Rice wheat koji for winemaking and preparation process thereof

A preparation process, the technology of rice wheat koji, which is applied in the field of brewing wine, can solve the problems of affecting the quality of the wine body, the color of rice wine is dark, and the color is yellow, so as to save the warehouse or storage space for storing koji, shorten the production cycle, and reduce the temperature. more controllable effect

Inactive Publication Date: 2019-10-11
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ripe wheat koji is made by steaming crushed wheat and inoculating microorganisms to ferment it. The enzyme activity is relatively large, but the amount of wheat used is large, the color of the brewed wine is yellowish, and the content of amino acid nitrogen is high, which may easily lead to darker color of rice wine. and heavy soy sauce taste, thus affecting the quality of the wine body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] % in the present application, unless otherwise specified, all represent its wt%.

[0038] The preparation method of Aspergillus oryzae Su-16 and sake Aspergillus oryzae (AOK 139) composite spore suspension adopted in the following example is:

[0039] 1) Activation of strains, that is, Aspergillus oryzae Su-16 and Aspergillus oryzae (AOK 139) were inoculated into potato agar medium test tubes respectively, cultured in an incubator at 28-33°C for 4-5 days, and eluted with sterile distilled water to In the Erlenmeyer flask, get the spore suspension, shake it well, draw 10mL into the test tube, and count on the hemocytometer;

[0040] 2) Preparation of compound spore suspension, add 400mL distilled water (2 bottles) into a 500mL silk bottle, sterilize at 121°C for 20min, cool to 34-38°C, dilute the spore suspension in step 1) respectively, shake well, The concentration of the spore suspension of Aspergillus oryzae Su-16 after dilution was about 1.6×10 6 spores / mL, the sp...

Embodiment 2

[0057] A preparation process of rice wheat koji for brewing, comprising the following steps:

[0058] 1) Koji raw material: choose the wheat and rice that are produced in the same year, free of impurities, and full of grains as raw materials, and weigh small

[0059] Wheat 40g, rice 522g, clean the wheat and rice;

[0060] 2) Inoculum: Suspension is prepared according to volume, 24.4mL of composite spore suspension;

[0061] 3) Wheat and rice were soaked in water at a mass ratio of 1:2 for 46 minutes at 25-30°C, filtered through gauze, and the soaked wheat and rice were obtained;

[0062] 4) Roll the soaked and water-absorbing wheat into a "plum petal shape" with a crusher, then put it into gauze and mix it evenly with the rice, and cook it on a 1600w induction cooker for 45 minutes to obtain clinker;

[0063] 5) When the clinker is put into a shallow pan and cooled to 34-38°C, the compound spore suspension is inoculated and stirred evenly;

[0064] 6) Cultivation and koji ...

Embodiment 3

[0070] A preparation process of rice wheat koji for brewing, comprising the following steps:

[0071] 1) koji raw material: select wheat and rice that are produced in the same year, have no impurities, and have full grains as raw materials, then weigh 50g of wheat and 565g of rice, and clean the wheat and rice;

[0072] 2) Inoculum: Suspension is prepared according to volume, 32mL of composite spore suspension;

[0073] 3) Soak wheat and rice with water respectively at a mass ratio of 1:2 at 25-30°C for 50 minutes, filter through gauze, and soak wheat and rice that absorb water;

[0074] 4) Roll the soaked and water-absorbing wheat into a "plum petal shape" with a crusher, then put it into gauze and mix it evenly with the rice, and cook it on a 1600w induction cooker for 45 minutes to obtain clinker;

[0075] 5) When the clinker is put into a shallow pan and cooled to 34-38°C, the compound spore suspension is inoculated and stirred evenly;

[0076] 6) Cultivation and koji ma...

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Abstract

The invention belongs to the field of winemaking, and particularly provides a rice wheat koji for winemaking and a preparation process thereof. According to the preparation process, on the basis of the traditional cooked wheat koji, raw materials and microbial composition of the koji are changed, specifically, wheat and rice are adopted and mixed in a certain proportion as raw materials for the rice wheat koji, and aspergillus oryzae Su-16 and sake aspergillus oryzae (AOK 139) as inoculating microorganisms are adopted as inoculating microorganisms to prepare composite spore suspension and areused as koji inoculating microorganisms. Under the premise of the liquefaction enzyme activity and the saccharification enzyme activity of the rice wheat koji are equivalent to that of the traditionalcooked koji, the amount of the wheat used in the koji-making raw materials of the rice wheat koji is greatly reduced, thus the wine brewed with the rice wheat koji has a lower amino acid nitrogen content, lower chromaticity, less taste of wine soy sauce, comfortable mouthfeel and better color.

Description

technical field [0001] The invention belongs to the field of brewing wine, and in particular relates to rice wheat koji for wine brewing and a preparation process thereof. Background technique [0002] Yellow rice wine is a traditional national wine in China. It originated from Shaoxing City, Zhejiang Province. It is usually brewed with glutinous rice as the raw material and wheat koji as the saccharification starter. It contains more amino acids, polypeptides, oligosaccharides and phenolic compounds with antioxidant activity. . Because of its unique and elegant aroma and low alcohol content, it is more popular among people and is a traditional alcoholic beverage in my country. [0003] "Koji is the bone of wine", koji not only supplies liquefaction enzymes, glucoamylases, proteases, esterases and other crude enzyme components required in the fermentation of wine brewing, but also various small molecular substances and flavor components produced by metabolism in the process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12N1/14C12R1/69
CPCC12G3/02C12N1/14
Inventor 张楷正李琼伍文驰严沁杨建刚赵金松
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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