Production method for compound yellow rice wine saccharomycopsis

Abstract

The invention discloses a production method for compound yellow rice wine saccharomycopsis. In a production process for yellow rice wine yeasts, corn starch is adopted as a carbon source, and food-grade raw materials are adopted as nitrogen and phosphorus sources; 0.1 to 0.2 percent of potassium, calcium and magnesium ions are added, and 10 to 100 PPM of vitamin is added; high-alcohol-content yeast cream accounting for 40 to 50 percent of the total weight of the yeasts is added into yeast cream prepared by fermentation for mixing and compounding; the compounded yellow rice wine yeast cream is filtered, granulated and dried to finally obtain high-activity dry yeasts with dry substance content of 94 to 96 percent. The method is unique; multiple strains are fused, so that pure flavor, stable quality and high wine yield are achieved; the pigment content is low, so that difficulty in the treatment of production waste liquor is remarkably lowered; after the high-alcohol-content yeast cream is added into the yeast cream, the filtering efficiency is improved, and the water content of fresh yeasts can be controlled to be lower than 65 percent; the drying dehydration speed is increased, the survival cell rate of the yeasts can be ensured to be over 75 percent, and the wine yield is over 15.5 percent; the drying efficiency is remarkably improved, the comprehensive cost is remarkably lowered, and high popularization and application value is achieved.

Description

technical field [0001] The invention relates to a production technology of compound rice wine yeast strain, which belongs to the technical field of biology and new medicine. Background technique [0002] In recent years, with the improvement of living standards, the demand for traditional rice wine has increased. The yellow rice wine yeast that each yellow rice wine producer in the country uses generally has the yellow rice wine yeast of traditional koji making process and the yellow rice wine yeast of industrialized production at present. Yellow rice wine yeast made by traditional koji-making techniques, although the flavor of the wine is guaranteed, but the production is labor-intensive, there are many yeast bacteria, the wine quality is unstable, the yield is low, and it is easy to go rancid; industrially produced rice wine yeast is mostly made of sugarcane And beet waste molasses is the main carbon source, and the waste liquid pigment produced in the production process ...

AI Technical Summary

Problems solved by technology

Yellow rice wine yeast made by traditional koji-making techniques, although the flavor of the wine is guaranteed, but the production is labor-intensive, there are many yeast bacteria, the wine quality is unstable, the yield is low, and it is easy to go rancid; industrially produced rice wine yeast is mostly made of sugarcane and sugar beet waste molasses as the main carbon source, the waste liquid pigment produced in the production process is not easy to remove, resulting in high costs for the entire wastewater treatment

At the same time, the yield of rice wine yeast fermented by industrial production is relatively low, and the flavor of the rice wine brewed is not as mellow as that produced by traditional techniques.

At the same time, the rice wine yeast in the prior art is not easy to filter, the water content of fresh yeast is high, the dehydration of the yeast is slow during the drying process, and the damage to the yeast cells is large, resulting in a low rate of viable cells; the drying time is long and the drying efficiency is low, which relatively increases the production cost.

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