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Intensified baijiu daqu and production method and application thereof

A technology of liquor and Daqu, which is applied in the field of strengthening Daqu and its preparation, which can solve the problems of affecting the flavor of the liquor and the single type of microorganisms, and achieve the effect of enriching the types and increasing the number

Active Publication Date: 2020-06-05
HENAN YANGSHAO LIQUOR IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the wine body flavor substances are produced by the interaction of multiple microorganisms in the process of reproduction and metabolism, especially in the later stage of liquor brewing, the aroma production is carried out by multiple bacterial microorganisms. In this patent, only Bacillus, which has a clear composition A simple combination of koji, yeast koji and Hanoi white koji, obviously the type of microorganisms is too single, which affects the flavor of the wine body

Method used

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  • Intensified baijiu daqu and production method and application thereof
  • Intensified baijiu daqu and production method and application thereof
  • Intensified baijiu daqu and production method and application thereof

Examples

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Effect test

Embodiment 1

[0045] A kind of liquor fortified Daqu made of raw materials with the following weight fractions: 100 parts of main raw materials, 4 parts of auxiliary materials, 2 parts of functional bacteria intensifiers, and 3 parts of mother yeast. The main raw materials have a weight ratio of 17:2:1. It is made up of wheat, barley, and peas, the auxiliary material is dried distiller’s grains, and the functional bacteria enhancer is mixed with Bacillus velez, Acinetobacter, and Sporosarcina in a weight ratio of 1:0.5:0.5. to make.

[0046] The deposit number of Bacillus Velez is CICC 24695, the deposit number of Acinetobacter is CICC 24677, and the deposit number of Bacillus Sarcina is CICC 24685, purchased from China Industrial Microbe Species Preservation Management Center, China Food and Fermentation Industry Research Institute Co., Ltd.

[0047] The method for preparing the functional bacteria enhancer includes the following steps:

[0048] (1) First-level seeds: Cultivate Velez Bacillus, ...

Embodiment 2

[0073] A kind of liquor fortified Daqu made of raw materials with the following weight fractions: 100 parts of main raw materials, 5 parts of auxiliary materials, 3 parts of functional bacteria intensifiers, 2 parts of mother yeast, and the main raw materials are made of wheat in a weight ratio of 15:1:1 , Barley, and peas, the auxiliary material is dried distiller's grains, and the functional bacteria enhancer is made by mixing Bacillus Velez, Acinetobacter and Bacillus sporococcus in a weight ratio of 1:1:1.

[0074] The deposit number of Bacillus Velez is CICC 24695, the deposit number of Acinetobacter is CICC 24677, and the deposit number of Bacillus Sarcina is CICC 24685, purchased from China Industrial Microbe Species Preservation Management Center, China Food and Fermentation Industry Research Institute Co., Ltd.

[0075] The method for preparing the functional bacteria enhancer includes the following steps:

[0076] (1) First-level seeds: Cultivate Velez Bacillus, Acinetobac...

Embodiment 3

[0101] A kind of liquor fortified daqu made of raw materials with the following weight fractions: 100 parts of main raw materials, 4.5 parts of auxiliary materials, 2.5 parts of functional bacteria intensifier, 2.5 parts of mother yeast, and the main raw materials are made of wheat in a weight ratio of 17:2:1 , Barley, and peas, the auxiliary material is dried distiller's grains, and the functional bacteria enhancer is made by mixing Bacillus Velez, Acinetobacter and Bacillus sporococcus in a weight ratio of 1:1:1.

[0102] The deposit number of Bacillus Velez is CICC 24695, the deposit number of Acinetobacter is CICC 24677, and the deposit number of Bacillus Sarcina is CICC 24685, purchased from China Industrial Microbe Species Preservation Management Center, China Food and Fermentation Industry Research Institute Co., Ltd.

[0103] The method for preparing the functional bacteria enhancer includes the following steps:

[0104] (1) First-level seeds: Cultivate Velez Bacillus, Acine...

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Abstract

The invention discloses intensified baijiu daqu and a production method and application thereof. The intensified baijiu daqu is produced from the following raw materials in parts by weight: 100 partsof main raw materials, 4-5 parts of an accessory, 2-3 parts of a functional bacterial intensifier and 2-3 parts of mother qu; and the main raw materials are composed of wheat, barley and peas with a weight ratio ranging from 15:1:1 to 20:3:1, the accessory is distiller's dried grains, and the functional bacterial intensifier is produced by mixing bacillus velezensis, acinetobacter and sporosarcinaaccording to a weight ratio ranging from 1.0:0.5:0.5 to 1.0:1.0:1.0. In the intensified baijiu daqu, the microorganisms are diversified and high in content, and the quality of obtained baijiu is excellent.

Description

Technical field [0001] The invention belongs to the technical field of wine making, and relates to a liquor fortified Daqu and a preparation method and application thereof. Background technique [0002] Daqu is the main saccharification and starter for Taorong liquor and Luzhou-flavor liquor. The type and quantity of functional microorganisms in Daqu are the key to determining the quality of Daqu. The functions contained in the finished Daqu prepared by the existing traditional koji making process The types and quantity of microorganisms are relatively small, which affects the liquor yield and quality rate of liquor. [0003] The Chinese patent with the publication number CN105969598B discloses a process for preparing strengthened Daqu at low temperature in winter, which belongs to the technical field of low-temperature koji making. The invention provides a process for intensifying koji making under a low temperature (temperature <15°C) environment, improving the curvature and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/022C12G3/021C12G3/02C12R1/07C12R1/01
CPCC12G3/02C12N1/20C12G3/021C12G3/022
Inventor 陈蒙恩韩素娜樊建辉李建民杨青波李华邓杰
Owner HENAN YANGSHAO LIQUOR IND CO LTD
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