Shaoxing rice wine production method capable of realizing zero emission of rice milk water
A production method and technology of rice milk water, applied in the field of wine making, can solve problems such as adverse effects on safety and taste, uncoordinated wine body components, and affecting product taste, so as to inhibit the growth of harmful microorganisms, improve the quality of steamed rice, and eliminate The effect of steamed rice caking
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Example Embodiment
[0031] Example 1
[0032] (Batch One)
[0033] Step 1: Soaking rice with lactic acid bacteria inoculation
[0034] CGMCC No. 7184 is used as the strain, which is expanded and cultivated step by step in the order of solid oblique interview tube, liquid triangular flask, liquid triangular flask and culture tank.
[0035] specifically:
[0036] Cultivation of solid oblique tube strains: use MRS agar medium and culture at 30°C for 4 to 5 days.
[0037] Preparation of liquid triangular flask and liquid triangular flask seeds: ①The preparation method of liquid triangular flask and liquid triangular flask seed medium is: soak glutinous rice for 36 to 48 hours, steam the rice, add 3.5 times water according to the quality of glutinous rice, and reduce the temperature to 60 ℃, add 3% cooked wheat koji and 2‰ of 100,000 units of glucoamylase according to the quality of glutinous rice, stir evenly, keep the saccharification at 58~60℃ for 4~5 hours, stir once every hour, filter and adjust the sugar ...
PUM
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.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap