Yellow wine uncooked wheat starter and preparation method thereof

A technology of raw wheat koji and rice wine, applied in the field of rice wine raw wheat koji and its preparation, and rice wine production, which can solve the problems of increasing the production cost of enterprises, deteriorating the flavor of rice wine, and affecting the quality of wine products, so as to improve the economic benefits of enterprises and improve the liquefaction power , Reduce the amount of wheat koji and the effect of production cost

Pending Publication Date: 2018-11-23
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing production of raw wheat koji mainly uses natural microorganisms and open culture. There are few good strains in the koji and low enzyme activity, which leads to a large amount of koji used in wine making (the amount of koji used in rice wine brewing accounts for more than 17% of the raw materials), increasing the number of enterprises Production cost; at the same time, in the production of yellow rice wine, excessive use of wheat koji will easily lead to poor flavor of yellow rice wine (the smell of soy sauce mixed in the wine), dark color, and affect the quality of the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of preparation process of raw wheat koji is as follows:

[0046] a Wheat Germination - Germinate wheat to get malt:

[0047] Clean the wheat, soak it with tap water at room temperature for 6 hours, then spread it thinly on the bed of drained sprouts (3cm thin layer, the time is 16 hours), and spray it once every 4 hours; Spread thinly on the bed and germinate at room temperature (24 hours): within the first 12 hours, spray water evenly 3 times while turning the wheat; after 12 hours, turn the wheat and spray water 2 times a day; when the sprouts are about 0.2 cm long, the germination ends, that is Get malt.

[0048] b Mixing material: flatten malt and wheat into plum petal shape, mix according to the mass ratio of 2.5:6, add water 30% of the weight of wheat at the same time, stir quickly and evenly; add bran accounting for 0.7% of the total mass of raw materials Seed koji (prepared by the method in the specific embodiment), mixed evenly. Aspergillus oryzae Su-...

Embodiment 2

[0055] A kind of preparation process of raw wheat koji is as follows:

[0056] The process flow is as follows:

[0057] a Wheat Germination - Germinate wheat to get malt:

[0058] Clean the wheat, soak it with tap water at room temperature for 5 hours, then spread it thinly on the bed of drained sprouts (2cm thin layer, the time is 14 hours), and spray it once every 4 hours; Spread thinly on the bed and germinate at room temperature (the time is 16 hours): within the first 10 hours, spray water 3 times evenly while turning the wheat, and then 6 hours later, turn the wheat and spray water once a day; when the sprouts are about 0.1 cm long, the germination ends, that is Get malt.

[0059] b Mixing material: flatten malt and wheat into plum petal shape, mix according to the ratio of mass ratio of 2:5, add 20% water of wheat weight at the same time, stir quickly and evenly; add bran accounting for 0.5% of the total mass of raw materials Skin seed song, mix evenly. The strain f...

Embodiment 3

[0066] A kind of preparation process of raw wheat koji is as follows:

[0067] The process flow is as follows:

[0068] a Wheat Germination - Germinate wheat to get malt:

[0069] Clean the wheat, soak it with tap water at room temperature for 5.5 hours, then spread it thinly on the drained bud bed (2.5cm thin layer, the time is 15 hours), and spray it once every 4 hours; Drain and spread thinly on the bud bed, and germinate at room temperature (20 hours): within the first 10 hours, spray water 3 times evenly while turning the wheat, and then spray water once a day for the next 10 hours; when the sprouts are about 0.15cm long, the germination At the end, malt is obtained.

[0070] b Mixing material: flatten malt and wheat into plum petals, mix according to the mass ratio of 2.5:5, add water 25% of the weight of wheat at the same time, stir quickly and evenly, so that it absorbs water evenly and has no white core; Bran seed koji accounting for 0.6% of the total mass of raw m...

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Abstract

The invention belongs to the field of wine brewing, and relates to yellow wine production, in particular to yellow wine uncooked wheat starter and a preparation method thereof. The preparation methodis characterized in that on the basis of a traditional uncooked wheat starter preparation process, the wheat starter raw material composition is changed; wheat and malt after the wheat sprouting are mixed uniformly according to a certain proportion and are used as wheat starter raw materials; meanwhile, aspergillus oryzae is used as a reinforced strain for preparing bran seed starter for inoculation; a novel yellow wine uncooked wheat starter is made, so that the saccharification power and the liquefaction power of the wheat starter are improved; the wheat starter consumption and the production cost of yellow wine enterprises are reduced; meanwhile, the yellow wine quality is improved. The application of the novel uncooked wheat starter has positive significance on the sustainable development of yellow wine industry.

Description

technical field [0001] The invention belongs to the field of wine brewing, and in particular relates to the production of rice wine, in particular to raw wheat koji for rice wine and a preparation method thereof. Background technique [0002] Yellow rice wine has a long history and cultural connotation. It is a wine variety supported by the national wine development policy, and it is also the most promising wine product in China to go to the world. Wheat koji is used as a saccharification starter for rice wine production. Its main function is to provide various enzymes (mainly liquefaction enzymes and glucoamylases) needed for rice wine brewing. Its quality has a great impact on the yield and quality of rice wine. Therefore, it is vividly called "the bone of wine". [0003] The existing production of raw wheat koji mainly uses natural microorganisms and open culture. There are few good strains in the koji and low enzyme activity, which leads to a large amount of koji used i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/69
CPCC12G3/02
Inventor 张楷正潘云峰程斯美李琼伍文驰
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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