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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

Inactive Publication Date: 2016-09-28
GUANGXI TIANLONGQUAN WINE CO LTD
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] Qu is the soul of wine, and the core technology of liquor companies is distiller's yeast. However, because the rice-flavored liquor industry is relatively conservative at present, and the production technology of distiller's yeast is kept secret, the technology of distiller's yeast has not been greatly developed. Low, poor taste, high production cost
The production process of traditional distiller's yeast is complicated, and the koji varieties are relatively rough, and contain more bacteria, resulting in unstable production batches and poor quality, making the winemaking process more passive

Method used

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Embodiment Construction

[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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PUM

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Abstract

The invention provides a preparation process of rice-flavored koji. The preparation process includes the following steps: 1) Cultivation of seed koji: 1.1) Cultivation of strains in inclined test tubes, 1.2) Cultivation of Rhizopus seed koji, 1.3) Cultivation of yeast seed koji Cultivation; 2) Treatment of koji materials; 3) Cultivation of distiller's yeast. The preparation process of the rice-flavored distiller's yeast of the present invention simplifies the production process, has low production cost, and is applicable to wine enterprises of different scales. This process screens out excellent Rhizopus and Saccharomyces cerevisiae, and innovates the production process. The rice-flavored distiller's yeast prepared has stable quality, high saccharification power and fermentation power, and the yield and quality of wine are significantly improved. The improvement of distiller's yeast also upgrades and simplifies the production process of distiller's yeast.

Description

technical field [0001] The invention belongs to the field of wine, and in particular relates to a preparation process of rice-flavored distiller's yeast. Background technique [0002] Rice-flavored liquor has a long history. Many experts and scholars recommend it as the origin of Chinese liquor, and rice-flavored liquor is brewed by biological fermentation. In addition, it is rich in nutrition, green and healthy, and has no evil smell. It has a high reputation in the historical records of the Chinese nation. [0003] Qu is the soul of wine, and the core technology of liquor companies is distiller's yeast. However, because the rice-flavored liquor industry is relatively conservative at present, and the production technology of distiller's yeast is kept secret, the technology of distiller's yeast has not been greatly developed. Lower, poor taste, high production cost. The production process of traditional distiller's yeast is complicated, and the generation of koji is relati...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/845C12R1/865
CPCC12G3/02
Inventor 梁振荣胡志平韦居文
Owner GUANGXI TIANLONGQUAN WINE CO LTD
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