一种酱香型酒糟发酵产物及其制备方法和应用
By fermenting the fermented lees of soy sauce-flavored liquor and then centrifuging, filtering, decolorizing, and sterilizing them, the problems of dark color and strong odor of soy sauce-flavored liquor lees have been solved, enabling its application in the cosmetics field, where it possesses excellent soothing and moisturizing effects.
CN121137075BActive Publication Date: 2026-07-17GUIZHOU MAOTAI DISTILLERY (GRP) CIRCULAR ECONOMY IND INVESTMENT & DEV CO LTD
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- GUIZHOU MAOTAI DISTILLERY (GRP) CIRCULAR ECONOMY IND INVESTMENT & DEV CO LTD
- Filing Date
- 2025-09-10
- Publication Date
- 2026-07-17
AI Technical Summary
Technical Problem
The extract of fermented grains with a soy sauce aroma has a dark color and a strong odor, which affects its application in the cosmetics industry.
Method used
The fermentation of soy sauce-flavored liquor lees was carried out using Lactobacillus plantarum X028 and/or Lactobacillus paracasei X016. After centrifugation, filtration, decolorization and sterilization, the fermentation product of soy sauce-flavored liquor lees was obtained.
Benefits of technology
The obtained soy sauce-flavored fermented liquor has good soothing and moisturizing effects and is suitable for the cosmetics industry.
✦ Generated by Eureka AI based on patent content.
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Figure CN121137075B_ABST
Abstract
本发明公开了一种酱香型酒糟发酵产物及其制备方法和应用，涉及生物技术领域，用以解决现有酱香型酒糟的浸提液颜色深且酱香型酒糟气味重，影响感官体验，导致酱香型酒糟难以用于化妆品领域等问题中至少一个。本发明采用植物乳杆菌X028和 / 或副干酪乳杆菌X016对酱香型酒糟进行发酵，得到的初始发酵混合液通过离心、过滤、脱色、灭菌等步骤，得到最终的酱香型酒糟发酵产物，本发明得到的酱香型酒糟发酵产物具有良好的舒缓保湿功效，可实现酱香型酒糟在化妆品领域的应用。
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