CN1208764A

CN1208764A - Yeast for producing strong fragrant type hard liquor 'Daqu'

Info

Publication number: CN1208764A
Application number: CN 98112217
Authority: CN
Inventors: 吴士业; 张良; 沈才洪; 刘兴平
Original assignee: SICHUAN LIGHT CHEMICAL ENGINEERING COLLEGE
Current assignee: SICHUAN LIGHT CHEMICAL ENGINEERING COLLEGE
Priority date: 1998-08-28
Filing date: 1998-08-28
Publication date: 1999-02-24
Anticipated expiration: 2018-08-28
Also published as: CN1123637C

Abstract

A rich fragrance type hard liquor leaven is produced by using wheat, corn (cassava, sweet potato), bran, beer brewer's grains, spent distillers' grains, yeast paste, cellar mud functional bacteria solidifying agent, rhizopus bran, aspergillus niger, saccharomycete, etc. and possesses the advantages of short prodn. period, saving grains, reducing prodn. cost and enhancing the liquor-quality.

Description

Aroma daqu liquor Daqu and production method

The present invention relates to wine industry, will not be a kind of aroma daqu liquor Daqu and production method thereof that adopts the non-food crop of part and lose by product making such as being pickled with grains or in wine.

Nature inoculation is all adopted in the production of tradition Daqu, promptly adopts pure wheat, a small amount of Chinese sorghum in little Meccah, pea to add barley etc. and is raw material, makes bent brick, spontaneous fermentation.As the technical process of the Luzhou Old Cellar yeast wine Daqu of the 21st page of announcement in " the distiller's yeast production practical technique " of being published by Chinese food press, bent base needs one-month period approximately from going into deep closet to ripe, and the production cycle is longer.Because adopting food crop is raw material, will consume a large amount of grain every year.Recently, part brewery has adopted microcomputer posture yeast-making technology, can control automatically the temperature in the whole fermentation process, humidity etc., does not adjust but yet batching is waited.And the Daqu that adopts above method to produce, bent esterification ability is lower, thereby has influenced vinosity to a certain extent.

The object of the present invention is to provide that a kind of to adopt the non-food crop of part and lose the poor by product that waits be wine Daqu and the production method thereof that raw material is made, shorten the production cycle, save food, reduce production costs, the purpose of raising vinosity to reach.

Solution of the present invention is that this kind wine Daqu is made up of wheat, corn (cassava, Ipomoea batatas) powder, waste spent grains powder wheat bran, brewer's grains, yeast slurry, fixing agent for microorgans in wine brewing mud and bran husk rhizopus starter, aspergillus niger song, yeast distiller etc., and its weight percent is: wheat-flour 10～20%, corn (cassava, Ipomoea batatas) powder 15～30%, waste spent grains powder 30～35%, wheat bran 20～30%, brewer's grains 5～10%, yeast slurry 0.5～1.5%, fixing agent for microorgans in wine brewing mud 10～30%, bran husk rhizopus starter, aspergillus niger song, yeast distiller each 0.1～0.5%.

The production method of this kind wine Daqu is to send out wet with 7～20% 70～85 ℃ water wheat earlier, piles up after 50～70 minutes, is ground into the not plum blossom flap of mashed skin of the mashed heart.With corn (cassava, Ipomoea batatas) dry ground, get final product by 20 mesh sieves more than 70%.Lose the poor brewer's grains that reach and after drying, pulverize, to get final product by 20 mesh sieves more than 70%.Select for use and do not have the wheat bran that goes mouldy, unmetamorphosed yeast slurry, fixing agent for microorgans in wine brewing mud, bran husk rhizopus starter, aspergillus niger song, yeast distiller etc., mix in the iron pan after cleaning in proportion with above-mentioned raw materials, the water of adding 32～38% after stirring, stir once more, make bent brick then, the peace of entering the room behind the sweat of drying in the air is bent, through going out song after the cultivation management.

The production method of above-mentioned bran husk rhizopus starter, aspergillus niger song, yeast distiller is by triangular flask enlarged culturing (not boiling of raw material), tray kind song with test tube strains, select 100% wheat bran for use, 30～50% lose poor, add 60～90% water, inoculum size with 3～10% is inoculated, go into the pond ventilation after the uniform mixing and cultivated 24 hours, its temperature is controlled at 28～35 ℃, stores with pack behind 40～50 ℃ the hot-air seasoning again.

Advantage of the present utility model is to have added aborning the non-food crop of part and loses the poor by product that waits as raw material, has realized losing the poor utilization again that waits by product, can be a large amount of grain of country's saving every year.Adopt this method to produce the wine Daqu, to going out song, required time only is 7～15 days from the peace song of entering the room, and its fermentation period reduces by more than half, and correspondingly can improve throughput more than one times.Owing to added fixing agent for microorgans in wine brewing mud as the microbial augmentation agent aborning, improved bent esterification ability to wine, can improve vinosity effectively.The result shows, adopts this kind method to produce the wine Daqu, and Qu Chengben per ton can reduce about 15%.

Optimum implementation of the present invention is as follows:

Select 3 for use.866 test tube strains, through triangular flask enlarged culturing (its raw material does not need boiling) and tray kind song, select for use the fresh of the fresh wheat bran 100% that went mouldy with interior nothing at 15 days storage period, same day bottle outlet to lose poor 40%, the water of adding 80% is with 5% inoculation of wheat bran amount, going into the pond ventilation after the uniform mixing cultivated 24 hours, its temperature is controlled at 30 ℃, stores with pack behind 45 ℃ the hot-air seasoning then, and it is standby to make bran husk rhizopus starter.

Aspergillus niger song and yeast distiller adopt 3 respectively.4309 test tube strains and 2300 test tube strains, its batching and technology are consistent with bran husk rhizopus starter.

Select wheat 100kg, send out wet with the hot water of 80 ℃ of 10kg, rough even back passes holds together to pile up after 60 minutes, and the plum blossom flap of mashed skin (leather that is about to wheat is worn into sheet, the center pulverize) is not stand-by to be ground into the mashed heart.Corn dry method is pulverized, will be lost poor and brewer's grains are pulverized after drying, all get final product to account for 70% by 20 mesh sieves.Selecting for use does not have the wheat bran that goes mouldy again, unmetamorphosed yeast slurry, and fixing agent for microorgans in wine brewing mud, and bran husk rhizopus starter, the aspergillus niger song, yeast distiller etc., in mixing in the iron pan of following ratio after cleaning:

Wheat-flour 16% Semen Maydis powder 20% waste spent grains powder 30%

Wheat bran 25% brewer's grains 8% yeast slurry 1%

Fixing agent for microorgans in wine brewing mud 15% bran husk rhizopus starter 0.2%

The bent 0.3% yeast solid song 0.1% of aspergillus niger

The above-mentioned raw materials back that stirs is added 35% water, stir once more, make bent brick then, the peace of entering the room behind the sweat that dries in the air is bent.The starting temperature of fermenting of entering the room is controlled at 20～22 ℃, and the fermentation top temperature is controlled at 54～56 ℃, through going out song after the cultivation management, warehouse-in storage at last.

Claims

1, a kind of aroma daqu liquor Daqu, comprise wheat, it is characterized in that also comprising corn (cassava, Ipomoea batatas) powder, waste spent grains powder, wheat bran, brewer's grains, yeast slurry, fixing agent for microorgans in wine brewing mud, bran husk rhizopus starter, aspergillus niger song, yeast distiller etc., its weight percent be the bent yeast distiller of wheat-flour 10～20%, corn (cassava, Ipomoea batatas) powder 15～30%, waste spent grains powder 30～35%, wheat bran 20～30%, brewer's grains 5～10%, yeast slurry 0.5～1.5%, fixing agent for microorgans in wine brewing mud 10～30%, bran husk rhizopus starter, aspergillus niger each 0.1～0.5%.

2, a kind of production method of yeast wine Daqu as claimed in claim 1, it is characterized in that sending out wet with 7～20% 70 °～85 ℃ water wheat earlier, pile up after 50～70 minutes, be ground into the not plum blossom flap of mashed skin of the mashed heart, with corn (cassava, Ipomoea batatas) dry ground, get final product by 20 mesh sieves more than 70%, losing the poor brewer's grains that reach pulverizes after drying, get final product by 20 mesh sieves more than 70%, select for use again and do not have the wheat bran that goes mouldy, unmetamorphosed yeast slurry, fixing agent for microorgans in wine brewing mud, bran husk rhizopus starter, the aspergillus niger song, yeast distillers etc. are with above-mentioned raw materials, mix in the iron pan after cleaning in proportion, the water of adding 32～38% after stirring, stir once more, make bent brick then, the peace of entering the room behind the sweat of drying in the air is bent, through going out song after the cultivation management.

3, the production method of Daqu according to claim 2, the production method that it is characterized in that described bran husk rhizopus starter, aspergillus niger song, yeast distiller is by triangular flask enlarged culturing (not boiling of raw material), tray kind song with test tube strains, it is poor to select for use 100% wheat bran, 30～50% to lose, add 60～90% water, inoculum size inoculation with 3～10%, go into the pond ventilation after the uniform mixing and cultivated 24 hours, its temperature is controlled at 28～35 ℃, stores with pack behind 40～50 ℃ the hot-air seasoning again.