Study On Production Techniques Of Wrapped Starters With Waste Lees Suppressed By Machinery

Waste lees are the largest by-product of wine production, rational using of grains of active ingredients, reducing environmental pollution has become a focus of attention, waste lees contained abundant nutrient substance,and the main component of grains is similar to wheat, containing some of the acid, without changing the starter process conditions,using waste lees instead of partial wheat to produce,can not only promote the growth and reproduction of beneficial microorganisms, maintain the original quality of starter,but also significantly reduce the cost of production.Based on the production techniques of wrapped starters with pure wheat suppressed by machinery by Hunan Xiang Jiao spirit liquorts corporation, study on starter-making techniques by waste lees instead of partial wheat, determine the optimum water content, optimum crush degree of wheat, optimum waste lees content of wrapped starters with waste lees suppressed by machinery, and investigate liquor-making effects of wrapped starters with waste lees suppressed by machinery. The main results are as follows:The aim of the study is to determine optimum water content of starter for suppressed wrapped starter by machinery.Effects of different water contents by 37%,38%,39% and 40% of starter during inoculation on quality of suppressed starter were studied by single factor experiment design.The results showed that water content affected the acidity,capacity of saccharification,capacity of fermentation,number of moulds,number of yeast,and number of bacillus of starter.It also affected sensory quality of new starter.The optimum water content was 39%.The aim of the study is to determine optimum crush degree of wheat for suppressed wrapped starter with waste lees by machinery. Effects of different Crush Degree of Wheat by 37%,38%,39% and 40% of starter during inoculation on quality of suppressed starter were studied by single factor experiment design. The results showed that crush degree of wheat affected the capacity of saccharification, capacity of fermentation, number of moulds, number of yeast, and number of bacillus of starter. It also affected sensory quality of new starter. The optimum crush degree of wheat was 57%.The aim of the study is to determine optimum waste lees content of starter for suppressed wrapped starter by machinery. Effects of different waste lees contents by 0%,5%,7%,9% and 11% of starter during inoculation on quality of suppressed starter were studied by single factor experiment design. The results showed that waste lees content affected the water content, acidity, capacity of saccharification, capacity of fermentation, number of yeast, number of moulds, number of bacillus, number of lactobacillus, and number of acetabacters of starter. It also affected sensory quality of new starter. Wrapped starter containing 9% waste lees was the best one.Comparative experiments of liquor-making were studyed by wrapped starters containing 5%,7%,9% and 11% waste lees respectively and wrapped starter with 100% wheat in order to investigate liquor-making effects of wrapped starters with waste lees suppressed by machinery.The results showed that wrapped starters with waste lees suppressed by machinery could improve out of Luzhou liquor ratio by improving saccharification and fermentation degrees. Wrapped starter containing 9% waste lees was the best one in liquor-making effect, It not only can significantly improve the production capacity for liquor, but also improve the quality of Luzhou-flavor liquor to some extent. Therefore, it is feasible that wrapped starters with waste lees suppressed by machinery is used liquor-making.