CN103666931A - High-yield high-quality yeast for making hard liquor and preparation method of yeast - Google Patents
High-yield high-quality yeast for making hard liquor and preparation method of yeast Download PDFInfo
- Publication number
- CN103666931A CN103666931A CN201310719977.4A CN201310719977A CN103666931A CN 103666931 A CN103666931 A CN 103666931A CN 201310719977 A CN201310719977 A CN 201310719977A CN 103666931 A CN103666931 A CN 103666931A
- Authority
- CN
- China
- Prior art keywords
- yeast
- flour
- quality
- wheat
- daqu
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention belongs to the technical field of yeast preparation, particularly relates to a high-yield high-quality yeast for making hard liquor and preparation method of the yeast, and provides a method for improving the yield and quality of the yeast for solving technical problems. The invention adopts the technical scheme as follows: the method comprises the following steps: blending vinasse and potato starch, then uniformly mixing the mixture with wheat meal added with water, preparing yeast blank and angel yeast, fermenting cultured bacteria and storing, so as to obtain the finished product yeast, wherein the vinasse accounts for 5-10 percent of the wheat meal, the potato starch accounts for 10-15 percent of the wheat meal. The invention provides the method for improving the yield and quality of the yeast in the field of yeast preparation, the method has the advantages that the yeast obtaining rate is improved, the thickness of the yeast skin is reduced, and the yield and quality of the yeast is improved finally.
Description
Technical field
The invention belongs to koji technical field, be specifically related to a kind of high yield and quality Daqu and preparation method thereof.
Background technology
Daqu is saccharification, fermentation, the raw pastil of brewed spirit, and spirit quality directly affects the quality of yeast wine.According to the top temperature between cultivation yeast phase, divide, Daqu has three types, is respectively middle Wen Qu, and middle high temperature is bent and high temperature is bent.It is representative that middle Wen Qu be take fen-flavor type white spirit Daqu used, and between cultivation yeast phase, top temperature is below 50 ℃; It is representative that middle high temperature song be take aromatic Chinese spirit Daqu used, and between cultivation yeast phase, top temperature is 60 ℃ of left and right; It is representative that high temperature song be take Maotai-flavor liquor Daqu used, and between cultivation yeast phase, top temperature is 65 ℃ of left and right.Yet the yield and quality that existing Daqu has after storage for some time is all not high.
Daqu yeast-making technology flow process is: wheat removal of impurities → wheat wetting → pulverize → add water to mix and stir → make curved billet → peace song → cultivation fermentation → storage → finished product song, be wherein 3 months storage period.In Daqu koji, obtain the good slurry of carrying and can impel curved billet formation surface nutrient advantage and strengthen curved billet water retaining function, be conducive to curved billet and " wear the clothes ".Tradition koji adopts manually steps on song (being commonly called as artificial song), carries slurry better, and along with the increase of Daqu demand, manually steps on the bent demand of large production to Daqu that can not meet, so many famous liquor enterprises have all adopted machinery buckle (being commonly called as mechanism bent).In general, machine-processed bent hide is artificial bent thick, and it is poor that the more artificial song of machine-processed song is carried slurry, thereby affect quality.
Summary of the invention
First technical problem that the present invention solves provides a kind of making method of high yield and quality Daqu, and this method can be produced the Daqu that yield and quality is high.The method comprises: after losing grain and yam starch mixing and stirring, then with adding, flour after water mixes, makes that curved billet, peace are bent together thoroughly, cultivation fermentation, store, and obtains finished product song.
Concrete, in aforesaid method, described in add water amount control to that to make to mix thoroughly rear flour moisture content be 36～40%.
Wherein, in aforesaid method, described flour is that wheat is prepared after pulverizing.
Further, in aforesaid method, the degree of grinding of described flour is 45～50%; Described degree of grinding refers to after wheat crushing that the quality by the flour in 20 mesh sieve holes accounts for the ratio of wheat total mass.
Wherein, in aforesaid method, described lose grain be the fresh grain of losing after drying and crushing, with powdery, add.
Concrete, in aforesaid method, the described poor adding proportion of losing is 5～10% of flour.
Concrete, in aforesaid method, the adding proportion of described yam starch is flour 10～15%.
Preferably, in aforesaid method, the described poor adding proportion of losing is 5% of flour.
Preferably, in aforesaid method, the adding proportion of described yam starch is flour 10%.
Preferably, in aforesaid method, the mode of described making curved billet is mechanical koji.
Second technical problem to be solved by this invention is to provide a kind of Daqu of being prepared by above-mentioned making method.This Daqu, when storing 3 months, has higher yield and quality.
The invention has the beneficial effects as follows: by adding and lose grain and yam starch, improved quality and the output of Daqu in wheat.Lose adding of grain on the one hand, reduce the infringement of bent worm to Daqu in Daqu storage process, thereby improved the output of Daqu; On the other hand adding of yam starch, can promote cultivation curved billet in early stage " to wear the clothes ", thereby guarantee the quality of Daqu.The finished product song that the inventive method is made, when storing 3 months, has the yield and quality of the finished product Qu Genggao making than prior art.
Embodiment
A kind of high yield and quality Daqu and preparation method thereof, comprise: after losing grain and yam starch mixing, then with adding, flour after water mixes, makes that curved billet, peace are bent together thoroughly, cultivation fermentation, store and (after cultivation fermentation, proceed to storehouse and be storage, be 3 months storage period), obtain finished product song.
Concrete, described in add water and refer to that by mixing that rear flour moisture content controls thoroughly be 36～40%.
Wherein, described flour is the wheat after pulverizing.
Further, the degree of grinding of described wheat is 45～50%; Described degree of grinding refers to after wheat crushing that the quality by the flour in 20 mesh sieve holes accounts for the ratio of wheat total mass.
Concrete, the described poor adding proportion of losing is flour 5～10%.
Concrete, the adding proportion of described yam starch is flour 10～15%.
Preferably, the described poor adding proportion of losing is flour 5%.
Preferably, the adding proportion of described yam starch is flour 10%.
A kind of Daqu being made by above-mentioned making method.
Degree of grinding described in the present invention is that ratio that the quality with the flour by 20 mesh sieve holes after wheat crushing accounts for wheat total mass calculates and obtains.
Lose grain and contain abundant crude protein, crude fat, mineral substance, wherein the main trace element such as calcium, iron content is higher more than 10 times than wheat, corn, and the ratio of components of losing poor contained Amino Acids in Proteins is compared with balance.Poor koji is lost in employing, can improve the acidity before curved billet is cultivated, the beneficial microorganism that is not only conducive to make wine growth, can also suppress to produce sour varied bacteria growing simultaneously, and interpolation is lost grain and can be reduced the infringement of bent worm to Daqu in Daqu storage process, improve the output of Daqu, losing poor adding proportion is 5～10% of flour, lower than 5%, addition is too small, the effect that reduces bent damaged by insect evil is just not remarkable, surpassing 10% can buckle and bring difficulty to machinery, there is the not tight phenomenon of curved billet compacting, the final cultivation fermentation that affects curved billet, further, lose poor addition most preferably 5%, guaranteed normally carrying out of curved billet compacting, on the other hand the same wine brewing of koji, all need starch content high, added and partly lost after grain, must reduce the starch content of curved billet, in order to improve the starch content of curved billet, realize koji success, therefore must add a part of starch, find after deliberation: the additional proportion of W-Gum is flour 10～15%, adding proportion is less than 10%, can make to promote the curved billet DeGrain of " wearing the clothes " in cultivation early stage, as surpassed 15%, may occur that curved billet suppresses too consolidation, finally make in curved billet cultivation fermenting process, curved billet internal moisture is not volatile, cause " nest water " phenomenon, further, the addition of W-Gum most preferably 10%, promoted cultivation curved billet in early stage " to wear the clothes ", make hide attenuation, guaranteed again in cultivation fermenting process, not occur causing " nest water " phenomenon, finally guaranteed the quality of Daqu.
In product of the present invention and method, as there is no specified otherwise, what ratio, content etc. all adopted is weight percentage.
Embodiment 1 adopts the inventive method koji
Adopt the inventive method, get wheat 1909kg, yam starch 191kg, lose grain (fresh lose poor crushed after being dried) 95kg, losing poor adding proportion is 5%, and the ratio of yam starch is 10%.First by yam starch with to lose poor uniform mixing standby, until wheat crushing (flour), add after water, by the yam starch of getting ready with lose poor mixture and join in flour and mix and stir again, organoleptic detection moisture, water deficient is supplemented in time, after uniform mixing, by bending press, suppresses curved billet, make 600 of curved billets, push in time bent room and pacify bent.Employing traditional way peace is bent, upper berth, ground one deck chaff shell, and on chaff shell, peace is bent, and while pacify song mulching straw in curved billet, curved billet, after cultivation fermentation, proceeds to storehouse and stores, and be 3 months storage period, and storing expires is finished product song.
Embodiment 2 adopts the inventive method koji
Adopt the inventive method, get wheat 1829kg, yam starch 183kg, lose grain (fresh lose poor crushed after being dried) 183kg.Losing poor adding proportion is 10%, and the ratio of yam starch is 10%.First by yam starch with to lose poor uniform mixing standby, until wheat crushing (flour), add after water, by the yam starch of getting ready with lose poor mixture and join in flour and mix and stir again, organoleptic detection moisture, water deficient is supplemented in time, after uniform mixing, by bending press, suppress curved billet, make 600 of curved billets, pushing in time bent room pacifies bent, adopt traditional way peace bent, upper berth, ground one deck chaff shell, on chaff shell, peace is bent, while pacifying song mulching straw in curved billet, curved billet is after cultivation fermentation, proceeding to storehouse stores, be 3 months storage period, storing expires is finished product song.
Embodiment 3 adopts the inventive method koji
Adopt the inventive method, get wheat 1756kg, yam starch 263kg, lose grain (fresh lose poor crushed after being dried) 176kg.Losing poor adding proportion is 10%, and the ratio of yam starch is 15%.First by yam starch with to lose poor uniform mixing standby, until wheat crushing (flour), add after water, by the yam starch of getting ready with lose poor mixture and join in flour and mix and stir again, organoleptic detection moisture, water deficient is supplemented in time, after uniform mixing, by bending press, suppress curved billet, make 600 of curved billets, pushing in time bent room pacifies bent, adopt traditional way peace bent, upper berth, ground one deck chaff shell, on chaff shell, peace is bent, while pacifying song mulching straw in curved billet, curved billet is after cultivation fermentation, proceeding to storehouse stores, be 3 months storage period, storing expires is finished product song.
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, by bending press, suppress curved billet, make 600 of curved billets, push in time bent room and pacify song, adopt traditional way peace bent, upper berth, ground one deck chaff shell, on chaff shell, peace is bent, while pacify song mulching straw in curved billet, curved billet is after cultivation fermentation, proceed to storehouse and store, be 3 months storage period, and storing expires is finished product song.
After warehouse-in store to expire in the weight ratio of Daqu warehouse-in store before the weight of Daqu be multiplied by 100% and be to obtain curvature, obtain curvature and characterize Daqu output.Obtain curvature high, illustrate that output is high, obtain curvature low, explanation yields poorly.Break finished product song into two with one's hands, with ruler, measure the bent section hide of finished product thickness, in the situation that other indexs are suitable, hide is thin, illustrates that quality is good; Hide is thick, of poor quality.Related data arranges in Table 1:
Each embodiment of table 1 and comparative example obtain curvature and hide thickness
The best results of scheme example 1 as shown in Table 1, losing poor adding proportion is 5%, when yam starch adding proportion is 10%, Daqu curvature is the highest, hide is the thinnest, has improved significantly the yield and quality of Daqu.
Claims (9)
1. a making method for high yield and quality Daqu, is characterized in that: comprise the steps: to lose after grain mixes and stirs with yam starch, then flour after water mixes, makes that curved billet, peace are bent together thoroughly with adding, cultivation fermentation, store, obtain finished product song.
2. method according to claim 1, is characterized in that: described in add water amount control to that to make to mix thoroughly rear flour moisture content be 36～40%.
3. method according to claim 1, is characterized in that: described flour is that wheat is resulting after pulverizing.
4. method according to claim 3, is characterized in that: the degree of grinding of described wheat is 45～50%; Described degree of grinding refers to after wheat crushing that the quality by the flour in 20 mesh sieve holes accounts for the ratio of wheat total mass.
5. method according to claim 1, is characterized in that: described lose grain be the fresh grain of losing after drying and crushing, with powdery, add.
6. method according to claim 1, is characterized in that: the described poor adding proportion of losing is 5～10% of flour.
7. method according to claim 1, is characterized in that: the adding proportion of described yam starch is flour 10～15%.
8. method according to claim 1, is characterized in that: the mode of described making curved billet is mechanical koji.
9. by the method described in claim 1～8 any one, prepare resulting Daqu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310719977.4A CN103666931B (en) | 2013-12-23 | 2013-12-23 | High-yield high-quality yeast for making hard liquor and preparation method of yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310719977.4A CN103666931B (en) | 2013-12-23 | 2013-12-23 | High-yield high-quality yeast for making hard liquor and preparation method of yeast |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103666931A true CN103666931A (en) | 2014-03-26 |
| CN103666931B CN103666931B (en) | 2015-04-22 |
Family
ID=50305713
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310719977.4A Active CN103666931B (en) | 2013-12-23 | 2013-12-23 | High-yield high-quality yeast for making hard liquor and preparation method of yeast |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103666931B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255635A (en) * | 2015-10-28 | 2016-01-20 | 泸州品创科技有限公司 | Yeast and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1208764A (en) * | 1998-08-28 | 1999-02-24 | 四川轻化工学院 | Yeast for producing strong fragrant type hard liquor 'Daqu' |
| CN102127497A (en) * | 2010-12-23 | 2011-07-20 | 泸州品创科技有限公司 | Method for producing white spirit by utilizing waste spent grains |
| CN102776093A (en) * | 2012-07-16 | 2012-11-14 | 泸州品创科技有限公司 | Preparation process of deuterium-depleted water Daqu |
-
2013
- 2013-12-23 CN CN201310719977.4A patent/CN103666931B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1208764A (en) * | 1998-08-28 | 1999-02-24 | 四川轻化工学院 | Yeast for producing strong fragrant type hard liquor 'Daqu' |
| CN102127497A (en) * | 2010-12-23 | 2011-07-20 | 泸州品创科技有限公司 | Method for producing white spirit by utilizing waste spent grains |
| CN102776093A (en) * | 2012-07-16 | 2012-11-14 | 泸州品创科技有限公司 | Preparation process of deuterium-depleted water Daqu |
Non-Patent Citations (5)
| Title |
|---|
| 沈怡方: "《白酒生产技术全书》", 31 May 1999, article "丢糟制曲工艺", pages: 76-77 * |
| 王小军 等: "制曲过程中关键环节调控研究进展", 《酿酒科技》, no. 10, 18 October 2012 (2012-10-18), pages 99 - 102 * |
| 王小军 等: "浓香型大曲酒丢糟用于制曲的研究进展", 《酿酒科技》, no. 8, 18 August 2011 (2011-08-18) * |
| 王计胜: "利用丢糟制曲的探讨", 《酿酒科技》, no. 2, 18 February 2007 (2007-02-18), pages 70 - 71 * |
| 肖冬光 等: "《白酒生产技术 第二版》", 30 April 2011, article "麸曲培养概述", pages: 87-88 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255635A (en) * | 2015-10-28 | 2016-01-20 | 泸州品创科技有限公司 | Yeast and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103666931B (en) | 2015-04-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104232423B (en) | A kind of Maotai-flavor liquor production technique of improvement | |
| CN111269770B (en) | Tartary buckwheat white spirit and brewing process thereof | |
| CN103719536B (en) | The green complex feed of a kind of quick getting fat beef cattle | |
| CN101381670B (en) | Method for producing edible vinegar | |
| CN104357297A (en) | Tartary buckwheat health-preserving white wine and brewage method thereof | |
| CN104311295A (en) | Edible fungus culture substrate containing peony seed shells and preparation method of edible fungus culture substrate | |
| CN108504497A (en) | A kind of high alcohol content red rice yellow wine preparation method | |
| CN103361228A (en) | Buckwheat and waxy wheat liquid nutrient enhanced yellow wine and brewing method thereof | |
| CN102578370A (en) | Method for preparing biological feed by using cordyceps culture medium wastes as main raw materials | |
| CN103602576A (en) | Preparation method of barley vinegar | |
| CN104770585A (en) | Feed for Hu sheep in lactation period and preparation method thereof | |
| CN102754735A (en) | Method for preparing low-cost straw biochemical protein complete feed | |
| CN103666930B (en) | Yeast with good storage performance and preparation method thereof | |
| CN109810836A (en) | A kind of starter making method of beans aromatic white spirit | |
| CN103666931B (en) | High-yield high-quality yeast for making hard liquor and preparation method of yeast | |
| CN102845612B (en) | Novel acidified protein feed supplement, and preparation and application thereof | |
| CN103911273A (en) | Vinegar prepared by liquid fermentation of lotus seed cores and germinating rice and preparation process thereof | |
| CN104120061B (en) | White wine of liquid to ferment the aging method preparing white spirit by solid state method through second time | |
| CN109258944A (en) | A kind of vinasse fermentation feed that beef cattle is edible | |
| CN104745377A (en) | Method for brewing liquor from sweet potato | |
| CN101525564B (en) | Method for improving beer wort nutrition and malt culms nutrient used thereof | |
| CN103484352A (en) | Method for producing vinegar fermented grains by adopting combined thin-solid technology | |
| CN102860410B (en) | Method for rapidly producing biological fermentation feed | |
| CN103087895A (en) | Tartary buckwheat vinegar submerged fermentation process | |
| CN104311312A (en) | Agrocybe cylindracea culture medium and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |