CN105385525A - Production method of strong-fragrance Luzhou-flavor distiller`s yeast - Google Patents
Production method of strong-fragrance Luzhou-flavor distiller`s yeast Download PDFInfo
- Publication number
- CN105385525A CN105385525A CN201510841321.9A CN201510841321A CN105385525A CN 105385525 A CN105385525 A CN 105385525A CN 201510841321 A CN201510841321 A CN 201510841321A CN 105385525 A CN105385525 A CN 105385525A
- Authority
- CN
- China
- Prior art keywords
- yeast
- luzhou
- curved billet
- distiller
- making method
- 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
Links
Abstract
The invention discloses a production method of strong-fragrance Luzhou-flavor distiller`s yeast, belonging to the field of distiller`s yeast preparation. The production method of the strong-fragrance Luzhou-flavor distiller`s yeast comprises seven steps: weighing grain raw materials including 60 to 66 percent of barley, 16 to 18 percent of buckwheat and 18 to 22 percent of soybeans, uniformly mixing, and grinding the materials into powder with the fineness of 400 meshes by virtue of a grinding machine. The production method of the strong-fragrance Luzhou-flavor distiller`s yeast has the characteristics of preparing the strong-fragrance Luzhou-flavor distiller`s yeast with stable quality and with no flaws existing in the raw material distiller`s yeast production of the prior art.
Description
Technical field
The present invention relates to a kind of making method of distiller's yeast, particularly a kind of making method of strong fragrant fragrant distiller's yeast.
Background technology
Distiller's yeast is the main saccharifying ferment of traditional liquor, yellow rice wine, vinegar brewing technique, it with pure wheat or the barley coordinated by a certain percentage, pea etc. for raw material, brick-shaped curved billet is pressed into through crushing and water-adding, be positioned in deep closet the various wild mushrooms relying on nature to bring into naturally to cultivate on raw material, obtain the various microorganism being of value to fermentation, culture cycle 21 days, then through air-dry distiller's yeast; The distiller's yeast made, through the storage of 3-6 month, is called Chen Qu.
Distiller's yeast participates in fermentation by natural multiple-microorganism, defines the multiple enzyme system that saccharifying amylase is main body.Because raw material when distiller's yeast makes is raw material kojis, ripe song various enzyme system is impure and enzyme activity is not high.Starch mass-energy in the raw material such as wheat (starch content 66-72%, protein content 10-13%), barley (starch content 63-70%, protein content 10%), pea (starch content 57%, protein content 24.6%) that koji is used is utilized by microorganism, and protein is not by high-temperature denatured, the sense organ residuing in during the fermentation in product and affect its product cannot be utilized in yeast making process.
Distiller's yeast participates in fermentation by natural wild microorganism, thus also form the microorganism being much unfavorable for fermenting, and this also often there will be the bent bad phenomenon in a Qu Haoyi room, room, and the koji time is long, defines the phenomenons such as difficult quality control.
Summary of the invention
Goal of the invention of the present invention is: for above-mentioned Problems existing, provides one to prepare stable quality, the making method of the strong fragrant Luzhou-flavor distiller's yeast of the defect avoiding prior art raw material koji to exist.
The technical solution used in the present invention is as follows:
The making method of a kind of strong fragrant Luzhou-flavor distiller's yeast of the present invention, comprises following step:
Step one: take grain raw material 60% ~ 66% barley, 16% ~ 18% buckwheat and 18% ~ 22% soya bean Homogeneous phase mixing, by shredder, material being ground to form fineness is 400 object powder;
Owing to have employed technique scheme, owing to containing multiple amino acids in soya bean, for multiple-microorganism growth provides suitable nutriment, adopt barley, buckwheat and soya bean as the raw material of koji, more single barley is as making raw material, and the microbe species participating in fermentation is more.
Step 2: according to powder: water: bacterium liquid mass ratio 1:0.39:0.03 takes intermediate water and bacterium liquid, and after intermediate water heated and boiled, powder is added to the water by gradation, adds bacterium liquid after clear-cutting forestland to normal temperature, putting into surface-area after stirring is 0.031m
2, volume is 0.00248m
3cylinder shape Qu Mo in, be that powder pressing is become smooth column curved billet by the condition of 1800N at pressure;
Owing to have employed technique scheme, add in curved billet after microorganism important in yeast making process is configured, make the major microorganisms participating in fermentation to account for major portion, avoid the randomness naturally falling into microorganism from environment, thus avoid appearance one room song good, the bent bad phenomenon in a room; By the pressure of 1800N by curved billet compression moulding, while guarantee curved billet is shaping, can not too compact in inside, still have certain hole, thus better complete fermenting process.
Step 3: cylinder being placed on envrionment temperature is under the deep closet of 18 ~ 19 DEG C, atomized spray ethrel in the environment after ventilation 1d, is uniformly distributed in deep closet according to the speed of 0.4mg/s by ethrel;
Owing to have employed technique scheme, through ventilating, ensureing that the microorganism that other participate in fermentation can fall into from environment normally, in deep closet, spraying ethrel, the slaking of raw material can be accelerated, thus make the more thorough of fermentable.
Step 4: deep closet is sealed, according to ramp to 32 ~ 35 DEG C of 0.7 DEG C/h, keeps 32 ~ 35 DEG C of constant temperature 6 ~ 7h;
Step 5: the sealed state removing deep closet, clear-cutting forestland is to normal temperature, and controlling bent indoor air velocity is 0.4m/s, and curved billet outside surface is dry;
Step 6: sealed by deep closet, after the ramp to 32 DEG C of 3 DEG C/h, according to the ramp to 38 DEG C of 0.5 DEG C/h, keeps 38 DEG C of constant temperature 48h, according to the ramp to 47 DEG C of 3 DEG C/h, keeps 47 DEG C of constant temperature 13 ~ 16d;
Step 7: the sealed state keeping deep closet, clear-cutting forestland, to normal temperature, takes out curved billet binning and preserves 52d.
Owing to have employed technique scheme, in process prepared by distiller's yeast, temperature is an important factor, the too high or too low many effects that can affect fermentation of temperature, thus affects the quality of distiller's yeast.Through the steps such as above-mentioned heating, cooling can to ensure in distiller's yeast making processes mould, dry in the air mould all respond well, obtained curved billet surface drying, fixed-type, and in curved billet, mycelial growth is complete.
The making method of a kind of strong fragrant Luzhou-flavor distiller's yeast of the present invention, described bacterium liquid comprises 13.3% ~ 14.3% genus bacillus, 6.9% ~ 7.9% subtilis, 7.7% ~ 8.7% Bacillus licheniformis, 14.1% ~ 15.1% bacillus megaterium, 3.2% ~ 4.2% staphylococcus, 5.6% ~ 6.6% butyric bacteria, 16.3% ~ 17.3% acetic bacteria, 7.1% ~ 8.1% amylolysis bacterium, 4.2% ~ 5.2% candiyeast, 4.6% ~ 5.6% fission yeast, 7.3% ~ 8.3% milk-acid bacteria and 3.7% ~ 4.7% yeast.
Owing to have employed technique scheme, this several bacterium filtered out at fermenting process in the highest flight, can ensure that the distiller's yeast quality produced is good.
The making method of a kind of strong fragrant Luzhou-flavor distiller's yeast of the present invention, described bacterium liquid comprises 13.8% genus bacillus, 7.4% subtilis, 8.2% Bacillus licheniformis, 14.6% bacillus megaterium, 3.7% staphylococcus, 6.1% butyric bacteria, 16.8% acetic bacteria, 7.6% amylolysis bacterium, 4.7% candiyeast, 5.1% fission yeast, 7.8% milk-acid bacteria and 4.2% yeast.
Owing to have employed technique scheme, this ratio is optimum value.
The making method of a kind of strong fragrant Luzhou-flavor distiller's yeast of the present invention, described grain raw material comprises 63% barley, 17% buckwheat and 20% soya bean.
Owing to have employed technique scheme, this ratio is optimum value.
The making method of a kind of strong fragrant Luzhou-flavor distiller's yeast of the present invention, described curved billet loads the packed storehouse of the curved billet woven by stalk and preserves.
Owing to have employed technique scheme, by stalk braiding form curved billet bag, can ensure curved billet can be good at breathe freely.
The making method of a kind of strong fragrant Luzhou-flavor distiller's yeast of the present invention, the thread count of the curved billet bag of described stalk braiding is 4*4, and the length of described curved billet bag is 0.3m, and width is 0.3m, is highly 0.1m.
Owing to have employed technique scheme, the best results of this curved billet bag.
The making method of a kind of strong fragrant Luzhou-flavor distiller's yeast of the present invention, in the process that described curved billet is preserved at binning, spins upside down curved billet every 18d.
Owing to have employed technique scheme, the curved billet through upset can ensure that every one side fully can touch microorganism.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, stable quality, the appearance one room song avoiding prior art raw material koji to exist is good, the defect of the bent bad phenomenon in a room.
2, fermentable is more thorough, and ferment effect is good, obtained curved billet surface drying, fixed-type, and in curved billet, mycelial growth is complete.
Embodiment
The present invention is described in detail below.
Clearly understand that in order to make the object of invention, technical scheme and advantage following examples are further elaborated to the present invention.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1
A making method for strong fragrant Luzhou-flavor distiller's yeast, comprises following step:
Step one: take grain raw material 66% barley, 16% buckwheat and 18% soya bean Homogeneous phase mixing, by shredder, material being ground to form fineness is 400 object powder;
Step 2: according to powder: water: bacterium liquid mass ratio 1:0.39:0.03 takes intermediate water and bacterium liquid, and after intermediate water heated and boiled, powder is added to the water by gradation, adds bacterium liquid after clear-cutting forestland to normal temperature, putting into surface-area after stirring is 0.031m
2, volume is 0.00248m
3cylinder shape Qu Mo in, be that powder pressing is become smooth column curved billet by the condition of 1800N at pressure; Wherein bacterium liquid comprises 13.3% genus bacillus, 7.9% subtilis, 7.7% Bacillus licheniformis, 15.1% bacillus megaterium, 3.2% staphylococcus, 6.6% butyric bacteria, 16.3% acetic bacteria, 8.1% amylolysis bacterium, 4.2% candiyeast, 5.6% fission yeast, 7.3% milk-acid bacteria and 4.7% yeast;
Step 3: cylinder being placed on envrionment temperature is under the deep closet of 19 DEG C, atomized spray ethrel in the environment after ventilation 1d, is uniformly distributed in deep closet according to the speed of 0.4mg/s by ethrel;
Step 4: deep closet is sealed, according to the ramp to 35 DEG C of 0.7 DEG C/h, keeps 35 DEG C of constant temperature 7h;
Step 5: the sealed state removing deep closet, clear-cutting forestland is to normal temperature, and controlling bent indoor air velocity is 0.4m/s, and curved billet outside surface is dry;
Step 6: sealed by deep closet, after the ramp to 32 DEG C of 3 DEG C/h, according to the ramp to 38 DEG C of 0.5 DEG C/h, keeps 38 DEG C of constant temperature 48h, according to the ramp to 47 DEG C of 3 DEG C/h, keeps 47 DEG C of constant temperature 16d;
Step 7: the sealed state keeping deep closet, clear-cutting forestland, to normal temperature, takes out curved billet binning and preserves 52d.
Embodiment 2
A making method for strong fragrant Luzhou-flavor distiller's yeast, comprises following step:
Step one: take grain raw material 60% barley, 18% buckwheat and 22% soya bean Homogeneous phase mixing, by shredder, material being ground to form fineness is 400 object powder;
Step 2: according to powder: water: bacterium liquid mass ratio 1:0.39:0.03 takes intermediate water and bacterium liquid, and after intermediate water heated and boiled, powder is added to the water by gradation, adds bacterium liquid after clear-cutting forestland to normal temperature, putting into surface-area after stirring is 0.031m
2, volume is 0.00248m
3cylinder shape Qu Mo in, be that powder pressing is become smooth column curved billet by the condition of 1800N at pressure; Wherein bacterium liquid comprises 14.3% genus bacillus, 6.9% subtilis, 8.7% Bacillus licheniformis, 14.1% bacillus megaterium, 4.2% staphylococcus, 5.6% butyric bacteria, 17.3% acetic bacteria, 7.1% amylolysis bacterium, 5.2% candiyeast, 4.6% fission yeast, 8.3% milk-acid bacteria and 3.7% yeast;
Step 3: cylinder being placed on envrionment temperature is under the deep closet of 18 DEG C, atomized spray ethrel in the environment after ventilation 1d, is uniformly distributed in deep closet according to the speed of 0.4mg/s by ethrel;
Step 4: deep closet is sealed, according to the ramp to 32 DEG C of 0.7 DEG C/h, keeps 32 DEG C of constant temperature 6h;
Step 5: the sealed state removing deep closet, clear-cutting forestland is to normal temperature, and controlling bent indoor air velocity is 0.4m/s, and curved billet outside surface is dry;
Step 6: sealed by deep closet, after the ramp to 32 DEG C of 3 DEG C/h, according to the ramp to 38 DEG C of 0.5 DEG C/h, keeps 38 DEG C of constant temperature 48h, according to the ramp to 47 DEG C of 3 DEG C/h, keeps 47 DEG C of constant temperature 13d;
Step 7: the sealed state keeping deep closet, clear-cutting forestland, to normal temperature, takes out curved billet and loads the curved billet woven by stalk packed storehouse preservation 52d.
Embodiment 3
A making method for strong fragrant Luzhou-flavor distiller's yeast, comprises following step:
Step one: take grain raw material 63% barley, 17% buckwheat and 20% soya bean Homogeneous phase mixing, by shredder, material being ground to form fineness is 400 object powder;
Step 2: according to powder: water: bacterium liquid mass ratio 1:0.39:0.03 takes intermediate water and bacterium liquid, and after intermediate water heated and boiled, powder is added to the water by gradation, adds bacterium liquid after clear-cutting forestland to normal temperature, putting into surface-area after stirring is 0.031m
2, volume is 0.00248m
3cylinder shape Qu Mo in, be that powder pressing is become smooth column curved billet by the condition of 1800N at pressure; Wherein bacterium liquid comprises 13.8% genus bacillus, 7.4% subtilis, 8.2% Bacillus licheniformis, 14.6% bacillus megaterium, 3.7% staphylococcus, 6.1% butyric bacteria, 16.8% acetic bacteria, 7.6% amylolysis bacterium, 4.7% candiyeast, 5.1% fission yeast, 7.8% milk-acid bacteria and 4.2% yeast;
Step 3: cylinder being placed on envrionment temperature is under the deep closet of 18.5 DEG C, atomized spray ethrel in the environment after ventilation 1d, is uniformly distributed in deep closet according to the speed of 0.4mg/s by ethrel;
Step 4: deep closet is sealed, according to the ramp to 33 DEG C of 0.7 DEG C/h, keeps 33 DEG C of constant temperature 6.5h;
Step 5: the sealed state removing deep closet, clear-cutting forestland is to normal temperature, and controlling bent indoor air velocity is 0.4m/s, and curved billet outside surface is dry;
Step 6: sealed by deep closet, after the ramp to 32 DEG C of 3 DEG C/h, according to the ramp to 38 DEG C of 0.5 DEG C/h, keeps 38 DEG C of constant temperature 48h, according to the ramp to 47 DEG C of 3 DEG C/h, keeps 47 DEG C of constant temperature 14d;
Step 7: the sealed state keeping deep closet, clear-cutting forestland is to normal temperature, and take out curved billet binning and load the curved billet woven by stalk packed storehouse preservation 52d, the thread count of curved billet bag is 4*4, and the length of curved billet bag is 0.3m, and width is 0.3m, is highly 0.1m; In the process that binning is preserved, every 18d, curved billet is spun upside down.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a making method for strong fragrant Luzhou-flavor distiller's yeast, is characterized in that comprising following step:
Step one: take grain raw material 60% ~ 66% barley, 16% ~ 18% buckwheat and 18% ~ 22% soya bean Homogeneous phase mixing, by shredder, material being ground to form fineness is 400 object powder;
Step 2: according to powder: water: bacterium liquid mass ratio 1:0.39:0.03 takes intermediate water and bacterium liquid, and after intermediate water heated and boiled, powder is added to the water by gradation, adds bacterium liquid after clear-cutting forestland to normal temperature, putting into surface-area after stirring is 0.031m
2, volume is 0.00248m
3cylinder shape Qu Mo in, be that powder pressing is become smooth column curved billet by the condition of 1800N at pressure;
Step 3: cylinder being placed on envrionment temperature is under the deep closet of 18 ~ 19 DEG C, atomized spray ethrel in the environment after ventilation 1d, is uniformly distributed in deep closet according to the speed of 0.4mg/s by ethrel;
Step 4: deep closet is sealed, according to ramp to 32 ~ 35 DEG C of 0.7 DEG C/h, keeps 32 ~ 35 DEG C of constant temperature 6 ~ 7h;
Step 5: the sealed state removing deep closet, clear-cutting forestland is to normal temperature, and controlling bent indoor air velocity is 0.4m/s, and curved billet outside surface is dry;
Step 6: sealed by deep closet, after the ramp to 32 DEG C of 3 DEG C/h, according to the ramp to 38 DEG C of 0.5 DEG C/h, keeps 38 DEG C of constant temperature 48h, according to the ramp to 47 DEG C of 3 DEG C/h, keeps 47 DEG C of constant temperature 13 ~ 16d;
Step 7: the sealed state keeping deep closet, clear-cutting forestland, to normal temperature, takes out curved billet binning and preserves 52d.
2. the making method of a kind of strong fragrant Luzhou-flavor distiller's yeast as claimed in claim 1, it is characterized in that: described bacterium liquid comprises 13.3% ~ 14.3% genus bacillus, 6.9% ~ 7.9% subtilis, 7.7% ~ 8.7% Bacillus licheniformis, 14.1% ~ 15.1% bacillus megaterium, 3.2% ~ 4.2% staphylococcus, 5.6% ~ 6.6% butyric bacteria, 16.3% ~ 17.3% acetic bacteria, 7.1% ~ 8.1% amylolysis bacterium, 4.2% ~ 5.2% candiyeast, 4.6% ~ 5.6% fission yeast, 7.3% ~ 8.3% milk-acid bacteria and 3.7% ~ 4.7% yeast.
3. the making method of a kind of strong fragrant Luzhou-flavor distiller's yeast as claimed in claim 2, it is characterized in that: described bacterium liquid comprises 13.8% genus bacillus, 7.4% subtilis, 8.2% Bacillus licheniformis, 14.6% bacillus megaterium, 3.7% staphylococcus, 6.1% butyric bacteria, 16.8% acetic bacteria, 7.6% amylolysis bacterium, 4.7% candiyeast, 5.1% fission yeast, 7.8% milk-acid bacteria and 4.2% yeast.
4. the making method of a kind of strong fragrant Luzhou-flavor distiller's yeast as described in claim 1 or 2 or 3, is characterized in that: described grain raw material comprises 63% barley, 17% buckwheat and 20% soya bean.
5. the making method of a kind of strong fragrant Luzhou-flavor distiller's yeast as claimed in claim 4, is characterized in that: described curved billet loads the packed storehouse of the curved billet woven by stalk and preserves.
6. the making method of a kind of strong fragrant Luzhou-flavor distiller's yeast as claimed in claim 5, is characterized in that: the thread count of the curved billet bag of described stalk braiding is 4*4, and the length of described curved billet bag is 0.3m, and width is 0.3m, is highly 0.1m.
7. the making method of a kind of strong fragrant Luzhou-flavor distiller's yeast as claimed in claim 5, is characterized in that: in the process that described curved billet is preserved at binning, curved billet spun upside down every 18d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510841321.9A CN105385525A (en) | 2015-11-28 | 2015-11-28 | Production method of strong-fragrance Luzhou-flavor distiller`s yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510841321.9A CN105385525A (en) | 2015-11-28 | 2015-11-28 | Production method of strong-fragrance Luzhou-flavor distiller`s yeast |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105385525A true CN105385525A (en) | 2016-03-09 |
Family
ID=55418312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510841321.9A Pending CN105385525A (en) | 2015-11-28 | 2015-11-28 | Production method of strong-fragrance Luzhou-flavor distiller`s yeast |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105385525A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701523A (en) * | 2017-04-11 | 2017-05-24 | 山东玉兔食品股份有限公司 | Production process of butyric acid bacteria accelerated pre-fermentation butyric-acid-enriched health-care vinegar |
| CN106701524A (en) * | 2017-04-11 | 2017-05-24 | 山东玉兔食品股份有限公司 | Production process for promoting fermentation type butyric acid enriched healthcare vinegar with butyric acid bacteria-up |
| CN107058044A (en) * | 2017-04-11 | 2017-08-18 | 山东玉兔食品股份有限公司 | Butyric promotes the production technology of the rich butyric acid health-care vinegar of after fermentation formula |
| WO2023108683A1 (en) * | 2021-12-15 | 2023-06-22 | 台州学院 | Rhizome of fragrant solomonseal wine |
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' |
| CN101037648A (en) * | 2007-04-04 | 2007-09-19 | 江苏洋河酒厂股份有限公司 | Method for producing yellow core Daqu to improve liquor output rate of strong aromatic Chinese spirits |
| KR20090077993A (en) * | 2008-01-14 | 2009-07-17 | 김현풍 | Process for preparing makgeolli(korean rice wine) |
-
2015
- 2015-11-28 CN CN201510841321.9A patent/CN105385525A/en active Pending
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' |
| CN101037648A (en) * | 2007-04-04 | 2007-09-19 | 江苏洋河酒厂股份有限公司 | Method for producing yellow core Daqu to improve liquor output rate of strong aromatic Chinese spirits |
| KR20090077993A (en) * | 2008-01-14 | 2009-07-17 | 김현풍 | Process for preparing makgeolli(korean rice wine) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701523A (en) * | 2017-04-11 | 2017-05-24 | 山东玉兔食品股份有限公司 | Production process of butyric acid bacteria accelerated pre-fermentation butyric-acid-enriched health-care vinegar |
| CN106701524A (en) * | 2017-04-11 | 2017-05-24 | 山东玉兔食品股份有限公司 | Production process for promoting fermentation type butyric acid enriched healthcare vinegar with butyric acid bacteria-up |
| CN107058044A (en) * | 2017-04-11 | 2017-08-18 | 山东玉兔食品股份有限公司 | Butyric promotes the production technology of the rich butyric acid health-care vinegar of after fermentation formula |
| WO2023108683A1 (en) * | 2021-12-15 | 2023-06-22 | 台州学院 | Rhizome of fragrant solomonseal wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907897B (en) | Soybean sauce employing multi-strain starter propagation and production technology thereof | |
| CN104232401B (en) | A kind of making method of distiller's yeast and distiller's yeast | |
| CN101073344B (en) | Post-fermentation of tea | |
| CN104605308B (en) | It is applicable to microalgae health care liquid state fermented soy sauce song preparation method | |
| CN106173193A (en) | A kind of method of solid fermentation bean cake | |
| CN105385525A (en) | Production method of strong-fragrance Luzhou-flavor distiller`s yeast | |
| CN106187396A (en) | A kind of industrialized cultivation for needle mushroom substrate and cultural method | |
| CN109486643A (en) | Mature vinegar method is made using solid state fermentation using yeast as the reinforcing of koji mostly micro- wheat bran | |
| CN104046569B (en) | Aspergillus tubingensis for high-yield production of glucoamylase, alpha-amylase and acidic protease and application thereof | |
| CN102154080A (en) | Preparation method of luzhou-flavour white spirit cellar mud added with esterified liquid | |
| CN101851121B (en) | Compound bacterial agent for efficiently converting pig excrements and preparation method and application thereof | |
| CN105441343A (en) | Saccharomyces cerevisiae and Saccharomyces cerevisiae culture thereof | |
| CN105543028A (en) | Preparation method of mouldy bran of mould for brewing wine | |
| CN100571531C (en) | A kind of active protein feed and preparation method thereof | |
| CN205420326U (en) | Manufacturing system of strongly fragrant sauce odor type distiller's yeast | |
| CN106399005A (en) | Method for making Luzhou-flavor baijiu in pit-free mode | |
| CN104263653A (en) | Production method of vinegar yeast as well as vinegar yeast | |
| CN105925495A (en) | Highly-active Pichia pastoris powder and preparation method thereof | |
| CN105104610A (en) | Preparation method and application of tea fermentation bacterium yeast | |
| CN107904096A (en) | A kind of liquor made from sorghum production technology | |
| CN106544211A (en) | A kind of flavouring high ester strengthens the production method of high temperature Daqu | |
| CN105385524A (en) | Production method of strong-fragrance Maotai-flavor distiller`s yeast | |
| CN107574074B (en) | Method for making starter of fen-flavor liquor | |
| Xia et al. | Solid-state fermentation systems for vinegar production | |
| CN109020754A (en) | A kind of organic compound fertilizer and preparation method thereof |
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: 20160309 |
|
| RJ01 | Rejection of invention patent application after publication |