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filingDate 2017-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2019-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-109880720-A
titleOfInvention A kind of preparation method of tetramethylpyrazine functional gluten koji
abstract The invention discloses a preparation method of tetramethylpyrazine glutinous rice bran koji. Fresh discarded grains are added to the raw materials and fermented with pure tetramethylpyrazine functional bacteria. The tetramethylpyrazine leftover functional gluten koji produced by the method of the invention not only has a tetramethylpyrazine content >1000 mg/kg, but also an acid protease >350 U/g, which meets the requirements for bacterial koji in liquor production, and is suitable for sesame-flavor liquor. The improvement of product quality is beneficial, and the use of discarded grains also reduces production costs and reduces environmental pollution caused by discarded grains. The invention has broad application prospects.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111218415-B
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