CN116676147A - Tibet highland barley Xiaoqu as well as preparation method and application thereof - Google Patents

Tibet highland barley Xiaoqu as well as preparation method and application thereof Download PDF

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CN116676147A
CN116676147A CN202310523053.0A CN202310523053A CN116676147A CN 116676147 A CN116676147 A CN 116676147A CN 202310523053 A CN202310523053 A CN 202310523053A CN 116676147 A CN116676147 A CN 116676147A
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highland barley
parts
starter
tibetan
bran
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CN116676147B (en
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张玉红
靳玉龙
于佳俊
薛洁
贾福晨
张晓蒙
文华英
耿晓杰
白婷
王姗姗
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Agricultural Products Development And Food Science Institute Tibet Academy Of Agricultural And Animal Husbandry Sciences
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Agricultural Products Development And Food Science Institute Tibet Academy Of Agricultural And Animal Husbandry Sciences
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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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/845—Rhizopus
    • 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
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

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Abstract

The invention provides Tibetan highland barley Xiaoqu as well as a preparation method and application thereof, and belongs to the technical field of brewing. The invention provides Tibetan highland barley Xiaoqu, which comprises the following raw materials in parts by mass: 20-25 parts of highland barley, 40-50 parts of bran, 2-5 parts of mother yeast and 15-25 parts of water; the dominant flora of the mother starter comprises rhizopus oryzae YC666; the Rhizopus oryzae has a deposit number of GDMCCNO.60628. According to the invention, rhizopus oryzae is used as an advantageous population for highland barley fermentation by inoculation, and the defects of low saccharification power and poor quality of highland barley Xiaoqu can be overcome by reasonable proportion of the raw materials. The highland barley small starter can increase the saccharification power and the quality of wine body of the highland barley small starter on the basis of enriching the microorganisms peculiar to the highland environment, and has higher stability and higher saccharification power.

Description

Tibet highland barley Xiaoqu as well as preparation method and application thereof
Technical Field
The invention belongs to the technical field of brewing, and particularly relates to a Tibetan highland barley small starter, a preparation method and application thereof.
Background
The climatic conditions of Chinese Tibet and pizza have unique characteristics and are characterized by 'two-high four-low one-display', namely: high altitude, high wind speed, low air pressure, low oxygen content, low air temperature and low relative humidity, and is obvious in dry seasons in rainy seasons. In addition, the Tibet area also has high ultraviolet altitude environmental factors. The environmental factors of the Tibet tend to have some adverse effect on microbial growth and enrichment.
The highland barley has the characteristics of 'three high and two low' structural components, has high fiber, high protein, high vitamin, low sugar and low fat content, and is rich in beta-glucan, vitreous and other components. The structural characteristics of highland barley make it easy to cause the curved blank to have higher viscosity and too compact density when preparing the curved blank, thereby being unfavorable for microorganism enrichment, causing the insufficient microorganism abundance of highland barley small starter and affecting the quality of highland barley small starter manufacture.
How to promote the enrichment of microorganisms by related measures or means, and the preparation of the Tibetan highland barley small starter which can improve the abundance of microorganisms improves the quality of the highland barley small starter, and has important significance for the development of Tibetan brewing technology.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the Tibetan highland barley small starter which can promote the enrichment of microorganisms, improve the abundance of the microorganisms and improve the quality of the Tibetan highland barley small starter.
The invention aims at realizing the following technical scheme:
the invention provides Tibetan highland barley Xiaoqu, which comprises the following raw materials in parts by mass: 20-25 parts of highland barley, 40-50 parts of bran, 2-5 parts of mother yeast and 15-25 parts of water; the dominant flora of the mother starter comprises Rhizopus oryzae YC666; the Rhizopus oryzae YC666 has a deposit number of GDMCCNO.60628.
Preferably, the preparation method of the mother yeast comprises the following steps:
mixing highland barley, bran and water to obtain mixed powder;
mixing the mixed powder with rhizopus oryzae YC666, and culturing to obtain the mother yeast.
Preferably, the bran comprises highland barley bran; the grain size of the highland barley bran is less than or equal to 60 meshes; the preparation method of the highland barley bran comprises the following steps:
mixing highland barley with water for moistening grain to obtain moistened grain highland barley; when the highland barley is used for moistening grains, the mass ratio of highland barley to water is (60-75): (15-25); the grain wetting time is 2-6 hours;
and (3) classifying and crushing the highland barley which moistens the grains to obtain highland barley bran.
The invention provides a preparation method of Tibetan highland barley small starter, which comprises the following steps:
pulverizing semen Avenae Nudae, mixing with testa Tritici, mother yeast and water to obtain mixed material;
pressing and forming the mixed material to obtain a formed curved blank;
and (3) culturing the molded starter blank in a starter house to obtain the Tibetan highland barley starter.
Preferably, the highland barley flour comprises fine powder less than or equal to 40 meshes and coarse powder more than 40 meshes; the mass percentage of the fine powder which is less than or equal to 40 meshes in the highland barley whole powder is 60-70%; the mass percentage of the coarse powder with the particle size of more than 40 meshes is 30-40%.
Preferably, natural fermentation is carried out in the culture process of the yeast room; the initial temperature of the natural fermentation is 25-37 ℃; the humidity of the natural fermentation is 60-90%; the natural fermentation time is more than or equal to 5 days.
Preferably, the yeast room further comprises drying after culturing.
Preferably, the shape of the shaped curved blank comprises a pie shape and/or a sphere shape.
Preferably, the thickness of the cake-shaped form is 1-3 cm, and the diameter of the cake-shaped form is 5-15 cm; the diameter of the ball is 4-7 cm.
The invention provides application of the Tibetan highland barley small starter in brewing or the Tibetan highland barley small starter prepared by the preparation method in the technical scheme.
The invention has the beneficial effects that:
the invention provides Tibetan highland barley Xiaoqu, which comprises the following raw materials in parts by mass: 20-25 parts of highland barley, 40-50 parts of bran, 2-5 parts of mother yeast and 15-25 parts of water; the dominant flora of the mother starter comprises Rhizopus oryzae YC666; the Rhizopus oryzae YC666 has a deposit number of GDMCCNO.60628. According to the invention, rhizopus oryzae YC666 is used as an dominant strain for highland barley fermentation, and the defects that highland barley is not easy to enrich microorganisms and the highland barley small starter quality is poor can be overcome through reasonable proportion of the raw materials. According to the Tibetan highland barley small yeast, on the basis of enriching Tibetan available microorganisms through a natural fermentation process, the rhizopus oryzae serving as an dominant strain is added, so that the abundance of the microorganisms in the highland barley small yeast is increased, and the highland barley small yeast has higher stability and higher saccharification force.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions of the prior art, the drawings that are needed in the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a graph showing the sensory evaluation results of highland barley wine brewed from highland barley koji prepared in example 3-2 and the koji prepared in comparative example 1.
Detailed Description
The invention provides Tibetan highland barley Xiaoqu, which comprises the following raw materials in parts by mass: 20-25 parts of highland barley, 40-50 parts of bran, 2-5 parts of mother yeast and 15-25 parts of water.
In the present invention, the dominant bacterial group of the mother yeast includes Rhizopus oryzae YC666; the Rhizopus oryzae YC666 has a deposit number GDMCC No.60628. Rhizopus oryzae YC666 of the invention is the same as Rhizopus oryzae YC666 described in patent 201910393499. X; the biological information and preservation information of the rhizopus oryzae YC666 are described in the patent 201910393499. X.
The present invention is not limited to the sources of the components, and may be practiced using commercially available products known to those skilled in the art, unless otherwise specified.
The Tibetan highland barley small starter provided by the invention comprises 20-25 parts by mass of highland barley, preferably 23-25 parts by mass, and more preferably 23 parts by mass. In the invention, the highland barley is preferably highland barley produced in Tibetan areas, and more preferably high-quality highland barley which is full in particles, free of mildew and subjected to dust removal and impurity removal.
Based on the mass parts of highland barley, the Tibetan highland barley koji provided by the invention comprises 40-50 parts of bran, preferably 40-45 parts, and more preferably 43 parts. In the invention, the bran is preferably highland barley bran. The preparation method of the highland barley bran is not particularly limited, and the preparation method of the highland barley bran conventional in the field can be adopted. In the invention, the preparation method of the highland barley bran preferably comprises the following steps: mixing highland barley with water for moistening grain to obtain moistened grain highland barley; and (3) classifying and crushing the grain-moistening highland barley to obtain highland barley bran. In the invention, the mass ratio of highland barley to water is preferably (60-75): (15 to 25), more preferably (60 to 70): (15 to 20), more preferably 60:18. the time for moistening the grains according to the present invention is preferably 2 to 6 hours, more preferably 2 to 5 hours, still more preferably 2 to 3 hours, and still more preferably 3 hours. The water according to the invention is preferably tap water. The grain wetting according to the invention is preferably carried out in a grain wetting tank. The grain wetting according to the invention is preferably carried out at normal temperature. After the highland barley is obtained, the invention preferably takes out the highland barley for grading and crushing. The pulverizing method is not particularly limited, and any pulverizing method conventional in the art may be used. In the present invention, the classification pulverization is performed in a classification pulverizer. After the highland barley is crushed in a grading way, the highland barley bran is preferably obtained by sieving the crushed highland barley. The pore diameter of the sieve is preferably less than or equal to 60 meshes. In the invention, after highland barley bran is prepared, other highland barley parts except the bran are used for manufacturing other products, and are not used as raw materials for the subsequent preparation of Tibetan highland barley small starter.
The Tibetan highland barley small starter provided by the invention comprises 2-5 parts of mother starter, preferably 3-5 parts, and more preferably 4 parts by mass of highland barley. In the present invention, the dominant bacterial population of the parent yeast comprises Rhizopus oryzae YC666; the Rhizopus oryzae YC666 has a deposit number GDMCC No.60628. In the present invention, the properties of said rhizopus oryzae YC666 have been described in patent 201910393499.X, in particular: the saccharifying enzyme activity of rhizopus oryzae YC666 in the mother yeast is 1400-1500 mg/g.h, the liquefying enzyme activity is 1.3-1.4 g/g.h, the neutral protease activity is 800-900 mug/g.min, and the acid protease activity is 60-100 mug/g.min. The dominant bacterial colony-rhizopus oryzae YC666 in the mother yeast is determined by screening comparison test, firstly, through observing the bacterial colonies and the bacterial forms of 9 different pure bacterial strains, typical single bacterial colonies are identified, after sequencing, saccharification force, liquefying force, neutral and acidic protease activity measurement is carried out, and the rhizopus oryzae YC666 with the advantage of biological functions is comprehensively screened to obtain the dominant bacterial colony.
In the present invention, the preparation method of the mother yeast preferably comprises the following steps:
mixing highland barley, bran and water to obtain mixed powder;
mixing the mixed powder with rhizopus oryzae YC666 for culture to obtain mother yeast.
In the invention, the raw materials for preparing the mother yeast preferably comprise 20-25 parts of highland barley, 40-50 parts of wheat bran and 15-25 parts of water. In the invention, the raw materials of the mother yeast preferably comprise 20-25 parts of highland barley, more preferably 23 parts of highland barley, by mass. Highland barley and bran of the inventionBefore the skin is mixed, highland barley is preferably crushed to obtain highland barley whole powder. Highland barley in the preparation of the mixed powder is preferably added in the form of highland barley whole powder. In the invention, the highland barley whole powder preferably comprises fine powder less than or equal to 40 meshes and>40 mesh coarse powder. In the present invention, the mass percentage of the fine powder of 40 mesh or less is preferably 60% to 70%, more preferably 60%. In the present invention, the>The mass percentage of the 40-mesh coarse powder is preferably 30-40%, more preferably 40%. The highland barley whole powder is preferably obtained through sieving. After the highland barley whole powder is obtained, the highland barley whole powder is preferably mixed with bran and water. The preparation method of the bran used in the preparation process of the mother yeast is the same as the preparation method of the bran in the preparation process of the highland barley small yeast, and the details are not repeated here. Based on the highland barley parts by mass, the bran of the present invention is preferably 40 to 50 parts by mass, more preferably 40 to 45 parts by mass, and even more preferably 40 parts by mass. The water is preferably 15 to 25 parts by mass, more preferably 20 to 23 parts by mass, and even more preferably 20 parts by mass based on the highland barley parts by mass. After the mixed powder is obtained, the mixed powder is preferably mixed with rhizopus oryzae YC666 for culture to obtain the mother yeast. In the present invention, the Rhizopus oryzae YC666 is preferably mixed with the mixed powder in the form of a Rhizopus oryzae spore suspension. In the invention, the adding amount of the rhizopus oryzae spore suspension in the mixed powder is preferably 5-10% of the mass of the mixed powder, more preferably 8%; the number of Rhizopus oryzae YC666 spores in the Rhizopus oryzae spore suspension is preferably 1×10 6 And each mL. In the present invention, the cultivation is preferably performed in an incubator; the temperature of the culture is preferably 31℃to 37℃and more preferably 35 ℃; the humidity of the culture is preferably 60% to 90%, more preferably 65% to 70%, and even more preferably 70%; the time of the culture is preferably 24 to 72 hours, more preferably 36 to 72 hours, and still more preferably 48 hours. After the completion of the culture, the present invention preferably dries the culture to obtain a mother yeast. In the present invention, the drying may be natural drying or low-temperature air drying. When the drying mode is low-temperature hot air drying, the drying temperature is preferably 40-55 ℃, more preferably 45 ℃; the drying time is preferably 2 to more3d, more preferably 3d.
Based on the mass parts of highland barley, the Tibetan highland barley small starter provided by the invention comprises 15-25 parts of water, preferably 20-25 parts, and more preferably 23 parts. In the present invention, the water is also referred to as mix water. The source of water is not particularly limited in the present invention, and tap water which is conventional in the art may be used.
According to the invention, rhizopus oryzae YC666 is used as a dominant population for highland barley fermentation, and meanwhile, through reasonable proportion of different raw materials, the environment required by the growth of functional microorganism flora and microorganisms in distiller's yeast can be provided, and the defect of poor quality of conventional distiller's yeast is overcome. The Tibetan highland barley small yeast provided by the invention can increase the advantages of microorganisms in the highland barley small yeast by adding rhizopus oryzae on the basis of enriching the microorganisms which are special in Tibetan and have certain fermentation quality, and the highland barley small yeast has higher stability and higher saccharification force.
The invention provides a preparation method of Tibetan highland barley small starter, which comprises the following steps:
crushing highland barley, and mixing the crushed highland barley with bran, mother yeast and mixing water to obtain a mixed material;
pressing and forming the mixed material to obtain a formed curved blank;
and (3) culturing the molded starter blank in a starter house to obtain the Tibetan highland barley starter.
The invention pulverizes highland barley to obtain highland barley powder. The comminution according to the invention is preferably carried out using a comminuting machine. The method of the invention is not particularly limited, and the method of grinding highland barley conventional in the art can be adopted. After the highland barley is crushed, the invention preferably sieves the crushed highland barley to obtain highland barley whole powder. In the invention, the highland barley whole powder preferably comprises fine powder less than or equal to 40 meshes and coarse powder more than 40 meshes. In the invention, the mass percentage of the fine powder less than or equal to 40 meshes is preferably 60-70%, more preferably 65%. In the present invention, the mass percentage of the >40 mesh coarse powder is preferably 30% to 40%, more preferably 35%. The highland barley whole powder is preferably obtained through sieving. In the invention, the highland barley whole powder has a certain gap between the small yeasts for providing better nutrition for microorganisms by reasonably controlling the proportion of coarse powder and fine powder, and the fine powder can perform respiration. After the highland barley whole powder is obtained, the highland barley whole powder is mixed with bran, mother yeast and water to obtain a mixed material. The method of the present invention is not particularly limited, and a stirrer or a manual blending method may be used. The mixing according to the invention is preferably carried out in such a way that the mixture is kneaded into a mass which is sticky, free of dough, loose and consistent in hardness.
After the mixed material is obtained, the mixed material is preferably pressed and molded to obtain a molded curved blank.
The method of the present invention is not particularly limited, and any conventional manual pressing or mechanical pressing in the art may be adopted. The shape of the molded curved blank comprises a cake shape and/or a ball shape. In the present invention, when the shape of the molded curved blank is a cake shape, the thickness of the cake shape is preferably 1 to 3cm, more preferably 2cm; the diameter of the pie shape is preferably 5 to 15cm, more preferably 10cm. In the present invention, when the shape of the molded curved blank is a sphere, the diameter of the spherical curved blank is preferably 4 to 7cm, more preferably 4cm. In the present invention, the molded curved blank is preferably made to have a clean edge and no breakage.
After the molded yeast blank is obtained, the invention carries out the yeast house culture of the molded yeast blank to obtain the Tibetan highland barley small yeast.
In the invention, the molded starter blanks are preferably stacked in a staggered manner in a starter room for starter room culture. In the invention, before the molded curved blanks are placed in the curved room, a layer of straw is paved on the ground of the curved room, and after the molded curved blanks are alternately piled in the curved room, the straw is filled between the curved blanks and on the surface of the curved blanks. The invention has no special limit to the filling amount of the straw, and the filling amount of the straw is conventional in the field. The invention mainly assists in increasing the air permeability by adding the straw between the formed curved blocks. In the invention, the straw is preferably highland barley straw. The natural fermentation is preferably carried out in the culture process of the yeast room. In the present invention, the initial temperature of the natural fermentation is preferably 25 to 37 ℃, more preferably 25 to 30 ℃; the humidity of the natural fermentation is preferably 60% to 90%, more preferably 65% to 70%, and even more preferably 70%. The invention has the advantages of reasonably regulating and controlling the humidity of natural fermentation, enabling microorganisms to perform a breeding function better, enabling aspergillus to grow and accumulating amylase at the same time, and promoting distiller's yeast to fully ferment. The natural fermentation time is preferably not less than 5 days, more preferably 5 to 15 days, still more preferably 5 to 10 days, and still more preferably 7 days. In the present invention, the koji house is preferably further dried after the culture. In the present invention, the drying is preferably to avoid high temperature drying. The drying method is not particularly limited, and any conventional drying method in the art can be adopted. In the present invention, the drying method may be low temperature air drying or natural drying. When the drying method is low-temperature hot air drying, the drying temperature is preferably 30-50 ℃, more preferably 40 ℃; the drying time is preferably 2 to 3 days, more preferably 3 days. The invention dries the fermented yeast blank, which reduces the water content, is easy to store and convenient to crush. After the invention is dried, the Tibetan highland barley koji is obtained. After the Tibetan highland barley small starter is obtained, the Tibetan highland barley small starter can be directly applied to brewing and can also be stored for standby.
According to the preparation method of the Tibetan highland barley small starter, provided by the invention, the population advantage of microorganisms in the preparation of the highland barley wine small starter by taking highland barley as a raw material in a Tibetan area can be improved through inoculating rhizopus oryzae YC666 dominant bacteria and natural fermentation environment conditions, and the stability of distiller's yeast fermentation indexes, such as saccharification capacity and other qualities, can be improved, and further the Tibetan regional characteristic distiller's yeast can be highlighted. In the preparation of the Tibetan highland barley small starter, the special highland barley wine fermentation available microorganism is enriched from the Tibetan environment through natural fermentation, so that the method is suitable for local environment, and compared with the conventional market, the enrichment and the addition of special strains can simultaneously act on the quality of the small starter, thereby improving the quality of the highland barley wine.
The invention also provides application of the Tibetan highland barley small starter in brewing.
The technical solutions provided by the present invention are described in detail below with reference to the drawings and examples for further illustrating the present invention, but they should not be construed as limiting the scope of the present invention.
Example 1-1
1. The preparation method of highland barley bran comprises the following steps: mixing highland barley with normal temperature tap water for moistening grain in a mass ratio of 60:15 in a grain moistening tank, moistening grain for 2 hours, and taking out highland barley after moistening grain is finished to obtain the highland barley for moistening grain. Classifying and crushing the highland barley with a crusher, sieving with a 60-mesh sieve after classifying and crushing, and taking undersize to obtain highland barley bran.
2. The preparation method of the highland barley whole powder comprises the following steps: pulverizing whole highland barley, sieving with 40 mesh sieve to obtain highland barley powder with weight percentage of less than or equal to 40 mesh fine powder 60% and weight percentage of coarse powder with weight percentage of >40 mesh 40%.
3. The preparation method of the mother yeast comprises the following steps:
and (3) mixing 20 parts of the highland barley whole powder prepared in the step (2), 40 parts of the highland barley bran prepared in the step (1) and 20 parts of water to obtain mixed powder.
Adding Rhizopus oryzae YC666 spore suspension with the mass of 8% of the mixed powder into the mixed powder, and culturing in an incubator, wherein the number of Rhizopus oryzae YC666 spores in the Rhizopus oryzae YC666 spore suspension is 1×10 6 The culture temperature is 37 ℃, the culture humidity is 70%, and the culture time is 48h.
After the culture is completed, the culture is dried by low-temperature hot air at 45 ℃ for 3 days to obtain the mother yeast. After the mother yeast is obtained, dominant bacterial groups in the mother yeast are identified by morphology and molecular biology.
Inoculating dominant bacterial colony in mother yeast into culture medium, culturing, observing surface morphology, and making mycelium dense and color white; the dominant bacterial colony in the mother yeast is cultured in a screening culture medium containing soluble starch to decompose the mould strain of the starch, and the principle that the starch turns blue when meeting iodine is utilized to detect that the dominant bacterial colony can produce saccharifying enzyme. And (3) carrying out PCR amplification and sequence analysis on dominant bacterial groups in the mother yeast, and finally confirming that the dominant bacterial group in the obtained mother yeast is rhizopus oryzae YC666.
Examples 1 to 2
The Tibetan highland barley Xiaoqu is prepared from the following raw materials: 20 parts of highland barley, 40 parts of bran, 3 parts of mother yeast and 20 parts of water. The mother yeast is the mother yeast prepared in the example 1-1. The highland barley is highland barley whole powder prepared in the embodiment 2-1. The bran is highland barley bran prepared in example 1-1.
The preparation method of the Tibetan highland barley small starter comprises the following steps:
mixing the whole highland barley powder with highland barley bran, yeast and water, and uniformly blending by a stirrer or manually, and kneading into a group by hand to stick to the hands, have no dough, and have loose and consistent softness and hardness to obtain a mixed material.
And (3) manually pressing or mechanically pressing the mixed material into a cake shape, wherein the thickness of the cake shape is 2cm, and the diameter of the cake shape is 15cm, so as to obtain a molded curved blank. The molded curved blank has neat edges and no breakage.
The molded curved blanks are stacked in a staggered manner in a curved room for curved room culture; before stacking the curved blanks in the curved room, paving a layer of straw on the ground of the curved room, and filling the straw between the surface of the curved blanks and the curved blanks after the curved blanks are stacked, so that the air permeability is improved. The initial temperature of the natural fermentation in the yeast room is kept between 25 and 30 ℃; setting the humidity of the yeast room to 70%, and continuing natural fermentation for 7d. And (3) drying the fermented yeast blank with low hot air at 30 ℃ for 3 days. After the drying is finished, the Tibetan highland barley koji is obtained.
Example 2-1
1. The preparation method of highland barley bran comprises the following steps: mixing highland barley with normal temperature tap water for moistening grain in a mass ratio of 60:18 in a grain moistening tank, moistening grain for 3 hours, and taking out highland barley after moistening grain is finished to obtain the highland barley for moistening grain. Classifying and crushing the highland barley with a crusher, sieving with a 60-mesh sieve after classifying and crushing, and taking undersize to obtain highland barley bran.
2. The preparation method of the highland barley whole powder comprises the following steps: pulverizing whole highland barley, sieving with 40 mesh sieve to obtain highland barley powder with weight percentage of less than or equal to 40 mesh fine powder 60% and weight percentage of coarse powder with weight percentage of >40 mesh 40%.
3. The preparation method of the mother yeast comprises the following steps:
and (3) mixing 23 parts of the highland barley whole powder prepared in the step (2) with 40 parts of highland barley bran prepared in the step (1) and 20 parts of water to obtain mixed powder.
Adding 10% of Rhizopus oryzae YC666 spore suspension into the mixed powder, and culturing in an incubator, wherein the number of Rhizopus oryzae YC666 spores in the Rhizopus oryzae YC666 spore suspension is 1×10 6 The culture temperature is 37 ℃, the culture humidity is 60 percent, and the culture time is 48 hours.
After the culture is completed, the culture is dried by low-temperature hot air at 45 ℃ for 3 days to obtain the mother yeast. After the mother yeast is obtained, the dominant bacterial group in the mother yeast is identified by morphology and molecular biology, and the dominant bacterial group in the mother yeast is rhizopus oryzae YC666.
Example 2-2
The Tibetan highland barley Xiaoqu is prepared from the following raw materials: 23 parts of highland barley, 43 parts of bran, 4 parts of mother yeast and 23 parts of water. The mother yeast is the mother yeast prepared in the example 2-1. The highland barley is highland barley whole powder prepared in the embodiment 2-1. The bran is highland barley bran prepared in example 2-1.
The preparation method of the Tibetan highland barley small starter comprises the following steps:
mixing the whole highland barley powder with highland barley bran, yeast and water, and uniformly blending by a stirrer or manually, and kneading into a group by hand to stick to the hands, have no dough, and have loose and consistent softness and hardness to obtain a mixed material.
And (3) manually pressing or mechanically pressing the mixed material into a cake shape, wherein the thickness of the cake shape is 3cm, and the diameter of the cake shape is 5cm, so as to obtain a molded curved blank. The molded curved blank has neat edges and no breakage.
The molded curved blanks are stacked in a staggered manner in a curved room for curved room culture; before stacking the curved blanks in the curved room, paving a layer of straw on the ground of the curved room, and filling the straw on the surface of the curved blanks and the quality of the curved blanks after the curved blanks are stacked, so that the air permeability is improved. The initial temperature of the natural fermentation in the yeast room is kept at 25-30 ℃, the humidity of the yeast room is set to be 60%, the natural fermentation is continued, and the fermentation is completed after 10 d. And (3) drying the fermented yeast blank with low hot air at 40 ℃ for 3 days. After the drying is finished, the Tibetan highland barley koji is obtained.
Example 3-1
1. The preparation method of highland barley bran comprises the following steps: mixing highland barley with normal temperature tap water for moistening grain in a mass ratio of 75:25 in a grain moistening tank, moistening grain for 4 hours, and taking out highland barley after moistening grain is completed to obtain the highland barley for moistening grain. Classifying and crushing the highland barley with a crusher, sieving with a 60-mesh sieve after classifying and crushing, and taking undersize to obtain highland barley bran.
2. The preparation method of the highland barley whole powder comprises the following steps: pulverizing whole highland barley, sieving with 40 mesh sieve to obtain highland barley powder with weight percentage of less than or equal to 40 mesh fine powder 60% and weight percentage of coarse powder with weight percentage of >40 mesh 40%.
3. The preparation method of the mother yeast comprises the following steps:
and (3) mixing 25 parts of the highland barley whole powder prepared in the step (1), 50 parts of the highland barley bran prepared in the step (1) and 23 parts of water to obtain mixed powder.
Adding Rhizopus oryzae YC666 spore suspension with the mass of 8% of the mixed powder into the mixed powder, and culturing in an incubator, wherein the number of Rhizopus oryzae YC666 spores in the Rhizopus oryzae YC666 spore suspension is 1×10 6 The culture temperature is 37 ℃, the culture humidity is 65%, and the culture time is 48h.
After the culture is completed, the culture is dried by low-temperature hot air at 45 ℃ for 3 days to obtain the mother yeast. After the mother yeast is obtained, the dominant bacterial group in the mother yeast is obtained by morphological and molecular biological identification, and the dominant bacterial group in the mother yeast is rhizopus oryzae YC666.
Example 3-2
The Tibetan highland barley Xiaoqu is prepared from the following raw materials: 25 parts of highland barley, 50 parts of bran, 5 parts of yeast and 25 parts of water. The mother yeast is the mother yeast prepared in example 3-1. The highland barley is highland barley whole powder prepared in the embodiment 3-1. The bran is highland barley bran prepared in example 3-1.
The preparation method of the Tibetan highland barley small starter comprises the following steps:
mixing the whole highland barley powder with highland barley bran, yeast and grain stirring water, and uniformly stirring by a stirrer or manually, so as to obtain a mixture which is kneaded into a group by hand to be sticky, free of dough, loose and consistent in softness and hardness.
And (3) manually pressing or mechanically pressing the mixed material into a cake shape, wherein the thickness of the cake shape is 2cm, and the diameter of the cake shape is 10cm, so as to obtain a molded curved blank. The molded curved blank has neat edges and no breakage.
The molded curved blanks are stacked in a staggered manner in a curved room for curved room culture; before stacking the curved blanks in the curved room, paving a layer of straw on the ground of the curved room, and filling the straw on the surface of the curved blanks and the quality of the curved blanks after the curved blanks are stacked, so that the air permeability is improved. The initial temperature of the natural fermentation in the yeast room is kept at 25-30 ℃, the humidity of the yeast room is set to 65%, the natural fermentation is continued, and the natural fermentation is completed for 15 d. And (3) drying the fermented yeast blank with low hot air at 40 ℃ for 3 days. After the drying is finished, the Tibetan highland barley koji is obtained.
Example 4
The raw materials and the preparation method for the Tibetan highland barley koji are the same as those of the embodiment 3-1 and the embodiment 3-2, wherein the shape of the formed koji blank is a sphere, and the diameter of the sphere is 4cm. And after the culture and fermentation of the koji house are completed, naturally drying for 3 days to obtain the Tibetan highland barley koji.
Example 5
The raw materials and the preparation method for the Tibetan highland barley small starter are the same as those in example 3-1 and example 3-2, except that the humidity of the starter in the natural fermentation process of the starter is 70%.
Comparative example 1
A traditional Xiaoqu is purchased from the Lassa Kangsu distiller's yeast market.
Application example 1
1. The dominant bacterial group and structure of highland barley small starter prepared in example 3-2 and small starter prepared in comparative example 1 and the aroma of the highland barley small starter were observed and evaluated. The results are shown in Table 1.
Table 1 sections and structures of highland barley small starter prepared in example 3-2 and small starter prepared in comparative example 1 and distiller's yeast
As can be obtained from the table 1, the prepared added rhizopus oryzae is less Qu Quxiang in flavor and is more concentrated, and as the flavor of the wine body is greatly influenced by distiller's yeast, the sensory aspect shows that the Tibetan highland barley small yeast prepared by the invention has no obvious mixed bacterial pollution, is more loose in structure and rich in yeast flavor, and has the advantage of enabling the flavor of the wine body to be better.
2. The saccharification force, liquefaction force and protease activity of the highland barley small starter prepared in example 3-2 and the small starter prepared in comparative example 1 were examined. The test results are shown in Table 2.
TABLE 2 results of detection of saccharification force, liquefaction force and protease Activity of highland barley Xiaoqu prepared in example 3-2 and Xiaoqu prepared in comparative example 1
Enzyme species Comparative example 1 Example 3-2
Saccharification force/[ U/g ]] 442.29±366.63 b 1194.57±84.04 a
Liquefaction force/[ U/g ]] 0.67±0.28 b 1.97±0.07 a
Protease Activity/[ U/g ]] 280.04±136.89 b 944.59±86.43 a
From Table 2, the yeast inoculated with rhizopus oryzae strain has a greatly improved saccharification power, which provides possibility for improving the yield of the traditional highland barley wine, and the improvement of protease activity can enhance the formation of highland barley wine flavor.
Application example 2
1. Highland barley wine is brewed by using highland barley small starter prepared in example 3-2 and small starter prepared in comparative example 1. The basic physicochemical properties and the wine yield of the highland barley wine are detected and counted.
The calculation of the wine yield is carried out according to the mass ratio of highland barley wine products with certain alcohol content obtained by production to the raw materials added by production.
The basic physicochemical properties and the yield of the highland barley wine brewed by the highland barley Xiaoqu prepared in example 3-2 and the Xiaoqu prepared in comparative example 1 are shown in Table 3.
TABLE 3 basic physicochemical Properties and wine yield of highland barley wine brewed from highland barley Xiaoqu prepared in example 3-2 and Xiaoqu prepared in comparative example 1
Basic physical and chemical index Comparative example 1 Example 3-2
Total sugar/(g/L) 5.73±0.58 cd 6.73±0.64 bc
Alcohol content/(% vol) 4.7±0.1 b 4.57±0.25 b
Total acid/(g/L) 9.82±0.59 a 8.73±0.42 b
pH 3.47±0.04 d 3.5±0.03 d
Amino acid nitrogen/(g/L) 0.17±0.04 b 0.16±0.03 b
Wine yield/% 220±5 d 286.67±7.64 a
As can be seen from Table 3, the highland barley wine prepared by the present invention has no significant difference in basic physicochemical properties from the highland barley wine prepared by comparative example 1. The wine yield of the highland barley wine brewed by the Tibetan highland barley small starter prepared by the invention is improved by 30 percent compared with that of the highland barley small starter in comparative example 1.
2. The highland barley small starter prepared in example 3-2 and the small starter prepared in comparative example 1 and the brewed highland barley wine of small starter prepared by other methods were subjected to sensory evaluation.
The highland barley wine is subjected to sensory evaluation by using an electronic nose and an electronic tongue, and the sensory evaluation result is shown in figure 1. In FIG. 1, green color shows sensory indexes of highland barley wine bodies prepared by using the traditional small yeast of comparative example 1, and brown color shows sensory indexes of highland barley wine bodies prepared by using the Tibetan highland barley small yeast corresponding to example 3-2.
As can be seen from FIG. 1, the highland barley wine brewed by the Tibetan highland barley small starter prepared by the method has stronger wine body flavor and higher alcohol degree in the sense compared with the highland barley wine brewed by the highland barley small starter in comparative example 1.
3. The highland barley small starter prepared in example 3-2 and the highland barley wine brewed by the small starter prepared in comparative example 1 are subjected to volatile compound detection, and the volatile compound detection method is carried out by using a gas chromatograph-mass spectrometer.
The test results are shown in Table 4.
Table 4 results of volatile Compound detection on highland barley Xiaoqu prepared in example 3-2 and highland barley wine brewed from Xiaoqu prepared in comparative example 1
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As can be seen from Table 4, the highland barley wine brewed by Tibetan highland barley small starter prepared by the invention has the main effect of increasing the content of partial higher alcohols, guaiacols, ketones and other substances in terms of volatile compounds compared with the highland barley wine brewed by the highland barley small starter in comparative example 1. The higher alcohol in the highland barley wine prepared by the invention can help the flavor of the wine body to a certain extent; guaiacol can also improve fragrance, and ketone substances have antioxidant effect.
In conclusion, the highland barley small starter provided by the invention uses rhizopus oryzae YC666 as the dominant population for highland barley fermentation, and meanwhile, the defect of poor quality of the highland barley small starter can be improved through reasonable proportion of the raw materials. The Tibetan highland barley small starter can increase saccharification advantage of microorganisms in the highland barley small starter on the basis of enriching available microorganisms peculiar to Tibetan, and has higher stability and higher saccharification force.
Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.

Claims (10)

1. The Tibetan highland barley small starter is characterized by comprising the following raw materials in parts by mass: 20-25 parts of highland barley, 40-50 parts of bran, 2-5 parts of mother yeast and 15-25 parts of water; the dominant flora of the mother starter comprises rhizopus oryzae (rhizopus oryzae) YC666; the Rhizopus oryzae YC666 has a deposit number of GDMCCNO.60628.
2. The Tibetan highland barley small starter according to claim 1, wherein the preparation method of the master starter comprises the following steps:
mixing highland barley, bran and water to obtain mixed powder;
mixing the mixed powder with rhizopus oryzae YC666, and culturing to obtain the mother yeast.
3. The Tibetan highland barley koji according to claim 1, wherein the bran comprises highland barley bran; the grain size of the highland barley bran is less than or equal to 60 meshes; the preparation method of the highland barley bran comprises the following steps:
mixing highland barley with water for moistening grain to obtain moistened grain highland barley; when the highland barley is used for moistening grains, the mass ratio of highland barley to water is (60-75): (15-25); the grain wetting time is 2-6 hours;
and (3) classifying and crushing the highland barley which moistens the grains to obtain highland barley bran.
4. A method for preparing Tibetan highland barley starter according to any one of claims 1 to 3, which is characterized by comprising the following steps:
pulverizing semen Avenae Nudae, mixing with testa Tritici, mother yeast and water to obtain mixed material;
pressing and forming the mixed material to obtain a formed curved blank;
and (3) culturing the molded starter blank in a starter house to obtain the Tibetan highland barley starter.
5. The preparation method of claim 4, wherein the highland barley flour comprises fine powder less than or equal to 40 meshes and coarse powder greater than 40 meshes; the mass percentage of the fine powder less than or equal to 40 meshes in the highland barley whole powder is 60-70%, and the mass percentage of the coarse powder more than 40 meshes is 30-40%.
6. The method according to claim 4, wherein natural fermentation is performed during the culture in the koji house; the initial temperature of the natural fermentation is 25-37 ℃; the humidity of the natural fermentation is 60% -90%; the natural fermentation time is more than or equal to 5 days.
7. The method according to claim 4, wherein the yeast room is further dried after the culturing.
8. The method of claim 4, wherein the shape of the shaped curved blank comprises a pie shape and/or a sphere shape.
9. The method of claim 8, wherein the pie-shaped thickness is 1-3 cm and the pie-shaped diameter is 5-15 cm; the diameter of the ball is 4-7 cm.
10. The use of the Tibetan highland barley small starter according to any one of claims 1 to 3 or the Tibetan highland barley small starter prepared by the preparation method according to any one of claims 4 to 9 in brewing.
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