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A method for preparing flavor products using yellow water and wine-making microorganisms

A technology of microorganisms and flavors, applied in the field of pickled and fermented foods, can solve the problems of not using yellow water, etc., and achieve the effect of increasing the utilization value and improving the delicious flavor

Inactive Publication Date: 2019-02-26
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the yellow water is simply removed as sewage, the value of yellow water will not be well utilized

Method used

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  • A method for preparing flavor products using yellow water and wine-making microorganisms
  • A method for preparing flavor products using yellow water and wine-making microorganisms

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Raw materials

[0026] Loach: Fresh small loach sold in the market that has been raised for 4 months. Flour is commercially available barley flour. Torulopsis monchii, Hansenula, Candida, Saccharomyces cerevisiae, Saccharomyces cerevisiae, Bacillus licheniformis, Saccharomyces rouxii and other strains were purchased from China Center for Type Culture Collection. Corn flour is commercially available corn flour. The chili sauce is commercially available fresh Chaotian chili powder sauce. Yellow water is yellow water produced during the production of Fen-flavor Xiaoqu Baijiu. Wort medium was purchased from Shanghai Yiji Industrial Co., Ltd.

[0027] 2. Fermentation and brewing

[0028] 2.1 Pretreatment of loach

[0029] Loach was cultured in tap water for 2 days, and then the water was changed; for another 2 days, the water was changed continuously; for another 1 day, no food was fed during the breeding period. Cut open the belly of the loach, remove the internal...

Embodiment 2

[0041] Comparative experiment 1: Except that the loach is selected from the market-sold loach that has been raised for one and a half years, the rest of the operations are the same as in Example 2, and the quality of the final product is shown in Table 2.

[0042] Table 2 Product Quality

[0043]

[0044]

[0045] Comparative Experiment 2: Except that tap water was used instead of yellow water in the loach pretreatment step, the rest of the operations were the same as in Example 1, and the quality of the final product obtained is shown in Table 3.

[0046] Table 3 Product Quality

[0047] Product taste

product aroma

Total ester content

Pyrazine content

slightly sweet, astringent

Harmonious aroma, slightly scented

1.8g / L

820μg / L

[0048] Comparative Test 3: Except that only corn flour was added in the three inoculation fermentations, and the chili paste was not introduced into Bacillus licheniformis, the rest of the operations...

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Abstract

The invention discloses a method for preparing a flavored product from yellow water and liquor-making microbes, and belongs to the field of pickled and fermented foods. The method comprises the following steps that processed loaches, barley flour, the yellow water, edible alcohol and salt are mixed to be uniform, and loach and flour mixed liquor is obtained; saccharomycopsis fibuligera, saccharomyces cerevisiae and zygosaccharomyces rouxii are inoculated into the loach and flour mixed liquor for fermentation, and first-time fermented liquor is obtained; torulopsis mogii, hansenula polymorpha and candida albicans are inoculated into the first-time fermented liquor for fermentation, and second-time fermented liquor is obtained; corn flour and pepper paste are added into the second-time fermented liquor, bacillus licheniformis is inoculated into the mixture for fermentation, and third-time fermented liquor is obtained; the third-time fermented liquor is put into a pottery jar for 12-16 months, and the flavored product which is slightly sweet, delicious and harmonious in fragrance is obtained. According to the method for preparing the flavored product from the yellow water and the liquor-making microbes, the use value of the loaches and the yellow water is improved, and the delicious flavor of the product is improved through addition of auxiliaries and fermentation of various microbes.

Description

technical field [0001] The invention belongs to the field of pickled and fermented food, and in particular relates to a method for preparing flavor products by using yellow water and wine-making microorganisms. Background technique [0002] The scale of liquor production is increasing in China, and the yellow water produced in the production process is an important source of environmental pollution. Although liquor production factories have established pollution treatment facilities, there are still a large number of residues in the liquor sewage treatment process pollution, causing secondary pollution. [0003] The reason for the pollution of yellow water is that it contains a large amount of organic substances. Looking at the problem from another perspective, the organic acids contained in yellow water, such as lactic acid and acetic acid, all have good health functions, and the esters contained in them are also good flavor substances. Yeast protein is also a good nutrien...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L17/00
CPCA23V2002/00A23V2200/16A23V2200/15A23V2200/30A23V2250/76
Inventor 薛栋升梁龙元
Owner HUBEI UNIV OF TECH