How to make rice-flavored ditty
A production method and rice-flavored technology, applied in the field of wine making, can solve problems such as impure taste, and achieve the effect of pure taste, rejuvenation and pure taste
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Embodiment 1
[0029] A method for making rice-flavored koji, mixing rice flour rhizopus and bran solid yeast so that the number of yeast cells is 0.8×10 8 each / g, to obtain this rice-flavored koji; Rhizopus koji is the rhizopus koji that inoculates Rhizopus seed koji in rice flour and cultivates it; Bran solid yeast is inoculated yeast in the medium prepared by bran and rice flour Solid yeast koji obtained by culturing.
[0030] The cultivation steps of rhizopus seed koji are as follows: adopt the Q303 bran test tube bacterial classification of Guizhou Institute of Light Industry Science, insert this bacterial classification in the bran in the test tube and cultivate into a first-class species, inoculate the bran in the triangular flask Enter the first-level species to cultivate into the second-level species, and then weigh bran and rice flour according to 4:1 to make compost. The compost is dry-steamed in a high-pressure steam sterilizer at 0.1MPa for 30 minutes, and the compost weight is ...
Embodiment 2
[0046] The difference between the present embodiment and Example 1 is: add its weight 0.5% Chinese herbal medicine in the rice flour inoculated with the rhizopus species koji, and the Chinese herbal medicine is made of the following powders by weight: 3 parts of cassia bark, 1 part of cumin, 2 parts of asarum, 0.5 part of pepper, 2 parts of licorice, 2 parts of ginger, 0.5 part of clove, 1 part of nutmeg, and 0.5 part of tangerine peel. All the other features are the same as in Example 1.
[0047] Adding Chinese herbal medicines to the rice flour inoculated with Rhizopus seed koji can adjust the taste of brewing rice-flavored liquor and improve the quality of the liquor.
Embodiment 3
[0049] A method for making rice-flavored koji, mixing rice flour rhizopus and bran solid yeast so that the number of yeast cells is 2.0×10 8 each / g, to obtain this rice-flavored koji; Rhizopus koji is the rhizopus koji that inoculates Rhizopus seed koji in rice flour and cultivates it; Bran solid yeast is inoculated yeast in the medium prepared by bran and rice flour Solid yeast koji obtained by culturing.
[0050] The cultivation steps of rhizopus seed koji are as follows: adopt the AS3.866 bran test tube strain of Institute of Microbiology, Chinese Academy of Sciences, insert this strain into the bran in the test tube and cultivate it into a first-class species, and the bran in the triangular flask Insert the first-level species into the medium to cultivate into the second-level species, and then weigh bran and rice flour at a ratio of 4:1 to make compost. Add 70% to 80% water, mix well, put it in a high-pressure steam sterilizer and sterilize it with normal pressure steam ...
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