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Compound Xiaoqu and Xiaoqu Baijiu production method

A technology of xiaoqu and mother koji, which is applied in the field of production of compound xiaoqu and xiaoqu baijiu, and can solve problems such as the decline in liquor production rate

Active Publication Date: 2017-04-26
YANGTZE NORMAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But using ester-producing yeast alone found that although the quality of liquor has been greatly improved, the wine production rate will decrease

Method used

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  • Compound Xiaoqu and Xiaoqu Baijiu production method
  • Compound Xiaoqu and Xiaoqu Baijiu production method
  • Compound Xiaoqu and Xiaoqu Baijiu production method

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Experimental program
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Embodiment Construction

[0089] Sources of Materials Used in the Invention.

[0090] Drugs are listed in Table 1.

[0091] Table 1 Drugs

[0092]

[0093]

[0094] The instruments are shown in Table 2.

[0095] Table 2 Instruments

[0096]

[0097]Angel Saccharomyces cerevisiae, commercially available, Hubei Yichang Angel Biological Group Co., Ltd.

[0098] The varieties of Xiaoqu are shown in Table 3.

[0099] Table 3 Types of ditties and their sources

[0100]

[0101]

[0102] 1. Screening of Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae, and preparation of mother koji

[0103] 1.1 Separation method

[0104] Use the dilution coating method to dilute and coat the Xiaoqu suspension, weigh 1g of the ground Xiaoqu and add it to 100mL sterile water and mix evenly. After gradient dilution, take 0.1mL of the diluted bacterial solution on Tiger Red Agar, PDA and Chapei’s Medium Spread and incubate at 28°C for 48h. Take out the flat plate without miscellane...

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Abstract

The present invention provides a compound Xiaoqu, which comprises mother koji and yeast, wherein the microorganisms in the mother koji comprise Aspergillus niger, Rhizopus nigricans, Rhizopus oryzae and Aspergillus oryzae, the yeast comprises ester-producing yeast and Saccharomyces cerevisiae, a weight ratio of the Aspergillus niger to the Rhizopus nigricans to the Rhizopus oryzae to the Aspergillus oryzae is 14:2:3:1, a weight volume ratio of the mother koji to the ester-producing yeast is 100 g:20 ml, a weight volume ratio of the mother koji to the Saccharomyces cerevisiae is 100 g:10 ml, and the yeast numbers in the ester-producing yeast and the Saccharomyces cerevisiae are not less than 1*10<8> / mL. According to the present invention, the wind producing capacity of the compound Xiaoqu is improved; the ester production ability is storing; and through the gas chromatography analysis, the number and the type of the produced flavor substances are increased compared to the ordinary Xiaoqu.

Description

technical field [0001] The invention provides a production method of compound Xiaoqu and Xiaoqu liquor, which belongs to the technical field of brewing. Background technique [0002] At present, Xiaoqu liquor has the problems of low liquor yield and insufficient aroma. The essence is that the wine-making microorganisms cannot play their roles well. The traditional Xiaoqu wine production process only starts from several excellent strains, adding molds with high saccharifying power and yeast with high fermenting power. This kind of ditty song made by simple compounding must have insufficient alcohol yield and fragrance. [0003] The traditional glutinous rice wine production process mainly uses Aspergillus niger as the saccharification agent, and the liquor yield is relatively high. Rhizopus niger has the strongest saccharification ability, Aspergillus niger has strong saccharification ability, good persistence, high alcohol yield and acid resistance, while Aspergillus oryza...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12N1/14C12G3/02C12G3/12C12R1/865C12R1/685C12R1/69C12R1/845C12H6/02
CPCC12G3/02C12H6/02C12N1/14C12N1/18
Inventor 王庆
Owner YANGTZE NORMAL UNIVERSITY
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