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Saccharomyces cerevisiae strain, rice wine koji and rice wine as well as production method of rice wine

A technology of Saccharomyces cerevisiae strains and rice wine koji, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages. and other issues to achieve the effect of guaranteeing standardized control

Active Publication Date: 2013-04-10
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The existing technology has the following disadvantages: a) each microorganism is purely cultured separately and then mixed, and the mixed product cannot adapt to each other well when the user uses it; b) the taste of the blended product of the prior art is usually not good. Meet the needs of customers, and can not adjust the taste of products according to the different needs of various customers

Method used

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  • Saccharomyces cerevisiae strain, rice wine koji and rice wine as well as production method of rice wine
  • Saccharomyces cerevisiae strain, rice wine koji and rice wine as well as production method of rice wine
  • Saccharomyces cerevisiae strain, rice wine koji and rice wine as well as production method of rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0173] Example 1 uses Rhizopus A (Rizopus oryzae CCTCC M209191) and yeast 21 (Saccharomyces cerevisiae CCTCC M209190) of the present invention.

[0174] A) Production of finished song

[0175] (1) Expanded culture of yeast strains

[0176] First prepare the yeast liquid complete medium, the composition of the yeast liquid complete medium is: sucrose 10%, yeast autodissolving powder: 2%, potassium dihydrogen phosphate: 0.1%, magnesium sulfate: 0.1%, pH: 4.8.

[0177] Then inoculate, pick a ring of thallus from the yeast slant strain and transfer it into the prepared liquid Erlenmeyer flask, culture it on a shaker at 30°C and 265831rpm for 36 hours, and centrifugally filter to obtain a yeast filter cake for later use.

[0178] (2) Cultivation of Rhizopus bran species

[0179] Prepare bran with 80% water content, put it into 165831 ANGELmL triangular flasks, fill each bottle with 150g, sterilize at 121°C, 0.1MPa, and sterilize for 40 minutes; take it out and cool it for later u...

Embodiment 2

[0190] Example 2 uses Rhizopus A (Rizopus oryzae CCTCC M209191) and yeast 21 (Saccharomyces cerevisiae CCTCC M209190) of the present invention.

[0191] A) Production of finished song

[0192] (1) Expanded culture of yeast strains

[0193] First prepare the complete yeast liquid medium, and then inoculate, pick a ring of bacteria from the yeast slant and transfer it into the prepared liquid Erlenmeyer flask, culture it on a shaking table at 29°C, 265831rpm for 48 hours, and centrifugally filter to obtain the yeast filter cake for later use .

[0194](2) Cultivation of Rhizopus bran species

[0195] Prepare bran with 75% water content, put it into 165831 ANGEL mL triangular flasks, fill each bottle with 165g, sterilize at 121℃, 0.1MPa, and sterilize for 50 minutes; take it out and cool it for later use; then insert the original bran seeds into the sterilized In the culture medium, each Erlenmeyer flask received 6 slices, and put them into an incubator at 28°C for 72 hours. ...

Embodiment 3

[0204] A) the production of finished koji and B) the brewing of rice wine were the same as in Example 1 except that rhizopus B and yeast 23 were used.

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Abstract

The invention relates to a saccharomyces cerevisiae strain, rice wine koji, rice wine and a production method of the rice wine. The saccharomyces cerevisiae strain is a Latin name and has the preservation number of China center for type culture collection (CCTCC) No.: M 209190. The rice wine koji containing the saccharomyces cerevisiae strain improves the taste of the rice wine.

Description

[0001] This application is a divisional application based on a patent application with an application date of October 22, 2009, an application number of 200910206630.3, and an invention titled "root enzyme strain, yeast strain, distiller's yeast containing the same, and production method of distiller's yeast". technical field [0002] The invention relates to a rhizopus strain, a yeast strain, a distiller's yeast containing the rhizopus and yeast and a production method of the distiller's yeast, in particular to a rhizopus strain and a yeast strain with good mutual adaptability during mixed culture. Background technique [0003] The original distiller's yeast is moldy or germinated grains, and people improve it to make distiller's yeast suitable for winemaking. Roughly in the Song Dynasty, the types and manufacturing techniques of Chinese distiller's yeast were basically finalized. Modern distiller's yeast is still widely used in the brewing of rice wine, white wine, etc. D...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12N1/00C12G3/02C12R1/865
Inventor 俞学锋李知洪余明华姚鹃郑国斌周立学李梅忠
Owner ANGELYEAST CO LTD