A method for rapid preparation of artificial pit mud by using functional microbial flora with high production of butyric acid and caproic acid

Abstract

The invention relates to a method for rapidly preparing man-made pit mud through a functional microbial group of butyric acid and caproic acid produced through clostridium, belongs to the technical field of liquor brewing and aims to achieve the technical purpose that the method for rapidly preparing man-made pit mud through the functional microbial group is provided. A pit applying the man-made pit mud can produce high-quality strong-flavor baijiu. The method includes the following specific steps that 1, functional microbial group fermentation liquid is cultured; 2, preliminarily-cultured pit mud is piled and fermented for 20-25 days, and the temperature is conducted to 25-35 DEG C; 3, man-made pit mud is piled and fermented for 30-35 days, and a finished product can be obtained. According to the method, the functional microbial group fermentation liquid serves as one of the most important inoculums, the high-quality pit mud resource is protected, high-quality man-made pit can be rapidly obtained, and the quality of baijiu of a new pit is improved. A new scheme is provided for preparation of the pit mud of a new pit pool, and wide application prospect is achieved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for rapidly preparing artificial pit mud by utilizing functional microbial flora with high production of butyric acid and caproic acid. Background technique [0002] In the production process of Luzhou-flavor liquor, the cellar is not only a fermentation vessel, but also the cellar mud is one of the main sources of wine-making functional microorganisms. Most of the microorganisms in the pit mud are anaerobic bacteria, and the butyric acid, caproic acid and fatty acid esters produced by their metabolism are the main flavor substances of Luzhou-flavor liquor, so the acid-producing ability of the pit mud directly determines The quality of the cellar pool ultimately affects the quality and body style of liquor. The acid-producing microorganisms in the pit mud are domesticated and gradually enriched during the production process. Therefore, there is a saying in t...

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Problems solved by technology

[0003] With the expansion of the scale of my country's liquor industry, various wine companies have built a considerable number of cellars, but the functional microorganisms in the cellars are not formed overnight, so the preparation of artificial cellar mud has become the main factor restricting the increase in the production of high-quality liquor Limiting factor

At present, the microorganisms in the preparation process of artificial pit mud mainly come from inoculated old high-quality pit mud. Due to the scarcity of high-quality pit mud, the inoculation amount of pit mud is limited, and finally the preparation time and quality of artificial pit mud are greatly prolonged.

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