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Distiller's yeast and preparation method and application method thereof

A technology for koji and koji blanks, which is applied to the field of koji and its preparation, can solve the problems of poor wine quality and flavor, low survival rate of beneficial bacteria, and poor controllability of culturing bacteria, so as to avoid contamination of miscellaneous bacteria and improve survivability. , the effect of stabilizing quality and flavor

Active Publication Date: 2020-08-11
安徽文王酿酒股份有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] The embodiment of the present invention provides a preparation method of distiller's yeast, which aims to solve the problem of poor controllability of cultivating bacteria, low survival rate of beneficial bacteria and poor quality of prepared Daqu in the traditional Daqu production process. The hexyl ester content of the brewed wine is low and the ethyl ester content is high, so the quality and flavor of the wine are not good

Method used

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  • Distiller's yeast and preparation method and application method thereof
  • Distiller's yeast and preparation method and application method thereof
  • Distiller's yeast and preparation method and application method thereof

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preparation example Construction

[0014] The embodiment of the present invention provides a kind of preparation method of distiller's yeast, comprises the steps:

[0015] Step 101, inoculate the koji strains obtained through selenium-enriched culture into the crushed koji-making raw materials, mix the ingredients to obtain a mixed material, and then make the mixed material into a koji base.

[0016] Step 102, put the koji blank into a pre-sterilized koji training room, control the temperature, humidity and oxygen supply of the koji training room in stages, and carry out the cultivation of the koji blank.

[0017] Step 103, when it is detected that the temperature, humidity and water content of the koji meet the requirements for maturation of the koji, the koji can be produced to obtain the koji.

[0018] Preferably, the koji species include Aspergillus niger, Monascus, Saccharomyces cerevisiae, Pichia pastoris, caproic acid bacteria and lactic acid bacteria obtained through selenium-enriched culture.

[0019]...

Embodiment 1

[0062] The distiller's yeast of embodiment 1 is prepared by following steps:

[0063] The koji-making raw material is crushed and passed through a 40-mesh sieve to obtain a broken koji-making raw material with a crushing strength of 35.6%. Inoculate the Aspergillus niger (the inoculation amount is 0.3% of the weight of the raw material for koji making), the Monascus (the inoculation amount is 0.02% of the weight of the raw material for koji making) obtained by the cultivation of the selenium-enriched medium, and Saccharomyces cerevisiae respectively in the broken koji-making raw material. (the inoculation amount is 0.06% of the koji-making raw material weight), Pichia pastoris (the inoculum amount is 0.004% of the koji-making raw material weight), caproic acid bacteria (the inoculum amount is 0.03% of the koji-making raw material weight) and lactic acid bacteria (the inoculum amount is 0.03% of the koji-making raw material weight) 0.002% of the koji-making raw material weight)...

Embodiment 2

[0065] Compared with Example 1, its difference is only: inoculate respectively the Aspergillus niger (inoculum size is 0.45% of the raw material weight for making koji), Monascus ( The inoculation amount is 0.05% of the koji-making raw material weight), Saccharomyces cerevisiae (the inoculation amount is 0.09% of the koji-making raw material weight), Pichia pastoris (the inoculum amount is 0.01% of the koji-making raw material weight), caproic acid bacteria (the inoculation amount is 0.01% of the koji-making raw material weight), 0.01% of the koji-making raw material weight) and lactic acid bacteria (the inoculum size is 0.004% of the koji-making raw material weight), carry out the mixing of ingredients, obtain the mixed material. All the other conditions are the same as in Example 1 to obtain distiller's yeast.

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Abstract

The invention is suitable for the field of foods, and provides distiller's yeast and a preparation method and application method thereof. According to the preparation method, yeast preparing raw materials after breaking treatment are inoculated with distiller's yeast strains obtained through selenium-enriched culture, and the distiller's yeast strains are subjected to artificial purification, screening, optimizing and culturing, so that the distiller's yeast strains enrich elements of selenium and the like, harmonic growth of floras of strains is facilitated, and the survival capacity and thelike of beneficial strains can be increased. In a strain culturing and inoculating manner, infectious microbes are not easy to pollute, the controllability is good, and besides, the distiller's yeastprepared from the distiller's yeast strains is high in enzymatic activity, high in liquefaction force, saccharification force, fermentation force and esterification force and good in consonance; and strong-fragrance daqu liquor brewed through the distiller's yeast is low in the content of ethyl esters and high in the content of hexyl esters, the main body style of ethyl caproate does not have deviation or errors easily, quality and flavor of the strong-fragrance daqu liquor are stabilized, and economic benefits of enterprises are increased.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a distiller's yeast and its preparation method and application method. Background technique [0002] Distiller's yeast is a saccharification starter for wine making. "Daqu" refers to a kind of saccharification and fermentation agent containing a variety of bacteria made by using wheat or barley and peas as the main raw materials, enriching and expanding the cultivation of microorganisms in nature under a certain temperature and humidity, and then drying them in air. [0003] Traditional Daqu production uses natural inoculation to artificially cultivate wild bacteria. Wild bacteria accumulate enzymes, fermentation premise substances and fermentation to provide nutrients in the koji. However, this natural and uncontrollable inoculation method is very easy to contaminate miscellaneous bacteria. , the controllability of cultivating bacteria is relatively poor, and the survival rate o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12N1/16C12N1/20C12G3/02C12R1/685C12R1/645C12R1/865C12R1/84C12R1/01
CPCC12N1/14C12N1/16C12N1/20C12G3/02Y02P60/87
Inventor 吴再节孙伟常强韦孝宇刘翠兰周宏王磊冯志成赵凤生
Owner 安徽文王酿酒股份有限公司
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