A kind of koji-making method of Fen-flavor liquor

Abstract

The invention discloses a method for preparing distiller yeast by using mild aromatic liquor. The method comprises the following steps: (1) steaming under low temperature, namely crushing barley, wheat and sorghum and then mixing and putting into a distilling layer for steaming; (2) carrying out compression molding, namely filling a mold with the steamed mixture, uniformly distributing four central holes in the middle and pressing and forming by adopting a traditional foot stamping method; (3) carrying out bacterium liquor culturing, namely dissolving barley flour and wheat flour into water, cooking with boiled water and then filtering through a filtering screen, adding baijiu yeast and pit yellow slurry into the filtrate and culturing; (4) spraying, namely vertically putting yeast blocksinto a yeast preparing chamber, keeping certain gaps between the yeast blocks and between the groups and spraying wine onto the yeast blocks by using sterile water and bacterium liquor; (5) preparingthe distiller yeast, namely culturing for 4-5 days under the setting temperature of 32-36 DEG C, culturing for 8-10 days under the control temperature of 52-60 DEG C and culturing for 15-18 days underthe holding temperature of 35-40 DEG C in the later fire stage; and (6) storing, namely carrying out long-term storing under low temperature after baking the yeast blocks under low temperature.

Description

technical field [0001] The invention belongs to the technical field of koji making and processing of liquor, and in particular relates to a method for making koji of fragrance type liquor. Background technique [0002] Liquor koji is made by crushing wheat, sorghum and other raw materials and pressing them into blocks. Through fermentation in the koji chamber, a large number of microorganisms will multiply on the material blocks to form natural mother koji. According to different types of wine, koji can be divided into wheat koji, wheat koji, There are five types of koji, red koji, big koji and bran koji, which can be further divided into bran koji, rice flour koji and liquid koji according to the raw materials. After cultivation, the koji block contains a variety of saccharification and fermentation strains, which can promote the saccharification reaction and alcohol production of raw materials during fermentation, improve the quality and yield of liquor brewing, and play a...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: the raw material has not been matured, the microbial fermentation is relatively low, the growth and reproduction speed is slow, and the number and types of microorganisms in the cultured koji are relatively small; after the raw material is pressed and formed, the external part of the microorganism is easy to breed growth, the degree of fermentation of internal raw materials is relatively low, and the number of microorganisms is relatively small; while the method of natural inoculation of raw material blocks in the koji making room, but affected by factors such as humidity, temperature and seasons, will result in the type and quantity of microorganisms in the koji block There is a big difference, and the taste and composition of the brewed liquor are very different