial community in the closed room is free of harmful moulds. When the door leading to the airtight room in the buffering room is opened, the one-way air outlet of second in the buffering room is opened, makes the interior negative pressure that forms of buffering room, and the air of buffering room can not enter into airtight room like this to do not receive harmful mould pollution in the microbial community in the assurance airtight room. In addition, because the buffer room is a channel connecting the sealed rooms or the sealed rooms and the open area, two doors are arranged, one door is communicated with the sealed rooms, the other door is communicated with the sealed rooms or the open area, the two doors have an interlocking function and cannot be in an open state at the same time, namely when one door is opened, the other door is in a closed state.
Furthermore, a dressing room, a washroom and an ultraviolet germicidal lamp are arranged in the buffer room, so that operators can carry out certain conventional living operation in the buffer room, and the operators are prevented from frequently entering and exiting the sealed room and bringing outside harmful fungi into the sealed room; the ultraviolet germicidal lamp can perform the sterilization function.
Furthermore, a temperature adjusting device and a humidity adjusting device are arranged in the closed room. The temperature and the humidity of air in the closed room can be adjusted through the first one-way air inlet, but the first one-way air inlet is not in a normally open state. Therefore, the temperature adjusting device and the humidity adjusting device are arranged in the closed room and used for adjusting the temperature and the humidity of air in the closed room when the first one-way air inlet is closed, so that the microbial community can grow and breed in an appropriate temperature and humidity range. The temperature adjusting device can adopt one of an air conditioner or a heating cable, and the heating cable can be buried or suspended; the humidity adjusting device may employ a humidifier.
Furthermore, an openable and closable lighting window is arranged on the closed room. The fermentation of the raw materials can be influenced by overhigh concentration of microbial communities in the closed room, so that the invention is provided with the openable lighting window, when the concentration in the closed room is overhigh, ultraviolet rays in sunlight can kill partial moulds and inhibit the growth of mould spores by opening the lighting window, thereby achieving the effect of reducing the concentration of microorganisms and further ensuring the normal fermentation of food; meanwhile, the lighting window can replace lamplight for illumination when opened, so that the purpose of saving electricity is achieved, and the production cost can be reduced.
The preparation method of the microbial community is used for the inoculation system for the solid-state method food brewing, and comprises the following steps:
s1 sampling: collecting microbial communities in a traditional open inoculation space;
s2 separation culture: performing isolated culture on the microbial community collected in the step S1 by adopting an isolated culture technology;
s3 identification: identifying the microbial community cultured in the step S2 by adopting a modern molecular biology technology, and removing harmful mould;
s4 expanded culture: putting the microbial community separated from the harmful fungi in the step S3 on a culture medium for culturing and breeding, and expanding the number;
s5 inoculation: the microbial community after completion of the culture in step S4 is inoculated into the closed room and onto the raw material to be inoculated.
The microbial community in the closed room is basically the same as the microbial species in the traditional open type environment by collecting the microbial community in the traditional open type inoculation space, namely the diversity of the microbes is ensured; meanwhile, the harmful mould is removed through separation culture and identification, namely, aspergillus flavus, aspergillus ochraceus, penicillium citrinum and part of toxin-producing aspergillus niger are separated and removed, so that the microbial community does not contain the harmful mould, and finally, the microbial community which does not contain the harmful mould is expanded and cultured and then is inoculated to a closed room and a raw material to be inoculated. It can be seen that although the inoculation system for solid-state food brewing of the present invention is performed in a closed room, the microbial community is substantially the same as that contained in conventional open inoculation, which aims to maintain the diversity of microbes in conventional open inoculation, improve the quality of inoculation, and remove harmful microbes to ensure the cleanness, safety and health of the brewed food.
Further, the isolation culture technique in step S2 is a multiple dilution method; the modern molecular biology technique in step S3 is the ITS molecular identification method. The traditional identification method is as follows: after the microbial community is cultured on a culture medium, the color and the character of the microorganism are observed through a microscope, and then different types of microorganisms are separated, but the color and the character of part of the microorganisms are similar, so that certain errors exist in the traditional method. Therefore, the invention identifies and separates the microorganisms by the ITS molecular identification method, and separates the microorganisms by a DNA comparison mode, thereby having high precision, high efficiency and advanced technology.
Further, the sources of the microbial community collected in step S1 include raw and auxiliary materials, sites, tools, air and water. That is, where microorganisms can be enriched in conventional open inoculations, the present invention contemplates that the purpose is to ensure that the species of microorganisms are such that the microbial community within the enclosure is substantially the same as the microorganisms in conventional open inoculations.
Further, the time for collecting the microbial community in step S1 includes four seasons, namely spring, summer, autumn, and winter. The inventor of the present application is thoroughly concerned about not only the place where microorganisms can be enriched in the conventional open inoculation but also the influence of different seasons on the microorganisms. Because the activity of different microorganisms is different under the influence of temperature and humidity in different seasons, and the fermentation degree of the raw materials is further influenced. Therefore, the time for collecting the microbial community comprises four seasons of spring, summer, autumn and winter, the species of the microbes can be comprehensively known, and the composition and the proportion of the microbes in different time periods can be mastered, so that the accuracy of the microbial community is ensured.
Further, in step S4, beneficial microorganisms are added to the microbial community in the culture medium; the beneficial microorganisms include Monascus, Aspergillus oryzae, Mucor, Rhizopus, yeast, Bacillus, lactic acid bacteria and acetic acid bacteria. Since the first filter hole filters out harmful mold and part of beneficial microorganisms, such as monascus, aspergillus oryzae, mucor, rhizopus, yeast, bacillus, lactic acid bacteria and acetic acid bacteria, which are also necessary microorganisms for brewing wine. Since the microbial community sprayed in the closed room contains the above-mentioned beneficial microorganisms, the ratio thereof in the microbial community can be increased as appropriate.
The invention has the beneficial effects that:
1. the microbial community in the closed room is basically the same as the microbial species in the traditional open type environment by collecting the microbial community in the traditional open type inoculation space, namely the diversity of the microbes is ensured; meanwhile, harmful mould is removed through separation culture and identification, and then the inoculated material is inoculated into a closed room and a raw material to be inoculated after amplification culture, so that the diversity of microorganisms in the traditional open inoculation is kept, the improvement of the quality of food is facilitated, the harmful microorganisms can be removed, and the cleanness, safety and health of brewed food are ensured.
2. According to the invention, the first one-way air inlet is provided with the first filter screen for filtering harmful mould, so that harmful mycotoxin is prevented from being produced on inoculated raw materials entering the closed room through the first one-way air inlet; meanwhile, some harmful animals (such as mice) and insects (such as mosquitoes) are prevented from entering the closed room, and food pollution and raw material loss are avoided.
3. The buffer rooms are arranged beside the closed rooms, and the adjacent closed rooms are connected through the buffer rooms, so that harmful molds brought by raw materials and operating personnel from the external environment can be avoided, the microbial community in the closed rooms is ensured not to contain harmful molds, the inoculation quality is ensured, and brewed food is clean, safe and healthy.
4. Sources of the microbial community collected by the present invention include raw and auxiliary materials, fields, tools, air and water. That is, where microorganisms can be enriched in conventional open inoculations, the present invention contemplates that the purpose is to ensure the microbial community is of a type that is substantially the same in the closed compartment as the microorganisms in a conventional open inoculations environment.
5. The time for collecting the microbial community comprises four seasons of spring, summer, autumn and winter, so that the variety of the microbes can be comprehensively known, and the composition and proportion of the microbes in different time periods can be mastered, thereby ensuring the accuracy of microbial community preparation.
Drawings
FIG. 1 is a schematic diagram of the first embodiment.
Fig. 2 is a schematic structural view of the enclosure.
Fig. 3 is a schematic diagram of a buffer room.
FIG. 4 is a flow chart of the preparation of microbial communities according to the present invention.
Labeled as:
1. an open area; 2. sealing the chamber; 3. a buffer room;
21. a first one-way air inlet; 22. a first one-way air outlet; 23. a carrier; 24. a temperature adjustment device; 25. a humidity adjusting device; 26. a lighting window;
31. a second one-way air inlet; 32. a second one-way air outlet; 33. a dressing room; 34. a toilet;
210. a first filter screen; 310. and a second filter screen.
Detailed Description
In the description of the present invention, it should be noted that the terms "front", "upper", "lower", "left", "right", "vertical", "horizontal", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or element must have a specific orientation, be configured in a specific orientation, and operate, and thus, should not be construed as limiting the present invention.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The invention is further described below with reference to the accompanying drawings.
Example one
This example will be described by taking koji making as an example.
Referring to fig. 1, the starter propagation inoculation system for solid-state liquor brewing of the present embodiment includes three closed chambers 2 connected in sequence; a first one-way air inlet 21 and a first one-way air outlet 22 are arranged on the closed room, a first filter screen 210 for filtering harmful mould is arranged on the first one-way air inlet, and first filter holes (not shown in the figure) are uniformly formed in the first filter screen; the closed room is sprayed with microbial communities which are used for inoculation and do not contain harmful molds. The closed rooms at both ends are connected with an open area 1, i.e. the other space outside the closed room in the koji making workshop. The traditional starter propagation process comprises the steps of raw material grinding, mixing, starter blank forming, starter culture and fermentation and finished starter storage. In the scheme of the invention, three closed rooms are arranged: grinding raw materials, mixing, and forming a bent blank in a closed room; fermenting the koji mold in a closed room; the finished koji is stored in a closed chamber. The processes of mixing raw materials, fermenting yeast blank and storing finished yeast all need the participation of microorganisms. The traditional starter propagation process is carried out in an open starter propagation workshop, and the starter propagation process ensures the diversity of microorganisms, but contains part of harmful moulds. When such koji is used for solid state brewing, harmful mycotoxins are produced which are harmful to drinkers. Therefore, the whole process of the koji making is arranged in the corresponding closed room, the closed room is sprayed with the microbial community required by the koji making inoculation system, and the microbial community has harmful fungi removed, in other words, although the koji making inoculation system for solid-state method white spirit brewing is carried out in the closed room, the microbial community is basically the same as the microbial community contained in the traditional open type inoculation, so that the aim of maintaining the diversity of the microbes in the traditional open type inoculation is to be beneficial to improving the quality of the koji blocks, remove the harmful microbes and ensure the cleanness, safety and health of the wine brewed by the koji blocks. Meanwhile, the first filter screen is arranged on the first one-way air inlet and used for filtering harmful mould, and certain harmful animals (such as mice) and insects (such as mosquitoes) are prevented from entering the closed room, so that food pollution and raw material loss are avoided. The first one-way air inlet is filled with ambient air, the purpose is also to simulate the traditional open type inoculation to the maximum extent, and the filter screen can filter harmful mildew in the air. On the premise of ensuring that harmful microorganisms are filtered, the blocking to other microorganisms is reduced as much as possible, so that more types of microorganisms are contained in the closed room, and the diversity of the microorganisms is promoted; in addition, the first one-way air inlet also plays a role in adjusting the temperature and the humidity in the closed room. The first one-way air inlet and the first one-way air outlet are opened intermittently according to requirements. In the traditional yeast making process, the yeast culture fermentation of the yeast room is separately arranged in a separate fermentation room, and sterile air is introduced into the fermentation room, but the sterile air does not contain microorganisms required by yeast blank fermentation, so that the diversity of the microorganisms is damaged, the quality of yeast blocks is poor, and the liquor yield and the liquor quality are influenced after the yeast blocks are used for brewing.
Referring to FIG. 1, in this embodiment, a carrier 23 for facilitating the attachment of a microbial community is provided in a closed room. A carrier convenient for the attachment of the microbial community is arranged in the closed room. The wall surface in the closed room is flat and has no obvious convex-concave, and the aim is to facilitate the cleaning and disinfection of the closed room, so that the flat wall surface is not convenient for the attachment of microbial communities. Therefore, the carrier convenient for the attachment of the microbial community is arranged in the closed room, so that the enrichment of the microbial community is facilitated, and the normal growth of the microbial community in the closed room is ensured. The carrier can be one of dry straw, wood block, bamboo rattan or straw plaited; or mixture of straw, bamboo vine, wood block and straw plaited material, which has certain heat preservation and moisture preservation effects and is convenient for growth and propagation of microorganism; and the price is low and the product is easy to obtain.
The diameter of the first filter hole of this example was 0.8. mu.m. The inventors of the present application have found on the basis of extensive research and practice that the harmful moulds in the ambient air are mainly aspergillus flavus, aspergillus ochraceus, penicillium citrinum and part of aspergillus niger, which, because of the absence of nutrients in the air, float in the ambient air of the koji-making plant in the form of spores, the diameter of which is greater than 2 μm. For this reason, the diameter of the first filtering hole of the present invention is set to 0.8 μm in order to filter out such harmful molds. While filtering out harmful mold, part of beneficial microorganisms can be filtered out: monascus, aspergillus oryzae, mucor, rhizopus, yeast, bacillus and lactic acid bacteria, and these beneficial microorganisms are also necessary microorganisms for koji making. Since the microbial community sprayed in the closed room contains the above-mentioned beneficial microorganisms, the ratio thereof in the microbial community can be increased as appropriate.
Referring to fig. 1, in the present embodiment, buffer rooms 3 are disposed at both sides of the enclosed rooms, and adjacent enclosed rooms are connected by the buffer rooms; a second unidirectional air inlet 31 and a second unidirectional air outlet 32 are arranged on the buffer room, a second filter screen 310 for filtering harmful mould is arranged on the second unidirectional air inlet, and second filter holes are formed in the second filter screen; the diameter of the second filter hole was 0.8. mu.m. The closed room is a starter propagation place, so that the original auxiliary materials and operators frequently go back and forth to the closed room, and microorganisms brought into the external environment are inevitable, wherein harmful mold is partially contained, and the first filter screen is in a virtual shape. For this purpose, the invention provides a special buffer room for removing harmful moulds brought in from the external environment, thereby ensuring that the microbial community in the closed room is free of harmful moulds. The operating personnel all need pass through the buffering room in business turn over airtight room, and when the buffering room led to the door opening between airtight, the one-way air outlet of second in the buffering room was opened, made the interior negative pressure that forms of buffering room, and the air of buffering room can not enter into airtight room like this to do not receive harmful mould pollution in the microbial community in the assurance airtight room. In addition, because the buffer room is a channel connecting the sealed rooms or the sealed rooms and the open area, two doors are arranged, one door is communicated with the sealed rooms, the other door is communicated with the sealed rooms or the open area, the two doors have an interlocking function and cannot be in an open state at the same time, namely when one door is opened, the other door is in a closed state. The surfaces of tools, equipment and raw and auxiliary materials entering a closed room are all attached with microorganisms, the microorganisms contain harmful mould, and therefore the tools and the equipment are disinfected or sterilized, the starter propagation raw materials are mainly disinfected, only air separation and water washing are needed for keeping the activity of the starter propagation raw materials, production water is sterilized, heat-preservation and moisture-preservation materials such as straws, chaffs, straw plaits, gunny bags and the like are sterilized, and production personnel need to replace sterilized work clothes.
Referring to fig. 1, in the present embodiment, a dressing room 33, a toilet 34 and an ultraviolet germicidal lamp (not shown) are disposed in the buffer room, so that an operator can perform some conventional living operations in the buffer room, and the frequent passing of the operator into and out of the enclosed room and the introduction of harmful mold into the enclosed room are avoided; the ultraviolet germicidal lamp can perform the sterilization function.
Referring to fig. 1, the present embodiment is provided with a temperature adjusting device 24 and a humidity adjusting device 25 in the enclosed room. The temperature and the humidity of air in the closed room can be adjusted through the first one-way air inlet, but the first one-way air inlet is not in a normally open state. Therefore, the temperature adjusting device and the humidity adjusting device are arranged in the closed room and used for adjusting the temperature and the humidity of air in the closed room when the first one-way air inlet is closed, so that the microbial community can grow and breed in an appropriate temperature and humidity range. The temperature adjusting device can adopt one of an air conditioner or a heating cable, and the heating cable can be buried or suspended; the humidity adjusting device may employ a humidifier.
Referring to fig. 1, in the present embodiment, a lighting window 26 is provided in the sealed room so as to be openable and closable. The fermentation of the yeast blank can be influenced by the overhigh concentration of the microbial community in the closed room, so that the invention is provided with the openable lighting window, when the concentration in the closed room is overhigh, ultraviolet rays in sunlight can kill partial mould and inhibit the growth of mould spores by opening the lighting window, thereby achieving the effect of reducing the concentration of microorganisms and further ensuring the normal fermentation of the yeast blank; meanwhile, the lighting window can replace lamplight for illumination when opened, so that the purpose of saving electricity is achieved, and the production cost can be reduced. There are two ways to detect the concentration of microorganisms: the first is to judge by observing the growth of mould on the surface of the yeast; the other is detection by a microorganism detector.
Example two
Referring to fig. 2, the method for preparing a microbial community according to the present invention is applied to the inoculation system for solid-state food brewing according to the first embodiment, and includes the following steps:
s1 sampling: collecting microbial communities in a traditional open inoculation space;
s2 separation culture: performing isolated culture on the microbial community collected in the step S1 by adopting an isolated culture technology;
s3 identification: identifying the microbial community cultured in the step S2 by adopting a modern molecular biology technology, and removing harmful mould;
s4 expanded culture: putting the microbial community separated from the harmful fungi in the step S3 on a culture medium for culturing and breeding, and expanding the number;
s5 inoculation: the microbial community after completion of the culture in step S4 is inoculated into the closed room and onto the raw material to be inoculated.
The microbial community in the closed room is basically the same as the microbial species in the traditional open type environment by collecting the microbial community in the traditional open type inoculation space, namely the diversity of the microbes is ensured; meanwhile, the harmful mould is removed through separation culture and identification, namely the aspergillus flavus, aspergillus ochraceus, penicillium citrinum and toxin-producing aspergillus niger are removed, so that the microbial community does not contain the harmful mould, and finally the microbial community which does not contain the harmful mould is inoculated to a closed room after being subjected to expanded culture. It can be seen that although the inoculation system for solid-state food brewing of the present invention is performed in a closed room, the microbial community is substantially the same as that contained in conventional open inoculation, which aims to maintain the diversity of microbes in conventional open inoculation, which is advantageous for improving the quality of the koji blocks, and to remove harmful microbes, thereby ensuring the cleanness, safety and health of the wine brewed from the koji blocks.
The isolation culture technique in step S2 of this example is a double dilution method; the modern molecular biology technique in step S3 is the ITS molecular identification method. The traditional identification method is as follows: after the microbial community is cultured on a culture medium, the color and the character of the microorganism are observed through a microscope, and then different types of microorganisms are separated, but the color and the character of part of the microorganisms are similar, so that certain errors exist in the traditional method. Therefore, the invention identifies and separates the microorganisms by the ITS molecular identification method, and separates the microorganisms by a DNA comparison mode, thereby having high precision, high efficiency and advanced technology.
The sources of the microbial community collected in step S1 of the present embodiment include raw and auxiliary materials, field, tools, air and water. That is, where microorganisms can be enriched in conventional open inoculations, the present invention contemplates that the purpose is to ensure that the species of microorganisms are such that the microbial community within the enclosure is substantially the same as the microorganisms in conventional open inoculations.
The times for collecting the microbial communities in step S1 in this example include four seasons, namely spring, summer, autumn, and winter. The invention has comprehensive thought, not only considers the place where the microorganism can be enriched in the traditional open inoculation, but also considers the influence of different seasons on the microorganism. Because the activity of different microorganisms is different under the influence of temperature and humidity in different seasons, and the fermentation degree of the yeast is further influenced. Therefore, the time for collecting the microbial community comprises four seasons of spring, summer, autumn and winter, the species of the microbes can be comprehensively known, and the composition and the proportion of the microbes in different time periods can be mastered, so that the accuracy of the microbial community is ensured.
In step S4 of the present example, a beneficial microorganism is added to the microbial community in the culture medium; the beneficial microorganisms include Monascus, Aspergillus oryzae, Mucor, Rhizopus, yeast, Bacillus, lactic acid bacteria and acetic acid bacteria. Since the first filter hole filters out harmful mold and part of beneficial microorganisms, such as monascus, aspergillus oryzae, mucor, rhizopus, yeast, bacillus, lactic acid bacteria and acetic acid bacteria, which are also necessary microorganisms for brewing wine. Since the microbial community sprayed in the closed room contains the above-mentioned beneficial microorganisms, the ratio thereof in the microbial community can be increased as appropriate.
EXAMPLE III
This example will be described by taking stacking fermentation of Maotai-flavor liquor as an example.
The difference between this embodiment and the combination of the first and second embodiments is that the brewing process is different, and this embodiment is used for stacking fermentation of Maotai-flavor liquor. The preparation method of the closed room and the microbial community in the inoculation system for solid-state food brewing is also suitable for stacking fermentation of the Maotai-flavor liquor, and the fermented grains of the Maotai-flavor liquor are naturally inoculated after yeast addition, namely the stacking fermentation process, and the preparation method belongs to the same principle as the yeast culture fermentation of the yeast making system in the embodiment. The method is a process of inoculating microorganisms on raw and auxiliary materials to enable the microorganisms to grow and propagate, on one hand, a large amount of enzyme systems are generated through growth and propagation of mould to decompose and convert starch and protein in raw materials; on the other hand, yeast, some bacillus and other bacteria also grow and propagate in the fermented grains in large quantities to provide necessary microorganisms for cellaring and fermenting, so that the fermented grains can be stacked and fermented in a closed room, the yeast added in the fermented grains can be the yeast prepared in the first embodiment and the second embodiment, harmful moulds contained in the microorganisms are removed by the method, and the harm to the body of a drinker caused by harmful mycotoxin contained in the brewed wine is avoided.
Example four
The present example is illustrated by the pile fermentation of tea leaves.
This example differs from the combination of examples one and two in that the brew is different and is for pile fermentation of tea. The method for preparing the closed room and the microbial community in the inoculation system for solid-state food brewing is also suitable for pile fermentation of the tea, because the pile fermentation of the tea and the yeast culture fermentation of the starter propagation system in the embodiment belong to the same principle. The method is characterized in that microorganisms are inoculated on raw and auxiliary materials to grow and reproduce. Therefore, the pile fermentation of the tea can be carried out in the closed room. The method of the invention can remove harmful mould contained in the microorganism, and avoid harmful mycotoxin contained in tea pile fermentation from harming the body of a drinker.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (12)
1. An inoculation system for solid state food brewing, characterized by comprising a closed chamber (2) for inoculation;
a first one-way air inlet (21) and a first one-way air outlet (22) are formed in the closed room, a first filter screen (210) used for filtering harmful fungi is arranged on the first one-way air inlet, and a plurality of first filter holes are formed in the first filter screen;
the closed room is sprayed with microbial communities which are used for inoculation and do not contain harmful molds.
2. The inoculation system for solid state food brewing of claim 1, wherein a carrier (23) is provided within the enclosure to facilitate microbial community attachment.
3. The inoculation system for solid state food brewing of claim 1, wherein the first filter openings have a diameter of 0.5 μm to 2 μm.
4. Inoculation system for solid-state food brewing according to claim 1, characterized in that a buffer compartment (3) is arranged beside the enclosure, and adjacent enclosures are connected by buffer compartments; a second one-way air inlet (31) and a second one-way air outlet (32) are formed in the buffer room, a second filter screen (310) used for filtering harmful mould is arranged on the second one-way air inlet, and second filter holes are formed in the second filter screen; the diameter of the second filter hole is 0.5-2 μm.
5. The inoculation system for solid state food brewing of claim 4, wherein a dressing room (33), a washroom (34) and UV germicidal lamps are provided in the buffer room.
6. Inoculation system for solid-state food brewing according to claim 1, characterized in that a temperature regulation device (24) and a humidity regulation device (25) are arranged in the enclosure.
7. The inoculation system for solid-state food brewing according to any one of claims 1 to 6, wherein the enclosure is provided with an openable and closable lighting window (26).
8. A method for preparing a microbial community for use in the inoculation system for solid-state food brewing according to claim 7, comprising the steps of:
s1 sampling: collecting microbial communities in a traditional open inoculation space;
s2 separation culture: performing isolated culture on the microbial community collected in the step S1 by adopting an isolated culture technology;
s3 identification: identifying the microbial community cultured in the step S2 by adopting a modern molecular biology technology, and removing harmful mould;
s4 expanded culture: putting the microbial community separated from the harmful fungi in the step S3 on a culture medium for culturing and breeding, and expanding the number;
s5 inoculation: the microbial community after completion of the culture in step S4 is inoculated into the closed room and onto the raw material to be inoculated.
9. The method for producing a microbial community according to claim 8,
the separation culture technology in the step S2 is a multiple dilution method;
the modern molecular biology technology in the step S3 is an ITS molecular identification method.
10. The method for producing a microbial community as claimed in claim 8, wherein the sources of the microbial community collected in step S1 include raw and auxiliary materials, fields, tools, air and water.
11. The method for producing a microbial community according to claim 10, wherein the time for collecting a microbial community in step S1 includes four seasons, namely spring, summer, autumn, and winter.
12. The method for producing a microbial community according to claim 8, wherein in step S4, beneficial microorganisms are added to the microbial community in the culture medium;
the beneficial microorganisms include Monascus, Aspergillus oryzae, Mucor, Rhizopus, yeast, Bacillus, lactic acid bacteria and acetic acid bacteria.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115181631A (en) * | 2022-07-12 | 2022-10-14 | 贵州省茅乡洞寨酒业科技发展有限公司 | Microbiological control system for soy sauce wine storage |
| JP2024113603A (en) * | 2023-02-09 | 2024-08-22 | 株式会社Biota | Method and device for maintaining indoor microbial diversity |
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2021
- 2021-02-07 CN CN202110175283.3A patent/CN112746017A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115181631A (en) * | 2022-07-12 | 2022-10-14 | 贵州省茅乡洞寨酒业科技发展有限公司 | Microbiological control system for soy sauce wine storage |
| CN115181631B (en) * | 2022-07-12 | 2024-02-27 | 贵州省茅乡洞寨酒业科技发展有限公司 | Microbial control system for sauce wine storage |
| JP2024113603A (en) * | 2023-02-09 | 2024-08-22 | 株式会社Biota | Method and device for maintaining indoor microbial diversity |
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Application publication date: 20210504 |