Coarse cereal distiller's yeast raw material composition and coarse cereal distiller's yeast

A raw material composition and composition technology, applied in the raw material composition of miscellaneous grain distiller's yeast and the field of miscellaneous grain distiller's yeast, can solve the problems that it is difficult to meet the needs of wine making, the hyphae of distiller's yeast are not full enough, the fermentation power and saccharification power are low, and the hyphae can be achieved Full-bodied, strong koji aroma, and the effect of improving fermentation power

Inactive Publication Date: 2018-06-26
LUZHOU HENGTAI BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The koji 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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A fermentation method of distiller's yeast, comprising the following steps:

[0018] Step 1. Raw material selection: select wheat, barley, oats, barley with large grains, plump, insect-free and harmless, washed, dried, and set aside;

[0019] Step 2. Moisten grain: Mix 30 parts by weight of wheat, 10 parts of sweet potato, 10 parts of oats, 10 parts of barley, 1 part of glutinous rice, 1 part of chaff, 1 part of distiller's grains, and 5 parts of barley, and then add Warm water with 7% by weight, stirred evenly, and left naturally for 12 hours;

[0020] 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;

[0021] Step 4, airing: according to the ambient temperature, airing the made blank for 15 minutes;

[0022] Step 5. Stacking fermentation: spread 20cm thick straw on the wall of the fermentation warehouse, wrap the koji billet wi...

Embodiment 2

[0030] Step 1. Raw material selection: select wheat, barley, oats, barley with large grains, plump, insect-free and harmless, washed, dried, and set aside;

[0031] Step 2, grain moistening: mix 40 parts by weight of wheat, 20 parts of sweet potatoes, 20 parts of oats, 20 parts of barley, 10 parts of glutinous rice, 5 parts of chaff, 5 parts of distiller's grains, and 5 parts of black beans, and then add Warm water with 7% by weight, stirred evenly, and left naturally for 12 hours;

[0032] 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;

[0033] Step 4, airing: according to the ambient temperature, airing the made blank for 15 to 30 minutes;

[0034] Step 5. Stacking fermentation: spread 20cm thick straw on the wall of the fermentation warehouse, wrap the koji billet with 3cm thick straw, and stack it side by side to the 6th floor one...

Embodiment 3

[0039] Step 1. Raw material selection: select wheat, barley, oats, barley with large grains, plump, insect-free and harmless, washed, dried, and set aside;

[0040] Step 2, grain moistening: mix 35 parts by weight of wheat, 15 parts of sweet potato, 15 parts of oats, 15 parts of barley, 5 parts of glutinous rice, 3 parts of chaff, 3 parts of distiller's grains and 5 parts of mung beans and add Warm water with 7% by weight, stirred evenly, and left naturally for 12 hours;

[0041] 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;

[0042] Step 4, airing: according to the ambient temperature, airing the made blank for 30 minutes;

[0043] Step 5. Stacking fermentation: spread 20cm thick straw on the wall of the fermentation warehouse, wrap the koji billet with 3cm thick straw, and stack it side by side to the 6th floor one by one. After st...

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PUM

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Abstract

The invention discloses a coarse cereal distiller's yeast raw material composition. The coarse cereal distiller's yeast raw material composition comprises, by weight, 30-40 parts of wheat, 10-20 partsof sweet potato, 10-20 parts of oats, 10-20 parts of barley, 1-10 parts of glutinous rice, 1-5 parts of chaff and 1-5 parts of distiller's grains. The coarse cereal distiller's yeast is prepared through raw material crushing, cereal moistening, blank preparation, natural fermentation and stacking fermentation. The yeast powder prepared from the coarse cereal distiller's yeast raw material composition has pump hyphae and a thick yeast fragrance. The coarse cereal distiller's yeast has high fermenting power and high saccharifying power in brewing and has a high wine yield. Through use of the coarse cereals such as oat, barley and sweet potato, the flavor of the liquor prepared through the coarse cereal distiller's yeast is improved.

Description

technical field [0001] The invention relates to a wine brewing method. In particular, it relates to a raw material composition of miscellaneous grain distiller's yeast and miscellaneous grain distiller's yeast. Background technique [0002] Distiller's yeast is the material that needs to be used in the production of liquor. In the ordinary preparation process, the selected materials are generally relatively simple, and the fermentation process is too simple. The distiller's koji 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] In view of this, the present invention provides a distiller's koji raw material composition and a distiller's koji with a high liquor yield...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 卢如全赖彬勋刘白建
Owner LUZHOU HENGTAI BIOLOGICAL TECH CO LTD
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