Study On The Quality Control Standards And Process Influencing Factors Of Luzhou Flavor Liquor Functional Starter

“Starter is called the mother of liquor, is the bone of liquor, also as the soul of liquor”.It shows that starter’s quality directly relate to the quality of liquor.There are many kinds of starters, different flavor of liquor is because of the different using of starter.In recent years, the new composite flavor liquor gradually being favored by consumers, take soft-taste wine of Yanghe as a representative.The special composite multi micro system starter that used in production is the basis of its flavor.To further understand, the starter main ingredients are bacterials starter whose main role is esterification,moulds starter whose main role is saccharification, and yeast starter whose main role is alcohol-producing.The formation of liquor flavor mainly depends on the role of bacterial starter, therefore, researching on this bacterials starter(Hereinafter referred to as the function starter)to establish quality control standards has important meaning to obtain high-quality starter and liquor to increase the economic benefits of factory.Firstly, this study observed the key microorganism of functional starter’s cell and colony morphology, physiological and biochemical characteristics. It showed that ten key microorganism’s cell and colony morphology are similar,by studying the physiological and biochemical characteristics of ten kinds of microorganisms found that XJ-1 is bacillus subtilis,XJ-2、XJ-5、XJ-6、XJ-8、XJ-9 are bacillus coagulans,XJ-3 is bacillus licheniformis,XJ-4 is bacillus polymyxa,XJ-7 、 XJ-10 are bacillus circulans.Secondly, it studied the influential factors on functional starter’s liquid fermentation process(Including inoculum concentration、temperature、initial pH of culture medium、ventilation).It showed that the optimum conditions for the liquid fermentation of the functional starter is that inoculum concentration is 8%, fermentation temperature is37℃, the initial pH of culture medium is 7, the ventilation is 8 L/min.Through the orthogonal test to explore the order of the influence factors on the fermentation process is A(temperature)>C(ventilation) >B(inoculum concentration)> D(initial pH of culture medium).It determines the technology of the functional starter’s liquid fermentation process.Then, this study explored the quality control standards of the functional starter’s liquid fermentation process. The results showed that during the fermentation process the cell number、the pH value 、the residual sugar content of the fermentation broth、the fermentation liquid of acid / neutral protease activity can be used as a measure of the quality of the main parameters of the starter.At last, it tested the quality of functional starter’s finished product.It showed that this functional starter product has the ability to secrete amylase, neutral and acid protease, and the ability of fermentation and saccharification.The average value of the acid protease activity in the finished product is 150.49 U/g, fermentation force’s average value is 8.48 g CO2/10 g starter·48h, the average value of saccharifying power in the finished product maintain at 413.33 U/g, and the average value of liquefaction maintain at 2.68 g soluble starch /g·h.Through the detection of the flavor of functional starter’s finished product can find that it can metabolize aroma and precursors of esterification reaction in liquor brewing process.