Highland barley low-temperature red-heart yeast and preparation method thereof
By optimizing the preparation method of low-temperature red heart quinologies of barley, including adding coarse powder and fine powder in batches, and controlling the fermentation conditions, the problems of unstable red heart rate, low microbial diversity and unsatisfactory fermentation in red heart quinologies are solved, and the quality improvement of high red heart rate and diversity of big quinologies is achieved.
Patent Information
- Application Number
- CN202510040574.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-10
- Publication Date
- 2025-03-04
AI Technical Summary
The red heart rate and red heart quint quality of the existing red heart quint production process are unstable, and the microbial community diversity is low; at the same time, the existing method of preparing big quint using barley as raw material has problems such as slow fermentation, unsatisfactory and low force of quintile.
Through a new preparation method, the preparation method of low-temperature red-hearted quinoba barley includes crushing barley into coarse powder and fine powder and adding it in batches, controlling the humidity and temperature of the quinoba room, and optimizing the fermentation process to improve the red heart rate and microbial diversity.
The red heart rate of the Red Heart Daqu has been increased to more than 90%, which has improved the microbial diversity, solved the problems of slow fermentation and low four major forces, and improved the overall quality of the Daqu.
Smart Images
Figure CN119552719A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of winemaking, relates to a production method for improving the overall quality of low-temperature highland barley koji, and particularly relates to low-temperature highland barley red-heart koji and a preparation method thereof. Background Art
[0002] Light-fragrance baijiu (Chinese liquor) is renowned for its pleasant, elegant, and refreshing sensory characteristics, making it widely popular in my country. Three types of koji (dàqu) are used in its production: Qingchaqu (Qingcha), Hongxinqu (Hongxin), and Houhuoqu (Houhuo). Hongxinqu is typically characterized by a red line in the center, or two red lines at each end of its cross-section. As a unique type of koji used for winemaking, the microbial flora within Hongxinqu produces a large number of aroma compounds during fermentation, imparting unique aromas such as rich fruity, refreshing floral, or alluring wine notes. The enzymes in Hongxinqu break down starch and protein in the raw materials, converting them into small molecules that not only enhance the wine's taste but also make it easier to digest and absorb. The metabolites in Hongxinqu balance the sour, sweet, bitter, and spicy flavors within the wine, resulting in a more balanced and mellower wine.
[0003] Red heart koji is the most difficult type of koji to prepare when used in the production of light-fragrance liquor. Currently, its production is still based on experience, and the red heart rate cannot be guaranteed. There is also controversy regarding the key microorganisms that form red heart koji. Natural inoculation leads to unstable red heart rate, and the quality of red heart koji fluctuates from time to time. At the same time, the existing red heart koji has low microbial community diversity and needs to be used in combination with other kojis in winemaking production.
[0004] Existing highland barley liquors use highland barley as their primary raw material, but other cereals are introduced during the production process (fermentation and koji making). There have been no reports on the preparation of low-temperature red-heart koji using pure highland barley as a raw material. Furthermore, existing methods for preparing koji using highland barley as a raw material suffer from problems such as slow fermentation, suboptimal fermentation, and low koji strength due to the high viscosity of the koji produced from highland barley. Summary of the Invention
[0005] The technical problems to be solved by the present invention are the unstable red heart rate and quality of the existing red heart koji production process, as well as the low diversity of the microbial community of the existing red heart koji. At the same time, the existing method of preparing daqu using highland barley as raw material has problems such as slow fermentation, unsatisfactory fermentation and low four-strength strength of the koji due to the high viscosity of the koji produced from highland barley. In addition, there are no reports of methods for preparing red heart daqu using pure highland barley as raw material. In response to the above technical problems, the present invention aims to provide a highland barley low-temperature red heart daqu and a preparation method thereof. By using a new process, the red heart rate of the low-temperature highland barley koji is increased to more than 90%. With a low-cost and easy-to-implement preparation method, its microbial diversity is enhanced while also improving the overall quality of the daqu prepared from highland barley as raw material for brewing.
[0006] The technical solution adopted by the present invention to solve its technical problem is:
[0007] In a first aspect, the present invention provides a method for preparing low-temperature red-heart highland barley daqu, comprising the following steps:
[0008] (1) adding water to moisten the highland barley, crushing and sieving to obtain highland barley coarse powder and highland barley fine powder;
[0009] (2) adding water to the highland barley meal and mixing it, then adding highland barley powder to the pile and stirring evenly to obtain the koji material;
[0010] (3) The koji material is formed into koji blanks, transferred to the koji room for koji setting, and piled for fermentation. The fermentation process control technology is as follows:
[0011] When the temperature of the koji billet rises to 40-45°C (excluding 45°C), open the doors and windows and control the humidity in the koji room at 70-80% (excluding 70%);
[0012] When the temperature of the koji billet rises to 45-49°C, open the doors and windows and control the humidity in the koji room to 60-70%.
[0013] During the subsequent fermentation process, the temperature of the koji should be controlled not to exceed 50°C;
[0014] (4) The koji is disassembled and stored in a warehouse to obtain low-temperature red-heart highland barley koji.
[0015] In the above step (1), the amount of water added is 1-10% of the weight of the highland barley. In summer, water at room temperature is added to moisten the grain for 12-24 hours, and in winter, water at 90-100° C. is added to moisten the grain for 6-12 hours.
[0016] In the above step (1), the crushed highland barley requires that the heart is rotten but the skin is not rotten, and the crushed highland barley that passes through a 1.2mm sieve accounts for 30-40%, and the whole grain highland barley shall not exceed 5%, and the grain size is slightly coarse in winter and slightly fine in summer.
[0017] In the above step (1), the crushed highland barley is passed through a 0.25 mm sieve, the upper portion of the sieve is coarse highland barley powder, and the lower portion of the sieve is fine highland barley powder, and the fine highland barley powder accounts for 5 to 10% of the crushed highland barley.
[0018] Furthermore, the highland barley has full grains and is free of mildew, germination, insect damage and foreign matter.
[0019] In the above step (2), add water at room temperature and stir, the amount of water added is 40-45% of the weight of the highland barley flour, and the mixture is piled up and allowed to soak for 3-6 hours.
[0020] In the above step (2), when the surface of the pile appears to be dry during the stacking process, water is added to the surface 2 to 3 times, the amount of water added is 3 to 5% of the weight of the highland barley meal, and the water temperature is 90 to 100°C.
[0021] In the above step (2), after mixing, the material pile is not raw and loose, and can be formed into a ball by hand without sticking, and has a uniform hardness and softness.
[0022] In the above step (2), add highland barley powder and stir evenly, with no loose highland barley powder as the standard.
[0023] In the above step (2), the koji material is mixed or stirred evenly using a production line winch, a mixer or manually.
[0024] In the above step (3), the koji material is formed by manual stepping or mechanical pressing according to the specifications of the large koji mold.
[0025] In the above step (3), the koji is formed into a koji blank, which is required to have neat corners, a smooth surface, tight edges, a slightly loose middle, uniform thickness, no missing edges or corners, and be moist and elastic, and not break when placed upright.
[0026] In the above step (3), a layer of bamboo boards is first laid in the koji room before the koji is placed, and then new and old rice straw and water are added to the bamboo boards for inoculation, heat preservation and moisture retention; the old rice straw is the rice straw used for the production of the previous batch of low-temperature red-heart highland barley koji; and the water is measured using room temperature water in summer and warm water of 40-55°C in winter.
[0027] In the above step (4), after fermentation for 12 to 20 days, when the moisture content of the koji is reduced to 15%, the koji is removed and stored in a warehouse for 2 to 3 months.
[0028] In the above step (4), the straw adhering to the koji billets is manually cleaned before storage and the billets are transferred to a clean, dry and ventilated storage bin for orderly stacking and storage. In winter, a layer of straw mat is covered on the koji pile to prevent the growth of penicillium on the koji billets due to low temperature and high humidity.
[0029] In the above step (4), the warehouse is closed during storage, moisture is appropriately drained intermittently, and the moisture content of the finished koji is controlled below 13%, and then it can be put into production and use.
[0030] In a second aspect, the present invention provides highland barley low-temperature red heart Daqu prepared by the above preparation method.
[0031] The beneficial effects of the present invention are as follows: in response to the production problems of existing red heart daqu, the present invention optimizes and obtains a low-temperature red heart daqu production method with the best effect, the lowest cost and the ease of implementation by tracking the entire koji production process, thereby solving the problem that the current red heart daqu production method is uncontrollable.
[0032] The present invention controls the entire process of a preparation method of highland barley low-temperature red-heart Daqu. Compared with a method of directly piling up all the crushed highland barley and drawing water, the present invention particularly crushes the highland barley into coarse powder and fine powder and adds them in batches. The coarse highland barley powder is fully gelatinized after being piled up and drawn water, and then the highland barley fine powder is added. This can prevent the highland barley fine powder from drawing too much water, resulting in the problem that the highland barley powder is too sticky when stepping on the koji, the koji blank is too solid, and is not conducive to subsequent fermentation. The present invention further solves the problems of slow fermentation, unsatisfactory fermentation, and low four-strength strength of the koji blank caused by the high viscosity of the koji blank made from highland barley in Sichuan Province when Daqu is prepared from highland barley as a raw material.
[0033] In the preparation method of the present invention, the temperature of the highland barley koji is quickly and evenly increased in the early stage of fermentation. By adopting the fermentation process control process of the present invention, the temperature of the koji can be quickly increased and decreased, and the temperature is stable in the later stage of fermentation, so that the number of red-heart koji generated by the highland barley low-temperature koji during the fermentation process is effectively increased due to the stable fermentation temperature change.
[0034] The method for preparing low-temperature red-heart highland barley daqu provided by the present invention has a controllable process, and the red-heart rate of the prepared red-heart daqu is high and stable, while the microbial diversity of the low-temperature red-heart daqu is increased, thereby improving the overall quality of the red-heart daqu. BRIEF DESCRIPTION OF THE DRAWINGS
[0035] Figure 1 The figure is a flow chart of the preparation method of low-temperature red-heart highland barley Daqu. DETAILED DESCRIPTION
[0036] The technical solution of the present invention can be implemented specifically in the following manner.
[0037] 1. Preparation of low-temperature red-heart barley Daqu
[0038] Example: The schematic flow diagram of the preparation method is as follows Figure 1 As shown, the specific steps include:
[0039] (1) preparing highland barley low-temperature koji in summer and winter respectively, selecting white highland barley with full grain, no mildew, no germination, no insect damage, and no foreign matter as the only koji-making raw grain, adding 5% of the raw grain weight of highland barley water to moisten the grain;
[0040] Example 1 (winter): add 95°C water to moisten the wheat for 10 hours;
[0041] Example 2 (summer): Add 28°C water to moisten the wheat for 14 hours.
[0042] (2) Grind the moistened highland barley. The highland barley should be rotten in the heart but not in the skin. It should be slightly coarse in winter and slightly fine in summer.
[0043] Example 1 (winter): 30% of the crushed highland barley passed through a 1.2 mm sieve, and 4% of the whole grain highland barley; the crushed highland barley passed through a 0.25 mm sieve, the upper portion of the sieve was highland barley coarse powder, and the lower portion of the sieve was highland barley fine powder, with the highland barley fine powder accounting for 5%;
[0044] Embodiment 2 (summer): The barley that grinds and passes through 1.2mm sieve accounts for 40%, and whole grain barley accounts for 1%; The barley that grinds and passes through 0.25mm sieve, the barley coarse powder on the sieve, the barley fine powder under the sieve, and the barley fine powder accounts for 8%.
[0045] (3) highland barley meal adds normal temperature water, uses production line wheel, stirrer or manually by koji material mixing, after mixing, stock pile has no raw surface, is loose, and is kneaded into a ball with hand and is not sticky, and is consistent in hardness and softness; after mixing, it is piled up and drafted, and then highland barley fine powder is added to the stock pile and stirred evenly (with no loose highland barley fine powder as standard) to obtain koji material;
[0046] Embodiment 1 (winter): the amount of water added is 39% of the weight of highland barley meal, the pile is drafted for 5h, and water is replenished to the surface (95 ℃) 2 times on the way, and the amount of water replenished is 3% of the total weight of highland barley meal;
[0047] Embodiment 2 (summer): the amount of water added is 41% of the weight of the highland barley meal, the pile is drafted for 4h, and water is replenished to the surface (95°C) 2 times on the way, and the amount of water replenished is 4% of the total weight of the highland barley meal.
[0048] (4) The koji material is formed into koji blanks by manual stepping or mechanical pressing according to the specifications of the large koji mold. The koji blanks are required to have neat corners, smooth surface, tight steps on all sides, slightly loose in the middle, uniform thickness, no missing edges or corners, moist and elastic, and will not break when placed upright. A layer of bamboo boards is first laid in the koji room, and then new and old rice straw and water are added on the bamboo boards for inoculation, heat preservation and moisture retention. The koji blanks are then transferred to the koji room and stacked sideways in an orderly manner for fermentation.
[0049] Example 1 (winter): Wet the rice straw with 55°C water; the fermentation process control process is as follows: when the koji temperature rises to 43°C, open the doors and windows, and control the humidity in the koji room at 80%; when the temperature rises to 47°C after the first control, open the doors and windows again, and control the humidity in the koji room to 70%; during the subsequent fermentation process, control the koji temperature not to exceed 50°C;
[0050] Example 2 (summer): Wet the rice straw with water at room temperature; the fermentation process control process is as follows: when the temperature of the koji billet rises to 40°C, open the doors and windows, and control the humidity in the koji room at 80%; when the temperature rises to 45°C after the first control, open the doors and windows again, and control the humidity in the koji room to 70%; during the subsequent fermentation process, control the temperature of the koji billet not to exceed 50°C.
[0051] (5) After fermentation for 16 days, when the moisture content of the koji billet is reduced to 15%, the fermentation of the koji billet is completed, the koji billet is removed and stored, the straw adhering to the koji billet is manually cleaned and transferred to a clean, dry and ventilated storage silo for orderly stacking and storage. The warehouse is closed during storage, and moisture is drained every 10 days for the first month of storage;
[0052] Example 1 (winter): After the koji is removed and stored, a layer of straw mat is covered on the koji pile to prevent the growth of penicillium on the koji due to low temperature and high humidity; after storage for 2 months, the moisture content of the finished koji is below 13%, and highland barley low-temperature red heart koji is obtained;
[0053] Example 2 (summer): After storage for 3 months, the moisture content of the finished product is below 13%, and highland barley low-temperature red heart Daqu is obtained.
[0054] Comparative Example: The same process as Example 1 was carried out, specifically comprising the following steps:
[0055] (1) Select the raw grains with full grains, no mold, no sprouting, no insect damage, and no foreign matter, add 5% of the weight of the raw grains of koji making water (95℃) and moisten the grains for 10 hours;
[0056] Comparative Example 1: The raw grains for koji making are barley and wheat, with a mass ratio of 4:6;
[0057] Comparative Example 2: The raw grain used in the preparation is white highland barley.
[0058] (2) The moistened raw grains for making koji are crushed, the core of the grains being rotten but the skin being not, and 40% of the raw grain powder for making koji passing through a 1.2 mm sieve.
[0059] (3) Add room temperature water to the raw grain powder for making koji and mix it. The amount of water added is 39% of the weight of the raw grain powder for making koji to obtain koji material.
[0060] (4) The koji material is formed into koji blanks; a layer of bamboo boards is first laid in the koji room, and then new and old rice straw and water are added on the bamboo boards for inoculation, heat preservation and moisture retention; then the koji blanks are transferred to the koji room, and stacked sideways and orderly in the koji room for fermentation; the rice straw is wetted with water at 55°C; the fermentation process control process is the same as in Example 1.
[0061] (5) After 16 days of fermentation, the moisture content of the koji billets is reduced to 15%, indicating that the fermentation of the koji billets is complete. The koji billets are then removed and stored. The straw adhering to the koji billets is manually cleaned and the billets are transferred to a clean, dry and ventilated storage warehouse for orderly stacking and storage. The warehouse is closed during storage and moisture is drained every 10 days in the first month of storage. After the koji billets are removed and stored, a layer of straw mat is covered on the koji pile to prevent the growth of penicillium on the koji billets due to low temperature and high humidity. After 2 months of storage, the moisture content of the finished koji billets is below 13%, and low-temperature koji is obtained.
[0062] 2. The sensory, biochemical and microbial community tests were performed on the low-temperature Daqu samples prepared in the examples and comparative examples. The results are shown in Tables 1 to 3.
[0063] Table 1 Sensory results of low-temperature Daqu
[0064]
[0065] As can be seen from Table 1, the red heart rate of the low-temperature highland barley koji is above 90%, the cross section is off-white, the mycelium is obvious, the koji aroma is strong, and there is no odor; the red heart rate of comparative examples 1 to 2 is lower, the koji aroma is light, and the cross section appears black and yellow.
[0066] Table 2 Physical and chemical results of low-temperature Daqu
[0067]
[0068] As shown in Table 2, the physical and chemical indicators of the highland barley low-temperature red heart Daqu prepared by the present invention are normal, especially in Experimental Example 1, the saccharification power is significantly improved; the saccharification power of Comparative Examples 1 to 2 is relatively poor.
[0069] Table 3 Results of abundance (%) of microbial communities in low-temperature red-heart highland barley obtained by different preparation methods
[0070]
[0071]
[0072] As shown in Table 3, the low-temperature red heart koji of highland barley prepared by the present invention has rich microbial diversity; at the same time, the key microorganisms detected in the prepared red heart koji are mainly Weissella, Monascus, Aspergillus, Leuconostoc and Thermoascus.
[0073] In summary, Comparative Example 1 uses the commonly used raw materials for preparing low-temperature koji to prepare low-temperature red heart koji. At the same time, the preparation process does not grind the highland barley into coarse powder and fine powder and add them in batches. The red heart rate of the red heart koji is low, the saccharification power is poor, and the microbial diversity is low, and the overall quality of the koji is poor. Comparative Example 2 uses pure highland barley to prepare low-temperature red heart koji. Compared with the present invention, the preparation process does not grind the highland barley into coarse powder and fine powder and add them in batches. The red heart rate of the red heart koji finally obtained is low, the saccharification power is very poor, and although the microbial diversity is improved, the overall quality of the koji is very poor. In Example 1, which was carried out at the same time as Comparative Examples 1 and 2, the red heart rate and saccharification power of the low-temperature red heart koji obtained are significantly improved; the low-temperature red heart koji prepared by the production process of the present invention has a high and stable red heart rate and a high concentration of koji aroma; at the same time, the low-temperature red heart koji prepared by the method of the present invention can solve the problems of low microbial diversity of the red heart koji, and the method of the present invention improves the overall quality of the koji.
Claims
1. A method for preparing low-temperature red-heart highland barley Daqu, characterized in that: The steps include: (1) adding water to highland barley, crushing and sieving to obtain highland barley coarse powder and highland barley fine powder; (2) adding water to the coarse highland barley meal and mixing it, then piling up the water, and then adding highland barley fine powder to the pile and stirring evenly to obtain the koji material; (3) The koji material is formed into koji blanks, transferred to the koji room for koji placement and stacking for fermentation. The fermentation process control process is as follows: When the temperature of the koji billet rises to 40-45℃, open the doors and windows and control the humidity in the koji room at 70-80%; When the temperature of the koji billet rises to 45-49°C, open the doors and windows and control the humidity in the koji room to 60-70%; During the subsequent fermentation process, the temperature of the koji was controlled not to exceed 50°C; (4) The koji is disassembled and stored in a warehouse to obtain low-temperature red-heart highland barley koji.
2. The method for preparing low-temperature red-heart highland barley Daqu according to claim 1, characterized in that: In step (1), the amount of water added is 1-10% of the weight of the highland barley. In summer, the grain is moistened with water at room temperature for 12-24 hours, and in winter, the grain is moistened with water at 90-100° C. for 6-12 hours.
3. The method for preparing low-temperature red-heart highland barley Daqu according to claim 1, characterized in that: In step (1), the crushed highland barley is required to be rotten in the heart but not in the skin, and the crushed highland barley passing through a 1.2 mm sieve accounts for 30-40%, and the whole grain highland barley shall not exceed 5%, which is slightly coarse in winter and slightly fine in summer.
4. The method for preparing low-temperature red-heart highland barley Daqu according to claim 3, characterized in that: In step (1), the crushed highland barley is passed through a 0.25 mm sieve, the upper part of the sieve is the coarse highland barley powder, and the lower part of the sieve is the fine highland barley powder, and the fine highland barley powder accounts for 5 to 10% of the crushed highland barley.
5. The method for preparing low-temperature red-heart highland barley Daqu according to claim 1, characterized in that: In step (2), add water at room temperature for mixing, the amount of water added is 40-45% of the weight of the highland barley meal, and the pile is piled for 3-6 hours; when the pile surface is dry during the pile, water is added to the surface 2-3 times, the amount of water added is 3-5% of the weight of the highland barley meal, and the water temperature is 90-100°C.
6. The method for preparing low-temperature red-heart highland barley Daqu according to claim 1, characterized in that: In step (2), at least one of the following conditions must be met: After mixing, the material pile is not raw and loose, and it is not sticky when kneaded into a ball by hand, and the hardness is consistent; Add highland barley powder and stir evenly, with no loose highland barley powder as the standard; Use production line winch, mixer or manually to mix or stir the koji material evenly.
7. The method for preparing low-temperature red-heart highland barley Daqu according to claim 1, characterized in that: In step (3), at least one of the following conditions must be met: The koji material is formed by manual stepping or mechanical pressing according to the specifications of the large koji mold; The curved material is formed into a curved blank, which is required to have neat corners, a smooth surface, tight edges, a slightly loose middle, uniform thickness, no missing edges or corners, and be moist and elastic, and not break when placed upright.
8. The method for preparing low-temperature red-heart highland barley Daqu according to claim 1, characterized in that: In step (3), a layer of bamboo boards is first laid in the koji room before the koji is placed, and then new and old rice straw and water are added on the bamboo boards for inoculation, heat preservation and moisture retention; the old rice straw is the rice straw used for the production of the previous batch of low-temperature red-heart highland barley koji; and the water is measured using normal temperature water in summer and warm water of 40 to 55°C in winter.
9. The method for preparing low-temperature red-heart highland barley Daqu according to claim 1, characterized in that: In step (4), at least one of the following conditions must be met: After 12 to 20 days of fermentation, when the moisture content of the koji drops to 15%, the koji is removed and stored in a warehouse for 2 to 3 months. Before storage, the straw adhering to the koji billets is manually cleaned and transferred to a clean, dry and ventilated storage bin for orderly stacking and storage. In winter, a layer of straw mat is covered on the koji pile to prevent the growth of penicillium on the koji billets due to low temperature and high humidity. During storage, the warehouse should be closed, moisture should be drained intermittently and the moisture content of the finished koji should be controlled below 13% before it can be put into production.
10. Highland barley low-temperature red heart Daqu prepared by the preparation method according to any one of claims 1 to 9.