CN105176753A - Luzhou-flavor yeast and manufacturing method thereof - Google Patents
Luzhou-flavor yeast and manufacturing method thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of wine making, and particularly relates to a production method of Luzhou-flavor yeast. The method mainly comprises the following steps: raw material impurity removal, wheat moistening, pulverization, mixing, yeast pressing, bacterium culture in chamber, yeast overturning, and warehousing for storage, thereby obtaining the finished product yeast. The method is characterized in that the raw and auxiliary materials for producing the Luzhou-flavor yeast comprise wheat, fresh waste lees and corn starch, wherein the fresh waste lees account for 6-28% of the wheat, and the corn starch accounts for 5-17% of the wheat. The method for producing the Luzhou-flavor yeast optimizes the physical and chemical indexes of the yeast, so that the yeast has the advantages of thinner sheet, regular cross section and plump and strong hypha. The porosity of the yeast billet is enhanced, and the growth of mold, leaven and other microbes is promoted, thereby enriching more beneficial microbes. The method obviously enhances the yeast quality, lowers the raw material cost by 2.5-15.5% and effectively reduces the environmental pollution caused by waste lees, thereby having wide application prospects.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to a kind of fragrant yeast and preparation method thereof.
Background technology
Spirit distiller grain is the residue got after drinking through solid state fermentation, distillation for raw material with cereal such as Chinese sorghum, wheat, corns.According to statistics, China's brewed spirit industry produce every year about 2,500 ten thousand tons lose grain.Along with the growth of white wine output, lose grain amount also in continuous increase, lose that water content in grain is large, acidity is high, pile up and very easily go mouldy rotten when storing, if arbitrarily abandon or burn, the serious wasting of resources and environmental pollution can be caused.Simultaneously due to the singularity of making method, lose in grain containing the remaining starch of 10% ~ 13%, 14.3% ~ 21.8% crude protein, 16.8% ~ 21.2% robust fibre, multiple amino acids, VITAMIN, mineral element and a large amount of organic acids.The effect that the organic acid that can make full use of wherein of koji in wheat-flour plays " with sour acid suppression " if made an addition to, suppresses the growth of producing sour miscellaneous bacteria (mainly acetic bacteria, milk-acid bacteria), reduces the acidity of finished product song.Remaining starch and the multi mineral prime element based on phosphorus are the basic substances forming microorganism cells simultaneously, abundant crude protein can provide abundant nitrogenous source for microorganism growth, and aspartic acid and L-glutamic acid etc. are then the important sources forming yeast wine fragrance matter.The chaff shell lost in grain can play the effect of loose skeleton in koji, suitable lose poor addition knee-piece can be made loose ventilative, and fermentation is thorough, creates good good oxygen metabolism environment, is conducive to the growth and breeding of the aerobic microbiological such as mould, yeast.
Starch is as the primary carbon source material of Daqu microorganism, W-Gum and wheat starch maintain equivalence in moiety, amylose starch and amylopectin are all 20% ~ 30% and about 70% ~ 80%, the direct interpolation of W-Gum not only makes Daqu material nutrient component keep integrity, simultaneously W-Gum water-soluble after there is certain viscosity, " carrying slurry " effect of curved billet can be improved while ensureing the shaping degree of packing of curved billet, be beneficial to curved billet " wearing the clothes ", thus be conducive to the growth and breeding metabolism of the aerobic microbiologicals such as mould, accumulate more amylase, proteolytic enzyme, the enzyme materials such as Esterified Enzyme, improve the saccharogenic power of Daqu, liquefaction power, fermenting power.
From the 1950's so far, have considerable researchist to carry out large quantifier elimination to losing poor koji, mainly for lose grain addition manner and lose poor addition.For in the research of losing poor addition manner or losing grain adds with other auxiliary materials simultaneously, or to lose grain dry, pulverize after add again, or add again after losing poor remove portion water, although the interpolation of losing grain can reduce the production cost of koji significantly, improve spirit quality.But lose the problems such as grain is dried, pulverization process link technique is loaded down with trivial details, energy consumption is large, dust pollution is large and then seriously govern the development of losing poor koji.
Chinese patent CN103666930B discloses good Daqu of a kind of shelf characteric and preparation method thereof, the method be add in flour after adding the water 5% ~ 8% waste spent grains powder (fresh lose poor drying and crushing after) and 5% ~ 8% W-Gum.Although the method can improve significantly Daqu curvature, reduce insect pest, and then improve the shelf characteric of Daqu, extend storage period, exist and lose the problems such as grain is dried, pulverization process link technique is loaded down with trivial details, energy consumption is large, dust pollution is large.
Summary of the invention
For above-mentioned the deficiencies in the prior art, the present invention is based on traditional fragrant yeast production technique, add in koji spice process and freshly lose grain, W-Gum, thus obtain all higher fragrant yeast of a kind of saccharogenic power, liquefaction power, fermenting power, and raw materials cost significantly reduces, operate easier.
First technical problem to be solved by this invention is to provide a kind of making method of fragrant yeast.The method comprises the following steps: pulverize after wheat wheat wetting, adds freshly to lose grain and W-Gum, spice, and be pressed into song, cultivation of entering the room, turns over song, and warehouse-in storage gets product song.
Preferably, in the making method of above-mentioned fragrant yeast, described wheat wetting is the state in order to make in the not rotten skin of the rotten heart after wheat crushing.
Preferably, in the making method of above-mentioned fragrant yeast, described fresh add-on of losing grain is 6 ~ 28% of wheat.
Preferably, in the making method of above-mentioned fragrant yeast, described fresh lose grain refer to just go out rice steamer, airing after be cooled to room temperature lose grain.
Further, in the making method of above-mentioned fragrant yeast, describedly freshly lose crude protein 14 ~ 22% in grain, Crude starch 10 ~ 13%, robust fibre 17 ~ 21%, moisture 58 ~ 63%, acidity is 1.8 ~ 2.2.
Preferably, in the making method of above-mentioned fragrant yeast, the add-on of described W-Gum is 5 ~ 17% of wheat.
Preferably, in the making method of above-mentioned fragrant yeast, the water temperature that described wheat wetting adopts is 80 ~ 87 DEG C.
Preferably, in the making method of above-mentioned fragrant yeast, described wheat wetting is that after making wheat wetting, the water ratio of wheat is 12 ~ 14%.
Further, in the making method of above-mentioned fragrant yeast, the time of described wheat wetting is 4 ~ 24h.
Preferably, in the making method of above-mentioned fragrant yeast, described pulverizing instigates the degree of grinding of wheat to be 35 ~ 38%; Described degree of grinding does not account for the ratio of wheat total mass by the quality of the flour in 20 mesh sieve holes after referring to wheat crushing.
Preferably, in the making method of above-mentioned fragrant yeast, fresh losing after grain mixes with W-Gum is joined in the wheat after pulverizing again.
Preferably, in the making method of above-mentioned fragrant yeast, the water temperature that described spice adopts is 25 ~ 40 DEG C.
Preferably, in the making method of above-mentioned fragrant yeast, described spice is that after making spice, the water ratio of material is 38 ~ 40%.
Preferably, in the making method of above-mentioned fragrant yeast, the temperature of described cultivation fermentation is 55 ~ 62 DEG C.
Preferably, in the making method of above-mentioned fragrant yeast, the time of described cultivation fermentation is 9 ~ 12d.
Preferably, in the making method of above-mentioned fragrant yeast, the time that described warehouse-in stores is 3 ~ 6 months.
Preferably, in the making method of above-mentioned fragrant yeast, after described warehouse-in stores, curved billet water ratio is 8 ~ 13%.
Second technical problem to be solved by this invention is to provide the fragrant yeast that above-mentioned fragrant yeast making method prepares.
The present invention prepares in the method for fragrant yeast and freshly loses grain and W-Gum owing to the addition of, Daqu saccharogenic power, liquefaction power, fermenting power are improved a lot, also make that Daqu hide is thinner, section is neat, the more plentiful stalwartness of mycelia, and the sedimentation also improving curved billet facilitates the growth of the aerobic microbiological such as mould, yeast, thus be enriched more beneficial microorganism; The effect that the interpolation of simultaneously losing grain has played " with sour acid suppression " inhibits the growth of producing sour miscellaneous bacteria, reduces finished product kojic acid degree, reduces the production cost of Daqu while the quality of raising Daqu significantly.The present invention has broad application prospects in brewed spirit process.
Embodiment
A making method for fragrant yeast, comprises the steps: to pulverize after wheat wheat wetting, adds freshly to lose grain and W-Gum, spice, and be pressed into song, cultivation of entering the room, turns over song, and warehouse-in storage gets product song.
Concrete, in order to improve fragrant yeast quality, described wheat wetting reaches 12 ~ 14% for wheat water content after making wheat wetting.The water temperature that wheat wetting adopts is 80 ~ 87 DEG C.Tempering time 4 ~ 24h.The aesthetic quality of wheat wetting is that wheat water absorbent surface receives that sweat, interior its central band are hard, mouth is stung and do not stuck to one's teeth, still has clear-cut sound.
Concrete, in order to improve fragrant yeast quality, the degree of grinding of wheat is 35 ~ 38%; Described degree of grinding refers to after wheat crushing not by the quality of the flour in 20 mesh sieve holes and the ratio of wheat total mass.The aesthetic quality pulverized for wheat skin be plum blossom flap, the wheat heart is finely powdered and without Intact wheat.
Concrete, in order to improve fragrant yeast quality, described fresh add-on of losing grain is 6 ~ 28% of wheat.Described fresh grain of losing refers to and just goes out rice steamer, through airing, be cooled to room temperature, crude protein content is 14 ~ 22%, Crude starch content is 10 ~ 13%, crude fiber content is 17 ~ 21%, moisture content is 58 ~ 63%, acidity be 1.8 ~ 2.2 fresh, without go mouldy lose grain.
Concrete, in order to improve fragrant yeast quality, the add-on of described W-Gum is 5 ~ 17% of wheat.Described W-Gum is that white or micro-band are light yellow, and the glossiness powder of tool, has the special odor that W-Gum is intrinsic, is as good as assorted taste, moisture≤14%, acidity≤2.00, ash content≤0.18%, the W-Gum of protein≤0.6%.
Concrete, described fresh lose grain mix with W-Gum after again with pulverizing after wheat (i.e. flour) mix thoroughly, then the spice that adds water.Described spice is 38 ~ 40% to bent material water ratio.The water temperature that described spice adopts is 25 ~ 40 DEG C.Generally, when temperature is lower with the hot water spice of 25 ~ 40 DEG C, adopt cold water spice when temperature is higher.Aesthetic quality after spice is that bent material drinking water is even, and ashless bag pimple, hand is pinched agglomerating tack-free.
Concrete, in order to improve fragrant yeast quality, be pressed into bent curved billet for long 34 ± 1cm, wide 21 ± 1cm, thick 5.5 ~ 7.5cm.General bottom surface is smooth, and upper surface has one piece of projection, is commonly called as wrapped starter.Shaping wrapped starter aesthetic quality is that curved billet corner is neat, and smooth surface, degree of tightness is consistent, without losing angle, seems moist high resilience, leakless.
Concrete, in order to improve fragrant yeast quality, the temperature of described cultivation fermentation is 55 ~ 62 DEG C.Cultivation fermentation time is 9 ~ 12 days.Attentional manipulation temperature and humidity is answered in cultivation fermenting process.Enter when curved billet mycelia covers with section (i.e. curved billet cross section) substantially and turn over the bent operation cultivation phase and terminate, first at ground paving bamboo clappers, by " hardness large turn down face; what hardness was little rolls up face " this principle turns over song, often arrange every layer of curved billet and adopt curved bar interval, pile 7 ~ 10 layer height, adds a cover straw mattress according to status temperature, closes the doors and windows.
Concrete, in order to improve fragrant yeast quality, the described warehouse-in storage time is 3 ~ 6 months, and after described warehouse-in stores, curved billet water ratio is 8 ~ 13%.
In product of the present invention and method, as not having specified otherwise, what ratio, content etc. all adopted is weight percentage.
Embodiment 1
In the present embodiment by the wheat after pulverizing and freshly lose grain, W-Gum mixes according to different ratio (see table 1), is pressed into song, cultivation is fermented, and turns over song, and warehouse-in stores.
Table 1 different schemes proportioning forms
(1) by wheat wheat wetting, pulverize after add different ratios according to table 1 freshly lose grain and W-Gum and mix, spice.During wheat wetting, water temperature is 80 ~ 87 DEG C, and tempering time is 4 ~ 24h, and after wheat wetting, wheat water content reaches 12 ~ 14%; Aesthetic quality is that wheat water absorbent surface receives that sweat, interior its central band are hard, mouth is stung and do not stuck to one's teeth, still has clear-cut sound.
(2) spice requires: during spice, the temperature of water used is 25 ~ 40 DEG C, and after spice, water content is 38 ~ 40%; Aesthetic quality is that bent material drinking water is even, and ashless bag pimple, hand is pinched agglomerating tack-free.
(3) start bending press compacting curved billet, the time of buckling is 8s, and curved specification is long (34+1) cm, wide (21+1) cm, thick (5.5 ~ 7.5) cm; Shaping aesthetic quality is that curved billet corner is neat, and smooth surface, degree of tightness is consistent, without losing angle, seems moist high resilience, leakless.
(4) peace of entering the room is bent: first spread bamboo clappers on the ground, it pads woven cloth, then is arranged in order by knee-piece and lays one deck, and adopt bag to lay bag, lay one deck, the distance between every two pairs of knee-pieces is about about 5cm.
(5) cultivation: control room temperature at about 55 DEG C, the cultivation time is 10 days, and during this, curved billet product temperature (the bent heart temperature in curved billet) can rise to about 60 DEG C, curved billet surface will engender the mycelia of white dot and stalwartness.
(6) turn over song: enter when curved billet mycelia covers with section (i.e. curved billet cross section) substantially and turn over the bent operation cultivation phase and terminate, first at ground paving bamboo clappers, by " hardness large turn down face, what hardness was little rolls up face " this principle turns over song.
(7) store: after turning over song, enter the shelf lives.Store and after three months, namely to obtain that hide thinner (being tending towards " 0 " hide), section are neat, the more plentiful stalwartness of mycelia, the fragrant yeast that saccharogenic power, liquefaction power, fermenting power are high.
Subsequently, carry out physical and chemical index detection to each scheme Daqu, detection method is with reference to " Lu type wine skill is complete works of " (China Light Industry Press, the 1st edition) and " wine brewing Daqu universaling analysis method " (People's Republic of China's light industry standard, 2011), the results are shown in Table 2.
The physical and chemical index of each scheme song of table 2
As can be seen from Table 2, the moisture difference of each scheme number Daqu is little, all remains on 11 ~ 13%; The acidity of scheme 1,2,3,4, No. 5 Daqu is all lower than the acidity of scheme No. 6 Daqu, and be substantially consistent with scheme 7, illustrate that fresh interpolation of losing grain is the effect that can play " with sour acid suppression ", suppress the growth of producing sour miscellaneous bacteria, thus reduce the acidity of finished product song; The starch content of starch content all lower than scheme 6 of scheme 1,2,3,4,5 is lower, and simultaneously also lower than the starch content of scheme 7, this illustrates that these scheme number Daqu starch-splitting abilities are stronger; Except scheme 4 Daqu saccharogenic power comparatively scheme 6 low except, the saccharogenic power of all the other each scheme number Daqu all higher than scheme No. 6 Daqu simultaneously also all higher than the saccharogenic power of scheme 7 Daqu; The liquefaction power of scheme 1,2,3,4, No. 5 Daqu is also all higher than the liquefaction power of scheme 6, No. 7 Daqu; Except fermenting power slightly lower than scheme No. 6 Daqu of the fermenting power of scheme 3, the fermenting power of all the other each scheme number Daqu is then all higher than scheme 6,7 daqu fermentation power.From upper table 2 can illustrate to add in Daqu making processes appropriate freshly lose grain, every physical and chemical index that W-Gum is conducive to improving Daqu, improve Daqu quality.
Simultaneously compared with Chinese patent CN103666930B, fresh interpolation of losing grain more can utilize fully loses organic acid in grain and other various nutritive substances, the husk lost in grain contributes to the sedimentation improving Daqu, thus be conducive to the growth of the aerobic microbiologicals such as mould, the more beneficial microorganism of acclimating, further improves the saccharogenic power of Daqu, liquefaction power, fermenting power.
Different wheat in the present embodiment 1, fresh lose grain, W-Gum proportioning the cost keeping of raw material production one ton of Daqu in table 3.
Table 3
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |
| Cost (yuan/ton) | 3600 | 3539 | 3486 | 3438 | 3397 | 3750 | 3678 |
Note: wheat, freshly lose grain, W-Gum price is as the criterion with market price.
As can be seen from Table 3 in the present embodiment, scheme 1,2,3,4,5 all comparatively scheme 6 raw materials cost has significant reduction, and wherein scheme 5 can reduce raw materials cost 9.4%, simultaneously the also remarkable raw materials cost lower than scheme 7.
Embodiment 2
In the present embodiment by the wheat after pulverizing and freshly lose grain, W-Gum mixes according to different ratio (see table 4), is pressed into song, cultivation is fermented, and turns over song, and warehouse-in stores.
Table 4 different schemes proportioning forms
(1) by wheat wheat wetting, pulverize after add different ratios according to table 1 freshly lose grain and W-Gum and mix, spice.During wheat wetting, water temperature is 80 ~ 87 DEG C, and tempering time is 4 ~ 24h, and after wheat wetting, wheat water content reaches 12 ~ 14%; Aesthetic quality is that wheat water absorbent surface receives that sweat, interior its central band are hard, mouth is stung and do not stuck to one's teeth, still has clear-cut sound.
(2) spice requires: during spice, water used is cold water, and after spice, water content is 38 ~ 40%; Aesthetic quality is that bent material drinking water is even, and ashless bag pimple, hand is pinched agglomerating tack-free.
(3) start bending press compacting curved billet, the time of buckling is 8s, and curved specification is long (34+1) cm, wide (21+1) cm, thick (5.5 ~ 7.5) cm; Shaping aesthetic quality is that curved billet corner is neat, and smooth surface, degree of tightness is consistent, without losing angle, seems moist high resilience, leakless.
(4) peace of entering the room is bent: first spread bamboo clappers on the ground, it pads woven cloth, then is arranged in order by knee-piece and lays one deck, and adopt bag to lay bag, lay one deck, the distance between every two pairs of knee-pieces is about about 5cm.
(5) cultivation: control room temperature at about 55 DEG C, the cultivation time is 10 days, and during this, curved billet product temperature (the bent heart temperature in curved billet) can rise to about 60 DEG C, curved billet surface will engender the mycelia of white dot and stalwartness.
(6) turn over song: enter when curved billet mycelia covers with section (i.e. curved billet cross section) substantially and turn over the bent operation cultivation phase and terminate, first at ground paving bamboo clappers, by " hardness large turn down face, what hardness was little rolls up face " this principle turns over song.
(7) store: after turning over song, enter the shelf lives.Store and after three months, namely to obtain that hide thinner (being tending towards " 0 " hide), section are neat, the more plentiful stalwartness of mycelia, the fragrant yeast that saccharogenic power, liquefaction power, fermenting power are high.
Subsequently, carry out physical and chemical index detection to each scheme Daqu, detection method is with reference to " Lu type wine skill is complete works of " (China Light Industry Press, the 1st edition) and " wine brewing Daqu universaling analysis method " (People's Republic of China's light industry standard, 2011), the results are shown in Table 5.
The physical and chemical index of each scheme song of table 5
As can be seen from Table 5, the moisture difference of each scheme number Daqu is little, all remains on 10 ~ 12%; The acidity of scheme 1,2,3,4, No. 5 Daqu, all lower than the acidity of scheme No. 6 Daqu, illustrates that the interpolation of losing grain is the effect that can play " with sour acid suppression ", suppresses the growth of producing sour miscellaneous bacteria, thus reduces the acidity of finished product song; The starch content of starch content all lower than scheme 6 of scheme 1,2,3,4,5 is lower, and simultaneously also lower than the starch content of scheme 7, this illustrates that these scheme number Daqu starch-splitting abilities are stronger; Except scheme 1,2 Daqu saccharogenic power comparatively scheme 6 low except, the saccharogenic power of all the other each scheme number Daqu all higher than scheme No. 6 Daqu, simultaneously all higher than the saccharogenic power of scheme 7 Daqu; The liquefaction power of scheme 1,2,3,4, No. 5 Daqu is also all higher than the liquefaction power of scheme 6, No. 7 Daqu; And except fermenting power lower than scheme No. 6 Daqu of the fermenting power of scheme 1,2, the fermenting power of all the other each scheme number Daqu is then all higher than scheme 6, simultaneously all higher than scheme 7 daqu fermentation power, illustrate thus to add in Daqu making processes appropriate freshly lose grain, every physical and chemical index that W-Gum is conducive to improving Daqu, improve Daqu quality.
Simultaneously compared with Chinese patent CN103666930B, fresh interpolation of losing grain more can utilize fully loses organic acid in grain and other various nutritive substances, the husk lost in grain contributes to the sedimentation improving Daqu, thus be conducive to the growth of the aerobic microbiologicals such as mould, the more beneficial microorganism of acclimating, further improves the saccharogenic power of Daqu, liquefaction power, fermenting power.
Different wheat in the present embodiment 2, fresh lose grain, W-Gum proportioning the cost keeping of raw material production one ton of Daqu in table 6.
Table 6
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |
| Cost (yuan/ton) | 3351 | 3306 | 3261 | 3216 | 3171 | 3750 | 3678 |
Note: wheat, freshly lose grain, W-Gum price is as the criterion with market price.
As can be seen from Table 6 in the present embodiment, scheme 1,2,3,4,5 all comparatively scheme 6 raw materials cost has and reduces very significantly, and wherein scheme 5 can reduce raw materials cost 15.5%, simultaneously the also remarkable raw materials cost lower than scheme 7.Physical and chemical index detection is carried out after each scheme Daqu is stored, can illustrate that in Daqu preparation process, add appropriate fresh grain, the W-Gum lost not only can improve Daqu sedimentation, be conducive to the growth and breeding of aerobic microbiological mould, yeast etc., accumulate more saccharifying enzyme, α-amylase etc., improve the saccharogenic power of Daqu, liquefaction power, fermenting power, thus it is more thorough to make daqu fermentation obtain, accumulate more flavor and fragrance substance, the effect of " with sour acid suppression " can also be played, reduce the acidity of finished product.Simultaneously compared with Chinese patent CN103666930B, fresh interpolation of losing grain can better improve every physical and chemical index of Daqu, improve spirit quality, reduce the production cost of Daqu very significantly, also solve simultaneously and freshly lose the problems such as grain is dried, pulverization process link technique is loaded down with trivial details, energy consumption is large, dust pollution is large, finally achieve the raising of Daqu quality, reduce the production cost of Daqu significantly, decrease and lose the pollution of grain to environment.
Claims (10)
1. a making method for fragrant yeast, is characterized in that: comprise the following steps: pulverize after wheat wheat wetting, adds freshly to lose grain and W-Gum, spice, and be pressed into song, cultivation of entering the room, turns over song, and warehouse-in storage gets product song.
2. the making method of fragrant yeast according to claim 1, is characterized in that: described fresh add-on of losing grain is 6 ~ 28% of wheat before wheat wetting.
3. the making method of fragrant yeast according to claim 1, is characterized in that: described fresh lose grain refer to just go out rice steamer, airing after be cooled to room temperature lose grain.
4. the making method of fragrant yeast according to claim 1, is characterized in that: the add-on of described W-Gum is 5 ~ 17% of wheat before wheat wetting.
5. the making method of fragrant yeast according to claim 1, is characterized in that: described wheat wetting is the state in order to make in the not rotten skin of the rotten heart after wheat crushing.
6. the making method of fragrant yeast according to claim 1, is characterized in that: described pulverizing instigates the degree of grinding of wheat to be 35 ~ 38%; Described degree of grinding does not account for the ratio of wheat total mass by the quality of the flour in 20 mesh sieve holes after referring to wheat crushing.
7. the making method of fragrant yeast according to claim 1, is characterized in that: fresh losing after grain mixes with W-Gum joined in the wheat after pulverizing again.
8. the making method of fragrant yeast according to claim 1, is characterized in that: described spice is that after making spice, the water ratio of material is 38 ~ 40%.
9. the making method of fragrant yeast according to claim 1, is characterized in that: described warehouse-in storage refers to Daqu warehouse-in storage 3 ~ 6 months, and the curved billet water ratio after storage is 8 ~ 13%.
10. a fragrant yeast, is characterized in that: prepared by the making method of the fragrant yeast described in any one of claim 1 ~ 9.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108048283A (en) * | 2018-01-30 | 2018-05-18 | 林州红旗渠酒业有限责任公司 | A kind of yeast for improving terpene compound content in yeast aromatic Chinese spirit |
| CN113186108A (en) * | 2021-06-16 | 2021-07-30 | 中国农业大学 | Method for brewing Luzhou-flavor liquor in liquid state by adding composite leaven |
| CN113801749A (en) * | 2021-10-08 | 2021-12-17 | 安徽明光酒业有限公司 | Preparation method and application of green bean koji |
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| CN103666930A (en) * | 2013-12-23 | 2014-03-26 | 泸州品创科技有限公司 | Yeast with good storage performance and preparation method thereof |
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- 2015-11-03 CN CN201510736924.2A patent/CN105176753A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103666930A (en) * | 2013-12-23 | 2014-03-26 | 泸州品创科技有限公司 | Yeast with good storage performance and preparation method thereof |
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| 王小军等: "增强大曲贮存性的方法探讨", 《酿酒科技》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108048283A (en) * | 2018-01-30 | 2018-05-18 | 林州红旗渠酒业有限责任公司 | A kind of yeast for improving terpene compound content in yeast aromatic Chinese spirit |
| CN113186108A (en) * | 2021-06-16 | 2021-07-30 | 中国农业大学 | Method for brewing Luzhou-flavor liquor in liquid state by adding composite leaven |
| CN113801749A (en) * | 2021-10-08 | 2021-12-17 | 安徽明光酒业有限公司 | Preparation method and application of green bean koji |
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