Preparation method of soybean raw wheat starter

Abstract

The invention belongs to the field of yellow rice wine brewing, and particularly relates to a preparation method of soybean raw wheat starter. The preparation method comprises the steps that (1) soybeans are cooked thoroughly, cooled and crushed for later use; or soybean meal is directly adopted; (2) wheat is crushed; (3) inoculating is carried out, specifically, high-quality wheat starter of a previous period is selected as a mother wheat starter to be evenly inoculated in the raw materials of the step (2), the amount of the mother wheat starter is controlled within 4-6% of that of the wheat,the water volume is controlled within 10-15% of that of the wheat, and the soybean quantity is controlled within 4-10% of that of the wheat; (4) the materials inoculated in the step (3) are put intobaskets, the thickness of a material layer is controlled to be 10-30cm, the baskets are placed in piles after the materials are put into the baskets and placed in a wheat starter making room for cultivation, during the culture process, the humidity is kept at 85-95%, product temperature is controlled at 30-40 DEG C; and (5) taking out of the wheat starter is carried out, specifically, the culturedwheat starter is taken out of the room. When yellow rice wine is brewed with the soybean raw wheat starter prepared by the preparation method, the enzyme system is rich, a nitrogen source is added, fermentation is fast, fermentation time is short, the brewed yellow rice wine has high amino acid nitrogen and a fresh taste, and the preparation method of the soybean raw wheat starter is simple in process, easy to control and short in production cycle.

Description

technical field [0001] The invention belongs to the field of rice wine brewing, and in particular relates to a preparation method of raw soybean koji. Background technique [0002] Yellow rice wine is the oldest wine in the world. Its unique fermentation process is unique in the world's wine making, and with its long history, it is known as "the best in the world". Yellow rice wine has a saying that "you must first make koji if you want to make wine" since ancient times. In the brewing of Shaoxing wine, Qu is vividly called "the bone of wine". There are three main functions of koji: one is to provide enzyme source for distiller's yeast and fermented mash. Dissolve and decompose the starch, protein and fat in the raw materials; second, while the aspergillus reproduces and produces enzymes, it produces glucose, amino acids, vitamins and other components, which are the source of nutrition for yeast, and generate organic acids, higher alcohols and The third is that koji fragr...

AI Technical Summary

Problems solved by technology

Raw barley koji has a single raw material and a lack of nitrogen source, resulting in low amino acid content in wine after fermented mash matures, and amino acid nitrogen does not meet the standard requirements