CN103131624A - Manufacturing method of functionality enhanced yeast for making hard liquor - Google Patents

Abstract

The invention relates to a manufacturing method, in particular to the manufacturing method of functionality enhanced yeast for making hard liquor, wherein the yeast function is enhanced. The manufacturing method comprises the following steps: smashing barley and peas after the barley and peas are mixed; smashing a seed yeast which contains a mold with a saccharification type fungus and a seed yeast which contains a mold with a fermentation type after the two yeasts are mixed, and adding purebred microorganisms, wherein the mass ratio among the molds, the yeast and bacteria is about 1:1:0.2; uniformly mixing all the above substances, adding water, wherein the total mass of the mixture takes up a half, uniformly stirring, and pressing yeast blocks by means of a mechanical stamping type yeast pressing machine; putting the yeast blocks into a yeast room after the yeast is dried, spacing the yeast blocks with a distance from 25 millimeters to 35 millimeters, conducting a first yeast turning after the yeast blocks are put into the yeast room for 30 hours, arranging the yeast blocks in an up-down mode, increasing the layers from two to three, conducting the yeast turning one time every 1 hour to 2 hours, conducting the yeast turning last time after two days, controlling the temperature with 30 DEG C-35 DEG C, and keeping the yeast blocks at the temperature for 2 days to 3 days continuously; and removing mats and wet sacks, cooling the yeast blocks naturally for 2 days to 3 days, carrying the yeast blocks out of the yeast room, storing the yeast block in a cool and well-ventilated place, and reserving gaps when the yeast blocks are stacked so that fire can be prevented from backing.

Description

The making method of functional reinforcement Daqu

Technical field

The present invention relates to a kind of production method of Daqu, particularly strengthened the making method of the functional reinforcement Daqu of Daqu function.

Background technology

" refining " forms Daqu through multiple working procedure take barley, pea etc. as raw material.The Daqu enrichment whole required microorganisms of vinegar brew almost, as mould, yeast, acetic bacteria.The contained mushroom of Daqu is many, and enzyme system is complete, and metabolism and degraded product are many, in making the vinegar process, not only produce multiple organic acid, and derive many useful flavour substancess.Daqu itself has formed metastable microbial ecological, has formed the basic substance of the traditional fermentation goods of large class different styles such as old vinegar.The microbial cells of the open enriched of Daqu, can utilize raw material to generate a large amount of different types of fragrance matters or its precursor, decompose raw material saccharogenesis, amino acid etc. as mould, yeast can utilize sugar to generate ethanol, acetic bacteria can Oxidation of Alcohol be that acetic acid, oxidizing glucose generate gluconic acid, milk-acid bacteria can generate lactic acid by fermenting carbohydrate, genus bacillus can form the fragrance ingredients such as di-acetyl, pure and mild acid can generate Ester again, all kinds of materials are given finished product vinegar with abundant flavour and good fragrance, have consisted of the local flavor of traditional vinegar; On the other hand, Daqu is made through fermentation culture by various microorganisms in nature enrichment inoculation environment, so the kind of microorganism is a lot.Yet the microbial population of occurring in nature except the probioticss such as yeast, head mold, aspergillus, Mucor, is also being carried secretly manyly to making wine harmful mushroom, affects yeast wine the yield of liquor and quality liquor rate.In addition, the population of natural microorganisms and quantity often are not subjected to manual control, thereby cause the unstable of spirit quality.The Daqu of this produced in conventional processes is subjected to the restriction of factor of natural environment large, causes the unfavorable factors such as unstable with quality, bent amount is large, the yield of liquor is low, production cost is high.

Summary of the invention

Technical problem to be solved by this invention is: how a kind of Daqu production method is provided, and the method has improved Daqu saccharogenic power, fermenting power, and it is large with bent amount to have improved the traditional technology koji, the problem that the yield of liquor is low.

The technical solution adopted in the present invention is: the making method of functional reinforcement Daqu, carry out according to following step:

Step 1 is pulverized after the 7:3 ratio is mixed by mass percentage with pea with barley, pulverizes fineness different because of season, pulverizes thickness face ratio 4:6 winter, pulverizes thickness face ratio 9:11 summer.

Step 2, the kind that will contain saccharification type and fermented type two large mushrooms was pulverized after bent the mixing, and add purebred microorganism, wherein mould: yeast: the bacterium mass ratio is about 1:1:0.2; The purebred microorganism that the Daqu preparation is adopted has head mold, aspergillus, yeast saccharomyces cerevisiae, ester-producing yeast, sporeformer, thermophilic bacterium etc., the enzyme that adopts is that saccharifying enzyme, aspartic protease, cellulase, Esterified Enzyme etc. are arranged, saccharification type mushroom mainly contains flavus, head mold, monascus, and the fermented type mushroom mainly contains yeast saccharomyces cerevisiae, SHENGXIANG yeast and genus bacillus etc.; Strict inoculum size and the mushroom ratio controlled mixed fully.

Step 3, get step 1 and prepare product quality per-cent 0.5%～1%(low spot in summer, winter high point) the product of step 2 preparation join in the raw material that step 1 makes, mix, add again half water of mixture total mass, stir, utilize mechanical stamping formula bending press compacting knee-piece; The knee-piece thickness that makes is even, and profile is smooth, solid firm.

Step 4, after the knee-piece of step 3 making is received sweat, put into bent room, Qu Laihuo is fast, heat dissipation capacity is large owing to strengthening, for convenient temperature control with prevent surperficial moisture content premature evaporation, knee-piece interval 25mm～35mm, bent room temperature is controlled at 20 ℃, and block is arranged above and below as two-layer, interlayer spills cavings with reed stalk interval, after bent room entered completely, the surrounding root enclosed with wet gunnysack, mat on upper cap.

step 5, strengthen song and enter the room after 20 hours, the product temperature can rise to 40 ℃ of left and right, flared up fast 10～15 hours than common Daqu, enter the room at knee-piece and turn over for the first time song after 30 hours, knee-piece is arranged above and below and increases to three layers by two-layer, evenly distributed in bent interatrial septum, this moment, white or milk yellow yeast and mold bacterium colony appearred in bent surface, control bent room temperature at 42 ℃～43 ℃, humidity 90%RH, prevent that knee-piece surface dehydration is too fast, cause mould difference or feel resentful that (moisture loss is fast, excess Temperature causes sintering briquette, bent heart blackout), one day time length, to guarantee the growth conditions of thermophilic bacterium, reach the purpose of giving birth to perfume.

step 6, natural ventilation is cooling, Wen Liang to 23 ℃-33 ℃ of product, summer, product Wen Liang was to 32-33 ℃, winter is cool to 23-25 ℃, then controlling the product temperature goes back up to 36 ℃～37 ℃ and turns over for the second time song, knee-piece is arranged above and below bent layer and increases to 4 layers by 3 layers, evenly distributed in bent interatrial septum, after 1-2 days, turn over for the third time song, knee-piece is arranged above and below bent layer and increases to 6 layers, knee-piece interval 105mm, 47 ℃-48 ℃ of control product temperature, after 1-2 days, be cooled to 37 ℃-38 ℃, carry out the 4th time and turn over song, knee-piece is arranged above and below bent layer and increases to 7 layers, knee-piece interval 130mm, after this turned over Qu Yici every 2 days, knee-piece is arranged above and below bent layer and remains on 7 layers, the interval is constant, turn over bent 3-4 time.

Step 7 is turned over for the last time song and is controlled two days later 30 ℃-35 ℃ of bent room temperature, time length 2-3 days.

Step 8 is removed mat and wet gunnysack, and naturally cooling 2-3 days, knee-piece is taken out of bent room, be stored in the shady and cool ventilation place, keep the space when buttress is bent, in case return fire.

The invention has the beneficial effects as follows: Daqu saccharogenic power of the present invention is high, causes bent consumption little, and consumption grain is little, and production cost is low, and spirit quality of the present invention is stable, and technique is made simple, and the cycle is short.

Embodiment

Step 1: get and pulverize by pulverizer after 70 kg of barleys and 30 kilograms of peas mix, pulverize fineness different because of season, pulverize thickness face ratio 4:6 winter, pulverize thickness face ratio 9:11 summer.

Step 2: the kind that will contain saccharification type and fermented type two large mushrooms was pulverized after bent the mixing, and add purebred microorganism, wherein mould: yeast: the bacterium mass ratio is about 1:1:0.2; The purebred microorganism that the Daqu preparation is adopted has head mold, aspergillus, yeast saccharomyces cerevisiae, ester-producing yeast, sporeformer, thermophilic bacterium etc., the enzyme that adopts is that saccharifying enzyme, aspartic protease, cellulase, Esterified Enzyme etc. are arranged, saccharification type mushroom mainly contains flavus, head mold, monascus, and the fermented type mushroom mainly contains yeast saccharomyces cerevisiae, SHENGXIANG yeast and genus bacillus etc.; Strict inoculum size and the mushroom ratio controlled mixed fully, obtains kind of a song.

Step 3 is got in the bent 0.7 kilogram of 100 kilograms of mixture that add the step 1 preparation of the kind of step 2 preparation, mixes, then adds the water of 50.35 kilograms, stirs, and utilizes mechanical stamping formula bending press compacting knee-piece; The knee-piece thickness that makes is even, and profile is smooth, solid firm, every about 3.5kg.

Step 4, after the knee-piece of step 3 making is received sweat (naturally drying), put into bent room, Qu Laihuo is fast, heat dissipation capacity is large owing to strengthening, for convenient temperature control with prevent surperficial moisture content premature evaporation, knee-piece interval 25mm～35mm enters bent 20～23 of the every square meter peace of room total amount, more common Daqu few 10～20%.Bent room temperature is controlled at 20 ℃, and block is arranged above and below as two-layer, and interlayer spills cavings with reed stalk interval, and after bent room entered to expire, the surrounding root enclosed with wet gunnysack, and mat on upper cap is every temperature of 4 hour record.

step 5, strengthen song and enter the room after 20 hours, the product temperature can rise to 40 ℃ of left and right, flared up fast 10～15 hours than common Daqu, enter the room at knee-piece and turn over for the first time song after 30 hours, knee-piece is arranged above and below and increases to three layers by two-layer, evenly distributed in bent interatrial septum, this moment, white or milk yellow yeast and mold bacterium colony appearred in bent surface, control bent room temperature at 42 ℃～43 ℃, humidity 90%RH, prevent that knee-piece surface dehydration is too fast, cause mould difference or feel resentful that (moisture loss is fast, excess Temperature causes sintering briquette, bent heart blackout), one day time length, to guarantee the growth conditions of thermophilic bacterium, reach the purpose of giving birth to perfume.

step 6, natural ventilation is cooling, Wen Liang to 23 ℃-33 ℃ of product, summer, product Wen Liang was to 32-33 ℃, winter is cool to 23-25 ℃, then controlling the product temperature goes back up to 36 ℃～37 ℃ and turns over for the second time song, knee-piece is arranged above and below bent layer and increases to 4 layers by 3 layers, evenly distributed in bent interatrial septum, after 1-2 days, turn over for the third time song, knee-piece is arranged above and below bent layer and increases to 6 layers, knee-piece interval 105mm, 47 ℃-48 ℃ of control product temperature, after 1-2 days, be cooled to 37 ℃-38 ℃, carry out the 4th time and turn over song, knee-piece is arranged above and below bent layer and increases to 7 layers, knee-piece interval 130mm, after this turned over Qu Yici every 2 days, knee-piece is arranged above and below bent layer and remains on 7 layers, the interval is constant, turn over bent 3-4 time.

Step 7 is turned over the last time song and is controlled two days later 30 ℃-35 ℃ of bent room temperature, time length 2-3 days.

Step 8 is removed mat and wet gunnysack, and naturally cooling 2-3 days, knee-piece is taken out of bent room, be stored in the shady and cool ventilation place, keep the space when buttress is bent, in case return fire.

Claims (1)

1. the making method of a functional reinforcement Daqu is characterized in that carrying out according to following step:

Step 1 is pulverized after the 7:3 ratio is mixed by mass percentage with pea with barley;

Step 2, the kind that will contain saccharification type and fermented type two large mushrooms was pulverized after bent the mixing, and add purebred microorganism, wherein mould: yeast: the bacterium mass ratio is about 1:1:0.2;

Step 3 is got product that step 1 prepares the step 2 preparation of product quality per-cent 0.5%～1% and is joined in the raw material that step 1 makes, and mixes, then adds half water of mixture total mass, stirs, and utilizes mechanical stamping formula bending press compacting knee-piece;

Step 4 after the knee-piece of step 3 making is received sweat, is put into bent room, knee-piece interval 25mm～35mm, and bent room temperature is controlled at 20 ℃, and block is arranged above and below as two-layer, and after bent room entered completely, the surrounding root enclosed with wet gunnysack, mat on upper cap;

Step 5 enters the room at knee-piece and turns over for the first time song after 30 hours, and knee-piece is arranged above and below and increases to three layers by two-layer, and is evenly distributed in bent interatrial septum, controls bent room temperature at 42 ℃～43 ℃, humidity 90%RH, one day time length;

step 6, natural ventilation is cooling, Wen Liang to 23 ℃-33 ℃ of product, then controlling the product temperature goes back up to 36 ℃～37 ℃ and turns over for the second time song, knee-piece is arranged above and below bent layer and increases to 4 layers by 3 layers, evenly distributed in bent interatrial septum, after 1-2 days, turn over for the third time song, knee-piece is arranged above and below bent layer and increases to 6 layers, knee-piece interval 105mm, 47 ℃-48 ℃ of control product temperature, after 1-2 days, be cooled to 37 ℃-38 ℃, carry out the 4th time and turn over song, knee-piece is arranged above and below bent layer and increases to 7 layers, knee-piece interval 130mm, after this turned over Qu Yici every 2 days, knee-piece is arranged above and below bent layer and remains on 7 layers, the interval is constant, turn over bent 3-4 time,

Step 7 is turned over for the last time song and is controlled two days later 30 ℃-35 ℃ of bent room temperature, time length 2-3 days;

Step 8 is removed mat and wet gunnysack, and naturally cooling 2-3 days, knee-piece is taken out of bent room, be stored in the shady and cool ventilation place, keep the space when buttress is bent, in case return fire.