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
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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,

Method used

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

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Experimental program
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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.

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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

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Application Information

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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
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