Tai Kong distiller's yeast production testing method

Abstract

The invention discloses a Tai Kong distiller's yeast production testing method. The Tai Kong distiller's yeast production testing method comprises the following steps: S1) preparation of raw materials: preparing rhizopus distiller's yeast, aspergillus niger distiller's yeast, aspergillus oryzae distiller's yeast, sorghum, wheat, barley and pea as the experiment raw materials, and S2) preparation of a starter blank: matching the wheat, barley and pea according to a ratio, then respectively adding the rhizopus distiller's yeast, aspergillus niger distiller's yeast, and aspergillus oryzae distiller's yeast, adding water and uniformly stirring the materials, performing artificial stepping to prepare the starter blank, examining the starter blank, and performing a next operation after the starter blank is qualified after examination, and recording the detection data. The Tai Kong distiller's yeast and common Daqu are subjected to contrast testing, influence of the Tai Kong distiller's yeastand common Daqu on wine quality and the wine yield rate can be compared, a proper amount of the Tai Kong distiller's yeast during a wine brewing process is determined, grain consumption is reduced, wine quality and the wine yield rate can be increased, the test data is recorded, the data is integrated, and the test data can be conveniently and timely extracted.

Description

technical field [0001] The invention relates to the technical field of space distiller's yeast production test, in particular to a production test method of space distiller's yeast. Background technique [0002] Distiller's rice, generally written as distiller's yeast, is moved into the conidia of Aspergillus fungus in the white rice that has been steamed vigorously, and then kept warm, mycelia will grow luxuriantly on the rice grains, which is distiller's yeast. The amylase produced by Aspergillus can saccharify the starch in rice. Therefore, since ancient times, it and malt have been used as raw sugar to make wine, liqueur and soybean paste. After retrieval, the application number: [0003] The patent document 201210370234.6 discloses a production method of cumin distiller's yeast. The raw materials are prepared in parts by weight: 96.0-99 parts of wheat flour, 1-2 parts of pea powder, 0.5-1.5 parts of cumin powder, and 32-36 parts of water , put wheat flour, pea flour, a...

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Problems solved by technology

[0003] The patent document 201210370234.6 discloses a production method of cumin distiller's yeast. The raw materials are prepared in parts by weight: 96.0-99 parts of wheat flour, 1-2 parts of pea powder, 0.5-1.5 parts of cumin powder, and 32-36 parts of water , put wheat flour, pea flour, and cumin powder in a container in turn, add water and stir, and it is better to knead it into a ball without sticking to hands, so as to obtain the koji blank, and make the koji blank into blocks, the size is 8cm×6cm×2cm, The weight is 0.20±0.025kg / piece; the summer water temperature of the koji mixture is 18-20°C, and the winter water temperature is 30-35°C; the koji is obtained through the steps of forming the koji into the room, cultivating bacteria, and warehousing; among them The water content of Daqu is ≤14%; according to the quality grade, it is divided into warehouses; it can be used for production after storage for more than 3 months. However, this kind of distiller’s yeast has disadvantages such as high grain consumption, low liquor yield, and unstable quality during production.