CN106701435A - Aroma enhancement type saccharomyces cerevisiae for raw and cooked materials and preparation method thereof - Google Patents
Aroma enhancement type saccharomyces cerevisiae for raw and cooked materials and preparation method thereof Download PDFInfo
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- CN106701435A CN106701435A CN201710115819.6A CN201710115819A CN106701435A CN 106701435 A CN106701435 A CN 106701435A CN 201710115819 A CN201710115819 A CN 201710115819A CN 106701435 A CN106701435 A CN 106701435A
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- 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
Abstract
The invention discloses aroma enhancement type saccharomyces cerevisiae for raw and cooked materials. The aroma enhancement type saccharomyces cerevisiae is prepared from the following components in percentages by mass: 10 to 20 percent of aroma-producing yeast, 20 to 30 percent of aspergillus niger, 15 to 35 percent of cellulase, 15 to 25 percent of pectase, 1 to 10 percent of lysyme and 5 to 15 percent of saccharifying enzyme. The invention also discloses a preparation method of the aroma enhancement type saccharomyces cerevisiae for the raw and cooked materials. In the process of producing white spirit by utilizing the saccharomyces cerevisiae obtained by the preparation method, the lipid producing capacity is high; the conversion ratio of starch is higher than 80 percent; the enzymatic activity is higher than 43,000/g; the obtained white spirit is pure in spirit odor, rich in pit flavor and long in aftertaste, is sweet, clear, refreshing and tasty, can be drunk without needing to be added with other additive, and is applicable to various spirit brewing processes and a vinasse discarding or vinasse recovery process.
Description
Technical field
Distiller's yeast and preparation method thereof is brewageed the present invention relates to brewing technical field, more particularly to a kind of raw clinker flavored type.
Background technology
The production of conventional brew and alcohol is all to carry out diastatic fermentation after raw material first are cooked into gelatinization, as biotechnology is special
It is not developing by leaps and bounds for enzyme engineering, raw material are gelatinized without boiling and directly produce former wine or wine through enzyme preparation effect diastatic fermentation
Essence can be realized.Brewing wine with raw materials has the advantages that easy to operate, energy-saving, vinosity is pure, comprehensive benefit is obvious.
Koji for uncooked material is the thing of brewing wine with raw materials indispensability, is a kind of multifunctional microbial complex enzyme distiller's yeast, and basis has saccharifying agent, fermentation
Agent and raw pastil etc..Because koji for uncooked material is multiple-microorganism and complex enzyme composition, its is with strong applicability, can be not only used for raw material wine
Wine, it can also be used to which clinker is made wine, can be not only used for Daqu spirit of China production and can also be used for Xiaoqu wine production to improve distillation yield, it may also be used for
Flavouring vinegar sauce industry such as processed.The koji for uncooked material species of production and sales in the market is a lot, and wherein the overwhelming majority is single
What pure use carbohydrase and active dry yeast were prepared, this distiller's yeast is used to give birth to clinker wine brewing, and product fat ability is weak, is saccharified not substantially,
The various flavor components and their precursor substance in traditional liquor can not possibly be produced, causes produced distilled spirit fragrance weak,
Taste is short, lack cellar aroma flavoring, grain is fragrant and solid-state sense is not enough.
The content of the invention
To solve in the prior art, raw clinker is brewageed during the wine brewing of distiller's yeast presence, and product fat ability is weak, it is unobvious to be saccharified
Caused distilled spirit fragrance is weak, and taste is short, shortage cellar aroma flavoring, the technical problem that grain is fragrant and solid-state sense is not enough, and technical scheme is such as
Under：
Raw clinker flavored type in the present invention brewages distiller's yeast, by mass percentage, including 10%~20% aroma-producing yeasts,
20%~30% aspergillus niger, 15%~35% cellulase, 15%~25% pectase, 1%~10% lysozyme and
5%~15% carbohydrase.
In a preferred embodiment, raw clinker flavored type brewages distiller's yeast, by mass percentage, including 15% life
Fragrant yeast, 25% aspergillus niger, 25% cellulase, 20% pectase, 5% lysozyme and 10% carbohydrase.
In a preferred embodiment, the lysozyme crosses 800 mesh sieves.
Technical scheme further relates to give birth to the preparation method that clinker flavored type brewages distiller's yeast, comprises the following steps：
Step 1, using screen cloth respectively by aroma-producing yeasts, aspergillus niger, cellulase, pectase, lysozyme, carbohydrase sieve
Decontamination；
Step 2, by step 1 gained sieving after aroma-producing yeasts, aspergillus niger, cellulase, pectase, lysozyme, saccharification
Enzyme loads agitator tank and is well mixed；
Step 3, by step 2 gained mixture loading low temperature fine powder flour mill carry out cryogrinding；
Step 4, step 3 gained grounds travel is loaded into aluminium foil bag, and carry out application of vacuum, finished product.
In a preferred embodiment, the mesh number that the screen cloth that aroma-producing yeasts are used is screened in the step 1 is 500 mesh
~600 mesh, the mesh number of the screen cloth that screening aspergillus niger is used is 500 mesh~600 mesh, the mesh number of the screen cloth that screen fibre element enzyme is used
It is 650 mesh~750 mesh, the mesh number of the screen cloth that screening pectase is used is 650 mesh~750 mesh, the screen cloth that screening lysozyme is used
Mesh number be 800 mesh~850 mesh, the mesh number of screen cloth that screening carbohydrase is used is 500 mesh~600 mesh.
In a preferred embodiment, the mixing time in the step 2 be 50 minutes~60 minutes, whipping temp
It it is less than 30 degree, the rotating speed of agitator tank is 50 turns per minute.
In a preferred embodiment, the cryogrinding temperature in the step 3 is 15 degrees Celsius~25 degrees Celsius,
Milling time is 0.5 hour~1 hour.
In step 4, grounds travel crosses 600 mesh sieves.
Raw clinker flavored type in the present invention brewages distiller's yeast, and compared with prior art, its advantage is：
Compared with existing distiller's yeast, difference is that this distiller's yeast the inside with the addition of lysozyme, can fully eliminate to this distiller's yeast
Other harmful bacterias such as Aspergillus flavus.This distiller's yeast increased Cryogenic Ultrafine milling process in manufacture craft, and other make distiller's yeast
Be all rough processing, it is impossible to enough keep distiller's yeast vigor, and the super fine powder technique of the application increased the crosscutting of enzyme and yeast
Face, enables to fully play maximum vigor, and liquor output rate improves 3-5 percentage points.
Raw clinker flavored type in the present invention brewages distiller's yeast, and the quality of white spirit produced is good, without adding other additives,
It is i.e. drinkable, it is adaptable to various wine-making technologies and to lose poor or multiple grain technique.
Product vigor is powerful, and Starch Conversion rate is higher than 80%, and enzyme activity is higher than 43000/g, and raw material availability is more thorough,
Distillation yield is high, and the vinasse " diastatic fermentation protein feed " of output are adapted to various aquacultures, and adaptability is good.Acted on by yeast,
Yeast protein content in vinasse can be increased, also Activities of Some Plants albumen mycoprotein can be converted into.Protein content is higher than 30%.
Product of the invention is equally applicable to peasant in the blue or green storage of livestock greenfeed and micro- storage, improves straw utilization rate, reduces and burns straw
The pollution that stalk is produced to environment.
This product applicability is wide, can be used for the production of mushy stage white wine and alcohol, not strict to water quality requirement.Can be used for fermented glutinour rice
The fermentation of food, is also the optimal fermentation preparation for processing rice wine.Grain can just be sent out in room temperature or low temperature (more than 16 degree)
Ferment, can save mass energy.Contain aroma-producing yeasts in distiller's yeast, it is possible to resolve the drawbacks of liquid distilled spirit fragrance material is not enough.Using true
Empty packaging of aluminium foil bag, easily storage are moistureproof.
Brief description of the drawings
Fig. 1 is the preparation method flow chart that raw clinker flavored type brewages distiller's yeast in the present invention.
Specific embodiment
Below in conjunction with accompanying drawing of the invention, technical scheme is clearly and completely described.Based on this hair
Embodiment in bright, the every other implementation that those of ordinary skill in the art are obtained under the premise of creative work is not made
Example, belongs to the scope of protection of the invention.
Embodiment 1
As shown in figure 1, prepare the step of raw clinker flavored type brewages distiller's yeast including：
Step 1, mass percent is first according to, obtains 15% aroma-producing yeasts, 25% aspergillus niger, 25% cellulose
Enzyme, 20% pectase, 5% lysozyme and 10% carbohydrase, then using screen cloth screening aroma-producing yeasts, the profit of 600 mesh
Aspergillus niger, the screen cloth screen fibre element enzyme using 750 mesh are screened with the screen cloth of 600 mesh, screen pectin using the screen cloth of 750 mesh
Enzyme, the screen cloth screening lysozyme using 850 mesh, the screen cloth screening carbohydrase using 600 mesh, so as to remove impurity therein；Its
In, the effect of aroma-producing yeasts is to promote esters fragrance to produce, and the effect of aspergillus niger is that esterification ethanol product fat product is fragrant, cellulase
Effect is to dissolve the crude fibre inside starch, and the effect of pectase is to change the tannin in brewed fruit wine, and the effect of lysozyme is
Aspergillus flavus is eliminated, the effect of carbohydrase is by Starch Conversion sugar.
Step 2, by step 1 gained sieving after aroma-producing yeasts, aspergillus niger, cellulase, pectase, lysozyme, saccharification
Enzyme loads agitator tank and stirs, and wherein mixing time is 60 minutes, and whipping temp is 20 degree, and the rotating speed of agitator tank is per minute
50 turns；
Step 3, by step 2 gained mixture loading low temperature fine powder flour mill carry out cryogrinding, cryogrinding temperature is
15 degrees Celsius, milling time is 1 hour, and the grounds travel in process of lapping crosses 600 mesh sieves；
Step 4, step 3 gained grounds travel is loaded into aluminium foil bag, and carry out application of vacuum, finished product.
Produce that fat ability is strong, Starch Conversion rate is 95% using distiller's yeast obtained in the above method, enzyme activity is 45000/g, should
Kind of method and the obtained white wine fume of proportioning are pure, cellar aroma flavoring is strong, long times of aftertaste, sweet ice-cold tasty and refreshing.
Embodiment 2
Preparing the step of raw clinker flavored type brewages distiller's yeast includes：
Step 1, mass percent is first according to, obtains 15% aroma-producing yeasts, 25% aspergillus niger, 25% cellulose
Enzyme, 20% pectase, 5% lysozyme and 10% carbohydrase, then using screen cloth screening aroma-producing yeasts, the profit of 550 mesh
Aspergillus niger, the screen cloth screen fibre element enzyme using 700 mesh are screened with the screen cloth of 550 mesh, screen pectin using the screen cloth of 700 mesh
Enzyme, the screen cloth screening lysozyme using 800 mesh, the screen cloth screening carbohydrase using 550 mesh, so as to remove impurity therein；Its
In, the effect of aroma-producing yeasts is to promote esters fragrance to produce, and the effect of aspergillus niger is that esterification ethanol product fat product is fragrant, cellulase
Effect is to dissolve the crude fibre inside starch, and the effect of pectase is to change the tannin in brewed fruit wine, and the effect of lysozyme is
Aspergillus flavus is eliminated, the effect of carbohydrase is by Starch Conversion sugar.
Step 2, by step 1 gained sieving after aroma-producing yeasts, aspergillus niger, cellulase, pectase, lysozyme, saccharification
Enzyme loads agitator tank and stirs, and wherein mixing time is 55 minutes, and whipping temp is 25 degree, and the rotating speed of agitator tank is per minute
50 turns；
Step 3, by step 2 gained mixture loading low temperature fine powder flour mill carry out cryogrinding, cryogrinding temperature is
20 degrees Celsius, milling time is 0.7 hour, and the grounds travel in process of lapping crosses 600 mesh sieves；
Step 4, step 3 gained grounds travel is loaded into aluminium foil bag, and carry out application of vacuum, finished product.
Produce that fat ability is strong, Starch Conversion rate is 88% using distiller's yeast obtained in the above method, enzyme activity is 44000/g, should
Kind of method and the obtained white wine fume of proportioning are pure, cellar aroma flavoring is strong, long times of aftertaste, sweet ice-cold tasty and refreshing.
Embodiment 3
Preparing the step of raw clinker flavored type brewages distiller's yeast includes：
Step 1, mass percent is first according to, obtains 19% aroma-producing yeasts, 21% aspergillus niger, 35% cellulose
Enzyme, 15% pectase, 1% lysozyme and 9% carbohydrase, then using screen cloth screening aroma-producing yeasts, the utilization of 500 mesh
500 mesh screen cloth screening aspergillus niger, using 650 mesh screen cloth screen fibre element enzyme, using 650 mesh screen cloth screening pectase,
Carbohydrase is screened using the screen cloth screening lysozyme of 800 mesh, using the screen cloth of 500 mesh, so as to remove impurity therein；
Step 2, by step 1 gained sieving after aroma-producing yeasts, aspergillus niger, cellulase, pectase, lysozyme, saccharification
Enzyme loads agitator tank and stirs, and wherein mixing time is 50 minutes, and whipping temp is 30 degree, and the rotating speed of agitator tank is per minute
50 turns；
Step 3, by step 2 gained mixture loading low temperature fine powder flour mill carry out cryogrinding, cryogrinding temperature is
25 degrees Celsius, milling time is 0.5 hour, and the grounds travel used in process of lapping crosses 600 mesh sieves；
Step 4, step 3 gained grounds travel is loaded into aluminium foil bag, and carry out application of vacuum, finished product.
Produce that fat ability is strong, Starch Conversion rate is 83% using distiller's yeast obtained in the above method, enzyme activity is 43000/g, should
Kind of method and the obtained white wine fume of proportioning are pure, cellar aroma flavoring is strong, long times of aftertaste, sweet ice-cold tasty and refreshing.
The above, specific embodiment only of the invention, but protection scope of the present invention is not limited thereto, and it is any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all contain
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (8)
1. life clinker flavored type brewage distiller's yeast, it is characterised in that by mass percentage, including 10%~20% aroma-producing yeasts,
20%~30% aspergillus niger, 15%~35% cellulase, 15%~25% pectase, 1%~10% lysozyme and
5%~15% carbohydrase.
2. raw clinker flavored type according to claim 1 brewages distiller's yeast, it is characterised in that by mass percentage, including
15% aroma-producing yeasts, 25% aspergillus niger, 25% cellulase, 20% pectase, 5% lysozyme and 10% sugar
Change enzyme.
3. raw clinker flavored type according to claim 1 and 2 brewages distiller's yeast, it is characterised in that the lysozyme crosses 800 mesh
Sieve.
4. life clinker flavored type brewages the preparation method of distiller's yeast, it is characterised in that comprise the following steps：
Step 1, using screen cloth respectively by aroma-producing yeasts, aspergillus niger, cellulase, pectase, lysozyme, carbohydrase sieving impurity elimination
Matter；
Step 2, the aroma-producing yeasts by after step 1 gained sieving, aspergillus niger, cellulase, pectase, lysozyme, carbohydrase dress
Enter agitator tank to stir；
Step 3, by step 2 gained mixture loading low temperature fine powder flour mill carry out cryogrinding；
Step 4, step 3 gained grounds travel is loaded into aluminium foil bag, and carry out application of vacuum, finished product.
5. raw clinker flavored type according to claim 4 brewages the preparation method of distiller's yeast, it is characterised in that the step 1
The mesh number of the screen cloth that middle screening aroma-producing yeasts are used is 500 mesh~600 mesh, and the mesh number of the screen cloth that screening aspergillus niger is used is 500
Mesh~600 mesh, the mesh number of the screen cloth that screen fibre element enzyme is used is 650 mesh~750 mesh, the mesh of the screen cloth that screening pectase is used
Number is 650 mesh~750 mesh, and the mesh number of the screen cloth that screening lysozyme is used is 800 mesh~850 mesh, the sieve that screening carbohydrase is used
The mesh number of net is 500 mesh~600 mesh.
6. raw clinker flavored type according to claim 4 brewages the preparation method of distiller's yeast, it is characterised in that the step 2
In mixing time be 50 minutes~60 minutes, whipping temp is less than 30 degree, and the rotating speed of agitator tank is 50 turns per minute.
7. raw clinker flavored type according to claim 4 brewages the preparation method of distiller's yeast, it is characterised in that the step 3
In cryogrinding temperature be 15 degrees Celsius~25 degrees Celsius, milling time be 0.5 hour~1 hour.
8. raw clinker flavored type according to claim 4 brewages the preparation method of distiller's yeast, it is characterised in that the step 4
In, grounds travel crosses 600 mesh sieves.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113637542A (en) * | 2021-08-24 | 2021-11-12 | 陶亚 | Compound distiller's yeast formula and preparation method thereof |
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