Aromatic distiller's yeast and preparation process thereof

Abstract

The invention discloses a preparation process of aromatic distiller's yeast. The aromatic distiller's yeast is prepared from the following raw materials in a specific proportion: cereals such as wheat, peas and sesame, flowers and fruits such as sweet-scented osmanthus, apples and raisins, herbs such as purple perilla, special spices such as orange peels and microbial yeasts such as ester-producing yeasts. The aromatic distiller's yeast prepared by a series of process steps such as raw material pretreatment, yeast mixing and forming, fermentation process, drying and aging can significantly increase the flower and fruit fragrance in the wine, so that the wine has unique and strong flavor, the preparation process is relatively simple and convenient, the cost is controllable, and the aromatic distiller's yeast has wide application prospects and market potential in the wine brewing industry.

Description

Technical Field

[0001] The invention relates to the technical field of koji production, and in particular to a process for producing an aromatic koji capable of significantly improving the floral and fruity aroma of wine. Background Art

[0002] As a key element in the winemaking process, koji plays a decisive role in shaping the quality and flavor of wine. Wine brewed with traditional koji has obvious shortcomings in presenting floral and fruity aromas, and it is difficult to meet the current consumers' stringent demands for diversified, personalized and high-quality wine flavors. Although there are some methods for making flavor-enhancing koji in the prior art, there are generally many problems such as single aroma components, insufficient richness and persistence, or complicated and cumbersome production processes, high production costs, and even the introduction of undesirable flavor substances. Therefore, it is urgent to develop an innovative aromatic koji production process. Summary of the invention

[0003] The present invention aims to provide a novel and efficient aromatic koji production process, which can effectively enhance the floral and fruity aroma in the wine and significantly improve the flavor quality of the wine through careful screening and scientific proportioning of raw materials and combined with an optimized production process.

[0004] 1. Raw material composition

[0005] 1. Cereals:

[0006] Wheat: 35 - 45 portions, rich in starch, protein and other nutrients, providing abundant carbon and nitrogen sources for the growth and reproduction of microorganisms. The gluten protein it contains helps maintain the structure of the koji and can decompose to produce a variety of flavor substances during the fermentation process.

[0007] Peas: 20 - 30 portions. They are high in protein and have good viscosity, which can improve the molding properties of the koji. At the same time, their unique amino acid composition can be converted into unique flavor compounds during fermentation, which complement the floral and fruity aromas.

[0008] Sesame: 10 - 20 portions. Sesame is rich in oil and special aroma components. During the fermentation process, it can decompose to produce substances with a strong aroma, adding a unique flavor to the koji and enhancing the layering of floral and fruity aromas.

[0009] 2. Flowers and fruits:

[0010] Osmanthus: 6 - 10 parts. Osmanthus has a rich, elegant and unique aroma. It is rich in a variety of volatile aroma compounds, such as terpenes and esters. It is the key raw material for giving the koji a floral and fruity aroma, and can bring a fresh and sweet floral aroma to the wine.

[0011] Dried apples: 5 - 8 servings. Dried apples are rich in sugars, organic acids and fruity flavor substances. During the fermentation process, they can be further converted into aroma components such as esters, which increase the fruity flavor of the wine and make the floral and fruity aroma more mellow and lasting.

[0012] Raisins: 4 - 7 servings. Raisins are rich in glucose, fructose, vitamins and a variety of aromatic substances. They can provide sufficient sugar for microbial fermentation and promote the production of flavor substances during the fermentation process. Their own fruity aroma can synergize with other floral and fruity aromas to enrich the aroma type of the koji.

[0013] 3. Medicinal Herbs:

[0014] Perilla: 2 - 5 portions. Perilla has a unique herbal fragrance and is rich in volatile oils, flavonoids and other compounds. During the fermentation process, it not only brings a refreshing herbal aroma to the koji, but also has certain antioxidant and antibacterial effects, which helps to stabilize the fermentation environment of the koji and improve the quality of the koji.

[0015] Mint: 1 - 3 portions. The refreshing aroma of mint can give the koji a unique flavor. The menthol, menthone and other ingredients it contains can interact with other raw materials during the fermentation process to adjust the flavor balance of the koji and make the floral and fruity aroma more refreshing.

[0016] Licorice: 1-2 portions. Licorice has a sweet taste and unique aroma. It can blend the flavors of various ingredients in the koji and reduce the bitterness that may be brought by herbal ingredients. At the same time, the glycyrrhizic acid and other ingredients it contains can promote the growth of microorganisms and facilitate the smooth fermentation process.

[0017] 4. Special spices:

[0018] Orange peel: 3 - 6 parts. Orange peel is rich in volatile oils, such as limonene, hesperidin and other ingredients. It has a strong fruity aroma and a refreshing citrus scent. It can significantly enhance the fruity flavor of the koji, and together with flower and fruit ingredients, it builds a rich fruity aroma system and enhances the aroma complexity of the wine.

[0019] Cloves: 0.5 - 1.5 parts. Cloves have a strong and unique aroma and contain volatile compounds such as eugenol. When added in small amounts, they can add a unique spicy aroma to the koji, which is interwoven with the floral, fruity and other spice aromas to form a unique and attractive complex aroma.

[0020] Cinnamon bark: 1-2 portions. Cinnamon bark has a warm and sweet aroma. The ingredients it contains, such as cinnamaldehyde, can give the koji a mellow aroma. It works synergistically with other raw materials during the fermentation process to enhance the aroma intensity and persistence of the koji and enrich the flavor levels of the wine.

[0021] 5. Microbial yeast:

[0022] Ester-producing yeast: 3 - 5 parts. Ester-producing yeast is one of the core strains that enhances the floral and fruity aroma of koji. During the fermentation process, it can synthesize a large number of ester compounds, such as ethyl acetate, ethyl hexanoate, etc. These ester substances are important components of the floral and fruity aroma and aroma complexity of the wine, and have a decisive influence on the flavor quality of the wine.

[0023] Brewer's yeast: 2 - 4 portions. Brewer's yeast is mainly responsible for converting sugars into alcohol. During the alcohol fermentation process, its metabolites interact with other raw materials and microorganisms to shape the flavor characteristics of the koji. At the same time, its growth and reproduction process will also affect the fermentation rate of the koji and the production of flavor substances.

[0024] Lactic acid bacteria: 1 - 3 parts. Lactic acid bacteria can produce organic acids such as lactic acid during the fermentation process, which can adjust the pH value of the wine and inhibit the growth of harmful microorganisms. In addition, lactic acid can interact with other flavor substances to form unique flavor compounds, which can enhance the taste and flavor stability of the wine and make the floral and fruity aroma softer and more coordinated.

[0025] (II) Production process

[0026] 1. Raw material pretreatment:

[0027] Crush wheat and peas separately, sieve wheat flour through 40-60 mesh, sieve pea flour through 30-50 mesh. Roast sesame seeds and grind into fine powder.

[0028] Chop osmanthus, dried apples and raisins into small pieces to ensure that they can fully contact with other ingredients during the subsequent mixing process.

[0029] Raw materials of herbs and special spices such as basil, mint, licorice, orange peel, cloves, cinnamon bark, etc. are crushed into fine powder to facilitate the release and uniform mixing of their active ingredients.

[0030] The processed cereals, flowers and fruits, medicinal herbs and special spices are fully and evenly mixed according to the above proportions to obtain mixed raw material powder.

[0031] 2. Kernel mixing and molding:

[0032] Place the mixed raw material powder in the koji mixing equipment, add appropriate amount of water to control the moisture content of the raw material powder between 35-45%, and add ester-producing yeast, brewing yeast and lactic acid bacteria at the same time, stir evenly to ensure that the bacteria are evenly distributed in the raw materials.

[0033] Put the mixed koji into a mold to make a koji blank with a diameter of 3-6 cm. The shape of the koji blank can be round, square or other shapes that are convenient for fermentation management.

[0034] 3. Fermentation process:

[0035] Pre-fermentation: Place the koji in a fermentation room at a temperature of 28-32℃ and a humidity of 55-65% for 3-5 days of pre-fermentation. During this stage, microorganisms begin to gradually adapt to the environment and grow and reproduce, and the starch in the raw materials begins to be decomposed into sugars by saccharifying enzymes, laying the foundation for subsequent alcohol fermentation and ester synthesis.

[0036] Mid-term fermentation: After the initial fermentation, adjust the temperature of the fermentation room to 30-35℃ and the humidity to 45-55% for 5-7 days of mid-term fermentation. At this time, brewing yeast multiplies and converts sugars into alcohol, ester-producing yeast actively synthesizes esters, and lactic acid bacteria also begin to produce organic acids. The floral and fruity aroma and other flavor substances of the koji gradually form and accumulate, and the temperature inside the koji gradually rises. Attention should be paid to ventilation and heat dissipation to prevent excessive temperature from affecting microbial activity.

[0037] Late fermentation: After the mid-term fermentation is completed, the koji is transferred to an environment with a temperature of 20-25℃ and a humidity of 35-45% for 2-4 days of late fermentation. During this stage, the fermentation speed gradually slows down, the microbial metabolic activity tends to be stable, the flavor substances of the koji further mature and stabilize, and the various components are integrated and coordinated with each other to form a unique and rich aromatic koji flavor.

[0038] 4. Drying and aging:

[0039] After fermentation, the koji is placed in a dry environment at 40-50℃ for drying to reduce the moisture content of the koji to 10-15%. During the drying process, the temperature and ventilation conditions should be controlled to avoid cracking of the koji surface or excessive moisture inside, which will affect the quality of the koji.

[0040] The dried koji is placed in a well-ventilated, cool and dry warehouse for aging for 3-5 months. During the aging process, the flavor substances inside the koji continue to undergo subtle chemical reactions and physical changes, making the aroma of the koji more mellow and soft, and the floral and fruity aroma more lasting and rich, ultimately obtaining a high-quality aromatic koji product. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 is a flow chart of the aromatic koji production process of the present invention, which clearly shows the complete process flow from raw material pretreatment, through the stages of koji mixing and forming, fermentation, to drying and aging. The arrow direction between each step indicates the sequential direction of the process, and the annotations of each step detail the key parameters and requirements of the operation, which helps to intuitively understand the overall process and technical points of the present invention. DETAILED DESCRIPTION

[0042] The following is a detailed description of the process for producing the aromatic koji according to the present invention in conjunction with specific embodiments.

[0043] (I) Example 1

[0044] 1. Raw material preparation:

[0045] Weigh 40 parts of wheat, crush them and pass through a 50-mesh sieve; weigh 25 parts of peas, crush them and pass through a 40-mesh sieve; weigh 15 parts of sesame seeds, fry them and grind them into fine powder.

[0046] Take 8 parts of osmanthus, 6 parts of dried apples and 5 parts of raisins, and chop them into small pieces.

[0047] Weigh 3 parts of basil, 2 parts of mint, 1.5 parts of licorice, 4 parts of orange peel, 1 part of clove, and 1.5 parts of cinnamon bark, and grind them into fine powder.

[0048] Prepare 4 parts of ester-producing yeast, 3 parts of brewer's yeast, and 2 parts of lactic acid bacteria.

[0049] 2. Production process:

[0050] - The processed cereals, fruits, herbs and special spices are fully mixed to obtain mixed raw material powder.

[0051] Place the mixed raw material powder in the koji mixing equipment, add appropriate amount of water to make the moisture content reach 40%, and at the same time add the prepared microbial yeast and stir evenly.

[0052] The mixed koji material is made into a round koji blank with a diameter of 4 cm.

[0053] The koji was placed in a fermentation room at a temperature of 30°C and a humidity of 60% for preliminary fermentation for 4 days.

[0054] After the early fermentation is completed, adjust the temperature of the fermentation room to 33°C and the humidity to 50% for mid-term fermentation, which lasts for 6 days.

[0055] After the mid-term fermentation is completed, the koji is transferred to an environment with a temperature of 22°C and a humidity of 40% for late fermentation for 3 days.

[0056] After the late fermentation is completed, the koji is dried at 45°C to a moisture content of 12%, and then aged in a well-ventilated, cool and dry warehouse for 4 months.

[0057] (II) Effects of the Implementation

[0058] The aromatic koji prepared in Example 1 was used for winemaking experiments, and the same base wine was selected for comparative experiments. One group used traditional common koji, and the other group used the aromatic koji of the present invention. After tasting by professional wine tasters and gas chromatography-mass spectrometry (GC-MS) detection and analysis, it was found that the wine brewed with the aromatic koji of the present invention had a strong and lasting floral and fruity aroma, rich and diverse aroma components, including a variety of esters, terpenes, aldehydes and other characteristic aroma substances, which were significantly higher than the wine brewed with traditional koji. At the same time, the taste of the wine was more mellow and soft, with a long aftertaste, and the overall flavor quality was greatly improved, which fully proved the effectiveness and superiority of the aromatic koji production process of the present invention.

Claims

1. A process for producing an aromatic distiller's yeast, characterized in that: Ingredients include: 65 - 95 parts of cereals, including 35 - 45 parts of wheat, 20 - 30 parts of peas, and 10 - 20 parts of sesame; 15 - 25 parts of flowers and fruits, including 6 - 10 parts of osmanthus, 5 - 8 parts of dried apples, and 4 - 7 parts of raisins; 4.5 - 10.5 parts of medicinal herbs, including 2 - 5 parts of basil, 1 - 3 parts of mint, and 1 - 2 parts of liquorice; Special spices: 4.5 - 9.5 parts, including 3 - 6 parts of orange peel, 0.5 - 1.5 parts of cloves, and 1 - 2 parts of cinnamon bark; 6 - 12 parts of microbial yeast, including 3 - 5 parts of ester-producing yeast, 2 - 4 parts of brewer's yeast, and 1 -3 parts of lactic acid bacteria.

2. The process for making the aromatic koji according to claim 1, characterized in that: The manufacturing process comprises: Raw material pretreatment: crush and sieve the grain raw materials separately, fry and grind the sesame seeds, chop the flowers and fruits, crush the herbs and special spices into fine powder, and then mix them evenly; Kernel mixing and molding: Add water to the mixed raw material powder until the water content is 35-45%, add microbial yeast and stir evenly to form a koji blank with a diameter of 3-6 cm; Fermentation process: Early fermentation temperature is 28 - 32 ℃, humidity is 55 - 65%, and time is 3 - 5 days; mid-fermentation temperature is 30 - 35 ℃, humidity is 45 - 55%, and time is 5 - 7 days; late fermentation temperature is 20 - 25 ℃, humidity is 35 - 45%, and time is 2 - 4 days; Drying and aging: Drying temperature is 40 - 50℃, moisture content is reduced to 10 - 15%, and aging time is 3 - 5 months.

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