CN110903988A - Complex microbial inoculant and application thereof - Google Patents
Complex microbial inoculant and application thereof Download PDFInfo
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Abstract
The invention relates to the technical field of microbial culture, in particular to a compound microbial inoculum and application thereof. The composite microbial inoculum comprises Xiaoqu and red yeast in a mass ratio of 5:5, wherein the Xiaoqu comprises rhizopus and yeast in a mass ratio of 10: 1. The composite microbial inoculum is mainly used for brewing rice-flavor liquor, can effectively improve the content of flavor substances such as total acid, total ester and the like of the rice-flavor liquor, and the improved flavor substances just make up the defects of the prior taste and aroma.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of wine brewing, and particularly relates to a complex microbial inoculum and application thereof.
[ background of the invention ]
The rice-flavor liquor has a long history, the existing liquor mainly uses Xiaoqu as a starter, generally speaking, the Xiaoqu produced by the traditional process adopts a natural culture method, and the Xiaoqu contains more types of microorganisms, is small in quantity and large in yeast consumption, so that the conversion rate of alcohol is low. In order to improve the yield of rice-flavor liquor, many wineries select rhizopus with high saccharifying power and yeast with strong fermenting power for pure culture to produce the Xiaoqu. The compounding of the rhizopus and the pure yeast improves the liquor yield of the rice-flavor liquor to a certain extent and reduces the yeast consumption, but with the continuous improvement of the living standard of human beings, the requirements of people on the quality of the liquor are higher and higher, especially the requirements on the comprehensive style of the liquor body are higher, and the rice-flavor liquor has the characteristics of pure rice flavor, sweet and palatable taste, high comfort level after drinking and the like in flavor coordination, and simultaneously has a health care function and contains certain functional substances. Only by the action of high-quality rhizopus and yeast, the white spirit which accords with the consumption psychology of the public can not be brewed.
Therefore, the utilization of the novel compound bacterium agent rich in ester production and acid production is one of effective ways for improving the quality of the rice-flavor liquor.
[ summary of the invention ]
In view of the above, the invention aims to provide a novel composite microbial inoculum, which can effectively improve the content of flavor substances such as total acids and total esters of rice-flavor liquor, and the improved flavor substances just make up for the defects of the prior art in taste and aroma.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a composite microbial inoculum consists of Xiaoqu and red yeast rice, and the preparation process of the red yeast rice comprises the following steps:
(1) pretreatment of raw materials: crushing the long-shaped rice to pass through a standard sieve of 50-60 meshes to obtain long-shaped rice flour, and performing steam dry steaming on the long-shaped rice flour to obtain cooked rice flour for later use;
(2) inoculation: cooling cooked rice flour to 30-35 deg.C, adding Monascus seed solution 4-5 wt% and Aspergillus niger seed solution 2-3 wt% into cooked rice flour, stirring to obtain rice, spreading on wood plate, covering with plastic film, and standing for 1-2 hr;
(3) and (3) granulation: granulating the rice to obtain red yeast rice material granules with the diameter of 1-3cm by using a granulator, and spreading and drying the red yeast rice material granules in a yeast room for 8-9 hours;
(4) fermentation: placing the dried red rice yeast material granules into a hemp bag for primary fermentation culture for 12-18 hours, controlling the room temperature of a yeast room to be 30-34 ℃ in the process, and continuing fermentation culture until the temperature of the red rice yeast material granules rises to 42-45 ℃;
(5) cooling and fermenting again: spreading the red rice yeast material particles on the Chengquing field, turning over the yeast, cooling to 36-38 deg.C, and fermenting and culturing in a yeast room at room temperature of 30-32 deg.C for 4-5 days;
(6) drying: and (4) taking the red yeast rice material particles cultured in the step (5) out of a yeast room, and placing the red yeast rice material particles in the sun for drying or drying in return air at 50 ℃ to obtain the red yeast rice.
In the invention, the Xiaoqu is further composed of rhizopus and yeast with a mass ratio of 10: 1.
In the invention, further, the mass ratio of the Xiaoqu to the red yeast rice which form the composite microbial inoculum is 5: 5.
In the invention, the granulating mode of the step (2) is to granulate the red yeast rice through a granulator into red yeast rice material granules with the granule diameter of 2 cm.
In the invention, the preparation method of the composite microbial inoculum comprises the steps of crushing the red yeast material particles and the small yeast into 60-mesh sieve, and uniformly mixing the crushed small yeast and the small yeast according to the mass ratio of 5: 5.
The application also provides application of the composite microbial inoculum, and the composite microbial inoculum is applied to brewing of wine, and is particularly used as distiller's yeast in a wine brewing process.
In the invention, further, the composite microbial inoculum is used for brewing rice-flavor liquor, and the specific brewing process comprises the following steps:
a. and (3) steaming rice: putting rice in a barrel, adding water at 30-45 deg.C into rice until the rice just submerges the surface, and standing for 20-40 min; taking out the rice and putting the rice into a food steamer for steaming to obtain rice for later use;
b. and (3) making a koji: cooling the cooked rice to 29-32 ℃, controlling the water content of the cooked rice to 54-59%, adding 1% of the composite microbial inoculum into the cooked rice, and fully and uniformly stirring;
c. saccharification: digging a plurality of U-shaped pits at equal intervals in the saccharification tank, putting the rice with the yeast in the U-shaped pits of the saccharification tank, wherein the upper diameter of each pit is 45-55cm, the lower diameter of each pit is 18-22cm, covering a cover, controlling the temperature of a saccharified product to be lower than 45 ℃, and saccharifying for 22-28h to obtain saccharified rice;
d. fermentation: after the rice is saccharified and matured, adding tap water with the mass of 130% of that of the raw material, pumping the mixture into a fermentation tank after uniformly stirring, controlling the temperature of mash in the fermentation tank to be between 30 and 32 ℃ within 72 hours before fermentation, and continuously fermenting for 11 to 13 days;
e. and (3) distillation: during distillation, the operations of steam-slow distillation, medium-temperature liquor flowing and steam tail-end collision are carried out, liquor receiving temperature and liquor degree are strictly executed according to the process standard, the liquor flowing temperature is ensured to be less than 30 ℃, and rice-flavor liquor is obtained after distillation.
In the invention, further, the composite microbial inoculum is used for brewing the astragalus mongholicus wine, and the specific brewing process comprises the following steps:
1) and (3) steaming rice: putting rice in a barrel, adding water at 30-45 deg.C into rice until the rice just submerges the surface, and standing for 20-40 min; taking out the rice and putting the rice into a food steamer for steaming to obtain rice for later use;
2) and (3) making a koji: cooling the cooked rice to 29-32 ℃, controlling the water content of the cooked rice to 54-59%, adding 1% of the composite microbial inoculum into the cooked rice, and fully and uniformly stirring;
3) saccharification: digging a plurality of U-shaped pits at equal intervals in the saccharification tank, putting the rice with the yeast in the U-shaped pits of the saccharification tank, wherein the upper diameter of each pit is 45-55cm, the lower diameter of each pit is 18-22cm, covering a cover, controlling the temperature of a saccharified product to be lower than 45 ℃, and saccharifying for 22-28h to obtain saccharified rice;
4) fermentation: after the rice is saccharified and matured, adding tap water with the mass of 130% of that of the raw material, pumping the mixture into a fermentation tank after uniformly stirring, controlling the temperature of mash in the fermentation tank to be between 30 and 32 ℃ within 72 hours before fermentation, and continuously fermenting for 11 to 13 days;
5) and (3) distillation: during distillation, the operations of steam-slow distillation, medium-temperature liquor flowing and steam tail-collision are carried out, liquor receiving temperature and liquor degree are strictly executed according to the process standard, the liquor flowing temperature is ensured to be less than 30 ℃, and base liquor is obtained for later use;
6) preparing an astragalus extract: selecting fresh radix astragali, cleaning, slicing, adding purified water 1.5-2.5 times of radix astragali, mixing, and crushing to obtain radix astragali slurry; boiling radix astragali slurry, maintaining for 4-6 min, and naturally cooling to room temperature to obtain water extract; adjusting pH of the water extract to 5-6, placing in a sealed fermenter, adding complex enzyme of cellulase and sucrase for enzymolysis, and performing enzymolysis at 40-42 deg.C for 3-6 hr to obtain radix astragali extract;
7) fermentation: mixing the astragalus extract and base wine according to the mass ratio of 1:80-90, adding Angel saccharomyces cerevisiae according to the amount of 10-20 g of yeast added into every 1000-2000 ml of base wine, uniformly stirring, fermenting the mixture in a tank for 20-30 days, carrying out suction filtration on the fermented product, collecting filtrate, passing the filtrate through a microfiltration membrane with the pore diameter of 0.08-0.12 mu m, and collecting effluent, namely the astragalus wine.
In the invention, further, the weight ratio of the cellulase to the sucrase in the step 6) is 3-4:1, and the addition amount of the complex enzyme is 50-55 mg/kg.
The invention has at least the following beneficial effects:
1. the invention adopts a composite microbial inoculum obtained by compounding Xiaoqu and red yeast as distiller's yeast to brew wine, wherein the Xiaoqu is composed of rhizopus and yeast according to the proportion of 10:1, the rhizopus is saprophytic fungus, the amylase and glucoamylase generated by the rhizopus are very strong in activity, the starch in rice can be converted into sugar, and lactic acid, fumaric acid and trace alcohol are generated, the yeast is a facultative anaerobe, the yeast can perform respiration under aerobic and anaerobic conditions, glucose is converted into ethanol, carbon dioxide and energy through glycolysis, but the Xiaoqu composed of the two can not solve the problem of low synthesis rate of flavor substances such as total acid, total ester and the like in the saccharification and fermentation process of the white spirit, and the applicant adds self-made red yeast into the Xiaoqu according to the proportion of 5:5, the self-made red yeast rice can generate various beneficial metabolites, mainly comprises monascus pigment, monacolin K, Y-aminobutyric acid, esterifying enzyme, saccharifying enzyme and other functional components, wherein the esterifying enzyme is a key enzyme for promoting the production of esterified aroma-producing substances; therefore, the composite microbial inoculum applied to brewing can effectively improve the content of total acid and total ester of the white spirit, improve the flavor substances, make up for the defects of the prior art in taste and aroma, and further realize the effect of improving the quality of the white spirit.
2. The red yeast rice forming the composite microbial agent is self-made by an applicant, the main microorganisms of the red yeast rice are aspergillus niger and monascus, and compared with the common red yeast rice, the red yeast rice has the characteristics of strong saccharification fermentation capacity, high temperature resistance, acid resistance and the like due to the fact that the aspergillus niger is contained, in addition, the red yeast rice is grain yeast with the diameter of 1-3cm, the grain center of the red yeast rice can contain water, the temperature and the water are high relative to powder yeast in the culture process, and the growth of the microorganisms is relatively good in the brewing process, if the yield is high, the high ester yield is realized, and preparation is made for improving the wine quality and the wine rate; in addition, through years of brewing work experience and combined experiments, the applicant finds that red yeast with the diameter less than 1cm is inferior to red yeast with the brewing quality falling within the protection scope of the application, and red yeast with the diameter more than 3cm cannot be molded if being pressed too loose in the mechanical granulation process, and the strain cannot grow if being pressed too tight, so that the strain is dead and cannot grow.
3. In the process of preparing the rice-flavor liquor, the invention also defines specific fermentation parameters so that the prepared rice-flavor liquor has excellent performance and quality.
4. In the process of preparing the astragalus mongholicus wine, rice-flavor liquor is used as base liquor, in the process of extracting astragalus mongholicus, an enzymolysis method is adopted to decompose cellulose in the astragalus mongholicus to obtain glucose and the like, so that light sweet taste can be brought, the astragalus mongholicus wine is endowed with better taste and is natural and healthy, in the enzymolysis process, macromolecular substances such as cellulose and the like are decomposed, and meanwhile, the problem of precipitation of a large amount of tannin, protein, starch and the like and a plurality of particles, submicron particles and floccules is brought.
[ detailed description ] embodiments
The following examples may help one skilled in the art to more fully understand the present invention, but are not intended to limit the invention in any way.
Example 1:
the embodiment provides a composite microbial inoculum, which consists of Xiaoqu and red yeast in a mass ratio of 5:5, wherein the Xiaoqu consists of rhizopus and yeast in a mass ratio of 10:1, and the preparation process of the red yeast comprises the following steps:
(1) pretreatment of raw materials: crushing the long-shaped rice to obtain long-shaped rice flour by passing through a standard sieve of 50 meshes, and performing steam dry steaming on the long-shaped rice flour to obtain cooked rice flour for later use;
(2) inoculation: cooling cooked rice flour to 30 ℃, adding monascus seed liquid accounting for 4% of the weight of the cooked rice flour and aspergillus niger seed liquid accounting for 2% of the weight of the cooked rice flour into the cooked rice flour, fully and uniformly stirring to obtain a rice leaven, spreading the rice leaven on a wood plate, covering a plastic film, and standing for 1 hour;
(3) and (3) granulation: granulating the red rice into red yeast rice material particles with the particle diameter of 1cm by using a granulator, and spreading and drying the red yeast rice material particles in a yeast room for 8 hours;
(4) fermentation: placing the dried red yeast rice material particles into a hemp bag for primary fermentation culture for 12 hours, controlling the room temperature of a yeast room to be 30 ℃ in the process, and continuing fermentation culture until the temperature of the red yeast rice material particles rises to 42 ℃;
(5) cooling and fermenting again: spreading the red rice yeast material particles on the Chengquing field, turning over the yeast, cooling to 36 deg.C, and fermenting and culturing in a yeast room at room temperature of 30 deg.C for 4 days;
(6) drying: and (4) taking the red yeast rice material particles cultured in the step (5) out of a yeast room, and placing the red yeast rice material particles in the sun for drying or drying in return air at 50 ℃ to obtain the red yeast rice.
The preparation method of the composite microbial inoculum comprises the steps of crushing the red yeast material particles of small yeast into 60-mesh sieve, and then uniformly mixing the crushed small yeast and the small yeast according to the mass ratio of 5: 5.
The embodiment also provides application of the composite microbial inoculum, the composite microbial inoculum is used for brewing rice-flavor liquor, and the specific brewing process comprises the following steps:
a. and (3) steaming rice: putting rice in a barrel, adding water at 30 deg.C into rice until the rice just submerges the surface, and standing for 20 min; taking out the rice and putting the rice into a food steamer for steaming to obtain rice for later use;
b. and (3) making a koji: cooling the cooked rice to 29 ℃, controlling the water content of the cooked rice to be 54%, adding 1% of the composite microbial inoculum into the cooked rice, and fully and uniformly stirring;
c. saccharification: digging a plurality of U-shaped pits in the saccharifying tank at equal intervals, putting the rice with the yeast in the U-shaped pits of the saccharifying tank, wherein the upper diameter of each pit is 45cm, the lower diameter of each pit is 18cm, covering the pits, controlling the temperature of a saccharified product to be lower than 45 ℃, and saccharifying for 22 hours to obtain saccharified rice;
d. fermentation: after the rice is saccharified and matured, adding tap water with the mass of 130% of that of the raw material, uniformly stirring, pumping into a fermentation tank, controlling the temperature of mash in the fermentation tank to be 30 ℃ within 72 hours before fermentation, and continuously fermenting for 11 days;
e. and (3) distillation: during distillation, the operations of steam-slow distillation, medium-temperature liquor flowing and big steam tail-end collision are carried out, the liquor flowing temperature is ensured to be less than 30 ℃, and the rice-flavor liquor is obtained after distillation.
Example 2:
the embodiment provides a composite microbial inoculum, which consists of Xiaoqu and red yeast in a mass ratio of 5:5, wherein the Xiaoqu consists of rhizopus and yeast in a mass ratio of 10:1, and the preparation process of the red yeast comprises the following steps:
(1) pretreatment of raw materials: crushing the long-shaped rice to obtain long-shaped rice flour by passing through a standard sieve of 55 meshes, and performing steam dry steaming on the long-shaped rice flour to obtain cooked rice flour for later use;
(2) inoculation: cooling cooked rice flour to 32 ℃, adding monascus seed liquid accounting for 4.5% of the weight of the cooked rice flour and aspergillus niger seed liquid accounting for 2.5% of the weight of the cooked rice flour into the cooked rice flour, fully and uniformly stirring to obtain the rice leaven, spreading the rice leaven on a wood tray, covering a plastic film, and standing for 1.5 hours;
(3) and (3) granulation: granulating the red rice into red yeast rice material particles with the particle diameter of 2cm by using a granulator, and spreading and drying the red yeast rice material particles in a yeast room for 8.5 hours;
(4) fermentation: placing the dried red yeast rice material particles into a hemp bag for primary fermentation culture for 15 hours, controlling the room temperature of a yeast room to be 32 ℃ in the process, and continuing fermentation culture until the temperature of the red yeast rice material particles rises to 43 ℃;
(5) cooling and fermenting again: spreading the red rice yeast material particles on the Chengquing field, turning over the yeast, cooling to 37 ℃, and then performing fermentation culture in a yeast room with the room temperature of 31 ℃ for 4 days;
(6) drying: and (4) taking the red yeast rice material particles cultured in the step (5) out of a yeast room, and placing the red yeast rice material particles in the sun for drying or drying in return air at 50 ℃ to obtain the red yeast rice.
The preparation method of the composite microbial inoculum comprises the steps of crushing the red yeast material particles of small yeast into 60-mesh sieve, and then uniformly mixing the crushed small yeast and the small yeast according to the mass ratio of 5: 5.
The embodiment also provides application of the composite microbial inoculum, the composite microbial inoculum is used for brewing rice-flavor liquor, and the specific brewing process comprises the following steps:
a. and (3) steaming rice: putting rice in a barrel, adding water with a temperature of 38 deg.C into the rice until the rice just submerges the surface of the rice, and standing for 30 min; taking out the rice and putting the rice into a food steamer for steaming to obtain rice for later use;
b. and (3) making a koji: cooling the cooked rice to 30 ℃, controlling the water content of the cooked rice to be 56%, adding 1% of the composite microbial inoculum into the cooked rice, and fully and uniformly stirring;
c. saccharification: digging a plurality of U-shaped pits at equal intervals in the saccharification tank, putting the rice with the yeast in the U-shaped pits of the saccharification tank, wherein the upper diameter of each pit is 50cm, the lower diameter of each pit is 20cm, covering a cover, controlling the temperature of a saccharified product to be lower than 45 ℃, and saccharifying for 25 hours to obtain saccharified rice;
d. fermentation: after the rice is saccharified and matured, adding tap water with the mass of 130% of that of the raw material, uniformly stirring, pumping into a fermentation tank, controlling the temperature of mash in the fermentation tank to be 31 ℃ within 72 hours before fermentation, and continuously fermenting for 12 days;
e. and (3) distillation: during distillation, the operations of steam-slow distillation, medium-temperature liquor flowing and big steam tail-end collision are carried out, the liquor flowing temperature is ensured to be less than 30 ℃, and the rice-flavor liquor is obtained after distillation.
Example 3:
the embodiment provides a composite microbial inoculum, which consists of Xiaoqu and red yeast in a mass ratio of 5:5, wherein the Xiaoqu consists of rhizopus and yeast in a mass ratio of 10:1, and the preparation process of the red yeast comprises the following steps:
(1) pretreatment of raw materials: crushing the long-shaped rice to obtain long-shaped rice flour by passing through a standard sieve of 60 meshes, and performing steam dry steaming on the long-shaped rice flour to obtain cooked rice flour for later use;
(2) inoculation: cooling cooked rice flour to 35 ℃, adding monascus seed liquid accounting for 5% of the weight of the cooked rice flour and aspergillus niger seed liquid accounting for 3% of the weight of the cooked rice flour into the cooked rice flour, fully and uniformly stirring to obtain a rice leaven, spreading the rice leaven on a wood plate, covering a plastic film, and standing for 2 hours;
(3) and (3) granulation: granulating the red rice into red yeast rice material particles with the particle diameter of 2cm by using a granulator, and spreading and drying the red yeast rice material particles in a yeast room for 9 hours;
(4) fermentation: placing the dried red yeast rice material particles into a hemp bag for primary fermentation culture for 18 hours, controlling the room temperature of a yeast room to be 34 ℃ in the process, and continuing fermentation culture until the temperature of the red yeast rice material particles rises to 45 ℃;
(5) cooling and fermenting again: spreading the red rice yeast material particles on the Chengquing field, turning over the yeast, cooling to 38 ℃, and then performing fermentation culture in a yeast room with the room temperature of 32 ℃ for 5 days;
(6) drying: and (4) taking the red yeast rice material particles cultured in the step (5) out of a yeast room, and placing the red yeast rice material particles in the sun for drying or drying in return air at 50 ℃ to obtain the red yeast rice.
The preparation method of the composite microbial inoculum comprises the steps of crushing the red yeast material particles of small yeast into 60-mesh sieve, and then uniformly mixing the crushed small yeast and the small yeast according to the mass ratio of 5: 5.
The embodiment also provides application of the composite microbial inoculum, the composite microbial inoculum is used for brewing rice-flavor liquor, and the specific brewing process comprises the following steps:
a. and (3) steaming rice: putting rice in a barrel, adding water at 45 deg.C into rice until the rice just submerges the surface, and standing for 40 min; taking out the rice and putting the rice into a food steamer for steaming to obtain rice for later use;
b. and (3) making a koji: cooling the cooked rice to 32 ℃, controlling the water content of the cooked rice to be 59%, adding 1% of the composite microbial inoculum into the cooked rice, and fully and uniformly stirring;
c. saccharification: digging a plurality of U-shaped pits in the saccharifying tank at equal intervals, putting the rice with the yeast in the U-shaped pits of the saccharifying tank, wherein the upper diameter of the pit is 55cm, the lower diameter of the pit is 22cm, covering the pit, controlling the temperature of a saccharified product to be lower than 45 ℃, and saccharifying for 28 hours to obtain saccharified rice;
d. fermentation: after the rice is saccharified and matured, adding tap water with the mass of 130% of that of the raw material, uniformly stirring, pumping into a fermentation tank, controlling the temperature of mash in the fermentation tank to be 31 ℃ within 72 hours before fermentation, and continuously fermenting for 13 days;
e. and (3) distillation: during distillation, the operations of steam-slow distillation, medium-temperature liquor flowing and big steam tail-end collision are carried out, the liquor flowing temperature is ensured to be less than 30 ℃, and the rice-flavor liquor is obtained after distillation.
Example 4
The embodiment provides a composite microbial inoculum, which consists of Xiaoqu and red yeast in a mass ratio of 5:5, wherein the Xiaoqu consists of rhizopus and yeast in a mass ratio of 10:1, and the preparation process of the red yeast comprises the following steps:
(1) pretreatment of raw materials: crushing the long-shaped rice to obtain long-shaped rice flour by passing through a standard sieve of 55 meshes, and performing steam dry steaming on the long-shaped rice flour to obtain cooked rice flour for later use;
(2) inoculation: cooling cooked rice flour to 32 ℃, adding monascus seed liquid accounting for 4.5% of the weight of the cooked rice flour and aspergillus niger seed liquid accounting for 2.5% of the weight of the cooked rice flour into the cooked rice flour, fully and uniformly stirring to obtain the rice leaven, spreading the rice leaven on a wood tray, covering a plastic film, and standing for 1.5 hours;
(3) and (3) granulation: granulating the red rice into red yeast rice material particles with the particle diameter of 2cm by using a granulator, and spreading and drying the red yeast rice material particles in a yeast room for 8.5 hours;
(4) fermentation: placing the dried red yeast rice material particles into a hemp bag for primary fermentation culture for 15 hours, controlling the room temperature of a yeast room to be 32 ℃ in the process, and continuing fermentation culture until the temperature of the red yeast rice material particles rises to 43 ℃;
(5) cooling and fermenting again: spreading the red rice yeast material particles on the Chengquing field, turning over the yeast, cooling to 37 ℃, and then performing fermentation culture in a yeast room with the room temperature of 31 ℃ for 4 days;
(6) drying: and (4) taking the red yeast rice material particles cultured in the step (5) out of a yeast room, and placing the red yeast rice material particles in the sun for drying or drying in return air at 50 ℃ to obtain the red yeast rice.
The preparation method of the composite microbial inoculum comprises the steps of crushing the red yeast material particles of small yeast into 60-mesh sieve, and then uniformly mixing the crushed small yeast and the small yeast according to the mass ratio of 5: 5.
The embodiment also provides an application of the composite microbial inoculum, the composite microbial inoculum is used for brewing the astragalus mongholicus wine, and the specific brewing process comprises the following steps:
1) and (3) steaming rice: putting rice in a barrel, adding water with a temperature of 38 deg.C into the rice until the rice just submerges the surface of the rice, and standing for 30 min; taking out the rice and putting the rice into a food steamer for steaming to obtain rice for later use;
2) and (3) making a koji: cooling the cooked rice to 30 ℃, controlling the water content of the cooked rice to be 56%, adding 1% of the composite microbial inoculum into the cooked rice, and fully and uniformly stirring;
3) saccharification: digging a plurality of U-shaped pits at equal intervals in the saccharification tank, putting the rice with the yeast in the U-shaped pits of the saccharification tank, wherein the upper diameter of each pit is 50cm, the lower diameter of each pit is 20cm, covering a cover, controlling the temperature of a saccharified product to be lower than 45 ℃, and saccharifying for 25 hours to obtain saccharified rice;
4) fermentation: after the rice is saccharified and matured, adding tap water with the mass of 130% of that of the raw material, uniformly stirring, pumping into a fermentation tank, controlling the temperature of mash in the fermentation tank to be 31 ℃ within 72 hours before fermentation, and continuously fermenting for 12 days;
5) and (3) distillation: during distillation, the operation of 'slow steam distillation, medium temperature liquor flowing and big steam tail collision' is carried out, the liquor flowing temperature is ensured to be less than 30 ℃, and base liquor is obtained for standby;
6) preparing an astragalus extract: selecting fresh astragalus, cleaning, cutting into slices, adding purified water with the mass of 2 times of that of the astragalus, mixing and crushing to obtain astragalus paste; boiling the astragalus slurry, maintaining for 5 minutes, and naturally cooling to room temperature to obtain an aqueous extract; adjusting pH of the water extract to 5, placing in a sealed fermentation tank, adding complex enzyme of cellulase and sucrase for enzymolysis, and performing enzymolysis at 41 deg.C for 5 hr to obtain radix astragali extract;
7) fermentation: mixing the astragalus extract with base liquor according to the mass ratio of 1:85, adding yeast 15 g per 1500 ml of base liquor, stirring uniformly, placing the mixture in a tank for fermenting for 25 days, carrying out suction filtration on the fermented product, collecting filtrate, passing the filtrate through a microfiltration membrane with the pore diameter of 0.1 mu m, and collecting effluent, namely the astragalus liquor.
Effect verification
To illustrate the utility of the present application more clearly, the applicant conducted comparative tests in the following groups:
a first group: the complex microbial inoculum used in the group is Xiaoqu (rhizopus and yeast ratio is 10: 1), and other modes are strictly carried out according to the embodiment 2;
second group: the complex microbial inoculum used in the group is a mixed yeast of Jinhua yeast and Xiaoqu (rhizopus and yeast ratio is 10: 1) purchased from Fujian according to the mass ratio of 5:5, and the other modes are strictly carried out according to the embodiment 2;
third group: the complex microbial inoculum used in the group is a mixed yeast which is purchased from Fujian and is obtained by mixing komata yeast and Xiaoqu (the ratio of rhizopus to yeast is 10: 1) according to the mass ratio of 5:5, and the other modes are strictly carried out according to the embodiment 2;
and a fourth group: the complex microbial inoculum used in the group is a mixed yeast of Usnea koji purchased from Fujian and Xiaoqu (rhizopus and yeast ratio is 10: 1) according to the mass ratio of 5:5, and the other modes are strictly carried out according to the embodiment 2;
and a fifth group: the composite microbial inoculum is mixed yeast obtained by mixing red yeast and Xiaoqu (the ratio of rhizopus to yeast is 10: 1) according to the mass ratio of 5:5, wherein the red yeast is obtained by removing the step of granulation in the preparation process of the red yeast of the embodiment 2, and finally obtaining the powdered yeast, and the other modes are strictly performed according to the embodiment 2;
a sixth group: the composite microbial inoculum is mixed yeast obtained by mixing red yeast and small yeast (rhizopus and yeast in a ratio of 10: 1) according to a mass ratio of 5:5, wherein the grain size of the red yeast in the granulation process of the red yeast in the embodiment 2 is 0.8 cm;
a seventh group: the complex microbial inoculum and the brewing mode of the complex microbial inoculum are described in the embodiment 1;
and an eighth group: the complex microbial inoculum and the brewing mode of the complex microbial inoculum are described in the embodiment 2;
ninth group: the complex microbial inoculum and the brewing mode are described in the embodiment 3.
And (3) comparing the quality of the fermented white spirit of the groups, wherein the data records are shown in table 1, and comparing the content of the higher alcohols of the rice-flavor white spirit fermented by the groups, wherein the data records are shown in table 2.
TABLE 1 liquor quality comparison table for nine groups of rice-flavor Chinese liquor
TABLE 2 table for comparing the contents of higher alcohols in nine groups of rice-flavor Chinese spirits
The results of the above experimental case analysis show that the red yeast can improve the content of the total acid and the total ester in the production of the white spirit, the effect of improving the quality is achieved, the best quality is achieved, and the grain size of the novel compound red yeast wine is determined.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (9)
1. The composite microbial inoculum is characterized by comprising Xiaoqu and red yeast rice, and the preparation process of the red yeast rice comprises the following steps:
(1) pretreatment of raw materials: crushing the long-shaped rice to pass through a standard sieve of 50-60 meshes to obtain long-shaped rice flour, and performing steam dry steaming on the long-shaped rice flour to obtain cooked rice flour for later use;
(2) inoculation: cooling cooked rice flour to 30-35 deg.C, adding Monascus seed solution 4-5 wt% and Aspergillus niger seed solution 2-3 wt% into cooked rice flour, stirring to obtain rice, spreading on wood plate, covering with plastic film, and standing for 1-2 hr;
(3) and (3) granulation: granulating the rice to obtain red yeast rice material granules with the diameter of 1-3cm by using a granulator, and spreading and drying the red yeast rice material granules in a yeast room for 8-9 hours;
(4) fermentation: placing the dried red rice yeast material granules into a hemp bag for primary fermentation culture for 12-18 hours, controlling the room temperature of a yeast room to be 30-34 ℃ in the process, and continuing fermentation culture until the temperature of the red rice yeast material granules rises to 42-45 ℃;
(5) cooling and fermenting again: spreading the red rice yeast material particles on the Chengquing field, turning over the yeast, cooling to 36-38 deg.C, and fermenting and culturing in a yeast room at room temperature of 30-32 deg.C for 4-5 days;
(6) drying: and (4) taking the red yeast rice material particles cultured in the step (5) out of a yeast room, and placing the red yeast rice material particles in the sun for drying or drying in return air at 50 ℃ to obtain the red yeast rice.
2. The complex microbial inoculant according to claim 1, wherein the Xiaoqu is composed of rhizopus and yeast in a mass ratio of 10: 1.
3. The complex microbial inoculant according to claim 1, wherein the mass ratio of the Xiaoqu to the red yeast rice which form the complex microbial inoculant is 5: 5.
4. The complex microbial inoculant according to claim 1, wherein the rice koji is granulated into red yeast rice grains with the grain diameter of 2cm by a granulator in the granulating manner in the step (2).
5. The composite microbial inoculum according to any one of claims 1 to 4, wherein the composite microbial inoculum is prepared by crushing small red yeast rice material particles into 60-mesh sieve, and then uniformly mixing the crushed small yeast rice particles and the small yeast rice particles according to the mass ratio of 5: 5.
6. The application of the composite microbial inoculum is prepared by the method of claim 5, and is characterized in that the composite microbial inoculum is applied to brewing of wine, particularly used as distiller's yeast in a wine brewing process.
7. The application of the complex microbial inoculant according to claim 6, wherein the complex microbial inoculant is used for brewing rice-flavor liquor, and the specific brewing process comprises the following steps:
a. and (3) steaming rice: putting rice in a barrel, adding water at 30-45 deg.C into rice until the rice just submerges the surface, and standing for 20-40 min; taking out the rice and putting the rice into a food steamer for steaming to obtain rice for later use;
b. and (3) making a koji: cooling the cooked rice to 29-32 ℃, controlling the water content of the cooked rice to 54-59%, adding 1% of the composite microbial inoculum into the cooked rice, and fully and uniformly stirring;
c. saccharification: digging a plurality of U-shaped pits at equal intervals in the saccharification tank, putting the rice with the yeast in the U-shaped pits of the saccharification tank, wherein the upper diameter of each pit is 45-55cm, the lower diameter of each pit is 18-22cm, covering a cover, controlling the temperature of a saccharified product to be lower than 45 ℃, and saccharifying for 22-28h to obtain saccharified rice;
d. fermentation: after the rice is saccharified and matured, adding tap water with the mass of 130% of that of the raw material, pumping the mixture into a fermentation tank after uniformly stirring, controlling the temperature of mash in the fermentation tank to be between 30 and 32 ℃ within 72 hours before fermentation, and continuously fermenting for 11 to 13 days;
e. and (3) distillation: during distillation, the operations of steam-slow distillation, medium-temperature liquor flowing and big steam tail-end collision are carried out, the liquor flowing temperature is ensured to be less than 30 ℃, and the rice-flavor liquor is obtained after distillation.
8. The application of the complex microbial inoculum according to claim 5, wherein the complex microbial inoculum is used for brewing astragalus mongholicus wine, and the specific brewing process comprises the following steps:
1) and (3) steaming rice: putting rice in a barrel, adding water at 30-45 deg.C into rice until the rice just submerges the surface, and standing for 20-40 min; taking out the rice and putting the rice into a food steamer for steaming to obtain rice for later use;
2) and (3) making a koji: cooling the cooked rice to 29-32 ℃, controlling the water content of the cooked rice to 54-59%, adding 1% of the composite microbial inoculum into the cooked rice, and fully and uniformly stirring;
3) saccharification: digging a plurality of U-shaped pits at equal intervals in the saccharification tank, putting the rice with the yeast in the U-shaped pits of the saccharification tank, wherein the upper diameter of each pit is 45-55cm, the lower diameter of each pit is 18-22cm, covering a cover, controlling the temperature of a saccharified product to be lower than 45 ℃, and saccharifying for 22-28h to obtain saccharified rice;
4) fermentation: after the rice is saccharified and matured, adding tap water with the mass of 130% of that of the raw material, pumping the mixture into a fermentation tank after uniformly stirring, controlling the temperature of mash in the fermentation tank to be between 30 and 32 ℃ within 72 hours before fermentation, and continuously fermenting for 11 to 13 days;
5) and (3) distillation: during distillation, the operation of 'slow steam distillation, medium temperature liquor flowing and big steam tail collision' is carried out, the liquor flowing temperature is ensured to be less than 30 ℃, and base liquor is obtained for standby;
6) preparing an astragalus extract: selecting fresh radix astragali, cleaning, slicing, adding purified water 1.5-2.5 times of radix astragali, mixing, and crushing to obtain radix astragali slurry; boiling radix astragali slurry, maintaining for 4-6 min, and naturally cooling to room temperature to obtain water extract; adjusting pH of the water extract to 5-6, placing in a sealed fermenter, adding complex enzyme of cellulase and sucrase for enzymolysis, and performing enzymolysis at 40-42 deg.C for 3-6 hr to obtain radix astragali extract;
7) fermentation: mixing the astragalus extract and base wine according to the mass ratio of 1:80-90, adding yeast 10-20 g per 1000-2000 ml of base wine, stirring uniformly, placing the mixture in a tank for fermentation for 20-30 days, carrying out suction filtration on the fermented product, collecting filtrate, passing the filtrate through a microfiltration membrane with the pore diameter of 0.08-0.12 mu m, and collecting effluent, namely the astragalus wine.
9. The application of the composite microbial inoculum according to claim 8, wherein the weight ratio of the cellulase to the sucrase in the step 6) is 3-4:1, and the addition amount of the composite enzyme is 50-55 mg/kg.
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