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Method for making distiller' yeast of baijiu

A technology of liquor and koji, which is applied in the field of koji making, can solve problems such as unsatisfactory effects, and achieve the effects of preventing cardiovascular diseases, increasing fragrance, and eliminating unpleasant odors

Inactive Publication Date: 2019-05-28
LUZHOU HENGTAI BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research on the quality of traditional Chinese medicine distiller's yeast is still the direction that those skilled in the art are constantly pursuing. However, its effect is still not ideal. The research provided a new idea for the raw material formula and preparation method of traditional Chinese medicine distiller's yeast

Method used

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Embodiment Construction

[0025] A kind of koji making method of liquor described in the embodiment of the present invention 1, its koji making step is:

[0026] (1) Grinding the raw materials sorghum, corn and wheat into half and half thicknesses to obtain raw material powder;

[0027] (2) adding mother koji powder and pure water to the raw material powder and stirring to form a bent base, which is made into a bent block;

[0028] (3) Pile up the song: first spread the straw on the side of the curved room against the wall, pile up the straw to a thickness of 8 cm, and then spread the curved pieces sideways on the straw. Push and release, and the pieces are separated by straw;

[0029] (4) Sprinkle water on grass cover: after stacking, in order to increase the temperature of the bent room and reduce the phenomenon of dry skin of the bent block, sprinkle 60kg of water evenly on the straw of the bent block, and close the door or leave a little air hole;

[0030] (5) Turn over: After each piece of music...

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Abstract

The invention discloses a method for making a distiller' yeast of baijiu. The distiller' yeast made by the method for making distiller' yeast can be used in maotai-flavor baijiu having a health-care function, and the raw material of the distiller' yeast is a raw material powder prepared by crushing sorghum, corn, and wheat flour according to a ratio of 1 to 1 to 1 into crudeness and fineness of 50%. Water and distiller' yeast parent are added to the raw material powder to be trampled into a distiller' yeast blank, which is incubated in a room, and natural microorganisms are grown and propagated to produce saccharification enzymes and alcoholases required for making baijiu, and then the new distiller' yeast is obtained by air drying and storing. The baijiu prepared by the above distiller' yeast can help the body immune system to resist infectious diseases, and has the functions of strengthening the body, preventing cardiovascular diseases, no head reeling, and being less drunk.

Description

technical field [0001] The invention relates to a method for making koji, in particular to a method for making koji for liquor. Background technique [0002] The traditional production of Maotai-flavored liquor uses a unique high-temperature Daqu as a saccharification starter. The raw material for making Daqu is wheat. After the wheat is crushed, water is added and the mother koji is stepped on to form a koji, which is incubated indoors to allow natural microorganisms to grow and reproduce. To produce the glucoamylase and alcoholic enzymes needed in wine making, and then air-dried and stored to form Daqu; its characteristic is that the temperature for koji making is high, and the highest temperature can reach above 62 degrees; the koji making time is long, and the koji room culture time is the shortest For 40 days, the storage period of koji is more than 3 months; the amount of koji used is large, and the ratio of koji to sorghum, the raw material for winemaking, is 1:1. If ...

Claims

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Application Information

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