CN114736755A - Preparation method of multi-strain composite thick wine Xiaoqu - Google Patents
Preparation method of multi-strain composite thick wine Xiaoqu Download PDFInfo
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- CN114736755A CN114736755A CN202210235549.3A CN202210235549A CN114736755A CN 114736755 A CN114736755 A CN 114736755A CN 202210235549 A CN202210235549 A CN 202210235549A CN 114736755 A CN114736755 A CN 114736755A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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- 238000000034 method Methods 0.000 claims abstract description 15
- 239000007858 starting material Substances 0.000 claims abstract description 10
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- 238000002156 mixing Methods 0.000 claims abstract description 6
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims abstract description 3
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229960004705 kojic acid Drugs 0.000 claims abstract description 3
- 241000209094 Oryza Species 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 17
- 230000001580 bacterial effect Effects 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000012258 culturing Methods 0.000 claims description 10
- 239000008223 sterile water Substances 0.000 claims description 9
- 239000001963 growth medium Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 241000186660 Lactobacillus Species 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- 238000009630 liquid culture Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000002609 medium Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000001965 potato dextrose agar Substances 0.000 claims description 2
- 238000007790 scraping Methods 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 71
- 238000004321 preservation Methods 0.000 description 13
- 244000005700 microbiome Species 0.000 description 9
- 150000001875 compounds Chemical class 0.000 description 7
- 241000191996 Pediococcus pentosaceus Species 0.000 description 4
- 238000013329 compounding Methods 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000012216 screening Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 241000306281 Mucor ambiguus Species 0.000 description 2
- 241000235526 Mucor racemosus Species 0.000 description 2
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- 230000001476 alcoholic effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 150000007524 organic acids Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 201000004569 Blindness Diseases 0.000 description 1
- 229930182843 D-Lactic acid Natural products 0.000 description 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 241000235004 Saccharomycopsis fibuligera Species 0.000 description 1
- 241000187560 Saccharopolyspora Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- -1 glucose and maltose Chemical class 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- 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
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention discloses a preparation method of multi-strain composite thick wine Xiaoqu, which comprises the following specific steps: s1, respectively and independently inoculating a mould, two yeasts and a lactic acid bacterium into rice flour to culture to prepare different pure koji: mold koji M1 koji, yeast koji Y1 koji and Y2 koji, and lactic acid bacteria koji L1 koji; the mould is rhizopus oryzae CGMCC NO.23806, the two yeasts are CGMCC NO.23781 and CGMCC NO.23782 respectively, and the lactic acid bacteria is CGMCC NO. 23783; s2, mixing the pure strains obtained in the step S1 to obtain multi-strain composite thick wine starter, wherein the mass ratio of the mould yeast M1 to the yeast to the lactic acid bacteria yeast L1 is 1: 1; the mass ratio of the yeast strain Y1 to the yeast strain Y2 is 1: 1. The composite Xiaoqu prepared by the method has stable quality, and the brewed thick wine has good flavor.
Description
Technical Field
The invention relates to the technical field of wine products, in particular to a preparation method of multi-strain composite thick wine Xiaoqu.
Background
The thick wine is also called as the milk wine, the water wine or the fermented glutinous rice, is one of eight famous and precious special products in Shaanxi, has a history of more than three thousand years from now, is used as the thick wine due to the thick white color, is like milk, has a white color like jade, is thick and mellow in juice, and is sweet and palatable. The thick wine is a traditional low-alcohol fermented wine prepared by mixing fermented grains fermented by microorganisms in Xiaoqu and taking high-quality glutinous rice as a raw material, is a pure natural fermented drink, is rich in nutrient components, contains saccharides such as glucose and maltose, and a proper amount of organic acid, amino acid, B vitamins and the like, has mellow aroma and contains volatile flavor substances such as alcohols, aldehydes, esters and the like. The thick wine has the functions of promoting blood circulation, invigorating stomach, clearing away fire, quenching thirst, moistening lung and the like, has low alcohol content, is suitable for wide drinking groups, and is usually used as a high-grade health-care product for health preservation and health care of the old and lactation promotion and nourishing of pregnant women.
Xiaoqu, one of the distillers yeast, is mainly used for brewing fermented glutinous rice, thick wine, yellow wine and Xiaoqu liquor. According to the microbial source, the natural koji cultured in the traditional culture mode under the natural environment and the pure koji cultured under the sterile environment can be divided. The natural yeast is usually prepared by adding water into rice flour, polygonum flaccidum, cassia tree leaves and the like, kneading the rice flour, the polygonum flaccidum, the cassia tree leaves and the like into a dough, adding yeast, and culturing under natural conditions, wherein the strain system is complex, and the dominant functional bacteria in the Xiaoqu cannot play the greatest role because the yeast is easily polluted by mixed bacteria and even harmful bacteria when cultured in an open environment. Moreover, the production of the natural yeast is influenced by seasons and environments, and the growth and reproduction conditions of microorganisms in different seasons and environments are different, so that the production of the small yeast has certain blindness. The pure koji is prepared by inoculating specific single strain into rice flour or bran under aseptic environment and performing aseptic culture, such as Rhizopus koji. Although the quality is stable and not polluted by mixed bacteria, the beneficial metabolites of the microorganisms are less because of single strain, so that the brewed wine has light mouthfeel and poor flavor.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of multi-strain composite thick wine Xiaoqu, which has stable quality and good flavor of the brewed thick wine.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of multi-strain composite thick wine Xiaoqu comprises the following specific steps:
s1, respectively and independently inoculating a mould, two yeasts and a lactic acid bacterium into rice flour to culture to prepare different pure koji: mold koji M1 koji, yeast koji Y1 koji and Y2 koji, and lactic acid bacteria koji L1 koji; the mould is rhizopus oryzae CGMCC NO.23806, the two yeasts are CGMCC NO.23781 and CGMCC NO.23782 respectively, and the lactic acid bacteria is CGMCC NO. 23783;
s2, mixing the pure strains obtained in the step S1 to obtain multi-strain composite thick wine starter, wherein the mass ratio of the mould yeast M1 to the yeast to the lactic acid bacteria yeast L1 is 1: 1; the mass ratio of the yeast strain Y1 to the yeast strain Y2 is 1: 1.
Further, the process of preparing the pure seed koji in the step S1 is as follows:
crushing fresh long-shaped rice into 50-mesh rice flour, sterilizing in an oven at 110 ℃ for 10 minutes, and stir-frying once every two minutes in the process; and (3) inoculating bacterial liquid and sterile water when the rice flour is aired to room temperature, inoculating 1% of bacterial liquid and 40% of sterile water by mass of the rice flour into every 200 g of the rice flour, uniformly stirring, putting the mixture into a rectangular aluminum box, covering the box with 4 layers of wet gauze, putting the box into a 28 ℃ incubator for culturing for 48 hours, and then putting the box into a 40 ℃ drying oven for drying for 10 hours to prepare the pure koji.
Further, in step S1, the fungus liquid is prepared by culturing the fungus on potato dextrose agar medium for 72h, scraping the lawn into sterile water to adjust the concentration of the fungus liquid to 103One per mL.
Further, in step S1, the process of preparing the yeast solution includes: respectively culturing two strains of yeast in yeast-leached peptone glucose liquid culture medium for 24h, and adjusting the concentration of the bacterial liquid to 106one/mL.
Further, in step S1, the process of preparing the lactic acid bacteria liquid includes: culturing lactobacillus in MRS liquid culture medium for 24 hr, and adjusting the concentration of the lactobacillus to 107one/mL.
The invention also provides the multi-strain composite thick wine starter prepared by the preparation method.
The invention has the beneficial effects that: the multi-strain composite thick wine starter prepared by the method has stable quality, the alcoholic strength of the thick wine prepared by the multi-strain composite thick wine starter is obviously higher than that of natural starter, the content of reducing sugar is not obviously different from that of the natural starter, and the total acid is also obviously higher than that of the natural starter. Through sensory evaluation, the prepared thick wine has three-dimensional taste and better flavor than thick wine prepared from natural koji, and the composite Xiaoqu prepared by the invention can completely replace natural koji on the market.
Detailed Description
The present invention will be further described below, and it should be noted that the present embodiment is based on the technical solution, and a detailed implementation manner and a specific operation process are given, but the protection scope of the present invention is not limited to the present embodiment.
This example provides a method for preparing a multi-strain composite thick wine koji. The fermentation of the fermented thick wine mainly depends on three microorganisms of mould, yeast and lactic acid bacteria. During the fermentation process of the fermented thick wine, starch in the raw materials is decomposed and converted into reducing sugar mainly through the early stage of the mold to form the base flavor of the thick wine, and meanwhile, the sugar creates conditions for other microorganisms. The yeast can utilize reducing sugar to produce alcohol to accumulate wine liquid, and the lactic acid bacteria can generate organic acid through metabolism to increase the taste and flavor of the thick wine. Therefore, in the method of the embodiment, the dominant functional bacteria required for making the Xiaoqu are obtained by separating and screening the mould, the yeast and the lactic acid bacteria in the natural koji, then the screened different strains are respectively added into the rice flour to be cultured to prepare the koji powder of different strains, the mixing ratio of the existing different koji powders is determined according to the ratio of different microorganisms in the original natural koji, and the koji powders of different strains are mixed to obtain the multi-strain composite Xiaoqu. In this example, the quality and the sense of the thick wine brewed by the multi-strain composite thick wine yeast and the natural yeast are compared to verify the brewing performance of the multi-strain composite thick wine yeast.
The specific process is as follows:
1.1 screening and identification of dominant functional bacteria
The method comprises the steps of separating and purifying mould, yeast and lactic acid bacteria of natural koji (purchased from Changan district of Xian city, Shanxi province) to obtain 12 strains of mould, 7 strains of yeast and 1 strain of lactic acid bacteria. Then, 3 moulds are finally selected through the saccharification force screening of the moulds, wherein the three moulds are respectively as follows: rhizopus oryzae, mucor racemosus and mucor circinelloides. In addition, 1 saccharomyces cerevisiae with strong wine production capability and 1 saccharomyces cerevisiae with strong ester production capability are obtained by screening 7 yeasts, wherein 1 lactic acid bacteria is pediococcus pentosaceus.
1.2 preparation of Xiaoqu
Through experimental exploration on the culture mode of the Xiaoqu, the Xiaoqu is cultured in a separate culture mode finally, namely: the mould, yeast and lactic acid bacteria are respectively and independently inoculated into rice flour to be cultured into different pure koji, and then are mixed according to a certain proportion to prepare the composite koji. Wherein, Rhizopus oryzae M1, Mucor circinelloides M2 and Mucor racemosus M3 are respectively adopted to independently prepare three strains of mold koji M1, M2 and M3, Saccharomyces cerevisiae Y1 and Saccharomycopsis fibuligera Y2 are respectively adopted to prepare two strains of mold koji Y1 and Y2, and Pediococcus pentosaceus L1 is adopted to inoculate and prepare L1.
The process for preparing the pure mother starter comprises the following steps: pulverizing fresh long-shaped rice to 50 mesh rice flour, sterilizing in oven at 110 deg.C for 10 min, and parching once every two minutes. Inoculating bacterial liquid and sterile water when the rice flour is aired to room temperature, inoculating 1% of bacterial liquid and 40% of sterile water by the mass of the rice flour into every 200 g of rice flour, uniformly stirring, putting into a rectangular aluminum box with the thickness of 2cm, covering with 4 layers of wet gauze, putting into a 28 ℃ incubator for culturing for 48h, and then putting into a 40 ℃ drying oven for drying for 10 h. Thus, 6 pure koji were prepared. Wherein, the three moulds are respectively cultured on a potato glucose agar culture medium for 72h, and then the lawn thereof is scraped into sterile water to adjust the concentration of the bacterial liquid to 103each/mL, respectively carrying out enrichment culture on two yeasts in a yeast leaching peptone glucose liquid culture medium for 24 hours, and adjusting the concentration of a bacterial liquid to 106The bacteria per mL, and the concentration of the bacteria liquid of the lactobacillus is adjusted to 10 after the lactobacillus is cultured in MRS liquid culture medium for 24 hours7one/mL.
In order to explore the influence of different moulds on the compound yeast, 3 compound small yeast are obtained by compounding:
the compounding proportion of the No. 1 compound yeast is as follows:
mold yeast (M1 yeast) to yeast (Y1 yeast: Y2 yeast: 1) to lactic acid bacteria yeast (L1 yeast: 1)
The compounding proportion of the No.2 compound yeast is as follows:
mold yeast (M1 yeast: M2 yeast: 1) yeast (Y1 yeast: Y2 yeast: 1) lactic acid bacteria yeast (L1 yeast) 1: 1
The compound yeast No. 3 is prepared by the following compounding ratio:
mold yeast (M1 yeast: M2 yeast: M3 yeast 1: 1) yeast (Y1 yeast: Y2 yeast 1: 1) lactic acid bacteria yeast (L1 yeast) 1: 1
1.3 measurement of fermentation Performance of Compound Yeast
Respectively brewing the 3 composite yeasts and the natural koji for 9 days, and blending fermented grains to prepare thick wine. The fermentation performance (alcohol content, reducing sugar, total acid) of fermented grains was measured, and the results obtained by sensory evaluation of thick wine are shown in table 1.
TABLE 1
Through comparison, the No. 1 yeast is finally selected as the optimal yeast, the alcoholic strength is obviously higher than that of natural yeast, the content of reducing sugar is not obviously different from that of the natural yeast, and the total acid is also obviously higher than that of the natural yeast. Through sensory evaluation, the thick wine made of the No. 1 koji has three-dimensional mouthfeel and the highest score. The compound yeast No. 1 can completely replace the natural yeast on the market.
Wherein, the Rhizopus oryzae M1 is classified as Rhizopus oryzae, the preservation number is CGMCC NO.23806, the preservation unit is the ordinary microorganism center of China Committee for culture Collection of microorganisms, and the preservation unit address is No. 3 of No. 1 Hospital of Western West Lu of the sunward area in Beijing.
The Saccharomyces cerevisiae Y1 is classified as Saccharomyces cerevisiae, the preservation number is CGMCC NO.23781, the preservation unit is the ordinary microorganism center of China Committee for culture Collection of microorganisms, and the preservation unit address is No. 3 of No. 1 Xilu on North Chen of the sunward area in Beijing.
The strain of Saccharopolyspora sinensis Y2 is classified as Saccharomycosis fibuligera, the preservation number is CGMCC NO.23782, the strain is in a survival state, the preservation unit is the China general microbiological culture Collection center, and the preservation unit address is Beijing City Shangyang district No. 1 Beichen Silu 3.
The Pediococcus pentosaceus L1 is classified as Pediococcus pentosaceus with a preservation number of CGMCC NO.23783, and is in a survival state, the preservation unit is the common microorganism center of China Committee for culture Collection of microorganisms, and the preservation unit address is No. 3 of Xilu 1 of Beijing area of Tokyo Yang ward.
Various corresponding changes and modifications can be made by those skilled in the art based on the above technical solutions and concepts, and all such changes and modifications should be included in the protection scope of the present invention.
Claims (6)
1. A preparation method of multi-strain composite thick wine Xiaoqu is characterized by comprising the following specific steps:
s1, respectively and independently inoculating a mould, two yeasts and a lactic acid bacterium into rice flour to culture different pure koji: mold koji M1 koji, yeast koji Y1 koji and Y2 koji, and lactic acid bacteria koji L1 koji; the mould is rhizopus oryzae CGMCC NO.23806, the two yeasts are CGMCC NO.23781 and CGMCC NO.23782 respectively, and the lactic acid bacteria is CGMCC NO. 23783;
s2, mixing the pure strains obtained in the step S1 to obtain multi-strain composite thick wine starter, wherein the mass ratio of the mould yeast M1 to the yeast to the lactic acid bacteria yeast L1 is 1: 1; the mass ratio of the yeast strain Y1 to the yeast strain Y2 is 1: 1.
2. The preparation method according to claim 1, wherein the preparation process of the pure koji in the step S1 is:
crushing fresh long-shaped rice into 50-mesh rice flour, sterilizing in an oven at 110 ℃ for 10 minutes, and stir-frying once every two minutes in the process; and (3) inoculating bacterial liquid and sterile water when the rice flour is aired to room temperature, inoculating 1% of bacterial liquid and 40% of sterile water by mass of the rice flour into every 200 g of the rice flour, uniformly stirring, putting the mixture into a rectangular aluminum box, covering the box with 4 layers of wet gauze, putting the box into a 28 ℃ incubator for culturing for 48 hours, and then putting the box into a 40 ℃ drying oven for drying for 10 hours to prepare the pure koji.
3. The method according to claim 2, wherein the step S1 is performed by culturing the mold on potato dextrose agar medium for 72h, scraping the lawn into sterile water, and adjusting the concentration of the mold to 103one/mL.
4. The method according to claim 2, wherein the step of preparing the yeast liquid in step S1 comprises: respectively culturing two strains of yeast in yeast-leached peptone glucose liquid culture medium for 24h, and adjusting the concentration of the bacterial liquid to 106one/mL.
5. The method according to claim 2, wherein in step S1, the process for preparing the bacterial liquid of lactic acid bacteria is: culturing lactobacillus in MRS liquid culture medium for 24 hr, and regulating the concentration of the lactobacillus to 107one/mL.
6. A multi-strain composite thick wine koji prepared by the preparation method of any one of claims 1 to 5.
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|---|---|---|---|---|
| CN1117999A (en) * | 1994-08-27 | 1996-03-06 | 王勇 | Method for preparation of clear thick wine |
| CN1566314A (en) * | 2003-06-24 | 2005-01-19 | 赵其 | Novel thick wine and its production process |
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