CN113717806A - Clean production method of strong aromatic Chinese spirit yeast - Google Patents
Clean production method of strong aromatic Chinese spirit yeast Download PDFInfo
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- CN113717806A CN113717806A CN202110985996.6A CN202110985996A CN113717806A CN 113717806 A CN113717806 A CN 113717806A CN 202110985996 A CN202110985996 A CN 202110985996A CN 113717806 A CN113717806 A CN 113717806A
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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
Abstract
The invention provides a clean production method of Luzhou-flavor liquor Daqu, which relates to the technical field of bioengineering and brewing technology, and at least comprises the following steps: after the yeast embryo is manufactured, the yeast embryo is moved into a clean yeast room capable of isolating external bacteria sources for culture; respectively inoculating the initial-stage compound microbial flora and the final-stage compound microbial flora in the culture process for culture to prepare the Daqu; wherein the initial composite microbial flora comprises core functional microbial strains required 3 days before fermentation of the corresponding strong aromatic Chinese spirits Daqu; and the final-stage compound microbial flora comprises core functional microbial strains required in the yeast-making of the corresponding strong aromatic Chinese spirit Daqu. In the process of making the Daqu, the composite microbial flora is used and the Daqu is produced in a clean and closed environment, so that the mixing of external mixed bacteria and the interference of Daqu insects can be effectively avoided, and the food safety of the Daqu is improved.
Description
Technical Field
The invention relates to the technical field of bioengineering and wine brewing, in particular to a clean production method of strong aromatic Chinese spirits Daqu.
Background
The strong aromatic Chinese spirits have long history and cultural connotation, and are the spirits with the largest yield in Chinese spirits. The Daqu is used as a saccharification leavening agent for producing the strong aromatic Chinese spirits, has the main functions of providing various enzymes, microorganisms and certain flavor substances required by brewing the strong aromatic Chinese spirits, and has great influence on the liquor yield and the liquor quality of the strong aromatic Chinese spirits, so that the Daqu is vividly named as 'liquor bones'.
The existing production method of the strong aromatic yeast is mainly to use natural microorganisms to carry out open culture. The starter propagation environment, especially the links of bacteria culture and fermentation, is severe: mosquitoes and trotter fly and climb around, and coverings such as straws fall everywhere, so the production process is relatively extensive, dirty and polluted. Meanwhile, because of the open koji making by the network environment microorganisms, external unknown harmful bacteria sources are easy to invade and pollute the koji products, and the koji making method is also a place for consumers to have the following problems of lack of sanitation and food safety of Chinese white wine products.
Disclosure of Invention
The invention aims to provide a clean production method of strong aromatic Chinese spirits yeast, which aims to solve the technical problem of insanitation of the yeast making environment of strong aromatic Chinese spirits yeast in the prior art. The technical effects that can be produced by the preferred technical scheme in the technical schemes provided by the invention are described in detail in the following.
In order to achieve the purpose, the invention provides the following technical scheme:
the invention provides a clean production method of Luzhou-flavor liquor Daqu, which at least comprises the following steps:
after the yeast embryo is manufactured, the yeast embryo is moved into a clean yeast room capable of isolating external bacteria sources for culture; respectively inoculating the initial-stage compound microbial flora and the final-stage compound microbial flora in the culture process for culture to prepare the Daqu;
wherein the initial composite microbial flora comprises core functional microbial strains required 3 days before fermentation of the corresponding strong aromatic Chinese spirits Daqu; and the final-stage compound microbial flora comprises core functional microbial strains required in the yeast-making of the corresponding strong aromatic Chinese spirit Daqu.
According to a preferred embodiment, the four walls and the top of the clean curved room are covered with smooth and clean heat insulation boards, the ground is coated with epoxy resin floor paint, and the air outlet is isolated from an external bacteria source by adopting a bacteria filter screen.
According to a preferred embodiment, the production method further comprises the steps of:
weighing wheat, washing with tap water, and moistening with 80-90 ℃ boiled water for 2-4 hours, wherein the moistening amount is 5-8 wt% of the mass of the wheat;
grinding the wet raw materials and sieving the raw materials by a 20-mesh sieve, wherein the fine powder rate is 20-40 wt%, adding warm boiled water at 30 ℃ during yeast making, adding water in a proportion of 36-40 wt% of the mass of the raw materials, and compacting the wet raw materials by a clean die of 275 multiplied by 180 multiplied by 7cm to prepare yeast embryos;
uniformly scattering initial-stage compound microbial floras with the mass of 0.5 wt% of the raw materials on the surface of a yeast embryo, putting the yeast embryo into a clean yeast room capable of isolating external bacteria sources for culturing, keeping the humidity at more than 90% in the first 3 days, keeping the humidity at more than 80%, turning over the yeast when the temperature of the yeast is respectively subjected to a heating period and a top temperature period, adding final-stage compound microbial floras with the mass of 0.5 wt% of the raw materials on the surface of a yeast block, and stopping water spraying; after 2 days, exhausting air and removing moisture for 2-4 times every day, continuously culturing until the moisture content is 17 wt%, and then transferring the koji blocks into another clean room capable of isolating external bacteria sources for storage for 15-20 days, naturally drying and maturing the koji blocks until the moisture content of the koji blocks is lower than 13 wt%.
According to a preferred embodiment, the primary complex microbial flora comprises filamentous fungi, yeasts and bacteria, and
the filamentous fungi include Thermomomonas thermophila DAOM 232588, Aspergillus oryzae CBS 466.91, Aspergillus kawachii CBS 522.65, Rhizopus oryzae CBS 112.07, Mucor circinelloides CBS195.68, and Rhizomucor miehei ATCC 46342;
the yeasts comprise Candida glabrata CBS138, Candida tropicalis ATCC 750, Saccharomyces cerevisiae NRRL Y-12632 and Pichia kudriavzevii NRRL Y-5396;
the bacteria include Bacillus licheniformis CCTCC AB 2010437, Bacillus subtilis CCTCC AB 207027, Bacillus amyloliquefaciens CCTCC AB 2012028, Lactobacillus plantarum ATCC 14917(T), Lactobacillus bakeri LMG 23699(T), Lactobacillus pentosus JCM 1558(T), Weissella sinus-feeding KACC 11862(T) and Leuconostoc pseudomesenteroides KCTC 3652 (T).
According to a preferred embodiment, the terminal complex microbial flora comprises filamentous fungi and bacteria, and
the filamentous fungi include Thermomomonas thermophila DAOM 232588, Aspergillus oryzae CBS 466.91, Aspergillus kawachii CBS 522.65, Rhizopus oryzae CBS 112.07, and Mucor circinelloides CBS 195.68;
the bacteria include Bacillus licheniformis CCTCC AB 2010437, Bacillus subtilis CCTCC AB 207027, Bacillus amyloliquefaciens CCTCC AB 2012028, Lactobacillus plantarum ATCC 14917(T), Lactobacillus bakeri LMG 23699(T), Lactobacillus pentosus JCM 1558(T) and Weissella sinus KACC 11862 (T).
According to a preferred embodiment, the filamentous fungus of said initial complex microbial flora: yeast: the initial viable bacteria ratio of the bacteria is 4: 1: 5; filamentous fungi in the terminal complex microbial flora: the initial viable bacteria ratio of the bacteria is 4: 6.
according to a preferred embodiment, the content of each filamentous fungus in the initial and final complex microbial flora is (10)5～107)CFU/g；
The initial complex microbial flora contained (10) of each yeast5～107)CFU/g；
The content of each bacterium in the initial and final complex microbial flora was (10)7～1010)CFU/g。
Based on the technical scheme, the clean production method of the Luzhou-flavor liquor Daqu has at least the following technical effects:
according to the clean production method of the strong aromatic Chinese spirit Daqu, after the yeast embryo is made, the yeast embryo is moved into a clean yeast room capable of isolating external bacteria sources for culture; and respectively inoculating the initial-stage compound microbial flora and the final-stage compound microbial flora in the culture process for culture to prepare the Daqu. The compound microbial flora at the initial stage comprises core functional microbial strains required 3 days before fermentation of the corresponding strong aromatic Chinese spirit Daqu; the compound microbial flora at the last stage comprises core functional microbial strains required in the yeast-making of the corresponding strong aromatic Chinese spirits Daqu. Therefore, in the process of making the yeast for making the strong aromatic Chinese spirits, the core functional microbial strains required by fermenting the yeast for 3 days corresponding to the strong aromatic Chinese spirits and the composite flora of the core functional microbial strains required by making the yeast for the strong aromatic thin spirits are used and produced in a clean and closed environment, natural microorganisms are not required to be recycled, the mixing of external mixed bacteria and the interference of yeast insects can be effectively avoided, and the food safety of the yeast for making the strong aromatic Chinese spirits is improved.
On the other hand, in the clean production method of the Luzhou-flavor liquor Daqu, the initial compound microbial flora and the final compound microbial flora are convenient to prepare, and the use method is simple and convenient.
On the other hand, the clean production method of the strong aromatic Chinese liquor Daqu has the advantages that the coating is fast in the Daqu culture process, the Daqu can be fermented in a 'front slow, middle stiff and rear slow' fermentation process like the traditional Daqu, and compared with the traditional Daqu, the total yeast forming time of the production method is shortened and the production efficiency is improved.
On the other hand, in the compound microbial flora in the clean production method of the Luzhou-flavor liquor Daqu, the bacterial source is completely from the representative Luzhou-flavor Daqu, the prepared compound microbial flora can be stored in a refrigeration or freezing environment for a long time, the transportation and the carrying are convenient, and the yeast preparation process can not be limited by liquor production areas.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The invention provides a clean production method of strong aromatic Chinese liquor Daqu, which is characterized in that based on research results, the applicant prepares compound floras in the initial stage and the final stage by compounding 18 initial-stage microorganisms and 12 final-stage microorganisms respectively, and inoculates a strong aromatic Daqu embryo for culture and fermentation corresponding to core functional microbial strains in the fermentation of the strong aromatic Daqu for 3d and the finished Daqu respectively to carry out clean production of the Daqu.
Preferably, the microbial species in the initial complex microbial flora include:
filamentous fungi: thermomomonas thermophila (Thermomyces lanuginosus) DAOM 232588, Aspergillus oryzae (Aspergillus oryzae) CBS 466.91, Aspergillus kawachii (Aspergillus chevalieri) CBS 522.65, Rhizopus oryzae (Rhizopus o ryzae) CBS 112.07, Mucor circinelloides (Mucor circinelloides) CBS195.68, and Rhizomucor miehei (Rhizomucorus ATCC 46342.
Yeast: candida glabrata (Candida glabrata) CBS138, Candida tropicalis (Candida tropicalis) ATCC 750, Saccharomyces cerevisiae (Saccharomyces cerevisiae) NRRL Y-12632 and Pichia kudriavzevii (Pichia kudriavzevii) NRRL Y-5396.
Bacteria: bacillus licheniformis (Bacillus licheniformis) CCTCC AB 2010437, Bacillus subtilis (Bacillus subtilis) CCTCC AB 207027, Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) CCTCC AB 2012028, Lactobacillus plantarum (Lactobacillus plantarum) ATCC 14917(T), Lactobacillus bakeri (Lactobacillus crustis) LMG 23699(T), Lactobacillus pentosus (Lactobacillus pentosus) JCM 1558(T), Weissella cibaria (Weissella cibaria) KACC 11862(T) and Leuconostoc pseudomesenteroides (Leuconostoc pseudosensitoides) KCTC 3652 (T).
Preferably, the microbial species in the terminal complex microbial flora include:
filamentous fungi: thermomomonas thermophila (Thermomyces lanuginosus) DAOM 232588, Aspergillus oryzae (Aspergillus oryzae) CBS 466.91, Aspergillus kawachii (Aspergillus chevalieri) CBS 522.65, Rhizopus oryzae (Rhizopus oryzae) CBS 112.07, and Mucor circinelloides (Mucor circinelloides) CBS 195.68.
Bacteria: bacillus licheniformis (Bacillus licheniformis) CCTCC AB 2010437, Bacillus subtilis (Bacillus subtilis) CCTCC AB 207027, Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) CCTCC AB 2012028, Lactobacillus plantarum (Lactobacillus plantarum) ATCC 14917(T), Lactobacillus bakeri (Lactobacillus crustis) LMG 23699(T), Lactobacillus pentosus (Lactobacillus pentosus) JCM 1558(T) and Weissella cibaria (Weissella cibaria) KACC 11862 (T).
The compound microbial flora is applied to the production process of the clean yeast for making hard liquor.
Preferably, the filamentous fungus of the primary complex microbial flora: yeast: the initial viable bacteria ratio of the bacteria is 4: 1: 5.
preferably, the filamentous fungus of the terminal complex microbial flora: the initial viable bacteria ratio of the bacteria is 4: 6.
preferably, the content of each filamentous fungus in the complex microbial flora at the initial stage and the final stage is (10)5～107)CFU/g。
Preferably, the content of each yeast in the initial complex microbial flora is (10)5～107)CFU/g。
Preferably, the content of each bacterium in the complex microbial flora at the initial stage and the final stage is (10)7～1010)CFU/g。
Preferably, the method for preparing the complex microbial flora of the seeds at the initial stage and the final stage comprises the following steps:
respectively activating, expanding culture and centrifugally concentrating strains required by the initial-stage compound microbial flora or the final-stage compound microbial flora, and adding a mixture of 1:10, preparing concentrated bacterial liquid by using sterile normal saline, and then mixing the concentrated bacterial liquids according to the required strain content to prepare compound microbial liquid;
mixing the compound microbial inoculum with protective agent and carrier to obtain initial-stage seed compound microbial flora and final-stage seed compound microbial flora, oven drying in oven at 40 deg.C until total viable count of yeast reaches 106～1010CFU/g, total viable count of bacteria up to 107～1010CFU/g, total number of mold spores 106～109CFU/g, ground, vacuum packed, and stored in a refrigerator.
Preferably, the carrier is bran, the bran is ground by a grinder, and then is sieved by a 80-mesh sieve, and after sterilization at 121 ℃, the carrier and the compound bacterial liquid are mixed according to a w/v 2:3 ratio.
Preferably, the protective agents are trehalose, sucrose and lactose, 5 wt% of trehalose, 9 wt% of lactose and 9 wt% of sucrose are prepared, and then the compound bacterial liquid is mixed with the trehalose protective agent, the lactose protective agent and the sucrose protective agent according to the ratio of v/v 1:1:0.4: 0.4.
In the present invention, the method for preparing the complex microbial flora at the initial stage and the final stage further comprises:
and mixing the composite microbial flora of the seeds at the initial stage and the final stage with bran according to a w/w ratio of 1:100, culturing in a biochemical incubator at 40 ℃ for 3-5 days, transferring to an oven for drying, and storing in a refrigerator for later use after vacuum packaging.
The invention provides a production method of strong aromatic Chinese spirit Daqu, which is characterized in that the surface of a yeast embryo is respectively inoculated with compound microbial floras at the initial stage and the final stage to carry out the clean production of the Daqu. Wherein the content of the first and second substances,
weighing 2.5kg of wheat, washing the wheat with tap water, spraying 80-90 ℃ boiled water accounting for 5-8 wt% of the mass of the raw materials to a wheat pile, uniformly mixing, and moistening the grains for 2-4 hours; and then, crushing the wet raw materials and sieving the raw materials by a 20-mesh sieve, wherein the fine powder rate is 20 to 40 weight percent, and the whole raw materials reach the traditional Daqu standard of 'rotten heart and not rotten skin'. During yeast making, warm boiled water at 30 ℃ is added, the proportion of the added water is 36 wt% -40 wt% of the mass of the raw materials, the wet raw materials are compacted by a clean mould of 275 x 180 x 7cm to be made into a block-shaped yeast blank, the yeast blank is put into a clean yeast room sterilized by ultraviolet rays in advance for culture, the four walls and the top of the yeast room are covered with smooth and clean heat insulation boards, epoxy resin floor paint is coated on the ground, an air exhaust vent is isolated from the outside by a bacterial filter screen, and the whole yeast blank reaches 5-6 levels (indicating planktonic bacteria in the air) of the air cleanliness level in GB 50073 clean factory building design specification. Then evenly and lightly scattering the initial composite microbial flora with the mass of 0.5 wt% of the raw material on the surface of a yeast embryo, keeping the humidity of the yeast embryo above 90% for the first 3d, keeping the humidity of the yeast embryo above 80%, carrying out yeast culture, turning over the yeast after the temperature of the yeast respectively goes through a heating period and a top temperature period, adding the final composite microbial flora with the mass of 0.5 wt% of the raw material on the surface of the yeast block, and stopping spraying water; and after 2 days, exhausting air and removing moisture for 2-4 times every day, continuously culturing until the moisture content of the koji blocks is about 17 wt%, transferring the koji blocks to another room with the same cleanliness for natural drying and ripening, and storing for 15-20 days until the moisture content of the koji blocks is lower than 13 wt%, thus obtaining finished koji. The whole process is about 40-50 d.
The Daqu prepared by the method has pure fragrance, no foreign flavor, good and neat shape of the Daqu and good air permeability; the activity of the saccharifying enzyme, the activity of the liquefying enzyme and the activity of the acid protease are equivalent to that of the traditional strong aromatic Daqu.
Example 1
The clean production method of the strong aromatic Chinese spirit yeast provided in the embodiment 1 is as follows:
a, preparing raw materials:
weighing 2.5kg of wheat, washing with tap water, weighing tap water according to 7 wt% of the mass of the wheat, heating to 80 ℃, uniformly spreading on the surface of the wheat, uniformly mixing and moistening the wheat for 4 hours until the surface is sweaty, slightly biting and flicking teeth, adjusting the fine powder rate of the wheat to 20% by using a clean grinding machine, and crushing the wheat to the degree of 'rotten heart and not rotten skin'.
b, mixing materials:
warm boiled water at 30 ℃ is measured according to 40 wt% of the weight of the wheat, the warm boiled water and the crushed wheat are fully mixed, and the mixture is stirred for 5min until the wheat is kneaded into a dough and is not sticky.
c, forming:
filling the materials into a clean die with the specification of 275 multiplied by 180 multiplied by 7cm, pressing the materials in a traditional mode until the materials are out of slurry, the materials are compact and shaped like bricks, and taking out the materials, wherein the shape and the size of the materials are the specification.
d, inoculation:
weighing the initial compound microbial flora according to 0.5 wt% of the wheat mass, and uniformly scattering the initial compound microbial flora on the surface of the material.
e, cultivating the Daqu:
(1) placing the inoculated Daqu in a Daqu chamber with 5-level air cleanliness, and culturing each Daqu in a layered manner at natural temperature and relative humidity of about 95% for about 24 h;
(2) after 24 hours, when the product temperature reaches over 38 ℃, ventilating and culturing for 30-40 min every day, spraying warm boiled water above the koji chamber according to the situation, keeping the relative humidity at about 90%, and repeating the steps for about 2 days;
(3) then, the product temperature is between 40 and 45 ℃, the highest product temperature is reached in the period, the relative humidity is about 80 percent, the time lasts for 5 days, the aeration culture is carried out for 40 to 50min every day, water is sprayed for 1 to 2 times every day, and the steps are repeated;
(4) then, the product temperature begins to drop, when the product temperature is lower than 40 ℃, turning over the yeast, and uniformly scattering the wet final-stage compound microbial flora with the mass of 0.5 wt% of the raw material on the surface of the yeast for making hard liquor; continuously exhausting air and removing damp after 2d, gradually reducing the temperature and the humidity until the moisture of the yeast is reduced to about 17 wt%, transferring to another clean room, naturally drying for 15d, and discharging the yeast when the moisture is lower than 13 wt%.
The Daqu prepared by the method has pure fragrance, no foreign flavor, good forming of the Daqu block and air soaking. The technical indexes are as follows: the water content is 12.37%, the acidity is 0.50mmol/g, the saccharifying power is 845.80 mg/(g.h), the liquefying power is 2.33 g/(g.h), and the acid protease activity is 52.71 mu g/(g.min).
Example 2
The clean production method of the strong aromatic Chinese spirit yeast provided by the embodiment 2 comprises the following steps:
a, preparing raw materials:
weighing 2.5kg of wheat, washing the wheat by tap water, spraying 90 ℃ boiled water into the wheat pile according to 5 wt% of the mass of the wheat, uniformly mixing and moistening the wheat for 2 hours until the surface of the wheat absorbs sweat, slightly biting and flicking teeth, and crushing the wheat until the fine powder rate of the wheat is about 40%, and the whole wheat is in a degree of 'rotten heart and not rotten skin'.
b, mixing materials: weighing warm boiled water of 30 deg.C 36 wt% of wheat, mixing with above wheat, stirring for 5min, and kneading into dough.
c, forming:
filling the materials into a mould with the specification of 275 multiplied by 180 multiplied by 7cm, pressing the materials in a traditional mode until the materials are out of slurry, the materials are compact and shaped like bricks, and taking out the materials, wherein the shape and the size of the materials are the specification.
d, inoculation: weighing the initial compound microbial flora according to 0.5 wt% of the wheat mass, and uniformly scattering the initial compound microbial flora on the surface of the material.
e, cultivating the Daqu:
(1) placing the inoculated Daqu in a yeast room with 6-grade air cleanliness, and culturing each Daqu in a layered manner at natural temperature and relative humidity of about 95% for 24 h;
(2) after 24h, when the product temperature reaches over 38 ℃, ventilating and culturing for 30-50 min every day, spraying warm boiled water above a bending room according to the situation, keeping the relative humidity at about 90%, and repeating the steps for 3 d;
(3) then, the product temperature is between 40 and 45 ℃, the highest product temperature is reached in the period, the relative humidity is about 80 percent, the time lasts for 3d, the aeration culture is carried out for 30 to 40min every day in the period, water is sprayed for 1 time every day, and the steps are repeated;
(4) then, the product temperature begins to drop, when the product temperature is lower than 40 ℃, turning over the yeast, and scattering wet compound microbial floras at the last stage into the surface of the yeast embryo, wherein the mass of the wet compound microbial floras is 0.5 wt% of the mass of the raw materials; after 2 days, continuously exhausting air and removing damp, gradually reducing the temperature and the humidity until the moisture of the yeast is reduced to about 17 wt%, transferring the yeast to another clean room, naturally culturing and drying for 20 days, and discharging the yeast.
The Daqu prepared by the method is well formed, the skin is normal, and the yeast fragrance is normal. The technical indexes are as follows: the water content is 11.56%, the acidity is 0.52mmol/g, the saccharifying power is 825.00 mg/(g.h), the liquefying power is 2.40 g/(g.h), and the protease activity is 58.63 mu g/(g.min).
Example 3
The clean production method of the Luzhou-flavor liquor Daqu of the embodiment 3 comprises the following steps:
a, preparing raw materials:
weighing 2.5kg of wheat, washing the wheat by tap water, spraying boiled water with the temperature of 85 ℃ to a wheat pile according to 8 wt% of the mass of the wheat, uniformly mixing and moistening the wheat for 3 hours until the surface of the wheat absorbs sweat, slightly biting and flicking teeth, and crushing the wheat until the fine powder rate of the wheat is about 28%, and the whole wheat is in a degree of 'rotten heart and not rotten skin'.
b, mixing materials:
weighing 30 deg.C warm boiled water 38% of wheat, mixing with above wheat, stirring for 5min, and kneading into dough.
c, forming:
filling the materials into a die with the specification of 275 multiplied by 180 multiplied by 7cm, pressing the materials in a traditional mode until the materials are out of slurry, the material blocks are compact and shaped like bricks, and taking out the materials, wherein the shape and the size of the materials are the specification.
d, inoculation:
uniformly and lightly scattering the initial compound microbial flora with the mass of 0.5 wt% of the raw material on the surface of the koji embryo.
e, cultivating the Daqu:
(1) placing the inoculated Daqu in a Daqu chamber with 5-level air cleanliness, and culturing each Daqu in a layered manner at natural temperature and relative humidity of about 95% for about 24 h;
(2) after 24h, when the product temperature reaches over 38 ℃, ventilating and culturing for 35-50 min every day, spraying warm boiled water above the koji chamber according to the situation, keeping the relative humidity at about 90%, and repeating the steps for 2 d;
(3) then, the product temperature is between 40 and 45 ℃, the highest product temperature is reached in the period, the relative humidity is about 80 percent, the time lasts for about 4 days, the aeration culture is carried out for 30 to 45min every day, water is sprayed for 1 to 2 times every day, and the steps are repeated;
(4) then, the product temperature begins to drop, when the product temperature is lower than 40 ℃, turning over the yeast, and scattering wet compound microbial flora with the final stage of 0.5 wt% of the mass of the raw materials on the surface of the yeast block; and 2d, continuously exhausting air and removing moisture, gradually reducing the temperature and the humidity until the moisture of the yeast is reduced to about 17 wt%, transferring the yeast to another clean room, naturally drying for 17d, and discharging the yeast when the moisture content is lower than 13 wt%.
The Daqu prepared by the method is light yellow, is soaked in air, has a similar aroma to the traditional Daqu, and has normal skin. The technical indexes are as follows: the water content is 12.14%, the acidity is 0.47mmol/g, the saccharifying power is 865.20 mg/(g.h), the liquefying power is 2.18 g/(g.h), and the protease activity is 61.23 mu g/(g.min).
According to the application, the composition of the microbial flora of the strong aromatic Chinese liquor Daqu is researched through a microbiology technology, core functional microbial strains which are commonly existing in the strong aromatic Chinese liquor Daqu in 18 initial stages and 12 final stages are analyzed, summarized and determined, the core functional microbial strains are compounded, expanded and cultured, a proper carrier is selected to prepare a composite microbial flora, and then the composite microbial flora is used as a starting strain to culture and ferment the Daqu, so that the clean production of the strong aromatic Chinese liquor Daqu is realized, and the positive significance is provided for the sustainable development of the white liquor industry.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (7)
1. A clean production method of Luzhou-flavor liquor Daqu is characterized by at least comprising the following steps:
after the yeast embryo is manufactured, the yeast embryo is moved into a clean yeast room capable of isolating external bacteria sources for culture; respectively inoculating the initial-stage compound microbial flora and the final-stage compound microbial flora in the culture process for culture to prepare the Daqu;
wherein the initial composite microbial flora comprises core functional microbial strains required 3 days before fermentation of the corresponding strong aromatic Chinese spirits Daqu; and the final-stage compound microbial flora comprises core functional microbial strains required in the yeast-making of the corresponding strong aromatic Chinese spirit Daqu.
2. The clean production method of Luzhou-flavor liquor Daqu according to claim 1, wherein the four walls and the top of the clean yeast room are covered with smooth and clean insulation boards, the ground is coated with epoxy resin floor paint, and an air outlet is isolated from an external bacteria source by adopting a bacteria filter screen.
3. The clean production method of Luzhou-flavor liquor Daqu according to claim 1, further comprising the following steps:
weighing wheat, washing with tap water, and moistening with 80-90 ℃ boiled water for 2-4 hours, wherein the moistening amount is 5-8 wt% of the mass of the wheat;
grinding the wet raw materials and sieving the raw materials by a 20-mesh sieve, wherein the fine powder rate is 20-40 wt%, adding warm boiled water at 30 ℃ during yeast making, adding water in a proportion of 36-40 wt% of the mass of the raw materials, and compacting the wet raw materials by a clean die of 275 multiplied by 180 multiplied by 7cm to prepare yeast embryos;
uniformly scattering initial-stage compound microbial floras with the mass of 0.5 wt% of the raw materials on the surface of a yeast embryo, putting the yeast embryo into a clean yeast room capable of isolating external bacteria sources for culturing, keeping the humidity at more than 90% in the first 3 days, keeping the humidity at more than 80%, turning over the yeast when the temperature of the yeast is respectively subjected to a heating period and a top temperature period, adding final-stage compound microbial floras with the mass of 0.5 wt% of the raw materials on the surface of a yeast block, and stopping water spraying; after 2 days, exhausting air and removing moisture for 2-4 times every day, continuously culturing until the moisture content is 17 wt%, and then transferring the koji blocks into another clean room capable of isolating external bacteria sources for storage for 15-20 days, naturally drying and maturing the koji blocks until the moisture content of the koji blocks is lower than 13 wt%.
4. The clean production method of Luzhou-flavor liquor Daqu according to claim 1, wherein the initial complex microbial flora comprises filamentous fungi, yeast and bacteria, and the initial complex microbial flora comprises
The filamentous fungi include Thermomomonas thermophila DAOM 232588, Aspergillus oryzae CBS 466.91, Aspergillus kawachii CBS 522.65, Rhizopus oryzae CBS 112.07, Mucor circinelloides CBS195.68, and Rhizomucor miehei ATCC 46342;
the yeasts comprise Candida glabrata CBS138, Candida tropicalis ATCC 750, Saccharomyces cerevisiae NRRL Y-12632 and Pichia kudriavzevii NRRL Y-5396;
the bacteria include Bacillus licheniformis CCTCC AB 2010437, Bacillus subtilis CCTCC AB 207027, Bacillus amyloliquefaciens CCTCC AB 2012028, Lactobacillus plantarum ATCC 14917(T), Lactobacillus bakeri LMG 23699(T), Lactobacillus pentosus JCM 1558(T), Weissella sinus-feeding KACC 11862(T) and Leuconostoc pseudomesenteroides KCTC 3652 (T).
5. The clean production method of Luzhou-flavor liquor Daqu according to claim 1, wherein the terminal complex microbial flora comprises filamentous fungi and bacteria, and
the filamentous fungi include Thermomomonas thermophila DAOM 232588, Aspergillus oryzae CBS 466.91, Aspergillus kawachii CBS 522.65, Rhizopus oryzae CBS 112.07, and Mucor circinelloides CBS 195.68;
the bacteria include Bacillus licheniformis CCTCC AB 2010437, Bacillus subtilis CCTCC AB 207027, Bacillus amyloliquefaciens CCTCC AB 2012028, Lactobacillus plantarum ATCC 14917(T), Lactobacillus bakeri LMG 23699(T), Lactobacillus pentosus JCM 1558(T) and Weissella sinus KACC 11862 (T).
6. The clean production method of Luzhou-flavor liquor Daqu according to claim 4 or 5, wherein the filamentous fungi in the initial composite microbial flora: yeast: the initial viable bacteria ratio of the bacteria is 4: 1: 5; filamentous fungi in the terminal complex microbial flora: the initial viable bacteria ratio of the bacteria is 4: 6.
7. the clean production method of Luzhou-flavor liquor Daqu according to claim 4 or 5, wherein the content of each filamentous fungus in the initial and final complex microbial flora is (10)5～107)CFU/g；
The initial complex microbial flora contained (10) of each yeast5～107)CFU/g；
The content of each bacterium in the initial and final complex microbial flora was (10)7～1010)CFU/g。
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| CN116515704A (en) * | 2023-05-16 | 2023-08-01 | 河北兴台酒业集团有限责任公司 | Making method and process of black bean sauce wine |
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