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Functional Daqu for brewing

A functional, Daqu technology, applied in microorganism-based methods, preparation of alcoholic beverages, microorganisms, etc., can solve the problems of low content of tetramethylpyrazine and nucleotides, lack of high-quality liquor in healthy liquor, etc. The effect of good flavor and taste, and high yield

Active Publication Date: 2020-05-12
夜郎古酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the content of tetramethylpyrazine and nucleotides in the liquor currently on the market is relatively low, and there is a lack of high-quality distiller's yeast suitable for healthy liquor, and it is necessary to further improve the distiller's yeast

Method used

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  • Functional Daqu for brewing
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Strain activation and preparation:

[0039]Rhizopus oryzae: Take a ring of Rhizopus oryzae and inoculate it into the solid medium of Rhizopus oryzae for 24 hours. Pick a single colony with good growth in the plate and inoculate it into the Rhizopus oryzae liquid medium for activation. After culturing for 24 hours, the culture conditions: 30°C, 200r / min, can be used as 5*10 7 (CFU / ml) Rhizopus oryzae seed solution. Rhizopus oryzae solid medium: 1.0L of 5°Bé wort, 15.0g of agar. Rhizopus oryzae liquid medium: 1.0L of 5°Bé wort.

[0040] Yeast: Weigh the preserved Saccharomyces cerevisiae strains and inoculate them into yeast solid medium for 24 hours. Pick a single colony with good growth in the plate and inoculate it into yeast liquid medium for activation. After 24 hours of cultivation, it can be used as 5*10 7 (CFU / ml) yeast seed solution, culture conditions: 30°C, 200r / min. Can be used as Saccharomyces cerevisiae seed solution. Yeast solid medium: 5°Bé wort 1.0L...

Embodiment 2

[0049] The activation and preparation of strains are the same as in Example 1.

[0050] A method for preparing functional Daqu for brewing, the steps are as follows:

[0051] (1) Wheat, trehalose, and water are raw materials for making koji. Firstly, the wheat is crushed through a 20-mesh sieve, and the crushed wheat (65% by mass fraction), trehalose (5% by mass fraction), and water (30% by mass fraction) are stirred together evenly.

[0052] (2) 6% of Rhizopus oryzae liquid (mass fraction of koji-making raw material), 5% of yeast liquid (mass fraction of koji-making raw material), 2% of Bacillus licheniformis liquid (mass fraction of koji-making raw material), Propionibacterium freundii Liquid 1% (mass fraction of koji-making raw materials) is added to the koji-making raw materials, and after being stirred evenly, step on the koji to shape.

[0053] (3) Control the temperature at 45° C. and the humidity at 65%, culture for 40 days, and turn over once every 7 days.

[0054]...

Embodiment 3

[0056] The activation and preparation of strains are the same as in Example 1.

[0057] Contains Rhizopus oryzae, Yeast, Bacillus licheniformis, Propionibacterium freunderi, does not contain trehalose

[0058] A method for preparing functional Daqu for brewing, the steps are as follows:

[0059] (1) Wheat and water are raw materials for koji making. First, the wheat is crushed through a 20-mesh sieve, and the crushed wheat (mass fraction is 70%) and water (mass fraction is 30%) are stirred evenly.

[0060] (2) 5% of Rhizopus oryzae liquid (mass fraction of koji-making raw material), 4% of yeast liquid (mass fraction of koji-making raw material), 1.5% of Bacillus licheniformis liquid (mass fraction of koji-making raw material), Propionibacterium freundii Liquid 1% (mass fraction of koji-making raw materials) is added to the koji-making raw materials, and after being stirred evenly, step on the koji to shape.

[0061] (3) Control the temperature at 42° C. and the humidity at ...

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Abstract

The invention relates to functional Daqu for brewing, and belongs to the technical field of Baijiu brewing. The Daqu disclosed by the invention consists of wheat, water, rhizopus oryzae bacterial liquid, microzyme and bacillus licheniformis liquid. The Daqu is characterized by further comprising trehalose and propionibacterium freudenreichii bacterial liquid. The Daqu obtained through steps of selecting materials, moistening the selected materials, and adding the rhizopus oryzae bacterial liquid, the microzyme, the bacillus licheniformis liquid and the propionibacterium freudenreichii liquid,and performing Daqu can increase yield, nucleotide concentration and tetramethylpyrazine content of Baijiu. The invention discloses the novel functional Daqu for a production and processing technologyof the Baijiu, and through solid state fermentation of pure foods with the novel functional Daqu, Baijiu which is healthier and better in flavor can be obtained.

Description

technical field [0001] The invention relates to a functional daqu for wine brewing, which belongs to the technical field of liquor brewing. Background technique [0002] China's wine-making technology has a long history, and using koji to make wine is the characteristic of Chinese wine-making technology. Distiller's yeast is a saccharifying agent, a leavening agent and a flavoring agent in the wine-making process, which has an important influence on the quality of wine. As the saying goes, koji is the bone of wine, and the key role of koji in the winemaking process is beyond doubt. The preparation method of koji is complex, the process is long, and there are many types. According to the production and application, it is mainly divided into Daqu, Xiaoqu, and Hongqu. Distiller's koji is the main source of microorganisms in wine production. The type, quantity and growth and decline of koji microorganisms have an important impact on the quality of wine. The microorganisms in d...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12R1/02C12R1/10C12R1/865C12R1/845
CPCC12G3/021
Inventor 马银雄
Owner 夜郎古酒业有限公司
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