Mechanized production process for multi-strain yellow wine raw wheat koji

A technology of raw wheat koji and multi-strain, applied in the field of brewing, can solve the problems of unstable production quality and single strain, and achieve the effects of saving dosage, labor and easy cultivation

Active Publication Date: 2015-07-08
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing rice wine raw wheat koji production process uses natural microorganisms and is cultivated under natural conditions. The production management is controlled by experience, limited by climatic conditions, and the production quality is very unstable.
Although there have been reports of inoculating molds to make cooked wheat koji, due to the single strain, cooked wheat koji still needs to be mixed with raw wheat koji to brew rice wine with better taste.

Method used

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  • Mechanized production process for multi-strain yellow wine raw wheat koji
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: the raw wheat koji automatic production method of the multi-bacteria rice wine of artificial inoculation:

[0030] Wort solid medium and bran medium were prepared according to the method described in the summary of the invention.

[0031] Aspergillus niger CCTCCM2015202 and Aspergillus oryzae CCTCCM2015201 were inoculated in eggplant bottle wort solid medium respectively, and cultured at 27°C for 6 days. Wash the spores separately with sterile water to make a spore suspension.

[0032] The spore suspensions of Aspergillus niger and Aspergillus oryzae were respectively inoculated into the bran medium of the Erlenmeyer flask, cultured at 27°C for 6 days, and shaken once every 24h.

[0033] The first-grade bran seeds of Aspergillus niger and Aspergillus oryzae were inoculated into the bran culture medium of the koji culture machine (ZQB-50BJ type koji culture machine) respectively according to the inoculation amount of 1%. The controlled temperature was 28 ℃...

Embodiment 2

[0037] Embodiment 2: the automatic production method of the raw barley koji of multi-bacteria rice wine of artificial inoculation

[0038] Wort solid medium and bran medium were prepared according to the method described in the summary of the invention.

[0039] Aspergillus niger CCTCCM2015202 and Aspergillus oryzae CCTCCM2015201 were inoculated in eggplant bottle wort solid medium respectively, and cultured at 33°C for 4 days. Wash the spores separately with sterile water to make a spore suspension.

[0040] The spore suspensions of Aspergillus niger and Aspergillus oryzae were respectively inoculated into the bran medium of the Erlenmeyer flask, cultured at 33°C for 4 days, and shaken once every 24h.

[0041] The first-grade bran seeds of Aspergillus niger and Aspergillus oryzae were inoculated into the bran culture medium of the koji culture machine (ZQB-50BJ type koji culture machine) respectively according to the inoculation amount of 1%. The controlled temperature was 3...

Embodiment 3

[0044] Example 3: Multi-strain rice wine raw wheat koji applied to rice wine brewing

[0045] (1): Mix 30kg of glutinous rice and 36kg of water, keep warm at 39°C for 14h, and separate the rice and water;

[0046] (2): The soaked glutinous rice is steamed until soft and rotten without white heart, and at the same time, it can be whole without breaking.

[0047] (3): Weigh 0.3kg of commercial Angel rice wine yeast, add it to 3kg of water, and keep warm at 38°C for 30min;

[0048] (4): Put the material obtained in steps 2 and 3 into a fermenter, add 45 kg of water, and 1 kg of raw wheat koji for the above-mentioned multi-bacteria rice wine, stir evenly;

[0049] (5): Control the pre-fermentation temperature to 25°C, lower the temperature to 16°C after 7 days of fermentation, and finish the rice wine brewing after 23 days of fermentation.

[0050] The yellow rice wine of the control group adopts the above-mentioned same process, but the raw wheat koji of the multi-strain yellow...

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Abstract

The invention discloses a mechanized production process for multi-strain yellow wine raw wheat koji and belongs to the technical field of brewing. The production process comprises the following steps: respectively processing the koji starters of Aspergillus niger CCTCC NO:M2015202 and Aspergillus oryzae CCTCC NO:M2015201, and simultaneously manufacturing the bacterium solution of Lactobacillus plantarum CCTCC NO:M2015118 and Lactobacillus hilgardii CGMCC No:8098; and crushing the wheat, and respectively inoculating the Aspergillus niger, the Aspergillus oryzae and the monascus koji starters in a disk starter making machine to obtain the yellow wine raw wheat koji with good characteristic. The mechanized production process has the characteristics of short fermenting time, high enzyme activity, easy culture and labor cost conservation.

Description

technical field [0001] The invention relates to a mechanized production process of raw barley koji for multi-strain rice wine, which belongs to the technical field of brewing. Background technique [0002] The rice wine brewing process is mainly divided into two stages: hydrolysis and saccharification and alcoholic fermentation. As the saccharification agent in the rice wine brewing process, barley koji can degrade starch into small molecular sugars such as glucose and maltose for yeast assimilation and fermentation to produce wine; and The microbial metabolites accumulated in wheat koji also give rice wine a unique flavor, so the taste of raw wheat koji produced by multi-strain symbiosis is more mellow and full, which is significantly better than the single-strain koji making process. The existing yellow rice wine raw wheat koji production process utilizes natural microorganisms and is cultivated under natural conditions. The production management is controlled entirely by ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/685C12R1/69C12R1/25C12R1/225
CPCC12G3/02
Inventor 毛健刘双平孟祥勇
Owner JIANGNAN UNIV
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