Esterifying enzyme compound bacteria liquid preparation method

Abstract

The invention provides an esterifying enzyme compound bacteria liquid preparation method, and relates to the technical field of white spirit. The method comprises the following steps: sieving 20g of high-quality pit mud from old pit mud; thermally processing for 10 minutes at about 80 DEG C to obtain the esterifying enzyme compound strain purifying liquid; inoculating the purified liquid to the prepared and sterilized culture medium based on inoculating volume of 30%; culturing in a constant temperature culturing box for 7 to 8 days at about 36 DEG C so as to obtain a first-grade seed liquor; inoculating the first-grade seed liquor into the prepared and sterilized culture medium based on 22.5% of inoculating volume, and culturing for 7 to 8 days at 36 DEG C in the constant temperature culturing box to obtain the second-grade seed liquor; inoculating the second-grade seed liquor into the prepared and sterilized culture medium based on inoculating volume of 16%, and culturing for 7 to 8 days at about 36 DEG C in the constant temperature culturing box, so as to obtain the third-grade seed liquor; and expanding to culture the sieved and exuberant three-grade seed liquor in a common way to obtain the esterifying enzyme compound bacteria liquid for production. According to the method, the esterifying enzyme compound bacteria liquid is separated, purified and optimally selected from the high-quality pit mud, and the esterifying enzyme compound bacteria liquid has obvious effect during being applied in the production.

Description

technical field [0001] The invention relates to the technical field of liquor, in particular to a preparation method of esterifying enzyme compound bacterial liquid. Background technique [0002] Chinese baijiu is a biotechnology product originating from China, and it is one of the six major distilled spirits in the world. Luzhou-flavor liquor is the type of liquor with the largest output and the widest market coverage among Chinese liquor varieties, and occupies an important position in the national economy and people's daily life. As far as the technical field of Luzhou-flavor liquor is concerned, everyone knows that to produce Luzhou-flavor liquor, pit mud is the foundation, Daqu is the driving force, and technology is the key. The pit mud in the fermentation tank is indispensable. It is one of the necessary conditions for the production technology of Luzhou-flavor liquor, and it is related to the quality and success of Luzhou-flavor liquor. Therefore, the poor and rich...

AI Technical Summary

Problems solved by technology

At present, although the nutritional components of the pit mud cultivated by various wine production units are different, there are common deficiencies, defects and disadvantages: the traditional and backward pit mud production process is still used, and the newly cultivated pit mud has "sulfurization" Hydrogen" odor, its ester aroma components are not scientific and reasonable, not rich enough, not balanced enough, and unable to complement each other. Because the new pit mud has no ester aroma, and the pit mud has the smell of hydrogen sulfide, and it lacks the aroma that affects wine products. , the research experiment and specific implementation of the formation of flavor components and the yield rate of high-quality wine