Distiller yeast as well as preparation method thereof and method for producing white spirit by virtue of distiller yeast

Abstract

The invention belongs to the technical field of wine brewing and discloses distiller yeast as well as a preparation method thereof and a method for producing white spirit by virtue of the distiller yeast. The distiller yeast comprises the following components in parts by weight: 100 parts of rice, 20-25 parts of soybeans, 1.5-3.5 parts of seed yeast, 5-12 parts of folium isatidis, 5.8-6.7 parts of water, 25-35 parts of chaff and 1.5-3.5 parts of bran. The preparation method of distiller yeast comprises the following steps: steaming rice and soybeans, grinding the seed yeast into coarse powder, mixing coarse powder, chaff and bran, adding water and blending, pressing the mixture into yeast preform, hanging yeast and culturing for 6-10 days to obtain the distiller yeast. The method for producing white spirit by virtue of the distiller yeast comprises the following steps: preparing ingredients at a weight ratio of rice to distiller yeast being 1: (0.15-0.25), adding water which is 2-2.5 times of total weight of the ingredients, uniformly mixing and fermenting for 15-20 days; and distilling to obtain wine, storing for 6-15 days, soaking with fat pork for 20-30 days, taking out liquor, storing for over a month and blending to obtain the white spirit.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a distiller's yeast, a preparation method thereof and a method for producing liquor by using the distiller's yeast. Background technique [0002] The koji species for winemaking are rich in microorganisms, which provide a mixed system of various microorganisms needed for winemaking. Soy-flavored koji is one of the koji species. It is an important saccharification and leavening agent for the fermentation of soy-flavored liquor, and it is one of the important sources of the flavor of soy-flavored liquor. The main raw materials for making soy-flavored koji are rice and soybeans, and the auxiliary materials are wine cake leaves and wine cake mud. In the traditional koji-making process of soy-flavored type, wine cake leaves and wine cake mud are important production auxiliary materials, and wine cake leaves are an important loosening agent and the flavor source of vegetar...

AI Technical Summary

Problems solved by technology

However, in recent years, due to the gradual reduction of the supply sources of wine cake mud (in mountainous areas of Guangxi), and the frequent occurrence of unstable quality of wine cake mud; in addition, with the increasing awareness of consumer safety and health in the market , the national food safety requirements are constantly improving, and the quality requirements for liquor are getting higher and higher. As an auxiliary material for liquor production, wine cake mud has gradually failed to meet the requirements of ISO and HACCP system management

On the other hand, due to the existence of wine cake mud, it is difficult to dispose of liquor fermented mash after distillation, which is not conducive to the recovery and utilization of distilled bad water, and causes pressure on environmental protection.

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