A flavor compound bacterial agent for reducing rice wine fusel oil and its application

A technology of compound bacterial agent and fusel oil, applied in the preparation of alcoholic beverages, methods based on microorganisms, fixed on/in organic carriers, etc., can solve unreasonable fusel oil content, high fusel oil, Improper production process control and other issues

Active Publication Date: 2022-06-03
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] From a technological point of view, the unreasonable content of fusel oil in fermented mash is due to improper control of the production process, resulting in too high fusel oil produced by microbial heterogeneous fermentation

Method used

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  • A flavor compound bacterial agent for reducing rice wine fusel oil and its application
  • A flavor compound bacterial agent for reducing rice wine fusel oil and its application

Examples

Experimental program
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Effect test

Embodiment 1

[0032] (6) Fermentation: 30 ℃ of constant temperature cultivations for 3 days, the rice is thinned and the wine aroma is strong, and the production is completed.

Embodiment 2

Embodiment 3

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Abstract

The invention discloses a flavor compound bacterial agent for reducing fusel oil of fermented grains, which is prepared by the following method: (1) preparing a suspension of Aspergillus oryzae spores, cyanobacteria, and Bacillus licheniformis; (2) using polyvinyl alcohol (PVA ) and carboxymethyl chitosan (CMCS) as the wall material, glutaraldehyde (GA) as the cross-linking agent to prepare mid-logarithmic Saccharomyces cerevisiae suspension containing polyoxyethylene sorbitan monostearate; (3) Hydroxypropyl methylcellulose embeds the water-soluble extract of the esterified red yeast rice lysate; (4) The corncob is used as a carrier to carry fermentation microorganisms and auxiliary materials to form a composite microbial agent. The compound microbial agent can effectively reduce fusel oil, and also has good effects in improving liquor yield, ester flavor, amino acid nutrition and sensory.

Description

A flavor compound bacterial agent for reducing rice wine fusel oil and its application Background technique Higher alcohol refers to the fatty alcohol mixture that carbon number is greater than 3, commonly known as fusel oil, is a cereal crop fermented product (such as wine, ethanol, vinegar) main by-products, including n-propanol, isobutanol, isoamyl alcohol, active amyl alcohol, phenethyl alcohol, etc. advanced Alcohol forms the aroma and flavor of traditional fermented foods. Liquor, wine, vodka, XO, rice wine and other alcoholic products contain impurities Alcohol oil. When the content of higher alcohol is too high, it will affect the flavor and taste of beer, and also have a toxic effect on the body. fusel oil in the body Its oxidation rate is slower than that of ethanol, and it stays in the body for a longer time; its poisoning and anesthetic effects are stronger than that of ethanol, which can make the nervous system System congestion, causing headache, fuse...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N11/12C12N11/10C12N11/089C12N11/084C12N11/04C12G3/022C12R1/69C12R1/10C12R1/01C12R1/865
CPCC12N11/12C12N11/10C12N11/089C12N11/084C12N11/04C12G3/022Y02E50/10
Inventor 胡勇熊波宋金义祁勇刚汪超周梦舟徐宁柳志杰吴茜周增肽李冬生李玮龚元元石勇
Owner HUBEI UNIV OF TECH
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