Technology for preparing rice aroma type distiller's yeast
A rice-flavored distiller's koji and preparation technology, which is applied in the field of rice-flavored distiller's preparation technology, can solve problems such as unstable production batches, passive brewing process, and low brewing yield, and achieve yield and wine quality Improvement, high saccharification power and fermentation power, and the effect of simplifying the production process
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[0023] The technical solution of the present invention is further illustrated below through specific examples.
[0024] The preparation technology of rice-flavored distiller's yeast of the present invention, preparation technology comprises the following steps:
[0025] 1) Cultivation of koji
[0026] 1.1) Cultivation of strains in inclined test tubes
[0027] Take 100 ml of 14 ° B'e rice koji juice or PDA medium, add 2.5 grams of agar to make a solid test tube slant medium, insert 1-2 needles of the original seed with an inoculation needle under sterile conditions, and place it at 30 ° C Cultivate in the incubator for 36 hours to obtain the slant test tube bacterial strain, the access is the original species of Rhizopus to obtain the slant test tube Rhizopus species, and the access is the original yeast species to obtain the slant test tube yeast species. The cultured slant test tube strains were stored in a -5°C refrigerator for later use.
[0028] 1.2) Cultivation of Rhi...
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