Mixed distiller's yeast for glutinous rice wine and preparation method of mixed distiller's yeast

A technology of glutinous rice wine and koji, which is applied in the field of koji processing, can solve the problems of reduced food safety, easy fluctuations, poor flavor stability of glutinous rice wine, etc., and achieve the effects of stable quality, stable flavor and high safety performance

Pending Publication Date: 2017-02-22
HUBEI SHUANGLUSHUANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, except for the dominant rhizopus group in distiller's yeast, other microorganisms are various in variety and rich in enzyme system, and the quality of distiller's yeast is not easy to stabilize. In addition, microorganisms are greatly affected by seasons, climate, temperature and humidity, so that different seasons and differ

Method used

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Examples

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preparation example Construction

[0043] The present invention also provides the preparation method of the mixed distiller's yeast described in above-mentioned technical scheme, comprises the following steps:

[0044] Fermenting and culturing Rhizopus oryzae, Saccharomyces cerevisiae, Rhizopus chinensis and Rhizopus niger respectively, to obtain bacterial liquids of Rhizopus oryzae, Saccharomyces cerevisiae, Rhizopus chinensis and Rhizopus niger;

[0045] Under aseptic conditions, the bacteria solutions are mixed in proportion to obtain the mixed distiller's yeast.

[0046] In the present invention, the concentrations of the Rhizopus oryzae liquid, the Saccharomyces cerevisiae liquid, the Rhizopus sinensis liquid and the Rhizopus niger liquid are preferably the same.

[0047] In the present invention, the fermentation culture of described Rhizopus oryzae preferably comprises the following steps:

[0048] Inoculating Rhizopus oryzae on a slant medium for solid culture, the slant medium of said Rhizopus oryzae ...

Embodiment 1

[0071] 1, Rhizopus oryzae fermentation process: inoculate Rhizopus oryzae on the slant culture medium and carry out solid culture; The bacterium colony that described solid culture obtains is carried out liquid culture in thalline culture medium and fermentation medium successively; Described solid culture and The temperature of the liquid culture was 28°C, the culture time was 5 days in total, and the obtained concentration was 3×10 3 cfu / mL of Rhizopus oryzae liquid.

[0072] The Rhizopus oryzae strain (No. 3005) provided by the China Food and Fermentation Industry Research Institute-Center for Microorganism Culture Collection (CICC) was used for fermentation and culture.

[0073] Slant medium: 8Be' malt juice agar.

[0074] Bacteria culture medium: an aqueous solution containing 10% glucose and 1% yeast powder by mass fraction.

[0075] Fermentation medium: glucose aqueous solution containing 12% mass fraction.

[0076] 2, Rhizopus sinensis fermentation process: Carry ou...

Embodiment 2

[0083] 1, Rhizopus oryzae fermentation process: inoculate Rhizopus oryzae on the slant culture medium and carry out solid culture; The bacterium colony that described solid culture obtains is carried out liquid culture in thalline culture medium and fermentation medium successively; Described solid culture and The temperature of the liquid culture was 30°C, and the culture time was 4 days in total, resulting in a concentration of 6×10 3 cfu / mL of Rhizopus oryzae liquid.

[0084] The Rhizopus oryzae strain (No. 3005) provided by the China Food and Fermentation Industry Research Institute-Center for Microorganism Culture Collection (CICC) was used for fermentation and culture.

[0085] Slant medium: 5Be' malt juice agar.

[0086] Bacteria culture medium: an aqueous solution containing 12% glucose and 1.5% yeast powder in mass fraction.

[0087] Fermentation medium: glucose aqueous solution containing 9% mass fraction.

[0088] 2, Rhizopus sinensis fermentation process: Carry ...

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Abstract

The invention relates to mixed distiller's yeast for glutinous rice wine and a preparation method of the mixed distiller's yeast, and belongs to the technical field of distiller's yeast processing. The mixed distiller's yeast for the glutinous rice wine, provided by the invention, comprises the following components in percentage by weight: 68-72 percent of rhizopus oryzae bacterial liquid, 18-22 percent of saccharomyces cerevisiae bacterial liquid, 4.8-5.2 percent of rhizopus chinentis bacterial liquid and 4.8-5.2 percent of rhizopus nigricans bacterial liquid; the bacteria concentration of the rhizopus oryzae bacterial liquid is 1*10<3>-1*10<4> cfu/mL; the bacteria concentration of the saccharomyces cerevisiae bacterial liquid is 1*10<6>-1*10<7> cfu/mL; the bacteria concentration of the rhizopus chinentis bacterial liquid is 1*10<2>-1*10<3> cfu/mL; the bacteria concentration of the rhizopus nigricans bacterial liquid is 1*10<2>-1*10<3> cfu/mL. The mixed distiller's yeast is obtained according to the preparation method provided by the invention. The mixed distiller's yeast provided by the invention is easy to store and can be directly used for the production of the glutinous rice wine, and the produced glutinous rice wine is stable in flavor and high in safety performance.

Description

technical field [0001] The invention belongs to the technical field of distiller's yeast processing, and in particular relates to a mixed distiller's yeast of glutinous rice wine and a preparation method of the mixed distiller's yeast. Background technique [0002] Glutinous rice wine, also known as glutinous rice wine, sweet wine, water wine, etc., is loved by people because of its sweet and mellow taste and very little ethanol content. Glutinous rice wine not only has general drinking function, but also has high medicinal value and health care function. Xiaogan rice wine is "white as jade liquid, fragrant, sweet and refreshing, thick but not sticky, thin but not runny, after eating, it nourishes the stomach and warms the stomach, and has a long aftertaste". It is known as one of the three famous snacks in Hubei Province because of its unique characteristics. It is a time-honored green food in China. [0003] But traditional glutinous rice wine koji is cultivated and prod...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12N1/14C12G3/02C12R1/865C12R1/845
CPCC12N1/18C12G3/02C12N1/14
Inventor 李纪亮
Owner HUBEI SHUANGLUSHUANG FOOD CO LTD
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