CN107904085A - A kind of Luzhou-flavor distiller's yeast and preparation method thereof - Google Patents
A kind of Luzhou-flavor distiller's yeast and preparation method thereof Download PDFInfo
- Publication number
- CN107904085A CN107904085A CN201711399436.2A CN201711399436A CN107904085A CN 107904085 A CN107904085 A CN 107904085A CN 201711399436 A CN201711399436 A CN 201711399436A CN 107904085 A CN107904085 A CN 107904085A
- Authority
- CN
- China
- Prior art keywords
- room
- bent
- knee
- piece
- yeast
- 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
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)
- Fodder In General (AREA)
Abstract
The invention discloses a kind of Luzhou-flavor distiller's yeast and preparation method thereof, it is characterised in that includes the following steps：(1) raw material selection, dispensing and crushing；(2) koji-making；(3) room is entered；(4) bent room culture, is made Luzhou-flavor distiller's yeast.The Luzhou-flavor distiller's yeast of the present invention is using wheat, barley and pea as raw material, by crushing, add hydraulic pressure that brick bulk is made, pass through the beneficial microbe in rich material, water and bent room environment, stringent control raw material proportioning and crushing, bent time and temperature is turned in stringent control, cultivates 30 days and song is made into.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of preparation method of Luzhou-flavor distiller's yeast.
Background technology
Yeast is the main saccharifying ferment of traditional liquor brewage process, it is with pure wheat or coordinates by a certain percentage big
Wheat, pea etc. are raw material, and brick-shaped curved billet is pressed into through crushing and water-adding, are positioned over the various open countries brought into deep closet by nature
Raw bacterium is cultivated naturally on raw material, obtain it is various be beneficial to fermentation microorganisms, then through air-dry yeast, Luzhou-flavor distiller's yeast training
Support 50-60 DEG C of vertex temperature, 40-60 days cycle；Manufactured yeast was known as Chen Qu through the storage of 3-6 months.
Yeast is that the wild microorganism for leaning on nature participates in fermentation, so as to also form many micro- lifes for being unfavorable for fermentation
Thing, the bent bad phenomenon in a room Qu Haoyi rooms also often occurs in this, and koji-making time length, forms phenomena such as quality is unmanageable.
The content of the invention
It is regarding the issue above, the present invention provides a kind ofIt is standardized and orderly to ensure distiller's yeast qualityRich fragrance wine
Bent preparation method.
To reach above-mentioned purpose, present invention employs following technical proposal：A kind of Luzhou-flavor distiller's yeast of the present invention, including by
Formed according to the following component of mass percent：
Wheat 75-95%,
Barley 0-20%,
Pea 0-5%.
The preparation method of Luzhou-flavor distiller's yeast of the present invention, includes the following steps：
(1) raw material selection, dispensing and crushing：Amount of water is determined according to the moisture content of raw material and production season, to ensure knee-piece
Moisture content is in 30-39%；Selected raw material first carries out dispensing, then after the processing of dust removal impurity removed system, is crushed, made after crushing
Wheat flakiness, the wheat heart is into fine powder, and while grasping natural temperature more than 30 DEG C is slightly thin, and below 30 DEG C when is slightly thick；(2) make
It is bent：Place, work apparatus are cleaned up before koji-making, material is stirred evenly into no pimple, using mechanical koji-making, made knee-piece requires pine
Tight suitable, surface is smooth neat, and corner is rectified, and without side unfilled corner phenomenon is fallen, knee-piece weight is uniform；
(3) room is entered：It is first that floor cleaning in room is clean before curved billet enters room, the fresh rice chaff of last layer is then spread, thickness is not with
Ground occur is advisable, and clean water of splashing, and makes rice chaff moist uniformly, it is desirable to chaff is wet, it is anhydrous；Stepping on the knee-piece made should send rapidly
To bent room, to prevent curved surface from drying up, it is unfavorable for knee-piece maturation；
Curved billet enters room order and arranges, and is divided into monolayer alignment or dual layer arrangement depending on environment temperature from inside to outside, is used among two layers
Bamboo pole separates, and upper and lower block row and row will be put together, the lid straw screen or mat when putting, and knee-piece surrounding is put on the gunnysack of wetting, is entered room and is finished in room
Sprinkle water on interior walls and song, clothing mildew is hung with sharp knee-piece epidermis；
(4) bent room culture：The quality of spirit quality, depends mainly on the cultivation management behind room, and yeast is trained in bent room
Nutrient is six stages, six stages are mildew, on fire, big fire, rear fire, support it is bent, go out room, storage, Luzhou-flavor distiller's yeast is made.
Further, in step (1), when slightly thin when temperature is more than 30 DEG C, 35%- is not accounted for by 20 mesh hole sizers
45%, when below 30 DEG C when is slightly thick, 45%-55% is not accounted for by 20 mesh hole sizers.
Further, in step (2), the size of every piece of koji-making is long 270 ± 10mm, wide 180 ± 10mm, high by 60
±10mm。
Further, be individual layer when environment temperature is more than 20 DEG C in step (3), to be double-deck during less than 20 DEG C；From
Right temperature can spill 40-50 DEG C of hot water when being less than 25 DEG C.
Further, in step (3), curved billet enters room order and arranges：Line space is 1.0-2.0 centimetres, and knee-piece will be sidewards
Hold up and keep flat, prevent down that tiltedly, bent spacing is 3-5 centimetres, and slightly wider when natural temperature is more than 32 DEG C, when slightly wider, bent spacing is 4-6
Centimetre.
Further, in step (4), include the following steps：
Step1:Mildew：White fungal hyphae spot occurs in curved surface in 1-2 days after entering room in curved billet, that is, starts to give birth to
Clothing, adjusts product temperature to 33-41 DEG C, operationally product temperature should be controlled to delay liter, makes mould good；
Step2 is on fire：Curved billet surface is tack-free after mildew, when adjusting product temperature to 40-45 DEG C, turn over for the first time
Song, is entering the 3rd day of room, turns over Qu Shiying and opens door and window and take bottom turn-over, and surrounding translates into centre, it is middle translates into around,
The big method positioned on lower floor of hardness, turns over song and finishes the insulation that should close the doors and windows；
Step3 big fire class：The growth of this stage microorganism is still vigorous, and mycelia is grown inwards by curved billet surface, moisture content
And heat distributes from inside to outside, product temperature continues to raise, and temperature is increased to 50-60 DEG C, is adjusted after being kept for four days by being opened and closed door and window
Curved billet temperature, at the end of the full fire, has the knee-piece of half ripe, during which to turn over Qu Yici every 1-3 days substantially, by song when turning over song
Block progressively collapses；
The fiery stage after Step4：Microbial reproduction is transferred to low tide, and knee-piece is gradually dried, and product temperature is gradually reduced, until knee-piece not
Untill heat, the fiery stage after it is noted that to prevent that product temperature from declining too urgent too fast, Qu Yici was turned over every 1-3 days, product temperature is down to 32-34
DEG C, Qu Xinshui parts of continuation evaporation dryings, jejune knee-piece continues maturation, and operating personnel will be according to weather and knee-piece maturation journey
Degree, is collapsed, and distance is gradually reduced between making curved billet, keeps knee-piece uniformly ripening；
Step5 supports the bent stage：Afterwards after the fiery phase, the curved billet of the bent center portion position still 5-10% that some moisture content is not discharged is suitable
Be evaporated using tepor, at this moment knee-piece temperature change is stagnated substantially, it should be specifically noted that insulation, avoid declining it is too fast so that
The bent only moisture evaporation of the heart is clean, and fire is too small after preventing, makes bent generation disease；
Step6 goes out room：To go out room storage after bent maturation in time；
Step7 is stored：After yeast goes out room, storage storage, is deposited in the dry ventilated Qu Ku equipped with mouse blocking plate, Qu Ku
Prevent periods of direct sunlight, and the tide infection miscellaneous bacteria phenomenon that heated up, storage yeast should be stacked neatly respectively in batches, new bent, Chen Qu
Subregion isolation storage, registers card, performs record to entering room storage date, quantity, moisture and saccharifying power situation, Luzhou-flavor is made
Distiller's yeast.
Further, in step (4), Step2 concrete operations on fire are：Straw screen or mat, gunnysack, bamboo pole are removed, curved billet is still pressed
Arrange when entering room, separated among two layers with bamboo pole, it is 3-5 centimetres to grasp bent spacing, bent gunnysack good all around；Room to be entered the 5th day
When, turned over song for the second time, curved billet increases by one layer, two layers of centre are separated with bamboo pole, and three layers remove bamboo pole, line up it is chevron shaped,
And bent spacing is increased to 3-5 centimetres, Qu Sizhou has been enclosed with gunnysack, as Qu Wen gradually rises, every one to two day, has turned over song one
Secondary, after mechanical koji-making song layer increases to four layers, two rooms and be a room make bent layer be changed into six layers, and curved billet is gradually drawn close, hereafter
Enter the full fire.
Further, in step (4), Step7 storages：It is required that every batch of yeast is at intervals of 30-50cm, side near the window from
Window interval 1m；It is 8-10 layers to stack height；Storehouse planted agent leaves the use that passage facilitates each batch yeast；Periodically to knee-piece inspection,
It is phenomena such as preventing from damaging by worms and going mouldy, timely to having produced the knee-piece to go mouldy, handled.
Beneficial effect：The Luzhou-flavor distiller's yeast of the present invention is using wheat, barley and pea as raw material, by crushing, adds hydraulic pressure
Brick bulk is made, it is stringent to control raw material proportioning and powder by the beneficial microbe in rich material, water and bent room environment
Broken, bent time and temperature is turned in stringent control, cultivates 30 days and song is made into.
Compared with prior art, the invention has the advantages that：
(1) distiller's yeast uses reasonable raw material proportioning, and condition of culture, turn over the bent time and number rule is orderly, effectively shortens culture
Cycle was to 30 days.
(2) every batch of distiller's yeast difference knee-piece quality difference is obviously reduced.Each batch distiller's yeast quality is basically identical, saccharifying power base
Originally it is maintained between 850-1000U.
Embodiment
Following embodiments only exist in illustrative purpose, without being intended to limit the scope of the invention.
Embodiment 1
A kind of Luzhou-flavor distiller's yeast of the present invention, including formed according to the following component of mass percent：
Wheat 90%,
Barley 10%,
Pea 0%.
The preparation method of Luzhou-flavor distiller's yeast of the present invention, includes the following steps：
(1) raw material selection, dispensing and crushing：Amount of water is determined according to the moisture content of raw material and production season, to ensure knee-piece
Moisture content is 35%；Selected raw material first carries out dispensing, then after the processing of dust removal impurity removed system, is crushed, wheat is made after crushing
Grain flakiness, for the wheat heart into fine powder, more than 30 DEG C when, is slightly thin, and 40% is not accounted for by 20 mesh hole sizers when slightly thin；Below 30 DEG C
When it is slightly thick, do not account for 45% by 20 mesh hole sizers when slightly thick；
(2) koji-making：Place, work apparatus are cleaned up before koji-making, material is stirred evenly into no pimple, using mechanical koji-making,
It is elastic suitable that made knee-piece requires, and surface is smooth neat, and corner is rectified, and without side unfilled corner phenomenon is fallen, knee-piece weight is uniform；It is described every
The size of block koji-making is long 270mm, width 170mm, high 60mm.
(3) room is entered：It is first that floor cleaning in room is clean before curved billet enters room, the fresh rice chaff of last layer is then spread, thickness is not with
Ground occur is advisable, and clean water of splashing, and makes rice chaff moist uniformly, it is desirable to chaff is wet, it is anhydrous；Stepping on the knee-piece made should send rapidly
To bent room, to prevent curved surface from drying up, it is unfavorable for knee-piece maturation；
Curved billet enters room order and arranges, and is divided into monolayer alignment or dual layer arrangement depending on environment temperature from inside to outside, is used among two layers
Bamboo pole separates, and upper and lower block row and row will be put together, the lid straw screen or mat when putting, and knee-piece surrounding is put on the gunnysack of wetting, is entered room and is finished in room
Sprinkle water on interior walls and song, clothing mildew is hung with sharp knee-piece epidermis；Environment temperature is more than 20 DEG C, is spread in a single layer, and sprays 50 DEG C of hot water.
Curved billet enters room order and arranges：Line space is 1.0 centimetres, and knee-piece will sidewards be holded up and kept flat, and prevents down that tiltedly bent spacing is
4 centimetres.
(4) bent room culture：The quality of spirit quality, depends mainly on the cultivation management behind room, and yeast is trained in bent room
Nutrient is six stages, six stages are mildew, on fire, big fire, rear fire, support it is bent, go out room, storage, Luzhou-flavor distiller's yeast is made.
Step1:Mildew：White fungal hyphae spot occurs in curved surface in 2 days after entering room in curved billet, that is, starts raw clothing,
Product temperature is adjusted to 38 DEG C, operationally product temperature should be controlled to delay liters, make it is mould well, as product temperature rises to assigned temperature, and
Curved billet surface mildew is not yet grown, then can slowly open part straw screen or mat and radiate；
Step2 is on fire：Curved billet surface is tack-free after mildew, when adjusting product temperature to 40 DEG C, carries out turning over song for the first time,
Enter the 3rd day of room, turn over Qu Shiying and open door and window and take bottom turn-over, surrounding translates into centre, and middle translates into surrounding, hardness
The big method positioned on lower floor, turns over song and finishes the insulation that should close the doors and windows；Straw screen or mat, gunnysack, bamboo pole are removed, curved billet is arranged when being still pressed into room
Arrange, separated among two layers with bamboo pole, it is 5 centimetres to grasp bent spacing, bent gunnysack good all around；When room the 5th day is entered, the is carried out
Secondary to turn over song, curved billet increases by one layer, and two layers of centre are separated with bamboo pole, and three layers remove bamboo pole, lines up chevron shaped, and makes bent spacing
4 centimetres are increased to, has enclosed Qu Sizhou with gunnysack, as Qu Wen gradually rises, every one to two day, Qu Yici is turned over, treats mechanical koji-making
After bent layer increases to four layers, two rooms and be a room make bent layer be changed into six layers, and curved billet is gradually drawn close, and hereafter enter big fire rank
Section.
Step3 big fire class：The growth of this stage microorganism is still vigorous, and mycelia is grown inwards by curved billet surface, moisture content
And heat distributes from inside to outside, product temperature continues to raise, and temperature is increased to 55 DEG C, and curved billet is adjusted by being opened and closed door and window after being kept for four days
Temperature, at the end of the full fire, has the knee-piece of half ripe, during which to turn over Qu Yici every 3 days, when turning over song by knee-piece progressively substantially
Collapse；
The fiery stage after Step4：Microbial reproduction is transferred to low tide, and knee-piece is gradually dried, and product temperature is gradually reduced, until knee-piece not
Untill heat, the fiery stage after it is noted that to prevent that product temperature from declining too urgent too fast, turned over Qu Yici every 2 days, and product temperature is down to 32 DEG C, bent
Edema with the heart involved part continues evaporation drying, and jejune knee-piece continues maturation, therefore manual control is important, behaviour in the rear fiery phase
Make personnel to be collapsed according to weather and knee-piece maturity, distance is gradually reduced between making curved billet, keep knee-piece uniformly into
It is ripe；
Step5 supports the bent stage：Afterwards after the fiery phase, 10% curved billet that bent center portion position still some moisture content is not discharged is preferably adopted
Be evaporated with tepor, at this moment knee-piece temperature change is stagnated substantially, it should be specifically noted that insulation, avoid declining it is too fast so that bent
The only moisture evaporation of the heart is clean, and fire is too small after preventing, makes bent generation disease；
Step6 goes out room：To go out room storage after bent maturation in time；
Step7 is stored：After yeast goes out room, storage storage, is deposited in the dry ventilated Qu Ku equipped with mouse blocking plate, Qu Ku
Prevent periods of direct sunlight, and the tide infection miscellaneous bacteria phenomenon that heated up, storage yeast should be stacked neatly respectively in batches, new bent, Chen Qu
Subregion isolation storage, registers card, performs record to entering room storage date, quantity, moisture and saccharifying power situation, Luzhou-flavor is made
Distiller's yeast.
It is required that every batch of yeast, at intervals of 50cm, side near the window is from window interval 1m；It is 8 layers to stack height；Storehouse planted agent leaves
Passage facilitates the use of each batch yeast；Periodically to knee-piece inspection, phenomena such as preventing from damaging by worms and go mouldy, to having produced the song to go mouldy
Block is timely, is handled.
Embodiment 2
Embodiment 2 and embodiment 1 difference lies in：A kind of Luzhou-flavor distiller's yeast of the present invention, including according to mass percent
Following component composition：
Wheat 75%,
Barley 20%,
Pea 5%.
The preparation method of Luzhou-flavor distiller's yeast of the present invention, includes the following steps：
(1) raw material selection, dispensing and crushing：Amount of water is determined according to the moisture content of raw material and production season, to ensure knee-piece
Moisture content is 39%；Selected raw material first carries out dispensing, then after the processing of dust removal impurity removed system, is crushed, wheat is made after crushing
Grain flakiness, for the wheat heart into fine powder, more than 30 DEG C when, is slightly thin, 45% is not accounted for by 20 mesh hole sizers when slightly thin, below 30 DEG C
When it is slightly thick, do not account for 55% by 20 mesh hole sizers when slightly thick；
(2) koji-making：Place, work apparatus are cleaned up before koji-making, material is stirred evenly into no pimple, using mechanical koji-making,
It is elastic suitable that made knee-piece requires, and surface is smooth neat, and corner is rectified, and without side unfilled corner phenomenon is fallen, knee-piece weight is uniform；It is described every
The size of block koji-making is long 260mm, width 180mm, high 70mm.
(3) room is entered：It is first that floor cleaning in room is clean before curved billet enters room, the fresh rice chaff of last layer is then spread, thickness is not with
Ground occur is advisable, and clean water of splashing, and makes rice chaff moist uniformly, it is desirable to chaff is wet, it is anhydrous；Stepping on the knee-piece made should send rapidly
To bent room, to prevent curved surface from drying up, it is unfavorable for knee-piece maturation；
Curved billet enters room order and arranges, and is divided into monolayer alignment or dual layer arrangement depending on environment temperature from inside to outside, is used among two layers
Bamboo pole separates, and upper and lower block row and row will be put together, the lid straw screen or mat when putting, and knee-piece surrounding is put on the gunnysack of wetting, is entered room and is finished in room
Sprinkle water on interior walls and song, clothing mildew is hung with sharp knee-piece epidermis；Environment temperature is more than 20 DEG C, is spread in a single layer, and sprays 40 DEG C of hot water.
Curved billet enters room order and arranges：Line space is 2.0 centimetres, and knee-piece will sidewards be holded up and kept flat, and prevents down that tiltedly bent spacing is
5 centimetres.
(4) bent room culture：The quality of spirit quality, depends mainly on the cultivation management behind room, and yeast is trained in bent room
Nutrient is six stages, six stages are mildew, on fire, big fire, rear fire, support it is bent, go out room, storage, Luzhou-flavor distiller's yeast is made.
Step1:Mildew：White fungal hyphae spot occurs in curved surface in 1 day after entering room in curved billet, that is, starts raw clothing,
Product temperature is adjusted to 41 DEG C, operationally product temperature should be controlled to delay liters, make it is mould well, as product temperature rises to assigned temperature, and
Curved billet surface mildew is not yet grown, then can slowly open part straw screen or mat and radiate；
Step2 is on fire：Curved billet surface is tack-free after mildew, when adjusting product temperature to 45 DEG C, carries out turning over song for the first time,
Enter the 3rd day of room, turn over Qu Shiying and open door and window and take bottom turn-over, surrounding translates into centre, and middle translates into surrounding, hardness
The big method positioned on lower floor, turns over song and finishes the insulation that should close the doors and windows；Straw screen or mat, gunnysack, bamboo pole are removed, curved billet is arranged when being still pressed into room
Arrange, separated among two layers with bamboo pole, it is 5 centimetres to grasp bent spacing, bent gunnysack good all around；When room the 5th day is entered, the is carried out
Secondary to turn over song, curved billet increases by one layer, and two layers of centre are separated with bamboo pole, and three layers remove bamboo pole, lines up chevron shaped, and makes bent spacing
6 centimetres are increased to, has enclosed Qu Sizhou with gunnysack, as Qu Wen gradually rises, every one to two day, Qu Yici is turned over, treats mechanical koji-making
After bent layer increases to four layers, two rooms and be a room make bent layer be changed into six layers, and curved billet is gradually drawn close, and hereafter enter big fire rank
Section.
Step3 big fire class：The growth of this stage microorganism is still vigorous, and mycelia is grown inwards by curved billet surface, moisture content
And heat distributes from inside to outside, product temperature continues to raise, and temperature is increased to 60 DEG C, and curved billet is adjusted by being opened and closed door and window after being kept for four days
Temperature, at the end of the full fire, has the knee-piece of half ripe, during which to turn over Qu Yici every 1 day, when turning over song by knee-piece progressively substantially
Collapse；
The fiery stage after Step4：Microbial reproduction is transferred to low tide, and knee-piece is gradually dried, and product temperature is gradually reduced, until knee-piece not
Untill heat, the fiery stage after it is noted that to prevent that product temperature from declining too urgent too fast, turned over Qu Yici every 1 day, and product temperature is down to 33 DEG C, bent
Edema with the heart involved part continues evaporation drying, and jejune knee-piece continues maturation, therefore manual control is important, behaviour in the rear fiery phase
Make personnel to be collapsed according to weather and knee-piece maturity, distance is gradually reduced between making curved billet, keep knee-piece uniformly into
It is ripe；
Step5 supports the bent stage：Afterwards after the fiery phase, 8% curved billet that bent center portion position still some moisture content is not discharged is preferably adopted
Be evaporated with tepor, at this moment knee-piece temperature change is stagnated substantially, it should be specifically noted that insulation, avoid declining it is too fast so that bent
The only moisture evaporation of the heart is clean, and fire is too small after preventing, makes bent generation disease；
Step6 goes out room：To go out room storage after bent maturation in time；
Step7 is stored：After yeast goes out room, storage storage, is deposited in the dry ventilated Qu Ku equipped with mouse blocking plate, Qu Ku
Prevent periods of direct sunlight, and the tide infection miscellaneous bacteria phenomenon that heated up, storage yeast should be stacked neatly respectively in batches, new bent, Chen Qu
Subregion isolation storage, registers card, performs record to entering room storage date, quantity, moisture and saccharifying power situation, Luzhou-flavor is made
Distiller's yeast.
It is required that every batch of yeast, at intervals of 30cm, side near the window is from window interval 1m；It is 10 layers to stack height；Storehouse planted agent leaves
Passage facilitates the use of each batch yeast；Periodically to knee-piece inspection, phenomena such as preventing from damaging by worms and go mouldy, to having produced the song to go mouldy
Block is timely, is handled.
Embodiment 3
Embodiment 3 and embodiment 1 difference lies in：A kind of Luzhou-flavor distiller's yeast of the present invention, including according to mass percent
Following component composition：
Wheat 82%,
Barley 15%,
Pea 3%.
The preparation method of Luzhou-flavor distiller's yeast of the present invention, includes the following steps：
(1) raw material selection, dispensing and crushing：Amount of water is determined according to the moisture content of raw material and production season, to ensure knee-piece
Moisture content is 35%；Selected raw material first carries out dispensing, then after the processing of dust removal impurity removed system, is crushed, wheat is made after crushing
Grain flakiness, for the wheat heart into fine powder, more than 30 DEG C when, is slightly thin, and 55% is not accounted for by 20 mesh hole sizers when slightly thin；Below 30 DEG C
When it is slightly thick, do not account for 50% by 20 mesh hole sizers when slightly thick；
(2) koji-making：Place, work apparatus are cleaned up before koji-making, material is stirred evenly into no pimple, using mechanical koji-making,
It is elastic suitable that made knee-piece requires, and surface is smooth neat, and corner is rectified, and without side unfilled corner phenomenon is fallen, knee-piece weight is uniform；It is described every
The size of block koji-making is long 280mm, width 190mm, high 50mm.
(3) room is entered：It is first that floor cleaning in room is clean before curved billet enters room, the fresh rice chaff of last layer is then spread, thickness is not with
Ground occur is advisable, and clean water of splashing, and makes rice chaff moist uniformly, it is desirable to chaff is wet, it is anhydrous；Stepping on the knee-piece made should send rapidly
To bent room, to prevent curved surface from drying up, it is unfavorable for knee-piece maturation；
Curved billet enters room order and arranges, and is divided into monolayer alignment or dual layer arrangement depending on environment temperature from inside to outside, is used among two layers
Bamboo pole separates, and upper and lower block row and row will be put together, the lid straw screen or mat when putting, and knee-piece surrounding is put on the gunnysack of wetting, is entered room and is finished in room
Sprinkle water on interior walls and song, clothing mildew is hung with sharp knee-piece epidermis；Environment temperature is more than 20 DEG C, is spread in a single layer, and sprays 45 DEG C of heat
Water..
Curved billet enters room order and arranges：Line space is 1.5 centimetres, and knee-piece will sidewards be holded up and kept flat, and prevents down that tiltedly bent spacing is
5 centimetres.
(4) bent room culture：The quality of spirit quality, depends mainly on the cultivation management behind room, and yeast is trained in bent room
Nutrient is six stages, six stages are mildew, on fire, big fire, rear fire, support it is bent, go out room, storage, Luzhou-flavor distiller's yeast is made.
Step1:Mildew：White fungal hyphae spot occurs in curved surface in 1.5 days after entering room in curved billet, that is, starts to give birth to
Clothing, adjusts product temperature to 37 DEG C, operationally product temperature should be controlled to delay liters, make it is mould well, as product temperature rises to assigned temperature,
And curved billet surface mildew is not yet grown, then it can slowly open part straw screen or mat and radiate；
Step2 is on fire：Curved billet surface is tack-free after mildew, when adjusting product temperature to 42 DEG C, carries out turning over song for the first time,
Enter the 3rd day of room, turn over Qu Shiying and open door and window and take bottom turn-over, surrounding translates into centre, and middle translates into surrounding, hardness
The big method positioned on lower floor, turns over song and finishes the insulation that should close the doors and windows；Straw screen or mat, gunnysack, bamboo pole are removed, curved billet is arranged when being still pressed into room
Arrange, separated among two layers with bamboo pole, it is 5 centimetres to grasp bent spacing, bent gunnysack good all around；When room the 5th day is entered, the is carried out
Secondary to turn over song, curved billet increases by one layer, and two layers of centre are separated with bamboo pole, and three layers remove bamboo pole, lines up chevron shaped, and makes bent spacing
6 centimetres are increased to, has enclosed Qu Sizhou with gunnysack, as Qu Wen gradually rises, every one to two day, Qu Yici is turned over, treats mechanical koji-making
After bent layer increases to four layers, two rooms and be a room make bent layer be changed into six layers, and curved billet is gradually drawn close, and hereafter enter big fire rank
Section.
Step3 big fire class：The growth of this stage microorganism is still vigorous, and mycelia is grown inwards by curved billet surface, moisture content
And heat distributes from inside to outside, product temperature continues to raise, and temperature is increased to 58 DEG C, and curved billet is adjusted by being opened and closed door and window after being kept for four days
Temperature, at the end of the full fire, has the knee-piece of half ripe, during which to turn over Qu Yici every 2 days, when turning over song by knee-piece progressively substantially
Collapse；
The fiery stage after Step4：Microbial reproduction is transferred to low tide, and knee-piece is gradually dried, and product temperature is gradually reduced, until knee-piece not
Untill heat, the fiery stage after it is noted that to prevent that product temperature from declining too urgent too fast, turned over Qu Yici every 3 days, and product temperature is down to 34 DEG C, bent
Edema with the heart involved part continues evaporation drying, and jejune knee-piece continues maturation, therefore manual control is important, behaviour in the rear fiery phase
Make personnel to be collapsed according to weather and knee-piece maturity, distance is gradually reduced between making curved billet, keep knee-piece uniformly into
It is ripe；
Step5 supports the bent stage：Afterwards after the fiery phase, 5% curved billet that bent center portion position still some moisture content is not discharged is preferably adopted
Be evaporated with tepor, at this moment knee-piece temperature change is stagnated substantially, it should be specifically noted that insulation, avoid declining it is too fast so that bent
The only moisture evaporation of the heart is clean, and fire is too small after preventing, makes bent generation disease；
Step6 goes out room：To go out room storage after bent maturation in time；
Step7 is stored：After yeast goes out room, storage storage, is deposited in the dry ventilated Qu Ku equipped with mouse blocking plate, Qu Ku
Prevent periods of direct sunlight, and the tide infection miscellaneous bacteria phenomenon that heated up, storage yeast should be stacked neatly respectively in batches, new bent, Chen Qu
Subregion isolation storage, registers card, performs record to entering room storage date, quantity, moisture and saccharifying power situation, Luzhou-flavor is made
Distiller's yeast.
It is required that every batch of yeast, at intervals of 40cm, side near the window is from window interval 1m；It is 9 layers to stack height；Storehouse planted agent leaves
Passage facilitates the use of each batch yeast；Periodically to knee-piece inspection, phenomena such as preventing from damaging by worms and go mouldy, to having produced the song to go mouldy
Block is timely, is handled.
Basic principle, main feature and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, the present invention
Claimed scope is delineated by the appended claims, the specification and equivalents thereof from the appended claims.
Claims (9)
1. a kind of Luzhou-flavor distiller's yeast, it is characterised in that including the following component composition according to mass percent：
Wheat 75-95%,
Barley 0-20%,
Pea 0-5%.
2. the preparation method of the Luzhou-flavor distiller's yeast described in claim 1, it is characterised in that include the following steps：
(1) raw material selection, dispensing and crushing：Amount of water is determined according to the moisture content of raw material and production season, to ensure knee-piece moisture content
In 30-39%；Selected raw material first carries out dispensing, then after the processing of dust removal impurity removed system, is crushed, wheat is made after crushing
Flakiness, the wheat heart is into fine powder, and while grasping natural temperature more than 30 DEG C is slightly thin, and below 30 DEG C when is slightly thick；(2) koji-making：System
Place, work apparatus are cleaned up before bent, material is stirred evenly into no pimple, using mechanical koji-making, made knee-piece requires elastic suitable
Preferably, surface is smooth neat, and corner is rectified, and without side unfilled corner phenomenon is fallen, knee-piece weight is uniform；
(3) room is entered：It is first that floor cleaning in room is clean before curved billet enters room, then spread the fresh rice chaff of last layer, thickness is to occur without
Ground is advisable, and clean water of splashing, and makes rice chaff moist uniformly, it is desirable to chaff is wet, it is anhydrous；Stepping on the knee-piece made should send rapidly to song
Room, to prevent curved surface from drying up, is unfavorable for knee-piece maturation；
Curved billet enters room order and arranges, and is divided into monolayer alignment or dual layer arrangement depending on environment temperature from inside to outside, bamboo pole is used among two layers
Separate, upper and lower block row and row will be put together, the lid straw screen or mat when putting, and knee-piece surrounding is put on the gunnysack of wetting, is entered room and is finished in room interior wall
Sprinkle water on wall and song, clothing mildew is hung with sharp knee-piece epidermis；
(4) bent room culture：The quality of spirit quality, depends mainly on the cultivation management behind room, and yeast is cultivated in bent room to be divided
For six stages, six stages are mildew, on fire, big fire, rear fire, support it is bent, go out room, storage, Luzhou-flavor distiller's yeast is made.
3. the preparation method of Luzhou-flavor distiller's yeast according to claim 1, it is characterised in that：In step (1), temperature is 30
When slightly thin when more than DEG C, 35%-45% is not accounted for by 20 mesh hole sizers, when below 30 DEG C when is slightly thick, does not pass through 20 mesh hole sizers
Account for 45%-55%.
4. the preparation method of Luzhou-flavor distiller's yeast according to claim 1, it is characterised in that：It is every piece described in step (2)
The size of koji-making is long 270 ± 10mm, wide 180 ± 10mm, high 60 ± 10mm.
5. the preparation method of Luzhou-flavor distiller's yeast according to claim 1, it is characterised in that：In step (3), when environment temperature
Degree be individual layer when being more than 20 DEG C, to be double-deck during less than 20 DEG C；Natural temperature can spill 40-50 DEG C of hot water when being less than 25 DEG C.
6. the preparation method of Luzhou-flavor distiller's yeast according to claim 1, it is characterised in that：In step (3), curved billet enters room
Order arranges：Line space is 1.0-2.0 centimetres, and knee-piece will sidewards be holded up and kept flat, and is prevented down tiltedly, and bent spacing is 3-5 centimetres, natural
Slightly wider when temperature is more than 32 DEG C, when slightly wider, bent spacing is 4-6 centimetres.
7. the preparation method of Luzhou-flavor distiller's yeast according to claim 1, it is characterised in that：In step (4), including it is as follows
Step：
Step1:Mildew：White fungal hyphae spot occurs in curved surface in 1-2 days after entering room in curved billet, that is, starts raw clothing, adjust
Product temperature is saved to 33-41 DEG C, operationally product temperature should be controlled to delay liter, is made mould good；
Step2 is on fire：Curved billet surface is tack-free after mildew, when adjusting product temperature to 40-45 DEG C, carries out turning over song for the first time,
Enter the 3rd day of room, turn over Qu Shiying and open door and window and take bottom turn-over, surrounding translates into centre, and middle translates into surrounding, hardness
The big method positioned on lower floor, turns over song and finishes the insulation that should close the doors and windows；
Step3 big fire class：The growth of this stage microorganism is still vigorous, and mycelia is grown inwards by curved billet surface, moisture content and heat
Amount distributes from inside to outside, and product temperature continues to raise, and temperature is increased to 50-60 DEG C, and curved billet is adjusted by being opened and closed door and window after being kept for four days
Temperature, at the end of the full fire, has the knee-piece of half ripe, during which to turn over Qu Yici every 1-3 days substantially, when turning over song by knee-piece by
Step collapses；
The fiery stage after Step4：Microbial reproduction is transferred to low tide, and knee-piece is gradually dried, and product temperature is gradually reduced, and is until knee-piece is not warm
Only, the fiery stage, it is noted that to prevent that product temperature from declining too urgent too fast, Qu Yici was turned over every 1-3 days after, and product temperature is down to 32-34 DEG C,
Qu Xinshui parts of continuation evaporation dryings, jejune knee-piece continue it is ripe, operating personnel will according to weather and knee-piece maturity, into
Row collapses, and distance is gradually reduced between making curved billet, keeps knee-piece uniformly ripening；
Step5 supports the bent stage：Afterwards after the fiery phase, the curved billet of the bent center portion position still 5-10% that some moisture content is not discharged preferably uses
Tepor is evaporated, and at this moment knee-piece temperature change is stagnated substantially, it should be specifically noted that insulation, avoid declining it is too fast so that the bent heart
Only moisture evaporation is clean, and fire is too small after preventing, makes bent generation disease；
Step6 goes out room：To go out room storage after bent maturation in time；
Step7 is stored：After yeast goes out room, storage storage, is deposited in the dry ventilated Qu Ku equipped with mouse blocking plate, bent storehouse will prevent
Only periods of direct sunlight, and the tide infection miscellaneous bacteria phenomenon that heated up, storage yeast should be stacked neatly respectively in batches, new bent, Chen Qu subregions
Isolation storage, registers card, performs record to entering room storage date, quantity, moisture and saccharifying power situation, rich fragrance wine is made
It is bent.
8. the preparation method of Luzhou-flavor distiller's yeast according to claim 7, it is characterised in that：In step (4), Step2 rises
Fiery concrete operations are：Straw screen or mat, gunnysack, bamboo pole are removed, curved billet is arranged when being still pressed into room, separated among two layers with bamboo pole, is grasped bent
Spacing is 3-5 centimetres, bent gunnysack good all around；When room the 5th day is entered, song is turned over for the second time, and curved billet increases by one layer, two layers
Centre is separated with bamboo pole, and three layers remove bamboo pole, lines up chevron shaped, and bent spacing is increased to 3-5 centimetres, with gunnysack has been enclosed Qu Si
In week, as Qu Wen gradually rises, every one to two day, turn over Qu Yici, after mechanical koji-making song layer increases to four layers, two rooms and for one
Room, makes bent layer be changed into six layers, and curved billet is gradually drawn close, and hereafter enters the full fire.
9. according to the preparation method of claim 2 to 8 any one of them Luzhou-flavor distiller's yeast, it is characterised in that：In step (4)
In, Step7 storages：It is required that every batch of yeast, at intervals of 30-50cm, side near the window is from window interval 1m；It is 8-10 layers to stack height；
Storehouse planted agent leaves the use that passage facilitates each batch yeast；Periodically to knee-piece inspection, phenomena such as preventing from damaging by worms and go mouldy, to having produced
Mildew change knee-piece it is timely, handled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711399436.2A CN107904085A (en) | 2017-12-22 | 2017-12-22 | A kind of Luzhou-flavor distiller's yeast and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711399436.2A CN107904085A (en) | 2017-12-22 | 2017-12-22 | A kind of Luzhou-flavor distiller's yeast and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107904085A true CN107904085A (en) | 2018-04-13 |
Family
ID=61869706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711399436.2A Pending CN107904085A (en) | 2017-12-22 | 2017-12-22 | A kind of Luzhou-flavor distiller's yeast and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107904085A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865583A (en) * | 2018-08-15 | 2018-11-23 | 新疆御语丝路酒业有限公司 | A kind of barley distiller's yeast production method |
| CN110240982A (en) * | 2019-07-19 | 2019-09-17 | 宝丰酒业有限公司 | A kind of distiller's yeast and preparation method thereof |
| CN111961551A (en) * | 2020-09-15 | 2020-11-20 | 潘训伟 | Preparation method of white spirit leavening agent and application of white spirit leavening agent in white spirit |
| CN112746000A (en) * | 2021-01-26 | 2021-05-04 | 邓长琪 | Traditional natural viable bacteria distilled liquor brewing technology |
| CN114672382A (en) * | 2022-04-08 | 2022-06-28 | 海天醋业集团有限公司 | Method for preparing wheat koji with high ammonia nitrogen and special fragrance |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105063A (en) * | 1994-11-15 | 1995-07-12 | 李明海 | Producing technology for jasmine fragrance wine |
| CN103421647A (en) * | 2013-08-28 | 2013-12-04 | 宝丰禧丰酒业有限公司 | Distiller yeast and preparing process thereof |
| CN103666927A (en) * | 2013-12-20 | 2014-03-26 | 达州市川虎食品有限公司 | Process for preparing fresh scent strong-flavor Chinese spirit |
| CN107129903A (en) * | 2017-06-21 | 2017-09-05 | 青岛琅琊台集团股份有限公司 | A kind of utilization chlorella pyrenoidosa powder prepares the production technology of high temperature Daqu |
-
2017
- 2017-12-22 CN CN201711399436.2A patent/CN107904085A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105063A (en) * | 1994-11-15 | 1995-07-12 | 李明海 | Producing technology for jasmine fragrance wine |
| CN103421647A (en) * | 2013-08-28 | 2013-12-04 | 宝丰禧丰酒业有限公司 | Distiller yeast and preparing process thereof |
| CN103666927A (en) * | 2013-12-20 | 2014-03-26 | 达州市川虎食品有限公司 | Process for preparing fresh scent strong-flavor Chinese spirit |
| CN107129903A (en) * | 2017-06-21 | 2017-09-05 | 青岛琅琊台集团股份有限公司 | A kind of utilization chlorella pyrenoidosa powder prepares the production technology of high temperature Daqu |
Non-Patent Citations (3)
| Title |
|---|
| 冯晓山等: "红曲霉曲在西凤小麦曲生产中的应用", 《酿酒》 * |
| 江娟: "《传统白酒酿造技术》", 31 March 2017 * |
| 邓启宝等: "新凤型大曲生产工艺研究", 《酿酒科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865583A (en) * | 2018-08-15 | 2018-11-23 | 新疆御语丝路酒业有限公司 | A kind of barley distiller's yeast production method |
| CN110240982A (en) * | 2019-07-19 | 2019-09-17 | 宝丰酒业有限公司 | A kind of distiller's yeast and preparation method thereof |
| CN111961551A (en) * | 2020-09-15 | 2020-11-20 | 潘训伟 | Preparation method of white spirit leavening agent and application of white spirit leavening agent in white spirit |
| CN112746000A (en) * | 2021-01-26 | 2021-05-04 | 邓长琪 | Traditional natural viable bacteria distilled liquor brewing technology |
| CN114672382A (en) * | 2022-04-08 | 2022-06-28 | 海天醋业集团有限公司 | Method for preparing wheat koji with high ammonia nitrogen and special fragrance |
| CN114672382B (en) * | 2022-04-08 | 2024-01-30 | 海天醋业集团有限公司 | Preparation method of wheat starter with high ammonia nitrogen and special aroma |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107904085A (en) | A kind of Luzhou-flavor distiller's yeast and preparation method thereof | |
| CN101602991B (en) | Production method of Maotai-flavor liquor | |
| CN101438666B (en) | Method for cultivating oyster mushroom using corn straw | |
| CN104488565B (en) | A kind of Tibet plain boiled pork ganoderma lucidum cultivation method | |
| CN104541987A (en) | Method for cultivating oyster mushrooms by fermented materials of corncobs | |
| CN104557261A (en) | Pleurotus eryngii culture medium and industrial culture method | |
| CN101074414A (en) | Production of fragrant yeast | |
| CN103396914B (en) | A kind of making method of Daqu | |
| CN103881931A (en) | Pholiota nameko and culture method thereof | |
| CN104488546A (en) | Pleurotus geesteranus planting method | |
| CN101831374B (en) | Preparation method of harmonious aromatic white spirit | |
| CN106818207A (en) | A kind of bag of asparagus plants growing straight method | |
| CN113475311B (en) | Agaricus blazei murill cultivation method | |
| CN106810325A (en) | A kind of cultural method of pleurotus eryngii | |
| CN104909896B (en) | A kind of solid medium and its preparation method and application | |
| JP3859254B2 (en) | How to grow Agaricus brazii | |
| CN107853071A (en) | A kind of method using Chinese pennisetum factory culture pleurotus eryngii | |
| CN104962432B (en) | A kind of room culture method of high temperature Daqu | |
| CN105969598B (en) | A kind of technique that winter low temperature produces strengthening porcelain | |
| CN106119011A (en) | The preparation method of Beijing University's storehouse wine high-temperature daqu | |
| RU2409019C2 (en) | Method of bacillar thermoanaerobic preparation of high-quality straw substrate for intense non-sterile cultivation of oyster mushroom | |
| KR101018145B1 (en) | Method for making of nutrient broth for cultivating Oyster mushrooms and nutrient broth for cultivating Oyster mushrooms made thereby | |
| CN104686209A (en) | Method for cultivating mushroom by fermented biogas residue materials | |
| CN109874598A (en) | A kind of standardized planting method of red sesame | |
| CN104823712B (en) | Anti-aging agaricus bisporus wheat strain and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180413 |
|
| RJ01 | Rejection of invention patent application after publication |