CN100519733C - 一种适合于酒精浓醪发酵的复合酵母 - Google Patents

一种适合于酒精浓醪发酵的复合酵母 Download PDF

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CN100519733C
CN100519733C CNB2005100851103A CN200510085110A CN100519733C CN 100519733 C CN100519733 C CN 100519733C CN B2005100851103 A CNB2005100851103 A CN B2005100851103A CN 200510085110 A CN200510085110 A CN 200510085110A CN 100519733 C CN100519733 C CN 100519733C
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yeast
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composite yeast
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CN1900268A (zh
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俞学锋
李知洪
余明华
姚娟
李志军
刘代武
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Angel Yeast Co Ltd
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Priority to PCT/CN2005/002391 priority patent/WO2007009324A1/zh
Priority to US11/914,475 priority patent/US8697425B2/en
Priority to AU2005334757A priority patent/AU2005334757B2/en
Priority to BRPI0520385-6A priority patent/BRPI0520385B1/pt
Priority to EP05824207.4A priority patent/EP1905823B1/en
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Priority to RU2007141527/13A priority patent/RU2397244C2/ru
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Abstract

本发明公开了一种酒精浓醪发酵的复合酵母，它是由耐高温酒酵母和酸性蛋白酶、植酸酶、纤维素酶、β-葡聚糖酶和果胶酶组合而成，适用于各种原料的高浓度酒精发酵。它在发酵期间除能正常发酵外，还对原料进行分解，增加醪液中的营养成分，促进酵母生长及耐逆保护。本发明具有使用方便、原料制品易购、生产工艺简便、发酵力强等优点。使用本发明作发酵剂，能降低DDGS的生产成本，提高蒸馏效率，最终醪液酒度达到16.0%-17.0%、残还原糖浓度降低到0.15%-0.25%，残淀粉浓度降低到0.6%-1.6%。

Description

一种适合于酒精浓醪发酵的复合酵母
技术领域
本发明涉及一种酒精发酵工艺中的发酵剂，特别是一种适合于酒精浓醪发酵的复合酵母。
背景技术
国内酒精发酵工业均采用单一酵母或酵母加酸性蛋白酶发酵生产酒精，醪液最终酒度最高只能达到11％-12％，若醪液最终酒度再提高，则醪液中残还原糖和残淀粉浓度偏高，原料出酒率下降，且废弃的残还原糖、残淀粉及酒醪液对环境会造成一定的污染。因此，如何提高醪液的最终酒度而又保持残还原糖和残淀粉浓度在一个合理的水平，并且减少环保压力，是目前急需解决的重大问题。
在本申请人于2003年12月15日申请的、发明名称为“一种适合于酒精浓醪发酵的复合酵母”的发明专利申请中，公开了一种由耐高温酒酵母、酸性蛋白酶、植酸酶和纤维素酶组成的复合酵母，使用其作为发酵剂进行酒精发酵，可使标准原料如玉米、木薯、小麦的最终醪液酒度达到14.5％-15.5％，残还原糖浓度控制在0.2％-0.4％，残淀粉浓度控制在1.0％-2.0％。
发明内容
本发明的目的就是要提供一种适合于酒精浓醪发酵的复合酵母，它能显著地提耐高温酒精发酵效率，减轻环保压力，能够在现有技术的基础上进一步提高最终醪液酒度并降低残还原糖浓度和残淀粉浓度。
本发明的目的是这样实现的：一种适合于酒精浓醪发酵的复合酵母，它由耐高温酒酵母、酸性蛋白酶、植酸酶、纤维素酶、β-葡聚糖酶和果胶酶组成。上述各组分的配比为(重量)：
耐高温酒酵母      61％-83％
酸性蛋白酶        5％-30％
植酸酶            3％-10％
纤维素酶         2％-10％
β-葡聚糖酶       1％-2％
果胶酶           1％-2％。
在一个优选实施方案中，本发明复合酵母各组分的配比(重量)如下：
耐高温酒酵母     61％-78％
酸性蛋白酶       10％-20％
植酸酶           3％-8％
纤维素酶         5％-8％
β-葡聚糖酶       1％-1.8％
果胶酶           1％-1.5％。
在一个更优选的实施方案中，本发明复合酵母各组分的配比(重量)如下：
耐高温酒酵母     75％
酸性蛋白酶       12％
植酸酶           5％
纤维素酶         5％
β-葡聚糖酶       1.5％
果胶酶           1.5％。
本发明中的耐高温酒酵母是一种糖化菌，为固体型、颗粒状，其活性细胞含量一般在350亿个/克，在酒精发酵中将糖质转化为酒精。其温度操作弹性大、耐温和耐酒精、繁殖力强、适用于黄酒、白酒、果酒、酒精和醋类等的生产。
酸性蛋白酶、植酸酶、纤维素酶、β-葡聚糖酶和果胶酶在酒精发酵中起到分解原材料为酵母提供营养及耐逆保护的作用。
酸性蛋白酶是一种固体型、粉末状酶，颜色为灰色，酶活力含量一般在50000u/g以上；纤维素酶是一种固体型、粉末状酶，颜色为灰色，酶活力含量一般在1800u/g以上；植酸酶是一种固体型、粉末状酶，颜色为乳白色，酶活力含量一般为5000u/g以上；β-葡聚糖酶是一种固体型、粉末状酶，颜色为淡黄色，酶活力含量一般为800u/g以上；果胶酶是一种固体型、粉末状酶，颜色为浅黄色，酶活力含量一般为2000u/g以上。
本发明的复合酵母中所用的原料均可通过商业渠道购买。
本发明的复合酵母因是微生物制品，故以重量为计量单位来计量其组成。如每100g复合酵母制品内含耐高温酒酵母61-83g(即每1g内含200亿个以上)，含酸性蛋白酶5-30g(以含量50000u/g计，即250-1500万u酶活力，每1g含2500-15000个酶活力)，含植酸酶3-10g(以含量5000u/g计，即15-50万u酶活力，每1g含150-500个酶活力)，含纤维素酶2-10g(以含量1800u/g计，即3.6-18万u酶活力，每1g含36-180个酶活力)，含β-葡聚糖酶1-2g(以含量800u/g计，即0.8-1.6万u酶活力，每1g含8-16个酶活力)，含果胶酶1-2g(以含量2000u/g计，即2-4万u酶活力，每1g含20-40个酶活力)。
在制备本发明复合酵母时，可根据酒精生产者所采用的原材料，确定上述相应的各组分的比例，采用机械搅拌或人工搅拌的方法，充分混合均匀，按规格包装即可。
本发明复合酵母具有能提高发酵酒度，降低残淀粉和残还原糖的浓度，降低酒精发酵的生产成本，提高出酒率等优点，且原材料制品易购、生产工艺简便、使用方便。使用本发明复合酵母作发酵剂，可使标准原料如玉米、木薯、小麦的最终醪液酒度达到16.0％-17.0％，残还原糖浓度控制在0.15％-0.25％，残淀浓度控制在0.6％-1.6％，减轻了环保压力。
具体实施方式
下面结合实施例来进一步解释本发明，但本发明的保护范围并不限于实施例。
实施例1—3
按照下面的表1所示的实施例1—3中的各原料配比称量各组分，然后搅拌，充分混合均匀，按规格包装即可得成品。
表1
 
原料(重量％) 实施例1    实施例2    实施例3      生产厂家 酶活力含量
耐高温酒酵母         62 75 83 安琪酵母股份有限公司 350亿/g(活细胞含量)      
酸性蛋白酶 20 12 5 诺维信中国投资有限公司 50000u/g
植酸酶 8 5 5 诺维信中国投资有限公司 5000u/g
纤维素酶 8 5 3 诺维信中国投资有限公司 1800u/g
β-葡聚糖酶 1 1.5 2 中科大易元生物技术有限公司                       800u/g
果胶酶 1 1.5 2 中科大易元生物技术有限公司                       2000u/g
实施例4
以玉米为原料的酒精发酵描述以本发明复合酵母作发酵剂用于酒精浓醪发酵的流程、使用量及效果。
工艺流程为：
1、原料粉碎：玉米粉用1.5毫米的筛网过筛。
2、润料：按最终糖度要求加入60-70℃的热水，润料30分钟。
3、液化：按10-20u/g原料加入耐高温淀粉酶，在温度95℃-97℃下液化1.5小时-2小时，冷却至32℃，用硫酸调pH 4.2-4.5。
4、加曲发酵：加入糖化酶150-200u/g，本发明复合酵母0.02％(原料重量比)、磷酸二氢铵0.05％(重量比)，在温度30℃-35℃下发酵65-68小时。
5、蒸馏：按常规酿酒工艺蒸馏出酒，最终醪液酒度16.0％-17.0％，残还原糖浓度0.15％-0.25％，残淀粉浓度0.6％-1.6％。
使用本发明复合酵母作发酵剂与使用普通发酵剂在酒精发酵中的结果对比见表2：
表2：不同发酵剂的最终醪液酒度、残还原糖和残淀粉浓度的对比
Figure C200510085110D00071

Claims (3)

1、一种适合于酒精浓醪发酵的复合酵母，其特征在于它由耐高温酒酵母、酸性蛋白酶、植酸酶、纤维素酶、β-葡聚糖酶和果胶酶组成，其中上述各组分的配比为：
耐高温酒酵母    61-83重量％
酸性蛋白酶      5-30重量％
植酸酶          3-10重量％
纤维素酶        2-10重量％
β-葡聚糖酶      1-2重量％
果胶酶          1-2重量％。
2、根据权利要求1所述的复合酵母，其特征在于上述各组分的配比为：
耐高温酒酵母    61-78重量％
酸性蛋白酶      10-20重量％
植酸酶          3-8重量％
纤维素酶        5-8重量％
β-葡聚糖酶      1-1.8重量％
果胶酶          1-1.5重量％。
3、根据权利要求2所述的复合酵母，其特征在于上述各组分的配比为：
耐高温酒酵母    75重量％
酸性蛋白酶      12重量％
植酸酶          5重量％
纤维素酶        5重量％
β-葡聚糖酶      1.5重量％
果胶酶          1.5重量％。
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AU2005334757A AU2005334757B2 (en) 2005-07-20 2005-12-30 A composite yeast suitable for high concentration alcohol fermentation
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