CN106434261A - Preparation technology of wheat koji - Google Patents
Preparation technology of wheat koji Download PDFInfo
- Publication number
- CN106434261A CN106434261A CN201611007050.8A CN201611007050A CN106434261A CN 106434261 A CN106434261 A CN 106434261A CN 201611007050 A CN201611007050 A CN 201611007050A CN 106434261 A CN106434261 A CN 106434261A
- Authority
- CN
- China
- Prior art keywords
- wheat
- wheat koji
- preparation
- malt yeast
- shanxi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a preparation technology of wheat koji. The wheat koji is special wheat koji for vinegar production in Shanxi Region and is prepared through steps as follows: husks of wheat aged for more than two years are taken as raw materials, the cleaned husks are wrapped with broad leaves to form cake-shaped wrapped blocks which are 1-3 cm thick, then the wrapped blocks are placed in a hanging basket, suspended in the air and placed for 30 days for natural air-drying, and the wheat koji can be obtained. The wheat koji is prepared in the Shanxi Region in the dog days, the preparation method is simple, the wheat koji is essential for production of Shanxi qinhegu persimmon vinegar, is the important guarantee of pure taste of the Shanxi qinhegu persimmon vinegar and belongs to inheritance and improvement of a traditional technology; besides, the wheat koji belongs to a guiding drug in the traditional Chinese medicine and has certain medicinal value. The preparation technology of the wheat koji has great market prospect.
Description
Technical field
The present invention relates to food technology field, it is specifically related to a kind of preparation technology of malt yeast.
Background technology
Malt yeast refers to for broken wheat berry to step on into square brick type, and then room culture breeding saccharolytic forms.Culture highest
Temperature general control is left back at 60 degree, 30 to 35 days about time, moisture below 13%, 500 to 900 units of conversion coefficient, it
It is rice wine production saccharifying agent.It provides various enzymes, mainly amylase and protease for yellow wine, promotes the shallow lake contained by raw material
The hydrolysis of the polymer substances such as powder, protein；Form various metabolite in yeast making process simultaneously, and because these metabolism are produced
The color and luster of thing interaction generation, fragrance etc., give yellow wine wine body unique local flavor.Traditional malt yeast produces to be cultivated using nature
The method of microorganism, has a lot of factories at present and purebred malt yeast is obtained using the method for purebred cultivation.
The wide variety of malt yeast, in Shanxi area, vinegar is the distinguishing products of this area, in the brew of vinegar, malt yeast
It is one of raw material, be directly connected to the taste of vinegar.
Content of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, a kind of preparation technology of malt yeast.
For solving above-mentioned technical problem, the present invention provides technical scheme below：A kind of preparation technology of malt yeast, it is specifically made
For step it is：
The first step, takes the Semen Tritici aestivi of old more than 2 years, eluriates clean, dries to drying, reuse stone and roll broken broken shell, make
With manually being separated wheat husk with wheat grain, take wheat husk；
Second step, adds a small amount of water in the wheat husk obtaining to the first step, can hold in bulk to wheat husk；
The moistening wheat husk that second step obtains is rolled into parcel block using broad-leaved by the 3rd step；
4th step, the parcel block that the 3rd step is obtained is placed in hanging basket, hangs in the sky, and places 30 days natural air dryings, you can obtain
Obtain malt yeast.
Preferably, oozing for Shanxi in described malt yeast preparation area, river valley is regional, and the preparation time is dog days.
Preferably, described parcel block is in pie, and parcel block thickness is 1～3 centimetre.
The present invention compared with prior art has an advantageous effect in that：The invention discloses a kind of preparation technology of malt yeast,
For Shanxi area vinegar produce spy's malt yeast, using the Semen Tritici aestivis of old more than 2 years wheat husk as raw material, clean after make
It is rolled into parcel block with broad-leaved, parcel block is in pie, and parcel block thickness is 1～3 centimetre, then parcel block is placed on hanging basket
In, hang in the sky, place 30 days natural air dryings, you can obtain malt yeast, the area of present invention preparation is Shanxi area, prepares the time
For dog days, preparation method is simple, and the malt yeast using the present invention oozes in river valley Fructus Kaki vinegar producing Shanxi, essential, is Shanxi
The important guarantee of river valley Fructus Kaki vinegar good taste of oozing, belongs to traditional handicraft succession and improves, and this wheat belongs to medicine in Chinese medicine
Draw, there is certain pharmaceutical value, the present invention has very big market prospect.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
Embodiment
A kind of preparation technology of malt yeast, its concrete preparation process is：
The first step, takes the Semen Tritici aestivi of old more than 2 years, eluriates clean, dries to drying, reuse stone and roll broken broken shell, make
With manually being separated wheat husk with wheat grain, take wheat husk；
Second step, adds a small amount of water in the wheat husk obtaining to the first step, can hold in bulk to wheat husk；
The moistening wheat husk that second step obtains is rolled into parcel block using broad-leaved by the 3rd step；
4th step, the parcel block that the 3rd step is obtained is placed in hanging basket, hangs in the sky, and places 30 days natural air dryings, you can obtain
Obtain malt yeast.
Preferably, described malt yeast preparation area is Shanxi area, and the preparation time is dog days.
Preferably, described parcel block is in pie, and parcel block thickness is 1～3 centimetre.
The principle of the present invention and advantage：The invention discloses a kind of preparation technology of malt yeast, it is that Shanxi area vinegar produces
Spy's malt yeast, using the Semen Tritici aestivis of old more than 2 years wheat husk as raw material, clean after be rolled into parcel block using broad-leaved,
Parcel block is in pie, and parcel block thickness is 1～3 centimetre, then parcel block is placed in hanging basket, hangs in the sky, places 30 days
Natural air drying, you can obtain malt yeast, the area of present invention preparation is Shanxi area, and the preparation time is dog days, preparation method letter
Single, the malt yeast using the present invention oozes in river valley Fructus Kaki vinegar producing Shanxi, essential, is to ooze river valley Fructus Kaki vinegar good taste in Shanxi
Important guarantee, belongs to traditional handicraft succession and improves, and this wheat belongs to guiding drug in Chinese medicine, has certain medical valency
Value, the present invention has very big market prospect.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (3)
1. a kind of preparation technology of malt yeast it is characterised in that：Its concrete preparation process is：
The first step, takes the Semen Tritici aestivi of old more than 2 years, eluriates clean, dries to drying, reuse stone and roll broken broken shell, make
With manually being separated wheat husk with wheat grain, take wheat husk；
Second step, adds a small amount of water in the wheat husk obtaining to the first step, can hold in bulk to wheat husk；
The moistening wheat husk that second step obtains is rolled into parcel block using broad-leaved by the 3rd step；
4th step, the parcel block that the 3rd step is obtained is placed in hanging basket, hangs in the sky, and places 30 days natural air dryings, you can obtain
Obtain malt yeast.
2. a kind of malt yeast according to claim 1 preparation technology it is characterised in that：Described malt yeast preparation area is mountain
Oozing in west, river valley is regional, and the preparation time is dog days.
3. a kind of malt yeast according to claim 1 preparation technology it is characterised in that：Described parcel block is in pie, bag
Wrap up in block thickness and be 1～3 centimetre.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611007050.8A CN106434261A (en) | 2016-11-16 | 2016-11-16 | Preparation technology of wheat koji |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611007050.8A CN106434261A (en) | 2016-11-16 | 2016-11-16 | Preparation technology of wheat koji |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106434261A true CN106434261A (en) | 2017-02-22 |
Family
ID=58207824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611007050.8A Pending CN106434261A (en) | 2016-11-16 | 2016-11-16 | Preparation technology of wheat koji |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106434261A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101899376A (en) * | 2010-08-05 | 2010-12-01 | 艾志毅 | Chinese wolfberry and coffee fruit wine and preparation method thereof |
| CN103923789A (en) * | 2014-04-03 | 2014-07-16 | 林增旺 | Health care medicinal liquor |
| CN104946453A (en) * | 2015-05-25 | 2015-09-30 | 陕西秦洋长生酒业有限公司 | Preparation and use method of health drug wheat koji |
| CN105112254A (en) * | 2015-09-07 | 2015-12-02 | 马鞍山菌菌食品科技有限公司 | Sour and sweet facial rice wine and preparation method thereof |
-
2016
- 2016-11-16 CN CN201611007050.8A patent/CN106434261A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101899376A (en) * | 2010-08-05 | 2010-12-01 | 艾志毅 | Chinese wolfberry and coffee fruit wine and preparation method thereof |
| CN103923789A (en) * | 2014-04-03 | 2014-07-16 | 林增旺 | Health care medicinal liquor |
| CN104946453A (en) * | 2015-05-25 | 2015-09-30 | 陕西秦洋长生酒业有限公司 | Preparation and use method of health drug wheat koji |
| CN105112254A (en) * | 2015-09-07 | 2015-12-02 | 马鞍山菌菌食品科技有限公司 | Sour and sweet facial rice wine and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170222 |