CN106591055B - Composite raw wheat starter and production method thereof - Google Patents
Composite raw wheat starter and production method thereof Download PDFInfo
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Abstract
The invention discloses a composite raw wheat starter and a production method thereof, belonging to the technical field of wine brewing. The production process of the invention comprises the steps of crushing wheat according to the traditional starter propagation method, adding water for moistening, dividing the wheat into 3 parts, respectively placing the 3 parts in a roller fermentation device, and culturing by controlling temperature, humidity and oxygen content in stages to obtain the wheat starter containing different microflora. The malt is mixed according to a certain proportion for use, and wine bodies with different flavors and tastes can be obtained. The method is simple to operate, labor-saving and easy to realize mechanized operation.
Description
Technical Field
The invention relates to a composite raw wheat starter and a production method thereof, belonging to the technical field of wine brewing.
Background
The wheat koji plays a very important role in the wine brewing process, on one hand, the wheat koji serves as a crude enzyme preparation to provide a plurality of enzyme systems and promotes the hydrolysis of starch, protein and high molecular substances contained in raw materials; on the other hand, a large amount of microorganisms enriched in the process of making the wheat koji can secrete various metabolites and endow the wine with unique koji flavor, so the wheat koji has the functions of saccharification, fermentation and flavor generation.
At present, the traditional wheat koji has the problems of complicated making steps, manual labor in most or part of the making process, high labor intensity, climate influence, severe dependence of the production period on seasons, low production efficiency, large occupied area of koji stock and the like due to the fact that the wheat koji can be produced only in the period of eight-nine months in the lunar calendar every year.
Disclosure of Invention
In order to solve the problems of the traditional wheat koji at present, the invention provides a compound wheat koji and a preparation method thereof. The composite wheat starter is characterized in that crushed and moistened wheat is cultured by controlling the temperature and the humidity in stages respectively to obtain wheat starter I, wheat starter II and wheat starter III; and mixing the wheat koji cultured under the three conditions according to the mass ratio of 1 (1-3) to 1 to obtain the composite wheat koji.
In one embodiment of the present invention, the staged cultivation is cultivation under three conditions (a), (b) and (c), respectively, specifically:
(a) firstly, culturing for 16-20 hours at the temperature of 30-35 ℃ and the humidity of 90-95%; culturing for 22-26 hours at the temperature of 35-40 ℃ and the humidity of 85-90%; culturing for 70-75 hours at the temperature of 40-45 ℃ and the humidity of 80-85%; drying to obtain wheat starter I;
(b) firstly, culturing for 16-20 hours at the temperature of 30-35 ℃ and the humidity of 90-95%; culturing for 22-26 hours at the temperature of 40-45 ℃ and the humidity of 85-90%; culturing for 70-75 hours at the temperature of 45-50 ℃ and the humidity of 80-85%; drying to obtain wheat starter II;
(c) firstly, culturing for 16-20 hours at the temperature of 35-40 ℃ and the humidity of 90-95%; culturing for 22-26 hours at the temperature of 40-45 ℃ and the humidity of 85-90%; culturing for 70-75 hours at the temperature of 50-55 ℃ and the humidity of 80-85%; drying to obtain the wheat koji III.
In one embodiment of the present invention, the condition (a) is specifically: culturing for 18 hours at the temperature of 30-35 ℃, the oxygen content of 16-20% and the humidity of 90-95%; culturing at 35-40 deg.C with oxygen content of 16-20% and humidity of 85-90% for 24 hr; culturing at 40-45 deg.C, oxygen content of 16-20% and humidity of 80-85% for 72 hr; and finally, drying the wheat koji at the temperature of 30 ℃ until the water content is 12-15% to obtain the wheat koji I.
In one embodiment of the present invention, the condition (b) is specifically: firstly, culturing for 18 hours at the temperature of 30-35 ℃, the oxygen content of 8-12% and the humidity of 90-95%; culturing at 40-45 deg.C, oxygen content of 8-12% and humidity of 85-90% for 24 hr; culturing at 45-50 deg.C, oxygen content of 8-12% and humidity of 80-85% for 72 hr; and finally drying the wheat koji at the temperature of 30 ℃ until the water content is 12-15% to obtain the wheat koji II.
In one embodiment of the present invention, the condition (c) is specifically: firstly, culturing for 18 hours at the temperature of 35-40 ℃, the oxygen content of 2-6% and the humidity of 90-95%; culturing at 40-45 deg.C with oxygen content of 2-6% and humidity of 85-90% for 24 hr; culturing at 50-55 deg.C with oxygen content of 2-6% and humidity of 80-85% for 72 hr; and finally drying at the temperature of 30 ℃ until the water content is 12-15% to obtain the wheat koji III.
In one embodiment of the present invention, the staged cultivation is cultivation under three conditions (a), (b) and (c), respectively, specifically:
(a) firstly, culturing for 18 hours at the temperature of 30-35 ℃, the oxygen content of 16-20% and the humidity of 90-95%; culturing at 35-40 deg.C with oxygen content of 16-20% and humidity of 85-90% for 24 hr; culturing at 40-45 deg.C with oxygen content of 16-20% and humidity of 80-85% for 72 hr; finally, drying at the temperature of 30 ℃ to obtain the wheat koji I;
(b) firstly, culturing for 18 hours at the temperature of 30-35 ℃, the oxygen content of 8-12% and the humidity of 90-95%; culturing at 40-45 deg.C with oxygen content of 8-12% and humidity of 85-90% for 24 hr; culturing at 45-50 deg.C with oxygen content of 8-12% and humidity of 80-85% for 72 hr; finally, drying at the temperature of 30 ℃ to obtain wheat koji II;
(c) firstly, culturing for 18 hours at the temperature of 35-40 ℃, the oxygen content of 2-6% and the humidity of 90-95%; culturing at 40-45 deg.C with oxygen content of 2-6% and humidity of 85-90% for 24 hr; culturing at 50-55 deg.C with oxygen content of 2-6% and humidity of 80-85% for 72 hr; and finally drying at the temperature of 30 ℃ to obtain the wheat koji III.
The second purpose of the invention is to provide a preparation method of the compound wheat starter, which divides the wheat after crushing and moistening into three equal parts according to the mass, and each part is respectively cultured under the three conditions of (a), (b) and (c) to obtain wheat starter I, wheat starter II and wheat starter III; mixing the wheat koji cultured under the three conditions according to the mass ratio of 1 (1-3) to 1 to obtain composite wheat koji; wherein the content of the first and second substances,
(a) culturing for 16-20 hours at the temperature of 30-35 ℃, the oxygen content of 16-20% and the humidity of 90-95%; culturing for 22-26 hours at the temperature of 35-40 ℃, the oxygen content of 16-20% and the humidity of 85-90%; culturing for 70-75 hours at the temperature of 40-45 ℃, the oxygen content of 16-20% and the humidity of 80-85%; finally, drying at the temperature of 28-30 ℃ to obtain wheat starter I;
(b) culturing for 16-20 hours at the temperature of 30-35 ℃, the oxygen content of 8-12% and the humidity of 90-95%; culturing for 22-26 hours at the temperature of 40-45 ℃, the oxygen content of 8-12% and the humidity of 85-90%; culturing for 70-75 hours at the temperature of 45-50 ℃, the oxygen content of 8-12% and the humidity of 80-85%; finally, drying at the temperature of 28-30 ℃ to obtain wheat starter II;
(c) culturing for 16-20 hours at the temperature of 35-40 ℃, the oxygen content of 2-6% and the humidity of 90-95%; culturing for 22-26 hours at the temperature of 40-45 ℃, the oxygen content of 2-6% and the humidity of 85-90%; culturing for 70-75 hours at the temperature of 50-55 ℃, the oxygen content of 2-6% and the humidity of 80-85%; and finally, drying at the temperature of 28-30 ℃ to obtain the wheat koji III.
In an embodiment of the present invention, the method specifically includes:
(a) culturing for 18 hours at the temperature of 30-35 ℃, the oxygen content of 16-20% and the humidity of 90-95%; culturing at 35-40 deg.C with oxygen content of 16-20% and humidity of 85-90% for 24 hr; culturing at 40-45 deg.C, oxygen content of 16-20% and humidity of 80-85% for 72 hr; finally, drying the wheat koji at the temperature of 30 ℃ until the water content is 12-15% to obtain wheat koji I;
(b) culturing at 30-35 deg.C, 8-12% oxygen content and 90-95% humidity for 18 hr; culturing at 40-45 deg.C, oxygen content of 8-12% and humidity of 85-90% for 24 hr; culturing at 45-50 deg.C, oxygen content of 8-12% and humidity of 80-85% for 72 hr; finally, drying the wheat koji at the temperature of 30 ℃ until the water content is 12-15% to obtain wheat koji II;
(c) firstly, culturing for 18 hours at the temperature of 35-40 ℃, the oxygen content of 2-6% and the humidity of 90-95%; culturing at 40-45 deg.C with oxygen content of 2-6% and humidity of 85-90% for 24 hr; culturing at 50-55 deg.C with oxygen content of 2-6% and humidity of 80-85% for 72 hr; finally drying at 30 deg.C (water content 12-15%) to obtain wheat koji III.
In one embodiment of the invention, the method is carried out in a drum fermentation apparatus comprising a drum bioreactor, a drum solid state continuous bio-fermenter.
In one embodiment of the invention, the crushing is to roll each wheat grain into 3-5 pieces by a wheat rolling mill.
In one embodiment of the invention, the moistening material is prepared by adding water into crushed wheat to ensure that the moisture content is 22-24%, and stacking the moistening material for 0.5-2 h;
the third purpose of the invention is to provide the application of the compound wheat koji in the wine brewing field.
In one embodiment of the invention, the application comprises production of alcoholic beverages such as yellow wine, white spirit and the like.
The invention has the beneficial effects that:
(1) the production process of the composite wheat starter is reasonable in design, simple to operate, short in fermentation time and 5-7 d in production period, shortens the production period (30 days) by 20 days compared with the production period of the traditional wheat starter, and greatly improves the production efficiency; and the controllability of fermentation temperature and humidity is strong, and mechanization and intellectualization are easy to realize.
(2) The composite wheat starter prepared by the invention can exceed the enzyme activity level of the traditional wheat starter, wherein the α -amylase activity can be improved by 12.68% compared with the traditional wheat starter, and the saccharifying enzyme activity can be improved by 13.6%.
(3) The composite wheat koji of the invention can be used for preparing wine bodies with different styles, the types of flavor substances of the composite wheat koji are improved by 6 percent compared with the traditional wheat koji, the content of main flavor substances is improved by 22 percent, and a material foundation is laid for developing novel white spirit or yellow wine.
Detailed Description
And (3) detecting the enzyme activity of the raw wheat koji, namely detecting the enzyme activities of α -amylase and saccharifying enzyme in the wheat koji by respectively adopting national standard GBT24401-2009 and GB 8276-2006.
Detecting physical and chemical indexes of yellow wine: the alcohol concentration and the pH value are measured according to the national standard GBT13662-2008, the reducing sugar is measured by adopting a 3, 5-dinitrosalicylic acid method, and the flavor substance type in the yellow wine is detected by adopting a gas chromatograph-mass spectrometer.
The water content was measured according to GB 5009.3-2016, the temperature and humidity were measured using a hygrothermograph and the oxygen content was measured using a portable oxygen detector.
Example 1 mechanized production of Compound raw wheat koji
(1) Selecting high-quality wheat: selecting wheat with complete and full wheat grains, no special smell and water content less than or equal to 13%;
(2) sieving and cleaning: removing impurities such as dust, wheat husks, wormholes and the like mixed in the wheat through a mechanical winnowing device;
(3) crushing: each wheat grain is rolled into 3-5 pieces by a wheat rolling mill, so that the epidermal tissue of the wheat is cracked, starch in endosperm leaks out, moisture is easily absorbed, and the propagation area of microorganisms is increased;
(4) adding water for moistening: weighing crushed wheat, and mixing the weighed crushed wheat according to the weight ratio of wheat: adding water in a mass ratio of 1:0.3, quickly stirring to ensure that the wheat uniformly and fully absorbs water, the water content reaches 22-24%, and stacking and moistening the materials for 1 h;
(5) respectively preparing yeast: the wheat is divided into 3 equal parts according to the quality, and the equal parts are respectively placed in roller fermentation equipment which can well control the temperature, the humidity and the oxygen content in the roller environment for culture, and the culture conditions are as follows:
first, culturing the first part of wheat (I) for 18 hours at the temperature of 30-35 ℃, the oxygen content of 16-20% and the humidity of 90-95%; culturing at 35-40 deg.C with oxygen content of 16-20% and humidity of 85-90% for 24 hr; culturing at 40-45 deg.C with oxygen content of 16-20% and humidity of 80-85% for 72 hr; finally, drying at the temperature of 30 ℃ to obtain the wheat koji I;
the second part of wheat (II) is firstly cultured for 18 hours at the temperature of 30-35 ℃, the oxygen content of 8-12% and the humidity of 90-95%; culturing at 40-45 deg.C with oxygen content of 8-12% and humidity of 85-90% for 24 hr; culturing at 45-50 deg.C with oxygen content of 8-12% and humidity of 80-85% for 72 hr; finally, drying at the temperature of 30 ℃ to obtain wheat koji II;
the third part of wheat (III) is firstly cultured for 18 hours at the temperature of 35-40 ℃, the oxygen content of 2-6% and the humidity of 90-95%; culturing at 40-45 deg.C with oxygen content of 2-6% and humidity of 85-90% for 24 hr; culturing at 50-55 deg.C with oxygen content of 2-6% and humidity of 80-85% for 72 hr; and finally drying at the temperature of 30 ℃ to obtain the wheat koji III.
The traditional wheat starter preparation process comprises the following steps: adding water into the crushed wheat and stirring the mixture (the ratio of the water to the wheat is 1:0.3), and rolling the mixture into yeast blocks with uniform size by a yeast press; moving the koji blocks into a koji room, and covering with rice straw and bamboo by a roller 31775 after stacking the koji blocks; closing the door and window, fermenting at constant temperature for 1 day, heating to 50-55 deg.C after 2-3 days, evaporating water to reach humidity of 88-92%; then uncovering the bamboo folder 31775, and windowing for ventilation and oxygen supply; the temperature can be reduced to the room temperature after 5 to 7 days; stacking the koji blocks in a groined shape, and ventilating and drying for 15-18 days.
The saccharifying enzyme activity and α -amylase liquefaction activity of the wheat koji prepared by the three methods are detected, and the results show that in the aspect of enzyme activity, the composite wheat koji can reach the level of the traditional wheat koji, and compared with the traditional wheat koji, the enzyme activity is improved, wherein the α -amylase activity can be improved by 12.68%, and the saccharifying enzyme activity can be improved by 13.6%.
TABLE 1 comparison of the wheat koji enzyme activities of the present invention with the conventional wheat koji enzyme activities
Example 2 use of raw wheat koji for yellow wine brewing
(1) Rice soaking: mixing 5kg of glutinous rice and 6kg of water, keeping the temperature at 39 ℃ for 14h, and separating rice from water;
(2) rice steaming: cooking the soaked glutinous rice until the glutinous rice is soft and has no white core and the whole grains can not be broken;
(3) culturing yeast: adding 50g of yellow wine yeast into 500g of water, and preserving the heat at 38 ℃ for 1 hour; adding the cooked glutinous rice and the cooked glutinous rice in the step (2) into a fermentation tank;
(4) compounding wheat starter I, wheat starter II and wheat starter III according to the proportion of 1:1:1 and 1:2:1 respectively to obtain compound wheat starter 1 and compound wheat starter 2;
(5) respectively adding 4kg of water and 500g of pea compound wheat starter into a fermentation tank, and uniformly stirring;
(6) controlling the fermentation temperature of yellow wine at 24-26 deg.C, fermenting for 7 days, cooling to 16 deg.C, and fermenting for about 20 days.
Yellow wine fermented by adding the same amount of traditional wheat starter is used as a reference, and the yellow wine fermentation is carried out under the same conditions. The physical and chemical indexes and flavor substances of the fermented yellow wine are detected, the detection results are shown in tables 2 and 3, and from the aspects of alcoholic strength, pH and reducing sugar indexes, the composite wheat koji not only can be well applied to the fermentation process of the yellow wine, but also has little difference in wine brewing effect from the traditional wheat koji. From the types and the sensory characteristics of flavor substances, the substance type and the flavor substance content of the yellow wine brewed by the compound wheat koji 2 are higher than those of the yellow wine brewed by the traditional wheat koji, the ester substance content of the compound wheat koji 2 is improved by more than 10 percent compared with that of the traditional wheat koji, the types of the flavor substances are increased, and the total amount of the flavor substances is improved by 19.5 percent compared with that of the yellow wine prepared by the traditional wheat koji. .
According to the embodiment, the composite raw wheat koji brewing effect can basically reach the level of the traditional wheat koji, the composite wheat koji making process is relatively simple, mechanization and intellectualization are easy to realize, the strict limitation of the preparation environment is avoided, the seasonal limitation of the traditional wheat koji is overcome, the koji making period can be obviously shortened, and the industrial application potential is realized.
TABLE 2 measurement results of physical and chemical indexes of yellow wine brewed from compound wheat starter and traditional wheat starter
TABLE 3 measurement results of flavor substances of yellow wine brewed from compound wheat koji and traditional wheat koji
EXAMPLE 3 use of raw wheat koji in yellow wine brewing
The specific implementation manner is the same as that in example 2, except that the wheat koji I, II and III are compounded according to the proportion of 1:3:1 to obtain the composite wheat koji 3.
The physical and chemical indexes of the yellow wine after fermentation are measured, and the yellow wine is subjected to sensory evaluation, and the result shows that the yellow wine fermented by the compound wheat koji 3 is clear and transparent, has rich fragrance, harmonious wine body and no peculiar smell, has the flavor substance variety higher than that of the yellow wine prepared by the traditional wheat koji, and has the flavor substance content total reaching more than 400 mg/L.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (8)
1. A composite wheat starter is characterized in that crushed and moistened wheat is cultured under the three conditions (a), (b) and (c) respectively to obtain wheat starter I, wheat starter II and wheat starter III, and then the wheat starter I, the wheat starter II and the wheat starter III are mixed according to the mass ratio of 1 (1-3) to 1 to obtain the composite wheat starter; the three conditions (a), (b) and (c) are specifically:
(a) firstly, culturing for 16-20 hours at the temperature of 30-35 ℃, the oxygen content of 16-20% and the humidity of 90-95%; culturing for 22-26 hours at the temperature of 35-40 ℃, the oxygen content of 16-20% and the humidity of 85-90%; culturing for 70-75 hours at the temperature of 40-45 ℃, the oxygen content of 16-20% and the humidity of 80-85%; drying to obtain wheat starter I;
(b) firstly, culturing for 16-20 hours at the temperature of 30-35 ℃, the oxygen content of 8-12% and the humidity of 90-95%; culturing for 22-26 hours at the temperature of 40-45 ℃, the oxygen content of 8-12% and the humidity of 85-90%; culturing for 70-75 hours at the temperature of 45-50 ℃, the oxygen content of 8-12% and the humidity of 80-85%; drying to obtain wheat starter II;
(c) firstly, culturing for 16-20 hours at the temperature of 35-40 ℃, the oxygen content of 2-6% and the humidity of 90-95%; culturing for 22-26 hours at the temperature of 40-45 ℃, the oxygen content of 2-6% and the humidity of 85-90%; culturing for 70-75 hours at the temperature of 50-55 ℃, the oxygen content of 2-6% and the humidity of 80-85%; drying to obtain the wheat koji III.
2. The composite malt according to claim 1, wherein the drying is performed at 28 to 30 ℃.
3. A method for preparing the compound wheat koji as claimed in claim 1, wherein the wheat after crushing and moistening is cultured under the three conditions of (a), (b) and (c) respectively to obtain wheat koji I, wheat koji II and wheat koji III; mixing the wheat starter I, the wheat starter II and the wheat starter III according to the mass ratio of 1 (1-3) to 1 to obtain composite wheat starter; wherein the content of the first and second substances,
(a) firstly, culturing for 16-20 hours at the temperature of 30-35 ℃, the oxygen content of 16-20% and the humidity of 90-95%; culturing for 20-26 hours at the temperature of 35-40 ℃, the oxygen content of 16-20% and the humidity of 85-90%; culturing for 70-75 hours at the temperature of 40-45 ℃, the oxygen content of 16-20% and the humidity of 80-85%; finally, drying at the temperature of 30 ℃ to obtain wheat koji I;
(b) firstly, culturing for 16-20 hours at the temperature of 30-35 ℃, the oxygen content of 8-12% and the humidity of 90-95%; culturing for 20-26 hours at the temperature of 40-45 ℃, the oxygen content of 8-12% and the humidity of 85-90%; culturing for 70-75 hours at the temperature of 45-50 ℃, the oxygen content of 8-12% and the humidity of 80-85%; finally, drying at the temperature of 30 ℃ to obtain wheat koji II;
(c) firstly, culturing for 16-20 hours at the temperature of 35-40 ℃, the oxygen content of 2-6% and the humidity of 90-95%; culturing for 20-26 hours at the temperature of 40-45 ℃, the oxygen content of 2-6% and the humidity of 85-90%; culturing for 70-75 hours at the temperature of 50-55 ℃, the oxygen content of 2-6% and the humidity of 80-85%; and finally drying at the temperature of 30 ℃ to obtain the wheat koji III.
4. The method according to claim 3, characterized in that it is in particular:
(a) culturing for 18 hours at the temperature of 30-35 ℃, the oxygen content of 16-20% and the humidity of 90-95%; culturing at 35-40 deg.C, oxygen content of 16-20% and humidity of 85-90% for 24 hr; culturing at 40-45 deg.C, oxygen content of 16-20% and humidity of 80-85% for 72 hr; finally, drying the wheat koji at the temperature of 30 ℃ until the water content is 12-15% to obtain wheat koji I;
(b) culturing at 30-35 deg.C, 8-12% oxygen content and 90-95% humidity for 18 hr; culturing at 40-45 deg.C, 8-12% oxygen content and 85-90% humidity for 24 hr; culturing at 45-50 deg.C, 8-12% oxygen content and 80-85% humidity for 72 hr; finally, drying the wheat koji at the temperature of 30 ℃ until the water content is 12-15% to obtain wheat koji II;
(c) firstly, culturing for 18 hours at the temperature of 35-40 ℃, the oxygen content of 2-6% and the humidity of 90-95%; culturing at 40-45 deg.C, 2-6% oxygen content and 85-90% humidity for 24 hr; culturing at 50-55 deg.C, 2-6% oxygen content and 80-85% humidity for 72 hr; and finally drying the wheat koji at the temperature of 30 ℃ until the water content is 12-15% to obtain the wheat koji III.
5. The method according to claim 3 or 4, wherein the culturing is carried out in a roller fermentation apparatus.
6. The method according to claim 3, wherein the crushing is performed by rolling each wheat grain into 3-5 pieces by a wheat rolling mill.
7. The method according to claim 3, wherein the moistening is performed by adding water to the crushed wheat, controlling the moisture content to be 22-24%, and stacking the moistening for 0.5-2 h.
8. Use of the compound wheat koji of any one of claims 1-2 in the field of brewing.
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| CN104762167A (en) * | 2015-04-22 | 2015-07-08 | 江南大学 | Mechanized production process for multi-strain yellow wine raw wheat koji |
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