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A kind of distiller's koji production method of refreshing Shanlan yellow wine

A refreshing, koji technology, applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of poor quality and instability of koji, and achieve the effect of inhibiting growth and promoting growth.

Inactive Publication Date: 2011-12-07
海南省粮油科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using pure bran or rice bran and adding an appropriate amount of starch as the medium, because of its rich nutrient content, it is easy to be contaminated by bacteria in the process of large-scale production of koji, resulting in poor or unstable koji quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0038] 1) Expanded culture of yeast

[0039] First, a bean sprout juice liquid medium was prepared, and the medium formula was: 10% bean sprouts, 5% sucrose, and natural pH. The specific method is: weigh 100g of bean sprouts, add water to boil for 20 minutes, filter to obtain bean sprouts juice, add 5% sucrose to dissolve, put in a Erlenmeyer flask, sterilize at 121°C for 15 minutes, and cool. Then insert a ring on the slant of the test tube and incubate for 36 hours at 28°C and 190rpm.

[0040] 2) Preparation of Rhizopus bran koji

[0041] Prepare bran with a water content of 90%, put it into a 1000ml triangular flask, fill each bottle with 50g, sterilize at 121°C for 40min, take out the Rhizopus fungus that was cooled and put it into half a test tube, and culture it at a constant temperature of 30°C for 72h.

[0042] 3) Preparation of medley

[0043] Crush the bran, broken rice, betel leaves, mulberry leaves and mugwort leaves, and pass through a 40-mesh sieve. Weigh 70k...

specific Embodiment 2

[0048] 1) Expanded culture of yeast

[0049] With embodiment 1.

[0050] 2) Preparation of Rhizopus bran koji

[0051] With embodiment 1.

[0052] 3) Preparation of medley

[0053] Crush the bran, broken rice, betel leaves, mulberry leaves and mugwort leaves, and pass through a 40-mesh sieve. Weigh 70kg of bran, 12kg of broken rice flour, 4kg of betel leaves, 4kg of mulberry leaves and 4kg of mugwort leaves, add 70% water of solid raw materials, that is, 65.8kg of water, mix well, sterilize in a pressure ax at 121°C and 0.1MPa for 40min, take out After cooling, add 0.3% rhizopus bran koji, and then add 9.4kg of yeast expansion liquid with a dry weight of 10% of the solid raw material. The culture is carried out in the room, the product temperature is kept between 26-36°C, and the cultivation is completed in 48 hours. After the cultivation is completed, the koji material is air-dried at a temperature of 38-40° C., and pulverized to obtain a mixed koji.

[0054] 4) Prepara...

specific Embodiment 3

[0058] 1) Expanded culture of yeast

[0059] With embodiment 1.

[0060] 2) Erlenmeyer flask culture of Rhizopus bran species

[0061] With embodiment 1.

[0062] 3) Preparation of medley

[0063] Crush the bran, broken rice, betel leaves, mulberry leaves and mugwort leaves, and pass through a 40-mesh sieve. Weigh 40kg of bran, 16kg of broken rice flour, 16kg of betel leaves, 8kg of mulberry leaves and 8kg of mugwort leaves, add 60% water of solid raw materials, that is, 52.8kg of water, mix well, sterilize in a pressure ax at 121°C and 0.1MPa for 40min, take out After cooling, add 0.2% rhizopus bran koji, and then add 8.8 kg of yeast expansion liquid with a dry weight of 10% of the solid raw material. The culture is carried out in the room, the product temperature is kept between 26-36°C, and the cultivation is completed in 48 hours. After the cultivation is completed, the koji material is air-dried at a temperature of 38-40° C., and pulverized to obtain a mixed koji.

...

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Abstract

The invention relates to a method for producing distiller's koji for refreshing Shanlan rice wine. The invention relates to a strain of Rhizopus oryzae strain GIM3208, a strain of Saccharomyces cerevisiae GIM245 and distiller's yeast containing the strains. A method for producing refreshing Shanlan yellow rice wine koji, comprising: inoculating the rhizopus strain on a culture medium with bran or rice bran as the main raw material, and carrying out solid culture to obtain pure rhizopus koji; inoculating the rhizopus strain Inoculate with yeast strains in a culture medium with bran or rice bran as the main raw material, and carry out mixed solid culture to obtain a yeast-based solid mixed koji. The pure rhizopus koji and the mixed koji are mixed in a certain ratio to obtain the refreshing koji of Shanlan rice wine. The rhizopus strain and the yeast strain described in the present invention have a favorable symbiotic relationship during mixed culture. In the preparation process of pure rhizopus koji and mixed koji, a certain amount of betel leaves, mulberry leaves and mugwort leaves are added to loosen and ventilate the koji making process, which is beneficial to the growth of rhizopus and yeast, and can also play a role Inhibit the growth of bacteria. At the same time, the unique aroma of distiller's yeast is increased.

Description

technical field [0001] The invention relates to a production method of koji for refreshing Shanlan rice wine, which belongs to the field of food brewing. Background technique [0002] The raw materials for the preparation of existing rice wine koji mostly use pure bran or rice bran to add an appropriate amount of starch to cultivate rhizopus and yeast, use the powerful glucoamylase contained in rhizopus to convert starch into sugar, and then use yeast to convert sugar into alcohol . Factors such as different rhizopus and yeast and their combinations, different koji-making raw materials and koji-making conditions determine the quality of distiller's yeast, and the quality of distiller's yeast directly affects the quality of yellow rice wine. Using pure bran or rice bran and adding an appropriate amount of starch as the medium, because of its rich nutrients, it is easy to be polluted by bacteria in the process of large-scale production of koji, resulting in poor or unstable k...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12N1/18C12G3/02C12R1/845C12R1/865
Inventor 郑联合王涛高红日施洪杰陈艳
Owner 海南省粮油科学研究所
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