CN107345182A - A kind of microorganism and the compound distiller's yeast of enzyme preparation - Google Patents
A kind of microorganism and the compound distiller's yeast of enzyme preparation Download PDFInfo
- Publication number
- CN107345182A CN107345182A CN201710625153.9A CN201710625153A CN107345182A CN 107345182 A CN107345182 A CN 107345182A CN 201710625153 A CN201710625153 A CN 201710625153A CN 107345182 A CN107345182 A CN 107345182A
- Authority
- CN
- China
- Prior art keywords
- yeast
- distiller
- microorganism
- enzyme preparation
- compound
- 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
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 80
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 46
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 42
- 244000005700 microbiome Species 0.000 title claims abstract description 34
- 150000001875 compounds Chemical class 0.000 title claims abstract description 33
- 229940088598 enzyme Drugs 0.000 claims abstract description 45
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 235000014101 wine Nutrition 0.000 claims abstract description 35
- 241000235527 Rhizopus Species 0.000 claims abstract description 23
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 22
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 22
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 22
- 108010059892 Cellulase Proteins 0.000 claims abstract description 11
- 108010019077 beta-Amylase Proteins 0.000 claims abstract description 11
- 229940106157 cellulase Drugs 0.000 claims abstract description 11
- 101000798333 Arabidopsis thaliana Beta-amylase 7 Proteins 0.000 claims description 10
- 101000906492 Arabidopsis thaliana Endoglucanase 1 Proteins 0.000 claims description 10
- 101001036014 Ruminiclostridium josui Endoglucanase 2 Proteins 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 101710094657 Beta-amylase 5 Proteins 0.000 claims description 3
- 101710178124 Endoglucanase 3 Proteins 0.000 claims description 3
- 238000004821 distillation Methods 0.000 abstract description 13
- 238000000855 fermentation Methods 0.000 abstract description 13
- 230000004151 fermentation Effects 0.000 abstract description 13
- 239000000463 material Substances 0.000 abstract description 8
- 239000000203 mixture Substances 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 8
- 240000007594 Oryza sativa Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000020097 white wine Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 240000005384 Rhizopus oryzae Species 0.000 description 1
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000002699 waste material Substances 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
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)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention relates to food processing and brewing technical field, more particularly to a kind of microorganism and the compound distiller's yeast of enzyme preparation.Microorganism of the present invention is prepared with the compound distiller's yeast of enzyme preparation using active dry yeasr of making wine, rhizopus koji, black mold, cellulase, lactobacillus acidophilus, beta amylase, raw fragrant active dry yeasr as raw material, and oxidoreducing enzyme and nitrifier are may also include in the raw material of distiller's yeast of the present invention.Compared with common distiller's yeast, higher distillation yield can be obtained using distiller's yeast of the present invention, while can significantly shorten the fermentation time during wine brewing, and distiller's yeast material composition of the present invention is simple, production technology is simple and easy to operate, is substantially reduced compared to traditional distiller's yeast production cost.
Description
Technical field
The present invention relates to food processing and brewing technical field, more particularly to a kind of microorganism and the compound wine of enzyme preparation
It is bent.
Background technology
Distiller's yeast, it is a kind of liquor-making raw material made of mouldy cereal, by a large amount of enzymes contained therein by cereal materialses
Diastatic fermentation is into wine.
Traditional distiller's yeast is more to be made up using wheat and rice of raw material, is also had and is made by raw material of other crops such as sorghum, corn
Distiller's yeast, for example, application for a patent for invention CN201611069665.3 disclosed in " a kind of distiller's yeast brewage process for improving distillation yield "
A kind of as made from sorghum, corn, rice, glutinous rice, wheat and buckwheat distiller's yeast.
The processing method of traditional distiller's yeast mainly has following two：(1) grain raw material immersion → crushing → addition drying and crushing
Chinese herbal medicine powder afterwards mixes and stirs → is inoculated with female song → base, wrapping up in powder → and enters bent room culture → go out bent room → drying → Cheng Qu；(2) rice
Fine ground → plus koji → plus boils ground rice and mixed and stirred and → step on song and cut song → song → and light a fire into bent room → pendulum song → shutdown insulation → ventilation
→ light → band door → shutdown is made a fire → increases firepower and dries song → goes out bent room → Cheng Qu.
Above-mentioned traditional handicraft still has the defects of certain, for example, technical sophistication is not easy to grasp, it is necessary to build bent room, during koji-making
Grain consumption is big, koji-making time length, often needs 35-45 days, and labor intensity is larger during koji-making, waste of manpower and material resources.In addition,
When the distiller's yeast that the technique is made is used to make wine, fermentation time is longer, about needs 28-40 days, and distillation yield is low, only 35-40%.
At present, the technical staff of liquor industry also has developed some new distiller's yeasts, for example, application for a patent for invention
Disclose a kind of preparation method of new-type distiller's yeast in CN201510937794.9 " preparation method of new-type distiller's yeast ", the distiller's yeast by
Aspergillus flavus koji, tanekoji of Rhizopus oryzae, aspergillus niger koji, distillery yeast and aroma-producing yeasts are mixed to prepare.But the wine brewing of new distiller's yeast
Effect is simultaneously imprecise, therefore different formula compositions, is sought efficient and stabilization new to the influence highly significant for effect of making wine
Development of the distiller's yeast formula for liquor industry has important practical significance.
For the present invention on the basis of existing distiller's yeast, research and development obtain a kind of new microorganism and the compound distiller's yeast of enzyme preparation,
Compared with common traditional distiller's yeast, higher distillation yield can be obtained using microorganism of the present invention and the compound distiller's yeast of enzyme preparation, together
When can significantly shorten fermentation time during wine brewing, and the compound distiller's yeast material composition letter of microorganism of the present invention and enzyme preparation
It is single, it is easy to Quality Control, is substantially reduced compared to traditional distiller's yeast production cost.
The content of the invention
The present invention is intended to provide a kind of microorganism for effectively improving distillation yield and the compound distiller's yeast of enzyme preparation, wine of the present invention
Bent raw material composition is simple, cost is cheap, and production technology is easy to be quick, is easy to industrialized production.Made wine using distiller's yeast of the present invention,
Fermentation time is short, and distiller's yeast dosage is few, and can significantly improve distillation yield.
The invention provides a kind of microorganism and the compound distiller's yeast of enzyme preparation, it is characterised in that it is by following weight parts
Made of raw material：
Make wine active dry yeasr 8-12, rhizopus koji 14-16, black mold 60-62, cellulase 2-3, lactobacillus acidophilus 1.5-
1.6, beta amylase 4-5, raw fragrant active dry yeasr 1.5-2.5；
The microorganism is made with the compound distiller's yeast of enzyme preparation by following steps：
Will wine brewing active dry yeasr, rhizopus koji, black mold, cellulase, lactobacillus acidophilus, beta amylase and raw fragrant active ferment
Stir, crushed under the conditions of 12-18 DEG C, gained powder crosses 60 mesh sieves, is got product after vacuum packaging after mother's mixing.
The parts by weight of above-mentioned raw materials are preferred：
Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60, cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4 are raw
Fragrant active dry yeasr 1.5.
The parts by weight of above-mentioned raw materials are further preferably：
Wine brewing active dry yeasr 12, rhizopus koji 16, black mold 62, cellulase 3, lactobacillus acidophilus 1.6, beta amylase 5 are raw
Fragrant active dry yeasr 2.5.
Further, microorganism of the present invention and the raw material of the compound distiller's yeast of enzyme preparation, which is made, also includes following weight parts：
Oxidoreducing enzyme 0.6-0.8.
Preferably, another microorganism of the invention and the compound distiller's yeast of enzyme preparation, are by the raw material system of following weight parts
Into：
Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60, cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4 are raw
Fragrant active dry yeasr 1.5, oxidoreducing enzyme 0.6.
Further, microorganism of the present invention and the raw material of the compound distiller's yeast of enzyme preparation, which is made, also includes following weight parts：
Nitrifier 2.2-2.5.
Preferably, another microorganism of the invention and the compound distiller's yeast of enzyme preparation, are by the raw material system of following weight parts
Into：
Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60, cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4 are raw
Fragrant active dry yeasr 1.5, nitrifier 2.2.
Moreover, it relates to a kind of microorganism and application of the compound distiller's yeast of enzyme preparation in brewing industry.
Contain cellulase in distiller's yeast composition of raw materials of the present invention, the few fibers in grain can be converted into fermentable sugar
And protein, distillation yield can not only be improved, and the protein content in vinasse can be increased；Adding lactobacillus acidophilus can increase
While adding distiller's yeast product stability, wine brewing distillation yield is improved；Beta amylase is added, can be by the maltose isomery in grain into Portugal
Grape sugar, and then it is converted into alcohol；The addition of raw fragrant active dry yeasr, can retain and increase the fragrance component of white wine, improve white wine mouth
Sense.
In addition, adding oxidoreducing enzyme, the amylopectin that can enable to be difficult to convert aoxidizes, and improves starch utilization ratio；Add
Enter nitrifier and can further improve distillation yield in fermentation process.
Compared with existing distiller's yeast product, microorganism of the present invention has the characteristics that and excellent with the compound distiller's yeast of enzyme preparation
Point：
(1) grain composition is free of in composition of raw materials, is all made up of microorganism and enzyme preparation, simple production process, cost
It is cheap；
(2) it is used for when producing white wine, brewing process can be simplified, making before raw material fermentation need not first boiling ripe material, you can
Directly plus underwater koji fermentation, fermentation can be normally carried out under normal temperature and low temperature；
(3) due to multiple-microorganism and the synergy of enzyme preparation so that starch utilization ratio greatly improves, the shallow lake in raw material
Powder utilization rate reaches more than 98%, and the fiber in grain can be converted into fermentable sugar and protein；Albumen in vinasse
Matter content significantly improves, and after testing, 18 kinds of amino acid and 4 kinds of vitamins is contained in vinasse, is preferable inexpensive feedstuff；
(4) alcohol product is brewed using distiller's yeast of the present invention, fermentation time is short, and distiller's yeast dosage is small, and is remarkably improved out wine
Rate.
Embodiment
Illustrate embodiments of the present invention below by way of specific instantiation, those skilled in the art can be by this specification
Disclosed content understands other advantages and effect of the present invention easily.The present invention can also pass through specific realities different in addition
The mode of applying is embodied or practiced, the various details in this specification can also be based on different viewpoints with application, without departing from
Various modifications or alterations are carried out under the spirit of the present invention.
Before the specific embodiment of the invention is further described, it should be appreciated that protection scope of the present invention is not limited to down
State specific specific embodiment；It is also understood that the term used in the embodiment of the present invention is specific specific in order to describe
Embodiment, the protection domain being not intended to be limiting of the invention.
When embodiment provides number range, it should be appreciated that except non-invention is otherwise noted, two ends of each number range
Any one numerical value can be selected between point and two end points.Unless otherwise defined, in the present invention all technologies for using and
Scientific terminology is identical with the meaning that those skilled in the art of the present technique are generally understood that.Except used in embodiment specific method, equipment,
Outside material, according to grasp of the those skilled in the art to prior art and the record of the present invention, it can also use and this
Any method, equipment and the material of the similar or equivalent prior art of method, equipment described in inventive embodiments, material come real
The existing present invention.
Embodiment 1
A kind of microorganism and the compound distiller's yeast of enzyme preparation, are made of the raw material of following weight parts：
Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60, cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4 are raw
Fragrant active dry yeasr 1.5.
Preparation method is as follows：
Will wine brewing active dry yeasr, rhizopus koji, black mold, cellulase, lactobacillus acidophilus, beta amylase and raw fragrant active ferment
Stir, crushed under the conditions of 12-18 DEG C, gained powder crosses 60 mesh sieves, is got product after vacuum packaging after mother's mixing.
Embodiment 2
A kind of microorganism and the compound distiller's yeast of enzyme preparation, are made of the raw material of following weight parts：
Wine brewing active dry yeasr 12, rhizopus koji 16, black mold 62, cellulase 3, lactobacillus acidophilus 1.6, beta amylase 5 are raw
Fragrant active dry yeasr 2.5.
Preparation method is as follows：
Will wine brewing active dry yeasr, rhizopus koji, black mold, cellulase, lactobacillus acidophilus, beta amylase and raw fragrant active ferment
Stir, crushed under the conditions of 12-18 DEG C, gained powder crosses 60 mesh sieves, is got product after vacuum packaging after mother's mixing.
Embodiment 3
A kind of microorganism and the compound distiller's yeast of enzyme preparation, are made of the raw material of following weight parts：
Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60, cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4 are raw
Fragrant active dry yeasr 1.5, oxidoreducing enzyme 0.6.
Preparation method is as follows：
Will wine brewing active dry yeasr, rhizopus koji, black mold, cellulase, lactobacillus acidophilus, beta amylase, raw fragrant active ferment
Stir, crushed under the conditions of 12-18 DEG C, gained powder crosses 60 mesh sieves, vacuum packet after the mixing of female and oxidoreducing enzyme
Got product after dress.
Embodiment 4
A kind of microorganism and the compound distiller's yeast of enzyme preparation, are made of the raw material of following weight parts：
Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60, cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4 are raw
Fragrant active dry yeasr 1.5, nitrifier 2.2.
Preparation method is as follows：
Will wine brewing active dry yeasr, rhizopus koji, black mold, cellulase, lactobacillus acidophilus, beta amylase, raw fragrant active ferment
Stir, crushed under the conditions of 12-18 DEG C, gained powder crosses 60 mesh sieves, after vacuum packaging after the mixing of female and nitrifier
Get product.
Comparative example
A kind of microorganism and the compound distiller's yeast of enzyme preparation, are made of the raw material of following weight parts：
Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60, cellulase 2, beta amylase 4, raw fragrant active dry yeasr 1.5,
Oxidoreducing enzyme 0.6.
Preparation method is as follows：
Will wine brewing active dry yeasr, rhizopus koji, black mold, cellulase, beta amylase, raw fragrant active dry yeasr and redox
Stir, crushed under the conditions of 12-18 DEG C, gained powder crosses 60 mesh sieves, is got product after vacuum packaging after enzyme mixing.
Distillation yield is tested
Using rice as brewing materials, the original of difference testing example 1-4 distiller's yeasts, comparative example distiller's yeast and commercially available traditional distiller's yeast
Expect distillation yield.
It is following (each group distiller's yeast brewage condition completely the same) to brewage condition：
Pressure：Standard atmospheric pressure；
Temperature：20℃；
Fermentation time：21 days.
Liquor ratio of raw material calculation formula：
Liquor ratio of raw material test result is as shown in table 1 below after the fermentation of each group distiller's yeast.
The liquor ratio of raw material test result of each group distiller's yeast of table 1
| Group | Raw material total burn-off (kg) | Former wine yield (kg) | Liquor ratio of raw material (%) |
| Commercially available distiller's yeast | 100 | 23.5 | 23.5 |
| Embodiment 1 | 100 | 72.4 | 72.4 |
| Embodiment 2 | 100 | 77.1 | 77.1 |
| Embodiment 3 | 100 | 76.6 | 76.6 |
| Embodiment 4 | 100 | 87.9 | 87.9 |
| Comparative example | 100 | 58.9 | 58.9 |
It is can be seen that by the distillation yield test result of each group distiller's yeast in table 1 after identical fermentation time, the present invention
The liquor ratio of raw material of distiller's yeast (embodiment 1-4) is significantly larger than current commercially available traditional distiller's yeast.Compared with comparative example group distiller's yeast, each reality
Apply that the liquor ratio of raw material of example group distiller's yeast is also considerably higher, so as to confirm that the formula of embodiment group distiller's yeast composition is better than comparative example
Group.Especially 4 groups of distiller's yeasts of embodiment, due to adding nitrifier in formula, it is more prominent that it improves the effect of distillation yield.
The preferred embodiments of the disclosure and embodiment are explained in detail above, but the present invention is not limited to
The above-described embodiment and examples, in those skilled in the art's possessed knowledge, the present invention can also not departed from
Various changes can be made on the premise of design.
Claims (8)
1. a kind of microorganism and the compound distiller's yeast of enzyme preparation, it is characterised in that it is made of the raw material of following weight parts：
Make wine active dry yeasr 8-12, rhizopus koji 14-16, black mold 60-62, cellulase 2-3, and lactobacillus acidophilus 1.5-1.6, β-
Amylase 4-5, raw fragrant active dry yeasr 1.5-2.5；
The microorganism is made with the compound distiller's yeast of enzyme preparation by following steps：
Wine brewing active dry yeasr, rhizopus koji, black mold, cellulase, lactobacillus acidophilus, beta amylase and raw fragrant active dry yeasr are mixed
Stir after conjunction, crushed under the conditions of 12-18 DEG C, gained powder crosses 60 mesh sieves, is got product after vacuum packaging.
2. microorganism as claimed in claim 1 and the compound distiller's yeast of enzyme preparation, wherein the parts by weight of each raw material are：
Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60, cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4 are raw fragrant living
Property yeast 1.5.
3. microorganism as claimed in claim 1 and the compound distiller's yeast of enzyme preparation, wherein the parts by weight of each raw material are：
Wine brewing active dry yeasr 12, rhizopus koji 16, black mold 62, cellulase 3, lactobacillus acidophilus 1.6, beta amylase 5 are raw fragrant living
Property yeast 2.5.
4. microorganism as claimed in claim 1 and the compound distiller's yeast of enzyme preparation, are made the microorganism and enzyme preparation is compound
The raw material of distiller's yeast also includes following weight parts：Oxidoreducing enzyme 0.6-0.8.
5. microorganism as claimed in claim 4 and the compound distiller's yeast of enzyme preparation, wherein the parts by weight of each raw material are：
Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60, cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4 are raw fragrant living
Property yeast 1.5, oxidoreducing enzyme 0.6.
6. microorganism as claimed in claim 1 and the compound distiller's yeast of enzyme preparation, are made the microorganism and enzyme preparation is compound
The raw material of distiller's yeast also includes following weight parts：Nitrifier 2.2-2.5.
7. microorganism as claimed in claim 6 and the compound distiller's yeast of enzyme preparation, wherein the parts by weight of each raw material are：
Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60, cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4 are raw fragrant living
Property yeast 1.5, nitrifier 2.2.
8. microorganism and application of the compound distiller's yeast of enzyme preparation in brewing industry as described in claim any one of 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710625153.9A CN107345182A (en) | 2017-07-27 | 2017-07-27 | A kind of microorganism and the compound distiller's yeast of enzyme preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710625153.9A CN107345182A (en) | 2017-07-27 | 2017-07-27 | A kind of microorganism and the compound distiller's yeast of enzyme preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107345182A true CN107345182A (en) | 2017-11-14 |
Family
ID=60257053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710625153.9A Pending CN107345182A (en) | 2017-07-27 | 2017-07-27 | A kind of microorganism and the compound distiller's yeast of enzyme preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107345182A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109810837A (en) * | 2019-03-09 | 2019-05-28 | 河北古顺酿酒股份有限公司 | A kind of beneficial bacterium health care distiller's yeast and its manufacture craft |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328123A (en) * | 2000-06-08 | 2001-12-26 | 王志忠 | Raw material fragrance-enhanced high-yield distiller's yeast and production process thereof |
| CN104450399A (en) * | 2014-12-05 | 2015-03-25 | 天津科技大学 | Method for producing rice-flavor liquor based on liquid fermentation |
-
2017
- 2017-07-27 CN CN201710625153.9A patent/CN107345182A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328123A (en) * | 2000-06-08 | 2001-12-26 | 王志忠 | Raw material fragrance-enhanced high-yield distiller's yeast and production process thereof |
| CN104450399A (en) * | 2014-12-05 | 2015-03-25 | 天津科技大学 | Method for producing rice-flavor liquor based on liquid fermentation |
Non-Patent Citations (2)
| Title |
|---|
| 周恒刚: "《白酒生产工艺学》", 31 May 1982 * |
| 沈怡方: "《白酒生产技术全书》", 31 October 1998 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109810837A (en) * | 2019-03-09 | 2019-05-28 | 河北古顺酿酒股份有限公司 | A kind of beneficial bacterium health care distiller's yeast and its manufacture craft |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US8697425B2 (en) | Composite yeast suitable for high concentration alcohol fermentation | |
| CN102108324B (en) | Liquor high-efficient flavor intensifier and application of flavor intensifier in production of white liquor or liquor making with uncooked materials | |
| CN101775343A (en) | Rice wine and brewing method thereof | |
| CN103087896A (en) | Method for making aged vinegar by using extrusion of raw materials | |
| CN105950434B (en) | method for brewing monascus mature vinegar | |
| CN113462598B (en) | Compound leavening agent, preparation method and application thereof, rice flour prepared by using compound leavening agent and preparation method thereof | |
| Farasara et al. | Pasting properties of white corn flours of Anoman 1 and Pulut Harapan varieties as affected by fementation process | |
| AU2006293297B2 (en) | Method of producing liquid koji having enhanced plant fiber degradation enzyme, liquid koji obtained by the method and use thereof | |
| CN109182069A (en) | A kind of chitosan imbedded linoleic acid fermented vinegar and preparation method thereof | |
| CN108330041A (en) | A kind of white wine and its brewing method | |
| CN107345182A (en) | A kind of microorganism and the compound distiller's yeast of enzyme preparation | |
| CN107841445A (en) | The method that making vinegar is carried out using extruding-puffing technique processing vinegar supplementary material | |
| CN106867806A (en) | A kind of method that utilization Jujun grasses brewage Juncao yellow rice wine | |
| CN103859080A (en) | Processing technique for mellowing raw dark green tea through mixed fermentation | |
| KR20150057179A (en) | Manufacturing method of Arteminsia annua makgeolli, and Arteminsia annua makgeolli manufactured by the same | |
| US20150118716A1 (en) | Cellulolytic Enzyme Enhancement of Dry Grind Corn Processing and Ethanol Production | |
| CN109852507B (en) | Yellow rice wine composite wheat starter and preparation method and application thereof | |
| CN105385550A (en) | Production process for healthcare black wine | |
| CN104232419A (en) | Preparation process of cellulase-enriched wine yeast | |
| CN110713876A (en) | Pure grain distilled liquor and preparation process thereof | |
| CN109988699A (en) | Stalk enzymatic hydrolysis and fermentation prepares the feedstock composition and its methods and applications of vinegar | |
| KR20210040498A (en) | Manufacturing method of the fermented soybeans uses the barley rice and barley rice red pepper paste | |
| CN102488181A (en) | Compound enzyme preparation and application of same in fermentation primary residue of soy sauce | |
| Nasidi et al. | Bioconversion of degraded husked sorghum grains to ethanol | |
| CN109511949A (en) | A method of using vinegar lees for nutritional additive |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20180810 Address after: 154731 No. three Committee of the fragrant land prison general yard, tangyuan County, Jiamusi, Heilongjiang, 0-123 Applicant after: Wang Chen Address before: 065200 room 1602, unit 1, 1 Rose Garden, Sanhe Yanjiao Development Zone, Langfang, Hebei Applicant before: Guan Xin |
|
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190430 Address after: Room 101-1, 1st floor, 2nd building, Fuxing 4th Street, Mapo Town, Shunyi District, Beijing Applicant after: Beijing Wine Cube Food Machinery Co., Ltd. Address before: 154731 No. three Committee of the fragrant land prison general yard, tangyuan County, Jiamusi, Heilongjiang, 0-123 Applicant before: Wang Chen |
|
| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171114 |
|
| RJ01 | Rejection of invention patent application after publication |