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Method for preparing rice wine by fermenting honey zygosaccharomyces with synergism of rhizopus formosensis

A technology of honey zygosaccharomyces and rhizopus, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages. It can solve problems such as high sugar content, sweet and greasy products, and affect sales, and achieve high alcohol content. , high sensory score and moderate sugar content

Active Publication Date: 2017-01-25
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the production process of Guangdong rice wine on the market, most of the external sources of alcohol are added to stop the fermentation and increase the alcohol content. Some of the sugars contained in the fermentation broth cannot be converted into alcohol, and the sugar content is high, making the product sweet and greasy, which affects sales.

Method used

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  • Method for preparing rice wine by fermenting honey zygosaccharomyces with synergism of rhizopus formosensis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] S11. Rice soaking: soak the white glutinous rice in water for 24 hours;

[0065] S12. Steaming: steaming the soaked white glutinous rice to obtain rice;

[0066] S13. Mix koji and saccharification: add rhizopus to the rice, stir evenly, build a nest, and saccharify and cultivate at 30°C for 53 hours;

[0067] S14. Alcoholic fermentation: adding water and Zygosaccharomyces honey that has been activated and expanded, and culturing at 30°C for 5 days;

[0068] S15. Filter and sterilize to get the finished product.

[0069] The rhizopus described in step S13 is Rhizopus formosensis Taiwan Rhizopus; The inoculation amount of described rhizopus and the consumption ratio of white glutinous rice are 14.3mL:100g; Described rhizopus is prepared by following steps:

[0070] S21. Get the rhizopus slant that cultivates 4d under 1 30 ℃, add the spore on the slant to 10 mL sterile water, make the rhizopus spore suspension;

[0071] S22. adding the rhizopus spore suspension to the r...

Embodiment 2

[0080] S11. Rice soaking: soak the white glutinous rice in water for 22 hours;

[0081] S12. Steaming: steaming the soaked white glutinous rice to obtain rice;

[0082] S13. Mix koji and saccharification: add rhizopus to the rice, stir evenly, build a nest, and saccharify and cultivate at 28°C for 50 hours;

[0083] S14. Alcoholic fermentation: adding water and Zygosaccharomyces honey that has been activated and expanded, cultured at 28°C for 4 days;

[0084] S15. Filter and sterilize to get the finished product.

[0085] Rhizopus described in step S13 is Rhizopus formosensis Rhizopus formosensis; The inoculation amount of described rhizopus and the consumption ratio of white glutinous rice are 14.3mL:100g; Described rhizopus is prepared by following steps:

[0086] S21. Get the rhizopus slant that cultivates 4d under 1 30 ℃, add the spore on the slant to 10 mL sterile water, make the rhizopus spore suspension;

[0087] S22. adding the rhizopus spore suspension to the rice ...

Embodiment 3

[0097] S11. Rice soaking: soak the white glutinous rice in water for 24 hours;

[0098] S12. Steaming: steaming the soaked white glutinous rice to obtain rice;

[0099] S13. Mix koji and saccharification: add rhizopus to the rice, stir evenly, build a nest, and saccharify and cultivate at 32°C for 55 hours;

[0100] S14. Alcoholic fermentation: add water and Zygosaccharomyces honey that has been activated and expanded, and culture at 32°C for 6 days;

[0101] S15. Filter and sterilize to get the finished product.

[0102] The rhizopus described in step S13 is Rhizopus formosensis Rhizopus formosensis; The inoculation amount of described rhizopus and the consumption ratio of white glutinous rice are 14.3mL:100g; Described rhizopus is prepared by following steps:

[0103] S21. Get the rhizopus slant that cultivates 4d under 1 30 ℃, add the spore on the slant to 10 mL sterile water, make the rhizopus spore suspension;

[0104] S22. adding the rhizopus spore suspension to the r...

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Abstract

The invention relates to the technical field of preparation of rice wine and particularly relates to a method for preparing rice wine by fermenting honey zygosaccharomyces with synergism of rhizopus formosensis. The method comprises the following steps: S11, rice soaking: soaking white glutinous rice in water; S12, steaming: steaming the soaked white glutinous rice to obtain rice; S13, koji mixing and saccharifying: adding rhizopus formosensis into the rice, uniformly stirring, digging a hole in the rice, and saccharifying and culturing at the temperature of 25-35 DEG C; and S14, alcohol fermentation: adding water and the honey zygosaccharomyces, and culturing at the temperature of 25-35 DEG C. The rice wine prepared by the method is high in content of alcohol, moderate in content of sugar, clear and transparent in wine liquid, mellow in wine fragrance, and full and harmonious in wine body.

Description

technical field [0001] The invention relates to the technical field of rice wine preparation, in particular to a method for preparing rice wine by fermenting Zygomyces honey and rhizopus. Background technique [0002] China's 5,000-year history is extensive and profound, and has a long history. It has created many precious works, which have influenced the living and eating habits of Chinese people from generation to generation. Among them, rice wine is an outstanding representative. Yellow rice wine integrates low-alcohol, nutrition, and health care. It has a full-bodied body. Drinking rice wine often has the effects of increasing appetite, promoting blood circulation, helping digestion, moisturizing the skin and eliminating fatigue. Rice wine is rich in nutrients and has many health care functions, so it is called "liquid cake" by the industry. Rice wine is rich in amino acids, vitamins, organic acids, polysaccharides and other nutrients. [0003] During the production pr...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12N1/16C12N1/14C12R1/845C12R1/645
CPCC12G3/02C12N1/14C12N1/16
Inventor 刘功良白卫东赵文红朱宝生徐振林谢广发姜弘佳
Owner ZHONGKAI UNIV OF AGRI & ENG
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