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Lactobacillus hilgardii and application of lactobacillus hilgardii in yellow rice wine brewing

A technology of Lactobacillus helium and rice wine brewing, applied in the preparation of alcoholic beverages, bacteria, methods based on microorganisms, etc., can solve unsolvable problems, reduce equipment matching, reduce the use of rice soaking water, and seasonal effects small effect

Active Publication Date: 2013-12-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the rice-soaked water is treated, huge costs will be incurred: the annual treatment cost of the rice-soaked water is as high as 225,000 yuan; the investment in treatment facilities needs more than 2 million yuan; equipment depreciation plus operating costs will cost each year More than 400,000 yuan
[0004] Therefore, in view of the above-mentioned problems in the traditional rice wine soaking water, it is necessary to abandon the use of the traditional rice wine soaking water in a certain way, but at present there is no way to solve the problem of ensuring the smooth fermentation of rice wine after abandoning the use of rice milk water question

Method used

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  • Lactobacillus hilgardii and application of lactobacillus hilgardii in yellow rice wine brewing
  • Lactobacillus hilgardii and application of lactobacillus hilgardii in yellow rice wine brewing

Examples

Experimental program
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Effect test

Embodiment 1

[0015] The preparation of embodiment 1 culture medium and bacterial liquid

[0016] (1) Preparation of culture medium

[0017] MRS solid medium: peptone 10g, agar 1.5%-2.0%, beef extract 10g, yeast extract 5g, diammonium citrate 2g, K 2 HPO 4 2g, MgSO 4 ·7H 2 O0.1g, MnSO 4 ·H 2 O0.05g, glucose 20g, anhydrous sodium acetate 5g, Tween 801.0mL, distilled water 1000mL, pH6.2-6.4, sterilized at 115°C for 20min.

[0018] Liquid expansion medium: peptone 5g, beef extract 10g, yeast extract 5g, diammonium citrate 2g, K 2 HPO 4 2g, MgSO 4 ·7H 2 O0.1g, MnSO 4 ·H 2 O0.05g, glucose 25g, anhydrous sodium acetate 5g, Tween 801.0mL, distilled water 1000mL, pH6.2-6.4, sterilized at 115°C for 20min.

[0019] (2) Preparation of bacterial solution

[0020] Inoculate Lactobacillus higardii into the activation medium and activate it for 48 hours before use; use an automatic fermenter to carry out high-density culture of Lactobacillus higardii, and after each part of the fermenter is s...

Embodiment 2

[0021] The preparation of embodiment 2 direct throw type starter

[0022] Aspirate 1mL of sterilized 10% skim milk in each freeze-dried vial as the suspending base, and the freeze-drying protective agent is: 10% skim milk powder, 30 mL·L glycerin -1 , maltodextrin 100g·L -1 , Trehalose 250g·L -1 , L-sodium glutamate 30g L -1;Sterilize by high-pressure steam at 115°C for 15 minutes; transfer 1mL of bacterial cells into a freeze-dried bottle, mix well to make a bacterial suspension; then pre-freeze the prepared bacterial suspension in a -76°C ultra-low temperature refrigerator for 120-150min; After pre-freezing, it was quickly transferred to the sample rack of a vacuum freeze dryer, and freeze-dried for 12 hours to obtain freeze-dried Lactobacillus higardii powder.

Embodiment 3

[0024] Inoculate the lyophilized direct-throwing starter into rice wine fermenting mash for fermentation. The amount of dry powder input is based on the counting results of the number of surviving bacteria, so that the initial concentration is the same as that of the liquid starter in the fermented mash with an inoculation amount of 0.1%-2%. ℃, time 5-7d; post-fermentation temperature 20℃, time 23-25d), and finally the physical and chemical indicators of rice wine were tested.

[0025] The physical and chemical indicators of finished rice wine testing:

[0026] Amino acid nitrogen ≥ 0.6g / L Sugar (based on glucose) 18-45g / L

[0027] Total amino acid ≥ 14mg / mL Total acid (calculated as lactic acid) ≤ 5.0g / L

[0028] Alcohol (20°C) ≥ 12% vol pH 3.5-4.5

[0029] Non-sugar solids ≥ 13g / L

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Abstract

The invention discloses lactobacillus hilgardii. The lactobacillus hilgardi strain is screened from waste rice milk, is preserved in China General Microbiological Culture Collection Center (CGMCC) on September 3, 2013 and has a preservation number of CGMCC No.8098. The strain can be prepared into a ready-to-use starter after being activated and cultured at a high density. The lactobacillus hilgardi disclosed by the invention and the ready-to-use starter made from the lactobacillus hilgardi can be applied to the brewing of yellow rice wine; by virtue of the lactobacillus hilgard and the ready-to-use starter of the lactobacillus hilgardi, the production process is controllable, is rarely influenced by season, and is simple and convenient to operate; and the lactobacillus hilgard and the ready-to-use starter of the lactobacillus hilgardi are significant for the innovation of the process for brewing the yellow rice wine.

Description

technical field [0001] The invention relates to a lactobacillus and its application in rice wine brewing, in particular to a lactobacillus helium and its application in rice wine brewing. Background technique [0002] Rice wine is mainly made of grains (glutinous rice in the south, millet and corn in the north), wheat koji as the saccharification agent, rice wine yeast or active dry yeast as the starter, and soaked rice, steamed, saccharified, fermented, A low-alcohol fermented original wine made by pressing, filtering, decocting, storing and blending. According to the production process, it can be divided into traditional rice wine and mechanized rice wine production process, and the traditional rice wine process is characterized by "winter syrup and winter water" and "long-term soaking of rice". [0003] Adding rice-soaking water into the fermented mash of rice wine to brew yellow rice wine is a characteristic of the traditional rice wine process, but the long-term rice-s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/02C12R1/225
Inventor 毛健孟祥勇姬中伟刘云雅
Owner JIANGNAN UNIV
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