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Raw material and grog composite fragrant distiller's yeast

A technology of compound flavor and koji, applied in the preparation of alcoholic beverages, etc., can solve the problems of a large number of fermentation equipment sites and energy, complex production process, single use method, etc., so as to improve the nutritional value of feed, low cost, and increase food supplements. effect of value

Inactive Publication Date: 2008-04-23
翟国军
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

The disadvantages of the above process are that the fermentation cycle is long, the production process is complicated, the cost is high, and the method of use is single, and a large amount of fermentation equipment, labor, space and energy must be used.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The present invention is realized in such a manner:

[0017] 1. Raw material preparation

[0018] Raw and clinker compound flavor distiller's yeast is made up of the following microbial components in weight ratio:

[0019] Glucoamylase activity over 40,000 units / g

[0020] Yeast number content more than 10 billion units / gram

[0021] Cellulase activity over 500 units / g

[0022] Root enzyme activity over 500 units / g

[0023] Aroma yeast content: more than 5 billion units / g

[0024] According to the above formula requirements, inspect each raw material. All raw materials must comply with national hygiene standards and microbiological requirements.

[0025] 2. Raw material screening

[0026] In order to remove larger particles in various raw materials, all raw materials should be sieved with 60 meshes, which is conducive to the uniform mixing of various raw materials.

[0027] 3. Mix and stir

[0028] Mix the above ingredients together in proportion by hand and st...

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PUM

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Abstract

The composite fragrance type distiller's yeast consists of saccarifying enzyme, yeast, cellulase, rhizopus and aroma-forming yeast, and is produced through compounding material, sieving material, mixing and packing. The composite fragrance type distiller's yeast consists of enzyme preparations completely, and has low production cost and capacity of maintaining the characteristics of traditional white liquor. It is suitable for use in producing clear, mellow and delicious grain white liquor through a liquid process or a solid process. It has high activity and high white liquor yield. It may be also applied in fermenting stalks, and producing fermented glutinous rice food and rice wine.

Description

technical field [0001] The invention relates to distiller's yeast in the brewing process, which is a high-yield and fast distiller's yeast with compound flavor for raw and clinker dual-purpose distiller's yeast-raw and clinker compound flavor distiller's yeast. It is suitable for the liquor brewing process of liquid method and solid method. Background technique [0002] Although there are many kinds of distiller’s yeast used in the existing liquor brewing process, the raw materials of traditional distiller’s yeast are mainly rice and wheat, which are fermented to make koji. Taking Daqu as an example, the specific production method is: wheat→moistening→stacking→grinding→ Add water and stir → put into the mold → step on the koji → enter the koji making room for cultivation → turn over the koji → pile up the koji → output the koji → store in the warehouse → finish the koji. For example, the traditional production method of the famous Fujian red koji is: washing rice → steaming...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 翟国军
Owner 翟国军
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