Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Composite raw wheat kojis and production method thereof

A technology of wheat koji and wheat, applied in the field of compound raw wheat koji and its production, to achieve the effects of short fermentation time, improved production efficiency, and strong controllability of fermentation temperature and humidity

Active Publication Date: 2017-04-26
JIANGNAN UNIV
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems currently faced by traditional wheat koji, the invention provides a compound wheat koji and its preparation method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Composite raw wheat kojis and production method thereof
  • Composite raw wheat kojis and production method thereof
  • Composite raw wheat kojis and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The mechanized production of embodiment 1 composite raw wheat koji

[0037] (1) Select high-quality wheat: select wheat with complete and plump grains, no special smell, and moisture content ≤ 13%;

[0038](2) Screening and cleaning: remove dust, wheat husks, insect-corroded wheat and other impurities mixed in the wheat through a mechanical winnowing device;

[0039] (3) Crushing: Each grain of wheat is rolled into 3 to 5 pieces by a wheat rolling machine, so that the epidermis tissue of the wheat is broken, the starch in the endosperm leaks out, it is easy to absorb water, and the breeding area of ​​microorganisms is increased;

[0040] (4) Add hydrating material: Add water to the weighed crushed wheat according to the mass ratio of wheat: water of 1:0.3, and stir quickly to make the wheat absorb water evenly and fully, and the moisture content reaches 22-24%. , and pile up moistening material for 1h;

[0041] (5) Koji making separately: the wheat is divided into 3 e...

Embodiment 2

[0049] Example 2 Composite raw wheat koji is used for rice wine brewing

[0050] (1) Rice soaking: mix 5kg of glutinous rice and 6kg of water, keep warm at 39°C for 14h, and separate the rice and water;

[0051] (2) Steamed rice: steam the soaked glutinous rice until soft and rotten without white heart;

[0052] (3) Distiller's mother cultivation: add 50g of rice wine yeast into 500g of water, and keep it warm at 38°C for 1 hour; add it to the fermenter together with the glutinous rice cooked in step 2;

[0053] (4) compound wheat koji I, II and III according to the ratio of 1:1:1 and 1:2:1 respectively to obtain compound wheat koji 1 and compound wheat koji 2;

[0054] (5), respectively according to adding 4kg water, 500g pea compound wheat koji in fermenter, stir;

[0055] (6) Control the pre-fermentation temperature of rice wine to 24-26°C, and after 7 days of fermentation, lower the temperature to 16°C to enter the post-fermentation stage, and the fermentation will end a...

Embodiment 3

[0064] Example 3 Composite raw wheat koji is used for rice wine brewing

[0065] The specific implementation method is the same as in Example 2, except that the compound wheat koji I, II, and III are compounded according to the ratio of 1:3:1 to obtain the compound wheat koji 3.

[0066] The physical and chemical indicators of the rice wine after fermentation were measured, and the sensory evaluation of the rice wine was carried out. The results showed that the rice wine after the fermentation of compound wheat koji 3 was clear and transparent, with rich aroma, harmonious body and no peculiar smell. The types of flavor substances were higher than those of traditional wheat Yellow rice wine prepared from koji, and the total content of flavor substances is more than 400mg / L.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses composite raw wheat kojis and a production method thereof, and belongs to the technical field of wine brewing. The production process comprises the steps of firstly, according to a traditional koji making method, rolling and crushing wheat, adding water, wetting the material, then dividing the wheat into 3 parts, respectively placing the 3 parts in drum fermenting devices, controlling the temperature, humidity and oxygen content by stages, and culturing to obtain the wheat kojis containing different microflora. The wheat kojis are mixed for use according to a certain proportion, and wine bodies with different flavors and tastes can be obtained. The method is easy to operate, saves manpower and is prone to realization of mechanized operation.

Description

technical field [0001] The invention relates to a composite raw barley koji and a production method thereof, belonging to the technical field of brewing. Background technique [0002] Wheat koji plays a very important role in the brewing process. On the one hand, it provides a variety of enzyme systems as a crude enzyme preparation to promote the hydrolysis of starch, protein and polymer substances contained in raw materials; on the other hand, the enriched wheat koji A large number of microorganisms can secrete various metabolites, endowing wine with a unique koji flavor, so barley koji has the functions of saccharification, fermentation and aroma production. [0003] At present, the production steps of traditional wheat koji are cumbersome, most or part of the production process is manual labor, the labor intensity is high, and affected by the climate, the production cycle has a serious dependence on the season, and the wheat koji can only be produced in the eighth and Sep...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 毛健王宗敏刘双平韩笑
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com