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Mechanized production method of yellow rice wine wheat starter

A production method and wheat koji technology are applied in the field of fermentation and brewing to achieve the effects of remarkable economic benefit, stable quality and uniform tightness

Inactive Publication Date: 2008-04-09
吴善好
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the mechanized rice wine production process is quite mature, but the block koji used still follows the traditional hand-carrying and pedal-making process.

Method used

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  • Mechanized production method of yellow rice wine wheat starter

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Embodiment Construction

[0014] After the wheat is crushed by a crusher, add fresh and clean water accounting for 20%-23% of the mass of the wheat, and mix well with a mixer. After the bent material is sent into the feeding port (2) of the briquetting machine by the conveyor belt, it is driven by the bent box (1), passes through the feeding adjustment plate (4), and the pressing roller (6) completes the feeding adjustment and adjustment of the bent material. pre-compressed. Then it enters the bending hammer pressing area to complete the pressing (8) and ejection (11) of the curved block. This machine is three stampings and one ejection. The room is piled up and fermented.

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Abstract

A mechanical production method for wheat starter (a kind of rhizopus) of yellow rice wine relates to the fermentation technical field. The invention uses a making and pressing rhizopus brick machine assisted by some mechanical devices such as a machine for grinding wheat, a machine for mixing, and a rhizopus brick conveyer in place of the traditional rhizopus- producing process such as grinding wheat, mixing, piling up, mixing the rhizopus, raising the rhizopus, treading the rhizopus, and cutting the rhizopus etc. The production method of the invention is arranged reasonably and is also easy and convenient to operate. The quality of the rhizopus product can be comparable with that of the traditional rhizopus product. Besides, the quality is stable and reliable. The invention can decrease the intensity of labor while improving the work efficiency greatly. The social economy efficiency is remarkable. The invention can replace the traditional rhizopus-producing technique.

Description

technical field [0001] The invention discloses a mechanized production method of wheat koji for rice wine, which relates to the technical field of fermentation and brewing. Background technique [0002] China is the earliest wine-making country in the world. Making koji with wheat and brewing wine with koji are the characteristics of Chinese wine. It is unique in the history of wine-making in the world. Traditional wheat koji is not only a crude enzyme preparation for saccharification and fermentation in rice wine, but also a small amount of wine-making raw materials and nutrients retained in rice wine. An important material guarantee for traditional thick mash liquid fermented rice wine. [0003] Chinese rice wine, "the best in the world". As an ingredient of rice wine, the amount of wheat koji accounts for more than 1 / 6 of the entire formula. Its main function is to provide a variety of enzymes (mainly glucoamylase) needed for the brewing of rice wine. A variety of micr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12M1/00
Inventor 吴善好
Owner 吴善好
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