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Xiaoqu enhancer as well as preparation method and application thereof

A technology for strengthening agent and Xiaoqu, applied in the field of Xiaoqu fortifier and its preparation, can solve the problem of low utilization rate of Xiaoqu starch, and achieve the effects of plumping taste and flavor, improving taste, improving utilization rate and wine yield.

Inactive Publication Date: 2019-03-22
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a small koji enhancer and its preparation method and application, which can effectively solve the problem of low utilization rate of the existing koji starch

Method used

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  • Xiaoqu enhancer as well as preparation method and application thereof
  • Xiaoqu enhancer as well as preparation method and application thereof
  • Xiaoqu enhancer as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Effect of rice pretreatment on fermentation results

[0029] The degree of crushing of rice has a great influence on the production of fortifiers. If the degree of crushing is too large, the material will be too viscous, the oxygen content will be insufficient, and it will not be conducive to fermentation and heat dissipation; if the degree of crushing is too small, the material will be too loose, and the water retention will be weakened. Dry. The degrees of rice crushing are: no crushing, 0-30 mesh, 30-60 mesh, 60-90 mesh, 90-120 mesh, and above 120 mesh. Add 1:1 (mass: volume) water and mix well. Use moist heat sterilization method, sterilize at 121°C for 20min. Add 8% seed solution after cooling, and ferment at 30°C for 72 hours, the results are shown in figure 1 .

[0030] Depend on figure 1 It can be seen that when the degree of rice crushing is 60-90 mesh or 90-120 mesh, the fermentation effect is ideal. When the degree of crushing is 60-90 mesh, it is the...

Embodiment 2

[0045] A method for preparing a Xiaoqu enhancer, the Xiaoqu enhancer is made from Saccharomycopsis fibuligera strain B6 (Saccharomycopsis fibuligera, preservation number: CGMCC No.16571; preservation time: October 10, 2018; preservation address: No. 3, No. 1 Courtyard, Beichen West Road, Chaoyang District, Beijing) prepared by fermentation, and its preparation method includes the following steps:

[0046] (1) Weigh 500g of rice, crush it to 80 mesh, then add 500mL of clear water, stir and mix, and sterilize at 121°C for 20 minutes by moist heat sterilization, and set aside;

[0047] (2) Inoculate the B6 strain of Saccharomyces fumigatus into YPD liquid medium and culture at 28°C for 48h; then inoculate the activated strain into the product obtained in step (1), ferment at 30°C for 60h, and collect the solid product ; The inoculum size of the activated strain seed solution is 10% of the product of step (1);

[0048](3) Dry the solid product in an oven at 40°C for 40 hours to o...

Embodiment 3

[0050] A method for preparing a Xiaoqu enhancer, the Xiaoqu enhancer is made from Saccharomycopsis fibuligera strain B6 (Saccharomycopsis fibuligera, preservation number: CGMCC No.16571; preservation time: October 10, 2018; preservation address: No. 3, No. 1 Courtyard, Beichen West Road, Chaoyang District, Beijing) prepared by fermentation, and its preparation method includes the following steps:

[0051] (1) Weigh 500g of rice, crush it to 120 mesh, then add 750mL of clear water, stir and mix, and sterilize at 121°C for 20 minutes by moist heat sterilization, and set aside;

[0052] (2) Inoculate Saccharomyces fumigatus B6 strain into YPD liquid medium, culture at 28°C for 48h; then inoculate the activated strain into the product obtained in step (1), ferment at 32°C for 72h, and collect the solid product ; The inoculum size of the activated strain seed solution is 8% of the product of step (1);

[0053] (3) Dry the solid product in an oven at 35°C for 36 hours to obtain the...

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Abstract

The invention discloses a Xiaoqu enhancer as well as a preparation method and application thereof. The Xiaoqu enhancer is prepared by fermenting a saccharomycopsis fibuligera B6 strain with a preservation number of CGMCC (China General Microbiological Culture Collection Center) No. 16571; the preparation method of the Xiaoqu enhancer comprises the following steps: (1) crushing rice until the sizeis 60 to 120 meshes; adding water and uniformly mixing, and sterilizing for later use, wherein the material / liquid ratio of the rice to the water is 1 to (1 to 1.5); (2) activating a saccharomycopsisfibuligera B6 seed solution and adding the solution into a product obtained in step (1); fermenting at 30 to 32 DEG C for 60 to 72 h and collecting a solid-state product, wherein the inoculating amount of the saccharomycopsis fibuligera B6 seed solution is 8 to 10 percent of the volume percent of the product obtained in step (1); (3) drying the solid-state product at 35 to 40 DEG C for 36 to 48 h,so as to obtain the Xiaoqu enhancer. The Xiaoqu enhancer prepared by the method can be used for effectively improving the effect of Xiaoqu.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a small koji enhancer and its preparation method and application. Background technique [0002] "Qu is the bone of wine", Xiaoqu, as the saccharification and fermentation agent of Xiaoqu Baijiu, plays a vital role in the taste and flavor of Baijiu. At present, Xiaoqu baijiu mostly uses bran koji compounded with pure-bred mold and cerevisiae yeast and traditional Xiaoqu. [0003] The starch utilization rate of Xiaoqu liquor is not high, resulting in high cost. Some enterprises directly use glucoamylase enzyme preparation as a saccharification agent to improve the yield of Xiaoqu liquor. However, this method hydrolyzes glucose too fast, which easily leads to microbial ecology The environment is out of balance, and the liquor produced has shortcomings such as spicy taste, bitterness, and lack of mellowness. Traditional Xiaoqu is rich in microorganisms and relative...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12R1/645
CPCC12G3/02
Inventor 边名鸿叶光斌刘茗铭李子健周阳子袁乐梅许强税君瑞
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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