Method for making spirit with cereal grain as raw materials by using enzyme method fermentation multiple-yeast mixed-culturing technology

Abstract

The invention relates to a method for making spirit with cereal grain as raw materials by using enzyme method fermentation multiple-yeast mixed-culturing process, which comprises, activating dried yeast with sugarcane juice, disintegrating ditty and barley malt, watering for saccharifying to obtain malt extract, milling part of rice, grain, coarse cereal and mixing, charging water and liquifying enzyme for gelatinization, liquefying and charging malt extract and saccharifying enzyme, obtaining saccharified culture wine, mixing with disintegrated ditty and activated yeast emulsion, cooking the residual rice and fermenting 50-70 hours, semi-solid fermenting 12-14 days with sealing method, finally processing distillation, filtering and mixing.

Description

technical field [0001] The invention relates to a process for producing liquor by using a variety of grains and miscellaneous grains as raw materials, making mash through enzymatic liquid saccharification, and using a mixed expansion and rejuvenation culture method of various yeasts, belonging to the technical field of semi-solid fermentation method for brewing liquor. Background technique [0002] Traditional grain liquor brewing, its raw materials are only rice, glutinous rice, koji (wine cake), water, adopts open semi-solid double-sided fermentation process, its products have more common features, similar taste, basically rice-flavored, drum-flavored Type, its brewing method has the following main characteristics: [0003] 1. Use rice, glutinous rice, koji, and water as raw materials. The koji is crushed first, and the rice and glutinous rice are cooked and broken up into rice grains. After cooling, mix the koji, and then put it into the fermentation tank. Add water to f...

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to rehydrate and activate a variety of active dry yeast for brewing wine after making juice from sugarcane, and then mix a variety of grains and miscellaneous grains as raw materials to prepare saccharified mash. The yeast emulsion produced by activation is expanded and rejuvenated by mixed culture, and then combined with the semi-solid double-sided fermentation process of the sealed method to produce liquor and traditional liquor products have the problem of homogeneity. The different proteins, minerals and vitamins contained in cereals and miscellaneous grains are prepared from saccharification mash and expanded to cultivate various types of yeasts to make them multiply and rejuvenate rapidly, and then use the sealed semi-solid bilateral fermentation process to brew liquor to better Utilize grains, miscellaneous grains, open up new technology for the production of liquor, and create green products with an alternative style and no pollution to meet the needs of market development

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