CN86108653A - Method with konjaku " fly powder " system liquor and feed - Google Patents

Abstract

The method of producing edible distillate spirit and feed with processing konjaku powder " flying powder " is to have done 2 improvement continuing to use traditional wine-making technology: 1, the raw material pre-treatment spice stage in " flying powder ", add lose vinasse, rice husk and water, ratio is: " flying powder ": lose vinasse: rice husk: water is 1: 2～5: 0.1～0.5: 0.3～0.75, make loose, material that permeability is good, 2, bent for mixing wheat bran as the medicine of fermentation for ease of microorganism growth.This wheat bran system is made through seed culture and tray enlarged culturing by bacterial classifications such as rhizopus, Aspergillus flavus, monascus ruber, product fat yeast and liquor-making yeasts.Per hundred jin " flying powder " can produce 60 degree liquor more than 30 jin, and feed can obtain coin more than 1000 yuan with " flying powder " per ton production liquor and feed more than 150 jin, and vinosity meets hygienic standard, and feed is nontoxic to livestock.

Description

The invention belongs to microbial fermentation processes with konjaku " fly powder " system liquor and feed.

The Rhizoma amorphophalli bean curd that konjaku processes is countries in the world, particularly Zhong Guo traditional food.In recent decades, be widely used in industry such as food, chemical industry and medicine along with konjaku powder, its working method is constantly transformed and is upgraded, and wherein many methods also patent.Sum up existing document both at home and abroad, working method mainly contains three kinds: a kind of is with grinding or smashing cyclonic separation behind dry plate or the taro angle to pieces with pestle; The 2nd, mechanical disintegration is sieved and is added the whirlwind separation; The 3rd, mechanical disintegration is sieved with extraction using alcohol, with in the smart powder process of mill processing again, will fly away gently and the very finer powder that some contain konjaku piece epiblem etc. around the mill; In the cyclonic separation course of processing of crushing screening, a large amount of light weights, the superfine ashes of grain also appear; In mechanical disintegration was sieved with the extraction using alcohol process, a thick-layer black gray thin ashes equally also floated on ethanol liquid surface.Powder that these matter are very light and superfine and ashes are commonly referred to " flying powder ".This " flying powder " accounts for processing 40%～50% of the konjaku amount of throwing.This " flying powder " by analysis, includes thick starch 58%, and thick silkworm is white 16.90%, crude fat 1.57%, and Mierocrystalline cellulose 8.28%, ash content 13.49% also has calcium 3.70%, phosphorus 0.31%, alkaloid 2-4%.According to " konjaku science " (Japan dashes and increases the publication in 1984 of wise man's work) chapter 9 record,, make " flying powder " be intensive pungent and the stench flavor of pungency owing to contain materials such as polyphenol derivatives, oxalate and Trimethylamine 99 in " flying powder ".The existence of pungent and stench flavor has influenced the utilization of " flying powder ", and in order to utilize " flying powder ", external in the last few years many scholars are in the research and utilization method.But the method that is found, the one, use, the extract that " flies powder " bring high blood pressure down (the hypotensive effect of " konjaku science " chapter 9 (3)), the 2nd, " " fly the method for powder ” Pen Tu seed " (special public clear 60-46923) with konjaku; other purposes do not find as yet, thus existing both at home and abroad only as fertilizer and feed.

With little production fermentation method " flying powder " fermentative production being gone out not have pungent and the water white again edible 60 degree liquor of stench flavor and feed is main purpose of the present invention.

Main contents of the present invention:

The present invention is continuing to use traditional wine-making technology: spice → steaming expect → look up and down water → stand cold → following song → saccharification lower storage reservoir → ferment → distill → pluck wine, get and do 2 improvement on the poor basis:

1, add in " flying powder " in the spice stage and lose vinasse and rice husk, weight ratio is: " flying powder ": lose vinasse: rice husk: water is 1: 2～5: 0.1～0.5: 0.3～0.75, and mixing is mixed thoroughly, gives birth to go up after vexed one hour to discriminate and steams material.Because " fly powder " is the particulate that sieves about 150 orders, and it is bad to add the agglomerating back of water permeability, is unfavorable for the microbial growth breeding, adopts the aforementioned proportion spice, and the material that is become group is loose, and permeability is good again, and the utmost point is beneficial to the microbial growth fermentation.

2, on fermentation medicine song, adopt and mix wheat bran.The method for making of wheat bran: 1., the triangular flask seed culture stage, at the 250mL(milliliter) contain wheat bran 20 grams in the triangular flask, add 20 milliliters in water, 1.5Kg/cm sterilize 30 minutes, after the cooling, connect bacterial classifications such as rhizopus, Aspergillus flavus, monascus ruber, product fat yeast and liquor-making yeast respectively, cultivated three to four days in 28-30 ℃.2., the tray enlarged culturing stage: in wheat bran, add water 40%, material moistening mixing, last Zhen steaming one hour, to be cooled during to 38 ℃, the triangular flask seed is gone up in inoculation respectively, cultivates three days down in 28-32 ℃, making amylomyces and zymogenic amount ratio is 1: 1, mix bently, can use after air-dry.

Utilize " flying powder " to produce liquor and feed, can carry out, do not add in addition fully in the general factory that produces liquor, and with short production cycle, per 100 jin " flying powder " can produce water white transparency liquor (60 degree) more than 30 jin.Liquor and feed that " flying powder " per ton produces can obtain coin more than 1000 yuan altogether, and economic benefit is more remarkable, has reached the purpose that turns waste into wealth.

Embodiment 1

60 jin on 1140 jin in vinasse and rice husk lost in " fly powder " 400 jin of addings, add mixing behind 200～300 jin in the water again, give birth to go up after vexed one hour to discriminate and steam material, (going up atmosphere steamed 1 hour) taken out and looked 200 jin in water (70 ℃ of material temperature) up and down, and the stand is chilled to 37 °-40 ℃, following mixing is fully mixed thoroughly with the steaming material for bent 2 jin-2.5 jin, saccharification on the saccharification case, temperature to be tasted with discrimination rise to 39 ℃-45 ℃ (22-24 hours, conversion coefficient can reach 80%), be cooled to 35 ℃, the raw material after the saccharification dropped in the fermenting cellar fermented 7-10 days.(this moment, insulation and cooling work should be suitably noted in operation.) material after the fermentation distills with the conventional wine method of steaming, and promptly gets liquor and vinasse.Notice that in plucking wine butt truncates.

Production is through fruit: 400 jin " flying powder " 132 jin of liquor, 600-700 jin in vinasse.Vinasse do not have stench flavor, and pig is liked to eat very much.

Liquor and forage component analytical results:

Gas chromatographic analysis result (the unit: mg/mL) of liquor

Methyl alcohol: 64.1; Acetaldehyde: 140; Ethyl acetate: 110; N-propyl alcohol 139; Sec-butyl alcohol: 250; Isopropylcarbinol: 23; Propyl carbinol: 5.1; Ethyl butyrate: 3.3; Different one-tenth alcohol: 242.

Vinasse composition analysis result (%)

Thick silkworm is white: 18:59; Crude fat: 6.05; Mierocrystalline cellulose: 25.81; Ash content: 12.21, calcium: 1.38; Phosphorus: 0.32; No nitrogen extractive substance: 27.34.

Embodiment 2

Konjaku " flies powder " 1000 jin, lose 5000 jin in vinasse, 800～1000 jin of thorough mixing of 500 jin on rice husk and water are mixed thoroughly, shelving one hour, last Zhen steams material, treat that raw material cooks after, when looking water (80 ℃) 500-800 jin, primary product temperature drop up and down to 35-40 ℃, bent 5.5 jin of following mixing after mixing thoroughly, was carried out saccharification 22-24 hour in saccharification case or ground.Conversion coefficient reaches at 80% o'clock, and 34-36 ℃ of product temperature dropped in the fermentation vat fermentation after 7-10 days, steam wine, pluck wine, get poor.

Result: get 310 jin of liquor, 6000 jin in feed.

The present invention is raw materials used " to fly powder " for konjaku. " fly powder " and other wine brewing with konjaku Raw material-red fine strain of millet or corn or rice or wheat or paddy or potato are dried etc., and wherein one or more mix with any part by weight all can make above-mentioned liquor and feed.

Claims (1)

1. A kind of microbial fermentation brewing method, its flow process be spice → steaming expect → look up and down water → stand cold → following song → saccharification lower storage reservoir → ferment → distill → pluck wine to get groove, it is characterised in that:

   A, employed raw material are that konjaku " flies powder " or konjaku " flies powder " and the mixture of other liquor-making raw materials (red fine strain of millet, corn, rice, wheat, paddy and potato do etc.).

   B, this method are 1: 2～5: 0.1～0.5: 0.3～0.75 (promptly " to fly powder ": lose vinasse: rice husk: water) at raw material pretreatment stage supplementary material with weight ratio.After fully mixing thoroughly, shelving is gone up more than one hour to discriminate and is steamed material.

   C, the fermentation wheat bran that uses in fermentation process are to be formed by rhizopus, Aspergillus flavus, monascus ruber, liquor-making yeast and product fat yeast mixed culture.