Wickerhamomyces anomalus GJYD15 and application of wickerhamomyces anomalus GJYD15 in preparing low temperature yeast
A Wickham and abnormal technology, applied in the application field of low-temperature Daqu, can solve the problems of unsatisfactory aroma and quality of seasoning base wine, easy bitterness and miscellaneous taste of base wine, long time for making koji, etc. and biodiversity increase, the effect of warming, and the effect of improving production efficiency
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0042] Abnormal Wickham Yeast GJYD15 and its application in preparing low-temperature Daqu, including the following steps:
[0043] S1. Seed liquid preparation: use glutinous rice saccharification liquid as a medium to culture abnormal Wickham's yeast to obtain first-level seed solution, second-level seed solution, and third-level seed solution containing abnormal Wickham's yeast in sequence;
[0044] The specific method is: add 100 mL of glutinous rice saccharification liquid culture medium into a 250 mL Erlenmeyer flask, autoclave at 121°C for 20 minutes, insert the abnormal Wickham yeast slant strain, culture at 28°C at a constant temperature of 120 rpm for 36 hours to obtain seed solution , Wherein the sugar content of the glutinous rice saccharification liquid is 4°Bx-6°Bx;
[0045] Inoculate the seed liquid into an Erlenmeyer flask containing the glutinous rice saccharification liquid culture medium according to the inoculation amount of 10% by volume, and cultivate at a consta...
Embodiment 2
[0075] The mixture of low-temperature Daqu and ordinary Daqu and ordinary Daqu were used to brew the seasoning wine of the experimental group and the control group. The brewing process includes the following steps:
[0076] A. Hawthorn: Add the mixture of low-temperature Daqu and ordinary Daqu and grain raw materials into the first and second layers of the pits of the experimental group to make a hawthorn wine. The total amount of koji used in each layer m and the mass ratio of the grain raw materials are 15%, of which, low temperature Daqu dosage m 1 The mass ratio to grain raw materials is 3.5%, and the dosage of ordinary Daqu is m 2 The mass ratio to food raw materials is 11.5%; the water entering the pond is 53%-54%, the acidity entering the pond is 0.1-0.3, the starch entering the pond is 37%-39%, and the temperature entering the pond is 15℃~16℃. The experimental group arranges 10 Experiment in the pit, and the fermentation period is 30 days;
PUM
Property | Measurement | Unit |
---|---|---|
thickness | aaaaa | aaaaa |
pulverization | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com