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Method for brewing Japanese sake by utilizing Clavispora lusitaniae

Corynespora portuguese and yeast technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve problems such as high content of higher alcohol substances, health hazards, weak taste, etc., to achieve higher alcohol Low content, not easy to pollute, full-bodied effect

Inactive Publication Date: 2020-04-17
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when Japanese sake entered Chinese culture, there were obvious problems such as thin taste, easy to get drunk, and easy to have headaches.
This is because the production of Japanese sake is fermented with local characteristic yeast purebred, which makes the alcohols produced in the brewing process, in addition to ethanol, produce higher alcohols such as isoamyl alcohol, isobutanol, phenylethyl alcohol, etc. The content is too high , so that the wine has the side effects of the above, which will cause certain harm to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for brewing Japanese sake by using Corynespora portuguese yeast, comprising the following steps:

[0029] (1) Rice washing: Weigh the polished rice, remove impurities and wash 3 times;

[0030] (2) Soaking: add water 1.5 times the mass of rice and soak for 8 hours, filter and drain the rice after soaking;

[0031] (3) Steaming: Steam the drained rice for 40 minutes;

[0032] (4) Cooling: Cool the steamed rice for making distiller's yeast to 32°C, and cool the steamed rice for making wine mash and distiller's mother to 10°C;

[0033] (5) Koji making: Add Rhizopus spore Q303 with 0.6% steamed rice quality to the steamed rice at 32°C, knead and mix well, turn over the hardened steamed rice after stacking for 15 hours, and then pack it into In the container, re-stir every 2 hours, pour it upside down, and repeat for 41 hours to obtain distiller's yeast;

[0034] (6) Preparation of Corynespora portuguese seed solution:

[0035] ① Strain activation: Streak and ac...

Embodiment 2

[0049] A method for brewing Japanese sake by using Corynespora portuguese yeast, comprising the following steps:

[0050] (1) Rice washing: Weigh the polished rice, remove impurities and wash 3 times;

[0051] (2) Soaking: add water 1.5 times the mass of rice and soak for 7 hours, filter and drain the rice after soaking;

[0052] (3) Steaming: Steam the drained rice for 50 minutes;

[0053] (4) Cooling: Cool the steamed rice for making distiller's yeast to 32°C, and cool the steamed rice for making wine mash and distiller's mother to 8°C;

[0054] (5) Koji making: Add Rhizopus spore Q303 with 0.6% steamed rice quality to the steamed rice at 32°C, knead and mix well, turn over the hardened steamed rice after stacking for 15 hours, and then pack it into In the container, re-stir every 2.5 hours, pour it upside down, and repeat for 40 hours to obtain distiller's yeast;

[0055] (6) Preparation of Corynespora portuguese seed solution:

[0056] ① Strain activation: Streak and act...

Embodiment 3

[0070] A method for brewing Japanese sake by using Corynespora portuguese yeast, comprising the following steps:

[0071] (1) Rice washing: Weigh the polished rice, remove impurities and wash 3 times;

[0072] (2) Soaking: add water 1.5 times the mass of rice and soak for 5 hours, filter and drain the rice after soaking;

[0073] (3) Steaming: Steam the drained rice for 60 minutes;

[0074] (4) Cooling: Cool the steamed rice for making distiller's yeast to 32°C, and cool the steamed rice for making wine mash and distiller's mother to 5°C;

[0075] (5) Koji making: Add Rhizopus spore Q303 with 0.6% steamed rice quality to the steamed rice at 32°C, knead and mix well, turn over the hardened steamed rice after stacking for 15 hours, and then pack it into In the container, re-stir every 3 hours, pour it upside down, and repeat for 39 hours to obtain distiller's yeast;

[0076] (6) Preparation of Corynespora portuguese seed solution:

[0077] ① Strain activation: Streak and act...

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PUM

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Abstract

The invention discloses a method for brewing Japanese sake by utilizing Clavispora lusitaniae. The Japanese sake is prepared by the following steps: washing rice, soaking, cooking, spreading for cooling, preparing koji, preparing a yeast seed solution, preparing distiller's yeast, fermenting, blending, packaging, storing and the like. The method for brewing the Japanese sake by utilizing Clavispora lusitaniae is simple to operate, clear in process, not easy to pollute and low in production environment requirement, and the brewed sake is clear in liquor, moderate in sugar-acid ratio, low in higher alcohol content, rich in taste, free of headache and full in liquor body.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for brewing Japanese sake by using Corynespora portuguese yeast. Background technique [0002] Japanese sake is a Japanese national wine developed by referring to the brewing method of Chinese rice wine. Although Japanese sake has borrowed the brewing method of Chinese rice wine, it is different from Chinese rice wine. The color of the wine is light yellow or colorless, clear and transparent, with a pleasant aroma, pure taste, soft and refreshing, with harmonious flavors of sour, sweet, bitter, astringent and spicy, with an alcohol content of more than 15%, containing a variety of amino acids and vitamins , is a nutritious beverage wine. The production process of Japanese sake is very sophisticated. Selected rice should be polished to make the rice white, absorb water quickly during dipping, and be easy to steam; fermentation is divided into two stages: ...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12R1/845C12R1/645
CPCC12G3/022
Inventor 王晓丹罗小叶周鸿翔邱树毅班世栋
Owner GUIZHOU UNIV
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