CN111218360A - Method for improving vinasse yield and quality of waste lees by using composite leavening agent - Google Patents
Method for improving vinasse yield and quality of waste lees by using composite leavening agent Download PDFInfo
- Publication number
- CN111218360A CN111218360A CN202010142143.1A CN202010142143A CN111218360A CN 111218360 A CN111218360 A CN 111218360A CN 202010142143 A CN202010142143 A CN 202010142143A CN 111218360 A CN111218360 A CN 111218360A
- Authority
- CN
- China
- Prior art keywords
- yeast
- leaven
- composite
- wine
- grains
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000002131 composite material Substances 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 22
- 239000002699 waste material Substances 0.000 title claims description 28
- 235000010855 food raising agent Nutrition 0.000 title description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 73
- 235000014101 wine Nutrition 0.000 claims abstract description 60
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 239000004458 spent grain Substances 0.000 claims abstract description 24
- 102000004190 Enzymes Human genes 0.000 claims abstract description 23
- 108090000790 Enzymes Proteins 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 235000013339 cereals Nutrition 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 239000003814 drug Substances 0.000 claims description 14
- 229940079593 drug Drugs 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 14
- 235000019698 starch Nutrition 0.000 abstract description 14
- 239000008107 starch Substances 0.000 abstract description 14
- 238000005728 strengthening Methods 0.000 abstract description 4
- 239000000843 powder Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 5
- 241000209094 Oryza Species 0.000 description 4
- 230000004913 activation Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000011514 vinification Methods 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
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
Abstract
The invention discloses a method for improving the yield and quality of spent grain wine by using a composite leaven, which adopts the composite strengthening leaven to replace common Daqu, bran koji or Angel yeast as a saccharification leaven for producing the spent grain wine, wherein the composite strengthening leaven comprises the following components: saccharifying enzyme, composite functional bacteria, fermented glutinous rice and Daqu. The invention uses the compound leaven to replace common yeast or Angel yeast and other saccharification leaven to carry out reinforced fermentation on the spent grains, thereby improving the utilization rate of residual starch of the spent grains and the quality of wine body.
Description
Technical Field
The invention relates to the field of wine making, in particular to a method for improving the wine yield and quality of waste lees by using a compound leavening agent and a preparation method thereof.
Background
The waste lees wine making is an effective way for recycling the waste lees. The waste lees is rich in abundant nutrient substances and a large amount of bran shells and flavor substances, and the residual starch in the waste lees is further converted into alcohol by brewing wine, so that the production cost of a winery is reduced, and the economic benefit is increased. However, the common Daqu or Daqu plus active dry yeast is used as a leaven to carry out conventional fermentation on the waste lees, about 13 percent of residual starch is always used after the waste lees produce wine, the utilization rate of the starch is low, the wine yield is low, the wine quality is low, and a cellar and labor force are occupied.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a method for improving the wine yield and the quality of the waste lees by using a composite leaven, which uses the composite leaven to replace the common Daqu or bran koji and other leaven drugs to carry out reinforced fermentation on the waste lees so as to improve the utilization rate of residual starch in the waste lees and the wine body quality.
The invention is realized by the following technical scheme:
a method for improving the yield and quality of waste distiller's grains by using a composite leaven adopts the composite enhanced leaven to replace common Daqu or bran koji as a saccharification leaven for producing the waste distiller's grains, and the composite enhanced leaven comprises the following components: saccharifying enzyme, composite functional bacteria, fermented glutinous rice and Daqu.
The usage amount of the wine brewing yeast is 1 KG/retort, the usage amount of the yeast for making hard liquor is 9 KG/retort, the usage amount of the saccharifying enzyme is 2 per mill, and the usage amount of the composite functional bacteria is 3 per mill.
Adding the saccharifying enzyme into hot water of 55-60 ℃ according to the proportion of 1:50, and soaking for 30 minutes to prepare saccharifying enzyme liquid.
If the temperature is low, the brewing yeast can be activated by using the water temperature of 35-40 ℃, the activation time is 30 minutes, and the activation is not needed in summer.
The production process of the yeast for making hard liquor comprises the following steps: 1) selecting wheat and fermenting the wheat by using water with the temperature of more than 90 ℃; 2) crushing after wheat fermentation is finished; 3) pulverizing, adding water into wheat flour, stirring, molding, and pressing to obtain yeast; 4) after the yeast drugs are pressed, the yeast drugs are placed orderly and aired for a while, and then are placed in a room after the yeast drugs are not sticky to hands after the yeast drugs are sweated; 5) during yeast making, firstly, the bran shells are paved, then, the yeast blocks are stupefied and placed in order, and the distance between the yeast blocks on the four sides and the wall is 25-30 cm; 6) during the culture of yeast, the temperature is maintained at 58-63 deg.C, and fermentation is carried out for 30-35 days.
In addition, when the koji is stood, a proper amount of bran shells are padded between the koji blocks to prevent the koji blocks from being wrapped by a bag, and a grass curtain of 15-30 cm is covered according to the specification after burlap pockets are arranged on the four sides of the koji blocks; in the process of putting yeast into a house for culturing, the fermentation condition of fermented grains is often checked, the temperature rise condition of the yeast, the dressing of the epidermis and the growth condition of hyphae are observed, the humidity and the temperature are timely adjusted by opening and closing a door and a window, the rule of front slow, middle fast and back slow falling is realized, the moisture must be removed when the temperature of a yeast chamber is too high, but the time cannot be too long, and the continuous growth and the propagation can be influenced by a person who does not want to be too long; when the yeast is turned over, the yeast is turned over according to the principle of turning over every yeast and then covering a burlap pocket and a straw curtain according to the stipulation that the yeast is turned over upwards, turned over downwards, turned over while turning over the middle and turned over (the yeast is turned over when the door of the fermentation room is close to two rows of yeast on the wall, and the yeast is turned over when the other three faces are close to one row of yeast on the wall).
In the step 1), the water and the wheat are subjected to wheat fermentation in a ratio of 1: 20.
The specific use method of the compound enhanced leavening agent comprises the following steps of firstly, adding saccharifying enzyme into hot water with the temperature of 55-60 ℃ according to the proportion of 1:50, and soaking for 30 minutes to prepare saccharifying enzyme liquid; mixing the red grains with a proper amount of cold bran shells, uniformly stirring, distilling to obtain wine, taking out of a steamer, adding a proper amount of water with a boiling point of about 56-63%, spreading for cooling until the temperature of the fermented grains is about 50 ℃, taking prepared saccharifying enzyme liquid, and uniformly spraying the saccharifying enzyme liquid on the fermented grains; then spreading and cooling until the fermented grains are at the temperature of 28-32 ℃, adding 9 KG/retort Daqu, 1 KG/retort brewing yeast and 3 per mill of composite functional bacteria, uniformly mixing, and putting into a cellar for fermentation.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the method for improving the wine yield and the quality of the waste lees by using the composite leaven adopts the combination of the Daqu and the wine brewing leaven as the saccharification leaven for producing the waste lees wine, and can improve the utilization rate of residual starch in the waste lees, thereby improving the wine yield of the waste lees;
2. the invention relates to a method for improving the yield and the quality of waste lees wine by using a composite leaven, which adds a certain amount of composite functional bacteria rich in aroma-producing yeast and esterifying bacteria in the production of the waste lees wine, thereby improving the defects of weak mouthfeel and low quality of the waste lees wine and improving the quality of the waste lees wine.
Drawings
The accompanying drawings, which are included to provide a further understanding of the embodiments of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the principles of the invention. In the drawings:
FIG. 1 is a schematic diagram of the method of using the composite leaven of the present invention;
FIG. 2 shows the effect of different fermentation agents on the yield of spent grains.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example 1
In the production process of the waste lees wine, although factors influencing the wine yield are numerous, the selection of the leavening agent is a key factor influencing the quality of the waste lees wine. The following tests were carried out in order to find an ideal starter, and the specific methods and results were as follows:
1. comparison of the wine yields of different ferments
Selecting 5 experimental cellars with the same size, the same cellars age and the same fermentation conditions, not adding grains, controlling the acidity in cellars to be about 2.0, controlling the moisture content to be 55-60%, respectively using different fermenting agents, fermenting in cellars at normal temperature, and performing other details according to the requirements of the traditional solid-state strong aromatic white spirit production process.
As can be seen from FIG. 2, the spent grains obtained by using different leavens also have different yields, wherein the yields of the Daqu and the active dry yeast are the lowest, while the yields of the spent grains obtained by fermenting with the common Daqu powder are not very different and are all lower than those of the fermented glutinous rice; the brewing yeast and the yeast powder play a synergistic effect when used together, and the yield of the obtained waste lees wine is relatively highest and reaches 26.2 percent.
2. Research and development of compound leaven proportioning
In order to determine the formula of the ideal leavening agent, the invention adopts a 500mL conical flask test to determine the ideal leavening agent according to the fermentation force, and the method comprises the following steps:
preparing a saccharification liquid: 100 g of water-soluble starch is taken, 250mL of water is added to be mixed uniformly, the mixture is cooked for 1 to 2 hours to be gelatinized, the mixture is cooled to 60 ℃, 2 per mill of saccharifying enzyme of the raw material is added, and 50mL of water preheated to 60 ℃ is added to be shaken uniformly. Saccharifying in 60 deg.C water bath for 3-4 hr until the obtained saccharified solution reacts with iodine solution to prevent blue.
And (3) measuring fermentation capacity: adding 250mL of saccharification liquid into a 500mL conical flask, cooling to 28 ℃, adding 5g of total yeast powder, adding 10mL of 5mol/mL sulfuric acid solution, plugging with a plug, wiping the outer wall, weighing on a balance with one thousandth of dry weight, recording data, and fermenting for 72 hours in a 28 ℃ constant-temperature incubator. Take out, shake gently to allow all carbon dioxide to spill out, and weigh on the same balance. The difference between the front and the back weight is the fermentation power of the yeast powder.
TABLE 1 influence of different ratios of koji and Daqu on fermentation power
As can be seen from the results in Table 1, when the weight ratio of the fermented glutinous rice to the yeast is 1:9, the fermentation power of the yeast powder is the highest, so the scheme No. 5 is the optimal proportioning scheme.
In order to further determine an ideal starter scheme, 3 test cellars with the same opening size and the same cellars age and fermentation conditions are selected for the research, and a contrast experiment of the spent grains and the produced wine is carried out.
TABLE 2 comparison of different yeast powder for wine production
TABLE 3 physicochemical index and sensory evaluation of cellar-out wine
Note: the control group was secondary grain wine.
As can be seen from the results in tables 2 and 3, the combination of the distiller's yeast and the Daqu not only improves the yield of the spent grains but also helps to improve the vinosity, but compared with the grain wine, the produced spent grain wine still has the defects of monotonous taste, insufficient cellar aroma and the like.
In order to increase the aroma of the distilled grain wine and improve the quality of the distilled grain wine, the patent develops a method for adding composite functional bacteria with the aroma enhancing function when using a composite yeast, and the result is as follows.
TABLE 4 relationship between the addition of complex functional bacteria and the quality of distilled grain
As can be seen from Table 4, when the addition amount of the composite functional bacteria is 3.0 per mill, the cellar smell of the distilled grain wine is good, the aroma is prominent, the aroma is coordinated, and the taste is slightly sweet; with the increase of the addition amount, the quality of the distilled grain wine is not obviously improved, but the taste is slightly astringent. Considering the production cost, the addition amount of the composite functional bacteria in the production of the waste lees wine is preferably about 3.0 per mill.
From the tests, the selection of the leavening agent in the production of the spent grain wine is crucial to the production and the quality of the spent grain wine, and multiple tests show that the brewing yeast and the yeast powder are matched for use, so that the wine yield of the spent grain wine is obviously improved, and the quality of the spent grain wine can be obviously improved by matching the composite functional bacteria in the production process. The formula and the source of the compound leaven for strengthening the fermentation of the distilled grain wine are as follows:
example 2
A method for improving the yield and quality of spent grain wine by using a composite leaven adopts the composite enhanced leaven to replace common Daqu or Angel yeast as a saccharification leaven for producing the spent grain wine, and the composite enhanced leaven comprises the following components: saccharifying enzyme, composite functional bacteria, fermented glutinous rice and Daqu.
The usage amount of the wine brewing yeast is 1 KG/retort, the usage amount of the yeast for making hard liquor is 9 KG/retort, the usage amount of the saccharifying enzyme is 2 per mill, and the usage amount of the composite functional bacteria is 3 per mill.
Adding the saccharifying enzyme into hot water of 55-60 ℃ according to the proportion of 1:50, and soaking for 30 minutes to prepare saccharifying enzyme liquid.
If the temperature is low, the brewing yeast can be activated by using the water temperature of 35-40 ℃, the activation time is 30 minutes, and the activation is not needed in summer.
The production process of the yeast for making hard liquor comprises the following steps: 1) selecting wheat and fermenting the wheat by using water with the temperature of more than 90 ℃; 2) crushing after wheat fermentation is finished; 3) pulverizing, adding water into wheat flour, stirring, molding, and pressing to obtain yeast; 4) after the yeast drugs are pressed, the yeast drugs are placed orderly and aired for a while, and then are placed in a room after the yeast drugs are not sticky to hands after the yeast drugs are sweated; 5) during yeast making, firstly, the bran shells are paved, then, the yeast blocks are stupefied and placed in order, and the distance between the yeast blocks on the four sides and the wall is 25-30 cm; 6) during the culture of yeast, the temperature is maintained at 58-63 deg.C, and fermentation is carried out for 30-35 days.
In the step 1), the water and the wheat are subjected to wheat fermentation in a ratio of 1: 20.
As shown in figure 1, the specific use steps of the composite enhanced leaven are as follows: 1) after the red vinasse (i.e. the vinasse lost in the round) is taken out, the acidity, the moisture and the residual starch content of the fermented grains are detected, a proper amount of cold bran shells are added and uniformly mixed, so that the acidity of the fermented grains put into the pit in the round is as follows: about 2.0; 2) putting the fermented grains into a retort for distillation and liquor receiving as required, adding a proper amount of water with about boiling point after the fermented grains are taken out of the retort, and ensuring that the water content of the fermented grains is 56-63 percent; 3) spraying saccharifying enzyme liquid; spreading, cooling to about 50 deg.C, and spraying the prepared saccharifying enzyme solution onto fermented grains; 4) the following yeast drugs: when the fermented grains are at the temperature of 28-32 ℃, adding 9 KG/retort Daqu, 1 KG/retort brewing yeast and 3 thousandth of composite functional bacteria (material ratio), fully mixing, and performing cellar fermentation and cellar pool management by a conventional method; 5) fermenting for about 45 days, collecting the distilled grains, distilling the distilled grains in a steamer, and collecting the wine to obtain the distilled grains wine with the wine yield of about 28.0 percent. The spent grain wine brewed by the method has slightly sweet taste, good grain fragrance, prominent aroma style and pure fragrance.
Example 3
The difference between this example and example 2 is that in the specific use steps of the composite enhanced leaven, step 5) and step 6), the composite enhanced leaven of the invention is not used, and common daqu is added.
TABLE 5 parameters of spent grains before cellar entry
TABLE 6 parameter analysis of fermented grains after leaving cellar
Note: starch utilization rate (cellar-entering starch-cellar-leaving starch)/cellar-entering starch x 100
The wine yield is 60% (v/v) of original wine produced by 100kg of vinasse.
TABLE 7 physical, chemical and sensory evaluation of waste lees wine
Table 5 shows the setting of parameters before spent grains are fermented in the cellar, table 6 shows the parameter values after spent grains are fermented, the experimental group is the composite strengthening leaven adopting the formula of the invention, the comparison group adopts the existing common Daqu or yeast as the leaven, and the data shows that the cellar-leaving starch content of the experimental group is obviously lower than that of the comparison group, which shows that the experimental group obviously utilizes more starch in the fermentation process, so the wine yield is also obviously improved, namely the leaven adopted by the invention can obviously improve the utilization rate of the starch and the wine yield. Table 7 lists the component contents of the wines produced by the experimental group and the comparative group, and we know that ethyl caproate, ethyl lactate and ethyl acetate are important aroma components of the white spirit, and in Table 3, the content of the three components in the experimental group is obviously superior to that in the comparative group, especially the content of the ethyl caproate is more than one time of that in the comparative group, so that the aroma of the produced wine is strong.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (5)
1. A method for improving the vinasse yield and quality of spent grains by using a composite leaven is characterized in that the composite enhanced leaven is adopted to replace common Daqu or Angel yeast to be used as a saccharification leaven for producing the spent grains, and comprises the following components: saccharifying enzyme, composite functional bacteria, fermented glutinous rice and Daqu.
2. The method for improving the wine yield and quality of spent grains by using the composite leaven as claimed in claim 1, wherein the amount of the distiller's yeast for brewing is 1 KG/retort, the amount of the yeast for making hard liquor is 9 KG/retort, the amount of the saccharifying enzyme is 2% o, and the amount of the composite functional bacteria is 3% o.
3. The method for improving the yield and quality of spent grains by using the composite leaven as claimed in claim 1, wherein the saccharifying enzyme is added into hot water of 55-60 ℃ according to the ratio of 1:50, and soaked for 30 minutes to prepare the saccharifying enzyme solution.
4. The method of claim 1, wherein the compound fermentation agent is used in a method comprising adding saccharifying enzyme to hot water at 55-60 deg.C at a ratio of 1:50, soaking for 30 min to obtain saccharifying enzyme solution; mixing the red vinasse with a proper amount of cold bran shells, uniformly stirring, distilling to obtain wine, taking out the wine from a steamer, adding a proper amount of water with about a boiling point, keeping the water content of the fermented grains to be 56-63%, spreading, cooling to the temperature of the fermented grains to be about 50 ℃, and uniformly spraying the prepared saccharifying enzyme liquid on the fermented grains according to a feeding ratio of 2 per mill; then spreading and cooling until the fermented grains temperature is between 28 and 32 ℃, adding 9 KG/retort Daqu, 1 KG/retort brewing yeast and 3 per mill of composite functional bacteria, uniformly mixing, putting into a cellar for fermentation, taking out the grains after about 45 days of fermentation, and putting into a retort for distillation to obtain the high-quality wine for discarding the grains.
5. The method for improving the vinasse yield and quality of the waste lees by using the composite leaven as claimed in claim 1, wherein the production process of the yeast for making hard liquor comprises the following steps: 1) selecting wheat and fermenting the wheat by using water with the temperature of more than 90 ℃; 2) crushing after wheat fermentation is finished; 3) pulverizing, adding water into wheat flour, stirring, molding, and pressing to obtain yeast; 4) after the yeast drugs are pressed, the yeast drugs are placed orderly and aired for a while, and then are placed in a room after the yeast drugs are not sticky to hands after the yeast drugs are sweated; 5) during yeast making, firstly, the bran shells are paved, then, the yeast blocks are stupefied and placed in order, and the distance between the yeast blocks on the four sides and the wall is 25-30 cm; 6) during the culture of yeast, the temperature is maintained at 58-63 deg.C, and fermentation is carried out for 30-35 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010142143.1A CN111218360A (en) | 2020-03-04 | 2020-03-04 | Method for improving vinasse yield and quality of waste lees by using composite leavening agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010142143.1A CN111218360A (en) | 2020-03-04 | 2020-03-04 | Method for improving vinasse yield and quality of waste lees by using composite leavening agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111218360A true CN111218360A (en) | 2020-06-02 |
Family
ID=70807951
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010142143.1A Pending CN111218360A (en) | 2020-03-04 | 2020-03-04 | Method for improving vinasse yield and quality of waste lees by using composite leavening agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111218360A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113637542A (en) * | 2021-08-24 | 2021-11-12 | 陶亚 | Compound distiller's yeast formula and preparation method thereof |
| CN115029194A (en) * | 2022-06-23 | 2022-09-09 | 四川凸酒酒业有限公司 | Preparation method of white spirit |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106244373A (en) * | 2016-08-11 | 2016-12-21 | 四川省宜宾市叙府酒业股份有限公司 | A kind of lose grain with grain produce Chinese liquor method |
| CN106479802A (en) * | 2016-10-08 | 2017-03-08 | 湖北枝江酒业股份有限公司 | A kind of method rapidly and efficiently utilizing remaining starch in red wine dregs |
| CN106987500A (en) * | 2017-06-08 | 2017-07-28 | 湖北工业大学 | One kind loses poor brewing spirit and its brewing method using low starch |
| CN107557228A (en) * | 2017-10-27 | 2018-01-09 | 泸州品创科技有限公司 | The method that wine lees pickling is lost before wine and enters for aromatic Chinese spirit the female grain in cellar for storing things using taking |
| CN109609315A (en) * | 2019-01-24 | 2019-04-12 | 安徽金种子酒业股份有限公司 | Utilize the method for bent wine slot brewing slot perfume (or spice) blending liquor |
-
2020
- 2020-03-04 CN CN202010142143.1A patent/CN111218360A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106244373A (en) * | 2016-08-11 | 2016-12-21 | 四川省宜宾市叙府酒业股份有限公司 | A kind of lose grain with grain produce Chinese liquor method |
| CN106479802A (en) * | 2016-10-08 | 2017-03-08 | 湖北枝江酒业股份有限公司 | A kind of method rapidly and efficiently utilizing remaining starch in red wine dregs |
| CN106987500A (en) * | 2017-06-08 | 2017-07-28 | 湖北工业大学 | One kind loses poor brewing spirit and its brewing method using low starch |
| CN107557228A (en) * | 2017-10-27 | 2018-01-09 | 泸州品创科技有限公司 | The method that wine lees pickling is lost before wine and enters for aromatic Chinese spirit the female grain in cellar for storing things using taking |
| CN109609315A (en) * | 2019-01-24 | 2019-04-12 | 安徽金种子酒业股份有限公司 | Utilize the method for bent wine slot brewing slot perfume (or spice) blending liquor |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113637542A (en) * | 2021-08-24 | 2021-11-12 | 陶亚 | Compound distiller's yeast formula and preparation method thereof |
| CN115029194A (en) * | 2022-06-23 | 2022-09-09 | 四川凸酒酒业有限公司 | Preparation method of white spirit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960639B (en) | A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy | |
| CN104232423B (en) | A kind of Maotai-flavor liquor production technique of improvement | |
| CN106675989B (en) | Process method for brewing Shanxi mature vinegar by using multi-grain multi-micro total starter raw materials | |
| CN105754794A (en) | Method for brewing rice wine | |
| CN106906106B (en) | Preparation method of esterified red yeast rice for brewing wine | |
| CN1727464A (en) | Nutrition wine fermented from mixed fruits and grains | |
| CN102660428A (en) | Preparation technology for drenched rice wine yeast | |
| CN109486645B (en) | Method for brewing and blending fragrant mature vinegar by applying immobilized targeted multi-microbe strain | |
| CN101508948A (en) | Method for producing distillate spirit by using aroma type distillate spirit distiller enriched microorganism | |
| CN107488602B (en) | Abnormal Wickerhamia yeast GJYD15 and application thereof in preparation of low-temperature Daqu | |
| CN105368639A (en) | Mixed-flavoring Baijiu and preparation method thereof | |
| CN105062766A (en) | Method for brewing rice-flavor baijiu | |
| CN111218360A (en) | Method for improving vinasse yield and quality of waste lees by using composite leavening agent | |
| CN112592789A (en) | Production process of strong and clear sauce composite flavor type white spirit | |
| CN107245414B (en) | Method for preparing half-dry yellow wine through low-temperature main fermentation | |
| CN104388246A (en) | Special flavor type daqu liquor and preparation method thereof | |
| CN110903988A (en) | Complex microbial inoculant and application thereof | |
| CN105176729B (en) | A kind of method for producing delicate fragrance type high-ester flavouring wine | |
| CN106544229A (en) | A kind of production technology of continuous soft fen-flavor type white spirit | |
| CN109880731A (en) | A kind of preparation method of selenium-enriched anka vinegar | |
| CN111518657A (en) | Gorgon fruit medicinal residue wine and brewing method thereof | |
| CN107475007B (en) | Method for preparing special dry yellow wine by low-temperature main fermentation | |
| CN107586647B (en) | White spirit produced by using small starter faint scent white spirit waste lees and production method thereof | |
| CN114736754A (en) | Saccharification cultivation process based on saccharification box | |
| CN110713877B (en) | Method for improving total acid content and composite sense of strong-flavor type raw wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200602 |