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Process for replacing traditional block koji with composite yellow wine yeasts

A technology for yellow rice wine and lump koji, which is applied in the technological field of replacing traditional lump koji with compound yellow rice wine koji, can solve the problems of low fermentation success rate, low wine yield, single performance and use, etc., and achieves high fermentation success rate and improved wine yield. , the effect of saving labor

Inactive Publication Date: 2017-01-11
NINGBO ALA RICE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the defects of the traditional block koji used in the traditional brewing process, such as single performance, low fermentation success rate, low wine yield, and easy breeding of spoilage microorganisms, and to provide a high wine yield and effective inhibition of spoilage microorganisms. Process of propagating compound rice wine koji to replace traditional block koji

Method used

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Examples

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Effect test

Embodiment 1

[0022] A process for replacing traditional block koji with compound rice wine koji, which comprises using rice, millet, corn or wheat as main raw materials, brewing with koji, yeast saccharification and fermentation, adding compound rice wine koji to ferment 10 Tianhou, add endo-1,4-beta-xylanase with 15% of the quality of fermentation raw material; add koji to add compound rice wine koji, the addition amount of compound rice wine koji is 45mg / mL, and the compound rice wine koji is made from Aspergillus niger , Aspergillus oryzae and lactic acid bacteria are the rice wine koji made by strains.

[0023] The preparation method of described compound rice wine yeast comprises the following steps:

[0024] a) Raw material preparation: prepare the following raw materials in parts by weight: 90 parts of wheat, 40 parts of corn, 10 parts of Chinese herbal medicine, 70 parts of Aspergillus niger, 30 parts of Aspergillus oryzae, 40 parts of lactic acid bacteria, 15 parts of shell powder...

Embodiment 2

[0030] A process for replacing traditional block koji with compound rice wine koji, which comprises using rice, millet, corn or wheat as main raw materials, brewing with koji, yeast saccharification and fermentation, adding compound rice wine koji to ferment 10 Tianhou, add endo-1,4-beta-xylanase with 15% of the quality of fermentation raw material; add koji to add compound rice wine koji, the addition amount of compound rice wine koji is 40mg / mL, and the compound rice wine koji is made from Aspergillus niger , Aspergillus oryzae and lactic acid bacteria are the rice wine koji made by strains.

[0031] The preparation method of described compound rice wine yeast comprises the following steps:

[0032] a) Raw material preparation: prepare the following raw materials in parts by weight: 95 parts of wheat, 45 parts of corn, 15 parts of Chinese herbal medicine, 70 parts of Aspergillus niger, 30 parts of Aspergillus oryzae, 40 parts of lactic acid bacteria, 20 parts of shell powder...

Embodiment 3

[0038] A process for replacing traditional block koji with compound rice wine koji, which comprises using rice, millet, corn or wheat as main raw materials, brewing with koji, yeast saccharification and fermentation, adding compound rice wine koji to ferment 10 Tianhou, add endo-1,4-beta-xylanase with 15% of the quality of fermentation raw material; add koji to add compound rice wine koji, the addition amount of compound rice wine koji is 30mg / mL, and the compound rice wine koji is made from Aspergillus niger , Aspergillus oryzae and lactic acid bacteria are the rice wine koji made by strains.

[0039] The preparation method of described compound rice wine koji comprises the following steps:

[0040] a) Raw material preparation: Prepare the following raw materials in parts by weight: 100 parts of wheat, 50 parts of corn, 20 parts of Chinese herbal medicine, 70 parts of Aspergillus niger, 30 parts of Aspergillus oryzae, 40 parts of lactic acid bacteria, 25 parts of shell powder...

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PUM

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Abstract

The invention relates to a process for replacing traditional block koji with composite yellow wine yeasts. The process comprises the following steps: taking rice, broomcorn millet, corn or wheat as main raw materials, adding koji, saccharifying yeasts, fermenting and brewing, wherein the step of adding koji is to add the composite yellow wine yeasts, and the composite yellow wine yeasts are yellow wine yeasts prepared by taking aspergillus niger, aspergillus oryzae and lactic acid bacteria as cultures. The process disclosed by the invention is improved on the basis of the traditional yellow wine making process, the traditional block koji is replaced with the composite yellow wine yeasts, the fermentation success rate is high, the liquor yield ratio is improved by 20%, the labor force is saved, the production cost is reduced, reproduction of spoilage microorganisms can be inhibited, and the economic benefits of wineries are improved.

Description

technical field [0001] The invention belongs to the field of rice wine brewing, and in particular relates to a process for replacing traditional block koji with compound rice wine koji which has a high liquor yield and effectively inhibits the propagation of spoilage microorganisms. Background technique [0002] Yellow rice wine is a fermented wine brewed from rice and millet as the main raw materials through saccharification starters such as koji and yeast. Yellow rice wine not only has the characteristics of mellow, sweet, mellow, and pleasant aroma, but also a world-recognized low-alcohol high-nutrition wine, rich in carbohydrates, amino acids, vitamins and other nutrients, known as "liquid cake". There are many varieties of rice wine in my country, among which Shaoxing rice wine, Huiquan rice wine, Fujian old wine, Jimo old wine, Jinhua Shousheng wine, Jiujiang Fenggang wine and Danyang Fenggang wine are more famous. For a long time, rice wine has been famous all over t...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 傅勤峰蒋启海
Owner NINGBO ALA RICE WINE
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