Luzhou-flavor yeast and manufacturing method thereof

A production method and a strong-flavor technology, applied in the field of winemaking, can solve the problems of cumbersome process, large dust pollution and high energy consumption in the crushing process, and achieve the effects of neat section, improved fermentation power, and plump and robust mycelium.

Inactive Publication Date: 2015-12-23
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can significantly improve the curvature of Daqu, reduce insect damage, further improve the storage performance of Daqu, and extend the storage period, there are problems such as throwing away dregs and drying, cumbersome processes for crushing, high energy consumption, and large dust pollution.

Method used

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  • Luzhou-flavor yeast and manufacturing method thereof
  • Luzhou-flavor yeast and manufacturing method thereof
  • Luzhou-flavor yeast and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] In this example, the crushed wheat, fresh grains, and cornstarch were uniformly mixed according to different proportions (see Table 1), pressed into koji, cultured for fermentation, koji turned, and stored in a warehouse.

[0038] Table 1 Proportion composition of different schemes

[0039]

[0040] (1) After moistening and crushing the wheat, add different proportions of fresh distilled grains and cornstarch according to Table 1 and mix evenly, and mix. When tempering, the water temperature is 80-87°C, the time for moistening is 4-24 hours, and the moisture content of the wheat after moistening reaches 12-14%. There is a crisp sound.

[0041](2) Requirements for mixing materials: the temperature of the water used during mixing is 25-40°C, and the water content after mixing is 38-40%. hand.

[0042] (3) Start the buckling machine to press the blank, the buckling time is 8s, the bending specification is (34+1) cm long, (21+1) cm wide, and (5.5-7.5) cm thick; the se...

Embodiment 2

[0058] In this embodiment, the crushed wheat, fresh grains and cornstarch are mixed uniformly according to different proportions (see Table 4), pressed into koji, cultured for fermentation, koji turned, and stored in a warehouse.

[0059] Table 4 Proportion composition of different schemes

[0060]

[0061] (1) After tempering and crushing the wheat, add different proportions of fresh distilled grains and cornstarch according to Table 1 and mix evenly, and mix. When tempering, the water temperature is 80-87°C, the time for moistening is 4-24 hours, and the moisture content of the wheat after moistening reaches 12-14%. There is a crisp sound.

[0062] (2) Mixing requirements: the water used for mixing is cold water, and the water content after mixing is 38-40%; the sensory quality is that the bent material has uniform draft, no ash and pimples, and it is not sticky when kneaded into a ball.

[0063] (3) Start the buckling machine to press the blank, the buckling time is 8s...

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Abstract

The invention belongs to the technical field of wine making, and particularly relates to a production method of Luzhou-flavor yeast. The method mainly comprises the following steps: raw material impurity removal, wheat moistening, pulverization, mixing, yeast pressing, bacterium culture in chamber, yeast overturning, and warehousing for storage, thereby obtaining the finished product yeast. The method is characterized in that the raw and auxiliary materials for producing the Luzhou-flavor yeast comprise wheat, fresh waste lees and corn starch, wherein the fresh waste lees account for 6-28% of the wheat, and the corn starch accounts for 5-17% of the wheat. The method for producing the Luzhou-flavor yeast optimizes the physical and chemical indexes of the yeast, so that the yeast has the advantages of thinner sheet, regular cross section and plump and strong hypha. The porosity of the yeast billet is enhanced, and the growth of mold, leaven and other microbes is promoted, thereby enriching more beneficial microbes. The method obviously enhances the yeast quality, lowers the raw material cost by 2.5-15.5% and effectively reduces the environmental pollution caused by waste lees, thereby having wide application prospects.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a Luzhou-flavor Daqu and a preparation method thereof. Background technique [0002] Liquor waste is the residue after solid-state fermentation and distillation of sorghum, wheat, corn and other grains. According to statistics, my country's liquor brewing industry produces about 25 million tons of waste every year. With the increase of liquor production, the amount of discarded grains is also continuously increasing. The discarded grains have a large water content and high acidity, and are prone to mildew and rot during storage. If they are discarded or incinerated randomly, it will cause serious waste of resources and environmental pollution. pollute. At the same time, due to the particularity of the brewing process, the discarded grains contain 10% to 13% of residual starch, 14.3% to 21.8% of crude protein, 16.8% to 21.2% of crude fiber, various amino acids, vitam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 王超张宿义董异敖宗华沈才萍秦辉税梁扬李德林王小军曹振华
Owner LUZHOU PINCHUANG TECH CO LTD
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