CN1210144A - Preparation of fixing agent for microorgans in wine brewing mud - Google Patents
Preparation of fixing agent for microorgans in wine brewing mud Download PDFInfo
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- CN1210144A CN1210144A CN 98112216 CN98112216A CN1210144A CN 1210144 A CN1210144 A CN 1210144A CN 98112216 CN98112216 CN 98112216 CN 98112216 A CN98112216 A CN 98112216A CN 1210144 A CN1210144 A CN 1210144A
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Abstract
A solidifying agent for cellar-earth function bacteria is prepared through such steps as adding yeast to saccharifying liquid to obtain yeast liquid, adding culture medium of cellar-earth function pacteria and used cellar earth to it, fermenting, adding the dried yellow earth powder and lime powder as adsorbent, drying and pulverizing, and features low cost and simple preparing process. It serves to shorten fermentation period by 15-20 days, increasing quality of wine and yeast, and lower cost.
Description
The present invention relates to sour liquor industry, particularly a kind of production that is used for rich fragrance wine Daqu or rich fragrance wine, and the cultivation that is directly used in cellar for storing things mud are in order to the preparation method of the fixing agent for microorgans in wine brewing mud that improves the quality.
Cellar for storing things mud is the key factor that influence quality during giving off a strong fragrance is produced, and mainly is the microorganism that the methanobacteria etc. of caproic acid bacteria, butyric bacteria and aerogenesis in the Clostridium is referred to as pit mud functional bacteria and store what have an effect in the mud.The employed pit mud functional bacteria liquid of each brewery all is to cultivate voluntarily and use now, because the difference of culture condition is very big to the result of use influence.Be used for founding, irritate cellar for storing things etc. as part brewery Caproic Acid Bacteria Culture liquid, because caproic acid bacteria solution acidity height directly adds and ferments in the groove unstrained spirits, thereby can hinder normally carrying out of fermentation.And pit mud functional bacteria liquid is all inconvenient aspect transportation and storage.
The object of the present invention is to provide a kind of preparation method of fixing agent for microorgans in wine brewing mud, fixing agent for microorgans in wine brewing mud by this method preparation has reduced acidity effectively, alleviated the obstruction of acid to fermentation, to reach the shortening fermentation period, improve the quality of bent and wine, reduce cost convenient transportation and the purpose of storing.
Solution of the present invention is after corn dry method is pulverized, the water that adds 3～5 times is sized mixing, after boiling 10～20 minutes, when being cooled to 50～65 ℃, add 5～12% saccharifying agents, saccharification obtained saccharification liquid in 25～35 minutes, added 0.8～1.2% yeast solid song in saccharification liquid, the back Sheng that stirs is gone in the fermenting container, and it is standby to obtain yeast juice after cultivating 45～50 hours under 28～32 ℃ of state of temperatures.In the ethanol with addings 1.5～3% such as 0.2～0.4% sodium acetate, 0.01～0.03% sal epsom, 0.02～0.06% dipotassium hydrogen phosphate, 0.03～0.07% ammonium sulfate, 1～3% lime carbonate, mix the back and form the pit mud functional bacteria substratum.This substratum and yeast juice by 1: 1 mixed, are added 5～10% old cellar for storing things mud and stir, contain then in the fermenting container,, obtain pit mud functional bacteria liquid 30～38 ℃ of state of temperature bottom fermentations 5～10 days.Add in pit mud functional bacteria liquid as 80～100% dried yellow mud powder of sorbent material and 8～15% lime powder, mix thoroughly into solid-stately, crushed after being dried becomes that the fine powder by 20 mesh sieves can pack storage more than 70%.
Above-mentioned saccharifying agent is the wheat bran that adopts head mold 3.866 to produce.
Above-mentioned yeast distiller is to adopt ester-producing yeast 2300 to make bacterial classification, makes by Guizhou wheat bran yeast solid preparation method.
The required fermenting container of the cultivation of above-mentioned yeast juice is meant the aerobic fermentation tank more than 5 tons.
The required fermenting container of the cultivation of above-mentioned pit mud functional bacteria liquid is meant fermentor tank more than 50 tons, and its coefficient is 0.9.
Above-mentioned drying mode is meant 40～50 ℃ hot-air seasoning.
The invention has the advantages that and utilize the affinity of pit mud functional bacteria to mud, adopting yellow mud and a small amount of lime is sorbent material, and the pit mud functional bacteria that liquid state is cultivated is fixed in the mud powder, reduced acidity effectively, alleviated the inhibition of acid to fermentation, and manufacture craft is simple, cost is lower.Use the solidifying agent of this method preparation, can shorten fermentation period 15～20 days, this kind solidifying agent is directly used in the production of rich fragrance wine, can improve its main body fragrant composition ethyl acetate content, thereby improve vinosity.Also can be used as the microbial augmentation agent, be used for the production of rich fragrance wine Daqu, can improve bent esterification power, thereby improve bent quality, and reduce ton Qu Chengben about 15%.Simultaneously, also can be directly used in the cultivation of cellar for storing things mud, improve new quality of cultivating cellar for storing things mud, make cellar for storing things mud cultivate easier.This kind solidifying agent can be used as commodity to carry out specialization and produces, and can guarantee the unification of quality product, and transportation and storage are all very convenient.
Below preferred forms of the present invention is described in further detail.
Earlier corn dry method is pulverized, its degree of grinding is passing through 20 mesh sieves, after by 1: 4 water addition ratio Semen Maydis powder being sized mixing then 85% or more, boiled 15 minutes, when being cooled to 60 ℃, add the saccharifying agent 10% of the wheat bran work of producing with head mold 3.866, saccharification becomes saccharification liquid after 30 minutes standby.Select for use ester-producing yeast 2300 to make bacterial classification, adopt the preparation method of Guizhou wheat bran yeast solid to produce the yeast solid song, add 1% this kind yeast solid song in saccharification liquid, the back that stirs was promptly obtaining yeast juice in 48 hours with the cultivation of the aerobic fermentation tank more than 5 tons under 30 ℃ the state of temperature.In 2% ethanol, add 0.3% sodium acetate, 0.02% sal epsom, 0.04% dipotassium hydrogen phosphate, 0.05% ammonium sulfate, 2% yellow soda ash, mix the back and form the pit mud functional bacteria substratum, this substratum and yeast juice are pressed 1: 1 mixed, after adding 8% old cellar for storing things mud stirs, pack in the fermentor tank more than 50 tons, coefficient is 0.9, and temperature is controlled at 34 ℃, ferments to obtain pit mud functional bacteria liquid after 7 days.Add 90% dried yellow mud powder and 10% lime powder and mix thoroughly into solid-stately in this pit mud functional bacteria liquid, adopts 45 ℃ hot-air seasoning, pulverizing can pack storage with 70% by 20 mesh sieves then.
Claims (6)
1, a kind of preparation method of fixing agent for microorgans in wine brewing mud, it is characterized in that after the corn dry method pulverizing, adding 3～5 times of water sizes mixing, after boiling 10～20 minutes, be cooled to 50～65 ℃, add 5～12% saccharifying agents, saccharification obtained saccharification liquid in 25～35 minutes, add 0.8～1.2% yeast solid song in saccharification liquid, the back that stirs contains in the fermenting container, and it is standby to obtain yeast juice after cultivating 45～50 hours under 28～32 ℃ of state of temperatures; With 0.2～0.4% sodium acetate, 0.01～0.03% sal epsom, 0.02～0.06% dipotassium hydrogen phosphate, 0.03～0.07% ammonium sulfate, in the ethanol of adding such as 1～3% lime carbonate 1.5～3%, mix the back and form the pit mud functional bacteria substratum, this substratum and yeast juice are pressed 1: 1 mixed, add 5～10% old cellar for storing things mud, the back Sheng that stirs is gone in the fermenting container, 30～38 ℃ of state of temperature bottom fermentations 5～10 days, obtaining pit mud functional bacteria liquid adds in pit mud functional bacteria liquid at last as 80～100% dried yellow mud powder of sorbent material and 8～15% lime powder, mix thoroughly into solid-stately, crushed after being dried becomes more than 70% can pack storage by 20 mesh sieves.
2, the preparation method of solidifying agent according to claim 1 is characterized in that described saccharifying agent is the wheat bran that adopts head mold 3.866 to produce.
3, the preparation method of solidifying agent according to claim 1 is characterized in that described yeast distiller is to adopt ester-producing yeast 2300 to make bacterial classification, makes by Guizhou wheat bran yeast solid preparation method.
4, the preparation method of solidifying agent according to claim 1, the required fermenting container of cultivation that it is characterized in that described yeast juice is meant the aerobic fermentation tank more than 5 tons.
5, according to the preparation method of the described solidifying agent of claim 1, it is characterized in that the required fermenting container of cultivation of described pit mud functional bacteria liquid is meant fermentor tank more than 50 tons, its coefficient is 0.9.
6, the preparation method of solidifying agent according to claim 1 is characterized in that described drying mode is meant 40～50 ℃ of hot-air seasonings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB981122167A CN1134536C (en) | 1998-08-28 | 1998-08-28 | Preparation of fixing agent for microorgans in wine brewing mud |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB981122167A CN1134536C (en) | 1998-08-28 | 1998-08-28 | Preparation of fixing agent for microorgans in wine brewing mud |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1210144A true CN1210144A (en) | 1999-03-10 |
| CN1134536C CN1134536C (en) | 2004-01-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB981122167A Expired - Fee Related CN1134536C (en) | 1998-08-28 | 1998-08-28 | Preparation of fixing agent for microorgans in wine brewing mud |
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| CN (1) | CN1134536C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154078A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Preparation method of nutrient solution required by cultivating strong aromatic Chinese spirits pit mud |
| CN102154077A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Method for preparing esterifying solution required in culture of cellar mud for Luzhou-flavor liquor |
| CN107034108A (en) * | 2017-05-09 | 2017-08-11 | 江南大学 | It is a kind of that the method for improving the refreshing cleanliness of aromatic Chinese spirit is conserved by pit mud |
| CN108570384A (en) * | 2018-06-12 | 2018-09-25 | 安徽省金裕皖酒业有限公司 | A kind of production technology of no pit mud aromatic Chinese spirit |
| CN109161464A (en) * | 2018-11-02 | 2019-01-08 | 四川理工学院 | A kind of brewing method of white wine |
| CN111019832A (en) * | 2019-12-30 | 2020-04-17 | 湖北工业大学 | Normal temperature preservation method of caproic acid bacteria |
-
1998
- 1998-08-28 CN CNB981122167A patent/CN1134536C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154078A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Preparation method of nutrient solution required by cultivating strong aromatic Chinese spirits pit mud |
| CN102154077A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Method for preparing esterifying solution required in culture of cellar mud for Luzhou-flavor liquor |
| CN102154077B (en) * | 2011-04-07 | 2012-05-23 | 湖北黄山头酒业有限公司 | Method for preparing esterifying solution required in culture of cellar mud for Luzhou-flavor liquor |
| CN102154078B (en) * | 2011-04-07 | 2012-07-18 | 湖北黄山头酒业有限公司 | Preparation method of nutrient solution required by cultivating strong aromatic Chinese spirits pit mud |
| CN107034108A (en) * | 2017-05-09 | 2017-08-11 | 江南大学 | It is a kind of that the method for improving the refreshing cleanliness of aromatic Chinese spirit is conserved by pit mud |
| CN107034108B (en) * | 2017-05-09 | 2020-07-07 | 江南大学 | Method for improving refreshing purity of Luzhou-flavor liquor through pit mud maintenance |
| CN108570384A (en) * | 2018-06-12 | 2018-09-25 | 安徽省金裕皖酒业有限公司 | A kind of production technology of no pit mud aromatic Chinese spirit |
| CN108570384B (en) * | 2018-06-12 | 2021-06-04 | 安徽省金裕皖酒业有限公司 | Production process of cellar mud-free strong-flavor liquor |
| CN109161464A (en) * | 2018-11-02 | 2019-01-08 | 四川理工学院 | A kind of brewing method of white wine |
| CN111019832A (en) * | 2019-12-30 | 2020-04-17 | 湖北工业大学 | Normal temperature preservation method of caproic acid bacteria |
| CN111019832B (en) * | 2019-12-30 | 2022-04-15 | 湖北工业大学 | Normal temperature preservation method of caproic acid bacteria |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1134536C (en) | 2004-01-14 |
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