Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Process for preparing raw wheat koji dedicated for large jar yellow wine production through aeration culture method

A technology of raw wheat koji and culture method, applied in the field of rice wine wheat koji preparation technology, can solve the problems of few fine strains, influence, high labor intensity, etc. good flavor effect

Inactive Publication Date: 2007-05-23
ZHEJIANG GUYUELONGSHAN SHAOXING WINE
View PDF0 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many problems in the production and use of existing raw wheat koji: 1. Utilize natural microorganisms in the production and cultivate them under natural conditions. The fine strains in the koji are few and the enzyme activity is low, which leads to a great amount of koji when making wine. Yellow rice wine brewing The amount of koji accounts for more than 17% of the raw material; 2, production is limited by seasons, and generally all concentrated production in a short period of time when the weather is hotter, and a large amount of wheat koji is stored for use throughout the year, so it requires a lot of koji making and koji storage site, and in the process of storage due to moths and enzyme activity decline, etc. cause greater losses; 3. The production cycle is as long as 30 days; 4. The production management of raw wheat koji is controlled by experience, and it is affected by the weather. The product quality is extremely unstable, which directly affects the stability of wine quality and yield; 5. The labor intensity is high, and the production environment temperature is as high as 55°C, which is not conducive to the health of operators
The enzyme activity of cooked wheat koji is relatively high, but because cooked wheat is used as raw material to make koji, the brewed rice wine produces a special flavor, which affects the original flavor of rice wine and restricts the development of mechanized large-tank fermentation of rice wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Process for preparing raw wheat koji dedicated for large jar yellow wine production through aeration culture method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: as shown in Figure 1, the technique of ventilating culture method to prepare the special-purpose raw barley koji for the production of large pot rice wine is:

[0014] a. Wheat crushing: the wheat passes through the crusher, and the wheat is crushed into pieces, b. Mixing material: add water accounting for 25-35% of the weight of the wheat kernels into the crushed wheat kernels, and stir quickly to make the water absorption even , c. inoculation: insert 0.2%-1.0% bran seed koji, mix evenly, the strain prepared by bran seed koji is Aspergillus oryzae (Aspergillus oryzae), d. enter the pool for cultivation: put the inoculated raw material Put into Quchi, control the thickness of the material layer to be 20-30 cm, keep the humidity at 80-95% during the cultivation process, and control the temperature of the product during the cultivation process: from 0-23 hours after the completion of the pond, it is controlled to 30-35 ° C, 23-28 Hour control is 35-38 ℃, 28...

Embodiment 2

[0015] Embodiment 2: as shown in Figure 1, the technique of ventilating culture method to prepare the special-purpose raw barley koji for the production of rice wine in a large tank is:

[0016] a. Wheat crushing: Wheat passes through a crusher, and each grain of wheat is rolled into 2-5 pieces, b. Mixing material: Add water accounting for 25-35% of the weight of wheat grains into the crushed wheat grains, and quickly turn over Mix to make water absorption even, c. inoculation: insert 0.2%-1.0% bran seed koji, stir evenly, the bran seed koji preparation strain is Aspergillus oryzae Su-16 (Latin name is Aspergillus oryzae), Aspergillus oryzae Su-16 is a strain commonly used in the rice wine industry at present. The morphological characteristics and microstructure of Aspergillus oryzae Su-16 are as follows after being cultured at 30°C for 6 days with Cha's culture medium: colony: the front is white at first, and then gradually turns into Yellow, reverse light yellow, 5-6 cm in d...

Embodiment 3

[0017] Embodiment 3: as shown in Figure 1, ventilation culture method prepares the technique of the special-purpose raw barley koji for the production of large pot rice wine, and its culture process is divided into two stages of static cultivation and ventilation cultivation: it is static cultivation in 0-8 hours, and it is static cultivation in 8-20 hours. Hour is discontinuous ventilation indoor circulating air heat exhausting temperature control, for every interval 1-1.5 hour, ventilating 10-40 minutes, in 20-33 hour be continuous ventilation indoor circulating air cultivation, all the other are with embodiment 2.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a technology for preparing wheat levure specially used in producing yellow rice wine with airing cultivation. Its technology process is: a. crushing wheat, b. mixing the material, c. inoculating, d. cultivating in a pool, e. levure growing. The invention has the advantages of no season restriction for levure preparation. Levure has the advantages of high enzyme activity, and stable quality, and it can improve the quality of yellow rice wine significantly.

Description

technical field [0001] The invention relates to a preparation process of barley koji for yellow rice wine, in particular to a preparation process of barley koji special for the production of large-pot rice wine. Background technique [0002] Raw wheat koji for rice wine brewing is one of the oldest koji species in my country. It is made of wheat after crushing and adding water to make lumps. It is grown and reproduced by natural microorganisms in the climate of late summer and early autumn. Wheat koji is not only a saccharification 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, so it is vividly called "the bone of wine". [0003] There are many problems in the production and use of existing raw wheat koji: 1. Utilize natural microorganisms in the production and cultivate the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02C12N1/14C12R1/69
Inventor 傅建伟邹慧君谢广发胡志明董海周建弟
Owner ZHEJIANG GUYUELONGSHAN SHAOXING WINE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com