A kind of composite bacterial agent and its application

A technology of compound bacterial agent and seeds, applied in the field of winemaking, can solve the problem of inability to brew liquor, and achieve the effect of improving wine quality and strong saccharification and fermentation power.

Active Publication Date: 2021-08-10
GUANGXI TIANLONGQUAN WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Only relying on the action of high-quality rhizopus and yeast can no longer brew liquor that meets the psychology of mass consumption

Method used

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  • A kind of composite bacterial agent and its application
  • A kind of composite bacterial agent and its application
  • A kind of composite bacterial agent and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040]The present embodiment provides a kind of composite microbial agent, and this composite microbial agent is made up of the koji and the red yeast rice that mass ratio is 5:5, and the little koji is made up of rhizopus and yeast that the mass ratio is 10:1, and the red yeast rice The preparation process is as follows:

[0041] (1) Raw material pretreatment: pulverize the indica rice to pass through a 50-mesh standard sieve to obtain indica rice flour, dry-steam the indica rice flour to obtain cooked rice flour, and set aside;

[0042] (2) inoculation: after the cooked rice flour is cooled to 30 DEG C, add the monascus seed liquid of 4% of cooked rice flour weight and the aspergillus niger seed liquid of 2% of cooked rice flour weight in cooked rice flour, fully mix, obtain koji rice, Spread the koji rice flat on a wooden plate, cover it with plastic film, and let it stand for 1 hour;

[0043] (3) Granulation: the koji rice is granulated into red koji material particles wi...

Embodiment 2

[0055] The present embodiment provides a kind of composite microbial agent, and this composite microbial agent is made up of the koji and the red yeast rice that mass ratio is 5:5, and the little koji is made up of rhizopus and yeast that the mass ratio is 10:1, and the red yeast rice The preparation process is as follows:

[0056] (1) Raw material pretreatment: crush the indica rice to pass through a 55-mesh standard sieve to obtain indica rice flour, dry-steam the indica rice flour to obtain cooked rice flour, and set aside;

[0057] (2) inoculation: after cooked rice flour is cooled to 32 ℃, add the Monascus seed liquid of 4.5% of cooked rice flour weight and the Aspergillus niger seed liquid of 2.5% of cooked rice flour weight in cooked rice flour, fully mix, obtain koji rice, Spread the koji rice flat on a wooden plate, cover it with plastic film, and let it stand for 1.5 hours;

[0058] (3) Granulation: the koji rice is granulated into red koji material particles with a...

Embodiment 3

[0070] The present embodiment provides a kind of composite microbial agent, and this composite microbial agent is made up of the koji and the red yeast rice that mass ratio is 5:5, and the little koji is made up of rhizopus and yeast that the mass ratio is 10:1, and the red yeast rice The preparation process is as follows:

[0071] (1) Raw material pretreatment: crush the indica rice to pass through a 60-mesh standard sieve to obtain indica rice flour, dry-steam the indica rice flour to obtain cooked rice flour, and set aside;

[0072] (2) inoculation: after cooked rice flour is cooled to 35 ℃, add the monascus seed liquid of 5% of cooked rice flour weight and the aspergillus niger seed liquid of 3% of cooked rice flour weight in cooked rice flour, fully mix, obtain koji rice, Spread the koji rice flat on a wooden plate, cover it with plastic film, and let it stand for 2 hours;

[0073] (3) Granulation: the koji rice is granulated into red koji material particles with a parti...

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Abstract

The invention relates to the technical field of microorganism cultivation, in particular to a composite bacterial agent and its application. The composite bacterial agent of the invention is composed of koji and red koji with a mass ratio of 5:5, and the koji is composed of rhizopus and yeast with a mass ratio of 10:1. The composite bacterial agent is used in the brewing of wine, specifically used as distiller's yeast in the brewing process. In the present invention, the composite bacterial agent is mainly used in the brewing of rice-flavored liquor, which can effectively improve the total acid and total acidity of rice-flavored liquor. The content of flavor substances such as esters, the enhanced flavor substances just make up for the lack of taste and aroma in the past.

Description

【Technical field】 [0001] The technical field of brewing of the present invention particularly relates to a kind of composite bacterial agent and its application. 【Background technique】 [0002] Rice-flavored liquor has a long history. The current liquor mainly uses koji as a starter. Generally speaking, the koji produced by traditional techniques adopts the natural culture method, which contains many types of microorganisms, a small amount, and a large amount of koji, so the alcohol content Low conversion rate. In order to increase the yield of rice-flavored liquor, many distilleries will select rhizopus with high saccharifying power and yeast with strong fermentative power for pure breeding to produce Xiaoqu. The compounding of rhizopus and yeast purebred koji has increased the rate of rice-flavored liquor to a certain extent and reduced the amount of koji used. However, with the continuous improvement of human living standards, people have higher and higher requirements f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12N1/16C12G3/022C12G3/026C12H1/07C12R1/645C12R1/685C12R1/845
CPCC12H1/063C12N1/14C12N1/16C12G3/022C12G3/026
Inventor 梁振荣梁斯梅丁顺淑朱梦珍
Owner GUANGXI TIANLONGQUAN WINE CO LTD
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