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A kind of preparation technology and application of rice-drinking distiller's mother fortified with good yeast

A technology of rice-rinsing distiller's yeast, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms. It can solve the problems of increasing the production process of purebred koji, complicated processes, and aging of rice-rinsing distiller's yeast. Achieve excellent fermentation performance, improve fermentation performance, and solve aging effects

Active Publication Date: 2016-09-07
CHINA SHAOXING YELLOW WINE GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method increases the production process of purebred Xiaoqu, the process is relatively complicated, and the aging problem of rice wine mother in the late brewing season still exists

Method used

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  • A kind of preparation technology and application of rice-drinking distiller's mother fortified with good yeast

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation process of rice-drinking distiller's mother for strengthening excellent yeast of the present invention comprises the following steps:

[0027] ⑴ Soaking rice: The soaked rice should be rinsed with clean water and drained.

[0028] ⑵ Steamed rice: The steamed rice is required to be cooked but not mushy, the rice grains are soft, and there is no white heart inside.

[0029] (3) Sprinkle with water: first pour with cold water, then with warm water at 38°C until the product temperature is 27°C.

[0030] ⑷ Putting in the vat and building the nest: including mixing glutinous rice, Xiaoqu and active dry yeast thoroughly to form an inverted horn-shaped concave round nest. The formula is 125 kg of glutinous rice plus 220 grams of Xiaoqu and 1 gram of active dry yeast per cylinder. The product temperature after the nest is controlled at 25°C.

[0031] ⑸ Saccharification and adding koji and water: When the rum is saccharified to 4 / 10 of the rice nest height...

Embodiment 2

[0039] A kind of preparation process of rice-drinking distiller's mother for strengthening excellent yeast of the present invention comprises the following steps:

[0040] ⑴ Soaking rice: The soaked rice should be rinsed with clean water and drained.

[0041] ⑵ Steamed rice: The steamed rice is required to be cooked but not mushy, the rice grains are soft, and there is no white heart inside.

[0042] (3) Sprinkle with water: first pour with cold water, then with warm water at 42°C until the product temperature is 30°C.

[0043] ⑷ Putting in the vat and building the nest: including mixing glutinous rice, Xiaoqu, and active dry yeast to form an inverted trumpet-shaped concave round nest. The product temperature after the nest was controlled at 28°C.

[0044] ⑸ Saccharification and adding koji and water: When the rum is saccharified to 7 / 10 of the height of the rice nest, add wheat koji and water. The formula is to add 29.5 kg of wheat koji and 150 kg of water for every 125 kg ...

Embodiment 3

[0052] A kind of preparation process of rice-drinking distiller's mother for strengthening excellent yeast of the present invention comprises the following steps:

[0053] ⑴ Soaking rice: The soaked rice should be rinsed with clean water and drained.

[0054] ⑵ Steamed rice: The steamed rice is required to be cooked but not mushy, the rice grains are soft, and there is no white heart inside.

[0055] ⑶ Sprinkle with water: first pour with cold water, then with warm water at 40°C until the product temperature is 28°C.

[0056] ⑷ Putting in the vat and building the nest: including mixing glutinous rice, Xiaoqu, and active dry yeast thoroughly to form an inverted trumpet-shaped concave round nest. The product temperature after the nest was controlled at 26°C.

[0057] ⑸ Saccharification and adding koji and water: When the rum is saccharified to 6 / 10 of the height of the rice nest, add wheat koji and water. The formula is to add 29.5 kg of wheat koji and 148 kg of water for ever...

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Abstract

The invention relates to a preparation process and an application of lin-fan rice wine yeast for strengthening excellent saccharomycetes, and belongs to the technical field of yellow rice or millet wine brewing. The preparation process comprises the following steps: (1) soaking rice; (2) cooking rice; (3) spraying water; (4) adding into a jar and mixing; (5) saccharifying and adding distiller's yeast and water; (6) prefermenting; (7) postfermenting; and (8) maturing for later use, wherein the step (4) comprises sufficiently and uniformly mixing sticky rice, smaller lumped koji and active dry yeast into an inverted horn-shaped concave circular nest, wherein the formula is as follows: every jar of 125kg of sticky rice is added with 220-250g of smaller lumped koji and 1-4g of active dry yeast, the temperature is controlled to 25-28 DEG C after nesting; the active dry yeast is prepared from saccharomycete XZ-11 which is classified and named saccharomycetes cerevisiae with a preservation number of CGMCC NO.5768. The lin-fan rice wine yeast produced by the preparation process disclosed by the invention is excellent in fermentation performance.

Description

technical field [0001] The invention relates to a preparation process and application of a rice-drinking distiller's mother fortified with fine yeast, and belongs to the technical field of rice wine brewing. Background technique [0002] Shaoxing traditional craft rice wine (Jiafan, Yuanhong wine) is very popular in the market because of its rich aroma and mellow taste, and it gets better with age. The traditional handicraft yellow rice wine uses rice-leafing distiller's mother as the leavening agent. Linfan Jiumu is made from traditional naturally cultivated koji (wine medicine). Due to the unstable quality of naturally cultivated Xiaoqu and the small number of good yeasts, it is difficult to guarantee the quality of Linfan Jiumu. Therefore, it is used to brew rice wine. It has the disadvantage of high rancidity rate. At the same time, Linfan distiller's mother is produced intensively during the brewing season and is used for production and use throughout the winter brewi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 谢广发傅建伟邹慧君钱斌王兰王志新董海
Owner CHINA SHAOXING YELLOW WINE GRP
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