CN107858232A - A kind of preparation method of pineapple mulse distiller's yeast - Google Patents
A kind of preparation method of pineapple mulse distiller's yeast Download PDFInfo
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- CN107858232A CN107858232A CN201711329172.3A CN201711329172A CN107858232A CN 107858232 A CN107858232 A CN 107858232A CN 201711329172 A CN201711329172 A CN 201711329172A CN 107858232 A CN107858232 A CN 107858232A
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- distiller
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- pineapple
- mulse
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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 a kind of preparation method of pineapple mulse distiller's yeast, it is related to distiller's yeast preparing technical field.The distiller's yeast includes following raw material：Rice, soya bean, the root of kudzu vine, hyacinth dolichos leaf, pineapple honey-leaf, jackfruit bark, gumbo, malt, radix glycyrrhizae and Momordica grosvenori；Its preparation method is after crushing rice, soya bean, the root of kudzu vine, hyacinth dolichos leaf, pineapple honey-leaf, jackfruit bark, gumbo and malt, mixed with the decoction liquor of radix glycyrrhizae and Momordica grosvenori, add water, pinch into distiller's yeast group, inoculate saccharomyces cerevisiae and Candida, cultivate to mycelia and dry distiller's yeast group after covering with.Distiller's yeast of the present invention can produce pectase, addition pectase is needed to be pre-processed before solving the problems, such as jackfruit fermented glutinous rice system, pineapple mulse is brewed using distiller's yeast of the present invention, pectase need not be added to be pre-processed, reduce brewing process, accelerate fermentation, improve distillation yield, the pineapple mulse brewed is mellow strong, limpid transparent, sour-sweet tasty and refreshing.
Description
【Technical field】
The present invention relates to distiller's yeast preparing technical field, and in particular to a kind of preparation method of pineapple mulse distiller's yeast.
【Background technology】
Jackfruit is also known as jackfruit, artocarpus heterophyllus, is referred to as the king of fruit, 100,000 tons of the gross annual output amount moon, and fruit is solid in trunk,
Pulp is golden yellow, and meat is thick, fresh and sweet tasty, aromatic flavour.Jackfruit contain carbohydrate, protein, vitamin, amino acid with
And calcium, iron, potassium etc..Jackfruit not storage tolerance, post-harvest loss is serious, is suitably used for processing to reduce loss, wherein, pineapple is made
Mulse is one of deep processed product.Pineapple mulse generally requires first addition pectase and digested in brewing process at this stage
Just ferment afterwards, a kind of Patent No. 102559441B Chinese invention patent " production method of jackfruit white wine " discloses pineapple
Need pectase to be handled in sweet brewing process to accelerate jackfruit cell to crack, accelerate the dissolution of cell thing, reduce sticky
Degree, accelerates fermentation, and distillation yield is high, but brew cost, increase process can be increased by adding pectinase treatment, and easily by environment
The interference of condition, cause treatment effect bad.And at present there has been no pineapple mulse distiller's yeast special, therefore offer one kind can reduce wine
The pineapple mulse distiller's yeast of process processed, it is need to currently solve the problems, such as.
【The content of the invention】
In view of the above-mentioned problems, the technical problem to be solved in the present invention is to provide a kind of preparation method of pineapple mulse distiller's yeast,
Pineapple mulse is brewed using the distiller's yeast, is pre-processed without adding pectase, reduces brewing process, when accelerating fermentation
Between, improve distillation yield.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows：
A kind of preparation method of pineapple mulse distiller's yeast, the distiller's yeast include the raw material of following parts by weight：Rice 30-40
Part, soya bean 15-25 parts, root of kudzu vine 6-10 parts, hyacinth dolichos leaf 14-18 parts, pineapple honey-leaf 9-12 parts, jackfruit bark 4-8 parts, gumbo 5-
9 parts, malt 9-15 parts, radix glycyrrhizae 1-4 parts and Momordica grosvenori 3-7 parts；
The preparation method of the distiller's yeast comprises the following steps：(1) each raw material is weighed by above-mentioned parts by weight；(2) by rice,
Soya bean and the root of kudzu vine are ground into particle；(3) clayed into power after air-drying hyacinth dolichos leaf, pineapple honey-leaf and jackfruit bark；(4) by gumbo and
Isometric water, which is added, after malt mixing together breaks into juice；(5) radix glycyrrhizae and Momordica grosvenori are together put into the water of 2-5 times of weight
Decoct, obtain decoction liquor；(6) particle obtained above, powder, juice and decoction liquor are mixed evenly, add water, pinches into distiller's yeast
Group；(7) saccharomyces cerevisiae and Candida are inoculated with distiller's yeast group, inoculation terminates to cultivate after at 28-32 DEG C, after mycelia is covered with
Distiller's yeast group is dried, you can.
Preferably, the distiller's yeast includes the raw material of following parts by weight：34 parts of rice, 21 parts of soya bean, 9 parts of the root of kudzu vine, French beans
5 parts of 16 parts of leaf, 10 parts of pineapple honey-leaf, 5 parts of jackfruit bark, 6 parts of gumbo, 12 parts of malt, 3 parts of radix glycyrrhizae and Momordica grosvenori.
Further, the particle mesh number is 60-80 mesh.
Further, the decocting time of the radix glycyrrhizae and Momordica grosvenori is 10-20min.
Further, the weight of the distiller's yeast group is 200-250g/.
Further, the inoculum concentration of the saccharomyces cerevisiae is the 0.4-0.6% that the distiller's yeast rolls into a ball weight；The Candida
Inoculum concentration for the distiller's yeast roll into a ball weight 0.2-0.3%.
Gumbo of the present invention is rich in pectin, can produce pectase for Candida and provide environment.
Candidiasis in the present invention can produce pectase.
Distiller's yeast of the present invention can be mixed directly with jackfruit pulp to be fermented.
Compared with prior art, the present invention has the advantages that：
Distiller's yeast of the present invention can produce pectase, and pectase can reduce the viscosity of jackfruit pulp, improve pulp solid content
Dissolution, need addition pectase to be pre-processed before solving the problems, such as jackfruit fermented glutinous rice system, use distiller's yeast of the present invention to brew spinach
Trailing plants mulse, pre-processed without adding pectase, reduce brewing process, accelerated fermentation, improve distillation yield, brew
Pineapple mulse it is mellow strong, it is limpid transparent, it is sour-sweet tasty and refreshing.
Distiller's yeast making raw material sources of the present invention are extensive, and preparation method is simple, and cost is cheap, beneficial to popularization.
【Embodiment】
The embodiment of the present invention is described further with reference to embodiments.
Embodiment 1
A kind of preparation method of pineapple mulse distiller's yeast of the present embodiment, the distiller's yeast include the raw material of following parts by weight：Greatly
Rice 30 parts, 15 parts of soya bean, 6 parts of the root of kudzu vine, 14 parts of hyacinth dolichos leaf, 9 parts of pineapple honey-leaf, 4 parts of jackfruit bark, 5 parts of gumbo, 9 parts of malt,
3 parts of 1 part of radix glycyrrhizae and Momordica grosvenori；
The preparation method of the distiller's yeast comprises the following steps：(1) each raw material is weighed by above-mentioned parts by weight；(2) by rice,
Soya bean and the root of kudzu vine are ground into the particle of 60 mesh；(3) clayed into power after air-drying hyacinth dolichos leaf, pineapple honey-leaf and jackfruit bark；(4) will
Isometric water, which is added, after gumbo and malt mixing together breaks into juice；(5) radix glycyrrhizae and Momordica grosvenori are together put into 2 times of weight
10min is decocted in water, obtains decoction liquor；(6) particle obtained above, powder, juice and decoction liquor are mixed evenly, added
Water, weight is pinched into as the distiller's yeast group of 200g/；(7) be inoculated with distiller's yeast group distiller's yeast group weight 0.4% saccharomyces cerevisiae and
The Candida of distiller's yeast group weight 0.2%, inoculation terminate to cultivate after at 28 DEG C, roll into a ball distiller's yeast after mycelia is covered with and shine
It is dry, you can.
Embodiment 2
A kind of preparation method of pineapple mulse distiller's yeast of the present embodiment, the distiller's yeast include the raw material of following parts by weight：Greatly
40 parts of rice, 25 parts of soya bean, 10 parts of the root of kudzu vine, 18 parts of hyacinth dolichos leaf, 12 parts of pineapple honey-leaf, 8 parts of jackfruit bark, 9 parts of gumbo, malt 15
7 parts of part, 4 parts of radix glycyrrhizae and Momordica grosvenori；
The preparation method of the distiller's yeast comprises the following steps：(1) each raw material is weighed by above-mentioned parts by weight；(2) by rice,
Soya bean and the root of kudzu vine are ground into the particle of 80 mesh；(3) clayed into power after air-drying hyacinth dolichos leaf, pineapple honey-leaf and jackfruit bark；(4) will
Isometric water, which is added, after gumbo and malt mixing together breaks into juice；(5) radix glycyrrhizae and Momordica grosvenori are together put into 5 times of weight
20min is decocted in water, obtains decoction liquor；(6) particle obtained above, powder, juice and decoction liquor are mixed evenly, added
Water, weight is pinched into as the distiller's yeast group of 250g/；(7) be inoculated with distiller's yeast group distiller's yeast group weight 0.6% saccharomyces cerevisiae and
The Candida of distiller's yeast group weight 0.3%, inoculation terminate to cultivate after at 32 DEG C, roll into a ball distiller's yeast after mycelia is covered with and shine
It is dry, you can.
Embodiment 3
A kind of preparation method of pineapple mulse distiller's yeast of the present embodiment, the distiller's yeast include the raw material of following parts by weight：Greatly
34 parts of rice, 21 parts of soya bean, 9 parts of the root of kudzu vine, 16 parts of hyacinth dolichos leaf, 10 parts of pineapple honey-leaf, 5 parts of jackfruit bark, 6 parts of gumbo, malt 12
5 parts of part, 3 parts of radix glycyrrhizae and Momordica grosvenori；
The preparation method of the distiller's yeast comprises the following steps：(1) each raw material is weighed by above-mentioned parts by weight；(2) by rice,
Soya bean and the root of kudzu vine are ground into the particle of 70 mesh；(3) clayed into power after air-drying hyacinth dolichos leaf, pineapple honey-leaf and jackfruit bark；(4) will
Isometric water, which is added, after gumbo and malt mixing together breaks into juice；(5) radix glycyrrhizae and Momordica grosvenori are together put into 4 times of weight
15min is decocted in water, obtains decoction liquor；(6) particle obtained above, powder, juice and decoction liquor are mixed evenly, added
Water, weight is pinched into as the distiller's yeast group of 230g/；(7) be inoculated with distiller's yeast group distiller's yeast group weight 0.5% saccharomyces cerevisiae and
The Candida of distiller's yeast group weight 0.25%, inoculation terminate to cultivate after at 30 DEG C, roll into a ball distiller's yeast after mycelia is covered with and shine
It is dry, you can.
Comparative example 1：Pineapple mulse is brewed using distiller's yeast made from embodiment 3, brew method is：Jackfruit is broken into fruit
Slurry；By distiller's yeast made from embodiment 3 and pulp mixed fermentation；It is filtrated to get zymotic fluid；Zymotic fluid progress ageing is produced into pineapple
Mulse.
Comparative example 2：Pineapple mulse is conventionally brewed, brew method is：Jackfruit is broken into pulp；Use pectase
Enzymolysis processing pulp；Addition activated yeast is fermented；It is filtrated to get zymotic fluid；Zymotic fluid progress ageing is produced into jackfruit
Wine.
Pineapple mulse quality made from comparative example 1 and comparative example 2 contrasts：Both fragrance, mouthfeel are consistent with color and luster, i.e.,
Aroma is mellow strong, limpid transparent, sour-sweet tasty and refreshing.
Comparative example 1 and comparative example 2 brew process contrast：Compared with contrast 1, comparative example 2 has been brewed more using at pectase
The process for managing pulp, therefore pineapple mulse is brewed using distiller's yeast of the present invention, pre-processed without adding pectase, reduce wine
Wine process.
Comparative example 1 and the contrast of the fermentation time of comparative example 2 and distillation yield：Under identical fermentation condition, i.e. identical temperature and pH,
The fermentation time of comparative example 1 is 7 days, distillation yield 49%；The fermentation time of comparative example 2 is 12 days, distillation yield 40%.Therefore use
Distiller's yeast of the present invention accelerates fermentation, improves distillation yield.(fermentation time refers to that fermentation to the residual sugar amount in Artocarpus juice is 4g/L
The required time；Distillation yield refers to that every 100 kilograms of jackfruits can be fermented into the percentage of the amount of pineapple mulse.)
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
- A kind of 1. preparation method of pineapple mulse distiller's yeast, it is characterised in that：The distiller's yeast includes the raw material of following parts by weight：Greatly Rice 30-40 parts, soya bean 15-25 parts, root of kudzu vine 6-10 parts, hyacinth dolichos leaf 14-18 parts, pineapple honey-leaf 9-12 parts, jackfruit bark 4-8 Part, gumbo 5-9 parts, malt 9-15 parts, radix glycyrrhizae 1-4 parts and Momordica grosvenori 3-7 parts；The preparation method of the distiller's yeast comprises the following steps：(1) each raw material is weighed by above-mentioned parts by weight；(2) by rice, soya bean Particle is ground into the root of kudzu vine；(3) clayed into power after air-drying hyacinth dolichos leaf, pineapple honey-leaf and jackfruit bark；(4) by gumbo and malt Isometric water is added after mixing and together breaks into juice；(5) radix glycyrrhizae and Momordica grosvenori are together put into the water of 2-5 times of weight and decocted Boil, obtain decoction liquor；(6) particle obtained above, powder, juice and decoction liquor are mixed evenly, add water, pinches into distiller's yeast Group；(7) saccharomyces cerevisiae and Candida are inoculated with distiller's yeast group, inoculation terminates to cultivate after at 28-32 DEG C, after mycelia is covered with Distiller's yeast group is dried, you can.
- A kind of 2. preparation method of pineapple mulse distiller's yeast according to claim 1, it is characterised in that：The distiller's yeast include with The raw material of lower parts by weight：34 parts of rice, 21 parts of soya bean, 9 parts of the root of kudzu vine, 16 parts of hyacinth dolichos leaf, 10 parts of pineapple honey-leaf, jackfruit bark 5 parts of 5 parts, 6 parts of gumbo, 12 parts of malt, 3 parts of radix glycyrrhizae and Momordica grosvenori.
- A kind of 3. preparation method of pineapple mulse distiller's yeast according to claim 1, it is characterised in that：The particle mesh number is 60-80 mesh.
- A kind of 4. preparation method of pineapple mulse distiller's yeast according to claim 1, it is characterised in that：The radix glycyrrhizae and arhat The decocting time of fruit is 10-20min.
- A kind of 5. preparation method of pineapple mulse distiller's yeast according to claim 1, it is characterised in that：The weight of the distiller's yeast group Measure as 200-250g/.
- A kind of 6. preparation method of pineapple mulse distiller's yeast according to claim 1, it is characterised in that：The saccharomyces cerevisiae Inoculum concentration is the 0.4-0.6% that the distiller's yeast rolls into a ball weight；The inoculum concentration of the Candida is the 0.2- that the distiller's yeast rolls into a ball weight 0.3%.
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| CN102559442A (en) * | 2012-01-11 | 2012-07-11 | 海南省农垦科学院 | Method for producing fruit wine |
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| CN104371874A (en) * | 2014-11-06 | 2015-02-25 | 桂阳县隆兴水果专业合作社 | Perry distillery yeast |
| CN105950374A (en) * | 2016-06-30 | 2016-09-21 | 安徽铭传酒业有限责任公司 | Preparation method of jackfruit wine |
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2017
- 2017-12-13 CN CN201711329172.3A patent/CN107858232A/en active Pending
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| CN102559442A (en) * | 2012-01-11 | 2012-07-11 | 海南省农垦科学院 | Method for producing fruit wine |
| CN102649926A (en) * | 2012-04-28 | 2012-08-29 | 福建农林大学 | Application of candida utilis to loquat wine making and making method for loquat wine |
| CN103333763A (en) * | 2013-06-03 | 2013-10-02 | 宁夏盛康源红枣酒业生物科技有限公司 | Winemaking method for fermentation of red dates by multiple strains |
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| CN104371874A (en) * | 2014-11-06 | 2015-02-25 | 桂阳县隆兴水果专业合作社 | Perry distillery yeast |
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