A koji-making method for medium-high temperature Daqu without turning koji

A medium-high temperature Daqu turning technology, applied in the field of Daqu production, can solve the problems of high labor intensity, poor stability of koji medicine, and easy breeding of Penicillium, so as to stabilize the quality of koji medicine, improve the quality of Daqu, and stop Penicillium Effect of infection

Active Publication Date: 2022-08-05
JING BRAND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the technical problems of the above-mentioned koji making process, such as high labor intensity for turning over koji, poor stability of koji medicine, and easy breeding of Penicillium, the present invention provides a method for making koji without turning over medium-high temperature

Method used

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  • A koji-making method for medium-high temperature Daqu without turning koji
  • A koji-making method for medium-high temperature Daqu without turning koji
  • A koji-making method for medium-high temperature Daqu without turning koji

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The pilot koji room of the koji-making workshop was selected as the test koji room to carry out the test of the medium-high temperature Daqu koji-making method without turning over the koji. After the fermentation starts, the fan is turned on to ensure that the entire fermentation process of the test room is in a state of air circulation.

[0026] The researchers adjusted the fan frequency and valve opening from time to time according to the room temperature and humidity, carbon dioxide and Daqu temperature changes in the test room to ensure normal Daqu fermentation.

[0027] The first is the constant entry stage. When Daqu enters the room, adjust the fresh air valve to 25%, adjust the fan frequency to 20Hz, turn on the external heating source, and keep the temperature of the room constant in the range of 20-21°C. At this time, the temperature of each position after entering the room is Daqu Constant in the range of 24-26°C. Around 24h, the temperature of Daqu began to...

Embodiment 2

[0041] The 2 pilot koji rooms in Yibin Liuchi Lane Wine Industry Koji-making Workshop were selected as the test chambers to carry out the test of the koji-making method of medium and high temperature Daqu without turning the koji. The two traditional chambers that entered the house at the same time were selected as the control chambers. test. When the fermentation was finished and the house came out, the results were as follows:

[0042] Table 2: Comparison table of Penicillium infection rate in the first experiment

[0043]

[0044] Table 3: The second experiment Penicillium infection rate comparison table

[0045]

[0046] It can be seen from the above two experiments that the moisture content of the traditional koji room is higher than that of the test group, and penicillium infection is prone to occur. Phenomenon, that is, a medium-high temperature Daqu koji-making method without turning koji has significantly improved the control of Penicillium koji.

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Abstract

The invention discloses a koji-making method for medium-high temperature Daqu without turning the koji. In the heat preservation room, the pressed pieces are placed on the frame or shelf, evenly placed in the room, and fans and air ducts are introduced. During the fermentation process of Daqu, the temperature of Daqu is divided into constant temperature according to the change of the temperature of the core. There are six stages: entry stage, low temperature heating stage, medium temperature heating stage, high temperature constant stage, medium high temperature cooling stage, and low temperature constant stage. The temperature control of each stage is realized by adjusting the frequency of fresh air valve and fan and external heating source. The environmental parameters of each position of the Qufang are adjusted by means of wind circulation, so as to ensure that there is basically no difference in the environment of each Qufang, and to realize the normal fermentation of the Qufang Daqu.

Description

technical field [0001] The invention relates to the field of Daqu production, in particular to a koji-making method for medium-high temperature Daqu without turning koji. Background technique [0002] Chinese liquor has a history of thousands of years. With the continuous development of science and technology, the liquor industry has begun to transform from traditional handicraft industry to mechanization. With the efforts of the industry pioneers, Daqu's simple processes such as wheat moistening and crushing, adding water and mixing, and buckling have been mechanized, but the fermentation management processes such as koji turning and ventilation and moisture removal still remain at the traditional level. During the fermentation process of Daqu, due to the differences in the environment of each position of the Qufang, the heating rate of Daqu in different positions is inconsistent. It is necessary to turn the Daqu upside down, turn the four sides in the middle, and turn the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘绪兴唐世超杨生智程学勋陈杰卿友刘源才杨强程鹏文章姚贤泽
Owner JING BRAND
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