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Preparation method and application of blocky raw wheat koji for brewing food

A raw wheat koji and block technology, which is applied in the preparation of vinegar, alcoholic beverages, food science and other directions, can solve the problems of large storage area of ​​koji, affecting the aroma components of fermented products, and restricting the production of raw wheat koji, etc. Achieve the effect of improving production efficiency, avoiding season-dependent problems, and inhibiting the growth of miscellaneous bacteria

Active Publication Date: 2021-04-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although compared with the traditional production process, most of the labor has been saved, the existing raw wheat koji production process still has a very serious demand for labor, and the season limits the production of raw wheat koji and corresponding koji wine, so that raw wheat koji can only be produced on the eighth day of the lunar calendar. In September, production can only be carried out in a very hot environment, which also has a non-negligible impact on the health of front-line workers
[0004] At present, the production of block-shaped raw wheat koji is stamped and formed by a briquetting machine at one time, and its size is relatively fixed. Even if 3 to 5 layers of koji are piled up when the koji is stacked, the inventory of the koji still occupies a large area, and there are problems in space utilization. big waste
Although the preparation of granular wheat koji can solve the problem of space utilization, the microbial species in granular wheat koji are less than those in block koji, and the microbial flora is simple, which affects the aroma components of fermentation products to a certain extent

Method used

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  • Preparation method and application of blocky raw wheat koji for brewing food
  • Preparation method and application of blocky raw wheat koji for brewing food
  • Preparation method and application of blocky raw wheat koji for brewing food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The design of embodiment 1 stacking frame

[0047] Such as Figure 1~4 As shown, the stacking frame is uncapped at the top, and has a cubic shape with air holes on the bottom and side walls. The material of the stacking frame is steel wire or steel sheet. When steel wire is used to make the stacking frame, follow the figure 2 Construct the basic unit, and then follow the figure 1 The basic unit is pressed into a cuboid-shaped stacking frame according to a fixed size, and the formed stacking frame can meet the requirements of load-bearing and good ventilation at the same time; when the material of the stacking frame is steel sheet, ventilation performance is given priority, so each square The number of rice round holes must exceed 350.

[0048] When in use, the cuboid koji pieces pressed by the koji making machine are placed in the air hole stacking frame. The design of the air hole stacking frame is helpful for the heat and moisture removal of the curved blocks, whi...

Embodiment 2

[0050] The production process flowchart of embodiment 2 self-heating mechanical block bent

[0051] Such as Figure 5 As shown, the production process of the self-heating mechanical bent block is:

[0052] (1) Raw material processing: select the soft wheat grains produced in the current year to make wheat koji, and the wheat grains should be kept dry and sieved before use;

[0053] (2) Put the screened wheat grains into the hopper of the wheat rolling machine, set the roller spacing of the roller machine to adjust the suitable discharge granularity, and each grain of wheat is crushed into 2-8 wheat grains; After crushing, put it into a koji mixer and add water with 12-25% of the wheat mass, and stir to make the wheat granules absorb water evenly, so as to ensure that no starch lumps and water masses are produced;

[0054] (3) the loose groat after moistening is made into a compact cuboid of 20-30cm long, 10-15cm wide and 6-15cm high by a koji making machine;

[0055] (4) Le...

Embodiment 3

[0057] Embodiment 3 The production technology of self-heating mechanical block bent

[0058] After sieving, 50kg of red skin or yellow skin soft wheat produced in the same year will be pulverized, and the water content of the wheat will be 13% (± 1.5%). When pulverizing, pay attention to that the rollers of the roller machine should be set to discharge the crushed wheat grains. 4 ± 2 granules, add 10-12kg of clear water to the koji mixer to obtain a wet material, and pay special attention not to produce white heart water blocks formed by starch agglomerates absorbing water.

[0059] A mechanical bending machine is used to press a specific shape of the curved block, the length of the curved block is 28 (± 1) cm, the width is 18 (± 1) cm, and the height is 8 (± 1) cm. After putting the pressed pieces in the transfer area for 20 minutes, use an automatic palletizer to place the pieces in a T-shape or a T-shape according to the adjacent pieces in the layer, and place the pieces in...

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Abstract

The invention discloses a preparation method and application of blocky raw wheat koji for brewing a food, and belongs to the field of food brewing. According to a raw wheat koji production process provided by the invention, a self-heating fermentation method is adopted, improved stacking frame and stacking modes are combined, microorganisms generate heat, self-heating is utilized for fermentation, compared with other temperature-controlled and humidity-controlled fermentation wheat koji, the starting speed is higher, the production efficiency is greatly improved, the energy consumption is reduced, and the method is not limited by seasons; Automatic and intelligent production is easy to realize. The blocky raw wheat koji prepared by the preparation method disclosed by the invention is strong in saccharification and liquefaction capacity and rich in koji fragrance, and can be used for producing brewed foods prepared by various koji methods such as Baijiu, yellow rice wine, soy sauce and vinegar.

Description

technical field [0001] The invention relates to a production method and application of lump raw barley koji used for brewing food, and belongs to the technical field of food brewing. Background technique [0002] Raw wheat koji is one of the most common saccharification agents in traditional fermented foods in my country. It not only plays the role of providing glucoamylase and liquefaction enzyme, but also has a significant impact on the flavor characteristics of fermented products (usually wine). Especially for the wine made by the koji method, the quality of raw wheat koji can be said to be one of the decisive factors affecting this kind of koji wine. [0003] With the development of koji making technology, from the straw bag koji before the 1970s to the mechanized koji making technology in the early 1990s, the form of block koji was chosen, and the production process steps of raw wheat koji gradually developed with the advancement of science and technology. Although com...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/022C12J1/04A23L27/50
CPCC12G3/02C12G3/022C12J1/04A23L27/50
Inventor 毛健刘双平周志立韩笑周志磊
Owner JIANGNAN UNIV
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