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Triticale starter liquor production method and triticale starter liquor

A production method and wheat technology, applied in the production of black wheat koji wine and the field of black wheat koji wine, can solve the problem of low trace element content in koji wine, and achieve the effect of strong and pure wine taste and high yield

Inactive Publication Date: 2017-05-24
姜新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the defect of low trace element content of the brewed koji wine made by the traditional koji wine brewing method, the present invention proposes a production method of black wheat koji wine and black wheat wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The brewing method comprises the steps of selecting black wheat to make koji, including steps required by traditional crafts such as peeling → moistening → pulverizing and mixing → machine-made billets → entering a room for cultivation → drying racks → leaving a room → storing. The black wheat is dehulled by a peeling machine to make rye kernels, and the rye kernels are sprayed with hot water at about 90°C to soak the rye kernels. The amount of water added is about 6.5%, mixed well and piled. The stable temperature of the wheat-moistening pile is 10.5°C on average, and it is covered with a plastic film, and the wheat-moistening time is 4 hours, with stirring once in the middle. The pulverization degree of pure black wheat koji is 23% of the average amount of fine powder passing through a 60-mesh standard sieve. Mix with warm water at 25-30°C. The amount is 1 / 10,000 to 30 / 10,000, and then the mechanism is formed, and then it is cultivated in the cultivation room accordin...

Embodiment 2

[0013] The brewing method comprises the steps of selecting black wheat to make koji, including steps required by traditional crafts such as peeling → moistening → pulverizing and mixing → machine-made billets → entering a room for cultivation → drying racks → leaving a room → storing. The black wheat is dehulled by a peeling machine to make rye kernels, and the rye kernels are sprayed with hot water at about 90°C to soak the rye kernels. The amount of water added is about 6.5%, mixed well and piled. The stable temperature of the wheat-moistening pile is 10.5°C on average, and it is covered with a plastic film, and the wheat-moistening time is 4 hours, with stirring once in the middle. The pulverization degree of pure black wheat koji is 23% of the average amount of fine powder passing through a 60-mesh standard sieve. Mix with warm water at 25-30°C. The amount is 1 / 10,000 to 30 / 10,000, and then the mechanism is formed, and then it is cultivated in the cultivation room accordin...

Embodiment 3

[0015] The brewing method includes, using black wheat to make koji, selecting 4 parts of black wheat, 3 parts of barley, and 1.5 parts of peas, including peeling→moistening→crushing and mixing→making billets→into the room for cultivation→air rack→out of the room→storage and other steps required by the traditional process. The black wheat is dehulled by a peeling machine to make rye kernels, and the rye kernels are sprayed with hot water at about 90°C to soak the rye kernels. The amount of water added is about 6.5%, mixed well and piled. The stable temperature of the wheat-moistening pile is 10.5°C on average, and it is covered with a plastic film, and the wheat-moistening time is 4 hours, with stirring once in the middle. The pulverization degree of pure black wheat koji is 23% of the average amount of fine powder passing through a 60-mesh standard sieve. Mix with warm water at 25-30°C. The water content of pure black wheat koji is controlled to about 38%. The amount is 1 / 10,...

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Abstract

The invention discloses a triticale starter liquor production method and a triticale starter liquor. In a traditional starter liquor production process, triticale is selected to replace wheat kernels as a starter-making raw material, and a liquor starter is prepared through a traditional starter making method, wherein the proportion of the triticale to the liquor starter in percentage by weight is that the triticale is 4.5 to 5 parts, and the liquor starter is 1 part. The invention also discloses a method comprising the steps of selecting a composition containing 4 parts of triticale, 3 parts of barley and 1.5 parts of pea as the starter-making raw material, preparing the liquor starter through the traditional starter making method, and adopting a traditional brewing method for producing a black wheat pip starter liquor. The invention also discloses the triticale starter liquor obtained by utilizing the triticale to replace wheat through the traditional starter liquor production process, wherein the selenium content of the triticale starter liquor is 0.02 to 0.03mg / kg, and the zinc content of the triticale starter liquor is 0.088 to 0.102mg / kg. By adopting the method provided by the invention, the output rate of the raw material is high, and the produced triticale starter liquor is rich in zinc, selenium and other microelements.

Description

technical field [0001] The invention relates to a production method of black wheat koji wine and black wheat koji wine. Background technique [0002] Brewing has always been one of the traditional industries of our country, and also one of the characteristic cultures of our country. Brewing is the process of using microbial fermentation to produce beverages with a certain alcohol content. Most of the traditional brewing methods use starch-containing substances as raw materials, such as sorghum, corn, wheat, rice, etc., mainly including raw material selection, cleaning, infiltration, frying, mixing koji, fermentation and other steps. The koji used is pure wheat or Barley, peas, etc. mixed in a certain proportion are used as raw materials, crushed and pressed with water to make brick-shaped koji, placed in a koji chamber for fermentation, cultured, and then dried. For example, the application number is CN200510045350.0, and the publication number is CN1821381, which disclose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 姜新魏万顺
Owner 姜新
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