Oyster yellow wine

A technology for oysters and rice wine is applied in the field of health-care functional oyster rice wine, which can solve the problems of incomplete addition of nutrients, and achieve the effects of moderate alcohol content, simple process, and improved nutrition and health-care functions.

Inactive Publication Date: 2012-09-12
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the published patents, the publication (announcement) number is CN101870940A. In the invention, oyster beer is prepared by extracting the active sub

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Fresh oysters are shelled and washed, black edges and viscera are removed, weigh about 300g, add a little water, mash with a masher, and then homogenize with a high-shear homogenizer to collect the homogenate. Add water 5 times the weight of oysters to prepare medium and sterilize at 100°C.

[0032]Inoculate the purified Bacillus cereus strains preserved in cold storage or vacuum freeze-drying into the seed medium (peptone 1%, yeast extract 0.5%, sodium chloride 1%, natural pH), and place in a 37°C incubator Cultivate for 24 hours, then inoculate it into the seed medium with 2% inoculum amount and incubate at 37°C for 18 hours, centrifuge to discard the supernatant, add sterilized physiological saline equal to the volume of the culture medium, and centrifuge again to wash the bacterial cells ; Then, add 3-5mL sterilized physiological saline to the thalli that discarded the supernatant, oscillate and mix well, and make an activated seed solution. The activated seed solu...

Embodiment 2

[0035] Fresh oysters are shelled and washed, black edges and viscera are removed, weigh about 300g, add a little water, mash with a masher, and then homogenize with a high-shear homogenizer to collect the homogenate. Add water 5 times the weight of oysters to prepare medium and sterilize at 100°C.

[0036] Inoculate brewer’s yeast strains that have been purified and stored in refrigeration or vacuum freeze-drying into seed medium (0.5% peptone, 1.5% yeast extract, 0.4% sodium chloride, 1% glucose, pH 7.0), and place in a 30°C incubator Cultivate in medium for 24 hours, then inoculate it into the seed medium with 2% inoculum amount and incubate at 30°C for 24 hours, centrifuge and discard the supernatant, add sterilized physiological saline equal to the volume of the culture solution, and centrifuge again to wash the bacterial cells; Then, add 3 to 5 mL of sterilized physiological saline to the bacterial cells that discarded the supernatant, shake and mix well to make an activa...

Embodiment 3

[0039] Fresh oysters are shelled and washed, black edges and viscera are removed, weigh about 300g, add a little water, mash with a masher, and then homogenize with a high-shear homogenizer to collect the homogenate. Add water 5 times the weight of oysters to prepare medium and sterilize at 100°C.

[0040] The aspergillus oryzae strains that had been purified, refrigerated or vacuum freeze-dried were transferred to the test tube bean juice slant medium, and cultured in a biochemical incubator at 30°C for 96 h; the activated strains were transferred to On the eggplant bottle bean juice slant medium, expand the culture in a biochemical incubator at 30 °C for 96 h; use a 100 mL triangular flask for culture (soybean meal: drum skin = 1:3, moisture content 52%, sterilize at 121 °C for 30 min), and expand the culture Aspergillus oryzae made spore suspension, set aside. Inoculate the activated seed liquid into the prepared oyster culture medium according to the inoculation amount of...

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PUM

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Abstract

The invention relates to oyster yellow wine which is prepared by adding oyster enzymolysis liquid and/or oyster shell powder products to yellow wine raw materials before fermentation of yellow wine and then carrying out mixed fermentation. According to the production process of the oyster yellow wine disclosed by the invention, a modern biotechnique is combined with the traditional yellow wine brewing technique so as to ensure full transformation of oyster nutritional ingredients during the yellow wine brewing process, thus the oyster yellow wine contains all nutrient substances such as protein and glycogen in oysters, and physiological activators such as taurine, zinc, selenium and the like, and the nutrition healthcare functions of the oyster yellow wine are ensured; in addition, no other element is added to the oyster yellow wine disclosed by the invention. According to the invention, the addition manner of oysters in the oyster yellow wine is different from a present oyster wine making manners; oyster enzymolysis liquid and/or oyster crushing products are added in the traditional yellow wine brewing process, the preparation condition is gentle, the alcoholic degree of the prepared products is moderate, the active elements of the oysters can be utilized to the maximum extent, and the nutrition healthcare function of the oyster wine is improved.

Description

technical field [0001] The invention belongs to the technical field of preparation of alcoholic beverages, and in particular relates to a health-care functional oyster rice wine, that is, a health-care functional oyster rice wine. Background technique [0002] Yellow rice wine is known as the "national wine" in China. It is the oldest traditional brewed wine in China. It is rich in carbohydrates, amino acids, vitamins, trace elements and various active substances. The brewing process of yellow rice wine is unique, with glutinous rice, millet, corn, millet, wheat, etc. as the main raw materials, it is made by cooking, adding koji, saccharifying and fermenting, pressing, filtering, decocting, storing, and blending. With the improvement of people's living standards and the strengthening of health awareness, the development of new varieties of functional rice wine with special health effects has become an important trend in the development of the rice wine industry. [0003] Oy...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 毛相朝林洪王林贺帅
Owner OCEAN UNIV OF CHINA
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