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Preparation method of rice wine starter, capable of producing isomaltooligosaccharide during brewing process

A technology of isomalto-oligosaccharide and Xiaoqu, which is applied in the field of preparation of rice wine Xiaoqu, can solve the problems of complex rice wine brewing process, difficult product quality control, and lack of good development, and achieves inhibition of the growth of miscellaneous bacteria and the process of making koji. Easy-to-control, easy-to-operate effects

Active Publication Date: 2013-08-14
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, people have paid attention to the functionality of isomaltooligosaccharides, and began to try to add α-glucosidase in the rice wine brewing process or add isomaltooligosaccharides to rice wine products. However, this not only makes the rice wine brewing process more complicated, Product quality is not easy to control, but also increases production costs, so far has not achieved good development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032]After the indica rice is ground, pass through a 80-mesh standard sieve to get the indica rice flour, mix in 0.1 mol / L lactic acid / sodium lactate buffer (pH 5.0) with 30% of the weight of the rice flour and mix well, cover with 4 layers of wet gauze and place under 0.05 MPa Cook in a high-pressure sterilizing pot for 12 minutes, take it out and mix in sterile water with 10% of the weight of rice flour in the same way to adjust the humidity, then take two portions of the above-mentioned indica rice flour and spread them on a curved plate;

[0033] Inoculate the Aspergillus oryzae seed liquid and the Saccharomyces cerevisiae seed liquid respectively, mix well, and spread it on a curved plate with a thickness of 7 mm after mixing well. Described inoculation method is: from Aspergillus oryzae ( Aspergillus oryzae , the preservation number is CICC 40367, purchased from the China Industrial Microbiology Culture Collection Management Center) pick 1 ring from the slanted seeds an...

Embodiment 2

[0037] After the indica rice is milled, the indica rice flour is sieved through an 80-mesh standard, mixed with 0.05 mol / L lactic acid / sodium lactate buffer solution (pH5.0) with 25% of the weight of the rice flour, and fully mixed, covered with 4 layers of wet gauze and placed under 0.05 MPa. Cook in a high-pressure sterilizing pot for 15 minutes, take it out and mix in sterile water with 15% weight of rice noodles in the same way to adjust the humidity. Then get two parts of the above-mentioned indica rice flour and spread them on the curved plate respectively; wherein one part is inoculated in the Aspergillus oryzae seed liquid by the mass volume ratio of the indica rice flour 4%, and the other part is inoculated with the Saccharomyces cerevisiae seed liquid by the mass volume ratio of the indica rice flour 8%. (The inoculation method is the same as that in Example 1). After fully mixing, spread it on a curved plate with a thickness of 10 mm, cover it with wet gauze, and cul...

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PUM

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Abstract

The invention belongs to the processing field of foods and provides a preparation method of a rice wine starter. Long rice flour is taken as a raw material, solid-state fermentation is respectively performed by producing two strains, namely aspergillus oryzae of acidic alpha-amylase and saccharomyces cerevisiae of alpha-glucosaccharase, and the two strains are dried and then mixed according to the ratio of 1: 1. The method comprises the following main steps of taking long rice, milling into the flour, screening, blending with water, performing high-pressure steam boiling, adjusting humidity, respectively inoculating, performing solid-state fermentation, performing low-temperature drying, mixing and getting the starter. The starter disclosed by the invention is fermented from the pure strains, the starter contains not only two living bacteria, namely the aspergillus oryzae and the saccharomyces cerevisiae, but also abundant acidic alpha-amylase, alpha-glucosaccharase and other enzyme systems, and the starter simultaneously has the effects of a saccharifying agent and a fermenting agent during the brewing process of rice wine. Furthermore, the most appropriate pH of the acidic alpha-amylase is equivalent to the pH value of slurry residue during the wine brewing process, so that the optimal saccharification efficiency is further ensured. Simultaneously, the rice wine contains isomaltooligosaccharide and other health care functional components due to the action of the alpha-glucosaccharase.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of rice wine koji, which produces isomaltooligosaccharides during the brewing process. technical background [0002] Yellow rice wine is the oldest wine in my country's history. It has extremely rich cultural connotations and is deeply favored by drinkers at home and abroad. It is also one of the three oldest wines in the world. It is only brewed in China in the world. However, it is also a wine with relatively backward equipment, technology and technology in the world. The reasons are nothing more than three aspects: first, the production equipment is primitive and backward, far behind beer and distilled wine, and even difficult to compare with wine; second, the process technology is stagnant, and the process formula and process Connection and transmission, etc., have always been attached to several methods handed down from the ancestors, without ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/69C12R1/865
Inventor 刘永乐王发祥俞健王建辉李向红
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY