Wickerhamomyces anomalus and application thereof in rice wine

A Wickham and yeast technology, applied to abnormal Wickham yeast and its application in rice wine, can solve the problems of lack of market competitiveness, old-fashioned flavor, shrinking consumer groups, etc. Less headache and more aroma components

Pending Publication Date: 2022-07-15
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in today's society, all walks of life are developing rapidly. Although rice wine has a fermented wine market, due to its old-fashioned flavor, single taste, and dull color, the consumer group is shrinking day by day, and it lacks market competitiveness.

Method used

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  • Wickerhamomyces anomalus and application thereof in rice wine
  • Wickerhamomyces anomalus and application thereof in rice wine
  • Wickerhamomyces anomalus and application thereof in rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The isolation and culture method and colony characteristics of abnormal Wickham yeast FBKL2.00K8 are as follows:

[0039] (1) Isolation of abnormal Wickham yeast FBKL2.00K8

[0040] Take 10 g of crushed Daqu sample from the Daqu used in the production of Maotai-flavor liquor production enterprises in Maotai Town, Guizhou Province, put it into a triangular flask containing 90ml of sterile saline and glass beads, shake at 28°C for 30min, and mix well. Draw 1mL of bacterial suspension from the clean workbench and inject it into a test tube filled with 9mL of sterile normal saline for gradient dilution. Pour and spread the plate, invert at 28°C for 48 hours and count, and select a single colony with a typical yeast colony shape, inoculate and streak onto the wort agar medium, and repeat 3 to 4 times until pure strains are obtained. Then each strain is numbered separately, and finally the slanted line is cryopreserved;

[0041] (2) Cultivation

[0042] a Identification me...

Embodiment 2

[0065] A kind of preparation method of the application of abnormal microkham yeast in rice wine, specifically comprises the following steps:

[0066] (1) Material preparation: Select 1430g of glutinous rice with full particles and no mildew, put it into a rice polisher to whiten to 70%, wash it clean, and use it for later use;

[0067] (2) Saccharification: After soaking the glutinous rice for 8-12 hours, first cook for 20 minutes, pour out, add 400 ml of water, re-steam for 20 minutes, and then take out of the pot; let it cool down to 30°C, add 5g of Dongliu plant sweet wine koji, and put it into a fermentation tank to control the ambient temperature Saccharification and fermentation at 28°C for 48h, set aside;

[0068] (3) Yeast seed liquid culture: the yeast is inoculated into the wort liquid medium, 28 ° C, 150 r / min, cultured for 48 h, for use;

[0069] (4) Fermentation: after the saccharification is completed, add 3.0L of pure water, and at the same time inoculate the y...

Embodiment 3

[0074] A kind of preparation method of the application of abnormal microkham yeast in rice wine, specifically comprises the following steps:

[0075] (1) Material preparation: Select 1430g of glutinous rice with full particles and no mildew, put it into a rice polisher to whiten to 60%, wash it clean, and use it for later use;

[0076] (2) Saccharification: After soaking the glutinous rice for 8-12 hours, first cook for 20 minutes, pour out, add 400 ml of water, re-steam for 20 minutes, and then take out of the pot; let it cool down to 30°C, add 5g of Dongliu plant sweet wine koji, and put it into a fermentation tank to control the ambient temperature Saccharification and fermentation at 28°C for 48h, set aside;

[0077] (3) Yeast seed liquid culture: the yeast is inoculated into the wort liquid medium, 28 ° C, 150 r / min, cultured for 48 h, for use;

[0078] (4) Fermentation: after the saccharification is finished, add 2.5L of pure water, and at the same time inoculate the ye...

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PUM

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Abstract

The invention discloses Wickerhamomyces anomalus and an application thereof in rice wine, the Wickerhamomyces anomalus FBKL2.00K8 is preserved in China Center for Type Culture Collection in Wuhan on June 30, 2020, the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, and the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, and the preservation number is CCTCC NO: M2020249. The method for preparing the flavored rice wine comprises the following operation steps: preparing materials; performing saccharification; culturing a yeast seed solution; performing fermentation; performing secondary fermentation; and filtering and clarifying: after fermentation is finished, filtering out vinasse to obtain a finished rice wine product. The obtained rice wine is better in flavor, more in aroma components and low in higher alcohol content, so that the rice wine is not easy to drunken and cause headache after being drunk.

Description

Technical field: [0001] The invention relates to an abnormal Wickham yeast and its application in rice wine. Background technique: [0002] In recent years, with the strengthening of people's awareness of health care, people pay more and more attention to the nutritional and health care function of food. Moderate drinking can promote blood circulation in the body, increase appetite, and relieve stress, but some people can't accept high levels of liquor, so more consumers tend to choose fermented wines that are rich in nutrients and low in alcohol. [0003] Rice wine, also known as Jiu Niu, sweet wine, was called "Li" in the old days. Made from glutinous rice, it is a traditional fermented wine in my country. It is usually fermented with steamed glutinous rice mixed with saccharified starter. Rice wine brewed by traditional methods is simple in process, fresh and sweet in taste, and has a strong rice wine style. In ancient times, it was a drink that many people used daily....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/022C12R1/645
CPCC12G3/022
Inventor 周鸿翔田梦银严丹雨王青青王晓丹罗小叶
Owner GUIZHOU UNIV
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