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Lactobacillus plantarum and its application in the high-acid yellow wine production for acid modulation

A technology of Lactobacillus plantarum and rice wine, applied in the preparation of alcoholic beverages, microorganism-based methods, bacteria, etc., can solve the problems of inability to meet the production needs of enterprises, affecting product safety, unpleasant smell, etc., to improve quality and safety. performance, low cost, and small differences

Active Publication Date: 2017-01-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Utilize rancid yellow rice wine to adjust acidity and have the following problems: (1) the organic acid composition in the rancid yellow rice wine compares with normal yellow rice wine, and its acetic acid content is far higher than normal yellow rice wine, and acetic acid content is too high to bring a kind of unpleasant smell to wine, and high Lactic acid rice wine can avoid this problem; (2) the content of biogenic amine is much higher than that of normal rice wine, which affects the safety of the product
[0004] Patent CN201510019870.8——In a process of acid-enhancing fermentation of rice wine, the applicant adopts the process of inoculating lactic acid bacteria on the 4th day of fermentation. This process can increase the acidity, but the acidity of the rice wine brewed by this process is low (only 7.0 ~8.2g / L), unable to meet the production needs of enterprises

Method used

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  • Lactobacillus plantarum and its application in the high-acid yellow wine production for acid modulation
  • Lactobacillus plantarum and its application in the high-acid yellow wine production for acid modulation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1: the preparation of the seed liquid of Lactobacillus plantarum CGMCC No.12757 culture fluid

[0052] Bacterial culture in solid slant test tubes: use MRS agar medium and culture at 30°C for 3 days.

[0053] Preparation of seed medium: add glutinous rice to water and soak at 25°C for 4 to 5 days, drain and steam rice, add 4 times the amount of water according to the amount of glutinous rice, control the temperature at 50°C, add neutral protease at 8U / g glutinous rice, and stir well Keep warm for 40 minutes, heat up to 60°C, add glucoamylase at 140U / g glutinous rice, stir evenly, keep warm at 55°C for saccharification for 4 hours, stir once every hour during this period, then filter, and sterilize at 115°C for 20 minutes after packaging. Cool to room temperature and set aside.

[0054] Seed preparation: Inoculate 2 rings of solid slant test tube bacterial strains in the above-mentioned liquid Erlenmeyer flask containing the seed medium, cultivate at 30°C for...

Embodiment 2

[0055] Embodiment 2: the preparation of cultivation tank Lactobacillus plantarum CGMCC No.12757 culture solution

[0056] Add water to glutinous rice and soak it at 25°C for 5 days, drain and steam the rice, add 4 times the amount of water according to the amount of glutinous rice, control the temperature at 50°C, add neutral protease at 8U / g glutinous rice, stir well, keep warm for 40 minutes, and heat up to At 60°C, add glucoamylase at 140U / g glutinous rice, stir evenly, keep warm and saccharify at 55°C for 4 hours, stir once every hour during this period, sterilize at 70°C for 30 minutes, cool to 32°C, and inoculate with 10% inoculum Put into the liquid triangular flask seed of embodiment 1, cultivate at 30 ℃ for 18 hours.

Embodiment 3

[0057] Embodiment 3: the fermentation process of sour rice wine with high acidity

[0058] Dosage of ingredients: based on 100kg of glutinous rice, 17kg of wheat koji, 5kg of rice wine yeast culture solution, 3.5kg of lactic acid bacteria culture solution, and 170kg of water.

[0059] According to the ratio of raw materials, the specific steps of the production process are as follows:

[0060] (1) Rice soaking: After the rice is screened and removed, put it into the tank and soak it in water until the tank is full, wash off the floating foam on the water surface, soak for 24 hours, and drain;

[0061] (2) Steamed rice: Standard requirements for steamed rice: rice is hard on the outside and soft on the inside, loose but not mushy, cooked but not rotten, and uniform;

[0062] (3) Cold rice: Use a blower to blow and cool the steamed rice to 50°C, and control the product temperature in the tank to 24°C;

[0063] (4) Pre-fermentation: Add cooled rice and barley koji, add feed wat...

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Abstract

The invention discloses a lactobacillus plantarum and its application in the high-acid yellow wine production for acid modulation, belonging to the field of rice wine brewing technology. The lactobacillus plantarum CGMCC No.12757, isolated from rice wine fermented mash. The lactobacillus plantarum comprises of total acid of rice wine produced of more than 17.5g / L (in lactic acid), lactic acid content of 70% or more accounting for the total organic acid, 14% (v / v) or more of alcohol content, 52mg / L biogenic amine content (the total amount of putrescine, histamine and tyramine), far lower than the rancid rice wine in the storage process, which can produce high-acid rice wine for acid modulation, greatly facilitating the production of low-grade rice wine.

Description

technical field [0001] The invention relates to a strain of lactobacillus plantarum and its application in the production of rice wine with high acidity for acid adjustment, and belongs to the technical field of rice wine brewing. Background technique [0002] At present, the sales volume of low-alcohol yellow rice wine in the market is increasing. Low-alcohol rice wine is mostly semi-sweet, followed by semi-dry. At present, low-alcohol yellow rice wine is almost all produced by the dilution method, that is, high-quality yellow rice wine with a normal fermentation alcohol content above 17% (v / v) and a total acid of 4.5-5.5g / L (calculated as lactic acid) is produced by adding water. The method is to dilute it into low-alcohol rice wine with an alcohol content of 8% to 12%. The acidity of such low-alcohol rice wine is low, and the taste is weak. Usually, the total acid of the diluted semi-sweet low-alcohol rice wine needs to be increased to about 5.5g / L (calculated as lactic...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G3/02C12G3/04C12R1/25
CPCC12G3/02C12G3/04C12N1/205C12R2001/25
Inventor 孙军勇陆健谢广发吴宗文
Owner JIANGNAN UNIV
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