Preparation method of novel distiller's yeast

A new technology of koji, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of low enzyme activity and general alcohol yield, etc., and achieve high saccharification rate and dextrin decomposition rate. Strong, yeast-converting effect

Inactive Publication Date: 2016-06-08
KAILI SHIXIN JIUQU DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional distiller's yeast can only be fermented in solid state, and the enzyme activity is low, resulting in a mediocre yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The preparation method of novel distiller's yeast of the present invention comprises following operation steps:

[0019] 1), get Aspergillus flavus, Rhizopus oryzae and Aspergillus niger, expand and cultivate step by step after selection and breeding to be production-use Aspergillus flavus species koji, Rhizopus oryzae species koji and Aspergillus niger species koji.

[0020] In the embodiment of the present invention, excellent bacterial strains are selected and bred from commercially available Aspergillus flavus, Rhizopus oryzae and Aspergillus niger, and the strains are selected and bred through culture medium, cultivated into a first-level tube species, and then expanded into a second-level strain. species, and then expanded into three-level species, that is, production-use Aspergillus flavus species, Rhizopus oryzae species and Aspergillus niger species.

[0021] 2), after cooking the first grain mixture and water, inoculate and cultivate the alcoholic yeast liquid...

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PUM

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Abstract

The invention discloses a preparation method of a novel distiller's yeast, which is prepared by mixing aspergillus flavus seed leaven, rhizopus oryzae seed leaven, aspergillus niger seed leaven, alcohol yeast, and fragrance producing yeast. The novel distiller's yeast has the advantages of high saccharification rate and liquefaction ratio, strong dextrin decomposition rate, quick yeast conversion rate, and high wine yield, and can be applied to solid fermentation and liquid fermentation. The wine produced by the novel distiller's yeast has a rich fragrance and sweet taste.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of a novel distiller's yeast. Background technique [0002] The production technology of distiller's yeast was comprehensively summarized for the first time in "Qi Min Yao Shu" in the Northern Wei Dynasty, and had reached a very high level in the Song Dynasty. Modern distiller's yeast is still widely used in the brewing of yellow rice wine, liquor etc. The original distiller's yeast is moldy or germinated grains, and people improve it to make distiller's yeast suitable for winemaking. The microorganisms that grow in distiller's yeast are mainly molds. The use of mold is a great invention of the Chinese. 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. Roughly in the Song Dynasty, the types and manufacturing techniques of Chi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/67C12R1/69C12R1/685C12R1/865
CPCC12G3/02
Inventor 时宏海
Owner KAILI SHIXIN JIUQU DEV CO LTD
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