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Method for expanded production and culture of flavor-producing yeast by adopting raw materials

An aroma-producing yeast and expanded culture technology, applied in fungi and other directions, to save costs, avoid moisture, and reduce energy consumption

Inactive Publication Date: 2013-05-29
HENAN PROVINCE SONGHE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The technical problem to be solved by the present invention is: aiming at the deficiencies in the existing traditional clinker cultivation and production, the present invention provides a method for expanding production and cultivating aromatic yeast by using raw meal

Method used

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  • Method for expanded production and culture of flavor-producing yeast by adopting raw materials

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Experimental program
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Effect test

Embodiment 1

[0033] The present invention adopts the raw material to carry out the method for expanding production and cultivating aroma producing yeast. Firstly, according to the conventional method, the inclined test tube culture, the triangle flask expansion culture and the Karl Fischer tank culture are carried out successively, and finally the solid culture is carried out. The detailed steps of the solid culture are as follows:

[0034] A, the batching of solid culture: expressed in weight percentage, described solid culture batching is made up of bran 75%, rice husk 15% and cornmeal 10%;

[0035] b. Weigh various raw materials according to the composition of the solid culture ingredients in step a, put the various raw materials in a steaming ball and mix them evenly, then add phosphoric acid with a mass percentage concentration of 2%, and adjust its pH value to 4.5; then add Cultivate liquid strains in Karst jars accounting for 52% of the total weight of solid culture ingredients, and ...

Embodiment 2

[0036] Embodiment 2: basically the same as Embodiment 1, the difference is:

[0037] In step a: the solid culture ingredients are composed of 80% bran, 10% rice husk and 10% cornmeal;

[0038] In step b: then adding Karl Fischer tank culture liquid strains accounting for 50% of the total weight of the solid culture ingredients.

Embodiment 3

[0039] Embodiment 3: basically the same as Embodiment 1, the difference is:

[0040] In step a: the solid culture ingredients are composed of 70% bran, 10% rice husk and 20% cornmeal;

[0041] In step b: then add Karl Fischer tank culture liquid strains accounting for 55% of the total weight of the solid culture ingredients.

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Abstract

The invention discloses a method for expanded production and culture of flavor-producing yeast by adopting raw materials. The method comprises the steps of culture in a sloping test tube, enlarging culture in a triangular flask, culture in a carlsberg flask and solid culture, wherein in the solid culture step, firstly weighing the various raw materials according to solid culture proportioning, uniformly mixing the various raw materials, and adding phosphoric acid for adjusting the pH value of the mixture; and adding a liquid strain cultured in the carlsberg flask, adding alcohol, uniformly stirring, then placing in a ventilating bed, culturing for 2-3 days at 25-28 DEG C, after culture is ended, taking out from a house, and drying to obtain the finished product, namely the flavor-producing yeast. The flavor-producing yeast is cultured according to the technical scheme in the invention; and compared with a conventional clinker culture method, the technical scheme in the invention is capable of fulfilling the purposes of saving energy sources and reducing cost and labor intensity.

Description

technical field [0001] The invention relates to a method for cultivating aroma-producing yeast, in particular to a method for expanding production and cultivating aroma-producing yeast by using raw materials. Background technique [0002] Aroma yeast simply refers to yeast that can produce aromatic odor substances during growth and reproduction. Aroma-growing yeast refers to yeasts capable of esterifying alcohol and acid, including many genera and species, and is widely used in liquor production. It can be used to improve the quality of ordinary liquor, new liquor and high-quality liquor of various flavors. The enzyme production ability of aroma yeast is mainly based on the intracellular enzymes of the yeast, so only the living and robust yeast can have a higher enzyme production ability. How to obtain a large number of robust yeast cells is the key point of the aroma yeast culture technology. In our country, the excellent strains of artificially cultivated microorganisms...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16
Inventor 李绍亮李学思刘子红闫培勋
Owner HENAN PROVINCE SONGHE WINE
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