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A kind of low-alcohol beverage fermented with sweet wine and its preparation method

A technology for low-alcohol beverages and sweet wine brewing, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and microorganism-based methods, etc., can solve problems such as unsuitable drinking, avoid residual risks, facilitate filtration and clarification, and simplify The effect of the expansion inoculation process

Active Publication Date: 2022-02-01
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing sweet wine brewed beverage products generally refer to sweet rice wine, which is an alcoholic drink with an alcohol content ≥ 8% vol (20°C), and it is not suitable to drink too much

Method used

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  • A kind of low-alcohol beverage fermented with sweet wine and its preparation method
  • A kind of low-alcohol beverage fermented with sweet wine and its preparation method
  • A kind of low-alcohol beverage fermented with sweet wine and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Screening of lactic acid bacteria

[0035] 1. Isolation and purification of strains

[0036] Under sterile conditions, 100-fold, 1000-fold, and 10000-fold gradient dilutions were performed on the rice wine mash samples. Take 0.2mL of each of the three dilution gradient samples, spread them on the MRS plate medium containing 0.1% bromocresol green, and culture them in a sterile environment at 30°C for 2-3 days, pick the colonies that turn yellow on the plate around the strains, Multiple streak passages were performed on MRS plates until pure strains were obtained. After the isolated strains were tested by Gram staining, contact enzyme reaction, indole test and lactic acid acidification ability test, 78 strains of lactic acid bacteria were preliminarily screened out, numbered RHJ1-RHJ78.

[0037] Among them, the rice wine mash samples were from naturally fermented rice wine; the MRS medium was purchased from Huankai Microorganisms.

[0038] 2. Screening of acid-resista...

Embodiment 2

[0052] Effect of rice saccharification liquid on the proliferation of Pediococcus pentosaceae RHJ68

[0053] (1) Preparation of rice saccharification solution

[0054] The ratio of rice to water is 1:1, 1:1.2, 1:1.5, 1:2.0, 1:2.5, and the saccharifying agent is added at the rate of 70U α-amylase and 560U glucoamylase per g of rice, and stir evenly. Enzymolysis at 60°C for 2 hours, cooled, and set aside.

[0055] (2) Effect of rice saccharification liquid on the proliferation of RHJ68

[0056] The rice saccharification solution prepared in step (1) with different material-to-water ratios was sterilized at 121°C for 15 minutes, and the amount of bacteria inserted was 10 5 RHJ68 above cfu / mL was cultured at 30°C for 48 hours, and the colonies were counted. The MRS broth medium was used as the control group. like Image 6 As shown, the proliferation effect of the rice saccharification liquid prepared at the material-water ratio of 1:1.5 was equivalent to that of the MRS broth ...

Embodiment 3

[0059] Effect of Lactic Acid Bacteria on Fermentation Flavor of Fermented Rice

[0060] Pediococcus pentosaceae RHJ68, Lactobacillus plantarum, and Lactobacillus casei were used as enhanced strains, commercially available sweet wine koji was used as the control group, and rice saccharification solution prepared with a material-to-water ratio of 1:1.5 was used as the lactic acid bacteria proliferation medium. Then add 1% to the cooked glutinous rice mixed with sweet wine koji, seal with double-layer gauze, and ferment and cultivate at 30±2°C for 2 days. The design scheme and results are shown in Table 2. As shown in Table 2, the acid production performance of the treatment group added with lactic acid bacteria was better than that of the control group CK during the fermentation period, and the acid production of treatment group 4, namely the addition of Pediococcus pentosaceae RHJ68, was the highest. Treatment 1, treatment 3 and treatment 4 can all get fermented fermented ferme...

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Abstract

The invention discloses a low-alcohol sweet wine drink and a preparation method thereof. The method is as follows: 1) preparing cooked glutinous rice, 2) adding amylase and glucoamylase to the steamed rice for enzymatic hydrolysis treatment, and then bottling for sterilization, Cool, add lactic acid bacteria such as Pediococcus pentosaceae RHJ68, and ferment to make a lactic acid bacteria fermentation liquid; 3) Add water, sweet wine koji and lactic acid bacteria fermentation liquid to the cooled cooked glutinous rice, and ferment to obtain sweet wine mash; 4) Put the sweet wine The mash was cold-processed for 1‑5 days, and filtered to obtain sweet wine; 5) Adjust the sugar content and acidity of sweet wine, fill, and sterilize to make sweet wine low-alcohol beverage. The invention uses rice saccharification liquid as a natural medium for the expansion of lactic acid bacteria, supplements lactic acid bacteria in sweet wine koji to carry out artificially regulated and strengthened fermentation, not only can quickly increase the acidity of the wine mash in the early stage of fermentation to achieve the effect of inhibiting miscellaneous bacteria, but also endow the fermented rice With good fermented flavor and taste, the product does not add any food additives. It is a clean label low-alcohol beverage suitable for all ages.

Description

technical field [0001] The invention relates to the technical field of beverage preparation, in particular to a sweet fermented low-alcohol beverage and a preparation method thereof. Background technique [0002] Tianjiu niang is a traditional fermented food made from glutinous rice, which is cooked and mixed with sweet wine koji for fermentation. Nutrients for digestion and absorption are suitable for all ages. They also have the functions of promoting appetite, helping digestion, warming cold and tonifying deficiency, refreshing and relieving fatigue, quenching thirst and relieving heat, promoting blood circulation, and moisturizing skin. The dominant bacteria in sweet wine koji are Aspergillus such as Rhizopus oryzae, Aspergillus niger and Mucor, which are rich in amylase, glucoamylase and a small amount of protease, which can hydrolyze starch in rice into dextrin, maltose, oligosaccharides, Soluble carbohydrates such as sugar and organic acids degrade proteins into smal...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022C12R1/01
CPCC12G3/02
Inventor 林晓姿苏昊何志刚任香芸李维新梁璋成林晓婕
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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