CN110257206A - A kind of production method of the brewing method and yeast of Daqu spirit of China - Google Patents
A kind of production method of the brewing method and yeast of Daqu spirit of China Download PDFInfo
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- CN110257206A CN110257206A CN201910691945.5A CN201910691945A CN110257206A CN 110257206 A CN110257206 A CN 110257206A CN 201910691945 A CN201910691945 A CN 201910691945A CN 110257206 A CN110257206 A CN 110257206A
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Abstract
This application involves wine brewing fields, the production method of brewing method and yeast in particular to a kind of Daqu spirit of China.The production method of yeast is included in yeast culturing room and spreads mixed starters, mixed starters include mass ratio be 1:1~1:1.2 storage period be 90~95 days medium temperature song and storage period be 270~280 days medium temperature it is bent.This method to solve the problems, such as daqu fermentation power is low, aesthetic quality it is poor have positive effect.The brewing method of Daqu spirit of China, comprising: in spreading mixed starters in the workshop reproduced, mixed starters include mass ratio be 2:1~2:1.2 storage period be 180~190 days medium temperature song and storage period be 270~280 days medium temperature it is bent.This method has positive effect to solving the problems, such as when reproducing that produced pit yield and quality is poor.
Description
Technical field
This application involves wine brewing fields, the production method of brewing method and yeast in particular to a kind of Daqu spirit of China.
Background technique
In aroma daqu liquor production technology, reproduced after annual summer high temperature is false, because the workshop long period stops production, pit grain
The distillation yield of unstrained spirits is lower, and vinosity is also poor.
In fragrant yeast production, when annual temperature lower season, heats up excessively slow, seriously affect the matter of yeast
Amount, the fermenting power of cultivated yeast are low.
Summary of the invention
The first purpose of the embodiment of the present application is to provide a kind of brewing method of Daqu spirit of China, is intended to improve existing vehicle
Between the long period stop production after, the lower problem of aroma daqu liquor distillation yield.
The second purpose of the embodiment of the present application is to provide a kind of production method of yeast, is intended to improve existing workshop
It is low in the quality of low temperature season yeast, the low problem of fermenting power.
The application first aspect provides a kind of production method of yeast, comprising:
Spread mixed starters in yeast culturing room, mixed starters include mass ratio be 1:1~1:1.2 storage period be 90~95 days
The second medium temperature that first medium temperature song and storage period are 270~280 days is bent；Then yeast blank the culturing room is placed in cultivate greatly
It is bent.
The the first medium temperature song and storage that the storage period that mass ratio is 1:1~1:1.2 is 90~95 days are spread in yeast culturing room
The second medium temperature that phase is 270~280 days is bent, can make the content that microorganism is quicklyd increase in culturing room, further, control two
The ratio of class song can make the type and quantity of microorganism in culturing room reach preferably horizontal, a yeast Initial stage of culture temperature
Degree is very fast to be risen, the problem low to the fermenting power of yeast caused by improving due to heating up slowly.Be used in yeast culturing room spread it is mixed
Bent mode is closed, can effectively overcome yeast culturing room to cause daqu fermentation power, spirit quality bad because room temperature is lower
Problem.
In some embodiments of the application first aspect, when culturing room's temperature is less than or equal to 10 DEG C, mixed starters are pressed
1.0kg/100m3~1.2kg/100m3It is spread in culturing room.
When culturing room's temperature is less than or equal to 10 DEG C, by 1.0kg/100m3~1.2kg/100m3Mixed starters are spread, can be made big
Bent Initial stage of culture temperature is comparatively fast increased to the suitable temperature of yeast microorganism.
In some embodiments of the application first aspect, when culturing room's temperature is at 10~15 DEG C, mixed starters are pressed
0.8kg/100m3~1.0kg/100m3It is spread in culturing room.
In some embodiments of the application first aspect, when culturing room's temperature is at 15~20 DEG C, mixed starters are pressed
0.6kg/100m3~0.8kg/100m3It is spread in culturing room.
In some embodiments of the application first aspect, mixed starters include mass ratio be 1:1 storage period be 90 days
The medium temperature that medium temperature song and storage period are 270 days is bent.
Mixed starters press 0.6kg/100m3~0.8kg/100m3It is spread in culturing room, the fermenting power of yeast can be improved.
Culturing room's temperature is lower, and culturing room's environmental microorganism quantity is fewer.Therefore, it is used mixed when culturing room's temperature is lower
It is more to close bent amount；When culturing room's temperature is higher, mixed starters amount used is less.
The application second aspect provides a kind of brewing method of Daqu spirit of China, comprising:
In spreading mixed starters in the workshop reproduced, mixed starters include mass ratio be 2:1~2:1.2 storage period be 180~190
The second medium temperature that it the first medium temperature song and storage period are 270~280 days is bent；Then fragrant yeast liquor brewing is carried out again.
The workshop after a period of time stop production when producing aroma daqu liquor again, produce the distillation yield of aroma daqu liquor compared with
It is low.Mixed starters are shed into workshop can largely improve the low problem of distillation yield.Further, mass ratio is 2:1~2:
The second medium temperature song that the first medium temperature song and storage period that 1.2 storage period is 180~190 days are 270~280 days is rich in
Microorganism can effectively improve the distillation yield for reproducing rear first batch of aroma daqu liquor.
In workshop after halt production a period of time, workshop temperature is higher, and workshop condition micro organism quantity is fewer.Therefore, workshop
When temperature is higher, mixed starters amount used is more；When workshop temperature is lower, mixed starters amount used is less.
In some embodiments of the application second aspect, when workshop temperature is less than or equal to 25 DEG C, mixed starters are pressed
0.5kg/100m3~0.8kg/100m3It is spread in workshop.
In some embodiments of the application second aspect, when workshop temperature is 25~30 DEG C, mixed starters press 1.0kg/
100m3~1.2kg/100m3It is spread in workshop.
In some embodiments of the application second aspect, when workshop temperature is 30~35 DEG C, mixed starters press 1.5kg/
100m3~1.8kg/100m3It is spread in workshop.
In some embodiments of the application second aspect, mixed starters include mass ratio be 2:1 storage period be 180 days
The second medium temperature that first medium temperature song and storage period are 270 days is bent.
Use mass ratio for the first medium temperature song that the storage period of 2:1 is 180 days and the second medium temperature that storage period is 270 days
Song can improve the distillation yield of aroma daqu liquor, moreover it is possible to which the compound fragrant for increasing Daqu spirit of China removes odors and miscellaneous taste.
Specific embodiment
It, below will be in the embodiment of the present application to keep the purposes, technical schemes and advantages of the embodiment of the present application clearer
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
The production method of the yeast of the embodiment of the present application is specifically described below.
A kind of production method of yeast, comprising:
Spread mixed starters in yeast culturing room, mixed starters include mass ratio be 1:1~1:1.2 storage period be 90~95 days
The medium temperature that medium temperature song and storage period are 270~280 days is bent；Then yeast blank is placed in the culturing room and cultivates yeast.
Alternatively, a kind of production method of yeast, comprising:
Spread mixed starters in yeast culturing room, mixed starters include mass ratio be 1:1~1:1.2 storage period be 90~95 days
The second medium temperature that first medium temperature song and storage period are 270~280 days is bent.
Further, in some embodiments, mixed starters include mass ratio be 1:1 storage period be 90 days medium temperature song and
The medium temperature that storage period is 270 days is bent.
Annual temperature lower season, such as winter, further, such as temperature is at 20 DEG C or less.
The fermenting power of yeast and the quality of yeast are bad.It is found after inventor's research, is because of microbes in air
Content causes heating slowly to influence the fermenting power of yeast less.
Inventor, which is found in yeast culturing room and spreads mixed starters, can improve the lower problem of fermenting power of yeast.Mixed starters packet
Include the first medium temperature song that the storage period that mass ratio is 1:1~1:1.2 is 90~95 days and storage period be 270~280 days second
Medium temperature is bent.
Yeast microorganism is mainly endomycopsi.sp, head mold, aspergillus, the mould, Bacillus of yeast etc..Storage period is 90~95 days
First medium temperature Qu Hanyou is more to the raising effective saccharomycete quantity of daqu fermentation power and improves the mould quantity of saccharifying power
More, the second medium temperature Qu Hanyou that storage period is 270~280 days is to micro- lifes such as the raising effective Bacillus of yeast compound fragrant
Object quantity is more.
The the first medium temperature song and storage that the storage period that mass ratio is 1:1~1:1.2 is 90~95 days are spread in yeast culturing room
The second medium temperature that phase is 270~280 days is bent, can make the content for comparatively fast increasing microorganism in culturing room, further, control two
The ratio of class song can make the type and quantity of microorganism in culturing room reach preferably horizontal, a yeast Initial stage of culture temperature
Degree is very fast to be risen, the problem low to the fermenting power of yeast caused by improving due to heating up slowly.
It is used in the mode that mixed starters spread in yeast culturing room, can effectively overcome yeast culturing room to make because room temperature is lower
At the problem that daqu fermentation power is told somebody what one's real intentions are, spirit quality is bad.
In embodiments herein, the amount that mixed starters are shed into culturing room is determined according to indoor temperature is cultivated.
Further, when culturing room's temperature is less than or equal to 10 DEG C, mixed starters press 1.0kg/100m3~1.2kg/100m3
It is spread in culturing room.
When culturing room's temperature is less than or equal to 10 DEG C, by 1.0kg/100m3~1.2kg/100m3Mixed starters are spread, can be made big
Bent Initial stage of culture temperature is comparatively fast increased to the suitable temperature of yeast microorganism.
Further, when culturing room's temperature is at 10~15 DEG C, mixed starters press 0.8kg/100m3~1.0kg/100m3It is spread on
In culturing room.
Culturing room's temperature refers to that culturing room's temperature is greater than 10 DEG C and is less than or equal to 15 DEG C, by 0.8kg/ at 10~15 DEG C
100m3~1.0kg/100m3Mixed starters are spread, yeast Initial stage of culture temperature can be made comparatively fast to be increased to the suitable temperature of yeast microorganism
Degree.
Further, when culturing room's temperature is at 15~20 DEG C, mixed starters press 0.6kg/100m3~0.8kg/100m3It is spread on
In culturing room.For example, mixed starters press 0.7kg/100m3It is spread in culturing room.
Culturing room's temperature refers to that culturing room's temperature is greater than 15 DEG C and is less than or equal to 20 DEG C at 15~20 DEG C.Mixed starters are pressed
0.6kg/100m3~0.8kg/100m3It is spread in culturing room, the fermenting power of yeast can be improved.
The brewing method of the Daqu spirit of China of the embodiment of the present application is specifically described below.
A kind of brewing method of Daqu spirit of China, comprising:
In spreading mixed starters in the workshop reproduced, mixed starters include mass ratio be 2:1~2:1.2 storage period be 180~190
The second medium temperature that it the first medium temperature song and storage period are 270~280 days is bent；Then raw material is placed in workshop and carries out giving off a strong fragrance again
Type yeast liquor brewing.
A kind of aroma daqu liquor brewing method, comprising:
In spreading mixed starters in the workshop reproduced, mixed starters include mass ratio be 2:1~2:1.2 storage period be 180~190
The second medium temperature that it the first medium temperature song and storage period are 270~280 days is bent.
The effective saccharomycete quantity of distillation yield is more, stores to improving by the medium temperature Qu Hanyou that storage period is 180~190 days
The medium temperature Qu Hanyou that phase is 270~280 days is more to the micro organism quantities such as the effective Bacillus of wine bluk recombination fragrance are improved.
In embodiments herein, " workshop reproduced " carries out production giving off a strong fragrance after referring to halt production a period of time again
The workshop of type Daqu spirit of China.For example, the workshop for producing aroma daqu liquor can stop production a period of time since summer temperature is higher.
Inventors have found that producing fragrant yeast when the workshop after a period of time that stops production produces aroma daqu liquor again
The distillation yield of wine is lower.Mixed starters are shed into workshop can largely improve the low problem of distillation yield.Further, quality
Than the first medium temperature song that the storage period for 2:1~2:1.2 is 180~190 days and the second medium temperature that storage period is 270~280 days
Bent microorganism rich in can effectively improve the distillation yield for reproducing rear first batch of aroma daqu liquor.
Further, in some embodiments, use mass ratio for the first medium temperature song that the storage period of 2:1 is 180 days and
The second medium temperature that storage period is 270 days is bent, can improve the distillation yield of aroma daqu liquor, moreover it is possible to which the fragrance for increasing Daqu spirit of China is gone
It eliminates the unusual smell and miscellaneous taste.
When workshop temperature is less than or equal to 25 DEG C, mixed starters press 0.5kg/100m3~0.8kg/100m3It is spread in workshop.
For temperature less than 25 DEG C, shedding concentration is 0.5kg/100m in workshop3~0.8kg/100m3Relatively preferably, wine out can be increased
Rate shortens the time during wine brewing.
Further, in some embodiments, when workshop temperature is 25~30 DEG C (be greater than 25 DEG C and be less than or equal to 30 DEG C),
Mixed starters press 1.0kg/100m3~1.2kg/100m3It is spread in workshop.
When workshop temperature is 25~30 DEG C, by 1.0kg/100m3~1.2kg/100m3It is spread in workshop, increases microbe quantity
Amount improves distillation yield and fragrance.
Further, when workshop temperature is 30~35 DEG C (be greater than 25 DEG C and be less than or equal to 35 DEG C), mixed starters press 1.5kg/
100m3~1.8kg/100m3It is spread in workshop.The content of microorganisms in workshop can be improved.
The feature of the application and performance are described in further detail with reference to embodiments.
Embodiment 1
The present embodiment provides a kind of culture process of yeast, mainly comprise the steps that
Storage period 3 months medium temperature songs and storage period 9 months medium temperature songs are uniformly mixed in the ratio of 1:1.
8 DEG C of culturing room's temperature of detection, yeast enters first 1 day of room, and mixing starter powder is pressed 1.0kg/100m3Uniformly shed in vehicle
In.
Wheat is taken, profit water is determined according to the dry and wet of wheat, determine profit coolant-temperature gage according to season: a profit water accounts for wheat weight
The 4% of amount；Moisten 85 DEG C or more of hot water of grain, moistens the grain time 20 hours or so.First wheat is poured on profit grain place, then side
Watering side is rebuild or renovate, is accumulated, and cleans out the impurity in wheat (such as rope made of hemp, waste paper).It is required that mix is uniform, according to wheat itself
Moisture and grain number, moisten the grain time 5 hours.
The wheat moistened is transferred to pulverizer, according to season and raw material, adjusts degree of grinding, accomplishes to crush relatively steady
It is fixed.Crush quality requirement: wheat is in the plum blossom valve or in the form of sheets of " the not rotten skin of the rotten heart " after crushed.
The 1:0.25 of raw material weight adds water mix, mix is uniform, ashless packet, rub it is ripe consistent.
Form curved billet requirement: " the smooth no breach in six faces, surface warehouse is uniform, does not fall side unfilled corner, and the tight center of surrounding is slightly loose,
Consistency of thickness ".
Fresh, clean, dry, smooth, no-sundries the husks of about 2~10 ㎝ of layer overlay thickness on ground.By curved billet " packet
To packet " it is stupefied put, keep 2~5 ㎝ of line-spacing, 2~5 ㎝ of spacing, surrounding and the intermediate channel for staying 20~50 ㎝.
Through 2~5 days, curved billet (heart) product temperature rose to 30~45 DEG C, and surface is covered with mycelia or has the spot of white, can open
Covering dries in the air mould.It is tack-free to curved billet surface, it can turn over bent for the first time, it is desirable that bottom rolls up, surrounding turns over intermediate, middle turning surrounding.
According to the difference in season, turn over bent in " people ", " product ", " N ", " one " or " bucket " font.According to curved billet temperature and indoor humidity, windowing
Humidity discharging cooling.
It checks cultivation situation, can slightly turn over song firmly to curved billet 1~2 time, turn over 1~3 layer, be in " people ", " product ", " N " or " well "
Font, product temperature are controlled at 45~58 DEG C.Should check daily product temperature 4~5 times, decision take off, lid covering and windowing size.
It is little to indoor humidity, feel xeothermic, turn over song 1~2 time, turn over 2~5 layers, is in " people ", " product ", " N " or " bucket " word
Shape, product temperature control: 50~58 DEG C.It should check daily product temperature 4~5 times, by taking off, lid covering and the big minor adjustment temperature of windowing.
Decline to curved billet product temperature, 35~52 DEG C of product temperature, moisture loss 70%~80%, the fiery stage after can entering.It will be bent
Base is transferred to a rear fireroom, folds 5~8 layers, encloses lid straw screen or mat or gunnysack, and behind room, and based on heat preservation, the windowing time is obviously shortened,
Drop to, when the bent heart dry out room identical as room temperature to curved billet temperature.
Embodiment 2
The present embodiment provides a kind of culture process of yeast, technique provided in this embodiment is same as Example 1, and difference exists
In:
Before curved billet enters room, by storage period 3 months medium temperature songs and storage period 9 months medium temperature songs in the ratio of 1:1.2
It is uniformly mixed.
12 DEG C of culturing room's temperature of detection, yeast enters first 1 day of room, and mixing starter powder is pressed 0.8kg/100m3Uniformly shed
In workshop.
Curved billet is carried out again enters room (culturing room).
Embodiment 3
The present embodiment provides a kind of culture process of yeast, technique provided in this embodiment is same as Example 1, and difference exists
In:
Before curved billet enters room, by storage period 100 days medium temperature songs and storage period 280 days medium temperature songs in the ratio of 1:1.2
It is uniformly mixed.
18 DEG C of culturing room's temperature of detection, yeast enters first 1 day of room, and mixing starter powder is pressed 0.6kg/100m3Uniformly shed
In workshop.
Comparative example 1
This comparative example provides a kind of culture process of yeast, and technique provided in this embodiment is same as Example 1, and difference exists
In:
Before curved billet enters room, mixed starters are not spread.
Test example 1
The yeast provided with comparative example 1 yeast that embodiment 1 is prepared is evaluated.Using general point of yeast of wine brewing
Analysis method (QB/T 4257-2011) and giving off a strong fragrance yeast universaling analysis method (QB/T 4259-2011) are evaluated.Evaluation result
As shown in table 1.Yeast naked eyes evaluation code of points (full marks 100 divide): fragrance (full marks 40 divide), appearance (full marks 20 divide), section
(full marks 20 divide), bent skin thickness (full marks 20 divide).
The yeast performance evaluation that table 1 provides embodiment 1 and comparative example 1
From the results shown in Table 1, the fermenting power and sense organ of yeast are significantly improved according to the technique that embodiment 1 provides
Quality has positive effect to solving the problems, such as that daqu fermentation power is low, aesthetic quality is poor.
Embodiment 4
The present embodiment provides a kind of brewing methods of aroma daqu liquor, mainly comprise the steps that
It spreads song: storage period 6 months medium temperature songs and storage period 9 months medium temperature songs is uniformly mixed in the ratio of 2:1.?
Aroma daqu liquor workshop reproduces first 1 day, and 22 DEG C of workshop ground temperature, mixing starter powder presses 0.5kg/100m3It sheds in workshop.
It is spare that grain raw material is transported to designated place.
It by the life chaff loading activity rice steamer to conform to quality requirements, is steamed in clear soup with big vapour (fire), continues steamed 30-35 points after wearing vapour
Clock, inspection can go out rice steamer after being no different miscellaneous taste.
Cellar is opened, after taking off cellar, acts grain of washing one's face, is transported to the stacking of heap grain field, tightening claps light, it is cold equably to sprinkle thin layer
Ripe chaff.Then mother's grain needed for playing burning red wine dregs on duty after taking complete face poor opens 0.6 meter suitable for reading or so, lower mouth in cellar lower one end in bottom
0.4 meter or so, length is that the yellow water of pit width is cheated, and for dripping yellow water, covers pit with plastic cloth after rising well.
After drop cellar, operator cleans up heap grain place, and female grain is then transported to heap grain as required with driving
, then closing heap bat is tightly, sprinkles the cold ripe chaff of thin layer, and conserved comprehensively to pit, then covered hohlraum with plastic cloth.
Material moistening, mix
(1) moisten grain than ingredient by regulation grain before uploading in rice steamer, accurately weigh grain powder and chaff shell.
(2) the female grain of a rice steamer is accurately taken, hooks and puts down, grain powder that is upper and hooking mean longitude metering is rebuild or renovate twice.Grain is turned over for the first time
When one people dug with hoe is grabbed, people spades closing heap；For second of two people with spades to turning over, a people sweeps pimple with big besom, makes
Grain powder is mixed well with female grain, then the poor heap of harvest cone, then covers the cold ripe chaff of accurate measurement.
(3) 15 minutes beginning spices before a upper rice steamer goes out rice steamer first contain pugil with end pinch (3-5kg is contained within having measured)
Cold ripe chaff make paving rice steamer bottom and spread poor face after the completion of mixing and stirring to use.When operation, one people is dug with hoe is grabbed when turning over grain for the first time, a people
With spades closing heap, for second of two people with spades to turning over, a people sweeps pimple with big besom, grain, chaff, poor mix is uniform, no group
Block pimple, last harvest circle heap clap light, and thin on poor heap to spread one layer of reserved cold ripe chaff spare.
(4) after mix, poor heap should be accurately deposited in by rice steamer, should be maintained at 20cm or more with the minimum distance of rice steamer.
Uploading in rice steamer distills, plucks wine
(1) bottom pot is cleaned up, bottom pot blowdown valve and steam valve are shut, appropriate clean residual water and liquor tailing is put into, puts
Upper activity rice steamer.Rice steamer comb it is upper it is thin spread one layer of material moistening when reserved cold ripe chaff after start uploading in rice steamer after poor layer has 10-15cm in rice steamer and beat
Steam valve is opened, continues exploration steam uploading in rice steamer after residual water boiling, makes every effort to the steaming that uploading in rice steamer grain unstrained spirits is as loose as possible, on poor each section of unstrained spirits layer
Vapour uniformity.
(2) after uploading in rice steamer is complete, stream wine vapour pressure is mixed up, steaming cover is covered, cleaned and connect drinking vessel tool, flow out wine slowly.
(3) each grade wine standard is pressed, is classified according to vinosity.
Rice steamer, proportioning water out
It (1) 5--8 minutes before rice steamer out should the amount of being ready to water, it is desirable that boiling point amount water, amount water must be clean, and temperature is not
Lower than 90 DEG C.
(2) movable rice steamer is moved into the bedside that dries in the air with driving a vehicle after grain gelatinization is up to standard, pours out grain grain, it is flat to go out the digging of rice steamer grain with nail palladium
It makes thinner, stamps suitable amount water, when looking waterside gathering grain up and down, amount water should once have been beaten, by grain grain closing heap heap after the amount of having beaten water
Then it is transported to vendor's stand with driving a vehicle by product 5-10min, shakeout, accomplish loose smooth, thickness is consistent.
Song is eaten in cooling
(1) grain grain is transported into after vendor's stand shakeouts, can starting fan advertise cool grain, advertise 10-30 seconds, turn off blower, into
Row is rebuild or renovate for the first time, and 4 people are divided to 2 groups while rebuilding or renovate outward along two short side of bed that dries in the air respectively, and 1 breaks up agglomerate pimple with big besom.
(2) after rebuilding or renovate for the first time, blower is opened, is rebuild or renovate for the second time, 4 people divide 2 groups while respectively from the bed that dries in the air
Between start to rebuild or renovate among the bed that dries in the air, 1 breaks up agglomerate pimple with big besom.
(3) it after rebuilding or renovate for the second time, carries out third time and rebuilds or renovate, 4 people divide 2 groups, and an edge long side of drying in the air starts to drying in the air respectively simultaneously
Bed is outer to be rebuild or renovate, and 1 breaks up agglomerate pimple with big besom.After third time is rebuild or renovate, 5 thermometers are plugged on poor face, and (four sides are each
One, intermediate one), grain grain temperature everywhere in observation adjustment vendor's stand when dropping to required temperature, stops cooling.
(4) two long sides by the Koji of accurate measurement along vendor's stand equably change into strip, are close to poor face with spades, will be bent
Medicine is gently released and is evenly distributed in above poor unstrained spirits, and harvest circle stack after Qu Sanci is arranged.
Enter cellar, envelope cellar
(1) the grain grain after song is eaten in cooling, is transported into cellar with driving, and with grabbing, hoe hook is flat, steps on cellar by prescriptive procedure, steps on
Cellar is covered with plastic cloth behind cellar.
(2) grain grain enters stored after enter face grain, last rice steamer face grain enter store and step on as required afterwards with spades clap optical surface, lid
Upper clean woven bag, then cellar is sealed with soft ripe pit sealing mud.
(3) after envelope cellar, cap troweling will be stored with the mud palm, does surrounding sanitation and hygiene well, accomplishing fluently thermometer hole, (thermometer hole must be beaten
It is about 70 degree with wire clamp angle perpendicular to the ground at pit one).
Fermentation 60 days or more.
Embodiment 5
The present embodiment provides a kind of brewing method of aroma daqu liquor, the method for the present embodiment and 4 provider of embodiment
Method is roughly the same, and difference is to spread bent step.
In the present embodiment, song is spread: by storage period 6 months medium temperature songs and storage period 9 months high temperature songs by 2:1.2's
Ratio is uniformly mixed.1 day before aroma daqu liquor workshop reproduces, 27 DEG C of workshop ground temperature, mixing starter powder presses 1.0kg/
100m3It sheds in workshop.
Embodiment 6
The present embodiment provides a kind of brewing method of aroma daqu liquor, the method for the present embodiment and 4 provider of embodiment
Method is roughly the same, and difference is to spread bent step.
In the present embodiment, song is spread: by storage period 190 days medium temperature songs and storage period 280 days medium temperature songs by 2:1.2's
Ratio is uniformly mixed.1 day before aroma daqu liquor workshop reproduces, 30.5 DEG C of workshop ground temperature, mixing starter powder presses 1.5kg/
100m3It sheds in workshop.
Comparative example 2
Comparative example 2 provides a kind of brewing method of aroma daqu liquor, this method and 4 providing method of embodiment substantially phase
Together, difference is not spreading bent step in comparative example 2.
Test example 2
The distillation yield and blending liquor rate of the Daqu spirit of China obtained to the method that comparative example 2 and embodiment 4 provide are surveyed
Fixed, measurement result is as shown in table 2.In table, distillation yield is pit institute's liquor output and the percentage for throwing flow vector；The grade of each grade wine
Rate is the percentage of each grade capacity for liquor and total liquor output.
The distillation yield for the Daqu spirit of China that 2 comparative example 2 of table and embodiment 4 obtain
From the results shown in Table 1, compared with comparative example 2, the method for embodiment 4 significantly improve poor unstrained spirits distillation yield and
The credit rating rate of produced base liquor has positive effect to solving the problems, such as when reproducing that produced pit yield and quality is poor.
The foregoing is merely preferred embodiment of the present application, are not intended to limit this application, for the skill of this field
For art personnel, various changes and changes are possible in this application.Within the spirit and principles of this application, made any to repair
Change, equivalent replacement, improvement etc., should be included within the scope of protection of this application.
Claims (10)
1. a kind of production method of yeast characterized by comprising
Spread mixed starters in yeast culturing room, the mixed starters include mass ratio be 1:1~1:1.2 storage period be 90~95 days
The second medium temperature that first medium temperature song and storage period are 270~280 days is bent, and yeast blank is then placed in the culturing room and is cultivated greatly
It is bent.
2. the production method of yeast according to claim 1, which is characterized in that
When culturing room's temperature is less than or equal to 10 DEG C, the mixed starters press 1.0kg/100m3~1.2kg/100m3It is spread on
In the culturing room.
3. the production method of yeast according to claim 1, which is characterized in that
When culturing room's temperature is at 10~15 DEG C, the mixed starters press 0.8kg/100m3~1.0kg/100m3It is spread on described
In culturing room.
4. the production method of yeast according to claim 1, which is characterized in that
When culturing room's temperature is at 15~20 DEG C, the mixed starters press 0.6kg/100m3~0.8kg/100m3It is spread on described
In culturing room.
5. the production method of yeast according to claim 1, which is characterized in that
The mixed starters include mass ratio be 1:1 storage period be 90 days the first medium temperature song and storage period be 270 days second
Medium temperature is bent.
6. a kind of brewing method of Daqu spirit of China characterized by comprising
In spreading mixed starters in the workshop reproduced, the mixed starters include mass ratio be 2:1~2:1.2 storage period be 180~190
The second medium temperature that it the first medium temperature song and storage period are 270~280 days is bent；Then raw material is placed in the workshop and is carried out greatly
Bent wine brewing.
7. the brewing method of Daqu spirit of China according to claim 6, which is characterized in that
When the workshop temperature is less than or equal to 25 DEG C, the mixed starters press 0.5kg/100m3~0.8kg/100m3It is spread on institute
It states in workshop.
8. the brewing method of Daqu spirit of China according to claim 6, which is characterized in that
When the workshop temperature is 25~30 DEG C, the mixed starters press 1.0kg/100m3~1.2kg/100m3It is spread on the vehicle
In.
9. the brewing method of Daqu spirit of China according to claim 6, which is characterized in that
When the workshop temperature is 30~35 DEG C, the mixed starters press 1.5kg/100m3~1.8kg/100m3It is spread on the vehicle
In.
10. the brewing method of Daqu spirit of China according to claim 6, which is characterized in that the mixed starters include that mass ratio is
The second medium temperature that the first medium temperature song and storage period that the storage period of 2:1 is 180 days are 270 days is bent.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203319983U (en) * | 2013-06-25 | 2013-12-04 | 湖北楚乡酒业有限公司 | Yeast adding device |
| CN207243864U (en) * | 2017-07-06 | 2018-04-17 | 福建金丰酿酒有限公司 | A kind of brewed spirit is with spreading bent device |
| CN109181936A (en) * | 2018-10-23 | 2019-01-11 | 嘉善欣达胶业有限公司 | A kind of brewed spirit is with spreading bent device |
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2019
- 2019-07-29 CN CN201910691945.5A patent/CN110257206B/en active Active
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| CN203319983U (en) * | 2013-06-25 | 2013-12-04 | 湖北楚乡酒业有限公司 | Yeast adding device |
| CN207243864U (en) * | 2017-07-06 | 2018-04-17 | 福建金丰酿酒有限公司 | A kind of brewed spirit is with spreading bent device |
| CN109181936A (en) * | 2018-10-23 | 2019-01-11 | 嘉善欣达胶业有限公司 | A kind of brewed spirit is with spreading bent device |
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