CN113913262A - Grain wine fermentation starter material microbial flora and preparation method thereof - Google Patents
Grain wine fermentation starter material microbial flora and preparation method thereof Download PDFInfo
- Publication number
- CN113913262A CN113913262A CN202111228808.1A CN202111228808A CN113913262A CN 113913262 A CN113913262 A CN 113913262A CN 202111228808 A CN202111228808 A CN 202111228808A CN 113913262 A CN113913262 A CN 113913262A
- Authority
- CN
- China
- Prior art keywords
- parts
- grain
- yeast
- wine
- microbial flora
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
-
- 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
-
- 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
- C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Botany (AREA)
- General Chemical & Material Sciences (AREA)
- Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a microbial flora of grain wine fermentation starter and a preparation method thereof, relating to the technical field of wine brewing. A grain wine fermentation yeast microbial community comprises the following raw materials: grain, ephedra, liquorice, cassia seed, asarum, notopterygium root, radix angelicae pubescentis, schizonepeta, anise, nardostachyos root and rhizome, angelica dahurica, medicinal fermented mass, mint, divaricate saposhnikovia root, caulis perllae, perilla frutescens, fructus amomi kowter, passionflower leaf, hawk tea, yeast and Xiaoqu. The microbial flora prepared by the method contains a large amount of beneficial strains, so that the fermentation period of the wine is shorter, the wine brewed by the microbial flora has soft mouthfeel, mellow bouquet and affinity in the abdomen, the quality of the wine can be effectively improved, and the wine yield can be improved compared with that of the wine brewed by the traditional distiller's yeast.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a microbial community of grain wine fermentation starter and a preparation method thereof.
Background
The grain raw material brewing can be mainly divided into two types, one type is a grain germination mode, the raw material is saccharified into sugar by using enzyme generated during grain germination, and the sugar is converted into alcohol by using saccharomycetes; the other is that fermented grains are made into distiller's yeast, and the grain material is saccharified and fermented into wine with enzyme preparation contained in the distiller's yeast. The distiller's yeast brewing is the essence of Chinese brewing, and is divided into Daqu, Xiaoqu, Maiqu, bran koji and red yeast rice according to different raw materials and processes. The distiller's yeast is prepared by using grains such as rice, barley, wheat and sorghum as raw materials, gelatinizing starch of the grains by cooking, and preparing the distiller's yeast by utilizing the metabolic action of aspergillus and yeast, wherein microorganisms growing in the distiller's yeast mainly comprise mould and yeast, amylase, saccharifying enzyme, protease and the like secreted by the mould and the yeast have a biocatalysis effect, starch, protein and the like in the grains can be accelerated to be converted into sugar and amino acid, and the sugar is decomposed into ethanol under the action of the enzyme of the yeast.
The traditional distiller's yeast is made up by using pure rice or grain mixed according to a certain proportion as raw material, pulverizing, adding water and pressing into brick-shaped yeast blank, placing it in yeast chamber and utilizing various wild bacteria brought by nature to naturally culture on the raw material so as to obtain the microbe beneficial to fermentation.
Disclosure of Invention
The invention aims to provide a microbial flora of a grain wine fermentation starter, which contains a large amount of probiotics and can effectively improve the quality and the yield of wine.
The invention also aims to provide a preparation method of the microbial flora of the grain wine fermentation starter, which is simple and convenient and can quickly prepare the microbial flora beneficial to fermentation.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
On the one hand, the embodiment of the application provides a microbial community for grain wine fermentation yeast, which comprises the following raw materials: grain, ephedra, liquorice, cassia seed, asarum, notopterygium root, radix angelicae pubescentis, schizonepeta, anise, nardostachyos root and rhizome, angelica dahurica, medicinal fermented mass, mint, divaricate saposhnikovia root, caulis perllae, perilla frutescens, fructus amomi kowter, passionflower leaf, hawk tea, yeast and Xiaoqu.
On the other hand, the embodiment of the application provides a method for preparing a microbial community of a grain wine fermentation yeast material, which comprises the following steps:
soaking grains, grinding into powder, and controlling water to obtain grain powder;
mixing herba Ephedrae, Glycyrrhrizae radix, fructus Cinnamomi, herba asari, Notopterygii rhizoma, radix Angelicae Pubescentis, herba Schizonepetae, fructus Anisi Stellati, rhizoma Nardostachyos, radix Angelicae Dahuricae, Massa Medicata Fermentata, herba Menthae, radix Saposhnikoviae, caulis Perillae, Perillae herba, fructus Amomi rotundus, folium Potentillae chinensis and Litsea Coreana, grinding into powder, and adding yeast and Rhizopus koji to obtain plant yeast material;
and adding water into the grain powder and the plant yeast material, uniformly mixing to obtain a yeast blank, drying, and grinding into powder to obtain a finished product.
Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:
the invention adopts the mixture ratio of ephedra, liquorice, cassia seed, asarum, notopterygium root, pubescent angelica root, fineleaf schizonepeta herb, aniseed, nardostachys root, dahurian angelica root, medicated leaven, mint, divaricate saposhnikovia root, perilla, villous amomum fruit, cardamom, passionflower leaf, hawk tea and grain to prepare the microbial flora of the grain wine fermentation starter material, changes the condition of single ingredient in the traditional starter propagation by utilizing the scientific principle of interaction of various plants, provides rich nutrient substances and growth conditions for the growth of beneficial microorganisms, ensures that the beneficial microorganisms in the starter propagation can grow on the surface and inside of the starter propagation, has the biocatalysis effect by amylase, saccharifying enzyme, protease and the like secreted by a large amount of microorganisms, can accelerate the conversion of starch, protein and the like in the grain into sugar and amino acid, and coordinate the growth of a large amount of microbial strains beneficial to the fermentation, can improve the survival capability of the beneficial microorganisms, and generate more liquefying enzymes and esterifying enzymes, the fermentation capacity, the saccharification capacity and the liquefaction capacity of the microbial flora are improved, the rapid fermentation of the wine is promoted, the fermentation period of the wine is shorter, the quality of the wine can be effectively improved by brewing the wine through the microbial flora, and compared with the traditional distiller's yeast brewing, the wine yield can be improved, and the yield of the wine is increased.
In addition, the preparation method is simple and convenient, and the microbial flora prepared by the preparation method is beneficial to the growth of beneficial strains, improves the survival capability of the beneficial strains and enables the beneficial strains to contain rich microorganisms beneficial to fermentation.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
The embodiment of the invention provides a microbial flora for grain wine fermentation yeast, which comprises the following raw materials: grain, ephedra, liquorice, cassia seed, asarum, notopterygium root, radix angelicae pubescentis, schizonepeta, anise, nardostachyos root and rhizome, angelica dahurica, medicinal fermented mass, mint, divaricate saposhnikovia root, caulis perllae, perilla frutescens, fructus amomi kowter, passionflower leaf, hawk tea, yeast and Xiaoqu.
In the embodiment, the grain wine fermentation starter material microbial flora is prepared by matching ephedra, liquorice, cassia seed, asarum, notopterygium root, radix angelicae pubescentis, schizonepeta, anise, nardostachys chinensis, angelica dahurica, medicated leaven, mint, divaricate saposhnikovia root, caulis perllae, perilla, fructus amomi, cardamom, passionflower leaf, hawk tea and grains, the scientific principle of interaction of various plants is utilized, the condition that ingredients in the traditional starter making are single is changed, various raw materials provide rich nutrient substances and growth conditions for the growth of beneficial microorganisms, so that the beneficial microorganisms in a starter blank can grow on the surface and inside of the starter blank, amylase, saccharifying enzyme, protease and the like secreted by a large number of microorganisms have a biological catalysis effect, the starch, protein and the like in grains can be accelerated to be converted into sugar and amino acid, a large number of microbial strains beneficial to grow coordinately, the survival capability of the beneficial microorganisms can be improved, and more liquefying enzymes and esterifying enzymes are generated, the fermenting power, the saccharifying power and the liquefying power of the microbial flora are improved, the rapid fermentation of the wine is promoted, the fermentation period of the wine is shorter, the wine brewed by the microbial flora has soft mouthfeel and mellow wine aroma, is abdominal affinity, can effectively improve the quality of the wine, and compared with the traditional distiller's yeast wine brewing, the wine yield can be improved, and the yield of the wine is increased.
In some embodiments of the present invention, the raw materials comprise, by weight: 52000 parts of grain material, 40-60 parts of ephedra herb, 40-60 parts of liquorice, 40-60 parts of cassia seed, 20-30 parts of asarum, 40-60 parts of notopterygium root, 40-60 parts of radix angelicae pubescentis, 40-60 parts of schizonepeta, 20-30 parts of anise, 20-30 parts of nardostachys chinensis, 40-60 parts of angelica dahurica, 40-60 parts of medicinal fermented mass, 20-30 parts of mint, 40-60 parts of radix sileris, 20-30 parts of caulis perllae, 40-60 parts of purple perilla, 20-40 parts of fructus amomi, 20-40 parts of kowter, 50-70 parts of Baiwei leaf, 50-70 parts of eagle tea, 5500 parts of yeast 4500 material and 5500 parts of Xiaoqu 4500 material. In the above embodiment, by determining the range of the amount of the grain and various plant components, the microbial flora of the grain wine fermentation starter with excellent quality can be further prepared.
In some embodiments of the present invention, the raw materials are used in the following amounts: 50000 parts of grain, 50 parts of ephedra, 50 parts of liquorice, 50 parts of cassia seed, 25 parts of asarum, 50 parts of notopterygium root, 50 parts of radix angelicae pubescentis, 50 parts of schizonepeta, 25 parts of anise, 25 parts of nardostachyos root, 50 parts of angelica dahurica, 50 parts of medicinal fermented mass, 25 parts of mint, 50 parts of radix sileris, 25 parts of caulis perillae, 50 parts of perilla frutescens, 30 parts of fructus amomi kowter, 60 parts of Baiwei leaves, 60 parts of hawk tea, 5000 parts of yeast and 5000 parts of Xiaoqu. In the above examples, the amount of food and various plant components is further limited to prepare microbial flora of food wine fermentation starter with more beneficial microbes.
In some embodiments of the present invention, the grain comprises sorghum, rice and wheat, and the weight percentage of the grain is (5.5-6.5): (0.5-1.5): (2.5-3.5). In the embodiment, the sorghum has high starch content, is easy to ferment to produce alcohol, and contains a proper amount of tannin, so that the sorghum can play a role in inhibiting mixed bacteria; the rice has low contents of fat, protein and cellulose, and the brewed wine is pure; the wheat has strong adhesive force, is suitable for the growth of mould, and has the promotion effect on the propagation and growth of wine-making microorganisms and enzyme production.
In some embodiments of the invention, the koji is a rhizopus koji. In the embodiment, the rhizopus koji is used for producing the wine, so that the mixed bacteria pollution can be reduced, the fermentation acid yield is low, the quality of the finished wine is uniform and consistent, the taste is fresh and cool, and the wine yield can be improved.
The embodiment of the invention also provides a preparation method of the microbial flora of the grain wine fermentation yeast, which comprises the following steps:
soaking grains, grinding into powder, and controlling water to obtain grain powder; mixing herba Ephedrae, Glycyrrhrizae radix, fructus Cinnamomi, herba asari, Notopterygii rhizoma, radix Angelicae Pubescentis, herba Schizonepetae, fructus Anisi Stellati, rhizoma Nardostachyos, radix Angelicae Dahuricae, Massa Medicata Fermentata, herba Menthae, radix Saposhnikoviae, caulis Perillae, Perillae herba, fructus Amomi rotundus, folium Potentillae chinensis and Litsea Coreana, grinding into powder, and adding yeast and Rhizopus koji to obtain plant yeast material; and adding water into the grain powder and the plant yeast material, uniformly mixing to obtain a yeast blank, drying, and grinding into powder to obtain a finished product.
In the embodiment, the preparation method is simple and convenient, and the microbial flora prepared by the preparation method is beneficial to the growth of beneficial strains, improves the survival capability of the beneficial strains and enables the beneficial strains to contain abundant microorganisms beneficial to fermentation.
In some embodiments of the invention, the sorghum, rice and wheat are separately soaked, and the sorghum is soaked for 45-50h, the rice is soaked for 22-26h, and the wheat is soaked for 22-26 h. In the above examples, sorghum, rice and wheat were respectively soaked to make them soft, which was convenient for grinding them into powder in the following.
In some embodiments of the present invention, the grain powder has a particle size of 200-300 mesh. In the above embodiment, the grain size after the grain is crushed is controlled, so that the grain powder with the grain size can sufficiently release the starch contained in the grain powder, and the preparation is provided for the subsequent steps.
In some embodiments of the invention, the moisture content of the koji blank is 40-52%. In the embodiment, the yeast blank needs to contain certain moisture, the moisture is too little, the surface of the yeast blank is easy to dry, hypha grows slowly, and the yeast blank does not hang clothes; excessive moisture, rapid temperature rise, high humidity and easy yeast burning.
In some embodiments of the present invention, the drying temperature is 28-33 ℃ and the drying time is 280-320 min. In the above embodiment, the low temperature and long time drying can avoid the rapid volatilization of water, and the high temperature is not favorable for the growth of most microorganisms.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
A microbial flora of grain wine fermentation yeast is prepared by the following steps:
separately soaking 30000g of sorghum, 5000g of rice and 15000g of wheat for 48h, soaking the rice for 24h and soaking the wheat for 24h, then fully mixing the soaked sorghum, rice and wheat, grinding the mixture into powder by a water mill, and then placing the powder in a cloth bag to control water to obtain grain powder with the grain diameter of 250 meshes;
taking 50g of ephedra herb, 50g of liquorice, 50g of cassia seed, 25g of asarum, 50g of notopterygium root, 50g of radix angelicae pubescentis, 50g of schizonepeta, 25g of anise, 25g of nardostachyos root, 50g of angelica dahurica, 50g of medicinal fermented mass, 25g of mint, 50g of divaricate saposhnikovia root, 25g of caulis perllae, 50g of perilla, 30g of fructus amomi kowter, 60g of passionflower leaf and 60g of laevigata, mixing, grinding into powder, and adding 5000g of yeast and 5000g of rhizopus yeast to obtain a plant yeast material;
mixing the above grain powder and the above plant yeast material with water, making into spherical yeast blank with diameter of 5cm, water content of the yeast blank is 46%, oven drying at 30 deg.C for 300min, completely drying, and grinding into powder to obtain the final product.
Example 2
A microbial flora of grain wine fermentation yeast is prepared by the following steps:
separately soaking 26400g of sorghum, 4800g of rice and 16800g of wheat for 45h, soaking rice for 22h and soaking wheat for 22h, then fully mixing the soaked sorghum, rice and wheat, grinding the mixture into powder by a water mill, and then placing the powder in a cloth bag to control water, thus obtaining grain powder with the grain diameter of 200 meshes;
taking 40g of ephedra, 40g of liquorice, 40g of cassia seed, 20g of asarum, 40g of notopterygium root, 40g of radix angelicae pubescentis, 40g of schizonepeta, 20g of anise, 20g of nardostachyos root, 40g of angelica dahurica, 40g of medicated leaven, 20g of mint, 40g of radix sileris, 20g of caulis perllae, 40g of perilla frutescens, 40g of fructus amomi kochiae, 50g of passionflower leaves and 50g of laevigata, mixing, grinding into powder, and adding 4500g of yeast and 4500g of rhizopus to obtain a plant yeast material;
mixing the above grain powder and the above plant yeast material with water, making into spherical yeast blank with diameter of 4.8cm, water content of the yeast blank is 40%, oven drying at 28 deg.C for 320min, completely drying, and grinding into powder to obtain the final product.
Example 3
A microbial flora of grain wine fermentation yeast is prepared by the following steps:
separately soaking 31200g sorghum, 7800g rice and 11440g wheat, soaking sorghum for 50h, soaking rice for 26h and soaking wheat for 26h, mixing the soaked sorghum, rice and wheat, grinding into powder by a water mill, and packaging in a cloth bag to control water to obtain grain powder with particle size of 220 mesh;
taking 60g of ephedra, 60g of liquorice, 60g of cassia seed, 30g of asarum, 60g of notopterygium root, 60g of radix angelicae pubescentis, 60g of schizonepeta, 30g of anise, 30g of nardostachyos root, 60g of angelica dahurica, 60g of medicinal fermented mass, 30g of mint, 60g of divaricate saposhnikovia root, 30g of caulis perllae, 60g of perilla, 40g of fructus amomi kowter, 70g of passionflower leaf and 70g of laevigata, mixing, grinding into powder, and adding 5500g of yeast and 5500g of rhizopus to obtain a plant yeast material;
mixing the above grain powder and the above plant yeast material with water, making into spherical yeast blank with diameter of 5.2cm, water content of the yeast blank is 52%, oven drying at 33 deg.C for 300min, completely drying, and grinding into powder to obtain the final product.
Example 4
A microbial flora of grain wine fermentation yeast is prepared by the following steps:
separately soaking 32500g of sorghum, 2500g of rice and 15000g of wheat for 46h, soaking the rice for 25h and soaking the wheat for 25h, then fully mixing the soaked sorghum, rice and wheat, grinding the mixture into powder by a water mill, and then placing the powder in a cloth bag for controlling water to obtain grain powder with the grain diameter of 270 meshes;
taking 55g of ephedra, 55g of liquorice, 55g of cassia seed, 22g of asarum, 45g of notopterygium root, 45g of radix angelicae pubescentis, 45g of schizonepeta, 28g of anise, 28g of nardostachyos root, 45g of angelica dahurica, 45g of medicinal fermented mass, 22g of mint, 45g of radix sileris, 22g of caulis perllae, 45g of perilla frutescens, 22g of fructus amomi, 35g of fructus amomi kochiae, 65g of passionflower leaves and 65g of laevigata, mixing, grinding into powder, and adding 4800g of yeast and 5200g of rhizopus to obtain a plant yeast material;
mixing the above grain powder and the above plant yeast material with water, making into spherical yeast blank with diameter of 5.1cm, water content of the yeast blank is 48%, oven drying at 32 deg.C for 310min, completely drying, and grinding into powder to obtain the final product.
Example 5
A microbial flora of grain wine fermentation yeast is prepared by the following steps:
separately soaking 31850g of sorghum, 4900g of rice and 12250g of wheat, soaking 49h of sorghum, soaking 23h of rice and soaking 23h of wheat, then fully mixing the soaked sorghum, rice and wheat, grinding the mixture into powder by a water mill, and then placing the powder in a cloth bag to control water to obtain grain powder with the grain diameter of 260 meshes;
taking 57g of ephedra herb, 55g of liquorice, 55g of cassia seed, 26g of asarum, 47g of notopterygium root, 48g of pubescent angelica root, 47g of fineleaf schizonepeta herb, 26g of anise, 25g of nardostachyos root, 55g of angelica dahurica, 52g of medicated leaven, 26g of mint, 25g of divaricate saposhnikovia root, 27g of caulis perllae, 48g of perilla, 22g of fructus amomi, 23g of fructus amomi kochiae, 52g of passionflower leaf and 52g of laevigata, mixing, grinding into powder, and adding 5000g of yeast and 5000g of rhizopus koji to obtain a plant koji material;
mixing the above grain powder and the above plant yeast material with water, making into spherical yeast blank with diameter of 4.8cm, water content of the yeast blank is 42%, oven drying at 29 deg.C for 320min, completely drying, and grinding into powder to obtain the final product.
Example 6
A microbial flora of grain wine fermentation yeast is prepared by the following steps:
separately soaking 25000g of sorghum, 4800g of rice and 14500g of wheat for 48h, soaking rice for 24h and soaking wheat for 24h, then fully mixing the soaked sorghum, rice and wheat, grinding the mixture into powder by a water mill, and then placing the powder in a cloth bag to control water to obtain grain powder with the grain diameter of 250 meshes;
taking 35g of ephedra herb, 42g of liquorice, 38g of cassia seed, 28g of asarum, 57g of notopterygium root, 45g of radix angelicae pubescentis, 65g of schizonepeta, 18g of anise, 27g of nardostachyos root, 58g of angelica dahurica, 35g of medicated leaven, 32g of mint, 50g of divaricate saposhnikovia root, 35g of caulis perllae, 40g of purple perilla, 22g of fructus amomi, 48g of fructus amomi kowter, 78g of passionflower leaf and 48g of laevigata, mixing, grinding into powder, and adding 4000g of yeast and 5600g of rhizopus yeast to obtain a plant yeast material;
mixing the above grain powder and the above plant yeast material with water, making into spherical yeast blank with diameter of 5cm, water content of the yeast blank is 46%, oven drying at 30 deg.C for 300min, completely drying, and grinding into powder to obtain the final product.
Test examples
The method for brewing the wine by the microbial community of the grain wine fermentation yeast comprises the following steps:
and (3) cooking: cooking grain to obtain cooked grain, wherein the grain comprises one or more of sorghum, corn, rice, glutinous rice and wheat;
spreading for cooling: uniformly pouring the cooked grains into an airing field for natural cooling, wherein the thickness of the grains is 15cm, and stirring for 3-5 times in the process of cooling;
mixing yeast: when the temperature of the spread and cooled grains is reduced to below 35 ℃ and not lower than 25 ℃, uniformly spreading the microbial flora of the grain wine fermentation starter on the grains according to the proportion of 1 percent, and uniformly stirring the microbial flora and the grains;
saccharification: rice husks with the thickness of 10cm are spread in a saccharification tank, the grain after yeast mixing is placed in the saccharification tank, the grain spreading thickness is 20-30cm, the grain temperature in the saccharification tank is kept at 30-35 ℃, the saccharification time in summer is 24-36 h, and the saccharification time in winter is 36-48 h;
fermentation: taking out the saccharified grain, and transferring the grain into a fermentation tank for sealing for 7 days;
and (3) distillation: transferring the fermented grain into a distillation still, and distilling to obtain wine.
(1) The liquor yield of the white spirit brewed by the microbial flora of the grain wine fermentation starter prepared by the invention is measured
Setting 6 groups of tests, brewing the 55-degree white spirit according to the brewing method, wherein the grouping and processing method comprises the following steps:
group 1: 50000g of sorghum is selected as grain, and 300g of microbial flora prepared in the embodiment 1 of the invention is added in the step of mixing the yeast;
control group 1: the grain is selected from 50000g of sorghum, and 300g of traditional Daqu is added in the step of mixing the Daqu;
group 2: 50000g of corn is selected as grain, and 300g of microbial flora prepared in the embodiment 3 of the invention is added in the step of mixing the yeast;
control group 2: the grain is selected from 50000g of corn, and 300g of traditional Daqu is added in the step of mixing the Daqu;
group 3: 30000g of sorghum, 10000g of corn, 5000g of rice, 2500g of sticky rice and 2500g of wheat are selected as grains, and 300g of the microbial flora prepared in the embodiment 5 of the invention is added in the step of mixing the grains with the yeast;
control group 3: the grain is selected from 30000g of sorghum, 10000g of corn, 5000g of rice, 2500g of sticky rice and 2500g of wheat, and 300g of traditional Daqu is added in the step of mixing the Daqu.
The measurement results are shown in table 1.
TABLE 1
| Group of | Yield/g | Alcohol yield/%) |
| Group 1 | 20000g | 40％ |
| Control group 1 | 14200g | 28％ |
| Group 2 | 23500g | 47％ |
| Control group 2 | 15580g | 31％ |
| Group 3 | 17500g | 35％ |
| Control group 3 | 12600g | 25％ |
As can be seen from Table 1, when the same grain is selected for brewing the white spirit, the microbial flora of the grain wine fermentation starter prepared by the invention has higher wine yield than that of the traditional Daqu, which shows that the microbial flora can effectively improve the yield of the white spirit.
(2) The grain wine fermentation starter prepared by the invention is subjected to biochemical test on microbial flora
The saccharifying power, liquefying power and fermenting power of microbial flora of the grain wine fermented koji prepared in examples 1-6 of the present invention were tested, and a control group (the control group is a commercially available conventional Daqu) was set, and the test results are shown in Table 2.
TABLE 2
| Group of | Diastatic power (mg/g. h) | Liquefying power (g/g. h) | Fermentation power (g/g. d) |
| Example 1 | 330 | 1.18 | 0.44 |
| Example 2 | 315 | 1.03 | 0.38 |
| Example 3 | 320 | 1.09 | 0.39 |
| Example 4 | 322 | 1.11 | 0.41 |
| Example 5 | 318 | 1.15 | 0.41 |
| Example 6 | 306 | 0.97 | 0.35 |
| Control group | 230 | 0.68 | 0.32 |
As can be seen from Table 2, the microbial flora prepared in examples 1-6 of the present invention has significantly improved saccharifying power, liquefying power and fermenting power compared with the traditional Daqu, which indicates that the microbial flora contains a large amount of microbes beneficial to fermentation, so that more liquefying enzymes and saccharifying enzymes can be produced, and further the quality of the wine is improved, and the wine has soft taste, mellow aroma and good affinity to the abdomen.
In conclusion, the invention provides a microbial flora for grain wine fermentation yeast material, which is prepared by proportioning ephedra herb, liquorice, cassia seed, asarum, notopterygium root, radix angelicae pubescentis, schizonepeta, anise, nardostachys root, angelica dahurica, medicated leaven, mint, divaricate saposhnikovia root, caulis perillae, perilla, amomum fruit, cardamom, passionflower leaf and hawk tea with grain, and utilizes the scientific principle of interaction of various plants to change the condition of single ingredients in the traditional yeast preparation, and each raw material provides rich nutrient substances and growth conditions for the growth of beneficial microorganisms, so that the beneficial microorganisms in yeast blank can grow on the surface and inside of the yeast blank, amylase, glucoamylase, protease and the like secreted by a large amount of microorganisms have the biocatalysis, can accelerate the conversion of starch, protein and the like in grain into sugar and amino acid, and a large amount of microbial species beneficial to the coordinated growth of fermentation, the survival ability of beneficial strains can be improved, more liquefying enzymes and esterifying enzymes are generated, the fermenting ability, the saccharifying ability and the liquefying ability of the microbial flora are improved, the rapid fermentation of wine is promoted, the fermentation period of the wine is shorter, the wine brewed by the microbial flora has soft mouthfeel, mellow bouquet and strong abdominal affinity, the quality of the wine can be effectively improved, and compared with the traditional wine yeast brewing, the wine yield can be improved, and the yield of the wine is increased.
In addition, the invention also provides a preparation method of the microbial flora of the grain wine fermentation starter, the preparation method is simple and convenient, and the microbial flora prepared by the preparation method is beneficial to the growth of beneficial strains, improves the survival capability of the beneficial strains and ensures that the beneficial strains contain rich microorganisms beneficial to fermentation.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. A microbial community of grain wine fermentation yeast is characterized by comprising the following raw materials: grain, ephedra, liquorice, cassia seed, asarum, notopterygium root, radix angelicae pubescentis, schizonepeta, anise, nardostachyos root and rhizome, angelica dahurica, medicinal fermented mass, mint, divaricate saposhnikovia root, caulis perllae, perilla frutescens, fructus amomi kowter, passionflower leaf, hawk tea, yeast and Xiaoqu.
2. The microbial community of the grain wine fermentation starter material according to claim 1, wherein the raw materials comprise, by weight: 52000 parts of grain material, 40-60 parts of ephedra herb, 40-60 parts of liquorice, 40-60 parts of cassia seed, 20-30 parts of asarum, 40-60 parts of notopterygium root, 40-60 parts of radix angelicae pubescentis, 40-60 parts of schizonepeta, 20-30 parts of anise, 20-30 parts of nardostachys chinensis, 40-60 parts of angelica dahurica, 40-60 parts of medicinal fermented mass, 20-30 parts of mint, 40-60 parts of radix sileris, 20-30 parts of caulis perllae, 40-60 parts of purple perilla, 20-40 parts of fructus amomi, 20-40 parts of kowter, 50-70 parts of Baiwei leaf, 50-70 parts of eagle tea, 5500 parts of yeast 4500 material and 5500 parts of Xiaoqu 4500 material.
3. The microbial community of the grain wine fermentation starter material according to claim 2, wherein the dosage of the raw materials is respectively as follows: 50000 parts of grain, 50 parts of ephedra, 50 parts of liquorice, 50 parts of cassia seed, 25 parts of asarum, 50 parts of notopterygium root, 50 parts of radix angelicae pubescentis, 50 parts of schizonepeta, 25 parts of anise, 25 parts of nardostachyos root, 50 parts of angelica dahurica, 50 parts of medicinal fermented mass, 25 parts of mint, 50 parts of radix sileris, 25 parts of caulis perillae, 50 parts of perilla frutescens, 30 parts of fructus amomi kowter, 60 parts of Baiwei leaves, 60 parts of hawk tea, 5000 parts of yeast and 5000 parts of Xiaoqu.
4. A microbial flora of grain wine fermentation koji as claimed in any of claims 1 to 3, wherein the grain comprises sorghum, rice and wheat in the weight percentage of (5.5-6.5): (0.5-1.5): (2.5-3.5).
5. The microbial population of a grain wine fermentation koji according to any of claims 1 to 3, wherein the koji is a rhizopus koji.
6. A method for preparing the microbial flora of the grain wine fermentation starter as claimed in any one of claims 1 to 5, which is characterized by comprising the following steps:
soaking grains, grinding into powder, and controlling water to obtain grain powder;
mixing herba Ephedrae, Glycyrrhrizae radix, fructus Cinnamomi, herba asari, Notopterygii rhizoma, radix Angelicae Pubescentis, herba Schizonepetae, fructus Anisi Stellati, rhizoma Nardostachyos, radix Angelicae Dahuricae, Massa Medicata Fermentata, herba Menthae, radix Saposhnikoviae, caulis Perillae, Perillae herba, fructus Amomi rotundus, folium Potentillae chinensis and Litsea Coreana, grinding into powder, and adding yeast and Rhizopus koji to obtain plant yeast material;
and adding water into the grain powder and the plant yeast material, uniformly mixing to obtain a yeast blank, drying, and grinding into powder to obtain a finished product.
7. The method for preparing microbial flora of fermented koji of grain wine as claimed in claim 6, wherein during soaking, sorghum, rice and wheat are soaked separately, and sorghum is soaked for 45-50h, rice is soaked for 22-26h, and wheat is soaked for 22-26 h.
8. The method for preparing microbial flora of fermented koji of grain wine as claimed in claim 6, wherein the grain powder has a particle size of 200-300 mesh.
9. The method for preparing microbial flora of fermented koji of grain wine as claimed in claim 6, wherein the water content in the koji is 40-52%.
10. The method for preparing microbial flora of fermented koji for grain wine as claimed in claim 9, wherein the drying temperature is 28-33 ℃ and the drying time is 280-320 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111228808.1A CN113913262A (en) | 2021-10-21 | 2021-10-21 | Grain wine fermentation starter material microbial flora and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111228808.1A CN113913262A (en) | 2021-10-21 | 2021-10-21 | Grain wine fermentation starter material microbial flora and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113913262A true CN113913262A (en) | 2022-01-11 |
Family
ID=79242222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111228808.1A Pending CN113913262A (en) | 2021-10-21 | 2021-10-21 | Grain wine fermentation starter material microbial flora and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113913262A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115926914A (en) * | 2022-09-20 | 2023-04-07 | 广西天龙泉酒业有限公司 | Application of Kluyveromyces marxianus in rice-flavor liquor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787045A (en) * | 2012-07-17 | 2012-11-21 | 安徽省金寨县梅山酒厂 | Koji and method of white spirit production with it |
| CN108192785A (en) * | 2018-03-06 | 2018-06-22 | 徐小平 | A kind of distiller's yeast and preparation method thereof |
| CN108715779A (en) * | 2018-05-28 | 2018-10-30 | 湖南神山酒业有限公司 | Distiller's yeast and preparation method thereof and the method for making white wine using the distiller's yeast |
-
2021
- 2021-10-21 CN CN202111228808.1A patent/CN113913262A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787045A (en) * | 2012-07-17 | 2012-11-21 | 安徽省金寨县梅山酒厂 | Koji and method of white spirit production with it |
| CN108192785A (en) * | 2018-03-06 | 2018-06-22 | 徐小平 | A kind of distiller's yeast and preparation method thereof |
| CN108715779A (en) * | 2018-05-28 | 2018-10-30 | 湖南神山酒业有限公司 | Distiller's yeast and preparation method thereof and the method for making white wine using the distiller's yeast |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115926914A (en) * | 2022-09-20 | 2023-04-07 | 广西天龙泉酒业有限公司 | Application of Kluyveromyces marxianus in rice-flavor liquor |
| CN115926914B (en) * | 2022-09-20 | 2024-05-07 | 广西天龙泉酒业有限公司 | Application of Kluyveromyces marxianus in rice-flavor white spirit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104762162A (en) | Soft-taste style highland barley wine and preparation method thereof | |
| CN107254384B (en) | Preparation method of liqueur drug | |
| CN106399002A (en) | Baijiu brewing technology | |
| CN105936858A (en) | Brewage production technology of solid Xiaoqu Fen-flavor liquor | |
| CN112022971A (en) | Medicated leaven composition and preparation method thereof | |
| CN113462598B (en) | Compound leavening agent, preparation method and application thereof, rice flour prepared by using compound leavening agent and preparation method thereof | |
| CN113913262A (en) | Grain wine fermentation starter material microbial flora and preparation method thereof | |
| CN112877173B (en) | Black tea composite poria cocos liquid state fermentation hypha health vinegar and preparation method thereof | |
| CN106399005A (en) | Method for making Luzhou-flavor baijiu in pit-free mode | |
| CN104004616B (en) | A kind of sweet yeast for brewing rice wine composition and method of making the same with health role | |
| CN108715779A (en) | Distiller's yeast and preparation method thereof and the method for making white wine using the distiller's yeast | |
| CN104593189A (en) | Novel solid fermentation method for producing Luzhou-flavor liquor | |
| CN111518657A (en) | Gorgon fruit medicinal residue wine and brewing method thereof | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed | |
| CN110564568A (en) | Preparation method of dandelion fermented wine | |
| CN107475007B (en) | Method for preparing special dry yellow wine by low-temperature main fermentation | |
| CN115926910A (en) | Method for preparing marine ecological pit mud, pit pool and method for brewing marine ecological strong aromatic white spirit | |
| CN104987979A (en) | Preparation method of Hmong's yeast | |
| CN108384683A (en) | A kind of yellow rice wine and its production method rich in anthocyanin | |
| CN109652274A (en) | A kind of Chinese medicine distillers yeast and preparation method thereof | |
| CN108624443A (en) | A kind of low wine degree yellow rice wine and its production method rich in anthocyanin | |
| CN105087280B (en) | A kind of big tank brewing method of modernization of the glutinous ginkgo low-alcohol rice wine of duck blood | |
| CN113956943A (en) | Preparation method of aroma-producing Xiaoqu for brewing yellow rice wine | |
| CN107189904A (en) | A kind of Chinese medicine distillers yeast and preparation method thereof | |
| CN113201431A (en) | Highland barley Daqu and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |