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Preparation process for waxy wheat Daqu and application of waxy wheat

A preparation process, waxy wheat technology, which is applied in the field of wine making, can solve the problems of undiscovered natural waxy wheat, etc., and achieve the effects of improving acid protease activity, good application prospects, and promoting growth and reproduction

Inactive Publication Date: 2014-01-08
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natural waxy wheat has not been found so far. In 1995, Japanese researchers Nakamura and Yamamori bred waxy wheat for the first time through artificial hybridization.

Method used

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  • Preparation process for waxy wheat Daqu and application of waxy wheat
  • Preparation process for waxy wheat Daqu and application of waxy wheat
  • Preparation process for waxy wheat Daqu and application of waxy wheat

Examples

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Effect test

preparation example Construction

[0018] The preparation process of the waxy wheat Daqu of the present invention includes the steps of moistening, crushing, mixing, pressing to make koji, cultivating bacteria in a koji room, turning the koji, and storing it in a warehouse to prepare the finished Daqu. The raw materials for preparing the Daqu include waxy wheat.

[0019] Preferably, in the above process, the raw materials for preparing Daqu are calculated by weight percentage: 25-100% of waxy wheat and 0-75% of durum wheat.

[0020] Preferably, in order to improve the quality of Daqu, in the above process, the particle size of raw materials for preparing Daqu is 45-65% of the amount passed through a 20-mesh sieve.

[0021] Preferably, in order to improve the quality of Daqu, the temperature of the water during the moistening is 80-87° C., the time for moistening is 4-24 hours, and the moisture content of the material after moistening reaches 12-14%.

[0022] Preferably, in order to improve the quality of Daqu, ...

Embodiment 1

[0032] Embodiment 1 adopts the preparation process of the present invention to prepare medium-high temperature Daqu

[0033] In this example, waxy wheat and durum wheat were evenly mixed according to different proportions (see Table 1), and the particle size of the raw materials was 45-65% of the amount passed through a 20-mesh sieve.

[0034] The composition of each group of Daqu raw materials in table 1

[0035]

[0036] (1) Moisten, pulverize and mix the uniformly mixed wheat of each group respectively. When moistening the material, the temperature of the water is 80-87°C, the time for moistening the material is 4-24 hours, and the moisture content of the material after moistening reaches 12-14%. Requirements for mixing materials: moderate flow of wheat flour and water, and even mixing. Sensory quality after mixing: uniform draft, no ash or bumps, no sticky hands when kneaded into balls; the temperature of water used for mixing is 30°C, and the water content of raw mat...

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Abstract

The invention belongs to the technical field of wine making and particularly relates to a preparation process for waxy wheat Daqu. The process comprises the following steps: moistening materials, crushing, mixing the materials, pressing finished koji, putting the finished koji in a koji room to culture bacteria, overturning the koji and storing the koji in a warehouse to obtain finished Daqu product. The process is characterized in that raw materials for preparing the Daqu comprise waxy wheat. Furthermore, the raw materials for preparing the Daqu comprise the following components by weight percentage: 25%-100% of the waxy wheat and 0%-75% of hard wheat. According to the preparation process for the waxy wheat Daqu, the starch decomposing capability, the enzyme activity, the saccharifying capability, the liquidation capability and the acidic proteinase activity of the waxy wheat Daqu are improved greatly and the quality of the Daqu is improved; the preparation process for the waxy wheat Daqu has a very good application prospect and can be applied to a wine brewing process, vinegar brewing process and a soy sauce brewing process; the waxy wheat Daqu can be used partially or completely.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a preparation process of waxy wheat Daqu and the use of waxy wheat. Background technique [0002] The core ingredients in Daqu are various wine-making functional microbial strains, which mainly fall into three categories: bacteria, molds and yeasts. Bacteria mainly include lactic acid bacteria, acetic acid bacteria and Bacillus subtilis. In addition to using sugars to produce lactic acid and milk esters during fermentation, lactic acid bacteria can also produce a small amount of alcohol, acetic acid and CO 2 . Acetic acid bacteria can oxidize glucose and ethanol to produce acetic acid (acetic acid), and further condense with alcohol to form acetate. At the same time, acetic acid is also a precursor of organic acids such as butyric acid and caproic acid. Bacillus subtilis has the ability to decompose protein and hydrolyze starch. It is the bacterial source of aromat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12J1/00A23L1/238A23L27/50
Inventor 董智超敖宗华王松涛王小军邓波刘向阳
Owner LUZHOU PINCHUANG TECH CO LTD
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