CN102517188B - Preparation method of rice wine starter, capable of producing isomaltooligosaccharide during brewing process - Google Patents
Preparation method of rice wine starter, capable of producing isomaltooligosaccharide during brewing process Download PDFInfo
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Abstract
The invention belongs to the processing field of foods and provides a preparation method of a rice wine starter. Long rice flour is taken as a raw material, solid-state fermentation is respectively performed by producing two strains, namely aspergillus oryzae of acidic alpha-amylase and saccharomyces cerevisiae of alpha-glucosaccharase, and the two strains are dried and then mixed according to the ratio of 1: 1. The method comprises the following main steps of taking long rice, milling into the flour, screening, blending with water, performing high-pressure steam boiling, adjusting humidity, respectively inoculating, performing solid-state fermentation, performing low-temperature drying, mixing and getting the starter. The starter disclosed by the invention is fermented from the pure strains, the starter contains not only two living bacteria, namely the aspergillus oryzae and the saccharomyces cerevisiae, but also abundant acidic alpha-amylase, alpha-glucosaccharase and other enzyme systems, and the starter simultaneously has the effects of a saccharifying agent and a fermenting agent during the brewing process of rice wine. Furthermore, the most appropriate pH of the acidic alpha-amylase is equivalent to the pH value of slurry residue during the wine brewing process, so that the optimal saccharification efficiency is further ensured. Simultaneously, the rice wine contains isomaltooligosaccharide and other health care functional components due to the action of the alpha-glucosaccharase.
Description
Technical field
The invention belongs to food processing field, be specifically related to the preparation method of the little song of yellow rice wine, the little song of this yellow rice wine produces dextrinosan in brewing process.
Technical background
Yellow rice wine is China's the longest wine kind in history, and extremely rich culture intension is arranged, and is subjected to drink person's favor both at home and abroad deeply.It also is one of three the most ancient big wine kinds of the world, has only China to brewage in the world, yet at present also is the wine kind that comparatively falls behind of equipment, technology, technology in the world.Trace it to its cause nothing more than three aspects: the first, the original backwardness of production unit does not catch up with beer, liquor far away, even is difficult to compare with grape wine; The second, Technology stagnation, the connection transmission of technical recipe, each operation etc. are attached on several ways that forefathers hand down no important breakthrough improvement all the time; The 3rd, koji bacterial classification and novel process research are very few, cause process for making yellow rice wine to break away from tradition and obtain the transformation formula to reform.All these has greatly limited the raising of yellow rice wine quality and the exploitation of kind.Along with the development of society and the raising of living standards of the people, to be valued by people day by day as the yellow rice wine of pure brewing wine kind, all kinds of yellow rice wine with nourishing function will inevitably guide following propensity to consume, become the only selection on people's wine table.
Yellow rice wine is the national special product of China, and it is with the brewing method of bent wine processed, compound fermentation, has significantly different with other brewing wines in the world.Major microorganisms in the yellow wine yeast is aspergillus and yeast, the saccharifying agent during as brewing yellow rice wine and starter, main wheat koji and the little song of using in the traditional technology.One of important factor is not only the key in the brewing yellow rice wine in the little Qu Zuowei brewing yellow rice wine of yellow rice wine, also is the principal element that determines the yellow rice wine quality.Yet the past, what value all was its saccharification and fermenting power to research and the selection of the little song of yellow rice wine and bacterial classification thereof, and in order to mouthfeel and the local flavor of yellow rice wine brewage, seldom related to and how to improve its functional and added value of product.
Oligomeric isomaltose claims the difference oligose again, be to be raw material with starch, effect through alpha-glucosidase makes, as the third generation functional factor of generally acknowledging in the world, can effectively promote intestinal bifidobacteria to increase alpha-glucosidase grows, improve the intestinal microecology environment, reduce cholesterol in serum and blood lipid level, promote vitamins B
1, vitamins B
2, vitamins B
5(nicotinic acid), vitamins B
6, vitamins B
11The absorption of the synthetic and mineral substance such as Ca, Mg, Fe of vitamin B group such as (folic acid) improves immunity of organisms, prevents the generation of various chronic diseases and cancer.The occurring in nature oligomeric isomaltose seldom exists with unbound state, but as the integral part of amylopectin or polysaccharide, a small amount of existence is arranged in yellow rice wine.In recent years, people have been concerned about the functional of oligomeric isomaltose, begin to attempt in the brewing yellow rice wine process, to add alpha-glucosidase or in the yellow rice wine product, add oligomeric isomaltose, yet, this not only makes process for making yellow rice wine more complicated, quality product is wayward, has also increased production cost, does not obtain development preferably so far.Therefore, it is high and to produce the little songs of novel yellow rice wine of a large amount of dextrinosans in the brewing yellow rice wine process significant to develop a kind of alpha-glucosaccharase enzyme activity.
Summary of the invention
At the deficiencies in the prior art part, the invention provides a kind of preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan, this method is respectively with the yeast saccharomyces cerevisiae pure-blood ferment koji of aspergillus oryzae and the high yield alpha-glucosidase of high yield acid alpha-amylase, its preparation method is simple, little bent saccharification and fermenting power height, steady quality.
Technological line of the present invention is: the inoculation → solid state fermentation → cryodrying → mixing → little song of long-grained nonglutinous rice → abrasive dust → sieve → mix water → steaming and decocting under high pressure → adjustment humidity → respectively.
Technical scheme of the present invention is:
A kind of preparation method who produces the little song of yellow rice wine of dextrinosan in brewing process may further comprise the steps:
(1) raw material is handled: sieve behind the long-grained nonglutinous rice abrasive dust the long-grained nonglutinous rice powder, admix lactic acid/Sodium.alpha.-hydroxypropionate damping fluid, fully wet gauze on the mixing bonnet, boiling is ripe in high-pressure sterilizing pot, after the taking-up agglomerating long-grained nonglutinous rice powder is broken up, added sterilized water again and adjust humidity, spread out on koji tray;
(2) inoculation: get two parts in the above-mentioned long-grained nonglutinous rice powder that cooks, a inoculation aspergillus oryzae seed liquor, another part inoculation yeast saccharomyces cerevisiae seed liquor, the thickness by 7mm ~ 10 mm is tiled in koji tray respectively then;
(3) training is bent: postvaccinal koji tray covers wet gauze, at first cultivates 24 ~ 36 h in the fixed temperature and humidity incubator of 28 ℃ ~ 30 ℃ of temperature, humidity 80% ~ 85%, and turn over bent 1 ~ 2 time the centre; Change over to then in the fixed temperature and humidity incubator of 20 ℃ ~ 25 ℃ of temperature, humidity 80% ~ 85% and cultivate 48 ~ 60 h, turn over bent 2 ~ 3 times the centre;
(4) drying: vacuum-drying gets two kinds of purebred little songs (that is: the purebred little song of turning out after the purebred little song of turning out after the inoculation aspergillus oryzae seed liquor and the inoculation yeast saccharomyces cerevisiae seed liquor);
(5) mixing, preservation: it is back in 4 ~ 8 ℃ of following preservations by the mass ratio mixing of 1:0.5-1.5 to train two kinds of purebred little songs that obtain after bent and the drying.
The described raw material treatment process of step (1) is specially: get the long-grained nonglutinous rice powder after crossing 70 ~ 90 mesh sieves behind the long-grained nonglutinous rice abrasive dust, the pH that adds 0.05 ~ 0.2 mol/L of long-grained nonglutinous rice opaque amount 20 ~ 30% is 5.0 lactic acid/Sodium.alpha.-hydroxypropionate damping fluid stirring, make long-grained nonglutinous rice powder and lactic acid/abundant mixing of Sodium.alpha.-hydroxypropionate damping fluid, cover behind 3 ~ 5 layers of wet gauze boiling sterilization 10 ~ 15 min in the high-pressure sterilizing pot of 0.05 MPa, take out agglomerating long-grained nonglutinous rice powder is broken up, add the sterilized water of breaing up back long-grained nonglutinous rice opaque amount 10 ~ 20% again and adjust humidity, spread out on koji tray.
The described raw material treatment process of step (1) is preferably: get the long-grained nonglutinous rice powder after crossing 80 mesh sieves behind the long-grained nonglutinous rice abrasive dust, the pH that adds 0.1 mol/L of long-grained nonglutinous rice opaque amount 30% is 5.0 lactic acid/Sodium.alpha.-hydroxypropionate damping fluid stirring, make long-grained nonglutinous rice powder and lactic acid/abundant mixing of Sodium.alpha.-hydroxypropionate damping fluid, cover behind 4 layers of wet gauze boiling sterilization 15 min in the high-pressure sterilizing pot of 0.05 MPa, take out agglomerating long-grained nonglutinous rice powder is broken up, add the sterilized water of breaing up back long-grained nonglutinous rice opaque amount 10% again and mix thoroughly, spread out on koji tray.
The method of the described inoculation of step (2) is: from aspergillus oryzae (
Aspergillus oryzae) (CICC40367, available from Chinese industrial microbial strains preservation administrative center) on the inclined-plane seed picking 1 ring transition to the liquid PDA substratum that contains 2% Zulkovsky starch, in 25 ~ 28 ℃, 180 r/min shaking tables are cultivated 20 h, mycelium pellet is broken up, get the aspergillus oryzae seed liquor, add the ratio of 3mL-5mL according to every 100g long-grained nonglutinous rice powder at long-grained nonglutinous rice powder inoculation aspergillus oryzae seed liquor, fully mixing; From yeast saccharomyces cerevisiae (
Saccharomyces cerevisiae) (ATCC 9080, available from Chinese industrial microbial strains preservation administrative center) on the inclined-plane seed picking 1 ring transition to fresh malt juice liquid medium (Zhang Hongyin, Sun Ping, Dong Ying, Deng. the growth performance research of antagonism bacterium Cryptococcus laurentii. Food science, 2007,28 (3): 195 ~ 197), in 25 ~ 28 ℃, 180 r/min shaking tables are cultivated 20 h, get the yeast saccharomyces cerevisiae seed liquor, add the ratio of 6mL-10mL according to every 100g long-grained nonglutinous rice powder at long-grained nonglutinous rice powder inoculation yeast saccharomyces cerevisiae seed liquor, fully mixing.
Described PDA substratum is existing substratum, and concrete preparation method can be as follows: the 200g potato is cleaned the peeling chopping, and adding water 1000mL boils 30min, cross leaching juice, add 10g glucose and 20g Zulkovsky starch, be settled to 1000mL, transfer pH4.5,121 ℃ of sterilization 30min.
The described drying means of step (4) is under 35 ℃ ~ 37 ℃ temperature, and vacuum tightness is dry 24～48h in the low-temperature vacuum drying case of 0.09 MPa.
The described mixing of step (5), preservation are preferred: will train two kinds of purebred little songs obtaining after bent and the drying and mix afterwards in 4 ~ 8 ℃ of following preservations by the mass ratio of 1:1.
Below the present invention will be further explained and the explanation:
The English of aspergillus oryzae of the present invention is
Aspergillus oryzae, preserving number is CICC 40367, available from Chinese industrial microbial strains preservation administrative center; Described yeast saccharomyces cerevisiae is English by name
Saccharomyces cerevisiae, preserving number is ATCC 9080, available from Chinese industrial microbial strains preservation administrative center.
The present invention is raw material with the long-grained nonglutinous rice powder, cooks by two kinds of bacterial strains of aspergillus oryzae and yeast saccharomyces cerevisiae solid state fermentation respectively, and press after the cryodrying that 1:1 is mixed must.The present invention selects quality strains pure-blood ferment koji for use, and yeast making process is controlled easily, becomes bent steady quality; Enzyme system enriches, contains viable bacteria and novel acid alpha-amylase and alpha-glucosidase simultaneously in the little song, and saccharification and fermenting power are strong.The present invention is characterized in: long-grained nonglutinous rice powder culture material pH is about 5.0, trains bent process and becomes song all assorted bacterium to be had certain restraining effect; The aspergillus oryzae of selecting for use is the acid alpha-amylase superior strain, and the starch hydrolysis ability is strong, and the α-Dian Fenmei that produces and the most suitable pH of saccharifying enzyme be all about 5.5, and the initial pH value poor with the brewing yellow rice wine slurry is suitable, and starch hydrolysis efficiency height, saccharogenic power are strong; The yeast saccharomyces cerevisiae of selecting for use can not only be used for fermentation and produce alcohol, can also produce alpha-glucosidase, and part sugar is converted into the dextrinosan with nourishing function, gives yellow rice wine new functional factor.
The leading indicator of the little song of yellow rice wine that this method is produced is: in the little song of finished product alpha-amylase activity greater than 250U/g(at pH 4.5,40 ℃ of temperature, 1 min is that to reduce by 1% required enzyme amount be an enzyme activity unit to the apparent blue intensity of 1% Zulkovsky starch solution with concentration), alpha-glucosidase activity greater than 130 U/g(at pH 6.0,60 ℃, it is an enzyme activity unit that the per minute hydrolysis produces the required enzyme amount of 1 μ moL p-nitrophenol); After 6 months, α-Dian Fenmei and alpha-glucosaccharase enzyme activity still remain on more than 90% little song 4 ℃ of preservations.
Compared with prior art, the present invention has following advantage:
(1) little song is made with the aspergillus oryzae that produces acid alpha-amylase and the yeast saccharomyces cerevisiae pure-blood ferment that produces alpha-glucosidase, and is easy to control, steady quality.
(2) not only contain aspergillus oryzae, two kinds of viable bacterias of yeast saccharomyces cerevisiae in the little song, and contain enzyme systems such as abundant acid alpha-amylase, alpha-glucosidase, in the brewing yellow rice wine process, have the effect of saccharifying agent and starter simultaneously.
(3) the poor pH value of slurry is suitable in the optimal pH of acid alpha-amylase and the wine brewing process, thereby guarantees best saccharification efficient, and the interaction energy of alpha-glucosidase makes nourishing function compositions such as containing dextrinosan in the yellow rice wine simultaneously.
(4) koji is adjusted humidity and pH with ground rice with the lactic acid of pH5.0/Sodium.alpha.-hydroxypropionate damping fluid, not only makes the koji culture material have the more suitable acidic conditions of bacterial strain uses therefor, can also better suppress to train bent process and become the growth of assorted bacterium in the bent preserving process.
Embodiment:
Further explain and illustrate the present invention below in conjunction with specific embodiment, but protection scope of the present invention not only is limited to the cited scope of embodiment.Percentage composition described in the embodiment all refers to the quality percentage composition except specifying.
Embodiment 1:
Cross 80 purpose standard sieves behind the long-grained nonglutinous rice abrasive dust and get the long-grained nonglutinous rice powder, admix the abundant mixing of lactic acid/Sodium.alpha.-hydroxypropionate damping fluid (pH5.0) of 0.1 mol/L of ground rice weight 30%, cover behind 4 layers of wet gauze boiling 12 min in the high-pressure sterilizing pot under 0.05 MPa, take out the sterilized water of in kind admixing ground rice weight 10% again and adjust humidity, get above-mentioned long-grained nonglutinous rice powder then and spread out respectively on koji tray for two parts;
Aspergillus oryzae seed liquor and yeast saccharomyces cerevisiae seed liquor are inoculated respectively, and fully mixing fully mixes the back and is tiled in koji tray by thickness 7 mm.Described inoculation method is: from aspergillus oryzae (
Aspergillus oryzaePreserving number is CICC 40367, available from Chinese industrial microbial strains preservation administrative center) on the inclined-plane seed picking 1 ring transition to the PDA liquid nutrient medium that contains 2% Zulkovsky starch, in 25 ℃, 180 r/min shaking tables are cultivated 20 h, and mycelium pellet is broken up, and get the aspergillus oryzae seed liquor, add the ratio of 5mL according to every 100g long-grained nonglutinous rice powder at long-grained nonglutinous rice powder inoculation aspergillus oryzae seed liquor, fully mixing; From yeast saccharomyces cerevisiae (
Saccharomyces cerevisiaePreserving number is ATCC 9080, available from Chinese industrial microbial strains preservation administrative center) on the inclined-plane seed picking 1 ring transition to the PDA liquid nutrient medium that contains 2% Zulkovsky starch, in 25 ℃, 180 r/min shaking tables are cultivated 20 h, get the yeast saccharomyces cerevisiae seed liquor, add the ratio of 10mL according to every 100g long-grained nonglutinous rice powder at long-grained nonglutinous rice powder inoculation yeast saccharomyces cerevisiae seed liquor, fully mixing.
Cover wet gauze, cultivate 24 h early stage in the fixed temperature and humidity incubator of 30 ℃ of temperature, humidity 85%, turn over bent 1 time the centre; Later stage changes over to and cultivates 48 h in the fixed temperature and humidity incubator of 25 ℃ of temperature, humidity 85%, and turn over bent 2 times the centre; Two parts of cultured little songs place 37 ℃ of temperature respectively, and vacuum tightness is dry 36 h in the low-temperature vacuum drying case of 0.09 MPa, gets two kinds of purebred little songs; Then the mass ratio of two parts of cultured purebred little songs according to 1:1 mixed packing back low temperature storage.
The little bent saccharification of finished product and fermentative activity height that the present embodiment obtains, yeast making process is controlled easily, becomes bent steady quality.The Cheng Quzhong alpha-amylase activity is greater than 256.75U/g, and alpha-glucosidase activity is greater than 141.05U/g; After 6 months, α-Dian Fenmei and alpha-glucosaccharase enzyme activity are still greater than 243.14U/g and 132.38U/g 4 ℃ of preservations.The yellow rice wine of brewageing with this yellow wine yeast is sweet rice wine, and dextrinosan content can reach more than the 0.02g/mL.
Embodiment 2:
Cross 80 purpose standard sieves behind the long-grained nonglutinous rice abrasive dust and get the long-grained nonglutinous rice powder, admix the abundant mixing of lactic acid/Sodium.alpha.-hydroxypropionate damping fluid (pH5.0) of 0.05 mol/L of ground rice weight 25%, cover behind 4 layers of wet gauze boiling 15 min in the high-pressure sterilizing pot under 0.05 MPa, take out the sterilized water of in kind admixing ground rice weight 15 % again and adjust humidity.Getting above-mentioned long-grained nonglutinous rice powder then spreads out respectively on koji tray for two parts; Wherein 1 part of mass volume ratio example by long-grained nonglutinous rice powder 4% is inoculated in the aspergillus oryzae seed liquor, another part pressed the mass volume ratio example inoculation yeast saccharomyces cerevisiae seed liquor (inoculation method is with embodiment 1) of long-grained nonglutinous rice powder 8 %, fully mix the back and be tiled in koji tray by thickness 10 mm, cover wet gauze, cultivate 24 h early stage in the fixed temperature and humidity incubator of 28 ℃ of temperature, humidity 85%, turn over bent 2 times the centre; Later stage changes over to and cultivates 60 h in the fixed temperature and humidity incubator of 20 ℃ of temperature, humidity 85%, and turn over bent 3 times the centre; The mass ratio that the cultured purebred little song of two parts of inoculation different strains press 1:1 mixes, and places 35 ℃ of temperature, and vacuum tightness is dry 48h in the low-temperature vacuum drying case of 0.09 MPa, and packing is low temperature storage afterwards.
The little bent saccharification of finished product and fermentative activity height that the present embodiment obtains, yeast making process is controlled easily, becomes bent steady quality.The Cheng Quzhong alpha-amylase activity is greater than 267.14U/g, and alpha-glucosidase activity is greater than 134.15U/g; After 6 months, α-Dian Fenmei and alpha-glucosaccharase enzyme activity are respectively greater than 250.72U/g and 126.60U/g 4 ℃ of preservations for little song.The yellow rice wine of brewageing with this yellow wine yeast is sweet rice wine, and dextrinosan content can reach more than the 0.02g/mL.
Claims (5)
1. a preparation method who becomes bent steady quality, alpha-glucosaccharase enzyme activity height and produce the little song of yellow rice wine of dextrinosan in the brewing yellow rice wine process is characterized in that, may further comprise the steps:
(1) raw material is handled: get the long-grained nonglutinous rice powder after crossing 70 ~ 90 mesh sieves behind the long-grained nonglutinous rice abrasive dust, the pH that admixes 0.05mol/L ~ 0.2 mol/L of long-grained nonglutinous rice opaque amount 20% ~ 30% is lactic acid/Sodium.alpha.-hydroxypropionate damping fluid of 5.0, make long-grained nonglutinous rice powder and lactic acid/abundant mixing of Sodium.alpha.-hydroxypropionate damping fluid, cover behind 3 ~ 5 layers of wet gauze boiling sterilization 10 min ~ 15 min in the high-pressure sterilizing pot of 0.05 MPa, take out agglomerating long-grained nonglutinous rice powder is broken up, continue to add the sterilized water of breaing up back long-grained nonglutinous rice opaque amount 10 ~ 20% again and adjust humidity, spread out on koji tray;
(2) inoculation: get two parts in the above-mentioned long-grained nonglutinous rice powder that cooks, a inoculation aspergillus oryzae seed liquor, another part inoculation yeast saccharomyces cerevisiae seed liquor, the thickness by 7 mm ~ 10 mm is tiled in koji tray respectively then; Wherein, the English of described aspergillus oryzae is by name
Aspergillus oryzae, preserving number is CICC 40367, available from Chinese industrial microbial strains preservation administrative center; Described yeast saccharomyces cerevisiae is English by name
Saccharomyces cerevisiae, preserving number is ATCC 9080, available from Chinese industrial microbial strains preservation administrative center;
(3) training is bent: postvaccinal koji tray covers wet gauze, at first cultivates 24 h ~ 36 h in the fixed temperature and humidity incubator of 28 ~ 30 ℃ of temperature, humidity 80% ~ 85%, and turn over bent 1 ~ 2 time the centre; Change over to then and cultivate 48 h ~ 60 h in the fixed temperature and humidity incubator of 20 ~ 25 ℃ of temperature, humidity 80% ~ 85%, turn over bent 2 ~ 3 times the centre;
(4) drying: under 35 ℃ ~ 37 ℃ temperature, vacuum tightness is dry 24 h～48h in the low-temperature vacuum drying case of 0.09 MPa, gets two kinds of purebred little songs;
(5) mixing, preservation: it is back in 4 ℃ ~ 8 ℃ cryopreservations by the mass ratio mixing of 1:0.5 ~ 1.5 to train two kinds of purebred little songs that obtain after bent and the drying.
2. according to the described preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan of claim 1, it is characterized in that, the described raw material treatment process of step (1) is: get the long-grained nonglutinous rice powder after crossing 80 mesh sieves behind the long-grained nonglutinous rice abrasive dust, the pH that admixes 0.1 mol/L of long-grained nonglutinous rice opaque amount 30% is 5.0 lactic acid/Sodium.alpha.-hydroxypropionate damping fluid, make long-grained nonglutinous rice powder and lactic acid/abundant mixing of Sodium.alpha.-hydroxypropionate damping fluid, cover behind 4 layers of wet gauze boiling sterilization 15 min in the high-pressure sterilizing pot of 0.05 MPa, take out agglomerating long-grained nonglutinous rice powder is broken up, add the sterilized water of breaing up back long-grained nonglutinous rice opaque amount 10% again and mix thoroughly, spread out on koji tray.
3. according to the described preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan of claim 1, it is characterized in that, the method of the described inoculation of step (2) is: picking 1 ring transition is to the PDA liquid nutrient medium that contains 2% Zulkovsky starch from aspergillus oryzae inclined-plane seed, in 25 ~ 28 ℃, 180 r/min shaking tables are cultivated 20 h, mycelium pellet is broken up, get the aspergillus oryzae seed liquor, add the ratio of 3mL-5mL according to every 100g long-grained nonglutinous rice powder at long-grained nonglutinous rice powder inoculation aspergillus oryzae seed liquor, fully mixing; Picking 1 ring transition is to malt extract medium from yeast saccharomyces cerevisiae inclined-plane seed, in 25 ~ 28 ℃, 180 r/min shaking tables are cultivated 20 h, get the yeast saccharomyces cerevisiae seed liquor, add the ratio of 6mL-10mL according to every 100g long-grained nonglutinous rice powder at long-grained nonglutinous rice powder inoculation yeast saccharomyces cerevisiae seed liquor, fully mixing.
4. according to the described preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan of claim 1, it is characterized in that, the described drying means of step (4) is under 35 ℃ ~ 37 ℃ temperature, and vacuum tightness is dry 24 h～48h in the low-temperature vacuum drying case of 0.09 MPa.
5. according to the described preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan of claim 1, it is characterized in that the described mixing of step (5), preservation refer to: it is back in 4 ℃ ~ 8 ℃ following preservations by the mass ratio mixing of 1:1 to train two kinds of purebred little songs that obtain after bent and the drying.
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| CN108865911A (en) * | 2018-09-21 | 2018-11-23 | 侯军 | It is a kind of for improve wine brewing distillation yield leavening and preparation method thereof |
| CN109749908B (en) * | 2019-03-21 | 2021-12-17 | 安徽农业大学 | Preparation method of yellow big tea distiller's yeast |
| CN112656838B (en) * | 2020-12-31 | 2022-04-15 | 广东丸美生物技术股份有限公司 | Pharmaceutical composition, preparation method and application thereof |
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| CN101240247A (en) * | 2007-02-07 | 2008-08-13 | 劲牌有限公司 | Technique for producing green-covering guanyin tuqu |
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| CN1966647A (en) * | 2006-11-20 | 2007-05-23 | 浙江古越龙山绍兴酒股份有限公司 | Process for preparing raw wheat koji dedicated for large jar yellow wine production through aeration culture method |
| CN101240247A (en) * | 2007-02-07 | 2008-08-13 | 劲牌有限公司 | Technique for producing green-covering guanyin tuqu |
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