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A kind of brewing method of red yeast rice wine rich in γ-aminobutyric acid

A technology of aminobutyric acid and red yeast wine, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc. The effect of health care added value

Active Publication Date: 2020-07-28
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In recent years, the research on GABA in food has become a hot spot, and GABA-rich foods are mostly added by external methods. Traditional fermented foods such as GABA-rich wines are prepared by fermentation methods. GABA-rich wines are less

Method used

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  • A kind of brewing method of red yeast rice wine rich in γ-aminobutyric acid

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Effect test

Embodiment 1

[0057] (1) Pre-fermentation:

[0058] According to the ratio by weight of the raw material formula described in the technical solution of the present invention, 100 kg of saccharification liquid, 6 kg of yeast seed liquid, and 8 kg of red yeast rice powder were mixed, and pumped into a 200L fermenter via a stainless steel pump, and the fermentation temperature was controlled at 28°C , and the fermentation time was 120 hours to obtain the pre-fermented mash.

[0059] In this embodiment, the sugar content of the saccharified liquid reaches 220 g / L.

[0060] (2) Post-fermentation: According to the weight ratio of the raw material formula described in the technical proposal, add 50kg of Enterococcus durascens fermentation mash to the pre-fermentation mash for post-fermentation, the fermentation temperature is controlled at 20°C, and the fermentation time is 30 days to obtain maturity Red yeast rice wine mash.

[0061] In the present embodiment, the fermented mash of Enterococcus...

Embodiment 2

[0100] (1) Pre-fermentation:

[0101] According to the ratio by weight of the raw material formula described in the technical solution of the present invention, 250 kg of saccharification liquid, 15 kg of yeast seed liquid, and 20 kg of red yeast rice powder are mixed and pumped into a 500L fermenter through a stainless steel pump, and the fermentation temperature is controlled at 30°C. The fermentation time was 120 hours to obtain the pre-fermented mash.

[0102] In this embodiment, the sugar content of the saccharified liquid reaches 260 g / L.

[0103] (2) Post-fermentation: According to the weight ratio of the above-mentioned raw material formula, 125 kg of Enterococcus durasus fermentation mash was added to the pre-fermentation mash for post-fermentation, the fermentation temperature was controlled at 18°C, and the fermentation time was 30 days to obtain mature red koji wine mash .

[0104] In the present embodiment, the fermented mash of Enterococcus durasus contains GAB...

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Abstract

The invention belongs to the technical field of yellow rice wine brewing and relates to a gamma-aminobutyric acid-rich red yeast wine brewing method. The method comprises mixing 50kg of a saccharification solution, 3kg of a saccharomycete seed liquid and 4kg of red yeast powder, carrying out pre-fermentation to obtain pre-fermented mash, adding 25kg of an enterococcus durans fermented mash solution into the pre-fermented mash, carrying out post-fermentation to obtain mature red yeast wine mash and carrying out filtration, blending and sterilization to obtain red yeast fine rice wine. A test result shows that the red yeast wine has gamma-aminobutyric acid content of 1.00-1.50g / L. The method enriches the taste and nutrition of the red yeast wine and improves life cultivation and health preservation added values of the red yeast wine.

Description

technical field [0001] The technology of the invention belongs to the technical field of rice wine brewing, and in particular relates to a method for brewing red yeast rice wine rich in γ-aminobutyric acid. Background technique [0002] γ-aminobutyric acid (GABA for short) is a non-protein amino acid biosynthesized by glutamic acid decarboxylase (GAD). It has various physiological functions such as lowering blood pressure, diuresis, and enhancing memory for the human body. In 2009, the Ministry of Health of my country listed GABA as a new resource food. GABA is also regarded as a new functional factor with health care function, and has broad application prospects in food, medicine and other fields. [0003] GABA is widely distributed in animals and plants, but its natural content is low, and it is difficult to separate and extract. Microbial fermentation produces GABA under mild conditions and good safety, which has become the main method of GABA production at present. In...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022C12N1/20C12R1/01
Inventor 黄祖新黄镇
Owner FUJIAN NORMAL UNIV