CN107384683A - A kind of preparation method of the bean dregs yellow rice wine of free from beany flavor - Google Patents
A kind of preparation method of the bean dregs yellow rice wine of free from beany flavor Download PDFInfo
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- CN107384683A CN107384683A CN201710732630.1A CN201710732630A CN107384683A CN 107384683 A CN107384683 A CN 107384683A CN 201710732630 A CN201710732630 A CN 201710732630A CN 107384683 A CN107384683 A CN 107384683A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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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)
- Non-Alcoholic Beverages (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a kind of preparation method of the bean dregs yellow rice wine of free from beany flavor, it is related to bean dregs wine brewing field.The preparation method of the bean dregs yellow rice wine of the free from beany flavor includes：Bean dregs ungrease treatment；Bean dregs after lactic acid aqueous solution soak degreasing；Bean dregs after the immersion of Tea Polyphenols aqueous solution soaking lactic acid, are drained, the bean dregs pre-processed after the completion of immersion；The bean dregs of cellulase hydrolysis pretreatment；Bean dregs after millet and enzymolysis are crushed, and millet powder, resistant starch, konjaku flour and L alanine are added in okara powder, obtain mixed fermentation bean dregs；Add water boiling, the mixed fermentation bean dregs cured in mixed fermentation bean dregs；After the mixed fermentation bean dregs cooling cured, distiller's yeast ferment at constant temperature is added；Continue to add the fermentation of saccharomyces cerevisiae sealed thermostat；Filtering, sterilizing obtain the bean dregs yellow rice wine of free from beany flavor of the present invention.Unemployed bean dregs are fully utilized by the present invention, prepare the bean dregs yellow rice wine of raciness, there is good market prospects.
Description
Technical field
The present invention relates to bean dregs wine brewing field, more particularly to a kind of preparation method of the bean dregs yellow rice wine of free from beany flavor.
Background technology
Soybean is used as the extremely important and indispensable oily grain raw material of China, and it is in 2008-2009, its consumption
Amount exceedes fifty-five million ton, wherein 38,000,000 tons of imported soybean, 17,000,000 tons of domestic soybean.When making the bean product such as bean curd, skin of beancurd
Bean dregs can be produced, account for more than the 30% of soybean material, if making one ton of soybean and can produce two tons of wet bean dregs, that present state
Interior bean product industry about produces 20,000,000 tons of wet bean dregs every year.
Bean dregs are to produce the byproduct during soymilk or bean curd.With a variety of nutrition such as protein, fat, calcium, phosphorus, iron
Material.China is the cradle of bean curd production, has long bean curd production history, the producing and selling amount of bean curd is all larger, phase
The bean dregs yield answered is also very big.With the reach of science, the raising of human culture quality, since the angle of nutrition again
Recognize bean dregs.Had shown that through research, some nutritional ingredient is remained in bean dregs in soybean, general bean dregs water content 85%, albumen
Matter 3.0%, fat 0.5%, carbohydrate 8.0%, in addition, also containing mineral matters such as calcium, phosphorus, iron.Edible bean dregs, can reduce blood
Cholesterol level in liquid, reduce consumption of the diabetes patient to insulin；In soybean residue enrich food fiber, have prevention intestinal cancer and
The effect of fat-reducing, thus soybean residue is considered as a kind of new health foodstuff.And the carbohydrate in bean dregs is mainly with fiber
Polysaccharide based on element, it is difficult to be utilized by saccharomyces cerevisiae.Even if with the addition of the nutritional ingredient needed for saccharomyces cerevisiae, after inoculation, hair
The vinegar that ferment comes out has strange beany flavor, it is difficult to commercial.
There is abundant nutritive value, what bean dregs content was most according to surveying and determination is cellulose and protein, Duo Zhongren in bean dregs
Body essential amino acid；Also containing the vitamin such as the several kinds of mineral elements such as iron, calcium, zinc, magnesium, potassium, phosphorus and dimension B1 and dimension B2.Its
In, crude protein is about 13% ~ 20%, crude fat 6 ~ 19%, crude fibre 60% ~ 70%.
It is low-down for the utilization rate of bean dregs at present, more traditional is that bean dregs are used for into letting animals feed, directly
As the feed of domestic animal, thus the utilization of the nutritional ingredient in bean dregs is relatively very low.And bean dregs are also often by as useless
Material, without any utilization.
Yellow rice wine is the special product of China, because it is in mostly yellow, Gu name yellow rice wine.It is with paddy, millet, the root of kudzu vine, wheat etc.
For raw material.With bent class and distiller's yeast etc. for saccharifying agent, through boiling, diastatic fermentation, press filtration, clarify, sterilize, store, allocate, filtering,
Bottling.Carry out the brewed wine that process forms such as sterilizing again.Yellow rice wine is a kind of alcoholic strength low wine, nutritious, is good for one's health.Have
Scholar think that yellow rice wine is the wine of the body-building of most nutrition in the world.But have the taste of bitterness in traditional yellow rice wine, influence yellow rice wine
Flavor.All it is that addition goes bitter agent to go hardship to yellow rice wine at present, does not meet the requirement of pollution-free food not only, and increase technique stream
Journey, increase cost.
In order to solve the problems, such as bean dregs can not be utilized by saccharomyces cerevisiae and original yellow rice wine in containing the beany flavor in bean dregs,
The invention provides a kind of preparation method of brand-new bean dregs yellow rice wine.
The content of the invention
In order to solve the problems, such as that bean dregs can not be contained beany flavor in saccharomyces cerevisiae utilization and bean dregs, the present invention improves
A kind of preparation method of the bean dregs yellow rice wine of free from beany flavor, bean dregs yellow rice wine prepared by the present invention does not have beany flavor, and makes full use of
Bean dregs resources, have greatly saved grain.
It is as follows that the preparation method of free from beany flavor bean dregs yellow rice wine of the present invention includes step：
A, bean dregs ungrease treatment；
B, the bean dregs after lactic acid aqueous solution soak degreasing；
C, the bean dregs after the immersion of Tea Polyphenols aqueous solution soaking lactic acid, are drained, the bean dregs pre-processed after the completion of immersion；
D, the bean dregs of cellulase hydrolysis pretreatment；
E, the bean dregs after millet and enzymolysis are crushed, and millet powder, resistant starch, konjaku flour and the ammonia of L- third is added in okara powder
Acid, obtain mixed fermentation bean dregs；
F, water boiling, the mixed fermentation bean dregs cured are added in mixed fermentation bean dregs；
G, after the mixed fermentation bean dregs cooling cured, 1 ~ 7% is added（m/m）Distiller's yeast is simultaneously transferred in sterile jar fermenter, it is placed in 28 ±
Ferment at constant temperature 6 ~ 10 days under conditions of 1 DEG C；
H, 2 ~ 4% are added in the fermentation tank of distiller's yeast fermentation（m/m）Saccharomyces cerevisiae, sealed fermenter after stirring, adjustment hair
Temperature in fermentation tank maintains 14 ~ 18 DEG C, continues ferment at constant temperature 20 ~ 30 days；
I, after the completion of fermenting, filtering, sterilizing obtain the bean dregs yellow rice wine of free from beany flavor of the present invention.
Further, the lactic acid content of the lactic acid aqueous solution is 10 ~ 20% (V/V).
Further, the polyphenol content of the Tea Polyphenols aqueous solution is 0.3 ~ 2%（m/V）.
Further, the bean dregs of the cellulase hydrolysis pretreatment are specially：0.5 ~ 2% is added into the bean dregs of pretreatment（m/
m）Cellulase, the filter paper enzyme activity 2000u/g of cellulase, to bean dregs through row digest, wherein the condition digested is：During enzymolysis
Between 3 ~ 8h, reconcile enzymolysis PH be 4.5 ~ 5.5,45 ~ 56 DEG C of hydrolysis temperature, enzymolysis material liquid volume than 1:10~1:18（m: v）, enzymolysis
After filter, be dried to obtain enzymolysis after bean dregs.
Further, in the mixed fermentation bean dregs, the formula of each component is：Millet powder accounts for 10 ~ 25%（m/m）；After enzymolysis
Okara powder accounts for 45 ~ 60%（m/m）；Resistant starch accounts for 5 ~ 15%（m/m）；Konjaku flour accounts for 14.9 ~ 24%（m/m）；ALANINE accounts for 0.1 ~
1%（m/m）.
Further, in step I, the filtering is specially：With filter medium squeeze and filter of the pitch-row at 5 ~ 300 μm, collect
Filtrate, gained filtrate stand, then with 5 ~ 100 μm of filter media.
Further, in the step I, the sterilizing is 15 ~ 30min of sterilizing under conditions of 121 ± 1 DEG C.
Further, in the step F, described in mixed fermentation bean dregs plus in water digestion process, the solid-liquid ratio is：1:
7~1:9。
Beneficial effect
The present invention first ungrease treatment, uses lactic acid treatment first by being pre-processed to bean dregs after the completion of degreasing, then by tea
More phenol solution immersions, finally, then by cellulase degradation, the bean dregs after so processing cause insoluble fiber therein
Element decomposes, and its enzymolysis product can be utilized from that can not be used by saccharomyces cerevisiae by saccharomyces cerevisiae.So that the later stage is through overdone
Mixed fermentation bean dregs after change can be utilized by distiller's yeast and saccharomyces cerevisiae, and the bean dregs handled without the method can not then be made
Brewer yeast utilizes, and can not ferment and produce yellow rice wine.
Secondly, millet powder, konjaku flour, ALANINE and resistant starch are added in okara powder of the present invention after enzymolysis,
So that original beany flavor is removed in bean dregs, while can greatly facilitate the fermentation of saccharomyces cerevisiae, unique flavor is produced
Bean dregs yellow rice wine, by filtering, there is no beany flavor completely in its yellow rice wine, and if not adding konjaku flour and ALANINE, it is yellow
The beany flavor and one bitter taste being filled with wine in bean dregs, influence the quality of bean dregs yellow rice wine.
Unemployed bean dregs are fully utilized by the present invention, prepare the bean dregs yellow rice wine of raciness, there is good city
Field prospect.
Embodiment
In embodiments of the invention, described distiller's yeast and saccharomyces cerevisiae are bought from Angel Yeast Co., Ltd, warp
Cross experiment to show, the yield and flavor effect very little of the batch of distiller's yeast and producer to yellow rice wine of the present invention.
Embodiment 1
It is an object of the invention to provide a kind of bean dregs yellow rice wine of free from beany flavor.Its step is as follows：
1st, bean dregs ungrease treatment：
1. dry：Bean dregs are cleaned, are placed in drying equipment, its moisture is less than 5%；
2. crush：Dry bean dregs are crushed to 40-100 mesh；
3. degreasing；24 h of extraction are stood using ether, obtain the bean dregs of degreasing.
2nd, lactic acid aqueous solution immersion bean dregs：Using 20%（V/V）Lactic acid aqueous solution soak degreasing after bean dregs 12h, immersion
After the completion of drain, obtain lactic acid bean dregs.
3rd, Tea Polyphenols aqueous solution soaking：Using 1%（m/V）Tea Polyphenols aqueous solution soaking lactic acid bean dregs 3h, after the completion of immersion
Drain, the bean dregs pre-processed.
4th, the bean dregs of cellulase hydrolysis pretreatment：2% is added into the bean dregs of pretreatment（m/m）Cellulase, cellulose
The filter paper enzyme activity 2000u/g of enzyme, bean dregs are digested through row, wherein the condition digested is：Enzymolysis time 5h, reconciling enzymolysis PH is
5.0,50 DEG C of hydrolysis temperature, enzymolysis material liquid volume is than 1:18（m: v）, filter after enzymolysis, the bean dregs being dried to obtain after enzymolysis.
5th, batch mixing：Bean dregs after millet and enzymolysis are crushed, 30 mesh is crossed, 20% is accounted for according to millet powder（m/m）；After enzymolysis
Okara powder accounts for 50%（m/m）；Resistant starch accounts for 10%（m/m）；Konjaku flour accounts for 19.5%（m/m）；ALANINE accounts for 0.5%（m/m）It is mixed
Close, obtain mixed fermentation bean dregs.
6th, cure：By mixed fermentation bean dregs according to solid-liquid ratio 1:9 plus water, completely after water suction at 121 DEG C boiling 50min,
The mixed fermentation bean dregs cured.
7th, distiller's yeast is added：After the mixed fermentation bean dregs cooling cured, 7% is added into the mixed fermentation bean dregs of curing（m/
m）Distiller's yeast mixing mix thoroughly and be transferred to sterilizing after jar fermenter in, be placed in 28 DEG C of ferment at constant temperature 10 days, wherein, the yellow rice wine wine
Bent addition is the 2% of mixed fermentation bean dregs（m/m）.
8th, fermentation by saccharomyces cerevisiae：3% is added in the fermentation tank of distiller's yeast fermentation（m/m）Saccharomyces cerevisiae, it is close after stirring
Seal fermentation tank, adjust the temperature in fermentation tank and maintain 14 DEG C, continue ferment at constant temperature 25 days.
9th, filtration sterilization：After the completion of fermentation, with filter medium squeeze and filter of the pitch-row at 5 ~ 300 μm, filtrate, gained are collected
Filtrate stand, and use 5 ~ 100 μm of filter media, finally sterilize 15min under conditions of 121 DEG C, sealing bottle, obtain
The bean dregs yellow rice wine of free from beany flavor of the present invention.
By detection, without bean dregs taste, alcoholic strength 11.5 in bean dregs yellow rice wine manufactured in the present embodiment, °, meet the state of yellow rice wine
Family's regulation.
Embodiment 2
It is an object of the invention to provide a kind of bean dregs yellow rice wine of free from beany flavor.Its step is as follows：
1st, bean dregs ungrease treatment：
1. dry：Bean dregs are cleaned, are placed in drying equipment, its moisture is less than 5%；
2. crush：Dry bean dregs are crushed to 40-100 mesh；
3. degreasing；36 h of extraction are stood using ether, obtain the bean dregs of degreasing.
2nd, lactic acid aqueous solution immersion bean dregs：Using 10%（V/V）Lactic acid aqueous solution soak degreasing after bean dregs 18h, immersion
After the completion of drain, obtain lactic acid bean dregs.
3rd, Tea Polyphenols aqueous solution soaking：Using 2%（m/V）Tea Polyphenols aqueous solution soaking lactic acid bean dregs 2h, after the completion of immersion
Drain, the bean dregs pre-processed.
4th, the bean dregs of cellulase hydrolysis pretreatment：0.5% is added into the bean dregs of pretreatment（m/m）Cellulase, fiber
The filter paper enzyme activity 2000u/g of plain enzyme, bean dregs are digested through row, wherein the condition digested is：Enzymolysis time 8h, reconciling enzymolysis PH is
5.5,56 DEG C of hydrolysis temperature, enzymolysis material liquid volume is than 1:10（m: v）, filter after enzymolysis, the bean dregs being dried to obtain after enzymolysis.
5th, batch mixing：Bean dregs after millet and enzymolysis are crushed, 40 mesh is crossed, 10% is accounted for according to millet powder（m/m）；After enzymolysis
Okara powder accounts for 60%（m/m）；Resistant starch accounts for 5%（m/m）；Konjaku flour accounts for 24%（m/m）；ALANINE accounts for 1%（m/m）Mixing, is obtained
To mixed fermentation bean dregs.
6th, cure：By mixed fermentation bean dregs according to solid-liquid ratio 1:8 add water, the completely boiling at 121 ± 2 DEG C after water suction
60min, the mixed fermentation bean dregs cured.
7th, distiller's yeast is added：After the mixed fermentation bean dregs cooling cured, 1% wine is added into the mixed fermentation bean dregs of curing
Song mixing is mixed thoroughly and is transferred in the jar fermenter after sterilizing, is placed in 28 ± 1 DEG C of ferment at constant temperature 8 days, wherein, the yellow rice wine distiller's yeast
Addition is the 2 ~ 8% of mixed fermentation bean dregs（m/m）.
8th, fermentation by saccharomyces cerevisiae：2% is added in the fermentation tank of distiller's yeast fermentation（m/m）Saccharomyces cerevisiae, it is close after stirring
Seal fermentation tank, adjust the temperature in fermentation tank and maintain 18 DEG C, continue ferment at constant temperature 30 days.
9th, filtration sterilization：After the completion of fermentation, with filter medium squeeze and filter of the pitch-row at 5 ~ 300 μm, filtrate, gained are collected
Filtrate stand, and use 5 ~ 100 μm of filter media, finally sterilize 30min under conditions of 121 ± 1 DEG C, sealing bottle,
Obtain the bean dregs yellow rice wine of free from beany flavor of the present invention.
By detection, without bean dregs taste, alcoholic strength 11.2 in bean dregs yellow rice wine manufactured in the present embodiment, °, meet the state of yellow rice wine
Family's regulation.
Embodiment 3
It is an object of the invention to provide a kind of bean dregs yellow rice wine of free from beany flavor.Its step is as follows：
1st, bean dregs ungrease treatment：
1. dry：Bean dregs are cleaned, are placed in drying equipment, its moisture is less than 5%；
2. crush：Dry bean dregs are crushed to 40-100 mesh；
3. degreasing；15 h of extraction are stood using ether, obtain the bean dregs of degreasing.
2nd, lactic acid aqueous solution immersion bean dregs：Using 15%（V/V）Lactic acid aqueous solution soak degreasing after bean dregs 15h, immersion
After the completion of drain, obtain lactic acid bean dregs.
3rd, Tea Polyphenols aqueous solution soaking：Using 0.3%（m/V）Tea Polyphenols aqueous solution soaking lactic acid bean dregs 5h, immersion complete
After drain, the bean dregs pre-processed.
4th, the bean dregs of cellulase hydrolysis pretreatment：1% is added into the bean dregs of pretreatment（m/m）Cellulase, cellulose
The filter paper enzyme activity 2000u/g of enzyme, bean dregs are digested through row, wherein the condition digested is：Enzymolysis time 3h, reconciling enzymolysis PH is
4.5,45 DEG C of hydrolysis temperature, enzymolysis material liquid volume is than 1:15（m: v）, filter after enzymolysis, the bean dregs being dried to obtain after enzymolysis.
5th, batch mixing：Bean dregs after millet and enzymolysis are crushed, 40 mesh is crossed, 25% is accounted for according to millet powder（m/m）；After enzymolysis
Okara powder accounts for 45%（m/m）；Resistant starch accounts for 15%（m/m）；Konjaku flour accounts for 14.9%（m/m）；ALANINE accounts for 0.1%（m/m）It is mixed
Close, obtain mixed fermentation bean dregs.
6th, cure：By mixed fermentation bean dregs according to solid-liquid ratio 1:7 add water, the completely boiling at 121 ± 2 DEG C after water suction
40min, the mixed fermentation bean dregs cured.
7th, distiller's yeast is added：After the mixed fermentation bean dregs cooling cured, 3% wine is added into the mixed fermentation bean dregs of curing
Song mixing is mixed thoroughly and is transferred in the jar fermenter after sterilizing, is placed in 28 ± 1 DEG C of ferment at constant temperature 6 days, wherein, the yellow rice wine distiller's yeast
Addition is the 2 ~ 8% of mixed fermentation bean dregs（m/m）.
8th, fermentation by saccharomyces cerevisiae：5% is added in the fermentation tank of distiller's yeast fermentation（m/m）Saccharomyces cerevisiae, it is close after stirring
Seal fermentation tank, adjust the temperature in fermentation tank and maintain 18 DEG C, continue ferment at constant temperature 20 days.
9th, filtration sterilization：After the completion of fermentation, with filter medium squeeze and filter of the pitch-row at 5 ~ 300 μm, filtrate, gained are collected
Filtrate stand, and use 5 ~ 100 μm of filter media, finally sterilize 40min under conditions of 121 ± 1 DEG C, sealing bottle,
Obtain the bean dregs yellow rice wine of free from beany flavor of the present invention.
By detection, without bean dregs taste, alcoholic strength 12.0 in bean dregs yellow rice wine manufactured in the present embodiment, °, meet the state of yellow rice wine
Family's regulation.
Claims (9)
- A kind of 1. preparation method of the bean dregs yellow rice wine of free from beany flavor, it is characterised in that：The system of the bean dregs yellow rice wine of the free from beany flavor It is as follows that Preparation Method includes step：A, bean dregs ungrease treatment；B, the bean dregs after lactic acid aqueous solution soak degreasing；C, the bean dregs after the immersion of Tea Polyphenols aqueous solution soaking lactic acid, are drained, the bean dregs pre-processed after the completion of immersion；D, the bean dregs of cellulase hydrolysis pretreatment；E, the bean dregs after millet and enzymolysis are crushed, and millet powder, resistant starch, konjaku flour and the ammonia of L- third is added in okara powder Acid, obtain mixed fermentation bean dregs；F, water boiling, the mixed fermentation bean dregs cured are added in mixed fermentation bean dregs；G, after the mixed fermentation bean dregs cooling cured, add distiller's yeast and be transferred in sterile jar fermenter, be placed in 28 ± 1 DEG C of condition Lower ferment at constant temperature 6 ~ 10 days；H, 2 ~ 4% are added in the fermentation tank after distiller's yeast fermentation（m/m）Saccharomyces cerevisiae, sealed fermenter after stirring, adjustment Temperature in fermentation tank maintains 14 ~ 18 DEG C, continues ferment at constant temperature 20 ~ 30 days；I, after the completion of fermenting, filtering, sterilizing obtain the bean dregs yellow rice wine of free from beany flavor of the present invention.
- 2. the preparation method of free from beany flavor bean dregs yellow rice wine according to claim 1, it is characterised in that：The lactic acid aqueous solution Lactic acid content be 10 ~ 20% (V/V).
- 3. the preparation method of free from beany flavor bean dregs yellow rice wine according to claim 1, it is characterised in that：The Tea Polyphenols is water-soluble The polyphenol content of liquid is 0.3 ~ 2%（m/V）.
- 4. the preparation method of free from beany flavor bean dregs yellow rice wine according to claim 1, it is characterised in that：The cellulase hydrolysis The bean dregs of pretreatment are specially：0.5 ~ 2% is added into the bean dregs of pretreatment（m/m）Cellulase, the Filter paperlyase of cellulase 2000u/g living, bean dregs are digested through row, wherein the condition digested is：3 ~ 8h of enzymolysis time, it is 4.5 ~ 5.5 to reconcile enzymolysis PH, enzyme 45 ~ 56 DEG C of temperature is solved, enzymolysis material liquid volume is than 1:10~1:18（m: v）, filter after enzymolysis, the bean dregs being dried to obtain after enzymolysis.
- 5. the preparation method of free from beany flavor bean dregs yellow rice wine according to claim 1, it is characterised in that：The mixed fermentation beans In slag, the formula of each component is：Millet powder accounts for 10 ~ 25%（m/m）；Okara powder after enzymolysis accounts for 45 ~ 60%（m/m）；Resistant starch Account for 5 ~ 15%（m/m）；Konjaku flour accounts for 14.9 ~ 24%（m/m）；ALANINE accounts for 0.1 ~ 1%（m/m）.
- 6. the preparation method of free from beany flavor bean dregs yellow rice wine according to claim 1, it is characterised in that：In step I, the mistake Filter is specially：With filter medium squeeze and filter of the pitch-row at 5 ~ 300 μm, filtrate is collected, gained filtrate stands, then with 5 ~ 100 μm Filter media.
- 7. the preparation method of free from beany flavor bean dregs yellow rice wine according to claim 1, it is characterised in that：It is described to go out in step I Bacterium is 15 ~ 30min of sterilizing under conditions of 121 ± 1 DEG C.
- 8. the preparation method of free from beany flavor bean dregs yellow rice wine according to claim 1, it is characterised in that：In step F, it is described In mixed fermentation bean dregs plus in water digestion process, the solid-liquid ratio is：1:7~1:9.
- 9. the preparation method of free from beany flavor bean dregs yellow rice wine according to claim 1, it is characterised in that：The addition of the distiller's yeast Measure as 1 ~ 7%（m/m）.
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| CN111154599A (en) * | 2020-03-06 | 2020-05-15 | 永康市绿苑农副产品配送有限公司 | Antioxidant bean dreg white spirit brewing method |
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Effective date of registration: 20240926 Address after: 312000 Song Liuling, Fusheng Town, Yuecheng District, Shaoxing City, Zhejiang Province Patentee after: Zhouqing (Shaoxing) Yellow Wine Culture Development Co.,Ltd. Country or region after: China Address before: 230000 room 304 (b), building 1, electronic city, University of technology, 193 Tunxi Road, Baohe District, Hefei City, Anhui Province Patentee before: ANHUI LYVZHIXIN INFORMATION TECHNOLOGY CO.,LTD. Country or region before: China |