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Model for testing black, white and yellow yeast ratio in yeast and method thereof

A Daqu, black and white technology, applied in the field of models for determining the proportion of black and white yellow patch in Daqu, can solve problems such as unreported

Active Publication Date: 2017-05-10
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report about the method for measuring the proportion of black, white and yellow lumps in mixed Daqu

Method used

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  • Model for testing black, white and yellow yeast ratio in yeast and method thereof
  • Model for testing black, white and yellow yeast ratio in yeast and method thereof
  • Model for testing black, white and yellow yeast ratio in yeast and method thereof

Examples

Experimental program
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Effect test

Embodiment

[0036] The present embodiment provides a model for measuring the ratio of black, white and yellow lumps in Daqu, which is obtained by the following method:

[0037] S1. Select ten black koji, white koji, and yellow koji for production with consistent color, uniform cross-section color, obvious color characteristics, and good fermentation.

[0038] S2. Take nine sampling points in each piece of music (evenly sampled by a 3×3 dot matrix), sample 50g at each sampling point, and mix 90 samples of the black piece of music, the white piece of music and the yellow piece of music respectively to obtain Black sample, white sample and yellow sample.

[0039] S3. Pulverize the black koji sample, white koji sample and yellow koji sample through a 60-mesh sieve, and dry the sieved black koji sample, white koji sample and yellow koji sample to constant weight and put them into sterile seals bag to spare.

[0040] S4. Use Design-Expert 8.0 software to draw up the optimal mixture design, as...

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Abstract

The invention relates to a model for testing black, white and yellow yeast ratio in yeast, and belongs to the fermenting field. The method includes steps of mixing a black yeast sample, a white yeast sample and a yellow yeast sample to be multiple testing samples according to different ratios, wherein every group of testing sample includes three measuring subsamples with three mass dimensions; respectively extracting melanoidins extractives from three measuring subsamples of every group of testing sample, and testing the concentration of melanoidins in the melanoidins extractive; taking mass percentages of the black yeast sample, the white yeast sample and the yellow yeast sample of multiple groups of testing samples as independent variables, and taking the concentration of the melanoidins of the measuring subsamples under the same one mass dimension as a dependent variable fitting. The establishing method of the model is simple and easy to operate, and very practicable. A method for testing black, white and yellow yeast ratio in yeast can determine the concentration of the yeast melanoidins in the yeast sample; by substituting the model, the ratio of the black, white and yellow yeasts in the yeast sample to be tested can be calculated; the accuracy is up to 93.9%; the result is intuitional and easy to understand, exact and high-efficient.

Description

technical field [0001] The invention relates to the field of fermentation, in particular to a model and method for measuring the ratio of black, white and yellow koji in Daqu. Background technique [0002] The outstanding feature of Maotai-flavor liquor technology is high-temperature koji making and large amount of koji, because the amount of koji used in wine production is almost 1:1 with the mass ratio of sorghum, the raw material for wine making, and the quality of koji determines to a certain extent The pros and cons of wine quality. There are very few techniques for identifying the quality of Daqu. In the prior art, there is a method of using DNA sequencing technology to obtain the microbial composition information of Daqu samples, and constructing a judgment model for the quality grade identification of Daqu; there is also a method of evaluating the quality of Daqu through flavor substances; There is also a method of using the DGGE spectrum of the Daqu microorganism t...

Claims

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Application Information

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IPC IPC(8): G01N5/04
CPCG01N5/04
Inventor 罗爱民李维捷孟资宽蔡雪梅徐延
Owner SICHUAN UNIV
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