Soft-taste type sesame-flavor composite multi-microbe functional starter and culture method thereof

A cultivation method and soft technology, applied in the field of winemaking, can solve the problems of limited quantity, the inability of microbial screening and enrichment to satisfy the soft taste of sesame-flavor liquor, and insufficient brewing technology, so as to achieve good aroma production and increase the company's economic benefits. , the effect of improving quality and yield

Inactive Publication Date: 2016-10-05
JIANGSU QIANTIAN WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because the soft sesame-flavored liquor is an innovative fragrance type, its brewing process is insufficient and the population and quantity of microorganisms are limited, so the screening and enrichment of microorganisms in the existing production process cannot meet our requirements for further improving the softness of sesame-flavored liquor. taste needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] 1. Aspergillus baularis is prepared according to the following steps:

[0057] (1) Preparatory work: the bent box and the tools used must be cleaned, the walls around the insulation room must be cleaned, washed, and the cleaned bent box and other tools should be put into the room together before sterilization, the doors and windows should be closed, and sulfur or formaldehyde should be used. Sterilize, open the doors and windows after 12 hours, and let in fresh air before use;

[0058] (2) Raw material ratio: 60-85 parts of bran, 3-5 parts of distiller's grains, 7-10 parts of rice bran, 70-95 parts of water;

[0059] (3) Moisturizing and steaming materials: mix the materials according to the ratio of step (2) and mix evenly, add water and stir well to make them even, sieve to remove lumps and inclusions, accumulate moistening materials for 30-40 minutes, and wait in the pot After boiling, start to spread the curtain and load the material. The material should be filled ...

Embodiment 2

[0091] 1. Produce aspergillus white koji, Hanoi white koji, aromatic yeast, bacteria, saccharomyces polymicrofunctional koji, and bacterial polymicrofunctional koji according to the above method;

[0092] 2. Mix the six kinds of koji evenly according to the ratio of 5 parts of Aspergillus white koji, 15 parts of Hanoi white koji, 5 parts of aromatic yeast, 5 parts of bacteria, 5 parts of yeast multi-microfunctional koji, and 5 parts of bacterial multi-microfunctional koji. The water content of the obtained soft sesame-flavored liquor koji is 13-15%, the saccharifying power is 500-550ug / g.h, the number of yeast is 0.8-100 million / g, and the total number of bacteria is about 1 billion / g.

Embodiment 3

[0094] 1. Produce aspergillus white koji, Hanoi white koji, aromatic yeast, bacteria, saccharomyces polymicrofunctional koji, and bacterial polymicrofunctional koji according to the above method;

[0095] 2. Mix these six kinds of koji evenly according to the ratio of 10 parts of Aspergillus baularis, 23 parts of Hanoi Bai koji, 7 parts of fragrant yeast, 8 parts of bacteria, 11 parts of yeast polymicrofunctional koji, and 10 parts of bacterial multimicrofunctional koji. The water content of the obtained soft sesame-flavored liquor koji is 13-15%, the saccharifying power is 400-480ug / g.h, the yeast number is 120-150 million / g, and the total bacteria number is about 1.4 billion / g.

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Abstract

The invention discloses a soft sesame-flavored compound multi-micro-functional koji and a cultivation method thereof, and respectively produces aspergillus baulare, Hanoi white koji, aromatic yeast, bacteria, yeast multi-micro-functional koji, and bacterial multi-micro-functional koji according to the technology. And take 5-15 parts of white koji, 15-30 parts of Hanoi white koji, 5-10 parts of aromatic yeast, 5-10 parts of bacteria, 5-15 parts of yeast polymicrofunctional koji, 5-15 parts of bacterial multimicrofunctional koji 2 parts, mix the above-mentioned raw materials evenly, and then the soft sesame-flavored complex multi-microfunctional koji can be prepared. The soft sesame-flavored liquor special koji of the present invention, in addition to mixing koji mold, Hanoi white koji, aromatic yeast, and bacteria in proportion to make a mixed koji, also added yeast polymicrofunctional koji and bacterial polymicrobial koji. Functional koji not only greatly improves the quality of original wine, but also plays an important role in the domestication and enrichment of functional bacteria in the microecology of winemaking, thereby further improving the quality and yield of original wine.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a soft sesame-flavored composite multi-micro-functional koji and a cultivation method thereof. Background technique [0002] Sesame-flavored liquor is one of the two innovative flavors (sesame-flavored and mixed-flavored) after the founding of China. Sesame-flavored liquor is mainly based on sesame aroma, and has the strengths of three aroma types: thick, clear, and sauce. The brewing koji of sesame-flavored liquor plays an important role in the production of sesame-flavored liquor and plays an irreplaceable role in the formation of sesame-flavored liquor style. [0003] The microorganisms in koji mainly include bacillus, yeast, and Hanoi white koji. The main function of Bacillus is to produce protease, which promotes the enzymatic hydrolysis of protein in raw materials to generate amino acids, which undergo Maillard reactions with carbonyl-containing reducing sugars, aldehydes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 于飞跃
Owner JIANGSU QIANTIAN WINE
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