Method for preparation of white spirit by fermentation of waste distiller's grains

A technology for liquor and glutinous rice, applied in the field of microbial fermentation and liquor brewing, can solve the problems of difficult storage, large environment, easy to be mildewed and deteriorated, etc., and achieve the effects of reducing the emission of glutinous rice, simple koji-making process and rich aroma components.

Inactive Publication Date: 2011-07-27
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because the water content in the distiller's grains is as high as 60% or more, and the proportion of rice husks that are difficult to decompose in the dry matter is also more than 60%, the nutritional value of the whole distiller's grains dry matter is reduced, and it is difficult to use directly. Organic acids, humus, etc., are prone to mildew and deterioration when exposed to the air, making it difficult to store
At this stage, except for a very small part that is used for feed and glucoamylase degradation to make distilled spirits, most of them are discarded as waste, causing greater environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Pick 1 erbium of TR12 engineering bacterium slant test tube spores preserved at a temperature of 0~4°C, inoculate in starch medium (corn starch 20g / L, agar powder 20g / L, potassium nitrate 2g / L, magnesium sulfate heptahydrate 1.2g / L L. Potassium dihydrogen phosphate 2.7g / L, pH=5.0, sterilized at 121°C for 20min, cooled on an eggplant bottle on an inclined plane), cultured at 75% humidity and 34°C for 4 days, and stored at 4°C. Add 40 mL of sterile water and 1 drop of Tuwen 80 to the above-mentioned eggplant bottle, and scrape the spores with a sterile inoculation spatula to make a spore suspension for later use.

[0029] In a 250ml conical flask, mix 9.0g of bran, 1.0g of corn flour, 7.5mL of tap water, 0.2g of ammonium sulfate, 0.02g of potassium dihydrogen phosphate, and 0.02g of magnesium sulfate, moisten the ingredients for 2 hours, and sterilize at 121°C for 20 minutes. , cooled to 40°C, insert 0.5mL / bottle of the above-mentioned spore suspension under aseptic opera...

Embodiment 2

[0034] The fortified bran koji described in Example 1 was mixed with a total of 135 g of the production Daqu at a ratio of 1:5, and 200 mL of sterile water and 27 mL of distiller's yeast (SZ-E8 Saccharomyces cerevisiae) were added until the yeast cell concentration was 7.5×10 5 cells / mL, after shaking well, place in a constant temperature incubator at 25°C for 3 days. Add 720 g of sterilized discarded grains to the compound culture, then add 300 mL of tap water, seal it with a safety film, and ferment at a constant temperature of 25°C for 40 days.

[0035]After the fermentation, 269mL of 14% v / v liquor was distilled, the utilization rate of total starch reached 58.6%, and the alcohol conversion rate of the utilized starch reached a high level of 70.8%. The analysis results of distilled lees liquor original wine are shown in Table 1. Although no ethyl butyrate and ethyl caproate were detected, the alcohol content and aroma components of the 40-day fermented wine were significan...

Embodiment 3

[0037] Mix the fortified bran koji described in Example 1 with the production Daqu at a ratio of 1:5 in a total of 135 g, add 173 mL of sterile water and 54 mL of distiller's mother (SZ-E8 Saccharomyces cerevisiae: LII-1-1 Aroma Yeast = 1:1) , and to a yeast cell concentration of 7.5×10 5 cells / mL, after shaking well, place in a constant temperature incubator at 25°C for 3 days. Add 720 g of sterilized discarded grains to the compound culture, then add 300 mL of tap water, seal it with a safety film, and ferment at a constant temperature of 25°C for 43 days.

[0038] After the fermentation, 170mL of 16% v / v liquor was distilled, the utilization rate of total starch reached 62.4%, and the alcohol conversion rate of the utilized starch reached 46.1%. The analysis results of distilled lees liquor components are shown in Table 2. Although no components such as ethyl butyrate and ethyl caproate were detected, compared with distilled lees liquor without aroma-producing yeast in Tab...

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PUM

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Abstract

The invention discloses a fermenting method of wine through wine slag, which is characterized by the following: setting the weight rate of allocated culture material, loss slag and tap water at 1:1.8-2.5:0.8-1.2; stirring evenly; sealing through plastic wrap; placing in the insulating culture box at 25-27 deg.c for 10-45d; distilling under normal pressure; obtaining the product with utilizing rate of starch at 46.4-62.4% and alcohl transmitting rate at 46.1-90.1%.

Description

technical field [0001] The invention relates to a method for producing liquor by fermenting liquor discarded grains, and belongs to the field of microbial fermentation and liquor brewing. Background technique [0002] One of the characteristics of Chinese traditional solid-state fermentation of liquor is to use various grains as raw materials to produce complex material and energy metabolism reactions under the joint action of various enzymes produced by koji microorganisms, environmental microorganisms and pit mud microorganisms, forming the traditional Chinese liquor. The unique product style and quality characteristics of solid-state fermentation of liquor also produce a large amount of distiller's grains, and the waste of distiller's grains is an inevitable product in the liquor brewing process. Generally, the amount of discarded grains is 10-20% of that of the mother's grains, and for every 1 ton of liquor produced, 2-4 tons of discarded grains will be produced. Since ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/66C12R1/865
Inventor 张文学方晓璞岳元媛胡承
Owner SICHUAN UNIV
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