CN113801749A - Preparation method and application of green bean koji - Google Patents
Preparation method and application of green bean koji Download PDFInfo
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- CN113801749A CN113801749A CN202111172238.9A CN202111172238A CN113801749A CN 113801749 A CN113801749 A CN 113801749A CN 202111172238 A CN202111172238 A CN 202111172238A CN 113801749 A CN113801749 A CN 113801749A
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Classifications
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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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
Abstract
The invention relates to the technical field of starter propagation, in particular to a preparation method and application of green bean starter, wherein the method comprises the following steps: (1) soaking mung beans in water, performing coarse crushing, and performing ultrasonic resonance treatment for later use; (2) respectively crushing barley, wheat and peas, and mixing the crushed materials in a weight ratio of 6: 3: 1, mixing, moistening, uniformly mixing, collecting and stacking the moistening materials to obtain a raw material mixture A; (3) uniformly mixing the rice hulls and the crushed mung beans which are cleaned and roasted at a high temperature with the raw material mixture A, putting the mixture into a mold, and compacting the mixture to obtain wet koji blocks; (4) wrapping grass, stacking, and performing cultivation management to obtain mung bean koji; the invention fully releases the contents such as starch and the like wrapped by the mung bean seed coat, can ensure enough permeability for the growth of microorganisms by simple crushing, and provides attachment points for the growth and propagation of the microorganisms and the secretion of enzymes by the incompletely crushed seed coat; the loss of nutrient substances caused by excessive water soaking of the mung beans is avoided, and the utilization rate of the mung beans is improved.
Description
Technical Field
The invention relates to the technical field of starter propagation, in particular to a preparation method of mung bean starter and application of the mung bean starter.
Background
The principle of the distiller's yeast acting on the wine material is as follows: the distiller's yeast has a large amount of microorganisms growing thereon, and enzymes (including amylase, saccharifying enzyme, protease, etc.) secreted by the microorganisms, which have biocatalysis effect and can accelerate the conversion of starch, protein, etc. in the wine material into sugar and amino acid, wherein the sugar is decomposed into ethanol, i.e. alcohol, under the action of the enzyme of yeast. In the brewing process, the koji making is an indispensable and extremely important program, the quality of the prepared koji directly affects the quality of the product and the utilization rate of the wine materials, and the taste of the wine brewed by using different koji is greatly different.
In the prior art, the distiller's yeast is roughly divided into five types and is respectively used for different wines, namely wheat yeast for brewing yellow wine, Xiaoqu for brewing yellow wine and Xiaoqu liquor, red yeast for brewing red yeast wine, Daqu for brewing distilled liquor and bran yeast for replacing part of Daqu or Xiaoqu; in addition, the koji is classified into loose koji and lump koji, wherein the loose koji, i.e. the koji in a loose state, is prepared by growing microorganisms (mainly mold) on ground or crushed grains under the conditions of certain temperature, air humidity and moisture content, and the loose koji is used in the koji making history of thousands of years in China; a koji block is prepared by adding water into raw materials (such as flour), kneading, filling into a mold, compacting to fix its shape, and culturing microorganism at certain temperature, moisture and humidity.
With the development of the times, people gradually realize the harm of long-term white spirit drinking or a large amount of white spirit drinking to the health, and with the continuous improvement of the self health consciousness, people pay more attention to the self health, and the salutation also starts to deliver some health foods, so that the traditional white spirit can not adapt to the demands of the public, and the yeast as the yeast of the white spirit has extremely important significance for the endowment of the white spirit quality and the health care function by the evolution of the variety of the yeast and the combination of the yeast making process of the modern process technology, and is also the key point of the continuous development and research of technicians in the field.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a preparation method of green bean koji, which improves the saccharification and fermentation capability of the prepared green bean koji by improving the existing preparation process of the green bean koji.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of green bean koji comprises the following steps:
(1) selecting full and uniform mung beans without worm damage and peculiar smell, soaking the mung beans in water, coarsely crushing the mung beans to crack the mung beans to 4-8 petals, and then carrying out ultrasonic resonance treatment on the cracked mung beans for later use;
(2) respectively crushing barley, wheat and peas, sieving the crushed barley, wheat and peas with a 20-mesh sieve, and mixing the crushed barley, wheat and peas according to a weight ratio of 6: 3: 1, after mixing, moistening with hot water at 50-70 ℃, uniformly mixing, and then gathering and accumulating the moistening for at least half an hour to obtain a raw material mixture A;
(3) uniformly mixing the rice hulls which are cleaned and roasted at high temperature, the mung bean crushed materials treated in the step (1) and the raw material mixture A in the step (2), and then putting the mixture into a mold to be compacted and compacted to obtain wet yeast blocks;
(4) wrapped with grass
Before the yeast blocks are put into a room, a layer of biomass material is laid on the ground to serve as a base cushion layer, the wet yeast blocks in the step (3) are wrapped by rice straws and then placed on the base cushion layer, after the yeast blocks are fully laid with the layer, a layer of biomass material is laid on the yeast blocks to serve as an interlayer, then the wet yeast blocks wrapped by the rice straws are continuously placed on the interlayer, and the yeast blocks are stacked until 4-5 layers are formed and then covered by the biomass material;
culturing to obtain green bean koji, taking out green bean koji, and storing in a ventilation drying koji storage.
In a further technical scheme, in the step (1), the ultrasonic resonance treatment conditions at least meet, the ultrasonic frequency is 10-50KHz, and the time is 10-30 min.
In a further technical scheme, in the step (3), the high-temperature roasting condition of the rice hulls is at least met, the moisture in the rice hulls is roasted under the condition of small fire, and then the rice hulls are roasted for 30-90s by large fire.
In a further technical scheme, in the step (3), the rice hull, the mung bean crushed aggregates and the raw material mixture A are mixed according to the weight ratio of 1: 3: 6 and mixing.
In a further technical scheme, in the step (4), the biomass material is wheat straw, rice hull or a mixture thereof;
in a further technical scheme, the thickness of a base cushion layer or an interlayer formed by paving the biomass material is 5-10 cm.
In a further technical scheme, in the step (4), the biomass material is subjected to an activated nutrient solution soaking treatment;
in a further technical scheme, the activated nutrient solution is formed by mixing glucose, peptone, yellow water, a bacterial solution and water, wherein the bacterial solution is obtained by carrying out three-stage culture on the caproic acid strain by using a culture medium.
In a further technical scheme, the activated nutrient solution is prepared by mixing the following raw materials in percentage by weight: 1-5% of glucose, 3-8% of peptone, 5-15% of yellow water, 35-50% of bacterial liquid and 22-56% of water.
The invention also provides an application of the mung bean koji prepared by the method, which comprises the steps of mixing the prepared mung bean koji into fermented grains, stacking at a high temperature for 18-24 hours, and then putting into a cellar for fermentation.
In a further technical scheme, the dosage of the green bean koji is 20-25% of the weight of the fermented grains.
In a further technical scheme, the cellar-entering fermentation conditions are as follows: fermenting at 15-18 deg.C in cellar for 80-85 days.
Compared with the prior art, the invention has the following technical effects:
1. according to the preparation method of the mung bean koji, the mung beans are subjected to coarse crushing instead of fine crushing, and then the mung beans after simple crushing are subjected to ultrasonic resonance treatment, so that the contents such as starch and the like wrapped by mung bean seed coats are fully released, sufficient permeability can be ensured for the growth of microorganisms through simple crushing, and the incompletely crushed seed coats can provide attachment points for the growth and propagation of the microorganisms and the secretion of enzymes; in addition, according to the method provided by the invention, the loss of nutrient substances caused by excessive water soaking of the mung beans is avoided, and the utilization rate of the mung beans is improved;
2. barley, wheat and peas are added in the preparation method of the green bean koji provided by the invention, and the raw materials are common materials for preparing the distiller's yeast in the prior art, so that the raw materials are convenient to take and use; in addition, the invention also optimizes the processing technology of the barley, the wheat and the peas, and particularly, the barley, the wheat and the peas are respectively crushed in a dry state, so that not only can the target granularity be more conveniently achieved, but also the loss of nutrient substances in the raw materials after soaking is avoided, after crushing, the target amount of the raw materials are weighed, and then the raw materials are moistened according to the traditional mode to absorb sufficient moisture, thereby preparing for the propagation of starter propagation fermentation microorganisms.
3. According to the preparation method of the green bean koji, provided by the invention, the rice hulls which are cleaned and roasted at a high temperature are added into the koji making raw materials in addition to the barley, the wheat, the pea and the mung bean, and the inventor of the application finds that the rice hulls are added into the koji making raw materials, so that the koji blocks which are subjected to compression molding have certain looseness, and the influence on the propagation of microorganisms due to too compact pressed koji blocks caused by too small broken koji making raw materials is avoided; at the beginning of research, the inventor plans to kill the mixed bacteria and the like contained in the rice hulls through high-temperature roasting to avoid influencing the preparation of the green bean koji, and the practice shows that the rice hulls play an important role in adjusting the loose degree of materials in the koji block when being roasted into a partially carbonized state through controlling roasting process parameters, the loose condition created through the doping of the rice hulls is not only beneficial to the circulation and exchange of water and oxygen in the fermentation process of the koji blank, but also beneficial to the dissipation of fermentation heat, creates a favorable microbial growth environment, provides attachment points for the growth and the propagation of microorganisms and the secretion of enzymes, enables the growth and the propagation of the microorganisms to be more vigorous, and improves the saccharification and fermentation capacity of the prepared green bean koji.
4. According to the preparation method of the green bean koji, when wet koji blocks are wrapped and stacked, the biomass materials serving as the base cushion layer and the interlayer are soaked in the activated nutrient solution, so that the base cushion layer and the interlayer also contain rich nutrient substances, the nutrient substances are required for the growth of microorganisms to a certain extent, various enzyme substances are favorably secreted outwards, the enzyme catalysis function is favorably exerted, and the obvious promotion effect is achieved on the induction, growth and propagation of the microorganisms.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
In order to make the technical means, the creation features, the achievement purposes and the effects of the invention easy to understand, the invention is further clarified with the specific embodiments.
As described above, the present invention provides a method for preparing green bean koji, comprising the steps of:
(1) selecting full and uniform mung beans without worm damage and peculiar smell, soaking the mung beans in water, specifically, soaking the mung beans in the water for 8-12 hours, then, coarsely crushing the mung beans to enable the mung beans to be crushed into 4-8 pieces, and then carrying out ultrasonic resonance treatment on the crushed mung beans for later use;
(2) respectively crushing barley, wheat and peas, sieving the crushed barley, wheat and peas with a 20-mesh sieve, and mixing the crushed barley, wheat and peas according to a weight ratio of 6: 3: 1, after mixing, moistening with hot water at 50-70 ℃, uniformly mixing, and then gathering and accumulating the moistening for at least half an hour to obtain a raw material mixture A;
(3) uniformly mixing the rice hulls which are cleaned and roasted at high temperature, the mung bean crushed materials treated in the step (1) and the raw material mixture A in the step (2), and then putting the mixture into a mold to be compacted and compacted to obtain wet yeast blocks;
(4) wrapped with grass
Before the yeast blocks are put into a room, a layer of biomass material is laid on the ground to serve as a base cushion layer, the wet yeast blocks in the step (3) are wrapped by rice straws and then placed on the base cushion layer, after the yeast blocks are fully laid with the layer, a layer of biomass material is laid on the yeast blocks to serve as an interlayer, then the wet yeast blocks wrapped by the rice straws are continuously placed on the interlayer, and the yeast blocks are stacked until 4-5 layers are formed and then covered by the biomass material;
culturing to obtain green bean koji, taking out green bean koji, and storing in a ventilation drying koji storage.
In the invention, the quality of the koji is determined by the cultivation management after the koji enters the room, and particularly, the temperature and humidity change is well mastered in the first few days of the first koji turning; the whole process is divided into a front fire period, a big fire period and a back fire period, wherein the front fire period is divided into three stages which are respectively as follows: growing mold, airing mold and getting damp fire; the culture management specifically adopts the steps disclosed in Chinese patent with the publication number of CN107338148A, and the specific steps are as follows:
a. period of pre-ignition
a1 Long mold
The clothes are hung 1 day after the door and the window are closed, white mould hypha spots appear on the surfaces of the yeast blocks, and the clothes are hung for 2 days to be mature, so that the yeast blocks are basically fermented thoroughly, the cross sections are brown yellow, no core is generated in the yeast blocks, and the yeast blocks are slightly sour;
a2 mould drying
Opening the door to remove moisture, finishing hanging the clothes, fermenting and expanding the koji blocks to be soft, heating the product to 40 +/-1 ℃, and carrying out indoor damp and sultry, opening the door to remove moisture, opening the door and the window, and turning over the koji;
a3 getting out of the tide
After the door is opened, removing damp twice a day, turning over the yeast every 3-4 days, turning over the yeast 4-5 times in each room, and controlling the temperature within 50 ℃ in the stage;
b. period of intense fire
The yeast blocks enter a big fire stage after 10 days, the room temperature and the product temperature rise quickly, a large amount of water in the yeast blocks volatilizes, the yeast block spacing is adjusted when yeast is turned, and the yeast layer is 5-6 layers; maintaining for 10 days in strong fire period, and controlling the highest product temperature of the koji block at 55-60 deg.C;
c. after fire period
At this stage, the koji blocks are gradually dried, the temperature of the product is gradually reduced, the koji blocks are closed without leaving gaps, the fire is slowly reduced after the koji blocks are kept, the koji blocks are promoted to be fermented to be mature, and the temperature is gradually reduced within the range of 50-40 ℃.
According to the method provided by the invention, in the step (1), the ultrasonic resonance treatment condition is at least satisfied, the ultrasonic frequency is 10-50KHz, and the time is 10-30 min.
According to the method provided by the invention, the rice hulls are roasted at high temperature, not only the moisture in the rice hulls is removed and the mixed bacteria in the rice hulls are killed, but also the rice hulls are partially carbonized to enable the rice hulls to become partially transparent, so that the loose degree of a yeast blank is adjusted.
According to the method provided by the invention, the using amount of the rice husk, the mung bean crushed aggregates and the raw material mixture A can be selected in a wide range, and preferably, in the step (3), the weight ratio of the rice husk, the mung bean crushed aggregates and the raw material mixture A is 1: 3: 6 and mixing.
In the invention, in the step (4), the biomass material is used as a cushion layer or an isolation layer, and the biomass material can be selected from those commonly used by the person skilled in the art, specifically, for example, the biomass material is wheat straw, rice hull, or a mixture thereof; the thickness of the base cushion layer or the interlayer formed by paving the biomass material can be selected in a wide range, and preferably, the thickness of the base cushion layer or the interlayer formed by paving the biomass material is 5-10 cm.
According to the method provided by the invention, in the step (4), the biomass material is soaked by the activated nutrient solution; through the soaking treatment of the nutrient solution, the base cushion layer and the interlayer contain rich nutrient substances which are required by the growth of microorganisms to a certain extent, are beneficial to the outward secretion of various enzyme substances and are beneficial to the exertion of the enzyme catalysis function, namely, the substrate has obvious promotion effect on the induction, growth and propagation of the microorganisms.
In a specific embodiment of the invention, the activated nutrient solution is prepared by mixing glucose, peptone, yellow water, a bacterial solution and water, wherein the bacterial solution is obtained by performing three-stage culture on the caproic acid strain by using a culture medium.
More specifically, the culture process of the bacterial liquid is as follows: selecting a high-quality cellar, sampling at different places, separating to obtain excellent strains, culturing and propagating, carrying out mutagenesis in a microbial laboratory, screening for several times to obtain a caproic acid strain with strong activity, and carrying out three-stage culture by adopting a Chao's medium to form a bacterial liquid.
The yellow water is a fermentation product in a cellar in a brewing process, and contains 1-2% of residual starch, 0.3-0.7% of residual sugar, 4-5% of ethanol, organic acid, precursor substances with the flavor of white spirit and the like, and abundant antioxidant active substances.
In the invention, the content of each raw material component in the activated nutrient solution can be selected in a wide range, and preferably, the activated nutrient solution is prepared by mixing the following raw materials in percentage by weight: 1-5% of glucose, 3-8% of peptone, 5-15% of yellow water, 35-50% of bacterial liquid and 22-56% of water.
The invention also provides an application of the mung bean koji prepared by the method, which comprises the steps of mixing the prepared mung bean koji into fermented grains, stacking at a high temperature for 18-24 hours, and then putting into a cellar for fermentation.
In the invention, the dosage of the green bean koji accounts for 20-25% of the weight of the fermented grains.
In the invention, the cellar entry fermentation conditions are as follows: fermenting at 15-18 deg.C in cellar for 80-85 days.
The preparation method of the green bean koji provided by the present invention is further illustrated by the following specific examples.
Example 1
The preparation method of the mung bean koji comprises the following steps:
(1) selecting full and uniform mung beans without worm damage and peculiar smell, and immersing the mung beans in water for soaking for 10 hours; then, coarsely crushing the mung beans to enable the mung beans to be crushed into 4-8 pieces, and then carrying out ultrasonic resonance treatment on the crushed mung beans, wherein the ultrasonic resonance treatment conditions are that the ultrasonic frequency is 35KHz and the time is 20 min; obtaining crushed mung bean materials for later use;
(2) respectively crushing barley, wheat and peas, sieving the crushed barley, wheat and peas with a 20-mesh sieve, and mixing the crushed barley, wheat and peas according to a weight ratio of 6: 3: 1, after mixing, moistening with hot water at 60 ℃, uniformly mixing, and then gathering and accumulating the moistening for 40min to obtain a raw material mixture A;
(3) cleaning and roasting the rice hulls at high temperature, the crushed mung beans processed in the step (1) and the raw material mixture A in the step (2) according to the weight ratio of 1: 3: 6, uniformly mixing, and then putting into a mould to compact and compact to obtain wet yeast blocks;
after the rice hulls are cleaned, firstly, drying the water in the rice hulls on a low fire condition, and then, baking the rice hulls on a high fire for 80 s;
(4) wrapped with grass
Before the yeast blocks are put into a room, a layer of biomass material with the thickness of 8cm is laid on the ground to serve as a base cushion layer, the wet yeast blocks in the step (3) are wrapped by rice straws and then placed on the base cushion layer, after the yeast blocks are fully laid, a layer of biomass material with the thickness of 8cm is laid on the yeast blocks to serve as an interlayer, then the wet yeast blocks wrapped by the rice straws are continuously placed on the interlayer, and the yeast blocks are stacked until 4-5 layers are formed and then covered by the biomass material;
the biomass material is a mixture of wheat straws and rice straws, and the activated nutrient solution is prepared by mixing the following raw materials in percentage by weight: glucose 4%, peptone 6%, yellow water 12%, bacterial liquid 45% and water 33%;
culturing to obtain green bean koji, taking out green bean koji, and storing in a ventilation drying koji storage.
Comparing the mung bean koji prepared in the example 1 with mung bean koji prepared in the publication No. CN107338148A, performing a saccharification fermentation test under the same test conditions, wherein after 15 hours of saccharification, the content of reducing sugar in the example 1 is the highest, and the specific content of the reducing sugar is 10.7% higher; therefore, the mung bean koji prepared by the method provided by the invention has stronger saccharification capacity.
In a specific embodiment of the invention, the method for brewing mung bean wine based on the mung bean koji prepared by the method provided by the invention comprises the following steps:
s1: raw material treatment
Pulverizing 2/3 of sorghum and Oryza Glutinosa, keeping 1/3 as whole grain, mixing pulverized sorghum and whole grain sorghum, soaking in 70-80 deg.C hot water, and moistening for 18-24 hr;
immersing glutinous rice in hot water of 40-50 deg.C, and moistening for 8-12 hr;
s2: wine steaming device
Taking out sorghum and glutinous rice, adding bran coat (the amount of bran coat is 25-30% of the total amount of sorghum and glutinous rice, based on the dry weight of sorghum and glutinous rice), mixing, making into fermented grain, loading into a steamer, covering, distilling, and continuing to cook after finishing wine receiving;
s3: spread and dry in air
After the liquor steaming is finished, taking out the fermented grains from the steamer, placing the fermented grains on an airing bed, uniformly splashing beating water with the temperature of more than 90 ℃, and blowing and spreading for cooling;
s4: adding yeast, fermenting in cellar
Mixing the mung bean koji into the fermented grains, stacking at high temperature for 18-24 hours, then fermenting in a cellar at 15-18 ℃ for 80-85 days, wherein the water content in the cellar is 55-60%, and the acidity is 1.2-1.9.
The foregoing shows and describes the general principles, essential features, and inventive features of this invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The preparation method of the green bean koji is characterized by comprising the following steps:
(1) selecting full and uniform mung beans without worm damage and peculiar smell, soaking the mung beans in water, coarsely crushing the mung beans to crack the mung beans to 4-8 petals, and then carrying out ultrasonic resonance treatment on the cracked mung beans for later use;
(2) respectively crushing barley, wheat and peas, sieving the crushed barley, wheat and peas with a 20-mesh sieve, and mixing the crushed barley, wheat and peas according to a weight ratio of 6: 3: 1, after mixing, moistening with hot water at 50-70 ℃, uniformly mixing, and then gathering and accumulating the moistening for at least half an hour to obtain a raw material mixture A;
(3) uniformly mixing the rice hulls which are cleaned and roasted at high temperature, the mung bean crushed materials treated in the step (1) and the raw material mixture A in the step (2), and then putting the mixture into a mold to be compacted and compacted to obtain wet yeast blocks;
(4) wrapped with grass
Before the yeast blocks are put into a room, a layer of biomass material is laid on the ground to serve as a base cushion layer, the wet yeast blocks in the step (3) are wrapped by rice straws and then placed on the base cushion layer, after the yeast blocks are fully laid with the layer, a layer of biomass material is laid on the yeast blocks to serve as an interlayer, then the wet yeast blocks wrapped by the rice straws are continuously placed on the interlayer, and the yeast blocks are stacked until 4-5 layers are formed and then covered by the biomass material;
culturing to obtain green bean koji, taking out green bean koji, and storing in a ventilation drying koji storage.
2. The method according to claim 1, wherein in the step (1), the ultrasonic resonance treatment conditions are at least satisfied, the ultrasonic frequency is 10-50KHz, and the time is 10-30 min.
3. The method of claim 1 wherein in step (3) the rice hulls are roasted at a high temperature for at least about 30 to 90 seconds after the moisture in the rice hulls is roasted under a low fire condition.
4. The method according to claim 1, wherein in step (3), the rice hulls, mung bean chaff and raw material mixture A are mixed in a weight ratio of 1: 3: 6 and mixing.
5. The method of claim 1, wherein in step (4), the biomass material is wheat straw, rice hulls, or a mixture thereof;
preferably, the thickness of the bedding layer or the interlayer formed by laying the biomass material is 5-10 cm.
6. The method according to claim 1, wherein in step (4), the biomass material is subjected to an activated nutrient solution soaking treatment;
preferably, the activated nutrient solution is prepared by mixing glucose, peptone, yellow water, a bacterial solution and water, wherein the bacterial solution is obtained by carrying out three-stage culture on the caproic acid strain by using a culture medium.
7. The method according to claim 6, wherein the activated nutrient solution is prepared by mixing the following raw materials in percentage by weight: 1-5% of glucose, 3-8% of peptone, 5-15% of yellow water, 35-50% of bacterial liquid and 22-56% of water.
8. The use of the mung bean koji prepared according to any one of claims 1 to 7, wherein the use comprises mixing the prepared mung bean koji into fermented grains, stacking at a high temperature for 18 to 24 hours, and then fermenting in a cellar.
9. The use of claim 8, wherein the green bean koji is used in an amount of 20-25% by weight of the fermented grains.
10. The use according to claim 8, wherein the conditions for cellar fermentation are: fermenting at 15-18 deg.C in cellar for 80-85 days.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115125078A (en) * | 2022-08-22 | 2022-09-30 | 肖水芽 | Preparation method of special-flavor Daqu |
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| CN108117954A (en) * | 2017-12-25 | 2018-06-05 | 安徽明光酒业有限公司 | A kind of production technology for preparing mung bean song |
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| CN103160402A (en) * | 2011-12-09 | 2013-06-19 | 张世昌 | Brewing method for white wine |
| CN105176753A (en) * | 2015-11-03 | 2015-12-23 | 泸州品创科技有限公司 | Luzhou-flavor yeast and manufacturing method thereof |
| CN107338148A (en) * | 2017-04-28 | 2017-11-10 | 安徽明龙酒业有限公司 | It is a kind of to prepare the bent method of mung bean |
| CN108117954A (en) * | 2017-12-25 | 2018-06-05 | 安徽明光酒业有限公司 | A kind of production technology for preparing mung bean song |
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