Killing yeast koji species for Xiaoqu and its preparation method

A technology of small koji species and killing yeast, applied in biochemical equipment and methods, methods based on microorganisms, microorganisms, etc., can solve problems such as burning koji and sour wine, high energy consumption for sterilization, and high requirements for sterilization of koji materials. Effects of improving wine quality and yield, inhibiting the growth of bacteria, and preventing bacteria from contaminating koji

Inactive Publication Date: 2015-09-16
JIANGXI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the small koji on the market is made of ordinary alcoholic yeast or active dry yeast and pure rhizopus koji, which has no inhibitory effect on the miscellaneous bacteria in the koji material. The sterilization requirements of the koji material are high, and the energy consumption for sterilization is high, otherwise it is easy to burn the koji. and the sour wine phenomenon, especially in summer

Method used

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  • Killing yeast koji species for Xiaoqu and its preparation method

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Effect test

Embodiment 1

[0028] A preparation method for killing yeast Xiaoqu species, the specific steps are as follows:

[0029] A, the preparation of rhizopus Q303 rice flour culture: earlier in the triangular flask of 500ml, pack 90 grams by weight percentage water content and be the rice flour of 38%, after sterilizing and cooling, insert the slant test tube seed spore suspension of 7ml rhizopus Q303, After shaking well, place it in an incubator at 28-32°C to cultivate for 40 hours, dig out and dry to obtain the rice flour culture of Rhizopus Q303;

[0030] B, the preparation of the mixed grain culture of killing yeast Sa2:

[0031] a. Preparation of improved bean sprout juice culture medium: take 100 g of mung bean sprouts, boil for 20 minutes, filter with gauze after cooling, add distilled water to 1000 mL in the obtained filtrate, add glucose 80 g, dipotassium hydrogen phosphate 1 g, magnesium sulfate 0.3 g, Potassium chloride 0.2g, sodium chloride 1g, peptone 11g, pH natural, mixed and disso...

Embodiment 2

[0035] A preparation method for killing yeast Xiaoqu species, the specific steps are as follows:

[0036]A, the preparation of rhizopus Q303 rice flour culture: earlier in the triangular flask of 750ml, pack 110 grams by weight percentage water content and be the rice flour of 35%, after sterilizing and cooling, insert the slant test tube kind spore suspension of 8ml rhizopus Q303, After shaking well, place it in an incubator at 28-32°C to cultivate for 44 hours, dig out and dry to obtain the rice flour culture of Rhizopus Q303;

[0037] B, the preparation of the mixed grain culture of killing yeast Sa2:

[0038] a. Preparation of improved bean sprout juice culture medium: take 150g of mung bean sprouts, boil for 25 minutes, filter with gauze after cooling, add distilled water to 1000mL in the obtained filtrate, add glucose 100g, dipotassium hydrogen phosphate 1g, magnesium sulfate 0.4g, Potassium chloride 0.3g, sodium chloride 1.5g, peptone 13g, pH natural, mixed and dissolv...

Embodiment 3

[0042] A preparation method for killing yeast Xiaoqu species, the specific steps are as follows:

[0043] A, the preparation of rhizopus Q303 rice flour culture: earlier in the triangular flask of 1000ml, pack 130 grams by weight percentage water content and be the rice flour of 32%, after sterilization cooling, insert the slant test tube kind spore suspension of 9ml rhizopus Q303, After shaking well, place it in an incubator at 28-32°C to cultivate for 48 hours, dig out and dry to obtain the rice flour culture of Rhizopus Q303;

[0044] B, the preparation of the mixed grain culture of killing yeast Sa2:

[0045] a. Preparation of improved bean sprout juice culture medium: take 200g of mung bean sprouts, boil for 30 minutes, filter with gauze after cooling, add distilled water to 1000mL in the obtained filtrate, add glucose 120g, dipotassium hydrogen phosphate 1g, magnesium sulfate 0.5g, Potassium chloride 0.4g, sodium chloride 2g, peptone 15g, pH natural, mixed and dissolved...

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Abstract

The invention discloses killer yeast Xiaoqu koji and a preparation method thereof. The killer yeast Xiaoqu koji is obtained by uniformly mixing 87-94 parts by weight of rhizopus Q303 rice flour or wheat bran culture and 6-13 parts by weight of mixed grain culture of killer yeast Sa2 and packaging. According to the preparation method disclosed by the invention, the killer yeast Sa2 which can effectively inhibit the pollution of hybrid bacteria and rhizopus Q303 which can well utilize rice starch are selected as functional bacteria of the killer yeast Xiaoqu koji. The hybrid bacteria in an environment can be effectively prevented from polluting koji material and liquor-brewing raw materials, a culture or fermentation system is purified, and the smooth progress of koji-making and liquor-brewing process can be further ensured. The alcohol degree of mash formed by using the killer yeast Sa2 Xiaoqu koji to ferment polished long-grained non-glutinous rice can achieve 15.2 degrees, while the highest alcohol degree by using the ordinary alcohol yeast Xiaoqu koji is only about 13 degrees. The killer yeast Sa2 Xiaoqu koji has an obvious effect of improving liquor yield and can prevent reduction of the quality of liquor. In both the production of Xiaoqu and the liquor-brewing process, the energy can be saved, and the using efficiency of equipment can be improved, and koji burning and acid liquor can be further prevented in summer.

Description

technical field [0001] The invention relates to the field of liquor and yellow rice wine brewing, in particular to a kind of killing yeast Xiaoqu koji used for brewing light-flavored liquor and rice wine and producing Xiaoqu and a preparation method thereof. Background technique [0002] Chinese wine has the concentration and accumulation of five thousand years of culture. As a medium of interpersonal communication, it still plays an irreplaceable role in real life. Up to now, Chinese liquor has become the distilled liquor with the largest output and the most varieties among the six major distilled liquors in the world. Among them, Xiaoqu method liquor is one of the main operation methods for the production of light-flavor liquor in my country, and its output accounts for more than 70% of the total output; yellow rice wine, as the quintessence of China, also has a huge consumer group, and is the main wine for Chinese people's health care. It is the main base wine of medicina...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12R1/865
Inventor 张凤英陈卫平张涛罗秋水涂瑾
Owner JIANGXI AGRICULTURAL UNIVERSITY
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