Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of liquor fortified Daqu and its preparation method and application

A technology for liquor and Daqu, which is applied to the field of liquor strengthening Daqu and its preparation, can solve the problems of affecting the flavor of the liquor, single species of microorganisms, etc., and achieve the effect of rich variety and increased quantity

Active Publication Date: 2021-10-01
HENAN YANGSHAO LIQUOR IND CO LTD +1
View PDF13 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of liquor fortified Daqu and its preparation method and application
  • A kind of liquor fortified Daqu and its preparation method and application
  • A kind of liquor fortified Daqu and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of liquor fortified Daqu, which is 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 enhancer, and 3 parts of mother koji. The weight ratio of the main raw materials is 17:2:1 Wheat, barley, and peas, the auxiliary material is dried distiller's grains, and the functional bacteria enhancer is prepared by mixing Bacillus Veles, Acinetobacter, and Saccharin in a weight ratio of 1:0.5:0.5. become.

[0046] The preservation number of the Bacillus velei is CICC 24695, the preservation number of the Acinetobacter is CICC 24677, and the preservation number of the sarcinina is CICC 24685, purchased from China Industrial Microbiology Seed Preservation Management Center, China Food and Fermentation Industry Research Institute Co., Ltd.

[0047] The preparation method of described functional bacteria enhancer comprises the following steps:

[0048] (1) First-class seeds...

Embodiment 2

[0073] A kind of liquor fortified Daqu, which is 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 enhancer, and 2 parts of mother koji. The main raw materials are wheat at a weight ratio of 15:1:1 , barley, and peas, the auxiliary material is dried distiller's grains, and the functional bacteria enhancer is formed by mixing Bacillus Veles, Acinetobacter, and Bacillus sarcina in a weight ratio of 1:1:1.

[0074] The preservation number of the Bacillus velei is CICC 24695, the preservation number of the Acinetobacter is CICC 24677, and the preservation number of the sarcinina is CICC 24685, purchased from China Industrial Microbiology Seed Preservation Management Center, China Food and Fermentation Industry Research Institute Co., Ltd.

[0075] The preparation method of described functional bacteria enhancer comprises the following steps:

[0076] (1) First-class seeds: Cul...

Embodiment 3

[0101] A kind of liquor fortified Daqu, which is made of the following raw materials by weight: 100 parts of main raw materials, 4.5 parts of auxiliary materials, 2.5 parts of functional bacteria enhancer, 2.5 parts of mother koji, and the main raw materials are made of wheat with a weight ratio of 17:2:1 , barley, and peas, the auxiliary material is dried distiller's grains, and the functional bacteria enhancer is formed by mixing Bacillus Veles, Acinetobacter, and Bacillus sarcina in a weight ratio of 1:1:1.

[0102] The preservation number of the Bacillus velei is CICC 24695, the preservation number of the Acinetobacter is CICC 24677, and the preservation number of the sarcinina is CICC 24685, purchased from China Industrial Microbiology Seed Preservation Management Center, China Food and Fermentation Industry Research Institute Co., Ltd.

[0103] The preparation method of described functional bacteria enhancer comprises the following steps:

[0104] (1) First-class seeds:...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Bronsted acidityaaaaaaaaaa
Login to View More

Abstract

The invention discloses a liquor fortified Daqu and its preparation method and application. The liquor fortified Daqu is made of the following raw materials in weight fractions: 100 parts of main raw materials, 4-5 parts of auxiliary materials, and 2-3 parts of functional bacteria enhancer , 2-3 parts of mother song, the main raw material is composed of wheat, barley, and peas with a weight ratio of 15-20:1-3:1, the auxiliary material is dried distiller's grains, and the functional bacteria enhancer is composed of Bacillus Velez, Acinetobacter, and Bacillus sarcinia are mixed at a weight ratio of 1:0.5‑1.0:0.5‑1.0. There are many kinds of microorganisms and high content in the liquor-fortified Daqu of the invention, and the quality of the obtained liquor is excellent.

Description

technical field [0001] The invention belongs to the technical field of brewing, and relates to a liquor fortified Daqu and its preparation method and application. Background technique [0002] Daqu is the main saccharification and fermentation agent for Taorong liquor, Luzhou-flavor liquor, etc. The type and quantity of functional microorganisms contained in Daqu are the key to determine the quality of Daqu. The types and quantities of microorganisms are both small, which affects the liquor yield and high-quality product rate of liquor. [0003] The Chinese patent with the notification number CN105969598B discloses a process for preparing fortified Daqu at low temperature in winter, which belongs to the technical field of low-temperature koji making. This invention provides a process for strengthening koji making, increasing curvature and high-grade koji yield under low temperature (temperature < 15°C); it uses a mixture of wheat and barley as raw materials, and its rati...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12N1/20C12G3/022C12G3/021C12H6/02C12R1/07C12R1/01
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com