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Distiller's yeast and method for fermenting and brewing distiller's yeast

A technology of distiller's yeast and starter, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of single use of distiller's yeast, and achieve the effects of low cost, poor quality, and poor taste

Inactive Publication Date: 2012-07-18
陈茂萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of distiller's yeast, which solves the problem of single use range of existing distiller's yeast, has wide versatility, and is suitable for fermentation and brewing of various raw materials, clinker, melon and fruit, sauce vinegar, noodle sauce, feed, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The brewing of melon and fruit wine making and fermented wine comprises the following steps:

[0049] Test one:

[0050] (1) prepare distiller's yeast, wherein, each raw material consumption of distiller's yeast is: 30% of saccharification agent, 15% of compound enzyme, 30% of fermentation agent, 6% of sweetness additive, 13% of high-temperature resistant yeast, 6% of natural fragrance;

[0051] (2) Crushing the required raw materials of melon and fruit or fermented wine, and weighing 5kg;

[0052] (3) Add 0.6% distiller's yeast and an appropriate amount of water in the amount of raw materials, and stir evenly;

[0053](4) Ferment under the environment of 20~42 ℃, until the raw materials required for melon and fruit or fermented wine have no hard core and are in a static state;

[0054] (5) filter;

[0055] (6) adding an appropriate amount of food additives;

[0056] (7) Blending and sterilization.

[0057] Test two:

[0058] (1) prepare distiller's yeast, wherein...

Embodiment 2

[0075] According to the portion proportions of the components of the distiller's yeast in the three tests of Example 1, three kinds of distiller's yeast with different proportions are also equipped for the brewing of alcohol and distilled wine, specifically comprising the following steps:

[0076] (1) Steam the required raw materials (crushing is also possible, the steaming method is selected in this embodiment to pretreat the raw materials), and weigh 5kg;

[0077] (2) Add 0.6% distiller's yeast and an appropriate amount of water, and stir evenly;

[0078] (3) ferment under the environment of 20-42 ℃ until the raw material has no hard core and is in a static state;

[0079] (4) Distill in a distiller to elevate the alcohol.

[0080] Among them, the distilled wines that require different aroma types can be added with flavoring agents that require aroma types during fermentation or after distillation.

[0081] Comparing the results of the three tests, the alcohol and distille...

Embodiment 3

[0083] According to the portion ratio of each component of the distiller's yeast in the three tests of embodiment 1, three kinds of distiller's yeast with different portion ratios are also equipped to brew soy sauce and noodle sauce, specifically comprising the following steps:

[0084] (1) Steam the required raw materials (crushing is also possible, the steaming method is selected in this embodiment to pretreat the raw materials), and weigh 5kg;

[0085] (2) Add 0.6% distiller's yeast and an appropriate amount of water, and stir evenly;

[0086] (3) Ferment in an environment of 20-42°C until the raw material has no hard core and is in a static state, and the fermentation process does not need to be sealed;

[0087] (4) Add spices such as cinnamon bark, tangerine peel, star anise, clove, and salt, monosodium glutamate, and caramel for deployment;

[0088] (5) filter;

[0089] (6) Sterilization.

[0090] Comparing the three test results, the soy sauce and noodle sauce brewed...

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PUM

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Abstract

The invention relates to the field of fermenting and brewing, and discloses distiller's yeast. The distiller's yeast comprises the following raw materials: a sacchariferous agent, complex enzyme, a fermenting agent, an additive, yeast and flavoring matters. The invention aims to provide distiller's yeast, which is used for solving the problem of single application range of the conventional distiller's yeast. The method has high generality, and is suitable for fermenting and brewing various raw materials, treated materials, melons, fruits, soy sauce, vinegar, flour paste, feeds and the like.

Description

technical field [0001] The invention relates to the technical field of brewing and fermentation, in particular to a distiller's yeast and a method for fermenting and brewing the distiller's yeast. Background technique [0002] At present, the existing distiller's yeast or leavening agents have all made very effective efforts to meet the needs of fermentation technology, and have also had many excellent technical solutions. The fermentation technology of distiller's yeast is very valuable, and it has solved the technical problem of distiller's yeast fermentation effectively, but still has deficiency. [0003] General distiller's yeast is just a single distiller's yeast, which can only be used for clinker solid-state fermentation brewing, clinker liquid-state fermentation brewing, or can only be used for raw material fermentation wine making, only limited to the single fermentation brewing technology of soy sauce and vinegar brewing, fodder fermentation brewing, etc. The scop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12J1/04A23L1/238A23L1/24A23K1/14C12R1/645C12R1/02A23L27/50A23L27/60C12H6/02
Inventor 陈茂萍
Owner 陈茂萍
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