CN108865560A - A kind of yellow rice wine raw wheat koji and preparation method thereof - Google Patents
A kind of yellow rice wine raw wheat koji and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to field of wine brewing, and in particular to rice wine production, specially a kind of yellow rice wine raw wheat koji and preparation method thereof.The preparation method is to change wheat koji raw material on the basis of traditional raw wheat koji yeast-making technology and constitute, i.e., using the malt after wheat and wheat rudiment, be mixed in a certain proportion and mix thoroughly, as wheat koji raw material；Simultaneously with aspergillus oryzae Soviet Union -16（Aspergillus oryzae）It prepares wheat bran koji for reinforcing strain to be inoculated with, making the novel raw wheat koji of yellow rice wine to improve the saccharifying power and liquefaction power of wheat koji reduces the wheat koji dosage and production cost of Yellow Rice Wine Enterprises, while improving yellow rice wine quality.The application of the novel raw wheat koji has positive effect to the sustainable development of yellow rice wine industry.
Description
Technical field
The invention belongs to field of wine brewing, and in particular to rice wine production, specially a kind of yellow rice wine raw wheat koji and its preparation
Method.
Background technique
Yellow rice wine has a long history and cultural connotation, is the drinks kind that national drinks development policies is helped, and in
State is most hopeful the wine product to go to the world.Saccharifying ferment of the wheat koji as rice wine production, main function are to provide yellow rice wine wine
Make a variety of enzymes of needs（Predominantly α-amylase and carbohydrase）, quality has very big shadow to the distillation yield and vinosity of yellow rice wine
It rings, therefore " bone of wine " is likened to by image.
The production of existing raw wheat koji, mainly utilize natural microorganisms, open culturing, song in excellent species it is few, enzyme activity compared with
It is low, cause to be measured greatly when wine brewing with bent（The bent amount of brewing yellow rice wine accounts for 17% of raw material or more）, increase enterprise's production cost；Meanwhile it is yellow
In wine production, wheat koji dosage is excessive, and rice wine flavor is easy to cause to be deteriorated（It is mingled with the smell of soy sauce in wine）, color is partially dark, shadow
Ring wine product quality.
It is well known that wheat seed absorbs water when rudiment, amylase therein, limit dextrinase, carbohydrase, 1,4 beta-glucanase
The enzyme activity level of equal enzymes increases substantially or even some enzyme activity improve hundreds of times.So the malt of proper proportion and wheat are mixed
Preparation raw wheat koji is closed, the enzyme activity that wheat koji can be improved is horizontal.After enzyme activity improves, so that it may the dosage for reducing wheat koji, into
And the quality of yellow rice wine is improved, while reducing production cost.
Summary of the invention
The present invention changes wheat koji raw material and constitutes, that is, use wheat and wheat on the basis of traditional raw wheat koji yeast-making technology
Malt after rudiment, is mixed in a certain proportion and mixes thoroughly, as wheat koji raw material.Since malt itself contains vibrant higher enzyme,
So in starter-making materials be added proper proportion malt, the saccharifying power and liquefaction power of prepared wheat koji, than traditional wheat koji can have compared with
It is greatly improved, to reduce the wheat koji dosage and production cost in Yellow Rice Wine Enterprises production, while improving yellow rice wine quality.This is new
Type（It dissipates）The application of raw wheat koji has positive effect to the sustainable development of yellow rice wine industry.
The object of the invention is realized by following technical proposals：
A kind of preparation method of yellow rice wine wheat starter, its main feature is that part wheat to be used to the technology fast germination of alternation of wetting and drying, then
Malt and wheat are mixed in a certain ratio koji-making, to significantly improve the saccharifying power of made raw wheat koji, liquefaction power, make yellow rice wine
Wheat koji dosage in making is reduced, and yellow rice wine quality is improved.The present invention is for the saccharifying power and liquefaction for improving raw wheat koji
Power, the wheat koji dosage for reducing brewing yellow rice wine and raising yellow rice wine quality provide the following technical solutions.
A kind of yellow rice wine raw wheat koji, is made of the raw material of following weight parts：500~600 parts of wheat, 200~250 parts of malt,
2.5~3.5 parts of wheat bran koji.
A kind of preparation method of yellow rice wine raw wheat koji, this method comprises the following steps：
Step a：Wheat germination is obtained into malt；
Step b：By the malt of step a and wheat draw down at plum blossom petaloid, it is uniformly mixed；
Step c：Wheat bran koji is accessed in stepb；
Step d：Cultivate koji-making；
Step e：Ventilation dewetting；
Step f：It is dry and bent out.
Further, preferably, the wheat germination step is：Wheat is cleaned up, with room temperature tap water immersion
Then 5h~6h exhausts water, booth is at 2cm~3cm thin layer on draining bud bed（Time is the h of 14 h~16）, and every 4 h mist
Spray 1 water；Rewetting is collapsed later and soaks 2h~4h, is then made thinner on draining bud bed again, is carried out room temperature germination（Time is 16h
~for 24 hours, temperature is high, then germinating time is shorter）：It in preceding 12h, sprays water in Fan Mai 3 times, to clean wheat and keep wheat wet
Profit, spraying water, it is fog-like to require, uniformly；4h~12h later turns over wheat daily and sprays water 1~2 time；When bud is up to the cm of 0.1cm~0.2
Left and right, the vigor of the enzyme classes of malt is higher at this time, and germination terminates to arrive malt.
Further, the concrete operations of step b are：The water for accounting for wheat weight 20%~30% is added in the raw material of draw down,
It turns rapidly, makes water suction uniformly, without white piece.The mass ratio of the malt and wheat is（2~2.5）：（5~6）.Then access accounts for
The wheat bran koji of total mass of raw material 0.5%~0.7% turns uniformly.
Further, the wheat bran koji sort of quyi is aspergillus oryzae Soviet Union -16（Aspergillus oryzae）.
The preparation method of wheat bran koji is：
（1）Aspergillus oryzae Soviet Union -16 is inoculated into wort agar medium by actication of culture, in 28~33 DEG C of 4~5d of culture,
Obtain spore suspension；
（2）Level-one koji is made in the strain of activation again：In terms of wheat bran quality, 85% or so moisture is added into wheat bran,
Sterilize 40 min at 121 DEG C, when being cooled to 40 DEG C or less, inoculation（1）In spore suspension, then 28~33 DEG C train
Support 3~4 d；
（3）Then wheat bran koji is made（Second level koji, inoculation is used when preparing novel raw wheat koji）：Wheat bran separately is taken, with wheat bran quality
Meter, the moisture of addition 85% or so, sterilize 40 min at 121 DEG C, when being cooled to 40 DEG C or less, access 0.3%~0.5%
Level-one koji, in 28~33 DEG C of cultures 3~4 d, as wheat bran koji.
Step d concrete operations are：The culture koji-making, as：
（1）By inoculated raw material, it is packed into Quchi（Disk）, thickness of feed layer about 20~25cm is placed in culturing room（Case）It is interior, accumulation training
It supports, temperature is controlled at 30~35 DEG C, and 85%~95 % of relative humidity, the time lasts about greatly for 24 hours；
（2）After 24 h, when product temperature is up to 38 DEG C or more, 20~40 min of aerlbic culture is spread out, then turn mixing, closing heap culture,
It so carries out repeatedly.Temperature is controlled at 37~42 DEG C, and 80%~90 % of relative humidity, the time lasts about greatly 24 h；
（3）Later, ventilation is suitably turned, temperature is controlled at 40~45 DEG C, 70%~80 % of relative humidity, time about 16h；
（4）Then, culture is spread out, continuous ventilating gradually reduces temperature and humidity, until dissipating wheat koji moisture is down to %~16 14wt
It is bent out when wt%.
According to the technique, malt and wheat are mixed, prepare raw wheat koji, it is in chartreuse that appearance is good, and spore is thick
Strong, mycelia is dense, solid colour, no black and grey varied bacteria growing, no tart flavour and other bad smells, bent fragrant pure, has
Raw wheat koji peculiar taste, meets Yellow Rice Wine Enterprises（It dissipates）The exterior quality requirement of raw wheat koji.It is novel（It dissipates）The saccharifying power of raw wheat koji is
1180~1250 u/g, liquefaction power（Iodine Fading Spectrophotometic Method）For 11.10 g/ (g.h)~11.50 g/ (g.h), prepared compared with conventional method
Wheat koji improve about 30 % or so, have excellent performance；Acidity is 0.37~0.49 mmol/g, meets wheat koji physical and chemical index requirement.
The present invention catches the most crucial content of koji-making on the basis of traditional raw wheat koji yeast-making technology --- raw material composition,
Change wheat koji raw material to constitute：Using the malt after wheat and wheat rudiment, mixed thoroughly with the mixing of certain proper ratio, as wheat koji
Raw material.Since malt itself contains vibrant higher enzyme, so, the malt of proper proportion is added in starter-making materials, it is prepared
The saccharifying power and liquefaction power of wheat koji have raising by a relatively large margin than traditional wheat koji, to reduce the wheat koji in Yellow Rice Wine Enterprises production
Dosage and production cost, while improving yellow rice wine quality.This is novel（It dissipates）The sustainability of yellow rice wine industry is sent out in the application of raw wheat koji
Exhibition has positive effect.
The invention has the advantages that：
（One）The saccharifying power of novel raw wheat koji, liquefaction power significantly improve, and so that the rice wine production is reduced to song amount from 17 %
12%, wine brewing production cost is saved, Business Economic Benefit is improved；
（Two）Existing yellow rice wine is inevitably mingled with the smell of soy sauce, and color is partially dark since wheat koji dosage is big in whole flavor, cause
Its organoleptic quality is set almost only to meet consumption habits of the Jiangsu-zhejiang Shanghai Area one with the people.It is made using novel raw wheat koji prepared by the technique
Manufacture-yellow wine, due to the reduction of wheat koji dosage, the flavor and appearance of made yellow rice wine are improved：Bright yellow color is transparent, wind
Taste elegant and delicate hardly feels the mouthfeel and smell of soy sauce；
（Three）The alternation of wetting and drying germination technology that the present invention uses can make germinating time control within 2d, and all operationss
It carries out, has the advantages that fast and convenient at room temperature.
（Four）Production cycle of the invention more conventional blocky raw wheat koji manufacture craft, about shortens 20d（Wheat germination
And koji-making, 10d need to be no more than altogether）, and be not subject to seasonal restrictions；It is novel（It dissipates）Raw wheat koji can be with now-making-now-using, to greatly save
Store the loss in bent place and storage song.
（Five）Novel raw wheat koji is applied to Yellow Rice Wine Enterprises, so that yellow rice wine quality is improved and is promoted, can promote Jiangsu-zhejiang Shanghai Area
The yellow rice wine of one band walks out narrow sale region, expands to the southwest, northwest and the Northeast in China；With yellow rice wine quality
Improve, promoted, China's yellow rice wine can be promoted to export to more countries and regions in the world, form the wine kind to go to the world, and
Conducive to the propagation of Chinese culture with exchange.
（Six）The present invention provides the proper proportion between the novel material type and type of a kind of preparation of wheat koji, wounds
The new part of yeast-making technology core the most；Meanwhile the present invention also has raw material（Material）It is easy to get, equipment is relatively simple, method
Be easily mastered, easy control of process conditions the advantages that.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that described herein, specific examples are only used to explain the present invention, is not used to limit
The fixed present invention.
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.Any feature disclosed in this specification, except non-specifically chatting
It states, by other and other effects or can have similar purpose alternative features to be replaced, that is, unless specifically stated, each feature is only
It is an example in a series of equivalent or similar characteristics.
% in the application indicates its wt% unless otherwise specified, and raw materials used is commercial product.
The preparation method of wheat bran koji is in following embodiment：
（1）Aspergillus oryzae Soviet Union -16 is inoculated into wort agar medium by actication of culture, in 28~33 DEG C of 4~5d of culture,
Obtain spore suspension；
（2）Level-one koji is made in the strain of activation again, in terms of wheat bran quality, 85% or so moisture is added into wheat bran,
Sterilize 40 min at 121 DEG C, when being cooled to 40 DEG C or less, inoculation（1）In spore suspension, then 28~33 DEG C train
Support 3~4 d；
（3）Then wheat bran koji is made（Second level koji, inoculation is used when preparing novel raw wheat koji）, wheat bran is taken, separately with wheat bran quality
Meter, the moisture of addition 85% or so, sterilize 40 min at 121 DEG C, when being cooled to 40 DEG C or less, access 0.3%~0.5%
Level-one koji, in 28~33 DEG C of cultures 3~4 d, as wheat bran koji.
Embodiment 1：
A kind of preparation process flow of raw wheat koji is as follows：
Wheat germination is obtained malt by a wheat germination-：
Wheat cleans up, and with room temperature tap water immersion 6h, then makes thinner on draining bud bed（3cm thin layer, time are 16 h）,
It is sprayed 1 time every 4 h mists；Rewetting is collapsed later and soaks 4h, is then made thinner on draining bud bed, is carried out room temperature germination（Time is
24h）：In preceding 12 h, uniformly spray water in Fan Mai 3 times；12 h later turns over wheat daily and sprays water 2 times；As long 0.2 cm of bud or so,
Germination terminates to arrive malt.
B spice：It is in mass ratio 2.5 by malt and wheat draw down at plum blossom petaloid：The mixing of 6 ratios, while wheat is added
The water of weight 30% turns rapidly uniformly；Access accounts for the wheat bran koji of total mass of raw material 0.7%（Using in specific embodiment
Method is prepared）, it is uniformly mixed.The strain for preparing of wheat bran koji is aspergillus oryzae Soviet Union -16；
C cultivates koji-making：（1）By inoculated raw material, it is packed into koji tray, thickness of feed layer 25cm is placed in culturing room, accumulation culture,
Temperature is controlled at 35 DEG C or so, and 95 % of relative humidity or so, the time lasts about greatly for 24 hours；
（2）After 24 h, when product temperature is up to 38 DEG C or more, 40 min of aerlbic culture is spread out, then turn mixing, closing heap culture, repeatedly
So carry out.Temperature is controlled at about 42 DEG C, and 90 % of relative humidity or so, the time lasts about greatly for 24 hours；
（3）Later, ventilation is suitably turned, temperature is controlled at about 45 DEG C, and 80 % of relative humidity or so, the time lasts about greatly 16h；
（4）Then, culture is spread out, continuous ventilating gradually reduces temperature and humidity, until when scattered wheat koji moisture is down to about 14%, out
It is bent.
The technical indicator of novel raw wheat koji prepared by the above method is：Moisture content 14.79%, acidity 0.49
Mmol/g, saccharifying power 1224.25u/g, liquefaction power are 11.14g/ (g.h).
Embodiment 2：
A kind of preparation process flow of raw wheat koji is as follows：
Process flow is as follows：
Wheat germination is obtained malt by a wheat germination-：
Wheat cleans up, and with 5 h of room temperature tap water immersion, then makes thinner on draining bud bed（2cm thin layer, time 14
h）, sprayed 1 time every 4 h mists；Rewetting is collapsed later and soaks 4h, is then made thinner on draining bud bed, is carried out room temperature germination（Time
For 16h）：It in preceding 10 h, uniformly sprays water in Fan Mai 3 times, later 6 h, turns over wheat daily and spray water 1 time；As long 0.1 cm of bud or so,
Germination terminates to arrive malt.
B spice：It is in mass ratio 2 by malt and wheat draw down at plum blossom petaloid：5 ratio mixing, while wheat is added
The water of weight 20% turns rapidly uniformly；Access accounts for the wheat bran koji of total mass of raw material 0.5%, is uniformly mixed.Wheat bran koji
Preparing strain is aspergillus oryzae Soviet Union -16；The same specific embodiment of preparation method.
C cultivates koji-making：（1）By inoculated raw material, it is packed into koji tray, thickness of feed layer 20cm is placed in culturing room, accumulation training
It supports, temperature is controlled at 30 DEG C or so, and relative humidity 85% or so, the time lasts about greatly for 24 hours；
（2）After 24 h, when product temperature is up to 38 DEG C or more, 20 min of aerlbic culture is spread out, then turn mixing, closing heap culture, repeatedly
So carry out.Temperature is controlled at about 37 DEG C, and relative humidity 80% or so, the time lasts about greatly for 24 hours；
（3）Later, ventilation is suitably turned, temperature is controlled at 40 DEG C or so, and relative humidity 70% or so, the time lasts about greatly 16h；
（4）Then, culture is spread out, continuous ventilating gradually reduces temperature and humidity, until when scattered wheat koji moisture is down to 16 %, out
It is bent.
The technical indicator of novel raw wheat koji prepared by the above method is：Moisture content 15.82%, acidity 0.45
Mmol/g, saccharifying power 1178.37u/g, liquefaction power are 11.36g/ (g.h).
Embodiment 3：
A kind of preparation process flow of raw wheat koji is as follows：
Process flow is as follows：
Wheat germination is obtained malt by a wheat germination-：
Wheat cleans up, and with 5.5 h of room temperature tap water immersion, then makes thinner on draining bud bed（2.5cm thin layer, time is
15 h）, sprayed 1 time every 4 h mists；Rewetting is collapsed later and soaks 4h, is then made thinner on draining bud bed, is carried out room temperature germination
（Time is 20 h）：It in preceding 10 h, uniformly sprays water in Fan Mai 3 times, later 10 h, turns over wheat daily and spray water 1 time；When bud long 0.15
Cm or so, germination terminate to arrive malt.
B spice：It is in mass ratio 2.5 by malt and wheat draw down at plum blossom petaloid：The mixing of 5 ratios, while wheat is added
The water of weight 25% turns rapidly uniformly, makes its water suction uniformly, without the white heart；Access accounts for the wheat bran koji of total mass of raw material 0.6%,
It is uniformly mixed.The strain for preparing of wheat bran koji is aspergillus oryzae Soviet Union -16；The preparation method of wheat bran koji is the same as specific embodiment mode.
C cultivates koji-making：（1）By inoculated raw material, it is packed into koji tray, thickness of feed layer 23cm is placed in culturing room, accumulation training
It supports, temperature is controlled at 33 DEG C or so, and relative humidity 90% or so, the time lasts about greatly for 24 hours；
（2）After 24 h, when product temperature is up to 38 DEG C or more, 30 min of aerlbic culture is spread out, then turn mixing, closing heap culture, repeatedly
So carry out.Temperature is controlled at 39 DEG C, and relative humidity 80% or so, the time lasts about greatly for 24 hours；
（3）Later, ventilation is suitably turned, temperature is controlled at about 43 DEG C, and relative humidity 75% or so, the time lasts about greatly for 24 hours；
（4）Then, culture is spread out, continuous ventilating gradually reduces temperature and humidity, until when scattered wheat koji moisture is down to 15%, out
It is bent.
The technical indicator of novel raw wheat koji prepared by the above method is：Moisture content about 15.11%, acidity 0.41
Mmol/g, saccharifying power 1245.26u/g, liquefaction power are 11.43/ (g.h).
Comparative example 1：
On the basis of embodiment 2, using the step and method in embodiment 2, step a is only eliminated：Wheat germination-will be small
Wheat germinates to obtain malt, and changes raw material composition：Without addition malt, i.e., all wheats in raw material.Finally it is prepared into
To the technical indicator of raw wheat koji be：Moisture content 16.13%, acidity are 0.47 mmol/g, saccharifying power 903.56u/g, liquid
Change power is 8.89g/ (g.h).
Comparative example 2：
On the basis of embodiment 3, using the step and method in embodiment 3, step a is only eliminated：Wheat germination-will be small
Wheat germinates to obtain malt, and changes raw material composition：Without addition malt, i.e., all wheats in raw material.Finally it is prepared into
To the technical indicator of raw wheat koji be：Moisture content about 15.37%, acidity be 0.39 mmol/g, saccharifying power 920.31u/g,
Liquefaction power is 9.06g/ (g.h).
Comparative example 3：
On the basis of embodiment 1, using the step and method in embodiment 1, the ratio of malt and wheat in step b is only changed
Example, i.e. mass ratio=1.5 of malt and wheat: 6.The technical indicator for the raw wheat koji being finally prepared is：Moisture content
15.21%, acidity is 0.49 mmol/g, and saccharifying power 946.74u/g, liquefaction power is 9.73g/ (g.h).
Technical solutions according to the invention yet there are no pertinent literature and disclose report.The foregoing is merely it is of the invention compared with
Good embodiment, is not intended to limit the invention, any modification done within the spirit and principles of the present invention, equivalent
Replacement and improvement etc., should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of yellow rice wine raw wheat koji, it is characterised in that the yellow rice wine raw wheat koji is made of the raw material of following portions by weight：Wheat 500~
600 parts, 200~250 parts of malt, 2.5~3.5 parts of wheat bran koji.
2. the preparation method of yellow rice wine raw wheat koji as described in claim 1, it is characterised in that include the following steps：
Step a, wheat germination obtains malt：Wheat is cleaned up, with room temperature tap water immersion 5h~6h, then exhausts water,
Booth sprays 1 time at 2cm~3cm thin layer, and every 4 h mists on draining bud bed；Rewetting is collapsed later and soaks 2h~4h, then again
It makes thinner on draining bud bed, carries out room temperature germination, germination terminates, and obtains malt；
Step b, it by the malt of step a and wheat draw down, is uniformly mixed：Wheat and malt are rolled into plum blossom petaloid with breaker,
It is uniformly mixed, the water for accounting for wheat quality 20%~30% is then added, turns rapidly, make water suction uniformly, without white piece；Then access accounts for
The wheat bran koji of material quality 0.5%~0.7% turns uniformly；
Step c：Cultivate koji-making：
（1）By inoculated raw material, it is packed into Quchi or koji tray, thickness of feed layer is 20~25cm, is placed in culturing room or incubator
Accumulation culture, at 30~35 DEG C, 85%~95 % of relative humidity, the time is for 24 hours for temperature control；
（2）After 24 h, when product temperature is up to 38 DEG C or more, 20~40 min of aerlbic culture is spread out, then turn mixing, closing heap culture,
The operation is repeated；Temperature is controlled at 37~42 DEG C, and 80%~90 % of relative humidity, the time continues 24 h；
（3）Later, ventilation is suitably turned, temperature control is at 40~45 DEG C, relative humidity 70%~80 %, time 16h；
（4）Finally, spreading culture out, continuous ventilating gradually reduces temperature and humidity, until dissipate wheat koji moisture be down to 14 wt%~
It is bent out when 16wt %；
Step d：Ventilation dewetting；
Step e：It is dry and bent out.
3. the preparation method of yellow rice wine raw wheat koji as described in claim 1, it is characterised in that in the step a, on draining bud bed
Spreading out to the time of thin layer is the h of 14 h~16, and making thinner carry out the time of room temperature germination again is 16h~for 24 hours, in preceding 12h, while turning over
Wheat side is sprayed water 3 times, and to clean wheat and keep wheat wet, spraying water, it is fog-like to require, uniformly；4h~12h later, is turned over daily
Wheat is sprayed water 1~2 time；As the long 0.1cm of bud~0.2 cm, germination terminates to get malt.
4. the preparation method of yellow rice wine raw wheat koji as described in claim 1, it is characterised in that in step b, the quality of malt and wheat
Than being 2~2.5：5~6, the wheat bran koji is aspergillus oryzae Soviet Union -16.
5. the preparation method of yellow rice wine raw wheat koji as described in claim 1, it is characterised in that in the step b prepared by wheat bran koji
Method is：
Aspergillus oryzae Soviet Union -16 is inoculated into wort agar medium by 5.1 actication of culture, in 28~33 DEG C of 4~5d of culture,
Obtain spore suspension；
5.2 preparation level-one kojis, water appropriate are added into wheat bran, sterilize 40 min at 121 DEG C, is cooled to 40 DEG C or less
When, the spore suspension being inoculated in 4.1 obtains level-one koji then in 28~33 DEG C of 3~4 d of culture；
5.3 prepare wheat bran koji, separately take wheat bran, and add suitable quantity of water into wheat bran, and sterilize 40 min at 121 DEG C, is cooled to 40
DEG C or less when, in terms of wheat bran quality, access 0.3wt%~0.5wt% level-one koji, in 28~33 DEG C of 3~4 d of culture, i.e.,
Obtain wheat bran koji.
6. the preparation method of yellow rice wine raw wheat koji as claimed in claim 5, it is characterised in that：In step 5.2 and step 5.3, water
Additive amount is the 85% of wheat bran quality.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109852507A (en) * | 2019-03-26 | 2019-06-07 | 湖北工业大学 | A kind of compound wheat koji of yellow rice wine and its preparation method and application |
| CN110229759A (en) * | 2019-07-11 | 2019-09-13 | 浙江树人学院（浙江树人大学） | One plant for the high saccharifying power of yellow rice wine koji-making, late sporogenic aspergillus oryzae and application |
| CN110317691A (en) * | 2019-08-05 | 2019-10-11 | 四川轻化工大学 | A kind of wine brewing rice wheat koji and its preparation process |
| CN111500385A (en) * | 2020-04-29 | 2020-08-07 | 茅台学院 | Method for improving quality and style of Maotai-flavor raw wine |
| CN114350466A (en) * | 2022-01-27 | 2022-04-15 | 江南大学 | Preparation method and application of saccharopolyspora inoculation raw wheat starter for brewing food |
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| CN101880623A (en) * | 2010-07-05 | 2010-11-10 | 毛海霞 | Sanhui bran vinegar and novel process thereof |
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| CN101880623A (en) * | 2010-07-05 | 2010-11-10 | 毛海霞 | Sanhui bran vinegar and novel process thereof |
| CN103416726A (en) * | 2012-12-29 | 2013-12-04 | 河南工业大学 | Preparation method for dedicated soybean paste leavening agent |
| CN104818186A (en) * | 2015-05-06 | 2015-08-05 | 王益民 | Production process of highland barley liquor yeast |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109852507A (en) * | 2019-03-26 | 2019-06-07 | 湖北工业大学 | A kind of compound wheat koji of yellow rice wine and its preparation method and application |
| CN109852507B (en) * | 2019-03-26 | 2022-06-14 | 湖北工业大学 | Yellow rice wine composite wheat starter and preparation method and application thereof |
| CN110229759A (en) * | 2019-07-11 | 2019-09-13 | 浙江树人学院（浙江树人大学） | One plant for the high saccharifying power of yellow rice wine koji-making, late sporogenic aspergillus oryzae and application |
| CN110317691A (en) * | 2019-08-05 | 2019-10-11 | 四川轻化工大学 | A kind of wine brewing rice wheat koji and its preparation process |
| CN111500385A (en) * | 2020-04-29 | 2020-08-07 | 茅台学院 | Method for improving quality and style of Maotai-flavor raw wine |
| CN114350466A (en) * | 2022-01-27 | 2022-04-15 | 江南大学 | Preparation method and application of saccharopolyspora inoculation raw wheat starter for brewing food |
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