CN113956943A - 一种黄酒酿造用生香小曲制备方法 - Google Patents
一种黄酒酿造用生香小曲制备方法 Download PDFInfo
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- CN113956943A CN113956943A CN202111302774.6A CN202111302774A CN113956943A CN 113956943 A CN113956943 A CN 113956943A CN 202111302774 A CN202111302774 A CN 202111302774A CN 113956943 A CN113956943 A CN 113956943A
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- xiaoqu
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000019991 rice wine Nutrition 0.000 title description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 36
- 235000014101 wine Nutrition 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 21
- 241000235395 Mucor Species 0.000 claims abstract description 7
- 241000235546 Rhizopus stolonifer Species 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 17
- 239000002245 particle Substances 0.000 claims description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 235000021329 brown rice Nutrition 0.000 claims description 5
- 238000012258 culturing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 240000000275 Persicaria hydropiper Species 0.000 claims description 4
- 235000017337 Persicaria hydropiper Nutrition 0.000 claims description 4
- 241000411851 herbal medicine Species 0.000 claims description 4
- 239000003814 drug Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 238000001035 drying Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 239000000126 substance Substances 0.000 abstract description 9
- 241000894006 Bacteria Species 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 241000186660 Lactobacillus Species 0.000 abstract description 2
- 241000194036 Lactococcus Species 0.000 abstract description 2
- 241000192001 Pediococcus Species 0.000 abstract description 2
- 229940039696 lactobacillus Drugs 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract description 2
- 230000000529 probiotic effect Effects 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 11
- 239000000203 mixture Substances 0.000 description 6
- 239000007858 starting material Substances 0.000 description 5
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- 238000001871 ion mobility spectroscopy Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- ICMAFTSLXCXHRK-UHFFFAOYSA-N Ethyl pentanoate Chemical compound CCCCC(=O)OCC ICMAFTSLXCXHRK-UHFFFAOYSA-N 0.000 description 1
- JGFBQFKZKSSODQ-UHFFFAOYSA-N Isothiocyanatocyclopropane Chemical compound S=C=NC1CC1 JGFBQFKZKSSODQ-UHFFFAOYSA-N 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000202221 Weissella Species 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- PWLNAUNEAKQYLH-UHFFFAOYSA-N butyric acid octyl ester Natural products CCCCCCCCOC(=O)CCC PWLNAUNEAKQYLH-UHFFFAOYSA-N 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- CATSNJVOTSVZJV-UHFFFAOYSA-N heptan-2-one Chemical compound CCCCCC(C)=O CATSNJVOTSVZJV-UHFFFAOYSA-N 0.000 description 1
- 238000012165 high-throughput sequencing Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
- UUIQMZJEGPQKFD-UHFFFAOYSA-N n-butyric acid methyl ester Natural products CCCC(=O)OC UUIQMZJEGPQKFD-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Images
Classifications
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
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Priority Applications (1)
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CN202111302774.6A CN113956943A (zh) | 2021-11-04 | 2021-11-04 | 一种黄酒酿造用生香小曲制备方法 |
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CN202111302774.6A CN113956943A (zh) | 2021-11-04 | 2021-11-04 | 一种黄酒酿造用生香小曲制备方法 |
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CN113956943A true CN113956943A (zh) | 2022-01-21 |
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CN202111302774.6A Pending CN113956943A (zh) | 2021-11-04 | 2021-11-04 | 一种黄酒酿造用生香小曲制备方法 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114601115A (zh) * | 2022-03-24 | 2022-06-10 | 湖北曲子香食品有限责任公司 | 一种基于腐乳曲制作豆制品发酵制品的方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101323824A (zh) * | 2007-06-12 | 2008-12-17 | 陕西秦洋长生酒业有限公司 | 药麦黄酒曲及其制作方法 |
CN109810831A (zh) * | 2017-11-17 | 2019-05-28 | 泸州恒态生物科技有限公司 | 一种多菌种复合黄酒酒曲 |
CN112522047A (zh) * | 2020-12-29 | 2021-03-19 | 贵州省食品发酵研发中心(有限合伙) | 一种酱香酒酿造用酜曲及制备方法 |
-
2021
- 2021-11-04 CN CN202111302774.6A patent/CN113956943A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101323824A (zh) * | 2007-06-12 | 2008-12-17 | 陕西秦洋长生酒业有限公司 | 药麦黄酒曲及其制作方法 |
CN109810831A (zh) * | 2017-11-17 | 2019-05-28 | 泸州恒态生物科技有限公司 | 一种多菌种复合黄酒酒曲 |
CN112522047A (zh) * | 2020-12-29 | 2021-03-19 | 贵州省食品发酵研发中心(有限合伙) | 一种酱香酒酿造用酜曲及制备方法 |
Non-Patent Citations (2)
Title |
---|
汪建国;: "传统小曲的工艺特征及在黄酒酿造中的作用", 中国酿造, no. 11, pages 4 - 6 * |
赵婷婷,等: "1株产香真菌的筛选及其协同米根霉对米酒发酵的影响", 食品科学, vol. 38, no. 14, pages 42 - 48 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114601115A (zh) * | 2022-03-24 | 2022-06-10 | 湖北曲子香食品有限责任公司 | 一种基于腐乳曲制作豆制品发酵制品的方法 |
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CB03 | Change of inventor or designer information | ||
CB03 | Change of inventor or designer information |
Inventor after: Xiao Rong Inventor after: Zhou Yunyun Inventor after: Xie Jing Inventor after: Yu Shuqi Inventor after: Lu Fangguo Inventor after: Chen Shanquan Inventor before: Xiao Rong Inventor before: Zhou Yunyun Inventor before: Xie Jing Inventor before: Yu Shuqi |
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WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220121 |