CN107129903A - A kind of utilization chlorella pyrenoidosa powder prepares the production technology of high temperature Daqu - Google Patents
A kind of utilization chlorella pyrenoidosa powder prepares the production technology of high temperature Daqu Download PDFInfo
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- CN107129903A CN107129903A CN201710472317.9A CN201710472317A CN107129903A CN 107129903 A CN107129903 A CN 107129903A CN 201710472317 A CN201710472317 A CN 201710472317A CN 107129903 A CN107129903 A CN 107129903A
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- curved billet
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- 239000000843 powder Substances 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 235000007091 Chlorella pyrenoidosa Nutrition 0.000 title claims abstract description 20
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 241000195652 Auxenochlorella pyrenoidosa Species 0.000 title 1
- 244000249214 Chlorella pyrenoidosa Species 0.000 claims abstract description 19
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 12
- 240000004713 Pisum sativum Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000005700 microbiome Species 0.000 claims abstract description 6
- 230000000694 effects Effects 0.000 claims abstract description 5
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 5
- 230000003462 zymogenic effect Effects 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000014676 Phragmites communis Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000010902 straw Substances 0.000 claims description 9
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 230000007306 turnover Effects 0.000 claims description 6
- 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 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 206010000496 acne Diseases 0.000 claims description 3
- 230000033228 biological regulation Effects 0.000 claims description 3
- 230000007423 decrease Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000010903 husk Substances 0.000 claims description 3
- 238000011534 incubation Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- 238000000280 densification Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 2
- 241000209219 Hordeum Species 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 238000012360 testing method Methods 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses the production technology that a kind of utilization chlorella pyrenoidosa powder prepares high temperature Daqu, its raw material is to be added with chlorella pyrenoidosa powder in wheat, barley and pea, raw material, and four mass ratio is 85:10:5:0.5；The control of main production process and technological parameter and conventional production methods and technological parameter is basically identical.The present invention by adding the micro simple technological means of chlorella pyrenoidosa powder in the feed, the saccharifying power index (lifting amplitude is more than 18%) and fermenting power index (lifting amplitude is more than 87.5%) of finished product Daqu is greatly improved, unexpected technique effect is achieved.The present invention is relative to prior art, with production cost is low, quality is good, and the abundant densification of mycelia is bent fragrant graceful, and content of microorganisms is higher and the features such as stronger Fermentation Function.
Description
Technical field
The present invention relates to one kind wine brewing production technology, more particularly to one kind are big using chlorella pyrenoidosa powder preparation high temperature
Bent production technology, belongs to field of food industry.
Background technology
In the quality index of Daqu, two the most key indexs are respectively saccharifying power and fermenting power.
In the prior art, using barley, wheat and pea as raw material, obtained Daqu, its saccharifying power index is generally：
483-536 (mg glucose/g.hr.40 DEG C)；Fermenting power index is generally：0.29-0.32(gCO2/ g is bent .48hr.27 DEG C).
With the aggravation of market competition, the continuous of new product is weeded out the old and bring forth the new, and at this stage, those skilled in the art is increasingly
Pay attention to the research and development and sustained improvement of the production technology of Daqu, constantly to improve the mouthfeel of finished wine, lifted finished wine quality and
Class, reduces production cost.
How " song be wine bone ", prepare the abundant densification of mycelia, bent fragrant graceful, content of microorganisms is higher and Fermentation Function more
Strong Daqu, improves constantly the saccharifying power and fermenting power index in Daqu, has become the direction of industry technology development.
The content of the invention
It is an object of the present invention to provide the production technology that a kind of utilization chlorella pyrenoidosa powder prepares high temperature Daqu, its
With the abundant densification of mycelia, bent fragrant graceful, content of microorganisms is higher and Fermentation Function is stronger, saccharifying power index and fermenting power index
Suitably wait technical characterstic.
The present invention is to achieve the above object the technical scheme adopted is that high in a kind of preparation using chlorella pyrenoidosa powder
The production technology of warm Daqu, it is characterised in that comprise the following steps as follows：
The first step, raw material prepares
In mass ratio 85:10:5:0.5, wheat, barley, pea and chlorella pyrenoidosa powder are weighed respectively, it is standby；
Second step, material moistening
Taken wheat and barley are uniformly mixed, wheat and the water of barley gross mass 4%, material moistening 15-18 hours is added；
Then, the wheat after material moistening and barley are together entered into barreling grinds with taken pea, produces zymogenic；The powder of zymogenic
Body particle diameter is controlled as follows：40 mesh sieves are crossed, the quality of screenings accounts for the 26-40% of powder gross mass；
3rd step, zymogenic mix
Gained zymogenic is added water into mix uniformly, finished product zymogenic is obtained；Moisture control is in mass percent in finished product zymogenic
For 36-40%；
Then, by gained finished product zymogenic on starter propagation machine it is compressing, be made curved billet；
4th step, Cheng Qu
Gained curved billet is placed in culture room culture, incubation, highest cultivation temperature is controlled at 58-60 DEG C, until into
Song, gets product song.
Preferably, above-mentioned high temperature Daqu production technology, it is characterised in that curved billet enters to cultivate before room culture, should first by
Culture premises face is cleaned up, and spreads one layer of rice husk on the ground, after putting down, repaves last layer reed mat；
Curved billet is placed in culture room, it then follows from inside to outside, and embarking on journey, it is neat to put in column, the spacing between curved billet and curved billet
It is 3-5cm for 1cm, line-spacing；It should retain 20-30cm distance between most the inside and outmost two rows curved billet and culture room wall
And fill closely knit with straw, the grass and reed mat being soaked in water should be also covered in curved billet, in favor of protecting tide；
Curved billet is all placed into behind culture room, is closed the doors and windows；And a thermometer is inserted indoors, one is inserted in curved billet pile
Thermometer, for measuring room temperature and product temperature respectively；
Using high temperature koji-making：When product temperature reaches 45-48 DEG C, curved billet fermenting-ripening opens door and window grill-room humidity discharging, so that
Indoor steam disperses；
Then, the grass and reed mat in curved billet are thrown off, carries out turning over song for the first time；With the reduction of culture chamber temperature, knee-piece is treated
When surface is tack-free, suitably close the doors and windows；The open and close of door and window are controlled as follows：
One piece of curved billet is looked at culture room medium position, a thermometer, every 12 are plugged respectively in the tow sides of curved billet
Once, daily temperature rise is controlled at 1-3 DEG C for hour observation；
Rise the tide fiery stage, tide fire temperature control is at 40-50 DEG C；
During damp fire, turn over Qu Yici within every two days, in favor of moisture distribute and microorganism amount reproduction；
The big fire phase can typically be maintained more than 1 week, and curved billet maximum temperature is controlled at 58-60 DEG C, and turn over bent and regulation door in good time
Unlatching/closing of window, to control curved billet product temperature；
Afterwards after fiery phase, i.e. big fire phase, the stage that product temperature is reduced to 45 DEG C or so need to accumulate fire, straw screen or mat be enclosed, to strengthen insulation
Effect；At this moment, part knee-piece is ripe, and Qu Xinzhong most of moisture has dispersed；When product temperature is gradually reduced, then tight fire,
Increase lid straw screen or mat, with profit insulation, until Qu Xinyu water disperses, knee-piece full maturity；It should be incubated, be opened in good time again during fire afterwards
Door and window humidity discharging is opened, and is fallen in good time bent；
After Qu Wen gradually decreases down the constant temperature stage, you can go out room,
The Cheng Qu gone out behind room, is placed on aeration-drying source, storage 3-6 months；The storage of Daqu room is transferred to, in Daqu
When room is deposited, air-vent is stopped, in order to avoid heating.
Further preferably, above-mentioned high temperature Daqu production technology, it is characterised in that zymogenic adds water during mix,
Seek ashless bag, without pimple, agglomerating tack-free be advisable is pinched with hand；
Finished product zymogenic should be used immediately, should not be stacked too long.
Further preferably, above-mentioned high temperature Daqu production technology, it is characterised in that during obtained finished product is bent,
Saccharifying power index is：635-698mg glucose/g.hr.40 DEG C；
Fermenting power index is：0.51-0.58gCO2/ g is bent .48hr.27 DEG C.
The present invention is on the basis of traditional Daqu production technology, by adding micro chlorella pyrenoidosa in the feed
The simple technological means of powder, is greatly improved saccharifying power index (lifting amplitude is more than 18%) and the fermentation of finished product Daqu
Power index (lifting amplitude is more than 87.5%), achieves unexpected technique effect.
The present invention is relative to prior art, with production cost is low, quality is good, and the abundant densification of mycelia is bent fragrant graceful, micro- life
The beneficial effect such as thing content is higher and Fermentation Function is stronger.
Embodiment
With reference to embodiment, the present invention is described in detail.
Embodiment 1
Raw material is wheat, barley, pea and chlorella pyrenoidosa powder, and the place of production is：Shandong；Totally three batches, enter respectively
Three groups of experiments of row.
Wheat, barley, the mass ratio of pea and chlorella pyrenoidosa powder are：85:10:5:0.5.
Comparative example 1：
Raw material be wheat, barley and pea, the place of production is Shandong, totally three batches, raw material batch respectively with embodiment 1
It is identical.
The mass ratio of wheat, barley and pea is：85:10:5.
The processing parameter and production method of embodiment 1 and comparative example 1, except one added with chlorella pyrenoidosa
Powder, it is basically identical outside one without addition chlorella pyrenoidosa powder.
The production technology of embodiment 1, key step is as follows：
Comprise the following steps as follows：
The first step, raw material prepares
In mass ratio 85:10:5:0.5, wheat, barley, pea and chlorella pyrenoidosa powder are weighed respectively, it is standby；
Second step, material moistening
Taken wheat and barley are uniformly mixed, wheat and the water of barley gross mass 4%, material moistening 15-18 hours is added；
Then, the wheat after material moistening and barley are together entered into barreling grinds with taken pea, produces zymogenic；The powder of zymogenic
Body particle diameter is controlled as follows：40 mesh sieves are crossed, the quality of screenings accounts for the 26-40% of powder gross mass；
3rd step, zymogenic mix
Gained zymogenic is added water into mix uniformly, finished product zymogenic is obtained；Moisture control is in mass percent in finished product zymogenic
For 36-40%；
Then, by gained finished product zymogenic on starter propagation machine it is compressing, be made curved billet；
4th step, Cheng Qu
Gained curved billet is placed in culture room culture, incubation, highest cultivation temperature is controlled at 58-60 DEG C, until into
Song, gets product song.
Explanation：
1st, curved billet enters to cultivate before room culture, first should clean up culture premises face, and spreads one layer of rice husk on the ground, puts down
Afterwards, last layer reed mat is repaved；
Curved billet is placed in culture room, it then follows from inside to outside, and embarking on journey, it is neat to put in column, the spacing between curved billet and curved billet
It is 3-5cm for 1cm, line-spacing；It should retain 20-30cm distance between most the inside and outmost two rows curved billet and culture room wall
And fill closely knit with straw；The grass and reed mat being soaked in water should be also covered in curved billet, in favor of protecting tide；
Curved billet is all placed into behind culture room, is closed the doors and windows；And a thermometer is inserted indoors, one is inserted in curved billet pile
Thermometer, for measuring room temperature and product temperature respectively；
Using high temperature koji-making：When product temperature reaches 45-48 DEG C, curved billet fermenting-ripening opens door and window grill-room humidity discharging, so that
Indoor steam disperses；
Then, the grass and reed mat in curved billet are thrown off, carries out turning over song for the first time；With the reduction of culture chamber temperature, knee-piece is treated
When surface is tack-free, suitably close the doors and windows；The open and close of door and window are controlled as follows：
One piece of curved billet is looked at culture room medium position, a thermometer, every 12 are plugged respectively in the tow sides of curved billet
Once, daily temperature rise is controlled at 1-3 DEG C for hour observation；
Rise the tide fiery stage, tide fire temperature control is at 40-50 DEG C；
During damp fire, turn over Qu Yici within every two days, in favor of moisture distribute and microorganism amount reproduction；
The big fire phase can typically be maintained more than 1 week, and curved billet maximum temperature is controlled at 58-60 DEG C, and turn over bent and regulation door in good time
Unlatching/closing of window, to control curved billet product temperature；
Afterwards after fiery phase, i.e. big fire phase, the stage that product temperature is reduced to 45 DEG C or so need to accumulate fire, straw screen or mat be enclosed, to strengthen insulation
Effect；At this moment, part knee-piece is ripe, and Qu Xinzhong most of moisture has dispersed；When product temperature is gradually reduced, then tight fire,
Increase lid straw screen or mat, with profit insulation, until Qu Xinyu water disperses, knee-piece full maturity；It should be incubated, be opened in good time again during fire afterwards
Door and window humidity discharging is opened, and is fallen in good time bent；
After Qu Wen gradually decreases down the constant temperature stage, you can go out room,
The Cheng Qu gone out behind room, is placed on aeration-drying source, storage 3-6 months；The storage of Daqu room is transferred to, in Daqu
When room is deposited, air-vent is stopped, in order to avoid heating.
2nd, zymogenic is added water during mix, it is desirable to ashless bag, without pimple, and agglomerating tack-free be advisable is pinched with hand；Finished product zymogenic
It should immediately use, should not stack too long.
Testing result is as shown in table 1 below：
Sense organ, saccharifying power and the fermenting power performance indications results of comparison of embodiment 1 and comparative example 1
Claims (4)
1. a kind of utilization chlorella pyrenoidosa powder prepares the production technology of high temperature Daqu, it is characterised in that comprise the following steps
It is as follows：
The first step, raw material prepares
In mass ratio 85:10:5:0.5, wheat, barley, pea and chlorella pyrenoidosa powder are weighed respectively, it is standby；
Second step, material moistening
Taken wheat and barley are uniformly mixed, wheat and the water of barley gross mass 4%, material moistening 15-18 hours is added；
Then, the wheat after material moistening and barley are together entered into barreling grinds with taken pea, produces zymogenic；The powder grain of zymogenic
Footpath is controlled as follows：40 mesh sieves are crossed, the quality of screenings accounts for the 26-40% of powder gross mass；
3rd step, zymogenic mix
Gained zymogenic is added water into mix uniformly, finished product zymogenic is obtained；Moisture control is 36- in mass percent in finished product zymogenic
40%；
Then, by gained finished product zymogenic on starter propagation machine it is compressing, be made curved billet；
4th step, Cheng Qu
Gained curved billet is placed in culture room culture, incubation, highest cultivation temperature is controlled at 58-60 DEG C, until Cheng Qu, i.e.,
Obtain finished product bent.
2. utilization chlorella pyrenoidosa powder according to claim 1 prepares the production technology of high temperature Daqu, its feature exists
In curved billet enters to cultivate before room culture, first should clean up culture premises face, and spreads one layer of rice husk on the ground, after putting down, repaves
Last layer reed mat；
Curved billet is placed in culture room, it then follows from inside to outside, and embarking on journey, it is neat to put in column, and the spacing between curved billet and curved billet is
1cm, line-spacing are 3-5cm；It should retain 20-30cm distance simultaneously between most the inside and outmost two rows curved billet and culture room wall
Fill closely knit with straw, the grass and reed mat being soaked in water should be also covered in curved billet, in favor of protecting tide；
Curved billet is all placed into behind culture room, is closed the doors and windows；And a thermometer is inserted indoors, a temperature is inserted in curved billet pile
Meter, for measuring room temperature and product temperature respectively；
Using high temperature koji-making：When product temperature reaches 45-48 DEG C, curved billet fermenting-ripening opens door and window grill-room humidity discharging, so that indoor
Steam disperse；
Then, the grass and reed mat in curved billet are thrown off, carries out turning over song for the first time；With the reduction of culture chamber temperature, knee-piece surface is treated
When tack-free, suitably close the doors and windows；The open and close of door and window are controlled as follows：
One piece of curved billet is looked at culture room medium position, a thermometer, every 12 hours are plugged respectively in the tow sides of curved billet
Once, daily temperature rise is controlled at 1-3 DEG C for observation；
Rise the tide fiery stage, tide fire temperature control is at 40-50 DEG C；
During damp fire, turn over Qu Yici within every two days, in favor of moisture distribute and microorganism amount reproduction；
The big fire phase can typically be maintained more than 1 week, and curved billet maximum temperature is controlled at 58-60 DEG C, and turn over bent and regulation door and window in good time
Unlatching/closing, to control curved billet product temperature；
Afterwards after fiery phase, i.e. big fire phase, the stage that product temperature is reduced to 45 DEG C or so need to accumulate fire, straw screen or mat be enclosed, to strengthen heat insulation effect；
At this moment, part knee-piece is ripe, and Qu Xinzhong most of moisture has dispersed；When product temperature is gradually reduced, then tight fire, increase lid
Straw screen or mat, with profit insulation, until Qu Xinyu water disperses, knee-piece full maturity；It should be incubated during fire afterwards, again in good time door and window
Humidity discharging, and fall in good time bent；
After Qu Wen gradually decreases down the constant temperature stage, you can go out room；
The Cheng Qu gone out behind room, is placed on aeration-drying source, storage 3-6 months；The storage of Daqu room is transferred to, is deposited in Daqu room
When putting, air-vent is stopped, in order to avoid heating.
3. utilization chlorella pyrenoidosa powder according to claim 1 or 2 prepares the production technology of high temperature Daqu, its feature
It is, zymogenic adds water during mix, it is desirable to ashless bag, without pimple, agglomerating tack-free be advisable is pinched with hand；
Finished product zymogenic should be used immediately, should not be stacked too long.
4. utilization chlorella pyrenoidosa powder according to claim 1 or 2 prepares the production technology of high temperature Daqu, its feature
It is, during obtained finished product is bent, saccharifying power index is：635-698mg glucose/g.hr.40 DEG C；
Fermenting power index is：0.51-0.58gCO2/ g is bent .48hr.27 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107904085A (en) * | 2017-12-22 | 2018-04-13 | 史新卫 | A kind of Luzhou-flavor distiller's yeast and preparation method thereof |
| CN114410408A (en) * | 2022-02-09 | 2022-04-29 | 黑龙江酿清谷酒业集团有限公司 | A kind of preparation method of high temperature Daqu with animal protein added |
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2017
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| CN1168773A (en) * | 1997-04-30 | 1997-12-31 | 窦观一 | Fermanted algae paste and the use thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107904085A (en) * | 2017-12-22 | 2018-04-13 | 史新卫 | A kind of Luzhou-flavor distiller's yeast and preparation method thereof |
| CN114410408A (en) * | 2022-02-09 | 2022-04-29 | 黑龙江酿清谷酒业集团有限公司 | A kind of preparation method of high temperature Daqu with animal protein added |
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