CN109251809A - A kind of fruit distiller's yeast and preparation method thereof - Google Patents
A kind of fruit distiller's yeast and preparation method thereof Download PDFInfo
- Publication number
- CN109251809A CN109251809A CN201811454231.4A CN201811454231A CN109251809A CN 109251809 A CN109251809 A CN 109251809A CN 201811454231 A CN201811454231 A CN 201811454231A CN 109251809 A CN109251809 A CN 109251809A
- Authority
- CN
- China
- Prior art keywords
- parts
- juice
- wine cake
- rice
- 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.)
- Withdrawn
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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of fruit distiller's yeast and preparation method thereof, raw material includes 10-30 parts of longan, 40-60 parts of apple, 10-20 parts of banana, 10-20 parts of cumquat, 5-10 parts of Cranberry, 30-100 parts of coconut juice, 10-20 parts of lemon, 5-10 parts of hawthorn, apricot 20-30,300-500 parts of rice, 100-200 parts of glutinous rice, 20-30 parts of the sorghum of ratio according to parts by weight.And rice, glutinous rice and sorghum are distinguished into soaking cooking spreading for cooling；After longan, apple, cumquat, lemon, hawthorn, apricot, grape peeled and cored plus clear water breaks into juice and obtains main juice；Hardcore of Fructus Pruni is dried, almond is broken into powder；Cranberry, dark plum, cherry and coconut juice, banana, mulberries the addition clear water of stoning peeling are broken into juice and are mixed to get auxiliary juice with almond powder again；Main juice weight is uniformly mixed with the rice of spreading for cooling, glutinous rice and sorghum respectively according to 10~12:3~5:0.6~1 ratio, is placed in culturing room 2-3 hours；Rice, glutinous rice and sorghum are mixed and made into wine cake, is put into culturing room and cultivates, auxiliary juice is poured in incubation and is poured on wine cake, obtains distiller's yeast finally by the culture of culturing room.
Description
Technical field
The present invention relates to liquor brewing fields, and in particular to fruit distiller's yeast and preparation method thereof.
Background technique
Distiller's yeast is to move into the conidium of aspergillus in the rice Jing Guo strong boiling, then keep the temperature, will cyclopentadienyl on the grain of rice
Grow mycelia with containing, this i.e. distiller's yeast.Therefore the amylase that aspergillus the generates starch inside rice that can be saccharified just has since ancient times
Using it and malt simultaneously as raw material sugar, for manufacturing wine, sweet wine and beans sauce etc..
By the source of microorganism in distiller's yeast, it is divided into traditional distiller's yeast (the natural inoculation of microorganism) and purebred distiller's yeast (such as meter Qu
The meter Qu of mould inoculation, the rhizopus of rhizopus inoculation, the distiller's yeast of aspergillus niger inoculation).
Present distiller's yeast is common distiller's yeast, and the wine of brewing is not more traditional, without fruit taste, does not meet present city
The demand of field.
Summary of the invention
In view of the above drawbacks of the prior art, it is an object of the invention to provide a kind of fruit distiller's yeast and its production sides
Method can brew a kind of wine with fruit taste using this distiller's yeast, and fruity is rich in level, and color is more gorgeous.
It is realized the purpose of the present invention is technical solution in this way:
A kind of fruit distiller's yeast, raw material include 10-30 parts of the longan of ratio according to parts by weight, 40-60 parts of apple, banana 10-
20 parts, 10-20 parts of cumquat, 5-10 parts of Cranberry, 30-100 parts of coconut juice, 10-20 parts of lemon, 5-10 parts of hawthorn, apricot 20-30,
300-500 parts of rice, 100-200 parts of glutinous rice, 20-30 parts of sorghum.
Further, raw material include the longan of ratio according to parts by weight be 20-30 parts, apple is 45-60 parts, banana is
15-20 parts, cumquat be 16-20 parts, Cranberry is 5-7 parts, coconut juice is 30-50 parts, lemon is 10-15 parts, hawthorn is 5-8 parts,
Apricot is 20-25, rice is 400-500 parts, glutinous rice is 150-200 parts, sorghum is 25-30 parts.
Further, raw material include the longan of ratio according to parts by weight be 23 parts, apple is 50 parts, banana is 18 parts, gold
Tangerine is 18 parts, Cranberry is 7 parts, coconut juice is 40 parts, lemon is 14 parts, hawthorn is 7 parts, apricot 23, rice are 480 parts, glutinous
Rice is 190 parts, sorghum is 26 parts.
It further, further include 10-20 parts of mulberry fruit, 5-10 parts of the grape, 3-5 parts of dark plum, cherry of ratio according to parts by weight
2-5 parts.
Further, the mulberry fruit of ratio is 15 parts according to parts by weight, grape is 10 parts, dark plum is 3 parts, cherry is 3 parts.
A kind of production method of fruit distiller's yeast, comprising the following steps:
S1,10-30 parts of longan for taking ratio according to parts by weight, 40-60 parts of apple, 10-20 parts of banana, 10-20 parts of cumquat,
5-10 parts of Cranberry, 30-100 parts of coconut juice, 10-20 parts of lemon, 5-10 parts of hawthorn, apricot 20-30,300-500 parts of rice, glutinous rice
100-200 parts, 20-30 parts of sorghum, 10-20 parts of mulberry fruit, 5-10 parts of grape, 3-5 parts of dark plum, 2-5 parts of cherry；
S2, rice, glutinous rice and sorghum are impregnated respectively after boiling, then spreading for cooling；
S3, by longan, apple, cumquat, Cranberry, lemon, hawthorn, apricot, grape, dark plum, cherry peeled and cored；Dragon
Eye, apple, cumquat, lemon, hawthorn, apricot, grape add clear water to break into juice to obtain main juice；Hardcore of Fructus Pruni is dried and breaks into almond
Powder；The Cranberry of stoning peeling, dark plum, cherry are broken into juice and mixed again with almond powder with coconut juice, banana, mulberries addition clear water
To auxiliary juice；
S4, by main juice weight according to 10~12:3~5:0.6~1 ratio respectively with the rice of spreading for cooling, glutinous rice and sorghum
It is uniformly mixed, is placed in culturing room 2-3 hours；
S5, it rice, glutinous rice and sorghum is mixed and made into pie obtains wine cake, be put into culturing room and cultivate, in incubation
Auxiliary juice is poured and is poured on wine cake, obtains distiller's yeast finally by the culture of culturing room.
Further, auxiliary juice is poured in step S5 and pours wine cake and includes the following steps；
SJ1, when wine cake placed in culturing room 5-8 it is small when after, 10~30% auxiliary juice is poured to the surface for pouring wine cake, together
When earn and turn over wine cake；
After SJ2,1-2 hours, the straw of 3-5 cm thick is placed on wine cake；
After SJ3,10-12 hours, straw is removed, the auxiliary juice of 20-30% is poured to the upper surface for pouring wine cake, it is 1 small
When after the auxiliary juice of 20-30% is poured to the lower surface for pouring wine cake；The overturning of wine cake is covered into straw simultaneously；
SJ4, after 10 hours, the auxiliary juice of 10%-20% is poured to the upper and lower surface for pouring wine cake, and by wine cake according to 3 layers
It stacks；
After SJ5,20-30 hours, take out wine cake to obtain distiller's yeast.
Further, it in step SJ2, cultivates indoor temperature and is maintained at 37-38 degrees Celsius.
Further, in step SJ1, after auxiliary juice pours the surface for pouring wine cake, it is 40%- that indoor humidity is cultivated in control
50%, temperature is 40-42 degrees Celsius.
Further, in step SJ3, after the upper and lower surface of wine cake, which is poured, drenches auxiliary juice, control cultivates indoor humidity and is
30%-40%, temperature are 42-45 degrees Celsius.
By adopting the above-described technical solution, the present invention has the advantage that:
Deployed by using various fruits, allow in every kind of fruit it is peculiar rich in color and fragrance matter with
Microorganism generates reaction, so that the fruity contained in distiller's yeast has levels very much, the wine after finally making brewing is with bright
The aobvious fruit aroma rich in stereovision, while the color of wine has more gorgeous color.
Specific embodiment
Below with reference to embodiment, the invention will be further described.
Embodiment 1:
A kind of production method of fruit distiller's yeast, comprising the following steps:
S1,10 parts of longan for taking ratio according to parts by weight, 40 parts of apple, 10 parts of banana, 10 parts of cumquat, 5 parts of Cranberry, coconut palm
30 parts of juice, 10 parts of lemon, 5 parts of hawthorn, 300 parts of 20 rice of apricot, 100 parts of glutinous rice, 20 parts of sorghum, 10 parts of mulberry fruit, 5 parts of grape,
3 parts of dark plum, 2 parts of cherry；
S2, rice, glutinous rice and sorghum are impregnated respectively after boiling, then spreading for cooling；
S3, by longan, apple, cumquat, Cranberry, lemon, hawthorn, apricot, grape, dark plum, cherry peeled and cored；Dragon
Eye, apple, cumquat, lemon, hawthorn, apricot, grape add clear water to break into juice to obtain main juice；Hardcore of Fructus Pruni is dried and breaks into almond
Powder；The Cranberry of stoning peeling, dark plum, cherry are broken into juice and mixed again with almond powder with coconut juice, banana, mulberries addition clear water
To auxiliary juice；
S4, main juice weight is uniformly mixed with the rice of spreading for cooling, glutinous rice and sorghum respectively according to the ratio of 10:3:0.6, is put
It sets in culturing room 2 hours；
S5, it rice, glutinous rice and sorghum is mixed and made into pie obtains wine cake, be put into culturing room and cultivate, in incubation
Auxiliary juice is poured and is poured on wine cake, obtains distiller's yeast finally by the culture of culturing room.
Auxiliary juice is poured and pours wine cake and includes the following steps；
SJ1, when wine cake placed in culturing room 5 it is small when after, 28% auxiliary juice is poured to the surface for pouring wine cake, while earning and turning over
Wine cake, it is 40% that indoor humidity is cultivated in control, and temperature is 40 degrees Celsius；
SJ2, after 1 hour, the straw of 3 cm thicks is placed on wine cake, cultivate indoor temperature and be maintained at 37 degrees Celsius；
SJ3, after 10 hours, straw is removed, 28% auxiliary juice is poured to the upper surface for pouring wine cake, it will after 1 hour
28% auxiliary juice pours the lower surface for pouring wine cake；The overturning of wine cake is covered into straw simultaneously, it is 30% that indoor humidity is cultivated in control,
Temperature is 42 degrees Celsius；
SJ4, after 10 hours, 16% auxiliary juice is poured to the upper and lower surface for pouring wine cake, and wine cake is folded according to 3 layer heaps；
SJ5, it after 20 hours, takes out wine cake to obtain distiller's yeast.
Embodiment 2:
A kind of production method of fruit distiller's yeast, comprising the following steps:
S1,20 parts of longan for taking ratio according to parts by weight, 45 parts of apple, 15 parts of banana, 16 parts of cumquat, 6 parts of Cranberry, coconut palm
33 parts of juice, 12 parts of lemon, 7 parts of hawthorn, 400 parts of 23 rice of apricot, 150 parts of glutinous rice, 25 parts of sorghum, 13 parts of mulberry fruit, 4 parts of grape,
4 parts of dark plum, 1.5 parts of cherry；
S2, rice, glutinous rice and sorghum are impregnated respectively after boiling, then spreading for cooling；
S3, by longan, apple, cumquat, Cranberry, lemon, hawthorn, apricot, grape, dark plum, cherry peeled and cored；Dragon
Eye, apple, cumquat, lemon, hawthorn, apricot, grape add clear water to break into juice to obtain main juice；Hardcore of Fructus Pruni is dried and breaks into almond
Powder；The Cranberry of stoning peeling, dark plum, cherry are broken into juice and mixed again with almond powder with coconut juice, banana, mulberries addition clear water
To auxiliary juice；
S4, main juice weight is uniformly mixed with the rice of spreading for cooling, glutinous rice and sorghum respectively according to the ratio of 11:4:0.8, is put
It sets in culturing room 2.3 hours；
S5, rice, glutinous rice and sorghum are mixed: pie is made and obtains wine cake, be put into culturing room and cultivate, in incubation
Auxiliary juice is poured and is poured on wine cake, obtains distiller's yeast finally by the culture of culturing room.
Auxiliary juice is poured and pours wine cake and includes the following steps；
SJ1, when wine cake placed in culturing room 6 it is small when after, 22% auxiliary juice is poured to the surface for pouring wine cake, while earning and turning over
Wine cake, it is 45% that indoor humidity is cultivated in control, and temperature is 41 degrees Celsius；
SJ2, after 1.5 hours, the straw of 3-5 cm thick is placed on wine cake, cultivate indoor temperature and be maintained at 37-38 and take the photograph
Family name's degree；
SJ3, after 11 hours, straw is removed, 25% auxiliary juice is poured to the upper surface for pouring wine cake, it will after 1 hour
25% auxiliary juice pours the lower surface for pouring wine cake；The overturning of wine cake is covered into straw simultaneously, it is 36% that indoor humidity is cultivated in control,
Temperature is 43 degrees Celsius；
SJ4, after 10 hours, 15% auxiliary juice is poured to the upper and lower surface for pouring wine cake, and wine cake is folded according to 3 layer heaps；
SJ5, it after 20 hours, takes out wine cake to obtain distiller's yeast.
Embodiment 3:
A kind of production method of fruit distiller's yeast, comprising the following steps:
S1,23 parts of longan for taking ratio according to parts by weight, 50 parts of apple, 18 parts of banana, 18 parts of cumquat, 7 parts of Cranberry, coconut palm
50 parts of juice, 15 parts of lemon, 8 parts of hawthorn, 480 parts of 25 rice of apricot, 190 parts of glutinous rice, 26 parts of sorghum, 15 parts of mulberry fruit, 3 parts of grape,
3 parts of dark plum, 3 parts of cherry；
S2, rice, glutinous rice and sorghum are impregnated respectively after boiling, then spreading for cooling；
S3, by longan, apple, cumquat, Cranberry, lemon, hawthorn, apricot, grape, dark plum, cherry peeled and cored；Dragon
Eye, apple, cumquat, lemon, hawthorn, apricot, grape add clear water to break into juice to obtain main juice；Hardcore of Fructus Pruni is dried and breaks into almond
Powder；The Cranberry of stoning peeling, dark plum, cherry are broken into juice and mixed again with almond powder with coconut juice, banana, mulberries addition clear water
To auxiliary juice；
S4, main juice weight is uniformly mixed with the rice of spreading for cooling, glutinous rice and sorghum respectively according to the ratio of 12:5:1, is placed
3 hours in culturing room；
S5, it rice, glutinous rice and sorghum is mixed and made into pie obtains wine cake, be put into culturing room and cultivate, in incubation
Auxiliary juice is poured and is poured on wine cake, obtains distiller's yeast finally by the culture of culturing room.
Auxiliary juice is poured and pours wine cake and includes the following steps；
SJ1, when wine cake placed in culturing room 8 it is small when after, 30% auxiliary juice is poured to the surface for pouring wine cake, while earning and turning over
Wine cake, it is 50% that indoor humidity is cultivated in control, and temperature is 42 degrees Celsius；
SJ2, after 2 hours, the straw of 3-5 cm thick is placed on wine cake, cultivating indoor temperature, to be maintained at 37-38 Celsius
Degree；
SJ3, after 12 hours, straw is removed, 20% auxiliary juice is poured to the upper surface for pouring wine cake, it will after 1 hour
30% auxiliary juice pours the lower surface for pouring wine cake；The overturning of wine cake is covered into straw simultaneously, it is 40% that indoor humidity is cultivated in control,
Temperature is 45 degrees Celsius；
SJ4, after 10 hours, 20% auxiliary juice is poured to the upper and lower surface for pouring wine cake, and wine cake is folded according to 3 layer heaps；
SJ5, it after 20 hours, takes out wine cake to obtain distiller's yeast.
Embodiment 4:
A kind of production method of fruit distiller's yeast, comprising the following steps:
S1,30 parts of longan for taking ratio according to parts by weight, 60 parts of apple, 20 parts of banana, 20 parts of cumquat, 10 parts of Cranberry,
100 parts of coconut juice, 20 parts of lemon, 10 parts of hawthorn, apricot 30,500 parts of rice, 200 parts of glutinous rice, 30 parts of sorghum, 20 parts of mulberry fruit, grape
10 parts, 5 parts of dark plum, 5 parts of cherry；
S2, rice, glutinous rice and sorghum are impregnated respectively after boiling, then spreading for cooling；
S3, by longan, apple, cumquat, Cranberry, lemon, hawthorn, apricot, grape, dark plum, cherry peeled and cored；Dragon
Eye, apple, cumquat, lemon, hawthorn, apricot, grape add clear water to break into juice to obtain main juice；Hardcore of Fructus Pruni is dried and breaks into almond
Powder；The Cranberry of stoning peeling, dark plum, cherry are broken into juice and mixed again with almond powder with coconut juice, banana, mulberries addition clear water
To auxiliary juice；
S4, main juice weight is uniformly mixed with the rice of spreading for cooling, glutinous rice and sorghum respectively according to the ratio of 12:3:0.6, is put
It sets in culturing room 2-3 hours；
S5, it rice, glutinous rice and sorghum is mixed and made into pie obtains wine cake, be put into culturing room and cultivate, in incubation
Auxiliary juice is poured and is poured on wine cake, obtains distiller's yeast finally by the culture of culturing room.
Auxiliary juice is poured and pours wine cake and includes the following steps；
SJ1, when wine cake placed in culturing room 8 it is small when after, 30% auxiliary juice is poured to the surface for pouring wine cake, while earning and turning over
Wine cake, it is 50% that indoor humidity is cultivated in control, and temperature is 40 degrees Celsius；
SJ2, after 1 hour, the straw of 5 cm thicks is placed on wine cake, cultivating indoor temperature, to be maintained at 37-38 Celsius
Degree；
SJ3, after 10 hours, straw is removed, 30% auxiliary juice is poured to the upper surface for pouring wine cake, it will after 1 hour
30% auxiliary juice pours the lower surface for pouring wine cake；The overturning of wine cake is covered into straw simultaneously, it is 40% that indoor humidity is cultivated in control,
Temperature is 43 degrees Celsius；
SJ4, after 10 hours, 10% auxiliary juice is poured to the upper and lower surface for pouring wine cake, and wine cake is folded according to 3 layer heaps；
SJ5, it after 20 hours, takes out wine cake to obtain distiller's yeast.
Embodiment 5:
A kind of production method of fruit distiller's yeast, comprising the following steps:
S1,30 parts of longan for taking ratio according to parts by weight, 60 parts of apple, 20 parts of banana, 20 parts of cumquat, 10 parts of Cranberry,
100 parts of coconut juice, 20 parts of lemon, 10 parts of hawthorn, apricot 30,500 parts of rice, 200 parts of glutinous rice, 30 parts of sorghum, 20 parts of mulberry fruit, grape
10 parts, 5 parts of dark plum, 5 parts of cherry；
S2, rice, glutinous rice and sorghum are impregnated respectively after boiling, then spreading for cooling；
S3, by longan, apple, cumquat, Cranberry, lemon, hawthorn, apricot, grape, dark plum, cherry peeled and cored；Dragon
Eye, apple, cumquat, lemon, hawthorn, apricot, grape add clear water to break into juice to obtain main juice；Hardcore of Fructus Pruni is dried and breaks into almond
Powder；The Cranberry of stoning peeling, dark plum, cherry are broken into juice and mixed again with almond powder with coconut juice, banana, mulberries addition clear water
To auxiliary juice；
S4, main juice weight is uniformly mixed with the rice of spreading for cooling, glutinous rice and sorghum respectively according to the ratio of 12:3:0.6, is put
It sets in culturing room 2-3 hours；
S5, it rice, glutinous rice and sorghum is mixed and made into pie obtains wine cake, be put into culturing room and cultivate, in incubation
Auxiliary juice is poured and is poured on wine cake, obtains distiller's yeast finally by the culture of culturing room.
Auxiliary juice is poured and pours wine cake and includes the following steps；
SJ1, when wine cake placed in culturing room 8 it is small when after, 30% auxiliary juice is poured to the surface for pouring wine cake, while earning and turning over
Wine cake, it is 50% that indoor humidity is cultivated in control, and temperature is 40 degrees Celsius；
SJ2, after 1 hour, the straw of 5 cm thicks is placed on wine cake, cultivating indoor temperature, to be maintained at 37-38 Celsius
Degree；
SJ3, after 10 hours, straw is removed, 30% auxiliary juice is poured to the upper surface for pouring wine cake, it will after 1 hour
20% auxiliary juice pours the lower surface for pouring wine cake；The overturning of wine cake is covered into straw simultaneously, it is 40% that indoor humidity is cultivated in control,
Temperature is 43 degrees Celsius；
SJ4, after 10 hours, 20% auxiliary juice is poured to the upper and lower surface for pouring wine cake, and wine cake is folded according to 3 layer heaps；
SJ5, it after 20 hours, takes out wine cake to obtain distiller's yeast.
Embodiment 6:
A kind of production method of fruit distiller's yeast, comprising the following steps:
S1,30 parts of longan for taking ratio according to parts by weight, 60 parts of apple, 20 parts of banana, 20 parts of cumquat, 10 parts of Cranberry,
100 parts of coconut juice, 20 parts of lemon, 10 parts of hawthorn, apricot 30,500 parts of rice, 200 parts of glutinous rice, 30 parts of sorghum, 20 parts of mulberry fruit, grape
10 parts, 5 parts of dark plum, 5 parts of cherry；
S2, rice, glutinous rice and sorghum are impregnated respectively after boiling, then spreading for cooling；
S3, by longan, apple, cumquat, Cranberry, lemon, hawthorn, apricot, grape, dark plum, cherry peeled and cored；Dragon
Eye, apple, cumquat, lemon, hawthorn, apricot, grape add clear water to break into juice to obtain main juice；Hardcore of Fructus Pruni is dried and breaks into almond
Powder；The Cranberry of stoning peeling, dark plum, cherry are broken into juice and mixed again with almond powder with coconut juice, banana, mulberries addition clear water
To auxiliary juice；
S4, main juice weight is uniformly mixed with the rice of spreading for cooling, glutinous rice and sorghum respectively according to the ratio of 12:3:0.6, is put
It sets in culturing room 2-3 hours；
S5, it rice, glutinous rice and sorghum is mixed and made into pie obtains wine cake, be put into culturing room and cultivate, in incubation
Auxiliary juice is poured and is poured on wine cake, obtains distiller's yeast finally by the culture of culturing room.
Auxiliary juice is poured and pours wine cake and includes the following steps；
SJ1, when wine cake placed in culturing room 8 it is small when after, 10% auxiliary juice is poured to the surface for pouring wine cake, while earning and turning over
Wine cake, it is 50% that indoor humidity is cultivated in control, and temperature is 40 degrees Celsius；
SJ2, after 1 hour, the straw of 5 cm thicks is placed on wine cake, cultivating indoor temperature, to be maintained at 37-38 Celsius
Degree；
SJ3, after 10 hours, straw is removed, 30% auxiliary juice is poured to the upper surface for pouring wine cake, it will after 1 hour
30% auxiliary juice pours the lower surface for pouring wine cake；The overturning of wine cake is covered into straw simultaneously, it is 40% that indoor humidity is cultivated in control,
Temperature is 43 degrees Celsius；
SJ4, after 10 hours, 20% auxiliary juice is poured to the upper and lower surface for pouring wine cake, and wine cake is folded according to 3 layer heaps；
SJ5, it after 20 hours, takes out wine cake to obtain distiller's yeast.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of the technical program, should all be covered in the present invention
Scope of the claims in.
Claims (10)
1. a kind of fruit distiller's yeast, which is characterized in that raw material includes 10-30 parts of the longan of ratio according to parts by weight, apple 40-60
Part, 10-20 parts of banana, 10-20 parts of cumquat, 5-10 parts of Cranberry, 30-100 parts of coconut juice, 10-20 parts of lemon, 5-10 parts of hawthorn,
Apricot 20-30,300-500 parts of rice, 100-200 parts of glutinous rice, 20-30 parts of sorghum.
2. fruit distiller's yeast according to claim 1, which is characterized in that raw material includes that the longan of ratio according to parts by weight is
20-30 parts, apple be 45-60 parts, banana is 15-20 parts, cumquat is 16-20 parts, Cranberry is 5-7 parts, coconut juice 30-50
Part, lemon are 10-15 parts, hawthorn is 5-8 parts, apricot 20-25, rice are 400-500 parts, glutinous rice is 150-200 parts, sorghum
It is 25-30 parts.
3. fruit distiller's yeast according to claim 1, which is characterized in that raw material includes that the longan of ratio according to parts by weight is 23
Part, apple are 50 parts, banana is 18 parts, cumquat is 18 parts, Cranberry is 7 parts, coconut juice is 40 parts, lemon is 14 parts, hawthorn 7
Part, apricot 23, rice are 480 parts, glutinous rice is 190 parts, sorghum is 26 parts.
4. fruit distiller's yeast according to claim 1, which is characterized in that further include the mulberry fruit 10-20 of ratio according to parts by weight
Part, 5-10 parts of grape, 3-5 parts of dark plum, 2-5 parts of cherry.
5. fruit distiller's yeast according to claim 4 and preparation method thereof, which is characterized in that the mulberry fruit of ratio according to parts by weight
For 15 parts, grape be 10 parts, dark plum is 3 parts, cherry is 3 parts.
6. a kind of production method of fruit distiller's yeast, which comprises the following steps:
S1,10-30 parts of longan for taking ratio according to parts by weight, 40-60 parts of apple, 10-20 parts of banana, 10-20 parts of cumquat, it is climing more
5-10 parts of the certain kind of berries, 30-100 parts of coconut juice, 10-20 parts of lemon, 5-10 parts of hawthorn, apricot 20-30,300-500 parts of rice, glutinous rice 100-
200 parts, 20-30 parts of sorghum, 10-20 parts of mulberry fruit, 5-10 parts of grape, 3-5 parts of dark plum, 2-5 parts of cherry；
S2, rice, glutinous rice and sorghum are impregnated respectively after boiling, then spreading for cooling；
S3, by longan, apple, cumquat, Cranberry, lemon, hawthorn, apricot, grape, dark plum, cherry peeled and cored；Longan, apple
Fruit, cumquat, lemon, hawthorn, apricot, grape add clear water to break into juice to obtain main juice；Hardcore of Fructus Pruni is dried, almond is broken into powder；It will go
Cranberry, dark plum, cherry and coconut juice, banana, the mulberries addition clear water of core peeling break into juice and are mixed to get auxiliary juice with almond powder again；
S4, main juice weight is mixed with the rice of spreading for cooling, glutinous rice and sorghum respectively according to 10~12:3~5:0.6~1 ratio
Uniformly, it is placed in culturing room 2-3 hours；
S5, it rice, glutinous rice and sorghum is mixed and made into pie obtains wine cake, be put into culturing room and cultivate, it will be auxiliary in incubation
Juice, which pours, to be poured on wine cake, obtains distiller's yeast finally by the culture of culturing room.
7. the production method of fruit distiller's yeast according to claim 6, which is characterized in that pour auxiliary juice in step S5 and pour wine
Cake includes the following steps；
SJ1, when wine cake placed in culturing room 5-8 it is small when after, 10~30% auxiliary juice is poured to the surface for pouring wine cake, is earned simultaneously
Turn over wine cake；
After SJ2,1-2 hours, the straw of 3-5 cm thick is placed on wine cake；
After SJ3,10-12 hours, straw is removed, the auxiliary juice of 20-30% is poured to the upper surface for pouring wine cake, after 1 hour
The auxiliary juice of 20-30% is poured to the lower surface for pouring wine cake；The overturning of wine cake is covered into straw simultaneously；
SJ4, after 10 hours, the auxiliary juice of 10%-20% is poured to the upper and lower surface for pouring wine cake, and wine cake is folded according to 3 layer heaps；
After SJ5,20-30 hours, take out wine cake to obtain distiller's yeast.
8. the production method of fruit distiller's yeast according to claim 7, which is characterized in that in step SJ2, cultivate indoor temperature
Degree is maintained at 37-38 degrees Celsius.
9. the production method of fruit distiller's yeast according to claim 7, which is characterized in that in step SJ1, poured when auxiliary juice pours
Behind the surface of wine cake, it is 40%-50% that indoor humidity is cultivated in control, and temperature is 40-42 degrees Celsius.
10. the production method of fruit distiller's yeast according to claim 7, which is characterized in that upper when wine cake in step SJ3
After the auxiliary juice of leaching is poured in lower surface, it is 30%-40% that indoor humidity is cultivated in control, and temperature is 42-45 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811454231.4A CN109251809A (en) | 2018-11-30 | 2018-11-30 | A kind of fruit distiller's yeast and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811454231.4A CN109251809A (en) | 2018-11-30 | 2018-11-30 | A kind of fruit distiller's yeast and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109251809A true CN109251809A (en) | 2019-01-22 |
Family
ID=65042384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811454231.4A Withdrawn CN109251809A (en) | 2018-11-30 | 2018-11-30 | A kind of fruit distiller's yeast and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109251809A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113755272A (en) * | 2021-10-25 | 2021-12-07 | 湖南周氏满堂红酒业有限公司 | Fragrant distiller's yeast and preparation method thereof |
| CN113773932A (en) * | 2021-10-25 | 2021-12-10 | 湖南周氏满堂红酒业有限公司 | Distiller's yeast and preparation method thereof |
| CN116286239A (en) * | 2023-02-02 | 2023-06-23 | 浙江练市酒业有限公司 | Orange distiller's yeast yellow wine fermentation brewing process |
-
2018
- 2018-11-30 CN CN201811454231.4A patent/CN109251809A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113755272A (en) * | 2021-10-25 | 2021-12-07 | 湖南周氏满堂红酒业有限公司 | Fragrant distiller's yeast and preparation method thereof |
| CN113773932A (en) * | 2021-10-25 | 2021-12-10 | 湖南周氏满堂红酒业有限公司 | Distiller's yeast and preparation method thereof |
| CN116286239A (en) * | 2023-02-02 | 2023-06-23 | 浙江练市酒业有限公司 | Orange distiller's yeast yellow wine fermentation brewing process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104928107B (en) | A kind of ground sealed yellow wine and its brewing method | |
| CN109251809A (en) | A kind of fruit distiller's yeast and preparation method thereof | |
| CN106520451A (en) | Monascus fruit wine and preparation method thereof | |
| CN103525610B (en) | Red grape spirit production technology | |
| CN104830616B (en) | Method for preparing sorghum red wine | |
| CN102965239A (en) | Method for preparing white sprite by fresh red jujube | |
| CN104726252A (en) | Brewage method of blueberry-red koji wine | |
| CN105441271A (en) | Brewing method of similar soybean-flavor baijiu | |
| CN103992911B (en) | Semi-dry kiwi fruit wine and brewing method thereof | |
| CN104630003A (en) | Flower liquor and preparation method thereof | |
| CN105132245A (en) | Technology of mechanized liquid fermentation production fen-flavor liquor | |
| CN104804935A (en) | Blueberry flavored rice wine and preparation method thereof | |
| CN110467985A (en) | A kind of formula and processing technology of craft beer | |
| KR100883862B1 (en) | Method for production of fermented liquor with blueberry | |
| CN107541374A (en) | A kind of tea wine and preparation method thereof | |
| CN104726279A (en) | Method for making dry wine by using wild kiwifruit | |
| CN106701394A (en) | Technical method for using glutinous rice to brew rice wine | |
| CN101191107A (en) | Technique for brewing pear rice wine | |
| CN107779334A (en) | A kind of preparation method of fingered citron wine alcohol and its product of preparation | |
| CN110240987A (en) | A kind of fig distillation assembled alcoholic drinks and production method | |
| CN104726253A (en) | Blueberry-red koji wine | |
| CN104726251A (en) | Grape-red koji wine and brewage method thereof | |
| CN106047642A (en) | Liquid-state cylinder-sealed vinegar brewing technology | |
| CN107410589B (en) | Making method of golden flower citron tea | |
| KR20000039284A (en) | Preparing method of alcoholic liquor |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190122 |
|
| WW01 | Invention patent application withdrawn after publication |