Microbial compound bacteria for wine brewing and quinoa wine brewed from microbial compound bacteria

A technology of microbial compound bacteria and quinoa wine, which is applied in the field of wine making, can solve the problems such as the taste needs to be improved and the characteristic flavor is not outstanding, so as to avoid the generation of a large amount of acidic substances, the wine body is clean and harmonious, and the production cost is reduced.

Active Publication Date: 2019-03-26
河北山庄老酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem that the characteristic flavor of the existing quinoa wine is not outstanding and the taste needs to be improved, the present invention provides a kind of microbial complex bacteria for brewing and the quinoa wine brewed by it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present embodiment provides a kind of preparation method of quinoa wine, comprises the steps:

[0029] Step 1. Sorting quinoa and sorghum, crushing sorghum until the average particle size of fine powder is greater than 20 mesh, weighing 8Kg of sorghum flour and 1Kg of quinoa;

[0030] Step 2: Add 27L of water to the raw material, stir evenly, heat the material to 80°C, add liquefying enzyme 4U / g raw material, keep liquefied under stirring for 1 hour, continue to heat the material until boiling, and keep it for 25 minutes to obtain gelatinized liquid;

[0031] Step 3: Cool the gelatinized liquid to 55°C, add 130U / g of glucoamylase as raw material, heat and saccharify for 15min, wait for the material to cool to 35°C, add acid protease 3U / g as raw material, keep it for 10min, and cool to 25°C to obtain mash;

[0032] Step 4: Add Daqu with 18% raw material weight to the saccharification material, stir evenly, put it into an insulated fermentation tank, and ferment at 1...

Embodiment 2

[0037] The present embodiment provides a kind of preparation method of quinoa wine, comprises the steps:

[0038] Step 1, sorting the quinoa and sorghum, crushing the sorghum until the average particle size of the fine powder is greater than 20 mesh, weighing 10Kg of sorghum flour and 1Kg of quinoa;

[0039] Step 2: Add 35L of water to the raw material, stir evenly, heat the material to 85°C, add liquefying enzyme 4.5U / g raw material, keep liquefied under stirring for 1 hour, continue to heat the material until it boils, and keep it for 30 minutes to obtain gelatinized liquid ;

[0040] Step 3: Cool the gelatinized liquid to 58°C, add 150U / g of glucoamylase as raw material, heat and saccharify for 18min, wait for the material to cool to 40°C, add acid protease 5U / g as raw material, keep it for 15min, and cool to 30°C to obtain mash;

[0041] Step 4: Add daqu with 20% weight of raw materials to the saccharification material, stir evenly, put it into a heat preservation fermen...

Embodiment 3

[0045] The present embodiment provides a kind of preparation method of quinoa wine, comprises the steps:

[0046] Step 1, sorting the quinoa and sorghum, crushing the sorghum until the average particle size of the fine powder is greater than 20 mesh, weighing 12Kg of sorghum flour and 1Kg of quinoa;

[0047] Step 2: Add 52L of water to the raw material, stir evenly, heat the material to 90°C, add liquefying enzyme 5U / g raw material, keep liquefied under stirring for 1.5h, continue to heat the material until boiling, and keep it for 45min to obtain gelatinized liquid ;

[0048] Step 3: Cool the gelatinized liquid to 60°C, add 160U / g of glucoamylase as raw material, heat and saccharify for 20min, wait for the material to cool to 45°C, add acid protease 7U / g as raw material, keep it for 20min, and cool to 35°C to obtain mash;

[0049] Step 4: Add daqu with a raw material weight of 22% to the saccharification material, stir evenly, put it into an insulated fermentation tank, and...

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PUM

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Abstract

The invention provides microbial compound bacteria for wine brewing and quinoa wine prepared from the microbial compound bacteria. The microbial compound bacteria for wine brewing are prepared from abnormal hansenula polymorpha, issatchenkia orientalis and candida tropicalis. The microbial compound bacteria prepared from the abnormal hansenula polymorpha, the issatchenkia orientalis and the candida tropicalis is applied to the fermentation process of quinoa wine brewing, thus growing of harmful microorganisms can be restrained, generating of a large number of acidic materials in the fermentation process is avoided, meanwhile, proteins and other nutrient substances in quinoa can be further decomposed to the maximum extent, it is ensured that the nutrient substances in the quinoa are fully dissolved into the wine, metabolites of the three kinds of microorganisms further give new nutrient ingredients to the quinoa wine, and thus the health care function of the quinoa wine is also enhanced; and through the metabolites of the microorganisms, the flavor of the quinoa wine is further improved advantageously, thus the prepared quinoa wine has outstanding wheat fragrance, the taste is softand sweet, and a wine is clean and coordinated.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a microbial composite bacterium for brewing and quinoa wine brewed therefrom. Background technique [0002] Quinoa has a unique taste, with a faint nutty fragrance or ginseng fragrance. It is a whole grain, complete nutrition, complete protein alkaline food, and the germ accounts for 30% of the seeds, and it has nutritional activity. The protein content of high-quality quinoa is as high as 16-22%. It is equivalent to milk powder and meat, rich in all 9 kinds of amino acids necessary for the human body, in an appropriate proportion and easy to absorb, especially rich in lysine and calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, etc., which are lacking in plants Minerals, rich in unsaturated fatty acids, flavonoids, B vitamins and E vitamins and other nutrients, the content of dietary fiber is as high as 7.1%, and the content of cholesterol is 0. It is a single pla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/021C12R1/78C12R1/72C12R1/645
CPCC12G3/02C12N1/16
Inventor 任长成李秋志王玉学王国明李研科
Owner 河北山庄老酒股份有限公司
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