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Koji for fermented baijiu, application, fen-favor koji baijiu and preparation method

A technology of Xiaoqu Baijiu and Fen-flavor type, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc. It can solve the problems that have not been disclosed, and cannot improve multiple indicators at the same time.

Pending Publication Date: 2019-08-09
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Increasing the production of ethyl acetate while reducing the production of fusel oil is an effective improvement direction to improve the fermentation quality of Fen-flavor Xiaoqu Baijiu. However, the fermentation process in the prior art can only improve a single index, and cannot achieve multiple indicators at the same time. Simultaneous improvement of indicators
[0004] At the same time, there is currently no report on the combination of different yeasts in the mechanized production of Fen-flavor Xiaoqu Baijiu, especially the combination of yeasts with high ester yield and low fusel oil production in the fermentation of Fen-flavor Xiaoqu Baijiu.

Method used

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  • Koji for fermented baijiu, application, fen-favor koji baijiu and preparation method
  • Koji for fermented baijiu, application, fen-favor koji baijiu and preparation method
  • Koji for fermented baijiu, application, fen-favor koji baijiu and preparation method

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preparation example Construction

[0033] In a preferred embodiment, the preparation method of the seed koji includes: inoculating at least one of Rhizopus aureus, Aspergillus clavus or Aspergillus niger in the seed koji medium to make a koji base, and culturing to obtain the seed koji;

[0034] Wherein, the seed koji culture medium mainly includes the following components: early indica rice with a mass ratio of (58-62):(30-34):(2-6):4, early indica rice flour, rice bran and bran.

[0035] The mass ratio of early indica rice, early indica rice flour, rice bran and bran is typically but not limited to 58:34:2:4, 62:30:6:4, 58:30:4:4, 60:34:2 :4, 60:30:4:4, or 60:32:4:4.

[0036] The aspergillus of kind koji in the present invention is not particularly limited, and the typical kind of koji commonly used in the art can be used in the present invention, but is preferably at least one in Rhizopus aureus, Aspergillus clavus or Aspergillus niger, For example, Q303, Rhizopus anchii, UV-11 or UV-48 can be used as Asper...

Embodiment 1

[0061] The part parameter of ditty tune for fermented liquor in embodiment 1, embodiment 2 is as shown in the table below, and all the other parameters are identical with embodiment 3:

[0062]

[0063]

Embodiment 3

[0064] Example 3 Fermented white wine with koji

[0065] Pure bran yeast:

[0066] Weigh molasses, add hot water twice the weight of molasses at 85°C, stir and dissolve to obtain a solution, add the supernatant to the fermentation tank, and adjust the sugar content to 12BX; then, weigh 2‰ ammonium sulfate, Add 1‰ urea, 1‰ ammonium dihydrogen phosphate, 1‰ magnesium sulfate, 3‰ yeast extract, and 10% defoamer into the fermenter, adjust the volume to 70% of the fermenter volume, stir until completely dissolved, sterilize and cool get yeast culture medium;

[0067] Mixing corn and bran through a 20-mesh sieve at a weight ratio of 1.5:10, after sterilization and cooling, adjusting the water content of the material to 60%, to obtain a bran medium;

[0068] Prepare the malt extract powder solution according to 1g / 100mL, divide it into 1000mL conical flasks, the volume of each bottle is 500mL, and sterilize it for later use; put high-yielding ethyl acetate yeast into the conical fl...

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Abstract

The invention relates to the field of brewing technologies, and particularly relates to koji for fermented baijiu, application, fen-favor koji baijiu and a preparation method. The koji for the fermented baijiu is mainly prepared from first pure bran yeast, second pure bran yeast, traditional distiller's yeast and seed koji in a mass ratio of (10-20):(5-15):5:(65-75). The koji for the fermented baijiu adopts a combination of high-yield ethyl acetate yeast and low-yield fusel oil yeast, and the technical gap that in the prior art, there is no technology to achieve the aims of increasing the content of ethyl acetate in the baijiu and reducing the content of the fusel oil in the baijiu at the same time by using mixed yeast from the perspective of the koji is filled up. The preparation method of the fen-favor koji baijiu comprises the steps that the koji for the fermented baijiu is inoculated into a fermentation raw material for mixing, and after sequential cultivation saccharification, vinasse mixing, fermentation and distillation, the fen-favor koji baijiu is obtained.

Description

technical field [0001] The invention relates to the field of brewing technology, in particular to a small koji for fermented liquor and its application, as well as a light-flavored xiaoqu liquor and a preparation method. Background technique [0002] The essence of liquor brewing is the result of the growth and reproduction of various wine-making microorganisms. Microorganisms form the basic flavor framework of liquor through their own metabolism. Different types of strain resources have created liquors with different flavors, ingredients, and aromas. An important criterion affecting the quality classification of Fen-flavor Xiaoqu Baijiu is the content of aroma substances in the liquor body, such as ethyl acetate, ethyl lactate, acetic acid, phenylethyl alcohol, etc. Specifically, within a certain range, the higher the ethyl acetate content, the lower the fusel oil (calculated in isoamyl alcohol and isobutanol), and the higher the quality of the wine. With the deepening of...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/022C12R1/84C12R1/865C12R1/845C12R1/66C12R1/685
CPCC12G3/021C12G3/022
Inventor 陈申习杨强唐洁张龙杨生智夏金阳刘源才
Owner JING BRAND
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