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Artificial mixed starter culture for highland barley wine and application thereof

A technology of mixing fermentation agent and highland barley wine, which is applied in the preparation of alcoholic beverages, microorganisms, fungi, etc., to achieve the effect of improving quality and sensory characteristics, and improving controllability

Pending Publication Date: 2021-12-10
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is: according to the microbial composition and proportion of the koji for brewing highland barley wine, provide an artificial mixed starter for highland barley wine

Method used

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  • Artificial mixed starter culture for highland barley wine and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] An artificial mixed starter for highland barley wine, which comprises:

[0035] 1mL bacterial concentration is 1×10 10 CFU / mL of Saccharomyces cerevisiae CGMCC NO.6120, 1mL bacterial concentration is 1×10 10 CFU / mL of Saccharomyces cerevisiae CGMCC No.17924, 1mL bacterial concentration is 1×10 10 CFU / mL of abnormal Wickehansenia CGMCCNo.6983, and the concentration of the bacterial suspension is 1×10 9 CFU / mL of Rhizopus oryzae CGMCC NO.20247, the concentration of the bacterial suspension is 1×10 9 The concentration of CFU / mL Mucor actinosa CGMCC No.3881 and the bacterial suspension is 1×10 9 CFU / mL of Aspergillus japonicus CCTCC No.M2014641 1 mL each.

[0036] All raw materials were compounded to prepare highland barley wine artificial mixed starter.

[0037] The application method of the above-mentioned artificial mixed starter in highland barley wine is specifically as follows:

[0038] Step 1: Soaking and steaming grain: put the highland barley in water, soak a...

Embodiment 2

[0044] An artificial mixed starter for highland barley wine, which comprises:

[0045] 1mL bacterial concentration is 1×10 10 CFU / mL of Saccharomyces cerevisiae CGMCC NO.6120, 1mL bacterial concentration is 1×10 10 CFU / mL of Saccharomyces cerevisiae CGMCC No.17924, 1mL bacterial concentration is 1×10 10 CFU / mL of abnormal Wickehansenia CGMCCNo.6983, and the concentration of the bacterial suspension is 1×10 9 CFU / mL of Rhizopus oryzae CGMCC NO.20247, the concentration of the bacterial suspension is 1×10 9 The concentration of CFU / mL Mucor actinosa CGMCC No.3881 and the bacterial suspension is 1×10 9 CFU / mL of Aspergillus japonicus CCTCC No.M 2014641 1 mL each.

[0046] All raw materials were compounded to prepare highland barley wine artificial mixed starter.

[0047] The application method of the above-mentioned artificial mixed starter in highland barley wine is specifically as follows:

[0048] Step 1: Soaking and steaming grain: put the highland barley in water, soak at...

Embodiment 3

[0054] An artificial mixed starter for highland barley wine, which comprises:

[0055] 1mL bacterial concentration is 1×10 9 CFU / mL of Saccharomyces cerevisiae CGMCC No.17924, 1mL bacterial concentration is 1×10 9 CFU / mL of Hansenula anomalies CGMCC No.6983, and the concentration of the bacterial suspension is 1×10 10 CFU / mL of Rhizopus oryzae CGMCCNO.20247, the bacterial concentration is 1×10 9 CFU / mL of Mucor actinosa CGMCC No.3881 and bacterial concentration of 1×10 9 CFU / mL of Aspergillus japonicus CCTCC No.M 2014641 1 mL each.

[0056] All raw materials were compounded to prepare highland barley wine artificial mixed starter.

[0057] The application method of the above-mentioned artificial mixed starter in highland barley wine is specifically as follows:

[0058] Step 1: Soaking and steaming grain: put the highland barley in water, soak at 55°C for 12-15 hours, and then steam for 30-40 minutes to gelatinize the highland barley starch.

[0059] Step 2: Pre-fermentat...

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Abstract

The invention discloses an artificial mixed starter culture for highland barley wine and application thereof in fermentation of the highland barley wine. The artificial mixed starter culture for the highland barley wine comprises rhizopus oryzae, aspergillus japonicus, saccharomyces cerevisiae and hansenula anomala, or further comprises actinomucor elegans on the basis of the rhizopus oryzae and the saccharomyces cerevisiae. All the raw materials are compounded to prepare the artificial mixed starter culture for the highland barley wine. The artificial mixed starter culture for the highland barley wine solves the problems that the existing starter culture for the highland barley wine has various microorganisms and uncontrollable varieties and the like, and can provide reference for promoting the industrial production of the highland barley wine under an artificially controllable condition.

Description

technical field [0001] The invention relates to an artificial mixed starter of highland barley wine and its application, belonging to the technical field of food processing. Background technique [0002] Compared with other cereal crops, highland barley has the typical characteristics of "three highs and two lows", namely: high dietary fiber, high protein, high vitamin and low sugar and low fat content. In addition, highland barley also contains a large amount of trace elements such as zinc, iron, selenium and magnesium, as well as physiologically active substances such as β-glucan and phenolic compounds. [0003] Highland barley wine uses highland barley as the main raw material for brewing. Through microbial fermentation, in addition to converting starch into alcohol, it is also conducive to the release of nutrients in highland barley and the improvement of its bioavailability. Distiller's yeast is a kind of commonly used leavening agent mixed by various microorganisms, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12N1/16C12G3/021C12R1/845C12R1/66C12R1/865C12R1/645
CPCC12N1/14C12N1/16C12G3/021Y02E50/10
Inventor 陈丽花王三霞蒋文婷黄玉钰
Owner SHANGHAI INST OF TECH
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