CN105112264A - Method for producing flavouring lotion by using candida inconspicua - Google Patents
Method for producing flavouring lotion by using candida inconspicua Download PDFInfo
- Publication number
- CN105112264A CN105112264A CN201510636531.4A CN201510636531A CN105112264A CN 105112264 A CN105112264 A CN 105112264A CN 201510636531 A CN201510636531 A CN 201510636531A CN 105112264 A CN105112264 A CN 105112264A
- Authority
- CN
- China
- Prior art keywords
- substratum
- flask
- water
- candida inconspicua
- lotion
- 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.)
- Pending
Links
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a method for producing flavouring lotion by using candida inconspicua. The method comprises the following steps of slant culture: a candida inconspicua FBKL 2.0003 strain is inoculated on a slant culture medium for culturing at 28 DEG C for 24 to 48 hours until hyphae grow fully in a test tube; strains are activated; a seed solution is prepared; solid state fermentation is performed in a triangular flask and a fermented product is obtained; preparation of the flavouring lotion: the fermented product, 26.47 percent of salt solution and 10 percent of ethanol solution are mixed by a ratio of 1g:1 ml:1 ml; the mixture is evenly stirred and the stirring time is 5 to 10 minutes; a flask is put into a water bath kettle with the temperature of 50 DEG C to be subjected to water bath for 30 minutes; air distillation is performed and the temperature is controlled at 100 DEG C; the timing is started when cut fraction is distilled off; the distillation time is 20 to 40 minutes; 25 to 75 ml of cut fraction is collected into a volumetric flask, and the volumetric flask is subjected to cold storage at 4 DEG C in a refrigerator. The method for producing flavouring lotion by using candida inconspicua provided by the invention is short in production cycle, high in quality rate, and low in production cost.
Description
Technical field
The invention belongs to biological technical field, be specifically related to a kind of method utilizing candida inconspicua production blending liquid.
Background technology
As everyone knows, the making method of its uniqueness of Maotai-flavor liquor defines micro-flora special in wine unstrained spirits, comprise yeast, bacterium and mould, white wine is the aggregate of a variety of flavour ingredient composition, what it showed is not only monomer fragrance, the more important thing is compound fragrant, and two or more fragrance matter mixes mutually, not only change fragrance specific to monomer, sometimes also present synergism.Liquor flavor composition kind has: alcohols, ester class, acids, group compounds of aldehydes and ketones, acetals, aromatics, nitrogenous compound and furan compound etc.In alcohols except ethanol, most importantly primary isoamyl alcohol, isopropylcarbinol and n-propyl alcohol, also containing a certain amount of propyl carbinol in Luzhou-flavor and Maotai-flavor liquor, belong to pure and sweet and help the main resources of pastil, to forming the local flavor of wine and impelling that wine body is plentiful, dense to play an important role.In the micro-flora of brewed spirit, carbohydrate breakdown is carbonic acid gas and alcohol and all the other alcohols materials etc. when anoxic by yeast, and wherein a class aroma-producing yeast is also called ester-producing yeast, and it is the main producing strains of ester perfume (or spice) in China white wine.Aroma-producing yeast can be carbon source with ethanol, both possesses ethanol fermentation ability, and possesses again acetic fermentation ability, can produce based on the fragrant multiple fragrance of ester.Wherein can with sugar, aldehyde, organic acid, salt for nutriment, synthesizing ester under esterase effect.At present in brewed spirit process SHENGXIANG yeast research more have Lu Shi zygosaccharomyces, changeable candiyeast, scent type debaryomyces hansenii and torulopsis.SHENGXIANG yeast is applicable to the production of various white wine, its Main Function produces ester flavouring, removal of impurities taste, wine body is coordinated, improves quality of white spirit, from Maotai-flavor liquor unstrained spirits, isolate aroma-producing yeast be applied to production again, to brewageing the fragrant denseer good wine of ester output, the quality improving wine is very meaningful, but does not almost have for the research report of aroma-producing microbe production blending liquid at present, therefore carries out this respect research and has good practicality for liquor production and other food flavouring.
Summary of the invention
The object of the invention is to overcome above-mentioned shortcoming and a kind of with short production cycle, quality percentage is high, production cost the is low method utilizing candida inconspicua production blending liquid that provide.
A kind of method utilizing candida inconspicua production blending liquid of the present invention, comprises the following steps:
(1) slant culture: by candida inconspicua FBKL2.0003(
candidainconspicuafBKL2.0003) strain inoculation is on slant medium, at 28 DEG C, cultivate 24-48h, treats that mycelia covers with test tube;
(2) actication of culture: activation of being rule on wort agar substratum by the bacterial classification of slant culture, cultivates 24-48h at 28 DEG C;
(3) seed liquor preparation: obtaining liq substratum (malt extract powder 130g/L, paraxin 0.1g/L, PH5.8-6.2), triangular flask splendid attire, 115 DEG C of sterilizing 20min, then access the bacterial classification of activation in liquid nutrient medium at Bechtop, 24-48h are cultivated by 28 DEG C of shaking tables;
(4) triangular flask solid state fermentation: adopt Chinese sorghum wheat substratum, wheat 1:1 pulverizes, and Chinese sorghum 3:1 pulverizes, then with Chinese sorghum: wheat quality is than being 1:1 batch mixing; Then 90 DEG C of hot water profit grain 4h, wherein amount of water 40%-50%; Substratum splendid attire is put into the accurate boiling 20min of Autoclave 121 DEG C; Treat that substratum is cooled to 60 ± 2 DEG C to add saccharifying enzyme (200u/g-250u/g), regulate pH4.0-4.5, at 60 ± 2 DEG C of water-bath saccharification 4h; Bottling, sterilizing; Sterilizing completes after substratum is cooled to 40 ± 2 DEG C, and in triangular flask, cut-in quality per-cent is the seed liquor of 4-8%, stirs, constant temperature culture 7d at 28 DEG C, detains bottle once every 8-12h later;
(5) preparation of blending liquid:
A () compound concentration is that 26.47%(is dissolved in the proportioning of 100ml distilled water by 36gNacl) common salt aqueous solution 200ml, filter for subsequent use, then the dose volume degree of depth is 10% ethanolic soln (adding the proportioning of 10ml dehydrated alcohol by 90ml distilled water) 200ml;
B () accurately takes 50-150g fermentation product and is placed in round-bottomed flask and adds granulated glass sphere and little broken ceramics;
C () adds with fermentation product by the salt solution of 1g:1ml:1ml and 10% ethanolic soln in round-bottomed flask, stir, churning time continues 5min-10min, then flask is placed in 50 DEG C of water-bath water-bath 30min;
D () connects water distilling apparatus, seal at the top sealed membrane of round-bottomed flask, insert the thermometer that range is 0 DEG C-100 DEG C, air distillation, control temperature 100 DEG C, timing in time having cut to distillate, distillation time is 20-40min, collect cut 25-75ml in volumetric flask, be placed in 4 DEG C of refrigerator cold-storages and preserve.
A kind of above-mentioned method utilizing candida inconspicua production blending liquid, wherein slant medium is wort agar substratum: malt extract powder 130g/L, paraxin 0.1g/L, agar 15g/L, PH5.8-6.2; Seed liquor preparation adopts liquid nutrient medium: malt extract powder 130g/L, paraxin 0.1g/L, PH5.8-6.2.
Candida inconspicua FBKL2.0003(
candidainconspicuafBKL2.0003) in preservation on June 17 in 2015 to China typical culture collection center (address: Wuhan, China Wuhan University), preserving number: CCTCCNO:M2015381.
The present invention compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: the method with Guizhou Province's rare distillate wine brewing company limited Daqu for test materials, through sieve bacterium, be separated, purifying, microscopy, Physiology and biochemistry and employing 16SrDNA sequence measurement carry out Molecular Identification to bacterial strain, and with reference to " saccharomycetic feature and identification handbook ", be separated to candida inconspicua bacterial strain, and by the bacterial strain be separated to for producing bacterial strain, with Chinese sorghum, wheat is fermention medium, adopt solid state fermentation, utilize the product of fermentation gained, extract flavour ingredient wherein, obtained blending liquid.The method is simple to operate, and technique is clear, and not easily pollutes, less demanding to production environment, and the blending liquid decapacitation of producing is applied to outside blending of white wine preferably, also can be used as all the other food deodorant tunes.
Blending liquid made by the candida inconspicua be separated to from brewed spirit process has security, and this bacterial strain high yield aromatic alcohol during the fermentation, fragrance is given prominence to, without obvious stimulation sense.
Embodiment
embodiment 1
Utilize a method for candida inconspicua production blending liquid, comprise the following steps:
(1) actication of culture: wort agar substratum: malt extract powder 130g/L, paraxin 0.1g/L, agar 15g/L, PH5.8-6.2.By strain inoculation on slant medium, at 28 DEG C, cultivate 48h, treat that mycelia covers with test tube;
(2) seed liquor preparation: obtaining liq substratum (malt extract powder 130g/L, paraxin 0.1g/L, PH5.8-6.2), triangular flask splendid attire, 115 DEG C of sterilizing 20min, then access the bacterial classification of activation in liquid nutrient medium at Bechtop, 48h cultivated by 28 DEG C of shaking tables, obtains seed liquor;
(3) triangular flask solid state fermentation: adopt Chinese sorghum wheat substratum, wheat 1:1 pulverizes, and Chinese sorghum 3:1 pulverizes, then with Chinese sorghum: wheat quality is than being 1:1 batch mixing; Then 90 DEG C of hot water profit grain 4h, wherein amount of water 40%; Substratum splendid attire is put into Autoclave 121 DEG C of boiling 20min; Treat that substratum is cooled to 60 DEG C to add saccharifying enzyme (200u/g), regulate pH4.0-4.5, at 60 DEG C of water-bath saccharification 4h; Bottling, sterilizing; Sterilizing completes after substratum is cooled to 40 DEG C, and in triangular flask, cut-in quality per-cent is the seed liquor of 4%, stirs, constant temperature culture 7d at 28 DEG C, detains bottle once every 8h later;
(4) preparation of blending liquid:
A () compound concentration is that 26.47%(is dissolved in the proportioning of 100ml distilled water by 36gNacl) common salt aqueous solution 100ml, filter for subsequent use, then prepare 10% ethanolic soln (adding the proportioning of 10ml dehydrated alcohol by 90ml distilled water) 100ml;
B () accurately takes 50g fermentation product and is placed in 250ml round-bottomed flask and adds 10 granulated glass spherees and 3 pieces little broken ceramics;
C () adds the salt solution 50ml prepared in round-bottomed flask, then add 10% ethanol 50ml, and stir, churning time continues 5min, then flask is placed in 50 DEG C of water-bath water-bath 30min;
D () connects water distilling apparatus, seal at the top sealed membrane of round-bottomed flask, inserts the thermometer that range is 0 DEG C-100 DEG C, air distillation, control temperature 100 DEG C, timing in time having cut to distillate, distillation time is 20min, collects cut 25ml in volumetric flask, is placed in 4 DEG C of refrigerator cold-storages and preserves.
subjective appreciation: fragrance subjective appreciation fragrance situation 4, can aroma component in more complete reservation solid state fermentation product.
embodiment 2
Utilize a method for candida inconspicua production blending liquid, comprise the following steps:
(1) actication of culture: wort agar substratum: malt extract powder 130g/L, paraxin 0.1g/L, agar 15g/L, PH5.8-6.2.By strain inoculation on slant medium, at 28 DEG C, cultivate 48h, treat that mycelia covers with test tube;
(2) seed liquor preparation: obtaining liq substratum (malt extract powder 130g/L, paraxin 0.1g/L, PH5.8-6.2), triangular flask splendid attire, 115 DEG C of sterilizing 20min, then access the bacterial classification of activation in liquid nutrient medium at Bechtop, 48h cultivated by 28 DEG C of shaking tables, obtains seed liquor;
(3) triangular flask solid state fermentation: adopt Chinese sorghum wheat substratum, wheat 1:1 pulverizes, and Chinese sorghum 3:1 pulverizes, then with Chinese sorghum: wheat quality is than being 1:1 batch mixing; Then 90 DEG C of hot water profit grain 4h, wherein amount of water 45%; Substratum splendid attire is put into Autoclave 121 DEG C of boiling 20min; Treat that substratum is cooled to 60 DEG C to add saccharifying enzyme (225u/g), regulate pH4.0-4.5, at 60 DEG C of water-bath saccharification 4h; Bottling, sterilizing; Sterilizing completes after substratum is cooled to 40 DEG C, and in triangular flask, cut-in quality per-cent is the seed liquor of 6%, stirs, constant temperature culture 7d at 28 DEG C, detains bottle once every 10h later;
(4) preparation of blending liquid:
A () compound concentration is that 26.47%(is dissolved in the proportioning of 100ml distilled water by 36gNacl) common salt aqueous solution 200ml, filter for subsequent use, then prepare 10% ethanolic soln (adding the proportioning of 10ml dehydrated alcohol by 90ml distilled water) 200ml;
B () accurately takes 100g fermentation product and is placed in 500ml round-bottomed flask and adds 15 granulated glass spherees and 6 pieces little broken ceramics;
C () adds the salt solution 100ml prepared in round-bottomed flask, then add 10% ethanol 100ml, and stir, churning time continues 5min, then flask is placed in 50 DEG C of water-bath water-bath 30min;
D () connects water distilling apparatus, seal at the top sealed membrane of round-bottomed flask, inserts the thermometer that range is 0 DEG C-100 DEG C, air distillation, control temperature 100 DEG C, timing in time having cut to distillate, distillation time is 30min, collects cut 50ml in volumetric flask, is placed in 4 DEG C of refrigerator cold-storages and preserves.
subjective appreciation: fragrance subjective appreciation fragrance situation 5, can aroma component in more complete reservation solid state fermentation product, fragrance is denseer.
embodiment 3
Utilize a method for candida inconspicua production blending liquid, comprise the following steps:
(1) actication of culture: wort agar substratum: malt extract powder 130g/L, paraxin 0.1g/L, agar 15g/L, PH5.8-6.2.By strain inoculation on slant medium, at 28 DEG C, cultivate 48h, treat that mycelia covers with test tube;
(2) seed liquor preparation: obtaining liq substratum (malt extract powder 130g/L, paraxin 0.1g/L, PH5.8-6.2), triangular flask splendid attire, 115 DEG C of sterilizing 20min, then access the bacterial classification of activation in liquid nutrient medium at Bechtop, 48h cultivated by 28 DEG C of shaking tables, obtains seed liquor;
(3) triangular flask solid state fermentation: adopt Chinese sorghum wheat substratum, wheat 1:1 pulverizes, and Chinese sorghum 3:1 pulverizes, then with Chinese sorghum: wheat quality is than being 1:1 batch mixing; Then 90 DEG C of hot water profit grain 4h, wherein amount of water 50%; Substratum splendid attire is put into Autoclave 121 DEG C of boiling 20min; Treat that substratum is cooled to 60 DEG C to add saccharifying enzyme (250u/g), regulate pH4.0-4.5, at 60 DEG C of water-bath saccharification 4h; Bottling, sterilizing; Sterilizing completes after substratum is cooled to 40 DEG C, and in triangular flask, cut-in quality per-cent is the seed liquor of 8%, stirs, constant temperature culture 7d at 28 DEG C, detains bottle once every 12h later;
(4) preparation of blending liquid:
Q () compound concentration is that 26.47%(is dissolved in the proportioning of 100ml distilled water by 36gNacl) common salt aqueous solution 200ml, filter for subsequent use, then prepare 10% ethanolic soln (adding the proportioning of 10ml dehydrated alcohol by 90ml distilled water) 200ml;
B () accurately takes 150g fermentation product and is placed in 500ml round-bottomed flask and adds 20 granulated glass spherees and 9 pieces little broken ceramics;
C () adds the salt solution 150ml prepared in round-bottomed flask, then add 10% ethanol 150ml, and stir, churning time continues 5min, then flask is placed in 50 DEG C of water-bath water-bath 30min;
D () connects water distilling apparatus, seal at the top sealed membrane of round-bottomed flask, inserts the thermometer that range is 0 DEG C-100 DEG C, air distillation, control temperature 100 DEG C, timing in time having cut to distillate, distillation time is 40min, collects cut 75ml in volumetric flask, is placed in 4 DEG C of refrigerator cold-storages and preserves.
subjective appreciation: fragrance subjective appreciation fragrance situation 5, can aroma component in more complete reservation solid state fermentation product, fragrance is denseer.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (3)
1. utilize a method for candida inconspicua production blending liquid, comprise the following steps:
(1) slant culture: by candida inconspicua FBKL2.0003(
candidainconspicuafBKL2.0003) strain inoculation is on slant medium, at 28 DEG C, cultivate 24-48h, treats that mycelia covers with test tube;
(2) actication of culture: activation of being rule on wort agar substratum by the bacterial classification of slant culture, cultivates 24-48h at 28 DEG C;
(3) seed liquor preparation: obtaining liq substratum, triangular flask splendid attire, 115 DEG C of sterilizing 20min, then access the bacterial classification of activation in liquid nutrient medium at Bechtop, 24-48h are cultivated by 28 DEG C of shaking tables;
(4) triangular flask solid state fermentation: adopt Chinese sorghum wheat substratum, wheat 1:1 pulverizes, and Chinese sorghum 3:1 pulverizes, then with Chinese sorghum: wheat quality is than being 1:1 batch mixing; Then 90 DEG C of hot water profit grain 4h, wherein amount of water 40%-50%; Substratum splendid attire is put into the accurate boiling 20min of Autoclave 121 DEG C; Treat that substratum is cooled to 60 ± 2 DEG C to add 200-250u/g saccharifying enzyme, regulate pH4.0-4.5, at 60 ± 2 DEG C of water-bath saccharification 4h; Bottling, sterilizing; Sterilizing completes after substratum is cooled to 40 ± 2 DEG C, and in triangular flask, cut-in quality per-cent is the seed liquor of 4-8%, stirs, constant temperature culture 7d at 28 DEG C, detains bottle once later, obtain fermentation product every 8-12h;
(5) preparation of blending liquid:
A () compound concentration is the common salt aqueous solution 200ml of 26.47%, filter for subsequent use, then the dose volume degree of depth is 10% ethanolic soln (adding the proportioning of 10ml dehydrated alcohol by 90ml distilled water) 200ml;
B () accurately takes 50-150g fermentation product and is placed in round-bottomed flask and adds granulated glass sphere and little broken ceramics;
C () adds with fermentation product by the salt solution of 1g:1ml:1ml and 10% ethanolic soln in round-bottomed flask, stir, churning time continues 5min-10min, then flask is placed in 50 DEG C of water-bath water-bath 30min;
D () connects water distilling apparatus, seal at the top sealed membrane of round-bottomed flask, insert the thermometer that range is 0 DEG C-100 DEG C, air distillation, control temperature 100 DEG C, timing in time having cut to distillate, distillation time is 20-40min, collect cut 25-75ml in volumetric flask, be placed in 4 DEG C of refrigerator cold-storages and preserve.
2. a kind of method utilizing candida inconspicua production blending liquid as claimed in claim 1, wherein slant medium is wort agar substratum: malt extract powder 130g/L, paraxin 0.1g/L, agar 15g/L, PH5.8-6.2.
3. a kind of method utilizing candida inconspicua production blending liquid as claimed in claim 1 or 2, wherein seed liquor preparation adopts liquid nutrient medium: malt extract powder 130g/L, paraxin 0.1g/L, PH5.8-6.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510636531.4A CN105112264A (en) | 2015-09-30 | 2015-09-30 | Method for producing flavouring lotion by using candida inconspicua |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510636531.4A CN105112264A (en) | 2015-09-30 | 2015-09-30 | Method for producing flavouring lotion by using candida inconspicua |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105112264A true CN105112264A (en) | 2015-12-02 |
Family
ID=54660384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510636531.4A Pending CN105112264A (en) | 2015-09-30 | 2015-09-30 | Method for producing flavouring lotion by using candida inconspicua |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105112264A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312365A (en) * | 2000-03-07 | 2001-09-12 | 云南爱地生物技术研究所 | Making process of several kinds of wine with one material |
| JP2010088383A (en) * | 2008-10-10 | 2010-04-22 | Daitsu:Kk | Method for producing soybean extract-containing shochu (japanese white distilled liquor) |
| CN102172280A (en) * | 2011-03-28 | 2011-09-07 | 廖卢燕 | Manufacturing process of new broad-spectrum flavoring powder base material |
| CN102899354A (en) * | 2012-11-06 | 2013-01-30 | 贵州大学 | Method for producing ester balsam by utilizing monascus |
-
2015
- 2015-09-30 CN CN201510636531.4A patent/CN105112264A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312365A (en) * | 2000-03-07 | 2001-09-12 | 云南爱地生物技术研究所 | Making process of several kinds of wine with one material |
| JP2010088383A (en) * | 2008-10-10 | 2010-04-22 | Daitsu:Kk | Method for producing soybean extract-containing shochu (japanese white distilled liquor) |
| CN102172280A (en) * | 2011-03-28 | 2011-09-07 | 廖卢燕 | Manufacturing process of new broad-spectrum flavoring powder base material |
| CN102899354A (en) * | 2012-11-06 | 2013-01-30 | 贵州大学 | Method for producing ester balsam by utilizing monascus |
Non-Patent Citations (3)
| Title |
|---|
| 李杨等: "酵母抽提物自溶工艺优化", 《食品工业》 * |
| 王国良等: "生香酵母及其应用", 《食品工业》 * |
| 王晓丹等: "酱香白酒酒醅中产香酵母分离与鉴定", 《食品安全质量检测学报》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960663B (en) | Method for making serofluid dish | |
| CN101731568B (en) | Method for preparing high-salt dilute soy by adopting immobilized cell fermentation | |
| CN102181342B (en) | Artificial pit mud and preparation method thereof | |
| CN101643691B (en) | Asparagus beer and brewing method thereof | |
| CN106754581B (en) | Saccharomyces cerevisiae can be promoted to produce bacillus and its application of alcohol and flavor substance simultaneously | |
| CN102210483A (en) | Grape medlar spices for fermentation cigarettes and preparation method thereof | |
| CN101440339B (en) | Method for formulating distiller's yeast special for tartary buckwheat wine | |
| CN102242072B (en) | Strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof | |
| CN105639590A (en) | Method for applying bacillus amyloliquefaciens to soy sauce brewage | |
| CN105802827B (en) | A method of producing Hawthorn Vinegar using hawthorn liquid glucose | |
| CN107164251A (en) | One Accharomyces cerevisiae and its purposes for improving grape wine Ester content | |
| CN105199928A (en) | Method for producing flavor blending liquid from pichia kudriavzevii | |
| CN101921687A (en) | A kind of preparation method of red date cognac | |
| CN103060169B (en) | Novel red jujube aromatic vinegar and preparation method thereof | |
| CN104357305B (en) | A kind of production method of yellow water vinegar drink | |
| CN105925494A (en) | Complex microbial community preparation used for ageing, preparation method of complex microbial community preparation, method for preparing aging wine, and wine prepared by adopting method | |
| CN102628020A (en) | Walnut-red date wine and brewing method thereof | |
| CN102719350A (en) | Tea vinegar and production method thereof | |
| CN105112263A (en) | Method for producing flavouring lotion by using saccharomycopsis fibuligera | |
| CN109234199A (en) | A kind of caproic acid bacterium culture medium containing liquor fermentation process raw material and its application | |
| KR100895615B1 (en) | Preparation of fermented garlic extract and composition containing the same | |
| CN100491516C (en) | Method for producing vinegar using solid spirit for brewing by-product | |
| KR101405052B1 (en) | Manufacture method for red ginseng vinegar | |
| KR20130014109A (en) | Production of the rice makgeoli black garlic vinegar and method of preparation thereof | |
| CN105062769A (en) | Technological method for increasing 3-hydroxyl-2-butanone and 2, 3-butylene glycol in strong-flavor base liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151202 |
|
| RJ01 | Rejection of invention patent application after publication |