CN109337830A - A kind of wine dregs of rice unartificial yeast and preparation method thereof - Google Patents

A kind of wine dregs of rice unartificial yeast and preparation method thereof Download PDF

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Publication number
CN109337830A
CN109337830A CN201811260763.4A CN201811260763A CN109337830A CN 109337830 A CN109337830 A CN 109337830A CN 201811260763 A CN201811260763 A CN 201811260763A CN 109337830 A CN109337830 A CN 109337830A
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China
Prior art keywords
rice
wine dregs
wine
yeast
dregs
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CN201811260763.4A
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王明英
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Dalian Youmingwu Biotechnology Co Ltd
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Dalian Youmingwu Biotechnology Co Ltd
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Priority to CN201811260763.4A priority Critical patent/CN109337830A/en
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a kind of wine dregs of rice unartificial yeast and preparation method thereof, include the following steps: for the wine dregs of rice of pure mellow wine to be soaked in the soft water of 50~60 DEG C of water temperatures, then ferments 5~10 days under 30~40 DEG C of air-proof condition.Wine dregs of rice unartificial yeast fermentation bread mouthfeel of the present invention is glutinous soft, it is fine and smooth, nutritional ingredient containing the wine dregs of rice, the combination of the rice wine dregs of rice and wheat keeps the more abundant mouthfeel of bread nutrition more fine and smooth soft glutinous, the wine dregs of rice are per se with saccharomyces sake, adequately saccharomyces sake secondary use is fermented to form unartificial yeast during sealing and fermenting, mouthfeel is sour and astringent, and fermentation taste is heavier.

Description

A kind of wine dregs of rice unartificial yeast and preparation method thereof
Technical field
The present invention relates to field of food, and in particular to a kind of wine dregs of rice unartificial yeast and preparation method thereof.
Background technique
Yeast does early one of the microorganism utilized as the mankind, is widely used to make wine, medicine, beverage, and feed is changed The fields such as cosmetic belong to industry that is mature in the world and concentrating, and the yeast market of developed country's especially European and American countries has been compared Maturation, about for each person every year 1 kilogram of yeast demand, China is currently 15 grams, therefore, on long terms, in vast development Middle country, yeast market possess wider development space.
Yeast protein rich in, B family vitamin, amino acid in 18, fat, sugar, the multiple nutritional components such as enzyme With certain somatomedins.Yeast is divided into food yeast and bakers' yeast, and wherein food yeast is divided into Saccharomyces cerevisiae again, squeezes fresh Yeast, active dry yeast and fast activity dry ferment.
Compressed years are also known as yeast cake, in faint yellow, are produced using the blocky of moisture content 70~73% of saccharomyces cerevisiae production Product have close structure and easily smash, there is stronger baking strength.
Food yeast refers to the dried yeast powder or granular product for specializing in that the mankind use, some is to pass through recycling The yeast paste of brewery, or in order to which the requirement of human nutrition is specially cultivated and dry and obtain.
Same protein rich in, B family vitamin, folic acid, amino acid, the multiple nutritional components such as enzyme in the pure mellow wine wine dregs of rice And somatomedin, there are also soluble dietary fibers.
Unartificial yeast is to be formed by covering in various bacteria culture on cereal, fruit and in nature.Unartificial yeast is than one As yeast flavor more preferably, the bread that unartificial yeast is worked it out is put still soft long, and mouthfeel is more preferably.Since yeast is when making bread Key player, the yeast that uses influences the taste and mouthfeel of bread.At present on the market without pure mellow wine wine dregs of rice unartificial yeast.
Summary of the invention
To solve problem of the prior art, the present invention provides a kind of wine dregs of rice unartificial yeast and preparation method thereof, by pure mellow wine The wine dregs of rice carry out secondary fermentation and obtain unartificial yeast, this yeast can replace water when making bread, sugar, milk, dried yeast powder.
The purpose of the present invention is achieved through the following technical solutions: a kind of preparation method of wine dregs of rice unartificial yeast, including such as Lower step:
The wine dregs of rice of pure mellow wine are soaked in the soft water of 50~60 DEG C of water temperatures, then ferment 5 under 30~40 DEG C of air-proof condition ~10 days.
During the wine dregs of rice powder of the pure mellow wine, i.e. rice brew pure mellow wine, pure mellow wine residual solid content extracted.
Preferably, the mass ratio of the wine dregs of rice and soft water is 1:9~18.
Preferably, the soaking time is 5~8 hours.
Preferably, carbon dioxide is discharged during sealing and fermenting, can discharge multiple carbon dioxide, it specifically can be every The carbon dioxide of release in 20~28 hours, rate of release is fast, is unable to ingress of air, prevents the air of outside from entering the close of fermentation It closes in space, not microbiological contamination during guaranteeing to be sealed by fermentation.
Preferably, the parameter of the soft water are as follows: pH 4~9, total hardness is (with CaCO3Meter) :≤450mg/L.
The invention further relates to the wine dregs of rice unartificial yeasts of Sustainable use above method preparation, can be used for making bread, various cakes Point.Wine dregs of rice unartificial yeast of the invention can refrigerate, freezen protective, refrigerate (0~4 DEG C) and save 7 days, freezen protective 1 year, thaw Approve later and uses.
Beneficial effects of the present invention:
Wine dregs of rice unartificial yeast of the present invention fermentation bread mouthfeel is glutinous soft, fine and smooth, the nutritional ingredient containing the wine dregs of rice, the rice wine dregs of rice and The combination of wheat keeps the more abundant mouthfeel of bread nutrition more fine and smooth soft glutinous, and the wine dregs of rice are being sealed per se with saccharomyces sake Adequately saccharomyces sake secondary use is fermented to form unartificial yeast in fermentation process, mouthfeel is sour and astringent, and fermentation taste is heavier.
Specific embodiment
Following nonlimiting examples can with a person of ordinary skill in the art will more fully understand the present invention, but not with Any mode limits the present invention.
Soft water in following embodiments should meet the regulation of GB 5749.
(wherein the test basis of 1-13 is Q/DYM 0001S-2017 to test method in following embodiments, specifically as follows It is as follows):
1. the test method of color, taste, tissue morphology, impurity are as follows: inject a sample into cleaning, in dry ceramic whiteware disk, In bright place's observation color, structural state impurity, fragrance, taste are tasted.
2. the test method of soluble solid (20 DEG C of compound microcapsules) is detected according to GB/T 12143.
3. the test method of alcoholic strength is detected according to GB/T 15038.
4. total acid (with Acetometer) is detected according to GB/T 15038.
5. amino acid is detected according to GB 5009.124.
6. folic acid is detected according to GB 5009.211.
7. lead (in terms of Pb) is detected according to GB 5009.12.
8. total plate count is tested according to GB 4789.2.
9. coliform is detected according to 4789.3 colony counting method of GB.
10. mould is detected according to GB 4789.15.
11. yeast is detected according to GB 4789.15.
12. salmonella is detected according to GB 4789.4.
13. staphylococcus aureus is detected according to 4789.10 second method of GB.
14. nutritional ingredient is detected according to GB 28050-2011.
Embodiment 1
The wine dregs of rice of pure mellow wine are soaked in the soft water of 55 DEG C of water temperatures 5 hours, wherein the mass ratio of the wine dregs of rice and soft water is 1:13. It ferments 7 days under 32 DEG C of constant temperature of air-proof condition again, every the carbon dioxide of release in 24 hours during sealing and fermenting.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Bread is made using wine dregs of rice unartificial yeast manufactured in the present embodiment.
Wine dregs of rice fermentation unartificial yeast is detected by above-mentioned test method, testing result is shown in Table 1, table 2.
1 testing result of table
2 nutritional ingredient testing result of table
Project Every 100 grams (g)
Energy 83 kilojoules (kJ)
Protein 2.0 grams (g)
Fat 0 gram (g)
Carbohydrate 1.8 grams (g)
Sodium 0 milligram (mg)
It is bitter by Tables 1 and 2 it is found that wine dregs of rice unartificial yeast manufactured in the present embodiment has color, it is thick, without can without naked eyes See exogenous impurity, soluble solid (20 DEG C of compound microcapsules) 55.0%, alcoholic strength 0.03%vol, alcohol-free, total acid is (with second Acid meter) 4.7g/kg, amino acid 7.9g/kg, folic acid 4.1ug/kg, unleaded, total plate count < 10CFU/mL, coliform < 1CFU/ Salmonella (/ 25ml) is not detected in mL, mould < 1CFU/mL, yeast < 1CFU/mL, and staphylococcus aureus < 1CFU/mL contains There are a large amount of folic acid, amino acid.Containing 61 kilojoule energy in every 100 grams of (g) drinks, 1.8 grams of (g) protein, 0 gram (g) is fatty, 1.8 grams of carbohydrate, the nutritional ingredient of 0 milligram of (mg) sodium.
Embodiment 2
The wine dregs of rice of pure mellow wine are soaked in the soft water of 60 DEG C of water temperatures 6 hours, wherein the mass ratio of the wine dregs of rice and soft water is 1:9. It ferments 10 days under 30 DEG C of constant temperature of air-proof condition again, every the carbon dioxide of release in 24 hours during sealing and fermenting.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Bread is made using wine dregs of rice unartificial yeast manufactured in the present embodiment.
Embodiment 3
The wine dregs of rice of pure mellow wine are soaked in the soft water of 50 DEG C of water temperatures 8 hours, wherein the mass ratio of the wine dregs of rice and soft water is 1:18. It ferments 5 days under 40 DEG C of constant temperature of air-proof condition again, every the carbon dioxide of release in 24 hours during sealing and fermenting.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Bread is made using wine dregs of rice unartificial yeast manufactured in the present embodiment.
Embodiment 4
The wine dregs of rice of pure mellow wine are soaked in the soft water of 55 DEG C of water temperatures 5 hours, wherein the mass ratio of the wine dregs of rice and soft water is 1:18. It ferments 8 days under 35 DEG C of constant temperature of air-proof condition again, every the carbon dioxide of release in 24 hours during sealing and fermenting.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Bread is made using wine dregs of rice unartificial yeast manufactured in the present embodiment.
Wine dregs of rice unartificial yeast of the present invention fermentation bread mouthfeel is glutinous soft, fine and smooth, the nutritional ingredient containing the wine dregs of rice, the rice wine dregs of rice and The combination of wheat keeps the more abundant mouthfeel of bread nutrition more fine and smooth soft glutinous, and the wine dregs of rice are being sealed per se with saccharomyces sake Adequately saccharomyces sake secondary use is fermented to form unartificial yeast in fermentation process, mouthfeel is sour and astringent, and fermentation taste is heavier.
For any person skilled in the art, without departing from the scope of the technical proposal of the invention, all Many possible changes and modifications are made to technical solution of the present invention using the technology contents of the disclosure above, or are revised as equivalent The equivalent embodiment of variation.Therefore, anything that does not depart from the technical scheme of the invention, according to the technical essence of the invention to Any simple modifications, equivalents, and modifications that upper embodiment is done should all still fall within the range of technical solution of the present invention protection It is interior.

Claims (6)

1. a kind of preparation method of wine dregs of rice unartificial yeast, which comprises the steps of:
The wine dregs of rice of pure mellow wine are soaked in the soft water of 50~60 DEG C of water temperatures, then the fermentation 5~10 under 30~40 DEG C of air-proof condition It.
2. preparation method according to claim 1, which is characterized in that the mass ratio of the wine dregs of rice and soft water is 1:9~18.
3. preparation method according to claim 1, which is characterized in that the soaking time is 5~8 hours.
4. preparation method according to claim 1, which is characterized in that discharge carbon dioxide during sealing and fermenting.
5. preparation method according to claim 1, which is characterized in that the parameter of the soft water are as follows: pH 4~9, total hardness (with CaCO3Meter) :≤450mg/L.
6. wine dregs of rice unartificial yeast prepared by the method as described in any one of claim 1-5.
CN201811260763.4A 2018-10-26 2018-10-26 A kind of wine dregs of rice unartificial yeast and preparation method thereof Pending CN109337830A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11290018A (en) * 1998-04-08 1999-10-26 Asahi Chem Ind Co Ltd Sake lees yeast extract and its production
CN103099070A (en) * 2012-12-11 2013-05-15 王志良 Novel technology for fermenting foods by using fermented milk dregs
CN107920567A (en) * 2015-08-12 2018-04-17 Nla 股份有限公司 The enrichment method of the manufacture method of zingiber processes thing, zingiber processes thing and ginger alcohols
CN108618004A (en) * 2017-03-26 2018-10-09 大连瑞驰企业集团有限公司 The preparation method of wine dregs of rice mackerel

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11290018A (en) * 1998-04-08 1999-10-26 Asahi Chem Ind Co Ltd Sake lees yeast extract and its production
CN103099070A (en) * 2012-12-11 2013-05-15 王志良 Novel technology for fermenting foods by using fermented milk dregs
CN107920567A (en) * 2015-08-12 2018-04-17 Nla 股份有限公司 The enrichment method of the manufacture method of zingiber processes thing, zingiber processes thing and ginger alcohols
CN108618004A (en) * 2017-03-26 2018-10-09 大连瑞驰企业集团有限公司 The preparation method of wine dregs of rice mackerel

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* Cited by examiner, † Cited by third party
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(日)柏木珠希: "《来开店吧！令人憧憬的个性咖啡馆》", 31 March 2014, 山东人民出版社 *
[日]安子（ANKO）: "《天然酵母面包》", 31 August 2018, 中国民族摄影艺术出版社 *
ほとはと美穂菓子: "酒粕酵母の起こし方", 《COOKPAD HTTPS://COOKPAD.COM/RECIPE/4971388》 *
孙欢: "《日本细节》", 31 May 2012, 上海锦绣文章出版社 *
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王福荣: "《生物工程分析与检验》", 31 January 2018, 中国轻工业出版社 *
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Application publication date: 20190215