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Method of preventing and controlling yeast insect with CO2

A technology of CO2 and Aspergillus, which is applied to the device, application, and animal husbandry of catching or killing insects, and can solve the problems of adverse effects of Koji medicine, spraying chemicals, flavor pollution, etc., to reduce the loss of Koji medicine insects, increase Fermentation stamina and the effect of enhancing adaptability

Active Publication Date: 2009-03-18
SICHUAN YIBIN WULIANGYE GROUP +1
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

However, Daqu contains a large amount of microorganisms, and because liquor is a beverage that people directly eat, and Daqu is an indispensable starter in production, the dosage is large, so avoid using conventional chemical insecticides to directly process koji pieces in the warehouse, and it is not suitable Spray chemicals outside the koji library and koji room, so as not to damage the environmental microbial community, affect the quality and flavor of the wine, and pollute the environment
[0007] Practice has proved that: these traditional methods to control Aspergillus not only are not thorough, but also cause adverse effects on Aspergillus, so it is imminent to study and design a set of reasonable and effective control measures for Aspergillus

Method used

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  • Method of preventing and controlling yeast insect with CO2

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: Utilize the koji medicine that the storage period of one month has expired in the large koji storehouse of the koji-making workshop (that is, the moisture basically reaches the requirement of making koji) as the test material, and two corresponding rooms with better sealing conditions were rebuilt with the koji-making workshop koji storehouse. One of them is used to charge CO 2 Gas-treated koji test, referred to as the test room; the other room is not filled with CO 2 Gas, referred to as the contrast room. Control experiments of more than ten tons of Quyao were carried out in the test room and the comparison room respectively.

[0024] Contrast room: According to the inventory requirements, open the doors and windows three times a day for ventilation and heat dissipation, each time for 30 minutes.

[0025] Test room: The test is carried out according to the technical requirements of the design process. After the test is completed (that is, after 48 hours...

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Abstract

The present invention discloses physical method of preventing and controlling yeast insect with CO2, and the method includes the steps of inflating CO2, pre-treating CO2, introducing CO2 to kill insect and recovering CO2. Thus treated yeast has high appearance quality, rich and pure yeast scent, complete mycelium and high comprehensive quality.

Description

technical field [0001] The present invention relates to a kind of method of preventing and treating aspergillus, especially relate to a kind of using CO 2 A new physical control method for the control of Aspergillus by gas asphyxiation. Background technique [0002] Daqu (qu medicine) is a saccharification starter used for brewing Daqu liquor. In the process of making koji, various microorganisms in nature are relied on to enrich the koji made of starchy raw materials. After expansion and cultivation, various beneficial strains of wine-making microorganisms and enzymes are formed. After air-drying and storage, it becomes the finished Daqu. The Daqu that has just been cultivated and released from the house generally needs to be stored for about three months before it can be used. The weight of each piece of Daqu is 2-3 kg, and the water content is about 13-15%. Daqu is a micro-ecological product rich in complex microbial strains and numerous types of microbial enzymes, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01M1/00
Inventor 王国春陈林赵东许滨王林熊巍张江雄
Owner SICHUAN YIBIN WULIANGYE GROUP
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