Preparation method of ultrahigh-temperature yeast for making hard liquor

Abstract

The invention discloses a preparation method of ultrahigh-temperature yeast for making hard liquor. The preparation method comprises the steps of moistening grains, crushing and blending, stamping yeast, drying yeast, warehousing for stacking, conducting heat-insulation cultivation and shaking bin and scraping yeast. The preparation method is characterized in that in the grain moistening step, water with the amount being 8-12% of the total weight of raw materials is added into the raw materials, the moistening time is 15-25 hours; and in the crushing and blending process, adding base yeast with the amount being 5-8% of the total weight of the raw materials into the moistened raw materials. The ultrahigh-temperature yeast prepared by the preparation method of the ultrahigh-temperature yeast, the yeast preparing temperature can exceed 65 DEG C to reach to 70 DEG C and even reach to 72 DEG C; more protease and microbial flora are contained, the final finished liquor prepared by the yeast for making hard liquor is high in nutritive value, soft in mouthfeel, and rich and dense in fragrance and taste.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for manufacturing ultra-high temperature Daqu. Background technique [0002] Daqu is obtained by fermenting raw materials from wheat-based grain raw materials. It has a long history of using Daqu as a saccharification, fermentation, and flavoring agent for brewing liquor. All kinds of famous and high-quality liquor are made from Daqu. my country's unique wine-making traditional technology. Among them, the quality of Daqu directly affects the yield and quality of liquor. The types, quantities and enzymes of microorganisms in Daqu produced by different processes and different koji-making environments are very different. When used in wine production, it will cause differences in trace components and styles in the wine, resulting in differences in body style and quality. different. [0003] The existing Daqu can be roughly divided into high-temperature koji (60°C-65°C), me...

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Problems solved by technology

[0021] Using the above-mentioned manufacturing method of high-temperature Daqu, the maximum temperature of the koji product temperature can reach 60-65°C during the heat preservation and cultivation; but a higher koji product temperature cannot be obtained, thereby limiting the further improvement of the nutritional value, mouthfeel and taste of the liquor. promote

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