CN114989912B - Production process of brewing yeast - Google Patents
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- CN114989912B CN114989912B CN202210631444.XA CN202210631444A CN114989912B CN 114989912 B CN114989912 B CN 114989912B CN 202210631444 A CN202210631444 A CN 202210631444A CN 114989912 B CN114989912 B CN 114989912B
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 217
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 69
- 235000021307 Triticum Nutrition 0.000 claims abstract description 69
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 239000010902 straw Substances 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 235000013339 cereals Nutrition 0.000 claims abstract description 17
- 238000012258 culturing Methods 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000003825 pressing Methods 0.000 claims abstract description 8
- 238000007873 sieving Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 230000009286 beneficial effect Effects 0.000 claims abstract description 7
- 244000005700 microbiome Species 0.000 claims abstract description 5
- 230000003247 decreasing effect Effects 0.000 claims abstract description 3
- 230000001105 regulatory effect Effects 0.000 claims abstract description 3
- 230000001276 controlling effect Effects 0.000 claims description 9
- 239000007858 starting material Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 3
- 238000009736 wetting Methods 0.000 claims description 3
- 239000010410 layer Substances 0.000 description 57
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 16
- 238000005452 bending Methods 0.000 description 16
- 235000013312 flour Nutrition 0.000 description 12
- 241000209094 Oryza Species 0.000 description 10
- 235000007164 Oryza sativa Nutrition 0.000 description 10
- 235000009566 rice Nutrition 0.000 description 10
- 229910002092 carbon dioxide Inorganic materials 0.000 description 8
- 239000001569 carbon dioxide Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 5
- 238000009825 accumulation Methods 0.000 description 4
- 210000001161 mammalian embryo Anatomy 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000012792 core layer Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 235000014692 zinc oxide Nutrition 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/40—Bio-organic fraction processing; Production of fertilisers from the organic fraction of waste or refuse
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Abstract
The invention provides a production process of brewing yeast, which comprises the following steps: s1, adding hot water into wheat to moisten grains, crushing and sieving to obtain powder, adding water, mixing, pressing into a yeast blank, and airing the yeast until no clear water exists on the surface of the yeast blank; s2, sterilizing a yeast room, paving bran shells and straws on the ground, placing the yeast blank on the straws, covering the straws and sprinkling water to ensure that the straws are paved flat and pressed without the exposure of the yeast blocks; s3, regulating the temperature and humidity of the yeast blank by opening and closing doors and windows of the yeast room, sprinkling water, increasing and decreasing straw, turning over yeast and combining the room, and providing an environment beneficial to the growth and propagation of microorganisms until Qu Xiangpei bacteria are emitted from the yeast blank; the temperature and humidity control in the bacteria cultivation process is based on the principle of slow before, middle and after slow falling; and (5) after the culturing is finished, obtaining the finished product of the brewing yeast. The production process provided by the invention is beneficial to the control of the quality of the yeast and improves the quality of the yeast.
Description
Technical Field
The invention belongs to the technical field of brewing, and particularly relates to a production process of brewing Daqu.
Background
The distiller's yeast is not only saccharifying agent and fermenting agent for brewing Chinese liquor, but also part of brewing raw material, and can generate various aroma substances during the process of making and fermenting, directly or indirectly form flavor substances of Chinese liquor, so that the alcohol of the wine body is coordinated. Distiller's yeast is an indispensable part of Chinese white spirit, and is the motive power for brewing and fermenting.
At present, most of the production of the brewing yeast mainly takes hand, and particularly fermentation management after entering a room. There are the following problems: (1) The inspection of the curved room consumes time and labor, the process control is discontinuous, the fluctuation of the quality of the curved block is large, and the curved block is unstable. (2) The worker needs to frequently enter and exit the yeast houses because of checking the temperature, humidity and other data of the yeast houses and the yeast blocks, and Qu Dui in the heat preservation fermentation stage often causes the phenomenon of temperature reduction caused by opening and closing the door for a plurality of times, so that the normal fermentation of the Daqu is affected. (3) The data such as temperature, humidity, carbon dioxide concentration and the like in the fermentation process of the brewing yeast cannot be effectively integrated and utilized, and the efficient guidance of the fermentation production of the yeast is difficult.
Disclosure of Invention
The invention provides a production process of brewing yeast, which is beneficial to controlling the quality of yeast and improving the quality of yeast.
The technical scheme of the invention is that the production process of the brewing yeast comprises the following steps:
s1, adding hot water into wheat to moisten grains, crushing and sieving to obtain powder, adding water, mixing, pressing into a yeast blank, and airing the yeast until no clear water exists on the surface of the yeast blank;
s2, sterilizing a yeast room, paving bran shells and straws on the ground, placing the yeast blank on the straws, covering the straws and sprinkling water to ensure that the straws are paved flat and pressed without the exposure of the yeast blocks;
s3, regulating the temperature and humidity of the yeast blank by opening and closing doors and windows of the yeast room, sprinkling water, increasing and decreasing straw, turning over yeast and combining the room, and providing an environment beneficial to the growth and propagation of microorganisms until Qu Xiangpei bacteria are emitted from the yeast blank; the temperature and humidity control in the bacteria cultivation process is based on the principle of slow before, middle and after slow falling; and (5) after the culturing is finished, obtaining the finished product of the brewing yeast.
Further, the temperature of hot water is 60-88 ℃ and the time is 30-60 min when the grains are moistened in S1; the water content is 3-6% of the wheat mass, and the water content is controlled to be 15-18% after grain wetting.
Further, during crushing, the crushing degree of the wheat is controlled to be 33%, 35% and 37%, and after the powder materials with different crushing degrees are respectively mixed with water and pressed into a yeast blank, the water content is 37-39%. The fineness of 33%, 35% and 37% is specifically that of crushed wheat which is sieved by a 20-mesh sieve, and the content of the fine powder is 33%, 35% and 37%. The dimensions of the pressed curved blank were 300X 200X 100mm.
Further, in S2, 3 kinds of yeast blanks with different wheat crushing degrees are respectively 33%, 35% and 37% in the yeast room. The three curved blanks are the same in quantity and are paved in a curved room. An Qushi inserting a plurality of thermometers into the curved blank, for example, specifically selecting two ends and middle points (5 points) of the diagonal of the curved room, and arranging 1 thermometer at the curved blank corresponding to each point; and a hygrometer and a carbon dioxide sensor are respectively arranged inside and outside the curved room, and the curved room can be internally provided with the carbon dioxide sensor if necessary.
Further, at least two times of yeast turning are carried out in the S3 bacteria culturing process, wherein during the first yeast turning, yeast blanks with the wheat crushing degree of 33% are placed at the bottom layer of a yeast room and are placed in a mode of 'three horizontally placed and three vertically placed'; then completely covering the yeast blank with the wheat crushing degree of 35% on 33% of the yeast blank; finally, covering the yeast blank with the wheat crushing degree of 37% on 35% of the yeast blank; and during the second bending, firstly, bending the top-layer wheat dough with the breakage degree of 37% to the bottom layer, then, covering the bending dough with the breakage degree of 35% on the bending dough with the breakage degree of 37%, and finally, covering the bending dough with the breakage degree of 33% on the bending dough with the breakage degree of 35%.
Further, in the process of turning over the yeast, a part of the yeast core thermometers are reserved and positioned in a yeast core diagonal area uniformly distributed in an up-down manner, and a part of the yeast core thermometers are positioned between the yeast core layers; after the turning is completed, a layer of straw is paved on the uppermost layer.
Further, the moisture is discharged in the S3 bacteria culturing process, the moisture discharge is controlled by adopting a mode of opening and closing a door, wherein the door is opened for moisture discharge when the average temperature of the curved blank and the curved stack exceeds the expected temperature, and the door is closed after the difference between the average humidity in the curved room and the outdoor humidity is less than 10-15%.
And further, after the starter is installed in the S2, controlling the temperature within 45 ℃ for 1-3 days until the surface of the starter blank is mildewed, and then opening a starter door and window for mildew airing.
Further, during the cultivation in S3, the temperature of the yeast is firstly in the earlier slow period, the temperature is slowly increased, the first yeast turning is carried out when the temperature is Qu Wensheng to 50-55 ℃, qu Wen enters the middle stile period after the yeast turning, qu Wen is increased from 55 ℃ to 60 ℃, the second yeast turning is carried out after the temperature is kept at 58-60 ℃ for 2-4 days, and Qu Wen enters the later slow falling period and no yeast turning is carried out.
The invention has the following beneficial effects:
1. when the raw materials are crushed, the respective functions are exerted by controlling different crushing degrees; the wheat has low crushing degree (33%), the temperature of the yeast blank is fast, the temperature is difficult to keep warm, when the yeast blank is turned over for the first time, the yeast blank is placed on the bottom layer, the characteristic of fast temperature rise can be utilized to transfer the temperature to the middle layer and the upper layer yeast blank, and meanwhile, the upper layer and the middle layer yeast blank provide enough heat-preserving conditions for the wheat. The wheat has high crushing degree (37%), the temperature of the yeast blank is low, but the temperature is easy to keep, the yeast blank is placed on the top layer of Qu Dui to keep the temperature for the yeast stack, and the yeast blanks of the bottom layer and the middle layer can conduct the temperature to the upper layer to ensure that the upper layer yeast blank reaches the temperature required by the process. The invention can effectively ensure the whole temperature of the yeast pile and promote the temperature of the yeast in each area of the yeast pile to be uniform by the mixed accumulation process of the yeast blanks with different crushing degrees, thereby being beneficial to the growth and metabolism of brewing microorganisms and the accumulation of brewing related enzymes.
2. According to different Daqu culture stages, the monitoring object and the regional site of the wireless temperature measuring instrument are adjusted, the Daqu culture temperature is fed back more comprehensively and accurately, and detailed data support is provided for moisture removal. The temperature is lower when the room is just entered, and the temperature of the curved block is not emitted to the curved room, so that the temperature measuring instrument is completely arranged in the curved block; after the yeast is turned over, the temperature is rapidly increased, the temperature of the yeast room and the temperature of the yeast pile are taken into consideration, at the moment, a part of thermometers monitor the temperature of the yeast blocks, and the other part of thermometers monitor the temperature of the yeast pile, so that the temperature of the yeast for culturing the yeast for large scale can be reflected more practically, and the automatic moisture removing operation is assisted.
3. And the temperature and humidity double parameters regulate and control the automatic moisture removal. The door is opened by temperature control and closed by humidity control. Compared with single-pass temperature parameter control, the method is more scientific, and improves consistency of the mass quality of the Daqu.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention.
Example 1:
production process of brewing yeast
S1, adding 30Kg of hot water at 60 ℃ into 1000Kg of wheat, moistening the grains for 30min, and controlling the water content to be 15% after moistening the grains; dividing wheat into 3 parts, respectively pulverizing, sieving with 20 mesh sieve, and respectively mixing with 33%, 35% and 37% fine powder; 3 parts of crushed wheat is added with water and uniformly mixed, so that the water content of the crushed wheat is 37%; then pressing into a curved blank with the size of 300 multiplied by 200 multiplied by 100mm, and airing the curved blank until the surface of the curved blank is free of clear water;
s2, sterilizing a yeast room, paving bran shells and straws on the ground, arranging 3 yeast blanks with different wheat crushing degrees in the yeast room, paving a layer of yeast blanks in the yeast room, covering the rice straws and sprinkling water, and ensuring that the rice straws are paved flatly and tightly without the exposure of yeast blocks. An Qushi inserting a plurality of thermometers into the curved blank, specifically selecting two ends and middle points (5 points) of the diagonal line of the curved room, and arranging 1 thermometer at the curved blank corresponding to each point; and a hygrometer is respectively arranged inside and outside the curved room, and a carbon dioxide sensor is also arranged in the curved room.
S3, during bacteria cultivation, firstly, the temperature of the yeast is in a previous slow period, the temperature is slowly increased, and the first yeast turning is carried out at Qu Wensheng to 50 ℃, placing the yeast blank with the wheat crushing degree of 33% on the bottom layer of a yeast room in a mode of 'three horizontally placed and three vertically placed'; then completely covering the yeast blank with the wheat crushing degree of 35% on 33% of the yeast blank; finally, completely covering the yeast blank with the wheat crushing degree of 37% on 35% of the yeast blank, and paving a layer of straw on the uppermost layer; after turning over, qu Wen enters a middle-lift period, qu Wen is raised to 60 ℃ from 55 ℃, the temperature is kept at 58 ℃ for 4 days, then secondary turning over is carried out, firstly, a yeast blank with the highest wheat flour of 37% is turned over to the bottom layer, then the yeast blank with the wheat flour of 35% is fully covered on 37% of the yeast blank, finally, the yeast blank with the wheat flour of 33% is fully covered on 35% of the yeast blank, and a layer of straw is paved on the uppermost layer; and then Qu Wen enters a later slow falling period, turning over the yeast is not needed, and the finished product of the brewing yeast is obtained after the continuous bacterial culture is finished.
In the first and second bending processes, the curve thermometer keeps 3 pieces of curve centers uniformly distributed in the curve pile diagonal area from top to bottom, and 2 pieces of curve centers are positioned between the curve pile layers.
And (3) carrying out moisture removal in the bacteria culturing process, wherein the moisture removal is controlled by adopting a mode of opening and closing a door, the door is opened when the temperature (average temperature of the curved blank and the curved stack) exceeds the expected temperature, and the door is closed after the difference between the humidity in the curved room (average value of 3 hygrometers) and the outdoor humidity is less than 10%.
Example 2:
production process of brewing yeast
S1, adding 50Kg of hot water at 75 ℃ into 1000Kg of wheat, moistening the grains for 45min, and controlling the water content to be 16% after moistening the grains; dividing wheat into 3 parts, respectively pulverizing, sieving with 20 mesh sieve, and respectively mixing with 33%, 35% and 37% fine powder; 3 parts of crushed wheat is added with water and uniformly mixed, so that the water content of the crushed wheat is 38%; then pressing into a curved blank with the size of 300 multiplied by 200 multiplied by 100mm, and airing the curved blank until the surface of the curved blank is free of clear water;
s2, sterilizing a yeast room, paving bran shells and straws on the ground, arranging 3 yeast blanks with different wheat crushing degrees in the yeast room, paving a layer of yeast blanks in the yeast room, covering the rice straws and sprinkling water, and ensuring that the rice straws are paved flatly and tightly without the exposure of yeast blocks. An Qushi inserting a plurality of thermometers into the curved blank, specifically selecting two ends and middle points (5 points) of the diagonal line of the curved room, and arranging 1 thermometer at the curved blank corresponding to each point; and a hygrometer is respectively arranged inside and outside the curved room, and a carbon dioxide sensor is also arranged in the curved room.
S3, during bacteria cultivation, firstly, bending at a front slow stage, slowly raising the temperature, turning the yeast at Qu Wensheng-53 ℃ for the first time, placing a yeast blank with the wheat crushing degree of 33% on the bottom layer of a yeast room, and placing the yeast blank in a mode of 'horizontally placing three vertically placing three blocks'; then completely covering the yeast blank with the wheat crushing degree of 35% on 33% of the yeast blank; finally, completely covering the yeast blank with the wheat crushing degree of 37% on 35% of the yeast blank, and paving a layer of straw on the uppermost layer; after turning over, qu Wen enters a middle-lift period, qu Wen is raised to 60 ℃ from 55 ℃, the temperature is kept at 59 ℃ for 3 days, then secondary turning over is carried out, firstly, a yeast blank with the highest wheat flour of 37% is turned over to the bottom layer, then the yeast blank with the wheat flour of 35% is fully covered on 37% of the yeast blank, finally, the yeast blank with the wheat flour of 33% is fully covered on 35% of the yeast blank, and a layer of straw is paved on the uppermost layer; and then Qu Wen enters a later slow falling period, turning over the yeast is not needed, and the finished product of the brewing yeast is obtained after the continuous bacterial culture is finished.
In the first and second bending processes, the curve thermometer keeps 3 pieces of curve centers uniformly distributed in the curve pile diagonal area from top to bottom, and 2 pieces of curve centers are positioned between the curve pile layers.
And (3) carrying out moisture removal in the bacteria culturing process, wherein the moisture removal is controlled by adopting a mode of opening and closing a door, the door is opened when the temperature (the average temperature of the curved blank and the curved stack) exceeds the expected temperature, and the door is closed after the difference between the humidity in the curved room (the average value calculated by 3 hygrometers) and the outdoor humidity is less than 12%.
Example 3:
production process of brewing yeast
S1, adding 60Kg of hot water at 88 ℃ into 1000Kg of wheat, moistening the grains for 60min, and controlling the water content to be 15% after moistening the grains; dividing wheat into 3 parts, respectively pulverizing, sieving with 20 mesh sieve, and respectively mixing with 33%, 35% and 37% fine powder; 3 parts of crushed wheat is added with water and uniformly mixed, so that the water content of the crushed wheat is 39%; then pressing into a curved blank with the size of 300 multiplied by 200 multiplied by 100mm, and airing the curved blank until the surface of the curved blank is free of clear water;
s2, sterilizing a yeast room, paving bran shells and straws on the ground, arranging 3 yeast blanks with different wheat crushing degrees in the yeast room, paving a layer of yeast blanks in the yeast room, covering the rice straws and sprinkling water, and ensuring that the rice straws are paved flatly and tightly without the exposure of yeast blocks. An Qushi inserting a plurality of thermometers into the curved blank, specifically selecting two ends and middle points (5 points) of the diagonal line of the curved room, and arranging 1 thermometer at the curved blank corresponding to each point; and a hygrometer is respectively arranged inside and outside the curved room, and a carbon dioxide sensor is also arranged in the curved room.
S3, during bacteria cultivation, firstly, bending at a slow front stage, slowly raising the temperature, turning the yeast at Qu Wensheng-55 ℃ for the first time, placing a yeast blank with the wheat crushing degree of 33% on the bottom layer of a yeast room, and placing the yeast blank in a mode of 'horizontally placing three vertically placing three blocks'; then completely covering the yeast blank with the wheat crushing degree of 35% on 33% of the yeast blank; finally, completely covering the yeast blank with the wheat crushing degree of 37% on 35% of the yeast blank, and paving a layer of straw on the uppermost layer; after turning over, qu Wen enters a middle-lift period, qu Wen is raised to 60 ℃ from 55 ℃, the temperature is kept at 60 ℃ for 2 days, then secondary turning over is carried out, firstly, a yeast blank with the highest wheat flour of 37% is turned over to the bottom layer, then the yeast blank with the wheat flour of 35% is fully covered on 37% of the yeast blank, finally, the yeast blank with the wheat flour of 33% is fully covered on 35% of the yeast blank, and a layer of straw is paved on the uppermost layer; and then Qu Wen enters a later slow falling period, turning over the yeast is not needed, and the finished product of the brewing yeast is obtained after the continuous bacterial culture is finished.
In the first and second bending processes, the curve thermometer keeps 3 pieces of curve centers uniformly distributed in the curve pile diagonal area from top to bottom, and 2 pieces of curve centers are positioned between the curve pile layers.
And (3) carrying out moisture removal in the bacteria culturing process, wherein the moisture removal is controlled by adopting a mode of opening and closing a door, the door is opened when the temperature (the average temperature of the curved blank and the curved stack) exceeds the expected temperature, and the door is closed after the difference between the humidity in the curved room (the average value calculated by 3 hygrometers) and the outdoor humidity is less than 15%.
Comparative example 1:
s1, adding 30Kg of hot water at 60 ℃ into 1000Kg of wheat, moistening the grains for 30min, and controlling the water content to be 15% after moistening the grains; pulverizing semen Tritici Aestivi, sieving with 20 mesh sieve to obtain fine powders with content of 33% respectively; adding water into crushed wheat, and uniformly mixing to make the water content of the crushed wheat be 37%; then pressing into a curved blank with the size of 300 multiplied by 200 multiplied by 100mm, and airing the curved blank until the surface of the curved blank is free of clear water;
s2, sterilizing a yeast room, paving bran shells and straws on the ground, arranging a yeast blank in the yeast room, uniformly paving a layer of yeast blank in the yeast room, covering the rice straw and sprinkling water, and ensuring that the rice straw is paved flat and pressed without exposing the yeast blocks. An Qushi inserting a plurality of thermometers into the curved blank, specifically selecting two ends and middle points (5 points) of the diagonal line of the curved room, and arranging 1 thermometer at the curved blank corresponding to each point; and a hygrometer is respectively arranged inside and outside the curved room, and a carbon dioxide sensor is also arranged in the curved room.
S3, during bacteria cultivation, firstly, the temperature of the yeast is in a previous slow period, the temperature is slowly increased, and the yeast is turned over for the first time at Qu Wensheng to 50 ℃, and the yeast embryo in the yeast room is placed in 5-7 layers in a mode of 'three horizontally placed and three vertically placed'. Paving a layer of straw on the uppermost layer; after turning, qu Wen enters a middle stile period, qu Wen is raised to 60 ℃ from 55 ℃, the temperature is kept at 58 ℃ for 4 days, then second turning is carried out, an upper layer of yeast embryo is turned to a lower layer, an original lower layer of yeast embryo is turned to an upper layer, and a layer of straw is paved on the uppermost layer; and then Qu Wen enters a later slow falling period, turning over the yeast is not needed, and the finished product of the brewing yeast is obtained after the continuous bacterial culture is finished.
In the first and second bending processes, the curve thermometer keeps 3 pieces of curve centers uniformly distributed in the curve pile diagonal area from top to bottom, and 2 pieces of curve centers are positioned between the curve pile layers.
And (3) carrying out moisture removal in the bacteria culturing process, wherein the moisture removal is controlled by adopting a mode of opening and closing a door, the door is opened when the temperature (the average temperature of the curved blank and the curved stack) exceeds the expected temperature, and the door is closed after the difference between the humidity in the curved room (the average value calculated by 3 hygrometers) and the outdoor humidity is less than 10%.
The comparison of the relevant indexes of the Daqu produced in example 1 and comparative example 1 is shown in Table 1. The detection of the related indexes is referred to the general analysis method of QB/T4257-2011 brewing Daqu.
TABLE 1
The Daqu produced in example 1 is favorable for the growth metabolism of brewing microorganisms and the accumulation of brewing related enzymes through the mixed accumulation process of the yeast blanks with different crushing degrees, and the reaction is superior to the Daqu produced in comparative example in terms of the indexes such as esterification force, saccharification force, fermentation force, liquefaction force and the like.
Comparative example 2:
s1, adding 30Kg of hot water at 60 ℃ into 1000Kg of wheat, moistening the grains for 30min, and controlling the water content to be 15% after moistening the grains; dividing wheat into 3 parts, respectively pulverizing, sieving with 20 mesh sieve, and respectively mixing with 33%, 35% and 37% fine powder; 3 parts of crushed wheat is added with water and uniformly mixed, so that the water content of the crushed wheat is 37%; then pressing into a curved blank with the size of 300 multiplied by 200 multiplied by 100mm, and airing the curved blank until the surface of the curved blank is free of clear water;
s2, sterilizing a yeast room, paving bran shells and straws on the ground, arranging 3 yeast blanks with different wheat crushing degrees in the yeast room, paving a layer of yeast blanks in the yeast room, covering the rice straws and sprinkling water, and ensuring that the rice straws are paved flatly and tightly without the exposure of yeast blocks. An Qushi inserting a plurality of thermometers into the curved blank, specifically selecting two ends and middle points (5 points) of the diagonal line of the curved room, and arranging 1 thermometer at the curved blank corresponding to each point; a carbon dioxide sensor is also arranged in the curved room.
S3, during bacteria cultivation, firstly, the temperature of the yeast is in a previous slow period, the temperature is slowly increased, and the first yeast turning is carried out at Qu Wensheng to 50 ℃, placing the yeast blank with the wheat crushing degree of 33% on the bottom layer of a yeast room in a mode of 'three horizontally placed and three vertically placed'; then completely covering the yeast blank with the wheat crushing degree of 35% on 33% of the yeast blank; finally, completely covering the yeast blank with the wheat crushing degree of 37% on 35% of the yeast blank, and paving a layer of straw on the uppermost layer; after turning over, qu Wen enters a middle-lift period, qu Wen is raised to 60 ℃ from 55 ℃, the temperature is kept at 58 ℃ for 4 days, then secondary turning over is carried out, firstly, a yeast blank with the highest wheat flour of 37% is turned over to the bottom layer, then the yeast blank with the wheat flour of 35% is fully covered on 37% of the yeast blank, finally, the yeast blank with the wheat flour of 33% is fully covered on 35% of the yeast blank, and a layer of straw is paved on the uppermost layer; and then Qu Wen enters a later slow falling period, turning over the yeast is not needed, and the finished product of the brewing yeast is obtained after the continuous bacterial culture is finished.
In the first and second bending processes, the 5 bending temperature measuring instruments are positioned in the diagonal area of the bending pile according to the upper, middle and lower uniform distribution of the bending centers.
And (3) carrying out moisture removal in the bacteria culturing process, wherein the moisture removal is controlled by adopting a mode of opening and closing a door, wherein the door is opened for moisture removal when the temperature (the average temperature of the curved blank and the curved stack) exceeds the expected temperature, and the door is closed after the temperature in the curved room is reduced to the expected temperature.
The comparison of the performance indexes of the Daqu produced in example 1 and comparative example 2 is shown in Table 2.
TABLE 2
Example 1 adopts temperature and humidity dual parameters to regulate and control automatic moisture removal, door opening is controlled by temperature, and door closing is controlled by humidity. Compared with comparative example 2, the control of temperature parameters is more scientific, and the quality and consistency of the Daqu batch are improved.
Claims (3)
1. The production process of the brewing yeast is characterized by comprising the following steps of:
s1, adding hot water into wheat for grain wetting, then crushing and sieving, wherein the crushing degree of the wheat is controlled to be 33%, 35% and 37%, respectively adding water into powder materials with different crushing degrees, mixing and pressing the powder materials into a yeast blank, and then airing the yeast until no clear water exists on the surface of the yeast blank, and the water content is 37-39%;
s2, sterilizing a yeast room, paving bran shells and straws on the ground, placing the yeast blank on the straws, covering the straws and sprinkling water to ensure that the straws are paved flat and pressed without the exposure of the yeast blocks; an Qu, 3 kinds of yeast blanks with different wheat crushing degrees are arranged in a yeast room, and the three kinds of yeast blanks are equal in quantity and are paved in the yeast room; an Qushi inserting a plurality of thermometers into the curved blank, and specifically selecting two ends and a middle point of a diagonal line of the curved room; moisture meters are respectively arranged inside and outside the curved room;
s3, regulating the temperature and humidity of the yeast blank by opening and closing doors and windows of the yeast room, sprinkling water, increasing and decreasing straw, turning over yeast and combining the room, and providing an environment beneficial to the growth and propagation of microorganisms until Qu Xiangpei bacteria are emitted from the yeast blank; the method comprises the steps of carrying out moisture removal in the bacteria culturing process, wherein the moisture removal is controlled by adopting a mode of opening and closing a door, wherein the door is opened when the temperature exceeds the expected temperature, the door is closed when the humidity meets the expected temperature, and the door is closed when the difference between the average humidity in a curved room and the outdoor humidity is less than 10-15%; the temperature and humidity are controlled in the bacteria culturing process by taking the principle of slow before, middle stile and slow after, firstly, the temperature of the yeast is in the early slow period, the temperature is slowly increased, the yeast is firstly turned over when the temperature is increased to 50-55 ℃, qu Wen is turned over to enter the middle stile period, qu Wen is increased to 60 ℃ from 55 ℃, the temperature is kept at 58-60 ℃ for 2-4 days, the second time is turned over, and Qu Wen is in the later slow period, and no turning over is performed; at least two times of turning over are carried out in the bacteria culturing process, wherein in the first time of turning over, a yeast blank with the wheat crushing degree of 33% is placed at the bottom layer of a yeast room and is placed in a mode of 'three horizontally placed pieces and three vertically placed pieces'; placing the yeast blank with the wheat crushing degree of 35% on 33% of the yeast blank; finally, placing the yeast blank with the wheat crushing degree of 37% on 35% of the yeast blank; in the second time of turning over, placing the yeast blank with the wheat crushing degree of 35% on 37% of the yeast blank, and finally placing the yeast blank with the wheat crushing degree of 33% on 35% of the yeast blank; in the process of turning over the yeast, the yeast core thermometer keeps a part of the yeast cores which are positioned in a yeast stack diagonal area uniformly distributed in the up-down direction, and a part of the yeast cores which are positioned between the yeast stack layers; after turning, paving a layer of straw on the uppermost layer;
and (5) after the culturing is finished, obtaining the finished product of the brewing yeast.
2. The production process according to claim 1, characterized in that: the temperature of hot water is 60-88 ℃ and the time is 30-60 min when the grains are moistened in S1; the adding amount of water is 3-6% of the mass of the wheat, and the water content is controlled to be 15-18% after grain wetting.
3. The production process according to claim 1, characterized in that: and S2, after the starter is installed for 1-3 days, controlling the temperature to be within 45 ℃ until the surface of the starter blank is mildewed, and then opening a starter door and window for mildew airing.
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