CN108977309A - A kind of preparation method of koji - Google Patents
A kind of preparation method of koji Download PDFInfo
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- CN108977309A CN108977309A CN201810941633.0A CN201810941633A CN108977309A CN 108977309 A CN108977309 A CN 108977309A CN 201810941633 A CN201810941633 A CN 201810941633A CN 108977309 A CN108977309 A CN 108977309A
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/254—Acanthopanax or Eleutherococcus
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
- A61K36/428—Trichosanthes
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/539—Scutellaria (skullcap)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/54—Lauraceae (Laurel family), e.g. cinnamon or sassafras
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
- A61K36/704—Polygonum, e.g. knotweed
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
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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
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Abstract
The present invention discloses a kind of preparation method of koji, includes the following steps: to take flaccid knotweed herb, snakegourd, cortex cinnamomi, radix scutellariae, cortex acanthopanacis, dry, pulverize, obtain mixture of Chinese herbal medicines；Polished rice is taken, is soaked in water, is crushed, Traditional Chinese drug mixture is added in rice flour and song is female, flattens, be compacted, butt block on bent plate after mixing, bent mother is sieved in curved billet by sieve circle with sieve；Room culture after curved billet molding, room temperature control is at 28~30 DEG C, humidity 85%~90%, and after culture 20~for 24 hours, room temperature is controlled after 28~32 DEG C, curved billet culture 48h, and temperature is controlled at 32~34 DEG C, until curved billet it is dry koji.Head mold and Chinese herbal medicine is added when guaranteeing its traditional properties in the present invention, can improve the quality of sweet wine, in rice wine fermenting, is easy to temperature control and control acid, and improve the pol of product, increases the sugariness of sweet wine, be the useful supplement to Traditional Method koji.
Description
Technical field
The present invention relates to brewing technical field, in particular to a kind of preparation method of koji.
Background technique
Sticky rice sweet wine is full of nutrition, and alcoholic strength is low, and old children is all suitable, and mellow fresh refreshing, and infinite aftertaste is the world today one
The ideal mild drinking wine of kind.In addition, both at home and abroad to sticky rice sweet wine and other mechanism for promoting health of fermentation drinks into
Research is gone, wherein most 4 kinds of substances of healthcare function are ethyl alcohol, oligosaccharide, amino acid and polypeptide for discovery, and sticky rice sweet wine
Microelement and vitamin C rich in, A, D, E, K etc., appropriate often drink facilitate blood circulation, improve immunity, promote
Metabolism, and have blood-enriching face-nourishing, relaxing tendons and activating collaterals, body-building, the effect of promoting longevity.The Hakkas's ma's wine is also sticky rice sweet wine
One kind, this sweet wine especially have good help to the recovery of puerpera's body.Sticky rice sweet wine is full of nutrition, there is good health care function
Can, it is one of time-honored health care product in China, is liked by vast consumer.
The production of sticky rice sweet wine is mostly the traditional fermentation methods to be fermented with distiller's yeast.Koji is to determine liqueur products quality
Key, presently commercially available koji contains multiple-microorganism mostly, there is a head mold, and Mucor, pears head is mould and saccharomycete etc..Due to wine
The type and quantity of contained mushroom are all uncertain in song, and strains'distribution is uneven, while also containing some miscellaneous bacterias and other substances
Inside, ingredient is extremely complex, therefore fermentation results are unstable, therefore causes based on brewage process taught with the experience of people,
So that the quality of sticky rice sweet wine is extremely unstable, this traditional fermentation process is not easy to control, is extremely difficult to industrialized production
It is required that.
Summary of the invention
The present invention provides a kind of preparation methods of koji, solve in existing koji due to containing multiple-microorganism
Caused by the unstable problem of fermentation results.
The technical solution of the present invention is as follows:
A kind of preparation method of koji, includes the following steps:
(1) in parts by weight, 0.3~0.8 part of flaccid knotweed herb, 0.1~0.3 part of snakegourd, 0.02~0.04 part of cortex cinnamomi, radix scutellariae are taken
0.03~0.08 part, 0.05~0.15 part of cortex acanthopanacis, dry, pulverize, and cross 100 sieves, obtain mixture of Chinese herbal medicines；
(2) 80~120 parts of polished rice are taken, is soaked in water, is then ground into rice flour with pulverizer, 40 meshes is crossed, adds in rice flour
The song for entering Traditional Chinese drug mixture and 1.0~1.5 parts is female, flattens, is compacted on bent plate after mixing, be cut into 1.5cm square, sieves
Bent mother, is sieved in curved billet with sieve by circle later；
(3) room culture after curved billet molding, room temperature control is at 28~30 DEG C, humidity 85%~90%, and culture 20~for 24 hours
Afterwards, room temperature control promotes yeast mass propagation at 28~32 DEG C, and after curved billet culture 48h, temperature is controlled at 32~34 DEG C, until
Curved billet drying can go out room, obtain koji.
Wherein it is preferred to bent female koji in traditional mode of production.
Wherein it is preferred to which the time that the step (2) is soaked in water is 2~4 days.
Beneficial effects of the present invention:
(1) present invention, which adds pure Rhizopus and Chinese herbal medicine in Traditional Method production, has promotion to beneficial microbe growth and breeding
Effect, can inhibit harmful microbe to grow, not influence traditional properties, koji quality can be improved, koji obtained is total
Acid content is no more than 0.4g/100ml, and saccharifying power is 250~300u/g.
(2) multiple sweet tea rice fermentation comparative test is made using koji of the present invention and Traditional Method production koji, head mold is added
With Chinese herbal medicine when guaranteeing its traditional properties, the quality of sweet wine can be improved, in rice wine fermenting, is easy to temperature control and control acid,
And the pol of product is improved, increase the sugariness of sweet wine, is the useful supplement to Traditional Method koji.
(3) using the sweet wine sweet and sour taste of koji of the present invention brewing, aroma is strong, and sweet juice is taken to chemically examine, and 40 degree of pol, acid
Degree 0.4%, wine degree are 6~8 degree.
Specific embodiment
Below in conjunction with the specific embodiment of the invention, technical solution of the present invention is clearly and completely described, is shown
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
In following embodiments, bent female koji in traditional mode of production.
Embodiment 1
The present embodiment provides a kind of preparation methods of koji, include the following steps:
(1) in parts by weight, 0.5 part of flaccid knotweed herb, 0.2 part of snakegourd, 0.03 part of cortex cinnamomi, 0.05 part of radix scutellariae, cortex acanthopanacis are taken
It 0.10 part, dry, pulverize, cross 100 sieves, obtain mixture of Chinese herbal medicines；
(2) 100 parts of polished rice are taken, soaks in water 3 days, is then ground into rice flour with pulverizer, 40 meshes is crossed, is added in rice flour
Traditional Chinese drug mixture and 1.2 parts of song are female, flatten, are compacted on bent plate after mixing, are cut into 1.5cm square, sieve circle, Zhi Houyong
Bent mother is sieved in curved billet by sieve；
(3) room culture after curved billet molding, room temperature control is at 28 DEG C, and humidity 85%, after cultivating 20h, room temperature is controlled 30
DEG C, promote yeast mass propagation, after curved billet culture 48h, temperature is controlled at 33 DEG C, and moisture slowly evaporates, microbial metabolism ability
Weaken, until curved billet drying can go out room, obtains koji.
Koji appearance made from the present embodiment be it is faint yellow, bent fragrance is dense, and outside is without black.Moisture 12.5%, always
Acid content 0.3g/100ml, saccharifying power 280u/g.
Embodiment 2
The present embodiment provides a kind of preparation methods of koji, include the following steps:
(1) in parts by weight, 0.3 part of flaccid knotweed herb, 0.3 part of snakegourd, 0.02 part of cortex cinnamomi, 0.08 part of radix scutellariae, cortex acanthopanacis are taken
It 0.05 part, dry, pulverize, cross 100 sieves, obtain mixture of Chinese herbal medicines；
(2) 80 parts of polished rice are taken, soaks in water 4 days, is then ground into rice flour with pulverizer, 40 meshes is crossed, is added in rice flour
Traditional Chinese drug mixture and 1.0 parts of song are female, flatten, are compacted on bent plate after mixing, are cut into 1.5cm square, sieve circle, Zhi Houyong
Bent mother is sieved in curved billet by sieve；
(3) room culture after curved billet molding, room temperature control is at 28 DEG C, and humidity 90%, after cultivating 20h, room temperature is controlled 32
DEG C, promote yeast mass propagation, after curved billet culture 48h, temperature is controlled at 34 DEG C, until curved billet drying can go out room, obtains sweet wine
It is bent.
Koji appearance made from the present embodiment be it is faint yellow, bent fragrance is dense, and outside is without black.Moisture 12%, total acid
Content is 0.4g/100ml, saccharifying power 300u/g.
Embodiment 3
The present embodiment provides a kind of preparation methods of koji, include the following steps:
(1) in parts by weight, 0.8 part of flaccid knotweed herb, 0.1 part of snakegourd, 0.04 part of cortex cinnamomi, 0.03 part of radix scutellariae, cortex acanthopanacis are taken
It 0.15 part, dry, pulverize, cross 100 sieves, obtain mixture of Chinese herbal medicines；
(2) 120 parts of polished rice are taken, soaks in water 2 days, is then ground into rice flour with pulverizer, 40 meshes is crossed, is added in rice flour
Traditional Chinese drug mixture and 1.5 parts of song are female, flatten, are compacted on bent plate after mixing, are cut into 1.5cm square, sieve circle, Zhi Houyong
Bent mother is sieved in curved billet by sieve；
(3) room culture after curved billet molding, room temperature control is at 30 DEG C, and humidity 85%, after culture for 24 hours, room temperature is controlled 32
DEG C, promote yeast mass propagation, after curved billet culture 48h, temperature is controlled at 34 DEG C, until curved billet drying can go out room, obtains sweet wine
It is bent.
Koji appearance made from the present embodiment be it is faint yellow, bent fragrance is dense, and outside is without black.Moisture 13%, total acid
Content 0.35g/100ml, saccharifying power 250u/g.
Embodiment 4
The present embodiment provides a kind of preparation methods of koji, include the following steps:
(1) in parts by weight, 0.4 part of flaccid knotweed herb, 0.25 part of snakegourd, 0.02 part of cortex cinnamomi, 0.07 part of radix scutellariae, cortex acanthopanacis are taken
It 0.12 part, dry, pulverize, cross 100 sieves, obtain mixture of Chinese herbal medicines；
(2) 110 parts of polished rice are taken, soaks in water 3 days, is then ground into rice flour with pulverizer, 40 meshes is crossed, is added in rice flour
Traditional Chinese drug mixture and 1.4 parts of song are female, flatten, are compacted on bent plate after mixing, are cut into 1.5cm square, sieve circle, Zhi Houyong
Bent mother is sieved in curved billet by sieve；
(3) room culture after curved billet molding, room temperature control is at 28 DEG C, and humidity 85%, after culture for 24 hours, room temperature is controlled 30
DEG C, promote yeast mass propagation, after curved billet culture 48h, temperature is controlled at 34 DEG C, until curved billet drying can go out room, obtains sweet wine
It is bent.
Koji appearance made from the present embodiment be it is faint yellow, bent fragrance is dense, and outside is without black.Moisture 12.5%, always
Acid content 0.35g/100ml, saccharifying power 270u/g.
Embodiment 5
The present embodiment provides a kind of preparation methods of koji, include the following steps:
(1) in parts by weight, 0.7 part of flaccid knotweed herb, 0.2 part of snakegourd, 0.03 part of cortex cinnamomi, 0.06 part of radix scutellariae, cortex acanthopanacis are taken
It 0.09 part, dry, pulverize, cross 100 sieves, obtain mixture of Chinese herbal medicines；
(2) 100 parts of polished rice are taken, soaks in water 3 days, is then ground into rice flour with pulverizer, 40 meshes is crossed, is added in rice flour
Traditional Chinese drug mixture and 1.4 parts of song are female, flatten, are compacted on bent plate after mixing, are cut into 1.5cm square, sieve circle, Zhi Houyong
Bent mother is sieved in curved billet by sieve；
(3) room culture after curved billet molding, room temperature control is at 30 DEG C, and humidity 88%, after cultivating 23h, room temperature is controlled 31
DEG C, promote yeast mass propagation, after curved billet culture 48h, temperature is controlled at 33 DEG C, until curved billet drying can go out room, obtains sweet wine
It is bent.
Koji appearance made from the present embodiment be it is faint yellow, bent fragrance is dense, and outside is without black.Moisture 12.8%, always
Acid content 0.35g/100ml, saccharifying power 280u/g.
Application Example
1000 parts of sticky rice stewing 22min are taken to be cured；After glutinous rice after curing is dried 15min under conditions of 45 DEG C
It is crushed to the glutinous rice flour of 100 mesh of granularity；10 parts made from water and embodiment 1 of koji is added in glutinous rice flour, is mixed
Uniformly, ferment 5d under conditions of 30 DEG C, by after fermentation product filtering after filling sterilizing to get.
Sweet wine sweet and sour taste made from the present embodiment, aroma is strong, and sweet juice is taken to chemically examine, and 45 degree of pol, acidity 0.4%, wine
Degree is 7.5 degree.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (3)
1. a kind of preparation method of koji, it is characterised in that include the following steps:
(1) in parts by weight, 0.3~0.8 part of flaccid knotweed herb, 0.1~0.3 part of snakegourd, 0.02~0.04 part of cortex cinnamomi, radix scutellariae 0.03 are taken
~0.08 part, 0.05~0.15 part of cortex acanthopanacis, dry, pulverize, and cross 100 sieves, obtain mixture of Chinese herbal medicines；
(2) 80~120 parts of polished rice are taken, is soaked in water, is then ground into rice flour with pulverizer, 40 meshes are crossed, in rice flour in addition
Medicine mixture and 1.0~1.5 parts of song are female, flatten, are compacted on bent plate after mixing, be cut into 1.5cm square, sieve circle, it
Bent mother is sieved in curved billet with sieve afterwards；
(3) room culture after curved billet molding, room temperature control is at 28~30 DEG C, humidity 85%~90%, after culture 20~for 24 hours, room
Temperature control system is at 28~32 DEG C, promotion yeast mass propagation, and after curved billet culture 48h, temperature is controlled at 32~34 DEG C, until curved billet is dry
It is dry to go out room, obtain koji.
2. a kind of preparation method of koji according to claim 1, it is characterised in that: described bent female in traditional mode of production
Koji.
3. a kind of preparation method of koji according to claim 1, it is characterised in that: the step (2) is soaked in water
Time be 2~4 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810941633.0A CN108977309A (en) | 2018-08-17 | 2018-08-17 | A kind of preparation method of koji |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810941633.0A CN108977309A (en) | 2018-08-17 | 2018-08-17 | A kind of preparation method of koji |
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| CN108977309A true CN108977309A (en) | 2018-12-11 |
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| CN201810941633.0A Withdrawn CN108977309A (en) | 2018-08-17 | 2018-08-17 | A kind of preparation method of koji |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109810837A (en) * | 2019-03-09 | 2019-05-28 | 河北古顺酿酒股份有限公司 | A kind of beneficial bacterium health care distiller's yeast and its manufacture craft |
| CN114317173A (en) * | 2022-01-26 | 2022-04-12 | 湖北曲子香食品有限责任公司 | Sweet distiller's yeast formula and preparation method thereof |
-
2018
- 2018-08-17 CN CN201810941633.0A patent/CN108977309A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109810837A (en) * | 2019-03-09 | 2019-05-28 | 河北古顺酿酒股份有限公司 | A kind of beneficial bacterium health care distiller's yeast and its manufacture craft |
| CN114317173A (en) * | 2022-01-26 | 2022-04-12 | 湖北曲子香食品有限责任公司 | Sweet distiller's yeast formula and preparation method thereof |
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