Rice wine yeast, rhizopus and application thereof

A technology of rhizopus and rice wine koji, which is applied in the field of microorganisms, can solve the problems of low alcohol content and sugar content, low alcohol content, rice wine can not achieve the taste of rice wine, etc., and achieve sweet flavor, strong wine aroma, wine aroma and sweet taste Effect

Active Publication Date: 2012-07-25
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the rice wine brewed by this single strain of rice wine koji cannot achieve the flavor and taste of the rice wine brewed by using soil koji, and the alcohol content is low.
In addition, the existing rhizopus rice wine koji often produces black spores when brewing rice wine, which cannot guarantee the quality of rice wine

Method used

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  • Rice wine yeast, rhizopus and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the screening of rhizopus described in the present invention

[0024] Dissolve commercially available soil koji with penicillin and streptomycin concentration in sterile water of 30U / ml, and dilute it to 10 -2 -10 -5 With multiple concentrations of g / ml, apply the coating plate method on the prepared wort plate, incubate at 28°C, number the colonies according to the spotting time, and check the appearance of the colonies after 48 hours of incubation.

[0025] Since the rhizopus hyphae are similar in color to the matrix, it is not easy to see, so it should be moved to a bright place for observation. After confirmation, use an inoculation needle to excavate a small piece of mycelium and transplant it on another wort plate medium to continue culturing. Select a typical Rhizopus colony from the single-colony plate and transfer it to the plate. After culturing at 28°C for 48 hours, pick a single colony with strong hyphae and no black spores for transfer and mi...

Embodiment 2

[0028] Embodiment 2: utilize rhizopus described in the present invention to prepare rice wine koji

[0029] Under aseptic conditions, the rhizopus described in the present invention is cultivated with commercially available bran medium, and then inoculated in rice flour with a water content of 45% with a thalline amount accounting for 0.02% of the fermentation medium quality, and put into the culture room Cultivate at about 30°C and at a relative humidity of about 70% for 40 hours. In the middle, the process is controlled according to the product temperature, and the moisture in the rice flour medium is dried until the water content of the rice flour medium is about 8%. library.

Embodiment 3

[0030] Embodiment 3: Utilize the comparative test of different rice wine koji to brew rice wine

[0031] Commercially available rhizopus Q303, rhizopus 3.866, rhizopus 3.866+K yeast, rhizopus 3.866+yeast 1308 are prepared into corresponding rice wine koji according to the method of embodiment 2, and the rice wine koji of the present invention prepared with embodiment 2 is in the same Rice wine was brewed under the environment. During the brewing process, the amount of koji and rice flour used in each rice wine was consistent. Finally, various rice wines were tested, and the results are shown in Table 1.

[0032] Table 1 Test results of each rice wine

[0033]

[0034] As can be seen from Table 1, the compared four kinds of rice wine cannot maintain a high level simultaneously in alcohol and content, so that its mouthfeel cannot have both wine taste and sweetness. The rich aroma of the wine and the high level of sugar content make it sweeter and more delicious on the basis ...

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PUM

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Abstract

The invention discloses a rhizopus which is collected in the CCTCC (China Center for Type Culture Collection) and has a collection number of No. M 2011323 and the application of the rhizopus to the preparation of a rice wine yeast, belonging to the field of microorganism. The invention further discloses the rice wine yeast prepared from the rhizopus and a method for preparing the rice wine yeast.The rhizopus used for preparing the rice wine yeast is obtained through screening, the rice wine brewed by using the rice wine yeast has high alcohol and sugar content and tastes sweeter and more fragrant than the rice wine brewed by using the existing rhizopus rice wine yeast.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to a rhizopus and its application and rice wine koji. Background technique [0002] Rice wine, also known as sweet wine and fermented rice wine, is the product of glutinous rice, rice or rice flour fermented by rice wine koji (the main function is Rhizopus). The excellent rice wine is clear in white juice, rich in aroma, sweet and delicious, appetizing and refreshing after drinking. Rice wine is rich in nutrients such as vitamins, glucose, and amino acids. It has the functions of invigorating qi and blood, activating meridians, nourishing blood and promoting blood, nourishing yin and nourishing kidneys, and moistening lungs. It is a good nutritional product suitable for all ages. [0003] For rice wine, rice wine koji is one of the more critical influencing factors, and the quality of rice wine koji directly affects the flavor and mouthfeel of rice wine. In the existing rice wine pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12G3/02C12R1/845
Inventor 郑国斌俞学锋李知洪余明华姚鹃周立学
Owner ANGELYEAST CO LTD
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