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Technology for brewing yellow rice wine by lactic acid bacteria direct vat set starter process

A technology of lactic acid bacteria and lactic acid bacteria fermentation, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the problems of low alcohol yield, achieve the effect of increasing alcohol yield, improving flavor, and maintaining flavor quality

Inactive Publication Date: 2017-01-18
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 provide a process for brewing yellow rice wine with a high yield rate and effectively inhibiting the propagation of spoilage microorganisms by direct injection of lactic acid bacteria in order to solve the defects of low liquor yield and easy breeding of spoilage microorganisms in the traditional yellow rice wine brewing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A process for brewing yellow rice wine by direct injection of lactic acid bacteria. On the premise of the traditional brewing process, it includes pre-fermentation and post-fermentation. During the pre-fermentation, compound rice wine koji is added, and a direct-injection lactic acid bacteria starter is added during the post-fermentation. The post-fermentation temperature is 22 ℃, the time is 23 days, and the amount added is 2% of the mass of the previous fermentation product.

[0028] The preparation method of described direct throw type lactic acid bacteria starter comprises the following steps:

[0029] a) The composite lactic acid bacteria fermentation liquid is collected by nanofiltration with a 0.008 μm-0.03 μm ceramic membrane;

[0030]b) Resuspend the bacteria collected in step a) into an aqueous solution containing a freeze-drying protective agent and skim milk; the freeze-drying protective agent is pseudophysicum syrup, and the content of the freeze-drying pro...

Embodiment 2

[0041] A process for brewing yellow rice wine by direct injection of lactic acid bacteria. On the premise of the traditional brewing process, it includes pre-fermentation and post-fermentation. During the pre-fermentation, compound rice wine koji is added, and a direct-injection lactic acid bacteria starter is added during the post-fermentation. The post-fermentation temperature is 23 ℃, the time is 24 days, and the amount added is 2.6% of the mass of the previous fermentation product.

[0042] The preparation method of described direct throw type lactic acid bacteria starter comprises the following steps:

[0043] a) The composite lactic acid bacteria fermentation liquid is collected by nanofiltration with a 0.008 μm-0.03 μm ceramic membrane;

[0044] b) Resuspend the bacteria collected in step a) into an aqueous solution containing a freeze-drying protective agent and skim milk; the freeze-drying protective agent is pseudophysicum syrup, and the content of the freeze-drying ...

Embodiment 3

[0055] A process for brewing yellow rice wine by direct injection of lactic acid bacteria. On the premise of the traditional brewing process, it includes pre-fermentation and post-fermentation. During the pre-fermentation, compound rice wine koji is added, and the direct-injection lactic acid bacteria starter is added during the post-fermentation. The post-fermentation temperature is 26 ℃, the time is 25 days, and the amount added is 3.4% of the mass of the previous fermentation product.

[0056] The preparation method of described direct throw type lactic acid bacteria starter comprises the following steps:

[0057] a) The composite lactic acid bacteria fermentation liquid is collected by nanofiltration with a 0.008 μm-0.03 μm ceramic membrane;

[0058] b) Resuspend the bacterium collected in step a) into an aqueous solution containing a lyoprotectant and skim milk; The preparation method of the sugar gum is as follows: put the dried pseudophysalis seeds after removal of imp...

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PUM

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Abstract

The invention relates to a technology for brewing yellow rice wine by lactic acid bacteria direct vat set starter process, comprising primary fermentation and secondary fermentation. During the primary fermentation, composite yellow wine yeast is added; and during the secondary fermentation, a direct vat set lactic acid bacteria starter is added. The secondary fermentation temperature is 22-26 DEG C, time is 23-25 days, and addition amount is 2-3.4% of mass of the primary fermentation product. According to the technology, a traditional yellow rice wine brewage technology is improved, composite yellow wine yeast replaces traditional block koji, fermentation success rate is high, and the direct vat set lactic acid bacteria starter is adopted during the secondary fermentation so as to reduce discharge of rice milk during the brewage process and maintain flavor quality of yellow rice wine. Content of organic acid in yellow rice wine is properly increased so as to increase or improve flavor of the yellow rice wine product and make the flavor of the prepared yellow rice wine to be special. Liquor yield is increased by 20%, labor force is saved, production cost is reduced, reproduction of spoilage microorganisms can be inhibited, and economic benefit of winery is raised.

Description

technical field [0001] The invention belongs to the field of rice wine brewing, and in particular relates to a process for brewing yellow rice wine through direct injection of lactic acid bacteria, which has a high wine 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/685C12R1/69C12R1/245C12R1/23C12R1/225
CPCC12G3/025
Inventor 傅勤峰蒋启海
Owner NINGBO ALA RICE WINE