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Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits

A technology of aroma type and Daqu, which is applied in the field of intensified Daqu preparation, can solve the problems of unbalanced product yield and quality, unclear microorganism types, and no definite explanation, etc., so as to achieve good aroma production function, improve wine yield and The effect of high quality product rate and high use value

Active Publication Date: 2011-08-03
湖北白云边酒业股份有限公司
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

The production of traditional Daqu is to use the natural inoculation of microorganisms in the koji making site, utensils and surrounding air, so the quality of Daqu is often affected and restricted by nature, so that the output and quality of the product cannot be uniformly considered
[0003] At present, there are two main methods for liquor companies to improve the quality of Daqu: one is to increase the temperature of koji making. Although the number and aroma of high-temperature-resistant microorganisms increase, it cannot avoid partially destroying the original flavor of the wine body; The high temperature resistant and aroma-producing microorganisms are isolated, and the pure strains are artificially cultivated and then inserted into Daqu for cultivation.
[0004] In recent years, relevant domestic research institutes and manufacturers have conducted a lot of research and analysis on the trace components and production processes of Maotai-flavored liquor, and made some beneficial progress. The types of microorganisms necessary for the production are still unclear; and from the perspective of their physiology and biochemistry, what kind of enzymes and their specific functions are produced by microorganisms in the process of producing sauce-flavor substances, and what kind of mutual synergies exist between various microorganisms, etc. no exact explanation

Method used

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  • Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits

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Experimental program
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Effect test

Embodiment 1

[0032] Embodiment 1 The preparation of high-efficiency strengthened Daqu

[0033] Take Bacillus licheniformis (Bacillus licheniformis) BG05 strain CCTCC NO.M2010251, pick a little bacteria under aseptic conditions, transfer to aseptic beef extract peptone test tube medium, and culture at 45°C-50°C for 24h, that is Level 1 test tube slanted seeds. Add 50mL of LB medium to a 250mL Erlenmeyer flask, autoclave at 121°C for 20min, insert the slant seeds in the test tube under sterile conditions, and shake the flask at 40°C and 150rpm for 24h to form a second-grade Erlenmeyer flask seed.

[0034] After mixing the fresh bran with water, divide it into 250mL Erlenmeyer flasks, sterilize under high pressure at 121°C for 20 minutes, inoculate after cooling, the inoculum amount is 5%, and cultivate at 37°C for 3 days, which is the seed expansion cultivation. The fresh bran is mixed with water, sterilized at 121°C for 20 minutes, taken out, cooled and inoculated, divided into bent plate...

Embodiment 2

[0036] Example 2 High-temperature stacked fermented grains heating test

[0037]Take the steamed grain out of the retort, add an appropriate amount of water, and cool it to 30°C or room temperature in the air-drying hall, and place 12% fortified koji (plan A), 13% high-temperature koji (plan B), and 12% high-temperature koji+ 0.3% fortified koji (plan C), after being evenly mixed, transported to the stacking site to harvest conical piles, stacked for 2 to 3 days. The temperature statistics and microbial quantity analysis during the accumulation process were carried out for the fourth round of the low ambient temperature in the production of Jian-flavor liquor. The results are shown in Table 1 and Table 2.

[0038] Table 1 Temperature statistics during the fourth round of stacking (°C)

[0039]

[0040] Table 2 Changes in the total number of microorganisms during high-temperature accumulation (cfu / g fermented grains)

[0041]

[0042] It can be seen from Table 1 that at...

Embodiment 3

[0043] Microorganism analysis test in the fermentation process of embodiment 3

[0044] After the accumulation is completed, the piles can be opened and fermented in cellars. The three cellars are respectively put into the fermented grains of Daqu made by adding A, B, and C. The fermentation time is 30 days. During the fermentation process, the changes of microorganisms in the cellar and the exit of the fermented grains from the cellar were detected, and the results are shown in Table 3.

[0045] Table 3 The fourth round of fermented fermented grains entering and exiting the tank

[0046]

[0047] The number of bacteria in the fermented grains out of the cellar in 30 days: plan A is 4.2×10 5 cfu / g wine grains, plan B is 2.1×10 5 cfu / g wine grains, plan C is 7.1×10 6 cfu / g wine grains. And the vast majority of these bacteria are Bacillus, and the proportion of thermophilic aroma-producing bacteria reaches 75%. It can be seen from Table 3 that the utilization rate of star...

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Abstract

The invention relates to a method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits from Bacillus thermophilus. The intensified daqu prepared by the method is high in fermentation speed, is added into a finished high-temperature starter for production, is used for brewing traditional Chinese spirits, can reduce the starter consumption in production, effectively solves the problem that fermented grains stacked in winter are difficult to heat, improves the spirit yield and premium quality good rate on the premise of keeping the flavor of the original spirits, can save massive brewing and fermentation equipment, manpower, field and energy, and has high use value.

Description

technical field [0001] The invention relates to a preparation method of fortified Daqu used in thick sauce and flavor liquor, in particular to a preparation method of fortified Daqu made of thermophilic bacillus and used in thick sauce and flavor liquor. Background technique [0002] The quality of liquor Daqu directly affects the yield, quality and style of the product. This is because Daqu not only has the functions of saccharification and fermentation to produce alcohol, but also can produce a large amount of alcohol during the fermentation process, especially after the main fermentation period. Aroma and taste substances that determine product quality, fragrance type, and style. The production of traditional Daqu is to inoculate naturally with microorganisms in the koji making site, utensils and surrounding air. Therefore, the quality of Daqu is often affected and restricted by nature, which makes the output and quality of products unable to be unified. [0003] At pres...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12R1/10
Inventor 张明春熊小毛杨团元曹敬华陈茂彬
Owner 湖北白云边酒业股份有限公司
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