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Production method of pleurotus eryngii cooking wine

A production method and technology of Pleurotus eryngii, applied in the field of fermentation, can solve the problems of low utilization rate and high yield of Pleurotus eryngii, achieve the effects of enriching nutrients and flavor, improving health care, and improving utilization rate

Inactive Publication Date: 2018-12-07
安徽海神黄酒集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But our experiments found that directly adding Pleurotus eryngii to fermented mash, although can improve the content of the amino acid nitrogen of product, but because Pleurotus eryngii contains 10-15% crude fiber, cause bad yield to be higher; The juice is blended with cooking wine base wine, and the utilization rate of Pleurotus eryngii is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A production method of Pleurotus eryngii cooking wine, the cooking wine is produced by mixing and fermenting Pleurotus eryngii and rice mash, and the specific production steps are as follows:

[0026] Weigh 100Kg japonica rice, soak in tap water for 48 hours, drain the water, and steam the rice with a high-pressure rice steamer. After steaming the rice, quickly spray 100kg of cold boiled water into the rice, add 0.02kg of koji and 0.02Kg of active dry yeast (the koji and active dry yeast need to be activated in advance with 2.5% glucose solution at 25°C for 30 minutes), mix well and start fermentation. The 0-5 days of fermentation belong to the pre-fermentation stage, which needs to be ventilated every 4-5 hours, supplemented by cooling water to keep the temperature at 26-32°C. On the third day, add 11Kg of Pleurotus eryngii enzymatic hydrolyzate to continue fermentation. The preparation method of Pleurotus eryngii enzymatic hydrolyzate is as follows: 1Kg Pleurotus ery...

Embodiment 2

[0029] Preparation of Pleurotus eryngii enzymatic hydrolyzate: 5Kg Pleurotus eryngii, cut into small pieces of 2-3mm, add 85 kg of water, after homogenizing, adjust the material temperature to 45±2°C, add cellulase 3* 10 6 U, papain 4*10 6 , keep warm for 1h, and keep stirring.

[0030] Weigh 100Kg japonica rice, soak in tap water for 48 hours, drain the water, and steam the rice with a high-pressure rice steamer. After steaming the rice, quickly spray 85kg of cold boiled water into the rice, add 0.2kg of koji and 0.2Kg of active dry yeast (the koji and active dry yeast need to be activated in advance with 2.5% glucose solution at 25°C for 30 minutes), mix well and start fermentation . The 0-5 days of fermentation belong to the pre-fermentation stage, which needs to be stirred every 4-5 hours, and the temperature is controlled at 26-32°C. On the third day of the pre-fermentation, 90Kg of the above-mentioned Pleurotus eryngii enzymatic hydrolyzate is added to continue post-f...

Embodiment 3

[0032] Preparation of Pleurotus eryngii enzymatic hydrolyzate: 2.5Kg Pleurotus eryngii, cut into small pieces of 2-3mm, add 37.5 kg of water, after homogenizing with a homogenizer, adjust the temperature of the material to 40±2°C, add cellulase 1.2 *10 6 U, papain 1.5*10 6 , keep warm for 3h, and keep stirring.

[0033] Weigh 100Kg japonica rice, soak in tap water for 48 hours, drain the water, and steam the rice with a high-pressure rice steamer. After steaming the rice, quickly spray 100kg of cold boiled water into the rice, add 0.1kg of koji and 0.1Kg of active dry yeast (the koji and active dry yeast need to be activated in advance with 2.5% glucose solution at 25°C for 30 minutes), mix well and start fermentation . For 0-5 days, aeration is required every 4-5 hours, and the temperature is controlled at 26-32°C; on the third day of pre-fermentation, 40Kg of the above-mentioned Pleurotus eryngii enzymatic hydrolyzate is added, and post-fermentation is continued; for 6-14...

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Abstract

The invention discloses a production method of pleurotus eryngii cooking wine. The cooking wine is prepared by taking polished round-grained rice as a main material and pleurotus eryngii as an auxiliary material through fermenting. The method at least comprises the following steps: adding yellow rice wine distiller's yeast and activated dry yeast into steamed rice and fermenting; after fermentingto 48h, adding the pleurotus eryngii subjected to enzymolysis through cellulase and papain into fermented rice; continuing fermenting; and after fermentation is finished, filtering, boiling wine, storing, blending and sterilizing to obtain the cooking wine. The pleurotus eryngii has abundant protein content; however, cellulose prevents microorganisms from utilizing the protein, and the pleurotus eryngii subjected to the enzymolysis through the cellulase and the papain is added into the fermented rice, so that the utilization rate of the pleurotus eryngii is easy to increase; compared with a manner of adding a pleurotus eryngii enzymolysis product in the initial period of fermentation, the production method has the advantages that the pleurotus eryngii cooking wine provided by the inventionhas a more obvious pleurotus eryngii flavor; the content of amino acid state nitrogen, free amino acid and volatile matters is relatively high; and the pleurotus eryngii cooking wine has a special rich alcohol aroma and a unique flavor of the pleurotus eryngii.

Description

technical field [0001] The invention belongs to the field of fermentation technology, and relates to a new fermentation technology of cooking wine, in particular to a fermentation technology for improving the umami and flavor of cooking wine, in particular to a method for co-fermenting Pleurotus eryngii and rice mash to produce Pleurotus eryngii cooking wine. Background technique [0002] Cooking wine (Cooking wine) is a cooking wine made from rice, glutinous rice or millet and other grains through saccharification and fermentation. It has the effect of removing fishy smell and enhancing fragrance. Amino acid nitrogen in cooking wine is an important indicator to measure its quality standard. Adding wheat koji in traditional cooking wine production can increase the content of amino acid nitrogen, but environmental conditions have a great impact on the quality of wheat koji, which will lead to unstable quality of cooking wine. [0003] Pleurotus eryngii, also known as prickly ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 杨柳徐尚英周悦姚升飞刘姗
Owner 安徽海神黄酒集团有限公司
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