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A kind of microbial composite bacterial agent and its preparation method and application

A compound bacterial agent and microbial technology, applied in the field of brewing, can solve the problems of poor brewing effect, single types of yeast and koji, etc., and achieve the effect of obvious sweet taste, good saccharification effect, and refreshing aftertaste

Active Publication Date: 2021-08-27
HENAN YANGSHAO LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this patent yeast and distiller's yeast kind are single, and brewing effect is poor

Method used

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  • A kind of microbial composite bacterial agent and its preparation method and application
  • A kind of microbial composite bacterial agent and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A microbial composite bacterial agent is formed by mixing mold and yeast in a weight ratio of 3:1, the mold is formed by mixing Aspergillus oryzae and Rhizopus oryzae in a weight ratio of 1:2, and the yeast is composed of Saccharomyces cerevisiae, Hansenula anomaly abnormal variant, Hansenula anomaly and Wickham anomaly yeast are mixed at a weight ratio of 1:1.1:1:1.

[0043] The storage number of the described Aspergillus oryzae is CICC 41239, the described Rhizopus oryzae is mixed by the weight ratio of 1:1 Rhizopus oryzae 1 and Rhizopus oryzae 2, the preservation number of Rhizopus oryzae 1 is CICC 40045, and the The deposit number of Rhizopus II is CICC41213.

[0044] The deposit number of Saccharomyces cerevisiae is CICC 33245, the deposit number of abnormal Hansenula anomalies is CICC 1427, the deposit number of Hansenula anomalies is CICC 1648, and the deposit number of Wickhamia anomalies is CICC31090.

[0045] The preparation method of above-mentioned microbia...

Embodiment 2

[0070] A microbial composite bacterial agent is formed by mixing mold and yeast in a weight ratio of 5:1, the mold is formed by mixing Aspergillus oryzae and Rhizopus oryzae in a weight ratio of 1:2.5, and the yeast is composed of Saccharomyces cerevisiae, Hansenula anomaly abnormal variant, Hansenula anomaly and Wickham anomaly yeast are mixed at a weight ratio of 1:1.5:1.5:1.

[0071] The storage number of the described Aspergillus oryzae is CICC 41239, the described Rhizopus oryzae is mixed by the weight ratio of 1:1 Rhizopus oryzae 1 and Rhizopus oryzae 2, the preservation number of Rhizopus oryzae 1 is CICC 40045, and the The deposit number of Rhizopus II is CICC41213.

[0072] The deposit number of Saccharomyces cerevisiae is CICC 33245, the deposit number of abnormal Hansenula anomalies is CICC 1427, the deposit number of Hansenula anomalies is CICC 1648, and the deposit number of Wickhamia anomalies is CICC31090.

[0073] The preparation method of above-mentioned micr...

Embodiment 3

[0098] A microbial composite bacterial agent is formed by mixing mold and yeast in a weight ratio of 4:1, the mold is formed by mixing Aspergillus oryzae and Rhizopus oryzae in a weight ratio of 1:2, and the yeast is composed of Saccharomyces cerevisiae, Hansenula anomaly abnormal variant, Hansenula anomaly and Wickham anomaly yeast are mixed at a weight ratio of 1:1:1:1.

[0099] The storage number of the described Aspergillus oryzae is CICC 41239, the described Rhizopus oryzae is mixed by the weight ratio of 1:1 Rhizopus oryzae 1 and Rhizopus oryzae 2, the preservation number of Rhizopus oryzae 1 is CICC 40045, and the The deposit number of Rhizopus II is CICC41213.

[0100] The deposit number of Saccharomyces cerevisiae is CICC 33245, the deposit number of abnormal Hansenula anomalies is CICC 1427, the deposit number of Hansenula anomalies is CICC 1648, and the deposit number of Wickhamia anomalies is CICC31090.

[0101] The preparation method of above-mentioned microbial ...

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Abstract

The invention discloses a microbial composite bacterial agent and its preparation method and application. It is formed by mixing mold and yeast in a weight ratio of 3-5:1, and the mold is composed of Aspergillus oryzae and Rhizopus oryzae in a weight ratio of 1:1. ‑3 is mixed, and the yeast is prepared by mixing Saccharomyces cerevisiae, abnormal Hansenula abnormal variants, abnormal Hansenula, and abnormal Wickham yeast in a weight ratio of 1:0.5‑1.5:0.5‑1.5:0.5‑1.5 to make. The microbial compound bacteria agent of the invention brews the fragrance-flavor liquor with pure fragrance, mellow sweetness and softness, natural harmony, refreshing and clean aftertaste, and high liquor yield and high-quality liquor ratio.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a microbial composite bacterial agent and its preparation method and application. Background technique [0002] Xiaoqu is a saccharification starter commonly used in the production of liquor. The key technology for making Xiaoqu is the selection of strains. The traditional Yangshao Xiaoqu is cultivated naturally. The types of microorganisms contained in Xiaoqu include: Rhizopus, Mucor, Aspergillus, Yeast, Bacteria etc. There are many kinds, and the rhizopus and yeast, which play a key role in brewing and fermentation, have low magnitude and purity, while other microorganisms such as bacteria reproduce and metabolize in the brewing process, and the wine yield decreases due to the consumption of starch in the raw grain to produce acid. [0003] The Chinese invention patent with the notification number CN106591160A discloses a production method of compound Xiaoqu and Xia...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12N1/16C12N1/18C12G3/022C12G3/021C12H6/02C12R1/69C12R1/845C12R1/865C12R1/78
CPCC12N1/14C12N1/16C12N1/18C12G3/021C12G3/022C12H6/02
Inventor 陈蒙恩韩素娜侯建光樊建辉李建民郭富祥杨青波邢星月黄润娜王二英
Owner HENAN YANGSHAO LIQUOR IND CO LTD
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