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Compound microbial agent and application thereof in production of Maotai-flavor liquor

A technology of Maotai-flavor liquor and compound bacterial agent, applied in the fields of fermentation and biology, can solve problems such as low production capacity of Maotai-flavor liquor

Active Publication Date: 2020-08-14
SHANDONG LANLING GOOD WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This has also led to low production capacity of Maotai-flavored liquor, with a market share of only about 10%.

Method used

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  • Compound microbial agent and application thereof in production of Maotai-flavor liquor
  • Compound microbial agent and application thereof in production of Maotai-flavor liquor
  • Compound microbial agent and application thereof in production of Maotai-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Embodiment 1: the preparation of composite microbial bacterial agent

[0071] Specific steps are as follows:

[0072] Scheme 1: Bacillus subtilis CGMCC No.19754 bacterial suspension, Bacillus licheniformis CGMCC No.19753 bacterial suspension, Bacillus licheniformis CGMCC No.: 3963 bacterial suspension, Bacillus amyloliquefaciens CGMCC No.19755 bacterial suspension, rice The Aspergillus CGMCC3.05232 bacterial suspension and the Paecilomyces variotii CGMCC3.11554 bacterial suspension were mixed according to the volume ratio of 8:5:5:10:20:15 to obtain the microbial composite bacterial agent 1.

[0073] Scheme 2: Bacillus subtilis CGMCC No.19754 bacterial suspension, Bacillus licheniformis CGMCC No.19753 bacterial suspension, Bacillus licheniformis CGMCC No.: 3963 bacterial suspension, Bacillus amyloliquefaciens CGMCC No.19755 bacterial suspension and rice The Aspergillus CGMCC3.05232 bacterial suspension was mixed according to the volume ratio of 8:5:5:10:35 to obtain mi...

Embodiment 2

[0087] Embodiment 2: the preparation of sauce-flavored yellow rice wine

[0088] Specific steps are as follows:

[0089] Option 1: The preparation process is all completed in Shandong Lanling Fine Wine Co., Ltd. (Shandong Lanling Fine Wine Co., Ltd. is located in Linyi City, Shandong Province). The specific steps are as follows:

[0090] (1) Preparation of raw and auxiliary materials: taking sorghum and wheat as wine-making raw materials, using rice husk as wine-making auxiliary materials, crushing the wine-making raw materials into grits, and crushing Daqu into koji powder;

[0091] The requirements for crushing wine-making raw materials into grits are: sorghum and wheat are evenly crushed into 4 to 8 petals; in the wine-making raw materials, the mass ratio of sorghum and wheat is 2:8;

[0092] The requirements for wine-making accessories are: the wine-making accessories should be steamed for 40 minutes before use;

[0093] The requirement for crushing Daqu into koji powder...

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PUM

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Abstract

The invention relates to a compound microbial agent and an application thereof in production of Maotai-flavor liquor, and belongs to the technical field of biology and fermentation. According to the compound microbial agent, the production area limitation of the Maotai-flavor liquor brewed with the compound microbial agent can be overcome, so that the Maotai-flavor liquor can also be brewed in other areas in addition to Guizhou, Maotai town, Chishui River, Renhuai and Sichuan; and in the Shandong area, in the Maotai-flavor liquor obtained by adding the compound microbial agent and yeasts for making hard liquor into liquor brewing raw materials to be fermented, the content of tetramethylpyrazine is up to 882.6 [mu]g / L, the content of 4-methylguaiacol is up to 853.1 [mu]g / L, and the contentof 4-ethylguaiacol is up to 200.4 [mu]g / L; and moreover, in the Shandong region, the sensory score of the Maotai-flavor liquor obtained by adding the compound microbial agent and the yeasts for makingthe hard liquor into the liquor brewing raw materials to be fermented can reach 47.

Description

technical field [0001] The invention relates to a composite microbial bacterial agent and its application in the production of Maotai-flavor liquor, belonging to the fields of biotechnology and fermentation technology. Background technique [0002] Liquor is mainly made of sorghum and other grains, using natural saccharification starter - distiller's yeast, through solid-state fermentation or semi-solid fermentation, and then distilled, stored, and blended. As one of the famous distilled spirits in the world, it is listed as the six famous distilled spirits in the world together with whiskey, brandy, vodka, rum and gin. Long aftertaste and other characteristics. [0003] Liquor can be divided into sauce-flavored, strong-flavored, light-flavored, rice-flavored, mixed-flavored, phoenix-flavored, special-flavored, soy-flavored, medicinal-flavored, sesame-flavored, and Laobaigan-flavored according to the characteristics of its aroma style. . Among them, the sauce-flavored liq...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/14C12G3/021C12G3/022C12H6/02C12R1/125C12R1/10C12R1/07C12R1/69C12R1/79
CPCC12N1/20C12N1/14C12G3/021C12G3/022C12H6/02
Inventor 管桂坤吴群刘宇徐希望万自然刘剀王涛
Owner SHANDONG LANLING GOOD WINE CO LTD