CN1167142A - Yeast of refermentation for white spirit - Google Patents

Abstract

The present invention discloses a special-purpose saccharification fermenting agent mainly used for making solid-state heavy aroma type and palatefull type distillers' grains and solid-state and semisolid-state other aroma type distillers' grains implement refermentation process in brewing industry-distillery yeast for making white liquor by refermentation of distillers' grains. It is formed from alcohol active dry yeast, arma-forming active dry yeast, invigorating fungi, esterifying fungi, mold, saccharifying enzyme and cellulosic enzyme. Said invention has the following advantages: it can completely convert residual starch contained in distillers' grains, can ensure liquor flavour and quality, ethyl caproate content can be up to above 150 mg/ml, and its saccharifying power, liquefying power and esterification are strong, cost is low, use is simple and convenient and effect is good.

Description

Yeast of refermentation for white spirit

The present invention is special-purpose saccharifying ferment---the Yeast of refermentation for white spirit that distillers ' grains carries out zymotechnique again in a kind of wine industry.Be mainly used in solid state process Luzhou-flavor, aromatic type " Daqu " white spirit and be pickled with grains or in wine, be used for the poor zymotechnique again that carries out of other aromatic white spirits such as solid state process, semi-solid state method.

Applicant's patent " liquor high-production agent " (2L93110850.0) and preposition application for a patent for invention " high production agent for increasing fragrance of wine " (publication number: be purpose and only do saccharifying ferment as general liquor production process to improve the yield of liquor all CN1137062A), but fungus strain is simple, combination is simple.According to the knowledge of the applicant: the existing saccharifying ferment that is used as back poor fermentation has saccharifying enzyme, dry yeast, above-mentioned " liquor high-production agent " or " high production agent for increasing fragrance of wine " arranged, also has koji powder.Its shortcoming is: this several prods all must be through using, be stranded again the purpose that fungus strain can only reach wine merely after the dilution activation, though the contained fungus strain of koji powder is abundanter, but consumption too big (every rice steamer return poor about 10kg and the yield of liquor very low, the about 20kg of every rice steamer), the input cost height, make enterprise be difficult to bear and cause increasing human consumer's burden.

The invention reside in the shortcoming that overcomes above-mentioned prior art, be intended to improve by product due to solid state process Luzhou-flavor in the wine industry, the Maotai-flavor liquor making method---the utilization ratio of the contained remaining starch of vinasse and keep the main body fragrant composition of Luzhou-flavor, aromatic type wine unaffected, provide a kind of brand-new Yeast of refermentation for white spirit to save food and to reduce production costs.

The objective of the invention is to reach through contriver's meticulous development and repetition test for many years: promptly the composition of Yeast of refermentation for white spirit is to be combined by alcohol active dried yeast, aroma-producing active dry yeast, reinforcement bacterium, esterifying bacteria, mould and saccharifying enzyme, cellulase.

Contain active cells alcohol active dried yeast, each 100--250g of aroma-producing active dry yeast more than 800,000,000 by every gram in the every 1000g product of product of the present invention, strengthen bacterium, esterifying bacteria, each 100--200g of mould and solid glucoamylase 400--1000 ten thousand units, solid cellulase 10--20 ten thousand units and evenly combine.

Vinasse are that by product, its amount that solid state process in the wine industry, semi-solid state method technology are produced is unable to estimate, but and alcohol Nei Duoyin fermentation does not thoroughly remain in wherein converted starch, generally all more than 10%, particularly " Daqu " white spirit is poor especially true.Liquor Hui Qu of the present invention is the best saccharifying ferment that thoroughly transforms these remaining starch.It has all Yeast of refermentation for white spirit of being easy to get of the raw materials for production of very strong many fungus strains of saccharogenic power, liquefaction power, esterification power.The present invention compares with " high production agent for increasing fragrance of wine " patent application public technology with " liquor high-production agent " patented technology, has outstanding substantive distinguishing features and obvious improvement.Its appearance has been filled up solid state process in China's wine industry, semi-solid state method Luzhou-flavor, aromatic type and other aromatic white spirit and has been returned the special-purpose bent blank of poor fermentation.The liquor industry that is through with does not still have back poor special-purpose bent history since the dawn of human civilization.

The invention will be further described below in conjunction with embodiment.

Embodiment one: Yeast of refermentation for white spirit of the present invention is to be combined by seven kinds of compositions such as alcohol active dried yeast, aroma-producing active dry yeast, reinforcement bacterium, esterifying bacteria, mould and saccharifying enzyme, cellulases.The preparation of seven kinds of compositions is: (1) alcohol active dried yeast, its bacterium source of aroma-producing active dry yeast are AADY alcohol active dried yeast, the SHENGXIANG yeast (aseptic number) in yeast base, Yichang, its culture medium raw material is wheat bran skin, rice chaff skin, fresh grain stillage, Semen Maydis powder (back three kinds available can), its preparation method is raw material to be added water 50--60% mix thoroughly, is cooled to 28 ° through about 2 hours behind the high-temperature sterilization--connect bacterial classification in the time of 40 ℃ and just enter the room and cultivate after 24--30 hour oven dry.This two primary yeast is inoculated respectively respectively and to be cultivated, the culture process basically identical, and cultivating room temperature is 28 °--30 ℃, product temperature be 28 °--38 ℃, two primary yeast active cells content reach every gram respectively and can use (content is high more good more) more than 800,000,000 after cultivating.Also can buy the alcohol active dried yeast and the aroma-producing active dry yeast of any bacterium number, any producer, any raw material production prepares.(2) strengthen bacterium, esterifying bacteria, mould, its bacterium source is to separate from good quality propagation, also can buy in Tianjin light industry institute, moral far away institute of microbiology of Chengdu branch of section and Mianzhu City, Sichuan Province.Its culture medium raw material is the wheat bran skin, the preparation method is that bacterial classification is made with the wheat bran skin after test tube, triangular flask are cultivated is the solid spawn of raw material, adopting aforesaid device and culture process then is that raw material is distinguished or comprehensive the cultivation with wheat bran skin and flour, about 72 hours of incubation time promptly gets above three kinds of bacterium.(3) source of saccharifying enzyme, cellulase can be bought to domestic and international any one tame zymin factory, and what the every gram of all enzyme activity content 50,000 units were above all can use.

Embodiment two: produce the 1000g Yeast of refermentation for white spirit, adopt embodiment one described alcohol active dried yeast, aroma-producing active dry yeast, reinforcement bacterium, esterifying bacteria, mould, saccharifying enzyme, cellulase.Must contain vinasse active dry yeast more than 800,000,000 with every gram, each 100--200g of aroma-producing active dry yeast (adds up to 200--400g, as without aroma-producing active dry yeast, the metering of its alcohol active dried yeast still is 200--400g), strengthen bacterium, esterifying bacteria, each 100--200g of mould (contains meter 300--600g, as these three kinds of bacterium of adopting comprehensive culture process to make, its consumption also is 300--600g) and saccharifying enzyme 400--1000 ten thousand units, cellulase 10--20 ten thousand units evenly promptly get Yeast of refermentation for white spirit (saccharifying enzyme of the present invention after the combination, the shared gauge position of cellulase all squeezes mutually with alcohol active dried yeast, cellulase also can).Be every gram product to include enzyme activity be 4000--10000 unit, spirituosity active dry yeast, aroma-producing active dry yeast cell are more than 300,000,000, usage quantity is every rice steamer 750--1000g.

Embodiment three: contain the alcohol active dried yeast of active cells more than 800,000,000 by every gram in every 1000g product, each 150--200g of aroma-producing active dry yeast (adds up to 300--400g, as without aroma-producing active dry yeast, the metering of its alcohol active dried yeast still is 300--400g), strengthen bacterium, esterifying bacteria, (this bacterium can't show content to mould, generally be with growth situation opinion quality) each 150--200g (adding up to 450--600g) and solid glucoamylase 500--900 ten thousand units, solid cellulase 15--20 ten thousand units combine (saccharifying enzyme, the shared gauge position of cellulase all squeezes mutually with active dry yeast, cellulase also can).Be that every gram product includes enzyme activity 5000--9000 unit, spirituosity active dry yeast, aroma-producing active dry yeast cell more than 300,000,000, usage quantity is every rice steamer 750--1000g.

Embodiment four: contains active cells alcohol active dried yeast, each 200--250g of aroma-producing active dry yeast (adding up to 400--500g) 800,000,000 or more by every gram in every 1000g product, strengthen bacterium, esterifying bacteria, mould (this bacterium can't show content, generally with its quality of growth situation opinion) each 150--167g (adding up to 450--501g) and combine with solid glucoamylase 600--1000 ten thousand units, solid cellulase 15--20 ten thousand units (saccharifying enzyme, the shared gauge position of cellulase all can be crowded mutually with alcohol active dried yeast, cellulase also can).Be that every gram product includes enzyme activity 600--1000 unit, spirituosity active dry yeast and aroma-producing active dry yeast cell more than 300,000,000, usage quantity is every rice steamer 750--1000g.

Above-described " Yeast of refermentation for white spirit " since combination ingredient have nothing in common with each other, the contained quantity of various composition, the metering very inconsistent again, again because of the factors such as particular feature of microorganism, so can't with products such as other chemistry or medicine like that, with percentage accurate metering counting recently, therefore can only represent counting, the measures range of its combination with the interval number of contained active cells, enzyme activity and other fungus strain in every kilograms of product.

Product of the present invention is solid shape powder shape, its using method is as follows: all kinds of different fermentations cycles do not remake female poor solid-state religious name that uses, excellent or in, low-grade dense, aromatic type distills ' grains and other aromatic white spirit be poor, after fermentation for the first time and distillation, but because of including more unconverted and remaining surplus converted starch in the poor person of not fermenting again, system is referred to as back poor the fermentation.Its technology is as follows: fermentation is not for the first time looked water up and down after not remaking female poor bent vinasse or other distillers ' grains that uses after the distillation, going out rice steamer, through airing or be vented to when executing Qu Wendu usually, Yeast of refermentation evenly applied by the consumption of every rice steamer 1kg and the hot chaff shell of about 30kg after steamed the processing get final product pit entry fermentation when (adopting the method for executing song while turning to carry out), extremely common pit entry temperature in poor.This measure is intended to strengthen back poor dynamics, suitably decomposes acidity, reduces humidity, creates the forced fermentation environment, to reach thorough conversion, to increase the purpose of ester high yield.Pit entry fermentation can adopt and be stacked at poor top of grain and the poor fermentation method same period (this method can guarantee that high-quality can guarantee high yield again) simultaneously of grain, also can adopt independent short-term fermentation method (surplus in the of 10 day can go out cellar for storing things steaming wine, this method can only guarantee high yield but vinosity is not good enough).Every rice steamer (about 600--750kg) vinasse consumption 1kg, every rice steamer go out bent wine that wine can reach the normal fermentation period of 20--50kg (according to 60 ° of meters, looking its residual starch content height) and return arrack ethyl hexanoate content and can reach more than the 150mg/ml.

Use Yeast of refermentation for white spirit of the present invention, must guard against and use other saccharifying ferment simultaneously, to prevent causing the consequence generation that the yield of liquor descends and the different assorted flavor of vinosity is outstanding in a jumble because of fungus strain.

Claims (1)

1. a saccharifying ferment that is used for wine industry---Yeast of refermentation for white spirit is characterized in that: it is to be become with saccharifying enzyme, cellulase combinatorial surface by alcohol active dried yeast, aroma-producing active dry yeast, reinforcement bacterium, esterifying bacteria, mould.