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A preparation method of soft ecological pit mud micro-ecological strengthening liquid

A technology of strengthening liquid and micro-ecology, which is applied in the field of wine making, to achieve a strong sense of compounding, improve the structure of the dominant community of functional microorganisms, and increase the physical and chemical environment and flavor substances

Active Publication Date: 2016-08-24
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few related studies on adding ecological pit mud micro-ecological enhancement liquid to build a new pit mud micro-ecological environment to improve the quality of the new pit mud, which is a major technical problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] a) The culture medium ratio of soft ecological pit mud micro-ecological strengthening liquid: 0.5 parts of sodium acetate; K 2 HPO 4 0.2 parts; 4 parts raw curved noodles; 4 parts distiller's grains; 3 parts 95% alcohol; 1 part peptone; 0.6 parts Huangxinqu; 0.9 parts Xiaoqu powder; 8 parts yellow water; pH 7.0. Among them, koji powder is added in the saccharification stage, and alcohol is added before inoculation. The raw curved surface is made by mixing and pulverizing high-quality wheat and barley at a mass ratio of 5-9:1. The preparation method of Huangxin koji is as follows: firstly, the raw curved surface is pressed into koji pieces, then inserted into seed koji, and fermented naturally for about 3 months to make Huangxin koji, then stored for at least three months, and crushed for use.

[0021] b) According to the ratio of ingredients in step a) (except koji powder and alcohol), add them to the fermenter one by one, stir while adding, and add warm boiled water ...

Embodiment 2

[0028] a) The culture medium ratio of the ecological pit mud micro-ecological strengthening liquid: the culture medium ratio of the ecological pit mud micro-ecological strengthening liquid: 1 part of sodium acetate; K 2 HPO 4 0.4 parts; 8 parts of raw curved noodles; 4 parts of distiller's grains; 6 parts of 95% alcohol; 2 parts of peptone; 1.2 parts of yellow heart koji powder; Among them, koji powder is added in the saccharification stage, and alcohol is added before inoculation.

[0029] b) According to the ratio of ingredients in step a) (except koji powder and alcohol), add them to the fermenter one by one, stir while adding, and add warm boiled water or purified water according to the mass volume ratio of 1:10. Heat to boiling, cool to 50°C, add koji powder, stir evenly, and saccharify for 4 hours while stirring.

[0030] c) The culture medium in step b) is cooled to 28°C, inoculated with Torulopsis globosa at 8%, fermented aerobically for 12 hours to multiply the yeas...

Embodiment 3

[0036] a) The culture medium proportioning of ecological cellar mud micro-ecological strengthening liquid: 1.5 parts of sodium acetate; K 2 HPO 4 0.6 parts; 12 parts of raw curved noodles; 4 parts of distiller's grains; 9 parts of 95% alcohol; 3 parts of peptone; 1.8 parts of yellow heart koji powder; Among them, koji powder is added in the saccharification stage, and alcohol is added before inoculation.

[0037] b) According to the ratio of ingredients in step a) (except koji powder and alcohol), add them to the fermenter one by one, stir while adding, and add warm boiled water or purified water according to the mass volume ratio of 1:10. Heat to boiling, cool to 50°C, add koji powder, stir evenly, and saccharify for 4 hours while stirring.

[0038] c) Cool the medium in step b) to 28° C., inoculate 10% ester-producing yeast strains, perform aerobic fermentation for 24 hours to multiply the yeast, and then anaerobically ferment for 48 hours to promote the metabolism of the ...

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Abstract

The invention discloses a method for preparing soft ecological cellar mud micro-ecological strengthening liquid, which belongs to the technical field of wine making. The invention guides the aging direction of the soft ecological pit mud in the fermentation process by additionally inoculating ester-producing yeast and cellar functional microorganisms, improves the stability of the micro-ecological system in the newly produced cellar, shortens the time required for artificial pit mud aging, and improves After the new cellar is put into production, the wine quality and high-quality wine rate have achieved stable and high-quality production in the new cellar. At the same time, it can be applied to transform aging cellars.

Description

technical field [0001] The invention relates to a method for preparing soft ecological cellar mud micro-ecological strengthening liquid, which belongs to the technical field of wine making. Background technique [0002] Mud cellar fermentation is a typical characteristic of Luzhou-flavor liquor. There is a saying in production that "old cellars produce good wine", but the natural aging of cellar mud takes a long time. The artificial cellar mud is made by simulating the microecology and nutritional components of old cellar mud. Makes the aging speed of the new cellar greatly improved. [0003] At present, there are few related studies on adding ecological pit mud micro-ecological enhancement liquid to construct a new pit mud micro-ecological environment to improve the quality of the new pit mud, which is a major technical problem. Contents of the invention [0004] The purpose of the present invention is to strengthen the micro-ecological system of soft ecological pit mud ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/145C12R1/10C12R1/09
CPCC12G3/02
Inventor 周新虎陈翔姜雷李喆王亚庆甘广东朱超
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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