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A kind of microbial composite bacteria for brewing and quinoa wine brewed by it

A technology of microbial compound bacteria and quinoa wine, which is applied in the field of wine making, can solve the problems of unremarkable characteristic flavor and need to improve the taste, and achieve the effect of clean and harmonious wine body, avoiding the generation of a large amount of acidic substances, and reducing the content

Active Publication Date: 2021-03-23
河北山庄老酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem that the characteristic flavor of the existing quinoa wine is not outstanding and the taste needs to be improved, the present invention provides a kind of microbial complex bacteria for brewing and the quinoa wine brewed by it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present embodiment provides a preparation method of quinoa wine, comprising the following steps:

[0029] Step 1. Sort the quinoa and sorghum cleanly, pulverize the sorghum to a fine powder with an average particle size greater than 20 meshes, and weigh 8Kg of sorghum flour and 1Kg of quinoa;

[0030] Step 2: Add 27L of water to the raw material, stir evenly, heat the material to 80°C, add 4U / g of liquefaction enzyme, keep liquefying for 1 hour under stirring, continue to heat the material to boiling, and maintain for 25min to obtain a gelatinized liquid;

[0031] Step 3: Cool the gelatinized liquid to 55°C, add 130U / g raw material of saccharification enzyme, keep saccharification for 15min, wait for the material to cool to 35°C, add 3U / g raw material of acid protease, maintain for 10min, and cool to 25°C to obtain mash;

[0032] Step 4: Add Daqu with 18% of the weight of the raw material to the saccharification material, stir evenly, put it into a thermal insulati...

Embodiment 2

[0037] The present embodiment provides a preparation method of quinoa wine, comprising the following steps:

[0038] Step 1. Sort the quinoa and sorghum cleanly, pulverize the sorghum to a fine powder with an average particle size greater than 20 meshes, and weigh 10Kg of sorghum flour and 1Kg of quinoa;

[0039] Step 2: Add 35L of water to the raw material, stir evenly, heat the material to 85°C, add 4.5U / g of liquefaction enzyme, keep liquefying for 1 hour under stirring, continue to heat the material to boiling, and maintain for 30min to obtain a gelatinized liquid ;

[0040] Step 3: Cool the gelatinized liquid to 58°C, add 150U / g raw material of saccharification enzyme, keep saccharification for 18min, wait for the material to cool to 40°C, add 5U / g raw material of acid protease, maintain for 15min, cool to 30°C, and obtain mash;

[0041] Step 4: Add Daqu with 20% of the weight of the raw material into the saccharification material, stir evenly, put it into a thermal ins...

Embodiment 3

[0045] The present embodiment provides a preparation method of quinoa wine, comprising the following steps:

[0046] Step 1, sort the quinoa and sorghum cleanly, pulverize the sorghum to a fine powder with an average particle size greater than 20 meshes, and weigh 12Kg of sorghum flour and 1Kg of quinoa;

[0047] Step 2: Add 52L of water to the raw material, stir evenly, heat the material to 90°C, add 5U / g of liquefaction enzyme, keep liquefying for 1.5h under stirring, continue to heat the material to boiling, and maintain for 45min to obtain a gelatinized liquid ;

[0048] Step 3: Cool the gelatinized liquid to 60°C, add 160U / g raw material of saccharification enzyme, keep saccharification for 20min, wait for the material to cool to 45°C, add 7U / g raw material of acid protease, maintain for 20min, and cool to 35°C to obtain mash;

[0049] Step 4: Add Daqu with 22% of the weight of the raw material to the saccharification material, stir evenly, put it into a thermal insulat...

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Abstract

The invention provides microbial compound bacteria for wine brewing and quinoa wine prepared from the microbial compound bacteria. The microbial compound bacteria for wine brewing are prepared from abnormal hansenula polymorpha, issatchenkia orientalis and candida tropicalis. The microbial compound bacteria prepared from the abnormal hansenula polymorpha, the issatchenkia orientalis and the candida tropicalis is applied to the fermentation process of quinoa wine brewing, thus growing of harmful microorganisms can be restrained, generating of a large number of acidic materials in the fermentation process is avoided, meanwhile, proteins and other nutrient substances in quinoa can be further decomposed to the maximum extent, it is ensured that the nutrient substances in the quinoa are fully dissolved into the wine, metabolites of the three kinds of microorganisms further give new nutrient ingredients to the quinoa wine, and thus the health care function of the quinoa wine is also enhanced; and through the metabolites of the microorganisms, the flavor of the quinoa wine is further improved advantageously, thus the prepared quinoa wine has outstanding wheat fragrance, the taste is softand sweet, and a wine is clean and coordinated.

Description

technical field [0001] The invention relates to the technical field of winemaking, in particular to a microbial compound bacteria for winemaking and quinoa wine brewed therewith. Background technique [0002] Quinoa has a unique taste, with a touch of nutty fragrance or ginseng fragrance. It is a whole-grain, complete protein and alkaline food. The germ accounts for 30% of the seeds and has nutritional activity. The protein content of high-quality quinoa is as high as 16-22%. Equivalent to milk powder and meat, it is rich in all 9 kinds of amino acids necessary for the human body, in an appropriate proportion and easy to absorb, especially rich in lysine, which is lacking in plants, as well as calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, etc. Minerals, rich in unsaturated fatty acids, flavonoids, B vitamins and E vitamins and other nutrients, the dietary fiber content is as high as 7.1%, and the cholesterol content is 0. It is a single plant that can meet...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12G3/021C12R1/78C12R1/72C12R1/645
CPCC12G3/02C12N1/16
Inventor 任长成李秋志王玉学王国明李研科
Owner 河北山庄老酒股份有限公司
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