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CN-122012202-A - Fermenting agent and preparation method and application thereof

CN122012202ACN 122012202 ACN122012202 ACN 122012202ACN-122012202-A

Abstract

The application discloses a starter, a preparation method and application thereof, belonging to the field of enzyme compositions, and being auxiliary starter particles, wherein the auxiliary starter particles comprise sodium tripolyphosphate-calcium chelate modified rice dreg composite, low-temperature active protease and chitosan/sodium alginate immobilized saccharomyces cerevisiae composite, the sodium tripolyphosphate-calcium chelate modified rice dreg composite is used as a carrier, the low-temperature active protease and the chitosan/sodium alginate immobilized saccharomyces cerevisiae composite are respectively attached to the carrier, and the mass ratio of the sodium tripolyphosphate-calcium chelate modified rice dreg composite, the low-temperature active protease and the chitosan/sodium alginate immobilized saccharomyces cerevisiae composite is 10 (0.5-1): (3-8). The application realizes the regular distribution of the fermentation core components in a fermentation system.

Inventors

  • JIANG JING

Assignees

  • 艾小喜(四川省)食品有限公司

Dates

Publication Date
20260512
Application Date
20260409

Claims (9)

  1. 1. The starter is characterized by being auxiliary starter particles, wherein the auxiliary starter particles comprise sodium tripolyphosphate-calcium chelate modified rice dreg complex, low-temperature active protease and chitosan/sodium alginate immobilized saccharomyces cerevisiae complex; Wherein the sodium tripolyphosphate-calcium chelate modified rice dreg compound is used as a carrier; the low-temperature active protease and the chitosan/sodium alginate immobilized yeast complex are respectively attached to the carrier; The mass ratio of the sodium tripolyphosphate-calcium chelate modified rice residue compound to the low-temperature active protease and the chitosan/sodium alginate immobilized Saccharomyces cerevisiae compound is 10 (0.5-1) to 3-8.
  2. 2. The starter according to claim 1, wherein the rice residue composite is prepared by the following method: S2.1, carrying out first solid-liquid separation on a fermented glutinous rice mixture obtained after the processes of water absorption promotion of enzyme rice soaking, rice steaming, spreading to cool, yeast scattering, saccharification and pulping on fresh rice in the fresh rice wine production process, and collecting solid matters, wherein the solid matters are rice residues; S2.2, adding water into rice residue obtained by the first solid-liquid separation, pulping, performing the second solid-liquid separation, collecting solids, adding the solids obtained by the second solid-liquid separation into a glutamine transaminase aqueous solution, reacting for 30-40 minutes under the condition that the temperature of the solids is 40-50℃, pH and the value is 6.0-7.0, heating at 80 ℃ to deactivate enzymes, filtering to obtain a modified solids, washing the modified solids with clear water, squeezing, dehydrating, drying, crushing and sieving to obtain a rice residue compound, wherein the consumption of the glutamine transaminase is 0.1-0.3% of the solid content of the second solid-liquid separation.
  3. 3. The starter according to claim 1, wherein the sodium tripolyphosphate-calcium chelate modified rice dreg composite is prepared by dispersing the rice dreg composite in a calcium salt solution, stirring for 1-2 hours at 20-30 ℃, then adding a sodium tripolyphosphate solution, wherein the adding amount of sodium tripolyphosphate is 8-10% of the mass of the rice dreg composite, regulating the pH value of a system to 7.0-8.0, stirring and reacting for 2-3 hours at 35-40 ℃, centrifuging after the reaction is finished, washing with deionized water, drying and crushing to obtain the sodium tripolyphosphate-calcium chelate modified rice dreg composite.
  4. 4. A starter culture according to claim 1, wherein the low-temperature active protease is a low-temperature active acid protease, the enzyme activity of which is not less than 500U/g under a test environment of 10 ℃, and the enzyme inactivation rate of which is less than 10%/6 months under a preservation condition of 10 ℃.
  5. 5. The starter according to claim 1, wherein the chitosan/sodium alginate immobilized yeast complex is prepared by the following method: S5.1, adding a saccharomyces cerevisiae suspension with a bacterial concentration of1 multiplied by 10 8 ~1×10 9 CFU/mL into a sodium alginate aqueous solution with a mass concentration of 2% -3%, and uniformly stirring to obtain a mixed solution, wherein the volume ratio of the saccharomyces cerevisiae suspension to the sodium alginate aqueous solution is 1:4; S5.2, slowly dripping the mixed solution into a calcium chloride solution with the mass concentration of 1.0% -1.5%, standing for 1-1.5 hours at the dripping speed of 1-2 drops/second, and collecting microspheres; s5.3, soaking the microspheres in a chitosan aqueous solution with the mass concentration of 0.5% -1%, regulating the pH value to 5.0-5.5, oscillating for 40-60 minutes at the constant temperature of 25 ℃, collecting the microspheres, washing and preserving at the temperature of 4 ℃ to obtain the chitosan/sodium alginate immobilized saccharomyces cerevisiae compound.
  6. 6. A starter according to claim 1, wherein the auxiliary starter particles are prepared by dispersing a sodium tripolyphosphate-calcium chelate modified rice dreg complex and a chitosan/sodium alginate immobilized Saccharomyces cerevisiae complex in a food-grade sodium acetate buffer solution, wherein the pH value of the buffer solution is 6.0-6.5, stirring and reacting at 15-20 ℃, adding genipin, wherein the adding amount of genipin is 0.05-0.1% of the sodium tripolyphosphate-calcium chelate modified rice dreg complex, continuing stirring and reacting at 20-25 ℃, cooling to 4 ℃, adding low-temperature active protease, continuing stirring and reacting, centrifuging, washing, and freeze drying after the reaction is finished, thus obtaining the auxiliary starter particles.
  7. 7. A starter according to claim 2, wherein the water absorption promoting enzyme comprises pectase and hemicellulase in a mass ratio of 1 (0.5-1).
  8. 8. A preparation method of a starter according to any one of claims 1 to 7 is characterized by comprising the steps of preparing a sodium tripolyphosphate-calcium chelate modified rice residue composite by taking solid matters in a fermented glutinous rice mixture obtained by carrying out water absorption promotion on fresh rice in the production process of fresh rice wine as raw materials, steaming rice, spreading and cooling, scattering yeast, saccharifying and pulping, loading low-temperature active protease and chitosan/sodium alginate immobilized saccharomyces cerevisiae composite by taking the sodium tripolyphosphate-calcium chelate modified rice residue composite as a carrier to obtain auxiliary starter particles, and packaging the auxiliary starter particles to obtain the starter, wherein the water absorption promotion enzyme comprises pectase, hemicellulase, the mass ratio of pectase to hemicellulase is 1 (0.5-1), and the addition amount of the water absorption promotion enzyme is 0.02-0.03% of the mass of the fresh rice.
  9. 9. The use of a starter according to any one of claims 1 to 7 for preparing fresh rice wine with an alcoholic strength fluctuation range of < 1%vol; The auxiliary starter particles are used for replacing solids in a fermented glutinous rice mixture obtained by soaking, steaming, spreading to cool, scattering yeast, saccharifying and pulping fresh rice in the preparation process of the fresh rice wine, and participate in low-temperature fermentation in the preparation process of the fresh rice wine, wherein the low-temperature fermentation temperature is 10-12 ℃, and the addition amount of the auxiliary starter particles is 12-18% of the mass of the fresh rice.

Description

Fermenting agent and preparation method and application thereof Technical Field The invention belongs to the field of enzyme compositions, and relates to a starter, a preparation method and application thereof. Background ‌ Fresh rice wine ‌ is a traditional drink prepared by fermenting glutinous rice, which is prepared by processing the glutinous rice serving as a main raw material through the procedures of soaking the glutinous rice, steaming the glutinous rice, spreading to cool, scattering yeast, saccharifying, adding water to grind pulp, fermenting at low temperature, filtering, canning, sterilizing, packaging and the like, and is sweet in taste, low in alcoholicity and rich in various amino acids, vitamins, mineral substances and other nutritional ingredients. At present, in order to improve the alcoholic strength of fresh rice wine, purified water is added into the fermented glutinous rice which is subjected to saccharification to grind into pulp to form uniform pulp, the pulp is subjected to low-temperature fermentation to improve the alcoholic strength of the fresh rice wine, the pulp which enters the low-temperature fermentation contains saccharified rice residues, the distribution state of the rice residues in the low-temperature fermentation process is difficult to control, part of the rice residues can be settled, part of the rice residues can be suspended, part of the rice residues can float on the surface of fermentation liquor, the fermentation condition can be influenced, and the alcoholic strength difference of different batches of fresh rice wine produced by the same process is large. Disclosure of Invention The invention aims to provide a starter, a preparation method and application thereof, and solves the problem that the alcoholic strength difference of different batches of fresh rice wine produced by the same process is large because the rice dreg distribution state is difficult to control in the low-temperature fermentation process of fresh rice wine. The technical scheme adopted by the invention is as follows: a starter, which is an auxiliary starter particle, wherein the auxiliary starter particle comprises a sodium tripolyphosphate-calcium chelate modified rice residue compound, low-temperature active protease and a chitosan/sodium alginate immobilized saccharomyces cerevisiae compound; Wherein the sodium tripolyphosphate-calcium chelate modified rice dreg compound is used as a carrier; the low-temperature active protease and the chitosan/sodium alginate immobilized yeast complex are respectively attached to the carrier; The mass ratio of the sodium tripolyphosphate-calcium chelate modified rice residue compound to the low-temperature active protease and the chitosan/sodium alginate immobilized Saccharomyces cerevisiae compound is 10 (0.5-1) to 3-8. Further, the rice dreg composite is prepared by the following method: S2.1, carrying out first solid-liquid separation on a fermented glutinous rice mixture obtained after the processes of water absorption promotion of enzyme rice soaking, rice steaming, spreading to cool, yeast scattering, saccharification and pulping on fresh rice in the fresh rice wine production process, and collecting solid matters, wherein the solid matters are rice residues; S2.2, adding water into rice residue obtained by the first solid-liquid separation, pulping, performing the second solid-liquid separation, collecting solids, adding the solids obtained by the second solid-liquid separation into a glutamine transaminase aqueous solution, reacting for 30-40 minutes under the condition that the temperature of the solids is 40-50℃, pH and the value is 6.0-7.0, heating at 80 ℃ to deactivate enzymes, filtering to obtain a modified solids, washing the modified solids with clear water, squeezing, dehydrating, drying, crushing and sieving to obtain a rice residue compound, wherein the consumption of the glutamine transaminase is 0.1-0.3% of the solid content of the second solid-liquid separation. The sodium tripolyphosphate-calcium chelate modified rice dreg composite is prepared by dispersing the rice dreg composite in a calcium salt solution, stirring for 1-2 hours at 20-30 ℃, then adding a sodium tripolyphosphate solution, adjusting the pH value of a system to 7.0-8.0, stirring and reacting for 2-3 hours at 35-40 ℃, centrifuging after the reaction is finished, washing with deionized water, drying and crushing to obtain the sodium tripolyphosphate-calcium chelate modified rice dreg composite. Further, the low-temperature active protease is the low-temperature active acid protease of aspergillus niger, the enzyme activity of the low-temperature active acid protease is not lower than 500U/g under the test environment of 10 ℃, and the enzyme inactivation rate of the low-temperature active acid protease is less than 10%/6 months under the preservation condition of 10 ℃. The enzyme activity test condition of the low-temperature active acid protease is that the enzyme