CN114621837A - Preparation method and application of cooked koji - Google Patents
Preparation method and application of cooked koji Download PDFInfo
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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
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a preparation method and application of a cooked yeast, and belongs to the technical field of wine brewing. The preparation method of the cooked koji comprises the following steps: the finished product of Daqu is obtained by respectively adopting a thermal processing method of stewing and frying for wheat as a starter-making raw material, uniformly mixing according to a certain proportion, pressing, fermenting, turning over and storing. The prepared cooked koji has strong aroma, has strong fermented soybean flavor, fermentation aroma, nut aroma and cocoa aroma, and has obvious comfortable baking aroma. The cooked yeast prepared by the invention is applied to brewing of white spirit, and the seasoning wine with unique flavor can be obtained.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method and application of cooked koji.
Background
The Daqu is used as a saccharification leavening agent, a microbial inoculum and an enzyme preparation for brewing distilled liquor, and is the prime motive power for brewing and fermenting, so that the Daqu quality has great influence on brewing and quality of the distilled liquor. Research shows that the proper increase of the starter propagation temperature is beneficial to enriching the baking aroma of the yeast and improving the quality. During the fermentation process of the yeast, starch, protein, fat and the like are decomposed into reducing sugar, amino acid, higher fatty acid and the like under the action of microbial enzyme, and at a higher fermentation temperature, the substances are further thermally degraded or undergo non-enzymatic chemical reaction to form baking aroma and various cyclic compounds, such as 2, 5-dimethyl pyrazine, phenylacetaldehyde and the like.
Therefore, the yeast making raw material (wheat) is pretreated by adopting a heating and curing mode, the flavor of the yeast is improved to a certain extent, the yeast with special comfortable aroma is prepared, and the yeast is applied to brewing of white spirit, so that the wine body is innovated, the flavor is improved, the taste change of young people in China and the international requirements of white spirit are met, and a foundation is laid for the development of related processes.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of cooked koji.
The technical scheme adopted by the invention for solving the technical problems is as follows: the preparation method of the cooked koji comprises the following steps:
a. parching wheat raw material at 190 deg.C for 15-25min at 170-;
b. pulverizing semen Tritici Aestivi raw material, adding water, mixing, decocting to 70-80 deg.C, taking out, and cooling to obtain cooked material;
c. mixing the fried material and the steamed material according to the mass ratio of 5-7: 3-5, pressing into a wrapped yeast blank, and sweating for 30-60 min;
d. putting the yeast blank after sweat collection into a yeast room for natural fermentation, turning over the yeast blank when the temperature of the yeast blank is raised to 54-56 ℃, transferring the yeast blank to a conversion fermentation room for fermentation until the temperature of the yeast blank is lowered to room temperature, and finishing the conversion fermentation;
e. and transferring the yeast blank after the conversion and fermentation into a finished product yeast storehouse for ventilation and drying to obtain the cooked yeast.
In the steps a and b, the wheat raw material is whole-grain wheat which is full in grains, uniform in drying, free of worm damage, mildew and fermentation traces and free of pesticide pollution, and can be determined according to color, granularity and cleanliness.
In the steps a and b, the granularity of the crushed material is 30-60% of the total mass of the material which is not sieved by a 20-mesh sieve.
Furthermore, the crushed material takes wheat bran in plum petal shape, wheat core in fine powder shape and no whole grain wheat as sensory standard.
In the step b, the amount of the added water is 140-160% of the mass of the wheat raw material.
Further, the water is normal-temperature tap water.
In the step b, the steaming process needs to be continuously stirred, so that the pan is prevented from being burnt.
In the step c, the size of the wrapped bent blank is 30-37cm long, 20-28cm wide and 6-15cm thick.
In the step d, the yeast room is closed when fermenting, and the door and the window are properly opened to remove moisture when the fermentation room is transferred for fermentation.
In the step d, controlling the moisture content of the yeast after the conversion fermentation to be lower than 15%.
In the step e, the time of the ventilation drying is 3-4 months.
A cooked yeast is prepared by the above preparation method.
A Daqu fen-flavor Chinese liquor is prepared by brewing the above cooked Daqu as brewing Daqu.
The invention has the beneficial effects that: the invention carries out two thermal processing treatments on the yeast (wheat) raw material, the two thermal processing treatments are respectively carried out for cooking and frying, and then the yeast raw material is fully mixed according to a certain proportion for making the yeast. The invention heats and cures the raw materials, and part of starch is degraded and converted in advance through high temperature to generate related flavor substances, and the high-temperature and high-humidity environment can promote some thermophilic bacilli to generate a large amount of biological enzymes, which play a strong catalytic role in Maillard reaction, so that the yeast for making hard liquor can form various different flavor substances. Meanwhile, the wheat can generate flavor substances or precursor substances with typical baking fragrance such as pyrazine substances and the like through heating and curing treatment, the baking fragrance of the Daqu is increased to a certain extent, the cooked Daqu is thicker in fragrance and has stronger fermentation fragrance and cocoa fragrance, the quality of the Daqu is improved, and the liquefying power, the fermenting power and the esterification power of the Daqu are obviously improved.
The cooked koji prepared by the invention has thick aroma, has thick fermented soybean flavor, fermented aroma, nut aroma and cocoa aroma, and has obvious comfortable baking aroma. The prepared koji fen-flavor liquor prepared by the method has the characteristics of fruity flavor of the prepared kiwi fruit, cream flavor, mellow and sweet wine body and good fragrance. The Daqu prepared by the method is applied to the brewing process of white spirit, and is used for blending finished wine according to the flavor condition of the produced base wine body, so that the seasoning wine with unique flavor can be obtained.
The invention provides a preparation method and application of a cooked yeast, and aims to produce a yeast with special comfortable aroma, apply the yeast to brewing white spirit, produce flavoring wine with unique flavor, further innovate the body of the white spirit, improve the flavor of the white spirit, and lay a foundation for the innovated development of related white spirit.
Drawings
FIG. 1 is a block diagram of a process flow according to an embodiment of the present invention.
Detailed Description
The technical solution of the present invention can be specifically implemented as follows.
The preparation method of the cooked koji comprises the following steps:
a. parching wheat raw material at 190 deg.C for 15-25min at 170-;
b. pulverizing semen Tritici Aestivi raw material, adding water, mixing, decocting to 70-80 deg.C, taking out, and cooling to obtain cooked material;
c. mixing the fried material and the steamed material according to the mass ratio of 5-7: 3-5, pressing into a wrapped yeast blank, and sweating for 30-60 min;
d. putting the yeast blank after sweat collection into a yeast room for natural fermentation, turning over when the temperature of the yeast blank is raised to 54-56 ℃, transferring to a conversion fermentation room for fermentation until the temperature of the yeast blank is reduced to room temperature, and finishing the conversion fermentation;
e. and transferring the yeast blank after the conversion and fermentation into a finished product yeast storehouse for ventilation and drying to obtain the cooked yeast.
In the steps a and b, the wheat raw material is whole-grain wheat which is full in grains, uniform in drying, free of worm damage, mildew and fermentation traces and free of pesticide pollution, and can be determined according to color, granularity and cleanliness.
In the steps a and b, the granularity of the crushed material is 30-60% of the total mass of the material which is not sieved by a 20-mesh sieve; preferably, the crushed material takes wheat bran in plum petal shape, wheat core in fine powder shape and no whole grain wheat as sensory judgment standard.
In the steps a and b, the cooling is to room temperature.
In the step b, the amount of the added water is 140-160% of the mass of the wheat raw material, the water is normal-temperature tap water, and the steaming and boiling process needs to be continuously stirred, so that the phenomenon that the pot is burnt is avoided.
In the step c, the size of the wrapped koji blank is 30-37cm long, 20-28cm wide and 6-15cm thick; preferably, the yeast material flows into a blank-making yeast mold and is mechanically pressed into package yeast, and the periphery is required to be tight and the middle is required to be loose during pressing; the molded package yeast takes the characteristics of regular four corners of the yeast blank, smooth surface, consistent elasticity, no defect edge and corner drop, moist and elasticity as the sensory judgment standard of yeast blank molding, and the yeast blank which does not meet the standard returns to a time-delay conveyor in time, is dispersed and is mixed with fresh yeast materials for reproduction.
D, moving the prepared yeast blank into a yeast room for stacking fermentation, placing the yeast blank according to a downwind or bag-to-bag arrangement, placing a bamboo plate on the yeast blank transversely along edges, covering the required woven cloth and straw, spraying water on the yeast blank stack after the stacking is finished, sealing the yeast room, and naturally fermenting until the temperature of the yeast blank is raised to 54-56 ℃; when the temperature of the yeast blank rises to 54-56 ℃, the yeast blank needs to be turned over and is transported to a conversion fermentation room, at the moment, the door and the window can be properly opened to remove moisture until the temperature of the yeast blank is reduced to room temperature, and the conversion fermentation is finished.
Preferably, in the step d, the moisture content of the koji after the conversion fermentation is controlled to be less than 15%.
Preferably, in the step e, the time for air drying is 3 to 4 months, in order to improve the quality of the yeast.
A cooked yeast is prepared by the above preparation method.
A Daqu fen-flavor Chinese liquor is prepared by brewing the above cooked Daqu as brewing Daqu.
The technical solutions and effects of the present invention will be further described below by practical examples.
Examples
The present invention provides a set of example 1 for preparing the koji using the method for preparing the koji according to the present invention, and a set of comparative example 1 for preparing the koji using the conventional koji-making process.
1. The preparation of the cooked koji specifically comprises the following steps:
A. selecting raw materials: the wheat sold in the market is full, is dried uniformly, is not damaged by worms, does not mildew, has no fermentation trace and does not pollute pesticides, and the wheat has 70.14 percent of starch content, 10 percent of protein content and 1.8 percent of fat content;
B. pretreatment of raw materials:
example 1: pulverizing 4 parts of whole semen Tritici Aestivi to obtain powder with a fineness of 40% that is not 20 mesh, adding 6 parts of water (tap water, normal temperature), mixing, steaming to 75 deg.C, and standing to room temperature; parching 6 parts of whole semen Tritici Aestivi at 180 deg.C for 20min, cooling to room temperature, and pulverizing to obtain powder with a fineness of 40% which is not sieved with 20 mesh sieve;
comparative example 1: adding 3% water (85 deg.C hot water) into whole wheat, stirring, moistening for 3 hr, and pulverizing to 40% of the whole wheat which is not sieved with 20 mesh sieve;
C. preparing yeast:
example 1: fully mixing the wheat in the two pretreatment modes according to the mass ratio of 6:4, and pressing and molding the moistened raw materials by using a machine, wherein the shape of the moistened raw materials is a wrapped yeast, and the specification is controlled to be 34cm in length, 25cm in width and 10cm in thickness; putting the shaped starter on starter vehicle, and collecting sweat for 30 min;
comparative example 1: pressing the pretreated raw materials by a machine to form a wrapped yeast, wherein the shape is controlled to be 34cm in length, 25cm in width and 10cm in thickness; putting the formed starter on starter car for collecting sweat for 30 min;
D. fermentation: placing the yeast blank in a 'bag-to-bag' mode, arranging a layer, transversely arranging a bamboo board on the yeast blank, covering the bamboo board with required woven cloth and straw, after yeast arrangement, spraying water on the yeast blank stack, sealing the yeast room, naturally fermenting, carrying out process management according to the temperature and humidity of the yeast room, irregularly discharging moisture, fermenting for about 10 days, raising the temperature of the yeast blank to 55 ℃, turning over the yeast, transferring to a conversion fermentation room, properly opening a door and a window to discharge moisture until the temperature of the yeast blank is reduced to room temperature, and finishing conversion fermentation. Then the yeast is transferred to a room for stacking, ventilated and dried, and stored for 90 days, thus obtaining the finished product yeast.
2. And (3) detecting the quality of finished koji:
(1) the physical and chemical indexes and enzyme activities of the yeast prepared in example 1 and comparative example 1 were measured, and the measurement results are shown in table 1.
TABLE 1 physical and chemical indexes of Daqu and enzyme activity
| Categories | Example 1 | Comparative example 1 |
| Top temperature/. degree.C | 59.1±0.08 | 60.2±0.16 |
| Water content/%) | 11.81±0.16 | 11.41±0.04 |
| Acidity/mol/10 g | 1.44±0.05 | 1.50±0.06 |
| Content of starch/%) | 32.03±0.41 | 34.00±0.71 |
| Glycation power/U | 340±0.04 | 636±0.18 |
| Liquefaction force/U | 1.37±0.11 | 0.77±0.01 |
| Fermentation power/U | 0.99±0.02 | 0.22±0.01 |
| Esterification force/U | 946±0.02 | 711±0.01 |
Physical and chemical indexes: the temperature is an important factor influencing the physical and chemical indexes of the yeast and the diversity of microorganisms; the water content is closely related to the growth and metabolism of fungi, is a key factor for detecting different fermentation stages of the yeast and is an important factor for considering the quality of the yeast; the acidity is a control factor for the growth of microorganisms and is an important physicochemical index; the change of the starch content is an important index reflecting the fermentation quality of the yeast from the side.
The enzyme activity index is as follows: the saccharification ability is the ability of hydrolyzing starch to generate glucose, and is the main index of the quality control of the yeast; the liquefaction capacity is an important index for showing the starch degrading capability of microorganisms and enzymes in the yeast for making hard liquor; the fermentation capacity is an important index of the liquor production capacity of the Daqu, and refers to the capacity of converting available sugar in a fermentation substrate into liquor by yeast in the Daqu; the esterification force is derived from the functional bacteria and the functional enzyme in the yeast, and is the capability of esterifying alcohol and acid into ester.
The method for measuring physicochemical and enzyme activity indexes comprises the following steps: the method is carried out by referring to related steps in the light industry standard QB/T4257-2011 'Universal Daqu analysis method'. The moisture content is that the Daqu sample is dried at the temperature of 101-105 ℃, and the lost mass fraction is calculated according to the mass difference before and after drying, namely the moisture content; measuring the acidity of the Daqu sample by an acid-base titration method; the starch content is that starch molecules are hydrolyzed to generate reducing sugar under the action of hydrochloric acid, a feilin solution and the reducing sugar are subjected to azeotropy to generate cuprous oxide precipitate, methylene blue is used as an indicator, the feilin solution is titrated by the hydrolyzed sample solution, when the endpoint is reached, the blue methylene blue is reduced to be colorless by a little excessive reducing sugar, the endpoint is indicated, and the starch content is calculated according to the generated reducing sugar. The saccharifying power is that the unit of milligrams of 1g of Daqu for converting soluble starch for 1h to produce glucose is U, and the symbol is expressed as milligrams per gram per hour (mg/g.h) under the conditions of 35 ℃ and pH 4.6; the liquefaction capacity is that under the conditions of 35 ℃, pH4.6, the gram number of the starch which can be liquefied by 1g of the absolute yeast for 1h is one unit, the symbol is U, and the symbol is expressed by gram per hour (g/g.h); the fermentation capacity is that the gram number of carbon dioxide generated by 0.5g of yeast during 72 hours at 30 ℃ by utilizing fermentable sugars is taken as a unit, the symbol is U, and the fermentation capacity is expressed by 'five grams per zero point, seventy two hours (g/0.5g, 72 hours)'; the esterification force is expressed in units of milligrams of caproic acid and ethanol to ethyl caproate catalyzed by 7d at 35 ℃ per 50g of Daqu, and the symbol is U, expressed as "milligrams per fifty grams per seven days (mg/50 g.7d)".
(2) The results of sensory test analysis of the koji prepared in example 1 and comparative example 1 are shown in Table 2.
TABLE 2 sensory comments on Daqu
Sensory test indexes are as follows: the method is carried out by referring to related steps in QB/T4257-2011 'universal Daqu analysis method' in the light industry. The appearance inspection is that under proper light (non-direct sunlight), the external characteristics of the color, dressing, cracks, smoothness and the like of hypha on the surface of the yeast embryo are observed in a three-dimensional way from six surfaces of the yeast embryo, and the external characteristics are recorded; the section inspection comprises the steps of breaking the yeast blocks, observing the conditions of hypha form, color, bacterial plaque, bubble gas and the like on an interface, and recording the characteristics; the thickness test of the yeast skin is to observe and record the thickness of unfermented raw starch on the surface layer of the yeast block and the thickness of the part with not dense hyphae (the part except for water ring); the yeast test is to smell the fragrance emitted from the cross section of the Daqu, distinguish whether the product is pure or not, and check whether the product has foreign matter, etc., and record.
3. Production application of fen-flavor liquor
The cooked yeast prepared in the example 1 and the comparison yeast prepared in the comparative example 1 are applied to fermentation of traditional Daqu fen-flavor liquor, sorghum is used as raw grain, a 'steaming and burning' fermentation process is adopted, one round of fermentation is carried out, the addition amount of yeast drugs is 10%, the fermentation period is 28d, and after liquor is taken from the whole cellar, the liquor degree is converted into 60% vol, and the liquor yield is calculated:
the yield of the ripened koji prepared in example 1 was 25%, and the yield of the control koji prepared in comparative example 1 was 30%.
The evaluation results of the fen-flavor liquor produced by the application of the cooked koji and the control koji are shown in table 3.
TABLE 3 sensory evaluation of Daqu fen-flavor liquor
As can be seen from Table 3, the fen-flavor Daqu liquor produced by the cooked yeast prepared in example 1 of the invention has obvious grain fragrance, cooked kiwi fruit fragrance, cream fragrance and nut fragrance, slightly comfortable bran fragrance, and mellow and sweet wine body with good fragrance.
Claims (9)
1. The preparation method of the cooked koji is characterized by comprising the following steps:
a. parching wheat raw material at 190 deg.C for 15-25min at 170-;
b. pulverizing semen Tritici Aestivi raw material, adding water, mixing, decocting to 70-80 deg.C, taking out, and cooling to obtain cooked material;
c. mixing the fried material and the steamed material according to the mass ratio of 5-7: 3-5, pressing into a wrapped yeast blank, and sweating for 30-60 min;
d. putting the yeast blank after sweat collection into a yeast room for natural fermentation, turning over when the temperature of the yeast blank is raised to 54-56 ℃, transferring to a conversion fermentation room for fermentation until the temperature of the yeast blank is reduced to room temperature, and finishing the conversion fermentation;
e. and transferring the yeast blank after the conversion and fermentation into a finished product yeast storehouse for ventilation and drying to obtain the cooked yeast.
2. The method for preparing a cooked koji according to claim 1, characterized in that: in the steps a and b, the granularity of the crushed material is 30-60% of the total mass of the material which is not sieved by a 20-mesh sieve.
3. The method for preparing a cooked koji according to claim 1, characterized in that: in the step b, the amount of the added water is 140-160% of the mass of the wheat raw material.
4. The method for preparing a cooked koji according to claim 1, characterized in that: in the step c, the dimensions of the wrapped yeast blank are 30-37cm in length, 20-28cm in width and 6-15cm in thickness.
5. The method for preparing a cooked koji according to claim 1, characterized in that: in the step d, the yeast room is closed when fermenting, and the door and the window are properly opened to remove moisture when the fermentation room is transferred for fermenting.
6. The method for preparing a cooked koji according to claim 1, characterized in that: in the step d, controlling the moisture content of the yeast after the conversion fermentation to be lower than 15%.
7. The method for preparing a cooked koji according to claim 1, wherein: in step e, the time of aeration drying is 3-4 months.
8. A koji produced by the method for producing a koji claimed in any one of claims 1 to 7.
9. A Daqu fen-flavor liquor brewed from the cooked Daqu according to claim 8 as a brewing Daqu.
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| KR20030041119A (en) * | 2003-04-28 | 2003-05-23 | 대한민국(관리부서:국세청기술연구소장) | Production of distilled liquor using koji from green peas and grain |
| CN108342275A (en) * | 2018-04-12 | 2018-07-31 | 河北古顺酿酒股份有限公司 | A kind of manufacture craft of Divine Comedy |
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| CN112029614A (en) * | 2020-10-17 | 2020-12-04 | 古贝春集团有限公司 | Processing technology of white spirit |
| CN112812918A (en) * | 2021-04-09 | 2021-05-18 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Pure highland barley distiller's yeast, highland barley solid-state method white spirit, preparation method and application |
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| KR20030041119A (en) * | 2003-04-28 | 2003-05-23 | 대한민국(관리부서:국세청기술연구소장) | Production of distilled liquor using koji from green peas and grain |
| CN108342275A (en) * | 2018-04-12 | 2018-07-31 | 河北古顺酿酒股份有限公司 | A kind of manufacture craft of Divine Comedy |
| CN108929828A (en) * | 2018-08-30 | 2018-12-04 | 河北凤来仪酒业有限公司 | A kind of preparation method of Luzhou-flavor wine brewing yeast |
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