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Preparation method of ginkgo rice wine through synergistic fermentation of Wickerhamomyces anomalous and saccharomyces cerevisiae

A technology of Wickham and Saccharomyces cerevisiae is applied in the field of synergistic fermentation of Ginkgo biloba rice wine by abnormal Wickham yeast and Saccharomyces cerevisiae, which can solve the problems of unseen Wickham yeast and unfermented ginkgo rice wine, etc., and achieve rich varieties. , the effect of shortening the fermentation cycle and low cost

Inactive Publication Date: 2020-08-14
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although there are products called ginkgo wine and related research reports on the market, they are all high-grade wine obtained by distilling ginkgo leaves after fermentation or blending ginkgo leaf extracts with white wine. There is no use of a large amount of starch and rice in ginkgo fruits. As the fermented ginkgo rice wine used as raw material for saccharification and alcoholization, there is no research on the preparation of ginkgo rice wine by synergistic fermentation of Wickerhamomycesanomalus (Wickerhamomyces anomalus, deposit number: CGMCCNo6983) and Saccharomyces cerevisiae (preservation number: CCTCCM2014463)

Method used

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  • Preparation method of ginkgo rice wine through synergistic fermentation of Wickerhamomyces anomalous and saccharomyces cerevisiae
  • Preparation method of ginkgo rice wine through synergistic fermentation of Wickerhamomyces anomalous and saccharomyces cerevisiae
  • Preparation method of ginkgo rice wine through synergistic fermentation of Wickerhamomyces anomalous and saccharomyces cerevisiae

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] like figure 1 As shown, the present embodiment provides a method for making ginkgo rice wine co-fermented by abnormal Wickham yeast and saccharomyces, and the specific steps are:

[0026] (1) Crush the broken glutinous rice and pass it through a 80-mesh sieve to obtain glutinous rice flour; take glutinous rice flour and water at a mass ratio of 1:8, gelatinize at a temperature of 90°C for 20 minutes, cool to room temperature (20°C) and add mass concentration 0.16% α-amylase (1000U / g, calculated as glutinous rice flour), liquefied at a temperature of 80°C for 45 minutes, cooled to 60°C, and added with a mass concentration of 4.8% glucoamylase (5000U / g, calculated as glutinous rice flour), Saccharify at a temperature of 60°C for 6 hours, boil at 100°C for 5.0 minutes to inactivate the enzyme, and obtain a glutinous rice saccharification solution, which is stored at -4°C for use;

[0027] (2) Remove the outer shell and inner testa of ginkgo, put it in a cooking pot and bo...

Embodiment 2

[0031] like figure 1 As shown, the present embodiment provides a method for making ginkgo rice wine co-fermented by abnormal Wickham yeast and saccharomyces, and the specific steps are:

[0032] (1) Grind the glutinous rice and pass it through a 80-mesh sieve to obtain glutinous rice flour; take glutinous rice flour and water at a mass ratio of 1:8, gelatinize at a temperature of 90°C for 20 minutes, cool to room temperature (20°C), and add a mass concentration of 0.16% α-amylase (1000U / g, calculated as broken rice flour), liquefied at a temperature of 80°C for 45min, cooled to 60°C, and added with a mass concentration of 4.8% glucoamylase (5000U / g, calculated as broken rice flour), in Insulate and saccharify at 60°C for 6 hours, boil at 100°C for 5.0 minutes to inactivate the enzyme, and obtain glutinous rice saccharification liquid, which is stored at -4°C for later use;

[0033] (2) Ginkgo biloba is removed from the shell and inner testa, placed in a cooking pot and boiled...

Embodiment 3

[0037] like figure 1 As shown, the present embodiment provides a method for making ginkgo beverage co-fermented by abnormal Wickham yeast and saccharomyces, and the specific steps are:

[0038] (1) Grind the glutinous rice and pass it through a 80-mesh sieve to obtain glutinous rice flour; take glutinous rice flour and water at a mass ratio of 1:8, gelatinize at a temperature of 90°C for 20 minutes, cool to room temperature (20°C), and add a mass concentration of 0.16% α-amylase (1000U / g, calculated as broken rice flour), liquefied at a temperature of 80°C for 45min, cooled to 60°C, and added with a mass concentration of 4.8% glucoamylase (5000U / g, calculated as broken rice flour), in Saccharify at 60°C for 6 hours, boil at 100°C for 5.0 minutes to inactivate the enzyme, and obtain glutinous rice saccharification liquid, which is stored at -4°C for later use;

[0039] (2) Remove the shell and inner testa of ginkgo, put it in a cooking pot and boil it for 2 hours to detoxify, ...

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Abstract

The invention provides a preparation method of ginkgo rice wine through synergistic fermentation of Wickerhamomyces anomalous and saccharomyces cerevisiae, which comprises the following steps: respectively saccharifying glutinous rice and ginkgo, adding 0-80% of ginkgo enzymatic hydrolysate into the glutinous rice saccharified liquid, inoculating Wickerhamomyces anomalous (the preservation numberis CGMCC No.6983) and saccharomyces cerevisiae (the preservation number is CCTCCM2014463) according to the ratio of (1-1000): 1 (the unit inoculum size is 5 * 10<4>CFU / mL), fermenting at 24-36 DEG C for 48-96 hours, and centrifuging to obtain supernate, namely the gingko rice wine. Starch and other functional components in gingko are utilized to the maximum extent, the high-quality gingko rice wine is brewed, the traditional diet theory of homology of food and medicine in China is developed, the rice wine with Chinese national characteristics and long history is produced and embodied, the national development strategy of industrial production of traditional food is met. The consumption requirements of consumers on low alcoholic strength, high nutrition, obvious health care function, uniquefragrance and the like of the wine product are met.

Description

technical field [0001] The invention relates to a production method for synergistically fermenting ginkgo rice wine by abnormal Wickham yeast and Saccharomyces cerevisiae, and specifically relates to the technical field of food processing. Background technique [0002] Ginkgo biloba, also known as ginkgo, was included in the "Compendium of Materia Medica" in the Ming Dynasty. According to records: "Ginkgo cooked food warms the lungs and replenishes qi, relieves asthma and relieves cough, relieves constipation, relieves turbidity and resolves phlegm." Ginkgo biloba is rich in nutrients such as carbohydrates, proteins, lipids, vitamins, and bioactive substances such as flavonoids, terpene lactones, and ginkgolic acid. It has always been regarded as a food resource with high medicinal value. Terpene lactone is a general term for ginkgolides (diterpenes) and bilobalides (sesquiterpenes), which are considered to be one of the most attractive bioactive molecules due to their uniqu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12G3/022C12R1/865C12R1/645
CPCC12G3/026C12G3/022
Inventor 陈丽花李东娜
Owner SHANGHAI INST OF TECH
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