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Aroma enhancement type saccharomyces cerevisiae for raw and cooked materials and preparation method thereof

A technology for brewing wine and aroma type, which is applied in the field of wine making, can solve the problems of insufficient aroma and solidity, weak fat-producing ability, weak aroma of liquor, etc., and achieves complete utilization of raw materials, high wine yield, and increased yeast protein content. Effect

Pending Publication Date: 2017-05-24
成都醇中醇君明生物科技工程有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the technical problems in the prior art, such as weak fat-producing ability and inconspicuous saccharification in the wine-making process of distiller's koji brewed with raw clinker, the liquor has weak aroma, short taste, lack of cellar aroma, bad aroma and lack of solidity. The technical scheme of invention is as follows:

Method used

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  • Aroma enhancement type saccharomyces cerevisiae for raw and cooked materials and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Such as figure 1 Shown, the step of preparing raw clinker aroma-enhancing type brewing koji comprises:

[0025] Step 1, first according to the mass percentage, obtain 15% aromatic yeast, 25% Aspergillus niger, 25% cellulase, 20% pectinase, 5% lysozyme and 10% glucoamylase, then use 600-mesh sieve for aromatic yeast, 600-mesh sieve for Aspergillus niger, 750-mesh sieve for cellulase, 750-mesh sieve for pectinase, 850-mesh sieve for lysozyme, 600-mesh sieve for lysozyme The screen screens the glucoamylase to remove the impurities; among them, the role of the aroma-producing yeast is to promote the production of ester aroma, the role of Aspergillus niger is to esterify ethanol to produce fat and aroma, and the role of cellulase is to dissolve the crude oil in the starch. Fiber, the function of pectinase is to change the tannin in brewing fruit wine, the function of lysozyme is to eliminate Aspergillus flavus, and the function of glucoamylase is to convert starch into suga...

Embodiment 2

[0031] The steps for preparing raw clinker aroma-enhancing type brewed koji include:

[0032] Step 1, first according to the mass percentage, obtain 15% aromatic yeast, 25% Aspergillus niger, 25% cellulase, 20% pectinase, 5% lysozyme and 10% glucoamylase, then use 550-mesh sieve for aroma yeast, 550-mesh sieve for Aspergillus niger, 700-mesh sieve for cellulase, 700-mesh sieve for pectinase, 800-mesh sieve for lysozyme, 550-mesh sieve for lysozyme The screen screens the glucoamylase to remove the impurities; among them, the role of the aroma-producing yeast is to promote the production of ester aroma, the role of Aspergillus niger is to esterify ethanol to produce fat and aroma, and the role of cellulase is to dissolve the crude oil in the starch. Fiber, the function of pectinase is to change the tannin in brewing fruit wine, the function of lysozyme is to eliminate Aspergillus flavus, and the function of glucoamylase is to convert starch into sugar.

[0033] Step 2. Put the ...

Embodiment 3

[0038] The steps for preparing raw clinker aroma-enhancing type brewed koji include:

[0039] Step 1, first according to the mass percentage, obtain 19% aromatic yeast, 21% Aspergillus niger, 35% cellulase, 15% pectinase, 1% lysozyme and 9% glucoamylase, then use 500-mesh sieve for aromatic yeast, 500-mesh sieve for Aspergillus niger, 650-mesh sieve for cellulase, 650-mesh sieve for pectinase, 800-mesh sieve for lysozyme, 500-mesh sieve for lysozyme The sieve screens the glucoamylase to remove the impurities;

[0040] Step 2. Put the sifted aromatic yeast, Aspergillus niger, cellulase, pectinase, lysozyme, and glucoamylase obtained in step 1 into a mixing tank and stir evenly. The stirring time is 50 minutes and the stirring temperature is 30 degrees. , the rotating speed of stirring tank is 50 revolutions per minute;

[0041] Step 3, put the mixture obtained in step 2 into a low-temperature fine powder mill for low-temperature grinding, the low-temperature grinding temperat...

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Abstract

The invention discloses aroma enhancement type saccharomyces cerevisiae for raw and cooked materials. The aroma enhancement type saccharomyces cerevisiae is prepared from the following components in percentages by mass: 10 to 20 percent of aroma-producing yeast, 20 to 30 percent of aspergillus niger, 15 to 35 percent of cellulase, 15 to 25 percent of pectase, 1 to 10 percent of lysyme and 5 to 15 percent of saccharifying enzyme. The invention also discloses a preparation method of the aroma enhancement type saccharomyces cerevisiae for the raw and cooked materials. In the process of producing white spirit by utilizing the saccharomyces cerevisiae obtained by the preparation method, the lipid producing capacity is high; the conversion ratio of starch is higher than 80 percent; the enzymatic activity is higher than 43,000 / g; the obtained white spirit is pure in spirit odor, rich in pit flavor and long in aftertaste, is sweet, clear, refreshing and tasty, can be drunk without needing to be added with other additive, and is applicable to various spirit brewing processes and a vinasse discarding or vinasse recovery process.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a raw clinker aroma-enhancing brewing koji and a preparation method thereof. Background technique [0002] Traditional brewing and ethanol production are to steam and gelatinize the raw material first, then carry out saccharification and fermentation. With the rapid development of biotechnology, especially enzyme engineering, the raw material is directly saccharified and fermented by enzyme preparations without cooking and gelatinizing to produce raw wine Or alcohol is already achievable. Brewing wine with raw materials has the advantages of simple operation, energy saving and consumption reduction, pure wine quality, and obvious comprehensive benefits. Raw material distiller's koji is a must for raw material wine making. It is a multifunctional microbial compound enzyme distiller's koji, and its basic components include saccharification agent, fermentation agent and flavoring a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/685
CPCC12G3/02
Inventor 翟国军
Owner 成都醇中醇君明生物科技工程有限责任公司
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