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Method for preparing liquor with cereal yeast

A technology for distiller's yeast and miscellaneous grains, which is applied in the field of preparing liquor from miscellaneous grains and distiller's yeast, and can solve the problems of insufficiently strong aroma, no effect of miscellaneous grains, and low alcohol yield.

Inactive Publication Date: 2018-06-26
LUZHOU HENGTAI BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The koji powder mycelium prepared by this common preparation process is not full enough, and the koji fragrance is not strong enough
[0003] In addition, the existing miscellaneous grain distiller's yeast has low fermentation power and saccharification power, and the liquor yield is also low, and it does not have the effect of miscellaneous grains, so it is difficult to meet the needs of winemaking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for fermenting miscellaneous grain distiller's yeast, comprising the following steps:

[0026] Step 1. Raw material selection: select wheat, corn, oats and corn with large grains, plumpness, and no insects and harm, to be cleaned, dried, and set aside;

[0027] Step 2, moisten the grain: mix 30 parts by weight of wheat, 10 parts of sweet potato, 10 parts of oats, 10 parts of corn, 1 part of glutinous rice, 1 part of chaff, 1 part of distiller's grains and 5 parts of barley Warm water with 7% by weight, stirred evenly, and left naturally for 12 hours;

[0028] Step 3, preparation of bent blank: crush the raw material after moistening grain into 50-mesh granules, add 18% water by weight and stir evenly, and step to make bent blank of 30cmX20cmX8cm;

[0029] Step 4, airing: according to the ambient temperature, airing the made blank for 15 minutes;

[0030] Step 5. Stacking fermentation: spread 20cm thick straw on the wall of the fermentation warehouse, wrap the...

Embodiment 2

[0039] Step 1. Raw material selection: select wheat, corn, oats and corn with large grains, plumpness, and no insects and harm, to be cleaned, dried, and set aside;

[0040] Step 2, grain moistening: 40 parts by weight of wheat, 20 parts of sweet potato, 20 parts of oats, 20 parts of corn, 10 parts of glutinous rice, 5 parts of chaff, 5 parts of distiller's grains, 5 parts of barley and 5 parts After mixing the black beans, add 7% warm water by weight, stir evenly, and let it stand naturally for 12 hours;

[0041] Step 3, preparation of bent blank: crush the raw material after moistening grain into 50-mesh granules, add 18% water by weight and stir evenly, and step to make bent blank of 30cmX20cmX8cm;

[0042] Step 4, airing: according to the ambient temperature, airing the made blank for 15 to 30 minutes;

[0043] Step 5. Stacking fermentation: spread 20cm thick straw on the wall of the fermentation warehouse, wrap the koji billet with 3cm thick straw, and stack it side by s...

Embodiment 3

[0050] Step 1. Raw material selection: select wheat, corn, oats and corn with large grains, plumpness, and no insects and harm, to be cleaned, dried, and set aside;

[0051] Step 2, grain moistening: 35 parts by weight of wheat, 15 parts of sweet potato, 15 parts of oats, 15 parts of corn, 5 parts of glutinous rice, 3 parts of chaff, 3 parts of distiller's grains, 5 parts of barley and 10 parts After the mung beans are mixed, add 7% warm water by weight, stir evenly, and let it stand naturally for 12 hours;

[0052] Step 3, preparation of bent blank: crush the raw material after moistening grain into 50-mesh granules, add 18% water by weight and stir evenly, and step to make bent blank of 30cmX20cmX8cm;

[0053] Step 4, airing: according to the ambient temperature, airing the made blank for 30 minutes;

[0054] Step 5. Stacking fermentation: spread 20cm thick straw on the wall of the fermentation warehouse, wrap the koji billet with 3cm thick straw, and stack it side by side ...

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PUM

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Abstract

The invention discloses a method for preparing liquor with cereal yeast and is characterized by including mixing the cereal yeast with wheat, sorghum and sticky rice according to the ratio of 1:1:1:0.1-0.5 by weight, fermenting for 30-90 days hermetically to obtain raw liquor, and blending the raw liquor to form 52o liquor. The method has the advantage that (1) yeast powder prepared in this formula is thin with full hypha and thick taste; (2) the cereal yeast prepared in the above formula can improve fermenting capacity and saccharifying capacity in the brewing process and improve the liquor yield; (3) cereal nutrient substances of corn, oat and sweet potato are added, and the flavor of the liquor brewed with the cereal yeast is improved.

Description

technical field [0001] The invention relates to a wine brewing method. In particular, it relates to a method for preparing liquor from grain distiller's yeast. Background technique [0002] Miscellaneous grains distiller's yeast is the material that needs to be used in the production of liquor. In the ordinary preparation process, the selected materials are generally relatively simple, and the fermentation process is too simple. The koji powder mycelium prepared by this common preparation process is not full enough, and the koji fragrance is not strong enough. [0003] In addition, the existing miscellaneous grain distiller's yeast has low fermentability and saccharification power, and the liquor yield is also low, and does not have the effect of miscellaneous grains, so it is difficult to meet the needs of winemaking. Contents of the invention [0004] In view of this, the present invention provides a preparation method with a high liquor yield and the ability to ferme...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 卢如全赖彬勋刘白建
Owner LUZHOU HENGTAI BIOLOGICAL TECH CO LTD
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