CN107574074B - Method for making starter of fen-flavor liquor - Google Patents
Method for making starter of fen-flavor liquor Download PDFInfo
- Publication number
- CN107574074B CN107574074B CN201711005148.4A CN201711005148A CN107574074B CN 107574074 B CN107574074 B CN 107574074B CN 201711005148 A CN201711005148 A CN 201711005148A CN 107574074 B CN107574074 B CN 107574074B
- Authority
- CN
- China
- Prior art keywords
- yeast
- blocks
- koji
- culturing
- steaming
- 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.)
- Expired - Fee Related
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a method for making koji of fen-flavor liquor, which comprises the following steps: (1) steaming at low temperature, pulverizing fructus Hordei vulgaris, semen Tritici Aestivi and jowar, mixing, and steaming in distillation layer; (2) pressing and forming, namely filling the steamed mixture into a mold, uniformly distributing 4 middle holes in the middle, and pressing and forming by using a traditional treading method; (3) culturing with bacteria liquid, dissolving fructus Hordei vulgaris powder and semen Tritici Aestivi powder in water, steaming with boiling water, filtering with filter screen, adding Chinese liquor old starter and cellar yellow serous fluid into the filtrate, and culturing; (4) spraying, namely vertically placing the koji blocks into a koji making chamber, keeping a certain gap among the koji blocks, and spraying the koji blocks with sterile water and bacteria liquid respectively; (5) preparing yeast, culturing at 32-36 deg.C for 4-5 days, culturing at 52-60 deg.C for 8-10 days, and culturing at 35-40 deg.C for 15-18 days; (6) and (4) preserving, namely, baking the koji blocks at a low temperature and preserving for a long time at the low temperature.
Description
Technical Field
The invention belongs to the technical field of starter propagation processing of white spirit, and particularly relates to a method for preparing starter propagation from fen-flavor white spirit.
Background
A white spirit distiller's yeast is prepared by crushing raw materials such as wheat and sorghum, pressing into blocks, and fermenting in a yeast chamber to propagate a large amount of microorganisms on the blocks to form natural mother yeast; according to different varieties of wine, the distiller's yeast can be divided into five major categories of wheat starter, red yeast, Daqu and bran starter, and can be divided into bran starter, rice flour starter and liquid starter according to raw materials. The cultivated wine yeast contains various saccharification and fermentation strains, can promote the saccharification reaction of raw materials and the generation of alcohol in fermentation, improves the quality and yield of the brewed white wine, and plays an important role in indexes such as the taste, the aroma, the yield and the like of the white wine. In the process of making the yeast for the white spirit, raw materials are generally crushed, humidified and pressed into blocks for fermentation culture, the raw materials are not cured, the microbial fermentation effect is relatively low, the growth and reproduction speed is relatively low, the number and the types of microorganisms in the cultured yeast blocks are relatively less, and the mouth feel and the flavor of the brewed white spirit are relatively poor; after the raw materials are pressed and molded, microorganisms on the outer surface are easy to breed and grow, the fermentation degree of the internal raw materials is relatively low, and the propagation quantity of the microorganisms is relatively small; different microorganisms are propagated and grown in the raw material blocks through a natural inoculation method of the raw material blocks in a koji making chamber by taking air, water vapor, wind and the like as media, but the species and the quantity of the microorganisms in the koji blocks are greatly different under the influence of factors such as humidity, temperature, seasons and the like, and the difference of the taste and the components of brewed liquor is large.
Disclosure of Invention
The invention aims at the existing problems: the raw materials are not cured, the microbial fermentation effect is relatively low, the growth and reproduction speed is relatively slow, and the number and the types of microorganisms in the cultured koji blocks are relatively less; after the raw materials are pressed and molded, microorganisms on the outer surface are easy to breed and grow, the fermentation degree of the internal raw materials is relatively low, and the propagation quantity of the microorganisms is relatively small; the natural inoculation method of the raw material blocks in the koji making chamber is affected by factors such as humidity, temperature, seasons and the like, so that the types and the quantity of microorganisms in the koji blocks are greatly different, and the difference of the taste and the components of brewed white spirit is large. In order to solve the problems, the invention provides a method for making koji from fen-flavor liquor.
The invention is realized by the following technical scheme:
a method for preparing yeast for fragrant white spirit comprises the following steps:
(1) low-temperature steaming: pulverizing fructus Hordei vulgaris, semen Tritici Aestivi and jowar, mixing, placing into distillation layer, steaming at 65-70 deg.C for 34-42min to make the raw materials semi-cured, improve utilization rate of inoculated microorganism to nutrient components, promote growth and reproduction of inoculated microorganism, and steaming mixture;
(2) and (3) pressing and forming: adding the steamed mixture into a mold, uniformly distributing 4 mesopores with the diameter of 3-4cm in the middle, improving the fermentation effect of the internal components of the material block, increasing the number and variety of microorganisms in the cultured yeast block, and performing press molding by using a traditional treading method to obtain a yeast block;
(3) bacterial liquid culture: dissolving barley flour and wheat flour in water with the mass 10 times of that of the barley flour and the wheat flour, cooking the barley flour and the wheat flour in boiling water, filtering the mixture by using a 100-mesh filter screen to obtain filtrate, adding liquor old starter into 50% of the filtrate, adding cellar yellow slurry into the other 50% of the filtrate, wherein the types of microorganisms contained in the filtrate are relatively fixed, culturing the filtrate to obtain a bacterial solution, wherein the bacterial solution has high microbial count and relatively fixed types, can keep the stability of the quality of the liquor, and is cultured for 30-34 hours at the temperature of 24-27 ℃ and the humidity of 60-65%, and filtering the mixture to obtain the bacterial solution;
(4) spraying: the yeast blocks are vertically placed into a yeast making chamber, the gap between the yeast blocks is kept at 0.2-0.4cm, 1 group of yeast blocks is formed by every 10 multiplied by 10 blocks, and the gap between each group is 8-10cm, so that the phenomenon that the local fermentation temperature is too high or too low in stacking can be avoided, the water and air circulation can be kept, the growth and propagation of microorganisms on the yeast blocks can be improved, and the yeast blocks are respectively sprayed with sterile water and bacteria liquid;
(5) preparing yeast: culturing at 32-36 deg.C and humidity of 80-90% for 4-5 days to promote growth and reproduction of microorganism in the koji block, culturing at 52-60 deg.C and humidity of above 90% for 8-10 days to improve degradation capability of protein and saccharide, and generating multiple metabolic active enzymes, culturing at 35-40 deg.C and humidity of 70-80% for 15-18 days, and keeping balance state of bacteria, enzyme and material in the koji block to obtain koji block;
(6) and (3) storage: baking the koji at low temperature, and storing at 5-9 deg.C for a long time to promote the dormancy of microorganism in koji, and prolong the shelf life and bioactivity of koji.
The mass ratio of the barley, the wheat and the sorghum in the step (1) is 3-5:2: 1.
The mold in the step (2) has the model number of 32-36cm multiplied by 12-15cm multiplied by 6 cm.
Adding the white spirit old starter in the step (3) in an amount which is 4-6% of the mass of the filtrate; the addition amount of the pit yellow slurry is 3-4% of the mass of the filtrate.
And (4) baking at low temperature of 42-46 ℃ for 30-40 min.
Compared with the prior art, the invention has the following advantages: and (3) low-temperature steaming, namely, crushing barley, wheat and sorghum and then steaming at low temperature, so that the raw materials are semi-cured, the utilization rate of the inoculated microorganisms on nutrient components is improved, the growth and the propagation of the inoculated microorganisms are promoted, the semi-cured material can reduce the breeding of spoilage bacteria, and the storage time of the yeast blocks is prolonged. And (3) pressing and forming, wherein 4 circular middle holes are designed in the middle of the material blocks in the yeast material block pressing process, so that the fermentation effect of the internal components of the material blocks can be improved, the number and the types of microorganisms in the cultured yeast blocks are improved, and the taste and the flavor quality of the brewed white spirit are improved. And (3) culturing a bacterial liquid, wherein the old yeast and the pit yellow slurry contain rich fermentation microorganisms, the types of the contained fermentation microorganisms are relatively fixed, the fermentation microorganisms are respectively inoculated into the filter liquid for culture and then mixed, and the obtained bacterial liquid has high microbial quantity and variety, so that the taste and the ingredient stability of the white spirit can be kept, the saccharification and fermentation capability of the yeast blocks can be improved, and the yield and the aromatic ingredient content of the white spirit can be improved. The spraying method vertically places the yeast blocks and keeps certain gaps among the blocks, groups and groups, thereby avoiding the phenomenon of unbalanced fermentation culture caused by overhigh and overlow local fermentation temperature in stacking, and keeping the water and air circulation to improve the growth and reproduction of microorganisms on the blocks. The starter propagation method adopts low-temperature culture after the starter block is placed in a room, can quickly promote the growth and the propagation of microorganisms, improve the quantity and the variety of the microorganisms in the starter block, improve the degradation capability of the microorganisms on protein and sugar by high-temperature culture, generate a plurality of active enzyme metabolites and improve the degradation effect on grain raw materials in the fermentation process; and (4) culturing at the post-fire stage to ensure that bacteria, enzymes and matters in the koji block are relatively in a balanced state, and keeping the number, the types and the activity of microorganisms in the koji block. The preservation method adopts the method of reducing water content and temperature in the koji blocks, promotes the dormancy period of microorganisms in the koji blocks, prolongs the quality guarantee time and the biological activity of the koji blocks, and can avoid the breeding of external bacteria in the koji blocks.
Detailed Description
Example 1:
a method for preparing yeast for fragrant white spirit comprises the following steps:
(1) low-temperature steaming: pulverizing fructus Hordei vulgaris, semen Tritici Aestivi and jowar, mixing, placing into distillation layer, steaming at 66 deg.C for 35min to make raw materials semi-mature, improve utilization rate of inoculated microorganism on nutrient components, promote growth and reproduction of inoculated microorganism, and steaming mixture;
(2) and (3) pressing and forming: adding the steamed mixture into a mold, uniformly distributing 4 mesopores with the diameter of 3-4cm in the middle, improving the fermentation effect of the internal components of the material block, increasing the number and variety of microorganisms in the cultured yeast block, and performing press molding by using a traditional treading method to obtain a yeast block;
(3) bacterial liquid culture: dissolving barley flour and wheat flour in water with the mass 10 times of that of the barley flour and the wheat flour, steaming and boiling the barley flour and the wheat flour, filtering the barley flour and the wheat flour by using a 100-mesh filter screen to obtain filtrate, adding liquor old starter into 50% of the filtrate, adding cellar yellow slurry into the other 50% of the filtrate, wherein the types of microorganisms contained in the filtrate are relatively fixed, culturing the filtrate to obtain a bacterial solution, wherein the bacterial solution has high microbial count and relatively fixed types, can keep the stability of the quality of the liquor, and is cultured for 31 hours at the temperature of 25 ℃ and the humidity of 62%, and the bacterial solution is prepared by mixing and filtering;
(4) spraying: the yeast blocks are vertically placed into a yeast making chamber, the gap between the yeast blocks is kept at 0.24cm, 1 group of yeast blocks is formed by every 10 multiplied by 10 blocks, and the gap between the groups is 9cm, so that the over-high and over-low local fermentation temperature in stacking can be avoided, the water and air circulation can be kept, the growth and propagation of microorganisms on the yeast blocks can be improved, and the yeast blocks are respectively sprayed with sterile water and bacteria liquid;
(5) preparing yeast: culturing at 33 deg.C and humidity of 80-90% for 4 days to promote growth and reproduction of microorganism in the koji block, culturing at 54 deg.C and humidity of more than 90% for 9 days to improve protein and saccharide degradation capability, and generate multiple metabolic active enzymes, culturing at 36 deg.C and humidity of 70-80% for 16 days, and maintaining bacteria, enzyme and material balance state in the koji block to obtain koji block;
(6) and (3) storage: baking the koji at low temperature, and storing at 6 deg.C for a long time to promote the dormancy of microorganism in the koji, and prolong the shelf life and bioactivity of the koji.
The mass ratio of the barley, the wheat and the sorghum in the step (1) is 4:2: 1.
The mold in the step (2) has the model number of 32-36cm multiplied by 12-15cm multiplied by 6 cm.
Adding the white spirit old starter in the step (3) in an amount of 4.2% of the mass of the filtrate; the addition amount of the pit yellow serous fluid is 3.3 percent of the mass of the filtrate.
And (4) baking at low temperature of 43 ℃ for 34 min.
Example 2:
(1) low-temperature steaming: pulverizing fructus Hordei vulgaris, semen Tritici Aestivi and jowar, mixing, placing into distillation layer, steaming at 69 deg.C for 41min to semi-cure the raw materials, improve utilization rate of inoculated microorganism to nutrient components, promote growth and reproduction of inoculated microorganism, and steaming mixture;
(2) and (3) pressing and forming: adding the steamed mixture into a mold, uniformly distributing 4 mesopores with the diameter of 3-4cm in the middle, improving the fermentation effect of the internal components of the material block, increasing the number and variety of microorganisms in the cultured yeast block, and performing press molding by using a traditional treading method to obtain a yeast block;
(3) bacterial liquid culture: dissolving barley flour and wheat flour in water with the mass 10 times of that of the barley flour and the wheat flour, steaming and boiling the barley flour and the wheat flour, filtering the barley flour and the wheat flour by using a 100-mesh filter screen to obtain filtrate, adding liquor old starter into 50% of the filtrate, adding cellar yellow slurry into the other 50% of the filtrate, wherein the types of microorganisms contained in the filtrate are relatively fixed, culturing the filtrate to obtain a bacterial solution, wherein the bacterial solution has high microbial count and relatively fixed types, can keep the stability of the quality of the liquor, and is cultured for 33 hours at the temperature of 26 ℃ and the humidity of 64%, and the bacterial solution is prepared by mixing and filtering;
(4) spraying: the yeast blocks are vertically placed into a yeast making chamber, the gap between the yeast blocks is kept at 0.32cm, 1 group of yeast blocks is formed by every 10 multiplied by 10 blocks, and the gap between each group is 10cm, so that the over-high and over-low local fermentation temperature in stacking can be avoided, the water and air circulation can be kept, the growth and propagation of microorganisms on the yeast blocks can be improved, and the yeast blocks are respectively sprayed with sterile water and bacteria liquid;
(5) preparing yeast: culturing at 35 deg.C and humidity of 80-90% for 5 days to promote growth and reproduction of microorganism in the koji block, culturing at 58 deg.C and humidity of above 90% for 10 days to improve protein and saccharide degradation capability, and generate multiple metabolic active enzymes, culturing at 38 deg.C and humidity of 70-80% for 17 days, and maintaining bacteria, enzyme and material balance state in the koji block to obtain koji block;
(6) and (3) storage: baking the koji at low temperature, and storing at 7 deg.C for a long time to promote the dormancy of microorganism in koji, and prolong its shelf life and bioactivity.
The mass ratio of the barley, the wheat and the sorghum in the step (1) is 5:2: 1.
The mold in the step (2) has the model number of 32-36cm multiplied by 12-15cm multiplied by 6 cm.
Adding 5.6% of the filtrate by mass of the white spirit old starter in the step (3); the addition amount of the pit yellow serous fluid is 3.8 percent of the mass of the filtrate.
And (4) drying at a low temperature of 45 ℃ for 38 min.
Comparison 1:
in comparison with example 1, comparative example 1 did not carry out the steaming in step (1), and the other steps were the same as example 1.
Comparison 2:
this comparison 2 is compared with example 1, and the middle part of the koji block in step (2) was not designed to have a middle hole, and the other steps were the same as in example 1.
Comparison 3:
in comparison with example 1, comparative example 3 did not perform the culture of the bacterial suspension of step (3), and the other steps were the same as example 1.
Comparison 4:
this comparison 4 was compared with example 2, and the procedure of placing the koji blocks in step (4) was not carried out, but the other steps were the same as in example 2.
Comparison No. 5:
this comparative example 5 was compared with example 2, and the koji-making process of step (5) was not performed, but the other steps were the same as in example 2.
Control group:
the yeast making method of the control group is that the raw materials are stacked and placed in a yeast making chamber after being formed, and steaming, yeast block mesopore, bacterial liquid culture, yeast block placing method and yeast making process are not used.
For the experimental schemes of example 1, example 2, comparison 1, comparison 2, comparison 3, comparison 4, comparison 5 and comparison group, the processed yeast blocks are added into the same raw materials to brew white spirit, and the total acid, total ester, ethyl lactate and mouthfeel of the white spirit are evaluated.
Experimental data:
| item | Total acid g/L | Total esters g/L | B-phenethyl alcohol mg/L | Evaluation of mouthfeel |
| Example 1 | 1.564 | 2.273 | 81.6 | Soft and soft taste and strong fragrance |
| Example 2 | 1.621 | 2.251 | 82.3 | Soft and soft taste and strong fragrance |
| Comparative example 1 | 1.490 | 2.172 | 79.9 | Soft and soft taste and strong fragrance |
| Comparative example 2 | 1.452 | 2.123 | 79.5 | Soft and soft taste and strong fragrance |
| Comparison 3 | 1.371 | 1.999 | 77.0 | Soft and slightly bad, light fragrance |
| Comparative example 4 | 1.464 | 2.038 | 78.9 | Soft and soft taste and strong fragrance |
| Comparative example 5 | 1.363 | 1.900 | 76.0 | Soft and slightly bad, light fragrance |
| Control group | 0.825 | 1.184 | 63.7 | The wine has pungent taste and low fragrance |
And (3) integrating the results: compared with a control group, the total acid content of the brewed white spirit is improved by 0.796g/L, the total ester content is improved by 1.089g/L, the B-phenethyl alcohol content is improved by 18.6mg/L, and the white spirit is soft in taste and thick in fragrance. By adopting steaming, yeast block mesopore design and bacterial liquid culture, the total acid content can be increased to 0.074g/L, 0.112g/L and 0.193g/L, the total ester content can be increased to 0.101g/L, 0.150g/L and 0.274g/L, and the B-phenethyl alcohol content can be increased to 1.7mg/L, 2.1mg/L and 4.7 mg/L; by using the starter block placing and starter making process, the total acid content can be improved by 0.157g/L and 0.258g/L, the total ester content can be improved by 0.213g/L and 0.351g/L, and the B-phenethyl alcohol content can be improved by 3.4mg/L and 6.3 mg/L.
Claims (5)
1. A method for preparing yeast for fragrant white spirit is characterized by comprising the following steps:
(1) low-temperature steaming: pulverizing fructus Hordei vulgaris, semen Tritici Aestivi and jowar, mixing, placing into distillation layer, steaming at 65-70 deg.C for 34-42min, and steaming to obtain mixture;
(2) and (3) pressing and forming: filling the steamed mixture into a die, uniformly distributing 4 mesopores with the diameter of 3-4cm in the middle, and performing press forming by using a traditional treading method to obtain a koji block;
(3) bacterial liquid culture: dissolving barley flour and wheat flour in water 10 times of the weight of barley flour and wheat flour, steaming and boiling in boiling water, filtering with a 100-mesh filter screen to obtain filtrate, adding Chinese liquor aged yeast into 50% of the filtrate, adding cellar yellow slurry into the other 50% of the filtrate, culturing at 24-27 deg.C and 60-65% humidity for 30-34h, mixing, and filtering to obtain bacterial liquid;
(4) spraying: the yeast blocks are vertically placed into a yeast making chamber, the gap between the yeast blocks is kept at 0.2-0.4cm, 1 group of yeast blocks is formed by every 10 multiplied by 10 blocks, the gap between each group is 8-10cm, and the yeast blocks are respectively sprayed with sterile water and bacterial liquid;
(5) preparing yeast: culturing at 32-36 deg.C and humidity of 80-90% for 4-5 days, culturing at 52-60 deg.C and humidity of above 90% for 8-10 days, and culturing at 35-40 deg.C and humidity of 70-80% for 15-18 days to obtain koji blocks;
(6) and (3) storage: baking the koji at low temperature, and storing at 5-9 deg.C for a long period.
2. The method for preparing the starter of the aromatic Chinese spirits according to claim 1, wherein the mass ratio of the barley, the wheat and the sorghum in the step (1) is 3-5:2: 1.
3. The method for making starter for aromatic Chinese spirits according to claim 1, wherein the model of said mold in step (2) is 32-36cm x 12-15cm x 6 cm.
4. The method for preparing the starter of the aromatic white spirit according to claim 1, wherein the adding amount of the old white spirit starter in the step (3) is 4-6% of the mass of the filtrate; the addition amount of the pit yellow slurry is 3-4% of the mass of the filtrate.
5. The method for preparing the starter of the aromatic white spirit according to claim 1, wherein the baking in the step (6) is carried out at a low temperature of 42-46 ℃ for 30-40 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711005148.4A CN107574074B (en) | 2017-10-25 | 2017-10-25 | Method for making starter of fen-flavor liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711005148.4A CN107574074B (en) | 2017-10-25 | 2017-10-25 | Method for making starter of fen-flavor liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107574074A CN107574074A (en) | 2018-01-12 |
| CN107574074B true CN107574074B (en) | 2020-11-10 |
Family
ID=61038059
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711005148.4A Expired - Fee Related CN107574074B (en) | 2017-10-25 | 2017-10-25 | Method for making starter of fen-flavor liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107574074B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111621399A (en) * | 2020-07-01 | 2020-09-04 | 湖南省义丰祥实业有限公司 | Vinegar brewing method with high clarity and high dietary fiber content |
| CN113717806A (en) * | 2021-08-26 | 2021-11-30 | 四川轻化工大学 | Clean production method of strong aromatic Chinese spirit yeast |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101037648B (en) * | 2007-04-04 | 2011-06-01 | 江苏洋河酒厂股份有限公司 | Method for producing yellow core Daqu to improve liquor output rate of strong aromatic Chinese spirits |
| CN101508948B (en) * | 2008-07-24 | 2012-10-10 | 泸州老窖股份有限公司 | Method for producing distillate spirit by using aroma type distillate spirit distiller enriched microorganism |
| CN102344875B (en) * | 2011-11-14 | 2013-02-20 | 四川省宜宾高洲酒业有限责任公司 | Fermented grain and yellow water yeast making process |
| CN103525615A (en) * | 2012-07-02 | 2014-01-22 | 徐州汉高酒业有限公司 | Production method of strong-flavor high-degree yeast white spirit |
| CN103627570B (en) * | 2012-08-21 | 2016-03-30 | 贵州毕节碧春酒业有限公司 | A kind of brewing method of Maotai-flavor liquor |
| CN103131624A (en) * | 2013-02-07 | 2013-06-05 | 山西老陈醋集团有限公司 | Manufacturing method of functionality enhanced yeast for making hard liquor |
| CN103421646B (en) * | 2013-08-28 | 2015-01-28 | 宝丰禧丰酒业有限公司 | Distiller yeast, preparation process of distiller yeast and process for preparing health care liquor by utilizing distiller yeast |
| CN104232401B (en) * | 2014-09-02 | 2016-04-06 | 丹江口市曲之源生物科技有限公司 | A kind of making method of distiller's yeast and distiller's yeast |
| CN106118979A (en) * | 2016-06-30 | 2016-11-16 | 吉林省榆树钱酒业有限公司 | The brewing method of a kind of yeast wine and the yeast wine brewageed |
| CN106434112A (en) * | 2016-08-31 | 2017-02-22 | 广西丹泉酒业有限公司 | Method for brewing Baijiu |
-
2017
- 2017-10-25 CN CN201711005148.4A patent/CN107574074B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN107574074A (en) | 2018-01-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907897B (en) | Soybean sauce employing multi-strain starter propagation and production technology thereof | |
| CN104152318B (en) | A kind of artificial old brewing mud and preparation technology thereof | |
| CN106906106B (en) | Preparation method of esterified red yeast rice for brewing wine | |
| CN109168982A (en) | A kind of seafood mushroom liquid strain production of hybrid seeds culture medium, culture medium for cultivating and cultural method | |
| CN107699499B (en) | One Aspergillus oryzae ZA127 and its application | |
| CN109486645B (en) | Method for brewing and blending fragrant mature vinegar by applying immobilized targeted multi-microbe strain | |
| CN102660428A (en) | Preparation technology for drenched rice wine yeast | |
| CN107058143B (en) | A kind of saccharomyces cerevisiae of heat-resisting, acidproof, resistance to ethyl alcohol and brewing fermentation agent | |
| CN109207306B (en) | Brewing method for improving ethyl lactate content and reducing fusel oil content of rice-flavor liquor | |
| CN104232401A (en) | Distiller's yeast and production method thereof | |
| CN110305754A (en) | A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment | |
| CN109913339A (en) | Pit mud is used in a kind of wine brewing | |
| Kavanagh | Fungal fermentations systems and products | |
| CN110564545A (en) | method for improving grain mash stacking saccharification efficiency of Xiaoqu liquor by utilizing rhizopus koji | |
| CN114621836B (en) | Yellow wine distiller's yeast and preparation method thereof | |
| CN107574074B (en) | Method for making starter of fen-flavor liquor | |
| CN110317734A (en) | A kind of monascus and its isolated culture method and the application of high-yield glucoamylase, Esterified Enzyme and protease | |
| CN104263653A (en) | Production method of vinegar yeast as well as vinegar yeast | |
| CN108148706A (en) | The brew method of white wine | |
| CN111304102A (en) | Method for preparing and applying esterified red yeast rice | |
| CN104593192B (en) | Process for acid-increasing fermentation of yellow wine | |
| KR100226201B1 (en) | Preparation of brewing koji | |
| CN114736754A (en) | Saccharification cultivation process based on saccharification box | |
| CN105255690A (en) | Vinegar koji making method | |
| CN110760405A (en) | Multi-grain strong-flavor liquor artificial pit mud culture method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A koji making method of Fen flavor liquor Effective date of registration: 20201224 Granted publication date: 20201110 Pledgee: Funan SME financing Company limited by guarantee Pledgor: ANHUI WANGJIABA WINE Co.,Ltd. Registration number: Y2020980009891 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20201110 Termination date: 20211025 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |