Manufacturing method for banana liquor distiller's yeast

Abstract

The invention discloses a manufacturing method of banana liquor distiller's yeast, and relates to the technical field of distiller's yeast manufacturing. The distiller's yeast is manufactured from rice, soybeans, bran, rice bran, banana leaves, banana skin, orange peel, hawthorn fruits, tea leaves, grape skin extractives, licorice roots and momordica grosvenori. The manufacturing method comprisesthe steps that after the banana leaves and the banana skin are baked to emit a nice smell, the banana leaves, the banana skin, the rice, the soybeans, the bran, the rice bran, the orange peel, the hawthorn fruits and the tea leaves are ground into powder, the powder, the licorice root and momordica grosvenori decoction solution and the grape skin extractives are mixed to be uniform, water is addedto knead the mixture into distiller's yeast dough, brewer's yeast and Aspergillus niger are inoculated, and hyphae are dried in the sun after overgrowing the distiller's yeast dough. The distiller'syeast solves the problem that the number of banana liquor brewing procedures is large; by adopting the distiller's yeast for brewing the banana liquor, no pectinase needs to be added for pretreatment,no color-protecting treatment needs to be performed, the number of banana liquor procedures is large, the fermentation time is shortened, the liquor yield is increased, and the brewed banana liquor is clear, colorless, sweet, palatable, aromatic and lasting in flavor.

Description

【Technical field】 [0001] The invention relates to the technical field of koji preparation, in particular to a method for preparing banana wine koji. 【Background technique】 [0002] Banana is the fruit of the perennial tree-like herb of Musaceae, and it is one of the important fruits in the tropics and subtropics. Bananas are rich in sugar, protein, fat, pectin, vitamins, amino acids, calcium, iron, potassium, etc. Banana has a sweet taste, soft texture, smooth taste and unique fragrance, and is loved by the public. However, banana is a climacteric fruit, which is easy to rot and deteriorate, and it is not resistant to transportation and storage. It is suitable for processing to reduce losses. , making banana wine is one of the deep-processing products of bananas. For the brewing of banana wine, the patent No. 103146533B of the Chinese invention patent "A Brewing Method of Banana Health Wine" discloses that the brewing process of banana wine is: blanching - color protection...

AI Technical Summary

Problems solved by technology

For the brewing of banana wine, the patent No. 103146533B of the Chinese invention patent "A Brewing Method of Banana Health Wine" discloses that the brewing process of banana wine is: blanching - color protection - beating - enzymatic hydrolysis - -Fermentation--Aging, because banana pulp is prone to oxidation, color protection treatment is required to prevent browning from reducing the quality of fruit wine. Accelerate the fermentation and increase the yield of wine, but adding pectinase treatment will increase the brewing cost and increase the process, and it is easy to be disturbed by environmental conditions, resulting in poor treatment effect, and the color protection treatment will also increase the production process

And present banana wine koji mostly is common koji, therefore providing a kind of banana wine koji that can reduce brewing process is the current problem to be solved