Raw material wine-brewing direct adding composite bacterium preparation and preparing method thereof

A technology of compound bacteria and direct injection, applied in biochemical equipment and methods, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problems that plague the development of raw material wine making industry, unresolved taste problems, poor quality of raw cooking wine, etc. , to achieve the effects of eliminating or reducing bitterness, good promotion prospects, and high yield

Inactive Publication Date: 2008-09-17
JIANGXI GANLIANG INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research in this article only considers the yield rate, but does not solve the problem of taste
[0008] 2. Wang Zhunsheng's article "Discussion on the Production of Multi-grain Xiaoqu Liquor by Combining Raw and Clinker Method" published in "Food Research and Development"-No. 5, 2005, said that in recent years, raw material winemaking technolo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1, raw meal brewing directly throws compound bacterial preparation, wherein: by weight formula is: Rhizopus Q303 rice flour or 2-5 parts of bran culture; 30-50 parts of bran culture of Su-16 Aspergillus flavus strain 10 parts of Bacillus subtilis BF7658 bran culture; 25-30 parts of 50,000 units of glucoamylase per gram.

Embodiment 2

[0050] Embodiment 2, raw meal brewing directly throws compound bacterial preparation, it is characterized in that: by weight formula is: Rhizopus Q303 rice flour or bran culture 2-5 parts; Su-16 bran culture of Aspergillus flavus strain 30 parts -50 parts; 10 parts of Bacillus subtilis BF7658 bran culture; 5-10 parts of rice flour and bran culture of active dry yeast for bran wine; 25-30 parts of glucoamylase of 50,000 units per gram.

Embodiment 3-1

[0051] Embodiment 3-1, the preparation method of raw material wine brewing direct injection composite bacteria preparation, wherein:

[0052] The preparation of rhizopus Q303 rice flour or bran culture: prepare spore suspension with the inclined test tube species of rhizopus Q303, then 5ml spore suspension is inserted in the triangular flask of 500ml, and 80 grams of water content by weight percentage in the triangular flask is 40% bran or rice flour with a water content of 30% by weight, cultured at 30° C. for 40 hours, dug out and dried to obtain Rhizopus Q303 rice flour or bran culture.

[0053] Preparation of Su-16 Aspergillus flavus strain bran culture: prepare spore suspension with the inclined test tube of Su-16 Aspergillus flavus strain, then insert 5ml of spore suspension into a 500ml Erlenmeyer flask, which contains 80 grams by weight The bran with a percent water content of 30% was cultured at 28° C. for 38 hours, dug out and dried to obtain the bran culture of Aspe...

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PUM

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Abstract

The invention relates to a compound bacteria preparation used in the field of liquor-making with raw meal and a preparation method thereof, particularly to a ready-to-use compound bacteria preparation used in liquor-making with the raw meal and a preparation method thereof. The ready-to-use compound bacteria preparation comprises the following ingredients: rice flour or bran culture of rhizopus Q303 2-5 weight parts, bran culture of Su-16 aspergillus flavus strain 30-50 weight parts, bran culture of hay bacillus BF7658 10 weight parts, rice flour or bran culture of active dry yeast used for bran liquor 5-10 weight parts, and maltogenic amylase with 50000 units per gram 25-30 weight parts. According to the technical proposal, the rhizopus Q303, Su-16 aspergillus flavus, hay bacillus, and active dry yeast used for bran liquor, which can make good use of raw starch, are selected as functional bacteria of ready-to-use compound bacteria preparation used in liquor-making with raw meal. The ready-to-use compound bacteria can improve the taste of raw meal liquor. The functional strains are combined in an optimal proportion so as to effectively inhibit mixed bacteria from growing, prevent high acidity, eliminate or obviously alleviate the bitter taste of liquor, and prevent mash from generating peculiar smell.

Description

technical field [0001] The invention relates to a compound bacteria preparation used in the field of wine making with raw materials and a preparation method thereof, in particular to a compound bacteria preparation directly used in wine making with raw materials and a preparation method thereof. Background technique [0002] Wine making from raw materials was popular as early as the 1970s and 1980s, but it was neglected because of its low yield and unsatisfactory taste. In the past two decades, due to the energy crisis and the emphasis on environmental protection, raw material winemaking technology does not require high-temperature cooking of raw materials, which can effectively preserve amino acids, vitamins and other nutrients beneficial to human body in winemaking raw materials, which are beneficial to the health of drinkers. So the brewing industry at home and abroad began to carry out research on raw material wine brewing technology. The research on raw material wine m...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12N1/20C12N1/16C12G3/02C12R1/845C12R1/67C12R1/125C12R1/645
Inventor 张凤英陈卫平马蕤李聚森
Owner JIANGXI GANLIANG INDAL
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