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Method for controlling growth of mucor on surface of special scent brick-shaped koji in winter and spring

A special-flavor Daqu and Mucor technology, applied in the field of Daqu production quality control, can solve problems such as competition, and achieve the effects of avoiding pollution, having a pure taste and improving saccharification power.

Inactive Publication Date: 2019-12-13
SITIR LIQUOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, in winter and spring, the growth of Mucor and Penicillium often interact with each other, and sometimes even compete with each other, making it difficult to control Mucor while controlling Penicillium

Method used

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  • Method for controlling growth of mucor on surface of special scent brick-shaped koji in winter and spring
  • Method for controlling growth of mucor on surface of special scent brick-shaped koji in winter and spring
  • Method for controlling growth of mucor on surface of special scent brick-shaped koji in winter and spring

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Experimental program
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Effect test

Embodiment

[0032] Preparatory work, steam sterilization of koji-making auxiliary materials (rice husk, bamboo chips, straw) and filming on the floor of the koji room.

[0033] Sterilization of koji-making materials: steamed cooked bran is used for rice husks; bamboo chips, straw and rice husks are steamed together. In order to prevent the peculiar smell of straw and bamboo chips from affecting the rice husks used in production in the workshop, the rice straws and bamboo chips are placed on the surface of the rice husks used for production when steaming. At the same time, in order to prevent the condensed water in the steaming shell room from dripping wet the straw, the bamboo slices are placed on the straw and covered with a small amount of rice husks when steaming the straw. After steaming, take it out in time to dissipate heat. If it is steamed separately, it should be kept for more than 30 minutes after reaching 100°C.

[0034] Preparation of the Qufang: Pad film: Clean the Qufang, ...

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Abstract

The present invention discloses a method for controlling growth of mucor on surface of special scent brick-shaped koji in winter and spring. Main features are as follows: mixing flour, wheat bran, distiller's grain and water at a weight ratio of 48:52:12:(36-38), do not adding back-koji during a material blending process, water adding during the material blending is water at 43-47 DEG C, firstly spreading a layer of thin membrane on the ground before placing the koji, after steaming bamboo chips and straw with water in a koji room, then the bamboo chips and straw are used, so that the method can effectively control growth of a large amount of mucor in winter and spring, at the same time, can control penicillium in an undetected state, ensures that the growth of the mucor is reduced under acondition of not polluting the penicillium, and improves quality of the brick-shaped koji.

Description

technical field [0001] The invention belongs to the field of Daqu production quality control, and in particular relates to a method for controlling the growth of mucormycetes on the surface of special fragrance type Daqu in winter and spring. Background technique [0002] As a saccharification, fermentation and flavoring agent, Daqu plays a decisive role in the quality and yield of liquor. Special-flavor Daqu uses flour, wheat bran and distiller's grains as raw materials. It is brick-shaped and belongs to medium-high temperature Daqu. The cultivation of koji needs to go through five stages: upper mold, air mold, tide fire, high fire, and post-fire. In the early stage of Daqu fermentation, microbial reproduction activities are used to naturally heat up. During this process, molds, yeasts and bacteria such as Rhizopus and Mucor are multiplying in large numbers. [0003] Mucor is a large genus of Zygomycetes, Zygomycetes, Mucorales, and Mucoralaceae fungi. It is mainly born in...

Claims

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Application Information

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IPC IPC(8): C12G3/021
CPCC12G3/021
Inventor 廖昶吴生文林培徐柏田雷少楠付新邱付建生祝云飞黄志旭
Owner SITIR LIQUOR