Preparation method and application of compound strain esterified mouldy bran
By using the compound bacterial strain to esterify bran chorizo, the problem of inconsistent ratio of ethyl caproate and ethyl lactate in strong aroma liquor was solved, the quality of the base liquor was improved, and the main aroma of the liquor was more prominent, the cellar aroma was rich, and the wine was mellow and full.
Patent Information
- Application Number
- CN202411856871.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-17
- Publication Date
- 2025-03-25
AI Technical Summary
The ratio of ethyl caproate and ethyl lactate in strong aroma liquor is inconsistent, which affects the quality of liquor.
A complex bacterial species esterified bran chorizo, including 55% to 65% Aspergillus purpura bran chorizo, 10% to 20% Coryspora Portuguese bran chorizo and 15% to 30% caproic acid bran chorizo, were prepared by specific culture and mixing steps.
It effectively increases the content of ethyl caproate in the base wine, improves the ratio of the hemp milk, and makes the main aroma of the strong-flavored liquor more prominent, with a strong cellar aroma, rich body, harmonious and soft body, long aftertaste, and typical style.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of wine making, and in particular relates to a preparation method and application of composite bacteria esterified bran koji. Background Art
[0002] At present, most of the Luzhou-flavor liquor enterprises have the phenomenon that the content of ethyl caproate in the base liquor is low, and the content of ethyl lactate and ethyl acetate is high, which makes the ratio of the amount uncoordinated and seriously affects the quality of the liquor. Therefore, increasing ethyl caproate and reducing lactate and controlling a reasonable ethyl caproate-lactate ratio are of great significance to improving the quality of Luzhou-flavor liquor. Summary of the invention
[0003] One object of the present invention is to provide a composite strain esterified bran koji, which effectively solves the problem of uncoordinated ratio of ethyl caproate and ethyl lactate in the production of Luzhou-flavor liquor.
[0004] To solve the above technical problems, the technical solution adopted by the present invention is: a composite strain esterified bran, including 55% to 65% of Monascus purpurogenum bran, 10% to 20% of Portuguese coryneformis bran and 15% to 30% of caproic acid bacteria bran.
[0005] Furthermore, it comprises 65% of Monascus purpurogenum bran, 15% of Portuguese coryneformis bran and 20% of caproic acid bacteria bran.
[0006] Another object of the present invention is to provide a method for preparing the composite strain esterified bran described in the above embodiments, comprising the following steps: S1, inoculating a spore suspension of Monascus purpurogenum into bran, and culturing at a constant temperature to obtain Monascus purpurogenum bran; inoculating a bacterial liquid of Portuguese spore yeast into bran, and culturing at a constant temperature to obtain Portuguese spore yeast bran; inoculating a bacterial liquid of caproic acid bacteria into bran, and culturing at a constant temperature to obtain caproic acid bacteria bran.
[0007] S2. Mix Monascus purpurogenum gluten, Portuguese Corynespora gluten and caproic acid bacteria gluten in a mass ratio of 11-13:2-4:3-6 to obtain a gluten mixture. After the mixing is completed, immediately dry the gluten mixture to obtain a composite strain esterified gluten.
[0008] Furthermore, in step S1, the concentration of the Monascus purpurogenum spore suspension is 3×10 7 ~1×10 8 CFU / mL, the inoculation amount of the Monascus purpurogenous spore suspension accounts for 9% to 11% of the bran mass, and the Monascus purpurogenous bran is prepared by constant temperature culture.
[0009] Furthermore, in step S1, the concentration of the Portuguese coryneformis liquid is 1×10 8 ~5×10 8CFU / mL, the inoculation amount of the Portuguese Corynosporum yeast liquid accounts for 9% to 11% of the bran mass, and the Portuguese Corynosporum yeast bran is produced by constant temperature culture.
[0010] Furthermore, in step S1, the concentration of the caproic acid bacteria solution is 1×10 8 ~5×10 8 CFU / mL, the inoculation amount of the caproic acid bacteria liquid accounts for 9% to 10% of the bran mass, and the caproic acid bacteria bran is produced by constant temperature culture.
[0011] Furthermore, in step S1, the bran material is prepared by mixing bran and water and then steaming at 115°C for 30 minutes, and the water content of the bran material is 48% to 53% of the mass of the bran; after the steaming is completed, the temperature is reduced to 28 to 30°C for inoculation.
[0012] Another object of the present invention is to provide the use of the composite strain esterified bran koji described in the above embodiment or the composite strain esterified bran koji prepared by the preparation method of the composite strain esterified bran koji described in the above embodiment in Luzhou-flavor liquor.
[0013] The last object of the present invention is to provide a method for brewing Luzhou-flavor liquor. After the grain mash is cooled after the cooking, the composite strain esterified bran koji described in the above embodiment or the composite strain esterified bran koji prepared by the preparation method of the composite strain esterified bran koji described in the above embodiment is added to the grain mash together with the wine koji in an amount of 2-3% of the feed, mixed evenly, and fermented in a pool at 18-20°C for 60 days.
[0014] Compared with the prior art, the beneficial technical effect of the present invention is that compared with the pure strain Monascus purpurogenum bran koji, the composite strain esterified bran koji provided by the present invention can effectively enhance the esterification power of the bran koji, increase the content of ethyl caproate in the base wine, effectively improve the ethyl caproate-milk ratio of the base wine, and make the main aroma of the Luzhou-flavor liquor more prominent, with a strong cellar aroma, a mellow and full body, a harmonious and smooth body, a long aftertaste, and a typical style. DETAILED DESCRIPTION
[0015] Example 1: A method for preparing composite bacterial strain esterified bran, comprising the following steps: S1, mixing a 3×10 7 ~1×10 8 The Monascus purpurogenous spore suspension with CFU / mL is inoculated into bran material, and after constant temperature culture, the Monascus purpurogenous bran is obtained. The inoculation amount of the Monascus purpurogenous spore suspension accounts for 9% to 11% of the mass of the bran material.
[0016] The concentration was 1×10 8 ~5×10 8 The Portuguese corynosporum yeast liquid with CFU / mL is inoculated into bran material, and after constant temperature culture, the Portuguese corynosporum yeast bran koji is obtained. The inoculation amount of the Portuguese corynosporum yeast liquid accounts for 9% to 11% of the bran material mass.
[0017] The concentration was 1×10 8 ~5×10 8 The caproic acid bacteria liquid with a CFU / mL is inoculated into bran material, and after constant temperature culture, the caproic acid bacteria bran koji is obtained. The inoculation amount of the caproic acid bacteria liquid accounts for 9% to 10% of the mass of the bran material.
[0018] The bran material is prepared by mixing bran and water and then steaming at 115° C. for 30 minutes. The water content of the bran material is 48% to 53% of the mass of the bran. After steaming, the temperature is reduced to 28 to 30° C. for inoculation.
[0019] S2. Mix Monascus purpurogenous gluten, Portuguese Corynespora gluten and caproic acid bacteria gluten in a mass ratio of 13:3:4 to obtain a gluten mixture. After the mixing is completed, immediately dry the gluten mixture to obtain a composite strain esterified gluten, and store it in a cool, dry and ventilated place.
[0020] Example 2: The difference from Example 1 is that in step S2, Monascus purpurogenum bran, Portuguese spore bran and caproic acid bacteria bran are mixed in a mass ratio of 13:4:3 to obtain a bran mixture.
[0021] Example 3: The difference from Example 1 is that in step S2, Monascus purpurogenum bran, Portuguese spore bran and caproic acid bacteria bran are mixed in a mass ratio of 13:2:5 to obtain a bran mixture.
[0022] Example 4: The difference from Example 1 is that in step S2, Monascus purpurogenum bran, Portuguese spore bran and caproic acid bacteria bran are mixed in a mass ratio of 12:4:4 to obtain a bran mixture.
[0023] Example 5: The difference from Example 1 is that in step S2, Monascus purpurogenum bran, Portuguese spore bran and caproic acid bacteria bran are mixed in a mass ratio of 12:3:5 to obtain a bran mixture.
[0024] Example 6: The difference from Example 1 is that in step S2, Monascus purpurogenum bran, Portuguese spore bran and caproic acid bacteria bran are mixed in a mass ratio of 12:2:6 to obtain a bran mixture.
[0025] The composite strain esterified bran koji prepared in each embodiment is used to brew Luzhou-flavor liquor. The specific brewing method is as follows: after the grain mash after cooking is cooled, the composite strain esterified bran koji is added to the grain mash together with the wine koji in an amount of 2-3% of the feed, mixed evenly, and fermented in a pool at 18-20° C. for 60 days. The feed refers to the grain newly added to the mash, and the mash after adding the new grain is also called grain mash.
[0026] Test Example 1: The purpose of this test example is to count the wine yield and physical and chemical indicators of the cellars of each embodiment and the control cellar, and to taste the base wine samples of the cellars of each embodiment and the control cellar. The wine yield is based on the production of 65% vol base wine.
[0027] In this test example, the control pit only uses ordinary medium-high temperature Daqu without adding the composite strain esterified bran koji described in the present invention; while the pits of each embodiment are based on ordinary medium-high temperature Daqu and add the composite strain esterified bran koji prepared in the corresponding embodiment. The test results are shown in Table 1.
[0028] Table 1 Original wine yield, physical and chemical indexes and sensory evaluation of the cellars of each embodiment and the control cellar
[0029]
[0030]
[0031] As shown in Table 1, (1) compared with the control cellar, the wine yield of the cellars of each embodiment using composite strain esterified bran koji is not greatly improved, that is, the influence of composite strain esterified bran koji on the wine yield is small. The reason may be that although the composite strain in the bran koji has a certain activation effect on the alcohol yeast in the fermentation system, which increases the ethanol content, a large number of esterification enzymes and non-winemaking microorganisms also promote the conversion of ethanol in the fermented grains into various ethyl esters, and thus the wine yield is not significantly improved. (2) Compared with the control cellar, the total ester content of the base wine in the cellars of each embodiment can be increased by about 30%. In particular, the content of ethyl caproate, the main aroma, can be increased by about 27%, and the content of ethyl lactate is reduced, making the ethyl lactate ratio more reasonable. (3) According to the sensory evaluation score, it can be seen that the reasonable use of composite strain esterified bran koji can effectively improve the quality of the base wine. Among them, the base wine added with composite strain esterified bran koji prepared in Example 1 has the most obvious main aroma, the most reasonable ethyl lactate ratio, the most mellow and full-bodied wine, and the most harmonious and comfortable.
[0032] Test Example 2: In order to obtain the optimal ratio of Monascus purpureus bran, Portuguese corysporum bran and caproic acid bacteria bran in the composite strain esterified bran, this test example mixed Monascus purpureus bran, Portuguese corysporum bran and caproic acid bacteria liquid in different proportions to form composite strain esterified bran, and used the esterification power as the evaluation index to obtain the optimal ratio. The test scheme and esterification power results are shown in Table 2.
[0033] Table 2 Esterification of bran by composite strains with different raw material ratios and their esterification capacity
[0034]
[0035] As shown in Table 2, the esterification power of the composite strain esterified bran prepared in Experimental Scheme 1 is the best, which is 1.4 times the esterification power of pure Monascus purpureus bran (the esterification power of pure Monascus purpureus bran is 0.9304), that is, the optimal ratio of each raw material in the composite strain esterified bran of the present invention is Monascus purpureus bran: Portuguese corysporum bran: caproic acid bacteria bran = 13:3:4. The applicant obtained through orthogonal test that the factors affecting the esterification power of each pure strain bran are Monascus purpureus bran>caproic acid bacteria bran>Portuguese corysporum bran, indicating that Monascus purpureus bran is the dominant strain in the composite strain esterified bran, and its esterification power is the strongest and its proportion has the greatest influence on the esterification power of the composite strain.
[0036] Compared with pure strain Monascus purpurogenous bran koji, the composite strain esterified bran koji of the present invention can effectively enhance the esterification power of bran koji, increase the content of ethyl caproate in base wine, effectively improve the ethyl caproate-milk ratio of base wine, make the main aroma of Luzhou-flavor liquor more prominent, rich cellar aroma, mellow and full body, coordinated and smooth, long aftertaste and typical style.
[0037] Of course, the above description is not a limitation of the present invention, and the present invention is not limited to the above examples. Changes, modifications, additions or substitutions made by technicians in this technical field within the essential scope of the present invention should also fall within the protection scope of the present invention.
Claims
1. A composite bacterial strain esterified bran, characterized in that: The invention comprises 55% to 65% of Monascus purpurogenum bran, 10% to 20% of Portuguese Corynespora yeast bran and 15% to 30% of caproic acid bacteria bran.
2. The composite strain esterified bran according to claim 1, characterized in that: The invention comprises 65% of Monascus purpurogenum bran, 15% of Portuguese Corynespora bran and 20% of Hexanoic acid bacteria bran.
3. A method for preparing composite bacterial strain esterified bran according to claim 1 or 2, characterized in that: The following steps are involved: S1, inoculating a spore suspension of Monascus purpureus into bran, and culturing at a constant temperature to obtain Monascus purpureus bran; inoculating a bacterial liquid of Portuguese coryneformis into bran, and culturing at a constant temperature to obtain Portuguese coryneformis bran; inoculating a bacterial liquid of caproic acid bacteria into bran, and culturing at a constant temperature to obtain caproic acid bacteria bran; S2. Mix Monascus purpurogenum gluten, Portuguese Corynespora gluten and caproic acid bacteria gluten in a mass ratio of 11-13:2-4:3-6 to obtain a gluten mixture. After the mixing is completed, immediately dry the gluten mixture to obtain a composite strain esterified gluten.
4. The method for preparing composite strain esterified bran according to claim 3, characterized in that: In step S1, the concentration of the Monascus purpurogenum spore suspension is 3×10 7 ~1×10 8 CFU / mL, the inoculation amount of the Monascus purpurogenous spore suspension accounts for 9% to 11% of the bran mass, and the Monascus purpurogenous bran is prepared by constant temperature culture.
5. The method for preparing composite strain esterified bran according to claim 4, characterized in that: In step S1, the concentration of the Portuguese yeast solution is 1×10 8 ~5×10 8 CFU / mL, the inoculation amount of the Portuguese coryneformis liquid accounts for 9% to 11% of the bran mass, and the Portuguese coryneformis bran is produced by constant temperature culture.
6. The method for preparing composite strain esterified bran according to claim 5, characterized in that: In step S1, the concentration of the caproic acid bacteria solution is 1×10 8 ~5×10 8 CFU / mL, the inoculation amount of the caproic acid bacteria liquid accounts for 9% to 10% of the bran mass, and the caproic acid bacteria bran is produced by constant temperature culture.
7. The method for preparing composite strain esterified bran according to claim 6, characterized in that: In step S1, the bran material is prepared by mixing bran and water and then steaming at 115° C. for 30 minutes. The water content of the bran material is 48% to 53% of the mass of the bran. After the steaming, the temperature is reduced to 28 to 30° C. for inoculation.
8. Use of the composite strain esterified bran koji according to claim 1 or 2, or the composite strain esterified bran koji prepared by the preparation method of the composite strain esterified bran koji according to any one of claims 3 to 7 in Luzhou-flavor liquor.
9. A method for brewing Luzhou-flavor liquor, characterized in that: After the grain mash is cooled after cooking, the composite strain esterified bran koji as claimed in claim 1 or 2 or the composite strain esterified bran koji prepared by the preparation method of composite strain esterified bran koji according to any one of claims 3-7 is added to the grain mash together with the distiller's yeast in an amount of 2-3% of the feed, mixed evenly, and fermented in a tank at 18-20°C for 60 days.