Compound daqu and application thereof in preparation of light-flavor daqu liquor
By combining the preparation method of compound koji with Rhizopus and aroma-producing microorganisms with strong saccharification power, the problem of insufficient aroma in koji baijiu has been solved, and high aroma and high alcohol yield of light aroma baijiu have been achieved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- LUZHOU LAOJIAO CO LTD
- Filing Date
- 2023-12-07
- Publication Date
- 2026-06-02
Smart Images
Figure BDA0004591898600000051 
Figure BDA0004591898600000061
Abstract
Description
Technical Field
[0001] This invention relates to the field of baijiu brewing technology, and more specifically to a compound koji and its application in the preparation of light-aroma koji baijiu. Background Technology
[0002] The use of yeast in brewing is a distinctive feature of Chinese baijiu. This brewing method makes the production process of Chinese baijiu far more complex than that of distilled spirits that only use liquid yeast for fermentation. Depending on the fermentation process and operating conditions, baijiu with different flavors can be produced. Yeast is both a saccharifying agent and a fermenting agent, which Shen Yifang and others describe as "the soul of baijiu."
[0003] Small-batch liquor uses Rhizopus as the main saccharification and fermentation agent, with a small amount of koji used, resulting in strong alcohol production. The fermentation cycle is generally 7 to 13 days. Therefore, the quality of the koji fermentation agent has a significant impact on the quality of small-batch liquor.
[0004] Generally, Rhizopus can undergo saccharification and fermentation simultaneously during the brewing process, accompanied by the production of organic acids such as lactic acid, malic acid, and succinic acid. Furthermore, under certain conditions, it can also produce flavor compounds that affect the wine's body, such as acetaldehyde, ethyl acetate, and isoamyl alcohol.
[0005] Small-batch baijiu has the characteristics of short production cycle and high yield, but it also has the disadvantage of insufficient aroma.
[0006] Therefore, providing a compound starter culture and its application in the preparation of light-aroma baijiu is a problem that urgently needs to be solved by those skilled in the art. Summary of the Invention
[0007] In view of this, the present invention provides a compound koji and its application in the preparation of light-aroma koji baijiu, which not only retains the advantages of koji production, but also improves the mellowness of koji baijiu.
[0008] To achieve the above objectives, the present invention adopts the following technical solution:
[0009] A compound yeast starter is composed of a first part, saccharified Rhizopus, and a second part, aroma-producing microorganisms, in a mass ratio of (50-60):(40-50).
[0010] Furthermore, the first part of saccharified Rhizopus is prepared from Rhizopus with balanced saccharification and liquefaction forces, specifically from at least one of Rhizopus oryzae or Rhizopus azygospores; the second part of aroma-producing microorganisms is prepared from Bacillus and Saccharomyces cerevisiae.
[0011] The compound starter culture provided by this invention alleviates the lack of mixed starter cultures in the prior art that combine Rhizopus, Bacillus, and yeast for the production of small-batch liquor.
[0012] Furthermore, the preparation method of the first part of saccharified Rhizopus is as follows: at least one of Rhizopus oryzae or Rhizopus azygospores is inoculated into a seed culture medium and cultured to obtain the first part of saccharified Rhizopus; the inoculation amount is 0.4%-1.0% of the seed culture medium.
[0013] Furthermore, the preparation method of the second part of aroma-producing microorganisms is as follows: Bacillus licheniformis is inoculated into a koji culture medium, and after it matures, it is dried and then 0.6%-1.0% of Saccharomyces cerevisiae is added to obtain the second part of aroma-producing microorganisms; the inoculation amount of Bacillus licheniformis is 5%-10% of the koji culture medium.
[0014] Furthermore, Rhizopusoryzae N3-16, with accession number CGMCCNo.20726, has been deposited at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, on September 18, 2020, and is classified as Rhizopusoryzae.
[0015] Furthermore, the aforementioned Rhizopus azygosporus No. 3-12, with accession number CGMCC No. 20728, has been deposited at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, on September 17, 2020, and is classified as Rhizopus azygosporus.
[0016] Furthermore, the Bacillus Scu-01 has the accession number CCTCCNO: M2018220 (see patent number 202011195454.0).
[0017] Furthermore, the application of the aforementioned compound koji in the preparation of light-aroma koji-based baijiu.
[0018] This invention provides the application of compound koji in fermented light-aroma koji-based baijiu or baijiu containing light-aroma koji.
[0019] Furthermore, a light-aroma type of baijiu (Chinese white liquor) is obtained by fermentation using the aforementioned compound koji.
[0020] Furthermore, a method for preparing a light-aroma type of baijiu (Chinese white liquor) involves inoculating the compound koji into fermentation raw materials and mixing them, followed by sequential saccharification, blending, fermentation, and distillation to obtain the light-aroma type of koji baijiu; the grain-to-grain ratio of the blended koji is 1:(3-3.5); the fermentation temperature is 30-38℃, and the fermentation cycle is 9-12 days; the fermentation raw materials include sorghum, rice, glutinous rice, corn, buckwheat, etc., but are not limited to the listed fermentation raw materials.
[0021] This invention provides a method for preparing a light-aroma type of baijiu (Chinese white liquor), alleviating the lack of a mixed-fermentation method in existing technologies that combines Rhizopus, Bacillus, and yeast in baijiu production. The light-aroma baijiu prepared using this method has a pure and pleasant aroma, a mellow and sweet taste, a naturally harmonious flavor, a clean finish, and a typical style.
[0022] As can be seen from the above technical solution, compared with the prior art, the present invention discloses a compound koji and its application in the preparation of light-aroma koji baijiu. The compound koji uses a combination of Bacillus and Saccharomyces cerevisiae that produce high levels of 2,3-butanediol, which fills the gap in the bland aroma of existing koji baijiu. The light-aroma koji baijiu prepared is pure and fragrant, mellow and sweet, naturally harmonious, with a refreshing aftertaste and a typical style. Detailed Implementation
[0023] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0024] Example 1
[0025] The preparation method of compound Xiaoqu 1 is as follows:
[0026] (1) Prepare a spore suspension of Rhizopus oryzae N3-16 with a spore count of 2 × 10⁻⁶. 6 The bacteria were inoculated at a density of 0.5% of the bran koji culture medium and cultured at 31°C for 48 hours to obtain the first part of saccharified Rhizopus. After maturation, the bacteria were dried.
[0027] (2) OD 600 Bacillus licheniformis Scu-01 with an inoculum size of 2.4–3.0 was inoculated onto wheat bran koji culture medium at an inoculum rate of 5%–10% (V / V). After maturation at 37°C for 24 hours, the culture was dried and then 2 × 10⁻⁶ g of Bacillus licheniformis Scu-01 was added. 8 The second part of aroma-producing microorganisms was obtained by adding 0.6% (V / V) of Saccharomyces cerevisiae per gram of yeast.
[0028] (3) Mix the first part of saccharified Rhizopus obtained in step (1) and the second part of aroma-producing microorganisms obtained in step (2) at a mass ratio of 50:50 to obtain compound koji.
[0029] Application of Compound Xiaoqu 1 in the Preparation of Xiaoqu Baijiu
[0030] The preparation process of Xiaoqu Baijiu is as follows:
[0031] (1) After sorghum is cooked and saccharified, 0.6% of the grain weight of the compound koji prepared in Example 1 is added and the mixture is stacked in a box for 18-24 hours for saccharification. The temperature during the saccharification process is 30-38℃.
[0032] (2) After the bacteria cultivation is completed, the grain mash is prepared with a grain-to-mash ratio of 1:3.2. After mixing evenly, it is put into the tank for fermentation. The fermentation temperature is 30-38℃ and the fermentation time is 9-12 days.
[0033] (3) After fermentation, distillation is carried out. During the distillation process, the beginning and end of the distillation are removed to obtain high-quality Xiaoqu Baijiu.
[0034] Example 2
[0035] The preparation method of compound Xiaoqu 2 is as follows:
[0036] (1) Prepare a spore suspension of Rhizopus azygospores No3-12 with a spore count of 2 × 10⁻⁶. 6 The bacteria were inoculated at a density of 0.5% of the bran koji culture medium and cultured at 31°C for 48 hours to obtain the first part of saccharified Rhizopus. After maturation, the bacteria were dried.
[0037] (2) OD 600 Bacillus licheniformis Scu-01 with an inoculum size of 2.4–3.0 was inoculated onto wheat bran koji culture medium at an inoculum rate of 5%–10% (V / V). After maturation at 37°C for 24 hours, the culture was dried and then 2 × 10⁻⁶ g of Bacillus licheniformis Scu-01 was added. 8 The second part of aroma-producing microorganisms was obtained by adding 0.6% (V / V) of Saccharomyces cerevisiae per gram of yeast.
[0038] (3) The first part of saccharified Rhizopus obtained in step (1) and the second part of aroma-producing microorganisms obtained in step (2) are mixed at a mass ratio of 50:50 to obtain compound koji.
[0039] Application of Compound Xiaoqu 2 in the Preparation of Xiaoqu Baijiu
[0040] The preparation process of Xiaoqu Baijiu is as follows:
[0041] (1) After sorghum is cooked and saccharified, 0.6% of the grain weight of the compound koji 2 prepared in Example 2 is added, and the saccharification is carried out in a box for 18-24 hours. The temperature of the incubation process is 30-38℃.
[0042] (2) After the bacteria cultivation is completed, the grain mash is prepared with a grain-to-mash ratio of 1:3.2. After mixing evenly, it is put into the tank for fermentation. The fermentation temperature is 30-38℃ and the fermentation time is 9-12 days.
[0043] (3) After fermentation, distillation is carried out. During the distillation process, the beginning and end of the distillation are removed to obtain high-quality Xiaoqu Baijiu.
[0044] Comparative ordinary small music
[0045] The preparation method of ordinary koji is as follows:
[0046] (1) The number of spores in the spore suspension of Rhizopus oryzae Q303 was 2 × 10⁻⁶. 6 Inoculate 0.5% of the bran koji culture medium with a concentration of 1 / mL of the culture medium. Incubate at 31℃ for 48 hours until mature, then dry. Add 2×10⁻⁶ cells / mL of the culture medium. 8 0.6% (V / V) of brewing yeast per gram of yeast is used to obtain ordinary starter culture.
[0047] The preparation process of ordinary small-batch baijiu is as follows:
[0048] (1) After sorghum is steamed and saccharified, 0.6% of ordinary koji by weight of grain is added and the grain is stacked in a box for 18-24 hours for saccharification. The temperature during the saccharification process is 30-38℃.
[0049] (2) After the bacteria cultivation is completed, the grain mash is prepared with a grain-to-mash ratio of 1:3.2. After mixing evenly, it is put into the tank for fermentation. The fermentation temperature is 30-38℃ and the fermentation time is 9-12 days.
[0050] (3) After fermentation, distillation is carried out. During the distillation process, the beginning and end of the distillation are removed to obtain high-quality Xiaoqu Baijiu.
[0051] Test case
[0052] The high-quality baijiu produced using the compound koji 1 prepared in Example 1; the high-quality baijiu produced using the compound koji 2 prepared in Example 2; and the ordinary baijiu produced using the ordinary koji prepared in the comparative example; the yield of the three is shown in Table 1.
[0053] Table 1
[0054] name Wine yield % vol Ordinary tune 49.78±1.56 Compound folk song 1 56.00±0.75 Compound folk song 2 54.00±1.23
[0055] The results in Table 1 show that the yield of liquor produced using compound starter culture is higher than that produced using ordinary starter culture.
[0056] The flavor profiles of compound koji and ordinary koji fermented baijiu are shown in Table 2.
[0057] Table 2
[0058]
[0059]
[0060] Table 2 shows that the flavor of baijiu fermented with compound koji and ordinary koji is more intense and the aroma is more harmonious.
[0061] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A compound folk song, characterized in that, It consists of a first part, Rhizopus saccharified, and a second part, aroma-producing microorganisms, in a 1:1 mass ratio. The preparation method of the first part of saccharified Rhizopus is as follows: Rhizopus oryzae N3-16 or Rhizopus azygospores No3-12 are prepared into a spore suspension with a spore count of 2 × 10⁻⁶. 6 The cells / mL were inoculated into the bran koji culture medium at an inoculation amount of 0.5% of the bran koji culture medium and cultured at 31℃ for 48 hours. The preparation method of the aroma-producing microorganisms in the second part is as follows: OD 600 Bacillus licheniformis Scu-01 with an inoculum size of 2.4–3.0 was inoculated onto wheat bran koji culture medium at an inoculum rate of 5%–10% (V / V). After maturation at 37°C for 24 hours, the culture was dried and then 2 × 10⁻⁶ g of Bacillus licheniformis Scu-01 was added. 8 0.6% (V / V) of brewer's yeast per gram; The *Rhizopus oryzae* species is N3-16, and its accession number is CGMCC No. 20726. The non-conjugated Rhizopus is No. 3-12, with accession number CGMCC No. 20728; The Bacillus species in question is Scu-01, with accession number CCTCC NO: M2018220.
2. The application of the compound koji as described in claim 1 in the preparation of light-aroma koji liquor.
3. A method for preparing a light-aroma type of small-batch baijiu, characterized in that, The compound koji described in claim 1 is inoculated into the fermentation raw materials and mixed, and then successively subjected to saccharification, mash preparation, fermentation and distillation to obtain light-aroma koji baijiu; the grain-mash ratio of the mash preparation is 1:(3-3.5); the fermentation temperature is 30-38℃ and the fermentation cycle is 9-12 days.