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Green-skin red-heart Xiaoqu and application thereof in increasing content of ethyl acetate in Xiaoqu liquor

A technology of Red Heart Xiaoqu and Xiaoqu Baijiu, applied in the preparation of alcoholic beverages, methods based on microorganisms, fungi, etc.

Pending Publication Date: 2022-06-14
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional method of increasing ethyl acetate, high-yield ethyl acetate yeasts are often selected for enhanced koji making, and there are no reports of using enhanced molds to make green red heart koji to increase the content of ethyl acetate.

Method used

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  • Green-skin red-heart Xiaoqu and application thereof in increasing content of ethyl acetate in Xiaoqu liquor

Examples

Experimental program
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Effect test

preparation example Construction

[0037] The specific steps of the preparation method of the following green-clad red heart koji are:

[0038] 1) Raw material mixing:

[0039]The kaolin: rice bran: seed koji: purple red yeast bran seed is mixed according to the mass ratio of 60:20:20:(0.1-0.3). The water content in the mixture is 36%, and the spherical curved blank with a diameter of 8 cm is artificially kneaded.

[0040] 2) Concentrated culture period

[0041] The kneaded curved blank is placed in the curved chamber box bed, the surface is covered with a layer of bamboo pad, the temperature of the control culture chamber is 27 °C, when the temperature of the curved blank rises to more than 30 °C, the bamboo pad is uncovered, transferred to the crankcase for the next step of culture, and the concentrated culture period is 23h.

[0042] 3) Disperse the bacteriological period

[0043] Step 2) to obtain the curved blank according to the upper and lower spacing of 13 cm of steel crankboard surface, the interval betwee...

Embodiment 1

[0053]Green-coated red heart koji: raw materials in accordance with its composition kaolin: rice bran: seed koji: purple red yeast bran mass ratio 60: 20: 20: 0.1 for mixed preparation, other process parameters and the same as described in the specific embodiment. Prepare the resulting green-coated red heart koji Figure 1 as shown.

Embodiment 2

[0055] Green-coated red heart koji: raw materials in accordance with its composition kaolin: rice bran: seed koji: purple red yeast bran mass ratio 60: 20: 20: 0.2 for mixed preparation, other process parameters and the same as described in the specific embodiment.

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Abstract

The invention discloses a green-skin red-heart Xiaoqu and application thereof in increasing the content of ethyl acetate in Xiaoqu baijiu, the green-skin red-heart Xiaoqu is prepared by optimizing the process and adding monascus strains on the basis of the traditional production process of the green-skin red-heart Xiaoqu, and the produced green-skin red-heart Xiaoqu is stable in sense organ and obvious in red heart. When the green-skin red-heart Xiaoqu is applied to Xiaoqu raw wine production, the content of ethyl acetate in a wine body reaches 3.93 g / L at most and is increased by 248% compared with that of a production control group, and the produced Xiaoqu raw wine is pure in faint scent, refreshing and clean in mouth, harmonious in fragrance and typical in style.

Description

Technical field [0001] The present invention relates to the field of brewing process, specifically to a green-coated red heart koji and its application in increasing the content of ethyl acetate in the small koji liquor. Background [0002] The red heart of koji is a phenomenon that occurs in the production process of koji, which is mainly caused by the metabolic pigment of Aspergillus flavouracea enriched in koji. According to the production experience, the liquor flavor substance of the wine brewed by the red heart is more coordinated and the taste is better, which is the representative of high-quality koji. The traditional production process of koji is greatly affected by the influence of koji making, such as poor parameter control, not only will not produce a red heart, but also lead to a small content of beneficial bacteria in the koji, the growth of bacteria, affecting the quality of koji. In addition, it was found through brewing experiments that red heart koji can increas...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12G3/02C12R1/645
CPCC12N1/14C12G3/02
Inventor 杨闻刘涛涛李强王喆刘胜华屈娜肖梦杨强
Owner JING BRAND
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