Q4 strain of bacillus amyloliquefaciens of high yield [alpha]-glucosidase inhibitor, and functional yellow rice wine and preparation method

The invention belongs to the technical field of foodstuff processing, and especially relates to a Q4 strain of bacillus amyloliquefaciens of a high yield [alpha]-glucosidase inhibitor, and functionalyellow rice wine and a preparation method. The invention discloses the Q4 strain of the bacillus amyl...

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Hauptverfasser:	HUANG DONGHONG, ZHOU HUALIN, WAN PEIYAO, WENG XIUWEN, GU KUANYU, YAO ZHAOMIN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention belongs to the technical field of foodstuff processing, and especially relates to a Q4 strain of bacillus amyloliquefaciens of a high yield [alpha]-glucosidase inhibitor, and functionalyellow rice wine and a preparation method. The invention discloses the Q4 strain of the bacillus amyloliquefaciens of the high yield [alpha]-glucosidase inhibitor, and the Q4 strain is a strain of thehigh yield [alpha]-glucosidase inhibitor which can assist a mold in wheat koji to carry out liquefaction and saccharification of raw materials. The invention also provides a method for bran qu of theQ4 strain, matching traditional yellow rice wine brewing wheat koji, as a saccharification starter for production of yellow rice wine, and through the method, the absorption speed of absorbable glucose can be reduced during food processing and direct drinking of products, the rise rate and magnitude of blood sugar after meals are alleviated, and a purpose of controlling high calorie intake without changing drinking charact