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A technology of bamboo charcoal and koji, applied in the field of winemaking, can solve problems such as low enzyme activity, and achieve the effect of increasing fermentation capacity
Inactive Publication Date: 2010-04-21
涂志龙
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Problems solved by technology
But the biggest disadvantage of traditional distiller's yeast is that the enzyme activity is low
Method used
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[0059] Raw materials for the preparation of bamboo charcoal distiller's yeast:
[0060] Grain flour 250KG.
[0061] Spicy Polygonum grass powder 4KG, cut wild Polygonum spiciosa before flowering, washed, dried in the sun on the same day, and the leaves were ground into coarse powder for later use.
[0066] Such as figure 1 The technique that shown bamboo charcoal distiller's yeast prepares is as follows:
[0067] 1. Raw material processing: Grind rice, medicinal materials, a...
Embodiment 2
[0074] The method for preparing wheat koji with bamboo charcoal adopts adding bamboo charcoal powder to the raw materials, the amount of which is 2.0% by weight, and other processes are the same as the existing preparation method of wheat koji.
Embodiment 3
[0076] The method for preparing bamboo charcoal koji, which adopts adding bamboo charcoal powder to the raw materials, the amount of bamboo charcoal powder added is 5.0% of the weight, and other processes are the same as the preparation method of the existing koji.
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Abstract
The invention relates to the brewing field, in particular to a method for preparing bamboo charcoal wine yeasts and a bamboo charcoal wine from bamboo charcoal, and the bamboo charcoal wine yeasts and the bamboo charcoal wine prepared by the method. The bamboo charcoal wine yeasts are prepared by adding bamboo charcoal powder in the preparation process of the wine yeasts, wherein the adding amount of the bamboo charcoal powder is 0.5 to 10 percent of the total weight of the wine yeast. Because the bamboo charcoal is added in the wine yeast, the activity of a diastatic enzyme and a liquefying enzyme is increased. Compared with the wine yeast without adding the bamboo charcoal, the wine yeast added with the bamboo charcoal has the advantages that: the activity of the diastatic enzyme is increased by 50 percent, the activity of the liquefying enzyme is increased by 30 percent, and the activity of a protease is increased by over one time. The invention also discloses the bamboo charcoal wine prepared by using the bamboo charcoal wine yeast to ferment.
Description
technical field [0001] The invention relates to the field of brewing, in particular to a method for preparing bamboo charcoal distiller's yeast and bamboo charcoal wine by using bamboo charcoal and the bamboo charcoal distiller's yeast and bamboo charcoal wine prepared by the method. Background technique [0002] The origin of distiller's yeast has been untestable, and the earliest text about distiller's yeast may be the words "if you make wine, you will only be a song tiller" in the book "Book of Songs Shuo Ming Pian" in the Zhou Dynasty. Analyzed from scientific principles, distiller's yeast actually evolves from moldy grains. The production technology of distiller's yeast was comprehensively summarized for the first time in "Qi Min Yao Shu" in the Northern Wei Dynasty, and had reached a very high level in the Song Dynasty. The main manifestations are: the variety of distiller's yeast is complete, the process technology is perfect, and the saccharification and fermentatio...
Claims
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Application Information
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