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Method for improving quality of mechanized Shaoxing rice wine

A technology for rice wine and quality, applied in the field of improving the quality of mechanized Shaoxing rice wine, can solve the problems of poor flavor, simple taste and heavy bitterness.

Active Publication Date: 2019-08-30
ZHEJIANG SHUREN COLLEGE ZHEJIANG SHUREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The mechanized Shaoxing rice wine prepared in the prior art has the problems of heavy bitterness, simple taste and poor flavor

Method used

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  • Method for improving quality of mechanized Shaoxing rice wine
  • Method for improving quality of mechanized Shaoxing rice wine
  • Method for improving quality of mechanized Shaoxing rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Aspergillus oryzae SR-201 with high saccharification ability was screened from naturally cultured wheat koji in Shaoxing rice wine, and further induced by ultraviolet radiation. The bacterial strain SR-201 of screening carries out physiological characteristic identification according to " taxonomy of microorganisms ", as can be seen, Aspergillus oryzae SR-201 provided by the invention is in PDA culture medium (potato 200g, glucose 20g, agar 15~20g, distilled water 1000mL, natural pH ) was initially white and round, and then gradually turned yellow in the middle of the colony, and finally turned brown to light greenish brown. The back of the colony was colorless and loose in texture. The spores germinate on the PDA medium at 30°C, and the diameter of the colony reaches 32-35mm in 3 days and 60-70mm in 5 days, and the amount of spore production is equivalent to that of Su-16; ~80μm, the entire surface of the apical capsule is fertile, the surface of the conidiophores is r...

Embodiment 2

[0070] The ITS rDNA sequence of the SR-201 strain of the present invention is shown in SEQ ID NO.1, and Blast comparison is carried out in GenBank to determine its species. The strain with the highest sequence homology is Aspergillus oryzae. The similarity 99%.

Embodiment 3

[0071] Example 3 Using SR-201 as the production strain to prepare wheat koji for mechanized rice wine

[0072] (1) Cultivation of strains on slant: 13 ° Bx malt juice agar medium was used as the culture medium for slant test tubes. After inserting the SR-201 strain under sterile conditions, it was cultivated at 30°C for 5 days. The strain was Aspergillus oryzae SR-201;

[0073] (2) First-level koji cultivation: mix the bran and water evenly in a mass ratio of 1:0.7 to obtain the bran mixed with water, add the bran mixed with water into the Erlenmeyer flask, plug a tampon, Wrap with moisture-proof paper and sterilize at 121°C for 30 minutes. After the sterilization is complete, shake off the lumps in the Erlenmeyer flask while it is hot, cool to 32°C and insert the slant strains, shake well, cultivate at 30°C, and shake after 24 hours. Evenly, continue to cultivate for 24 hours to buckle the bottle, and then cultivate for 45 hours to be covered with yellow-green spores to obta...

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Abstract

The invention discloses a method for improving the quality of mechanized Shaoxing rice wine, and belongs to the field of yellow wine brewing. The method disclosed by the invention adopts two strains of Saccharomyces cerevisiae and sacchromycopsis fibuligera screened from Shaoxing rice wine yeast to prepare special mechanized rice wine distiller's yeast so as to improve the aroma and taste of the mechanized Shaoxing rice wine, and adopts raw wheat as raw material, and wheat koji prepared from aspergillus oryzae SR-201 with late sporulation as special mechanized yelow wine wheat koji to reduce the bitterness of mechanized Shaoxing rice wine, so as to improve the quality of mechanized Shaoxing rice wine. The indexes of Shaoxing rice wine brewed by the invention all meet the requirements of national standards of Shaoxing rice wine, the substance content of higher alcohol and aldehyde is reduced, and the ester content is increased to some extent, so that the Shaoxing rice wine brewed by theinvention is mellow, the bitterness is significantly reduced and the sensory quality is significantly improved.

Description

technical field [0001] The invention belongs to the field of rice wine brewing and relates to a method for improving the quality of mechanized Shaoxing rice wine. Background technique [0002] Shaoxing rice wine has been mechanized brewing since 1985. Due to the advantages of small footprint, relatively stable product quality, no seasonal restrictions on production, greatly reduced labor intensity, high labor productivity, and more hygienic and safe products, mechanized brewing has been adopted by large rice wine enterprises. generally adopted. Especially in recent years, due to the common problem of difficult employment in rice wine enterprises, mechanized rice wine has become the development direction of rice wine industry. However, compared with the traditional craft Shaoxing rice wine, mechanized large-can Shaoxing rice wine has the disadvantages of insufficient aroma, relatively weak taste, and excessive bitterness. Among them, excessive bitterness is the main reason h...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12R1/69
CPCC12G3/02C12G3/022
Inventor 谢广发张波陆胤傅祖康王兰陆健周景文
Owner ZHEJIANG SHUREN COLLEGE ZHEJIANG SHUREN UNIV
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