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Preparation method of compound Daqu

A compound Daqu and Daqu technology, applied in the field of compound Daqu preparation, can solve the problems of unstable product quality, single nutrient content, and low grain utilization rate, and achieve the effects of safe and reliable product quality, simple production process, and improved utilization rate

Active Publication Date: 2010-03-17
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention provides a preparation method of compound Daqu in order to solve the problems of single nutrient components of traditional Daqu raw materials, long time for making koji, long brewing time, low grain utilization rate, unstable product quality and high production cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method for compound Daqu, comprising the following steps: (1) processing of Daqu raw materials: mixing, screening, and pulverizing Daqu raw materials, and then adding water so that the weight ratio of Daqu raw materials to water is 1: 2.5, and Daqu raw materials are composed of the following weight The raw material of percentage is made: husk wheat 40%, buckwheat 22%, mung bean 38%; Aspergillus niger) UV-11, Monascus sp., Mucor racemosus, Actinomucor elegans, Rhizopusoryzae, Saccharomyces cerevisiae, Krewe Candida krusei, Acetobacter sp., Bacillus subtilis, Lactobacillus delbrueckii subsp. bulgaricus 6100 each take one ring, respectively insert into the raw material of Daqu Cultivate in the Erlenmeyer flask, control fermentation temperature is 30 ℃, time is 44h, pH value is 5, then continue to expand culture, obtain kind of song, above-mentioned test tube slant culture medium is as follows: improved mold culture medium (improved Cha's culture base): sucro...

Embodiment 2

[0037] A preparation method of composite Daqu, comprising the following steps: (1) processing of Daqu raw materials: mixing, screening, and pulverizing Daqu raw materials, and then adding water so that the weight ratio of Daqu raw materials to water is 1:3, and Daqu raw materials are composed of the following weight The raw material of percentage is made: husk wheat 45%, buckwheat 18%, mung bean 37%; Aspergillus niger) UV-11, Monascus sp., Mucor racemosus, Actinomucor elegans, Rhizopusoryzae, Saccharomyces cerevisiae, Krewe Candida krusei, Acetobacter sp., Bacillus subtilis, Lactobacillus delbrueckii subsp. bulgaricus 6100 each take one ring, respectively insert into the raw material of Daqu Cultivate in a conical flask, control the fermentation temperature at 33°C, the time is 46h, and the pH value is 7, and then continue to expand the cultivation to obtain the seed koji; (3) Preparation of compound koji: use raw materials to make koji, and the obtained koji will be obtained ...

Embodiment 3

[0039] A preparation method for compound Daqu, comprising the following steps: (1) processing of Daqu raw materials: mixing, screening, and pulverizing Daqu raw materials, and then adding water so that the weight ratio of Daqu raw materials to water is 1: 2.8, and Daqu raw materials are composed of the following weight The raw material of percentage is made: husk wheat 45%, buckwheat 20%, mung bean 35%; Aspergillus niger) UV-11, Monascus sp., Mucor racemosus, Actinomucor elegans, Rhizopusoryzae, Saccharomyces cerevisiae, Krewe Candida krusei, Acetobacter sp., Bacillus subtilis, Lactobacillus delbrueckii subsp. bulgaricus 6100 each take one ring, respectively insert into the raw material of Daqu Cultivate in a Erlenmeyer flask, control the fermentation temperature at 32°C, the time is 45h, and the pH value is 5, and then continue to expand the cultivation to obtain the seed koji; (3) Preparation of compound koji: use raw material to make koji, and the obtained koji will be obta...

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Abstract

The invention relates to the field of microbial fermentation, in particular to a preparation method of a compound Daqu, so as to solve the problems of the traditional Daqu such as single nutritional components of raw materials, longer starter-making and brewing time, low utilization rate of grains, high cost and the like. The preparation method comprises the following steps: (1) treating the raw materials of the Daqu; (2) inoculating aspergillus niger 41254, aspergillus niger UV-11, monascus, mucor racemosus, actinomucor elegans, rhizopus oryzae, saccharomyces cerevisiae, candida drusei, acetobacter, bacillus subtilis and lactobacillus delbrueckii 6100 into a conical flask containing the raw materials of the Daqu for culturing, then expanding the culture and obtaining a mother culture; and(3) adopting uncooked materials for making a starter, inoculating the obtained mother culture and the raw materials of the Daqu into a solid fermentation device, keeping the temperature at 30 DEG C-33 DEG C, continuing for 30-33h, discharging the starter and finally carrying out low-temperature vacuum drying. The preparation method enriches the nutritional components in the raw materials and improves the quality of a brewed product; and a plurality of bacterial strain are artificially added, thereby improving the utilization rate of the grains, shortening the starter-making cycle, improving the yield of the brewed product and reducing the production cost.

Description

technical field [0001] The invention relates to the field of bioengineering microorganism fermentation, in particular to a preparation method of compound Daqu. Background technique [0002] With the in-depth research on brewing products, people's understanding of koji is also deepening. Qu is not only the main factor to increase the yield of brewing, but also the key substance to determine the quality and style of brewing products. It is beneficial to the stable improvement of brewing product quality. my country has a vast territory, rich products, and large climate differences between the north and the south. In the long-term brewing production, people from all over the country have been retained by some production enterprises according to their local history, geography, products and living habits. For example, large-scale wine and vinegar enterprises usually have their own In the koji-making workshop, it is difficult to precisely control the temperature and ventilation of ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12J1/00C12R1/685C12R1/645C12R1/785C12R1/845C12R1/865C12R1/72C12R1/02C12R1/125C12R1/225
Inventor 宋春雪张茜李丽华
Owner 山西金龙鱼梁汾醋业有限公司
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