Yellow wine composite wheat koji and preparation method and application thereof

A technology of barley koji and yellow rice wine, which is applied in the application fields of new-type yellow rice wine compound wheat koji and its preparation method and rice wine production technology, which can solve the problems of high content of harmful substances, low efficiency, and unprominent main flavor, etc., and achieve wine quality Good, high efficiency, less dosage effect

Active Publication Date: 2019-06-07
上海瑞盛联信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many microbial contents and types in wheat koji, the nutrients and space in the environment are limited, and the strains often cannot grow normally, which makes it difficult to achieve the best saccharification and fermentation power in wheat koji at the same time; due to too many types of microorganisms As a result, the content of harmful substances such as ethyl carbamate is too high, and the content of amino acid nitrogen is low; the content of flavor components is more, the components are more complex, and the main flavor type is not prominent; traditional wheat koji has a fixed product and a fixed production model. Inflexible; traditional wheat koji requires a large amount, low efficiency, and instability

Method used

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  • Yellow wine composite wheat koji and preparation method and application thereof
  • Yellow wine composite wheat koji and preparation method and application thereof
  • Yellow wine composite wheat koji and preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034] This example is a new type of rice wine compound wheat koji production method and the preparation of yellow rice wine using the compound wheat koji, the specific steps are as follows:

[0035] 1. Weigh 1000g of wheat that is free from insects, mildew and clean, wash and dry in the sun, so that the water content is less than 15%;

[0036] 2. Pulverize the wheat in step 1, pass through a 100-mesh sieve, and save it for later use;

[0037] 3. Cultivate "Rizopus Q303" on a slant at 30°C for 2-3 days, take 125 mL of sterile water, and rinse for 2-3 times. Take 500g of wheat flour in step 2 and mix well;

[0038] 4. Put the fully stirred wheat flour in step 3 into an incubator at 30°C for 2-3 days, and after the wheat koji is agglomerated, crush it and put it in an oven at 35-40°C for drying;

[0039] 5. When the water content of the wheat koji in step 4 is lower than 15%, pack it into bags and set aside for later use to obtain 500 g of saccharified wheat koji;

[0040] 6....

example 2

[0047] This example is a new type of rice wine compound wheat koji production method and the preparation of yellow rice wine using the compound wheat koji, the specific steps are as follows:

[0048] 1. Weigh 1000g of wheat that is free from insects, mildew and clean, wash and dry in the sun, so that the water content is less than 15%;

[0049] 2. Pulverize the wheat in step 1, pass through a 100-mesh sieve, and save it for later use;

[0050] 3. Cultivate "Rizopus Q303" on a slope at 30°C for 2-3 days, take 150 mL of sterile water, and rinse for 2-3 times. Take 500g of wheat flour in step 2 and mix well;

[0051] 4. Put the fully stirred wheat flour in step 3 into an incubator at 30°C for 2-3 days, and after the wheat koji is agglomerated, crush it and put it in an oven at 35-40°C for drying;

[0052] 5. When the water content of the wheat koji in step 4 is lower than 15%, pack it into bags and set aside for later use to obtain 500 g of saccharified wheat koji;

[0053] 6....

example 3

[0060] This example is a new type of rice wine compound wheat koji production method and the preparation of yellow rice wine using the compound wheat koji, the specific steps are as follows:

[0061] 1. Weigh 1000g of wheat that is free from insects, mildew and clean, wash and dry in the sun, so that the water content is less than 15%;

[0062] 2. Pulverize the wheat in step 1, pass through a 100-mesh sieve, and save it for later use;

[0063] 3. Cultivate "Rizopus Q303" on a slant at 30°C for 2-3 days, take 175 mL of sterile water, and rinse for 2-3 times. Take 500g of wheat flour in step 2 and mix well;

[0064] 4. Put the fully stirred wheat flour in step 3 into an incubator at 30°C for 2-3 days, and after the wheat koji is agglomerated, crush it and put it in an oven at 35-40°C for drying;

[0065] 5. When the water content of the wheat koji in step 4 is lower than 15%, pack it into bags and set aside for later use to obtain 500 g of saccharified wheat koji;

[0066] 6....

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PUM

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Abstract

The invention discloses yellow wine composite wheat koji and a preparation method and application thereof, and belongs to the field of yellow wine fermentation. The yellow wine composite wheat koji consists of saccharification type wheat koji and fermentation odor production type wheat koji, and is prepared through fermentation with rhizopus oryzae Q303, a Su 16 bacterial strain, bacillus licheniformis and K yeast. The two kinds of wheat koji are added in a certain proportion, so that yellow wine having different sugar degrees and alcohol contents can be obtained. The obtained yellow wine is high in yield of amino-acid nitrogen, prominent in main body odor type and high in alcoholic strength. Compared with traditional wheat koji, the yellow wine composite wheat koji is low in consumption,high in efficiency and good in wine quality.

Description

technical field [0001] The invention belongs to the field of rice wine fermentation, and mainly relates to a novel rice wine compound barley koji, a preparation method thereof and an application in the rice wine production process. Background technique [0002] Wheat koji is used as a crude enzyme preparation in the rice wine brewing process, providing a variety of enzymes and proteins for the fermentation process, which can hydrolyze the starch, protein and polymer substances in the raw materials; wheat koji contains many microorganisms that can bring wine substances Come a lot of booze. [0003] There are many microbial contents and types in wheat koji, the nutrients and space in the environment are limited, and the strains often cannot grow normally, which makes it difficult to achieve the best saccharification and fermentation power in wheat koji at the same time; due to too many types of microorganisms As a result, the content of harmful substances such as ethyl carbam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/022C12R1/845C12R1/67C12R1/10
Inventor 方尚玲陈孝温承坤叶凯陈茂彬张家美
Owner 上海瑞盛联信息科技有限公司
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