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White spirit distiller grain yeast and white spirit brewing method

A technology of distiller's yeast and liquor, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of low conversion rate of brewing process, less aroma substances, complicated process, etc., and achieve the advantages of degradable utilization, improved wine body quality, and simple koji making process Effect

Inactive Publication Date: 2016-01-20
WUHAN SUNHY BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the application provides a liquor distiller's koji and a liquor brewing method. The liquor distiller's koji compounded with various microorganisms can make full use of the residual starch and organic acid in the distiller's grains in combination with the brewing process. , alcohols and other substances are fermented, the conversion rate is high, the wine quality is good, and the operation is simple, which solves the problems of low conversion rate, less aroma substances, poor wine quality and complicated process in the existing dregs liquor brewing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Raw and auxiliary materials

[0035] A. Liquor distilled grains: After a normal fermentation period, the distilled distilled grains that are fermented normally, fresh and mildew-free, have a residual starch content of 10.5%.

[0036] B, distiller's grain distiller's koji: by weight parts: 30 parts of high-activity wine-making special grape amylases, 30 parts of rhizopus bran koji, 5 parts of yeast koji, 1 part of white koji, 1 part of high-temperature-resistant high-activity Saccharomyces cerevisiae, high 1 part of active aroma-growing yeast, 1 part of whole cell esterified koji enzyme, 1 part of acid protease, 1 part of cellulase, 1 part of medium temperature α-amylase;

[0037] Wherein, the moisture of the yeast koji is less than 10%, and the number of yeasts is more than 800 million / g; the moisture of the highly active aroma-producing yeast is less than 8%, and the number of yeasts is more than 5 billion / g.

[0038] 2. Liquor brewing process

[0039] (1) Cooling...

Embodiment 2

[0047] 1. Raw and auxiliary materials

[0048] A. Liquor distilled grains: after a normal fermentation period, the distilled distilled grains, which are fermented normally, fresh and mildew-free, have a residual starch content of 11.5%.

[0049] B, distiller's koji: 50 parts by weight of special grape amylase for wine making, 45 parts of rhizopus bran koji, 15 parts of yeast koji, 10 parts of white koji, 6 parts of high-temperature-resistant high-activity Saccharomyces cerevisiae, high Active Aroma Yeast 6 parts, Whole Cell Esterase 5 parts, Acid Protease 5 parts, Cellulase 5 parts, Medium Temperature α-Amylase 3 parts;

[0050] Wherein, the moisture of the yeast koji is less than 10%, and the number of yeasts is more than 800 million / g; the moisture of the highly active aroma-producing yeast is less than 8%, and the number of yeasts is more than 5 billion / g.

[0051] 2. Liquor brewing process

[0052] (1) Cooling by discarding the grains: ventilating and cooling the liquor ...

Embodiment 3

[0060] 1. Raw and auxiliary materials

[0061] A. Liquor distilled grains: after a normal fermentation period, the distilled distilled grains, which are fermented normally, fresh and without mildew, have a residual starch content of 13.5%.

[0062] B, distiller's grain distiller's koji: by weight parts: 40 parts of high-activity wine-making special grape amylases, 36 parts of rhizopus bran koji, 10 parts of yeast koji, 3 parts of white koji, 2 parts of high-temperature-resistant high-activity Saccharomyces cerevisiae, high 2 parts of active aromatic yeast, 2 parts of whole cell esterified koji enzyme, 2 parts of acid protease, 2 parts of cellulase, 1 part of medium temperature α-amylase;

[0063] Wherein, the moisture of the yeast koji is less than 10%, and the number of yeasts is more than 800 million / g; the moisture of the highly active aroma-producing yeast is less than 8%, and the number of yeasts is more than 5 billion / g.

[0064] 2. Liquor brewing process

[0065] (1) ...

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Abstract

The invention discloses white spirit distiller grain yeast. The white spirit distiller grain yeast is prepared from, by weight, 30-50 parts of glucose amylase special for high-activity wine brewing, 30-45 parts of rhizopus bran, 5-15 parts of yeast starter, 1-10 parts of white spirit yeast, 1-6 parts of high-temperature-resistant and high-activity saccharomyces cerevisiae, 1-6 parts of high-activity aroma-producing yeast, 1-5 parts of whole-cell esterification yeast enzyme, 1-5 parts of acid protease, 1-5 parts of cellulase and 1-3 parts of medium-temperature alpha-amylase. The technology for adopting the distiller grain yeast for brewing comprises the steps of distiller grain cooling, distiller grain yeast mixing and smashing, distiller grain yeast activating, yeast discharging, fermenting in a tank and liquor steaming, substances such as starch, organic acid and alcohol remaining in white spirit distiller grain can be fully utilized for fermenting, the conversion rate is high, the wine quality is good, operation is easy, and the problems that the existing distiller grain white spirit brewing technology is low in conversion rate, few aromatic substances are generated, the wine quality is poor and the technology is complex are solved.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a liquor distiller's koji and a method for brewing liquor using the same. Background technique [0002] The production process of traditional Chinese solid-state liquor is to use various grains as raw materials, and under the joint action of various enzymes produced by koji microorganisms, environmental microorganisms and pit mud microorganisms to produce complex material and energy metabolism reactions, forming the traditional Chinese solid-state method The unique product style and quality characteristics of liquor also produce a large number of by-products, which are also called distiller's grains, which are materials that are no longer fermented and used during the brewing process. Generally, for every ton of liquor produced, 2 —4 tons of waste grains. The annual output of liquor waste in the country is more than 30 million tons. The waste grains have high acidity, high water con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘义刚任林生魏宇周旦
Owner WUHAN SUNHY BIOLOGICAL
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