Method for making rice wine malt koji

Abstract

The present invention discloses a method for making koji for yellow rice wine, comprising the following steps: selecting red wheat produced in the current year, sieving to remove impurities in the wheat, rolling the wheat using a wheat rolling machine, adding water and mixing materials so that the wheat grains absorb water evenly, adding a mixed seed koji, and stirring evenly; placing the inoculated koji blank in a fermentation box for cultivation, and when the product temperature reaches above 30°C, repeatedly performing ventilation cultivation and closed heat preservation cultivation 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 seed koji is composed of Aspergillus oryzae seed koji, Aspergillus oryzae seed koji, and Saccharopolyspora pyralis seed koji. The koji of the present invention can be used to prepare yellow rice wine that retains traditional flavor and has better nutritional value and drinking safety, thereby meeting new consumer needs.

Description

Technical Field

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

[0002] The flavor of brewed rice wine depends primarily on the malt koji (malt yeast). Malt koji, a living organism containing a variety of microorganisms and molds, acts as a saccharifying and fermenting agent for rice wine. It provides the wine with various enzymes, primarily amylase and protease, which hydrolyze high-molecular substances like starch and protein. Furthermore, various metabolites are formed during the koji-making process. The interaction of these metabolites creates color, aroma, and other characteristics that give rice wine its unique flavor. Therefore, innovation in malt koji is fundamental to rice wine innovation.

[0003] Traditional malt koji production uses the method of naturally cultivating microorganisms, which cannot control temperature and humidity at all times. As a result, the quality of the malt koji cannot be guaranteed, and it varies from time to time. It is difficult to meet the needs of large-scale production and has 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 are certain safety risks 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 solutions:

[0006] A method for making rice wine koji comprises the following steps: (a) selecting red wheat produced in the current year, sieving to remove impurities in the wheat, rolling the wheat using a wheat rolling machine, adding water and mixing materials so that the wheat grains absorb water evenly, adding mixed seed koji, and stirring evenly; (b) placing the inoculated koji blank in a fermentation box for cultivation; (c) after the product temperature reaches above 30° C., repeatedly performing ventilation cultivation and closed heat preservation cultivation multiple times, then ventilating and oxygenating to cool the temperature, 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 oryzae koji, Aspergillus oryzae koji, Aspergillus spp.

[0008] The present invention is further configured such 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 such 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 koji accounts for 0.2 to 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 koji to Aspergillus oryzae seed koji, Aspergillus niger seed koji, and Saccharopolyspora radiata seed koji in the mixed seed koji is 1:(0.2-0.6):(0.3-0.6):(0.8-1).

[0012] The present invention is further configured that the Aspergillus oryzae koji, Aspergillus oryzae koji and Aspergillus spp. koji 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 in a triangular flask, add 20mL distilled water, shake the triangular flask to mix the material and water evenly, sterilize at 120-125°C, cool and shake the material block in a sterile room, inoculate the triangular flask at a seed liquid inoculation rate of 4-5.5%, mix and culture at a constant temperature of 35-37°C in an incubator; after culturing to grow mycelium, shake the bottle 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 cake is obvious, and perform button bottle culture for 70-75h to make the upper and lower parts of the bacteria grow uniformly. After the button bottle culture is completed, place the conical flask horizontally and continue to culture at a constant temperature of 28-30°C for 34-40h. After the culture is completed, crush the koji cake under a sterile environment to obtain;

[0013] The present invention is further configured that the yeast of Saccharopolyspora spp. is prepared by the following method: the bacteria are inoculated into Gao's medium No. 1, and the quantitative spore liquid is 1×10 6 / mL, 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 culture until mycelium grows, shake the bottle 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, carry out buckle bottle culture for 70-75h, make the upper and lower parts of the bacteria grow uniformly, and 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. After the culture is completed, crush the koji cake under a sterile environment to obtain it.

[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 as follows: 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%.

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

[0018] Using red-skinned wheat, Absidia corymbifera, Aspergillus oryzae, Aspergillus niger, and Saccharopolyspora radiata 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 following is a clear and complete description of the technical solutions in the embodiments of the present invention. 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 making any creative efforts are within the scope of protection of the present invention.

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

[0021] (a) Select red wheat produced in the current year (the moisture content of the red wheat is less than 15%, preferably at least one of Yangmai 25, Xinmai 26, Zhenmai 16, and Ningmaizi 666, more preferably a mixture of Zhenmai 16 and Ningmaizi 666 in a mass ratio of 1:2-3), sieve to remove impurities in the wheat, use a wheat ramming machine to roll 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 wheat. The mixed seed koji is composed of Absidia corymbifera seed koji, Aspergillus oryzae seed koji, Mycoplasma ramosissima seed koji, and Saccharopolyspora pulex seed koji; the mass ratio of Absidia corymbifera seed koji to Aspergillus oryzae seed koji, Mycoplasma ramosissima seed koji, and Saccharopolyspora pulex seed koji 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, 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 and culture at a constant temperature of 35-37℃ in an incubator; after culture 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, carry out buckle bottle culture for 70-75h, make the upper and lower parts of the bacteria grow uniformly, and 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. After the culture is completed, crush the koji cake under a sterile environment to obtain it.

[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, 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 culture until mycelium grows, shake the bottle 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, carry out buckle bottle culture for 70-75h, make the upper and lower parts of the bacteria grow uniformly, and 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. After the culture is completed, crush the koji cake under a sterile environment to obtain it.

[0024] (b) placing the inoculated koji in a fermentation box for cultivation; during the cultivation period, performing multiple heating and humidification operations and multiple cooling and dehumidification operations alternately, and performing heating and humidification after the last cooling and dehumidification, and then maintaining the cultivation 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%.

[0025] (c) After the product temperature reaches above 30°C, alternately perform ventilation incubation and sealed heat preservation incubation 30-40 times. Then, ventilate and oxygenate to cool the product. When the moisture content of the malt koji is less than 15%, transfer the product to a drying room for drying to obtain the finished malt koji. Each ventilation incubation period is 30-40 minutes, with a ventilation speed of 0.1-0.5 m / s. Each sealed heat preservation incubation period is maintained at a temperature of 30-35°C and a relative humidity of 80-90%.

[0026] The preferred embodiment is as follows:

[0027] Example 1

[0028] (a) Cultivating Aspergillus oryzae, Aspergillus oryzae, and Saccharopolyspora spp.

[0029] Aspergillus oryzae, Aspergillus oryzae, and Aspergillus spp. were prepared according to the following method: the bacteria were inoculated into PDA medium (PDA medium composed of the following ingredients: 200 g potato, 19.2 g glucose, 1000 mL distilled water, 17.7 g agar; pH 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 in 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 a constant temperature of 35℃ in an incubator; after culture 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, carry out buckle bottle culture for 72h, make the upper and lower parts of the bacteria grow uniformly, and after the buckle bottle culture is completed, put 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 under a sterile environment.

[0030] Saccharopolyspora pyralis koji was prepared as follows: the bacteria were inoculated into Gao's medium No. 1 (Gao's medium No. 1 consists of the following ingredients: KNO3 1 g, KH2PO4 0.5 g, MgSO4 0.5 g, FeSO4 0.01 g, NaCl 0.5 g, soluble starch 19 g, distilled water 1000 mL, agar 18.5 g; pH 7.2, sterilized at 115°C for 20 min), and the spore solution was quantitatively prepared at 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 a constant temperature of 30℃ in an incubator; after culture 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 carry out buckle bottle culture for 70h to make the upper and lower parts of the bacteria grow uniformly. After the buckle 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 under a sterile environment to obtain it.

[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) Red wheat produced in the current year (the moisture content of red 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) is selected, impurities in the wheat are removed by sieving, the wheat is rolled using a wheat rolling machine, water is added to the material so that the wheat grains absorb water evenly, and a mixed koji accounting for 0.4% of the mass of the red wheat is added and stirred evenly; the mass ratio of Aspergillus oryzae, Aspergillus oryzae, and Saccharopolyspora spp. in the mixed 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 multiple heating and humidification operations and multiple cooling and dehumidification operations alternately, and performing heating and humidification after the last cooling and dehumidification, and then maintaining the cultivation 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%.

[0034] (d) After the product temperature reaches above 32°C, the product is circulated with ventilation culture and closed insulation culture for 36 times (each ventilation culture time is 30 minutes, the ventilation wind speed is 0.3m / s; each closed insulation culture temperature 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 less than 15%, it is sent to the drying room for drying to obtain the finished malt koji.

[0035] Example 2

[0036] Wheat koji was prepared according to the method of Example 1, except that the red 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] Wheat koji was prepared according to the method of Example 1, except that the red 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 Absidia corymbifera, 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 pyrenoidosa as in Example 2 were inoculated instead.

[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 spp. as in Example 2 were inoculated instead.

[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, Mycobacterium spp. and Saccharopolyspora pyrenoidosa as in Example 2 were inoculated instead.

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

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

[0051]

[0052]

[0053] The rice wine prepared in Examples 1-2 had a mild and moderate taste, rich and mellow aroma, and met the standard requirements. The data in the table show that koji prepared by combining Absidia corymbifera with Aspergillus oryzae, Aspergillus spp., and Saccharopolyspora radiata can increase the contents of α-ketoglutaric acid and ferulic acid and reduce the content of biogenic amines in rice wine. Furthermore, when these four microorganisms are combined with Zhenmai 16 and Ningmaizi 666 to prepare koji, the α-ketoglutaric acid content in the rice wine can be further increased.

[0054] The above description is merely a preferred embodiment of the present invention. The scope of protection of the present invention is not limited to the above embodiment. All technical solutions based on the concept of the present invention are within the scope of protection of the present invention. It should be noted that for those skilled in the art, various improvements and modifications that do not depart from the principles of the present invention should also be considered within the scope of protection of the present invention.

Claims

1. A method for making rice wine koji, characterized in that: The following steps are involved: (a) selecting a mixture of Zhenmai 16 and Ningmaizi 666 produced in the current year in a mass ratio of 1:2.5, sieving to remove impurities from the wheat, rolling the wheat using a wheat rolling machine, adding water and mixing so that the wheat grains absorb water evenly, adding a mixed seed koji, and stirring evenly; (b) placing the inoculated koji in a fermentation box for cultivation; (c) repeatedly performing ventilation cultivation and closed heat preservation cultivation alternately for multiple times until the product temperature reaches above 30°C, then ventilating and oxygenating to cool the product, and sending the koji to a drying room for drying when the moisture content is less than 15% to obtain a finished koji; The mixed koji accounts for 0.4% of the wheat mass; The mixed koji consists of Absidia corymbifera koji, Aspergillus oryzae koji, Mycoplasma ramosissima koji and Saccharopolyspora spp. koji; the mass ratio of Absidia corymbifera koji, Aspergillus oryzae koji, Mycoplasma ramosissima koji and Saccharopolyspora spp. koji in the mixed koji is 1:0.7:0.5:

1.

2. The method for making rice wine koji according to claim 1, wherein: 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 4-5.5% of the seed liquid inoculation amount into the conical flask, mix well and culture at a constant temperature of 35-37℃ in an incubator; after culture until mycelium grows, shake the bottle 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, 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 under a sterile environment.

3. The method for making rice wine koji according to claim 1, wherein: 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 4-5.5% of the seed liquid inoculation amount into the conical flask, mix well and culture at a constant temperature of 30-35℃ in an incubator; after culture 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. After the culture is completed, crush the koji cake under a sterile environment.

4. The method for making rice wine koji according to claim 1, wherein: The moisture content of the added wheat is less than 15%.

5. The method for making rice wine koji according to claim 1, wherein: In step (b), multiple heating and humidification operations are performed alternately with multiple cooling and dehumidification operations 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 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%.

6. The method for making rice wine and malt koji according to claim 1, wherein: 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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