A kind of koji-making method of Fen-flavor liquor
A technology of liquor and aroma, applied in the preparation of alcoholic beverages, biochemical equipment and methods, microorganisms, etc., can solve the problems of large differences in taste and composition, small number and types of microorganisms in koji, and easy breeding of microorganisms Growth and other problems, to reduce the growth of spoilage bacteria, improve the quality of taste and aroma, and improve the growth and reproduction of microorganisms
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Embodiment 1
[0018] A method for making koji from fragrant liquor, comprising the following steps:
[0019] (1) Low-temperature steaming: crush barley, wheat and sorghum, mix them, put them into the distillation layer and steam them at 66°C for 35 minutes, which can make the raw materials semi-cooked, improve the utilization rate of nutrients for the inoculated microorganisms, and promote the inoculation of microorganisms The growth and reproduction of steamed mixture;
[0020] (2) Compression molding: add the steamed mixture into the mold, and evenly distribute 4 medium holes with a diameter of 3-4cm in the middle, which can improve the fermentation of the internal components of the material, and increase the number of microorganisms in the cultured koji and Type, use the traditional foot stepping method to press and form, and make the curved material block;
[0021] (3) Bacterial liquid culture: Dissolve barley flour and wheat flour in water 10 times its mass, cook in boiling water, fil...
Embodiment 2
[0030] (1) Low-temperature steaming: crush barley, wheat and sorghum, mix them, put them into the distillation layer and steam them at 69°C for 41 minutes, which can make the raw materials semi-cooked, improve the utilization rate of nutrients for the inoculated microorganisms, and promote the inoculation of microorganisms The growth and reproduction of steamed mixture;
[0031] (2) Compression molding: add the steamed mixture into the mold, and evenly distribute 4 medium holes with a diameter of 3-4cm in the middle, which can improve the fermentation of the internal components of the material, and increase the number of microorganisms in the cultured koji and Type, use the traditional foot stepping method to press and form, and make the curved material block;
[0032] (3) Bacterial liquid culture: Dissolve barley flour and wheat flour in water 10 times its mass, cook in boiling water, filter through a 100-mesh filter to obtain filtrate, add liquor old koji to 50% of the filtr...
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