Caprylic acid bacteria powder, method for producing the same, and use thereof

Abstract

The application provides a caproic acid bacteria powder, a manufacturing method and application thereof. The manufacturing method comprises the following steps: mixing caproic acid bacteria fermentation liquor and saccharomyces cerevisiae to obtain pretreated raw materials; and performing spray drying on the pretreated raw materials to obtain the caproic acid bacteria powder. The mixing of the saccharomyces cerevisiae and the caproic acid bacteria fermentation liquor can make the caproic acid bacteria adhere to the yeast; and then, the spray drying process can spray the yeast and the caproic acid bacteria adhering to the yeast to form powder. Through the method, on one hand, the yield of the caproic acid bacteria powder can be greatly improved, and packaging and transportation are facilitated; on the other hand, after the spray drying, the yeast is inactivated, so that the caproic acid bacteria powder prepared by the method does not affect the application effect, and the inactivated yeast can provide rich nutrition for the re-cultivation of the caproic acid bacteria powder.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of liquor manufacturing, in particular to a caproic acid bacteria powder, a manufacturing method thereof and application. BACKGROUND

[0002] Luzhou-flavor liquor is brewed by solid-state fermentation in clay pits, continuous charging and mixing of raw materials and liquor, and has been favored by consumers for its rich pit aroma, elegant aged aroma, mellow taste, sweet and refreshing taste, harmonious flavor and clean aftertaste. The production of Luzhou-flavor liquor accounts for more than 70% of the total liquor production in China, and has a broad market prospect.

[0003] Caproic acid bacteria is a Clostridium, which is an important functional microorganism in the pit mud of Luzhou-flavor liquor. Caproic acid produced by caproic acid bacteria is one of the organic acid components in liquor and an important precursor of ethyl caproate, the main body of the aroma components of Luzhou-flavor liquor. The content and acid-producing performance of caproic acid bacteria in pit mud have an important influence on the formation of flavor substances and the improvement of liquor quality.

[0004] At present, the main preparation methods of caproic acid bacteria are fermentation broth concentration method and embedding method. A preparation method of concentrated caproic acid bacteria broth is provided in the existing literature. The method inoculates caproic acid bacteria into caproic acid bacteria seed culture medium, carries out seed culture and fermentation culture to obtain fermentation broth, filters and concentrates the fermentation broth through a 0.1 μm microporous membrane, removes the filtrate, and obtains concentrated caproic acid bacteria broth. The disadvantage of this method is that the caproic acid bacteria concentrate prepared by the fermentation broth concentration method is difficult to store, has high transportation cost, and is easy to be contaminated.

[0005] Another existing literature provides a method for using embedded composite caproic acid bacteria for brewing Luzhou-flavor liquor. The method uniformly mixes rice husk powder, composite caproic acid bacteria and agar powder in a weight ratio of 2:2:(3-5), tablets the mixture by 16-20 tons of pressure to obtain composite caproic acid bacteria tablets; uniformly mixes rice husk passing through a 10-mesh sieve and composite caproic acid bacteria tablets in a weight ratio of 2:1, and presses into a cuboid by 8-9 tons of pressure to obtain embedded composite caproic acid bacteria cuboid; inoculates Luzhou-flavor liquor starter into cooked sorghum, mixes uniformly to obtain liquor starter sorghum mixture; and lays the mixture in a tank car according to the structure of liquor starter sorghum mixture, embedded composite caproic acid bacteria cuboid and liquor starter sorghum mixture, and ferments for 36-38 days in a natural environment. The disadvantage of this method is that the production process is complex and the production cycle is long, and the caproic acid bacteria prepared by this method cannot be applied to pit mud culture, pit maintenance and functional bacteria culture.

[0006] In view of the above problems, it is necessary to provide a caproic acid bacteria agent with simple production method, short process cycle, convenient transportation, and suitable for pit mud culture, pit maintenance and functional bacteria culture. SUMMARY

[0007] The main purpose of the present application is to provide a kind of, to solve the problems in the prior art.

[0008] In order to achieve the above-mentioned purpose, the present application provides a kind of caproic acid bacteria powder manufacturing method, the manufacturing method comprises: the caproic acid bacteria fermentation liquor is mixed with saccharomyces cerevisiae, and pretreated raw material is obtained;The pretreated raw material is spray dried, and the caproic acid bacteria powder is obtained.

[0009] Further, the preparation method of the caproic acid bacteria fermentation liquor comprises: the caproic acid bacteria seed is inoculated in the caproic acid bacteria culture medium, and is placed under constant temperature conditions, to activate the caproic acid bacteria seed, and the seed liquid is prepared, the temperature of the activation process is 33-35 DEG C, and the activation time is 4-6 days;The seed liquid is subjected to first fermentation culture, and the fermentation liquor is obtained, and the temperature of the fermentation process is 33-35 DEG C, and the fermentation time is 7-9 days.

[0010] Further, in the fermentation liquor, the cell concentration is (2.0-2.5) x 10 8 / mL, the concentration of caproic acid is 7.37-9.47g / L, and the concentration of butyric acid is 3.14-4.54g / L.

[0011] Further, the above manufacturing method further comprises: the saccharomyces cerevisiae is subjected to second fermentation culture and centrifugal separation and redissolved treatment, and the yeast milk with dry base content of 20-22% is obtained;The yeast milk is mixed with the caproic acid bacteria fermentation liquor, and the pretreated liquid is obtained.

[0012] Further, in the pretreated liquid, the weight ratio of the yeast milk to the caproic acid bacteria fermentation liquor is (1-3):1.

[0013] Further, the inlet air temperature of spray drying is 135-150 DEG C, and the outlet air temperature is 80-90 DEG C.

[0014] Another aspect of the present application also provides a kind of caproic acid bacteria powder, the caproic acid bacteria powder is prepared by the preparation method provided by the present application.

[0015] The third aspect of the present application also provides a kind of strong-flavor liquor manufacturing method, the strong-flavor liquor manufacturing method adds the caproic acid bacteria powder provided by the present application.

[0016] The fourth aspect of the present application also provides a kind of strong-flavor liquor, the strong-flavor liquor is prepared by the manufacturing method provided by the present application.

[0017] The technical scheme of the present application is used to mix the Saccharomyces cerevisiae and the caproic acid bacteria fermentation liquor, so that the caproic acid bacteria can be attached to the yeast; then the spray drying process is used to spray the yeast and the caproic acid bacteria attached to the yeast to make powder. This method can greatly improve the yield of the caproic acid bacteria powder, facilitate packaging and transportation; on the other hand, the yeast will be inactivated after spray drying, so the caproic acid bacteria powder prepared by this method will not affect its application effect, and the inactivated yeast can also provide rich nutrients for the re-culture of the caproic acid bacteria powder. DETAILED DESCRIPTION

[0018] It should be noted that the embodiments in the present application and the features in the embodiments can be combined with each other without conflict. The present application will be described in detail below with reference to the embodiments.

[0019] As described in the background, the existing manufacturing method of caproic acid bacteria agent has the problems of complex production process, long process cycle, inconvenient product transportation and small application range. In order to solve the above technical problems, the present application provides a manufacturing method of caproic acid bacteria powder, which comprises: mixing caproic acid bacteria fermentation liquor and Saccharomyces cerevisiae to obtain pretreated raw materials; and spray drying the pretreated raw materials to obtain caproic acid bacteria powder.

[0020] Since the content of microorganisms in the caproic acid bacteria fermentation liquor is very small, direct spray drying cannot spray powder or the amount of sprayed powder is very small, resulting in low production efficiency. Since the concentration of microbial colonies in the Saccharomyces cerevisiae is high, the manufacturing method provided by the present application mixes the Saccharomyces cerevisiae and the caproic acid bacteria fermentation liquor, so that the caproic acid bacteria can be attached to the yeast; then the spray drying process is used to spray the yeast and the caproic acid bacteria attached to the yeast to make powder. This method can greatly improve the yield of the caproic acid bacteria powder, facilitate packaging and transportation; on the other hand, the yeast will be inactivated after spray drying, so the caproic acid bacteria powder prepared by this method will not affect its application effect, and the inactivated yeast can also provide rich nutrients for the re-culture of the caproic acid bacteria powder.

[0021] The method for preparing caproic acid bacteria powder provided in the application is suitable for existing commercially available caproic acid bacteria strains. The caproic acid bacteria fermentation liquor can be obtained by using a method commonly used in the art. In an alternative embodiment, the method for preparing the caproic acid bacteria fermentation liquor comprises: inoculating caproic acid bacteria seeds into a caproic acid bacteria culture medium and standing under constant temperature conditions to activate the caproic acid bacteria seeds, thereby obtaining a seed liquor, the temperature of the activation process being 33-35℃ and the activation time being 4-6 days; and subjecting the seed liquor to first fermentation culture to obtain a fermentation liquor, the temperature of the fermentation process being 33-35℃ and the fermentation time being 7-9 days. The fermentation by using the above method is conducive to improving the biological activity of the caproic acid bacteria seeds, and thus is conducive to improving the content of the caproic acid bacteria in the fermentation liquor. Preferably, in the fermentation liquor, the cell concentration is (2.0-2.5)×10 8 g / L, and the concentration of butyric acid is 3.14-4.54 g / L.

[0022] In order to improve the utilization rate of Saccharomyces cerevisiae and improve the dispersion and adhesion effect of caproic acid bacteria on the yeast bacteria, preferably, the Saccharomyces cerevisiae is subjected to fermentation and is converted into a yeast emulsion. Preferably, the above method further comprises: subjecting the Saccharomyces cerevisiae to second fermentation culture, centrifugal separation and redissolution treatment to obtain a yeast milk with a dry basis content of 20-22%; and mixing the yeast milk with the caproic acid bacteria fermentation liquor to obtain a pretreatment liquor.

[0023] In a preferred embodiment, in the pretreatment liquor, the weight ratio of the yeast milk to the caproic acid bacteria fermentation liquor is (1-3):1. The weight ratio of the yeast milk to the caproic acid bacteria fermentation liquor includes but is not limited to the above range, and being limited in the above range is conducive to further improving the dispersion effect of the caproic acid bacteria and further improving the activity of the caproic acid bacteria in the application process of the caproic acid bacteria powder.

[0024] Since the pretreatment raw material contains a certain amount of water, the water in the above pretreatment liquor can be removed through the above spray drying process. In a preferred embodiment, the inlet air temperature of the spray drying process is 135-150℃, and the outlet air temperature is 80-90℃. Limiting the inlet air temperature and the outlet air temperature of the spray drying process in the above range is conducive to improving the efficiency of the spray drying, shortening the process time, and on the other hand, inactivating the yeast bacteria while not damaging the activity of the caproic acid bacteria, thereby avoiding the influence of the yeast bacteria on the activity of the caproic acid bacteria in the subsequent application process.

[0025] The application provides a caproic acid bacteria powder prepared by using the above preparation method.

[0026] The caproic acid bacteria powder prepared by the method provided in the application is convenient for packaging, storage and transportation, and can effectively reduce the related costs; at the same time, the method has the advantages of simple production process flow, short production cycle, high yield and excellent application activity.

[0027] The application also provides a manufacturing method of Luzhou-flavor liquor, which adds the caproic acid bacteria powder provided by the application. The brewing process of the Luzhou-flavor liquor directly adding the caproic acid bacteria powder provided by the application can save the process of activating and expanding the culture of the caproic acid bacteria strain, thereby greatly improving the production efficiency of the liquor.

[0028] As described above, the Luzhou-flavor liquor is brewed by the process of pit cellar solid-state fermentation, continuous distiller's grains and ingredients mixing and mixed distillation and firing. In the process of pit cellar solid-state fermentation, the above-mentioned caproic acid bacteria powder can be applied to pit pool maintenance, new pit mud culture, pit mud functional bacteria liquid production and the like. The liquor prepared by the above-mentioned method has better taste and more mellow flavor.

[0029] The application will be further described in detail in combination with specific examples, which cannot be understood as limiting the scope of the application.

[0030] Example 1

[0031] A preparation method example of a caproic acid bacteria powder, comprising the following steps

[0032] 1. Activation of caproic acid bacteria strain

[0033] The strain preservation information of the caproic acid bacteria strain is Clostrldium celerecrecns JSJ-01 in Latin name, which is preserved in China Center for Type Culture Collection, the address of the preservation unit is No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province, the preservation date is December 9, 2020, and the preservation number is CCTCC No: M 2020881.

[0034] Take 2 mL of seed liquid preserved in a glycerol tube, and inoculate it into a test tube containing caproic acid bacteria culture medium (100 mL in volume), with a liquid volume of 100 mL. Place the above-mentioned test tube in a 33℃ constant temperature incubator, and incubate for 5 days, to prepare a seed liquid.

[0035] 2. Preparation of caproic acid bacteria fermentation liquid

[0036] (1) Take 160 g of caproic acid bacteria nutrient salt (Angel Yeast caproic acid bacteria fermentation nutrient salt, model CN-1) and make up to 8 L to prepare 8 L of culture medium, then add it to a 10 L fermenter, and add 0.05% defoaming oil to the fermenter. Sterilize the fermenter at 115℃ for 20 min, and then add 1% calcium carbonate and 2% ethanol after cooling.

[0037] (2) The activated seed liquid is heated in a 80°C water bath for 10 minutes, and after cooling, inoculated into a fermenter at a 10% inoculation amount, and incubated at 33°C for 7 days. The content of hexanoic acid and butyric acid in the fermentation liquid is 8.46 g / L and 4.45 g / L respectively, and the cell concentration is 2.2 x 10 8

[0038] 3. Preparation of yeast milk

[0039] The yeast slant seed is cultured in a 2L large triangular flask, a 30L small fermenter, centrifuged, and resuspended to obtain yeast milk with a dry matter content of 22% for standby.

[0040] 4. Preparation of hexanoic acid bacteria powder

[0041] The yeast milk and the hexanoic acid bacteria liquid are mixed at a ratio of 1:1, and dried by a spray dryer. The parameters of the spray dryer are set as follows: peristaltic pump 19 rpm, inlet air temperature 140°C, and outlet air temperature controlled at about 80°C. The hexanoic acid bacteria powder is prepared.

[0042] 5. Application experiment of hexanoic acid bacteria powder

[0043] The prepared hexanoic acid bacteria powder is added to the hexanoic acid bacteria culture medium at an addition amount of 0.3%, and after incubation in a 33°C constant temperature incubator for 7 days, the content of hexanoic acid is detected to be 8.48 g / L.

[0044] Example 2

[0045] The difference from Example 1 is that the dry matter content of the yeast milk is 30%.

[0046] The prepared hexanoic acid bacteria powder is added to the hexanoic acid bacteria culture medium at an addition amount of 0.3%, and after incubation in a 33°C constant temperature incubator for 7 days, the content of hexanoic acid is detected to be 7.21 g / L.

[0047] Example 3

[0048] The difference from Example 1 is that the dry matter content of the yeast milk is 20%.

[0049] The prepared hexanoic acid bacteria powder is added to the hexanoic acid bacteria culture medium at an addition amount of 0.3%, and after incubation in a 33°C constant temperature incubator for 7 days, the content of hexanoic acid is detected to be 7.98 g / L.

[0050] Example 4

[0051] The difference from Example 1 is that the dry matter content of the yeast milk is 15%.

[0052] ​The prepared caproic acid bacteria powder was added into the caproic acid bacteria culture medium at an addition amount of 0.3%, and after incubation in a constant temperature incubator at 33°C for 7 days, the caproic acid content was detected to be 6.94 g / L.

[0053] Example 5

[0054] The difference from Example 1 is that the weight ratio of yeast milk to the caproic acid bacteria fermentation liquid is 3:1.

[0055] The prepared caproic acid bacteria powder was added into the caproic acid bacteria culture medium at an addition amount of 0.3%, and after incubation in a constant temperature incubator at 33°C for 7 days, the caproic acid content was detected to be 6.26 g / L.

[0056] Example 6

[0057] The difference from Example 1 is that the weight ratio of yeast milk to the caproic acid bacteria fermentation liquid is 0.5:1.

[0058] The prepared caproic acid bacteria powder was added into the caproic acid bacteria culture medium at an addition amount of 0.3%, and after incubation in a constant temperature incubator at 33°C for 7 days, the caproic acid content was detected to be 7.65 g / L.

[0059] Example 7

[0060] The difference from Example 1 is that the cell concentration in the fermentation liquid is 2.0 x 10 8 g / L, and the concentration of butyric acid is 3.96 g / L.

[0061] The prepared caproic acid bacteria powder was added into the caproic acid bacteria culture medium at an addition amount of 0.3%, and after incubation in a constant temperature incubator at 33°C for 7 days, the caproic acid content was detected to be 8.23 g / L.

[0062] Example 8

[0063] The difference from Example 1 is that the cell concentration in the fermentation liquid is 1.5 x 10 8 g / L, and the concentration of butyric acid is 2.54 g / L.

[0064] The prepared caproic acid bacteria powder was added into the caproic acid bacteria culture medium at an addition amount of 0.3%, and after incubation in a constant temperature incubator at 33°C for 7 days, the caproic acid content was detected to be 6.72 g / L.

[0065] Comparative Example 1

[0066] The difference from Example 1 is that starch is used to replace the yeast bacteria in the bacteria powder.

[0067] The prepared caproic acid bacteria powder is added into the caproic acid bacteria culture medium in an amount of 0.3%, and the caproic acid content can reach 5.68 g / L after 7 days of culture in a constant temperature incubator at 33°C.

[0068] From the above description, it can be seen that the above-mentioned embodiments of the present application achieve the following technical effects:

[0069] Comparative Examples 1 to 8 and Comparative Example 1 show that the use of the powder preparation method provided by the present application is beneficial to greatly improving the yield of caproic acid.

[0070] Comparative Examples 1 to 4 show that limiting the dry matter content in the yeast milk to the preferred range of the present application is beneficial to improving the yield of caproic acid.

[0071] Comparative Examples 1, 5 and 6 show that limiting the weight ratio of the yeast milk to the caproic acid bacteria fermentation liquid to the preferred range of the present application is beneficial to improving the yield of caproic acid.

[0072] Comparative Examples 1, 7 and 8 show that limiting the composition of the caproic acid bacteria fermentation liquid to the preferred range of the present application is beneficial to improving the yield of caproic acid.

[0073] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application are used to distinguish similar objects, and do not necessarily describe a specific order or sequence. It should be understood that the terms used in this way can be interchanged under appropriate circumstances, so that the embodiments of the present application described herein can be implemented in an order other than those described herein.

[0074] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. For those skilled in the art, the present application can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A method for manufacturing Hexanoic acid bacteria powder, characterized in that, The manufacturing method includes: The fermentation broth of caproic acid bacteria was mixed with brewer's yeast to obtain pretreated raw materials; The pretreated raw material is spray-dried to obtain the hexanoic acid bacteria powder; The inlet air temperature of the spray dryer is 135-150℃, and the outlet air temperature is 80-90℃.

2. The method for manufacturing Hexanoic acid bacteria powder according to claim 1, characterized in that, The method for preparing the fermentation broth of the caproic acid bacteria includes: Hexanoic acid bacteria seeds were inoculated into hexanoic acid bacteria culture medium and placed under constant temperature conditions to activate the hexanoic acid bacteria seeds and obtain seed liquid. The activation process was carried out at a temperature of 33-35°C for 4-6 days. The seed liquid is subjected to a first fermentation culture to obtain the fermentation broth. The fermentation process is carried out at a temperature of 33-35°C for 7-9 days.

3. The method for manufacturing Hexanoic acid bacteria powder according to claim 2, characterized in that, The cell concentration in the fermentation broth is (2.0–2.5) × 10⁻⁶. 8 Fermentation broth with a concentration of hexanoic acid of 7.37–9.47 g / L and butyric acid of 3.14–4.54 g / L.

4. The method for manufacturing Hexanoic acid bacteria powder according to claim 2 or 3, characterized in that, The manufacturing method further includes: After the brewing yeast is subjected to a second fermentation culture, centrifugation, and resolidation, a yeast milk with a dry basis content of 20-22% is obtained. The yeast milk and the hexanoic acid bacteria fermentation broth are mixed to obtain the pretreated solution.

5. The method for manufacturing Hexanoic acid bacteria powder according to claim 4, characterized in that, In the pretreatment solution, the weight ratio of the yeast milk to the hexanoic acid bacteria fermentation broth is (1-3):

1.

6. A type of hexanoic acid bacteria powder, characterized in that, The hexanoic acid bacteria powder is prepared by any one of claims 1 to 5.

7. A method for manufacturing a strong-aroma baijiu, characterized in that, The method for manufacturing strong-aroma baijiu includes the addition of the hexanoic acid bacteria powder described in claim 6.

8. A strong-aroma type of baijiu, characterized in that, The strong-aroma baijiu is produced using the manufacturing method described in claim 7.