Manufacturing method of functionality enhanced yeast for making hard liquor

Abstract

The invention relates to a manufacturing method, in particular to the manufacturing method of functionality enhanced yeast for making hard liquor, wherein the yeast function is enhanced. The manufacturing method comprises the following steps: smashing barley and peas after the barley and peas are mixed; smashing a seed yeast which contains a mold with a saccharification type fungus and a seed yeast which contains a mold with a fermentation type after the two yeasts are mixed, and adding purebred microorganisms, wherein the mass ratio among the molds, the yeast and bacteria is about 1:1:0.2; uniformly mixing all the above substances, adding water, wherein the total mass of the mixture takes up a half, uniformly stirring, and pressing yeast blocks by means of a mechanical stamping type yeast pressing machine; putting the yeast blocks into a yeast room after the yeast is dried, spacing the yeast blocks with a distance from 25 millimeters to 35 millimeters, conducting a first yeast turning after the yeast blocks are put into the yeast room for 30 hours, arranging the yeast blocks in an up-down mode, increasing the layers from two to three, conducting the yeast turning one time every 1 hour to 2 hours, conducting the yeast turning last time after two days, controlling the temperature with 30 DEG C-35 DEG C, and keeping the yeast blocks at the temperature for 2 days to 3 days continuously; and removing mats and wet sacks, cooling the yeast blocks naturally for 2 days to 3 days, carrying the yeast blocks out of the yeast room, storing the yeast block in a cool and well-ventilated place, and reserving gaps when the yeast blocks are stacked so that fire can be prevented from backing.

Description

technical field [0001] The invention relates to a production method of daqu, in particular to a production method of functionally enhanced daqu with enhanced function of daqu. Background technique [0002] Daqu is "refined" through multiple processes using barley, peas, etc. as raw materials. Daqu is rich in almost all the microorganisms needed for vinegar brewing, such as mold, yeast, and acetic acid bacteria. Daqu contains many fungi, complete enzyme systems, and many metabolic and degradation products. In the process of making vinegar, it not only produces a variety of organic acids, but also derives many beneficial flavor substances. Daqu itself has formed a relatively stable microbial ecology, forming the material basis for a large class of traditional brewing products with different styles such as mature vinegar. Daqu openly enriches a large number of microbial cells, which can use raw materials to generate a large number of different types of aroma substances or the...

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is: how to provide a production method of Daqu, which improves the saccharification power and fermentation power of Daqu, and improves the problems of large amount of koji and low liquor yield in traditional crafts