Raw material and grog composite fragrant distiller's yeast

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...