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Method for preparing lily by biological ferment technology

A technology of biological fermentation and lily, applied in food processing, application, animal feed, etc., to reduce processing costs, improve economic benefits, and improve comprehensive utilization.

Inactive Publication Date: 2003-08-06
熊云祥 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chinese patent publication number is 1139557 lily pear liquid wine, publication number is the manufacture method of a kind of lily health-care wine of 1274005, all are prepared by blending white wine and traditional Chinese medicine lily and pear or white wine and traditional Chinese medicine lily petal quenching liquid, and food Science and Technology 2001(1), 1995(16), Food and Machinery 1998(6), and Friends of Zhifu 2000(6) introduced the production process of Lily Beverage, which generally involves selecting scales→cleaning→precooking→refining→enzyme treatment→killing Enzyme → blending → grouting and sealing → sterilization, the method of directly extracting wine from lily with bio-fermentation technology and using leftovers to produce other lily products has not been reported

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0013] Add water to 100kg dried lily flakes and grind them into a slurry with a pulverizer, filter through an 80-mesh sieve to remove slag, precipitate and remove water to make 45kg of dry starch, add 50% of 23kg of corn cob powder that has passed through an 80-mesh sieve to the dry starch, and then add 70% 48kg of water and mix well, add 0.13kg of α-amylase according to 0.3% of dry starch weight and steam to make it enzymatic. # Strains 0.54kg, catalyzed for 6 hours, then added 100kg of 220% water by dry starch weight to ferment for 20 days, distilled to obtain 45kg of lily wine with 45% alcohol, 48kg of slag and tail water. Get 40kg of tail water (the remaining tail water is discarded), dry the 48kg residue obtained by distillation, add 15kg of 30% rice, add 1.26kg of 2% red date powder, add 80% water 50kg and 0.3% glucoamylase 0.2 kg, mix well, catalyze at 60°C for 10 hours, then cool to normal temperature, add 0.5kg of R92 strain to 0.8% of the dry raw material and ferment...

Embodiment 2

[0017] Add water to 100kg dried lily slices and grind them into a slurry with a pulverizer, filter through a 100-mesh sieve to remove slag, precipitate and remove water to make 45kg of dry starch, add 60% of 27kg of corncob powder that has passed through an 80-mesh sieve to the dry starch, and then add 90% 64kg of water and mix well, add 0.22kg of α-amylase according to 0.5% of dry starch weight and steam to make it enzymatic. Bacterial classification 0.72kg, catalyzed 8 hours, added 250% water 112kg by dry starch weight again, fermented 25 days, distilled and got the lily wine 46kg, slag 51kg, tail water of 45% alcoholic strength, got tail water 50kg (remaining tail water Water is lost), the 51kg slag of distillation gained is made dry, adds 3% jujube powder 2.3kg after adding 25.5kg of 50% corn rice, adds 0.38kg of 0.5% glucoamylase 0.38kg of 90% water 68kg and dry material weight again Mix well, catalyze at 80°C for 12 hours, then cool down to normal temperature, and connec...

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PUM

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Abstract

The method for processing lily utilizing biological fermentation technology mainly includes the following steps: making dried lily into lily starch, adding corn cob powder and uniformly mixing them, enzyme activating, inoculating to make fermentation, distilling to obtain lily liquor, tail water and residue; adding cooked rice in residue, adding jujube powder, uniformly mixing them, enzyme activiting, inoculating the make fermentation, distilling, using distilled liquor, tail water and melitose to make them into lily honey liquor, adding the partial residue produced in production of lily starch into tail water produced in first distillation, boiling, inoculating to make fermentation, flavouring to obtain lily vinegar, besides utilizing residual materials and biological fermentation process to make them into lily beverage and lily fungal protein feed.

Description

technical field [0001] The invention relates to a method for processing lily with biological fermentation technology, and is particularly suitable for processing lily wine, lily honey wine, lily vinegar, lily drink and fungal protein feed with biological fermentation technology. Background technique [0002] Chinese patent publication number is 1139557 lily pear liquid wine, publication number is the manufacture method of a kind of lily health-care wine of 1274005, all is prepared by blending white wine and traditional Chinese medicine lily and pear or white wine and traditional Chinese medicine lily petal quenching liquid, and food Science and Technology 2001(1), 1995(16), Food and Machinery 1998(6), and Friends of Zhifu 2000(6) introduced the production process of Lily Beverage, which generally involves selecting scales→cleaning→precooking→refining→enzyme treatment→killing Enzyme → deployment → grouting and sealing → sterilization, the method of directly extracting wine fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/12A23K10/30A23L19/00
CPCY02P60/87
Inventor 熊云祥吕进向时柏
Owner 熊云祥
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