Study on Maifanshi Mineralizing Water and Its Application in Fermenting Drink

Abstract

Abstract: The condition of mineralizing water made with Maifanshi and its application in fermenting drink like beer and rice wine were studied.The results were as follow:The main f actors influencing on concen-tration of mineral elements in mineralizing water are the granularity an d the content of Maifanshi,not conte nt of adding acid.The mineralizing water increases 5.7%of volume of origin al fermentation liquid,9.5%of sugar degree and 30%of alcohol degre e,but decreases 16.8%of reducing su gar.The mineralizing water decreases diacetyl concentration,increases alcohol degree in beer,an d improves the fermentation microbe.At the same time,the concentration o f health elements in beer and rice win e is increased.

Key words: Maifanshi, mineralizing water, bee r, rice wine

TAN Jie, JIANG Hui-Juan, DENG Ze-Yuan, YU Ying-Li. Study on Maifanshi Mineralizing Water and Its Application in Fermenting Drink[J]. FOOD SCIENCE, 2003, 24(3): 95-99.

[1]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[2]	LIU Xiaojie, LOU Hanghang, CHEN Qihe. Interactive Effects of Addition of Bamboo Leaf Extract and Knockout of Transcriptional Factor DAL80 on Arginine Metabolism in Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(16): 76-82.
[3]	WANG Keli, YE Tai, XU Fei, CAO Hui, YUAN Min, YU Jinsong, YIN Fengqin, WU Xiuxiu. Determination of Eight Biogenic Amines in Huangjiu (Rice Wine) by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(16): 281-285.
[4]	LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu. Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine [J]. FOOD SCIENCE, 2020, 41(8): 208-214.
[5]	XIE Guangfa, FAN Shiying, FU Jianwei, HU Zhiming, LU Jian, TAN Xinyong, SUN Junyong, FU Zukang, WANG Lan, MAO Qingzhong, LI Guolong. Composition and Sources of Haze-Active Proteins in Chinese Yellow Rice Wine [J]. FOOD SCIENCE, 2020, 41(8): 215-219.
[6]	SU Jiajia, YANG Tian, TONG Enjie, ZHAO Xueying, HE Chenghao, YANG Na, XU Xueming, WU Fengfeng. Optimization of Brewing Process for Sweet Rice Wine from Brow Rice and Analysis of Its Volatile Components [J]. FOOD SCIENCE, 2020, 41(8): 177-185.
[7]	MAO Jiatian, ZHOU Wanqing, Pavel N. NESTERENKO, YE Mingli, XIE Guangfa, CHEN Meilan. Determination Six Cations in Chinese Liquor, Red Wine, Beer and Several Kinds of Yellow Wine by Ion Chromatography with Conductivity Detection [J]. FOOD SCIENCE, 2020, 41(6): 310-315.
[8]	ZHAO Peicheng, CAI Jihao, GU Saiqi, QIAN Bin, WANG Lan, LÜ Fei, DING Yuting. Analysis of Characteristic Flavor Substances of Traditional Shaoxing Rice Wines of Different Ages [J]. FOOD SCIENCE, 2020, 41(22): 231-237.
[9]	JIANG Li, SU Wei, MU Yingchun, WANG Honglin, ZHAO Chi. Metabolic Differences in Post-Fermentation Stage of High Black Glutinous Rice Wine Based on GC-TOF-MS Metabolomics [J]. FOOD SCIENCE, 2020, 41(14): 88-94.
[10]	SUO Andi, WU Cai’e, FAN Gongjian, WU Fangfang. Clarification and Quality Evaluation of Glutinous Rice Wine Added with Chaenomeles sinensis Juice [J]. FOOD SCIENCE, 2020, 41(10): 246-254.
[11]	WANG Cong, ZHAO Pan, ZHOU Yanan, WANG Tianxia, SUN Haiji. Chinese Rice Wine Inhibits Contraction Activity of the Isolated Rat Small Intestine through Intestinal Myenteric Plexus [J]. FOOD SCIENCE, 2019, 40(9): 173-178.
[12]	WU Danli, LI Gaolei, WANG Mingyue, CHEN Xiaohan, LI Yudong. Screening, Identification and Fermentation Characteristics of Yeast Strains for Low Concentrations of Urea and Fusel Alcohol in Chinese Rice Wine [J]. FOOD SCIENCE, 2019, 40(6): 100-105.
[13]	XU Youqiang, SUN Baoguo, JIANG Yuefeng, HOU Jie, XU Chunyan, WANG Wenhua, TENG Chao, XIONG Ke, FAN Guangsen, LI Xiuting,. Cloning and Bioinformatic Analysis of the Pullulanase Genes of Bacillus sp. Originated from Chinese Hongqu Glutinous Rice Wine [J]. FOOD SCIENCE, 2019, 40(2): 117-125.
[14]	NING Yali, WU Yue, HE Qiang, XU Shuaizhe, CHEN Yan. Analysis of Microbial Community Diversity in Chinese Korean Traditional Rice Wine and Its Starter Culture Using High-Throughput Sequencing [J]. FOOD SCIENCE, 2019, 40(16): 107-114.
[15]	HONG Jiali, LI Qiuyi, PAN Yuyang, GUO Weiling, HUANG Zirui, ZHAO Lina, QIAN Min, BAI Weidong, NI Li, RAO Pingfan, LIU Bin, Lü Xucong. Changes in Volatile Metabolites and Microbial Community Dynamics during the Traditional Brewing of Hongqu Glutinous Rice Wine [J]. FOOD SCIENCE, 2019, 40(12): 137-144.

Study on Maifanshi Mineralizing Water and Its Application in Fermenting Drink

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments