A kind of sweet wine koji and preparation method thereof
The technology of sweet wine koji and red yeast rice is applied in the field of sweet wine koji and its preparation, which can solve the problems of low nutritional content and bad taste, and achieve the effects of high nutritional value, improved production efficiency and good taste.
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[0017] A preparation method of sweet wine koji, comprising the following steps:
[0018] Step 1. Crush the glutinous rice and pass it through a 35-40 mesh sieve, and then place the filtered glutinous rice in a pressure cooker at a temperature of 110-120°C for sterilization to obtain sterile glutinous rice flour for later use;
[0019] Step 2: After the bagasse is crushed to a particle size of 1-3 mm, it is transferred to water, and boiled for 2 hours at a temperature of 125-135 ° C, and then washed with hot water at a temperature of 60-70 ° C for 2-3 time, then add sulfuric acid solution with a mass concentration of 0.50-0.60% to the bagasse, and place it at a temperature of 115-120°C for 1.5-2h until the xylose concentration reaches 8-10%, then filter and Transfer to a rotary evaporator for heating, and collect the evaporated phase at a temperature of 95-105° C. to obtain a xylose mixture for subsequent use;
[0020] Step 3: Crush the peony ovary after 2-3 weeks of fertiliza...
Embodiment 1
[0023] A kind of sweet wine koji, said sweet wine koji is made from yeast, glutinous rice, red yeast rice, lactic acid bacteria, xylose mixture, peony ovary extract and water, and the parts by weight of each raw material required for preparing sweet wine koji are yeast 2 parts of bacteria, 90 parts of sterile glutinous rice flour, 2 parts of red yeast rice, 6 parts of lactic acid bacteria, 25 parts of xylose mixture, 10 parts of peony ovary extract, 30 parts of water.
[0024] A preparation method of sweet wine koji, comprising the following steps:
[0025] Step 1. Crush the glutinous rice and pass it through a 40-mesh sieve, then place the filtered glutinous rice in a pressure cooker with a temperature of 120°C for sterilization to obtain sterile glutinous rice flour, which is set aside;
[0026] Step 2: After crushing the bagasse to a particle size of 3mm, transfer it to water, boil it for 2 hours at a temperature of 135°C, wash it with hot water at a temperature of 70°C for...
Embodiment 2
[0030] A kind of sweet wine koji, said sweet wine koji is made from yeast, glutinous rice, red yeast rice, lactic acid bacteria, xylose mixture, peony ovary extract and water, and the parts by weight of each raw material required for preparing sweet wine koji are yeast 1 part bacteria, 80 parts sterile glutinous rice flour, 1 part red yeast rice, 4 parts lactic acid bacteria, 20 parts xylose mixture, 8 parts peony ovary extract, 10 parts water.
[0031] A preparation method of sweet wine koji, comprising the following steps:
[0032] Step 1. Crush the glutinous rice and pass it through a 35-mesh sieve, then place the filtered glutinous rice in a pressure cooker with a temperature of 110°C for sterilization to obtain sterile glutinous rice flour for future use;
[0033] Step 2: After the bagasse is crushed to a particle size of 1 mm, it is transferred into water, and boiled for 2 hours at a temperature of 125°C, then washed twice with hot water at a temperature of 60°C, and the...
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