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Method for preparation of white spirit by fermentation of waste distiller's grains

A technology of liquor and waste disposal, which is applied in the field of microbial fermentation and liquor brewing, which can solve the problems of difficult storage, large environment, easy mildew and deterioration, etc., and achieve the effects of reducing waste disposal, simple koji making process, and rich aroma components

Inactive Publication Date: 2007-05-30
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because the water content in the distiller's grains is as high as 60% or more, and the proportion of rice husks that are difficult to decompose in the dry matter is also more than 60%, the nutritional value of the whole distiller's grains dry matter is reduced, and it is difficult to use directly. Organic acids, humus, etc., are prone to mildew and deterioration when exposed to the air, making it difficult to store
At this stage, except for a very small part that is used for feed and glucoamylase degradation to make distilled spirits, most of them are discarded as waste, causing greater environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Pick 1 erbium of TR12 engineering bacteria oblique tube spores preserved at temperature 0~4 ℃, inoculate in starch medium (corn starch 20g / L, agar powder 20g / L, potassium nitrate 2g / L, magnesium sulfate heptahydrate 1.2g / L) L. Potassium dihydrogen phosphate 2.7g / L, pH=5.0, temperature 121°C for sterilization for 20min, eggplant bottle slant cooling), culture for 4d under the conditions of humidity of 75%, temperature of 34°C, and storage at 4°C. Add 40 mL of sterile water and 1 drop of soil temperature 80 to the above eggplant bottle, and scrape the spores with a sterile inoculation shovel to prepare a spore suspension for later use.

[0029] In a 250ml conical flask, 9.0g of bran, 1.0g of corn flour, 7.5mL of tap water, 0.2g of ammonium sulfate, 0.02g of potassium dihydrogen phosphate, and 0.02g of magnesium sulfate were added and moistened for 2h, and sterilized at 121°C for 20min , cooled to 40°C, inserted into 0.5mL / bottle of the above-mentioned spore bacteria suspe...

Embodiment 2

[0034] Mix the fortified bran koji described in Example 1 with the production Daqu in a ratio of 1:5 for a total of 135g, add 200mL of sterile water and 27mL of wine brewer (SZ-E8 Saccharomyces cerevisiae), and make the yeast cell concentration 7.5×10. 5 cells / mL, shake well, and culture in a constant temperature incubator at 25°C for 3 days. 720 g of sterilized discarded grains were added to the composite culture, and then 300 mL of tap water was added. After sealing with a safety film, the fermentation was carried out at a constant temperature of 25° C. for 40 days.

[0035]After the fermentation, 269 mL of 14% v / v liquor was obtained by distillation, the total starch utilization rate reached 58.6%, and the alcohol conversion rate of the utilized starch reached a high level of 70.8%. The analysis results of the original wine of the discarded glutinous rice wine are shown in Table 1. Although the components such as ethyl butyrate and ethyl hexanoate have not been determined, ...

Embodiment 3

[0037] Mix the fortified bran koji described in Example 1 with the production Daqu in a ratio of 1:5 for a total of 135g, add 173mL of sterile water and 54mL of wine brewer (SZ-E8 Saccharomyces cerevisiae: LII-1-1 Scented yeast = 1:1) , and to a yeast cell concentration of 7.5 × 10 5 cells / mL, shake well, and culture in a constant temperature incubator at 25°C for 3 days. 720 g of sterilized discarded grains were added to the composite culture, and then 300 mL of tap water was added. After sealing with a safety film, the fermentation was carried out at a constant temperature of 25°C for 43 days.

[0038] After the fermentation, 170 mL of 16% v / v liquor was obtained by distillation, the total starch utilization rate reached 62.4%, and the conversion rate of the used starch to alcohol production reached 46.1%. The results of the analysis of the raw wine composition of the discarded glutinous rice wine are shown in Table 2. Although the compositions such as ethyl butyrate and et...

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Abstract

The invention discloses a fermenting method of wine through wine slag, which is characterized by the following: setting the weight rate of allocated culture material, loss slag and tap water at 1:1.8-2.5:0.8-1.2; stirring evenly; sealing through plastic wrap; placing in the insulating culture box at 25-27 deg.c for 10-45d; distilling under normal pressure; obtaining the product with utilizing rate of starch at 46.4-62.4% and alcohl transmitting rate at 46.1-90.1%.

Description

technical field [0001] The invention relates to a method for fermenting liquor from lees of liquor, belonging to the field of microbial fermentation and liquor brewing. Background technique [0002] One of the characteristics of traditional Chinese solid-state fermentation liquor is that it uses various grains as raw materials, and produces complex material and energy metabolism reactions under the combined action of various enzymes produced by koji microorganisms, environmental microorganisms and pit mud microorganisms, forming traditional Chinese The unique product style and quality characteristics of solid-state fermentation liquor also produce a large amount of distiller's grains, and discarded grains are an inevitable product in the brewing process of liquor. Generally, the amount of discarded grains is 10-20% of the mother grains, and for every ton of liquor produced, 2-4 tons of discarded grains are produced. Since the actual production of large wineries is about 10 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/66C12R1/865
Inventor 张文学方晓璞岳元媛胡承
Owner SICHUAN UNIV
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