A kind of preparation method of distiller's yeast and distiller's yeast

Abstract

The invention provides a distiller's yeast and a production method thereof. In the production method of the distiller's yeast, the distiller's yeast comprises the following raw materials in parts by weight: 3 parts of barley, 4 parts of wheat, 1.5 parts of soybean and 1.5 parts of peas; the adopted seed koji comprises the following raw materials by weight percent: 0.1% of aspergillus oryzae box seed koji, 0.1% of aspergillus flavus box seed koji, and 0.1% of aspergillus niger; the production method comprises the following steps: adding raw materials including barley, wheat, soybean and peas into aspergillus oryzae box seed koji, aspergillus flavus box seed koji, and aspergillus niger, evenly mixing, introducing a ventilating koji pond, adjusting the temperature to be 30-35DEG C, and standing and culturing for 6-8 hours; performing first koji turning after the koji is cultured for 12 hours in the pond, and keeping the normal temperature of 30-35DEG C; continuously culturing for 4-6 hours, and performing second koji turning; culturing for up to 24-28 hours; and drying to obtain the distiller's yeast. The distiller's yeast is prepared by adopting the production method. The distiller's yeast has stable quality, the defect existing during the process of producing the yeast from raw materials in the prior art can be avoided, and the production period can be shortened.

Description

technical field [0001] The invention relates to a method for making distiller's yeast and distiller's yeast. Background technique [0002] Daqu is the main saccharification starter in the traditional liquor, rice wine, and vinegar brewing process. It uses pure wheat or barley and peas in a certain proportion as raw materials. The various wild fungi brought in are naturally cultivated on the raw materials to obtain various microorganisms that are beneficial to fermentation. The culture period is 21 days, and then air-dried to form Daqu; the prepared Daqu is stored for 3-6 months, and it is called Chen song. [0003] Daqu relies on a variety of microorganisms in nature to participate in the fermentation, forming a variety of enzyme systems with saccharifying amylase as the main body. Since the raw material of Daqu is made from raw materials, the various enzyme systems of mature koji are impure and the enzyme activity is not high. Wheat (starch content 66-72%, protein conten...

AI Technical Summary

Problems solved by technology

Wheat (starch content 66-72%, protein content 10-13%), barley (starch content 63-70%, protein content 10%), peas (starch content 57%, protein content 24.6%) and other raw materials used for koji making The starch in it can be used by microorganisms, but the protein has not been denatured by high temperature, so it cannot be used in the process of making koji. It remains in the product during the fermentation process and affects the sensory perception of the product.

[0004] Daqu relies on wild microorganisms in nature to participate in fermentation, which also forms a lot of microorganisms that are not conducive to fermentation. This often leads to the phenomenon that one room is good and the other room is bad. The production time is long, and the quality is difficult to control. Phenomenon