CN108795785A - A kind of Maotai-flavor liquor grain is the fermentation process of the yeast culture of raw material - Google Patents
A kind of Maotai-flavor liquor grain is the fermentation process of the yeast culture of raw material Download PDFInfo
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- 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
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
- A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
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Abstract
The present invention provides a kind of using Maotai-flavor liquor grain as the fermentation process of the yeast culture of raw material, includes the following steps：(1) pretreatment of raw material；(2) actication of culture；(3) primary inoculation：Lactic acid bacteria, amylase are dissolved in activated yeast and are inoculated in fermentation raw material；(4) fermentation is stacked naturally：Surface is covered with film, stacks fermentation naturally, and fermentation time is 20~30 days；(5) secondary inoculation：Yeast, protease etc. after activation is inoculated in the Maotai-flavor vinasse through one time fermentation, is stirred evenly；(6) temperature controlled fermentation：It ferments controlled at 30~35 DEG C, and controls ventilation frequency, fermentation time 48~60 hours；(7) yeast autolysis；(8) product post-processes.Yeast culture is prepared using technique of the present invention, high viscosity Maotai-flavor vinasse material transportation problem can be solved, realizes the production of full-automatic metaplasia, and the functionality and digestic property of product can be improved via lengthy fermentation twice.
Description
Technical field
The present invention relates to saccharomycete technical field of solid fermentation, and in particular to a kind of to be with high viscosity Maotai-flavor liquor grain
The fermentation process of the yeast culture of raw material, this method can reduce high viscosity Maotai-flavor liquor grain viscosity.
Background technology
With the raising of China's rapid economic development and living standards of the people, people are to animality product in the past 20 years
The demand of (meat, egg, milk) sharply increases, while yield is also continuously improved, and has occupied the first in the world.Therefore, people and animals strive grain
Contradiction grows in intensity, and feedstuff (especially protein raw material resource) is increasingly in short supply, carries out protein feed resources and efficiently utilizes
Key technology research it is extremely important.
In recent years, the by-product after more and more waste matter agricultural products processing is utilized as large non-grain type feed,
Including vinasse, vinegar grain, residue of soya and pomace etc..Wherein Maotai-flavor liquor grain protein content is high, content of starch is high, fiber content phase
It is outstanding protein resource to relatively low.Maotai-flavor liquor grain is utilized as feed always for a long time, but because of its moisture content
Height, it is perishable, it is not easy to transport, seriously limits the range of its application.Saccharomyces cerevisiae is prepared using Maotai-flavor liquor grain fermentation to train
Object is supported, in the solid matrix of the extracellular metabolic product, fermented improvement that generate comprising yeast fermentation in product, yeast cells
Tolerant and yeast cell wall.It is not only full of nutrition, and containing manna oligosacchride, β~glucan and small peptide etc. it is functional at
Point, by adjusting microbial population of animal intestinal tract, improves animal health level, improve immunity of organisms, and feeding can be promoted, improve and raise
The digestive utilization ratio of material, and then improve production performance.
Maotai-flavor liquor grain is full of nutrition, is a kind of excellent fermentation substrate, can not have to add any auxiliary material directly into
Row fermentation.But during scale industrial production, there is also problems with：
(1) Maotai-flavor liquor grain content of starch is relatively high, viscosity is big, and it is defeated cannot to meet material in scale industrial production
The requirement sent；
(2) Maotai-flavor liquor grain rice husk content compared with other vinasse is low, and gas permeability is relatively poor, and viscosity is excessively high, caking
It is unfavorable for after agglomerating ventilated；And drying efficiency is low, and uneven heating is even, influences the quality of product.
Invention content
In view of this, above-mentioned in order to solve the problems, such as, the present invention provides one kind with high viscosity Maotai-flavor liquor grain
For the fermentation process of the yeast culture of raw material, the present invention reduces material viscosity using solid state fermentation twice, by fermentation and ensures
Industrialized continuous production；Secondly fermenting twice be all made of different strain compatibilities, make in product rich in more functions because
Son ensure that product quality.
First aspect present invention provides a kind of fermentation process for the yeast culture that Maotai-flavor liquor grain is raw material, step
Suddenly include：
(1) pretreatment of raw material：Maotai-flavor liquor grain carries out drying pretreatment, obtains fermentation materials；
(2) actication of culture：Active Dry Yeast is added in the water containing sucrose, activation is stirred evenly, obtains activated yeast
Solution；
(3) primary inoculation：Lactic acid bacteria, amylase are dissolved in activated yeast soln, it will be dissolved with lactic acid bacteria, starch
The yeast soln of enzyme is inoculated in fermentation materials；
(4) fermentation is stacked naturally：Fermentation materials surface is covered with film, stacks fermentation naturally, and fermentation time is 20~30
It, obtains one time fermentation material；
(5) secondary inoculation：Activated yeast soln, protease, aspergillus niger obtained by step (2) are inoculated in primary hair
In ferment material, stir evenly；
(6) temperature controlled fermentation：30~35 DEG C of fermentations of Material control temperature that will be stirred evenly described in step (5), fermentation time
48~60 hours；
(7) yeast autolysis：Rate-determining steps (6) resulting material keeps the temperature 20-30h at 45~55 DEG C of temperature；
(8) product post-processes：Material after fermentation through low temperature drying, crushing, examine, be packaged to be finished product.
Second aspect of the present invention, which provides, uses above-mentioned Maotai-flavor liquor grain for the fermentation process of the yeast culture of raw material
The yeast culture being prepared.
Compared with prior art, the beneficial effects of the invention are as follows：
1, the present invention utilizes Maotai-flavor vinasse fermenting and producing yeast culture, is used on previous Process ba- sis complete
New secondary fermentation is reduced the viscosity of material by fermentation, ensure that material can be suitable in mass mechanized production
Freely convey；
2, the fermenting twice in the present invention uses different strain compatibilities, and uses the enzymolysis process of bacterium enzyme collaboration, carries
The high efficiency of fermentation, while generating more prebiotic factors；The functionality of product can be improved via lengthy fermentation twice
And digestic property；
3, present invention process is simple, easy to operate, and using Fully-mechanized operation, parameter is easily controllable, fermentation efficiency height,
Product with stable quality.
Specific implementation mode
First aspect present invention provides a kind of fermentation process for the yeast culture that Maotai-flavor liquor grain is raw material, step
Suddenly include：
(1) pretreatment of raw material：Maotai-flavor liquor grain carries out drying pretreatment, obtains fermentation materials；The Maotai-flavor liquor grain
For high viscosity Maotai-flavor liquor grain, drying pretreatment is carried out using roller drying equipment.
(2) actication of culture：Active Dry Yeast is added in the water containing sucrose, activation is stirred evenly, obtains activated yeast
Solution；
(3) primary inoculation：Lactic acid bacteria, amylase are dissolved in activated yeast soln, it will be dissolved with lactic acid bacteria, starch
The yeast soln of enzyme is inoculated in fermentation materials；
(4) fermentation is stacked naturally：Fermentation materials surface is covered with film, stacks fermentation naturally, and fermentation time is 20~30
It, obtains one time fermentation material；Surface of material prevents from going mouldy with film capping, and material is in anaerobic fermentation, forms sediment after one time fermentation
Powder content reduces, and material viscosity reduces, and can meet material conveying and require；
(5) secondary inoculation：Activated yeast soln, protease, aspergillus niger obtained by step (2) are inoculated in primary hair
In ferment material, stir evenly；
(6) temperature controlled fermentation：30~35 DEG C of fermentations of Material control temperature that will be stirred evenly described in step (5), fermentation time
48~60 hours；
(7) yeast autolysis：Rate-determining steps (6) resulting material keeps the temperature 20-30h at 45~55 DEG C of temperature；Make yeast cells
Wall ruptures, and cellular content releases, and yeast temperature-control self-dissolving, self-dissolving rate can reach 80% or more；
(8) product post-processes：Material after fermentation through low temperature drying, crushing, examine, be packaged to be finished product.
Preferably, in step (3), make lactic acid by being inoculated in fermentation materials dissolved with the yeast soln of lactic acid bacteria, amylase
Bacterium inoculum concentration is 3 ‰~5 ‰, and Active Dry Yeast inoculum concentration is 1 ‰~3 ‰, and it is fermentation that amylase, which adds weight percent,
The 0.2 ‰ of weight of material~1 ‰.The strain of inoculation is according to the preferred strain of compatibility in specific proportions of property of raw material.
More preferred, the inoculation method is artificial spray inoculation, by the way of successively stacking and being successively inoculated with.It is excellent
Choosing, in step (5), activated yeast soln, protease, aspergillus niger obtained by step (2) are inoculated in one time fermentation material
In make Active Dry Yeast inoculum concentration be 1 ‰~8 ‰, it is one time fermentation weight of material that protease, which adds weight percent,
0.1 ‰~1 ‰, aspergillus niger inoculum concentration is 1 ‰~10 ‰.Spray inoculation after saccharomycete is activated, other solid spawns are with frequency conversion
Motor controls flow, and uses plough blender mixing, ensures the uniformity of inoculation.
Preferably, step (6) the temperature controlled fermentation process includes two processes：Fermenting initial period will be described in step (5)
30~35 DEG C of 30~40h of fermentation of the Material control temperature stirred evenly, and 1~2h ventilations stirring is primary during the fermentation, it should
Stage is the aerobic breeding of saccharomycete；Saccharomycete keeps the temperature standing for fermentation 10-20h after reaching peak value at 30~35 DEG C, should
Stage is anaerobic fermentation process, in fermentation process yeast peak value reach 28~3,500,000,000/gram.
Preferably, by weight percentage, the moisture of step (1) the Maotai-flavor liquor grain is 55-65%, warp
Cross dry pretreated Maotai-flavor liquor grain moisture be 45%~50%, content of starch 20%~25%, protein content
20%~23%.Miscellaneous bacteria after roller drying in material is killed.
Preferably, the content of starch of step (4) the one time fermentation material is 10~15%.The hair that one time fermentation uses
Ferment surface of material prevents from going mouldy with film capping, also can avoid the pollution of miscellaneous bacteria, material is in anaerobic fermentation, wherein using
The synergistic effect of composite bacteria, and it is subject to the auxiliaring effect of enzyme, lactic acid can be generated by starch-splitting as soon as possible, through once sending out
Content of starch is down to 10%~15% after ferment, and material viscosity reduces, and can meet material conveying and require, and detesting by strain
Aerobe fermentation generates a large amount of prebiotic factor.
Preferably, step (2) the actication of culture process includes：By Active Dry Yeast be added 20~30 times 35~
In 37 DEG C of the warm water containing sucrose 2~5%, activation is stirred evenly 20~30 minutes, obtain activated yeast soln.
Preferably, step (8) the product last handling process includes：Drying materials use low temperature fluidized bed drying process,
Temperature of charge is less than 60 DEG C, ensures that the prebiotic factor generated during the fermentation is not killed, and can retain as far as possible prebiotic
Bacterium；It crushes and uses hammer type crushing, the grain size of product can be controlled by sieve.
Second aspect of the present invention, which provides, uses above-mentioned Maotai-flavor liquor grain for the fermentation process of the yeast culture of raw material
The yeast culture being prepared.
To facilitate the understanding of the present invention, present invention work more comprehensively, is meticulously described below in conjunction with embodiment, but this
The protection domain of invention is not limited to embodiment in detail below.
Unless otherwise defined, all technical terms used hereinafter with those skilled in the art are normally understood contains
Justice is identical.Technical term used herein is intended merely to the purpose of description specific embodiment, is not intended to and limits this hair
Bright protection domain.
Unless otherwise specified, various raw material, reagent, the instrument and equipment etc. used in the present invention, can pass through
Market is commercially available or can be prepared by existing method.For example, the Active Dry Yeast used in the present embodiment,
Lactic acid bacteria, amylase, protease, aspergillus niger are that market is commercially available, but is not limited to the specific rule selected in embodiment
Lattice.
Embodiment 1
A kind of fermentation process for the yeast culture that Maotai-flavor liquor grain is raw material is present embodiments provided, step includes：
(1) 400 tons of high viscosity Maotai-flavor liquor grain, drying pretreatment is carried out in roller drying equipment, is controlled into wind-warm syndrome
For degree at 300~400 DEG C, 10~15min of retention time obtains fermentation materials, and fermentation materials moisture content is 50% after prebake.
(2) (specification is living bacteria count 1 × 10 to Active Dry Yeast10Cfu/g) 200kg is added 5 tons and contains sucrose 2%
Warm water (35~37 DEG C of water temperature) in activation 30 minutes, obtain activated yeast soln.
(3) amylase (specification is 80000 μ/g) 20kg, (specification is living bacteria count 1 × 10 to lactic acid bacteria10 cfu/g)
600kg after being dissolved in activated yeast soln in proportion, is inoculated in fermentation materials, using successively using artificial spray pattern
The mode being successively inoculated with is stacked, inoculation as possible is uniform.
(4) natural packing ferments after being inoculated with, and surface of material is covered with film, ferments 30 days, content of starch after one time fermentation
It is 12% or so, material viscosity reduces, and can meet material conveying and require；
(5) yeast, protease, the aspergillus niger etc. after activation are inoculated in the Maotai-flavor vinasse through one time fermentation, are stirred
Uniformly, Active Dry Yeast inoculum concentration is that (specification is living bacteria count 1 × 1010Cfu/g) 200kg, (specification is protease
50000 μ/g) 40kg, aspergillus niger (hemicellulase 6000u/g, acid protease 500u/g, the hundred million) 2000kg of spore count 1.
(6) 35 DEG C of temperature controlled fermentation ferments 38 hours, and ventilation stirring in during which every 1~2 hour is primary, then keeps the temperature standing for fermentation
10h。
Yeast autolysis 28 hours at (7) 55 DEG C.
(8) again through 60 DEG C or less low temperature dryings to moisture content 8~14%, be crushed to grain size be 170~420um, packaging i.e.
For finished product.
Embodiment two
A kind of fermentation process for the yeast culture that Maotai-flavor liquor grain is raw material is present embodiments provided, step includes：
(1) 400 tons of high viscosity Maotai-flavor liquor grain, drying pretreatment is carried out in roller drying equipment, is controlled into wind-warm syndrome
For degree at 300~400 DEG C, 10~15min of retention time obtains fermentation materials, and fermentation materials moisture content is 45% after prebake.
(2) (specification is living bacteria count 1 × 10 to Active Dry Yeast10Cfu/g) 400kg is added 8 tons and contains sucrose 2%
Warm water (35~37 DEG C of water temperature) in activation 30 minutes, it is spare to obtain activated yeast soln.
(3) by amylase (specification is 80000 μ/g) 40kg, (specification is living bacteria count 1 × 10 to lactic acid bacteria10cfu/g)
After 800kg is dissolved in proportion in activated yeast soln, fermentation materials are inoculated in using artificial spray pattern, using by
Layer heap banishes the mode of layer inoculation, and inoculation as possible is uniform.
(4) natural packing ferments after being inoculated with, and surface of material is covered with film, ferments 20 days, content of starch after one time fermentation
It is 15% or so, material viscosity reduces, and can meet material conveying and require；
(5) yeast, protease, the aspergillus niger etc. after activation are inoculated in the Maotai-flavor vinasse through one time fermentation, are stirred
Uniformly, Active Dry Yeast inoculum concentration is that (specification is living bacteria count 1 × 1010Cfu/g) 200kg, (specification is protease
50000 μ/g) 40kg, aspergillus niger (hemicellulase 6000u/g, acid protease 500u/g, the hundred million) 2000kg of spore count 1.
(6) 30 DEG C of temperature controlled fermentation ferments 40 hours, and ventilation stirring in during which every 1~2 hour is primary, then keeps the temperature standing for fermentation
20h。
Yeast autolysis 30 hours at (7) 50 DEG C.
(8) again through 60 DEG C or less low temperature dryings to moisture content 8~14%, be crushed to grain size be 170~420um, packaging i.e.
For finished product.
Embodiment three
A kind of fermentation process for the yeast culture that Maotai-flavor liquor grain is raw material is present embodiments provided, step includes：
(1) 400 tons of high viscosity Maotai-flavor liquor grain, drying pretreatment is carried out in roller drying equipment, is controlled into wind-warm syndrome
For degree at 300~400 DEG C, 10~15min of retention time obtains fermentation materials, and fermentation materials moisture content is 45% after prebake,
Content of starch 23%, protein content 20%.
(2) (specification is living bacteria count 1 × 10 to Active Dry Yeast10Cfu/g) 200kg is added 5 tons and contains sucrose 2%
Warm water (35~37 DEG C of water temperature) in activation 30 minutes, obtain activated yeast soln.
(3) by amylase (specification is 80000 μ/g), (specification is living bacteria count 1 × 10 to lactic acid bacteria10Cfu/g) press than
After example is dissolved in activated yeast soln, fermentation materials are inoculated in using artificial spray pattern, are successively connect using successively stacking
The mode of kind, it is 5 ‰ to make lactobacillus inoculum amount, and Active Dry Yeast inoculum concentration is 3 ‰, amylase adding proportion 0.5 ‰,
Inoculation is uniform as possible.
(4) natural packing ferments after being inoculated with, and surface of material is covered with film, ferments 30 days, content of starch after one time fermentation
It is 10% or so, material viscosity reduces, and can meet material conveying and require；
(5) yeast, protease, the aspergillus niger etc. after activation are inoculated in the Maotai-flavor vinasse through one time fermentation, are stirred
Uniformly, Active Dry Yeast inoculum concentration is that (specification is living bacteria count 1 × 1010Cfu/g) 160kg, (specification is protease
50000 μ/g) 20kg, aspergillus niger (hemicellulase 6000u/g, acid protease 500u/g, the hundred million) 1500kg of spore count 1.
(6) 33 DEG C of temperature controlled fermentation ferments 30 hours, and ventilation stirring in during which every 1~2 hour is primary, then keeps the temperature standing for fermentation
10h。
Yeast autolysis 28 hours at (7) 52 DEG C.
(8) again through 60 DEG C or less low temperature dryings to moisture content 8~14%, be crushed to grain size be 170~420um, packaging i.e.
For finished product.
Example IV
A kind of fermentation process for the yeast culture that Maotai-flavor liquor grain is raw material is present embodiments provided, step includes：
(1) 400 tons of high viscosity Maotai-flavor liquor grain, drying pretreatment is carried out in roller drying equipment, is controlled into wind-warm syndrome
For degree at 300~400 DEG C, 10~15min of retention time obtains fermentation materials, and fermentation materials moisture content is 48% after prebake,
Content of starch 21%, protein content 23%.
(2) (specification is living bacteria count 1 × 10 to Active Dry Yeast10Cfu/g) 400kg is added 8 tons and contains sucrose 3%
Warm water (35~37 DEG C of water temperature) in activation 30 minutes, obtain activated yeast soln.
(3) by amylase (specification is 80000 μ/g), (specification is living bacteria count 1 × 10 to lactic acid bacteria10Cfu/g) press than
After example is dissolved in activated yeast soln, fermentation materials are inoculated in using artificial spray pattern, are successively connect using successively stacking
The mode of kind, it is 4 ‰ to make lactobacillus inoculum amount, and Active Dry Yeast inoculum concentration is 2 ‰, amylase adding proportion 0.8 ‰,
Inoculation is uniform as possible.
(4) natural packing ferments after being inoculated with, and surface of material is covered with film, ferments 20 days, content of starch after one time fermentation
It is 14% or so, material viscosity reduces, and can meet material conveying and require；
(5) yeast, the protease etc. after activation are inoculated in the Maotai-flavor vinasse through one time fermentation, are stirred evenly, made
Wine active dry yeast inoculum concentration is that (specification is living bacteria count 1 × 1010Cfu/g) 160kg, protease (specification be 50000 μ/
G) 20kg, aspergillus niger (hemicellulase 6000u/g, acid protease 500u/g, the hundred million) 1500kg of spore count 1.
(6) 31 DEG C of temperature controlled fermentation ferments 36 hours, and ventilation stirring in during which every 1~2 hour is primary, then keeps the temperature standing for fermentation
12h。
Yeast autolysis 23 hours at (7) 48 DEG C.
(8) again through 60 DEG C or less low temperature dryings to moisture content 8~14%, be crushed to grain size be 170~420um, packaging i.e.
For finished product.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of Maotai-flavor liquor grain is the fermentation process of the yeast culture of raw material, it is characterised in that：Step includes：
(1) pretreatment of raw material：Maotai-flavor liquor grain carries out drying pretreatment, obtains fermentation materials；
(2) actication of culture：Active Dry Yeast is added in the water containing sucrose, activation is stirred evenly, obtains activated yeast soln；
(3) primary inoculation：Lactic acid bacteria, amylase are dissolved in activated yeast soln, it will be dissolved with the ferment of lactic acid bacteria, amylase
Mother solution is inoculated in fermentation materials；
(4) fermentation is stacked naturally：Fermentation materials surface is covered with film, stacks fermentation naturally, and fermentation time is 20~30 days, is obtained
One time fermentation material；
(5) secondary inoculation：Activated yeast soln, protease, aspergillus niger obtained by step (2) are inoculated in one time fermentation material
In, it stirs evenly；
(6) temperature controlled fermentation：30~35 DEG C of fermentations of Material control temperature that will be stirred evenly described in step (5), fermentation time 48~
60 hours；
(7) yeast autolysis：Rate-determining steps (6) resulting material keeps the temperature 20-30h at 45~55 DEG C of temperature；
(8) product post-processes：Material after fermentation through low temperature drying, crushing, examine, be packaged to be finished product.
2. Maotai-flavor liquor grain as described in claim 1 is the fermentation process of the yeast culture of raw material, it is characterised in that：Step
Suddenly in (3), will be inoculated in fermentation materials dissolved with the yeast soln of lactic acid bacteria, amylase make lactobacillus inoculum amount be 3 ‰~
5 ‰, Active Dry Yeast inoculum concentration is 1 ‰~3 ‰, and amylase adds 0.2 ‰ that weight percent is fermentation materials weight
~1 ‰.
3. Maotai-flavor liquor grain as claimed in claim 2 is the fermentation process of the yeast culture of raw material, it is characterised in that：Institute
It is artificial spray inoculation to state inoculation method, by the way of successively stacking and being successively inoculated with.
4. Maotai-flavor liquor grain as described in claim 1 is the fermentation process of the yeast culture of raw material, it is characterised in that：Step
Suddenly in (5), by activated yeast soln, protease obtained by step (2), aspergillus niger is inoculated in one time fermentation material makes wine brewing
Active dry yeast inoculum concentration be 1 ‰~8 ‰, protease add weight percent be one time fermentation weight of material 0.1 ‰~
1 ‰, aspergillus niger inoculum concentration is 1 ‰~10 ‰.
5. Maotai-flavor liquor grain as described in claim 1 is the fermentation process of the yeast culture of raw material, it is characterised in that：Step
Suddenly (6) described temperature controlled fermentation process includes：By 30~35 DEG C of fermentations 30 of the Material control temperature that is stirred evenly described in step (5)~
40h, and 1~2h ventilations stirring is primary during the fermentation；10~20h of heat preservation standing for fermentation at 30~35 DEG C.
6. Maotai-flavor liquor grain as described in claim 1 is the fermentation process of the yeast culture of raw material, it is characterised in that：With
The moisture of weight percent meter, step (1) the Maotai-flavor liquor grain is 55-65%, by drying pretreated sauce
Aromatic white spirit grain moisture is 45%~50%, content of starch 20%~25%, protein content 20%~23%.
7. Maotai-flavor liquor grain as described in claim 1 is the fermentation process of the yeast culture of raw material, it is characterised in that：Step
Suddenly the content of starch of (4) described one time fermentation material is 10~15%.
8. Maotai-flavor liquor grain as described in claim 1 is the fermentation process of the yeast culture of raw material, it is characterised in that：Step
Suddenly (2) described actication of culture process includes：Active Dry Yeast is added in the warm water of 20~30 times of weight, the warm water temperature
Degree is 35~37 DEG C, and warm water percentage containing sucrose weight is 2~5%, stirs evenly activation 20~30 minutes, it is molten to obtain activated yeast
Liquid.
9. a kind of use Maotai-flavor liquor grain described in claim 1 to be prepared for the fermentation process of the yeast culture of raw material
Yeast culture.
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| CN110384175A (en) * | 2019-08-23 | 2019-10-29 | 华中农业大学 | The method of yeast culture and the application of yeast culture are prepared using vinasse |
| CN111011582A (en) * | 2019-12-29 | 2020-04-17 | 安徽东方新新生物技术有限公司 | Method for preparing yeast culture by utilizing continuous fermentation of distiller's grains |
| CN111513191A (en) * | 2020-04-24 | 2020-08-11 | 路德环境科技股份有限公司 | Fermentation method of yeast culture with Maotai-flavor distiller's grains as raw material |
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| CN111513191A (en) * | 2020-04-24 | 2020-08-11 | 路德环境科技股份有限公司 | Fermentation method of yeast culture with Maotai-flavor distiller's grains as raw material |
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