Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sweet wine koji, and production method thereof

A production process, technology of sweet wine koji, applied in the direction of microorganisms, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve problems such as poor aroma

Pending Publication Date: 2017-12-15
SHAOXING UNIVERSITY
View PDF5 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned defects in the existing sweet wine koji brewed sweet wine, the application provides a production process of sweet wine koji, which can significantly improve the problem of poor aroma of pure sweet wine koji brewed sweet wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sweet wine koji, and production method thereof
  • Sweet wine koji, and production method thereof
  • Sweet wine koji, and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In this embodiment, sweet wine koji is formed by inoculating rhizopus and yeast S. forticulata with rice flour as raw material.

[0022] The preparation method of the above-mentioned sweet wine koji is as follows: purify the rice flour to 40 mesh, put it into a pot and fry it, heat it to 110-120° C. for 10 minutes, cool and inoculate, add 90 mL of rhizopus liquid seed and buckle capsule to every kg of rice flour. Add 10mL of liquid seeds of S. forticulata, add 350mL of sterile water, mix evenly, culture at 28-30°C for 36 hours, and then dry at 35-40°C to keep the water content below 12%. for the finished product. in:

[0023] A. Cultivation of Rhizopus Seeds

[0024] (1) Test tube slant strain culture: adopt 12~13 ° Bx rice koji juice or malt juice agar medium, and cultivate under the temperature condition of 28~30 ℃ for 3~4 days;

[0025] (2) Solid seed culture: mix bran and water with a weight ratio of 10:8-9, mix well, put it into a 500mL triangular flask, and fil...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a sweet wine koji, and a production method thereof, and belongs to the technical field of biological wine brewing using microorganisms such as fungi. According to the production method, rice flour is taken as a raw material, inoculation of pure rhizopus and saccharomycopsis fibuligera is carried out, and the sweet wine koji is obtained via mixed culturing. The adding ratio of pure rhizopus to saccharomycopsis fibuligera is controlled to be 8-9:2-1. The sweet wine koji is used in brewing of sweet wine, the fragrance of obtained products is pure, and the quality is stable.

Description

technical field [0001] The application relates to a sweet wine koji and a production process thereof, and belongs to the technical field of biological wine making by using microorganisms such as fungi. Background technique [0002] Sweet wine koji, also known as sweet wine medicine, is mainly used to make sweet wine. Sweet wine has very low alcohol content, fresh and sweet taste, and rich nutrition. It is deeply loved by our people, especially those who are not good at drinking, women and children. At present, liqueur koji has been generally produced by purebred method. Commercially available sweet wine koji is mostly made from pure rhizopus. Due to the single strain, the made sweet wine koji has a poor aroma. [0003] The latest research shows that traditional distiller's yeast is rich in S. fornicata, which has a strong ability to produce amylase and ester, but a weak ability to produce alcohol. Compared with the traditional method of distiller's koji, the main reason f...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02C12R1/845C12R1/645
CPCC12G3/02
Inventor 臧威谢广发沈赤孙剑秋彭祺邹慧君傅建伟
Owner SHAOXING UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com