Composite caproic acid bacterium liquid for producing strength flavor type Baijiu and preparation method of composite caproic acid bacterium liquid

A technology of Luzhou-flavor liquor and caproic acid bacteria, which is applied in the field of compound caproic acid bacterial liquid and its preparation, can solve the problems of single bacterial group structure, inability to retain microbial diversity, separation, cultivation and preservation of pure caproic acid bacterial liquid and other problems, to achieve the effect of rich flora, increased content, and obvious aroma in the cellar

Pending Publication Date: 2019-07-19
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pure caproic acid bacteria liquid has a single flora structure, is difficult to isolate, cultivate and preserve, and is rarely used in production; although the cell mud enriched culture liquid that is more used in production has a richer flora structure than pure caproic acid bacteria liquid, However, the currently used enrichment methods are all pasteurized synthetic media using ethanol

Method used

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  • Composite caproic acid bacterium liquid for producing strength flavor type Baijiu and preparation method of composite caproic acid bacterium liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Preparation of caproic acid-producing bacteria enrichment solution utilizing galactitol:

[0027] 1.1 Preparation of Medium I

[0028] Each 100 ml of water contains the following substances: galactitol 1.0g, yeast extract 0.3g, tryptone 0.1g, L-asparagine 0.04g, L-cysteine ​​hydrochloride 0.02g, resazurin 0.0001 g, KH 2 PO 4 0.2g, K 2 HPO 4 ·3H 2 O0.2g, MgSO 4 ·7H 2 O 0.008g, MnSO 4 ·H 2 O 0.008g, FeSO 4 ·7H 2 O 0.0013g, NaCl 0.008g, pH 6.5-7.0.

[0029] 1.2 Preparation of caproic acid-producing bacteria enrichment solution utilizing galactitol

[0030] Pass the galactitol-using caproic acid-producing bacteria enrichment medium into nitrogen deoxygenation, sterilize at 121°C for 20 minutes, cool to 40°C, take high-quality pit mud, add 2 times the amount of sterile water according to the weight-volume ratio, and stir evenly , feed nitrogen to deoxygenate, inoculate in the galactitol-producing caproic acid bacteria enrichment medium by 10% volume ratio, c...

Embodiment 2

[0055] 1. Preparation of caproic acid-producing bacteria enrichment solution utilizing galactitol:

[0056] 1.1 Preparation of Medium I

[0057] Every 100 ml of water contains the following substances: galactitol 2.0g, yeast extract 0.4g, tryptone 0.2g, L-asparagine 0.05g, L-cysteine ​​hydrochloride 0.02g, resazurin 0.0003 g, KH 2 PO 4 0.3g, K 2 HPO 4 ·3H 2 O0.3g, MgSO 4 ·7H 2 O 0.01g, MnSO 4 ·H 2 O 0.01g, FeSO 4 ·7H 2 O 0.0015g, NaCl 0.1g, pH6.5-7.0.

[0058] 1.2 Preparation of caproic acid-producing bacteria enrichment solution utilizing galactitol

[0059] Pass the galactitol-using caproic acid-producing bacteria enrichment medium into nitrogen deoxygenation, sterilize at 121°C for 20 minutes, cool to 40°C, take high-quality pit mud, add 2 times the amount of sterile water according to the weight-volume ratio, and stir evenly , feed nitrogen to deoxygenate, inoculate in the galactitol-producing caproic acid bacteria enrichment medium by 12% volume ratio, culti...

Embodiment 3

[0084] This example uses the various bacterial enrichment solutions prepared in Example 2, but when preparing the compound caproic acid bacterial solution, the ratio used is: 6:4:3:3:4, and other implementation processes are the same as in Example 2.

[0085] The total number of bacteria in the compound caproic acid bacteria solution made in this embodiment is 6×10 10 pc / mL, with caproic acid-based compound aroma, spray it evenly to the cell wall and bottom to maintain the cellar pool, compared with the traditional bacterial solution to maintain the cellar pool, the content of caproic acid increased by 0.28g / L , the ethyl caproate content increased by 0.37g / L, and the premium wine rate increased by 3%.

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Abstract

The invention discloses a preparation method of composite caproic acid bacterium liquid for producing strength flavor type Baijiu. The preparation method comprises the step of mixing enrichment liquidfor producing caproic acid bacteria through dulcitol, enrichment liquid for producing caproic acid bacteria through ethanol, enrichment liquid for producing caproic acid bacteria through lactic acid,enrichment liquid for producing hydrogen and producing caproic acid bacteria and enrichment liquid producing methane bacteria in the volume ratio being 2 to 1 to 1 to 1 to 1 to obtain the composite caproic acid bacterium liquid, wherein the enrichment liquid for producing caproic acid bacteria through dulsitol, the enrichment liquid for producing caproic acid bacteria through ethanol, the enrichment liquid for producing caproic acid bacteria through lactic acid, the enrichment liquid for producing hydrogen and producing caproic acid bacteria and the enrichment liquid producing methane bacteria are all bacterial liquid cultured to the log phase. The composite caproic acid bacterium liquid disclosed by the invention can be used for pit mud culture and pit mud conservation for production ofthe strength flavor type Baijiu, the contents of caproic acid and ethyl caproate as important flavor substances in the strength flavor type Baijiu can be increased, and the Baijiu quality is increased.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing production, and in particular relates to a compound caproic acid bacterial liquid for producing Luzhou-flavor liquor and a preparation method thereof. Background technique [0002] Caproic acid bacteria are a type of bacteria that produce caproic acid. They are important functional bacteria in pit mud. The caproic acid produced by them can not only produce aroma, enhance aroma, and reduce the stimulation of wine body, but also produce caproic acid and ethanol through esterification. Ethyl caproate is a key aroma component that determines the style and quality of Luzhou-flavor liquor. In order to increase the content of caproic acid and ethyl caproate and improve the quality of liquor, caproic acid bacteria liquid is widely used in the production of Luzhou-flavor liquor to cultivate artificial pit mud. and maintenance cellars. The old cellar produces good wine, and the content of ethyl capr...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G3/02
CPCC12N1/20C12G3/02
Inventor 杨涛李国友陈晓珍
Owner CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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