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Preparation method for special wine-making starter for space sesame-fragrance type wine

A sesame-flavored, space-based technology, applied in the field of brewing, can solve the problems of unremarkable sesame aroma, unstable strain activity, and difficult to accurately quantify the production process.

Active Publication Date: 2014-06-18
泰山酒业集团股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the special koji for sesame-flavored liquor has many types of bacteria, unstable activity of bacteria, and difficult to accurately quantify the production process, which easily leads to the shortcomings of the typical sesame aroma and unobvious taste and taste of the original wine produced.

Method used

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  • Preparation method for special wine-making starter for space sesame-fragrance type wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A preparation method of special koji for space sesame-flavored liquor for brewing, comprising the following steps:

[0053] 1 Make Space Bacillus Koji

[0054] 1.1 The Bacillus subtilis, Bacillus licheniformis and Bacillus stearothermophilus bred by space mutation were used to prepare primary, secondary and tertiary seeds respectively.

[0055] The first-class seeds use liquid medium, and the medium is prepared according to the following mass percentages: 0.5% glucose, 0.5% sodium chloride, 1.0% peptone, 0.3% beef extract, pH7.0-7.2. The volume of the 500ml triangular bottle is 140ml, There are 10 bottles in total. Sterilization conditions: 121°C, 30min. The culture conditions are: 37°C, 190rpm, shake culture for 20h.

[0056] The secondary and tertiary seeds are cultivated in fermentation tanks, and the medium is prepared according to the following mass percentages: glucose 0.1%, soybean meal powder 1%, dipotassium hydrogen phosphate 0.02%, yeast extract powder 0.05...

Embodiment 2

[0083] A method for preparing special koji for space sesame-flavored liquor for brewing, comprising the following steps:

[0084] 1 Make Space Bacillus Koji

[0085]1.1 The Bacillus subtilis, Bacillus licheniformis and Bacillus stearothermophilus bred by space mutation were used to prepare primary, secondary and tertiary seeds respectively.

[0086] The first-class seeds use liquid medium, and the medium is prepared according to the following mass percentages: 0.5% glucose, 0.5% sodium chloride, 1.0% peptone, 0.3% beef extract, pH7.0-7.2. The volume of the 500ml triangular bottle is 140ml, There are 10 bottles in total. Sterilization conditions: 121°C, 30min. The culture conditions are: 37°C, 190rpm, shake culture for 24h.

[0087] The secondary and tertiary seeds are cultivated in fermentation tanks, and the medium is prepared according to the following mass percentages: glucose 0.1%, soybean meal powder 1%, dipotassium hydrogen phosphate 0.02%, yeast extract powder 0.05%,...

Embodiment 3

[0114] A preparation method of special koji for space sesame-flavored liquor for brewing, comprising the following steps:

[0115] 1 Make Space Bacillus Koji

[0116] 1.1 The Bacillus subtilis, Bacillus licheniformis and Bacillus stearothermophilus bred by space mutation were used to prepare primary, secondary and tertiary seeds respectively.

[0117] The first-class seeds use liquid medium, and the medium is prepared according to the following mass percentages: 0.5% glucose, 0.5% sodium chloride, 1.0% peptone, 0.3% beef extract, pH7.0-7.2. The volume of the 500ml triangular bottle is 140ml, There are 10 bottles in total. Sterilization conditions: 121°C, 30min. The culture conditions are: 37°C, 190rpm, shake culture for 24h.

[0118] The secondary and tertiary seeds are cultivated in fermentation tanks, and the medium is prepared according to the following mass percentages: glucose 0.1%, soybean meal powder 1%, dipotassium hydrogen phosphate 0.02%, yeast extract powder 0.05...

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Abstract

The invention discloses a preparation method for a special wine-making starter for space sesame-fragrance type wine. According to the preparation method disclosed by the invention, space bacillus, space saccharomycetes, space aspergillus oryzae and space Hanoi aspergillus which are subjected to space mutation breeding are used for preparing a space bacillus starter, a space saccharomycetes starter, a space aspergillus oryzae starter and a space Hanoi aspergillus starter according to processes respectively, and then the space bacillus starter, the space saccharomycetes starter, the space aspergillus oryzae starter and the space Hanoi aspergillus starter are mixed according to a ratio of 20-30%: 10-20%: 10-20%: 30-60% to prepare the special starter for space sesame-fragrance type wine, wherein the space bacillus starter is prepared by a zymomonas fermentation and compounding process; the space Hanoi aspergillus starter is prepared by a two-step fermentation method; starter pool culture for space bacillus is carried out by a method of sterilizing raw materials, then cooled to 60-70 DEG C, and replenished with saccharifying enzyme to increase reducing sugar; and meanwhile, space aspergillus oryzae is added, thus further improving the quality of the special starter for space sesame-fragrance type wine. The special starter for space sesame-fragrance type wine produced by the method is stable in quality, capable of increasing wine yield by 3-5%, reducing fermentation period by 3-5 days, increasing the content of the characteristic constituents of the sesame-fragrance type wine by 5-10%, and reducing the dosage of the starter by 2-7%; and the produced raw wine is full in body, gentle in fragrance and with a typical sesame-fragrance style.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing special koji for space sesame-flavored liquor for brewing. technical background [0002] Sesame-flavored liquor is one of the two innovative flavors (sesame-flavored and mixed-flavored) after the founding of China. Sesame-flavored liquor is mainly based on sesame aroma, and has the strengths of three aroma types: thick, clear, and soy sauce. It enjoys the reputation of "one product and three flavors". The special koji for sesame-flavor liquor plays an important role in the production of sesame-flavor liquor, and the quality of the special koji has an important influence on the quality and style of sesame-flavor liquor. The microorganisms in koji mainly include bacillus, yeast, and Hanoi white koji. The main function of Bacillus is to produce protease, which promotes the enzymatic hydrolysis of protein in raw materials to generate amino acids, which underg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 管桂臻杨涛吕明霞李军训庄名扬孙启栋
Owner 泰山酒业集团股份有限公司
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