Yeast capable of increasing liquor yield and preparation method thereof

A technology of liquor yield and distiller's yeast, which is applied in the field of distiller's yeast and its preparation, can solve the problem of low liquor yield and achieve the effects of increasing liquor yield, increasing content and activity, and increasing fermentation rate

Inactive Publication Date: 2016-07-27
HUITONG YISHENG AGRI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Thousands of years of brewing experience tell us that distiller's yeast is the key to winemaking, and it directly determines the quality and yield of wine, while most of the existing distiller's yeast is Daqu, that is, distiller's yeast processed from wheat bran and other crops. With the development of science and technology, some chemical distiller's yeast has gradually appeared, but most of the existing distiller's yeast yield is not high, and the yield of 28-degree rice wine brewed from 1 catties of rice can only reach 1.3 catties.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of distiller's yeast that can improve the yield of wine, which comprises the following raw materials in parts by mass: 20 parts of fossil grass; 20 parts of sweet tea;

[0026] A preparation method of distiller's yeast capable of improving yield, which comprises the steps of:

[0027] ①, sun-dried, first weigh the raw materials according to the formula, then dry the fossil grass, sweet tea, spicy Polygonum grass and seven-star grass, and then mix them and grind them into powder;

[0028] ②, mixed fermentation, the mixed powder ground in step ① and the weighed glutinous rice flour are mixed after adding water, and the mixed powder is naturally fermented at a temperature of 25 °C for 22 hours;

[0029] ③. Knead the dough, knead the mixture obtained after fermentation in step ② by hand, and knead it into a large ball with a diameter of 12cm. For large balls, break them up 3 times and knead the large balls into small balls with a diameter of 4cm;

[0030] ④, second...

Embodiment 2

[0033] A kind of distiller's yeast that can improve the liquor yield, it comprises the raw material of following mass parts: 40 parts of fossil grass; 10 parts of sweet tea;

[0034] A preparation method of distiller's yeast capable of improving yield, which comprises the steps of:

[0035] ①, sun-dried, first weigh the raw materials according to the formula, then dry the fossil grass, sweet tea, spicy Polygonum grass and seven-star grass, and then mix them and grind them into powder;

[0036] ②, mixed fermentation, the mixed powder ground in step ① and the weighed glutinous rice flour are mixed after adding water, and the mixed powder is naturally fermented at a temperature of 16°C for 28 hours;

[0037] ③ Knead the dough, knead the mixture obtained after fermentation in step ② by hand, and knead it into a large ball with a diameter of 6cm. For large balls, break them up twice and then divide them into small balls with a diameter of 2cm;

[0038] ④, secondary drying, the sm...

Embodiment 3

[0041] A kind of distiller's yeast that can improve the liquor yield, it comprises the raw material of following mass parts: 30 parts of fossil grass; 15 parts of sweet tea;

[0042] A preparation method of distiller's yeast capable of improving yield, which comprises the steps of:

[0043] ①, sun-dried, first weigh the raw materials according to the formula, then dry the fossil grass, sweet tea, spicy Polygonum grass and seven-star grass, and then mix them and grind them into powder;

[0044] ②, mixed fermentation, the mixed powder ground in step ① and the weighed glutinous rice flour are mixed after adding water, and the mixed powder is naturally fermented at a temperature of 20 °C for 24 hours;

[0045] ③. Knead the dough. Knead the mixture obtained after fermentation in step ② by hand, and knead it into a large ball with a diameter of 10cm. For large balls, break them up twice and then divide them into small balls with a diameter of 3cm;

[0046] ④, secondary drying, the...

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Abstract

The invention relates to the field of wine making, in particular relates to yeast capable of increasing the liquor yield. The yeast is prepared from the following raw materials in parts by mass: 20 to 40 parts of orthosipon aristatus, 10 to 20 parts of folium hydrangeae juvenile, 25 to 55 parts of flaccid knotweed herb and 5 to 16 parts of herba phymatopsis hastatae cum radice. The invention also relates to a preparation method of the yeast capable of increasing the liquor yield. The preparation method comprises the following steps: sun drying, mixed fermentation, kneading, secondary sun drying and packaging storage. The invention aims to provide the yeast capable of increasing the liquor yield and the preparation method of the yeast, and the yeast is prepared by adopting unique forages and a unique preparation method, so that the content and the activity of saccharomycetes in the yeast can be greatly increased, the fermentation rate and the liquor yield of rice are increased, and the liquor yield of 28-degree rice wine brewed from half of one kilogram of rice can be up to half of 1.9 kilogram or more than half of 1.9 kilogram.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a distiller's yeast capable of improving the yield of wine and a preparation method thereof. Background technique [0002] Wine appeared in China thousands of years ago. Wine is the accumulation of thousands of years of Chinese culture. Whether it is worshiping the ancestors of heaven and earth, or at a banquet, it is inseparable from wine. [0003] Thousands of years of brewing experience tell us that distiller's yeast is the key to winemaking, and it directly determines the quality and yield of wine, while most of the existing distiller's yeast is Daqu, that is, distiller's yeast processed from wheat bran and other crops. With the development of science and technology, some chemical distiller's yeast has gradually appeared, but most of the existing distiller's yeast yield is not high, and the yield of 28-degree rice wine brewed from 1 catty of rice can only reach 1.3 catties. Conte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 粟多针
Owner HUITONG YISHENG AGRI CO LTD
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