Yellow wine wheat koji making method

Abstract

The invention discloses a koji making method of yellow wine wheat koji. The koji making method comprises the following steps: selecting red-skin wheat produced in the current year, sieving to remove impurities in the wheat, rolling the wheat by using a wheat rolling machine, adding water and stirring to enable wheat grains to uniformly absorb water, inoculating mixed mold koji, and uniformly turning and stirring; placing the inoculated koji blank in a fermentation box for culturing, repeatedly and alternately performing ventilation culture and closed heat preservation culture for multiple times when the product temperature reaches 30 DEG C or above, then performing ventilation, oxygen supply and cooling, and when the water content of the wheat koji is lower than 15%, feeding the wheat koji into a drying room for drying to obtain a finished product of the wheat koji; the mold starter is composed of an absidia umbellata mold starter, an aspergillus oryzae mold starter, a trachycarpus formosanus mold starter and a saccharopolyspora cavaleriei mold starter. Through the wheat koji disclosed by the invention, the yellow wine which retains the traditional flavor and has better nutritional value and drinking safety can be prepared, and novel consumer demands are met.

Description

Technical Field

[0001] The invention relates to the technical field of rice wine brewing, and more specifically, to a method for making rice wine malt koji. Background Art

[0002] The taste of brewed rice wine mainly depends on malt koji. Malt koji is a living organism containing a variety of microorganisms and mold substances. It is a saccharification and fermentation agent for wine. It provides various enzymes for rice wine, mainly amylase and protease, which promote the hydrolysis of high molecular substances such as starch and protein contained in the raw materials; at the same time, various metabolites are formed during the koji making process, and the color and aroma produced by the interaction of these metabolites give the rice wine a unique flavor. Therefore, the innovation of malt koji is the basis for the innovation of rice wine.

[0003] Traditional malt koji production uses the method of naturally cultivating microorganisms. It is impossible to control temperature and humidity at all times, resulting in the inability to guarantee the quality of the malt koji. The quality varies from time to time, making it difficult to meet the needs of large-scale production and resulting in low production efficiency. The content of biogenic amines in rice wine brewed with traditional malt koji is also at a relatively high level, and there is a certain safety risk in drinking large amounts. Summary of the invention

[0004] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art and provide a method for making rice wine malt koji, so that rice wine with traditional flavor, better nutritional value and drinking safety can be prepared using this malt koji to meet new consumer needs.

[0005] In order to achieve the above object, the present invention adopts the following technical solution:

[0006] A method for making rice wine koji comprises the following steps: (a) selecting red-skinned wheat produced in the current year, sieving to remove impurities in the wheat, rolling the wheat with a wheat rolling machine, adding water and mixing materials to make the wheat grains absorb water evenly, adding mixed seed koji, and turning and mixing evenly; (b) placing the inoculated koji blank in a fermentation box for cultivation; (c) when the product temperature reaches above 30°C, repeatedly performing ventilation cultivation and closed heat preservation cultivation alternately for multiple times, then ventilating and supplying oxygen for cooling, and when the moisture content of the koji is less than 15%, sending it to a drying room for drying to obtain a finished koji;

[0007] The mixed koji consists of Aspergillus parasiticus koji, Aspergillus oryzae koji, Aspergillus spp. and Saccharopolyspora radiata koji.

[0008] The present invention is further configured that the red-skinned wheat is at least one of Yangmai 25, Xinmai 26, Zhenmai 16, and Ningmaizi 666.

[0009] The present invention is further configured that the red-skinned wheat is a composition of Zhenmai 16 and Ningmaizi 666 mixed in a mass ratio of 1:2-3.

[0010] The present invention is further configured such that the mixed seed koji accounts for 0.2-0.6% of the mass of the red wheat.

[0011] The present invention is further configured such that the mass ratio of Absidia corymbifera seed starter to Aspergillus oryzae seed starter, Aspergillus niger seed starter, and Saccharopolyspora radiata seed starter in the mixed seed starter is 1:(0.2-0.6):(0.3-0.6):(0.8-1).

[0012] The present invention is further configured that the seed koji of Aspergillus oryzae, the seed koji of Aspergillus oryzae, and the seed koji of Aspergillus niger are all prepared according to the following method: the bacteria are inoculated into PDA culture medium, and the quantitative spore liquid is 1×10 6 / mL, for bran koji culture; weigh 25g bran into a triangular flask, add 20mL distilled water, shake the triangular flask to mix the material and water evenly, sterilize at 120-125℃, cool in a sterile room and shake the material blocks, inoculate into the triangular flask at a seed liquid inoculation amount of 4-5.5%, mix well and culture at a constant temperature of 35-37℃ in an incubator; after culturing until mycelium grows, shake the flask for the first time to loosen the lumps and spread them flat on the bottom of the bottle, continue to culture for 5-6h until the material cakes are obvious, and carry out buckle bottle culture for 70-75h to make the upper and lower parts of the bacteria grow uniformly, after the buckle bottle culture is completed, put the conical flask horizontally, and continue to culture at a constant temperature of 28-30℃ for 34-40h, and crush the koji cake in a sterile environment after the culture is completed.

[0013] The present invention is further configured that the yeast of Saccharopolyspora spp. is prepared by the following method: the bacteria are inoculated in Gao's medium No. 1, and the quantitative spore liquid is 1×10 6 / mL, used for bran koji culture; weigh 25g bran into a conical flask, add 20mL distilled water, shake the conical flask to mix the material and water evenly, sterilize at 120-125℃, cool and shake the material blocks in a sterile room, inoculate into the conical flask at a seed liquid inoculation rate of 4-5.5%, mix well and culture at a constant temperature of 30-35℃ in an incubator; after culturing until mycelium grows, shake the flask for the first time to loosen the lumps and spread them flat on the bottom of the bottle, continue to culture for 5-6h until the material cakes are obvious, and culture with a button bottle for 70-75h to make the growth of the upper and lower parts of the bacteria consistent. After the button bottle culture is completed, place the conical flask horizontally and continue to culture at a constant temperature of 28-30℃ for 34-40h. After the culture is completed, crush the koji cake in a sterile environment.

[0014] The present invention is further configured such that the moisture content of the added red wheat is less than 15%.

[0015] The present invention is further configured such that, in step (b), multiple heating and humidification operations and multiple cooling and dehumidification operations are performed alternately during the culture period, and heating and humidification are performed after the last cooling and dehumidification, and then the culture is maintained under these heating and humidification conditions until the product temperature reaches above 30°C; wherein, the heating and humidification operation is to heat and humidify at the same time until the temperature reaches 28°C and the relative humidity reaches 95%, and the cooling and dehumidification operation is to cool to 22°C and reduce the relative humidity to 85%.

[0016] The present invention is further configured that, in step (c), ventilation culture and closed heat preservation culture are repeated alternately for a total of 30 to 40 times; each ventilation culture time is 30 to 40 minutes, and the ventilation wind speed is 0.1-0.5m / s; each closed heat preservation culture temperature is 30 to 35°C, and the relative humidity is 80 to 90%.

[0017] The beneficial effects of the present invention are:

[0018] Using red-skinned wheat and four microorganisms, namely, Aspergillus oryzae, Aspergillus niger, and Saccharopolyspora pulex, to prepare koji can successfully brew wine that retains the flavor of traditional rice wine, and increase the content of α-ketoglutaric acid and ferulic acid in the rice wine, reduce the content of biogenic amines, and improve the nutritional value and drinking safety of the rice wine. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0020] The method for preparing yellow wine koji of the present invention comprises the following steps:

[0021] (a) Select red-skinned wheat produced in the current year (the moisture content of red-skinned wheat is less than 15%, preferably at least one of Yangmai 25, Xinmai 26, Zhenmai 16, and Ningmaizi 666, and more preferably a composition of Zhenmai 16 and Ningmaizi 666 mixed in a mass ratio of 1:2-3), sieve to remove impurities in the wheat, use a wheat ramming machine to ram the wheat, add water and mix the materials so that the wheat grains absorb water evenly, add mixed seed koji, and stir evenly; the added mixed seed koji accounts for 0.2-0.6% of the mass of the red-skinned wheat. The mixed seed koji is composed of Aspergillus oryzae, Aspergillus oryzae, Mycorrhizal sphaerocephala, and Saccharopolyspora pyralis; the mass ratio of Aspergillus oryzae to Aspergillus oryzae, Mycorrhizal sphaerocephala, and Saccharopolyspora pyralis in the mixed seed koji is preferably 1: (0.2-0.6): (0.3-0.6): (0.8-1).

[0022] The koji of Aspergillus oryzae, Aspergillus oryzae and Aspergillus spp. were prepared according to the following method: the bacteria were inoculated into PDA medium, and the quantitative spore liquid was 1×10 6 / mL, used for bran koji culture; weigh 25g bran into a conical flask, add 20mL distilled water, shake the conical flask to mix the material and water evenly, sterilize at 120-125℃, cool and shake the material blocks in a sterile room, inoculate into the conical flask at a seed liquid inoculation rate of 4-5.5%, mix well and culture at a constant temperature of 35-37℃ in an incubator; after culturing until mycelium grows, shake the flask for the first time to loosen the lumps and spread them flat on the bottom of the bottle, continue to culture for 5-6h until the material cakes are obvious, and carry out bottle-locking culture for 70-75h to make the growth of the upper and lower parts of the bacteria consistent. After the bottle-locking culture is completed, place the conical flask horizontally and continue to culture at a constant temperature of 28-30℃ for 34-40h. After the culture is completed, crush the koji cake in a sterile environment.

[0023] The yeast was prepared by the following method: the bacteria were inoculated into Gao's medium No. 1, and the spore solution was 1×10 6 / mL, used for bran koji culture; weigh 25g bran into a conical flask, add 20mL distilled water, shake the conical flask to mix the material and water evenly, sterilize at 120-125℃, cool and shake the material blocks in a sterile room, inoculate into the conical flask at a seed liquid inoculation rate of 4-5.5%, mix well and culture at a constant temperature of 30-35℃ in an incubator; after culturing until mycelium grows, shake the flask for the first time to loosen the lumps and spread them flat on the bottom of the bottle, continue to culture for 5-6h until the material cakes are obvious, and culture with a button bottle for 70-75h to make the growth of the upper and lower parts of the bacteria consistent. After the button bottle culture is completed, place the conical flask horizontally and continue to culture at a constant temperature of 28-30℃ for 34-40h. After the culture is completed, crush the koji cake in a sterile environment.

[0024] (b) placing the inoculated koji in a fermentation box for cultivation; during the cultivation period, performing heating and humidification operations multiple times and cooling and dehumidification operations multiple times alternately, and performing heating and humidification after the last cooling and dehumidification, and then maintaining the cultivation under this heating and humidification condition until the product temperature reaches above 30°C; wherein, the heating and humidification operation is to heat and humidify at the same time until the temperature reaches 28°C and the relative humidity reaches 95%, and the cooling and dehumidification operation is to cool to 22°C and reduce the relative humidity to 85%.

[0025] (c) When the product temperature reaches above 30°C, repeatedly perform ventilation cultivation and closed heat preservation cultivation 30 to 40 times, then ventilate and supply oxygen to cool down, and when the moisture content of the malt koji is less than 15%, send it to the drying room for drying to obtain the finished malt koji. Each ventilation cultivation time is 30 to 40 minutes, the ventilation wind speed is 0.1-0.5m / s; each closed heat preservation cultivation temperature is 30 to 35°C, and the relative humidity is 80 to 90%.

[0026] The preferred embodiments are as follows:

[0027] Example 1

[0028] (a) Cultivate Aspergillus oryzae, Aspergillus oryzae, and Saccharopolyspora radiata.

[0029] The Aspergillus oryzae koji, Aspergillus oryzae koji, and Aspergillus spp. koji were prepared according to the following method: the bacteria were inoculated into PDA medium (PDA medium was composed of the following raw materials: 200 g potato, 19.2 g glucose, 1000 mL distilled water, 17.7 g agar; pH was natural, sterilized at 115°C for 20 min), and the quantitative spore solution was 1×10 6 / mL, used for bran koji culture; weigh 25g bran into a conical flask, add 20mL distilled water, shake the conical flask to mix the material and water evenly, sterilize at 123℃, cool and shake the material blocks in a sterile room, inoculate into the conical flask at a seed liquid inoculation rate of 5%, mix well and culture at 35℃ in an incubator; after culturing until mycelium grows, shake the flask for the first time to loosen the lumps and spread them flat on the bottom of the bottle, continue to culture for 6h until the material cakes are obvious, and culture with a button bottle for 72h to make the growth of the upper and lower parts of the bacteria consistent. After the button bottle culture is completed, place the conical flask horizontally and continue to culture at a constant temperature of 30℃ for 35h. After the culture is completed, crush the koji cake in a sterile environment.

[0030] The yeast was prepared by the following method: the bacteria were inoculated into Gao's medium No. 1 (Gao's medium No. 1 was composed of the following raw materials: KNO3 1g, KH2PO4 0.5g, MgSO4 0.5g, FeSO4 0.01g, NaCl 0.5g, soluble starch 19g, distilled water 1000mL, agar 18.5g; pH 7.2, sterilized at 115℃ for 20min), and the quantitative spore solution was 1×10 6 / mL, used for bran koji culture; weigh 25g bran into a conical flask, add 20mL distilled water, shake the conical flask to mix the material and water evenly, sterilize at 123℃, cool in a sterile room and shake out the material blocks, inoculate into the conical flask at 5% of the seed liquid inoculation amount, mix well and culture at 30℃ in an incubator; after culturing until mycelium grows, shake the flask for the first time to loosen the lumps and spread them flat on the bottom of the bottle, continue to culture for 5h until the material cakes are obvious, and culture with a button bottle for 70h to make the growth of the upper and lower parts of the bacteria consistent. After the button bottle culture is completed, place the conical flask horizontally and continue to culture at a constant temperature of 30℃ for 35h. After the culture is completed, crush the koji cake in a sterile environment.

[0031] Absidiac orymbifera was provided by Ningbo Testo Biotechnology Co., Ltd., product name: Absidiacorymbifera, product number: TS302352; Aspergillus oryzae was provided by Ningbo Testo Biotechnology Co., Ltd., product name: Aspergillus oryzae, product number: TS277498; Lichtheimia ramosa was provided by Ningbo Testo Biotechnology Co., Ltd., product name: Lichtheimia ramosa, product number: TS340801; Saccharopolyspora radiata was provided by Shanghai Xuanke Biotechnology Co., Ltd., product number: XK-SH-9395.

[0032] (b) Select red-skinned wheat produced in the current year (the moisture content of red-skinned wheat is less than 15%, and it is actually a mixture of Yangmai 25 and Xinmai 26 in a mass ratio of 1:2.5), sieve to remove impurities in the wheat, use a wheat tumbling machine to tumble the wheat, add water and mix the materials to make the wheat grains absorb water evenly, add a mixed seed koji accounting for 0.4% of the mass of the red-skinned wheat, and stir evenly; the mass ratio of Aspergillus oryzae, Aspergillus oryzae, and Saccharopolyspora pulex in the mixed seed koji is 1:0.7:0.5:1.

[0033] (c) placing the inoculated koji in a fermentation box for cultivation; during the cultivation period, performing heating and humidification operations multiple times and cooling and dehumidification operations multiple times alternately, and performing heating and humidification after the last cooling and dehumidification, and then maintaining the cultivation under this heating and humidification condition until the product temperature reaches above 30°C; wherein, the heating and humidification operation is to heat and humidify at the same time until the temperature reaches 28°C and the relative humidity reaches 95%, and the cooling and dehumidification operation is to cool to 22°C and reduce the relative humidity to 85%.

[0034] (d) After the product temperature reaches above 32°C, the product is circulated with ventilation culture and closed insulation culture for 36 times (the ventilation culture time for each time is 30 minutes, the ventilation wind speed is 0.3m / s; the closed insulation culture temperature for each time is 35°C, and the relative humidity is 85%), followed by ventilation and oxygen supply for cooling. When the moisture content of the malt koji is lower than 15%, it is sent to a drying room for drying to obtain the finished malt koji.

[0035] Example 2

[0036] The koji was prepared according to the method of Example 1, except that the red-skinned wheat was a mixture of Zhenmai 16 and Ningmaizi 666 in a mass ratio of 1:2.5.

[0037] Example 3

[0038] Wheat koji was prepared according to the method of Example 1, except that the red wheat was a mixture of Zhenmai 16 and Yangmai 25 in a mass ratio of 1:2.5.

[0039] Example 4

[0040] The koji was prepared according to the method of Example 1, except that the red-skinned wheat was a mixture of Ningmaizi 666 and Yangmai 25 in a mass ratio of 1:2.5.

[0041] Comparative Example 1

[0042] Wheat koji was prepared according to the method of Example 2, except that the same inoculation amounts of Aspergillus parasiticus, Aspergillus oryzae, and Aspergillus ramosissima were inoculated as in Example 2.

[0043] Comparative Example 2

[0044] Wheat koji was prepared according to the method of Example 2, except that the same inoculation amounts of Absidia corymbifera, Aspergillus oryzae and Saccharopolyspora pyrifos were inoculated as in Example 2.

[0045] Comparative Example 3

[0046] Wheat koji was prepared according to the method of Example 2, except that the same inoculation amounts of Absidia corymbifera, Absidia ramosissima, and Saccharopolyspora pulex were inoculated as in Example 2.

[0047] Comparative Example 4

[0048] Wheat koji was prepared according to the method of Example 2, except that the same inoculation amounts of Aspergillus oryzae, Mycosporium ramosissima and Saccharopolyspora pyrifos were inoculated as in Example 2.

[0049] The malt koji prepared in Example 1-Example 2 and Comparative Example 1-Comparative Example 4 was used for brewing yellow rice wine according to the traditional yellow rice wine brewing method.

[0050] The performance of finished rice wine was tested, and the results are shown in the following table:

[0051]

[0052]

[0053] The yellow wine prepared in Example 1-2 has a soft and moderate taste, rich and mellow aroma, and meets the standard requirements. It can be seen from the data in the table that the koji prepared by compounding four microorganisms of Aspergillus oryzae, Aspergillus oryzae, and Saccharopolyspora sphaerocephala can increase the content of α-ketoglutaric acid and ferulic acid in yellow wine and reduce the content of biogenic amines, and when these four microorganisms are used to prepare koji together with Zhenmai 16 and Ningmaizi 666, the content of α-ketoglutaric acid in yellow wine can be further increased.

[0054] The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments. All technical solutions under the concept of the present invention belong to the protection scope of the present invention. It should be pointed out that for ordinary technicians in this technical field, some improvements and modifications without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

Claims

1. A method for making rice wine koji, characterized in that: The following steps are involved: (a) selecting red-skinned wheat produced in the current year, sieving to remove impurities in the wheat, rolling the wheat with a wheat rolling machine, adding water and mixing materials to make the wheat grains absorb water evenly, adding mixed seed koji, and turning and mixing evenly; (b) placing the inoculated koji blank in a fermentation box for cultivation; (c) when the product temperature reaches above 30° C., repeatedly performing ventilation cultivation and closed heat preservation cultivation alternately for multiple times, then ventilating and supplying oxygen for cooling, and when the moisture content of the koji is less than 15%, sending it to a drying room for drying to obtain a finished koji; The mixed koji consists of Aspergillus parasiticus koji, Aspergillus oryzae koji, Aspergillus spp. and Saccharopolyspora radiata koji.

2. The method for making rice wine koji according to claim 1, characterized in that: The red-skinned wheat is at least one of Yangmai 25, Xinmai 26, Zhenmai 16, and Ningmaizi 666.

3. The method for making rice wine koji according to claim 1, characterized in that: The red-skinned wheat is a mixture of Zhenmai 16 and Ningmaizi 666 in a mass ratio of 1:2-3.

4. The method for making rice wine koji according to claim 1, characterized in that: The mixed seed koji accounts for 0.2-0.6% of the mass of red wheat.

5. The method for making rice wine koji according to claim 1, characterized in that: The mass ratio of Absidia corymbifera to Aspergillus oryzae, Aspergillus niger and Saccharopolyspora radiata in the mixed koji is 1:(0.2-0.6):(0.3-0.6):(0.8-1).

6. The method for making rice wine koji according to claim 1, characterized in that: The koji of Aspergillus oryzae, Aspergillus oryzae and Aspergillus spp. were prepared according to the following method: the bacteria were inoculated into PDA medium, and the quantitative spore liquid was 1×10 6 / mL, used for bran koji culture; weigh 25g bran into a conical flask, add 20mL distilled water, shake the conical flask to mix the material and water evenly, sterilize at 120-125℃, cool and shake the material blocks in a sterile room, inoculate into the conical flask at a seed liquid inoculation rate of 4-5.5%, mix well and culture at a constant temperature of 35-37℃ in an incubator; after culturing until mycelium grows, shake the flask for the first time to loosen the lumps and spread them flat on the bottom of the bottle, continue to culture for 5-6h until the material cakes are obvious, and carry out bottle-locking culture for 70-75h to make the growth of the upper and lower parts of the bacteria consistent. After the bottle-locking culture is completed, place the conical flask horizontally and continue to culture at a constant temperature of 28-30℃ for 34-40h. After the culture is completed, crush the koji cake in a sterile environment.

7. The method for making rice wine koji according to claim 1, characterized in that: The yeast was prepared by the following method: the bacteria were inoculated into Gao's medium No. 1, and the spore solution was 1×10 6 / mL, used for bran koji culture; weigh 25g bran into a conical flask, add 20mL distilled water, shake the conical flask to mix the material and water evenly, sterilize at 120-125℃, cool and shake the material blocks in a sterile room, inoculate into the conical flask at a seed liquid inoculation rate of 4-5.5%, mix well and culture at a constant temperature of 30-35℃ in an incubator; after culturing until mycelium grows, shake the flask for the first time to loosen the lumps and spread them flat on the bottom of the bottle, continue to culture for 5-6h until the material cakes are obvious, and culture with a button bottle for 70-75h to make the growth of the upper and lower parts of the bacteria consistent. After the button bottle culture is completed, place the conical flask horizontally and continue to culture at a constant temperature of 28-30℃ for 34-40h. After the culture is completed, crush the koji cake in a sterile environment.

8. The method for making rice wine koji according to claim 1, characterized in that: The moisture content of the added red wheat is less than 15%.

9. The method for making rice wine koji according to claim 1, characterized in that: In step (b), multiple heating and humidification operations and multiple cooling and dehumidification operations are performed alternately during the culture period, and heating and humidification are performed after the last cooling and dehumidification, and then the culture is maintained under this heating and humidification condition until the product temperature reaches above 30°C; wherein, the heating and humidification operation is to heat and humidify until the temperature reaches 28°C and the relative humidity reaches 95%, and the cooling and dehumidification operation is to cool to 22°C and reduce the relative humidity to 85%.

10. The method for making rice wine koji according to claim 1, characterized in that: In step (c), ventilation culture and closed heat preservation culture are repeated alternately for a total of 30 to 40 times; each ventilation culture time is 30 to 40 minutes, and the ventilation wind speed is 0.1-0.5 m / s; each closed heat preservation culture temperature is 30 to 35° C., and the relative humidity is 80 to 90%.

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