Aspergillus oryzae functional enzyme preparation and application thereof

An Aspergillus oryzae and enzyme preparation technology, which is applied in the field of Aspergillus oryzae functional enzyme preparations, can solve the problems of limiting the taste of soft and soft liquor, microbial enrichment cannot fully meet the needs of winemaking production, limited types and quantities of microorganisms, etc. and enrichment, realize automatic and mechanized production, and improve the quality of raw wine

Inactive Publication Date: 2015-03-11
JIANGSU YANGHE BREWERY JOINT STOCK
View PDF1 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production process of soft liquor, the microorganisms in the natural environment are enriched, and traditional Daqu and Xiaoqu are added for wine production. However, the types and quantities of microorganisms in natural conditions are very limited. Microbial enrichment cannot fully meet the needs of brewing production, thus limiting the taste of soft liquor mainly based on taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Aspergillus oryzae functional enzyme preparation and application thereof
  • Aspergillus oryzae functional enzyme preparation and application thereof
  • Aspergillus oryzae functional enzyme preparation and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Preparation of Aspergillus oryzae enzyme preparation:

[0035] ①Aspergillus oryzae solid-state strains: use rice koji juice agar slant as the medium, inoculate 1 ring of the scientific name Aspergillus oryzaeAs3.042 strain, culture at 28°C for 72 hours; take bran, add water according to the mass ratio of bran:water=1:1 Stir evenly, sterilize at 121°C and 0.1MPa for 0.5h, cool to 35°C for inoculation, and culture at 32°C for 72h to obtain solid Aspergillus oryzae strains;

[0036] ②Moist Aspergillus oryzae functional enzyme preparation: Take the bran, add water according to the mass ratio of bran:water=5:3, autoclave and cool to 32°C, insert the solid Aspergillus oryzae at 1% by mass, mix well and spread out , humidity 85%, control product temperature 32 ℃, culture 72h;

[0037] ③Drying: put the wet functional enzyme preparation of Aspergillus oryzae into a drying room with a thickness of 1 cm for drying treatment, the drying temperature is 40° C., and the drying time i...

Embodiment 2

[0045] Preparation of Aspergillus oryzae enzyme preparation:

[0046] ① Aspergillus oryzae solid-state strains: use rice koji juice agar slant as medium, inoculate 1 and a half rings of Aspergillus oryzaeAs 3.042 strain, and cultivate at 30°C for 72 hours; take bran, add water according to the mass ratio of bran:water=3:1 Stir evenly, sterilize at 121°C and 0.1MPa for 0.5h, cool to 40°C for inoculation, and culture at 40°C for 48h to obtain solid Aspergillus oryzae strains;

[0047] ②Moist Aspergillus oryzae functional enzyme preparation: Take the bran, add water according to the mass ratio of bran:water=3:1, autoclave and cool to 40°C, insert the solid Aspergillus oryzae at 8% by mass, mix well and spread out , control the product temperature at 40°C, and cultivate for 48 hours;

[0048] ③Drying: put the wet functional enzyme preparation of Aspergillus oryzae into a drying room with a thickness of 1.5 cm for drying treatment, the drying temperature is 40°C, and the drying ti...

Embodiment 3

[0056] Preparation of Aspergillus oryzae enzyme preparation:

[0057] ① Aspergillus oryzae solid-state strains: use the rice koji juice agar slant as the medium, inoculate 2 rings of Aspergillus oryzae As3.042 strain, and culture at 32°C for 72 hours; take bran, according to the mass ratio of bran:water=2:1 Add water and stir evenly, sterilize at 121°C﹑0.1MPa for 0.5h, cool to 20°C for inoculation, and culture at 20°C for 24h to obtain solid Aspergillus oryzae strains;

[0058] ②Moist Aspergillus oryzae functional enzyme preparation: Take the bran, add water according to the mass ratio of bran:water=1:1, autoclave and cool to 20°C, insert the solid Aspergillus oryzae at 15% by mass, mix and spread evenly , humidity 85%, control product temperature 20 ℃, culture 24h;

[0059] ③Drying: put the wet Aspergillus oryzae functional enzyme preparation in a drying room with a thickness of 2 cm for drying treatment, the drying temperature is 80° C., and the drying time is 12 hours to o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses an aspergillus oryzae functional enzyme preparation and application thereof, and belongs to the technical field of white wine brewing. The aspergillus oryzae functional enzyme preparation is prepared by performing solid state fermentation and drying on an aspergillus oryzae strain. In the white wine brewing process, the aspergillus oryzae functional enzyme preparation is additionally added into cooked and gelatinized main raw materials to be fermented. As the aspergillus oryzae functional enzyme preparation is added to ferment the raw materials, the process is simple and controllable, the wine yield and the high-quality rate of white wine can be effectively increased, the quality of the white wine is improved, and social and economic benefits are achieved.

Description

technical field [0001] The invention relates to an aspergillus oryzae functional enzyme preparation and application thereof, belonging to the technical field of liquor brewing. Background technique [0002] Chinese liquor has a history of thousands of years in our country. It is loved by consumers for its elegant appearance, special aroma and rich taste. Enzyme is very important in liquor brewing. The enzyme system for liquor brewing is mainly provided by Daqu. It has been reported in the literature that the production and aroma of liquor can be improved by adding industrial enzyme preparations. As the country pays more and more attention to food safety, the use of industrialized production of enzyme preparations will bring corresponding food safety risks. [0003] Soft liquor is a new category of liquor developed by Jianghuai Baijiu on the basis of inheriting the strong-flavor liquor. It breaks the traditional method of "fragrance" to shape liquor, and develops a new era ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/62C12N9/30C12G3/02C12R1/69
CPCC12N9/62C12G3/02C12N9/2411
Inventor 王耀陆其刚周新虎陈翔张春林张龙云严启梅
Owner JIANGSU YANGHE BREWERY JOINT STOCK
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap