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Preparation process of high-effect yeast powder

A preparation process and technology of koji powder, which is applied in the preparation process of powerful koji powder and its application field, can solve the problems of not strong koji aroma, low wine yield, and insufficient hyphae of koji powder, so as to improve the quality of wine brewing Yield rate and the effect of improving fermentation power

Inactive Publication Date: 2018-03-06
CHENGDU JINCHUANTIAN AGRI MACHINE MFG
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  • Summary
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  • Description
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AI Technical Summary

Problems solved by technology

The koji powder mycelium prepared by this common preparation process is not full enough, and the koji fragrance is not strong enough
[0003] In addition, the koji produced by the existing koji powder has low fermentation power and saccharification power, and the wine yield is also low, which is difficult to meet the needs of wine making

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] Embodiments of the present invention will be described in detail below.

[0018] A kind of preparation technology of powerful song mother powder, comprises the following steps:

[0019] Step 1. Raw material selection: select wheat, peas, corn, and red beams with large grains, plumpness, and no pests and harms, wash them, dry them, and reserve them;

[0020] Step 2, grain moistening: add the weight percentage after mixing 40% wheat, 10% pea, 15% corn, 10% red sorghum, 5% glutinous rice, 15% chaff and 5% distiller's grains 5%-7% warm water, stir evenly, let it stand naturally for 10-14 hours, preferably 12 hours;

[0021] Step 3, preparation of bent blank: crush the raw material after moistening grain into 50-mesh granules, add 18% water by weight and stir evenly, and step to make bent blank of 30cmX20cmX8cm;

[0022] Step 4, airing: according to the ambient temperature, airing the made blank for 15 to 30 minutes;

[0023] Step 5. Stacking fermentation: spread 20cm thi...

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PUM

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Abstract

The invention discloses a preparation process of high-effect yeast powder. The preparation process comprises the following steps: (a) raw material selection, (b) grain wetting, (c) yeast billet preparation, (d) spread airing, (e) pile fermentation, (f) ferment powder preparation, and (g) preparation of the high-effect yeast powder. The yeast prepared the virtue of the process has the advantages ofthin wrapper, full hypha and thick yeast aroma; and the distiller's yeast prepared from the yeast powder has the advantages that the fermenting power and the saccharifying power can be enhanced in the wine making process, and the wine making yield can be increased.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a preparation process and application of strong koji powder. Background technique [0002] Koji powder is the material needed for the production of distiller's yeast. In the ordinary preparation process, the selected materials are generally relatively simple, and the fermentation process is too simple. The koji powder mycelium prepared by this common preparation process is not full enough, and the koji fragrance is not strong enough. [0003] In addition, the koji produced by the existing koji powder has low fermentation power and saccharification power, and the wine yield is also low, which is difficult to meet the needs of wine making. Contents of the invention [0004] Based on this, in view of the above, it is necessary to propose a kind of koji powder with thin skin, full mycelia, and strong koji fragrance. The koji made from this koji powder can improve the fermentation power and...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张钉
Owner CHENGDU JINCHUANTIAN AGRI MACHINE MFG
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