CN112126571A - Osmanthus flower koji and preparation method and application thereof - Google Patents
Osmanthus flower koji and preparation method and application thereof Download PDFInfo
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- CN112126571A CN112126571A CN202011051112.1A CN202011051112A CN112126571A CN 112126571 A CN112126571 A CN 112126571A CN 202011051112 A CN202011051112 A CN 202011051112A CN 112126571 A CN112126571 A CN 112126571A
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- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 54
- 241000333181 Osmanthus Species 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 60
- 230000004151 fermentation Effects 0.000 claims abstract description 60
- 235000014101 wine Nutrition 0.000 claims abstract description 42
- 241000209140 Triticum Species 0.000 claims abstract description 37
- 235000021307 Triticum Nutrition 0.000 claims abstract description 37
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 34
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 239000006187 pill Substances 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 21
- 235000009566 rice Nutrition 0.000 claims description 21
- 239000000047 product Substances 0.000 claims description 17
- 244000062793 Sorghum vulgare Species 0.000 claims description 10
- 235000019713 millet Nutrition 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 4
- 235000019640 taste Nutrition 0.000 abstract description 7
- 208000002193 Pain Diseases 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 6
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 230000007812 deficiency Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 17
- 238000007873 sieving Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 230000003203 everyday effect Effects 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a sweet osmanthus flower yeast and a preparation method and application thereof, wherein the preparation method comprises the following steps: respectively crushing the air-dried osmanthus fragrans and the soaked wheat to obtain osmanthus fragrans powder and wheat flour; mixing sweet osmanthus powder, wheat flour and water to obtain a mixture; preparing the mixture into koji pills, then placing the koji pills in a fermentation chamber for fermentation treatment, and then drying the fermentation product to obtain the osmanthus flower koji; in the preparation method, the osmanthus flower koji is prepared by taking the osmanthus and the wheat as raw materials, so that the prepared osmanthus flower koji has excellent saccharifying power, liquefying power and fermenting power; in addition, the osmanthus yellow wine prepared by adopting the osmanthus flower yeast has excellent taste and strong fragrance, and has the effects of stimulating appetite, refreshing, invigorating spleen, tonifying deficiency and relieving pain.
Description
Technical Field
The invention relates to the technical field of wine brewing, and particularly relates to osmanthus flower koji as well as a preparation method and application thereof.
Background
The distiller's yeast generally takes grains such as rice, sorghum and the like as raw materials, and is prepared by gelatinization and the metabolic action of aspergillus and yeast; the distiller's yeast contains a large amount of microorganisms and microbial metabolites, has a biocatalysis effect, can accelerate the conversion speed of starch, protein and the like, and improves the wine brewing efficiency. However, as the living standard of people is improved, functional and nutritional wines are more and more favored.
At present, functional type and nutritional type wine preparation mainly comprises preparation type and fermentation type, however, the preparation type wine is prepared by directly adding functional components into wine, and the functional type wine prepared by the traditional method generally has poor taste, unstable property and easy precipitation;
the fermented wine is generally obtained by preparing functional medicated leaven and then fermenting; the medicated leaven is a medicated leaven prepared by adding Chinese herbal medicines, and the existing medicated leaven has the problems of large Chinese herbal medicine dosage, multiple varieties, poor saccharifying power, poor taste of prepared wine and light fragrance.
Disclosure of Invention
The invention aims to provide osmanthus flower koji and a preparation method and application thereof.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
the first aspect of the invention provides a preparation method of osmanthus flower koji, which comprises the following steps:
(a) respectively crushing the air-dried osmanthus fragrans and the soaked wheat to obtain osmanthus fragrans powder and wheat flour;
(b) mixing sweet osmanthus powder, wheat flour and water to obtain a mixture;
(c) and preparing the mixture into koji pills, then placing the koji pills in a fermentation chamber for fermentation treatment, and then drying the fermentation product to obtain the osmanthus flower koji.
Sweet osmanthus: pungent taste and warm nature; it enters lung, spleen and kidney meridians; has effects in warming lung, eliminating phlegm, and relieving pain; can be used for treating phlegm retention, cough, abdominal cold pain, intestinal wind, dysentery, cold hernia, abdominal pain, toothache, halitosis, etc.
According to the preparation method of the osmanthus flower koji, the osmanthus flower is selected as the raw material, the prepared osmanthus flower koji has excellent saccharifying power, liquefying power and fermenting power, and the osmanthus flower yellow wine prepared from the osmanthus flower koji has excellent taste and rich fragrance, and has the effects of appetizing, refreshing, tonifying spleen, tonifying deficiency and easing pain.
Preferably, the soaking time is 2-3 h.
Preferably, the mass ratio of the sweet osmanthus powder to the wheat flour is 1: 1-2: 1, and the particle size is not less than 100 meshes.
Preferably, the water content of the mixture is 40% to 60%.
Preferably, the fermentation treatment temperature is 30-39 ℃, the fermentation time is 8-12 days, and the yeast turning pills are used for 1-2 times per day.
The second aspect of the invention provides osmanthus flower koji, which is prepared by the preparation method.
The third aspect of the invention provides osmanthus yellow wine prepared by adopting the osmanthus flower koji, which is prepared from the following raw materials in parts by weight:
10-20 parts of rice, 10-20 parts of wheat, 20-40 parts of glutinous rice, 40-50 parts of husked millet and 15-20 parts of sweet osmanthus flower yeast.
According to the invention, the raw materials in a specific ratio and the specific sweet osmanthus flower yeast are selected, so that the prepared yellow wine has excellent taste and rich fragrance, and has the effects of stimulating appetite, refreshing, tonifying spleen, tonifying deficiency and relieving pain.
The fourth aspect of the invention provides a preparation method of osmanthus flower yellow wine, which comprises the following steps:
(a) mixing and crushing wheat, sticky rice, husked millet and rice, and steaming to obtain a mixed raw material;
(b) adding the osmanthus flower koji and water into the mixed raw materials for fermentation to obtain a fermentation product;
(c) and separating supernatant in the fermentation product, and performing sealed fermentation and filtration on the supernatant to obtain the osmanthus fragrans yellow wine.
Preferably, in the step (a), the particle size after pulverization is not more than 50 mesh.
Preferably, in the step (b), the addition amount of water is 0.6-1.0 time of the weight of the mixed raw materials; the fermentation temperature is 26-30 ℃; the fermentation time is 12-16 days.
Preferably, in the step (c), the sealing fermentation temperature is 22-26 ℃, and the sealing fermentation time is 10-20 days.
Compared with the prior art, the invention has the beneficial effects that at least:
the osmanthus flower koji is prepared by taking the osmanthus flowers and the wheat as raw materials, so that the prepared osmanthus flower koji has excellent saccharifying power, liquefying power and fermenting power; in addition, the osmanthus yellow wine prepared by adopting the osmanthus flower yeast has excellent taste and strong fragrance, and has the effects of stimulating appetite, refreshing, invigorating spleen, tonifying deficiency and relieving pain.
Detailed Description
The following describes embodiments of the present invention in detail with reference to the following embodiments. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The embodiment of the invention relates to a preparation method of osmanthus flower koji, which comprises the following steps:
(a) soaking wheat for 3h, respectively crushing the air-dried osmanthus fragrans and the soaked wheat, sieving the crushed materials with a 100-mesh sieve, and collecting undersize products to obtain osmanthus fragrans powder and wheat flour;
(b) uniformly mixing the osmanthus powder, the wheat flour and water to obtain a mixture, wherein the water content of the mixture is 50%, and the mass ratio of the osmanthus powder to the wheat flour is 1: 1;
(c) preparing the mixture into koji pills, then placing the koji pills in a fermentation chamber, fermenting for 12 days at 30-39 ℃, turning over the koji pills for 2 times every day, and then drying the fermentation product to obtain the osmanthus flower koji.
Example 2
The embodiment of the invention relates to a preparation method of osmanthus flower koji, which comprises the following steps:
(a) soaking wheat for 2h, respectively crushing the air-dried osmanthus fragrans and the soaked wheat, sieving the crushed materials with a 100-mesh sieve, and collecting undersize products to obtain osmanthus fragrans powder and wheat flour;
(b) uniformly mixing the osmanthus powder, the wheat flour and water to obtain a mixture, wherein the water content in the mixture is 40%, and the mass ratio of the osmanthus powder to the wheat flour is 2: 1;
(c) preparing the mixture into koji pills, then placing the koji pills in a fermentation chamber, fermenting for 10 days at 30-39 ℃, turning over the koji pills for 2 times every day, and then drying the fermentation product to obtain the osmanthus flower koji.
Example 3
Sweet osmanthus yellow wine
The osmanthus yellow wine is prepared from the following raw materials in parts by weight:
20 parts of rice, 20 parts of wheat, 20 parts of sticky rice, 40 parts of husked millet and 15 parts of sweet osmanthus flower yeast prepared in example 1.
Second, preparation method
The preparation method of the sweet osmanthus yellow wine comprises the following steps:
(a) mixing and crushing rice, wheat, sticky rice and husked millet, sieving by a 50-mesh sieve, and then steaming to obtain a mixed raw material;
(b) adding the osmanthus flower koji and water into the mixed raw materials for fermentation to obtain a fermentation product, wherein the addition amount of the water is 1.0 time of the weight of the mixed raw materials; the fermentation temperature is 26-30 ℃; the fermentation time is 12 days;
(c) and separating supernatant in the fermentation product, and performing sealed fermentation and filtration on the supernatant to obtain the osmanthus fragrans yellow wine, wherein the sealed fermentation temperature is 22-26 ℃, and the sealed fermentation time is 10 days.
Example 4
Sweet osmanthus yellow wine
The osmanthus yellow wine is prepared from the following raw materials in parts by weight:
10 parts of rice, 10 parts of wheat, 40 parts of sticky rice, 50 parts of husked millet and 20 parts of the osmanthus flower koji prepared in the example 1.
Second, preparation method
The preparation method of the sweet osmanthus yellow wine comprises the following steps:
(a) mixing and crushing rice, wheat, sticky rice and husked millet, sieving by a 50-mesh sieve, and then steaming to obtain a mixed raw material;
(b) adding the osmanthus flower koji and water into the mixed raw materials for fermentation to obtain a fermentation product, wherein the addition amount of the water is 0.6 times of the weight of the mixed raw materials; the fermentation temperature is 26-30 ℃; the fermentation time is 16 days;
(c) and separating supernatant in the fermentation product, and performing sealed fermentation and filtration on the supernatant to obtain the osmanthus fragrans yellow wine, wherein the sealed fermentation temperature is 22-26 ℃, and the sealed fermentation time is 20 days.
Example 5
Sweet osmanthus yellow wine
The osmanthus yellow wine is prepared from the following raw materials in parts by weight:
15 parts of rice, 15 parts of wheat, 35 parts of sticky rice, 45 parts of husked millet and 15 parts of sweet osmanthus flower yeast prepared in example 1.
Second, preparation method
The preparation method of the sweet osmanthus yellow wine comprises the following steps:
(a) mixing and crushing rice, wheat, sticky rice and husked millet, sieving by a 50-mesh sieve, and then steaming to obtain a mixed raw material;
(b) adding the osmanthus flower koji and water into the mixed raw materials for fermentation to obtain a fermentation product, wherein the addition amount of the water is 0.8 time of the weight of the mixed raw materials; the fermentation temperature is 26-30 ℃; the fermentation time is 14 days;
(c) and separating supernatant in the fermentation product, and performing sealed fermentation and filtration on the supernatant to obtain the osmanthus fragrans yellow wine, wherein the sealed fermentation temperature is 22-26 ℃, and the sealed fermentation time is 15 days.
Comparative example 1
The comparative example is a preparation method of distiller's yeast, which comprises the following steps:
(a) soaking wheat for 3h, crushing the soaked wheat, sieving with a 100-mesh sieve, and collecting undersize to obtain wheat flour;
(b) mixing wheat flour and water to obtain mixture, wherein the water content in the mixture is 50%;
(c) preparing the mixture into koji pills, then placing the koji pills in a fermentation chamber, fermenting for 12 days at 30-39 ℃, turning over the koji pills for 2 times every day, and then drying the fermentation product to obtain the distiller's yeast.
Comparative example 2
The comparative example is yellow wine, the yellow wine is basically the same as the preparation raw materials of the osmanthus flower yellow wine in the example 5, and the difference is only that the osmanthus flower koji adopted in the example 5 and prepared in the example 1 is replaced by the same parts of the koji prepared in the comparative example 1;
the preparation method of the yellow wine is the same as that in the embodiment 5.
Examples of the experiments
Selecting the osmanthus yellow wine prepared in the embodiment 3-5 and the yellow wine prepared in the comparison example 2;
evaluating the sensory quality of the osmanthus flower yellow wine prepared in the embodiment 3-5 and the yellow wine prepared in the comparison example 2 by adopting the measuring method in GB/T13662-; the results are shown in table 1:
table 1 quality evaluation results of the osmanthus yellow wine prepared in different embodiments
As can be seen from Table 1;
the osmanthus yellow wine prepared by the embodiment of the invention has proper alcoholic strength, excellent fragrance, appearance and taste, and the quality of the prepared yellow wine reaches the top grade.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (10)
1. A preparation method of sweet osmanthus flower koji is characterized by comprising the following steps:
(a) respectively crushing the air-dried osmanthus fragrans and the soaked wheat to obtain osmanthus fragrans powder and wheat flour;
(b) mixing sweet osmanthus powder, wheat flour and water to obtain a mixture;
(c) and preparing the mixture into koji pills, then placing the koji pills in a fermentation chamber for fermentation treatment, and then drying the fermentation product to obtain the osmanthus flower koji.
2. The preparation method according to claim 1, wherein the soaking time is 2-3 hours.
3. The method according to claim 1, wherein the mass ratio of the sweet osmanthus powder to the wheat flour is 1: 1-2: 1, and the particle size is not less than 100 meshes.
4. The method of claim 1, wherein the mixture has a water content of 40% to 60%.
5. The preparation method according to claim 1, wherein the temperature of the fermentation treatment is 30-39 ℃, the fermentation time is 8-12 days, and the turning-over pills are 1-2 times per day.
6. An osmanthus flower koji characterized by being prepared by the preparation method of any one of claims 1 to 5.
7. The osmanthus yellow wine prepared by adopting the osmanthus flower koji of claim 6 is characterized by being prepared from the following raw materials in parts by weight:
10-20 parts of rice, 10-20 parts of wheat, 20-40 parts of glutinous rice, 40-50 parts of husked millet and 15-20 parts of sweet osmanthus flower yeast.
8. The preparation method of the osmanthus yellow wine of claim 7, which is characterized by comprising the following steps:
(a) mixing and crushing wheat, sticky rice, husked millet and rice, and steaming to obtain a mixed raw material;
(b) adding the osmanthus flower koji and water into the mixed raw materials for fermentation to obtain a fermentation product;
(c) and separating supernatant in the fermentation product, and performing sealed fermentation and filtration on the supernatant to obtain the osmanthus fragrans yellow wine.
9. The method according to claim 8, wherein in the step (a), the particle size after pulverization is not more than 50 mesh;
in the step (b), the addition amount of water is 0.6-1.0 time of the weight of the mixed raw materials; the fermentation temperature is 26-30 ℃; the fermentation time is 12-16 days.
10. The method according to claim 8, wherein the sealing fermentation temperature in step (c) is 22 to 26 ℃ and the sealing fermentation time is 10 to 20 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011051112.1A CN112126571A (en) | 2020-09-29 | 2020-09-29 | Osmanthus flower koji and preparation method and application thereof |
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| CN202011051112.1A CN112126571A (en) | 2020-09-29 | 2020-09-29 | Osmanthus flower koji and preparation method and application thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113122413A (en) * | 2021-04-21 | 2021-07-16 | 洛阳颐洛源酒业有限公司 | Yellow wine yeast and method for producing the wine |
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|---|---|---|---|---|
| CN1184151A (en) * | 1997-04-26 | 1998-06-10 | 地方国营洋县黄酒厂 | Ingredient for yellow wine and its yeast formulation |
| CN101323824A (en) * | 2007-06-12 | 2008-12-17 | 陕西秦洋长生酒业有限公司 | Medical wheat yellow wine yeast and making method thereof |
| CN109810844A (en) * | 2017-11-17 | 2019-05-28 | 泸州恒态生物科技有限公司 | A kind of wine fermented with osmanthus flower distiller's yeast |
| CN111676111A (en) * | 2020-07-29 | 2020-09-18 | 山东沂蒙老区酒业有限公司 | Lotus koji, preparation method and application thereof, and preparation method of lotus wine |
-
2020
- 2020-09-29 CN CN202011051112.1A patent/CN112126571A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184151A (en) * | 1997-04-26 | 1998-06-10 | 地方国营洋县黄酒厂 | Ingredient for yellow wine and its yeast formulation |
| CN101323824A (en) * | 2007-06-12 | 2008-12-17 | 陕西秦洋长生酒业有限公司 | Medical wheat yellow wine yeast and making method thereof |
| CN109810844A (en) * | 2017-11-17 | 2019-05-28 | 泸州恒态生物科技有限公司 | A kind of wine fermented with osmanthus flower distiller's yeast |
| CN111676111A (en) * | 2020-07-29 | 2020-09-18 | 山东沂蒙老区酒业有限公司 | Lotus koji, preparation method and application thereof, and preparation method of lotus wine |
Non-Patent Citations (1)
| Title |
|---|
| 杜翠荣: "《酒类企业生产卫生规范实施细则使用指南》", 30 September 2018, 中国计量出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113122413A (en) * | 2021-04-21 | 2021-07-16 | 洛阳颐洛源酒业有限公司 | Yellow wine yeast and method for producing the wine |
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Application publication date: 20201225 |