CN102911884B - Brewing yeast strain, rice wine yeast, rice wine and production method of rice wine - Google Patents
Brewing yeast strain, rice wine yeast, rice wine and production method of rice wine Download PDFInfo
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- CN102911884B CN102911884B CN201210423921.XA CN201210423921A CN102911884B CN 102911884 B CN102911884 B CN 102911884B CN 201210423921 A CN201210423921 A CN 201210423921A CN 102911884 B CN102911884 B CN 102911884B
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Abstract
The invention provides a brewing yeast strain, rice wine yeast, rice wine and a production method of the rice wine. The Latin scientific name of the brewing yeast strain is Saccharomyces cerevisiae, and the preservation number of the brewing yeast strain is CCTCC NO: M209231. The rice wine yeast containing the brewing yeast strain can improve the wine taste of rice.
Description
The application be based on the applying date be dividing an application that October 22, application number in 2009 are 200910206630.3, invention and created name is " production method of root enzyme bacterial strain, yeast strain, the distiller's yeast that contains it and distiller's yeast " patent application.
Technical field
The present invention relates to rhizopus strains, yeast strain, the distiller's yeast that contains this head mold, yeast and the production method of distiller's yeast, good rhizopus strains, the yeast strain of interoperability while relating in particular to mixed culture.
Background technology
Original distiller's yeast is cereal mouldy or that germinate, and people are improved, and have just made the distiller's yeast that is suitable for wine brewing.Roughly, in the Song dynasty, kind and the manufacturing technology of Chinese distiller's yeast are shaped substantially.Modern distiller's yeast is still widely used in brewageing of yellow rice wine, white wine etc.Because adopted raw material and making method are different, the natural condition of production area have different, distiller's yeast wide in variety colorful.
Sweet wine is to utilize koji that the rice diastatic fermentation cooking is made, and the local flavor of sweet wine and nutrition key are decided by the quality of koji.What in koji, play a major role is head mold and yeast, and head mold is main amylomyces.The making of sweet wine is mainly to utilize the amylase that head mold produces that glutinous rice starch is resolved into monose, dextrin and a small amount of reducing sugar and oligosaccharides etc., forms the local flavor of sweet rice wine uniqueness.To the research of sweet wine Yeast starter Rhizopus amylases, being one of research emphasis of each sweet wine and distiller's yeast manufacturer and vast scientific research personnel, is also the important evidence of the good wine brewing head mold of screening.
Head mold (Rhizopus) belongs to Zygomycotina zygomycetes mucorales Mucoraceae Rhizopus, and on substratum or natural base thing, colony growth is rapid.Head mold of many uses, diastatic vigor is very strong, the multiplex amylomyces of doing, China has founded amylo process with this bacterium the earliest and has produced distiller's yeast, when wine brewing, except having saccharification, can also produce a small amount of ethanol.Rhizopus bran koji is produced and application seems more extensive.However, the production of Rhizopus bran koji is still faced with the unsettled problem of quality.
China Patent Publication No. CN1450160A(application number 02108823.3) utilize two or more many bacterial classifications of a kind of employing separately to carry out purebred cultivation, then mix according to a certain ratio and produce rice wine song.China Patent Publication No. CN86103877A(application number 86103877) utilize the bacterial strain of two different qualities in rhizopus to cultivate into after song respectively, then proportion and make koji.
There is following shortcoming in prior art: a) each microorganism is all to carry out respectively pure culture, then mixes, and mixed product is when user uses, and each microorganism is phase coadaptation well; B) product of prior art after blending, mouthfeel can not meet client's needs conventionally, and can not regulate according to the different needs of various clients the mouthfeel of product.
Therefore, need to find the good head mold of interoperability and yeast, and they are carried out to the mixed culture technique of mixed culture.
Summary of the invention
The yeast of good conformity and rhizopus mutually while an object of the present invention is to provide mixed culture.
An object of the present invention is to provide the distiller's yeast that mouthfeel is suitable.
An object of the present invention is to provide the mixed culture technique of this rhizopus strains and yeast strain.
An aspect of of the present present invention relates to a kind of Rhizopus oryzae bacterial strain, and Latin formal name used at school is Rhizopus oryzae, and deposit number is that CCTCC NO:M209191(is referred to as Rhizopus oryzae bacterial strain A).
An aspect of of the present present invention relates to a kind of Wine brewing yeast strain, and Latin formal name used at school is Saccharomyces cerevisiae, and deposit number is that CCTCC NO:M209190(is referred to as Wine brewing yeast strain 21).
An aspect of of the present present invention relates to a kind of Rhizopus oryzae bacterial strain, and Latin formal name used at school is Rhizopus oryzae, and deposit number is that CCTCC NO:M209232(is referred to as Rhizopus oryzae bacterial strain B).
An aspect of of the present present invention relates to a kind of Wine brewing yeast strain C, and Latin formal name used at school is Saccharomyces cerevisiae, and deposit number is that CCTCC NO:M209231(is referred to as Wine brewing yeast strain 23).
It is bent that an aspect of of the present present invention relates to a kind of rice wine, comprises Rhizopus oryzae bacterial strain A and/or Wine brewing yeast strain 21, or comprise Rhizopus oryzae bacterial strain B and and/or Wine brewing yeast strain 23.
Preferably in rice wine song, amount of yeast is 10
5to 10
7individual/g rice wine is bent, and preferably 5 * 10
5～1 * 10
7individual yeast/g rice wine is bent, and more preferably 10
6～10
7individual yeast/g rice wine is bent, and most preferably 5 * 10
6～1 * 10
7individual yeast/g rice wine is bent.
The water content of rice wine song is 5%～12%, preferably 5%～10%.
Another aspect of the present invention relates to a kind of method of producing rice wine song, comprises the following steps:
Head mold and yeast-inoculated are entered in substratum, carry out mixed culture, obtain mixed culture song;
Head mold is seeded in substratum, carries out head mold cultivation, to obtain pure song;
Pure song and mixed culture song are blent with certain proportion, obtained rice wine bent.
The method of rice wine song produced according to the invention, preferably head mold and yeast meet following index:
1) take ground rice as substratum, head mold inoculum size is 0.3% of ground rice dry weight, and yeast-inoculated amount is 1/10 of ground rice dry weight
6inoculation, 30 ℃ of temperature, under the condition of humidity 80%, when head mold and yeast mixed culture, the caking time of head mold is 10～20h, preferably 11～18h, more preferably 12～17h, most preferably 12～16h;
2), according to above-mentioned condition mixed culture 42h, with respect to the weight of mixed culture song, in the mixed culture song obtaining, the content of yeast is 10
6～10
8individual yeast/gram mixed culture song, preferably 5 * 10
6～1 * 10
8individual yeast/gram mixed culture song, more preferably 10
7～1 * 10
8individual yeast/gram mixed culture song, most preferably 5 * 10
7～1 * 10
8individual yeast/gram mixed culture song.
The method of rice wine song produced according to the invention, preferably head mold and yeast are selected from following combination:
A) combination of rhizopus strains A and yeast strain 21;
B) combination of rhizopus strains B and yeast strain 23;
C) combination of rhizopus strains B and yeast 1308;
D) combination of head mold 3.866 and K yeast;
E) combination of head mold 3.866 and yeast 1308.
The method of rice wine song produced according to the invention, the temperature of mixed culture is 25～35 ℃, preferably 28～32 ℃, more preferably 28～31 ℃, most preferably 29～31 ℃; The humidity of mixed culture is 60%～85%, preferably 65%～85%, more preferably 65%～80%, most preferably 68%～75%; The time of mixed culture is 36～45h, preferably 36～43h, more preferably 38～43h, most preferably 39～42h.
The method of rice wine song produced according to the invention, the amount of yeast in mixed culture song is 10
6～10
8individual yeast/gram mixed culture song, preferably 5 * 10
6～1 * 10
8individual yeast/gram mixed culture song, more preferably 10
7～1 * 10
8individual yeast/gram mixed culture song, most preferably 5 * 10
7～1 * 10
8individual yeast/gram mixed culture song.
The method of rice wine song produced according to the invention, the temperature that head mold is cultivated is 28～32 ℃, preferably 29～32 ℃, more preferably 29～31 ℃, most preferably 29～30 ℃; The humidity that head mold is cultivated is 60%～85%, preferably 65%～85%, more preferably 70%～85%, most preferably 75%～85%; The time that head mold is cultivated is 36～45h, preferably 38～45h, more preferably 40～45h, most preferably 42～45h.
The method of rice wine song produced according to the invention, the ratio of blending of pure song and mixed culture song is 10:1～80:1, preferably 20:1～60:1, more preferably 20:1～50:1, most preferably 20:1～40:1 by weight.
A kind of rice wine is bent, it is characterized in that, by the method for above-mentioned production rice wine song, obtains.
The invention still further relates to the bent rice wine obtaining of producing of above-mentioned rice wine.
The invention still further relates to the method that adopts above-mentioned rice wine song to produce rice wine.
The good phase coadaptation of yeast of the present invention and rhizopus.Method of the present invention can meet the different demands of client to mouthfeel by mutually blending between mixed culture song and pure head mold song, has ensured the standardization control of quality product simultaneously, thereby can large-scale industrial production.Adopt microorganism mixed culture technique to solve and simply carry out well phase coadaptation between each microorganism in blended product, cause the problem of unstable product quality.
The preservation information of bacterial strain of the present invention
A yeast strain, belongs to yeast saccharomyces cerevisiae, and Latin formal name used at school Saccharomyces cerevisiae, is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on September 6th, 2009, deposit number CCTCC NO:M209190.
A rhizopus strains, belongs to Rhizopus oryzae, and Latin formal name used at school Rhizopus oryzae, is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on September 6th, 2009, deposit number CCTCC NO:M209191.
A yeast strain, belongs to yeast saccharomyces cerevisiae, and Latin formal name used at school Saccharomyces cerevisiae, is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on October 20th, 2009, deposit number CCTCC NO:M209231.
A rhizopus strains, belongs to Rhizopus oryzae, and Latin formal name used at school Rhizopus oryzae, is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on October 20th, 2009, deposit number CCTCC NO:M209232.
Embodiment
It should be noted that, in the situation that not conflicting, embodiment and the feature in embodiment in the application can combine mutually.To and describe the present invention in detail below in conjunction with the embodiments.
The yeast of good conformity and rhizopus mutually when one aspect of the present invention relates to mixed culture.
Yeast strain 21 of the present invention is yeast saccharomyces cerevisiae (Saccharomyces cerevisiae), is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on September 6th, 2009, deposit number CCTCC NO:M209190.For convenience of description, be designated hereinafter simply as yeast 21 or yeast saccharomyces cerevisiae CCTCC M209190.
Rhizopus strains A of the present invention is Rhizopus oryzae (Rhizopus oryzae), is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on September 6th, 2009, deposit number CCTCC NO:M209191.For convenience of description, be designated hereinafter simply as head mold A or Rhizopus oryzae CCTCC M209191.
Yeast strain 23 of the present invention is yeast saccharomyces cerevisiae (Saccharomyces cerevisiae), is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on October 20th, 2009, deposit number CCTCC NO:M209231.For convenience of description, be designated hereinafter simply as yeast 23.
Rhizopus strains B of the present invention is Rhizopus oryzae (Rhizopus oryzae), is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on October 20th, 2009, deposit number CCTCC NO:M209232.For convenience of description, be designated hereinafter simply as head mold B.
Below by the production method of the mycology character of detailed description yeast saccharomyces cerevisiae of the present invention and Rhizopus oryzae, enlarged culturing method, rice wine song.
I. mycology character
The mycology character of yeast of the present invention and head mold is as shown in the table.
Table 1(a) the mycology character (I) of yeast saccharomyces cerevisiae CCTCC M209190 of the present invention
Table 1(b) the mycology character (II) of yeast saccharomyces cerevisiae CCTCC M209190 of the present invention
Yeast CCTCC M209190 of the present invention has above-mentioned mycology character, with < < The yeasts, A Taxonomic Study > > (yeast, means of taxonomic research) (1998, Holland, Lodder J chief editor, the 4th edition) relatively, result determines that above-mentioned bacterial strains belongs to yeast saccharomyces cerevisiae and belongs to.
The mycology character of table 2 Rhizopus oryzae CCTCC of the present invention M209191
Rhizopus oryzae CCTCC M209191 of the present invention has above-mentioned mycology character, and result determines that above-mentioned bacterial strains belongs to Rhizopus.
Table 3(a) the mycology character (I) of yeast saccharomyces cerevisiae 23 of the present invention
Table 3(b) the mycology character (II) of yeast saccharomyces cerevisiae 23 of the present invention
Yeast 23 of the present invention has above-mentioned mycology character, with < < The yeasts, A Taxonomic Study > > (yeast, means of taxonomic research) (1998, Holland, Lodder J chief editor, the 4th edition) relatively, result determines that above-mentioned bacterial strains belongs to yeast saccharomyces cerevisiae and belongs to.
The mycology character of table 4 Rhizopus oryzae B of the present invention
Rhizopus oryzae B of the present invention has above-mentioned mycology character, and result determines that above-mentioned bacterial strains belongs to Rhizopus.
In order to find coadapted bacterial strain, the two can fine common growth to require head mold and yeast.When co-cultivation, by the growing state of caking time reflection head mold, the caking time, very short explanation head mold suppressed yeast growth, and the chronic explanation yeast that lumps suppresses head mold growth.By yeast colony sum reflection yeast growth situation in mixed culture song, yeast number is desirable selection between two parties, and reason is with the growth of head mold, that is, yeast number illustrates that yeast suppresses head mold growth too much, and yeast number illustrates that head mold suppresses yeast growth very little.
The invention still further relates to the bacterial strain with above-mentioned bacterial strains with identical performance, the bacterial strain obtaining one of in bacterial strain defined above, it is for example the bacterial strain of hybridizing or obtaining by sudden change by one or many, still there is the performance identical with above-mentioned bacterial strains, i.e. interoperability when mixed culture.
The invention still further relates to the M209191 by head mold A(Rhizopus oryzae bacterial strain CCTCC) (for example hybridize by one or many or obtain by sudden change) Rhizopus oryzae bacterial strain of obtaining, it has following performance,
Take ground rice as substratum, and head mold inoculum size is 0.3% of ground rice dry weight, and yeast-inoculated amount is 1,000,000 of ground rice dry weight/inoculation, 30 ℃ of temperature, under the condition of humidity 80%, when the head mold being obtained by head mold A and yeast saccharomyces cerevisiae CCTCC M209190 mixed culture, meet following performance (index):
1) the caking time of head mold is 10～20h, preferably 11～18h, more preferably 12～17h, most preferably 12～16h;
2), according to above-mentioned condition mixed culture 42h, with respect to the weight of mixed culture song, in the mixed culture song obtaining, the content of yeast is 10
6～10
8individual yeast/gram mixed culture song, preferably 5 * 10
6～1 * 10
8individual yeast/gram mixed culture song, more preferably 10
7～1 * 10
8individual yeast/gram mixed culture song, most preferably 5 * 10
7～1 * 10
8individual yeast/gram mixed culture song.
The invention still further relates to the M209190 by yeast 21(Wine brewing yeast strain CCTCC) (for example by one or many, hybridize or obtain by sudden change) that obtain have the Wine brewing yeast strain of following performance (index):
1) by above-mentioned condition, during by yeast 21 Wine brewing yeast strain that obtains with Rhizopus oryzae bacterial strain CCTCC M209191 mixed culture, the caking time of head mold is 10～20h, preferably 11～18h, more preferably 12～17h, most preferably 12～16h;
2) by above-mentioned condition, with Rhizopus oryzae bacterial strain CCTCC M209191 mixed culture 42h, with respect to the weight of mixed culture song, in the mixed culture song obtaining, the content of yeast is 10
6～10
8individual yeast/gram mixed culture song, preferably 5 * 10
6～1 * 10
8individual yeast/gram mixed culture song, more preferably 10
7～1 * 10
8individual yeast/gram mixed culture song, most preferably 5 * 10
7～1 * 10
8individual yeast/gram mixed culture song.
The invention still further relates to the Rhizopus oryzae bacterial strain with following performance (index) that is obtained (for example hybridize by one or many or obtain by sudden change) by head mold B:
1) by above-mentioned condition, the head mold being obtained by head mold B and during with yeast 23 mixed culture, the caking time of head mold is 10～20h, preferably 11～18h, more preferably 12～17h, most preferably 12～16h;
2) by above-mentioned condition, with yeast 23 mixed culture 42h, with respect to the weight of mixed culture song, in the mixed culture song obtaining, the content of yeast is 10
6～10
8individual yeast/gram mixed culture song, preferably 5 * 10
6～1 * 10
8individual yeast/gram mixed culture song, more preferably 10
7～1 * 10
8individual yeast/gram mixed culture song, most preferably 5 * 10
7～1 * 10
8individual yeast/gram mixed culture song.
The invention still further relates to the Wine brewing yeast strain with following performance that is obtained (for example hybridize by one or many or obtain by sudden change) by yeast 23:
1) by above-mentioned condition, head mold B with by yeast 23 while obtaining yeast mixed culture, the caking time of head mold is 10～20h, preferably 11～18h, more preferably 12～17h, most preferably 12～16h;
2) by above-mentioned condition, head mold B with by the yeast 23 yeast mixed culture 42h that obtains, with respect to the weight of mixed culture song, in the mixed culture song obtaining, the content of yeast is 10
6～10
8individual yeast/gram mixed culture song, preferably 5 * 10
6～1 * 10
8individual yeast/gram mixed culture song, more preferably 10
7～1 * 10
8individual yeast/gram mixed culture song, most preferably 5 * 10
7～1 * 10
8individual yeast/gram mixed culture song.
Further preferably, the pure song that corresponding head mold is produced and above-mentioned mixed culture song are with 15:1(by weight) ratio blend the rear finished product song being obtained, meet following index:
3) at examination meal, make in test, the 24h amount of wine (height of making) is more than or equal to 1/6 with the ratio of whole height of charging, and be preferably greater than and equal 1/5, also preferably 1/4, more preferably greater than equaling 1/3, be most preferably more than or equal to 1/2.
The invention further relates to head mold and the yeast with good interoperability, it meets following index:
1) by above-mentioned condition, when head mold and yeast mixed culture, the caking time of head mold is 10～20h, preferably 11～18h, more preferably 12～17h, most preferably 12～16h;
2), according to above-mentioned condition mixed culture 42h, with respect to the weight of mixed culture song, in the mixed culture song obtaining, the content of yeast is 10
6～10
8individual yeast/gram mixed culture song, preferably 5 * 10
6～1 * 10
8individual yeast/gram mixed culture song, more preferably 10
7～1 * 10
8individual yeast/gram mixed culture song, most preferably 5 * 10
7～1 * 10
8individual yeast/gram mixed culture song.
Preferably head mold and the yeast of this good interoperability also meet These parameters 3).
The invention still further relates to the yeast obtaining by one of cultivating in yeast strain defined above.
The invention still further relates to the head mold obtaining by one of cultivating in rhizopus strains defined above.
Another aspect of the present invention relates to rice wine song, comprises Rhizopus oryzae of the present invention and/or yeast saccharomyces cerevisiae.
In rice wine song, amount of yeast is 10
5to 10
7individual/g rice wine is bent, and preferably 5 * 10
5～1 * 10
7individual yeast/g rice wine is bent, and more preferably 10
6～10
7individual yeast/g rice wine is bent, and most preferably 5 * 10
6～1 * 10
7individual yeast/g rice wine is bent.
The water content of rice wine song is generally 5%～12%, and preferably 5%～10%.
Another aspect of the present invention relates to a kind of method of producing rice wine, and it adopts above-mentioned rice wine Qu Jinhang to produce.
II. the production method of finished product song
Another aspect of the present invention relates to a kind of method of producing rice wine song, comprises the following steps:
A) production of mixed culture song;
B) production of pure song;
C) blend: the pure song that the bent step b) of mixed culture that step a) is obtained obtains and blending with certain proportion, obtains as the rice wine of finished product song bent.
To introduce in detail each step below.
A) production of mixed culture song
The production of mixed culture song comprises the following steps: head mold and yeast-inoculated are entered in substratum, carry out mixed culture, obtain mixed culture song (also can be described as and mix song).
Inoculation sequencing to head mold and yeast has no particular limits, and both can first inoculate inoculation yeast after head mold, also can after first inoculation yeast, inoculate head mold.
A kind of preferred embodiment in, head mold is seeded in substratum; Again yeast-inoculated is entered in substratum, mix, carry out mixed culture, obtain mixed culture song.
With respect to dry substratum, head mold is for example 0.05%～1% in inoculation of medium amount by weight, preferably 0.1%～7%, more preferably 0.1%～0.5%, most preferably 0.1%～0.4%.
With respect to dry substratum, yeast is 10 in inoculation of medium amount by weight
-7～3 * 10
-6, preferably 5 * 10
-7～3 * 10
-6, more preferably 10
-6～3 * 10
-6, most preferably 2 * 10
-6～3 * 10
-6.
The water content of substratum is 30%～60% by weight, preferably 30%～55%, more preferably 35%～55%, most preferably 40%～55%.
Preferred culture medium is solid, powdery substratum.Before using, substratum is carried out to sterilising treatment.Substratum can be ground rice, wheat bran, flour.
The temperature of mixed culture is 25～35 ℃, preferably 28～32 ℃, and more preferably 28～31 ℃, most preferably 29～31 ℃.
The humidity of mixed culture is 60%～85%, preferably 65%～85%, more preferably 65%～80%, most preferably 68%～75%.
The time of mixed culture is 36～45h, preferably 36～43h, more preferably 38～43h, most preferably 39～42h.
After cultivation, be dried, obtain mixed culture bent.The moisture content of mixed culture song is 5%～12%, preferably 5%～10%, more preferably 6%～10%, most preferably 7%～8%.Amount of yeast in mixed culture song is 10
6～10
8individual yeast/gram mixed culture song, preferably 5 * 10
6～1 * 10
8individual yeast/gram mixed culture song, more preferably 10
7～1 * 10
8individual yeast/gram mixed culture song, most preferably 5 * 10
7～1 * 10
8individual yeast/gram mixed culture song.
A kind of preferred embodiment in, cultured head mold kind is seeded in sterilized solid, powdery substratum (moisture 30%～60% ground rice) with 0.3% inoculum size, again with the relative ground rice weight of 0.1/1000000th～3() yeast amount inoculate in solid, powdery substratum, mix, put between cultivation 28～32 ℃, humidity 60%～85% is cultivated 36～45 hours, technology controlling and process is carried out according to product temperature in centre, and drying control moisture obtain mixed culture song (containing yeast number 1 * 10 5%～12%
6～1 * 10
8individual/gram).
B) production of pure song
Cultured head mold bottle wheat bran kind is seeded in substratum, cultivates, to obtain pure song.
With respect to dry substratum, head mold kind is 0.1%～0.8% in inoculation of medium amount by weight, preferably 0.2%～0.7%, more preferably 0.3%～0.6%, most preferably 0.3%～0.5%.
The temperature that head mold is cultivated is 28～32 ℃, preferably 29～32 ℃, and more preferably 29～31 ℃, most preferably 29～30 ℃.
The humidity that head mold is cultivated is 60%～85%, preferably 65%～85%, more preferably 70%～85%, most preferably 75%～85%.
The time that head mold is cultivated is 36～45h, preferably 38～45h, more preferably 40～45h, most preferably 42～45h.
A kind of preferred embodiment in, the preparation process of pure song is: cultured head mold wheat bran kind is seeded in sterilized solid, powdery substratum with 0.3% inoculum size, put into 28-32 ℃ between cultivation, humidity 60%-85% cultivates and within 36-45 hour, goes out room, and drying control moisture obtain pure song at 5%-12%.
C) blend
The pure song that the bent step b) of mixed culture that step a) is obtained obtains and blending with certain proportion, obtains as the rice wine of finished product song bent.
By weight, the ratio of blending of the mixed culture song that the pure song that step b) obtains and step a) obtain is 10:1～80:1, preferably 20:1～60:1, more preferably 20:1～50:1, most preferably 20:1～40:1.
Amount of yeast in finished product song is 10
5～10
7individual yeast/grammeter distiller's yeast, preferably 5 * 10
5～1 * 10
7individual yeast/grammeter distiller's yeast, more preferably 10
6～10
7individual yeast/grammeter distiller's yeast, most preferably 5 * 10
6～1 * 10
7individual yeast/grammeter distiller's yeast.
The water content of the rice wine song of preferably producing is 5%～12%.
Sequencing between the production of step a) mixed culture song and the production of the pure song of step b) has no particular limits, and can carry out with any order, first carries out step a), then carry out step b), also can first carry out step b), then carry out step a), can also carry out simultaneously.
If the comparatively small amt of head mold kind or yeast kind, before the production of carrying out a) mixed culture song, can also comprise the following steps:
I) enlarged culturing of yeast; And/or
Ii) the enlarged culturing of head mold.
Can use conventional methods enlarged culturing yeast of the present invention and head mold.Preferably adopt wheat bran as head mold substratum, obtain head mold wheat bran kind.The cultivation of head mold wheat bran kind can adopt existing technology.
A kind of preferred embodiment in, the method for production rice wine song of the present invention comprises the following steps: yeast strain of the present invention is standby by obtaining after enlarged culturing after the biomass needing; Cultured head mold wheat bran bacterial classification is seeded in sterilized solid, powdery substratum (ground rice of moisture 30-60%) with 0.3% inoculum size, again with the relative ground rice weight of 1,000,000/0.1-3() yeast amount inoculate in solid, powdery substratum, mix, put into 28-32 ℃ between cultivation, humidity 60%-85% cultivates 36-45 hour, technology controlling and process is carried out according to product temperature in centre, and drying control moisture obtain mixed culture song (containing yeast number 1 * 10 at 5%-12%
6-1 * 10
8individual/gram).Same method is seeded in cultured head mold bottle wheat bran kind in sterilized solid, powdery substratum with 0.3% inoculum size, puts into 28-32 ℃ between cultivation, and humidity 60%-85% cultivates and within 36-45 hour, goes out room, and drying control moisture obtain pure song at 5%-12%.
The taste needing according to client, the pure song that production is obtained and mixed culture song are blent (containing yeast number 1 * 10 with certain proportion
5-1 * 10
7individual/gram), obtain finished product song.
The bent production between different cultivations of pure song and mixed culture cultivated and produced, all need through inoculation, fermentation, be dried, detect the processes such as packing, the two unique difference is seeded process, pure song only need be inoculated a kind of rhizopus strains, mixed culture Qu Youxuan first inoculates rhizopus strains, inoculate a certain amount of yeast together with water, other process is the same with pure song again, and concrete operations can be with reference to the following examples.
The present invention produces the good interoperability that has of the head mold that adopts in the method for rice wine song and yeast, meets following index:
1) take ground rice as substratum, head mold inoculum size is 0.3% of ground rice dry weight, yeast-inoculated amount is 1,000,000 of ground rice dry weight/inoculation, 30 ℃ of temperature, under the condition of humidity 80%, when head mold and yeast mixed culture, the caking time of head mold is 10～20h, preferably 11～18h, more preferably 12～17h, most preferably 12～16h;
2), according to above-mentioned condition mixed culture 42h, with respect to the weight of mixed culture song, in the mixed culture song obtaining, the content of yeast is 10
6～10
8individual yeast/gram mixed culture song, preferably 5 * 10
6～1 * 10
8individual yeast/gram mixed culture song, more preferably 10
7～1 * 10
8individual yeast/gram mixed culture song, most preferably 5 * 10
7～1 * 10
8individual yeast/gram mixed culture song.
Preferred the present invention produces the head mold and the yeast that in the method for rice wine song, adopt and further meets following index:
3) the pure song of being produced by head mold and the mixed culture song of head mold and yeast are with 15:1(by weight) ratio to blend the rear finished product that obtained bent, at examination meal, make in test, the 24h amount of wine (height of making) is more than or equal to 1/6 with the ratio of the whole height of charging, be preferably greater than and equal 1/5, also preferably 1/4, more preferably greater than equaling 1/3, be most preferably more than or equal to 1/2.
Further preferred the present invention produces the head mold and the yeast that in the method for rice wine song, adopt and further meets following index:
4) the rice wine mouthfeel of the bent institute of the finished product brew obtaining by above method is good, meets the needs of rice wine mouthfeel.
Preferably the present invention produces the head mold and the yeast that in the method for rice wine song, adopt and is selected from following combination:
A) Rhizopus oryzae A(is Rhizopus oryzae CCTCC M209191) and yeast 21(be yeast saccharomyces cerevisiae CCTCC M209190) combination;
B) combination of Rhizopus oryzae B and yeast 23;
C) Rhizopus oryzae B and and the combination of yeast 1308;
D) combination of head mold 3.866 and K yeast;
E) combination of head mold 3.866 and yeast 1308.
Wherein, preferred A) Rhizopus oryzae A(is Rhizopus oryzae CCTCC M209191) and yeast 21(be yeast saccharomyces cerevisiae CCTCC M209190) combination and B) combination of Rhizopus oryzae B and yeast 23, most preferably A) combination of Rhizopus oryzae CCTCC M209191 and yeast saccharomyces cerevisiae CCTCC M209190.
It is bent that another aspect of the present invention relates to a kind of rice wine, and it obtains with aforesaid method of the present invention.
Another aspect of the present invention relates to a kind of method of producing rice wine, and it is produced with rice wine Qu Jinhang of the present invention.
Another aspect of the present invention relates to a kind of rice wine, and it is produced and obtain with rice wine Qu Jinhang of the present invention.
The present invention adopts the solution of microorganism mixed culture technique simply to carry out well phase coadaptation between each microorganism in blended product, causes the problem of unstable product quality; By mutually blending between later stage and pure head mold song, meet the different demands of client to mouthfeel, ensured the standardization control of quality product simultaneously, thus can large-scale industrial production.It is not enough that further preferred embodiment of the present invention also solves pure head mold product special flavour, lacks the problem of vinosity.Technology of the present invention has solved rice wine brewing enterprise life-time service soil Qu Jinhang and has produced, the problem that quality cannot be stable, and solved traditional distiller's yeast cannot large-scale standardized production simultaneously, cannot meet the problem of rice wine enterprise to the demand of a large amount of and stable distiller's yeasts.
Embodiment
Amount of yeast is measured
According to GB GB-T4789.15-2003, adopt plate count to measure amount of yeast.
Microbial material
(1) head mold
Head mold A: Rhizopus oryzae CCTCC M209191 of the present invention;
Head mold B: Rhizopus oryzae CCTCC NO:M209232 of the present invention.
Head mold 3.866: the AS3.866 of institute of microbiology of the Chinese Academy of Sciences.
(2) yeast
Yeast 21: yeast saccharomyces cerevisiae CCTCC M209190 of the present invention;
Yeast 23: yeast saccharomyces cerevisiae CCTCC NO:M209231 of the present invention;
K yeast: Chinese industrial microbial strains preservation administrative center 1445;
Yeast 1308: Chinese Typical Representative culture collection center AY92028.
I. the production of rice wine song and rice wine
Embodiment 1
Embodiment 1 adopts head mold A(Rhizopus oryzae CCTCC M209191 of the present invention) and yeast 21(yeast saccharomyces cerevisiae CCTCC M209190).
A) production of finished product song
(1) enlarged culturing of yeast strain
First prepare yeast liquid perfect medium, the composition of yeast liquid perfect medium is: sucrose 10%, and yeast autolysis powder: 2%, potassium primary phosphate: 0.1%, magnesium sulfate: 0.1%, pH:4.8.
Then inoculation, chooses a ring thalline from yeast slant strains and accesses ready liquid triangular flask, and 30 ℃ of upper shaking tables, 200rpm cultivate 36 hours, and it is standby that centrifugal suction filtration obtains yeast filter cake.
(2) cultivation of head mold wheat bran kind
Prepare moisture 80% wheat bran, be distributed into 1000ml triangular flask, every bottled 150g that enters, 121 ℃ of sterilizings, 0.1MPa, sterilizing 40 minutes; Cooling standby after taking out; By in the substratum after wheat bran original seed access sterilizing, 5 of each triangle bottle grafts, put into 30 ℃ of incubators and cultivate 72 hours again.
(3) preparation of mixed culture song
By 100 kilograms of pulverizing of polished rice, packing tray, 6 kilograms, every dish, then puts into 121 ℃ of sterilising vessels, 0.1MPa sterilizing 50 minutes, proceeds in the inoculation pot of having sterilized and prepare to inoculate after cooling; First inoculation inoculates wheat bran kind, and the wheat bran of having prepared by 0.3% inoculation of giving money as a gift is cultivated and planted; Then inoculation yeast bacterial classification, inoculates standby yeast-lactic by the millionth amount of ground rice dry weight, adds 30% sterilized water again and fully stir after access, and blowing packs tray, compacting into afterwards, then proceeds to and between off-the-shelf cultivation, carry out mixed culture; While cultivating between cultivation, within first 8 hours, require humidification to heat up, guarantee that humidity reaches 85%, product temperature reaches 32 ℃ of left and right, keeps afterwards product temperature about 35 ℃ cultivations, until cultivation goes out room in 45 hours, completes cultivation; Then dry, the dry product temperature that requires does not surpass 42 ℃, when product temperature drops to 36 ℃, gets final product discharging, completes the preparation of mixed culture song.
(4) preparation of pure song
The preparation of the preparation of pure song and mixed culture song is substantially the same, and difference no longer needs inoculation yeast breast while being the interior inoculation of inoculation pot, only needs to inoculate wheat bran kind, and other process is identical with the bent preparation of mixed culture.
Above-mentioned mixed culture song and pure song are mixed according to weight ratio 1:20, obtain finished product of the present invention bent, amount of yeast is approximately 10
6individual/g.
B) brew of rice wine
1) raw material: glutinous rice (commercially available high-quality product), distiller's yeast
2) technical process:
Adopt the large glutinous rice of pure white high-quality.By puffed wheat 4h, carry out Tianjin rice, keep particle integrity and rice crisp (pinching grain of rice powdering with finger, without hilum) during the rice of Tianjin, rice water regain is about 25%.Then the glutinous rice after the rice of Tianjin is washed.Then carry out steamed rice, normal pressure (101kPa) steams 30 minutes down, and the glutinous rice hard outside soft inside that requirement was steamed is interior without the white heart, thoroughly and not rotten, and uniformity, without the not yet done or rotten phenomenon of mistake.Adopt aseptic cold water to drench meal and carry out spreading for cooling.Then cooling glutinous rice and above-mentioned distiller's yeast are stirred; The add-on of distiller's yeast be dry glutinous rice heavy 0.3%.Finally carry out diastatic fermentation, temperature remains on 30 ℃～32 ℃, ferments 40 hours.
Embodiment 2
Embodiment 2 adopts head mold A(Rhizopus oryzae CCTCC M209191 of the present invention) and yeast 21(yeast saccharomyces cerevisiae CCTCC M209190).
A) production of finished product song
(1) enlarged culturing of yeast strain
First prepare yeast liquid perfect medium, inoculate, choose a ring thalline access ready liquid triangular flask from yeast slant strains, 29 ℃ of upper shaking tables, 200rpm cultivate 48 hours, and it is standby that centrifugal suction filtration obtains yeast filter cake.
(2) cultivation of head mold wheat bran kind
Prepare moisture 75% wheat bran, be distributed into 1000ml triangular flask, every bottled 165g that enters, 121 ℃ of sterilizings, 0.1MPa, sterilizing 50 minutes; Cooling standby after taking out; By in the substratum after wheat bran original seed access sterilizing, 6 of each triangle bottle grafts, put into 28 ℃ of incubators and cultivate 72 hours again.
(3) preparation of mixed culture song
By 500 kilograms of pulverizing of polished rice, packing tray, 6 kilograms, every dish, then puts into 121 ℃ of sterilising vessels, 0.1MPa sterilizing 50 minutes, proceeds in the inoculation pot of having sterilized and prepare to inoculate after cooling; First inoculation inoculates wheat bran kind, and the wheat bran of having prepared by 0.4% inoculation of giving money as a gift is cultivated and planted; Then inoculation yeast bacterial classification, inoculates standby yeast-lactic by the millionth amount of ground rice dry weight, adds 35% sterilized water again and fully stir after access, and blowing packs tray, compacting into afterwards, then proceeds to and between off-the-shelf cultivation, carry out mixed culture; While cultivating between cultivation, within first 8 hours, require humidification to heat up, guarantee that humidity reaches 85%, product temperature reaches 31 ℃ of left and right, keeps afterwards product temperature about 35 ℃ cultivations, until cultivation goes out room in 45 hours, completes cultivation; Then dry, the dry product temperature that requires does not surpass 43 ℃, when product temperature drops to 36 ℃, gets final product discharging, completes the preparation of mixed culture song.
(4) preparation of pure song
The preparation of the preparation of pure song and mixed culture song is substantially the same, and difference no longer needs inoculation yeast breast while being the interior inoculation of inoculation pot, only needs to inoculate wheat bran kind, and other process is identical with the bent preparation of mixed culture.
Above-mentioned mixed culture song and pure song are mixed according to weight ratio 1:15, obtain finished product of the present invention bent, amount of yeast is 3 * 10
6individual/g.
B) brew of rice wine
Identical with the brew method in embodiment 1, be no longer repeated in this description.
Embodiment 3
Except adopting head mold B, yeast 23, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-1
Except adopting head mold A(Rhizopus oryzae CCTCC M209191 of the present invention), K yeast, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-2
Except adopting head mold A(Rhizopus oryzae CCTCC M209191 of the present invention), yeast 1308, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-3
Except adopting head mold 3.866, K yeast, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-4
Except adopting head mold 3.866, yeast 1308, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-5
Except adopting 3.866 head molds, yeast 21(yeast saccharomyces cerevisiae CCTCC M209190), A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-6
Except adopting head mold A, yeast 23, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-7
Except adopting head mold B of the present invention, yeast 1308, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-8
Except adopting head mold B of the present invention, yeast 21, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Rice wine above-described embodiment and example being obtained by the personnel of sampling wine is tasted, and usings sweet taste, tart flavour, vinosity, four indexs of bitter taste as the mouthfeel index of rice wine, and the full marks of each index are 5 minutes, and acquired results is listed in table 5.
The mouthfeel contrast of the rice wine of table 5 embodiment and example
Illustrate: to the mutual mediation of head mold and yeast, we adopt mouth feel score, take 5 minutes systems for every.
Data in table can be found out, adopt head mold A(Rhizopus oryzae CCTCC M209191 of the present invention) and yeast 21(yeast saccharomyces cerevisiae CCTCC M209190) mouthfeel of rice wine of the rice wine song institute brew of producing is best, head mold B and yeast 23 take second place.
II. the adaptability comparison test of head mold and yeast
In order to find coadapted bacterial strain, we analyze by process record, and the two can fine common growth to require head mold and yeast.By the growing state of caking time reflection head mold, the caking time, very short explanation head mold suppressed yeast growth, and the chronic explanation yeast that lumps suppresses head mold growth.By final work in-process yeast colony sum reflection yeast growth situation, yeast number is desirable selection between two parties, and reason is with the growth of head mold, that is, yeast number illustrates that yeast suppresses head mold growth too much, and yeast number illustrates that head mold suppresses yeast growth very little.By make speed reflection head mold amount number.
(1) adaptability comparison test method
The adaptability comparison test method of head mold and yeast is as follows:
First prepare the different head mold of several strains and yeast strain standby.
The tray using, ground rice, suction pipe, triangular flask, glass rod etc. are carried out to sterilizing.Every dish dress ground rice 600g, above takes 4 layers of gauze and kraft paper, and after the bacterium of having gone out, ground rice will be broken up while hot.
Inoculation, inoculates respectively and carries out mixed culture every kind of head mold and different yeast.Wherein head mold inoculum size is 0.3% of ground rice dry weight, and yeast-inoculated amount is 1,000,000 of ground rice dry weight/(1/10
6or 10
-6).
Put into the incubator of fixed temperature and humidity and cultivate, 30 ℃ of temperature, humidity 80%, each tray caking situation of observation per hour after 12 hours of cultivating also records respectively the caking time.
Draw piece and turn over piece.Caking standard is can draw piece and can found piece, otherwise continues to cultivate until can found piece.
After vertical piece, continue to cultivate, now no longer carry out humidification, allow its self-sow, cultivate by 42 hours fermentation ends.
Dry.Proceed to constant temperature oven dry, first 39 ℃ dry 24 hours, then 42 ℃ dry 24 hours, detect moisture content, moisture content 10% with interior be qualifiedly can receive song.
Detect yeast colony sum the record of each mixed culture song.
Each distiller's yeast is done respectively to rice wine according to above-mentioned rice wine brew method, and after 16 hours, observation rice wine per hour comes wine situation record, and while recording 24h, each formula distiller's yeast is made how many and record.
(2) examination meal is made test
It is as follows that examination meal is made test concrete grammar.Distiller's yeast is mixed with the glutinous rice steaming (steaming method is referring to the description in embodiment 1), pack into and be with in graduated cylindrical transparent containers, load evenly, the add-on of distiller's yeast be dry glutinous rice heavy 0.3%, in temperature, remain under 30 ℃～32 ℃ conditions and carry out diastatic fermentation.Observation rice wine per hour comes wine situation the scale made of record, be used for that the ratio of wine amount (vertical scale of making) and the whole height of charging represents to make number.
By above test method, interoperability between each head mold and yeast is compared, process data ground rice caking situation, yeast colony sum, 24h rice wine are made to how many etc. the results are shown in Table 6.
The interoperability comparison of table 6 head mold and yeast
Illustrate: make the vertical scale that how much refers to make with respect to the ratio of the whole height of charging.
Data in table can find out, head mold 3.866 is than head mold A(Rhizopus oryzae CCTCC M209191 of the present invention) growth is faster, suppresses the growth of yeast.It can also be seen that, a few primary yeast comparisons, always make and yeast 21(yeast saccharomyces cerevisiae CCTCC M209190 of the present invention is seen in the total aspect of yeast) meet the requirement of production.
Data in conjunction with head mold and yeast interoperability and rice wine sensory test can be found out, head mold A(Rhizopus oryzae CCTCC M209191 of the present invention) and yeast 21(yeast saccharomyces cerevisiae CCTCC M209190) be best of breed, not only interoperability is good for the two, and the rice wine mouthfeel of institute's brew is better.
Head mold A(Rhizopus oryzae CCTCC M209191) be applicable to very much brewageing of rice wine, it is made comparatively fast, and without black spore, mouthfeel is good, and yeast 21(yeast saccharomyces cerevisiae CCTCC M209190) can good symbiosis.
Head mold B and yeast 23 approach with the performance of head mold A and yeast 21, and interoperability is better, and just the rice wine mouthfeel aspect of institute's brew is slightly poorer than the latter.
With the interoperability of head mold 3.866 and K yeast growth still can, the two does not suppress growth mutually, but the rice wine mouthfeel of institute's brew is poor.
Certainly, the present invention also can have other embodiments, the foregoing is only the preferred embodiments of the present invention, is not used for limiting protection scope of the present invention; In the situation that not deviating from spirit of the present invention and essence thereof, those of ordinary skill in the art are every makes various corresponding variations and modification according to content of the present invention, all belongs to the protection domain of claim of the present invention.
Claims (10)
1. a Wine brewing yeast strain, Latin formal name used at school is Saccharomyces cerevisiae, deposit number is CCTCC NO:M209231.
2. a rice wine song, is characterized in that, comprises Wine brewing yeast strain, and described Wine brewing yeast strain is Wine brewing yeast strain claimed in claim 1.
3. rice wine according to claim 2 is bent, it is characterized in that, described rice wine song also comprises Rhizopus oryzae bacterial strain, and described Rhizopus oryzae bacterial strain Latin formal name used at school is Rhizopus oryzae, and deposit number is CCTCC NO:M209232.
4. rice wine according to claim 3 is bent, it is characterized in that, in described rice wine song, amount of yeast is 10
5to 10
7individual/g rice wine is bent.
5. rice wine according to claim 4 is bent, it is characterized in that, in described rice wine song, amount of yeast is 5 * 10
5～1 * 10
7individual yeast/g rice wine is bent.
6. rice wine according to claim 5 is bent, it is characterized in that, in described rice wine song, amount of yeast is 10
6～10
7individual yeast/g rice wine is bent.
7. rice wine according to claim 6 is bent, it is characterized in that, in described rice wine song, amount of yeast is 5 * 10
6～1 * 10
7individual yeast/g rice wine is bent.
8. rice wine according to claim 4 is bent, it is characterized in that, the water content of described rice wine song is 5%～12%.
9. adopt according to the bent a kind of rice wine obtaining of producing of the rice wine described in any one in claim 2 to 8, it is bent that described rice wine comprises described rice wine.
10. adopt the method for producing rice wine according to the rice wine song described in any one in claim 2 to 8.
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