Method for preparing novel small yeast

Abstract

The invention relates to a method for preparing novel small yeast. The small yeast comprises the following raw materials in percentage by weight: 20-45 percent of rice flour, 20-45 percent of wheat meal, 20-45 percent of rice bran, 5-20 percent of rice oil powder, 1-3 percent of mother yeast, 1-1.5 percent of red yeast, 0.05-0.15 percent of dry yeast and 2-45 percent of Chinese herbal medicine. The preparation method comprises the following steps of: briquetting for culturing; overturning the yeast and monitoring; and taking outside for drying. The product of the invention has the following main quality standards that the color of a finished small yeast product is brownish yellow, the appearance is like a duck egg, and the surface has white uniformly distributed bacterial plaques; and the water content of the finished yeast product is not higher than 10 percent, the diastatic power is not lower than 600mg glucose / g dry yeast hour, the liquefaction power is not lower than 3.0g starch / g dry yeast hour, and the fermenting power is not lower than 1.0gCO2 / g dry yeast 48 hours. The invention has the advantages that the breakthrough of the quality of the small yeast is realized through adjusting the yeast preparing raw materials; and proved through analyzing the influences of different raw materials on the growth and the metabolism of small yeast microorganisms, additives of wheat meal and rice bran are beneficial to improving the diastatic power of the yeast.

Description

Technical field: [0001] The invention relates to a method for cultivating novel koji, in particular to a method for cultivating light-flavored koji with wheat, rice, rice bran and the like as raw materials. Background technique: [0002] After entering the 21st century, as the concept of "healthy consumption and rational consumption" has been respected and accepted by more and more consumer groups, higher requirements and challenges have been put forward for food safety and hygiene: quality, hygiene and safety. [0003] Our ditties have a history of nearly 5,000 years. The names of Xiaoqu vary from place to place, such as wine medicine, wine cake, rice koji, etc. They use rice flour or rice bran as raw materials, some add a small amount of Chinese herbal medicine or spicy Polygonum powder as auxiliary materials, and some add a small amount of white clay as a raw material. The filler is made by adding a certain amount of mother song and an appropriate amount of water to make...

AI Technical Summary

Problems solved by technology

The microorganisms in Xiaoqu are mainly root enzymes, which are rich in glucoamylase and wine amylase, which is beneficial to improve the utilization rate of starch; but root enzymes lack protease and have strict requirements on nitrogen sources. They like organic nitrogen. If there is a lack of organic nitrogen, It will affect the growth of mycelium and the improvement of enzyme activity, leading to the degradation of bacteria

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