Thermostability 500g Angel Alcohol Active Dry Yeast Wine Yeast Rice/Wheat/Corn Leaven For Uncooked Clinker
Sexual energy:
Angel brand high temperature resistant high active dry yeast is China's advanced bio engineering products. The product recovered immediately after the product was normal to the cell state. With high temperature (the main temperature of the main 40-42), acid (PH2.5), ethanol (13%), glucose (60% glucose) and other characteristics. Alcohol and liquor fermentation for Tiaogan, corn, rice, cassava, sorghum, molasses and other raw materials.Wine rate is high, not liters acid. The product won the Ministry of science and technology progress three and other award and 94 years of outstanding energy-saving scientific and technological achievements, and included in the 95 years of national scientific and technological achievements focus on promoting the plan.
Use:
This product can replace alcohol, liquid liquor, Xiaoqu liquor and bran Qu liquor production traditional pure culture yeast, can also be added to the Daqu liquor production to make up for the lack of the number of yeast, increase liquor output rate. This product can be normally fermented at high temperature (40-42), and has the advantages of short fermentation period (alcohol 48 hours), water saving and energy saving, especially for the summer and high temperature seasonal production..
Usage:
1 alcohol and liquid liquor
A. dosage: dosage according to the raw material of 0.5-1.0%, the dosage should be slightly larger in winter.
B. activation of water:
Take the 10-20 times the amount of dry yeast 35-38 C water or 4 times diluted mash, dry yeast stirred and dissolved therein. If 35-38 degrees of tap water and complex water for 15-20 minutes immediately into fermentation mash in; if with diluted 4 times of mash liquid, you can continue to cool down to 30 DEG C activation 2 hours, to improve the sprouting rate and promote the role of yeast proliferation. And then put into a ferment..
C. fermentation:
The product can be carried out at the normal temperature at the main fermentation (35), the fermentation period of 72 hours, the temperature control by conventional method. This product can be the main fermentation at high temperature (40 degrees C), the fermentation period of 48 hours or so. In the proliferation phase yeast inoculation, to Canful after about 4 hours, temperature control is 32-34 C, main fermentation period (approximately 12-24 hours) was 38-40 C, after fermentation period (about 24-48 hours) of 34-36 DEG C.
2 Solid State Liquor
A. koji liquor:
Dosage according to the raw material investment 1-1.2 per thousand of the feed (winter dosage should be slightly larger), stirring to dissolve to 10-20 times the sugar content is 2% 35-38 degrees of syrup (preferably brown sugar), can take the place of the fermentation with self cultured yeast, added with bran or glucoamylase for saccharification of slag grains, mixed evenly into the pool. Other technological conditions remain unchanged. The temperature of the pool was not more than 40-42, and the wine rate was not affected..
B. Daqu liquor:
The Daqu yeast quantity is less, the production process of Daqu liquor adding this product can significantly increase the yield of liquor. Fragrance type liquor reducing koji generally in about 10%, dry yeast dosage 0.5-1.0 per thousand; Qu 10-30% reduction of Luzhou flavor Daqu liquor, dry yeast dosage 0.5-1.0 per thousand, saccharifying enzyme (10 million C / g) dosage of 0.3% or so.
C. other (system of vinegar, etc.):
According to the production process to replace the yeast or adding, with stable quality, increase the yield of wine. Methods for the use of vinegar, in the front of the fermentation process with the use of solid-state liquor fermentation.
Bao Tibetan: in line with the national standard vacuum packaging, low-temperature dry place storage, shelf life of 24 months.
