Technology for preparing rice aroma type distiller's yeast

Abstract

The invention provides a preparation process of rice-flavored koji. The preparation process includes the following steps: 1) Cultivation of seed koji: 1.1) Cultivation of strains in inclined test tubes, 1.2) Cultivation of Rhizopus seed koji, 1.3) Cultivation of yeast seed koji Cultivation; 2) Treatment of koji materials; 3) Cultivation of distiller's yeast. The preparation process of the rice-flavored distiller's yeast of the present invention simplifies the production process, has low production cost, and is applicable to wine enterprises of different scales. This process screens out excellent Rhizopus and Saccharomyces cerevisiae, and innovates the production process. The rice-flavored distiller's yeast prepared has stable quality, high saccharification power and fermentation power, and the yield and quality of wine are significantly improved. The improvement of distiller's yeast also upgrades and simplifies the production process of distiller's yeast.

Description

technical field [0001] The invention belongs to the field of wine, and in particular relates to a preparation process of rice-flavored distiller's yeast. Background technique [0002] Rice-flavored liquor has a long history. Many experts and scholars recommend it as the origin of Chinese liquor, and rice-flavored liquor is brewed by biological fermentation. In addition, it is rich in nutrition, green and healthy, and has no evil smell. It has a high reputation in the historical records of the Chinese nation. [0003] Qu is the soul of wine, and the core technology of liquor companies is distiller's yeast. However, because the rice-flavored liquor industry is relatively conservative at present, and the production technology of distiller's yeast is kept secret, the technology of distiller's yeast has not been greatly developed. Lower, poor taste, high production cost. The production process of traditional distiller's yeast is complicated, and the generation of koji is relati...

AI Technical Summary

Problems solved by technology

[0003] Qu is the soul of wine, and the core technology of liquor companies is distiller's yeast. However, because the rice-flavored liquor industry is relatively conservative at present, and the production technology of distiller's yeast is kept secret, the technology of distiller's yeast has not been greatly developed. Low, poor taste, high production cost

The production process of traditional distiller's yeast is complicated, and the koji varieties are relatively rough, and contain more bacteria, resulting in unstable production batches and poor quality, making the winemaking process more passive