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Block koji strengthening method capable of reducing dosage of block koji and improving quality of vinegar

A high-quality and high-quality technology, which is applied in the field of biological materials and its application, can solve the problems of low saccharification ability and alcoholization ability, low vinegar production rate, etc., and achieve the effects of simple operation, increased efficiency, and broad application and promotion prospects

Inactive Publication Date: 2017-05-24
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of low saccharification ability and alcoholization ability and low vinegar production rate of pure Daqu brewed vinegar, although the flavor is good, the present invention provides a Daqu strengthening method that reduces the amount of Daqu and improves the quality of vinegar

Method used

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  • Block koji strengthening method capable of reducing dosage of block koji and improving quality of vinegar
  • Block koji strengthening method capable of reducing dosage of block koji and improving quality of vinegar
  • Block koji strengthening method capable of reducing dosage of block koji and improving quality of vinegar

Examples

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Effect test

Embodiment 1

[0018] Embodiment 1: a kind of Daqu strengthening method that reduces the dosage of Daqu and improves the quality of vinegar comprises the steps:

[0019] (1) Isolation of strains: Isolate and screen fungal strains with high production of cellulase and amylase from Daqu specially used for Shanxi mature vinegar. The specific isolation method is: collect 10g of fermented grains fermented by traditional Shanxi mature vinegar process for 24 hours in Sheng Put in a triangular flask with 90ml of sterile water, put sterile glass beads and shake for 20min to prepare bacterial suspension; pipette 1ml of bacterial suspension into a test tube filled with 9ml of sterile water, shake for 1-2min, Make it fully mixed, and then make the concentration of 10 -1 ~10 -7 Gradient bacterial suspension; draw and spread 100 μl of bacterial suspension of each dilution concentration on the Martin medium plate, make 2 parallels for each dilution, let stand for 10 minutes, and cultivate at 30°C for 3 da...

Embodiment 2

[0026] Embodiment 2: A method for strengthening Daqu by reducing the dosage of Daqu and improving the quality of vinegar. During acetic acid fermentation, the main material selected is a mixture of corn and sorghum with a mass ratio of 3:7, and the rest of the methods are the same as the preparation method described in Example 1. .

Embodiment 3

[0027] Embodiment 3: A method for strengthening Daqu by reducing the dosage of Daqu and improving the quality of vinegar. During acetic acid fermentation, the main ingredient used is sorghum, and the remaining methods are the same as the preparation method described in Example 1.

[0028] After the alcoholic fermentation, the alcohol content of mash reached 11.2% when corn was the main ingredient, 11.8% when corn and sorghum were the main ingredients with a mass ratio of 3:7, and 12.2% when sorghum was the main ingredient. Acetication and stirring provide a good alcohol content, while the alcohol content of a general vinegar factory is between 9% and 11%. The increase in alcohol content indicates that the utilization rate of raw materials has increased. After the fermentation, the starch content of vinegar grains is still very high. Therefore, the increase in the utilization rate of raw materials in the alcoholization process will not cause the problem of insufficient starch in...

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Abstract

The invention belongs to the technical field of biological materials and application thereof, and provides a block koji strengthening method capable of reducing the dosage of block koji and improving the quality of vinegar, aiming at solving the problems that vinegar which is brewed by pure block koji has a good flavor, but the saccharifying capability and the alcoholization capability are low and the vinegar yield is low. The block koji strengthening method comprises the following steps: separating fungus strains with high yields of cellulase and amylase; culturing single strains and commonly strengthening the block koji through penicillium chrysogenum and saccharomycopsis fibuligera; carrying out acetic acid fermentation. An exogenous catalyst does not need to be added, the dosage of the block koji is reduced and the utilization rate of raw materials is improved. The block koji strengthening method is simple and convenient to operate; unique flavor and quality of Shanxi traditional mature vinegar are kept, and the product yield is also improved; the quality of the vinegar is improved, the cost is reduced and the benefits are increased. When the block koji strengthening method is popularized and applied, the revolution of a Shanxi traditional mature vinegar process is brought, so that the development of Shanxi mature vinegar industries is promoted and corresponding economic and social results are generated; the block koji strengthening method has a wide application and popularization prospect.

Description

technical field [0001] The invention belongs to the technical field of biological materials and their applications, and in particular relates to a method for strengthening Daqu for reducing the dosage of Daqu and improving the quality of vinegar. Background technique [0002] Shanxi is the largest vinegar production and consumption province in China. The output of vinegar has reached 700,000 tons, accounting for 1 / 8 of the total vinegar in the country. Shanxi Mature Vinegar is the first of the four famous vinegars in China. A major feature of its traditional brewing process is that Qu is used instead of grain, and the amount of Daqu is at least 40%. Daqu is both a saccharifying agent and a leavening agent. Daqu for Shanxi Old Mature Vinegar is made from barley and peas through natural fermentation by microorganisms. The production cycle is about 21 days. The quality of Daqu determines the output and quality of vinegar. It is the core material for making vinegar and the "sou...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12N1/14C12N1/16C12N1/02C12R1/82C12R1/645
CPCC12J1/04C12N1/02C12N1/14C12N1/16
Inventor 霍乃蕊王如福李宝霞华锦张也侯红萍武朝霞朱芷葳唐中伟
Owner SHANXI AGRI UNIV
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