CN104404018A - Aspergillus oryzae functional enzyme preparation and application thereof - Google Patents
Aspergillus oryzae functional enzyme preparation and application thereof Download PDFInfo
- Publication number
- CN104404018A CN104404018A CN201410708422.4A CN201410708422A CN104404018A CN 104404018 A CN104404018 A CN 104404018A CN 201410708422 A CN201410708422 A CN 201410708422A CN 104404018 A CN104404018 A CN 104404018A
- Authority
- CN
- China
- Prior art keywords
- aspergillus oryzae
- fermentation
- enzyme preparation
- functional enzyme
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
- C12N9/58—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from fungi
- C12N9/62—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from fungi from Aspergillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses an aspergillus oryzae functional enzyme preparation and application thereof, and belongs to the technical field of white wine brewing. The aspergillus oryzae functional enzyme preparation is prepared by performing solid state fermentation and drying on an aspergillus oryzae strain. In the white wine brewing process, the aspergillus oryzae functional enzyme preparation is additionally added into cooked and gelatinized main raw materials to be fermented. As the aspergillus oryzae functional enzyme preparation is added to ferment the raw materials, the process is simple and controllable, the wine yield and the high-quality rate of white wine can be effectively increased, the quality of the white wine is improved, and social and economic benefits are achieved.
Description
Technical field
The present invention relates to a kind of aspergillus oryzae functional enzyme preparation and application thereof, belong to Liquor Making Technology field.
Background technology
China white wine has history of more than one thousand years in China, and it is with the profile of gracefulness, and special fragrance and strong fragrant mouthfeel with it human consumer are liked.Enzyme is very important in brewed spirit, if the enzyme owner of brewed spirit is provided by Daqu, its enzyme system is of a great variety, mainly provides the multiple enzyme systems such as amylase, proteolytic enzyme, zymase and Esterified Enzyme.There is bibliographical information, white wine output and fragrance can be improved by the method for adding industrial enzyme preparation.Along with country more and more payes attention to food safety, adopt interpolation suitability for industrialized production zymin can bring corresponding food safety risk,
Continuous soft type white wine is that Yangze river and Huai river send white wine to be developed on the basis of inheriting aromatic Chinese spirit and the new classification of white wine that goes out, and it has broken the traditional method that white wine is shaped with " perfume ", develops the white wine New Times based on " taste ".Continuous soft type white wine, mainly through increasing the trace ingredients of wine body, reduces the bulk composition that content is numerous, and make the rich in taste of white wine fine and smooth, entrance is soft, deeply likes by human consumer.Continuous soft type white wine is in process of production by microorganism enrichment in physical environment, add traditional Daqu and little bent mode to carry out wine brewing and produce, but microbe species and quantity are very limited in natural condition, in addition due to the restriction of technique and region, cause microorganism enrichment in wine brewing production process can not meet wine brewing need of production completely, thus the silk floss soft type white wine mouthfeel of restriction based on taste.
The present invention makes functional enzyme preparation by using aspergillus oryzae, compared to traditional processing technology, the taste compound that more abundant aspergillus oryzae enzyme preparation degrades generates can be provided, be conducive on the one hand improving the silk floss soft type white wine quality based on taste, simultaneously, bacterial strain due to the making production and application of aspergillus oryzae functional enzyme preparation comes from food service industry and commonly uses bacterial strain, has higher security, there is not food safety risk problem.
Summary of the invention
The object of the invention is to: provide aspergillus oryzae functional enzyme preparation and the method for the major ingredient that ferments in the soft type liquor production of silk floss, be applied in continuous soft type liquor production process by the zymin using aspergillus oryzae to make, the continuous soft type quality of white spirit of effective raising, meet the needs of human consumer for the soft type white wine of silk floss, considerable Social and economic benef@can be brought.
First object of the present invention is to provide a kind of preparation method of aspergillus oryzae functional enzyme preparation, comprising: (1) aspergillus oryzae solid state bacterial: by aspergillus oryzae actication of culture; By wheat bran and water in mass ratio 1:1 to 3:1 mix, the aspergillus oryzae after inoculation activation, cultivates 24h-72h in 20 DEG C to 40 DEG C, obtains aspergillus oryzae solid state bacterial; (2) get wheat bran and water in mass ratio 1:1 to 3:1 mix, inoculate aspergillus oryzae solid state bacterial by mixture quality 1%-15%, cultivate 24h-72h in temperature 20 DEG C to 40 DEG C, obtain moistening aspergillus oryzae functional enzyme preparation.
Described preparation method, also comprises and drying obtaining moistening aspergillus oryzae functional enzyme preparation, so that long term storage.
Oven dry in described preparation method is at 40 DEG C to 80 DEG C process 12h-36h in one embodiment of the invention.
In the step (1) of described preparation method, the mass ratio of wheat bran and water, is 1:1 in one embodiment of the invention.
In the step (2) of described preparation method, the mass ratio of wheat bran and water, is 5:3 in one embodiment of the invention.
Described wheat bran can also be contained the agricultural-food by product of higher starch and protein by any one, such as dregs of beans, substitute.
Described aspergillus oryzae be following any one: Aspergillus oryzae As3.042, Aspergillus oryzae As3.214, Aspergillus oryzae As3.521, Aspergillus oryzae As3.2824.
Described aspergillus oryzae is use Aspergillus oryzae As3.042 in one embodiment of the invention.
Second object of the present invention is to provide the aspergillus oryzae functional enzyme preparation that a kind of aforesaid method prepares.
3rd object of the present invention is to provide the application method of a kind of described aspergillus oryzae functional enzyme preparation in brewed spirit, be main raw material in conventional brewed spirit process after gelatinization, extra step of adding aspergillus oryzae functional enzyme preparation fermentation main raw material.
Described fermentation is at 25 DEG C-45 DEG C fermentation 12h-72h.
Described application method, specifically comprises: (1) is by main raw material boiling gelatinization; (2) aspergillus oryzae functional enzyme preparation is added by the 0.1%-1% of main raw material, in 25 DEG C-45 DEG C fermentation 12h-72h; (3) wine unstrained spirits, distiller's yeast is added in main raw material after fermentation, mixing, pit entry fermentation.
Described aspergillus oryzae fermentation uses can acidproof rust stable container.
The container that described aspergillus oryzae fermentation uses is 304 stainless steels in one embodiment of the invention.
Described main raw material select dry, fresh, without what go mouldy, major ingredient particle is without the need to pulverizing, and the selection golden yellow color of rice husk, fresh, dry, nothing are gone mouldy.
Described pit entry fermentation, uses the mud of mud bed mud wall to store in one embodiment of the invention, enters pond temperature not higher than room temperature.
The application of described application method in the soft type liquor production of silk floss, specifically comprises: (1) removes assorted taste by steamed for auxiliary material rice husk; (2) Chinese sorghum, rice, glutinous rice, the main raw material immersion of corn, boiling gelatinization will be comprised; (3) aspergillus oryzae functional enzyme preparation is added in main raw material by the quality 0.5%-1% of main raw material, move in fermentation vat, it covers 5-10cm height auxiliary material rice husk, piling height 30-60cm, leavening temperature 30-45 DEG C, fermentation time 24-48h; (4) major ingredient after fermentation and wine unstrained spirits are mixed according to mass ratio 1:4-1:5, then add the quality 20-25% Daqu of main raw material, mix thoroughly, must enter to store wine unstrained spirits; (5) enter Jiao Chi fermentation: will enter to store wine unstrained spirits room temperature enter mud store fermentation pit ferment, fermentation time 60-80d.
The consumption of described main supplementary material, Chinese sorghum: rice: glutinous rice: corn: rice husk=(600-1000kg): (200kg-400kg): (200kg-400kg): (50kg-150kg): (200kg-500kg).
The consumption of described main raw material, in one embodiment of the invention: Chinese sorghum 800kg, rice 270kg, glutinous rice 200kg, corn 80kg; Described auxiliary material rice husk is 270kg in one embodiment of the invention.
The invention has the beneficial effects as follows:
1, aspergillus oryzae functional enzyme formulation application is in liquor production process, to produce the continuous soft delicate mouthfeel of former wine soft, former Quality of Liquors can be increased substantially;
2, aspergillus oryzae functional enzyme formulation manufacturing processes is simple, realizes automatization and mechanization production, significantly reduces labour intensity, save human cost;
3, aspergillus oryzae functional enzyme preparation is produced desired raw material and is liquor production convenient source and reagent, reduces and produces continuous soft type liquor production cost;
4, in rice material aspergillus fermenting process, protein and starch generate the precursor substance such as a large amount of amino acid and monose through degraded, in high temperature environments, generate more multi-flavour material and are brought into Jiao Chi fermentation, finally enter wine body by biochemical reactions such as Mei Lade;
5, the production of aspergillus oryzae functional enzyme preparation and application process are not disturbed by the factor such as season, temperature, decrease human factor, can realize whole year production, in brewed spirit process, do not have unfavorable factor to produce;
6, the application of aspergillus oryzae functional enzyme preparation, not only increases continuous soft type white wine quality, is more conducive to domestication and the enrichment of function yeast in wine brewing Tiny ecosystem, thus promotes former wine quality further.
7, aspergillus oryzae formal name used at school Aspergillus oryzae, it is a kind of crucial bacterial classification of traditional fermented food, during fermentation can provide the multiple enzyme such as proteolytic enzyme, amylase, by adding aspergillus oryzae in silk floss soft type brewed spirit process, protein in liquor-making raw material, starch are through proteolytic enzyme and diastatic hydrolysis, can form the precursor substance such as amino acid and monose is that the biochemical reactions such as Mei Lade provide material base, thus form the trace ingredients of huge number, promote the continuous soft feeling of compound of wine body.
Embodiment
Embodiment 1:
The preparation of aspergillus oryzae enzyme preparation:
1. aspergillus oryzae solid state bacterial: with rice koji agar inclined-plane for substratum, inoculation formal name used at school Aspergillus oryzaeAs3.042 bacterial strain 1 ring, temperature 28 DEG C cultivates 72h; Get wheat bran, by wheat bran: the mass ratio of water=1:1 adds water and stirs, in 121 DEG C ﹑ 0.1MPa sterilizing 0.5h, be cooled to 35 DEG C of inoculations, cultivate 72h, obtain aspergillus oryzae solid state bacterial for 32 DEG C;
2. moistening aspergillus oryzae functional enzyme preparation: get wheat bran, according to wheat bran: the mass ratio of water=5:3 adds water, autoclaving is cooled to 32 DEG C, and aspergillus oryzae solid state bacterial accesses according to quality 1%, and mixing is shakeout, humidity 85%, controls product temperature 32 DEG C, cultivates 72h;
3. dry: moistening aspergillus oryzae functional enzyme preparation is put into drying room with the thickness of 1 centimetre and carries out drying and processing, bake out temperature 40 DEG C, drying time 18h, obtained aspergillus oryzae functional enzyme preparation.
Above-mentioned aspergillus oryzae functional enzyme preparation is according to the major ingredient of following steps fermentation in the soft type liquor production of silk floss:
(1) supplementary material: get Chinese sorghum 800kg, rice 270kg, the common 1350kg of glutinous rice 200kg, corn 80kg is major ingredient, getting rice husk 270kg is that and steam is steamed in clear soup, 1h removes assorted taste to auxiliary material;
(2) boiling gelatinization: major ingredient puts into rice steamer bucket after 40 DEG C of hot-water soak 12h, vapor pressure 0.1MPa, boiling gelatinization 60min;
(3) aspergillus oryzae fermentation: aspergillus oryzae functional enzyme preparation operation field according to 0.5% mass ratio add through step (2) boiling airing in the major ingredient of room temperature, move in the fermentation vat of stainless material making with grab bucket, it covers 5cm height auxiliary material rice husk, piling height 30cm, leavening temperature 30 DEG C, fermentation time 24h, fermenting process smells the sweet wine flavour of band and is advisable, and produces without undesired off taste;
(4) cellar for storing things wine unstrained spirits is prepared: the major ingredient after the fermentation of step (3) aspergillus oryzae and the wine unstrained spirits distilled mix to copy according to mass ratio 1:4 to be mixed evenly, then adds 20% Daqu of major ingredient, continues to copy and mixes evenly, must enter to store wine unstrained spirits;
(5) enter Jiao Chi fermentation: step (4) enter to store wine unstrained spirits room temperature enter mud cellar for storing things fermentation pit ferment, fermentation time 60d, cellar for storing things mud functional microorganism in mud cellar for storing things can utilize the precursor substance formed through aspergillus oryzae fermentation to generate a large amount of micro-flavor compound, is conducive to promoting the continuous soft mouthfeel of compound.
Embodiment 2:
The preparation of aspergillus oryzae enzyme preparation:
1. aspergillus oryzae solid state bacterial: with rice koji agar inclined-plane for substratum, inoculation formal name used at school Aspergillus oryzaeAs 3.042 bacterial strain 1 ring half, temperature 30 DEG C cultivates 72h; Get wheat bran, according to wheat bran: the mass ratio of water=3:1 adds water and stirs, in 121 DEG C ﹑ 0.1MPa sterilizing 0.5h, be cooled to 40 DEG C of inoculations, cultivate 48h, obtain aspergillus oryzae solid state bacterial for 40 DEG C;
2. moistening aspergillus oryzae functional enzyme preparation: get wheat bran, according to wheat bran: the mass ratio of water=3:1 adds water, autoclaving is cooled to 40 DEG C, and aspergillus oryzae solid state bacterial accesses according to quality 8%, and mixing is shakeout, controls product temperature 40 DEG C, cultivates 48h;
3. dry: moistening aspergillus oryzae functional enzyme preparation is put into drying room with the thickness of 1.5 centimetres and carries out drying and processing, bake out temperature 40 DEG C, drying time 36h, obtained aspergillus oryzae functional enzyme preparation.
Above-mentioned aspergillus oryzae functional enzyme preparation is according to the major ingredient of following steps fermentation in the soft type liquor production of silk floss:
(1) supplementary material: get Chinese sorghum 800kg, rice 270kg, the common 1350kg of glutinous rice 200kg, corn 80kg is major ingredient, getting rice husk 270kg is that and steam is steamed in clear soup, 1h removes assorted taste to auxiliary material;
(2) boiling gelatinization: major ingredient puts into rice steamer bucket after 50 DEG C of hot-water soak 12h, vapor pressure 0.15MPa, boiling gelatinization 70min;
(3) aspergillus oryzae fermentation: aspergillus oryzae functional enzyme preparation operation field according to 1% mass ratio add through step (2) boiling airing in the major ingredient of room temperature, move in the fermentation vat of stainless material making with grab bucket, it covers 5cm height auxiliary material rice husk, piling height 30cm, leavening temperature 45 DEG C, fermentation time 72h, fermenting process smells the sweet wine flavour of band and is advisable, and produces without undesired off taste;
(4) cellar for storing things wine unstrained spirits is prepared: the major ingredient after the fermentation of step (3) aspergillus oryzae and the wine unstrained spirits distilled mix to copy according to mass ratio 1:4.5 to be mixed evenly, then adds 22% Daqu of major ingredient, continues to copy and mixes evenly, must enter to store wine unstrained spirits;
(5) enter Jiao Chi fermentation: step (4) enter to store wine unstrained spirits room temperature enter mud cellar for storing things fermentation pit ferment, fermentation time 70d, cellar for storing things mud functional microorganism in mud cellar for storing things can utilize the precursor substance formed through aspergillus oryzae fermentation to generate a large amount of micro-flavor compound, is conducive to promoting the continuous soft mouthfeel of compound.
Embodiment 3:
The preparation of aspergillus oryzae enzyme preparation:
1. aspergillus oryzae solid state bacterial: with rice koji agar inclined-plane for substratum, inoculation formal name used at school Aspergillus oryzae As3.042 bacterial strain 2 ring, temperature 32 DEG C cultivates 72h; Get wheat bran, according to wheat bran: the mass ratio of water=2:1 adds water and stirs, in 121 DEG C ﹑ 0.1MPa sterilizing 0.5h, be cooled to 20 DEG C of inoculations, cultivate 24h, obtain aspergillus oryzae solid state bacterial for 20 DEG C;
2. moistening aspergillus oryzae functional enzyme preparation: get wheat bran, according to wheat bran: the mass ratio of water=1:1 adds water, autoclaving is cooled to 20 DEG C, and aspergillus oryzae solid state bacterial accesses according to quality 15%, and mixing is shakeout, humidity 85%, controls product temperature 20 DEG C, cultivates 24h;
3. dry: moistening aspergillus oryzae functional enzyme preparation is put into drying room with the thickness of 2 centimetres and carries out drying and processing, bake out temperature 80 DEG C, drying time 12h, obtained aspergillus oryzae functional enzyme preparation.
Above-mentioned aspergillus oryzae functional enzyme preparation is according to the major ingredient of following steps fermentation in the soft type liquor production of silk floss:
(1) supplementary material: get Chinese sorghum 800kg, rice 270kg, the common 1350kg of glutinous rice 200kg, corn 80kg is major ingredient, getting rice husk 270kg is that and steam is steamed in clear soup, 1h removes assorted taste to auxiliary material;
(2) boiling gelatinization: major ingredient puts into rice steamer bucket after 60 DEG C of hot-water soak 12h, vapor pressure 0.2MPa, boiling gelatinization 80min;
(3) aspergillus oryzae fermentation: aspergillus oryzae functional enzyme preparation operation field according to 1% mass ratio add through step (2) boiling airing in the major ingredient of room temperature, move in the fermentation vat of stainless material making with grab bucket, it covers 10cm height auxiliary material rice husk, piling height 60cm, leavening temperature 425 DEG C, fermentation time 12h, fermenting process smells the sweet wine flavour of band and is advisable, and produces without undesired off taste;
(4) cellar for storing things wine unstrained spirits is prepared: the major ingredient after the fermentation of step (3) aspergillus oryzae and the wine unstrained spirits distilled mix to copy according to mass ratio 1:5 to be mixed evenly, then adds 25% Daqu of major ingredient, continues to copy and mixes evenly, must enter to store wine unstrained spirits;
(5) enter Jiao Chi fermentation: step (4) enter to store wine unstrained spirits room temperature enter mud cellar for storing things fermentation pit ferment, fermentation time 80d, cellar for storing things mud functional microorganism in mud cellar for storing things can utilize the precursor substance formed through aspergillus oryzae fermentation to generate a large amount of micro-flavor compound, is conducive to promoting the continuous soft mouthfeel of compound.
Aspergillus oryzae functional enzyme preparation prepared by embodiment 1-3 is for the fermentation of major ingredient in the soft type liquor production of silk floss, and effect is suitable.Company and in June ,-2014 in September, 2013 are in 6 groups of pilot plant, by the aspergillus oryzae functional enzyme preparation prepared by method described in embodiment 1-3, be used in the industrial experimentation in continuous soft type liquor production, result is as described in Table 1, and the average the yield of liquor of experimental group is more fair than contrast group, top grade wine rate on average improves 13.19%, vinosity promotes Be very effective, according to 1 ton of top grade wine 20,000 yuan, and one ton of general level wine 1.2 ten thousand yuan, company obtains significant economic benefit, specifically as shown in table 1.
Table 16 test group go out Quality of Liquors with control group and compare
Table 26 test group go out wine sensory evaluation with control group and compare
Embodiment 4:
Above-mentioned aspergillus oryzae functional enzyme preparation is according to the major ingredient of following steps fermentation in Production of Luzhou-flavor Liquor:
(1) supplementary material: get Chinese sorghum 1350kg, getting rice husk 270kg is that and steam is steamed in clear soup, 1.5h removes assorted taste to auxiliary material;
(2) boiling gelatinization: major ingredient puts into rice steamer bucket after 40 DEG C of hot-water soak 24h, vapor pressure 0.15MPa, boiling gelatinization 60min;
(3) aspergillus oryzae fermentation: aspergillus oryzae functional enzyme preparation operation field according to 1% mass ratio add through step (2) boiling airing in the major ingredient of room temperature, move in the fermentation vat of stainless material making with grab bucket, it covers 5cm height auxiliary material rice husk, piling height 30cm, leavening temperature 30 DEG C, fermentation time 24h, fermenting process smells the sweet wine flavour of band and is advisable, and produces without undesired off taste;
(4) cellar for storing things wine unstrained spirits is prepared: the major ingredient after the fermentation of step (3) aspergillus oryzae and the wine unstrained spirits distilled mix to copy according to mass ratio 1:4.5 to be mixed evenly, then adds 20% Daqu of major ingredient, continues to copy and mixes evenly, must enter to store wine unstrained spirits;
(5) enter Jiao Chi fermentation: step (4) enter to store wine unstrained spirits room temperature enter mud cellar for storing things fermentation pit ferment, fermentation time 70d, cellar for storing things mud functional microorganism in mud cellar for storing things can utilize the precursor substance formed through aspergillus oryzae fermentation to generate a large amount of micro-flavor compound, is conducive to promoting the continuous soft mouthfeel of compound.
By the fermentation of the aspergillus oryzae functional enzyme preparation of preparation with major ingredient in Luzhou-flavor type liquor production, structure as shown in Table 3 and Table 4.Result shows, and the average the yield of liquor of experimental group is fair than contrast group, and top grade wine rate on average improves 13.35%, and vinosity promotes Be very effective, simultaneously wine body taste long, give off a strong fragrance, giving off a strong fragrance style is outstanding.
Table 3 Luzhou-flavor test group goes out Quality of Liquors with control group and compares
Table 4 Luzhou-flavor test group and control group go out wine sensory evaluation and compare
Embodiment 5: the preparation of aspergillus oryzae functional preparation
Get wheat bran, according to wheat bran: the mass ratio of water=1:1 adds water and stirs, sterilizing, the Aspergillus oryzae after inoculation activation, cultivate 72h, obtain aspergillus oryzae solid state bacterial for 32-35 DEG C; Get wheat bran, according to wheat bran: the mass ratio of water=5:3 adds water, aspergillus oryzae solid state bacterial accesses according to 1% of wheat bran and water mixture quality, after cultivating 72h, is dried by moistening preparation in 32-35 DEG C, i.e. obtained aspergillus oryzae functional enzyme preparation.
Embodiment 6: the application of aspergillus oryzae functional preparation
Get Chinese sorghum 800kg, rice 270kg, the common 1350kg of glutinous rice 200kg, corn 80kg is major ingredient, boiling gelatinization after soaking; Aspergillus oryzae functional enzyme preparation is added in major ingredient by the 0.5-1% of major ingredient quality, after mixing, moves in fermentation vat, it covers 5-10cm height through the steamed auxiliary material rice husk de-tasted, piling height 30-60cm, in 30-45 DEG C, fermentation 24-48h; Major ingredient after fermentation is by the Daqu adding major ingredient quality 20%-25% after mixing with wine unstrained spirits mass ratio 1:4-5, and mixing, adds Jiao Chi and to ferment 60-80d.
Compared with not adding the contrast of aspergillus oryzae function processing with enzyme preparation, the yield of liquor and top grade wine rate are all improved, and the quality of wine improves.
Although the present invention with preferred embodiment openly as above; but it is also not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can do various changes and modification, what therefore protection scope of the present invention should define with claims is as the criterion.
Claims (9)
1. a preparation method for aspergillus oryzae functional enzyme preparation, is characterized in that, described method comprises: (1) aspergillus oryzae solid state bacterial: by aspergillus oryzae actication of culture; By wheat bran and water in mass ratio 1:1 to 3:1 mix, the aspergillus oryzae after inoculation activation, cultivates 24h-72h in 20 DEG C to 40 DEG C, obtains aspergillus oryzae solid state bacterial; (2) get wheat bran and water in mass ratio 1:1 to 3:1 mix, inoculate aspergillus oryzae solid state bacterial by the 1%-15% of mixture quality, cultivate the 24h-72h time in temperature 20 DEG C to 40 DEG C, obtain moistening aspergillus oryzae functional enzyme preparation.
2. method according to claim 1, is characterized in that, described method also comprises dries obtaining moistening aspergillus oryzae functional enzyme preparation.
3. method according to claim 2, is characterized in that, described oven dry is at 40 DEG C to 80 DEG C process 12h to 36h.
4. the aspergillus oryzae functional enzyme preparation that method prepares according to claim 1 or 2.
5. the application method of zymin described in claim 4 in brewed spirit, be main raw material in conventional brewed spirit process after gelatinization, extra step of adding aspergillus oryzae functional enzyme preparation fermentation main raw material; Described fermentation is at 25 DEG C to 45 DEG C fermentation 12h to 72h.
6. method according to claim 5, is characterized in that, described method, specifically comprises: (1) is by main raw material boiling gelatinization; (2) aspergillus oryzae functional enzyme preparation is added by the 0.1%-1% of main raw material, in 25 DEG C to 45 DEG C fermentation 12h to 72h; (3) wine unstrained spirits, distiller's yeast is added in main raw material after fermentation, mixing, pit entry fermentation.
7. method according to claim 5, is characterized in that, the application of described method in the soft type liquor production of silk floss, specifically comprises: (1) removes assorted taste by steamed for auxiliary material rice husk; (2) Chinese sorghum, rice, glutinous rice, the main raw material immersion of corn, boiling gelatinization will be comprised; (3) aspergillus oryzae functional enzyme preparation is added in main raw material by the quality 0.5%-1% of main raw material, move in fermentation vat, it covers 5-10cm height auxiliary material rice husk, piling height 30-60cm, leavening temperature 30-45 DEG C, fermentation time 24-48h; (4) major ingredient after fermentation and wine unstrained spirits are mixed according to mass ratio 1:4-1:5, then add the quality 20-25% Daqu of main raw material, mix thoroughly, must enter to store wine unstrained spirits; (5) enter Jiao Chi fermentation: will enter to store wine unstrained spirits room temperature enter mud store fermentation pit ferment, fermentation time 60-80d.
8. the method according to the arbitrary claim of claim 5-7, is characterized in that, described aspergillus oryzae fermentation uses can acidproof rust stable stainless steel.
9. the application of aspergillus oryzae functional enzyme preparation in brewed spirit described in claim 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410708422.4A CN104404018A (en) | 2014-11-27 | 2014-11-27 | Aspergillus oryzae functional enzyme preparation and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410708422.4A CN104404018A (en) | 2014-11-27 | 2014-11-27 | Aspergillus oryzae functional enzyme preparation and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104404018A true CN104404018A (en) | 2015-03-11 |
Family
ID=52641687
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410708422.4A Pending CN104404018A (en) | 2014-11-27 | 2014-11-27 | Aspergillus oryzae functional enzyme preparation and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104404018A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109957513A (en) * | 2017-12-26 | 2019-07-02 | 广东美味鲜调味食品有限公司 | A kind of method of aspergillus oryzae long term storage |
| CN111019785A (en) * | 2020-02-27 | 2020-04-17 | 河南仰韶酒业有限公司 | Preparation process of auxiliary yeast for brewing white spirit |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935993A (en) * | 2006-10-20 | 2007-03-28 | 成都市大王酿造食品有限公司 | Compound enzyme preparation, and its preparing method and use |
-
2014
- 2014-11-27 CN CN201410708422.4A patent/CN104404018A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935993A (en) * | 2006-10-20 | 2007-03-28 | 成都市大王酿造食品有限公司 | Compound enzyme preparation, and its preparing method and use |
Non-Patent Citations (2)
| Title |
|---|
| 吴生文等: "大曲微生物在大曲酒生产中的研究开发现状及发展前景", 《中国酿造》 * |
| 周立平等: "酿酒用米曲霉若干菌株的培养特性研究", 《酿酒科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109957513A (en) * | 2017-12-26 | 2019-07-02 | 广东美味鲜调味食品有限公司 | A kind of method of aspergillus oryzae long term storage |
| CN111019785A (en) * | 2020-02-27 | 2020-04-17 | 河南仰韶酒业有限公司 | Preparation process of auxiliary yeast for brewing white spirit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101857833B (en) | Standardized and industrialized production process for Shanxi mature vinegar | |
| CN101485426B (en) | Aspergillus oryzae type novel technique for producing fermented soya bean | |
| CN103865747B (en) | Production method of monascus vinegar rich in lovastatin | |
| CN103960639A (en) | Method for producing high-salt dilute soy sauce by multi-strain synergistic fermentation | |
| CN105053976B (en) | A kind of mixed bacteria step fermentation thick chilli sauce and preparation method thereof | |
| CN105053962A (en) | Brewing technology for soybean sauce | |
| CN102690741A (en) | Brewing method of dry type red rice yellow millet wine | |
| CN109161468A (en) | A kind of solid-state vinegar generation method improving starch utilization ratio | |
| CN104479958A (en) | Process for preparing liquor by saccharifying xiaoqu and fermenting daqu | |
| CN102715500A (en) | Brewing process of soybean paste | |
| CN104473126A (en) | Production process of dark soy sauce and the dark soy sauce | |
| CN102766560B (en) | Production process for blending white spirit | |
| CN106957762A (en) | A kind of brewing method of sweet type red rice yellow wine biofermentation hypoglycemic | |
| CN102168029B (en) | Bacilluslicheniformis and application thereof | |
| CN110205233A (en) | A kind of raw material solid state process brewage process of vinegar and the vinegar of brewing | |
| CN104357308A (en) | Cellar vinegar brewing technology | |
| CN104987972B (en) | A kind of preparation method brewageed with liquid red yeast rice | |
| CN107779348A (en) | A kind of production method of the soft distilled spirit with sesame flavour of high ester yield | |
| CN104789440A (en) | Novel production process of traditional Ningxia Hui vinegar | |
| CN105062834A (en) | Method for making high-alcohol-content red yeast rice black rice wine containing edible and medicinal fungi | |
| CN103060169A (en) | Novel red jujube aromatic vinegar and preparation method thereof | |
| CN109266697A (en) | A kind of peracid saccharified liquid and preparation method thereof and the application in brewing yellow rice wine | |
| CN103719742A (en) | Process for preparing aspergillus fermented soya beans by metabolic regulation and control method and product | |
| CN104404018A (en) | Aspergillus oryzae functional enzyme preparation and application thereof | |
| CN103468559B (en) | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150311 |