A microbial mixed flora that enhances the flavor of liquor brewing

A technology of mixed flora and microorganisms, applied in the direction of microorganisms, methods based on microorganisms, and the preparation of alcoholic beverages, etc., can solve the problems of long production cycle, low production efficiency, high energy consumption, etc., and achieve the improvement of nutritional content and utilization rate , the effect of increasing production

Inactive Publication Date: 2011-12-14
TIANJIN INST OF IND BIOTECH CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prosperity of the liquor market has led to the innovation and development of the traditional liquor brewing process. Due to the high grain consumption, high energy consumption, long production cycle, and low production efficiency, the liquor produced in the traditional way is far from satisfying the high demand of consumers. The demand for high-quality liquor has seriously hindered the development of enterprises and even the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: the preparation of flora of the present invention

[0015] 1) Preparation of culture medium:

[0016] The culture medium used to prepare the flora of the present invention is a culture solution in which all six kinds of bacteria can reproduce, and the culture medium can be selected from the following ratio: 5g of peptone, 1g of yeast extract, 10g of glucose, 5g of calcium carbonate, chlorinated Sodium 1g, pure water 1000ml, pH6.5.

[0017] 2) Activation and expansion of each microorganism in the mixed strain

[0018] Inoculate the strain of Brevibacillus Potsdam into the above-mentioned culture medium, culture at 30°C-42°C for 30-36 hours to obtain a primary culture liquid, and then inoculate the primary culture liquid into the medium by 1% volume Cultured in medium to make secondary expansion culture liquid.

[0019] According to the same procedure, the secondary expansion culture liquids of Clostridium thermophile, Bacillus subtilis, Paenibacillus, Cl...

Embodiment 2

[0022] Embodiment 2: the application of flora of the present invention

[0023] In the mixing fermented grains stage of brewing, before putting into the cellar for fermentation, spray the mixed flora on the fermented grains of distiller's grains at the ratio of 7.2L of mixed bacterial liquid per 100kg of fermented grains of fermented grains, stir them evenly, and carry out brewing according to the conventional liquor brewing process. Three parallel groups. Simultaneously, set up three parallel control groups under the same conditions, the control group just sprays 7.2L sterilized medium (see step 1 for the medium composition) per 100kg of bad grains; Liquor out.

Embodiment 3

[0024] Embodiment 3: the mixed flora application effect detection of embodiment 1

[0025] 1) Comparison of yield rate of raw wine before and after application

[0026] Using sorghum as raw material, under the conditions of the same feed amount, feed-to-water ratio, and fermentation temperature, the (equal amount) fermented grains (experimental group) that had been sprayed with the above-mentioned compound bacterial liquid and the fermented grains that were not sprayed with the bacterial liquid were used. (Control group) carry out fermentation experiment (set up three control groups respectively). The results showed that, compared with the yield of raw wine with conventional fermentation, the yield of raw wine was increased by about 8-12% when fermented with fermented grains sprayed with compound bacterial solution. The reason for the analysis may be that during the fermentation process, the cellulase and protease produced by the complex flora degrade some of the inherent pro...

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PUM

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Abstract

The invention relates to a microbial mixed colony capable of enhancing flavor of brewed white liquor, which comprises live brevibacillus borstelesis, clostridium.sp, bacillus subtilis, paenibacillus, clostridium thermo succinogene and brevibacillus brevis and can be used for brewing white liquor with strong aromatic flavor. The mixed colony is used in the fermentation process in brewing of the white liquor of the strong aromatic flavor to help a saccharifying starter improve the flavor of raw liquor. The mixed colony is capable of degrading cellulose, and can improve the utilization rate of liquor brewing raw materials and increase yield of white liquor. Meanwhile, the mixed colony is proved to have the characteristics of producing beneficial metabolins such as protease, amylase, organic acids, lipase and vitamins, along with ethanol resistance and heat resistance, and therefore enjoys a great advantageous in the brewing environment; and the metabolins are benefit for enhancing the flavor of the white liquor and increasing the nutrients in the white liquor.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a microbial mixed flora for improving the brewing flavor of liquor, which is used for improving the brewing flavor of Luzhou-flavor liquor. Background technique [0002] In recent years, with the rise of liquor market prices, liquor brewing has become a pillar industry in many regions. In April 2011, the China Brewing Industry Association released the "Twelfth Five-Year" development plan for China's brewing industry. It is estimated that in 2015, my country's liquor production will reach 9.6 million tons, with sales revenue of 430 billion yuan. The prosperity of the liquor market has led to the innovation and development of the traditional liquor brewing process. Because of the high grain consumption, high energy consumption, long production cycle and low production efficiency, the traditional liquor cannot satisfy the consumers' high demand. The demand for hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/02C12R1/145C12R1/125C12R1/01
Inventor 温丹张小霞韩一凡黄志勇
Owner TIANJIN INST OF IND BIOTECH CHINESE ACADEMY OF SCI
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