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Bacillus amyloliquefaciens q4 strain with high production of α-glucosidase inhibitor, functional rice wine and preparation method

A technology of glycosidase inhibitors and amylolytic spores, which is applied in the field of Bacillus amyloliquefaciens Q4 strain and functional rice wine and preparation, can solve the problems of mismatching of alcoholic fermentation speed and process of aroma production of rice wine, increase of fermentable sugar, and achieve Significant health care function, increase yield, and enrich the effect of wine body and mouthfeel

Active Publication Date: 2021-04-06
湖州老恒和酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since a variety of microbial strains are used to participate in mixed fermentation in the rice wine brewing process, Bacillus is generally considered to be a harmful bacterium that is unfavorable to the brewing process. The increase of fermentable sugar in the medium is too fast, resulting in the mismatch between the alcohol fermentation speed and the aroma production process of rice wine

Method used

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  • Bacillus amyloliquefaciens q4 strain with high production of α-glucosidase inhibitor, functional rice wine and preparation method
  • Bacillus amyloliquefaciens q4 strain with high production of α-glucosidase inhibitor, functional rice wine and preparation method
  • Bacillus amyloliquefaciens q4 strain with high production of α-glucosidase inhibitor, functional rice wine and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Isolation and Identification of Bacillus with α-Glucosidase Inhibitory Activity

[0033] (1) Strain screening

[0034] Take several parts of distiller's yeast and raw materials from the Qufang of Laohenghe Company, suspend them with appropriate amount of sterile water, shake and disperse them, heat them in a water bath at 60°C for 30 minutes, and dissolve them in a mixture containing 2% glucose, 1.5% peptone, and 0.5% sodium chloride. , 0.5% beef extract and 2% agar solid medium plates were streaked. The plates were cultured at 37°C for 3 days, and the repurified aerobic bacterial colonies were stored on the solid medium slant as above.

[0035] (2) Identification of strains

[0036]The SK8225 kit was used to extract the genome of the isolated species, and the 7F primer (CAGAGTTTGATCCTGGCT) and the 1540R primer (AGGAGGTGATCCAGCCGCA) were used for PCR amplification, and then the gene comparison of the amplified products was used to identify the species.

[0...

Embodiment 2

[0072] Example 2 Fermentation and production of mixed koji functional rice wine by using Q4 strains

[0073] Take 150kg of rice, add it to the rice soaking tank and keep submerged in clean water for 10-24 hours, and finish soaking the rice when the rice grains absorb water until there is no hard core; add the soaked rice to the rice steamer, and steam until the rice grains are hard on the outside and soft on the inside. Baixin finishes steaming rice and enters the fermentation process; after cooling down to 28°C with water, add 0.5% distiller's koji and 0.2% bacterial bran koji, mix well, add to the fermentation tank, build a nest for 36 hours and mix in 10kg of wheat koji to start fermentation , After 30 days of fermentation, the product functional rice wine is obtained after pressing, clarifying and decocting the wine. The composition analysis results are shown in the following table, wherein the α-glucosidase inhibitory activity and the content of oligosaccharides with prob...

Embodiment 3

[0076] The fermentative production of the conventional rice wine of embodiment 3 (control group)

[0077] Take 150kg of rice, add it to the rice soaking tank and keep submerged in clean water for 10-24 hours, and finish soaking the rice when the rice grains absorb water until there is no hard core; add the soaked rice to the rice steamer, and steam until the rice grains are hard on the outside and soft on the inside. Baixin finished steaming rice and entered the fermentation process; poured water to cool to 28°C, then added 0.5% distiller's koji, mixed well and then added to the fermentation tank, nested and saccharified for 36 hours, mixed with 10kg of wheat koji to start fermentation, after 30 days of fermentation, it was squeezed, After clarifying and decocting the wine, the product rice wine is obtained.

[0078]

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a Bacillus amyloliquefaciens Q4 strain with high production of α-glucosidase inhibitors, functional rice wine and a preparation method. The application discloses a high-yielding α-glucosidase inhibitor Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens ) Q4 strain, Q4 strain is a high-yield α-glucosidase inhibitor strain that can assist mold in wheat koji to liquefy and saccharify raw materials. The present application also provides a method of using Q4 strain bran koji as a saccharification starter for rice wine production, which can be used in combination with traditional rice wine brewing wheat koji, by which the absorbable glucose absorption of the product can be reduced during food processing and direct drinking Speed, ease the rising speed and range of postprandial blood sugar, play the purpose of controlling high calorie intake without changing the drinking characteristics of rice wine (cooking wine).

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a Bacillus amyloliquefaciens Q4 strain with high production of α-glucosidase inhibitors, functional rice wine and a preparation method. Background technique [0002] Yellow rice wine is one of the ancient wines in China. It is brewed from rice, millet, millet and other raw materials. The general alcohol content is 14%-20%, which is a low-alcohol brewed wine. Yellow rice wine is rich in nutrition and has the title of "liquid cake". In addition to being used directly, rice wine can also be used as a condiment in the cooking process of food, which has the effects of increasing aroma, removing fishy smell, and improving flavor. [0003] At present, with the improvement of living standards, the public's demand for food nutrition and functionality is constantly increasing. At present, the incidence rate of "three highs" in our country is very high, and the total n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12G3/02C12G3/021C12G3/022A23L27/24A23L33/00C12R1/07
CPCA23V2002/00A23L27/24A23L33/00C12G3/02C12G3/022C12N1/205C12R2001/07A23V2200/16A23V2200/32A23V2200/328
Inventor 周华林万培耀黄东红翁秀文顾宽余姚兆敏
Owner 湖州老恒和酒业有限公司
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