Method for preparing bioesterification liquid by liquid fermentation of aspergillus niger

Abstract

The invention discloses a method for preparing bioesterification liquid by liquid fermentation of aspergillus niger. The method includes the following steps that 1, preserved strains of aspergillus niger are activated, the activated single bacterial colony is selected and transferred to a first culture medium for culture to obtain seed liquid of aspergillus niger, and the seed liquid is inoculatedinto a fermentation tank containing a second culture medium for enlarged cultivation to obtain aspergillus niger fermentation liquid; 2, the preserved strains JZZ of caproic acid bacteria are inoculated into a third culture medium for anaerobic cultivation for 48-360 h at 25-43 DEG C, and caproic acid bacteria are fermented to obtain caproic acid bacterium liquid; 3, a liquid fermentation mixtureis formed after aspergillus niger fermentation liquid is mixed with an esterification mixture, the pH value of the liquid fermentation mixture is 3.0-5.0, and finally a liquid fermentation method isused for preparing biological esterification liquid. On the basis of adding caproic acid bacterium liquid, esterification red rice, yeast for making hard liquor, pit mud and the like, compound enzymesproduced by aspergillus niger liquid fermentation are also used for promoting esterification, and the esterification efficiency of a liquid fermentation system is improved.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a method for preparing bio-esterified liquid by liquid-state fermentation of Aspergillus niger and its application. Background technique [0002] In the fermentation process of traditional solid-state Luzhou-flavor liquor, ethyl hexanoate is produced slowly. In order to increase the aroma of the wine, technical measures such as "returning wine fermentation", "mud fermentation" and "double wheel bottom" are usually adopted to improve the alcohol content. The content of ester aroma substances such as ethyl caproate, but these technical measures also have problems in actual production, such as long fermentation cycle, low equipment utilization rate, high grain size, strong odor of base wine, low wine yield, and issues such as poor quality. At present, the production of Luzhou-flavor liquor generally has the phenomenon that the content of hexyl acid is less than that of ethyl lactate, ...

AI Technical Summary

Problems solved by technology

This preparation method mainly uses the esterification enzymes produced by the microbial metabolism of compound caproic acid bacteria liquid, esterified red yeast rice, Daqu, pit mud, etc. to promote esterification to generate esters mainly of ethyl caproate, but the method has The esterification efficiency of the esterification liquid is low, and the esterification cannot be promoted well.

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