CN102586047A - Distiller's yeast and method for fermenting and brewing distiller's yeast - Google Patents
Distiller's yeast and method for fermenting and brewing distiller's yeast Download PDFInfo
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- CN102586047A CN102586047A CN2011100210434A CN201110021043A CN102586047A CN 102586047 A CN102586047 A CN 102586047A CN 2011100210434 A CN2011100210434 A CN 2011100210434A CN 201110021043 A CN201110021043 A CN 201110021043A CN 102586047 A CN102586047 A CN 102586047A
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Abstract
The invention relates to the field of fermenting and brewing, and discloses distiller's yeast. The distiller's yeast comprises the following raw materials: a sacchariferous agent, complex enzyme, a fermenting agent, an additive, yeast and flavoring matters. The invention aims to provide distiller's yeast, which is used for solving the problem of single application range of the conventional distiller's yeast. The method has high generality, and is suitable for fermenting and brewing various raw materials, treated materials, melons, fruits, soy sauce, vinegar, flour paste, feeds and the like.
Description
Technical field
The present invention relates to brewage the technical field of fermentation, relate in particular to a kind of distiller's yeast and carry out the method for fermented soy with this distiller's yeast.
Background technology
At present, existing distiller's yeast or starter were all done very fruitful effort to the demand of fermentation technique, and many outstanding technical schemes were also arranged.The fermentation technique of distiller's yeast is of great value, and it has solved the technical problem of distiller's yeast fermentation effectively, but still has some deficits.
General distiller's yeast is single distiller's yeast, can only be used for that the grog solid state fermentation is brewageed, grog liquid state fermentation is brewageed, the single fermentation brewing technique that maybe can only be used for the raw material fermentation wine brewing, is only limited to that sauce vinegar is brewageed, feed fermentation is brewageed etc.The use range of distiller's yeast is single, can not be efficient, general, and production cost is not low yet, output capacity is not high.
Summary of the invention
The purpose of this invention is to provide a kind of distiller's yeast, solve the existing single problem of distiller's yeast use range, versatility is wide, is applicable to the fermented soy of various raw material, grog, melon and fruit, sauce vinegar, flour paste, feed etc.
Another object of the present invention provides the method that this distiller's yeast of a kind of usefulness carries out fermented soy, is used general distiller's yeast and brewages, and output capacity is high.
To achieve these goals, technical scheme of the present invention is:
A kind of distiller's yeast comprises following raw material: saccharifying agent, prozyme, starter, additive, yeast and spices.
Alternatively, comprise following raw material according to parts by weight: saccharifying agent 30～50%, prozyme 5～15%, starter 15～30%, additive 3～6%, yeast 10～24%, spices 3～6%.
Preferably, comprise following raw material according to parts by weight: saccharifying agent 40%, prozyme 10%, starter 20%, additive 5%, yeast 20%, spices 5%.
Alternatively, said additive is a sweetening agent.
Alternatively, said yeast is a thermotolerant yeast.
Alternatively, said spices is natural perfume.
The said distiller's yeast of a kind of usefulness carries out the method for fermented soy, may further comprise the steps:
Cook or pulverize fermentation raw material;
Add distiller's yeast and an amount of water, stir with said fermentation raw material, wherein, the consumption of said distiller's yeast is 0.5～1% of a said fermentation raw material consumption;
Environment bottom fermentation at 20～42 ℃.
Alternatively, said raw material is for containing starch or cellulosic saccharide raw material.
Alternatively, also stir in the fermenting process, stir number of times and decide according to fermentation raw material.
Alternatively, fermentation time is 3～20 days.
Therefore, compared with prior art, use technical scheme of the present invention, following beneficial effect is arranged:
Distiller's yeast of the present invention comprises following raw material: saccharifying agent, prozyme, starter, additive, yeast and spices, wherein:
Used catalyzer when saccharifying agent is converted into fermentable sugar as starch; Prozyme is rich in proteolytic enzyme, glycase, polygalacturonase, cellulase, zytase, beta-glucanase etc., promotes growth factor and multiple probiotic bacterium, is convenient to fermented soy; Bacterium that starter was produced as when fermentation and the culture of other mikrobes; Additive improves the quality of products, and improves mouthfeel; Yeast is decomposed into simple sugar such as glucose and fructose with the glucide in the distiller's yeast, for fermenting process provides the energy through the effect of saccharase; Spices increases the local flavor of distiller's yeast as the allotment compound in the fermenting process.
Distiller's yeast highly versatile of the present invention; Solved the single problem of existing distiller's yeast use range; Fermented soy adaptable across the solid-state and liquid fermented soy of various grogs, raw material; Be applicable to that melon and fruit is brewageed, sauce vinegar is brewageed, flour paste is brewageed etc., also be applicable to the multiple fermentative prodn such as liquor, fermented wine, feed of various odor types.Use the general distiller's yeast of the present invention, the output capacity of brewageing can improve more than 20%.
The method of carrying out fermented soy with distiller's yeast of the present invention is general, and simple and practical, cooks or pulverize fermentation raw material earlier, adds 0.5～1% distiller's yeast of fermentation raw material consumption and an amount of water again and evenly stirs, at last at 20～42 ℃ environment bottom fermentation.The fermenting power that utilizes present method to brewage is strong, output capacity is high, improve more than 20% than the existing output capacity of brewageing, and applied widely, the low-carbon energy-saving environmental protection of this law simultaneously, high-efficient simple, and cost is low.
The mouthfeel of common distiller's yeast is poor, it is highly seasoned to give birth to, poor quality, be prone to become sour, and the finished product mouthfeel that the method for using distiller's yeast of the present invention and utilizing this distiller's yeast to carry out fermented soy obtains is good, flavor alcohol is sweet, is green safety and Health food.
Embodiment
To combine specific embodiment to specify the present invention below, be used for explaining the present invention in this illustrative examples of the present invention and explanation, but not as to qualification of the present invention.
The embodiment of a kind of distiller's yeast of the present invention comprises following raw material: saccharifying agent, prozyme, starter, additive, yeast and spices.
Used catalyzer when saccharifying agent is converted into fermentable sugar as starch; Prozyme is rich in proteolytic enzyme, glycase, polygalacturonase, cellulase, zytase, beta-glucanase etc., promotes growth factor and multiple probiotic bacterium, is convenient to fermented soy; Bacterium that starter was produced as when fermentation and the culture of other mikrobes; Additive improves the quality of products, and improves mouthfeel; Yeast is decomposed into simple sugar such as glucose and fructose with the glucide in the distiller's yeast, for fermenting process provides the energy through the effect of saccharase; Spices increases the local flavor of distiller's yeast as the allotment compound in the fermenting process.
The distiller's yeast highly versatile of the embodiment of the invention; Solved the single problem of existing distiller's yeast use range; Fermented soy adaptable across the solid-state and liquid fermented soy of various grogs, raw material; Be applicable to that melon and fruit is brewageed, sauce vinegar is brewageed, flour paste is brewageed etc., also be applicable to the multiple fermentative prodn such as liquor, fermented wine, feed of various odor types, the environmental protection again of high efficiency and multi-function, low-carbon energy-saving.Use the general distiller's yeast of the present invention, the output capacity of brewageing can improve more than 20%.
For the product that distiller's yeast is brewageed has more local flavor, additive adopts sweetening agent; Because the process of fermentation is comparatively responsive to temperature; Too high or too low for temperaturely all can produce very big influence to fermentation; So the yeast in the distiller's yeast raw material adopts thermotolerant yeast; Handiness to the Influence of Temperature factor is higher, thereby prevents that the too high yeast growth that influences of temperature from influencing whole fermentation process, causes the failure of brewageing of the finished product; Spices is a kind ofly can be smelt fragrance or the material of the fragrance tasted by the sense of taste by sense of smell; Wherein natural perfume be from natural phant flower, really, the fragrant containing substance that extracts the secretory product of leaf, stem, root, skin or animal; Spices in the present embodiment distiller's yeast raw material adopts natural perfume health, environmental protection more, and the product fragrance that obtains is more pleasant, quality is higher.
The making method of present embodiment distiller's yeast is simple: inoculation earlier is cultured strain also, oven dry; Then the various raw material proportional mixing of distiller's yeast are got final product.
Utilize the present embodiment distiller's yeast to carry out the method for fermented soy, may further comprise the steps:
(1) prepare fermentation raw material, and it is carried out pre-treatment, pre-treatment can be to cook or pulverize;
(2) press the fermentation raw material consumption, the distiller's yeast of adding 0.5～1% and an amount of water stir mixture;
(3) at 20～42 ℃ environment bottom fermentation, not have hard-core and remain static until fermentation raw material, finish for fermentation this moment.
Wherein:
Fermentation raw material can be for containing starch or cellulosic saccharide raw material; The consumption of distiller's yeast is specially: summer, consumption 0.5～0.8%, and winter, consumption 0.8～1%, also can add as required; Material must stir after beginning to mix, and in the process of fermentation, also stirs, and the number of times of stirring also can decide according to material, generally is will stir once whole fermentation process stirring 5～6 times in per two days; The time of fermentation was generally 3～20 days.
In addition, note following some:
(1) do not use rotten mouldy raw material;
(2) the fermentation water must meet the standard of tap water, and vintage wine must have good water; Fermented soy Different products material and method of use, water consumption can be considered increase and decrease as one sees fit;
(3) must strict temperature control in the process of fermentation, guarantee temperature in 20～42 ℃, too high or too low for temperaturely all can influence fermenting process; Material temperature (water temperature) when throwing in distiller's yeast can not be above 35 ℃; Best leavening temperature is 25～35 ℃; The length of yeast phase is all relevant with fermentation raw material, temperature and distiller's yeast consumption, the low or distiller's yeast consumption of temperature after a little while, required yeast phase is long, will increase the consumption of distiller's yeast during low temperature as one sees fit and prolong yeast phase;
(4) to note health in the fermenting process, prevent living contaminants (particularly will note preventing living contaminants in the whipping process);
(5) preservation of distiller's yeast: sun-proof, moistureproof, sealing, leave the dry place of lucifuge in, forbid to mix fortune with poisonous, mixed the putting of pollutent.
The method that the distiller's yeast of use present embodiment carries out fermented soy is general; And it is simple and practical; Cook or pulverize fermentation raw material earlier, add 0.5～1% distiller's yeast of fermentation raw material consumption and an amount of water again and evenly stir, at last at 20～42 ℃ environment bottom fermentation.The fermenting power that this law is brewageed is strong, output capacity is high, improve more than 20% than the existing output capacity of brewageing, and applied widely, the low-carbon energy-saving environmental protection of this law, high-efficient simple simultaneously, and cost is low.
The mouthfeel of common distiller's yeast is poor, it is highly seasoned to give birth to, poor quality, be prone to become sour; And the finished product mouthfeel that the method for using the distiller's yeast of present embodiment and utilizing this distiller's yeast to carry out fermented soy obtains is good, sweet, the no bitter taste of flavor alcohol, not have the flavor of giving birth to, no impurity taste, quality pure, is the safety and Health food of green.
Embodiment with the different fermentations raw material explains the method for carrying out fermented soy with the present embodiment distiller's yeast below.
Embodiment 1:
Melon and fruit wine brewing, brewageing of fermented wine may further comprise the steps:
Test one:
(1) preparation distiller's yeast, wherein, each raw material consumption of distiller's yeast is: saccharifying agent 30%, prozyme 15%, starter 30%, sweetening agent 6%, thermotolerant yeast 13%, natural perfume 6%;
(2), and take by weighing 5kg with melon and fruit or the required raw material crushing of fermented wine;
(3) 0.6% of adding raw material consumption distiller's yeast and an amount of water stir;
(4), do not have hard-core and remain static until melon and fruit or the required raw material of fermented wine at 20～42 ℃ environment bottom fermentation;
(5) filter;
(6) add an amount of foodstuff additive;
(7) blend sterilization.
Test two:
(1) preparation distiller's yeast, wherein, each raw material consumption of distiller's yeast is: saccharifying agent 50%, prozyme 5%, starter 15%, sweetening agent 3%, thermotolerant yeast 24%, natural perfume 3%;
(2), and take by weighing 5kg with melon and fruit or the required raw material crushing of fermented wine;
(3) 0.6% of adding raw material consumption distiller's yeast and an amount of water stir;
(4), do not have hard-core and remain static until melon and fruit or the required raw material of fermented wine at 20～42 ℃ environment bottom fermentation;
(5) filter;
(6) add an amount of foodstuff additive;
(7) blend sterilization.
Test three:
(1) preparation distiller's yeast, wherein, each raw material consumption of distiller's yeast is: saccharifying agent 40%, prozyme 10%, starter 20%, sweetening agent 5%, thermotolerant yeast 20%, natural perfume 5%;
(2), and take by weighing 5kg with melon and fruit or the required raw material crushing of fermented wine;
(3) 0.6% of adding raw material consumption distiller's yeast and an amount of water stir;
(4), do not have hard-core and remain static until melon and fruit or the required raw material of fermented wine at 20～42 ℃ environment bottom fermentation;
(5) filter;
(6) add an amount of foodstuff additive;
(7) blend sterilization.
Contrast three test-results, the quality product of the melon and fruit wine that the distiller's yeast of employing test three is brewageed out is higher, and taste is aromatic vinegar more, and local flavor masses is the most liked.
Embodiment 2:
According to the deal proportioning of each composition of distiller's yeast in three tests of embodiment 1, the distiller's yeast that is equipped with three kinds of different deal proportionings equally carries out brewageing of alcohol, liquor, specifically may further comprise the steps:
(1) required raw material is cooked (also pulverize can, the mode that present embodiment is selected to cook is carried out pre-treatment to raw material), and take by weighing 5kg;
(2) 0.6% of adding raw material consumption distiller's yeast and an amount of water stir;
(3), do not have hard-core and remain static until raw material at 20～42 ℃ environment bottom fermentation;
(4) put into the distiller distillation, promote alcohol.
Wherein, need the liquor of different flavor can be during fermentation or distillation back adding need the wine of odor type to get final product with deodorant tune.
Contrast three test-results; Adopt the quality product of alcohol that the distiller's yeast of test three brewages out, liquor higher; Taste is aromatic vinegar more; Masses like the most, and promptly each component of distiller's yeast is according to following proportioning: saccharifying agent 40%, prozyme 10%, starter 20%, additive 5%, yeast 20%, spices 5%.
Embodiment 3:
According to the deal proportioning of each composition of distiller's yeast in three tests of embodiment 1, the distiller's yeast that is equipped with three kinds of different deal proportionings equally carries out brewageing of soy sauce, flour paste, specifically may further comprise the steps:
(1) required raw material is cooked (also pulverize can, the mode that present embodiment is selected to cook is carried out pre-treatment to raw material), and take by weighing 5kg;
(2) 0.6% of adding raw material consumption distiller's yeast and an amount of water stir;
(3) at 20～42 ℃ environment bottom fermentation, not have hard-core and remain static until raw material, the process of fermentation need not sealing;
(4) add spices such as cassia bark, dried orange peel, anise, cloves and salt, monosodium glutamate, dark reddish brown is allocated;
(5) filter;
(6) sterilization.
Contrast three test-results; Adopt the quality product of soy sauce that the distiller's yeast of test three brewages out, flour paste higher; Taste is aromatic vinegar more; Local flavor masses the most likes, promptly each component of distiller's yeast is according to following proportioning: saccharifying agent 40%, prozyme 10%, starter 20%, additive 5%, yeast 20%, spices 5%.
Embodiment 4:
According to the deal proportioning of each composition of distiller's yeast in three tests of embodiment 1, the distiller's yeast that is equipped with three kinds of different deal proportionings equally carries out brewageing of vinegar, specifically may further comprise the steps:
(1) required raw material is cooked (also pulverize can, the mode that present embodiment is selected to cook is carried out pre-treatment to raw material), and take by weighing 5kg;
(2) 0.6% of adding raw material consumption distiller's yeast, acetic bacteria and an amount of water stir;
(3) at 20～42 ℃ environment bottom fermentation, not have hard-core and remain static until raw material, the process of fermentation need not sealing;
(4) add salt, ageing, fry in shallow oil the vinegar allotment;
(5) filter;
(6) sterilization.
Contrast three test-results; The quality of the vinegar that the distiller's yeast of employing test three is brewageed out is higher; Taste is aromatic vinegar more, and local flavor masses the most likes, promptly each component of distiller's yeast is according to following proportioning: saccharifying agent 40%, prozyme 10%, starter 20%, additive 5%, yeast 20%, spices 5%.
Embodiment 5:
According to the deal proportioning of each composition of distiller's yeast in three tests of embodiment 1, the distiller's yeast that is equipped with three kinds of different deal proportionings equally carries out the fermentation of feed, specifically may further comprise the steps:
(1) Semen Maydis powder, chaff or wheat bran, cobalt blue pigment (dish leaf, stalk or green grass) are pulverized, and taken by weighing 5kg;
(2) 0.6% of adding raw material consumption distiller's yeast and an amount of water stir;
(3) got final product in 3～4 days at 20～42 ℃ environment bottom fermentation.
Wherein, selected raw material can be according to the characteristic batching of feeding stock animals or bird.
Contrast three test-results; The quality of the fodder of the distiller's yeast fermentation of employing test three is higher; Feed is bigger to the magnetism of livestock, and promptly each component of distiller's yeast is according to following proportioning: saccharifying agent 40%, prozyme 10%, starter 20%, additive 5%, yeast 20%, spices 5%.
More than the technical scheme that the embodiment of the invention provided has been carried out detailed introduction; Used concrete example among this paper the principle and the embodiment of the embodiment of the invention are set forth, the explanation of above embodiment only is applicable to the principle that helps to understand the embodiment of the invention; Simultaneously, for one of ordinary skill in the art, according to the embodiment of the invention, the part that on embodiment and range of application, all can change, in sum, this description should not be construed as limitation of the present invention.
Claims (10)
1. a distiller's yeast is characterized in that, comprises following raw material: saccharifying agent, prozyme, starter, additive, yeast and spices.
2. a kind of distiller's yeast according to claim 1 is characterized in that, comprises following raw material according to parts by weight: saccharifying agent 30～50%, prozyme 5～15%, starter 15～30%, additive 3～6%, yeast 10～24%, spices 3～6%.
3. a kind of distiller's yeast according to claim 1 is characterized in that, comprises following raw material according to parts by weight: saccharifying agent 40%, prozyme 10%, starter 20%, additive 5%, yeast 20%, spices 5%.
4. according to claim 1 or 2 or 3 described a kind of distiller's yeasts, it is characterized in that: said additive is a sweetening agent.
5. according to claim 1 or 2 or 3 described a kind of distiller's yeasts, it is characterized in that: said yeast is a thermotolerant yeast.
6. according to claim 1 or 2 or 3 described a kind of distiller's yeasts, it is characterized in that: said spices is natural perfume.
7. one kind is carried out the method for fermented soy with the said distiller's yeast of claim 1, it is characterized in that, may further comprise the steps:
Cook or pulverize fermentation raw material;
Add distiller's yeast and an amount of water, stir with said fermentation raw material, wherein, the consumption of said distiller's yeast is 0.5～1% of a said fermentation raw material consumption;
Environment bottom fermentation at 20～42 ℃.
8. according to claim 7ly a kind ofly carry out the method for fermented soy with the said distiller's yeast of claim 1, it is characterized in that: said raw material is for containing starch or cellulosic saccharide raw material.
9. according to claim 7ly a kind ofly carry out the method for fermented soy, it is characterized in that: also stir in the fermenting process, stir number of times and decide according to fermentation raw material with the said distiller's yeast of claim 1.
10. according to claim 7ly a kind ofly carry out the method for fermented soy with the said distiller's yeast of claim 1, it is characterized in that: fermentation time is 3～20 days.
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| CN102876538A (en) * | 2012-10-01 | 2013-01-16 | 柳州市京阳节能科技研发有限公司 | Efficient high-yield distiller's yeast for ripe and unripe materials |
| CN104232401A (en) * | 2014-09-02 | 2014-12-24 | 丹江口市曲之源生物科技有限公司 | Distiller's yeast and production method thereof |
| CN105145720A (en) * | 2015-08-24 | 2015-12-16 | 蒲海燕 | Foodstuff starter, preparation method thereof and application method thereof |
| CN106635716A (en) * | 2016-08-05 | 2017-05-10 | 贵州省中国科学院天然产物化学重点实验室 | Health preserving roxburgh rose flavor fruit vinegar and preparation process thereof |
| CN109055081A (en) * | 2018-06-27 | 2018-12-21 | 江苏昌穗健康科技有限公司 | A kind of preparation method of blue-green black rice wine |
| CN111154586A (en) * | 2020-03-09 | 2020-05-15 | 中国热带农业科学院农产品加工研究所 | Agilawood type strong aromatic wine and preparation method thereof |
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| CN106635716B (en) * | 2016-08-05 | 2020-07-10 | 贵州省中国科学院天然产物化学重点实验室 | A kind of prickly pear health-preserving flavor fruit vinegar and preparation process thereof |
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| CN111154586A (en) * | 2020-03-09 | 2020-05-15 | 中国热带农业科学院农产品加工研究所 | Agilawood type strong aromatic wine and preparation method thereof |
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Application publication date: 20120718 |