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Multi-stage temperature-control ventilation production method of multi-microorganism high-temperature bacterial fragrant koji

A production method and bacterial technology, applied in the field of brewing, can solve the problems of single culture mode but not multi-stage, multiple temperature control methods and precise temperature control and ventilation culture, so as to ensure the production and accumulation of metabolic aroma substances and improve economic efficiency. Benefits, the effect of reducing labor intensity

Pending Publication Date: 2020-04-21
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that in the preparation process of the existing bacterial koji, the culture mode is single, and the culture of multi-stage, multiple temperature control methods and precise temperature control ventilation cannot be carried out.

Method used

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  • Multi-stage temperature-control ventilation production method of multi-microorganism high-temperature bacterial fragrant koji
  • Multi-stage temperature-control ventilation production method of multi-microorganism high-temperature bacterial fragrant koji
  • Multi-stage temperature-control ventilation production method of multi-microorganism high-temperature bacterial fragrant koji

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: produce multi-micro high-temperature bacteria fragrant song

[0033](1) Preparation of high-temperature bacterial seed liquid: first, Bacillus subtilis (CCTCC AB 130016, CGMCC No.1.934), Bacillus licheniformis (CCTCC AB 91060, CGMCCNo. 1.813), Bacillus coagulans (CGMCC No.1.3220, CGMCC No.1.2407), Bacillus amyloliquefaciens (CGMCC No.1.1414, CGMCC No.1.398), Paenibacillus polymyxa (CGMCC No.1.2979), Bacillus circulans ( CCTCCAB 207844) totally 10 strains of high-temperature bacteria were activated on a slant, followed by respectively taking a ring of bacteria after activation and carrying out pure-blooded liquid culture in beef extract peptone liquid medium (300mL / 500mL) with a pH value of 6.5, the shaking table speed was 85r / min, The temperature is 40°C, cultivated for 20 hours, and the pure high-temperature bacterial seed solution is obtained, and the number of bacterial cells per milliliter is kept at 10 8 A / mL or so;

[0034] (2) Preparation of polym...

Embodiment 2

[0046] Embodiment 2: produce the fragrant song of many microthermia bacteria

[0047] (1) Preparation of high-temperature bacterial seed liquid: first, Bacillus subtilis (CCTCC AB 130016), Bacillus licheniformis (CCTCC AB 91060, CGMCC No.1.813), coagulation Bacillus (CCTCC AB 92066, CGMCC No.1.3220), Bacillus amyloliquefaciens (CGMCC No.1.257), and Bacillus circulans (CCTCC AB 207850, CCTCC AB 207844) were used for slant activation. The activated one-ring bacteria were cultured in a pure-bred liquid medium (300mL / 500mL) with a pH value of 6.5 in beef extract peptone medium, at a shaking table speed of 85r / min, at a temperature of 40°C, and cultivated for 20 hours to obtain a pure-bred high-temperature bacterial seed solution , the number of cells per milliliter was kept at 10 8 A / mL or so;

[0048] (2) Preparation of polymicrothermic bacteria liquid: ① firstly, prepare secondary and tertiary fermenter culture medium with 0.7% glucose, 0.8% maltose, 1% peptone and 0.6% yeast ...

Embodiment 3

[0052] Embodiment 3: produce the fragrant song of many microthermia bacteria

[0053] (1) Preparation of high-temperature bacterial seed liquid: first, Bacillus subtilis (CCTCC AB 130016, CGMCC No.1.934), Bacillus licheniformis (CCTCC AB 91060, CGMCCNo. 1.813), Bacillus coagulans (CCTCC AB 92066, CGMCC No.1.3220, CGMCC No.1.2407), Paenibacillus polymyxa (CGMCC No.1.2979), Bacillus amyloliquefaciens (CGMCC No.1.1414, CGMCC No.1.257) Circulus, Bacillus circulans (CCTCC AB 207850, CCTCC AB 207844), a total of 12 strains of high-temperature bacteria were activated on the slant, and then a circle of activated bacteria were purified in beef extract peptone liquid medium (300mL / 500mL) with a pH value of 6.5. Seed liquid culture, shaking table speed 85r / min, temperature 40 ℃, culture 20h, obtain pure high-temperature bacterial seed liquid, the number of cells per milliliter is kept at 10 8 A / mL or so;

[0054] (2) Preparation of polymicrothermic bacteria liquid: ① firstly, prepare s...

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Abstract

The invention discloses a multi-stage temperature-control ventilation production method of multi-microorganism high-temperature bacterial fragrant koji, and belongs to the technical field of wine brewing. The method comprises the following steps: separately culturing high-temperature pure bacterial liquids, carrying out two-stage amplification culture to obtain a multi-microorganism high-temperature bacterial liquid, then carrying out multi-stage temperature control continuous ventilation or intermittent ventilation culture, and carrying out drying to obtain the multi-microorganism high-temperature bacterial fragrant koji. Advanced multi-microorganism high-temperature bacteria are heated actively and quickly in a brand-new temperature control mode, microbial contamination is effectively avoided, meanwhile, the multi-stage gradient heating and ventilation mode ensures the temperature rise adaptability of effective microbial communities, and proliferation of bacteria and generation and accumulation of metabolic flavor substances are ensured; the produced multi-microorganism high-temperature bacterial fragrant koji is rich in Maotai-flavour and scorch aroma and typical in aroma, and can be used for producing soft and other types of liquor seasoning wines, and the economic benefit is improved.

Description

technical field [0001] The invention relates to a multi-stage temperature-controlled and ventilated production method of multi-micro-high-temperature bacterial fragrant koji, belonging to the technical field of brewing. Background technique [0002] The production of traditional bacterial koji using traditional ventilation and temperature control methods is usually based on the cultivation of natural ventilation fermentation tanks. There are few types of bacteria and single strains. The production process is relatively extensive and there are many bacteria. The development has gradually adopted mechanical ventilation disc culture, which has promoted the aseptic degree of production and the improvement of production efficiency to a certain extent; however, in view of the limitations of process control ideas and equipment software and hardware conditions, a single ventilation culture mode, fixed The temperature control method, the cooking, feeding, turntable, and song turning ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12N1/20C12R1/125C12R1/10C12R1/09C12R1/085C12R1/07C12R1/01
CPCC12G3/02C12N1/20
Inventor 周新虎陈翔张聪芝张龙云陈孚江
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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