Influence of “Koji + Barm Mash” Mode in Baijiu Fermentation with Distiller’s Grains
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Abstract:
A new method of distilling distiller’s grains was developed using koji mold as the saccharifying agent and Saccharomyces cerevisiae as the source of mother liquor. Koji mold was prepared from R. oryzae JQ-1 stored in a laboratory; its saccharifying enzyme activity was 1 507.91 U/g. A commercial fermentation starter was used as the strain and gelatinized grain powder liquid was used as the raw material to prepare wine barm mash. The number of yeasts in the barm mash was 2.40×108 CFU/mL. The koji and barm mash were mixed in a certain proportion and then added into Luzhou-flavor distiller’s grains to make baijiu. At the end of the fermentation, the residual starch in the fermented grains was 5.20%, which was lower than that (7.23%) in grains of the control group fermented using a commercial ditty as the fermentation agent (p<0.05), indicating that the new model more easily utilizes starch waste. The starch utilization rate of the new model was 92.66%, which was significantly higher than that (82.75%) of the traditional model (p<0.05), indicating that the former has higher wine production efficiency. The baijiu produced using both the new and traditional models exhibited a Luzhou-flavor style and no obvious difference in quality. These results provide a new way for brewing distiller’s grain baijiu. It reduces the cost of the baijiu and improves the utilization efficiency of distiller’s grains. Key words:
