Selenium-enriched yeast and selenium-enriched wine production method

Abstract

A method for producing selenium-enriched distiller's koji and selenium-enriched wine, characterized in that wheat (or barley) is first converted into selenium-enriched malt, and then the selenium-enriched malt is used as a raw material to produce selenium-enriched malt koji, or in the process of brewing, Selenium-enriched wine is produced by replacing some grains with selenium-enriched malt as raw materials for winemaking. This invention utilizes the three-stage bio-selenium-enriched conversion technology of wheat germination, distiller's yeast fermentation, and wine-making fermentation, which can more thoroughly transform inorganic selenium into organic selenium, thereby producing high-quality selenium-enriched wine.

Description

technical field [0001] The invention relates to the field of biotechnology, and relates to a method for producing selenium-enriched distiller's yeast and selenium-enriched rice wine and white wine by adopting biological selenium-enrichment technology and utilizing grain germination and the ability of microorganisms to enrich and transform selenium. Background technique [0002] Distiller's yeast refers to the enzymatic agent for brewing made by cultivating and propagating saccharification bacteria on wheat grains (or rice). It provides various enzymes for the production of wine, mainly amylase and protease, which promote the hydrolysis of high molecular substances such as starch and protein contained in raw materials; The color, aroma, etc. produced by the action endow the rice wine with a unique flavor. [0003] Selenium is a chemical element whose chemical symbol is Se. It is located in group VI A of the fourth period of the chemical element periodic table and is a non-me...

AI Technical Summary

Problems solved by technology

[0005] There are three methods for producing selenium-enriched wine: the first one is to add inorganic selenium salt in the brewing, which will leave inorganic selenium and reduce the quality of the wine; the second is to use natural selenium-enriched grains such as selenium-enriched rice as raw materials. The cost of the method is too high; the third is to add industrial selenium-enriched products such as selenium-enriched yeast in the brewing process, which will also increase the cost

All there is obvious shortcoming in above-mentioned three kinds of methods, obviously limit the development of selenium-enriched wine industry

In the current patent, there is no precedent for using selenium-enriched malt to make selenium-enriched malt koji or as a raw material for brewing selenium-enriched wine