Method for producing flavouring lotion by using saccharomycopsis fibuligera

Abstract

The invention discloses a method for producing flavouring lotion by using saccharomycopsis fibuligera. The method comprises the following steps of slant culture: saccharomycopsis fibuligera FBKL 2.0094 is inoculated on a slant culture medium for culturing at 28 DEG C for 24 to 48 hours until hyphae grow fully in a test tube; strains are activated; a seed solution is prepared; solid state fermentation is performed in a triangular flask and a fermented product is obtained; preparation of the flavouring lotion: 26.47 percent of salt solution, 10 percent v/v of ethanol solution and the fermented product are mixed by a ratio of 1 ml:1 ml:1g; the mixture is evenly stirred and the stirring time is 5 to 10 minutes; the stirred mixture is put into a water bath kettle with the temperature of 50 DEG C to be subjected to water bath for 30 minutes; air distillation is performed and the temperature is controlled at 100 DEG C; the timing is started when cut fraction is distilled off; the distillation time is 20 to 40 minutes; 25 to 75 ml of cut fraction is collected into a volumetric flask, and the volumetric flask is subjected to cold storage at 4 DEG C in a refrigerator. The method for producing flavouring lotion by using saccharomycopsis fibuligera provided by the invention is short in production cycle, high in quality rate, and low in production cost.

Description

technical field [0001] The invention belongs to the field of biological technology, and in particular relates to a method for producing flavoring liquid by using the yeast Fumembrane sacculus. Background technique [0002] Chinese Maotai-flavored liquor has outstanding sauce aroma, elegant and delicate, full-bodied, long aftertaste, clear and transparent. At the same time, Maotai-flavored liquor has the characteristics of "high-temperature accumulation, high-temperature fermentation, and high-temperature distillation". The temperature is nearly twice as high as that of other flavor-type wines. The substances harmful to human health are effectively volatilized at high temperatures, and the sauce-flavored wines have to be stored for more than three years, and the volatile substances are more likely to Most of them are volatilized, so there are few volatile substances preserved in the wine body, and the stimulation to the human body is small, which is beneficial to health and...

AI Technical Summary

Problems solved by technology

Studies have found that during the brewing process of liquor, most of the alcohol components are produced by yeast, while most of the acid components are produced by bacteria. The aroma components in liquor are produced by alcohols and alcohols and esters after esterification. , the aroma substances produced by solid-state fermentation of yeast can be made into flavoring liquid, so that the aroma and taste of liquor can be balanced and harmonious, but there is no report on the production of flavoring liquid by yeast widely, so the research and application of using yeast to produce flavoring liquid is carried out It has very good practicability and prospect in improving the quality of liquor and increasing the flavor of food