CN104651147A - Starter - Google Patents
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- Publication number
- CN104651147A CN104651147A CN201410292260.0A CN201410292260A CN104651147A CN 104651147 A CN104651147 A CN 104651147A CN 201410292260 A CN201410292260 A CN 201410292260A CN 104651147 A CN104651147 A CN 104651147A
- Authority
- CN
- China
- Prior art keywords
- parts
- starter
- yeast
- distiller
- powder
- 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.)
- Pending
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a starter and relates to the technical field of wine making. The starter is prepared from the following raw materials in parts by weight: 80-100 parts of wheat, 20-30 parts of soybeans, 15-18 parts of sorghum and 10-12 parts of dried sweet potato. The making method of the starter comprises the following steps of respectively crushing the raw materials in parts by weight into powder, mixing, adding water, stirring uniformly, making starter blanks, cultivating and drying to obtain the starter. The starter is stable in quality, and the preparation method of the starter is simple.
Description
Technical field
The present invention relates to brewing technical field, especially a kind of distiller's yeast.
Background technology
Distiller's yeast is a kind of organism containing the work of multiple-microorganism and mould class material, is the saccharifying ferment of yellow rice wine and sweet wine, is make the indispensable important source material such as yellow rice wine, rice wine, medicinal liquor.The taste of yellow rice wine brewage or sweet wine depends primarily on distiller's yeast, how to brew the yellow rice wine or sweet wine that are suitable for popular taste, depends on a kind ofly can brew the yellow rice wine of suitable popular taste or the distiller's yeast of sweet wine.
Summary of the invention
The object of this invention is to provide a kind of distiller's yeast, for the brew of yellow rice wine or sweet wine provides new distiller's yeast.
In order to solve the problem, the technical solution used in the present invention is: this distiller's yeast, is made up of the raw material of following parts by weight: wheat 80 parts ~ 100 parts, soybean 20 parts ~ 30 parts, Chinese sorghum 15 parts ~ 18 parts, dried sweet potato 10 parts ~ 12 parts;
Making method comprises the following steps:
A, the raw material of above-mentioned parts by weight is ground into powder respectively, all powder is mixed;
B, to add water, stir; The quality of water that wherein every 1 Kg of powder adds is 0.4 kilogram ~ 0.5 kilogram, and the temperature of water is 15 DEG C ~ 35 DEG C;
C, employing song are molded as bent embryo, are placed on reed bar and cultivate 24 hours ~ 48 hours, dry.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
Distiller's yeast steady quality of the present invention, preparation method is simple, adopt the yellow rice wine of this distiller's yeast institute brew or sweet wine saccharification result good, there is effect of beauty treatment, health care.
Embodiment
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1
Respectively by 80 kilograms of wheats, 30 kilograms of soybean, 16 kilograms of Chinese sorghums, 10 kilograms of dried sweet potatos are pulverized, and are mixed by gained powder; Add the pure water 54.4 kilograms that temperature is 35 DEG C, stir; Adopt song to be molded as bent embryo, be placed on reed bar and cultivate 24 hours, dry, obtain distiller's yeast.
Embodiment 2
Respectively by 93 kilograms of wheats, 20 kilograms of soybean, 15 kilograms of Chinese sorghums, 11 kilograms of dried sweet potatos are pulverized, and are mixed by gained powder; Add the pure water 63 kilograms that temperature is 24 DEG C, stir; Adopt song to be molded as bent embryo, be placed on reed bar and cultivate 35 hours, dry, obtain distiller's yeast.
Embodiment 3
Respectively by double centner wheat, 25 kilograms of soybean, 18 kilograms of Chinese sorghums, 12 kilograms of dried sweet potatos are pulverized, and are mixed by gained powder; Add the pure water 72.5 kilograms that temperature is 15 DEG C, stir; Adopt song to be molded as bent embryo, be placed on reed bar and cultivate 48 hours, dry, obtain distiller's yeast.
Claims (1)
1. a distiller's yeast, is characterized in that, is made up of the raw material of following parts by weight: wheat 80 parts ~ 100 parts, soybean 20 parts ~ 30 parts, Chinese sorghum 15 parts ~ 18 parts, dried sweet potato 10 parts ~ 12 parts;
Making method comprises the following steps:
A, the raw material of above-mentioned parts by weight is ground into powder respectively, all powder is mixed;
B, to add water, stir; The quality of water that wherein every 1 Kg of powder adds is 0.4 kilogram ~ 0.5 kilogram, and the temperature of water is 15 DEG C ~ 35 DEG C;
C, employing song are molded as bent embryo, are placed on reed bar and cultivate 24 hours ~ 48 hours, dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292260.0A CN104651147A (en) | 2014-06-26 | 2014-06-26 | Starter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292260.0A CN104651147A (en) | 2014-06-26 | 2014-06-26 | Starter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104651147A true CN104651147A (en) | 2015-05-27 |
Family
ID=53242800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410292260.0A Pending CN104651147A (en) | 2014-06-26 | 2014-06-26 | Starter |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104651147A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6261575A (en) * | 1985-09-12 | 1987-03-18 | Setsujiyaku Syuzo Kk | Production of novel brewed liquor |
| CN1515664A (en) * | 2003-01-01 | 2004-07-28 | 石教华 | Health-care wine and distillers' yeast for preparing said health-care wine |
| CN101020874A (en) * | 2006-12-13 | 2007-08-22 | 北京顺鑫农业股份有限公司牛栏山酒厂 | White liquor and its prepn process |
| CN103409280A (en) * | 2013-07-24 | 2013-11-27 | 齐鲁工业大学 | Chrysanthemum yeast and preparation method thereof |
-
2014
- 2014-06-26 CN CN201410292260.0A patent/CN104651147A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6261575A (en) * | 1985-09-12 | 1987-03-18 | Setsujiyaku Syuzo Kk | Production of novel brewed liquor |
| CN1515664A (en) * | 2003-01-01 | 2004-07-28 | 石教华 | Health-care wine and distillers' yeast for preparing said health-care wine |
| CN101020874A (en) * | 2006-12-13 | 2007-08-22 | 北京顺鑫农业股份有限公司牛栏山酒厂 | White liquor and its prepn process |
| CN103409280A (en) * | 2013-07-24 | 2013-11-27 | 齐鲁工业大学 | Chrysanthemum yeast and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 林洁等: "《白酒生产工艺与流程》", 30 September 2013, article "大曲制作的一般工艺", pages: 29 - 1 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150527 |
|
| RJ01 | Rejection of invention patent application after publication |