Method for preparing aspergillus niger mouldy bran for brewing wine

A technology of Aspergillus niger bran koji and seeds, applied in the field of preparation of Aspergillus niger bran koji, to achieve the effects of improving aroma components, making the production process more scientific and reasonable, and improving the yield of wine and grain utilization

Active Publication Date: 2015-02-18
JINAN GUOLI BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Date of preservation: October 12, 2005

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  • Method for preparing aspergillus niger mouldy bran for brewing wine

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Embodiment 1

[0024] The preparation of Aspergillus niger M-002 bran yeast is carried out according to the following steps:

[0025] First-grade seeds: Add 20% water of barley malt weight to the crushed barley malt, saccharify in a water bath at 70°C for 1 hour, the iodine solution test shows colorless, the obtained saccharification solution is filtered through 6 layers of gauze, and the pH of the saccharification solution is adjusted to 6 , Brix 8Bx 。 , to obtain a slant medium after sterilization, then inoculate Aspergillus niger M-002 on the slant medium, and then place it in a constant temperature incubator at 25°C for 5 days to obtain first-class seeds;

[0026] Secondary seed: add bean cake powder of 30% bran weight, 50% water and 2.5‰ weight of hexanoic acid solution with a weight concentration of 4‰ to the bran, moisten the grain for 6h, obtain the culture medium, and sterilize for 15min. Obtain the secondary seed culture medium, then inoculate the primary seeds, place them in a co...

Embodiment 2

[0030] The preparation of Aspergillus niger M-002 bran yeast is carried out according to the following steps:

[0031] First-class seeds: Add 40% water of barley malt weight to the crushed barley malt, saccharify in a water bath at 50°C for 4 hours, the iodine solution test shows colorless, the obtained saccharification solution is filtered through a layer of gauze, and then adjust the saccharification solution to pH = 7 , Brix 2Be 。 , to obtain a slant medium after sterilization, then inoculate Aspergillus niger M-002 on the slant medium, and then place it in a constant temperature incubator at 30°C for 2 days to obtain first-class seeds;

[0032]Secondary seeds: add bean cake powder with 10% bran weight, 90% water and 1.0% ‰ weight hexanoic acid solution with a weight concentration of 6 ‰ to the bran, moisten the grain for 2 hours, obtain a culture medium, and sterilize for 25 minutes , to obtain the secondary seed medium, and then take the primary seeds to inoculate, place...

Embodiment 3

[0036] The preparation of Aspergillus niger M-002 bran yeast is carried out according to the following steps:

[0037] First-grade seeds: Add 30% water of barley malt weight to the crushed barley malt, saccharify in a water bath at 60°C for 2.5 hours, the iodine solution test shows colorless, the obtained saccharification solution is filtered through 4 layers of gauze, and then adjust the pH of the saccharification solution = 6.4, Brix 5Be 。 , to obtain a slant medium after sterilization, then inoculate Aspergillus niger M-002 on the slant medium, and then place it in a constant temperature incubator at 27°C for 4 days to obtain first-class seeds;

[0038] Secondary seeds: add bean cake powder of 20% bran weight, 70% water and 2‰ weight of hexanoic acid solution with a weight concentration of 5‰ to the bran, moisten the grain for 4h, obtain the culture medium, and sterilize for 20min. Obtain the secondary seed culture medium, then inoculate the primary seeds, place them in a ...

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Abstract

The invention provides a method for preparing aspergillus niger mouldy bran for brewing wine, comprising the following steps of: a. a first-grade seed: adding water into crushed barley malt, saccharifying in a water-bath boiler to obtain a saccharification liquid, filtrating the saccharification liquid by gauze, regulating PH value of the saccharification liquid to be 6-7, regulating pol to be 2-8 Be, obtaining an inclined plane medium after disinfection, inoculating aspergillus niger M-002 to the inclined plane medium, and then culturing in a constant temperature incubator, to obtain the first-grade seed; b. secondary seed: adding bean cake powder, water and caproic acid solution to wheat bran, moistening grains to obtain a medium, then disinfecting to obtain a secondary seed medium, inoculating by the first-grade seed, covering with a bottle after culturing in the constant temperature incubator, and then continuously culturing, to obtain a secondary seed; and c. ventilation and enlargement culture: adding water in wheat bran, adjusting acidity with vinasse after steaming grains, adding a secondary seed, seeding it to a ventilation bed in a yeast house after uniformly mixing, controlling temperature to culture, to obtain aspergillus niger M-002 mouldy bran.

Description

technical field [0001] The invention relates to the technical fields of brewing and microorganisms, in particular to a preparation method of Aspergillus niger bran koji used for brewing. Background technique [0002] Sesame-flavored liquor is one of the two independent innovations after the founding of the People's Republic of China. The aroma components of sesame-flavored liquor are very complex. In addition to rich organic acids, esters, aromatics and heterocyclic compounds, sesame-flavored liquor A notable feature of the rice is that the content of sulfur-containing compounds and nitrogen-containing compounds is very rich. It is generally believed that nitrogen-containing pyrazine and furan compounds are the main components of sesame oil aroma. In the production process of sesame-flavored liquor, these pyrazines, furans, phenols and other aroma substances are mainly starch, cellulose and other polysaccharides and protein substances. It is degraded into reducing sugars ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/685
Inventor 袁建国孙荣信春晖高艳华
Owner JINAN GUOLI BIOLOGICAL SCI & TECH
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