CN110607212B - Method for preparing manmade pit mud by utilizing white spirit brewing by-products - Google Patents
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Abstract
The invention discloses a method for preparing manmade pit mud by using a white spirit brewing byproduct, which relates to the technical field of manmade pit mud, and takes old pit mud, yellow mud, pit sealing mud, byproduct vinasse, yellow water and tail water as processing raw materials; the method has the advantages that the method does not need to add additional yeast to provide new microbial strains, but directly utilizes high-quality strains in the old pit mud, and fully utilizes nutrient substances and aroma-producing substances contained in the vinasse, yellow water and tail water which are byproducts of the brewing of the liquor, so that the economic value of the byproducts is improved while the strong aromatic liquor is prepared.
Description
The technical field is as follows:
the invention relates to the technical field of manmade pit mud, in particular to a method for preparing manmade pit mud by using a white spirit brewing byproduct.
Background art:
in the brewing process of the Luzhou-flavor liquor, the pit mud has a great influence on the liquor body quality, functional microorganisms in the pit mud metabolize a large amount of flavor substances by utilizing sugar substances in starch, the flavor substances enter the distiller's grains by taking alcohol substances as carriers, and the flavor substances in the distiller's grains are extracted by distilling the distiller's grains. The good wine produced by the old cellar is the experience of brewing the strong aromatic white spirit. Due to the fact that the pit mud contains various functional vitamins, and more than 80% of the functional vitamins are microorganisms which are difficult to artificially separate and culture, the preparation of the artificial pit mud becomes one of the main factors for restricting the increase of white spirit products.
At present, the preparation method of the artificial pit mud is more, but the effect is not good, and the brewed white spirit is difficult to meet the high-quality requirement. The manmade pit mud is mainly formed by mixing and stacking yellow mud and pit mud, the process repeatability is poor, and the quality of brewed white spirit is unstable, so that the research and development of the manmade pit mud need to be enhanced.
The invention content is as follows:
the technical problem to be solved by the invention is to provide the method for preparing the manmade pit mud by using the white spirit brewing by-products, so that the economic value of the by-products is improved, and the quality of the brewed white spirit can be improved.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a method for preparing manmade pit mud by utilizing white spirit brewing byproducts comprises the following steps:
(1) Collecting byproduct vinasse, yellow water and tail water respectively in the process of brewing the white spirit;
(2) Diluting aged pit mud with sterile water under low-speed stirring, inoculating upper layer bacterial liquid into a culture medium, culturing at constant temperature of 30-35 deg.C for 3-7d, and centrifuging to obtain pit mud functional bacterial liquid;
(3) Taking yellow mud, performing steam treatment at the pressure of 0.3MPa and the temperature of 132 ℃, naturally cooling to room temperature after the treatment is finished, adding distiller's grains, yellow water and the pit mud functional bacterial liquid prepared in the step (2), uniformly mixing, and performing sealed fermentation for 10-15 days at the temperature of 25-30 ℃;
(4) Taking the cellar sealing mud, adding yellow water and tail water, mixing uniformly, and sealing and fermenting at 25-30 ℃ for 7-10 days;
(5) And (4) adding the pit sealing mud treated in the step (4) into the yellow mud treated in the step (3), uniformly mixing, adding water until the water content reaches 45-55wt%, and performing sealed fermentation at 25-30 ℃ for 30-60 days to obtain the artificial pit mud.
The culture medium in the step (2) is prepared from the following raw materials in percentage by weight: 3wt% of glucose, 3wt% of peptone, 2wt% of beef extract, 0.2wt% of potassium dihydrogen phosphate, 0.2wt% of ammonium sulfate, 0.1wt% of ferric citrate, 0.05wt% of sodium selenite and the balance of distilled water, sterilizing at 121 ℃ for 20min and keeping the pH value at 6.5-7.
The low-speed stirring speed in the step (2) is 500-800r/min.
The mass ratio of the old pit mud to the sterile water in the step (2) is 1:5-10.
The mass ratio of the yellow mud, the vinasse, the yellow water and the pit mud functional bacteria liquid in the step (3) is 10-15, and is 2:1-5:1-5.
The mass ratio of the cellar sealing mud, the yellow water and the tail water in the step (4) is 10-15.
The mass ratio of the yellow mud to the pit sealing mud in the step (5) is 3-8:1.
In order to promote the healthy and rapid growth of pit mud functional strains and further optimize the quality of the manufactured artificial pit mud, the invention also adds 4A molecular sieve raw powder during yellow mud treatment, and utilizes the strong adsorption characteristic of the 4A molecular sieve raw powder to promote the uniform dispersion of the strains and strain nutrient substances, and the specific technical scheme is as follows:
a method for preparing manmade pit mud by utilizing white spirit brewing byproducts comprises the following steps:
(1) Collecting byproduct vinasse, yellow water and tail water respectively in the process of brewing the white spirit;
(2) Diluting aged pit mud with sterile water under low-speed stirring, inoculating upper layer bacterial liquid into a culture medium, culturing at constant temperature of 30-35 deg.C for 3-7d, and centrifuging to obtain pit mud functional bacterial liquid;
(3) Taking yellow mud, performing steam treatment at the pressure of 0.3MPa and the temperature of 132 ℃, naturally cooling to room temperature after the treatment is finished, adding 4A molecular sieve raw powder, vinasse, yellow water and the pit mud functional bacterial liquid prepared in the step (2), uniformly mixing, and performing sealed fermentation for 10-15 days at the temperature of 25-30 ℃;
(4) Taking the cellar sealing mud, adding yellow water and tail water, mixing uniformly, and sealing and fermenting at 25-30 ℃ for 7-10 days;
(5) And (4) adding the pit sealing mud treated in the step (4) into the yellow mud treated in the step (3), uniformly mixing, adding water until the water content reaches 45-55wt%, and performing sealed fermentation at 25-30 ℃ for 30-60 days to obtain the artificial pit mud.
The mass ratio of the yellow mud, the 4A molecular sieve raw powder, the vinasse, the yellow water and the pit mud functional bacteria liquid in the step (3) is 10-15.
The materials and operation of the other steps are completely the same as those of the technical scheme.
The soil of the yellow mud has good water and fertilizer retention, the soil structure is suitable for the growth of pit mud functional strains, and the uniform adhesion of nutrient supply substances of the strains is facilitated, so that the healthy and rapid growth of the functional strains is promoted.
The content of nutrient substances in the pit sealing mud is high, and the pit sealing mud not only can play a role in inoculating functional strains, but also can play a role in a strain culture medium.
The invention has the beneficial effects that:
(1) The aged pit mud is diluted to obtain pit mud bacterial liquid, and the pit mud functional bacterial liquid is obtained through culture so as to fully reserve high-quality functional strains in the aged pit mud;
(2) The method takes the vinasse and the yellow water as the nutrient sources of the pit mud functional bacterial liquid, not only can meet the growth requirements of functional strains, but also keeps the flavor-developing substances of the white spirit in the yellow water; harmful bacteria carried in the yellow mud are killed by steam treatment of the yellow mud, so that the influence of the existence of the harmful bacteria on the growth of zymophyte is avoided;
(3) The invention provides new microbial strains without adding yeast, directly utilizes high-quality strains in the old pit mud, and fully utilizes nutrient substances and aroma-producing substances contained in the vinasse, yellow water and tail water which are byproducts of the brewing of the liquor, thereby improving the economic value of the byproducts while preparing the strong aromatic liquor.
The specific implementation mode is as follows:
in order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described in the following combined with the specific embodiments.
The aged pit mud and the sealed pit mud used in the following examples and comparative examples are all from the same white spirit pit of the wine factory, the yellow mud is from the same yellow mud batch of the same supplier, and the vinasse, yellow water and tail water are from the same vinasse batch of white spirit by-product, yellow water and tail water brewed in 2018 and 9-12 days.
Example 1
(1) Collecting byproduct vinasse, yellow water and tail water respectively in the process of brewing the white spirit;
(2) Taking 1kg of old pit mud, diluting the old pit mud with 8kg of sterile water under stirring at the rotating speed of 800r/min, taking upper-layer bacterium liquid, inoculating the upper-layer bacterium liquid into a culture medium, culturing the old pit mud at the constant temperature of 35 ℃ for 7 days, and centrifuging the old pit mud to obtain pit mud functional bacterium liquid;
(3) Taking 10kg of yellow mud, carrying out steam treatment for 15min at the temperature of 132 ℃ under the pressure of 0.3MPa, naturally cooling to room temperature after the treatment is finished, then adding 0.8kg of vinasse and 4kg of Huang Shuihe kg of pit mud functional bacterial liquid prepared in the step (2), uniformly mixing, and carrying out sealed fermentation for 15d at the temperature of 30 ℃;
(4) Taking 10kg of cellar sealing mud, adding 3.5kg of Huang Shuihe kg of tail water, uniformly mixing, and carrying out sealed fermentation for 10 days at 30 ℃;
(5) And (3) adding 1kg of pit sealing mud treated in the step (4) into 6kg of yellow mud treated in the step (3), uniformly mixing, adding water until the water content reaches 50wt%, and performing sealed fermentation for 45d at 28 ℃ to obtain the artificial pit mud.
The culture medium in the step (2) is prepared from the following raw materials in percentage by weight: 3wt% of glucose, 3wt% of peptone, 2wt% of beef extract, 0.2wt% of potassium dihydrogen phosphate, 0.2wt% of ammonium sulfate, 0.1wt% of ferric citrate, 0.05wt% of sodium selenite and the balance of distilled water, sterilizing at 121 ℃ for 20min and keeping the pH value at 6.5-7.
Example 2
(1) Collecting byproduct vinasse, yellow water and tail water respectively in the process of brewing the white spirit;
(2) Taking 1kg of old pit mud, diluting the old pit mud with 8kg of sterile water under stirring at the rotating speed of 800r/min, taking upper-layer bacterium liquid, inoculating the upper-layer bacterium liquid into a culture medium, culturing the old pit mud at the constant temperature of 35 ℃ for 7 days, and centrifuging the old pit mud to obtain pit mud functional bacterium liquid;
(3) Taking 10kg of yellow mud, carrying out steam treatment for 15min at the temperature of 132 ℃ under the pressure of 0.3MPa, naturally cooling to room temperature after the treatment is finished, then adding 0.8kg of vinasse and 4kg of Huang Shuihe kg of pit mud functional bacterial liquid prepared in the step (2), uniformly mixing, and carrying out sealed fermentation for 15d at the temperature of 30 ℃;
(4) Taking 15kg of cellar sealing mud, adding 5kg of Huang Shuihe 2kg of tail water, uniformly mixing, and carrying out sealed fermentation for 10 days at 30 ℃;
(5) And (3) adding 1kg of pit sealing mud treated in the step (4) into 6kg of yellow mud treated in the step (3), uniformly mixing, adding water until the water content reaches 50wt%, and performing sealed fermentation for 45d at 28 ℃ to obtain the artificial pit mud.
The culture medium in the step (2) is prepared from the following raw materials in percentage by weight: 3wt% of glucose, 3wt% of peptone, 2wt% of beef extract, 0.2wt% of potassium dihydrogen phosphate, 0.2wt% of ammonium sulfate, 0.1wt% of ferric citrate, 0.05wt% of sodium selenite and the balance of distilled water, sterilizing at 121 ℃ for 20min and keeping the pH value at 6.5-7.
Example 3
The procedure of example 3 was repeated in the same manner as in example 2 except that 4A molecular sieve raw powder was added to yellow mud as a control.
(1) Collecting byproduct vinasse, yellow water and tail water respectively in the process of brewing the white spirit;
(2) Taking 1kg of old pit mud, diluting the old pit mud with 8kg of sterile water under stirring at the rotating speed of 800r/min, taking upper-layer bacterial liquid, inoculating the upper-layer bacterial liquid into a culture medium, culturing the old pit mud at the constant temperature of 35 ℃ for 7 days, and centrifuging to obtain pit mud functional bacterial liquid;
(3) Taking 10kg of yellow mud, carrying out steam treatment at the pressure of 0.3MPa and the temperature of 132 ℃ for 15min, naturally cooling to room temperature after the treatment is finished, then adding 0.5kg of 4A molecular sieve raw powder, 0.8kg of vinasse and 4kg of Huang Shuihe kg of the pit mud functional bacterial liquid prepared in the step (2), uniformly mixing, and carrying out sealed fermentation at the temperature of 30 ℃ for 15d;
(4) Taking 15kg of cellar sealing mud, adding 5kg of Huang Shuihe 2kg of tail water, uniformly mixing, and carrying out sealed fermentation for 10 days at 30 ℃;
(5) And (3) adding 1kg of pit sealing mud treated in the step (4) into 6kg of yellow mud treated in the step (3), uniformly mixing, adding water until the water content reaches 50wt%, and performing sealed fermentation for 45d at 28 ℃ to obtain the artificial pit mud.
The culture medium in the step (2) is prepared from the following raw materials in percentage by weight: 3wt% of glucose, 3wt% of peptone, 2wt% of beef extract, 0.2wt% of potassium dihydrogen phosphate, 0.2wt% of ammonium sulfate, 0.1wt% of ferric citrate, 0.05wt% of sodium selenite and the balance of distilled water, sterilizing at 121 ℃ for 20min and keeping the pH value at 6.5-7.
Comparative example 1
The operation of comparative example 1 in which the yellow mud was not steamed was conducted by using example 2 as a control, and the rest of the operation was exactly the same as that of example 2.
(1) Respectively collecting by-products of vinasse, yellow water and tail water in the process of brewing the white spirit;
(2) Taking 1kg of old pit mud, diluting the old pit mud with 8kg of sterile water under stirring at the rotating speed of 800r/min, taking upper-layer bacterium liquid, inoculating the upper-layer bacterium liquid into a culture medium, culturing the old pit mud at the constant temperature of 35 ℃ for 7 days, and centrifuging the old pit mud to obtain pit mud functional bacterium liquid;
(3) Taking 10kg of yellow mud, adding 0.8kg of vinasse and 4kg of Huang Shuihe kg of pit mud functional bacterial liquid prepared in the step (2), uniformly mixing, and carrying out sealed fermentation for 15d at 30 ℃;
(4) Taking 15kg of cellar sealing mud, adding 5kg of Huang Shuihe 2kg of tail water, uniformly mixing, and carrying out sealed fermentation for 10 days at 30 ℃;
(5) And (4) adding 1kg of pit sealing mud treated in the step (4) into 6kg of yellow mud treated in the step (3), uniformly mixing, supplementing water until the water content reaches 50wt%, and sealing and fermenting at 28 ℃ for 45 days to obtain the artificial pit mud.
The culture medium in the step (2) is prepared from the following raw materials in percentage by weight: 3wt% of glucose, 3wt% of peptone, 2wt% of beef extract, 0.2wt% of potassium dihydrogen phosphate, 0.2wt% of ammonium sulfate, 0.1wt% of ferric citrate, 0.05wt% of sodium selenite and the balance of distilled water, sterilizing at 121 ℃ for 20min and keeping the pH value at 6.5-7.
Comparative example 2
The procedure of example 2 was exactly the same as that of example 2 except that comparative example 2 was used in which the old pit mud was directly added to the yellow mud without culturing the seed.
(1) Respectively collecting by-products of vinasse, yellow water and tail water in the process of brewing the white spirit;
(2) Taking 1kg of old cellar mud, and diluting the old cellar mud with 8kg of sterile water under stirring at the rotating speed of 800 r/min;
(3) Taking 10kg of yellow mud, performing steam treatment for 15min at the pressure of 0.3MPa and the temperature of 132 ℃, naturally cooling to room temperature after the treatment is finished, then adding 0.8kg of vinasse and 4kg of Huang Shuihe kg of the aged cellar mud diluent prepared in the step (2), uniformly mixing, and performing sealed fermentation for 15d at the temperature of 30 ℃;
(4) Taking 15kg of cellar sealing mud, adding 5kg of Huang Shuihe 2kg of tail water, uniformly mixing, and carrying out sealed fermentation for 10 days at 30 ℃;
(5) And (3) adding 1kg of pit sealing mud treated in the step (4) into 6kg of yellow mud treated in the step (3), uniformly mixing, adding water until the water content reaches 50wt%, and performing sealed fermentation for 45d at 28 ℃ to obtain the artificial pit mud.
The culture medium in the step (2) is prepared from the following raw materials in percentage by weight: 3wt% of glucose, 3wt% of peptone, 2wt% of beef extract, 0.2wt% of potassium dihydrogen phosphate, 0.2wt% of ammonium sulfate, 0.1wt% of ferric citrate, 0.05wt% of sodium selenite and the balance of distilled water, sterilizing at 121 ℃ for 20min and keeping the pH value at 6.5-7.
Comparative example 3
The artificial pit mud is prepared by the method described in the patent CN102181342B embodiment.
Luzhou-flavor liquor was prepared by using the manmade pit muds prepared in examples 1 to 3 and comparative examples 1 to 3, and the contents of flavor substances in the liquor were measured by using the manmade pit muds and the pit mud of 30 years old in the factory, respectively, and brewing the Luzhou-flavor liquor by the same raw materials and brewing process, and the results are shown in Table 1.
TABLE 1
| Group of | Lactic acid ethyl ester | Butyric acid ethyl ester | Hexanoic acid ethyl ester | Ethyl acetate | Total acid | Total esters |
| Example 1 | 3.36 | 0.81 | 3.15 | 0.52 | 0.58 | 2.87 |
| Example 2 | 3.42 | 0.84 | 3.18 | 0.58 | 0.55 | 2.91 |
| Example 3 | 3.75 | 0.93 | 3.36 | 0.67 | 0.71 | 3.14 |
| Comparative example 1 | 3.04 | 0.75 | 3.01 | 0.46 | 0.52 | 2.79 |
| Comparative example 2 | 2.83 | 0.68 | 2.87 | 0.42 | 0.48 | 2.53 |
| Comparative example 3 | 2.61 | 0.71 | 2.83 | 0.40 | 0.51 | 2.36 |
| 30-year pit mud | 4.28 | 1.17 | 3.75 | 0.89 | 0.94 | 3.58 |
As can be seen from Table 1, the quality of the Luzhou-flavor liquor brewed by the manmade pit mud prepared by the method is obviously superior to that of the Luzhou-flavor liquor brewed by the CN102181342B patent, and the quality of the Luzhou-flavor liquor brewed by the manmade pit mud prepared by the method is slightly lower than that of the Luzhou-flavor liquor brewed by the pit mud with the age of 30 years.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are given by way of illustration of the principles of the present invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, and such changes and modifications are within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (2)
1. A method for preparing manmade pit mud by utilizing white spirit brewing byproducts is characterized by comprising the following steps: the method comprises the following steps:
(1) Collecting byproduct vinasse, yellow water and tail water respectively in the process of brewing the white spirit;
(2) Taking 1kg old cellar mud, diluting the old cellar mud with 8kg sterile water under stirring at the rotating speed of 800r/min, taking upper layer bacterial liquid, inoculating the upper layer bacterial liquid into a culture medium, culturing 7d at the constant temperature of 35 ℃, and centrifuging to obtain cellar mud functional bacterial liquid;
(3) Taking 10kg yellow mud, carrying out steam treatment for 15min at the pressure of 0.3MPa and the temperature of 132 ℃, naturally cooling to room temperature after the treatment is finished, adding 0.5kg of 4A molecular sieve raw powder, 0.8kg vinasse and 4kg Huang Shuihe 5kg pit mud functional bacterial liquid prepared in the step (2), uniformly mixing, and carrying out sealed fermentation at 30 ℃ for 15d;
(4) Taking 15kg pit sealing mud, adding 5kg Huang Shuihe 2kg tail water, uniformly mixing, and sealing and fermenting at 30 ℃ for 10d;
(5) Adding 1kg into the yellow mud treated in the step (3) of 6kg, uniformly mixing, adding water until the water content reaches 50wt%, and hermetically fermenting 45d at 28 ℃ to obtain the artificial pit mud.
2. The method for preparing manmade pit mud by using white spirit brewing byproducts according to claim 1, characterized by comprising the following steps of: the culture medium in the step (2) is prepared from the following raw materials in percentage by weight: 3wt% of glucose, 3wt% of peptone, 2wt% of beef extract, 0.2wt% of potassium dihydrogen phosphate, 0.2wt% of ammonium sulfate, 0.1wt% of ferric citrate, 0.05wt% of sodium selenite and the balance of distilled water, sterilizing at 121 ℃ for 20min and keeping the pH value at 6.5-7.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102181342A (en) * | 2011-03-08 | 2011-09-14 | 泸州品创科技有限公司 | Artificial pit mud and preparation method thereof |
| CN102260639A (en) * | 2011-07-12 | 2011-11-30 | 四川省绵阳市丰谷酒业有限责任公司 | Culture method and culture medium of cellar mud bacterium liquid with special flavor-producing function |
| CN104450405A (en) * | 2014-12-24 | 2015-03-25 | 泸州品创科技有限公司 | Production method of pit sealing mud for tests |
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- 2019-08-30 CN CN201910815366.7A patent/CN110607212B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102181342A (en) * | 2011-03-08 | 2011-09-14 | 泸州品创科技有限公司 | Artificial pit mud and preparation method thereof |
| CN102260639A (en) * | 2011-07-12 | 2011-11-30 | 四川省绵阳市丰谷酒业有限责任公司 | Culture method and culture medium of cellar mud bacterium liquid with special flavor-producing function |
| CN104450405A (en) * | 2014-12-24 | 2015-03-25 | 泸州品创科技有限公司 | Production method of pit sealing mud for tests |
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