CN113773968B - Highland barley wine artificial mixed starter and application thereof - Google Patents
Highland barley wine artificial mixed starter and application thereof Download PDFInfo
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- CN113773968B CN113773968B CN202110986471.4A CN202110986471A CN113773968B CN 113773968 B CN113773968 B CN 113773968B CN 202110986471 A CN202110986471 A CN 202110986471A CN 113773968 B CN113773968 B CN 113773968B
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- 235000019998 barley wine Nutrition 0.000 title claims abstract description 73
- 239000007858 starting material Substances 0.000 title claims abstract description 49
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 30
- 241001480052 Aspergillus japonicus Species 0.000 claims abstract description 21
- 240000005384 Rhizopus oryzae Species 0.000 claims abstract description 20
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims abstract description 20
- 241000235395 Mucor Species 0.000 claims abstract description 11
- 241000209219 Hordeum Species 0.000 claims description 39
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000000047 product Substances 0.000 claims description 26
- 238000002791 soaking Methods 0.000 claims description 19
- 238000001914 filtration Methods 0.000 claims description 16
- 238000010025 steaming Methods 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 244000286779 Hansenula anomala Species 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 10
- 230000002159 abnormal effect Effects 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 240000005007 Actinomucor elegans Species 0.000 claims description 9
- 235000013650 Actinomucor elegans Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 239000008223 sterile water Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 9
- 241001237431 Anomala Species 0.000 claims description 6
- 235000014683 Hansenula anomala Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 11
- 244000005700 microbiome Species 0.000 abstract description 5
- 238000009776 industrial production Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 14
- 210000000582 semen Anatomy 0.000 description 14
- 230000001580 bacterial effect Effects 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 10
- 235000013339 cereals Nutrition 0.000 description 9
- 239000002253 acid Substances 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 7
- 229910052757 nitrogen Inorganic materials 0.000 description 7
- 239000000725 suspension Substances 0.000 description 7
- 238000009629 microbiological culture Methods 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 239000002054 inoculum Substances 0.000 description 5
- 241000235342 Saccharomycetes Species 0.000 description 4
- 238000012258 culturing Methods 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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Abstract
The invention discloses an artificial mixed starter of highland barley wine and application thereof in highland barley wine fermentation. The highland barley wine artificial mixed starter comprises rhizopus oryzae, aspergillus japonicus, saccharomyces cerevisiae and wilkinsonian anomalosis; or further comprises Mucor elegans based on the above mold and yeast. All the raw materials are compounded to prepare the highland barley wine artificial mixed starter. The invention solves the problems of various microorganisms, uncontrollable variety and the like of the existing highland barley wine starter, and can provide reference for promoting the highland barley wine to realize industrial production under the artificial controllable condition.
Description
Technical Field
The invention relates to an artificial mixed starter for highland barley wine and application thereof, belonging to the technical field of food processing.
Background
Compared with other cereal crops, highland barley has the characteristic of typical three high and two low, namely: high dietary fiber, high protein, high vitamins, low sugar and low fat content. In addition, highland barley also contains a large amount of microelements such as zinc, iron, selenium, magnesium and the like and physiological active substances such as beta-glucan, phenolic compounds and the like.
The highland barley wine takes highland barley as a main brewing raw material, and is beneficial to the release of nutrient components in highland barley and the improvement of bioavailability thereof besides the conversion of starch into alcohol through microbial fermentation. Distiller's yeast is a common starter made by mixing various microorganisms, and is mainly characterized in that saccharification and fermentation are carried out simultaneously. However, most of the prior distiller's yeast is naturally prepared yeast, and the microbial compositions of the prior distiller's yeast are complex, the proportion is not clear, the mixed bacteria pollution is serious, and the microbial compositions of highland barley distiller's yeast in different areas have obvious differences, so that the problems of undefined metabolic mechanism, difficult accurate regulation and control of the brewing process, unstable product quality and the like are caused, and the method is unfavorable for the standardized production of high-quality highland barley fermented wine. Therefore, there is an urgent need to develop a highland barley wine starter with definite microorganism composition and proportion and definite metabolic mechanism.
Disclosure of Invention
The technical problems to be solved by the invention are as follows: according to the microbial composition and proportion of the yeast brewed from the highland barley wine at present, an artificial mixed starter for highland barley wine is provided.
In order to solve the technical problems, the invention provides an artificial mixed starter for highland barley wine, which comprises rhizopus oryzae, aspergillus japonicus, saccharomyces cerevisiae and wilkinsonian anomala; or further comprises Mucor elegans based on the above mold and yeast. All the raw materials are compounded to prepare the highland barley wine artificial mixed starter.
Preferably, the rhizopus oryzae comprises CGMCC No.20247; the aspergillus japonicus adopts CCTCC No. M2014641; the Saccharomyces cerevisiae adopts any one or two of CGMCC No.6120 and CGMCC No. 17924; the abnormal Wickhansenula polymorpha adopts CGMCC No.6983; the Mucor elegans adopts CGMCC No.3881.
Preferably, the concentration of rhizopus oryzae is 1×10 9 ～8×10 11 CFU/mL, concentration of Mucor elegans 1X 10 9 ～8×10 11 CFU/mL, aspergillus japonicus concentration was 1X 10 9 ～8×10 11 CFU/mL, saccharomyces cerevisiae concentrations were 1.2X10 respectively 8 ～1×10 10 CFU/mL, concentration of Wickhansenula anomala was 1.2X10 8 ～1×10 10 CFU/mL。
More preferably, the Rhizopus oryzae has a concentration of 1×10 10 CFU/mL, concentration of Mucor elegans 1X 10 10 CFU/mL, aspergillus japonicus concentration was 1X 10 10 CFU/mL, saccharomyces cerevisiae concentrations were 1X 10, respectively 10 CFU/mL, concentration of Wickhansenula anomala was 1X 10 10 CFU/mL。
Preferably, the ratio of the inoculation amount of rhizopus oryzae, actinomucor elegans, aspergillus japonicus, saccharomyces cerevisiae and wilkinsonian anomala to the substrate is 2.5-7 mL:200g. The strains are added in equal proportion.
More preferably, the ratio of the inoculum size of rhizopus oryzae, mucor elegans, aspergillus japonicus, saccharomyces cerevisiae, hansenula anomala to the substrate is 5mL:200g.
The invention also provides application of the highland barley wine artificial mixed starter in highland barley wine fermentation.
Preferably, the above application comprises the steps of:
step 1): soaking highland barley in water, and steaming to gelatinize highland barley starch;
step 2): cooling steamed highland barley to 30-35deg.C under aseptic condition, adding the artificial mixed starter, stirring, pressing to form a nest shape, sealing the bottle mouth with gauze, and fermenting at 28deg.C;
step 3): putting sterile water with the weight being 2 times of that of highland barley into the fermentation product obtained in the step 2), and fermenting at 30 ℃;
step 4): filtering the fermentation product obtained in the step 3) by using gauze, sterilizing in a water bath at 70-75 ℃, standing, and taking the supernatant to obtain the highland barley wine.
More preferably, the soaking temperature in the step 1) is 55 ℃ and the soaking time is 12-15 h; the cooking time is 30-40 min.
More preferably, the fermentation time in the step 2) is 48 hours, and the addition amount of the highland barley wine artificial mixed starter is 0.15g/L of dry weight of highland barley; the fermentation time in the step 3) is 24 hours.
The preservation information of each strain in the invention is as follows:
rhizopus oryzae is preserved by China general microbiological culture Collection center (CGMCC) at 26 months in 2020, with the preservation number of CGMCC No.20247, and is addressed to North Chen Xway No.1, 3 in the Chaoyang area of Beijing city.
Mucor elegans Actinomucor elegans is preserved by China general microbiological culture collection center (CGMCC) in 1 month of 2010, with the preservation number of CGMCC No.3881, and the address is North Chen Xili No.1 and 3 in the Chaoyang area of Beijing city.
Aspergillus japonicus, aspergillus japonicus, was collected by China center for type culture collection, CCTCC for short, with collection number CCTCC No. M2014641, at the university of Wuhan and Wuhan in China, at 26 th of 2020.
Saccharomyces cerevisiae, saccharomyces cerevisiae, was preserved by China general microbiological culture Collection center, CGMCC No.6120 for short, at 5 and 18 days 2010, and has an address of Beijing Chaoyang North Chen Xiyu No.1 and 3.
Saccharomyces cerevisiae, saccharomyces cerevisiae, was preserved by China general microbiological culture Collection center, CGMCC, with the preservation number of CGMCC No.17924, at 13 days of 6 months of 2019, and is assigned the North Chenxi Lu No.1, 3 of the Korean region of Beijing.
The abnormal Wickhansenula polymorpha, wickerhamomyces anomalus, is preserved by China general microbiological culture Collection center, CGMCC (China general microbiological culture Collection center) for short, with the preservation number of CGMCC No.6983, and the address is North Chen Xiyu No.1 and 3 in the Chaoyang area of Beijing city.
The preservation information is public information and is not a new biological material.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides a preparation method and an application method of an artificial mixed starter of highland barley wine, which uses highland barley as a raw material and uses the artificial mixed starter to replace the traditional distiller's yeast for fermenting highland barley wine, thereby improving the quality and the sensory characteristics of the highland barley wine. The highland barley wine has the most remarkable characteristics that: (1) The controllability of microorganisms brewed by the highland barley fermented wine is improved to the greatest extent, and the highland barley wine is pushed to realize industrialized production under the artificial controllable condition; (2) Responding to national and Tibetan area policies and making positive contribution to economic development and grain safety in Tibetan areas of China.
Detailed Description
In order to make the present invention more comprehensible, preferred embodiments accompanied with the present invention are described in detail below.
Highland barley used in the following examples was supplied by Qinghai mutually-assisted highland barley wine stock Co.
The microorganisms used in the following examples were all identified by laboratory isolation and purification.
The weight percentages of the invention are all mass percentages unless otherwise indicated.
Example 1
An artificial mixed starter for highland barley wine, which comprises:
1mL of the strain had a concentration of 1X 10 10 CFU/mL Saccharomyces cerevisiae CGMCC NO.6120,1mL strain concentration of 1×10 10 CFU/mL Saccharomyces cerevisiae CGMCC No.17924 with 1mL bacteria concentration of 1×10 10 CFU/mL abnormal Wickhansenula CGMCC No.6983 and bacterial suspension concentration of 1×10 9 CFU/mL rhizopus oryzae CGMCC No.20247 with bacterial suspension concentration of 1×10 9 CFU/mL of actinomucor elegans CGMCC No.3881 and a bacterial suspension concentration of 1×10 9 CFU/mL of Aspergillus japonicus CCTCC No. M2014641 each 1mL.
All the raw materials are compounded to prepare the highland barley wine artificial mixed starter.
The application method of the artificial mixed starter in the highland barley wine specifically comprises the following steps:
step 1: soaking and steaming grains: soaking semen Avenae Nudae in water at 55deg.C for 12-15 hr, and steaming for 30-40min to gelatinize semen Avenae Nudae starch.
Step 2: pre-fermentation: cooling steamed highland barley to 30-35deg.C under aseptic condition, adding highland barley wine artificial mixed starter to 0.15g/L dry weight of highland barley, stirring, pressing to form a nest shape, sealing bottle mouth with gauze, and fermenting at 28deg.C for 48 hr.
Step 3: post-fermentation: and (2) adding sterile water with the weight 2 times of that of highland barley into the fermentation product obtained in the step (2), and fermenting at 30 ℃ for 24 hours.
Step 4: and (3) filtering and sterilizing: filtering the fermentation product obtained in the step 3 by using gauze, sterilizing in 70-75 ℃ water bath for 30min, standing, and taking the supernatant to obtain the highland barley wine product.
The concentration of ethanol in the highland barley wine obtained by the method is 4.60+/-0.01V/V (20 ℃), the content of reducing sugar is 3.22+/-0.02 g/L, the total acid content is 3.51+/-0.28 g/L, the content of amino acid nitrogen is 0.26+/-0.11 g/L, and the sensory score is 40.00+/-2.50.
Example 2
An artificial mixed starter for highland barley wine, which comprises:
1mL of the strain had a concentration of 1X 10 10 CFU/mL Saccharomyces cerevisiae CGMCC NO.6120,1mL strain concentration of 1×10 10 CFU/mL Saccharomyces cerevisiae CGMCC No.17924 with 1mL bacteria concentration of 1×10 10 CFU/mL abnormal Wickhansenula CGMCC No.6983 and bacterial suspension concentration of 1×10 9 CFU/mL rhizopus oryzae CGMCC No.20247 with bacterial suspension concentration of 1×10 9 CFU/mL of actinomucor elegans CGMCC No.3881 and a bacterial suspension concentration of 1×10 9 CFU/mL of Aspergillus japonicus CCTCC No. M2014641 each 1mL.
All the raw materials are compounded to prepare the highland barley wine artificial mixed starter.
The application method of the artificial mixed starter in the highland barley wine specifically comprises the following steps:
step 1: soaking and steaming grains: soaking semen Avenae Nudae in water at 55deg.C for 12-15 hr, and steaming for 30-40min to gelatinize semen Avenae Nudae starch.
Step 2: pre-fermentation: cooling steamed highland barley to 30-35deg.C under aseptic condition, adding highland barley wine artificial mixed starter to 0.15g/L dry weight of highland barley, stirring, pressing to form a nest shape, sealing bottle mouth with gauze, and fermenting at 28deg.C for 48 hr.
Step 3: post-fermentation: and (2) adding sterile water with the weight 2 times of that of highland barley into the fermentation product obtained in the step (2), and fermenting at 30 ℃ for 24 hours.
Step 4: and (3) filtering and sterilizing: filtering the fermentation product obtained in the step 3 by using gauze, sterilizing in 70-75 ℃ water bath for 30min, standing, and taking the supernatant to obtain the highland barley wine product.
The concentration of ethanol in the highland barley wine obtained by the method is 4.80+/-0.01V/V (20 ℃), the content of reducing sugar is 3.37+/-0.01 g/L, the total acid content is 3.31+/-0.01 g/L, the content of amino acid nitrogen is 0.26+/-0.09 g/L, and the sensory score is 39.72+/-2.47.
Example 3
An artificial mixed starter for highland barley wine, which comprises:
1mL of the strain had a concentration of 1X 10 9 CFU/mL Saccharomyces cerevisiae CGMCC No.17924 with 1mL bacteria concentration of 1×10 9 CFU/mL abnormal Wickhansenula CGMCC No.6983 and bacterial suspension concentration of 1×10 10 CFU/mL rhizopus oryzae CGMCC No.20247 with bacterial concentration of 1×10 9 CFU/mL actinomucor elegans CGMCC No.3881 and bacterial concentration of 1X 10 9 CFU/mL of Aspergillus japonicus CCTCC No. M2014641 each 1mL.
All the raw materials are compounded to prepare the highland barley wine artificial mixed starter.
The application method of the artificial mixed starter in the highland barley wine specifically comprises the following steps:
step 1: soaking and steaming grains: soaking semen Avenae Nudae in water at 55deg.C for 12-15 hr, and steaming for 30-40min to gelatinize semen Avenae Nudae starch.
Step 2: pre-fermentation: cooling steamed highland barley to 30-35deg.C under aseptic condition, adding highland barley wine artificial mixed starter to 0.15g/L dry weight of highland barley, stirring, pressing to form a nest shape, sealing bottle mouth with gauze, and fermenting at 28deg.C for 48 hr.
Step 3: post-fermentation: and (2) adding sterile water with the weight 2 times of that of highland barley into the fermentation product obtained in the step (2), and fermenting at 30 ℃ for 24 hours.
Step 4: and (3) filtering and sterilizing: filtering the fermentation product obtained in the step 3 by using gauze, sterilizing in 70-75 ℃ water bath for 30min, standing, and taking the supernatant to obtain the highland barley wine product.
The concentration of ethanol in the highland barley wine obtained by the method is 3.9+/-0.01V/V (20 ℃), the content of reducing sugar is 5.37+/-0.02 g/L, the total acid content is 3.17+/-0.09 g/L, the content of amino acid nitrogen is 0.06+/-0.01 g/L, and the sensory score is 41.00+/-3.52.
Example 4
An artificial mixed starter for highland barley wine, which comprises:
adjusting the concentration of mould and saccharomycete to 1×10 10 CFU/mL, namely rhizopus oryzae CGMCC NO.20247 bacteria with concentration of 1×10 10 CFU/mL and actinomucor elegans CGMCC No.3881 strain concentration of 1×10 10 CFU/mL and Aspergillus japonicus CCTCC No. M2014641 bacteria concentration of 1×10 10 CFU/mL, inoculating amounts of 5mL respectively, inoculating equal proportion, and culturing Saccharomyces cerevisiae CGMCC NO.6120 strainThe concentration is 1 multiplied by 10 10 CFU/mL, saccharomyces cerevisiae CGMCC No.17924 bacteria concentration of 1×10 10 CFU/mL and concentration of the abnormal Wickhansenula CGMCC No.6983 strain of 1X 10 10 CFU/mL, inoculum size was 5mL, respectively, with equal proportions.
All the raw materials are compounded to prepare the highland barley wine artificial mixed starter.
The application method of the artificial mixed starter in the highland barley wine specifically comprises the following steps:
step 1: soaking and steaming grains: soaking semen Avenae Nudae in water at 55deg.C for 12-15 hr, and steaming for 30-40min to gelatinize semen Avenae Nudae starch.
Step 2: pre-fermentation: cooling steamed highland barley to 30-35deg.C under aseptic condition, adding highland barley wine artificial mixed starter to 0.15g/L dry weight of highland barley, stirring, pressing to form a nest shape, sealing bottle mouth with gauze, and fermenting at 28deg.C for 48 hr.
Step 3: post-fermentation: and (2) adding sterile water with the weight 2 times of that of highland barley into the fermentation product obtained in the step (2), and fermenting at 30 ℃ for 24 hours.
Step 4: and (3) filtering and sterilizing: filtering the fermentation product obtained in the step 3 by using gauze, sterilizing in 70-75 ℃ water bath for 30min, standing, and taking the supernatant to obtain the highland barley wine product.
The concentration of ethanol in the highland barley wine obtained by the method is 4.70+/-0.09V/V (20 ℃), the content of reducing sugar is 5.04+/-0.14 g/L, the total acid content is 8.66+/-0.20 g/L, the content of amino acid nitrogen is 0.52+/-0.26 g/L, and the sensory score is 35.47 +/-1.25.
Example 5
An artificial mixed starter for highland barley wine, which comprises:
adjusting the concentration of mould and saccharomycete to 1×10 10 CFU/mL, namely rhizopus oryzae CGMCC NO.20247 bacteria with concentration of 1×10 10 CFU/mL and actinomucor elegans CGMCC No.3881 strain concentration of 1×10 10 CFU/mL and Aspergillus japonicus CCTCC No. M2014641 bacteria concentration of 1×10 10 CFU/mL, inoculating amounts of 7mL respectively, inoculating equal proportion, and culturing Saccharomyces cerevisiae CGMCC No.6120 with concentration of 1×10 10 CFU/mL, saccharomyces cerevisiae CGMCC No.17924 bacteria concentration of 1×10 10 CFU/mL and abnormal Wickhansenula polymorpha CGMCCNo.6983 has a bacterial concentration of 1X 10 10 CFU/mL, inoculum size was 7mL, respectively, with equal proportions.
All the raw materials are compounded to prepare the highland barley wine artificial mixed starter.
The application method of the artificial mixed starter in the highland barley wine specifically comprises the following steps:
step 1: soaking and steaming grains: soaking semen Avenae Nudae in water at 55deg.C for 12-15 hr, and steaming for 30-40min to gelatinize semen Avenae Nudae starch.
Step 2: pre-fermentation: cooling steamed highland barley to 30-35deg.C under aseptic condition, adding highland barley wine artificial mixed starter to 0.15g/L dry weight of highland barley, stirring, pressing to form a nest shape, sealing bottle mouth with gauze, and fermenting at 28deg.C for 48 hr.
Step 3: post-fermentation: and (2) adding sterile water with the weight 2 times of that of highland barley into the fermentation product obtained in the step (2), and fermenting at 30 ℃ for 24 hours.
Step 4: and (3) filtering and sterilizing: filtering the fermentation product obtained in the step 3 by using gauze, sterilizing in 70-75 ℃ water bath for 30min, standing, and taking the supernatant to obtain the highland barley wine product.
The concentration of ethanol in the highland barley wine obtained by the method is 3.90+/-0.01V/V (20 ℃), the content of reducing sugar is 5.67+/-0.11 g/L, the total acid content is 7.46+/-0.08 g/L, the content of amino acid nitrogen is 0.38+/-0.05 g/L, and the sensory score is 37.00+/-2.50.
Example 6
An artificial mixed starter for highland barley wine, which comprises:
adjusting the concentration of mould and saccharomycete to 1×10 10 CFU/mL, namely rhizopus oryzae CGMCC NO.20247 bacteria with concentration of 1×10 10 CFU/mL and Aspergillus japonicus CCTCC No. M2014641 bacteria concentration of 1×10 10 CFU/mL, inoculating amounts of 5mL respectively, inoculating equal proportion, and culturing Saccharomyces cerevisiae CGMCC No.6120 and CGMCC No.17924 with concentration of 1×10 10 CFU/mL and concentration of the abnormal Wickhansenula CGMCC No.6983 strain of 1X 10 10 CFU/mL, inoculum size was 5mL, respectively, with equal proportions.
All the raw materials are compounded to prepare the highland barley wine artificial mixed starter.
The application method of the artificial mixed starter in the highland barley wine specifically comprises the following steps:
step 1: soaking and steaming grains: soaking semen Avenae Nudae in water at 55deg.C for 12-15 hr, and steaming for 30-40min to gelatinize semen Avenae Nudae starch.
Step 2: pre-fermentation: cooling steamed highland barley to 30-35deg.C under aseptic condition, adding highland barley wine artificial mixed starter to 0.15g/L dry weight of highland barley, stirring, pressing to form a nest shape, sealing bottle mouth with gauze, and fermenting at 28deg.C for 48 hr.
Step 3: post-fermentation: and (2) adding sterile water with the weight 2 times of that of highland barley into the fermentation product obtained in the step (2), and fermenting at 30 ℃ for 24 hours.
Step 4: and (3) filtering and sterilizing: filtering the fermentation product obtained in the step 3 by using gauze, sterilizing in 70-75 ℃ water bath for 30min, standing, and taking the supernatant to obtain the highland barley wine product.
The concentration of ethanol in the highland barley wine obtained by the method is 4.80+/-0.02V/V (20 ℃), the content of reducing sugar is 6.02+/-0.05 g/L, the total acid content is 5.80+/-0.11 g/L, the content of amino acid nitrogen is 0.49+/-0.03 g/L, the sensory score is 37.50+/-4.20, and the sensory score is 43.00+/-2.64.
Example 7
An artificial mixed starter for highland barley wine, which comprises:
adjusting the concentration of mould and saccharomycete to 1×10 10 CFU/mL, namely rhizopus oryzae CGMCC NO.20247 bacteria with concentration of 1×10 10 CFU/mL and actinomucor elegans CGMCC No.3881 strain concentration of 1×10 10 CFU/mL and Aspergillus japonicus CCTCC No. M2014641 bacteria concentration of 1×10 10 CFU/mL, inoculating amounts of 5mL respectively, inoculating at equal ratio, and culturing Saccharomyces cerevisiae CGMCC No.6120 with bacterial concentration of 1×10 10 CFU/mL and concentration of the abnormal Wickhansenula CGMCC No.6983 strain of 1X 10 10 CFU/mL, inoculum size was 5mL, respectively, with equal proportions.
All the raw materials are compounded to prepare the highland barley wine artificial mixed starter.
The application method of the artificial mixed starter in the highland barley wine specifically comprises the following steps:
step 1: soaking and steaming grains: soaking semen Avenae Nudae in water at 55deg.C for 12-15 hr, and steaming for 30-40min to gelatinize semen Avenae Nudae starch.
Step 2: pre-fermentation: cooling steamed highland barley to 30-35deg.C under aseptic condition, adding highland barley wine artificial mixed starter to 0.15g/L dry weight of highland barley, stirring, pressing to form a nest shape, sealing bottle mouth with gauze, and fermenting at 28deg.C for 48 hr.
Step 3: post-fermentation: and (2) adding sterile water with the weight 2 times of that of highland barley into the fermentation product obtained in the step (2), and fermenting at 30 ℃ for 24 hours.
Step 4: and (3) filtering and sterilizing: filtering the fermentation product obtained in the step 3 by using gauze, sterilizing in 70-75 ℃ water bath for 30min, standing, and taking the supernatant to obtain the highland barley wine product.
The concentration of ethanol in the highland barley wine obtained by the method is 4.75+/-0.05V/V (20 ℃), the content of reducing sugar is 4.34+/-0.03 g/L, the total acid content is 4.47+/-0.03 g/L, the content of amino acid nitrogen is 0.26+/-0.00 g/L, and the sensory score is 41.11+/-3.80.
Table 1 sensory evaluation index of highland barley wine
Claims (6)
1. An artificial mixed starter for highland barley wine is characterized by comprising Rhizopus oryzae (Rhizopus oryzae), aspergillus japonicus (Aspergillus japonicus), saccharomyces cerevisiae (Saccharomyces cerevisiae) and Wilkinson's yeast (Wickerhamomyces anomalus); or further comprises Mucor elegans (Actinomucor elegans) in addition to the above-mentioned mold and yeast; the rhizopus oryzae is CGMCC No.20247; the aspergillus japonicus adopts CCTCC No. M2014641; the Saccharomyces cerevisiae adopts any one or two of CGMCC No.6120 and CGMCC No. 17924; the abnormal Wickhansenula polymorpha adopts CGMCC No.6983; the Mucor elegans adopts CGMCC No.3881; the concentration of rhizopus oryzae is 1×10 9 ～8×10 11 CFU/mL, concentration of Mucor elegans 1X 10 9 ～8×10 11 CFU/mL, aspergillus japonicus concentration was 1X 10 9 ～8×10 11 CFU/mL, saccharomyces cerevisiae concentrations were 1.2X10 respectively 8 ～1×10 10 CFU/mL, concentration of Wickhansenula anomala was 1.2X10 8 ～1×10 10 CFU/mL。
2. The artificial mixed starter culture of highland barley wine according to claim 1, wherein the rhizopus oryzae has a concentration of 1 x 10 10 CFU/mL, concentration of Mucor elegans 1X 10 10 CFU/mL, aspergillus japonicus concentration was 1X 10 10 CFU/mL, concentration of Saccharomyces cerevisiae is 1×10 10 CFU/mL, concentration of Wickhansenula anomala was 1X 10 10 CFU/mL。
3. Use of the artificial mixed starter for highland barley wine according to any one of claims 1 to 2 in the fermentation of highland barley wine.
4. The use according to claim 3, comprising the steps of:
step 1): soaking highland barley in water, and steaming to gelatinize highland barley starch;
step 2): cooling steamed highland barley to 30-35deg.C under aseptic condition, adding the artificial mixed starter, stirring, pressing to form a nest shape, sealing the bottle mouth with gauze, and fermenting at 28deg.C;
step 3): putting sterile water with the weight being 2 times of that of highland barley into the fermentation product obtained in the step 2), and fermenting at 30 ℃;
step 4): filtering the fermentation product obtained in the step 3) by using gauze, sterilizing in a water bath at 70-75 ℃, standing, and taking the supernatant to obtain the highland barley wine.
5. The use according to claim 4, wherein the soaking in step 1) is carried out at a temperature of 55 ℃ for a period of 12-15 hours; the cooking time is 30-40 min.
6. The use according to claim 4, wherein the fermentation time in step 2) is 48 hours; the fermentation time in the step 3) is 24 hours.
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| CN111117901A (en) * | 2020-02-27 | 2020-05-08 | 河南仰韶酒业有限公司 | Microbial compound inoculant and preparation method and application thereof |
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| CN111117901A (en) * | 2020-02-27 | 2020-05-08 | 河南仰韶酒业有限公司 | Microbial compound inoculant and preparation method and application thereof |
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| 西藏青稞酒发酵微生物及酿造技术研究;杜木英;中国博士论文全文数据库电子期刊工程科技Ⅰ辑(第2008年09期);B024-5 * |
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