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Method for improving baijiu quality through biocatalysis of fat

A biocatalysis and fat technology, applied in the field of enzyme engineering and bioengineering, can solve the problems of low compound lipase content, low fat utilization rate, affecting the content and richness of esters in liquor, etc., so as to improve the utilization rate of fat , quality stability improvement, and the effect of enriching the aroma components of liquor

Inactive Publication Date: 2016-03-23
袁建国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the low content of compound lipase in the brewing environment, and the packaging of other ingredients is not conducive to the decomposition of lipase, the utilization rate of fat is very low, which affects the content and richness of esters in liquor

Method used

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  • Method for improving baijiu quality through biocatalysis of fat
  • Method for improving baijiu quality through biocatalysis of fat
  • Method for improving baijiu quality through biocatalysis of fat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] a. Take 60 parts by weight of starch, 12 parts by weight of protein, 1 part by weight of fiber and 7 parts by weight of fat barley as raw materials, add 65 ° C raw material weight of 55% hydrated grains for 9 hours after coarse crushing, and water twice Add 60% first, then add the remaining water after two hours. While moistening the grain, take 8% of the raw material weight of rice husk and put it in the pot to steam the rice husk for 120 minutes, then stuff it for 10 minutes, and then follow (moisten grain + rice husk steaming) Material): Liquor distiller's grains = 1:3 weight ratio, mixing and dissipating heat to make grain unstrained spirits;

[0019] b. When the temperature of the grain unstrained spirits in step a is 30°C, add 40% traditional Daqu by weight of the original grain, 2% yeast bran koji, and 4‰ lipolytic enzyme: ester synthase: transesterase = 3:0.98: 0.6 parts by weight of lipase mixed in a proportioning ratio, after mixing, enter the tank for ferment...

Embodiment 2

[0024] a. Take 75 parts by weight of starch, 8 parts by weight of protein, 5 parts by weight of fiber and 3 parts by weight of fat as raw materials. After coarse crushing, add hydrated grain with 55% weight of raw materials at 80°C for 12 hours, and add water twice , add 40% first, and then add the remaining water after two hours. While moistening the grain, take 4% of the raw material weight of rice husk and put it in the pot to steam the rice husk for 70 minutes. : Liquor distiller's grains=1:7 by weight, mixing and dissipating heat to make grain unstrained spirits;

[0025] b. When the temperature of the grain unstrained spirits in step a is 40°C, add 20% traditional Daqu by weight of raw grain, 8% yeast bran koji, and 1‰ lipolytic enzyme: ester synthase: transesterase = 3:1.03: 0.4 parts by weight of lipase mixed in a proportioning ratio, after mixing, enter the tank for fermentation at 20°C for 60 days;

[0026] c. After the fermentation of step b is completed, the liquo...

Embodiment 3

[0030] a. Take 68 parts by weight of starch, 10 parts by weight of protein, 3 parts by weight of fiber and 5 parts by weight of fat as raw materials. After coarse crushing, add hydrated grains with 70% of the weight of raw materials at 72°C for 10 hours, and add water twice , add 50% first, then add the remaining water after two hours. While moistening the grain, take 6% of the raw material weight of rice husk and put it in the pot to steam the rice husk for 90 minutes, then stuff it for 25 minutes, and then follow (wet grain + rice husk steaming) : Liquor distiller's grains=1:5 proportioning by weight, mixing and dissipating heat to make grain unstrained spirits;

[0031] b. When the temperature of the grain unstrained spirits in step a is 35°C, add 30% of the weight of raw grain traditional Daqu, 6% of yeast bran koji, and 2.5‰ of lipolytic enzyme: ester synthase: transesterase = 3:1: 0.5 parts by weight of the lipase mixed in a proportion, after mixing, enter the tank for f...

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Abstract

The invention provides a method for improving the baijiu quality through biocatalysis of fat and belongs to the field of enzyme engineering and fermentation engineering. The method includes the following steps that a, 60-75 weight parts of starch, 8-12 weigh parts of protein, 1-5 weight parts of fibers and 3-7 weight parts of fat are taken as raw materials, water with the weight being 55-80% of the weight of the raw materials is added for wetting grains after coarse crushing, rice husks with the weight being 4-8% of the weight of the raw materials is taken and placed into a pot to be steamed while grain wetting is performed, and mixed cooling is performed according to the weight part ratio of the sum of the wet grains and the steamed rice husks to baijiu vinasse being 1:3 to 1:7; b, when the grain fermentation temperature in the step a is 30-40 DEG C, traditional yeast for making hard liquor with the weight being 20-40% of the weight of the raw grains, yeast mouldy bran with the weight being 2-8% of the weight of the raw grains, and lipase with the weight being 1-4%o of the weight of the raw grains are added and evenly mixed to be put into a pond to be fermented for 30-60 d at 20-40 DEG C, wherein the lipase is prepared from by lipolysis enzyme, easter synthesizing enzyme and transesterification enzyme according to the weight part ratio of 3: (0.98-1.03): (0.4-0.6); c, after fermentation in the b step ends, layered distillation is performed, and raw baijiu is obtained.

Description

Technical field: [0001] The invention relates to a new method for improving the quality of liquor by using lipase biocatalysis on the basis of traditional liquor technology, which belongs to the field of enzyme engineering and bioengineering, especially a method for combining traditional solid-state fermentation with advanced fat synergistic catalytic technology A method for improving the aroma components of liquor. Background technique: [0002] Liquor has a history of thousands of years in my country, and its unique craftsmanship can be called a great pioneering work of the ancient working people. It is loved by people for its transparent appearance, elegant aroma and mellow taste. But liquor production still uses traditional production technology in many respects, and its shortcoming is high grain consumption, raw material liquor yield is low, and production cycle is long etc. With the development of enzymatic research and the development and utilization of microbial en...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 袁建国赵纪文任明高先领
Owner 袁建国
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