Preparation method for bergamot pear distiller's yeast

A technology of distiller's koji and fragrant pear, which is applied in the field of preparation of fragrant pear koji, which can solve the problems of poor taste, easy deterioration of wine body, and inability to resist Penicillium, so as to improve the yield of wine, prolong the storage time, and have a strong aroma of pear gas effect

Active Publication Date: 2014-04-23
杜春仓
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, using fragrant pears to make pear brandy is a completely different process from making pear wine. At present, there are some pear wines on the market. The taste of the wine is not good, and it cannot resist the invasion of Penicillium and solid ammonia bacteria, which makes the wine body easy to deteriorate

Method used

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  • Preparation method for bergamot pear distiller's yeast

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Embodiment Construction

[0022] The present invention will be further described in detail below through specific implementation examples in conjunction with the accompanying drawings.

[0023] The embodiment of the present invention provides a preparation method of fragrant pear koji, such as figure 1 As shown, including the following steps:

[0024] Step 101. According to mass percentage, crush 0.8-1% of big meat fragrant, 1-2% of vanilla and 1-2% of bay leaf respectively, and mix well with wheat bran 50-55%;

[0025] In order to make the prepared koji to achieve the best effect, preferably, the added amount of meat fragrant is 0.8%, vanilla 2%, bay leaf 2%, and wheat bran 55%.

[0026] Step 102. Add 0.3-0.4% of Rhizopus 302, 1-1.5% of yeast, and 40-45% of fragrant pear juice in sequence, and mix well.

[0027] Preferably, the added amount of Rhizopus 302 is 0.3%, yeast 1%, and fragrant pear juice 40%.

[0028] The specific preparation of the curved bricks includes: using a wooden mold to make rectangular curv...

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Abstract

The invention relates to the field of wine preparation, in particular to a preparation method for bergamot pear distiller's yeast. The prepared bergamot pear distiller's yeast can resist the attacking of penicillum and nitrogen-fixing bacteria, and prolong the storage time of wine. The preparation method comprises the following steps: respectively crushing 0.8% to 1% of anise, 1% to 2% of vanilla and 1% to 2% of bay leaves, and enabling the mixture to be uniformly mixed with 50% to 55% of wheat bran; sequentially adding 0.3% to 0.4% of 302 rhizopus, 1% to 1.5% of yeast bacteria and 40% to 45% of pear juice, uniformly mixing to form the cake state which can be properly gripped by hands, and preparing yeast bricks; after fermenting for 15 to 16 hours in a fermentation chamber at the temperature of 30 to 33 DEG C, gradually heating to 35 to 38 DEG C, turning the yeast after 48 to 49 hours, maintaining a gap of 0.5 to 0.8 cm between two adjacent yeast bricks, gradually cooling the fermentation chamber to 29 to 30 DEG C after 55 to 56 hours, performing heat preservation for 48 to 50 hours, then slowly drying for 115 to 116 hours to enable the moisture remaining amount to reach 11% to 12%, crushing, sealing and storing.

Description

Technical field [0001] The invention relates to the field of wine preparation, in particular to a method for preparing fragrant pear koji. Background technique [0002] Brandy originally comes from the Dutch word Brandewijn which means "fired wine" and is known as "water of life". In a narrow sense, it refers to the wine made from high-alcohol obtained by distillation after fermentation of grapes and then stored in oak barrels. Brandy is a distilled wine made from fruits as raw materials after fermentation, distillation and storage. The distilled wine made from grapes is called grape brandy. The brandy often referred to refers to grape brandy. Brandy brewed from other fruit materials should add the names of the fruit apple brandy, cherry brandy, etc., but their popularity is far less than the former. [0003] Brandy is often called "the soul of wine". There are many countries in the world that produce brandy, but the brandy produced in France is the most famous. Among the bran...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 杜春仓
Owner 杜春仓
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