A kind of preparation method of space sesame-flavored liquor special koji for brewing
A sesame-flavored, space-based technology, applied in the field of brewing, can solve the problems of unstable strain activity, difficult to accurately quantify the production process, and the typicality of sesame aroma is not outstanding.
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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 prepared 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 powde...
Embodiment 2
[0083] A preparation method of 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 prepared 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...
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 prepared 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 powde...
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