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Method for preparing flavored product from yellow water and liquor-making microbes

A technology of microorganisms and flavors, applied in the field of pickled and fermented foods, can solve the problems of not using yellow water, etc., and achieve the effect of increasing the utilization value and improving the delicious flavor

Inactive Publication Date: 2016-05-11
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the yellow water is simply removed as sewage, the value of yellow water will not be well utilized

Method used

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  • Method for preparing flavored product from yellow water and liquor-making microbes
  • Method for preparing flavored product from yellow water and liquor-making microbes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Raw materials

[0026] Loach: Fresh small loach sold in the market after 4 months of breeding. The flour was commercially available barley flour. Saccharomyces monchioccus, Hansenula, Candida, Saccharomyces cerevisiae, Saccharomyces cerevisiae, Bacillus licheniformis, Saccharomyces rutheli and other strains were purchased from the China Type Culture Collection. Corn flour is commercially available corn flour. The chili sauce is a freshly available chili powder sauce from the market. Yellow water is the yellow water produced in the production process of Qingxiang Xiaoqu liquor. The wort medium was purchased from Shanghai Yiji Industrial Co., Ltd.

[0027] 2. Fermentation and brewing

[0028] 2.1 Pretreatment of loach

[0029] The loach was cultured in tap water for 2 days, and then changed the water; cultured for another 2 days, and continued to change the water; cultured for another day, without feeding during the culture. Open the belly of the loach, remove t...

Embodiment 2

[0041] Comparative test 1: except that the loach is selected to raise the loach sold in the market for one and a half years, other operations are the same as in Example 2, and the final product quality obtained is shown in Table 2.

[0042] Table 2 Product Quality

[0043]

[0044]

[0045] Comparative test 2: Except for replacing yellow water with tap water in the loach pretreatment step, other operations are the same as in Example 1, and the final product quality is shown in Table 3.

[0046] Table 3 Product Quality

[0047] Product taste

Product aroma

total ester content

Pyrazine content

slightly sweet, astringent

Harmonious aroma, slight aroma

1.8g / L

820μg / L

[0048] Comparative test 3: Except that only corn flour was added in the three inoculation fermentation, and the chili sauce was not inserted into Bacillus licheniformis, other operations were the same as those in Example 1, and the final product quality was shown ...

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Abstract

The invention discloses a method for preparing a flavored product from yellow water and liquor-making microbes, and belongs to the field of pickled and fermented foods. The method comprises the following steps that processed loaches, barley flour, the yellow water, edible alcohol and salt are mixed to be uniform, and loach and flour mixed liquor is obtained; saccharomycopsis fibuligera, saccharomyces cerevisiae and zygosaccharomyces rouxii are inoculated into the loach and flour mixed liquor for fermentation, and first-time fermented liquor is obtained; torulopsis mogii, hansenula polymorpha and candida albicans are inoculated into the first-time fermented liquor for fermentation, and second-time fermented liquor is obtained; corn flour and pepper paste are added into the second-time fermented liquor, bacillus licheniformis is inoculated into the mixture for fermentation, and third-time fermented liquor is obtained; the third-time fermented liquor is put into a pottery jar for 12-16 months, and the flavored product which is slightly sweet, delicious and harmonious in fragrance is obtained. According to the method for preparing the flavored product from the yellow water and the liquor-making microbes, the use value of the loaches and the yellow water is improved, and the delicious flavor of the product is improved through addition of auxiliaries and fermentation of various microbes.

Description

technical field [0001] The invention belongs to the field of pickled and fermented foods, in particular to a method for preparing flavored products by utilizing yellow water and brewing microorganisms. Background technique [0002] The scale of liquor production in China is getting bigger and bigger, and the yellow water produced in the production process is an important source of environmental pollution. Although liquor production factories have established pollution treatment facilities, there are still a lot of residues in the liquor sewage treatment process. pollution, causing secondary pollution. [0003] The reason for the pollution of yellow water is that it contains a lot of organic substances. From another point of view, the organic acids contained in yellow water such as lactic acid and acetic acid have good health care functions, and the esters contained are also good flavor substances. The yeast protein is also a good nutrient. If the yellow water is simply rem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L17/00
CPCA23V2002/00A23V2200/16A23V2200/15A23V2200/30A23V2250/76
Inventor 薛栋升梁龙元
Owner HUBEI UNIV OF TECH
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