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Production method of strong-fragrance Luzhou-flavor distiller`s yeast

A production method and a strong-flavor technology, which are applied in the preparation of alcoholic beverages, methods based on microorganisms, preparation of vinegar, etc., can solve the problems of unfavorable microorganisms, long koji-making time, and difficult quality control, and achieve complete growth and fermentation. good effect

Inactive Publication Date: 2016-03-09
CHENGDU DESHANNENG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wheat (starch content 66-72%, protein content 10-13%), barley (starch content 63-70%, protein content 10%), peas (starch content 57%, protein content 24.6%) and other raw materials used for koji making The starch in it can be used by microorganisms, but the protein has not been denatured by high temperature, so it cannot be used in the process of koji making, and the residue in the product during the fermentation process will affect the sensory perception of the product
[0004] Distiller's koji is fermented by wild microorganisms in nature, which also forms a lot of microorganisms that are not conducive to fermentation. This often leads to the phenomenon that one koji is good and the other is bad. It takes a long time to make koji, and the quality is difficult to control. Phenomenon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for making rich and fragrant distiller's yeast, comprising the following steps:

[0038] Step 1: Weigh 66% barley, 16% buckwheat and 18% soybeans as grain raw materials and mix them evenly, and grind the materials into a powder with a fineness of 400 mesh through a grinder;

[0039] Step 2: Weigh the secondary water and bacterial liquid according to the powder: water: bacterial liquid mass ratio 1:0.39:0.03, heat the secondary water to boil, add the powder into the water in stages, and add the bacterial liquid after returning to normal temperature naturally. After stirring evenly, put it into the surface area of ​​0.031m 2 , with a volume of 0.00248m 3 In the cylindrical mold, the powder is compacted into a flat cylindrical mold under the condition of a pressure of 1800N; the bacterial liquid includes 13.3% Bacillus, 7.9% Bacillus subtilis, 7.7% Bacillus licheniformis, 15.1% Bacillus megaterium , 3.2% staphylococcus, 6.6% butyric acid bacteria, 16.3% acetic a...

Embodiment 2

[0046] A method for making rich and fragrant distiller's yeast, comprising the following steps:

[0047] Step 1: Weigh 60% barley, 18% buckwheat and 22% soybeans as grain raw materials and mix them evenly, and grind the materials into powders with a fineness of 400 mesh through a grinder;

[0048]Step 2: Weigh the secondary water and bacterial liquid according to the powder: water: bacterial liquid mass ratio 1:0.39:0.03, heat the secondary water to boil, add the powder into the water in stages, and add the bacterial liquid after returning to normal temperature naturally. After stirring evenly, put it into the surface area of ​​0.031m 2 , with a volume of 0.00248m 3 In the cylindrical mold, the powder is compacted into a flat cylindrical mold under the condition of a pressure of 1800N; the bacterial liquid includes 14.3% Bacillus, 6.9% Bacillus subtilis, 8.7% Bacillus licheniformis, 14.1% Bacillus megaterium , 4.2% staphylococcus, 5.6% butyric acid bacteria, 17.3% acetic aci...

Embodiment 3

[0055] A method for making rich and fragrant distiller's yeast, comprising the following steps:

[0056] Step 1: Weigh 63% barley, 17% buckwheat and 20% soybeans as grain raw materials and mix them evenly, and grind the materials into powders with a fineness of 400 mesh through a grinder;

[0057] Step 2: Weigh the secondary water and bacterial liquid according to the powder: water: bacterial liquid mass ratio 1:0.39:0.03, heat the secondary water to boil, add the powder into the water in stages, and add the bacterial liquid after returning to normal temperature naturally. After stirring evenly, put it into the surface area of ​​0.031m 2 , with a volume of 0.00248m 3 In the cylindrical mold, the powder is compacted into a flat cylindrical mold under the condition of a pressure of 1800N; the bacterial liquid includes 13.8% Bacillus, 7.4% Bacillus subtilis, 8.2% Bacillus licheniformis, 14.6% Bacillus megaterium , 3.7% staphylococcus, 6.1% butyric acid bacteria, 16.8% acetic ac...

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Abstract

The invention discloses a production method of strong-fragrance Luzhou-flavor distiller`s yeast, belonging to the field of distiller`s yeast preparation. The production method of the strong-fragrance Luzhou-flavor distiller`s yeast comprises seven steps: weighing grain raw materials including 60 to 66 percent of barley, 16 to 18 percent of buckwheat and 18 to 22 percent of soybeans, uniformly mixing, and grinding the materials into powder with the fineness of 400 meshes by virtue of a grinding machine. The production method of the strong-fragrance Luzhou-flavor distiller`s yeast has the characteristics of preparing the strong-fragrance Luzhou-flavor distiller`s yeast with stable quality and with no flaws existing in the raw material distiller`s yeast production of the prior art.

Description

technical field [0001] The invention relates to a method for preparing distiller's yeast, in particular to a method for preparing a fragrant and fragrant type of distiller's yeast. Background technique [0002] Distiller's yeast is the main saccharification and fermentation agent of traditional liquor, yellow rice wine, and vinegar brewing process. It uses pure wheat or barley and peas in a certain proportion as raw materials, and is crushed and pressed with water to make brick-shaped koji. The various wild bacteria brought in are naturally cultivated on the raw materials to obtain various microorganisms that are beneficial to fermentation. The culture period is 21 days, and then air-dried to become distiller's yeast; the prepared distiller's yeast is stored for 3-6 months, called Chen song. [0003] Distiller's yeast is to rely on a variety of microorganisms in nature to participate in fermentation, forming a variety of enzyme systems with saccharifying amylase as the main...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12J1/04C12R1/07C12R1/125C12R1/10C12R1/11C12R1/44C12R1/72C12R1/01C12R1/645
Inventor 张杰
Owner CHENGDU DESHANNENG TECH CO LTD
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