CN105950338A - Haoju (chrysanthemum from Haozhou) yeast and preparation method thereof - Google Patents
Haoju (chrysanthemum from Haozhou) yeast and preparation method thereof Download PDFInfo
- Publication number
- CN105950338A CN105950338A CN201610334353.4A CN201610334353A CN105950338A CN 105950338 A CN105950338 A CN 105950338A CN 201610334353 A CN201610334353 A CN 201610334353A CN 105950338 A CN105950338 A CN 105950338A
- Authority
- CN
- China
- Prior art keywords
- phase
- bent
- curved billet
- song
- yeast
- 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
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
Landscapes
- 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)
- Seasonings (AREA)
Abstract
The invention discloses a Haoju (chrysanthemum from Haozhou) yeast and a preparation method thereof. The preparation method is characterized by comprising the following steps: wetting wheat and crushing the wheat; blending Haoju with the crushed wheat, and then stamping and pressing an obtained mixture in a yeast mold, de-molding and shaping, so that yeast billets are obtained; and stacking the yeast billets in a yeast room, discharging obtained yeasts after a yeast observing stage, and storing the yeasts in a warehouse, so that a finished product, namely the Haoju yeast, is obtained. The yeast produced by the method disclosed by the invention, when becoming matured, has slightly thin skin, relatively clear flaming ring, slightly dark core, intense smell and light fragrance of chrysanthemum, and some yeast blocks have a relatively good sweet sauce flavor.
Description
Technical field
The invention belongs to the technical field of wine brewing Daqu (massive raw stater for alcholic liquor), be specifically related to the preparation method that a kind of Flos Chrysanthemi is bent, essentially consist in addition Bo
Chrysanthemum is raw material yeast production.
Background technology
China white wine, of long standing and well established, ancient times is also known as liquor, spirit or burns the spring etc., is the big wine kind of China distinctive one, and it is the earliest
Resulting from the reprocessing of brewed wine more than needed, its real great development is after the appearance of yeast production technology later, China white wine since then
Enter normalized Rapid development stage, can not separate the most again from this wine and song.Therefore, common saying says " the indispensable good song of good wine ".
Daqu (massive raw stater for alcholic liquor) is microorganism, enzyme, aroma substance and the main source of aroma substance precursor substance important during brewed spirit, its
Quality is directly connected to distillation yield and the quality of Chinese liquor.Therefore, the enriched substance of a kind of fragrance matter of Daqu (massive raw stater for alcholic liquor), so-called
Qu Xiang a kind of performance just.
Existing novel Daqu has from the Daqu (massive raw stater for alcholic liquor) prepared by the angle of water, and such as low deuterium-oxide Daqu (massive raw stater for alcholic liquor), this technique can promote in Daqu (massive raw stater for alcholic liquor) micro-
Biological growth, thus improve the quality of Daqu (massive raw stater for alcholic liquor)；Have by changing the Daqu (massive raw stater for alcholic liquor) prepared by culture process, produce a kind of saccharifying power
Relatively low and high-temperature daqu that acid protease activity is higher；Have by adding saccharifying type, the yeast inoculation of two kinds of mushrooms of fermented type and purebred
Microorganism and the functional strengthening porcelain prepared, the method increase saccharifying power and the fermenting power of Daqu (massive raw stater for alcholic liquor), and improve tradition work
The problem that the bent amount of skill yeast production is big, distillation yield is low；There is the technique increasing plurality of raw materials yeast production, with Semen Tritici aestivi, Semen Pisi sativi, Semen phaseoli radiati, height
Fine strain of millet, Semen setariae, koji powder are raw material, and the wine base fragrance that produced is pure and fresh not to be lost strong, and mouthfeel gracefulness is not lost mellow.
It is that Daqu (massive raw stater for alcholic liquor) prepared by raw material that the present invention increases the authentic medicinal herbs-Flos Chrysanthemi of Bozhou, adds the kind of Daqu (massive raw stater for alcholic liquor) from another angle.
Flos Chrysanthemi is China's tradition medication, its sweet-bitter flavor, and cold nature has effect of dispelling wind, heat clearing away, improving eyesight, removing toxic substances, is used for
Rheumatism flu, headache dizziness, conjunctival congestion and swelling pain, eyes are dim-sighted, are used for clinically treating hypertension and coronary heart disease etc..And Flos Chrysanthemi is
One of the typical authentic medicinal herbs in Bozhou and four your name chrysanthemums, main product in Hui nationality, Woyang one carry, have the cultivation of 200-300 to go through
History, mostly is spring, summer two season medication, for the Dendranthema morifolium Varieties that the traditional Chinese medical science is first-selected.In recent years, along with people's consumption idea and health perception
Day by day enhancing, health-care white spirit has become one main fresh combatants of Ko-ji insects.Adding Flos Chrysanthemi from wine brewing source is raw material
Carrying out yeast production, meet the demand of current social health of masses consciousness, it produces knee-piece aromatic flavor, and with light Flos Chrysanthemi
Perfume (or spice), from the direction of liquor-making raw material, will open up the market of another sheet wine industry new product, and the production for white spirit provides precursor raw material.
Summary of the invention
It is an object of the invention to provide the preparation method that a kind of Flos Chrysanthemi is bent, to obtaining aromatic flavor and with light Flos Chrysanthemi
Fragrant Flos Chrysanthemi is bent.
The present invention, for realizing goal of the invention, adopts the following technical scheme that
First the present invention discloses the preparation method that Flos Chrysanthemi is bent, and its feature is: crush after Semen Tritici aestivi material moistening, adds Flos Chrysanthemi
Carry out spice, be then placed in Qu Mo jamming on, stripping forming, obtain curved billet；Stack curved billet to enter to bent room and see the bent stage,
Going out song, warehouse-in storage after completing, the Flos Chrysanthemi that gets product is bent；Described see that the bent stage is divided into six periods, be followed successively by sleeping song and receive the antiperspirant phase,
The fermentation phase, the low temperature cultivation phase, slow liter phase, high temperature raw fragrant phase and tempering humidity discharging phase.Seen that by strengthening the temperature of bent process controls,
Daqu (massive raw stater for alcholic liquor) is made to cultivate molding.
Carry out the most as follows:
Step one, Semen Tritici aestivi carrying out material moistening, material moistening water consumption accounts for the 0.4%～0.8% of Semen Tritici aestivi gross mass, and the material moistening time is 4～10 little
Time；Then being crushed by the Semen Tritici aestivi after material moistening, degree of fragmentation is 28%～40%, it is thus achieved that flour；Described degree of fragmentation refers to that Semen Tritici aestivi breaks
Do not accounted for the ratio of Semen Tritici aestivi gross mass by the quality of the flour in 40 mesh sieve holes after broken；
Step 2, add in flour and account for the Flos Chrysanthemi of wheat quality 0.5%～1.5% before material moistening, carry out spice, obtain compound；
Step 3, compound is put in Qu Mo jam on, stripping forming, obtain curved billet；The moisture of made curved billet is
36.00%～39.00%, bent plate thickness is 7.0～8.0cm；
Before step 4, curved billet enter bent room, within 16 hours in advance, sprinkle water in bent room, make straw mat and ground in bent room moisten；Curved billet
When entering room, temperature controls at 18～24 DEG C, curved billet is deposited in bent room, spreads water in surrounding after having entered curved billet；
Step 5, curved billet enter after entering bent room and see the bent stage, described in see that the bent stage is divided into six periods, be followed successively by sleeping song and receive antiperspirant
Phase, ferment the phase, the low temperature cultivation phase, slow liter phase, high temperature raw fragrant phase and tempering humidity discharging phase；Particularly as follows:
(1) sleeping song is received the antiperspirant phase: covering the both sides of bent heap with straw mat, and close door, window, dry in the air 4h；
(2) ferment the phase: sleeping song receives antiperspirant after date, natural fermentation, and control curved billet temperature was 38～44 DEG C of holdings 16～20 hours, so
After carry out for the first time turning over song；Turn over and continue natural fermentation after song, and control curved billet temperature at 35～38 DEG C, maintain 5～7 days；
(3) the low temperature cultivation phase: enter the low temperature cultivation phase at fermentation after date, control product temperature, between 31～37 DEG C, continues 5～8 days,
Then carry out second time and turn over song；
(4) the slow liter phase: entering slow liter the phase after second time turns over song, control product temperature, between 40～47 DEG C, continues 5～8 days, slow
The phase of liter carries out holding together heap after terminating；
(5) the high temperature flavouring phase: hold together after heap with straw mat lid curved billet both sides and top, simultaneously close off door and window insulation and enter the high temperature flavouring phase,
Control product temperature, between 50～60 DEG C, continues 4～6 days；
(6) the tempering humidity discharging phase: high temperature flavouring after date enters the tempering humidity discharging phase, control to lower the temperature 1～5 DEG C, until being down to room temperature every day；
Step 6, see the bent stage after, Daqu (massive raw stater for alcholic liquor) gone out room and put storage 3 months in storage, obtaining finished product Flos Chrysanthemi bent.
It is bent that the present invention further discloses the Flos Chrysanthemi prepared by above-mentioned preparation method.
The above-mentioned temperature seeing the bent stage is to be controlled by the level of coverage of control door, the aperture of window and straw mat.
Compared with prior art, beneficial effects of the present invention is embodied in:
It is bent that the present invention prepares Flos Chrysanthemi with Flos Chrysanthemi and Semen Tritici aestivi for starter-making materials, and gained knee-piece song skin is relatively thin, pyrosphere is more visible, Qu Xinse
The heaviest, bent aromatic flavor, and have light Flos Chrysanthemi fragrant, part knee-piece has preferable sweet beans taste.
Detailed description of the invention
Embodiment 1
It is bent that the present embodiment prepares Flos Chrysanthemi as follows:
Step one, superior in quality soft wheat carrying out material moistening, material moistening water consumption accounts for the 0.6% of Semen Tritici aestivi gross mass, material moistening time
It it is 6 hours；Then being crushed by the Semen Tritici aestivi after material moistening, degree of fragmentation is 32.4%～37.0%, it is thus achieved that flour；
Step 2, add in flour and account for the Flos Chrysanthemi of wheat quality 1% before material moistening, carry out spice, obtain compound；
Step 3, being put in Qu Mo by compound and jam on, the curved billet white color stepped on is bright, and stripping forming obtains curved billet；Institute's yeast production
The moisture of base is 37.20%～37.83%, and bent plate thickness is 7.2～7.5cm；
Before the bent room of step 4, curved billet entrance, within about 16 hours in advance, sprinkle water in bent room, make straw mat and ground holding institute in bent room
The humidity needed；Bent point of 13 rows (often row 2 layers 115～119 pieces pile finished product subtype) are entered, by curved billet according to " product " font heap in room
The mode of putting is seated to bent room, and 1495～1547 pieces of knee-pieces altogether, when curved billet enters room, temperature controls at 18～24 DEG C, after having entered curved billet
Surrounding spreads water 10～20kg.
Step 5, curved billet enter after entering bent room and see the bent stage, described in see that the bent stage is divided into six periods, be followed successively by sleeping song and receive antiperspirant
Phase, fermentation phase, low temperature cultivation phase, slow liter phase, high temperature raw fragrant phase and tempering humidity discharging phase；Particularly as follows:
(1) sleeping song is received the antiperspirant phase: covering the both sides of bent heap with straw mat, and close door, window, dry in the air 4h, and knee-piece epidermis is tack-free,
Micro-whitening color；
(2) ferment the phase: sleeping song receives antiperspirant after date, natural fermentation, and control curved billet temperature was 38～44 DEG C of holdings 16～20 hours, so
After carry out for the first time turning over song, when turning over song, the full good Daqu (massive raw stater for alcholic liquor) accounting of curved billet reaches 50～about 60%；Natural fermentation is continued after turning over song,
And control curved billet temperature at 35～38 DEG C, and maintaining 5～7 days, knee-piece smells micro-acid slightly sweet taste, and there is a small amount of extension on curved billet surface
Clothing；
(3) the low temperature cultivation phase: entering the low temperature cultivation phase at fermentation after date, control product temperature is between 31～37 DEG C, over time
Extending, there is obvious chrysanthemum fragrance in bent room, continues 5～8 days, then carries out second time and turns over song and (be substantially and entering room 10～15 days
Time)；
(4) the slow liter phase: enter slow liter the phase after second time turns over song, control product temperature, between 40～47 DEG C, continues 5～8 days, the phase
Between open knee-piece section check pyrosphere.According to the progress of curved billet in room, (it is substantially and is entering room 17～22 when having the most bent fragrance
It time), slow rise a phase and terminate to carry out holding together heap；
(5) the high temperature flavouring phase: hold together after heap with straw mat lid curved billet both sides and top, simultaneously close off door and window insulation and enter the high temperature flavouring phase,
Control product temperature, between 50～60 DEG C, continues 4～6 days；
(6) the tempering humidity discharging phase: high temperature flavouring after date enters the tempering humidity discharging phase, control to lower the temperature 1～3 DEG C, until being down to room temperature every day；
Step 6, see the bent stage after, Daqu (massive raw stater for alcholic liquor) gone out room and put storage 3 months in storage, obtaining finished product Flos Chrysanthemi bent.
Analysis to the Flos Chrysanthemi Qu Jinhang physical and chemical index that the present embodiment prepares, the results are shown in Table 1.
The physical and chemical index analysis that table 1 Flos Chrysanthemi is bent
From the point of view of aesthetic quality, the bent skin of Flos Chrysanthemi song, pyrosphere, the bent heart are more apparent, and Qu Xinse is heavier, and Qu Xiangnong is strongly fragrant, and with light
Light Flos Chrysanthemi is fragrant.
Claims (3)
1. the preparation method that a Flos Chrysanthemi is bent, it is characterised in that: crush after Semen Tritici aestivi material moistening, add Flos Chrysanthemi and carry out spice,
Be then placed in Qu Mo jamming on, stripping forming, obtain curved billet；Stack curved billet to enter to bent room and see the bent stage, go out after completing song,
Warehouse-in storage, the Flos Chrysanthemi that gets product is bent；
Described see that the bent stage is divided into six periods, be followed successively by sleeping song and receive antiperspirant phase, fermentation phase, low temperature cultivation phase, slow rise phase, high temperature
Raw fragrant phase and tempering humidity discharging phase.
Preparation method the most according to claim 1, it is characterised in that carry out the most as follows:
Step one, Semen Tritici aestivi carrying out material moistening, material moistening water consumption accounts for the 0.4%～0.8% of Semen Tritici aestivi gross mass, and the material moistening time is 4～10 little
Time；Then being crushed by the Semen Tritici aestivi after material moistening, degree of fragmentation is 28%～40%, it is thus achieved that flour；
Step 2, add in flour and account for the Flos Chrysanthemi of wheat quality 0.5%～1.5% before material moistening, carry out spice, obtain compound；
Step 3, compound is put in Qu Mo jam on, stripping forming, obtain curved billet；The moisture of made curved billet is
36.00%～39.00%, bent plate thickness is 7.0～8.0cm；
Before step 4, curved billet enter bent room, within 16 hours in advance, sprinkle water in bent room, make straw mat and ground in bent room moisten；Curved billet
When entering room, temperature controls at 18～24 DEG C, curved billet is deposited in bent room, spreads water in surrounding after having entered curved billet；
Step 5, curved billet enter after entering bent room and see the bent stage, described in see that the bent stage is divided into six periods, be followed successively by sleeping song and receive antiperspirant
Phase, fermentation phase, low temperature cultivation phase, slow liter phase, high temperature raw fragrant phase and tempering humidity discharging phase；Particularly as follows:
(1) sleeping song is received the antiperspirant phase: covering the both sides of bent heap with straw mat, and close door, window, dry in the air 4h；
(2) ferment the phase: sleeping song receives antiperspirant after date, natural fermentation, and control curved billet temperature was 38～44 DEG C of holdings 16～20 hours, so
After carry out for the first time turning over song；Turn over and continue natural fermentation after song, and control curved billet temperature at 35～38 DEG C, maintain 5～7 days；
(3) the low temperature cultivation phase: enter the low temperature cultivation phase at fermentation after date, control product temperature, between 31～37 DEG C, continues 5～8 days,
Then carry out second time and turn over song；
(4) the slow liter phase: entering slow liter the phase after second time turns over song, control product temperature, between 40～47 DEG C, continues 5～8 days, slow
The phase of liter carries out holding together heap after terminating；
(5) the high temperature flavouring phase: hold together after heap with straw mat lid curved billet both sides and top, simultaneously close off door and window insulation and enter the high temperature flavouring phase,
Control product temperature, between 50～60 DEG C, continues 4～6 days；
(6) the tempering humidity discharging phase: high temperature flavouring after date enters the tempering humidity discharging phase, control to lower the temperature 1～5 DEG C, until being down to room temperature every day；
Step 6, see the bent stage after, Daqu (massive raw stater for alcholic liquor) gone out room and put storage 3 months in storage, obtaining finished product Flos Chrysanthemi bent.
3. Flos Chrysanthemi prepared by preparation method described in a claim 1 or 2 is bent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610334353.4A CN105950338A (en) | 2016-05-18 | 2016-05-18 | Haoju (chrysanthemum from Haozhou) yeast and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610334353.4A CN105950338A (en) | 2016-05-18 | 2016-05-18 | Haoju (chrysanthemum from Haozhou) yeast and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105950338A true CN105950338A (en) | 2016-09-21 |
Family
ID=56913045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610334353.4A Pending CN105950338A (en) | 2016-05-18 | 2016-05-18 | Haoju (chrysanthemum from Haozhou) yeast and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105950338A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108342275A (en) * | 2018-04-12 | 2018-07-31 | 河北古顺酿酒股份有限公司 | A kind of manufacture craft of Divine Comedy |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103409280A (en) * | 2013-07-24 | 2013-11-27 | 齐鲁工业大学 | Chrysanthemum yeast and preparation method thereof |
| CN104962432A (en) * | 2015-07-29 | 2015-10-07 | 安徽古井贡酒股份有限公司 | Room culture method of medium-high temperature yeast |
-
2016
- 2016-05-18 CN CN201610334353.4A patent/CN105950338A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103409280A (en) * | 2013-07-24 | 2013-11-27 | 齐鲁工业大学 | Chrysanthemum yeast and preparation method thereof |
| CN104962432A (en) * | 2015-07-29 | 2015-10-07 | 安徽古井贡酒股份有限公司 | Room culture method of medium-high temperature yeast |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108342275A (en) * | 2018-04-12 | 2018-07-31 | 河北古顺酿酒股份有限公司 | A kind of manufacture craft of Divine Comedy |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101792706B (en) | Method for producing white spirit | |
| CN102051321B (en) | Red jujube health-care liquor and production process thereof | |
| CN101602990B (en) | Brewing method of original slurry kirschwasser | |
| CN107189909B (en) | Preparation method of special distiller's yeast for millet yellow wine | |
| CN103013762B (en) | Sesame aroma type special wine liquor yeast and preparation method thereof | |
| CN103103061B (en) | Preparation method of pure rice-koji added with Chinese medical herbs | |
| CN102051310A (en) | Brewing method of red date wine through multi-strain combined fermentation | |
| CN106675989A (en) | Process method for brewing Shanxi mature vinegar from multigrain multi-microbe full-distiller's-yeast raw materials | |
| CN104762162A (en) | Soft-taste style highland barley wine and preparation method thereof | |
| CN102899219B (en) | Processing method for improving quality of multi-grain strong-flavor liquor | |
| CN108929828A (en) | A kind of preparation method of Luzhou-flavor wine brewing yeast | |
| CN102051322A (en) | Jujube mixed liquor and production technology thereof | |
| CN108913469A (en) | A kind of concavo-concave bent production technology | |
| CN102888320A (en) | Method for preparing cordyceps sinensis health-care wine by using cordyceps militaris culture medium | |
| CN107254384A (en) | A kind of preparation method of sweet yeast for brewing rice wine | |
| CN113845988B (en) | Method for preparing health-care dry yellow wine | |
| CN112852646B (en) | Monascus purpureus H5-3 with high lovastatin yield and application thereof | |
| CN108277130A (en) | The preparation method of distiller's yeast and the production method of yellow rice wine | |
| CN107047840A (en) | A kind of method of the high-quality and efficient fermentation of puerh tea | |
| CN105950338A (en) | Haoju (chrysanthemum from Haozhou) yeast and preparation method thereof | |
| CN102051290A (en) | Red jujube beer and brewing method thereof | |
| CN104450381B (en) | A kind of production technique of Maotai-flavor liquor | |
| CN111876287A (en) | Production method of black tea wine | |
| KR101759311B1 (en) | Method for producing moju powder using germinated brown rice and moju using germinated brown rice manufactured by the same | |
| CN106434140A (en) | Wine making technology |
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: 20160921 |
|
| RJ01 | Rejection of invention patent application after publication |