Fermented grain and yellow water yeast making process

Abstract

The invention relates to a fermented grain and yellow water yeast making process which is characterized by taking out fermented grains after wine distillation, drying the fermented grains, adding the fermented grains into wheat raw material according to the ratio of 10-13%, pulverizing the fermented grains and the wheat raw material together, adding a water solution containing 10-12% of yellow water to moisten the materials, agitating and trampling the materials, spreading to air-drying the materials, increasing the temperature, and culturing the materials in a cellar to obtain the finished product, wherein the total water amount accounts for 30-50% of total mass of fermented grains and wheat raw materials. The invention has the advantage of realizing manual inoculation by using various flavoring substances and active microbial growth factors in the fermented grains and the yellow water. The growth of beneficial bacteria in yeast for making hard liquor can be selectively promoted, the growth of harmful bacteria is inhibited, the flavor of yeast for making hard liquor is improved, and thus, the production environment of the yeast for making hard liquor can be controlled in a whole. On one hand, the quality of the yeast for making hard liquor is improved; on the other hand, the overall difference of the yeast product for making hard liquor is reduced to the minimum degree.

Description

technical field [0001] The invention relates to a method for preparing wheat koji by using Luzhou-flavor distiller's grains and yellow water. Background technique [0002] The amount of Daqu used in the production of Luzhou-flavor Daqu liquor is generally 20%-30% of the grain input. Daqu not only provides a variety of compound enzyme systems and partial fermentation strains for the fermentation of Luzhou-flavor liquor, but also provides some aroma substances and Precursors of aroma substances and partially fermented raw materials. The microbial flora, enzyme system and physical and chemical properties in Daqu determine the flavor, taste and quality of Luzhou-flavor liquor to a large extent, and also reflect the close relationship between the intrinsic quality of Daqu and the quality of Luzhou-flavor liquor. [0003] It is a traditional process to make Daqu from pure wheat. Now Luzhou-flavor liquor production enterprises all use pure wheat to make koji. The main process is "...

AI Technical Summary

Problems solved by technology

[0004] The shortcoming of the Daqu produced by the above process is: in the production process of Daqu, since the microorganisms are naturally inoculated, environmental factors such as temperature and humidity that can affect the microbial community in the air will affect the quality index of the finished Daqu, resulting in poor standardization of the finished product. Unstable quality, which further affects the quality of finished wine