Immobilizing method for yellow rice wine brewing yeast

Abstract

The invention provides a technical method for yellow rice wine continuous fermentation, performs system testing optimization on the core technology of yellow rice wine continuous fermentation, i.e. yellow wine yeast immobilization, and provides a yellow rice wine immobilizing technical method based on an ACA carrier. In the method, calcium alginate (GLA), calcium alginate- polyving akohol (GLA-PVA) and calcium alginate-chitosan (ACA) are respectively used for immobilizing the best yellow rice wine yeast, and ACA is found to be an excellent immobilizing carrier for yellow rice wine continuous fermentation by comparing the physical performances and the fermentation performances of the immobilization carriers, so the method has the prospect of industrial application. The best condition for preparing the yellow rice wine immobilization carrier ACA is as follows: the concentration of the sodium alga acid solution is 2.0 percent, the concentration of CaCl2 solution is 2.0 percent, the concentration of the chitosan is 0.2 percent, and the liquefying time is 10 minutes.

Description

technical field

[0001] The present invention relates to the field of fermentation and brewing. The consumption potential of rice wine market is huge, but for a long time, there is no high-quality rice wine special yeast and the matching fermentation process, which makes my country's rice wine industry start late and develop slowly. This patent is selected and bred On the basis of excellent rice wine yeast, the technical method of continuous fermentation of rice wine was proposed, and the core technology of continuous fermentation of rice wine - the immobilization of yellow rice wine yeast was systematically tested and optimized, and the technical method of rice wine immobilization based on ACA carrier was established. Background technique

[0002] With the advancement of science and technology, great changes have taken place in the modern brewing process, mainly in the following aspects: 1. Adding high-quality pure yeast strains, yeast nutrients, etc. during the brewing proces...