CN108929828A - A kind of preparation method of Luzhou-flavor wine brewing yeast - Google Patents
A kind of preparation method of Luzhou-flavor wine brewing yeast Download PDFInfo
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- CN108929828A CN108929828A CN201811001171.0A CN201811001171A CN108929828A CN 108929828 A CN108929828 A CN 108929828A CN 201811001171 A CN201811001171 A CN 201811001171A CN 108929828 A CN108929828 A CN 108929828A
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Abstract
The invention discloses a kind of preparation methods of Luzhou-flavor wine brewing yeast, belong to brewing technical field.The starter-making materials of this method all using pure wheat, include the steps that material moistening, crushing, mix, buckle, enter room peace song and cultivation fermentation.This method technique is rigorous, is particularly suitable for the natural environment in Hebei province Ningjin area, is suitable for production Luzhou-flavor liquo.
Description
Technical field
The present invention relates to brewing technical fields, particularly relate to a kind of preparation method of Luzhou-flavor wine brewing yeast.
Background technique
Yeast is brewing one of famous liquor and the basis of peculiar flavour white wine, and important work is played during brewed spirit
With.Microbe species in yeast are varied, mainly there is saccharomyces carlsbergensis, Hansenula yeast, Candida etc. in saccharomycete；It is mould
Head mold, Mucor, colter in bacterium be mould, cream-coloured aspergillus, aspergillus niger, monascus etc.；Lactic acid bacteria, acetic acid bacteria, gemma bar in bacterium
Bacterium, aerobacteria etc..The interaction of each strain, functional microorganism, which can be metabolized, generates that various structure types are abundant, bioactivity
Significant secondary metabolite.Therefore, yeast is not only the carrier and fragrance and predecessor of brewed spirit functional microorganism group
The source of matter, the even more source of the white wine healthy functions factor have highly important influence to the quality of white wine.
Bent traditional understanding conceptually is the saccharifying ferment in brewing spirit, and main function is the shallow lake in raw material
Powder (or sugar) is transformed into glucose regeneration wine.But being different sort of quyi quality of white spirit generated is inconsistent, difference
It is very big, the vinosity white wine that most preferably yeast is brewed.
Cultivation is the key link of spirit quality.The cultivation management of yeast is exactly to micro- life in air, moisture and environment
Object provides suitable growth and breeding condition after entering curved billet, thus make it is various be beneficial to diastatic fermentation and raw fragrant mushrooms reserve in
Among yeast, in favor of production fermentation, to obtain ideal quality product required for producing.
For brewed spirit, in addition to special geographical environment and stringent wine-making technology, unique distiller's yeast is also
Indispensable necessary condition.As it can be seen that groping new yeast-making technology is an important effort in order to develop new white wine kind
Direction.
Summary of the invention
In view of this, the present invention proposes a kind of preparation method of Luzhou-flavor wine brewing yeast, this method technique is rigorous, especially suitable
The natural environment in Hebei province Ningjin area is closed, production Luzhou-flavor liquo is suitable for.
Based on above-mentioned purpose, present invention provide the technical scheme that
A kind of preparation method of Luzhou-flavor wine brewing yeast, starter-making materials all using pure wheat, including material moistening, crushing,
Mix buckles, enters the step of room peace is bent and cultivation is fermented；Wherein,
In material moistening step, materials of wheat is infiltrated with water so that crush before materials of wheat moisture content be 19%~
20%, wheat reaches skin and moistens hard-hearted state；
In pulverising step, raw material reached the requirement that 20 mesh fine powders account for 30%~35%；
In mix step, water is added to mix composite surface the materials of wheat of crushing, water wheat ratio is 0.35~0.37:1, and water temperature is
Current room temperature, the curved surface mixed out is ashless to be wrapped, without pimple；
In step of buckling, 5~7 compactings being carried out to curved surface using starter propagation machine and are formed, compacting dynamics is elastic alternate, and first
Secondary to be compressed to clamp force compacting, the time suppressed every time is 8~12 seconds, and it is bent that 295mm × 195mm × 80mm plate is formed after compacting
Base, error ± 5mm, curved billet weight are 5~6 kilograms, and curved billet water content is 37%~38%；The curved billet suppressed receives sweat cool bent 28
~34 minutes, enter room immediately；
Enter room to pacify in bent step, curved billet is uprightly put neatly, and spacing is 1.5~2cm in row, and line-spacing is 1.5~2cm, often
Row curved billet quantity is consistent, and adjacent rows curved billet position interlocks；Spreading a layer thickness under curved billet in advance is that steaming in clear soup for 3~4cm is new
Fresh rice husk, curved billet cover one layer of straw screen or mat after placing in curved billet；
In cultivation fermentation step, the temperature and humidity in bent room is adjusted by way of humidifying and divulging information；Entire cultivation fermentation
Process fiery phase, moderate heat phase and rear fiery three periods of phase before being divided into:
The preceding fire phase lasts 6~10 days, and curved billet temperature gradually rises in the phase, and not more than 55 DEG C；Wherein, when bent heart temperature
When reaching 42~45 DEG C, opens room and carry out turning over song for the first time, then turned over Qu Yici every 2~3 days；Turn over bent method are as follows: by curved billet
Bottom surface change into upper surface, and by the curved billet of surrounding be switched to it is intermediate come；Straw screen or mat is covered after turning over song, heat preservation of closing the doors and windows carries out
Continue to ferment；Preceding fire is interim, depending on the hardened degree of curved billet, by original curved billet gradually up to 2~3 layers of heap, the curved billet of adjacent two layers
Placement direction intersects；
The moderate heat phase lasts 6~10 days, and curved billet temperature gradually rises in the phase, not more than 62 DEG C, turns over 3~4 times bent, heap height
To 5~6 layers；
The fiery phase lasts 9~10 days afterwards, and curved billet temperature is gradually reduced in the phase, beats closing heap not for curved billet when being down to 40~45 DEG C
It interspaces, and up to 6~7 layers of heap.
Optionally, the organoleptic requirements for the wheat of koji-making are: full grains, fresh, and free from insect pests is not gone mouldy, dry suitable
Preferably, miscellaneous taste, no silt and other sundries are no different；Physicochemical requirements are: moisture<12.5%, bulk density>750, and impurity<1.0% is endless
Kind grain < 8.0%.
Optionally, in the material moistening step, the standard of material moistening are as follows: spring, water temperature in winter are 65 DEG C~70 DEG C, are higher than in temperature
45 DEG C of water material moistenings are changed at 25 DEG C, summer is normal-temperature water；Material moistening amount of water is the 8.5%~9.5% of raw material weight, material moistening time
For 4.5~5 hours.
Optionally, the rear fire is interim, weighs primary daily to curved billet, guarantees song by way of controlling temperature and humidity
It is 1.8~2.2 liang that base is weightless every time.
Optionally, further include the steps that room detection, the standard of detection include: out after the cultivation fermentation
The hide thickness of section is less than 1 centimetre.
Optionally, further include the steps that storage storage after the detection of room out, Storage period is no more than 4 months.
From narration above as can be seen that the beneficial effect of technical solution of the present invention is:
The method of the present invention can make curved billet farthest beneficial microbe of acclimating from ambient enviroment, to be
Brewing spirit provides optimum saccharifying agent and leavening, lays skeleton basis to brew the white wine with certain typicalness.
The cool bent time after curved billet compression moulding has great influence to spirit quality.The present inventor tests cool
The bent time is the fermentation situation of curved billet under conditions of 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes.Finally
It determines that the case where cool bent time is curved billet fermentation in 30 minutes is most ideal: rising to 45 degree within bent heart temperature 96 hours after curved billet enters room,
" wearing the clothes " neatly, smell is normal.
In short, the method for the present invention is particularly suitable for preparing Luzhou-flavor liquo yeast in Hebei province Ningjin area, technique is rigorous,
The yeast character prepared is good.
Specific embodiment
Understanding for the ease of those skilled in the art to the art of this patent scheme, meanwhile, in order to make the technology of this patent
Purpose, technical scheme and beneficial effects are clearer, and support the protection scope of claims sufficiently, below with tool
The form of body case makes further, more detailed description to the technical solution of this patent.
A kind of preparation method of Luzhou-flavor wine brewing yeast, starter-making materials all using pure wheat, including material moistening, crushing,
Mix buckles, enters the step of room peace is bent and cultivation is fermented；Wherein,
In material moistening step, materials of wheat is infiltrated with water so that crush before materials of wheat moisture content be 19%~
20%, wheat reaches skin and moistens hard-hearted state；
In pulverising step, raw material reached the requirement that 20 mesh fine powders account for 30%~35%；
In mix step, water is added to mix composite surface the materials of wheat of crushing, water wheat ratio is 0.35~0.37:1, and water temperature is
Current room temperature, the curved surface mixed out is ashless to be wrapped, without pimple；
In step of buckling, 5~7 compactings being carried out to curved surface using starter propagation machine and are formed, compacting dynamics is elastic alternate, and first
Secondary to be compressed to clamp force compacting, the time suppressed every time is 8~12 seconds, and it is bent that 295mm × 195mm × 80mm plate is formed after compacting
Base, error ± 5mm, curved billet weight are 5~6 kilograms, and curved billet water content is 37%~38%；The curved billet suppressed receives sweat cool bent 28
~34 minutes, enter room immediately；
Enter room to pacify in bent step, curved billet is uprightly put neatly, and spacing is 1.5~2cm in row, and line-spacing is 1.5~2cm, often
Row curved billet quantity is consistent, and adjacent rows curved billet position interlocks；Spreading a layer thickness under curved billet in advance is that steaming in clear soup for 3~4cm is new
Fresh rice husk, curved billet cover one layer of straw screen or mat after placing in curved billet；
In cultivation fermentation step, the temperature and humidity in bent room is adjusted by way of humidifying and divulging information；Entire cultivation fermentation
Process fiery phase, moderate heat phase and rear fiery three periods of phase before being divided into:
The preceding fire phase lasts 6~10 days, and curved billet temperature gradually rises in the phase, and not more than 55 DEG C；Wherein, when bent heart temperature
When reaching 42~45 DEG C, opens room and carry out turning over song for the first time, then turned over Qu Yici every 2~3 days；Turn over bent method are as follows: by curved billet
Bottom surface change into upper surface, and by the curved billet of surrounding be switched to it is intermediate come；Straw screen or mat is covered after turning over song, heat preservation of closing the doors and windows carries out
Continue to ferment；Preceding fire is interim, depending on the hardened degree of curved billet, by original curved billet gradually up to 2~3 layers of heap, the curved billet of adjacent two layers
Placement direction intersects；
The moderate heat phase lasts 6~10 days, and curved billet temperature gradually rises in the phase, not more than 62 DEG C, turns over 3~4 times bent, heap height
To 5~6 layers；
The fiery phase lasts 9~10 days afterwards, and curved billet temperature is gradually reduced in the phase, beats closing heap not for curved billet when being down to 40~45 DEG C
It interspaces, and up to 6~7 layers of heap.
Optionally, the organoleptic requirements for the wheat of koji-making are: full grains, fresh, and free from insect pests is not gone mouldy, dry suitable
Preferably, miscellaneous taste, no silt and other sundries are no different；Physicochemical requirements are: moisture<12.5%, bulk density>750, and impurity<1.0% is endless
Kind grain < 8.0%.
Optionally, in the material moistening step, the standard of material moistening are as follows: spring, water temperature in winter are 65 DEG C~70 DEG C, are higher than in temperature
45 DEG C of water material moistenings are changed at 25 DEG C, summer is normal-temperature water；Material moistening amount of water is the 8.5%~9.5% of raw material weight, material moistening time
For 4.5~5 hours.
Optionally, the rear fire is interim, weighs primary daily to curved billet, guarantees song by way of controlling temperature and humidity
It is 1.8~2.2 liang that base is weightless every time.
Optionally, further include the steps that room detection, the standard of detection include: out after the cultivation fermentation
The hide thickness of section is less than 1 centimetre.
Optionally, further include the steps that storage storage after the detection of room out, Storage period is no more than 4 months.
The following are another embodiments:
A kind of preparation method of Luzhou-flavor wine brewing yeast, the broad outlines of this method are as follows:
One, process flow
Raw material → material moistening → crushing → add water mix → buckle → curved billet detects → enter the room and pacify song → cultivation fermentation → finished product
Storage storage.
Two, raw material
1, starter-making materials are all using pure wheat.
2, quality requirement:
Organoleptic requirements are: full grains, fresh, and free from insect pests is not gone mouldy, dry to be suitable for, and are no different miscellaneous taste, no silt and other
Sundries.
Physicochemical requirements are: moisture<12.5%, bulk density>750, impurity<1.0%, unsound grain<8.0%.
Three, pretreatment of raw material:
Before wheat crushing, first material moistening.Material moistening standard: spring, water temperature in winter are 65 DEG C~70 DEG C, when temperature is higher than 25 degree
45 degree of water material moistenings are changed to, summer is normal-temperature water, controls material moistening amount of water under conditions of 9% or so, and the material moistening time is 4.5~5
A hour；Moisture requirement makes wheat achieve the purpose that skin moistens hard-hearted 19~20% before crushing.
Four, raw material crushes
Smashed raw material reached 20 mesh fine powders and accounts for 30~35%；And it requires to reach without " running son " phenomenon by crushing
To the technique requirement of " the not rotten skin of the rotten heart ".
Five, spice
Yeast making process can be used assembly line, raw material by storage tank, under expect conveyer belt, add water spice, amount of water: 35~37
Kilogram/100 kilograms of grain powder, water temperature: the cold water of natural temperature.The curved surface requirement mixed out: noodles served with soy sauce, sesame butter, etc. are uniform, ashless packet, without pimple, use
Hand is pinched agglomerating tack-free for standard.
Six, curved billet forms
1, curved surface is by five compression moulding of starter propagation machine, and the time 8~12 seconds, specification was: 295mm × 195mm × 80mm
Plate is bent, and 5~6 kilograms of knee-piece weight.The curved billet suppressed requires to put neat (flat, straight, whole), is placed on the receipts cool song of sweat on bent vehicle
30 minutes, enter room immediately.
2, curved billet forming requirements: quadrangle is full, smooth (epidermis flawless), smooth, non-trimming；It is elastic it is consistent, thin and thick is equal
It is even, curved billet moisture: 37~38%.
Seven, it enters the room koji-making
Deep closet: set 750~770 pieces bent in big room；Set 660~670 pieces bent in big room.Using the sleeping song of single layer.
Before curved billet enters room, the fresh rice husk (need to steam in clear soup in advance) that a layer thickness is 3~4cm is first spread.Curved billet will uprightly be put
Neatly, it does not tilt, 1.5~2cm of spacing, 1.5~20cm of line-spacing, (it is close that the summer dredges the winter), every row curved billet quantity is consistent.Curved billet temperature is not
More than 25 degree, 25~30 degree of summer.Curved billet placement finishes, and first covers one layer of straw screen or mat on curved billet top.It can then use and curved billet
Synthermal 10 kilograms or so of water is in culture room spray, to keep curved billet humidity, is conducive to mildew.Humidity is with after 4 hours, curved billet
Surface feel is wet to be advisable.It closes the doors and windows immediately.
Eight, cultivation management
The superiority and inferiority of finished product Qu Zhiliang, the cultivation management after room is entered depending on curved billet are especially into room back 5 days, it is necessary to suitable
When the temperature and humidity for adjusting deep closet, and fresh air (early, evening is no less than twice) is replaced in timing, is slowly risen to control curved billet
Temperature creates good growing environment for microorganism.Summer enters room, and with natural epidemic disaster in booth and humid control, season in spring and autumn, temperature is too low
When, temperature and humidity can be controlled with heating.
Nine, clothing is hung
The speed that curved billet hangs clothing is different according to season and room temperature.
Curved billet enters behind room 3~4 days, and curved billet surface is covered with hickie and mycelia, and bent heart temperature reaches 42~45 degree, can open room
It carries out turning over song for the first time.Bent method: bottom stopping surface is turned over for the first time, and surrounding is intermediate, and such as preceding capping straw screen or mat, and close the doors and windows guarantor
Temperature.Turning over bent purpose for the first time is: humidity discharging, ventilate, to adjust curved billet temperature everywhere consistent.
Ten, the preceding fiery phase
After turning over song for the first time, Qu Yici was turned over every 2~3 days, is generally turned over 2~3 times, turns over method as before, regarding the change of curved billet
Hard degree, gradually up to 2~3 layers of heap.This stage control curved billet temperature slowly rises and (is controlled by switch door and window), and highest is not
More than 55 degree.Culture period 6~10 days.
11, the moderate heat phase
By cold stage, the microbial growth based on mould, saccharomycete has had reached peak, and various functions are
It basically forms, is especially capable of the function bacterium of decomposing protein etc, enzyme is formed after entering high temperature using the nutriment in raw material
The ability of the precursor of wine body note taste has been provided with.
The moderate heat phase needs 6~10 days, and phase introversion temperature is gradually warmed up, and maximum temperature is no more than 62 degree (must pass through more than 62 degree
Door window radix saposhnikoviae is adjusted, and notices that humidity and temperature can not have change dramatically).55~60 degree of this stage control temperature.Culture period
Between depending on bent new life ask that situation is turned over 3~4 times bent, heap height pays attention to humidity discharging of leaking informaton to 5~6 layers.
Vertex temperature will reach, and the time will be grown, and must not have mishap during especially hot song, must focus on humidity discharging therebetween.Row
Should be before morning 8:00, after afternoon 6:00 between the time of tide, each humidity discharging time was no more than 40 minutes.Depending on indoor humidity, temperature
It spends depending on size, does appropriate fine tuning.
12, the rear fiery phase
Most volatilization of fiery phase Qu Xinshui point afterwards should control the slowly decline of bent temperature, and the rear fire time should control 9~10
It, notices that curved billet beats closing heap and do not interspace (when bent temperature drop is to 40~45 degree), up to 6~7 layers of heap.The purpose is to: into one
Step excludes curved billet center moisture, promotes curved billet to form more aroma substances, while paying attention to keeping the temperature, in case bent temperature declined
Fastly, rear fire is too small and the heart or nest tide phenomenon are given birth in generation.Weighing is primary daily, and weightlessness is advisable every time with 2 liang or so.
13, go out bent, storage storage
Curved billet needs about 30 days or so from room is entered to maturation, and Qu Wen is reduced to natural temperature, matured koji can be gone out room,
It is stored into dry and ventilated song library.
Room Qu Shihang is stored by stages and in groups out, is established card, is performed record.Room song must assure that storage 3 months or more out
It can put into production use, never make moist, return phenomena such as burning, infection miscellaneous bacteria.
14, technology controlling and process point
1, raw material degree of grinding requirement:
30~35% are accounted for by the material of 20 meshes, sampling observation is primary daily.
2, curved billet water content
The control of curved billet water content is 37~38%, and sampling observation is primary daily.
3, preceding fire control system
Curved billet enters behind room 2~4 days, and curved billet surface is covered with hickie and mycelia, and bent heart temperature reaches 42~45 degree.It consults daily
Fermentation original record.
4, moderate heat phase temperature
Bent heart temperature control consults daily fermentation original record at 58~60 degree, culture period 6~10 days.
5, go out the room Qushui River point
The room Qushui River point < 14% out, every room sampling observation are primary.
15, yeast sense organ, physical and chemical identification
(1) naked eyes evaluation
1, style
Qu Xiang assails the nostrils, and taste is dense pure, and the thin skin heart is ripe, and color just steeps gas.
2, appearance
Color canescence, with micro- yellow without heterochromatic, upper mould uniform, no breach.
3, section
Giving off a strong fragrance steeps gas, and just, just, hide thickness is less than 1cm. to color to fragrance
(2) physical and chemical index
16, hygienic
1, koji-making workshops and culturing room will keep cleaning.
2, all tools, which are finished, to clean out.
3, culturing room and the toxicants such as pesticide must not nearby be stored.
In the above method, the cool bent time after curved billet compression moulding has great influence to spirit quality.We tested
The cool song time is the fermentation situation of curved billet under conditions of 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes.Most
It determines that the case where cool bent time is curved billet fermentation in 30 minutes is most ideal eventually: rising to 45 within bent heart temperature 96 hours after curved billet enters room
Degree, " wearing the clothes " neatly, smell is normal.Go out room after 30 days, yeast goes out room sense organ:
Style: Qu Xiang assails the nostrils, and taste is dense pure, and the thin skin heart is ripe, and color just steeps gas.
Appearance: color canescence, with micro- yellow without heterochromatic, upper mould uniform, no breach.
Section: giving off a strong fragrance steep gas, fragrance just, color just, hide thickness 0.4cm.
Yeast physical and chemical index:
Above-mentioned yeast puts into production use after storage 4 months, ferments by 60 days, and final distillation obtains former wine, former wine
Sense organ: as clear as crystal, cellar aroma flavoring is strong, and ester perfume (or spice) is prominent, and entrance is mellow, and feeling well, net, tail is net, Hui Tian.
The physical and chemical index of former wine: top grade wine (alcoholic strength 72%vol, ethyl hexanoate 3.2g/L, own ester: newborn ester=1:0.8)
50% is accounted for, level-one wine (alcoholic strength 68%vol, ethyl hexanoate 1.8g/L, own ester: newborn ester=1:1) accounts for 50%.
It is to be appreciated that be intended merely to facilitate this field common for the above-mentioned narration for this patent specific embodiment
Technical staff understands this patent scheme and the exemplary description enumerated, does not imply that the protection scope of this patent is limited solely to
In this few example, those of ordinary skill in the art completely can the art of this patent scheme is made fully understand under the premise of,
In the form of not paying any creative work, by taking combination technique feature, replacement to each example cited by this patent
More technical characteristics etc. mode is added in some technical characteristics, obtains more specific embodiments, all these specific implementations
Mode is within the covering scope of patent claims book, and therefore, these new specific embodiments also should be in this patent
Protection scope within.
In addition, this patent may also not enumerate some ordinary specific embodiments for the purpose for simplifying narration, this
A little schemes are that those of ordinary skill in the art can expect naturally after understanding the art of this patent scheme, it is clear that this
A little schemes should also be included within the protection scope of this patent.
Claims (6)
1. a kind of preparation method of Luzhou-flavor wine brewing yeast, which is characterized in that starter-making materials are all using pure wheat, including profit
Material crushing, mix, buckles, enters the step of room peace is bent and cultivation is fermented；Wherein,
In material moistening step, materials of wheat is infiltrated with water, so that the moisture content of materials of wheat is 19%~20% before crushing, it is small
Wheat reaches skin and moistens hard-hearted state；
In pulverising step, raw material reached the requirement that 20 mesh fine powders account for 30%~35%；
In mix step, water is added to mix composite surface the materials of wheat of crushing, water wheat ratio is 0.35~0.37:1, and water temperature is current
Room temperature, the curved surface mixed out is ashless to be wrapped, without pimple；
In step of buckling, 5~7 compactings are carried out to curved surface using starter propagation machine and are formed, compacting dynamics is elastic alternate, presses for the first time
It is made as clamp force compacting, the time suppressed every time is 8~12 seconds, 295mm × 195mm × 80mm plate curved billet is formed after compacting,
Error ± 5mm, curved billet weight are 5~6 kilograms, and curved billet water content is 37%~38%；The curved billet receipts sweat cool bent 28 suppressed~
34 minutes, enter room immediately；
Enter room to pacify in bent step, curved billet is uprightly put neatly, and spacing is 1.5~2cm in row, and line-spacing is 1.5~2cm, and every row is bent
Base quantity is consistent, and adjacent rows curved billet position interlocks；The fresh rice steamed in clear soup that a layer thickness is 3~4cm is spread under curved billet in advance
Shell, curved billet cover one layer of straw screen or mat after placing in curved billet；
In cultivation fermentation step, the temperature and humidity in bent room is adjusted by way of humidifying and divulging information；Entire cultivation fermentation process
Fiery phase, moderate heat phase and rear fiery three periods of phase before being divided into:
The preceding fire phase lasts 6~10 days, and curved billet temperature gradually rises in the phase, and not more than 55 DEG C；Wherein, when bent heart temperature reaches
At 42~45 DEG C, opens room and carry out turning over song for the first time, then turned over Qu Yici every 2~3 days；Turn over bent method are as follows: by the bottom of curved billet
Face changes into upper surface, and the curved billet of surrounding is switched to centre and is come；Straw screen or mat is covered after turning over song, heat preservation of closing the doors and windows is continued
Fermentation；Preceding fire is interim, and depending on the hardened degree of curved billet, by original curved billet, gradually up to 2~3 layers of heap, the curved billet of adjacent two layers are placed
Direction intersects；
The moderate heat phase lasts 6~10 days, and curved billet temperature gradually rises in the phase, not more than 62 DEG C, turns over 3~4 times bent, heap height to 5
~6 layers；
The fiery phase lasts 9~10 days afterwards, and curved billet temperature is gradually reduced in the phase, is beaten closing heap for curved billet when being down to 40~45 DEG C and is not left a blank
Gap, and up to 6~7 layers of heap.
2. the preparation method of Luzhou-flavor according to claim 1 wine brewing yeast, which is characterized in that wheat for koji-making
Organoleptic requirements are: full grains, fresh, and free from insect pests is not gone mouldy, dry to be suitable for, and are no different miscellaneous taste, no silt and other sundries；Reason
Changing requirement is: moisture<12.5%, bulk density>750, impurity<1.0%, unsound grain<8.0%.
3. the preparation method of Luzhou-flavor wine brewing yeast according to claim 1, which is characterized in that in the material moistening step,
The standard of material moistening are as follows: spring, water temperature in winter are 65 DEG C~70 DEG C, are changed to 45 DEG C of water material moistenings when temperature is higher than 25 DEG C, summer is normal
Warm water；Material moistening amount of water is the 8.5%~9.5% of raw material weight, and the material moistening time is 4.5~5 hours.
4. the preparation method of Luzhou-flavor wine brewing yeast according to claim 1, which is characterized in that fire is interim after described, right
Curved billet is weighed once daily, guarantees that weightlessness is 1.8~2.2 liang to curved billet every time by way of controlling temperature and humidity.
5. the preparation method of Luzhou-flavor wine brewing yeast according to claim 1, which is characterized in that after the cultivation fermentation also
Include the steps that room detects, the standard of detection includes:
The hide thickness of section is less than 1 centimetre.
6. the preparation method of Luzhou-flavor wine brewing yeast according to claim 5, which is characterized in that after the detection of room out also
Include the steps that storage storage, Storage period is no more than 4 months.
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| CN201811001171.0A CN108929828A (en) | 2018-08-30 | 2018-08-30 | A kind of preparation method of Luzhou-flavor wine brewing yeast |
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| CN110499224A (en) * | 2019-09-20 | 2019-11-26 | 安徽金种子酒业股份有限公司 | A kind of process preparing strengthening porcelain using monascus |
| CN110564549A (en) * | 2019-10-14 | 2019-12-13 | 四特酒有限责任公司 | method for controlling growth of mucor on surface of special-flavor Daqu in winter and spring |
| CN114292772A (en) * | 2021-12-06 | 2022-04-08 | 江南大学 | Daqu quality improving method based on process strengthening and application thereof |
| CN114621837A (en) * | 2022-04-19 | 2022-06-14 | 泸州品创科技有限公司 | Preparation method and application of cooked koji |
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