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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

AI Technical Summary

Problems solved by technology

In this method, wine tail wine, esterification enzyme, yellow water, hexanoic acid fermentation liquid, esterification enzyme and other components need to be added after the fermentation of the grains, which greatly increases the input cost of raw materials

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

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0031] After inoculating Rhizopus oryzae on the PDA medium and culturing for 48-72 hours, it was observed that obvious blue-black spores appeared on the surface of the mycelium. The spores were eluted with sterile water to obtain a spore liquid, which was inoculated into sterilized bran and cultivated 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 by Fehling's reagent method at 1091.2U / g.

[0032] Five grains of sorghum, corn, rice, glutinous rice and wheat are used as raw materials in the following mass ratio: 36% sorghum, 8% corn, 22% rice, 18% glutinous rice and 16% wheat are mixed as raw materials. The raw material is crushed and sieved through a 100-mesh sieve, gelatinized, and the ratio of gelatinized material to water is controlled at 1:9 to obt...

Embodiment 2

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

[0040] After inoculating Aspergillus niger AS3.4309 on PDA medium and culturing for 48-72 hours, it was observed that black spores appeared on the surface of mycelia. The spores were eluted with sterile water to obtain a spore liquid, which was inoculated into sterilized bran and cultivated 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 crushed standard sample and measure its glucoamylase activity by Fehling's reagent method, which is 1285.7U / g.

[0041] Five grains of sorghum, corn, rice, glutinous rice and wheat are used as raw materials in the following mass ratio: 36% sorghum, 8% corn, 22% rice, 18% glutinous rice and 16% wheat are mixed as raw materials. The raw material is crushed and sieved through a 100-mesh sieve, gelatinized, and the ratio of gelatinized material to water is controlled at 1:9 to obtain a yea...

Embodiment 3

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

[0049] After inoculating Aspergillus niger AS3.4309 on PDA medium and culturing for 48-72 hours, it was observed that black spores appeared on the surface of mycelia. The spores were eluted with sterile water to obtain a spore liquid, which was inoculated into sterilized bran and cultivated 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 crushed standard sample and measure its glucoamylase activity by Fehling's reagent method, which is 1285.7U / g.

[0050] Sorghum is used as raw material to be crushed, sieved through a 100-mesh sieve, and gelatinized. The ratio of gelatinized material to water is controlled at 1:9 to obtain a yeast expansion culture medium. Weigh 1% of commercially available Xiaoqu and add it in, stir evenly and seal it, and culture it at 30°C for 48 hours to obtain the expansion culture solution. Acc...

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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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