CN106085733A - A kind of preparation method of pomegranate wine distillers yeast - Google Patents
A kind of preparation method of pomegranate wine distillers yeast Download PDFInfo
- Publication number
- CN106085733A CN106085733A CN201610735881.0A CN201610735881A CN106085733A CN 106085733 A CN106085733 A CN 106085733A CN 201610735881 A CN201610735881 A CN 201610735881A CN 106085733 A CN106085733 A CN 106085733A
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- China
- Prior art keywords
- knee
- piece
- distillers yeast
- rice
- heat
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000294611 Punica granatum Species 0.000 title claims abstract description 14
- 235000014360 Punica granatum Nutrition 0.000 title claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 241000628997 Flos Species 0.000 claims abstract description 12
- 201000002909 Aspergillosis Diseases 0.000 claims abstract description 8
- 208000036641 Aspergillus infections Diseases 0.000 claims abstract description 8
- 238000011081 inoculation Methods 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 11
- 239000003205 fragrance Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
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 the preparation method of a kind of pomegranate wine distillers yeast, its concrete preparation process is: fresh Flos persicae, Flos Moutan are cleaned and dry by (1), and chopping mixing is mixed thoroughly, then Pericarpium Granati chopping and rice is mixed, insert and steam boiler is heated to 70 90 DEG C, stewing 23 hours of heat；(2) knee-piece made by the rice mould after heat being boiled in a covered pot over a slow fire, and in inoculation after aspergillosis, cultivates stacked for knee-piece 46 days, controls ambient temperature at 35 37 DEG C；(3) cultivate mycelia length on knee-piece, to 46 centimetres, to be dried by knee-piece and obtain distillers yeast；The invention have the benefit that the raw material being mixed into Pericarpium Granati in preparation process for yeast production, the distillers yeast adaptability to Punica granatum L. can be strengthened, and use mould to make knee-piece, make to make distillers yeast fermentation efficiency higher.
Description
Technical field
The present invention relates to distillers yeast preparing technical field, the preparation method of a kind of pomegranate wine distillers yeast.
Background technology
Distillers yeast is in the rice through strong steaming and decocting, moves into the conidium of aspergillosis, is then incubated, the most luxuriant on the grain of rice
Grow mycelia.At the diastatic forceful action of aspergillosis and the starch of saccharifying rice, therefore, the most just it and Fructus Hordei Germinatus
Simultaneously as the raw material of sugar, it is used for manufacturing wine, sweet wine and bean sauce etc..
Due to component prescription complicated in the middle of distillers yeast, can be that wine increases unique fragrance and local flavor when wine brewing, use wine
Song brewages pomegranate wine can also increase different fragrance for pomegranate wine.
Summary of the invention
The invention aims to provide the preparation method of a kind of pomegranate wine distillers yeast.
For achieving the above object, the invention discloses the preparation method of a kind of pomegranate wine distillers yeast, its concrete preparation process is:
(1) fresh Flos persicae, Flos Moutan being cleaned and dried, chopping mixing is mixed thoroughly, then mixes with Pericarpium Granati and the rice of chopping, puts
Enter steam boiler is heated to 70-90 DEG C, stewing 2-3 hour of heat；
(2) knee-piece made by the rice mould after heat being boiled in a covered pot over a slow fire, and in inoculation after aspergillosis, cultivates stacked for knee-piece 4-6 days, controls environment
Temperature is at 35-37 DEG C；
(3) cultivate mycelia length on knee-piece, to 4-6 centimetre, to be dried by knee-piece and obtain distillers yeast.
Advantages of the present invention and good effect be:
The inventive method is mixed into the Pericarpium Granati raw material for yeast production in preparation process, can strengthen the distillers yeast adaptability to Punica granatum L.,
And use mould to make knee-piece, make to make distillers yeast fermentation efficiency higher.
Detailed description of the invention
Specific embodiment one:
A kind of preparation method of pomegranate wine distillers yeast, its concrete preparation process is:
(1) fresh Flos persicae, Flos Moutan being cleaned and dried, chopping mixing is mixed thoroughly, then mixes with Pericarpium Granati and the rice of chopping, puts
Enter steam boiler is heated to 70 DEG C, stewing 2 hours of heat；
(2) knee-piece made by the rice mould after heat being boiled in a covered pot over a slow fire, and in inoculation after aspergillosis, cultivates stacked for knee-piece 4 days, controls environment temperature
Degree is at 35 DEG C；
(3) cultivate mycelia length on knee-piece, to 4 centimetres, to be dried by knee-piece and obtain distillers yeast.
Specific embodiment two:
A kind of preparation method of pomegranate wine distillers yeast, its concrete preparation process is:
(1) fresh Flos persicae, Flos Moutan being cleaned and dried, chopping mixing is mixed thoroughly, then mixes with Pericarpium Granati and the rice of chopping, puts
Enter steam boiler is heated to 90 DEG C, stewing 3 hours of heat；
(2) knee-piece made by the rice mould after heat being boiled in a covered pot over a slow fire, and in inoculation after aspergillosis, cultivates stacked for knee-piece 6 days, controls environment temperature
Degree is at 37 DEG C；
(3) cultivate mycelia length on knee-piece, to 6 centimetres, to be dried by knee-piece and obtain distillers yeast.
Specific embodiment three:
A kind of preparation method of pomegranate wine distillers yeast, its concrete preparation process is:
(1) fresh Flos persicae, Flos Moutan being cleaned and dried, chopping mixing is mixed thoroughly, then mixes with Pericarpium Granati and the rice of chopping, puts
Enter steam boiler is heated to 80 DEG C, stewing 2.5 hours of heat；
(2) knee-piece made by the rice mould after heat being boiled in a covered pot over a slow fire, and in inoculation after aspergillosis, cultivates stacked for knee-piece 5 days, controls environment temperature
Degree is at 36 DEG C；
(3) cultivate mycelia length on knee-piece, to 5 centimetres, to be dried by knee-piece and obtain distillers yeast.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto,
Any those familiar with the art in the technical scope that the invention discloses, according to technical scheme and
Inventive concept equivalent or change in addition, all should contain within protection scope of the present invention.
Claims (1)
1. the preparation method of a pomegranate wine distillers yeast, it is characterised in that its concrete preparation process is:
(1) fresh Flos persicae, Flos Moutan being cleaned and dried, chopping mixing is mixed thoroughly, then mixes with Pericarpium Granati and the rice of chopping, puts
Enter steam boiler is heated to 70-90 DEG C, stewing 2-3 hour of heat；
(2) knee-piece made by the rice mould after heat being boiled in a covered pot over a slow fire, and in inoculation after aspergillosis, cultivates stacked for knee-piece 4-6 days, controls environment
Temperature is at 35-37 DEG C；
(3) cultivate mycelia length on knee-piece, to 4-6 centimetre, to be dried by knee-piece and obtain distillers yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610735881.0A CN106085733A (en) | 2016-08-29 | 2016-08-29 | A kind of preparation method of pomegranate wine distillers yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610735881.0A CN106085733A (en) | 2016-08-29 | 2016-08-29 | A kind of preparation method of pomegranate wine distillers yeast |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106085733A true CN106085733A (en) | 2016-11-09 |
Family
ID=57226384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610735881.0A Pending CN106085733A (en) | 2016-08-29 | 2016-08-29 | A kind of preparation method of pomegranate wine distillers yeast |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106085733A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107779358A (en) * | 2017-12-07 | 2018-03-09 | 马鞍山市太白酒厂 | A kind of preparation method of sweet wine koji fermentation pear wood flavor white spirit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101440339A (en) * | 2008-12-19 | 2009-05-27 | 孙小燕 | Method for formulating distiller's yeast special for tartary buckwheat wine |
| CN103173315A (en) * | 2013-03-29 | 2013-06-26 | 何怀功 | Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast |
-
2016
- 2016-08-29 CN CN201610735881.0A patent/CN106085733A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101440339A (en) * | 2008-12-19 | 2009-05-27 | 孙小燕 | Method for formulating distiller's yeast special for tartary buckwheat wine |
| CN103173315A (en) * | 2013-03-29 | 2013-06-26 | 何怀功 | Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107779358A (en) * | 2017-12-07 | 2018-03-09 | 马鞍山市太白酒厂 | A kind of preparation method of sweet wine koji fermentation pear wood flavor white spirit |
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| Date | Code | Title | Description |
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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |