CN109852507A - A kind of compound wheat koji of yellow rice wine and its preparation method and application - Google Patents
A kind of compound wheat koji of yellow rice wine and its preparation method and application Download PDFInfo
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- CN109852507A CN109852507A CN201910230712.5A CN201910230712A CN109852507A CN 109852507 A CN109852507 A CN 109852507A CN 201910230712 A CN201910230712 A CN 201910230712A CN 109852507 A CN109852507 A CN 109852507A
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- 241000209140 Triticum Species 0.000 title claims abstract description 127
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 127
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 50
- 150000001875 compounds Chemical class 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 241000194108 Bacillus licheniformis Species 0.000 claims abstract description 6
- 241000235527 Rhizopus Species 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 241000209094 Oryza Species 0.000 claims description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims description 24
- 235000009566 rice Nutrition 0.000 claims description 24
- 235000013312 flour Nutrition 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 13
- 239000008223 sterile water Substances 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 12
- 241000238631 Hexapoda Species 0.000 claims description 10
- 241000607479 Yersinia pestis Species 0.000 claims description 10
- 238000005054 agglomeration Methods 0.000 claims description 10
- 230000002776 aggregation Effects 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 5
- 238000009630 liquid culture Methods 0.000 claims description 5
- 241000228197 Aspergillus flavus Species 0.000 claims description 2
- 235000014101 wine Nutrition 0.000 abstract description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 12
- 150000001413 amino acids Chemical class 0.000 abstract description 8
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 6
- 230000001476 alcoholic effect Effects 0.000 abstract description 5
- 208000035985 Body Odor Diseases 0.000 abstract description 2
- 206010040904 Skin odour abnormal Diseases 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- FKRCODPIKNYEAC-UHFFFAOYSA-N ethyl propionate Chemical compound CCOC(=O)CC FKRCODPIKNYEAC-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- MWKAGZWJHCTVJY-UHFFFAOYSA-N 3-hydroxyoctadecan-2-one Chemical compound CCCCCCCCCCCCCCCC(O)C(C)=O MWKAGZWJHCTVJY-UHFFFAOYSA-N 0.000 description 1
- OUDFNZMQXZILJD-UHFFFAOYSA-N 5-methyl-2-furaldehyde Chemical compound CC1=CC=C(C=O)O1 OUDFNZMQXZILJD-UHFFFAOYSA-N 0.000 description 1
- CKOYRRWBOKMNRG-UHFFFAOYSA-N Furfuryl acetate Chemical compound CC(=O)OCC1=CC=CO1 CKOYRRWBOKMNRG-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 125000000959 isobutyl group Chemical group [H]C([H])([H])C([H])(C([H])([H])[H])C([H])([H])* 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000003673 urethanes Chemical class 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses compound wheat kojis of a kind of yellow rice wine and its preparation method and application.Belong to yellow wine fermentation field.The compound wheat koji of the yellow rice wine produces odor type wheat koji by saccharification type wheat koji and fermentation and forms, and is fermented and is made by rhizopus Q303, Soviet Union 16, bacillus licheniformis and K yeast.Two kinds of wheat kojis are added according to a certain percentage, the yellow rice wine of different pols and alcohol content can be obtained.Gained yellow rice wine high yield amino-acid nitrogen, main body odor type is prominent, and alcoholic strength is higher.It is few compared to traditional wheat koji dosage, high-efficient, vinosity is good.
Description
Technical field
The invention belongs to yellow wine fermentation field, a kind of compound wheat koji of Novel yellow wine rice and preparation method thereof and yellow rice wine are related generally to
Application in production technology.
Background technique
Wheat koji is used as a kind of crude enzyme preparation during brewing yellow rice wine, provides a variety of enzymes and protein, energy for fermentation process
Enough it is hydrolyzed the starch in raw material, protein and polymer substance；It can be drinks object that wheat koji, which contains many microorganisms,
Matter brings a large amount of wine flavour.
The content of microorganisms and type contained in wheat koji is more, and the nutriment and space in environment are limited, and bacterial strain is often
It is unable to normal growth, the saccharifying power in wheat koji, fermenting power etc. is caused to be difficult to reach best simultaneously；Since microbe species are excessively led
Cause the harmful substance contents such as the urethanes generated excessively high, amino acid nitrogen content is lower；Flavor components content is more, at
Point more miscellaneous, main body odor type does not protrude；Traditional wheat koji since its product is fixed, fix by producer's production model, does not have flexibility；It passes
Wheat koji institute expense of uniting is big, and low efficiency is unstable.
Summary of the invention
In order to solve the shortcomings of the prior art, the present invention provides a kind of compound wheat koji of yellow rice wine, by saccharification type wheat koji and
Fermentation produces odor type wheat koji composition, is suitble to producer freely to arrange in pairs or groups, meets all kinds of demands.As a kind of wine that pure strain compounds
Song, convenient for adjusting the generation of flavor component, harmful substance and increasing amino acid content；, efficiency few compared to traditional wheat koji dosage
Height, vinosity are good.
The second object of the present invention is to provide application of the compound wheat koji of yellow rice wine in yellow wine production technology.
To achieve the goals above, the present invention adopts the following technical scheme:
In a first aspect, providing a kind of compound wheat koji of yellow rice wine, odor type wheat koji is produced by saccharification type wheat koji and fermentation and is formed, is prepared
Method comprises the following steps:
1) wheat of free from insect pests, mildew is selected, sorting is clean, dries, and makes the moisture content in wheat lower than 15%；
2) wheat in step 1) is crushed using pulverizer, sieves with 100 mesh sieve, saves backup；
3) 30 DEG C inclined-plane culture " rhizopus Q303 " 2-3 days, take flour quality 25%-35% (v/w) nothing in step 2)
Bacterium water rinse 2-3 times, the wheat flour in step 2) is added, is sufficiently stirred；
4) it will cultivate 2-3 days at 30 DEG C of wheat flour be sufficiently stirred in step 3), crumb after wheat koji agglomeration, 35-40 DEG C
It is dried in baking oven；
5) when the wheat koji water content in step 4) is lower than 15%, pack is spare, obtains saccharification type wheat koji；
6) 30 DEG C inclined-plane culture aspergillus flavus " Soviet Union 16 " 2-3 days, take flour quality 10%-20% (v/w) nothing in step 2)
It bacterium water rinse 2-3 times, is added in the wheat flour of step 2), is sufficiently stirred, cultivated 2-3 days at 30 DEG C；
7) 30 DEG C of Liquid Cultures " bacillus licheniformis " and " K yeast " 2-3 days, take the wheat quality 5%- of step 2) respectively
10% (v/w) bacterium solution is spare；
8) it crumbs, the bacterium solution in step 7) is sprayed into the wheat koji after crumbing, 30 DEG C of culture 1-2 after the agglomeration of step 6) wheat koji
It, is then placed in 35-40 DEG C of baking oven and is dried；
9) when the wheat koji water content in step 8) is lower than 15%, pack is spare, obtains fermentation and produces odor type wheat koji.
Second aspect provides application of the compound wheat koji of above-mentioned yellow rice wine in yellow rice wine preparation, and the yellow rice wine preparation includes following
Step:
1) free from insect pests, the clean rice without mildew, free from admixture is selected to impregnate 12-18h by weight 1:1.5-1:2 and water,
Boiling 20min at 108 DEG C takes the sterile water of rice quality 30-50% (v/w) to be cooled down；
2) the saccharification type wheat koji in the compound wheat koji of above-mentioned yellow rice wine of 0.1%-5% step 1) rice quality after cooling is weighed
Saccharification step 1) rice after cooling 3-5 days, after fermentation liquid liquid level is consistent with rice height；Weigh 0.1%-5% step 1)
Fermentation in the compound wheat koji of above-mentioned yellow rice wine of rice quality after cooling produces odor type wheat koji, is added in fermentation liquid, ferments 5-10 days；
Two kinds of wheat kojis are added according to a certain percentage, the yellow rice wine of different pols and alcohol content can be obtained.
Compared to the prior art, the invention has the following advantages:
1, the compound wheat koji of yellow rice wine has stronger saccharifying power and fermenting power, and the alcohol content of generation is higher；
2, the compound wheat koji of yellow rice wine is as a kind of distiller's yeast that pure strain compounds, convenient for adjusting flavor component, nuisance
The generation of matter and increase amino acid content；
3, the compound wheat koji of yellow rice wine is made of saccharifying koji and leaven, is suitble to producer freely to arrange in pairs or groups, is met all kinds of demands；
4, the compound wheat koji of yellow rice wine is few compared to traditional wheat koji dosage, high-efficient, vinosity is good.
Detailed description of the invention
Fig. 1 be the compound wheat koji of 1 yellow rice wine of the embodiment of the present invention saccharifying power with tradition song compared with figure.
Fig. 2 is that alcoholic strength, total acidity, the amino-acid nitrogen of yellow rice wine made from the compound wheat koji of 1 yellow rice wine of the embodiment of the present invention contain
Amount figure compared with traditional song.
Fig. 3 is the result figure of the saccharifying power of the compound wheat koji of 2 yellow rice wine of the embodiment of the present invention.
Fig. 4 is that alcoholic strength, total acidity, the amino-acid nitrogen of yellow rice wine made from the compound wheat koji of 2 yellow rice wine of the embodiment of the present invention contain
Measure result figure.
Fig. 5 is the result figure of the saccharifying power of the compound wheat koji of 3 yellow rice wine of the embodiment of the present invention.
Fig. 6 is that alcoholic strength, total acidity, the amino-acid nitrogen of yellow rice wine made from the compound wheat koji of 3 yellow rice wine of the embodiment of the present invention contain
Measure result figure.
Specific embodiment
By following detailed description combination attached drawing it will be further appreciated that the features and advantages of the invention.Provided implementation
Example is only the explanation to the method for the present invention, remaining content without limiting the invention in any way announcement.
[embodiment 1]
This example is a kind of compound wheat koji production method of Novel yellow wine rice and prepares yellow rice wine using the compound wheat koji, specific to walk
It is rapid as follows:
1. weighing free from insect pests, without mildew and clean wheat 1000g, cleans and dry, make water content lower than 15%；
2. the wheat crushing in step 1 is sieved with 100 mesh sieve, save backup；
3.30 DEG C of inclined-plane culture " rhizopus Q303 " 2-3d, take sterile water 125mL, rinse 2-3 times.It takes small in step 2
Flour 500g, mixes well；
4. the wheat flour being sufficiently stirred in step 3 being put into 30 DEG C of incubator and cultivating 2-3d, pinched after wheat koji agglomeration
Broken be put into 35-40 DEG C of baking oven is dried；
5. it is packed when the wheat koji water content in step 4 is lower than 15%, it is spare, obtain saccharification type wheat koji 500g；
6. " Soviet Union 16 " bacterial strain is measured sterile water 100mL, rinse 2-3 times in 30 DEG C of lower inclined plane culture 2-3d.Take step 2
In wheat flour 500g, mix well, 30 DEG C of culture 2-3d；
7.30 DEG C of Liquid Cultures " bacillus licheniformis " and " K yeast " 2-3d, take 25mL bacterium solution spare respectively；
8. crumbing after wheat koji agglomeration in step 6, the bacterium solution in step 07 is sprayed into, mixes, is put into 35-40 DEG C of baking oven
Middle drying；
9. pack is spare when the wheat koji water content in step 8 is lower than 15%, fermented type wheat koji 500g is obtained；
10. selection free from insect pests, the clean rice 3kg without mildew, free from admixture add water 6kg to impregnate 12-18h, boiling at 108 DEG C
The sterile water of 20min, 1500mL are cooled down；
11. weighing saccharification type wheat koji 1g, 2g, 3g, 4g, 5g respectively to be added in 600g rice after cooling, mix well,
Sealing, which is placed in 32 DEG C of incubators, cultivates 3-5d, after fermentation liquid liquid level is consistent with rice height, weighs fermented type wheat koji 3g, adds
Enter in fermentation liquid, mix well, sealing, which is placed in 37 DEG C of incubators, cultivates 5-10d, obtains five kinds of different fermentations wine.
[example 2]
This example is a kind of compound wheat koji production method of Novel yellow wine rice and prepares yellow rice wine using the compound wheat koji, specific to walk
It is rapid as follows:
1. weighing free from insect pests, without mildew and clean wheat 1000g, cleans and dry, make water content lower than 15%；
2. the wheat crushing in step 1 is sieved with 100 mesh sieve, save backup；
3.30 DEG C inclined-plane culture " rhizopus Q303 " 2-3d, takes sterile water 150mL, rinse 2-3 times.It takes small in step 2
Flour 500g, mixes well；
4. the wheat flour being sufficiently stirred in step 3 being put into 30 DEG C of incubator and cultivating 2-3d, pinched after wheat koji agglomeration
Broken be put into 35-40 DEG C of baking oven is dried；
5. it is packed when the wheat koji water content in step 4 is lower than 15%, it is spare, obtain saccharification type wheat koji 500g；
6. " Soviet Union 16 " bacterial strain is measured sterile water 75mL, rinse 2-3 times in 30 DEG C of lower inclined plane culture 2-3d.It takes in step 2
Wheat flour 500g, mix well, 30 DEG C of culture 2-3d；
7.30 DEG C of Liquid Cultures " bacillus licheniformis " and " K yeast " 2-3d, take 35mL bacterium solution spare respectively；
8. crumbing after wheat koji agglomeration in step 6, the bacterium solution in step 07 is sprayed into, mixes, is put into 35-40 DEG C of baking oven
Middle drying；
9. pack is spare when the wheat koji water content in step 8 is lower than 15%, fermented type wheat koji 500g is obtained；
10. selection free from insect pests, the clean rice 3kg without mildew, free from admixture add water 6kg to impregnate 12-18h, boiling at 108 DEG C
The sterile water of 20min, 1500mL are cooled down；
11. weighing saccharification type wheat koji 3g, 3g, 3g, 3g, 3g respectively to be added in 600g rice after cooling, mix well,
Sealing is placed in 32 DEG C of incubators and cultivates 3-5d, after fermentation liquid liquid level is consistent with rice height, weigh fermented type wheat koji 1g,
2g, 3g, 4g, 5g are added in fermentation liquid, mix well, and sealing, which is placed in 37 DEG C of incubators, cultivates 5-10d, obtain five kinds of differences
Fermented wine.
[example 3]
This example is a kind of compound wheat koji production method of Novel yellow wine rice and prepares yellow rice wine using the compound wheat koji, specific to walk
It is rapid as follows:
1. weighing free from insect pests, without mildew and clean wheat 1000g, cleans and dry, make water content lower than 15%；
2. the wheat crushing in step 1 is sieved with 100 mesh sieve, save backup；
3.30 DEG C of inclined-plane culture " rhizopus Q303 " 2-3d, take sterile water 175mL, rinse 2-3 times.It takes small in step 2
Flour 500g, mixes well；
4. the wheat flour being sufficiently stirred in step 3 being put into 30 DEG C of incubator and cultivating 2-3d, pinched after wheat koji agglomeration
Broken be put into 35-40 DEG C of baking oven is dried；
5. it is packed when the wheat koji water content in step 4 is lower than 15%, it is spare, obtain saccharification type wheat koji 500g；
6. " Soviet Union 16 " bacterial strain is measured sterile water 50mL, rinse 2-3 times in 30 DEG C of lower inclined plane culture 2-3d.It takes in step 2
Wheat flour 500g, mix well, 30 DEG C of culture 2-3d；
7.30 DEG C of Liquid Cultures " bacillus licheniformis " and " K yeast " 2-3d, take 50mL bacterium solution spare respectively；
8. crumbing after wheat koji agglomeration in step 6, the bacterium solution in step 07 is sprayed into, mixes, is put into 35-40 DEG C of baking oven
Middle drying；
9. pack is spare when the wheat koji water content in step 8 is lower than 15%, fermented type wheat koji 500g is obtained；
10. selection free from insect pests, the clean rice 3kg without mildew, free from admixture add water 6kg to impregnate 12-18h, boiling at 108 DEG C
The sterile water of 20min, 1500mL are cooled down；
11. weighing saccharification type wheat koji 1g, 2g, 3g, 4g, 5g respectively to be added in 600g rice after cooling, mix well,
Sealing, which is placed in 32 DEG C of incubators, cultivates 5-7d, weighs fermented type wheat koji 3g, is added in fermentation liquid, mixes well, sealing is placed in
10-15d is cultivated in 37 DEG C of incubators, obtains five kinds of different fermentations wine.
Nature examination
Physicochemical property detection
Physics and chemistry is carried out by " GB/T 13662-2008 yellow rice wine " national standard to the wine sample in example 1-3 after fermentation
Quality detection, number is 1,2,3,4,5 respectively, by traditional yellow rice wine as control:
1. Fig. 1 shows that the saccharifying power of the compound wheat koji of embodiment 1 is higher than traditional wheat koji, and average in 120g/L, compared to biography
The bent 105g/L of system is promoted more；
2. Fig. 2 shows that the alcoholic strength of yellow rice wine made from the compound wheat koji of embodiment 1 fermentation 3-5d in 10%vol, is higher than tradition
The 9%vol of wheat koji；
3. Fig. 2 shows that the amino acid nitrogen content of yellow rice wine made from the compound wheat koji of embodiment 1 can reach 0.62g/L,
It is far longer than the 0.4g/L of high-quality sweet rice wine；
4. Fig. 2 shows that yellow rice wine total acid made from the compound wheat koji of embodiment 1 is slightly above traditional yellow rice wine, belong to the model of sweet rice wine
Farmland；
In addition, by Fig. 3-6 it can be concluded that with it is above-mentioned 1.-4. similar conclusion.
5. the volatile component of yellow rice wine made from the compound wheat koji of embodiment 1-3 is less simultaneously, ethyl propionate, isobutyl are contained only
Alcohol, acyloin, furfuryl acetate, 5 methyl furfural etc. a few, and yellow rice wine made from traditional wheat koji contain a large amount of volatility at
Point, main body fragrance does not protrude.
Claims (2)
1. a kind of compound wheat koji of yellow rice wine, which is characterized in that odor type wheat koji is produced by saccharification type wheat koji and fermentation and is formed, preparation method
It comprises the following steps:
1) wheat of free from insect pests, mildew is selected, sorting is clean, dries, and makes the moisture content in wheat lower than 15%；
2) wheat in step 1) is crushed using pulverizer, sieves with 100 mesh sieve, saves backup；
3) 30 DEG C inclined-plane culture " rhizopus Q303 " 2-3 days, take flour quality 25%-35%(v/w in step 2) sterile water profit
It washes 2-3 times, the wheat flour in step 2 is added, is sufficiently stirred；
4) it will cultivate 2-3 days at 30 DEG C of wheat flour be sufficiently stirred in step 3), crumb after wheat koji agglomeration, 35-40 DEG C of baking oven
In be dried；
5) when the wheat koji water content in step 4) is lower than 15%, pack is spare, obtains saccharification type wheat koji；
6) 30 DEG C inclined-plane culture aspergillus flavus " Soviet Union 16 " 2-3 days, take flour quality 10%-20%(v/w in step 2) sterile water profit
It washes 2-3 times, is added in the wheat flour of step 2, be sufficiently stirred, cultivated 2-3 days at 30 DEG C；
7) 30 DEG C of Liquid Culture bacillus licheniformis and K yeast 2-3 days, take the wheat quality 5%-10%(v/w of step 1) respectively)
Bacterium solution is spare；
8) it crumbs after the agglomeration of step 6) wheat koji, the bacterium solution in step 7) is sprayed into the wheat koji after crumbing, 30 DEG C are cultivated 1-2 days,
It is then placed in 35-40 DEG C of baking oven and is dried；
9) when the wheat koji water content in step 8) is lower than 15%, pack is spare, obtains fermentation and produces odor type wheat koji.
2. application of the compound wheat koji of yellow rice wine described in claim 1 in yellow rice wine preparation, which is characterized in that the yellow rice wine preparation packet
Include following steps:
1) free from insect pests, the clean rice without mildew, free from admixture is selected to impregnate 12-18 h by weight 1:1.5-1:2 and water,
20 min of boiling, takes rice quality 30-50%(v/w at 108 DEG C) sterile water cooled down；
2) saccharification in the compound wheat koji of yellow rice wine described in claim 1 of 0.1%-5% step 1) rice quality after cooling is weighed
Type wheat koji saccharification step 1) rice 3-5 d after cooling, after fermentation liquid liquid level is consistent with rice height；Weigh 0.1%-5% step
Fermentation in the compound wheat koji of yellow rice wine described in claim 1 of rapid rice quality 1) after cooling produces odor type wheat koji, and fermentation is added
In liquid, ferment 5-10d；
Two kinds of wheat kojis in claim 1 are added according to a certain percentage, different pols and alcohol content can be obtained
Yellow rice wine.
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