Raw material wine-brewing direct adding composite bacterium preparation and preparing method thereof

Abstract

The invention relates to a compound bacteria preparation used in the field of liquor-making with raw meal and a preparation method thereof, particularly to a ready-to-use compound bacteria preparation used in liquor-making with the raw meal and a preparation method thereof. The ready-to-use compound bacteria preparation comprises the following ingredients: rice flour or bran culture of rhizopus Q303 2-5 weight parts, bran culture of Su-16 aspergillus flavus strain 30-50 weight parts, bran culture of hay bacillus BF7658 10 weight parts, rice flour or bran culture of active dry yeast used for bran liquor 5-10 weight parts, and maltogenic amylase with 50000 units per gram 25-30 weight parts. According to the technical proposal, the rhizopus Q303, Su-16 aspergillus flavus, hay bacillus, and active dry yeast used for bran liquor, which can make good use of raw starch, are selected as functional bacteria of ready-to-use compound bacteria preparation used in liquor-making with raw meal. The ready-to-use compound bacteria can improve the taste of raw meal liquor. The functional strains are combined in an optimal proportion so as to effectively inhibit mixed bacteria from growing, prevent high acidity, eliminate or obviously alleviate the bitter taste of liquor, and prevent mash from generating peculiar smell.

Description

technical field [0001] The invention relates to a compound bacteria preparation used in the field of wine making with raw materials and a preparation method thereof, in particular to a compound bacteria preparation directly used in wine making with raw materials and a preparation method thereof. Background technique [0002] Wine making from raw materials was popular as early as the 1970s and 1980s, but it was neglected because of its low yield and unsatisfactory taste. In the past two decades, due to the energy crisis and the emphasis on environmental protection, raw material winemaking technology does not require high-temperature cooking of raw materials, which can effectively preserve amino acids, vitamins and other nutrients beneficial to human body in winemaking raw materials, which are beneficial to the health of drinkers. So the brewing industry at home and abroad began to carry out research on raw material wine brewing technology. The research on raw material wine m...

AI Technical Summary

Problems solved by technology

The research in this article only considers the yield rate, but does not solve the problem of taste

[0008] 2. Wang Zhunsheng's article "Discussion on the Production of Multi-grain Xiaoqu Liquor by Combining Raw and Clinker Method" published in "Food Research and Development"-No. 5, 2005, said that in recent years, raw material winemaking technology has advanced by leaps and bounds, saving energy and improving Remarkable results have been achieved in terms of raw material utilization and labor intensity reduction, but some problems in the quality of raw cooking wine have always plagued the development of the raw cooking wine industry

Unresolved problem of poor quality of raw cooking wine