Ultrasonic preparation method for bamboo leaf-stuffed wine
A technology of bamboo leaves and ultrasound, applied in the food field, can solve the problems of low flavonoid content, unsatisfactory microbial fermentation, etc., and achieve the effect of broad market application prospects
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Embodiment 1
[0017] Steam 100 catties of soaked rice and cool to 35°C, add improved yellow rice wine koji and bamboo leaf powder and mix well, then put it into the tank for fermentation, add sterile water after 36 hours of fermentation, stir well to make it just submerged After the material is fermented for 25 days and smells the aroma of wine, it is ultrasonically oscillated for 2 hours, and the cavitation effect of ultrasonic waves is used to enhance mass transfer, and finally it is filtered with a 0.45 micron microporous membrane.
[0018] The preparation method of the improved yellow rice wine koji is as follows: add vitexin, isovitexin, orientin, isorientin and chlorophyll into water and stir fully, and the mass of these five compounds added is 3% of the water mass, 2%, 3%, 2% and 1%, then add agar, heat, dissolve and sterilize to make a test tube slant medium, insert rice wine koji into the slant medium to domesticate the microorganisms in it, and screen for good growth Culture medium...
Embodiment 2
[0022] Steam 100 catties of soaked rice and cool to 35°C, add rice wine koji and bamboo leaf powder and mix well, then put it into the tank for fermentation, add sterile water after 36 hours of fermentation, stir well to make it just submerge the material , continue to ferment for 25 days and smell the aroma of wine, ultrasonically shake for 2 hours, use the cavitation effect of ultrasonic waves to enhance mass transfer, and finally filter with a 0.45 micron microporous membrane.
[0023] The water content of the bamboo leaf powder is 7%, and the addition is 25% of the rice quality.
[0024] Add the composite enzyme preparation of bamboo leaf powder quality 2% in the described continuous fermentation process, the proportioning of described composite enzyme preparation is cellulase mass fraction 65%, all the other are pectinase, and the average enzyme of described composite enzyme preparation Live for 36000 units.
Embodiment 3
[0026] Steam 100 catties of soaked rice and cool to 35°C, add improved yellow rice wine koji and bamboo leaf powder and mix well, then put it into the tank for fermentation, add sterile water after 36 hours of fermentation, stir well to make it just submerged After the material is fermented for 25 days and smells the aroma of wine, it is ultrasonically oscillated for 2 hours, and the cavitation effect of ultrasonic waves is used to enhance mass transfer, and finally it is filtered with a 0.45 micron microporous membrane.
[0027] The preparation method of the improved yellow rice wine koji is as follows: add vitexin, isovitexin, orientin, isorientin and chlorophyll into water and stir fully, and the mass of these five compounds added is 3% of the water mass, 2%, 3%, 2% and 1%, then add agar, heat, dissolve and sterilize to make a test tube slant medium, insert rice wine koji into the slant medium to domesticate the microorganisms in it, and screen for good growth Culture medium...
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