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Preparation method of active probiotic sweet wine, and active probiotic sweet wine

A technology of active probiotics and probiotics, applied in the field of sweet wine, can solve problems such as inability to meet consumer needs, single product, scarcity of functional health sweet wine food, etc., so as to inhibit and regulate the disorder of intestinal flora and promote normal The effect of strengthening immune function and disease resistance

Pending Publication Date: 2022-02-18
湖南长沙千壶客酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a preparation method of active probiotic rum and active probiotic rum to solve the technical problems that existing rum products are single, functional health rum foods are scarce, and cannot meet the needs of current consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] The preparation method of the active probiotic liqueur of the present embodiment may further comprise the steps:

[0028] S1, cooking: soak the glutinous rice, drain, steam and cool;

[0029] S2, mixing koji: adding probiotic sweet wine koji to the drained glutinous rice and mixing evenly to obtain a mixture;

[0030] S3, culture: control the room temperature at 28°C to 30°C, and adjust the product temperature of the mixture to 32°C to 34°C, and cultivate the mixture;

[0031] S4. Saccharification: raise the room temperature to 30°C-32°C, and adjust the product temperature of the mixture after culture to 34°C-36°C, and enter the saccharification stage;

[0032] S5. Cultivation: raise the room temperature to 34°C to 36°C, and adjust the product temperature of the mixture after cultivation to 38°C to 42°C, enter the incubation stage, and obtain active probiotic sweet wine liquid after incubation;

[0033] S6. Detect the number of viable probiotic bacteria: detect the nu...

Embodiment 1

[0050] The preparation method of active probiotic liqueur comprises the following steps:

[0051] S1. Cooking: Soak 100 parts of glutinous rice for 6 hours, drain, put in a steamer, steam in a steamer for 8 minutes, pour water to cool and drain;

[0052] S2, mixed koji: 100 parts of indica rice flour was used as raw material, after high-temperature sterilization at 110°C, 0.3 part of Rhizopus was added, 85% sterile water was added, 0.2 part of Lactobacillus casei was inserted, and 0.2 part of Streptococcus thermophilus was added. 0.2 part of Lactobacillus bulgaricus, 0.2 part of Lactobacillus reuteri, 0.2 part of Lactobacillus thermophile, the probiotic sweet wine koji made through joint culture, the probiotic sweet wine koji is crushed into powder and passed through a 120 mesh sieve, drained Add 0.6 parts of probiotic sweet wine koji to the final glutinous rice and mix evenly to obtain the mixture;

[0053] S3. Cultivation: put the mixture into the fermentation box, put it i...

Embodiment 2

[0060] The preparation method of active probiotic liqueur comprises the following steps:

[0061]S1. Steaming: Soak 100 parts of glutinous rice for 7 hours, drain, put in a steamer, steam in a steamer for 7 minutes, pour water to cool and drain;

[0062] S2, mixed koji: 100 parts of indica rice flour is used as raw material, after high-temperature sterilization at 115°C, 0.35 part of rhizopus is added, 90% sterile water is added, 0.25 part of Lactobacillus casei is inserted, and 0.25 part of streptococcus thermophilus is added. 0.25 parts, Lactobacillus bulgaricus 0.25 parts, Lactobacillus reuteri 0.25 parts, Lactobacillus thermophiles 0.25 parts, the probiotic sweet wine koji made through joint culture, the probiotic sweet wine koji is crushed into powder and passed through a 120 mesh sieve, drained Add 0.7 parts of probiotic sweet wine koji to the last glutinous rice and mix evenly to obtain the mixture;

[0063] S3, Bacteria cultivation: put the mixture into the fermentati...

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Abstract

The invention discloses a preparation method of an active probiotic sweet wine, and the active probiotic sweet wine. The preparation method comprises the following steps: soaking glutinous rice, and carrying out draining, cooking and cooling; adding probiotic sweet wine koji into the drained glutinous rice, and carrying out uniform mixing to obtain a mixture; controlling a room temperature to be 28-30 DEG C, adjusting the product temperature of the mixture to be 32-34 DEG C, and subjecting the mixture to bacterium cultivation; raising the room temperature to 30-32 DEG C, adjusting the product temperature of the mixture having undergone the bacterium cultivation to 34-36 DEG C, and entering a saccharification stage; raising the room temperature to 34-36 DEG C, adjusting the temperature of the mixture having undergone the bacterium cultivation to 38-42 DEG C, entering a bacterium cultivation stage, and acquiring active probiotic sweet wine liquid after bacterium cultivation; detecting the viable count of probiotics in the active probiotic sweet wine liquid, wherein the viable count of the probiotics is greater than or equal to 1.2*10<7> Cfu / g; and cooling the detected active probiotic sweet wine liquid to 2-4 DEG C, and stopping bacterium cultivation to obtain the active probiotic sweet wine.

Description

technical field [0001] The invention relates to the field of sweet wine, in particular to a preparation method of active probiotic sweet wine. In addition, the present invention also relates to an active probiotic liqueur obtained by the preparation method comprising the above-mentioned active probiotic liqueur. Background technique [0002] Sweet wine, also known as fermented glutinous rice, is one of the representative traditional foods. In the south, glutinous rice is mainly used as raw material. After the glutinous rice is steamed and cooled, it is mixed with koji and fermented. It has a sweet and luscious taste, a strong aroma, and is rich in various vitamins , amino acid, glucose, protein and other nutrients, after drinking, it can appetize and refresh, nourish qi and blood, nourish yin and kidney, and is deeply loved by consumers. With the rapid development of society, people's consumption level is increasing day by day, heavy work pressure and high consumption The m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026C12N1/20C12N1/14C12R1/225C12R1/23C12R1/245C12R1/46C12R1/845
CPCC12G3/022C12G3/026C12N1/20C12N1/14
Inventor 宋泽明苏小军宋晓庆宋晓燕王振兴喻华杨红李文佳
Owner 湖南长沙千壶客酒业有限公司
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