http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110628550-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c6e7233863fdee2258dd440ba0476bf9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_53b4d53983adbf56dd0e7d0bf96f8ce5 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-022 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-845 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-022 |
| filingDate | 2019-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a9d8e5f4e86ed07688129b9c2f9d5a67 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be2ca9ba8a63490060b7265ff012a031 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d16dda2dadeb4ec3525a98ce0251178 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc9d584676a7c11cb97dbf299abd4a04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f56b1b50cf18ebaedf119823fc03184 |
| publicationDate | 2019-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110628550-A |
| titleOfInvention | A kind of rice wine bran and preparation method thereof |
| abstract | The invention discloses a rice wine koji and a preparation method thereof, and relates to the technical field of preparation methods of koji. The steps of the preparation method are as follows: S1, raw material processing; S2, preparation of Rhizopus koji; S3, preparation of yeast koji ; S4, the mixing of root enzyme yeast bran koji. Beneficial effects of the present invention: 1. Using high activity Rhizopus, without other bacterial species, the bacterial species in the prepared bran koji is simple, and the problem of sour and miscellaneous taste in the rice wine prepared from traditional rice wine koji can be avoided, and at the same time It can ensure the quality of rice wine is stable and controllable; 2. Yeast koji is prepared by using yeasts with high alcohol-yielding ability and high-ester-yielding ability, and at the same time, alcohol and ester substances are fully generated to achieve the purpose of enhancing flavor; 3. The preparation process is simple and can be 4. The prepared rhizopus koji and yeast koji are independent of each other, and can be applied according to the actual production situation, and can be selected and quantified according to the desired product characteristics. song. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115353942-A |
| priorityDate | 2019-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.