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Making method of yellow rice wine distiller's yeast

A production method and rice wine technology, applied in the preparation of alcoholic beverages, fungi, etc., can solve the problems of low fermentation success rate, single performance and use, and low wine yield, so as to improve economic benefits, save labor, and improve wine yield. rate effect

Inactive Publication Date: 2015-09-02
FUJIAN SHAOWU NIES BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, various dark, clinker, semi-liquid and liquid fermented koji have their own advantages and disadvantages, but their performance and purpose are single, the success rate of fermentation is low, and the yield of wine is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of yellow rice wine koji, comprises the steps:

[0022] (1) raw material preparation: prepare the raw material of following weight portion: 80 parts of rice, 20 parts of wheat, 3 parts of Chinese herbal medicine, 0.1 part of pure rhizopus, 0.1 part of saccharomycete, rice, wheat, Chinese herbal medicine are ground into powder and mixed to get powder A, The powder A is mixed with water accounting for 50% of its weight and stirred uniformly to obtain a mixture A; the Chinese herbal medicine is a mixture of the following components in the same weight part: Polygonum japonica, cinnamon bark, syringa, asparagus, mountain mint, Grass Aconitum, Malt, Xiaohuangling, Codonopsis, Polygonum multiflorum, Gastrodia elata, Bittergrass, Gentian, Licorice, Liquor flower.

[0023] (2) The mixture A obtained in step (1) was kept at a temperature of 80° C. for 15 minutes, and when the mixture A was cooled to 30° C., the pure rhizopus and saccharomyces were ins...

Embodiment 2

[0026] A method for making rice wine koji, comprising the steps of: preparing the following raw materials in parts by weight: 75-85 parts of rice, 18-22 parts of wheat, 3-5 parts of Chinese herbal medicine, 0.1-0.3 parts of pure rhizopus, and 0.1-0.3 parts of saccharomyces share.

[0027] Process flow: rice, wheat, Chinese herbal medicine → milling → sieving (with a 60-mesh sieve) cooking → cooling → inoculation → indoor cultivation → insulation culture → koji turning → observation of mycelia → koji production → drying → detection → packaging → Inbound storage.

[0028] The specific steps are as follows: grind rice, wheat, and Chinese herbal medicine into powder, sieve through a mesh sieve, add 50% water according to the total amount of raw materials, and fully stir evenly. Then put it in a sterilizing pot and sterilize it to 80°C for 15 minutes at a constant temperature. Take out the raw materials and put it on a cooling platform to let it cool down to 30°C. When it cools do...

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Abstract

The invention relates to fermentation distiller's yeast, in particular to a making method of yellow rice wine distiller's yeast. The making method includes the following steps that (1) raw materials are prepared; (2) a mixture A obtained in the step (1) is kept at the temperature of 75-85 DEG C for 15-20 min, and added with pure rhizopus and yeast after being cooled to 30 DEG C, and a distiller's yeast blank is obtained; (3) the distiller's yeast blank obtained in the step (2) is cultured in a distiller's yeast chamber at the temperature of 26 DEG C for 30 h, the mould grows vigorously, the whole surface of the distiller's yeast blank is full of the mould, and at the time, the distiller's yeast blank is moved out of the distiller's yeast chamber to be baked or aired dry, so that the yellow rice wine distiller's yeast is obtained. The making method of the yellow rice wine distiller's yeast has the advantages that a traditional distiller's yeast making method is combined with the modern technology, the produced yellow rice wine distiller's yeast can be directly used for liquid fermentation wine making and wine making with uncooked materials, the wine yield is improved by 15 percent compared with traditional distiller's yeast, labor is saved by 30 percent, and the economic benefits of a winery are improved.

Description

technical field [0001] The invention relates to a kind of fermented distiller's yeast, in particular to a preparation method of rice wine's yeast. Background technique [0002] Distiller's yeast has a complete range of varieties and perfect technology. Modern distiller's yeast is still widely used in the brewing of yellow rice wine and white wine. In terms of production technology, due to the mastery of microbes and theoretical knowledge of wine making, the development of distiller's yeast has leapt to a new level. [0003] The original distiller's yeast is moldy or germinated grains, and people improve it to make distiller's yeast suitable for winemaking. Due to the different raw materials and production methods used, the natural conditions of the production areas are different, and the varieties of distiller's yeast are rich and colorful. At present, various deep, clinker semi-liquid and liquid fermented koji have their own advantages and disadvantages, but their perform...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12N1/14
CPCC12G3/02
Inventor 聂细钦
Owner FUJIAN SHAOWU NIES BIOLOGICAL TECH
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