Sweet wine koji, and production method thereof

A production process, technology of sweet wine koji, applied in the direction of microorganisms, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve problems such as poor aroma

Pending Publication Date: 2017-12-15
SHAOXING UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned defects in the existing sweet wine koji brewed sweet wine, the application provides a product

Method used

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  • Sweet wine koji, and production method thereof
  • Sweet wine koji, and production method thereof
  • Sweet wine koji, and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] In this embodiment, sweet wine koji is formed by inoculating rhizopus and yeast S. forticulata with rice flour as raw material.

[0022] The preparation method of the above-mentioned sweet wine koji is as follows: purify the rice flour to 40 mesh, put it into a pot and fry it, heat it to 110-120° C. for 10 minutes, cool and inoculate, add 90 mL of rhizopus liquid seed and buckle capsule to every kg of rice flour. Add 10mL of liquid seeds of S. forticulata, add 350mL of sterile water, mix evenly, culture at 28-30°C for 36 hours, and then dry at 35-40°C to keep the water content below 12%. for the finished product. in:

[0023] A. Cultivation of Rhizopus Seeds

[0024] (1) Test tube slant strain culture: adopt 12~13 ° Bx rice koji juice or malt juice agar medium, and cultivate under the temperature condition of 28~30 ℃ for 3~4 days;

[0025] (2) Solid seed culture: mix bran and water with a weight ratio of 10:8-9, mix well, put it into a 500mL triangular flask, and fil...

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Abstract

The invention relates to a sweet wine koji, and a production method thereof, and belongs to the technical field of biological wine brewing using microorganisms such as fungi. According to the production method, rice flour is taken as a raw material, inoculation of pure rhizopus and saccharomycopsis fibuligera is carried out, and the sweet wine koji is obtained via mixed culturing. The adding ratio of pure rhizopus to saccharomycopsis fibuligera is controlled to be 8-9:2-1. The sweet wine koji is used in brewing of sweet wine, the fragrance of obtained products is pure, and the quality is stable.

Description

technical field [0001] The application relates to a sweet wine koji and a production process thereof, and belongs to the technical field of biological wine making by using microorganisms such as fungi. Background technique [0002] Sweet wine koji, also known as sweet wine medicine, is mainly used to make sweet wine. Sweet wine has very low alcohol content, fresh and sweet taste, and rich nutrition. It is deeply loved by our people, especially those who are not good at drinking, women and children. At present, liqueur koji has been generally produced by purebred method. Commercially available sweet wine koji is mostly made from pure rhizopus. Due to the single strain, the made sweet wine koji has a poor aroma. [0003] The latest research shows that traditional distiller's yeast is rich in S. fornicata, which has a strong ability to produce amylase and ester, but a weak ability to produce alcohol. Compared with the traditional method of distiller's koji, the main reason f...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/845C12R1/645
CPCC12G3/02
Inventor 臧威谢广发沈赤孙剑秋彭祺邹慧君傅建伟
Owner SHAOXING UNIVERSITY
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