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Fermented flax adsorbent for white wine and preparation method thereof

A technology for adsorbent and liquor, which is applied in the field of fermented hemp adsorbent for liquor and its preparation, and achieves the effects of broad market prospects, reduced content and rich sources

Active Publication Date: 2017-06-23
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In order to solve various problems existing in the use of existing liquor adsorbents, the present invention provides a fermented hemp adsorbent capable of adsorbing methanol in liquor without changing the original flavor of liquor. The fermented hemp adsorbent is made of short hemp fibers It is prepared by fermentation of Saccharomyces cerevisiae, Monascus fumigatus, Lactobacillus plantarum, Pichia mongolica and then dried

Method used

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  • Fermented flax adsorbent for white wine and preparation method thereof
  • Fermented flax adsorbent for white wine and preparation method thereof
  • Fermented flax adsorbent for white wine and preparation method thereof

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preparation example Construction

[0035] The preparation method of Monascus fumigatus koji is as follows: add water to steam the rice and cool it, control the moisture in the cooked rice to 50-55% during the cooking process, and inoculate the Monascus fumigatus with the preservation number of CGMCC 3.216 into the rice culture medium , cultured at 35°C for 6 days to obtain smoke-colored Monascus koji.

[0036] The formula of the Lactobacillus plantarum seed liquid is: 2% of glucose, 1% of peptone, 0.2% of dipotassium hydrogen phosphate, 0.005% of manganese sulfate, 0.5% of sodium acetate, and the balance is sterile water. Insert the Lactobacillus plantarum with the strain preservation number: CGMCC 1.3919 into the Lactobacillus plantarum seed liquid medium, and cultivate it at 35° C. for 36 hours to obtain the Lactobacillus plantarum seed liquid.

[0037] The formula of the Pichia mongolica seed liquid culture medium is: 2% glucose, 2% peptone, and the balance is sterile water. Inoculate the Pichia pastoris se...

Embodiment 1

[0042] This embodiment provides a fermented hemp adsorbent for liquor and a preparation method thereof. The preparation method of the fermented hemp adsorbent is as follows:

[0043] 1. Pretreatment of hemp plant fiber: take the bast of hemp plant, soak it in clear water for 20-50 days, and the undecomposed part left in the water after soaking is hemp fiber. Cut the hemp fiber into short fibers with a length of 5-20 mm, and then sterilize with steam for 45 minutes to obtain the short hemp fiber.

[0044] 2. Preparation of hemp fermentation broth: the sterilized short hemp fiber according to: short hemp fiber 15% (m / m), high fructose syrup 5% (m / m), fermentation accelerator 0.01% (m / m) , and the balance is sterile water, which is prepared into a short hemp fiber fermentation liquid.

[0045] 3. Saccharomyces fermentation: Insert 10% (m / m) activated Saccharomyces cerevisiae seed liquid into the short hemp fiber fermentation liquid, and anaerobic liquid fermentation under the co...

Embodiment 2

[0064] This embodiment provides a fermented hemp adsorbent for liquor and a preparation method thereof. The preparation method of the fermented hemp adsorbent is as follows:

[0065] 1. Pretreatment of hemp plant fiber: take the bast of hemp plant, soak it in clear water for 20-50 days, and the undecomposed part left in the water after soaking is hemp fiber. The hemp fiber is chopped into short fibers with a length of 5-20 mm, and then sterilized by steam for 100 minutes to obtain the short hemp fiber.

[0066] 2. Preparation of hemp fermentation broth: the sterilized short hemp fiber according to: short hemp fiber 20% (m / m), high fructose syrup 10% (m / m), fermentation accelerator 0.03% (m / m) , and the balance is sterile water, which is prepared into a short hemp fiber fermentation liquid.

[0067] 3. Saccharomyces cerevisiae fermentation: insert 15% (m / m) activated Saccharomyces cerevisiae seed liquid into the short hemp fiber fermentation liquid, and anaerobically ferment u...

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Abstract

The invention relates to the technical field of flax adsorbents, particularly a fermented flax adsorbent for white wine and a preparation method thereof. The fermented flax adsorbent for white wine is prepared from chopped flax fibers sequentially by Saccharomyces cerevisiae fermentation, Monascus Fulginosus fermentation, Lactobacillus plantarum fermentation, Pichia guilliermondii fermentation and drying. The preparation method of the fermented flax adsorbent comprises the following steps: preparation of chopped flax fiber fermentation liquor, Saccharomyces cerevisiae fermentation, Monascus Fulginosus fermentation, Lactobacillus plantarum fermentation, Pichia guilliermondii fermentation, drying and the like. The fermented flax adsorbent has obvious adsorption actions on methanol, isoamyl alcohol and isobutanol in wine, has the advantages of low total ester adsorption quantity for wine, simple preparation method, low preparation cost, high practicality and wide market prospects, and can easily implement industrial production.

Description

technical field [0001] The invention relates to the technical field of liquor adsorbent, in particular to a fermented hemp adsorbent for liquor and a preparation method thereof. Background technique [0002] Baijiu is a kind of distilled liquor unique to China and one of the eight major distilled liquors in the world. It is made from starch or sugary raw materials or fermented and distilled. Also known as Shaojiu, Laobaigan, Shaodaozi, etc., it was called Baijiu after liberation. [0003] In addition to the fragrant and comfortable taste, liquor is often mixed with some foreign smells, mainly including rubber smell, earthy smell, chaffy smell, bitter taste, muddy smell, etc., and harmful substances such as methanol and formaldehyde. Existing experimental data shows that excessively high levels of isobutanol, isoamyl alcohol, and amyl alcohol will promote drinking to the head. At present, the method of picking the wine by looking at the flowers or picking the wine by quanti...

Claims

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Application Information

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IPC IPC(8): C12H1/056
CPCC12H1/0424
Inventor 蒋军江昌俊汪君张正竹王乃富张莹赵裴陈思宇
Owner ANHUI AGRICULTURAL UNIVERSITY
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