Preparation method and wine brewing method of vinasse distiller's yeast

A technology of distiller's yeast and waste, which is applied in the preparation of distiller's yeast and its brewing field, which can solve the problems of increasing the cost of raw material input, and achieve the effects of cost savings, high-efficiency utilization, and simple preparation methods

Pending Publication Date: 2021-03-02
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In this method, wine tail wine, esterification enzyme, yellow water, hexanoic acid fermentation liquid, esterification enzyme an

Method used

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  • Preparation method and wine brewing method of vinasse distiller's yeast
  • Preparation method and wine brewing method of vinasse distiller's yeast
  • Preparation method and wine brewing method of vinasse distiller's yeast

Examples

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Example Embodiment

[0029]Example 1

[0030]A preparation method of distilled distiller's grains, including the following steps:

[0031]After selecting Rhizopus oryzae to inoculate the PDA medium for 48-72h, it was observed that obvious bluish black spores appeared on the surface of the hyphae. The spores were eluted with sterile water to prepare a spore liquid, which was inoculated into sterilized bran, and cultured at 30°C. After a large number of hyphae appear, they are dried / dried and crushed to obtain bran koji. Take a small part of the crushed standard sample and measure its glucoamylase activity at 1091.2U / g by Fehling's reagent method.

[0032]Five grains of sorghum, corn, rice, glutinous rice and wheat are used as raw materials, and the following quality ratios are used: sorghum 36%, corn 8%, rice 22%, glutinous rice 18%, and wheat 16% are mixed as raw materials. The raw materials are crushed, sieved through a 100-mesh sieve, and gelatinized, and the gelatinized material-water ratio is controlled to 1...

Example Embodiment

[0038]Example 2

[0039]A preparation method of distilled distiller's grains, including the following steps:

[0040]After selecting Aspergillus niger AS3.4309 to inoculate the PDA medium for 48-72h, it was observed that obvious black spores appeared on the surface of mycelium. The spores were eluted with sterile water to prepare a spore liquid, which was inoculated into sterilized bran, and cultured at 30°C. After a large number of hyphae appear, they are dried / dried and crushed to obtain bran koji. Take a small part of the crushed standard sample and use Fehling's reagent method to measure its glucoamylase activity of 1285.7 U / g.

[0041]Five grains of sorghum, corn, rice, glutinous rice and wheat are used as raw materials, and the following quality ratios are used: sorghum 36%, corn 8%, rice 22%, glutinous rice 18%, and wheat 16% are mixed as raw materials. The raw materials are crushed, sieved through a 100-mesh sieve, and gelatinized, and the gelatinized material-water ratio is controll...

Example Embodiment

[0047]Example 3

[0048]A preparation method of distilled distiller's grains, including the following steps:

[0049]After selecting Aspergillus niger AS3.4309 to inoculate the PDA medium for 48-72h, it was observed that obvious black spores appeared on the surface of mycelium. The spores were eluted with sterile water to prepare a spore liquid, which was inoculated into sterilized bran, and cultured at 30°C. After a large number of hyphae appear, they are dried / dried and crushed to obtain bran koji. Take a small part of the crushed standard sample and use Fehling's reagent method to measure its glucoamylase activity of 1285.7 U / g.

[0050]Sorghum is used as raw material, crushed, sieved through a 100-mesh sieve, and gelatinized, and the gelatinized material-water ratio is controlled to 1:9 to prepare a yeast expansion culture medium. Weigh 1% of the commercially available Xiaoqu into it, stir it evenly and seal it and incubate it at 30°C for 48h to obtain a culture broth. According to stati...

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Abstract

The invention relates to the technical field of white spirit brewing, in particular to a preparation method and brewing method of vinasse distiller's yeast. The preparation method of the vinasse distiller's yeast comprises the following steps: carrying out fermentation culture in bran by using a mould for fermentation, and after a large amount of hyphae appear, stoving/drying and crushing the hyphae to prepare bran koji; gelatinizing a grain powder to prepare a culture medium, and inoculating Chinese yeast into the culture medium for fermentation culture to obtain a yeast expanding culture bacterium solution; and mixing the bran koji with the expanding culture bacterium solution to obtain the distiller's yeast. The preparation method of the vinasse distiller's yeast is simple, and the costinvestment is greatly saved while the high-activity vinasse distiller's yeast is obtained. By utilizing the vinasse distiller's yeast, the residual starch in the vinasse can be efficiently utilized.A new thought is provided for further green recycling of the vinasse in the white spirit industry to generate economic benefits, and the invention has extremely far-reaching significance for development of the white spirit industry.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to the preparation of dregs distiller's yeast and a brewing method thereof. Background technique [0002] While increasing the production of liquor, the utilization of distiller's grains, a by-product of brewing liquor, has also become the focus of work. Distilleries in various regions have certain differences in the content and proportion of nutrients in distiller's grains due to different raw material processes. The nutritional components of distiller's grains mainly come from the bacteria and their metabolic products, autolyzed matter, and residual raw materials formed due to incomplete saccharification and fermentation. Among them, the solid fermented grains of Daqu wine are rich in protein, amino acid, fat, minerals and other rich nutrients. In order to further utilize these abundant energy substances, some traditional distilleries add distilled grain koji composed of ...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/022C12G3/02C12R1/685C12R1/845
CPCC12G3/021C12G3/022C12G3/02
Inventor 任志强黄科屹黄治国卫春会邓杰钟迟迪
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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