Application of bacillus circulans in production of Maotai-flavor Chinese spirit

A technology of Bacillus Circularis and Maotai-flavor liquor, which is applied in the field of bioengineering, can solve the problems of less applied research, low high-quality product rate, unstable liquor style and quality, etc., and achieves the improvement of liquor quality and good economic benefits. Effect

Inactive Publication Date: 2014-05-14
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main problems in the production of Maotai-flavored liquor are: the types of microorganisms necessary to produce the flavor substances of Maotai-flavored liquor are not clear, and the influence of microorganisms on flavor What kind of enzymes and their specific functions are not known in the process of substance production; the brewing of Maotai-flavored liquor lacks a unique brewing scientific theory and technical system; the production of Maotai-flavored liquor is affected by the local environment, climate, water quality, raw materials The influence of auxiliary materials and process operations, the style and quality of the liquor produced are unstable, and the rate of high-quality products is low, etc.
[0007] It is reported that the aroma-producing microorganisms in high-temperature Daqu are mainly Bacillus (such as Bacillus licheniformis, Bacillus subtilis, etc.), and currently the bacteria on Bacillus licheniformis (such as Chinese patent documents CN 103131615 A), Bacillus subtilis (such as Chinese patent document CN 102703358 A) and other applications in the production of Maotai-flavored liquor have been studied to some extent. There are few researches on the application in the production of flavor liquor

Method used

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  • Application of bacillus circulans in production of Maotai-flavor Chinese spirit
  • Application of bacillus circulans in production of Maotai-flavor Chinese spirit
  • Application of bacillus circulans in production of Maotai-flavor Chinese spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Bacillus circulans ( Bacillus circulans ) The application of the HG12 strain in the production of Maotai-flavor liquor, the steps are as follows:

[0039] (1) Use an inoculation loop to pick a ring of Bacillus circulans HG12 strain from the slant of the strain test tube and inoculate it into 10 mL of liquid seed medium, and cultivate it for 12 hours at 40°C and 160 r / min to obtain an activated liquid seed.

[0040] (2) Inoculate the liquid seeds prepared in step (1) into 200mL liquid medium at an inoculum amount of 5% (v / v), and culture them at 50°C and 200r / min for 16 hours to obtain the strain liquid culture things.

[0041] (3) Inoculate the liquid culture of the strain obtained in step (2) with an inoculum amount of 10% (v / w) into the solid fermented grains of Maotai-flavored liquor after steaming, and operate according to the production process of Maotai-flavored liquor. Fermented in the pond for 30 days to obtain fermented wine grains, which were distilled to o...

Embodiment 2

[0048] Bacillus circulans ( Bacillus circulans ) The application of the HG12 strain in the production of Maotai-flavor liquor, the steps are as follows:

[0049] (1) Use an inoculation loop to pick 1 ring of Bacillus circulans HG12 strain from the slant of the strain test tube and inoculate it into 10 mL of liquid seed medium, and culture it for 16 hours at 35°C and 120 r / min to obtain an activated liquid seed.

[0050] (2) Inoculate the liquid seeds prepared in step (1) into 200mL liquid fermentation medium at an inoculum amount of 2% (v / v), and culture them for 24 hours at 40°C and 150r / min to obtain strain liquid Cultures.

[0051] (3) Inoculate the liquid culture of the strain obtained in step (2) with an inoculum amount of 1% (v / w) into the solid fermented grains of Maotai-flavored liquor after steaming, and operate according to the production process of Maotai-flavored liquor. Fermented in the pond for 32 days to obtain fermented wine grains, which were distilled to o...

Embodiment 3

[0058] Bacillus circulans ( Bacillus circulans ) The application of the HG12 strain in the production of Maotai-flavor liquor, the steps are as follows:

[0059] (1) Same as step (1) in Example 1.

[0060] (2) Inoculate the liquid seeds prepared in step (1) into 200 g of solid medium at an inoculation amount of 3% (v / w), and culture at 50°C for 3 days to obtain a solid culture of the strain.

[0061] (3) Inoculate the solid culture of the strain obtained in step (2) at an inoculum amount of 10% (w / w) into the solid fermented grains of Maotai-flavored liquor after steaming, and operate according to the production process of Maotai-flavored liquor. Fermented in the pond for 30 days to obtain fermented wine grains, which were distilled to obtain Maotai-flavored liquor with an ethanol concentration of 60% (v / v).

[0062] The solid medium in the step (2): 100g each of wheat and sorghum, pulverize the two to a particle size of 2.0mm, add 160mL of water, infiltrate for 20h, cook at...

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Abstract

The invention belongs to the technical field of bioengineering, and particularly relates to an application of bacillus circulans in the production of Maotai-flavor Chinese spirit. In the application, the HG12 strain of bacillus circulans is used under the condition of keeping the Maotai-flavor white spirit production technology unchanged; and the application is characterized by comprising the following steps: inoculating the HG12 strain of bacillus circulans into a liquid seed culture medium to obtain activated liquid seeds; inoculating the liquid seeds into a liquid culture medium or solid culture medium to obtain a strain liquid culture or solid culture; inoculating the strain liquid culture or solid culture into the solid fermented grains after steaming the Maotao-flavor white spirit; fermenting in a tank to obtain fermented wine; and distilling the wine to obtain Maotai-flavor white spirit. Based on the main problems in the production of Maotai-flavor white spirit, the invention provides a method of applying a HG12 strain of bacillus circulans with a Maotai flavor generation function to the Maotai-flavor white spirit, which has an obvious application value in improving the technological level and competitiveness of the Maotai-flavor white spirit enterprises.

Description

(1) Technical field [0001] The invention belongs to the technical field of bioengineering, and in particular relates to the application of bacillus circulus in the production of Maotai-flavor liquor. (2) Background technology [0002] Maotai-flavored liquor has a long history of production and is one of the important types of liquor in my country. It has a special style of "prominent sauce, elegant aroma, full-bodied, mellow and soft, long aftertaste, and lasting fragrance in an empty cup". The special style of Maotai-flavored liquor comes from its unique brewing process, and there are many types and large numbers of microorganisms involved in fermentation during the brewing process. The unique flavor components of Maotai-flavored liquor are formed through the biochemical action and mutual coordination of microbial groups. . [0003] At present, the main problems in the production of Maotai-flavored liquor are: the types of microorganisms necessary to produce the flavor su...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/09
Inventor 董永胜
Owner QILU UNIV OF TECH
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