Preparation method and application of saccharopolyspora sp. Inoculated raw wheat koji for brewing food

A technology of raw wheat koji and spore bacteria, applied in the direction of microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., can solve the problems of deteriorating flavor of brewed food, increasing production costs of enterprises, affecting the quality of brewed food, etc., to achieve Save the cost of brewing production, improve the economic benefits of the enterprise, and improve the effect of flavor and appearance

Pending Publication Date: 2022-04-15
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of existing raw wheat koji mainly utilizes microorganisms of environmental species, which belongs to open culture, and there are few good strains in the koji, and the enzyme activity is low, which leads to a large amount of koji used in brewing and increases the production cost of the enterprise; in addition, the amount of koji used in production is too high Large, it is easy to cause the flavor of the brewed food to deteriorate, and the color is dark, which will affect the quality of the brewed food

Method used

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  • Preparation method and application of saccharopolyspora sp. Inoculated raw wheat koji for brewing food
  • Preparation method and application of saccharopolyspora sp. Inoculated raw wheat koji for brewing food
  • Preparation method and application of saccharopolyspora sp. Inoculated raw wheat koji for brewing food

Examples

Experimental program
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Effect test

Embodiment 1

[0095] Embodiment 1: production technology of raw wheat koji (Sanqu) inoculated with Saccharopolyspora roseosa

[0096] See the process flow for inoculating raw wheat koji with Saccharopolyspora figure 1 ,Specific steps are as follows:

[0097] (1) Preparation of roseose polyspora bacteria liquid

[0098] Inoculate roseose polyspora F2014 into the actinomycetes culture medium, culture at a constant temperature of 37°C for 96 hours, then pick colonies from the plate and inoculate them into the actinomycetes liquid medium, and culture them on a shaker at 37°C and 150r / min for 48 hours , to prepare the seed solution;

[0099] Then the seed solution was transferred to the actinomycetes liquid medium according to the inoculum amount of 3% (v / v), and cultured on a shaker at 150 r / min at 37° C. for 96 hours to obtain Saccharopolyspora rosea bacteria solution.

[0100] (2) crush the red-skinned or yellow-skinned soft wheat produced in the year after sieving, the moisture content of...

Embodiment 2

[0108] Example 2: Performance comparison of raw wheat koji inoculated with different polyspores in rice wine brewing

[0109] 1, the specific implementation method is the same as embodiment 1, the difference is that,

[0110] In the step (3) of Example 1, the roseose polyspora bacterium liquid is mixed with water according to the inoculation amount of 5% (v / m), and the final concentration of the bacterium liquid is adjusted to be 5 × 10 8 CFU / mL, to obtain bacterial suspension;

[0111] The bacterium suspension in the (4) of embodiment 1 is added in the wheat after pulverizing according to the amount of 25% (v / m); The start-up warming stage of cultivating koji: the koji room start-up temperature is 45 ℃, and the koji center temperature is at Slowly increase from room temperature to 45°C within 12 to 24 hours, and the other conditions are the same as in Example 1.

[0112] Using other Saccharopolyspora: F2005, F2006, F2008, F2120, F2009, F2011, F2012, F2017, F1902, F1903, F19...

Embodiment 3

[0132] Embodiment 3: the optimization of rose sugar polyspora inoculation raw wheat koji (Sanqu) process

[0133] 1. Based on the koji making process in Example 1, the amount of water added in wheat koji, the amount of Saccharopolyspora inoculum, the fermentation temperature and the fermentation time were optimized respectively, and the response values ​​of saccharification power and liquefaction power were evaluated indicators, which determine the optimal process parameters for each factor, such as Figure 5 shown.

[0134] (1) Moisture is one of the essential factors for the growth of microorganisms, and there is also an indirect relationship with the enzyme production of microorganisms. The specific implementation method is the same as embodiment 1,

[0135] The difference is that in step (3) of Example 1, the roseose polyspora bacterium liquid is mixed with water according to the inoculation amount of 5% (v / m), and the final concentration of the bacterium liquid is adjus...

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Abstract

The invention discloses a making method and application of saccharopolyspora sp. Inoculated raw wheat koji for brewing food, and belongs to the technical field of brewing. The preparation method comprises the following steps: crushing red-skin or yellow-skin wheat according to a preparation method of raw wheat koji, adding a certain amount of water to moisten the materials, inoculating saccharopolyspora roseus F2014 bacteria liquid according to a ratio, uniformly stirring and mixing, and culturing in a koji room. When raw wheat koji is inoculated with the prepared rose saccharopolyspora, the saccharifying power is 1119.53 + / -58.38 U / g, and the liquefying power is 1.39 + / -0.01 U / g. The inoculated raw wheat koji prepared in the invention is a reinforcement of traditional raw wheat koji, can be used for producing various brewed foods prepared by a koji method, such as white spirit, yellow wine, rice wine, cooking wine, soy sauce, vinegar and the like, and has a wide application prospect in the foods brewed by the koji method.

Description

technical field [0001] The invention relates to a preparation method and application of raw barley koji inoculated with Saccharopolyspora bacteria for brewing food, and belongs to the technical field of brewing. Background technique [0002] Raw wheat koji is one of the most common saccharification agents in traditional fermented foods in my country. It not only plays the role of providing glucoamylase and liquefaction enzyme, but also has a significant impact on the flavor characteristics of fermented products (usually wine). Raw wheat koji provides various enzymes for brewing food, mainly amylase, protease, lipase, etc., which promote the liquefaction and decomposition of high molecular substances such as starch, protein, and fat contained in raw materials, and at the same time, various enzymes formed in the koji making process Various metabolites, as well as the color, aroma and other substances produced by the interaction of these metabolites, give fermented foods a uniq...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12N1/14C12J1/04A23L27/50A23L27/24C12R1/645
Inventor 毛健刘双平马东林
Owner JIANGNAN UNIV
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