A kind of production method of soft acid flavoring agent

A production method and flavoring agent technology, applied in the field of soft acidic flavoring agent production, can solve the problems of long fermentation cycle, miscellaneous flavors, difficulty in meeting market demand, etc., achieve mature production process and improve aroma coordination , the effect of convenient storage

Active Publication Date: 2017-05-24
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to make up for the lack of skeleton components in liquor and ensure the stability of product quality, high-grade acidic flavoring agents are often added. However, with the expansion of liquor scale, it is difficult to meet the market demand.
[0003] The production of existing acid flavorings is mainly solid-state fermentation, the fermentation cycle is long, and there are many miscellaneous flavors

Method used

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  • A kind of production method of soft acid flavoring agent

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1: produce acid flavoring according to the following method

[0042] (1) Yeast strain cultivation: select 2 rings of cerevisiae yeast strain slant, inoculate it on the wort medium, cultivate it on a shaker at 28°C and 120r / min for 30h, and the number of bacteria is 10 6 more than 1 / mL, to obtain the first-grade seed liquid; adjust the pH of the wort culture liquid to 4.5, use a fermenter at 28°C, aerobic fermentation for 24 hours, and expand the culture to 10 6 ~10 7 Individual / mL or more, to obtain the secondary seed liquid of yeast;

[0043] (2) Cultivation of hexanoic acid functional strains: select 2 slants of cyclohexanoic acid functional strains, culture them on sodium acetate medium at 35°C for 5 days, and the number of bacteria is 10 7 More than / mL, the first-grade seed liquid is obtained; add 0.5% of its mass rice flour to the sodium acetate medium, adjust the pH value of the fermentation liquid to 6.8, press 20% of the inoculation amount, cultiva...

Embodiment 2

[0048] Embodiment 2: produce acid flavoring according to the following method

[0049] (1) Yeast strain cultivation: select 2 rings of cerevisiae yeast strain slant, inoculate it on the wort medium, cultivate it at 30°C, 100r / min shaker for 24h, and the number of bacteria is 10 6 more than 1 / mL, get the first-class seed solution; adjust the pH of the wort culture solution to 4.8, use a fermenter at 32°C, aerobic fermentation for 30 hours, and expand the culture to 10 6 ~10 7 Individual / mL or more, to obtain the secondary seed liquid of yeast;

[0050] (2) Cultivation of hexanoic acid functional strains: select 2 slants of cyclohexanoic acid functional strains, culture them on sodium acetate medium at 37°C for 4 days, and the number of bacteria is 10 7 More than / mL, the first-grade seed liquid is obtained; add 0.3% of its mass rice flour to the sodium acetate medium, adjust the pH value of the fermentation liquid to 7.0, and cultivate it at 37°C for 7 days according to 15% i...

Embodiment 3

[0055] Embodiment 3: produce acid flavoring according to the following method

[0056] (1) Yeast strain cultivation: select 2 rings of cerevisiae yeast strain slant, inoculate it on the wort medium, cultivate it on a shaker at 32°C and 150r / min for 28h, and the number of bacteria is 10 6 more than one per mL, to obtain the first-grade seed liquid; adjust the pH of the wort culture liquid to 5, and use a fermenter at 30°C for 26 hours of aerobic fermentation to obtain the second-grade seed liquid of yeast according to the inoculation amount of 8%.

[0057] (2) Cultivation of hexanoic acid functional strains: select 2 slants of cyclohexanoic acid functional strains, culture them on sodium acetate medium at a temperature of 37°C for 5 days, check under a microscope, and the number of bacteria per milliliter is maintained at 10 7 above, to obtain a first-grade seed liquid; add 0.5% of its mass rice flour to the sodium acetate medium, adjust the pH value of the fermentation liquid ...

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Abstract

The invention discloses a production method of a soft-taste acid flavoring agent, and belongs to the technical field of liquor brewage. The method comprises the following steps of (1) culturing saccharomycetes strains, (2) culturing hexanoic acid functional strains, (3) preparing a corn saccharification liquid, (4) performing alcoholic fermentation, (5) fermenting an acid flavoring agent, and (6) extracting the acid flavoring agent. According to the method, the acid flavoring agent required by soft-taste liquor is produced through fermentation, the soft-taste degree of the soft-taste liquor and the liquor quality are improved; the soft-taste style of production of the soft-taste liquor is stabilized; market requirements of an enterprise on the flavoring agent are satisfied; and the soft-taste acid flavoring agent has considerable economic and social benefits.

Description

technical field [0001] The invention relates to a production method of soft acidic flavoring agent, which belongs to the technical field of liquor brewing. Background technique [0002] Acid is the main skeleton component and taste substance of soft liquor, which determines the quality and quality of liquor. In order to make up for the lack of skeleton components in liquor and ensure the stability of product quality, high-grade acidic flavoring agents are often added, but with the expansion of liquor scale, it is difficult to meet the market demand. [0003] The production of existing acid flavorings is mainly solid-state fermentation, which has a long fermentation cycle and more miscellaneous flavors. The present invention adopts liquid state fermentation, shortens the fermentation period, utilizes concentration, extraction and other downstream technologies to remove trace evil flavors, and the concentrated acidic flavoring agent is easier to use in wine body. Contents o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06C12R1/865C12R1/145
CPCC12G3/06
Inventor 王耀周新虎陈翔甘广东朱超姜雷段占峰
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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