Microorganism-enzyme preparation compound distiller's yeast

An enzyme preparation and compound type technology, which is applied in the field of microorganism and enzyme preparation compound koji, can solve the problems of inaccurate brewing effect of new koji, and achieve the effects of improving the taste of liquor, improving the utilization rate of starch and improving the utilization rate of starch.

Inactive Publication Date: 2017-11-14
北京麦上酒立方酿酒科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the wine-making effect of new-type distiller's yeast is not exact, and different formula compositions have a significant impact on the wine-making effect. Therefore, it is of great practical significance to explore efficient and stable new-type distiller's yeast formula for the development of the wine-making industry.

Method used

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  • Microorganism-enzyme preparation compound distiller's yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A compound distiller's yeast with microorganisms and enzyme preparations is made from the following raw materials in parts by weight:

[0036] Saccharomyces cerevisiae active yeast 8, Rhizopus koji 14, Aspergillus niger enzyme 60, cellulase 2, Lactobacillus acidophilus 1.5, β-amylase 4, aroma active yeast 1.5.

[0037] The preparation method is as follows:

[0038] Mix Saccharomyces cerevisiae, Rhizopus koji, Aspergillus niger, cellulase, Lactobacillus acidophilus, β-amylase and aroma-producing active yeast, stir evenly, and pulverize at 12-18°C, and the obtained powder is over 60 Mesh sieve, the finished product is obtained after vacuum packaging.

Embodiment 2

[0040] A compound distiller's yeast with microorganisms and enzyme preparations is made from the following raw materials in parts by weight:

[0041] Saccharomyces cerevisiae active yeast 12, Rhizopus koji 16, Aspergillus niger enzyme 62, cellulase 3, Lactobacillus acidophilus 1.6, β-amylase 5, aroma active yeast 2.5.

[0042] The preparation method is as follows:

[0043] Mix Saccharomyces cerevisiae, Rhizopus koji, Aspergillus niger, cellulase, Lactobacillus acidophilus, β-amylase and aroma-producing active yeast, stir evenly, and pulverize at 12-18°C, and the obtained powder is over 60 Mesh sieve, the finished product is obtained after vacuum packaging.

Embodiment 3

[0045] A compound distiller's yeast with microorganisms and enzyme preparations is made from the following raw materials in parts by weight:

[0046] Saccharomyces cerevisiae active yeast 8, Rhizopus koji 14, Aspergillus niger enzyme 60, cellulase 2, Lactobacillus acidophilus 1.5, β-amylase 4, aroma active yeast 1.5, oxidoreductase 0.6.

[0047] The preparation method is as follows:

[0048] Mix Saccharomyces cerevisiae active yeast, Rhizopus koji, Aspergillus niger enzyme, cellulase, Lactobacillus acidophilus, β-amylase, aromatic active yeast and oxidoreductase, stir evenly, and pulverize at 12-18°C, The obtained powder is passed through a 60-mesh sieve, and the finished product is obtained after vacuum packaging.

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Abstract

The invention relates to the technical fields of food processing and wine brewing and particularly relates to a microorganism-enzyme preparation compound distiller's yeast. The microorganism-enzyme preparation compound distiller's yeast is prepared from wine brewing active yeast, rhizopus koji, aspergillus niger, cellulose, lactobacillus acidophilus, beta-amylase and raw fragrance active yeast. The raw materials of the distiller's yeast can further include oxidation-reduction enzyme and nitrifying bacteria. Compared with common distiller's yeast, by utilizing the distiller's yeast provided by the invention, the relatively high wine yield can be realized, and meanwhile, the fermentation time in a wine brewing process can be remarkably shortened; and furthermore, the raw material components are simple, a production process is simple and easy in operation, and compared with a traditional distiller's yeast, the production cost is obviously lowered.

Description

technical field [0001] The invention relates to the technical fields of food processing and brewing, in particular to a compound type distiller's yeast composed of microorganisms and enzyme preparations. Background technique [0002] Distiller's koji is a brewing raw material made from moldy grains, through which a large number of enzymes are used to saccharify and ferment grain raw materials into wine. [0003] Traditional distiller's yeast is mostly made of wheat and rice, and there are also distiller's yeast made of other crops such as sorghum and corn. A distiller's yeast made from sorghum, corn, rice, glutinous rice, wheat and buckwheat. [0004] Traditional distiller’s koji processing methods mainly include the following two methods: (1) soaking of grain raw materials → crushing → adding dried and crushed Chinese herbal medicine powder and mixing → inoculation of mother koji → billet making, powder coating → culture in koji room → out of koji room → drying → (2) Grin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 关欣
Owner 北京麦上酒立方酿酒科技有限公司
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