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Highland barley yeast as well as preparation method and application thereof

A highland barley and Daqu technology, applied in the field of highland barley Daqu and its preparation, can solve the problems of low starch utilization rate, dense koji, low yield of wine, etc., and achieve the effects of promoting normal fermentation, increasing air permeability, and improving liquefaction power

Inactive Publication Date: 2021-08-03
LUZHOU PINCHUANG TECH CO LTD
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  • Abstract
  • Description
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Problems solved by technology

[0004] In view of the high viscosity of the existing highland barley Daqu, which is too dense, it is not conducive to creating a micro-aerobic fermentation environment, and the functional indicators such as saccharification power, liquefaction power, and fermentation power of the finished highland barley Daqu are low, resulting in starch in the fermentation process of highland barley wine. For the problems of low utilization rate, long fermentation cycle and low yield of wine, the present invention uses highland barley as the main raw material and uses wheat, bran or bamboo fiber as auxiliary materials to make medium-temperature Daqu, improves the quality of highland barley Daqu, and applies it to highland barley wine Fermentation of highland barley wine to improve yield, starch utilization and quality of highland barley wine

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  • Highland barley yeast as well as preparation method and application thereof

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preparation example Construction

[0029] The preparation method of highland barley Daqu for improving the yield of highland barley wine of the present invention comprises the following steps:

[0030] (1) Highland barley is the main raw material, with bran, wheat or bamboo fiber as auxiliary materials;

[0031] Among them, the highland barley grains are full, rich in starch 62-70%, containing 12-15% of protein and 1-5% of fat; the wheat grains are full, rich in starch 68-75%, containing 8-11% of protein and 1% of fat. ~5%; the bran is fresh and delicate, rich in starch 50-58%, containing 14-16% protein and 3-5% fat; bamboo fiber is the bamboo fiber after crushing fresh bamboo;

[0032] (2) Add 3 to 8% of water at 55 to 95°C to highland barley and wheat respectively to moisten the grain. After mixing evenly, moisten the grain for 2 to 4 hours and grind it with a roller mill. 30-60%; control the length of bamboo fiber at 1-5mm;

[0033] (3) The crushed highland barley is mixed with the crushed wheat or bran or...

Embodiment 1

[0044] The preparation of embodiment 1 highland barley Daqu

[0045] Raw materials: commercially available highland barley, full grain, starch content 65%, protein content 12.35%, fat content 2.10%; commercially available wheat, full grain, starch content 70.14%, protein content 10%, fat content 1.8%; commercially available Bran, fresh and delicate, with a starch content of 53.14%, a protein content of 13.60%, and a fat content of 2.88%. The selected bamboo fiber is bamboo fiber after crushing fresh bamboo, and the length is 1-5mm. Because wheat is the most commonly used raw material for Daqu, this application uses traditional wheat koji as a standard koji medicine and a control to verify the effectiveness of the fermentation process.

[0046] Fermentation process:

[0047] (1) Raw material crushing: add 6% water at 65° C. to the highland barley and wheat respectively, mix evenly, moisten the grain for 2.5 hours, and grind it with a roller mill.

[0048] (2) Ingredients: th...

Embodiment 2

[0055] Example 2 Enzyme Activity Analysis of Finished Highland Barley Daqu

[0056] (1) Enzyme activity indicators: fermentation power, saccharification power, liquefaction power, esterification power, acid protease activity;

[0057] Fermentation power is one of the important indicators to measure the ability of Daqu to produce wine. Saccharification power refers to the ability of starch in Daqu to be hydrolyzed into reducing sugar. Esterification power is an important indicator to reflect the ability of Daqu to produce ester. The activity of acid protease can reflect the hydrolysis of protein in Daqu. The ability to generate amino acids, amino acids can not only provide nitrogen sources for the growth of microorganisms, but also promote the production of various aroma substances in Daqu.

[0058] (2) Determination method: refer to the relevant steps in the light industry standard QB / T4257-2011 "Universal Daqu Analysis Method".

[0059] The liquefaction power is the number o...

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Abstract

The invention belongs to the technical field of baijiu brewing, and particularly relates to highland barley yeast for improving the yield of highland barley wine and a preparation method and application thereof. The technical problem to be solved by the invention is to provide the highland barley yeast and the preparation method thereof. The preparation method comprises the following steps: by taking highland barley as a main raw material and bran, wheat or bamboo fiber as auxiliary materials, adding water, uniformly mixing, performing compression molding to obtain a starter, fermenting the starter after sweating, turning over the starter, and storing to obtain a finished product of the highland barley yeast. The obtained highland barley yeast has good saccharifying power, liquefying power, fermenting power and the like, and highland barley wine brewed by adopting the highland barley yeast has the characteristics of high wine yield, typical highland barley style, faint scent, pure, mellow, sweet, soft, good aroma release, sweet aftertaste, clean and refreshing aftertaste and the like.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a highland barley daqu for improving the yield of highland barley wine, a preparation method and application thereof. Background technique [0002] Highland barley, a grass plant, also known as naked barley, rice wheat, yuan wheat or rye, is the main crop in high-altitude areas such as Tibet, Qinghai, and Ganzi in Sichuan. Highland barley is rich in starch, proper amount of protein and fat, and is a good raw grain for wine making and koji making. At present, the alcoholic beverages brewed from highland barley mainly include zajiu, roasted wine, beer and liquor, etc. Among them, the production of highland barley liquor has begun to take shape. The saccharification starter is brewed with bluestone slabs or ceramic tile pits as fermentation containers. It is brewed through the fermentation process of "steaming, clearing and burning four times". The comprehensive fermentation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021
CPCC12G3/021
Inventor 张立强冉茂芳古翀羽魏阳王松涛沈才洪
Owner LUZHOU PINCHUANG TECH CO LTD
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