Plant source rice wine distiller's yeast flavor increasing bacteriostatic agent and preparation method and application thereof

A technology of rice wine koji and bacteriostatic agent, which is applied in the field of plant-derived rice wine koji flavoring-bacteriostatic agent and its preparation, can solve the problems of unstable quality of multiple strains of harmful microorganisms, and achieve reduction in the number of pathogenic microorganisms and food safety and quality improvement, the effect of enhancing flavor and aroma

Inactive Publication Date: 2016-11-09
HUBEI SHUANGLUSHUANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the object of the present invention is to provide a plant source rice wine koji flavoring-bacteriostatic agent, which has solved the problem of unstable quality of harmful microorganisms in traditional rice wine koji

Method used

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Examples

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preparation example Construction

[0023] The present invention also provides the preparation method of described botanical rice wine koji flavoring-bacteriostatic agent, comprising the following steps:

[0024] Put nepeta, verbena and sesame flowers in water for blanching to obtain blanching liquid;

[0025] Soak nepeta, verbena and sesame flowers in the blanching liquid, and the obtained liquid phase component is plant source rice wine koji flavoring-bacteriostatic agent.

[0026] In the present invention, the fresh nepeta, verbena and sesame flowers are preferably washed first before the blanching, and the dirt and sand on the surface of the nepeta, verbena and sesame flowers are washed away. In the present invention, the washing is performed by running tap water, and the washing time is preferably 5-10 minutes, more preferably 6-8 minutes.

[0027] In the present invention, nepeta, verbena and sesame flowers are blanched to obtain blanching liquid, and the blanching temperature is preferably 60-80°C, more ...

Embodiment 1

[0032] Plant-derived rice wine koji fragrance-bacteriostatic agent, including the following raw materials by weight, 5 parts of Schizonepeta, 2 parts of Verbena, 0.5 part of Sesame Flower, 500 parts of water; the fresh Schizonepeta and Verbena of the above weight parts are mixed with tap water Wash the grass and sesame flowers for 6 minutes to remove the dirt and sediment on the surface of the raw materials, then place the washed nepeta, verbena and sesame flowers in 500 parts of water at 65°C for 11 minutes to obtain a blanching liquid; The liquid was cooled to 37°C, and the nepeta, verbena and sesame flowers were soaked for 12 hours, and the liquid phase component was obtained as a botanical rice wine koji flavoring-bacteriostatic agent.

Embodiment 2

[0034] Plant-derived rice wine koji fragrance-bacteriostatic agent, including the following raw materials in parts by weight, 6 parts of nepeta, 3 parts of verbena, 1 part of sesame flower, and 300 parts of water; Rinse the grass and sesame flowers for 7 minutes to remove the dirt and sediment on the surface of the raw materials, and then put the washed nepeta, verbena and sesame flowers in 300 parts of 70°C water for 10 minutes to obtain a blanching liquid; The liquid was cooled to 35°C, and the nepeta, verbena and sesame flowers were soaked for 10 hours, and the liquid phase component obtained was the aroma-antibacterial agent of plant-derived rice wine koji.

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PUM

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Abstract

The invention discloses a plant source rice wine distiller's yeast flavor increasing bacteriostatic agent. The bacteriostatic agent comprises the following raw materials in parts by weight: 4-8 parts of herba schizonepetae, 1-5 parts of herba verbenae, 0.5-3 parts of sesame flowers and 10-1000 parts of water. A preparation method of the plant source rice wine distiller's yeast flavor increasing bacteriostatic agent comprise the following steps of putting the herba schizonepetae, herba verbenae, and sesame flowers in 10-1000 parts of water, performing blanching, and soaking the blanched herba schizonepetae, herba verbenae, and sesame flowers to obtain the plant source rice wine distiller's yeast flavor increasing bacteriostatic agent. Rice wine distiller's yeast prepared by using the plant source rice wine distiller's yeast flavor increasing bacteriostatic agent provided by the invention is greatly reduced in amount and variety of pathogenic microorganisms compared with that of traditional rice wine distiller's yeast; the number of beneficial microorganisms is greatly increased; fermentation time of rice wine is reduced; the flavor and aroma of the rice wine are improved; so that the edible safety and quality of the rice wine are greatly improved.

Description

technical field [0001] The invention relates to the production field of rice wine koji, in particular to a botanical rice wine koji-imparting aroma-bacteriostatic agent and its preparation method and application. Background technique [0002] Glutinous rice wine is a folk traditional home-brewed drink available in many places in Hubei. According to written records, its origin can be traced back to the Hongzhi reign of Emperor Xiaozong of the Ming Dynasty, and it has been more than 500 years since then. Xiaogan rice wine is "white as jade liquid, fragrant, sweet and refreshing, thick but not sticky, thin but not runny, after eating, it nourishes the stomach and warms the stomach, and has a long aftertaste". It is known as one of the three famous snacks in Hubei Province because of its unique characteristics. It is a time-honored green food in China. [0003] Traditional glutinous rice wine strains are cultivated and produced in a specific environment such as a production wor...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王端好
Owner HUBEI SHUANGLUSHUANG FOOD CO LTD
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