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Preparation technology of wheat koji

A preparation process, the technology of wheat koji, applied in the field of rice wine, can solve the problems of single strain, light koji aroma, difficult rice wine flavor, etc., and achieve the effect of improving the aroma of koji and improving the saccharification power

Pending Publication Date: 2020-03-03
浙江塔牌绍兴酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of koji making, many wineries adopt the method of artificial purebred cultivation to make wheat koji. The method of artificial purebred cultivation is to cultivate and reproduce the strains that have been screened, and isolate the pollution of other strains, so that the obtained The strains in the wheat koji are single, and it is difficult for a single strain to make rice wine maintain its own flavor. In addition, the koji fragrance of the single strain of wheat koji does not have a compound fragrance, and the koji fragrance is relatively weak.

Method used

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  • Preparation technology of wheat koji
  • Preparation technology of wheat koji
  • Preparation technology of wheat koji

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Preparation of wheat koji

[0035] Prepare 25kg of high-quality wheat as a raw material, and the water content of the wheat is 12.5% ​​(±0.5). Add 25kg of wheat into the pulverizer, and add clear water to the pulverizer during the process of wheat pulverization, add 5.5kg of clear water in total, and pulverize each grain of wheat into 3 (± 2) wheat grains; wet stock. The wet stock has a starchy white color without absorbing water.

[0036] Take the wooden transfer frame and place it flat on a flat plate with a cross-section larger than the wooden frame, lay a layer of wheat crumbs in the transfer frame, transfer the above-mentioned wet spare materials to the transfer frame, and apply pressure to the spare materials. A dense block is obtained.

[0037] The above-mentioned compact block is cut into a plurality of curved pieces, the length of which is 25 (±1) cm, the width is 25 (±1) cm, and the height is 5 (±1) cm. Let the cut pieces stand for 20 minutes, lay a layer ...

Embodiment 2

[0040] Prepare 25kg of high-quality wheat as a raw material, and the moisture content of the wheat is 12% (±0.5). Add 25kg of wheat into the pulverizer, and add clear water to the pulverizer during the process of wheat pulverization, add 7.25kg of clear water in total, and pulverize each grain of wheat into 3 (± 2) wheat grains; wet stock. The wet stock has a starchy white color without absorbing water.

[0041] Take the wooden transfer frame and place it flat on a flat plate with a cross-section larger than the wooden frame, lay a layer of wheat crumbs in the transfer frame, transfer the above-mentioned wetted spare materials to the transfer frame, and use manual stepping. Step on the wet spare material from a loose state to a dense state, and step on until the wet raw material does not sink under the downward pressure, and a dense block is obtained.

[0042] The above-mentioned compact block is cut into a plurality of curved pieces, the length of which is 25 (±1) cm, the w...

Embodiment 3

[0045] Prepare 25kg of high-quality wheat as a raw material, and the water content of the wheat is 12.5% ​​(±0.5). Add 25kg of wheat into the pulverizer, and add clear water to the pulverizer during the wheat pulverizing process, add 6.0kg of clear water in total, and pulverize each wheat into 3 (± 2) wheat grains; wet stock. The wet stock has a starchy white color without absorbing water.

[0046] Take the wooden transfer frame and place it flat on a flat plate with a cross-section larger than the wooden frame, lay a layer of wheat crumbs in the transfer frame, transfer the above-mentioned wetted spare materials to the transfer frame, and use manual stepping. Step on the wet spare material from a loose state to a dense state, and step on until the wet raw material does not sink under the downward pressure, and a dense block is obtained.

[0047] The above-mentioned compact block is cut into a plurality of curved pieces, the length of which is 25 (±1) cm, the width is 25 (±1...

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Abstract

The invention relates to a preparation process of wheat koji, relates to the technical field of yellow rice wine, and is helpful to improve the flavor of wheat koji. The technical scheme adopted in the invention is as follows: a preparation process of wheat koji comprises steps of raw material preparation, raw material wetting, koji stepping and koji cultivation. In the invention, wheat, wheat bran and oat bran are simultaneously used as raw materials, which is helpful to improve the wheat koji ability of producing special fragrance. The control of temperature in the process of koji cultivation is also helpful to improve the saccharifying power and fragrance of wheat koji.

Description

technical field [0001] The invention relates to the technical field of rice wine, more specifically, it relates to a preparation process of wheat koji. Background technique [0002] Wheat koji is not only a saccharification agent and a small part of fermentation agent in rice wine brewing, but also gives rice wine a unique flavor. Because wheat koji occupies an extremely important position in the brewing of rice wine, its quality directly affects the quality and output of rice wine. [0003] With the development of koji making, many wineries adopt the method of artificial purebred cultivation to make wheat koji. The method of artificial purebred cultivation is to cultivate and reproduce the strains that have been screened, and isolate the pollution of other strains, so that the obtained The bacterial species in the wheat koji is single, and the single bacterial species is difficult to keep the local flavor of rice wine. In addition, the koji fragrance of the single bacteria...

Claims

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Application Information

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IPC IPC(8): C12G3/021
CPCC12G3/02
Inventor 沈翔单之初俞红波曹秀苗缪华平程斐朱建江叶军高轶岚刘勇王国红潘兴祥茅来根
Owner 浙江塔牌绍兴酒有限公司
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