Production process of aspergillus candidus bran koji

A production process and technology of white koji bran, applied in the preparation of alcoholic beverages and other directions, can solve the problems of mechanization, low degree of automation, low degree of mechanization and automation, low production efficiency, etc., to improve the accuracy of process control, optimize equipment layout, The effect of improving production efficiency

Inactive Publication Date: 2018-02-23
SHANDONG JINGZHI WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the production process of Hanoi white koji bran koji has a low degree of mechanization and automation, such as cooking, inoculation, entering ponds, cultivating, turning koji, and exiting ponds, etc., mainly rely on manual work, which is labor-intensive, low in production efficiency, and low in mechanization and automation.
At the same time, the environment of the curved room is poor, and it is easy to be infected with miscellaneous bacteria, which affects the product quality.

Method used

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  • Production process of aspergillus candidus bran koji
  • Production process of aspergillus candidus bran koji
  • Production process of aspergillus candidus bran koji

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] a. Curtain seeding production

[0068] Ingredients: Take 90 parts of bran, 15 parts of rice husk, pour 85 parts of water into it, mix evenly, put it on a stainless steel flat plate and spread it flat, the koji material is 1cm thick, put the flat plate into the koji seeding machine, close Kind of koji machine, steam pressure 0.05MPa, sterilized for 60min.

[0069] Inoculation: After the sterilization, turn on the automatic control system, cool the koji material to 36°C, and insert 0.4 parts of Hanoi white koji strains through the inoculation port.

[0070] Cultivation: Set automatic cultivation parameters, divide into 5 periods, set parameters such as material temperature, spray time, fan frequency, etc., and turn on automatic cultivation, the cultivation time is 40h.

[0071] See the following table for automatic cultivation parameters at each stage:

[0072]

[0073] Drying: After the cultivation, the seed koji is prepared and dried to 13% moisture for later use. ...

Embodiment 2

[0083] a. Curtain seeding production

[0084] Ingredients: Take 95 parts of bran, 10 parts of rice husk, pour 90 parts of water into it, mix evenly, put it on a stainless steel flat plate and spread it flat. Turn off the koji machine, steam pressure 0.1MPa, and sterilize for 45 minutes.

[0085] Inoculation: After the sterilization, turn on the automatic control system, cool the koji material to 38°C, and insert 0.3 parts of Hanoi white koji strains through the inoculation port.

[0086] Cultivation: Set automatic cultivation parameters, divide into 6 periods, set parameters such as material temperature, spray time, fan frequency, etc., and turn on automatic cultivation, the cultivation time is 48h.

[0087] See the following table for automatic cultivation parameters at each stage:

[0088]

[0089] Drying: After the cultivation, the seed koji is prepared and dried to 14% moisture for later use.

[0090] b. Ventilated koji making

[0091] Ingredients: Take 900 parts of...

Embodiment 3

[0099] a. Curtain seeding production

[0100] Ingredients: Take 100 parts of bran, 13 parts of rice husk, pour 80 parts of water into it, mix evenly, put it on a stainless steel flat plate and spread it flat. Seed koji machine, steam pressure 0.1MPa, sterilize for 50min.

[0101] Inoculation: After the sterilization, turn on the automatic control system, cool the koji material to 37°C, and insert 0.4 parts of Hanoi white koji strains through the inoculation port.

[0102] Cultivation: Set automatic cultivation parameters, divide into 5 periods, set parameters such as material temperature, spray time, fan frequency, etc., and turn on automatic cultivation, the cultivation time is 40h.

[0103] See the following table for automatic cultivation parameters at each stage:

[0104]

[0105] Drying: After the cultivation, the seed koji is prepared and dried to 15% moisture for later use.

[0106] b. Ventilated koji making

[0107] Ingredients: Take 810 parts of bran and 82 par...

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Abstract

The invention discloses a production process of aspergillus candidus bran koji. Seed koji incubated on bamboo curtains is prepared with a seed koji maker, a bran koji raw material is conveyed to a spherical digester by a bucket elevator and a screw conveyor to be digested, after digestion ends, the bran koji raw material is inoculated with the seed koji incubated on bamboo curtains, which is prepared with the seed koji maker, the mixture is conveyed to a disc type koji maker by wind to be automatically cultivated and then conveyed to a finished koji stand bin by wind after cultivation ends, the automatic production process of the aspergillus candidus bran koji is completed, and the aspergillus candidus bran koji is prepared. According to the automatic production process, automatic equipment adopting the disc type koji maker is used, automatic production of the aspergillus candidus bran koji is realized, the labor intensity is greatly reduced, the production efficiency is improved, andthe process control accuracy is improved; a koji material is conveyed through wind instead of a belt, infection by mixed bacteria is reduced, and the product quality is greatly improved; koji is produced in a negative pressure manner, aspergillus candidus spores are removed, and the quality of finished wine is improved.

Description

technical field [0001] The invention relates to a preparation method of koji for wine brewing, in particular to a production process of Hanoi white koji bran koji for brewing sesame-flavored liquor. technical background [0002] Chinese sesame-flavored liquor is one of the two newly created liquor flavors after the founding of the People's Republic of China. Sesame-flavored liquor is one of the Chinese liquor flavors with the highest technological content, the most complex process, and the most abundant metabolites. Its production process is an organic fusion of three flavor types: Luzhou, Qing, and Maotai, and is known as a model of flavor fusion. [0003] The koji used for making sesame-flavored liquor is the focus of the production of sesame-flavored liquor and plays an irreplaceable role in the formation of the style of sesame-flavored liquor. At present, the koji used for sesame-flavored liquor includes Daqu cultivated with wheat and bran koji cultivated with bran, whe...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 赵德义刘建波曹建金孙伟薛德峰
Owner SHANDONG JINGZHI WINE
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