Quick yeast prepared from excellent aspergillus niger, rhizopus and saccharomycetes and method for producing Shanxi mature vinegar by cooperation of quick yeast and gigantic yeast

Abstract

The invention belongs to the technical field of microorganisms, and provides a quick yeast prepared from excellent aspergillus niger, rhizopus and saccharomycetes and a method for producing Shanxi mature vinegar by the cooperation of a quick yeast and gigantic yeast. The method comprises the following steps: carrying out multi-strain compounding on excellent indigenous strains of the aspergillus niger CGMCC15672, rhizopus microsporus CGMCC16969, saccharomyces cerevisiae CGMCC15729 and candida artemisiae CGMCC16913 in the fermentation process of Shanxi mature vinegar; obtaining the finished quick yeast by adopting a ventilated yeast bed for temperature control and drying at low temperature, wherein the enzyme activity, the acidity, the ester content, the storage period and the like of the finished quick yeast are obviously superior to those of the common quick yeast. According to the Shanxi mature vinegar produced by the cooperation of the quick yeast and the gigantic yeast, the utilization rate of the raw materials is greatly improved, the production cycle is shortened from 22 days to 15 days, the acidity of the obtained new vinegar is 4.85g / 100g, which is increased by 28.30% compared with the control, and the content of volatile aroma is enriched.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a method for producing Shanxi old aged vinegar by using fast koji made from excellent Aspergillus niger, rhizopus and yeast and combining it with Daqu. Background technique [0002] Shanxi Old Mature Vinegar was first recorded in Jia Sixie's "Qi Min Yao Shu". It is the first of the four famous vinegars in my country and is known as "the best vinegar in the world". Shanxi Mature Vinegar is a traditional natural solid-state fermentation process with sorghum as the main raw material and Daqu as the starter, mainly including sorghum liquefaction, saccharification, alcoholic fermentation, acetic acid fermentation, smoked grains, vinegar drenching and aging. Its unique smoked grains and aging process make the old mature vinegar finally form a unique taste of "sour, sweet, fragrant, mellow and soft". [0003] A major feature of the traditional brewing process of Shanxi mat...

AI Technical Summary

Problems solved by technology

Kuaiqu is also called bran koji. It is mainly made by adding an appropriate amount of water (50%, w / w) to the bran, cooking it at a high temperature (100‒120°C, 30min), then cooling it down to about 32°C and inserting it into artificially cultivated saccharification. Enzyme Aspergillus niger spores (AS3.324 or AS3.4309) are cultured on a ventilated curved bed (temperature: 30‒36°C, humidity: ≥90%, thickness about 2cm) for 32‒36h, which is bran koji for production. Compared with Daqu, this koji has short cultivation time and high enzyme activity, but the enzyme system is single, the flavor is poor, and the storage period is short. It is ready to use

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