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16 条记录 (耗时 0.011 秒)

    Low urea-producing and flavor-producing Wickerhamomyces anomalus strain and use thereof in food production
    3.
    发明授权
    Low urea-producing and flavor-producing Wickerhamomyces anomalus strain and use thereof in food production 有权

    公开(公告)号：US11242502B2

    公开(公告)日：2022-02-08

    申请号：US16218246

    申请日：2018-12-12

    申请人： Jiangnan University

    发明人： Yan Xu ,  Qun Wu

    IPC分类号： A23L33/14 ,  C12G3/02 ,  C12G3/021 ,  C12G3/022 ,  C12H6/02 ,  C12N1/16 ,  C12N1/14 ,  C12R1/84 ,  C12R1/645

    摘要： The present invention discloses a low urea-producing and flavor-producing Wickerhamomyces anomalus strain and a use thereof in food production, falling within the fields of wine brewing and food safety. The Wickerhamomyces anomalus of the present invention is obtained by isolating from a liquor fermentation environment (Daqu), is named Wickerhamomyces anomalus CGMCC NO. 12416, and was deposited at China General Microbiological Culture Collection Center on May 6, 2016, with a deposit number of CGMCC NO. 12416. The strain of the present invention has the characteristics of low urea production, flavor production, and tolerance to ethanol and acids, is an excellent strain having a fermentation function, and can be used in brewed wine, distilled liquor and other food fields to ensure food safety.

    CHINESE YELLOW RICE WINE RICH IN ACTIVE INGREDIENTS OF STACHYS SIEBOLDII MIQ. AND ALLIUM CEPA L. AND BREWING PROCESS THEREOF
    4.
    发明申请
    CHINESE YELLOW RICE WINE RICH IN ACTIVE INGREDIENTS OF STACHYS SIEBOLDII MIQ. AND ALLIUM CEPA L. AND BREWING PROCESS THEREOF 有权

    公开(公告)号：US20210123003A1

    公开(公告)日：2021-04-29

    申请号：US17026500

    申请日：2020-09-21

    申请人： Shaanxi Univerisity of Technology

    发明人： Jingzhang Geng ,  Dongqin Li ,  Xinsheng Li ,  Jinjin Pei ,  Hai Jiang

    IPC分类号： C12G3/026 ,  C12G3/022 ,  C12H1/07 ,  C12H1/18

    摘要： A brewing process of a Chinese yellow rice wine rich in active ingredients of Stachys sieboldii Miq. and Allium cepa L. by preparing Stachys sieboldii Miq. and Allium cepa L. into a juice or a powder respectively; immersing raw glutinous rice in water for water absorption and expansion, steaming, placing in a fermentation tank for pre-fermentation, stirring with a rake regularly when a temperature of fermented materials rises to a certain temperature to obtain a pre-fermented product; post-fermenting with the pre-fermented product, press filtering, allowing a press filtrate to stand still for clarification, filtering, heat sterilizing, adding a juice containing active ingredients of the Stachys sieboldii Miq. and a juice containing active ingredients of the Allium cepa L. into every 1 L of the press filtrate to obtain a Chinese yellow rice wine rich in active ingredients of Stachys sieboldii Miq. and Allium cepa L.

    Methods and Devices for the Capture and Retention of Grain Aroma in a Spirit Distillate or a Rejoined Spirit Distillate
    5.
    发明申请
    Methods and Devices for the Capture and Retention of Grain Aroma in a Spirit Distillate or a Rejoined Spirit Distillate 有权

    公开(公告)号：US20210230522A1

    公开(公告)日：2021-07-29

    申请号：US16774919

    申请日：2020-01-28

    申请人： Matt Sweeney ,  Douglas J. Boyle, III ,  Jason Somerby

    发明人： Matt Sweeney ,  Douglas J. Boyle, III ,  Jason Somerby

    IPC分类号： C12G3/022

    摘要： Disclosed are devices and methods that allow for the capture and retention of grain aroma that would otherwise be lost or reduced in distilled spirits production processes. Devices and methods are disclosed that allow for the capture and retention of aromas released during grain heating. Devices and methods are disclosed that allow for the capture and retention of grain aromas prior to the loss of these aromas in subsequent mashing, fermentation, and distillation processes. In one embodiment, captured and retained aromas from a particular grain are added back to the spirit distillate produced from that same grain. In one embodiment, the grain from which aroma is extracted is subsequently mashed, fermented, distilled and rejoined with the aromatized spirit to produce a rejoined spirit. Devices and methods are disclosed which utilize the grain aroma extraction process as a source of heat for the cooking of grain in subsequent or parallel mashes.

    Stain Saccharomyces cerevisiae M 2016785 producing high concentration of β-phenylethanol and application thereof
    6.
    发明授权
    Stain Saccharomyces cerevisiae M 2016785 producing high concentration of β-phenylethanol and application thereof 有权

    公开(公告)号：US10982295B2

    公开(公告)日：2021-04-20

    申请号：US16226622

    申请日：2018-12-19

    申请人： Jiangnan University

    发明人： Jian Mao ,  Shuang ping Liu ,  Zhongwei Ji ,  Xiao Han

    IPC分类号： A23L27/50 ,  C12J1/04 ,  C12G3/022 ,  C12G3/025 ,  C12R1/865 ,  C12N1/18 ,  C12J1/02 ,  A23L27/00 ,  C12G1/022 ,  C12G3/024

    摘要： The present invention discloses a strain S. cerevisiae M 2016785 producing high concentration of β-phenylethanol and application thereof, and belongs to the technical field of industrial microorganisms. The strain S. cerevisiae M 2016785 producing high concentration of β-phenylethanol according to the present invention was deposited in China Center for Type Culture Collection (CCTCC) on Dec. 26, 2016 with the accession number OF CCTCC NO: M 2016785. The strain of the present invention has the high β-phenylethanol production capacity, and is applied in the fermentation of Huangjiu, the fermentation of cooking wine, the brewing of vinegar, the fermentation of soybean sauce and the fermentation of Baijiu, in which the content of β-phenylethanol can reach 410 mg/L, 450 mg/L, 300 mg/L, 200 mg/L, 110 mg/L and 370 mg/L respectively, and effectively increases the concentration of the flavor substance such as 2-phenylethyl acetate. The yeast strain of the present invention has good fermentation performance, obviously improves the β-phenylethanol content in the fermented product, and improves the quality of the fermented product, and thus has broad application prospects.

    Method for manufacturing instant egg/edible bird's nest soup with fermented glutinous rice
    7.
    发明授权
    Method for manufacturing instant egg/edible bird's nest soup with fermented glutinous rice 有权

    公开(公告)号：US10900003B2

    公开(公告)日：2021-01-26

    申请号：US15557462

    申请日：2017-03-13

    申请人： Pink Princess Biotechnology Co., Ltd. Leiyang Branch

    发明人： Yan Liu ,  Jun Liu

    IPC分类号： A23L33/00 ,  C12G3/022 ,  A23L15/00 ,  A23L33/10 ,  A23L7/104 ,  A23L23/00 ,  A23L3/01 ,  A23L3/36

    摘要： A method for manufacturing an instant egg/edible bird's nest soup with fermented glutinous rice, comprising the steps of preparing the fermented glutinous rice wine, separating the wine juice from the rice dregs, preparing the dehydrated egg droppings/edible bird's nest shreds, vacuum freeze drying and vacuum packing; the instant egg/edible bird's-nest soup with fermented glutinous rice manufactured according to the method of the present invention is easily portable, and can be immediately consumed after being brewed in hot water; the flavor of the brewed egg/edible bird's nest soup with fermented glutinous rice is fresh and sweet; the shape of the rice dregs and the egg droppings/edible bird's nest shreds can be perfectly kept, and the rice dregs and egg droppings/edible bird's nest shreds are soft and good-tasting.

    Pichia kudriavzevii and multifunctional complex microbial inoculant and use thereof
    8.
    发明申请
    Pichia kudriavzevii and multifunctional complex microbial inoculant and use thereof 有权

    公开(公告)号：US20220290079A1

    公开(公告)日：2022-09-15

    申请号：US17748304

    申请日：2022-05-19

    申请人： Jiangnan University

    发明人： Hai Du ,  Yan Xu ,  Hongxia Zhang ,  Nan Deng

    IPC分类号： C12G1/022 ,  A01N63/32 ,  A01P1/00 ,  C12N1/16 ,  C12G3/022 ,  A23C19/032 ,  A21D8/04 ,  A23L27/50 ,  A23L3/3571

    摘要： The present disclosure discloses a Pichia kudriavzevii and a multifunctional complex microbial inoculant and use thereof, and belongs to the technical field of bioengineering. The Pichia kudriavzevii of the present disclosure has a degrading ability of lactic acid as high as 12.69 g·L−1, which is 2.04 times that of a type strain. At the same time, the strain can also metabolize ethanol and has an OD600 of 4.48 after fermentation in a sorghum juice medium at 30° C. and 200 rpm for 3 d. The Pichia kudriavzevii could completely consume 58 g·L−1 of glucose in the sorghum juice medium after 60 h of fermentation and produce 13.06 g·L−1 of ethanol. The Pichia kudriavzevii degrades lactic acid and can relieve a lactic acid pressure of a fermentation system and enable Saccharomyces cerevisiae to grow and metabolize to produce wine. In addition, the strain and the microbial inoculant thereof can inhibit the production of filamentous fungi and geosmin and have important use prospects for maintaining homeostasis of a fermentation system and food preservation.

    Cardamine hupingshanensis Selenium-enriched Chinese Yellow Rice Wine and Production Method
    9.
    发明申请
    Cardamine hupingshanensis Selenium-enriched Chinese Yellow Rice Wine and Production Method 有权

    公开(公告)号：US20210123001A1

    公开(公告)日：2021-04-29

    申请号：US17015110

    申请日：2020-09-09

    申请人： Shaanxi University of Technology

    发明人： Jingzhang GENG ,  Dongqin LI ,  Meng YANG ,  Hai JIANG

    IPC分类号： C12G3/022 ,  A23L5/10 ,  C12H1/07 ,  C12H1/18 ,  C12G3/026

    摘要： A Cardamine hupingshanensis selenium-enriched Chinese yellow rice wine and a production method are provided. The production method is performed as follows. Fresh C. hupingshanensis is selected, followed by preparing the C. hupingshanensis into a juice containing effective components of C. hupingshanensis, or C. hupingshanensis powder. Glutinous rice raw materials are soaked in clear water, followed by taking out and steaming to obtain steamed glutinous rice. The steamed glutinous rice is cooled and mixed with distillers' yeast for pre-fermentation, after a temperature of fermented material rising to a harrowing temperature, a pre-fermented product is obtained by harrowing regularly. A post-fermentation is performed, followed by performing a pressure filtration. A pressure filtrate is put aside for clarification, followed by filtering and sterilizing, then adding the juice. Alternatively, the C. hupingshanensis powder is added into the pre-fermented product, followed by post-fermenting, then performing pressure filtration and filtering and sterilizing pressure filtrate.