CN103666930B - Yeast with good storage performance and preparation method thereof - Google Patents
Yeast with good storage performance and preparation method thereof Download PDFInfo
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- CN103666930B CN103666930B CN201310717791.5A CN201310717791A CN103666930B CN 103666930 B CN103666930 B CN 103666930B CN 201310717791 A CN201310717791 A CN 201310717791A CN 103666930 B CN103666930 B CN 103666930B
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Abstract
The invention belongs to the technical field of yeast preparation, particularly relates to a yeast with good storage performance and a preparation method thereof, and solves the problem that the storage time of the existing yeast is short. The invention adopts the technical scheme as follows: the invention provides the preparation method for the yeast with good storage performance, which comprises the following steps: firstly, blending vinasse with corn starch uniformly, and then uniformly stirring the mixture with wheat meal added with water to prepare semi-finished yeast and angel yeast, cultivating, fermenting and storing, so that the finished product of the yeast is obtained, wherein the vinasse accounts for 5%-8% of the wheat meal, and the corn starch accounts for 5%-8% of the wheat meal. The invention provides the method for improving the storage performance of the yeast for the technical field of yeast preparation, the storage performance of the yeast is improved while the quality of the yeast is ensured. Therefore, the yeast required by wine making is provided.
Description
Technical field
The invention belongs to koji technical field, be specifically related to good Daqu of a kind of shelf characteric and preparation method thereof.
Background technology
Daqu is bent or brick is bent also known as block, be with cereal such as wheats for raw material, mix and stir through pulverizing, adding water, make curved billet, An Qu, then form through cultivation fermentation and storage, it be Daqu spirit of China brewage saccharification, fermentation, raw pastil, its quality directly affects the quality of Daqu spirit of China.
Daqu, after cultivation fermentation ends, need just may be used for wine brewing through storage in 3 months again and produce.The effect of storage process is the quantity reducing the acidogenic bactria such as acetic acid bacteria, lactic acid bacteria, and the rule that after Daqu is produced for making wine, poor unstrained spirits heats up and follows " front slow in delay to fall very afterwards ", is beneficial to produce wine.Many famous liquor enterprises all wish that the Daqu of high-quality can Long-Time Service, so just create the needs of long storage periods good quality propagation, but along with the prolongation of storage period, the indexs such as Daqu sense organ, physics and chemistry can change to some extent, especially after reaching 7 months storage period, index of correlation can obviously reduce, and finally affects the yield and quality of Daqu.
Shelf characteric characterizes Daqu can period of storage length, and under the prerequisite ensureing finished product spirit quality, what extend Daqu can period of storage, namely strengthens the shelf characteric of Daqu.To adulterate in koji the with a long history of herbal medicine, and extremely general, just there is several song to be doped with herbal medicine, as Divine Comedy as far back as period in the Northern Wei Dynasty.But add herbal medicine and have anything specifically to act on actually, also do not carry out the research of scientific system, but the important function adding herbal medicine is to maintain bent shelf characteric.
Lose grain and also claim vinasse, it is the Main By product that Daqu spirit of China is brewageed, it contains than more rich crude protein, crude fat, mineral matter, and wherein the main trace element such as calcium, iron content is higher more than 10 times than wheat, corn, and this has just prepared good material base for losing poor koji.Lose grain and can improve the acidity before curved billet cultivation for koji, be conducive to the growth of wine brewing beneficial microbe and suppress to produce sour varied bacteria growing, and the shelf characteric of this Daqu is obviously better than the Daqu not adding and lose grain and make.
Summary of the invention
The technical problem to be solved in the present invention is that existing Daqu can the problem that falls short of of period of storage.
First technical problem that the present invention solves is to provide the preparation method of the good Daqu of a kind of shelf characteric, and the method can strengthen the shelf characteric of Daqu.The method comprises: after losing grain and cornstarch mix, then mixes thoroughly together with the flour after adding water, makes curved billet, An Qu, cultivation fermentation, stores, and obtains finished product song.
Concrete, the preparation method of above-mentioned Daqu, described in the amount that adds water control to that to make to mix rear flour moisture thoroughly be 36 ~ 40%.
Wherein, the preparation method of above-mentioned Daqu, described flour is that wheat obtained after pulverizing.
Further, the preparation method of above-mentioned Daqu, the degree of grinding of described wheat is 45 ~ 50%; Accounted for the ratio of wheat gross mass by the quality of the flour in 20 mesh sieve holes after described degree of grinding refers to wheat crushing.
Wherein, the preparation method of above-mentioned Daqu, described lose grain be fresh grain of losing after drying and crushing, add with powdery.
Concrete, the preparation method of above-mentioned Daqu, the described adding proportion of losing grain is 5 ~ 8% of flour.
Concrete, the preparation method of above-mentioned Daqu, the adding proportion of described cornstarch is 5 ~ 8% of flour.
Preferably, the preparation method of above-mentioned Daqu, the described adding proportion of losing grain is 5% of flour.
Preferably, the preparation method of above-mentioned Daqu, the adding proportion of described cornstarch is 8% of flour.
Preferably, the preparation method of above-mentioned Daqu, the mode of described making curved billet is mechanical koji.
Second technical problem that the present invention solves there is provided a kind ofly prepares obtained Daqu by said method.This Daqu is after storage in 7 months, and the indexs such as its Daqu sense organ, physics and chemistry and wine brewing effect, still with suitable during storage 3 months, reach the object of long storage periods Daqu.
The invention has the beneficial effects as follows: losing grain and cornstarch by adding in wheat, enhancing the quality of Daqu and the shelf characteric of Daqu, adding of one side cornstarch, can promote that cultivation curved billet in early stage " is worn the clothes ", thus ensure that the quality of Daqu; Lose adding of grain on the other hand, in minimizing Daqu storage process, bent worm is to the infringement of Daqu, thus enhances the shelf characteric of Daqu.The Daqu prepared of the inventive method was when storage 7 months, and the indexs such as its Daqu sense organ, physics and chemistry and wine brewing effect still with suitable during storage 3 months, reach the object of long storage periods Daqu.
Detailed description of the invention
A preparation method for the Daqu that shelf characteric is good, comprising: after losing grain and cornstarch mix, then mixes thoroughly together with the flour after adding water, makes curved billet, An Qu, cultivation fermentation, stores, and obtains finished product song.
Concrete, the preparation method of above-mentioned Daqu, described in the amount that adds water control to that to make to mix rear flour moisture thoroughly be 36 ~ 40%.
Wherein, the preparation method of above-mentioned Daqu, described flour is that wheat obtained after pulverizing.
Further, the preparation method of above-mentioned Daqu, the degree of grinding of described wheat is 45 ~ 50%; Accounted for the ratio of wheat gross mass by the quality of the flour in 20 mesh sieve holes after described degree of grinding refers to wheat crushing.
Wherein, the preparation method of above-mentioned Daqu, described lose grain be fresh grain of losing after drying and crushing, add with powdery.
Concrete, the preparation method of above-mentioned Daqu, the described adding proportion of losing grain is 5 ~ 8% of flour.
Concrete, the preparation method of above-mentioned Daqu, the adding proportion of described cornstarch is 5 ~ 8% of flour.
Preferably, the preparation method of above-mentioned Daqu, the described adding proportion of losing grain is 5% of flour.
Preferably, the preparation method of above-mentioned Daqu, the adding proportion of described cornstarch is 8% of flour.
Preferably, the preparation method of above-mentioned Daqu, described making curved billet mode is mechanical koji.
A kind of preparation by said method and the Daqu obtained.When this Daqu storage period is 7 months, the indexs such as its Daqu sense organ, physics and chemistry and wine brewing effect still with during 3 months storage periods quite, still may be used for wine brewing and produce.
Degree of grinding described in the inventive method with after wheat crushing by the quality of the flour in 20 mesh sieve holes account for wheat gross mass ratio calculate obtain.
Lose grain containing abundant crude protein, crude fat, mineral matter, wherein the main trace element such as calcium, iron content is higher more than 10 times than wheat, corn, and the ratio of components losing the contained Amino Acids in Proteins of grain comparatively balances.Poor koji is lost in employing, the acidity before curved billet cultivation can be improved, not only be conducive to the growth of wine brewing beneficial microbe, can also suppress to produce sour varied bacteria growing simultaneously, and add and lose grain and can to reduce in Daqu storage process bent worm to the infringement of Daqu, strengthen the shelf characteric of Daqu, the adding proportion of losing grain is 5 ~ 8% of flour, lower than 5%, then addition is too small, the effect then reducing bent damaged by insect evil is just not remarkable, can buckle to machinery more than 8% and bring difficulty, there is the phenomenon that curved billet compacting is not tight, the final cultivation fermentation affecting curved billet, further, lose poor addition most preferably 5%, what namely ensure that curved billet suppresses normally carries out, on the other hand the same wine brewing of koji, all need content of starch high, with the addition of after partly losing grain, the content of starch of curved billet must be reduced, in order to improve the content of starch of curved billet, realize koji success, therefore necessity adds a part of starch, find after deliberation: the additional proportion of cornstarch is 5 ~ 8% of flour, adding proportion is less than 5%, then can make to promote that cultivation curved billet in early stage " is worn the clothes " DeGrain, as occurred that curved billet suppresses too consolidation more than 8%, finally make in curved billet cultivation sweat, curved billet internal moisture is not volatile, cause " nest water " phenomenon, further, the addition of cornstarch most preferably 8%, namely facilitate cultivation curved billet in early stage " to wear the clothes ", make hide thinning, in turn ensure that in cultivation sweat and do not occur causing " nest water " phenomenon, finally ensure that the quality of Daqu.
In product of the present invention and method, as not having specified otherwise, what ratio, content etc. all adopted is percetage by weight.
Embodiment 1 adopts the inventive method koji
Adopt the inventive method, get wheat 2044kg, cornstarch 103kg, lose grain (fresh lose poor crushed after being dried) 103kg, the ratio of cornstarch is 5% of flour, and the adding proportion of losing grain is 5% of flour.By cornstarch with to lose poor uniform mixing for subsequent use, after wheat crushing (flour) adds water, by cornstarch with lose poor compound and join in flour and mix and stir again, organoleptic detection moisture, water deficient is supplemented in time.After uniform mixing, suppress curved billet by bending press, obtained curved billet 600 pieces, push bent room in time and carry out peace song.Employing traditional approach peace is bent, upper berth, ground one deck chaff shell, and on chaff shell, peace is bent, pacifies song mulching straw in curved billet.Curved billet is after the cultivation fermentation of month, and curved billet is proceeded to storehouse and stores, storage period is 7 months.
Embodiment 2 adopts the inventive method koji
Adopt the inventive method, get wheat 1991kg, cornstarch 100kg, lose grain (fresh lose poor crushed after being dried) 159kg, the ratio of cornstarch is 5% of flour, and the adding proportion of losing grain is 8% of flour.First by cornstarch with to lose poor uniform mixing for subsequent use, after wheat crushing (flour) adds water, by cornstarch with lose poor compound and join in flour and mix and stir again, organoleptic detection moisture, water deficient is supplemented in time.After uniform mixing, suppress curved billet by bending press, obtained curved billet 600 pieces, push bent room in time and carry out peace song.Employing traditional approach peace is bent, upper berth, ground one deck chaff shell, and on chaff shell, peace is bent, pacifies song mulching straw in curved billet.Curved billet is after the cultivation fermentation of month, and curved billet is proceeded to storehouse and stores, storage period is 7 months.
Embodiment 3 adopts the inventive method koji
Adopt the inventive method, get wheat 1991kg, cornstarch 159kg, lose grain (fresh lose poor crushed after being dried) 100kg, the ratio of cornstarch is 8% of flour, and the adding proportion of losing grain is 5% of flour.First by cornstarch with to lose poor uniform mixing for subsequent use, after wheat crushing (flour) adds water, by cornstarch with lose poor compound and join in flour and mix and stir again, organoleptic detection moisture, water deficient is supplemented in time.After uniform mixing, suppress curved billet by bending press, obtained curved billet 600 pieces, push bent room in time and carry out peace song.Employing traditional approach peace is bent, upper berth, ground one deck chaff shell, and on chaff shell, peace is bent, pacifies song mulching straw in curved billet.Curved billet is after the cultivation fermentation of month, and curved billet is proceeded to storehouse and stores, storage period is 7 months.
Comparative example adopts existing method koji
Adopt the inventive method, get wheat 2195kg, first by after wheat crushing, add water and mix and stir, organoleptic detection moisture, water deficient is supplemented in time.After uniform mixing, suppress curved billet by bending press, obtained curved billet 600 pieces, push bent room in time and carry out peace song.Employing traditional approach peace is bent, upper berth, ground one deck chaff shell, and on chaff shell, peace is bent, pacifies song mulching straw in curved billet.Curved billet is after the cultivation fermentation of month, and curved billet is proceeded to storehouse and stores, storage period is 7 months.
In the weight ratio of the expired rear Daqu of warehouse-in storage, before warehouse-in storage, the weight of Daqu is multiplied by 100% and is to obtain curvature, obtains curvature just sign Daqu output height, also can be used to characterize the good and bad of Daqu shelf characteric simultaneously.Owing to can grow bent worm in Daqu storage process, infringement Daqu, makes Daqu weight saving.When other conditions are suitable, when storing expired 7 months, affect large by bent worm, show as curvature is lower; Affect little by bent worm, show as curvature is higher.Change an angle to say, when other conditions are suitable, when storing expired 7 months, obtain curvature higher explanation Daqu shelf characteric better, obtain curvature lower explanation Daqu shelf characteric poorer.
Through arranging, implement correction data in table 1, ★ characterizes to obtain curvature height, and ★ is more, shows curvature is higher.
Correction data implemented by table 1
From enforcement correction data, the best results of embodiment 3, when namely the adding proportion of Diu Zao ︰ cornstarch is 5% ︰ 8%, obtains curvature the highest, shows that the shelf characteric of Daqu is best.
Claims (5)
1. a preparation method for the Daqu that shelf characteric is good, is characterized in that: comprise the steps: after losing grain and cornstarch mix, then mixes thoroughly together with the flour after adding water, makes curved billet, An Qu, cultivation fermentation, stores, and obtains finished product song; The described adding proportion of losing grain is 5 ~ 8% of flour; The adding proportion of described cornstarch is 5 ~ 8% of flour; Described lose grain be fresh grain of losing after drying and crushing, add with powdery.
2. preparation method according to claim 1, is characterized in that: described in the amount that adds water control to that to make to mix rear flour moisture thoroughly be 36 ~ 40%.
3. preparation method according to claim 1, is characterized in that: described flour is that wheat obtained after pulverizing.
4. preparation method according to claim 3, is characterized in that: the degree of grinding of wheat is 45 ~ 50%; Accounted for the ratio of wheat gross mass by the quality of the flour in 20 mesh sieve holes after described degree of grinding refers to wheat crushing.
5. prepare obtained Daqu by the method described in any one of Claims 1 to 4.
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| CN201310717791.5A CN103666930B (en) | 2013-12-23 | 2013-12-23 | Yeast with good storage performance and preparation method thereof |
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| CN201310717791.5A CN103666930B (en) | 2013-12-23 | 2013-12-23 | Yeast with good storage performance and preparation method thereof |
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| CN103666930A CN103666930A (en) | 2014-03-26 |
| CN103666930B true CN103666930B (en) | 2015-04-29 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105255635A (en) * | 2015-10-28 | 2016-01-20 | 泸州品创科技有限公司 | Yeast and preparation method thereof |
| CN105176753A (en) * | 2015-11-03 | 2015-12-23 | 泸州品创科技有限公司 | Luzhou-flavor yeast and manufacturing method thereof |
| CN109837200A (en) * | 2019-04-18 | 2019-06-04 | 千禾味业食品股份有限公司 | A kind of production method of Maotai-flavor yeast |
Citations (3)
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| CN1059557A (en) * | 1991-09-29 | 1992-03-18 | 四川省射洪沱牌曲酒厂 | The comprehensive utilization technique of qu-liquor losing grain |
| CN1208764A (en) * | 1998-08-28 | 1999-02-24 | 四川轻化工学院 | Yeast for producing strong fragrant type hard liquor 'Daqu' |
| CN101508948A (en) * | 2008-07-24 | 2009-08-19 | 泸州老窖股份有限公司 | Method for producing distillate spirit by using aroma type distillate spirit distiller enriched microorganism |
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Patent Citations (3)
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| CN1059557A (en) * | 1991-09-29 | 1992-03-18 | 四川省射洪沱牌曲酒厂 | The comprehensive utilization technique of qu-liquor losing grain |
| CN1208764A (en) * | 1998-08-28 | 1999-02-24 | 四川轻化工学院 | Yeast for producing strong fragrant type hard liquor 'Daqu' |
| CN101508948A (en) * | 2008-07-24 | 2009-08-19 | 泸州老窖股份有限公司 | Method for producing distillate spirit by using aroma type distillate spirit distiller enriched microorganism |
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| 李娟.机压丢糟"包包曲"生产工艺的研究.《中国优秀硕士学位论文全文数据库 工程科技I辑》.2012,(第5期), * |
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