CN109810831A - A kind of compound yellow rice wine distiller's yeast of multi-cultur es - Google Patents
A kind of compound yellow rice wine distiller's yeast of multi-cultur es Download PDFInfo
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- CN109810831A CN109810831A CN201711143077.4A CN201711143077A CN109810831A CN 109810831 A CN109810831 A CN 109810831A CN 201711143077 A CN201711143077 A CN 201711143077A CN 109810831 A CN109810831 A CN 109810831A
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Abstract
The invention discloses a kind of compound yellow rice wine distiller's yeasts of multi-cultur es, it includes the raw material of following weight parts composition: 50-75 parts of wheat, 10-15 parts of pea, 2-8 parts of sweet potato, 5-10 parts of rhizopus, 1.5-3 parts of mucor, 1.5-3 parts of aspergillus oryzae, 0.3-1.5 parts of saccharomycete.The present invention is separated, identifies and is screened to good yellow rice wine distiller's yeast strain, by wherein beneficial several main bacteria seeds: rhizopus, mucor, aspergillus oryzae, saccharomycete separately carry out purebred culture, then it is added in distiller's yeast raw material according to a certain percentage, makes stable and reliable product quality.The method of the present invention had not only inherited the advantages of traditional koji-making, but also the shortcomings that overcome traditional koji-making and single head mold koji-making well, improved the mouthfeel for preparing yellow rice wine.
Description
Technical field
The present invention relates to a kind of compound yellow rice wine distiller's yeasts of multi-cultur es, belong to brewing technical field.
Background technique
Yellow rice wine be one kind with rice, milled glutinous broomcorn millet, corn, millet, wheat etc. for primary raw material, using boiling, plus distiller's yeast, sugar
Brewed wine made of changing, fermentation, squeezing, filtering, decoct wine, store, blend.It is raw that yellow rice wine contains polyphenol, melanoidin, glutathione etc.
Active constituent is managed, has and removes free radical, the physiological functions such as prevention cardiovascular disease, anticancer, anti-aging.Yellow rice wine is pharmaceutically very heavy
The auxiliary material or " medicine efficacy enhancing ingredient " wanted, while having the function of condiment, it is widely used.Distiller's yeast is a kind of containing multiple-microorganism and mould
The organism of the work of substance is the saccharifying ferment of yellow rice wine and sweet wine, is that production yellow rice wine, rice wine, liquid medicine etc. are indispensable
Important source material.Existing yellow rice wine distiller's yeast is produced using single head mold strain, although weight is stablized, edible safety, with the wine
The yellow rice wine weight of song production is not good enough, and often sweet taste is had a surplus and flavor is insufficient, lighter.The taste of yellow rice wine brewage mainly depends on
In distiller's yeast, the yellow rice wine suitable for popular taste how is brewed, the wine of the yellow rice wine of suitable popular taste can be brewed depending on one kind
It is bent.
Summary of the invention
In view of this, in view of the deficiencies of the prior art, the present invention provides a kind of compound yellow rice wine distiller's yeast of multi-cultur es.
In order to solve the above technical problems, technical solution of the present invention provides a kind of compound yellow rice wine distiller's yeast of multi-cultur es, it is wrapped
Include following weight parts composition raw material: 50-75 parts of wheat, 10-15 parts of pea, 2-8 parts of sweet potato, 5-10 parts of rhizopus, mucor
1.5-3 parts, 1.5-3 parts of aspergillus oryzae, 0.3-1.5 parts of saccharomycete.
Further, a kind of compound yellow rice wine distiller's yeast of above-mentioned multi-cultur es includes the raw material of following weight parts composition: wheat 60-
70 parts, 12-15 parts of pea, 4-6 parts of sweet potato, 7-9 parts of rhizopus, 1.8-2.5 parts of mucor, 1.8-2.5 parts of aspergillus oryzae, saccharomycete
0.5-1 parts.
Further, the compound yellow rice wine distiller's yeast of above-mentioned multi-cultur es further includes the Herba Hedyotis cantonensis and 5-8 parts by weight of 7-9 parts by weight
Spiceleaf
The present invention also provides the preparation method of the compound yellow rice wine distiller's yeast of above-mentioned multi-cultur es, it the following steps are included:
(1) rhizopus, mucor, aspergillus oryzae and saccharomycete are separately subjected to purebred culture；
(2) wheat, pea and sweet potato are separately broken into powder, is then formed according to parts by weight: 50-75 parts of wheat, pea
10-15 parts, 2-8 parts of sweet potato and 5-10 parts of rhizopus, 1.5-3 parts of mucor, 1.5-3 parts of aspergillus oryzae, 0.3-1.5 parts
Saccharomycete is uniformly mixed and obtains mixed powder；
(3) water is added in mixed powder to stir evenly, ferment 12-16h, and the mass ratio of mixed powder and water is 1 ︰ (0.18-
0.25)；
(4) specification shape is made in the mixed powder that step (3) ferments, is put into 25-35 DEG C, the culture of 85-90% humidity
Cultivate 5-7d in room to obtain the final product.
Preferably, the mass ratio of mixed powder and water is 1 ︰ 0.2 in the step (4).
Compared with prior art, the present invention is separated, identifies and is screened to good yellow rice wine distiller's yeast strain, will wherein be had
Several main bacteria seeds of benefit: rhizopus, mucor, aspergillus oryzae, saccharomycete separately carry out purebred culture, then according to a certain percentage
It is added in distiller's yeast raw material, makes stable and reliable product quality.The method of the present invention had not only inherited the advantages of traditional koji-making, but also good gram
The shortcomings that having taken traditional koji-making and single head mold koji-making, improves the mouthfeel for preparing yellow rice wine.
Specific embodiment
In order to make those skilled in the art more fully understand technical solution of the present invention, With reference to embodiment
The present invention is described in further detail.
The present invention provides a kind of compound yellow rice wine distiller's yeast of multi-cultur es, its a kind of compound yellow rice wine distiller's yeasts of multi-cultur es, under it includes
State parts by weight composition raw material: 50-75 parts of wheat, 10-15 parts of pea, 2-8 parts of sweet potato, 5-10 parts of rhizopus, mucor 1.5-3
Part, 1.5-3 parts of aspergillus oryzae, 0.3-1.5 parts of saccharomycete.
Embodiment 1:
A kind of preparation method of the compound yellow rice wine distiller's yeast of multi-cultur es, it the following steps are included:
(1) rhizopus, mucor, aspergillus oryzae and saccharomycete are separately subjected to purebred culture；
(2) wheat, pea and sweet potato are separately broken into powder, is then formed according to parts by weight: 50 parts of wheat, pea 10
Part, 2 parts of sweet potato be uniformly mixed to obtain with 5 parts of rhizopus, 1.5 parts of mucor, 1.5 parts of aspergillus oryzae, 0.3 part of saccharomycete
Mixed powder；
(3) water is added in mixed powder to stir evenly, ferment 12-16h, and the mass ratio of mixed powder and water is 1 ︰ 0.18；
(4) specification shape is made in the mixed powder that step (3) ferments, is put into 25-35 DEG C, the culture of 85-90% humidity
Cultivate 5-7d in room to obtain the final product.
Embodiment 2:
A kind of preparation method of the compound yellow rice wine distiller's yeast of multi-cultur es, it the following steps are included:
(1) rhizopus, mucor, aspergillus oryzae and saccharomycete are separately subjected to purebred culture；
(2) wheat, pea and sweet potato are separately broken into powder, is then formed according to parts by weight: 75 parts of wheat, pea 15
Part, 8 parts of sweet potato be uniformly mixed with 10 parts of rhizopus, 3 parts of mucor, 3 parts of aspergillus oryzae, 1.5 parts of saccharomycete
Close powder；
(3) water is added in mixed powder to stir evenly, ferment 12-16h, and the mass ratio of mixed powder and water is 1 ︰ 0.25；
(4) specification shape is made in the mixed powder that step (3) ferments, is put into 25-35 DEG C, the culture of 85-90% humidity
Cultivate 5-7d in room to obtain the final product.
Embodiment 3:
A kind of preparation method of the compound yellow rice wine distiller's yeast of multi-cultur es, it the following steps are included:
(1) rhizopus, mucor, aspergillus oryzae and saccharomycete are separately subjected to purebred culture；
(2) wheat, pea and sweet potato are separately broken into powder, is then formed according to parts by weight: 65 parts of wheat, pea 12
Part, 6 parts of sweet potato be uniformly mixed and mixed with 7 parts of rhizopus, 2 parts of mucor, 2 parts of aspergillus oryzae, 0.8 part of saccharomycete
Powder；
(3) water is added in mixed powder to stir evenly, ferment 12-16h, and the mass ratio of mixed powder and water is 1 ︰ 0.2；
(4) specification shape is made in the mixed powder that step (3) ferments, is put into 25-35 DEG C, the culture of 85-90% humidity
Cultivate 5-7d in room to obtain the final product.
It should be pointed out that above embodiment is not construed as limitation of the present invention, protection scope of the present invention should
It is defined by the scope defined by the claims..For those skilled in the art, do not depart from it is of the invention
In spirit and scope, several improvements and modifications can also be made, these modifications and embellishments should also be considered as the scope of protection of the present invention.
Claims (5)
1. a kind of compound yellow rice wine distiller's yeast of multi-cultur es, it is characterised in that: the raw material including following weight parts composition: 50-75 parts of wheat,
10-15 parts of pea, 2-8 parts of sweet potato, 5-10 parts of rhizopus, 1.5-3 parts of mucor, 1.5-3 parts of aspergillus oryzae, saccharomycete 0.3-1.5
Part.
2. the compound yellow rice wine distiller's yeast of a kind of multi-cultur es according to claim 1, it is characterised in that: formed including following weight parts
Raw material: 60-70 parts of wheat, 12-15 parts of pea, 4-6 parts of sweet potato, 7-9 parts of rhizopus, 1.8-2.5 parts of mucor, aspergillus oryzae
1.8-2.5 part, 0.5-1 parts of saccharomycete.
3. the compound yellow rice wine distiller's yeast of a kind of multi-cultur es according to claim 1 or 2, it is characterised in that: further include 7-9 parts by weight
Herba Hedyotis cantonensis and 5-8 parts by weight spiceleaf.
4. a kind of preparation method of the compound yellow rice wine distiller's yeast of multi-cultur es, it is characterised in that: the following steps are included:
(1) rhizopus, mucor, aspergillus oryzae and saccharomycete are separately subjected to purebred culture；
(2) wheat, pea and sweet potato are separately broken into powder, is then formed according to parts by weight: 50-75 parts of wheat, pea 10-15
Part, 2-8 parts of sweet potato and 5-10 parts of rhizopus, 1.5-3 parts of mucor, 1.5-3 parts of aspergillus oryzae, 0.3-1.5 parts of yeast
Bacterium is uniformly mixed and obtains mixed powder；
(3) water is added in mixed powder to stir evenly, ferment 12-16h, and the mass ratio of mixed powder and water is 1 ︰ (0.18-0.25)；
(4) specification shape is made in the mixed powder that step (3) ferments, is put into 25-35 DEG C, in the culturing room of 85-90% humidity
Cultivate 5-7d to obtain the final product.
5. a kind of preparation method of the compound yellow rice wine distiller's yeast of multi-cultur es according to claim 4, it is characterised in that: the step
Suddenly the mass ratio of mixed powder and water is 1 ︰ 0.2 in (4).
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| CN201711143077.4A CN109810831A (en) | 2017-11-17 | 2017-11-17 | A kind of compound yellow rice wine distiller's yeast of multi-cultur es |
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| CN201711143077.4A CN109810831A (en) | 2017-11-17 | 2017-11-17 | A kind of compound yellow rice wine distiller's yeast of multi-cultur es |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110305754A (en) * | 2019-07-30 | 2019-10-08 | 天津科技大学 | A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment |
| CN112352941A (en) * | 2020-12-21 | 2021-02-12 | 安徽海神黄酒集团有限公司 | Method for preparing corn brewed cooking wine by bilateral fermentation |
| CN113337355A (en) * | 2021-06-04 | 2021-09-03 | 佛山市海天（江苏）调味食品有限公司 | Compound fermented yeast material, preparation method thereof and application thereof in preparation of fermented wine |
| CN113956943A (en) * | 2021-11-04 | 2022-01-21 | 湖南中医药大学 | Preparation method of aroma-producing Xiaoqu for brewing yellow rice wine |
-
2017
- 2017-11-17 CN CN201711143077.4A patent/CN109810831A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110305754A (en) * | 2019-07-30 | 2019-10-08 | 天津科技大学 | A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment |
| CN112352941A (en) * | 2020-12-21 | 2021-02-12 | 安徽海神黄酒集团有限公司 | Method for preparing corn brewed cooking wine by bilateral fermentation |
| CN113337355A (en) * | 2021-06-04 | 2021-09-03 | 佛山市海天（江苏）调味食品有限公司 | Compound fermented yeast material, preparation method thereof and application thereof in preparation of fermented wine |
| CN113956943A (en) * | 2021-11-04 | 2022-01-21 | 湖南中医药大学 | Preparation method of aroma-producing Xiaoqu for brewing yellow rice wine |
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Application publication date: 20190528 |