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A kind of preparation method of citrus type brewed cooking wine

A technology for cooking wine and citrus, which is applied to the field of citrus-type brewing cooking wine and its preparation, can solve the problems of insufficient flavor, difficult product quality control, insufficient flavor stability, etc., and achieves the promotion of yeast ethanol metabolism, inhibition of lactic acid formation, and citrus flavor. significant effect

Active Publication Date: 2017-02-01
HUBEI TULAOHAN FLAVORING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from the above that most cooking wine preparation patents are prepared by mixing rice wine with other fruit or plant extracts. Although the flavor of cooking wine is enriched, there are problems in the pretreatment and blending process of raw materials and insufficient flavor stability.
In the cooking wine patent involving the fermentation process, although the brewing process of flavor formation is retained, or the single use of yeast leads to insufficient flavor, or the product quality is difficult to control and is not conducive to industrial scale production, or the production cycle is still too long.
[0004] By searching the existing technologies at home and abroad, it is found that no citrus is used in the preparation of fermented cooking wine

Method used

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  • A kind of preparation method of citrus type brewed cooking wine
  • A kind of preparation method of citrus type brewed cooking wine
  • A kind of preparation method of citrus type brewed cooking wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of citrus-type brewed cooking wine comprises the following components by weight:

[0034] 1.6 parts of citrus peel, 20 parts of citrus meat, 12 parts of glucose, 66 parts of sterile water, 2 parts of Saccharomyces cerevisiae, 4 parts of flavor yeast, and the flavor yeast is Saccharomyces rouxii;

[0035] The ethanol-producing ability of the Saccharomyces cerevisiae is 5500mg / 100mL;

[0036] The salinity tolerance of the rouchei yeast is 20%.

[0037] The ethanol content of the cooking wine is 8500mg / 100mL, and the lactic acid content is 0.1g / L.

[0038] The method for preparing the citrus type brewed cooking wine, the steps are as follows:

[0039] 1) Preparation of citrus: After washing the citrus without rot and pests, the citrus peel and citrus meat are separated, the citrus peel and citrus meat are mixed, crushed and mixed evenly;

[0040] 2) Preparation of brewing base: add sterile water and glucose, mix well to obtain as brewing base;

[0041] 3) Brewin...

Embodiment 2

[0045]During the research process of the present invention, the chronological sequence of adding three kinds of yeasts to citrus peel and flesh was studied. Brewing conditions: initial glucose concentration is 12g / 100mL, 3 parts of citrus peel, 20 parts of citrus flesh, 12 parts of glucose, aseptic 66 parts of water, 2 parts of Saccharomyces cerevisiae, 2 parts of Saccharomyces rouxii, 2 parts of Torulopsis globosa, measure the ethanol content and lactic acid content in the brewed cooking wine during the brewing process.

[0046] Table 1 The effect of adding order of citrus peel and three kinds of yeasts on the quality of brewed cooking wine

[0047]

[0048] It can be seen from Table 1 that when the citrus skin and flesh were initially brewed, the alcohol content of cooking wine was high and the lactic acid content was low; when all three types of yeast were added, the late-stage flavor yeast first entered Toructus sphaeroides, cultured for 24 hours, and then added Saccharo...

Embodiment 3

[0050] During the research process of the present invention, the ratio of citrus peel and flesh was studied. Brewing conditions: 7 parts of glucose, 66 parts of sterile water, 1 part of Saccharomyces cerevisiae, 1 part of Saccharomyces rouxii, 1 part of Torulopsis globosa, during the measurement of brewing process The content of ethanol and lactic acid in brewed cooking wine, see the results figure 1 , figure 2 .

[0051] Depend on figure 1 , figure 2 It can be seen that too high skin-to-flesh ratio of citrus will inhibit the utilization of glucose by the three yeasts and inhibit the synthesis of ethanol, which is beneficial to the accumulation of lactic acid. Under the condition of not affecting the utilization of sugar by yeast and the accumulation of ethanol, choosing the citrus skin-to-flesh ratio of the present invention can ensure the presence of more citrus bioactive substances.

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Abstract

The invention relates to the technical field of food fermentation engineering, in particular to citrus type brewed rice wine and a preparation method thereof. The citrus type brewed rice wine comprises, by weight, 1-3 parts of citrus peels, 8-14 parts of citrus flesh, 6-14 parts of glucose, 55-75 parts of sterile water, 1-5 parts of saccharomyces cerevisiae and 1-7 parts of flavor yeast. The flavor yeast is zygosaccharomyces rouxii or torulopsis utilis or comprises zygosaccharomyces rouxii and torulopsis utilis. The weight ratio of the citrus peels to the citrus flesh is 0.8-2.5:10. The citrus type brewed rice wine is prepared through the steps of citrus preparation, brewing substrate preparation, brewing and the like. The whole citrus is used as a main substrate, brewing is controlled, growth synergism and metabolism complementation of the various kinds of yeasts in the brewing process are utilized, and the flavor substance metabolism characteristics are brought into full play, so that the citrus utilization rate is high, the citrus flavor is remarkable, and the application range is wide.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a citrus-type brewed cooking wine and a preparation method thereof. Background technique [0002] Cooking wine is a traditional cooking wine in my country. Its fragrance is rich and fragrant, and its taste is sweet and mellow. It can effectively remove the fishy smell of fish and meat, and has the effect of adding flavor and flavor. At present, cooking wine on the market is mainly based on rice wine / huadiao brewing, or prepared with edible alcohol. In the cooking wine brewing process, glutinous rice is used as the main raw material, saccharified by Aspergillus oryzae and fermented by yeast, and then filtered and blended with spices. Although the industrialized brewing production overcomes negative factors such as natural saccharification seasonal production and unstable strain quality, the fermentation cycle is too long and the product quality is still subj...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/24A23L27/12
Inventor 付彩霞李欣李军鹏陈世贵徐宁余红波王应喜梁建明邹涛
Owner HUBEI TULAOHAN FLAVORING FOOD
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