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Method for preparing yeast bran koji by yeast mixed culture

A technology of yeast gluten and yeast, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, can solve the problems of reducing the quality of wine body, destroying the aroma components of liquor, reducing the production of liquor, etc., to achieve richness Aroma components, increase the content of flavor substances, and improve the effect of wine body quality

Pending Publication Date: 2020-03-27
ANHUI GOLDEN SEED WINERY CO LTD
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Problems solved by technology

[0003] Invention patent CN110305749A provides a method and application of using ester-producing yeast to make bran koji. The pure strain of ester-producing yeast is used to cultivate bran koji and apply it to the production of Fen-flavor Xiaoqu liquor, so that the content of ethyl acetate and total esters in Xiaoqu liquor can be significantly increased. , but greatly reduced the production of liquor
Invention patent CN102839132A provides a medium for Aspergillus niger and its preparation method and a method for cultivating Aspergillus niger bran koji, using bran, rice husk or corn cob as raw materials, which are not easy to agglomerate during the sterilization process and have high sterilization effect , improve the quality and stability of Aspergillus niger bran koji, but the sterilization process destroys the aroma components of liquor and reduces the quality of liquor body

Method used

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  • Method for preparing yeast bran koji by yeast mixed culture

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Embodiment

[0040] A method for preparing yeast bran koji by yeast mixed culture,

[0041] Strain activation: inoculate the preserved alcoholic yeast and aroma yeast into wort solid slant medium for activation by streaking, the activation temperature is 28°C, and the activation is 36h;

[0042] Preparation of primary seed liquid: Take a ring of strains from the activated yeast medium, inoculate them into the primary seed liquid medium of a 500ML triangular flask, and culture them on a culture bed at 28°C and 150r / min for 36 hours to obtain the primary seed liquid. Seed liquid; described primary seed liquid culture medium: 10% glucose, 1% corn steep liquor, 0.2% urea, pH5.0;

[0043] Yeast mixed seed liquid preparation: Mix the first-grade seed liquid in a ratio of 1:1 and transfer it to a fermenter for expanded cultivation; fermenter conditions: corn flour is liquefied and saccharified, the equivalent glucose concentration is 10%, corn steep liquor 1%, ammonium sulfate 0.4%, pH 5.5, inoc...

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Abstract

The invention discloses a method for preparing yeast bran koji by yeast mixed culture. The method comprises the following steps: A, preserving strains of alcoholic yeast, aroma-producing yeast and thelike, performing activating, and then separately performing liquid amplification culture to obtain first-level seed liquids; B, mixing the first-level seed liquids, inoculating the mixed liquid intoa fermentation tank, and performing amplification culture to obtain a mixed yeast seed liquid; and C, inoculating the mixed yeast seed liquid into a yeast bran koji culture medium for mixed culture, and drying the koji material to obtain a finished product of yeast bran koji. The invention relates to the technical field of biological fermentation. A yeast mixed seed liquid is prepared by liquid mixed culture as a production strain; bran, rice hulls, corn cobs and the like are added as raw materials of the bran koji; the yeast mixed seed liquid is added to carry out bran koji culture; and in order to improve the content of typical flavor substances in faint scent white spirit on the premise of ensuring the wine yield of the faint scent white spirit, fragrant components of the spirit is enriched and quality of the spirit is improved while the yield of existing faint scent white spirit is ensured.

Description

technical field [0001] The invention belongs to the field of biological fermentation, and in particular relates to a method for preparing yeast gluten by yeast mixed culture. Background technique [0002] With the changes of the times, baijiu has undergone tremendous evolution, from the basic three flavors of strong, clear, and sauce to the current twelve major flavors, and now baijiu is developing into a combination of various flavors. Koji material plays the role of saccharification, fermentation, and aroma production in the liquor brewing process. The quality of koji material directly affects the yield, quality and style of liquor. It is extremely important to improve the esterification reaction of organic acids and alcohols under the action to generate ester fragrance substances. Among them, bran koji is made of bran, artificially screened pure strains and added to the raw material in a certain proportion, and then the fermentation temperature and humidity are controlle...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12R1/865
CPCC12G3/021C12G3/022
Inventor 张杰程伟潘天全李娜
Owner ANHUI GOLDEN SEED WINERY CO LTD
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