CN107460072A - One kind is without appetite stimulating type koji and preparation method thereof used in vinosity fermented glutinous rice - Google Patents
One kind is without appetite stimulating type koji and preparation method thereof used in vinosity fermented glutinous rice Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
Mainly it is made up the invention discloses one kind without appetite stimulating type koji and preparation method thereof used in alcohol fermented glutinous rice, the koji of wheat bran, rice wine grain, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree, Chinese anise, flaccid knotweed herb, dendrobium candidum, 3866 rhizopus kojis, yeast and process water.The fermented glutinous rice that the koji is brewed is without vinosity, and flavor is aromatic, and the suitable crowd for liking sweet wine can be more.There is the effect of appetizing simultaneously.
Description
Technical field
It is particularly a kind of without being opened used in vinosity fermented glutinous rice the present invention relates to a kind of fermented glutinous rice koji and preparation method thereof
Gastric pattern koji and preparation method thereof.
Technical background
In the rice Jing Guo boiling, the spore of aspergillus is added, is then incubated, luxuriant mycelia, i.e. wine are grown on the grain of rice
It is bent.Be saccharified, the starch in the grain of rice that ferments in the presence of the enzymes such as carbohydrase, amylase in aspergillus, therefore, since ancient times just
The fermentation raw material as sugar such as it or malt, for making wine, making fermented glutinous rice etc..
Fermented glutinous rice, is fermented obtained a kind of traditional fermented food using glutinous rice as primary raw material, the glutinous rice that will be embathed
After boiling, plus a certain amount of koji, after heat-preservation fermentation certain time, you can finished product fermented glutinous rice.During the fermentation, sweet tea
Distiller's yeast plays an important role, larger to the qualitative effects of finished product fermented glutinous rice.Koji is one kind based on rhizopus and yeast
The microorganism live bacteria preparation to be expressed, the ferment of as currently a popular appellation, includes many crude enzyme preparations；3866 rhizopus,
Yeast contains the complexity that is carried out on kind dietary fiber, starch, fat, albumen and Chinese medicine material carrier containing active ingredient at it
During vital movement expressed by biochemical reaction, in other words except generation rhizopus subculture mycelia in its metabolic processes
Outside, can also secrete except the enzyme system based on alpha-amylase, glucoamylase, these enzyme systems further comprises lipase, renin, ester
Enzyme, protease etc.；Thus invested koji makes its product special flavour solely good outer applied to food fermentation, and it is other also to have invested it
Purposes-such as stomach strengthening and digestion promoting acts on.
At present, koji on the market is used for the fermented glutinous rice produced, most of to have certain alcoholic strength, and alcoholic strength all compares
It is higher, generally 3-5%vol so that vinosity is dense, and has pungent, and then makes fermented glutinous rice mouthfeel bad.
The content of the invention：
It is an object of the present invention to provide one kind without appetite stimulating type koji and preparation method thereof used in vinosity fermented glutinous rice.Institute
State koji brew fermented glutinous rice alcoholic strength threshold it is extremely low, only 0.1%vol, substantially without vinosity, flavor is aromatic, no pungent,
It is in good taste, it is vulnerable to the favor of more consumers.Koji of the present invention also has the effect of stomach strengthening and digestion promoting simultaneously, reaches the work of appetizing
With.
The present invention is realized using following technical scheme：For one kind without appetite stimulating type koji used in vinosity fermented glutinous rice, it is following
The raw material for stating weight proportion is made, wheat bran 830-920 parts, rice wine grain 150-200 parts, Chinese yam 8-13 parts, radix pseudostellariae 4-4.5 parts,
Dried orange peel 3-3.5 parts, radix glycyrrhizae 2-2.5 parts, Chinese cassia tree 1-1.5 parts, Chinese anise 2-2.5 parts, flaccid knotweed herb 2-5 parts, dendrobium candidum 1.5-3
Part, 3866 rhizopus koji 4-6 parts, yeast 2-2.5 parts and process water 150-250 parts are made.
It is foregoing without appetite stimulating type koji used in vinosity fermented glutinous rice, it is made of with the raw material of following weight proportions, wheat bran
860-890 parts, rice wine grain 170-180 parts, Chinese yam 10-11 parts, radix pseudostellariae 4.2-4.4 parts, dried orange peel 3.2-3.4 parts, radix glycyrrhizae 2.2-
2.4 parts, Chinese cassia tree 1.2-1.4 parts, Chinese anise 2.2-2.4 parts, flaccid knotweed herb 3-4 parts, dendrobium candidum 2-3 parts, 3866 rhizopus kojis
4.5-5.5 parts, yeast 2.2-2.4 parts and process water 180-220 parts are made.
It is foregoing without appetite stimulating type koji used in vinosity fermented glutinous rice, it is made of with the raw material of following weight proportions, wheat bran
875 parts, 175 parts of rice wine grain, 10.5 parts of Chinese yam, 4.3 parts of radix pseudostellariae, 3.3 parts of dried orange peel, 2.3 parts of radix glycyrrhizae, 1.3 parts of Chinese cassia tree, anistree fennel
200 parts of fragrant 2.3 parts, 3.5 parts of flaccid knotweed herb, 2.5 parts of dendrobium candidum, 5 parts of 3866 rhizopus koji, 2.3 parts of yeast and process water are made.
Foregoing is prepared without appetite stimulating type koji used in vinosity fermented glutinous rice, 3866 rhizopus koji：Wheat bran is taken, is added
Its mass fraction 35%-38% water, in 1.2-1.4kg/cm after mixing thoroughly2Pressure under steam 40-50 minutes after, be cooled to 32-
36 DEG C, it is inoculated under aseptic conditions in test tube, at 28-33 DEG C, strain is moved among test tube after cultivating 45-50h, cultivates 2-
After 3 days, drying, produce.
Foregoing is prepared without appetite stimulating type koji used in vinosity fermented glutinous rice, 3866 rhizopus koji：Wheat bran is taken, is added
Its mass fraction 35%-38% water, in 1.2-1.4kg/cm after mixing thoroughly2Pressure under steam 40-50 minutes after, be cooled to 32-
36 DEG C, it is inoculated under aseptic conditions in triangular flask, at 28-33 DEG C, detains bottle when cultivating to hour mycelial growth, triangular flask is fallen
Put, be fitted into after culture is ripe in sterilized brown paper, dry, produce at 40 DEG C -45 DEG C.
Foregoing is prepared without appetite stimulating type koji used in vinosity fermented glutinous rice, the process water：By water, flaccid knotweed herb and
Dendrobium candidum weight ratio is 2-5：1.5-3: 150-250, boiled 20-30 minutes after flaccid knotweed herb and dendrobium candidum are added into water,
Filtering, takes filtrate, produces.
Foregoing is prepared without appetite stimulating type koji used in vinosity fermented glutinous rice, the process water：By water, flaccid knotweed herb and
Dendrobium candidum weight ratio is 3：2: 200, added into water after flaccid knotweed herb and dendrobium candidum boiled 25 minutes, filtering, take filtrate, i.e.,
.
The preparation method of appetite stimulating type koji, comprises the following steps used in a kind of foregoing no vinosity fermented glutinous rice：
(1) wheat bran, rice wine grain, flaccid knotweed herb, dendrobium candidum, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree and anistree Hui Xiang,
After stirring evenly, load cloth bag, obtain A product；
(2) A product are in 1.2-1.4kg/cm2Pressure under steam 40-50 minutes, be gelatinized, sterilization, obtain B product；
(3) after B product are cooled to 55-65 DEG C, add process water, stir evenly, obtain C product；
(4) yeast is added in the syrup that the 8-12 times of concentration measured is 1.5-2.5%, is placed 25-35min at 35-38 DEG C, is obtained
D product；
(5) 3866 rhizopus kojis and D product are accessed in C product, mixes, obtains E product；
(6) E product load in koji tray, are that 2-3cm carries out sabot by charging thickness, shakeout, obtain F product；
(7) F product are sent into culturing room, cultivate at 28 DEG C -30 DEG C, when cultivating to 10-12h, small unpacking door, cultivate to 15-17h
When, disk is detained, when cultivating to 22-24h, takes out, obtains G product；
(8) G product dry 20-24h at 40-45 DEG C, take out, produce.
Koji of the present invention is mainly by wheat bran, rice wine grain, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree, Chinese anise, peppery
Knotweed grass, dendrobium candidum, 3866 rhizopus kojis, yeast and process water are made.Wherein, wheat bran is the outermost epidermis of wheat, wheat
After being machined by flour milling, become flour and wheat bran two parts, wheat bran is exactly the crust of wheat, most to be used as feed, such as：Hello
Pig.But it can also mix the making high microsteping brown bread in high muscle light flour.Remaining skin is referred to as wheat bran after wheat processing flour.Bran
Skin other effect, take orally can strengthening the spleen and stomach, external application is made popular can treat soft tissue injury with vinegar external application.Rice wine grain, sent out by yeast
The thick slag isolated after certain cereal or maslin distillation extraction alcohol of ferment in remaining raffinate, through the production for drying gained
Product.Chinese yam, it is《Chinese book on Chinese herbal medicine》The herbal medicine recorded, medicinal source are Dioscoreaceae plant Chinese yam dry rhizome.It is strong with nourishing,
It is aid digestion, hold back abnormal sweating, the effect of antidiarrheal, cure mainly insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes are quenched one's thirst, oliguria frequency, seminal emission, women
With lower and dyspeptic chronic enteritis.Radix pseudostellariae, Chinese medicine name.For pinkwort caryophyllaceous ginseng Pseudostellaria
Heterophylla (Miq.) Pax exPax et Hoffm. dried root.With replenishing qi to invigorate the spleen, it is promoting production of body fluid and nourishing the lung the effect of.
It is tired to be usually used in insufficiency of the spleen body, loses the appetite, eak after being ill, deficiency of both vital energy and Yin, spontaneous sweat and frequent thirstiness, dryness of the lung dry cough.Dried orange peel, Chinese medicine name.For rue
Savoury herb tangerine Citrus reticulata Blanco and its dry mature skin of variety.It is dry with regulating qi-flowing for strengthening spleen
The effect of humidifying phlegm.Available for abdominal fullness and distention, deficiency of food is vomited and diarrhoea, coughing with a lot of sputum.Radix glycyrrhizae, (scientific name：Glycyrrhiza
Uralensis Fisch), gas is micro-, sweet and special.Major function is clearing heat and detoxicating, expelling phlegm and arresting coughing, gastral cavity abdomen etc..Chinese cassia tree (Latin
Name：Cinnamomum cassia Presl), for the dry bark of canella Chinese cassia tree.Major function：Complement sun, warming spleen and stomach,
Removing internal cold, promoting blood circulation.Control the Yang-function insufficiency of kidneyzang, cold weak pulse of limb, yang depletion collapse, diarrhea of suffering from abdominal pain, cold hernia run quickly globefish, waist and knee crymodynia, Amenorrhea disease
Lump in the abdomen, cloudy subcutaneous ulcer, streamer, and empty sun are floating more, heat in the upper and cold in the lower.Chinese anise is Magnoliacea plant Chinese anise Illiciumverum
Hook.f. dry mature fruit, cold hernia stomachache, waist and knee crymodynia, gastrofrigid vomiting, epigastric pain, disturbance of lower legs due to pathogenic cold and dampness etc. are cured mainly.For
Treatment small intestine-QI pendant, the hernia swelling and hanging down of either of the testes, waist remise swollen, waist it is sick as pierced, stool and urine it is all secret, one's belly is tight as a drum, shortness of breath, wind toxin moisture, attacks
For Zhu into sore, the purple broken purulence of skin and flesh is bad, and row step is powerless, and skin and flesh is scorching etc. remarkable result.Flaccid knotweed herb, it is the complete of polygonaceae plant willow leaf knotweed
Grass.Nature and flavor：It is pungent, temperature.Function cures mainly：Swelling and pain relieving.Control early stage of pyogenic infection of skin, dysentery stomachache.Dendrobium candidum, (scientific name：
Dendrobiumofficinale Kimura et Migo), its stem is used as medicine, and belongs to the yin tonics in tonic：Reinforcing stomach reg fluid, grow
Cloudy heat-clearing.Flavor efficacy：It is sweet, cold nature.Promote the production of body fluid nourishing the stomach；Nourishing Yin and clearing heat；Moistening lung kidney-nourishing；The strong waist of improving eyesight.
Of the invention that koji mainly is made using above-mentioned raw materials, each raw material has synergy well so that manufactured
Koji has the effect of stomach strengthening and digestion promoting, has the function that appetizing.
The sensory evaluation of experimental example 1
1st, detection project
1.1 fermented glutinous rices of the present invention：Glutinous rice is taken, after cooking, the koji of the present invention for adding 3~4/10000 (presses embodiment 1
Prepared), after mixing, after placing 48h in 33-35 DEG C of incubator, take out, produce.
1.2 contrast fermented glutinous rices 1：Preparation method is with " 1.1 " item, but without Chinese yam, radix pseudostellariae, old in koji used
Skin, radix glycyrrhizae, Chinese cassia tree, Chinese anise and dendrobium candidum.
1.3 contrast fermented glutinous rices 2：Preparation method is with " 1.1 " item, but koji used is commercially available.
2 test methods
It please receive 10 Majors of Food compositions of personnel evaluation group of organoleptic examination training, according to the subjective appreciation of table 1
Standard, comprehensive grading is carried out to the color and luster of sweet wine, clarity, fragrance, flavour and lattice etc., select average mark as final sense
Official scores.
The sensory evaluation standard of table 1
3 results
It is shown in Table 2 and table 3.
Table 2
Table 3
As seen from table, the color and luster of fermented glutinous rice of the present invention, clarity, fragrance, flavour and style are superior to other two kinds.Quality
Preferably.
The Physico-chemical tests of experimental example 2
Application detects to sweet wine of the present invention (with experimental example 1), testing result such as table 4.
Table 4
As seen from table, sweet wine items physical and chemical index of the present invention meets the requirements.And alcoholic strength is very low.
In addition, koji of the present invention also has the function that appetizing, it is as follows specifically to treat example：
Liu, female, 15 years old, abdominal fullness and distention, it is difficult to endure, influence to learn and rest, eat koji of the present invention (by implementation
It is prepared by example 1), 2-3g is eaten every time, it is daily 2-3 times, after continuously eating 2 days, the slight turgor of gastral cavity abdomen, do not influence to learn and stop
Breath.Continue to eat koji of the present invention after 3 days, abdominal fullness and distention symptom disappears.
Zhang, man 38 years old, continue abdominal fullness and distention, eat koji (being prepared by embodiment 1) of the present invention, it is edible every time
2-3g, it is daily 2-3 times, after continuous edible 2 days, abdominal fullness and distention, voluntarily alleviate in 2h, continue to eat koji of the present invention after 2 days,
There is abdominal fullness and distention once in a while, voluntarily alleviate in 30min, be continuing with eating koji of the present invention after 1 day, abdominal fullness and distention symptom disappears
Lose.
Lee, female, 50 years old, appetite was poor, and appetite reduces more than 1/2, eats koji of the present invention and (is made by embodiment 1
It is standby), 2-3g is eaten every time, and daily 2-3 times, after continuously eating 2 days, appetite is poor, and appetite reduces more than 1/3, continues to eat this hair
Bright koji is off one's feed after 2 days, and appetite is not apparent from reducing, and continues to eat koji of the present invention after 1 day, appetite and appetite are equal
Recover normal.
Sun, man is 40 years old, daily to defecate more than 5 times, into Xishui sample, eats koji of the present invention and (is carried out by embodiment 1
Prepare), 2-3g is eaten every time, and daily 2-3 times, after continuously eating 2 days, stool 2-4 times daily, loose watery stool is shapeless, continues
After eating koji of the present invention edible 3 days, daily stool 1 time is rotten to become shape, continue to eat koji of the present invention it is edible 2 days after,
Stool is normal.
Compared with prior art, the present invention is made koji using above-mentioned raw materials and had the advantages that：
(1) raw material of the present invention is easy to get, and price is relatively inexpensive, and cost is low.
(2) alcoholic strength for the fermented glutinous rice that koji of the present invention is brewed is only 0.3%vol, is brewed far below existing koji
Fermented glutinous rice alcoholic strength so that for manufactured fermented glutinous rice substantially without vinosity and pungent, flavor is aromatic, in good taste, is vulnerable to more
The favor of consumer.
(3) koji of the present invention also has the function that appetizing.
(4) process of the invention is suitable for large, medium and small Koji factory or brewery production.
Invention is further described with reference to embodiment, but is not intended as the foundation limited the present invention.
Embodiment：
Embodiment 1.
Formula：Wheat bran 875kg, rice wine grain 175kg, Chinese yam 10.5kg, radix pseudostellariae 4.3kg, dried orange peel 3.3kg, radix glycyrrhizae
2.3kg, Chinese cassia tree 1.3kg, Chinese anise 2.3kg, flaccid knotweed herb 3.5kg, dendrobium candidum 2.5kg, 3866 rhizopus koji 5kg, yeast
2.3kg and process water 200kg.
3866 rhizopus koji is prepared：Wheat bran is taken, the water of its mass fraction 36% is added, in 1.3kg/ after mixing thoroughly
cm2Pressure under steam 45 minutes after, be cooled to 32-36 DEG C, be inoculated under aseptic conditions in test tube, at 28-33 DEG C, culture
Strain is moved among test tube after 45-50h, after cultivating 2 days, drying, produces 3866 rhizopus kojis.
The process water is prepared：Xiang Shuizhong adds boiled 20-30 minutes after flaccid knotweed herb and dendrobium candidum, filters,
Filtrate is taken, produces process water.
The preparation technology of appetite stimulating type koji：
1st, wheat bran, rice wine grain, flaccid knotweed herb, dendrobium candidum, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree and anistree Hui Xiang, are stirred
After even, load cloth bag, obtain A product；
2nd, A product are in 1.3kg/cm2Pressure under steam 45 minutes, be gelatinized, sterilization, obtain B product；
3rd, after B product are cooled to 55-65 DEG C, add process water, stir evenly, obtain C product；
4th, it is 35-38 DEG C in 2% syrup that 30~35min purchases yeast adding 10 times of concentration measured in advance before being inoculated with
Lower placement, obtains D product；
5th, 3866 rhizopus kojis and D product are accessed in C product, mixes, obtains E product；
6th, E product load in koji tray, are that 2-3cm carries out sabot by charging thickness, shakeout, obtain F product；
7th, F product are sent into culturing room, are cultivated at 28 DEG C -30 DEG C, when cultivating to 11h, small unpacking door, and when cultivating to 16h, button
Disk, when cultivating to 23h, take out, obtain G product；
8th, G product dry 22h at 40-45 DEG C, take out, produce appetite stimulating type koji.
Embodiment 2.
Formula：Wheat bran 890kg, rice wine grain 180kg, Chinese yam 11kg, radix pseudostellariae 4.4kg, dried orange peel 3.4kg, radix glycyrrhizae 2.4kg,
Chinese cassia tree 1.4kg, Chinese anise 2.4kg, flaccid knotweed herb 4kg, dendrobium candidum 3kg, 3866 rhizopus koji 5.5kg, yeast 2.4kg and technique
With water 220kg.
3866 rhizopus koji is prepared：Wheat bran is taken, the water of its mass fraction 36% is added, in 1.3kg/ after mixing thoroughly
cm2Pressure under steam 45 minutes after, be cooled to 32-36 DEG C, be inoculated under aseptic conditions in triangular flask, at 28-33 DEG C, culture
Bottle is detained during to hour mycelial growth, triangular flask is inverted, is fitted into after culture is ripe in sterilized brown paper, at 40 DEG C -45
Dried at DEG C, produce 3866 rhizopus kojis.
The process water is prepared：Xiang Shuizhong is added after flaccid knotweed herb and dendrobium candidum boiled 25 minutes, filtering, takes filter
Liquid, produce process water.
The preparation technology of appetite stimulating type koji：
1st, wheat bran, rice wine grain, flaccid knotweed herb, dendrobium candidum, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree and anistree Hui Xiang, are stirred
After even, load cloth bag, obtain A product；
2nd, A product are in 1.4kg/cm2Pressure under steam 50 minutes, be gelatinized, sterilization, obtain B product；
3rd, after B product are cooled to 55-65 DEG C, add process water, stir evenly, obtain C product；
4th, 30~35min purchases in advance before being inoculated with adds yeast in the syrup that the 8-12 times of concentration measured is 2.5%, 35-
Placed at 38 DEG C, obtain D product；
5th, 3866 rhizopus kojis and D product are accessed in C product, mixes, obtains E product；
6th, E product load in koji tray, are that 2-3cm carries out sabot by charging thickness, shakeout, obtain F product；
7th, F product are sent into culturing room, are cultivated at 28 DEG C -30 DEG C, when cultivating to 12h, small unpacking door, and when cultivating to 17h, button
Disk, when cultivating to 24h, take out, obtain G product；
8th, G product dry 24h at 40-45 DEG C, take out, produce appetite stimulating type koji.
Embodiment 3.
Formula：Wheat bran 860kg, rice wine grain 170kg, Chinese yam 10kg, radix pseudostellariae 4.2kg, dried orange peel 3.2kg, radix glycyrrhizae 2.2kg,
Chinese cassia tree 1.2kg, Chinese anise 2.2kg, flaccid knotweed herb 3kg, dendrobium candidum 2kg, 3866 rhizopus koji 4.5kg, yeast 2.2kg and technique
With water 180kg.
3866 rhizopus koji is prepared：Wheat bran is taken, the water of its mass fraction 35% is added, in 1.2kg/ after mixing thoroughly
cm2Pressure under steam 40 minutes after, be cooled to 32-36 DEG C, be inoculated under aseptic conditions in test tube, at 28-33 DEG C, culture
Strain is moved among test tube after 45h, after cultivating 2 days, drying, produces 3866 rhizopus kojis.
The process water is prepared：Xiang Shuizhong adds boiled 20-30 minutes after flaccid knotweed herb and dendrobium candidum, filters,
Filtrate is taken, produces process water.
The preparation technology of appetite stimulating type koji：
1st, wheat bran, rice wine grain, flaccid knotweed herb, dendrobium candidum, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree and anistree Hui Xiang, are stirred
After even, load cloth bag, obtain A product；
2nd, A product are in 1.2kg/cm2Pressure under steam 40 minutes, be gelatinized, sterilization, obtain B product；
3rd, after B product are cooled to 55-65 DEG C, add process water, stir evenly, obtain C product；
4th, it is 35-38 DEG C in 1.5% syrup that 30~35min purchases yeast adding 8 times of concentration measured in advance before being inoculated with
Lower placement, obtains D product；
5th, 3866 rhizopus kojis and D product are accessed in C product, mixes, obtains E product；
6th, E product load in koji tray, are that 2-3cm carries out sabot by charging thickness, shakeout, obtain F product；
7th, F product are sent into culturing room, are cultivated at 28 DEG C -30 DEG C, when cultivating to 10h, small unpacking door, and when cultivating to 15h, button
Disk, when cultivating to 22h, take out, obtain G product；
8th, G product dry 20h at 40-45 DEG C, take out, produce appetite stimulating type koji.
Claims (8)
1. one kind is without appetite stimulating type koji used in vinosity fermented glutinous rice, it is characterised in that it is with the raw material system of following weight proportions
Into wheat bran 830-920 parts, rice wine grain 150-200 parts, Chinese yam 8-13 parts, radix pseudostellariae 4-4.5 parts, dried orange peel 3-3.5 parts, radix glycyrrhizae 2-
2.5 parts, Chinese cassia tree 1-1.5 parts, Chinese anise 2-2.5 parts, flaccid knotweed herb 2-5 parts, dendrobium candidum 1.5-3 parts, 3866 rhizopus koji 4-6
Part, yeast 2-2.5 parts and process water 150-250 parts are made.
2. as claimed in claim 1 without appetite stimulating type koji used in vinosity fermented glutinous rice, it is characterised in that it is with following weight
The raw material of proportioning is made, wheat bran 860-890 parts, rice wine grain 170-180 parts, Chinese yam 10-11 parts, radix pseudostellariae 4.2-4.4 parts, dried orange peel
3.2-3.4 parts, radix glycyrrhizae 2.2-2.4 parts, Chinese cassia tree 1.2-1.4 parts, Chinese anise 2.2-2.4 parts, flaccid knotweed herb 3-4 parts, dendrobium candidum
2-3 parts, 3866 rhizopus koji 4.5-5.5 parts, yeast 2.2-2.4 parts and process water 180-220 parts are made.
3. as claimed in claim 2 without appetite stimulating type koji used in vinosity fermented glutinous rice, it is characterised in that：It is with following weight
The raw material of proportioning is made, 875 parts of wheat bran, 175 parts of rice wine grain, 10.5 parts of Chinese yam, 4.3 parts of radix pseudostellariae, 3.3 parts of dried orange peel, radix glycyrrhizae 2.3
Part, 1.3 parts of Chinese cassia tree, 2.3 parts of Chinese anise, 3.5 parts of flaccid knotweed herb, 2.5 parts of dendrobium candidum, 5 parts of 3866 rhizopus koji, 2.3 parts of yeast
200 parts are made with process water.
4. as any one of claim 1-3 without appetite stimulating type koji used in vinosity fermented glutinous rice, it is characterised in that：It is described
3866 rhizopus kojis are prepared：Wheat bran is taken, its mass fraction 35%-38% water is added, in 1.2-1.4kg/cm after mixing thoroughly2Pressure
After steaming 40-50 minutes under power, 32-36 DEG C is cooled to, is inoculated under aseptic conditions in test tube, at 28-33 DEG C, cultivate 45-50h
Strain is moved among test tube afterwards, after cultivating 2-3 days, drying, produced.
5. as any one of claim 1-3 without appetite stimulating type koji used in vinosity fermented glutinous rice, it is characterised in that：It is described
3866 rhizopus kojis are prepared：Wheat bran is taken, its mass fraction 35%-38% water is added, in 1.2-1.4kg/cm after mixing thoroughly2Pressure
After steaming 40-50 minutes under power, 32-36 DEG C is cooled to, is inoculated under aseptic conditions in triangular flask, at 28-33 DEG C, is cultivated to small
When mycelial growth when detain bottle, triangular flask is inverted, is fitted into after culture is ripe in sterilized brown paper, at 40 DEG C -45 DEG C
Drying, is produced.
6. as any one of claim 1-3 without appetite stimulating type koji used in vinosity fermented glutinous rice, it is characterised in that：It is described
Process water is prepared：It is 2-5 by water, flaccid knotweed herb and dendrobium candidum weight ratio：1.5-3:150-250, added into water peppery
Boiled 20-30 minutes after knotweed grass and dendrobium candidum, filtering, filtrate is taken, is produced.
7. as claimed in claim 6 without appetite stimulating type koji used in vinosity fermented glutinous rice, it is characterised in that：The process water this
It is prepared by sample：It is 3 by water, flaccid knotweed herb and dendrobium candidum weight ratio：2:200, added into water boiled after flaccid knotweed herb and dendrobium candidum
25 minutes, filtering, filtrate is taken, is produced.
8. a kind of preparation method without appetite stimulating type koji used in vinosity fermented glutinous rice as any one of claim 1-3,
It is characterized in that：Comprise the following steps：
Wheat bran, rice wine grain, flaccid knotweed herb, dendrobium candidum, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree and anistree Hui Xiang, after stirring evenly,
Load cloth bag, obtain A product；
A product are in 1.2-1.4kg/cm2Pressure under steam 40-50 minutes, be gelatinized, sterilization, obtain B product；
After B product are cooled to 55-65 DEG C, add process water, stir evenly, obtain C product；
（4）Yeast is added in the syrup that the 8-12 times of concentration measured is 1.5-2.5%, is placed 25-35min at 35-38 DEG C, is obtained D product；
（5）3866 rhizopus kojis and D product are accessed in C product, mixes, obtains E product；
（6）E product load in koji tray, are that 2-3cm carries out sabot by charging thickness, shakeout, obtain F product；
（7）F product are sent into culturing room, are cultivated at 28 DEG C -30 DEG C, when cultivating to 10-12h, small unpacking door, and when cultivating to 15-17h,
Disk is detained, when cultivating to 22-24h, takes out, obtains G product；
（8）G product dry 20-24h at 40-45 DEG C, take out, produce.
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| CN107432395A (en) * | 2017-08-30 | 2017-12-05 | 郑州力酷生物科技有限公司 | One kind produces nonalcoholic spirits using distillation technique |
| CN107581430A (en) * | 2017-08-30 | 2018-01-16 | 郑州力酷生物科技有限公司 | A kind of nonalcoholic spirits manufacturing process |
| CN112210458A (en) * | 2020-10-19 | 2021-01-12 | 湖南翰坤实业有限公司 | Dried orange peel glutinous rice wine yeast, preparation method and application thereof in wine brewing |
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Application publication date: 20171212 |