CN102839077A - Esterifying enzyme compound bacteria liquid preparation method - Google Patents
Esterifying enzyme compound bacteria liquid preparation method Download PDFInfo
- Publication number
- CN102839077A CN102839077A CN2012103350991A CN201210335099A CN102839077A CN 102839077 A CN102839077 A CN 102839077A CN 2012103350991 A CN2012103350991 A CN 2012103350991A CN 201210335099 A CN201210335099 A CN 201210335099A CN 102839077 A CN102839077 A CN 102839077A
- Authority
- CN
- China
- Prior art keywords
- bacteria liquid
- composite bacteria
- enzyme composite
- esterification enzyme
- esterification
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
The invention provides an esterifying enzyme compound bacteria liquid preparation method, and relates to the technical field of white spirit. The method comprises the following steps: sieving 20g of high-quality pit mud from old pit mud; thermally processing for 10 minutes at about 80 DEG C to obtain the esterifying enzyme compound strain purifying liquid; inoculating the purified liquid to the prepared and sterilized culture medium based on inoculating volume of 30%; culturing in a constant temperature culturing box for 7 to 8 days at about 36 DEG C so as to obtain a first-grade seed liquor; inoculating the first-grade seed liquor into the prepared and sterilized culture medium based on 22.5% of inoculating volume, and culturing for 7 to 8 days at 36 DEG C in the constant temperature culturing box to obtain the second-grade seed liquor; inoculating the second-grade seed liquor into the prepared and sterilized culture medium based on inoculating volume of 16%, and culturing for 7 to 8 days at about 36 DEG C in the constant temperature culturing box, so as to obtain the third-grade seed liquor; and expanding to culture the sieved and exuberant three-grade seed liquor in a common way to obtain the esterifying enzyme compound bacteria liquid for production. According to the method, the esterifying enzyme compound bacteria liquid is separated, purified and optimally selected from the high-quality pit mud, and the esterifying enzyme compound bacteria liquid has obvious effect during being applied in the production.
Description
Technical field
The present invention relates to the liquor technical field, be specifically related to a kind of esterification enzyme composite bacteria liquid preparation method.
Background technology
China white wine is to be derived from China domestic biological technology products, is one of the world's six big liquors.Aromatic Chinese spirit is maximum, the one type of the widest liquor of market covering of output in the China white wine kind, in national economy and people's daily life, occupies an important position.With regard to the aromatic Chinese spirit technical field, as you know, produce aromatic Chinese spirit, cellar for storing things mud is the basis, and Daqu is a power, and technology is crucial.Cellar for storing things mud in the fermentation vat is absolutely necessary, and it is one of essential condition of Production of Luzhou-flavor Liquor Technology, is related to the quality and the success or failure of aromatic Chinese spirit quality.So poor and the richness of cellar for storing things mud nutritive ingredient is related in the mud of cellar for storing things beneficial microorganism enrichment (vigorous) and decays, the quality of aromatic Chinese spirit product is played crucial effects; Because cellar for storing things mud is various beneficial microorganism carriers and habitats such as caproic acid bacteria, methanobacteria, butyric bacteria; What of these beneficial microorganism kinds and quantity are main standard of weighing cellar for storing things shale amount; Thus, do not have good cellar for storing things mud, just can not produce superior Luzhou-flavor quality liquor.Simultaneously, the main body flavour ingredient NSC 8882 of aromatic Chinese spirit is that meta-bolites and wine unstrained spirits through caproic acid bacteria in the mud of cellar for storing things produces the effect of ethanol (alcohol) through esterification enzyme in the red colouring agent for food, also used as a Chinese medicine during the fermentation and generate; Particularly the wine unstrained spirits of high temperature season generally all exists acidity high, and remaining starch is high; This moment, ambient air temperature was high, and milk-acid bacteria and assorted bacterium source are wide, and it is high to contain the bacterium number; Breeding is invaded in the interior poor unstrained spirits of fermentation system soon in a large number, and the nutrition that the one side mass consumption supplies yeast to sprout and breeds is bred new thalline. and metabolism has much been bred inhibiting reducing substance to yeast growth again on the other hand; Yeast number on the poor unstrained spirits of the unit of making is not enough, utilizes red colouring agent for food, also used as a Chinese medicine esterification enzyme to have a liking for the characteristic of acid, the lactic acid in the reduction wine unstrained spirits and the effect of ethyl lactate; The catalysis acid that produces the esterification enzyme in the red colouring agent for food, also used as a Chinese medicine is converted into corresponding ester with alcohol, and synthesizes the selective difference of corresponding esters class because red colouring agent for food, also used as a Chinese medicine esterification enzymatic advances acid with ethanol, to the growing amount of promotion acetic ester greater than other ester classes; Therefore; That has given prominence to acetic ester and be main body is the fragrance matter composition, makes the more plentiful coordination of wine body, the wine body flavour substances balance coordination that more becomes.At present; Though the cellar for storing things mud nutritive ingredient that each wine industry production unit is cultivated is had nothing in common with each other; But the deficiency that ubiquity, defective and drawback are: still continue to continue to use tradition and fall behind cellar for storing things mud production technique; Just having cultivated sophisticated new cellar for storing things mud has " hydrogen sulfide " stink, the fragrant composition shortcoming of its ester is scientific and reasonable, inadequately abundant, inadequately balanced, can't be complementary, it is not because new cellar for storing things mud has ester fragrance; And store the foul smell that mud has hydrogen sulfide, and shortcoming is to influencing the research trial and the practical implementation that are perfume, taste composition generation and quality liquor yield rate of wine product.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method simple, the esterification enzyme composite bacteria liquid preparation method of being convenient to operate.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A kind of esterification enzyme composite bacteria liquid preparation method, it is characterized in that: described preparation method is following,
1, from the mud of old cellar for storing things, filters out quality pit mud 20g,, be made into esterification enzyme composite bacteria refined solution in 70-90 ℃ of thermal treatment 10 minutes;
2, one-level screening is inoculated into above-mentioned refined solution and prepares and culture medium after sterilization with 30% inoculum size, in constant incubator, keep 30-40 ℃ to cultivate 7 days-8 days, obtains primary seed solution;
3, secondary screening is inoculated into primary seed solution and prepares and culture medium after sterilization with 22.5% inoculum size, in constant incubator, keep 30-40 ℃ to cultivate 7 days-8 days, obtains secondary seed solution;
4, three level screen is inoculated into secondary seed solution and prepares and culture medium after sterilization with 16% inoculum size, in constant incubator, keep 30-40 ℃ to cultivate 7 days-8 days, obtains three grades of seed liquor;
Three grades of vigorous seed liquor that 5, will filter out are carried out the esterification enzyme composite bacteria liquid that conventional enlarged culturing can obtain producing usefulness again.
Said substratum by mass percent is: quality pit mud 1.5%, dregs of beans 0.5%, vinasse powder 2%, red colouring agent for food, also used as a Chinese medicine 0.2%, koji powder 0.8%; Os Sus domestica powder 2%, silkworm chrysalis 2%, sodium acetate 0.3%, ammonium sulfate 0.02%, sal epsom 0.04%; Absolute ethyl alcohol 2%, trimagnesium phosphate 0.05%, potassium hydrogenphosphate 0.2%, pure water 88.39%.
The pH value of said substratum is 6.7-7.0, and temperature is 36 ℃.
A kind of purposes of esterification enzyme composite bacteria liquid,
1, with esterification enzyme composite bacteria liquid with 5% ratio be applied to store pond mud can strengthen in cultivating pond, cellar for storing things mud livings Xiang Gong can, improve microbial environment in the cellar for storing things, when NSC 8882 content was significantly improved, four big ester compositions of proportions are more coordination also.
2, esterification enzyme composite bacteria liquid directly is poured in the wine unstrained spirits with 3% ratio ferments, this method must be noted the moisture content of wine unstrained spirits, and basic wine trace ingredients ratio improves significantly, and wine body style is the typical case more, has improved the former vinosity amount of Luzhou-flavor.
3, with processing such as esterification enzyme composite bacteria liquid process deposition, filtration, distillations, make fragrance matter be further purified combination, be applied directly to and carry out seasoning in the finished wine, keep the natural flavour mountaineous unusual effect of having obtained of wine article.
4, esterification enzyme composite bacteria liquid is applied on the reinforcement bacterial classification of high-temperature daqu with 2% ratio, and bent Qu Xiangnong is strongly fragrant for the piece of processing, and esterification power improves 10.52%, and the quality liquor interest rate has improved 13.46%, and effect is remarkable.
5, the esterification song of esterification enzyme composite bacteria liquid production is used for wine brewing, and under the situation with 3.5 percentage points of bent amount minimizings, the yield of liquor has still improved 2.2 percentage points, when improving the quality liquor yield, has reduced production cost.
The invention has the beneficial effects as follows: the present invention from quality pit mud separation, purifying, optimize esterification enzyme composite bacteria; Be applied to and also obtained unusual effect in the production; Esterification enzyme composite bacteria liquid is applied to the fragrant ability of life that the aging Jiao Chi of rejuvenation improves cellar for storing things mud; The fragrance matter composition significantly improved, promoted the aging raising with vinosity of cellar for storing things mud.
Embodiment
For technique means, creation characteristic that the present invention is realized, reach purpose and effect and be easy to understand and understand, below in conjunction with specific embodiment, further set forth the present invention.
A kind of esterification enzyme composite bacteria liquid preparation method,
1, from the mud of old cellar for storing things, filters out quality pit mud 20g,, be made into esterification enzyme composite bacteria refined solution in 80 ℃ of left and right sides thermal treatments 10 minutes;
2, one-level screening is inoculated into above-mentioned refined solution and prepares and culture medium after sterilization with 30% inoculum size, in constant incubator, keep about 36 ℃ to cultivate 7 days-8 days, obtains primary seed solution;
3, secondary screening is inoculated into primary seed solution and prepares and culture medium after sterilization with 22.5% inoculum size, in constant incubator, keep about 36 ℃ to cultivate 7 days-8 days, obtains secondary seed solution;
4, three level screen is inoculated into secondary seed solution and prepares and culture medium after sterilization with 16% inoculum size, in constant incubator, keep about 36 ℃ to cultivate 7 days-8 days, obtains three grades of seed liquor;
Three grades of vigorous seed liquor that 5, will filter out are carried out the esterification enzyme composite bacteria liquid that conventional enlarged culturing can obtain producing usefulness again.
Wherein substratum by mass percent is: quality pit mud 1.5kg, dregs of beans 0.5kg, vinasse powder 2kg, red colouring agent for food, also used as a Chinese medicine 0.2kg; Koji powder 0.8kg, Os Sus domestica powder 2kg, silkworm chrysalis 2kg, sodium acetate 0.3kg; Ammonium sulfate 0.02kg, sal epsom 0.04kg, absolute ethyl alcohol 2kg, trimagnesium phosphate 0.05kg; Potassium hydrogenphosphate 0.2kg, pure water 88.39kg, the pH value of substratum are 6.7-7.0, temperature is 36 ℃.
The detection of top grade esterification enzyme composite bacteria liquid:
1, microscopy microbe population, individual morphology, stout and strong degree;
2, sense organ detects, and whether esterification enzyme composite bacteria liquid aerogenesis is vigorous, and whether smell is pure;
3, physics and chemistry detects, and analyzes caproic acid, butyric acid equal size with the Agilent gas chromatograph;
4, use 2%CuSO
4Detect esterification enzyme composite bacteria liquid, the secondary bacterial classification of the conduct of the little indigo plant of color.
The application standard of top grade esterification enzyme bacterial classification: esterification enzyme bacterial classification is selected high-quality esterification enzyme bacterium liquid after the choosing training of five generations, carries out two again and is commissioned to train fosterly, and bacterial classification is loose, and aerogenesis is vigorous, copper sulfate 2% detect little indigo plant as strain liquid.
The esterification enzyme bacterial classification that optimizes meticulously is applied in the enlarged culturing at different levels, the strict mikrobe aseptic technique standard of carrying out, the science of carrying out is cultivated; Aborning esterification enzyme composite bacteria liquid can not be single detection produce the acid amount, should according to microscopy with produce the method that acid combines and judge, as if reaching in the maintenance that requirement promptly may be used on Jiao Chi.
A kind of purposes of esterification enzyme composite bacteria liquid,
1, with esterification enzyme composite bacteria liquid with 5% ratio be applied to store pond mud can strengthen in cultivating pond, cellar for storing things mud livings Xiang Gong can, improve microbial environment in the cellar for storing things, when NSC 8882 content was significantly improved, four big ester compositions of proportions are more coordination also.
2, esterification enzyme composite bacteria liquid directly is poured in the wine unstrained spirits with 3% ratio ferments, this method must be noted the moisture content of wine unstrained spirits, and basic wine trace ingredients ratio improves significantly, and wine body style is the typical case more, has improved the former vinosity amount of Luzhou-flavor.
3, with processing such as esterification enzyme composite bacteria liquid process deposition, filtration, distillations, make fragrance matter be further purified combination, be applied directly to and carry out seasoning in the finished wine, keep the natural flavour mountaineous unusual effect of having obtained of wine article.
4, esterification enzyme composite bacteria liquid is applied on the reinforcement bacterial classification of high-temperature daqu with 2% ratio, and bent Qu Xiangnong is strongly fragrant for the piece of processing, and esterification power improves 10.52%, and the quality liquor interest rate has improved 13.46%, and effect is remarkable.
5, the esterification song of esterification enzyme composite bacteria liquid production is used for wine brewing, and under the situation with 3.5 percentage points of bent amount minimizings, the yield of liquor has still improved 2.2 percentage points, when improving the quality liquor yield, has reduced production cost.
More than show and described ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification sheets just explains principle of the present invention; Under the prerequisite that does not break away from spirit and scope of the invention, the present invention also has various changes and modifications, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.
Claims (8)
1. esterification enzyme composite bacteria liquid preparation method, it is characterized in that: described preparation technology is following,
A, from the mud of old cellar for storing things, filter out quality pit mud 20g,, be made into esterification enzyme composite bacteria refined solution in 70-90 ℃ of thermal treatment 10 minutes;
The screening of b, one-level is inoculated into above-mentioned refined solution and prepares and culture medium after sterilization with 30% inoculum size, in constant incubator, keep about 30-40 ℃ to cultivate 7 days-8 days, obtains primary seed solution;
The screening of c, secondary is inoculated into primary seed solution and prepares and culture medium after sterilization with 22.5% inoculum size, in constant incubator, keep 30-40 ℃ to cultivate 7 days-8 days, obtains secondary seed solution;
D, three level screen are inoculated into secondary seed solution and prepare and culture medium after sterilization with 16% inoculum size, in constant incubator, keep 30-40 ℃ to cultivate 7 days-8 days, obtain three grades of seed liquor;
E, three grades of vigorous seed liquor that will filter out are carried out the esterification enzyme composite bacteria liquid that conventional enlarged culturing can obtain producing usefulness again.
2. esterification enzyme composite bacteria liquid preparation method according to claim 1, it is characterized in that: the substratum that uses among the said step c is made up of following component by mass percent:
Quality pit mud 1.5%, dregs of beans 0.5%, vinasse powder 2%, red colouring agent for food, also used as a Chinese medicine 0.2%, koji powder 0.8%, Os Sus domestica powder 2%, silkworm chrysalis 2%, sodium acetate 0.3%, ammonium sulfate 0.02%, sal epsom 0.04%, absolute ethyl alcohol 2%, trimagnesium phosphate 0.05%, potassium hydrogenphosphate 0.2%, pure water 88.39%.
3. esterification enzyme composite bacteria liquid preparation method according to claim 2, it is characterized in that: the pH value of said substratum is 6.7-7.0, temperature is 36 ℃.
4. the purposes of the esterification enzyme composite bacteria liquid of a claim 1 preparation; It is characterized in that: esterification enzyme composite bacteria liquid is applied to store the livings Xiang Gong ability that pond mud can be strengthened pond, cellar for storing things mud in cultivating with 5% ratio; Improve microbial environment in the cellar for storing things; When NSC 8882 content was significantly improved, four big ester compositions of proportions were also more coordinated.
5. the purposes of the esterification enzyme composite bacteria liquid of a claim 1 preparation; It is characterized in that: esterification enzyme composite bacteria liquid directly is poured in the wine unstrained spirits with 3% ratio ferments; This method must be noted the moisture content of wine unstrained spirits; Base wine trace ingredients ratio improves significantly, and wine body style is the typical case more, has improved the former vinosity amount of Luzhou-flavor.
6. the purposes of the esterification enzyme composite bacteria liquid of a claim 1 preparation; It is characterized in that: with processing such as esterification enzyme composite bacteria liquid process deposition, filtration, distillations; Make fragrance matter be further purified combination; Be applied directly to and carry out seasoning in the finished wine, keep the natural flavour mountaineous unusual effect of having obtained of wine article.
7. the purposes of the esterification enzyme composite bacteria liquid of a claim 1 preparation; It is characterized in that: esterification enzyme composite bacteria liquid is applied on the reinforcement bacterial classification of high-temperature daqu with 2% ratio, and bent Qu Xiangnong is strongly fragrant for the piece of processing, and esterification power improves 10.52%; The quality liquor interest rate has improved 13.46%, and effect is remarkable.
8. the purposes of the esterification enzyme composite bacteria liquid of a claim 1 preparation; It is characterized in that: the esterification song of esterification enzyme composite bacteria liquid production is used for wine brewing; Under situation with 3.5 percentage points of bent amount minimizings; The yield of liquor has still improved 2.2 percentage points, when improving the quality liquor yield, has reduced production cost.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210335099.1A CN102839077B (en) | 2012-09-12 | 2012-09-12 | Esterifying enzyme compound bacteria liquid preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210335099.1A CN102839077B (en) | 2012-09-12 | 2012-09-12 | Esterifying enzyme compound bacteria liquid preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102839077A true CN102839077A (en) | 2012-12-26 |
| CN102839077B CN102839077B (en) | 2014-03-26 |
Family
ID=47366798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210335099.1A Active CN102839077B (en) | 2012-09-12 | 2012-09-12 | Esterifying enzyme compound bacteria liquid preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102839077B (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103224919A (en) * | 2013-05-08 | 2013-07-31 | 黑龙江大学 | Culture medium for raising vitality of mould esterifying enzyme in distiller's yeast, and preparation method thereof |
| CN104256161A (en) * | 2014-09-25 | 2015-01-07 | 王俊邦 | Special feed composition for breeding geese of Wanxi white geese |
| CN104341637A (en) * | 2014-10-13 | 2015-02-11 | 安徽奥丰汽车配件有限公司 | High-degradability chlorinated polyethylene rubber composition for automobiles |
| CN104357277A (en) * | 2014-11-10 | 2015-02-18 | 江苏洋河酒厂股份有限公司 | Preparation method of micro-ecological strengthening fluid for soft ecological pit mud |
| CN105124581A (en) * | 2015-09-09 | 2015-12-09 | 安徽管仲宫神生物科技有限公司 | Preparation method for raw enzyme liquid used for multiple-source enzyme beverage |
| CN105166899A (en) * | 2015-09-09 | 2015-12-23 | 安徽管仲宫神生物科技有限公司 | Fragrance flavored fruit and vegetable enzyme powder preparation method |
| CN105595350A (en) * | 2015-09-09 | 2016-05-25 | 安徽管仲宫神生物科技有限公司 | Preparation method of natural Zizania latifolia ferment powder |
| CN105816415A (en) * | 2016-04-07 | 2016-08-03 | 金寨金栗源生物技术有限公司 | Anti-wrinkle moisturizing EGF facial mask and preparation method thereof |
| CN105907898A (en) * | 2016-05-03 | 2016-08-31 | 安徽银河皮革有限公司 | Efficient processing process for resource conservation type grain shrinkage leather |
| CN105962033A (en) * | 2016-05-05 | 2016-09-28 | 巢湖市鑫宇良种农民专业合作社 | Processing method of digestible formula wheat flour |
| CN106083334A (en) * | 2016-06-06 | 2016-11-09 | 安徽金农生态农业科技发展有限公司 | Biological organic slow-release fertilizer and preparation method thereof |
| CN106190686A (en) * | 2015-05-07 | 2016-12-07 | 上海邦成生物工程有限公司 | A kind of solid fermentation prepares the method for saccharomyces cerevisiae |
| CN106420592A (en) * | 2016-09-27 | 2017-02-22 | 陈雨 | Skin-whitening toner containing earthworm extracting solution |
| CN107916200A (en) * | 2017-12-27 | 2018-04-17 | 河北邯郸丛台酒业股份有限公司 | A kind of production method of the soft white wine of Luzhou-flavor |
| CN109628253A (en) * | 2019-01-07 | 2019-04-16 | 安徽金种子酒业股份有限公司 | A kind of method and its application preparing biological esterification liquid using Aspergillus niger liquid state fermentation |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1740303A (en) * | 2004-11-24 | 2006-03-01 | 李家民 | Production process of rich fragrance wine |
| CN101591609A (en) * | 2009-06-30 | 2009-12-02 | 泸州品创科技有限公司 | A kind of method of utilizing Chinese Luzhou-flavor to produce the caproic acid composite fermentation liquid |
| CN102206565A (en) * | 2011-03-30 | 2011-10-05 | 姚继承 | Culture method for ecological aged cellar mud |
| CN102260638A (en) * | 2011-06-24 | 2011-11-30 | 泸州品创科技有限公司 | Pit mud functional bacteria and preparation method thereof |
| CN102260639A (en) * | 2011-07-12 | 2011-11-30 | 四川省绵阳市丰谷酒业有限责任公司 | Culture method and culture medium of cellar mud bacterium liquid with special flavor-producing function |
| CN102260640A (en) * | 2011-07-12 | 2011-11-30 | 四川省绵阳市丰谷酒业有限责任公司 | Hexanoic acid bacterium and liquid pig mud bacterium mixed bacterial solution culture method |
| CN102286322A (en) * | 2011-06-24 | 2011-12-21 | 泸州品创科技有限公司 | Composite microbial enzyme preparation and preparation method thereof |
-
2012
- 2012-09-12 CN CN201210335099.1A patent/CN102839077B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1740303A (en) * | 2004-11-24 | 2006-03-01 | 李家民 | Production process of rich fragrance wine |
| CN101591609A (en) * | 2009-06-30 | 2009-12-02 | 泸州品创科技有限公司 | A kind of method of utilizing Chinese Luzhou-flavor to produce the caproic acid composite fermentation liquid |
| CN102206565A (en) * | 2011-03-30 | 2011-10-05 | 姚继承 | Culture method for ecological aged cellar mud |
| CN102260638A (en) * | 2011-06-24 | 2011-11-30 | 泸州品创科技有限公司 | Pit mud functional bacteria and preparation method thereof |
| CN102286322A (en) * | 2011-06-24 | 2011-12-21 | 泸州品创科技有限公司 | Composite microbial enzyme preparation and preparation method thereof |
| CN102260639A (en) * | 2011-07-12 | 2011-11-30 | 四川省绵阳市丰谷酒业有限责任公司 | Culture method and culture medium of cellar mud bacterium liquid with special flavor-producing function |
| CN102260640A (en) * | 2011-07-12 | 2011-11-30 | 四川省绵阳市丰谷酒业有限责任公司 | Hexanoic acid bacterium and liquid pig mud bacterium mixed bacterial solution culture method |
Non-Patent Citations (2)
| Title |
|---|
| 侯建光等: "培养基对复合菌液质量的影响", 《酿酒》, vol. 35, no. 5, 20 September 2008 (2008-09-20), pages 56 - 57 * |
| 杜礼泉等: "窖泥复合功能菌培养及应用的研究", 《酿酒》, vol. 36, no. 5, 20 September 2009 (2009-09-20), pages 35 - 36 * |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103224919A (en) * | 2013-05-08 | 2013-07-31 | 黑龙江大学 | Culture medium for raising vitality of mould esterifying enzyme in distiller's yeast, and preparation method thereof |
| CN104256161B (en) * | 2014-09-25 | 2016-06-29 | 王俊邦 | Southern Anhui kind goose special feed compositions |
| CN104256161A (en) * | 2014-09-25 | 2015-01-07 | 王俊邦 | Special feed composition for breeding geese of Wanxi white geese |
| CN104341637A (en) * | 2014-10-13 | 2015-02-11 | 安徽奥丰汽车配件有限公司 | High-degradability chlorinated polyethylene rubber composition for automobiles |
| CN104357277A (en) * | 2014-11-10 | 2015-02-18 | 江苏洋河酒厂股份有限公司 | Preparation method of micro-ecological strengthening fluid for soft ecological pit mud |
| CN106190686A (en) * | 2015-05-07 | 2016-12-07 | 上海邦成生物工程有限公司 | A kind of solid fermentation prepares the method for saccharomyces cerevisiae |
| CN105124581A (en) * | 2015-09-09 | 2015-12-09 | 安徽管仲宫神生物科技有限公司 | Preparation method for raw enzyme liquid used for multiple-source enzyme beverage |
| CN105595350A (en) * | 2015-09-09 | 2016-05-25 | 安徽管仲宫神生物科技有限公司 | Preparation method of natural Zizania latifolia ferment powder |
| CN105166899A (en) * | 2015-09-09 | 2015-12-23 | 安徽管仲宫神生物科技有限公司 | Fragrance flavored fruit and vegetable enzyme powder preparation method |
| CN105816415A (en) * | 2016-04-07 | 2016-08-03 | 金寨金栗源生物技术有限公司 | Anti-wrinkle moisturizing EGF facial mask and preparation method thereof |
| CN105907898A (en) * | 2016-05-03 | 2016-08-31 | 安徽银河皮革有限公司 | Efficient processing process for resource conservation type grain shrinkage leather |
| CN105962033A (en) * | 2016-05-05 | 2016-09-28 | 巢湖市鑫宇良种农民专业合作社 | Processing method of digestible formula wheat flour |
| CN106083334A (en) * | 2016-06-06 | 2016-11-09 | 安徽金农生态农业科技发展有限公司 | Biological organic slow-release fertilizer and preparation method thereof |
| CN106420592A (en) * | 2016-09-27 | 2017-02-22 | 陈雨 | Skin-whitening toner containing earthworm extracting solution |
| CN107916200A (en) * | 2017-12-27 | 2018-04-17 | 河北邯郸丛台酒业股份有限公司 | A kind of production method of the soft white wine of Luzhou-flavor |
| CN107916200B (en) * | 2017-12-27 | 2021-01-08 | 河北邯郸丛台酒业股份有限公司 | Production method of strong-flavor soft white spirit |
| CN109628253A (en) * | 2019-01-07 | 2019-04-16 | 安徽金种子酒业股份有限公司 | A kind of method and its application preparing biological esterification liquid using Aspergillus niger liquid state fermentation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102839077B (en) | 2014-03-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102839077B (en) | Esterifying enzyme compound bacteria liquid preparation method | |
| CN101731568B (en) | Method for preparing high-salt dilute soy by adopting immobilized cell fermentation | |
| CN100527992C (en) | Pure breed fermentation process for producing fermented soybean | |
| CN101270329B (en) | Method for preparing high concentration fruit vinegar with liquid state submerged fermentation | |
| CN103305448B (en) | Mixed culture bacterial solution for quickly aging new pit of strong aromatic Chinese spirits and maintenance method | |
| CN102154081B (en) | Preparation method of strong aroma Chinese spirits pit mud by adding red yeast esterified enzyme | |
| CN102839076B (en) | Preparation method of pit mud for esterifying enzyme compound bacterium liquid | |
| CN105385644B (en) | The functional microorganism microbial inoculum of degradation lactic acid synthesizing hexanoic acid and its application in pit mud maintenance | |
| CN102154080B (en) | Preparation method of luzhou-flavour white spirit cellar mud added with esterified liquid | |
| CN101440339B (en) | Method for formulating distiller's yeast special for tartary buckwheat wine | |
| CN1615740A (en) | Method for producing directly putting type fermented pickled vegetables | |
| CN109913339A (en) | Pit mud is used in a kind of wine brewing | |
| CN104357305B (en) | A kind of production method of yellow water vinegar drink | |
| CN102329709A (en) | Millet sake and preparation method thereof | |
| CN103146525B (en) | Production method of soft type composite multi-micro-function yeast | |
| CN104513752A (en) | Method for curing pit mud | |
| CN111304102A (en) | Method for preparing and applying esterified red yeast rice | |
| CN103205368A (en) | Domestication method for high temperature-resistant ethanol-tolerant aroma-producing yeast | |
| CN109089466B (en) | Method for promoting celery seed germination | |
| KR100781466B1 (en) | Wine utilizing the fruits of cudrania tricuspidata (carr.) bureau ex and its preparation method | |
| CN114027089B (en) | Method for improving flavor of edible mushrooms and application | |
| CN105154292A (en) | Black tartary buckwheat health wine and brewing method thereof | |
| KR20020069704A (en) | The vingar made from the unpolished rice and the ginseng extract etc. and it's manufacturing method. | |
| CN101613655B (en) | Koji-making technology for aromatic vinegar | |
| KR20020093690A (en) | Production of honey beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200109 Address after: 236500 Anhui city of Fuyang Province Jieshou City Industrial Park Patentee after: Anhui Jinyuwan Wine Industry Co., Ltd. Address before: 236501 Anhui city of Fuyang Province Jieshou City Industrial Park Patentee before: Anhui Jinyuwan Biological Technology Development Co., Ltd. |