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Production method of pure Xiaoqu

A production process, purebred technology, applied in the field of purebred Xiaoqu production technology, can solve the problem of poor aroma

Pending Publication Date: 2017-12-15
SHAOXING UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Aiming at the above-mentioned defects existing in the existing purebred Xiaoqu winemaking, this application provides a purebred Xiaoqu production process, which can significantly improve the problem of poor aroma in purebred Xiaoqu winemaking

Method used

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Embodiment 1

[0022] The production process of a kind of purebred koji in the present embodiment, the purebred koji is made by mixing purebred rhizopus bran koji with purebred yeast bran koji and purebred Saccharomyces spp. The weight ratio of Rhizopus bran koji, pure Saccharomyces cerevisiae bran koji, and pure Saccharomyces cerevisiae bran koji is 100:6 to 8:10, wherein:

[0023] A. Preparation of pure rhizopus bran koji

[0024] The pure rhizopus bran koji is made by rhizopus, and its specific cultivation method is:

[0025] (1) Test tube slant strain culture: adopt 12 ° Bx rice koji juice or malt juice agar medium, and cultivate it for 3 to 4 days under the temperature condition of 28 ~ 30 ° C;

[0026] (2) Seed koji cultivation: Both the first-level and second-level koji are cultivated in a triangular flask, and the preparation method is the same; mix the bran and water with a weight ratio of 10:8-9, mix well, and put it into a 500mL conical flask Inside, each bottle contains 40-45g ...

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Abstract

The invention relates to a production method of pure Xiaoqu, and belongs to the technical field of biological wine brewing with microorganisms such as fungi. The pure Xiaoqu is prepared via mixing of pure rhizopus bran koji, pure yeast bran koji, and pure Saccharomycopsis fibuligera bran koji at a weight ratio of 100:6-8:10. The pure Xiaoqu is adopted in wine brewing, fragrance is pure, and the quality is high.

Description

technical field [0001] The application relates to a production process of purebred koji, which belongs to the technical field of biological wine making by using microorganisms such as fungi. Background technique [0002] Xiaoqu, also known as wine medicine, is a saccharification and fermentation agent for rice wine and Xiaoqu baijiu. The production method of koji is divided into traditional method and purebred method, and purebred method produces little koji to be cultivated on bran or rice flour and make with purebred rhizopus and saccharomyces cerevisiae. The koji produced by the purebred method can reduce the pollution of bacteria, and the acid production is low. The quality of the brewed wine is uniform, the taste is refreshing, and the yield of wine can also be improved. But compared with traditional Xiaoqu, due to the single species of bacteria, there is the disadvantage that the aroma of the brewed wine is poor. [0003] The main microorganisms in the traditional Xi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/845C12R1/865C12R1/645
CPCC12G3/02
Inventor 孙剑秋谢广发沈赤臧威彭祺邹慧君傅建伟
Owner SHAOXING UNIVERSITY
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