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Production method of functional enzyme preparation for white spirit

A production method and technology of enzyme preparations, which are applied in the field of wine making, can solve problems such as large differences in the quality of enzyme preparations, uneven microbial populations and quantities, and high labor intensity, so as to improve the quality of original wine production, improve the quality of original wine production, and reduce labor intensity. Effect

Active Publication Date: 2015-03-04
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the preparation of existing enzyme preparations is fermented in a natural environment, the population and quantity of microorganisms vary greatly, resulting in large differences in the quality of enzyme preparations
At the same time, in the stage of indoor cultivation, in order to make the fermentation of the functional enzyme preparation consistent, it needs to be turned upside down. This process needs to be completed manually. The working environment is high temperature and high humidity, and the labor intensity is very high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: According to the following steps, the functional enzyme preparation for liquor is produced

[0029] (1) Mold strains: select any one of the molds CGMCC 3.3928, CGMCC 3.4383, CGMCC 3.214, CCTCC AF91012, and CCTCC AF 91012, activate the strains on the inclined plane, and wash them off with sterile water. 107 spores / mL, the spore suspension was inserted into a solid medium at 40mL / 100g, and cultured at 32°C for 3 days; the solid medium was mixed with wheat and barley at a mass ratio of 9:1, moistened with water to 40% water content, Stir and sterilize evenly;

[0030] (2) Yeast strains: Select any one of the yeasts CCTCC AY 91003, CCTCC AY 92023, CGMCC 2.3866, and CGMCC 2.3853. After activating the slant of the strain, use a sterile inoculation loop to inoculate the sterilized bean sprouts juice In the culture medium, the culture temperature is 28-30°C, the rotation speed is 150r / min, and the yeast cell density is 10 6 -10 7 Individual / mL; mass components ...

Embodiment 2

[0037] Embodiment 2: the application of functional enzyme preparation for liquor

[0038] Specific usage methods: (1) Mix the fermented grains and grains out of the pool according to a certain ratio, and then put them on the retort for distillation; (2) Take out the retort and spread them to dry: pour the fermented grains on the sickle for stacking and adding pulp, Use a shovel to evenly spread it on the sickle, turn on the blower and the sickle turning machine, turn it frequently 2-3 times, break up the egg balls, measure the temperature and finish airing; (3) Add functional enzyme preparation and stir: functional enzyme preparation The dosage (ratio of koji and grain) is 30%. The process of adding the enzyme preparation should be spread evenly to reduce the loss of flying, and mix well with a shovel and turn the sickle. At the same time, use a broom to break up the egg balls. This process is carried out 3-4 times; ( 4) Fermentation in the tank: Transport the fermented grains...

Embodiment 3

[0039] Embodiment 3: produce functional enzyme preparation for liquor according to the following steps

[0040] The production method specifically includes: (1) After mixing wheat and barley at a mass ratio of 90:10-95:5, adding water with 30%-35% of the total mass of barley and wheat and mixing to make a solid culture medium, each 100g of solid culture Insert 40-50mL into the base with a concentration of 10 7 Individual / mL mold CGMCC 3.3928 spore suspension; (2) Yeast CCTCC AY 91003 was activated and cultivated to a cell concentration of 10 6 -10 7 Individual / mL; (3) Bacteria CCTCC AB 13007 is activated, cultivated to a cell concentration of 10 9 more than one / mL; (4) the mold, yeast, and bacteria prepared in steps 1, 2, and 3 are mixed according to the mass ratio of the culture medium or culture solution 2): 3: 5), to obtain mixed functional bacteria; (5) wheat and The barley is wetted and crushed, mixed according to wheat: barley = (90-95): (10-5), and then inoculated wi...

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PUM

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Abstract

The invention discloses a production method of a functional enzyme preparation for white spirit and belongs to the technical field of brewing. The production method comprises the following steps of respectively producing a yeast functional bacterial liquid, a bacteria functional bacterial liquid and a mycete functional agent, proportionally adding the yeast functional bacterial liquid, bacteria functional bacterial liquid and the mycete functional agent into a raw material and fermenting to obtain the enzyme preparation. By the production method, the quality of the functional enzyme preparation can be improved, the labor is saved, the labor intensity is reduced, the working efficiency is greatly improved, the output value and benefits are increased and the better economic and social benefits are achieved.

Description

technical field [0001] The invention relates to a production method of a functional enzyme preparation for liquor, belonging to the technical field of wine making. Background technique [0002] The purpose of preparing the functional enzyme preparation is: the cultivation of multifunctional bacterial strains; the preparation of a multi-enzyme system; the formation of an aroma-generating substance system. These three systems promote each other and complement each other. The production of soft liquor uses functional enzyme preparations as saccharification and fermentation agents. The raw materials of the enzyme preparations are wheat and barley. It grows and reproduces, and produces glucoamylase, alcoholic enzyme and aromatic substances needed in winemaking. Since the preparation of existing enzyme preparations is fermented in a natural environment, the population and quantity of microorganisms vary greatly, resulting in relatively large differences in the quality of enzyme ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王耀陆其刚周新虎陈翔张龙云张春林李燕荣
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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