Medical wheat yellow wine yeast and making method thereof

The technology of a medicinal barley rice wine koji and its production method is applied in the preparation of alcoholic beverages, etc., and can solve problems such as easy precipitation or suspended solids in finished wine, poor growth and reproduction of microorganisms, and difficulty in controlling the fermentation process, so as to achieve favorable reproduction and growth, The effect of stable quality and thorough fermentation

Inactive Publication Date: 2008-12-17
SHAANXI QINYANG CHANGSHENG WINERY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These yellow rice wine koji have defects such as poor permeability, poor microbial growth and reproduction, incomplete fermentat

Method used

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Embodiment

[0031] 1. For medicinal barley rice wine koji, take each component material by the following weight (weight unit is kg):

[0032] Wheat 1000, Phellodendron 30, Angelica 10, Cinnamomum 40, Tangerine peel 9, Asarum 12, Gardenia 8, Chrysanthemum 12, Dried pine 8, Sage wormwood 10, Carapace 10, Cinnamon 8, Almond 6, Xiaoxiang 11, Daxiang 8, Caoguo 9, Zanthoxylum bungeanum 3, Vitex seeds 80, Angelica dahurica 4.

[0033] 2. Koji making method:

[0034] The overall technological process is: raw materials (wheat, medicinal materials)→crushing→mixing materials→stirring→stamping→composition of koji→fermentation→cultivation stage→ventilation stage→curing koji stage→outhouse storage.

[0035] The specific process is:

[0036] (1) Wheat crushing

[0037] (1.1) Select high-quality wheat. Wheat should not use raw materials that are sprouted, mildewed, moth-eaten, diseased, or contain large impurities, and should be free from pesticide pollution.

[0038] (1.2) Quality standard: wheat gr...

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PUM

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Abstract

The invention discloses a medicinal wheat yellow wine mold culture and a preparation method thereof. The material components of the mold culture (weight is calculated by kg) are as follows: wheat: 1000, golden cypress: 28 to 32, angelica: 8 to 12, combined spicebush: 37 to 43, tangerine peel: 8 to 10, marshmarigold to leaved beesia herb: 11 to 13, gardenia: 7 to 9, chrysanthemum: 10 to 14, contorta: 7 to 9, sagebrush: 9 to 11, carapace: 9 to 11, cinnamon: 7 to 9, almond: 5 to 7, small sweet herb: 10 to 12, anise tree: 7 to 9, Amomum tsao to ko: 8 to 10, Chinese prickly ash: 2 to 3, thorn seed: 75 to 85 and angelica root: 3 to 5; the integral process flow of the preparation method is raw materials-crushing-mixing-stirring-stepping-yeast production-fermenting-culture stage- ventilation stage-yeasting culture stage-taking out and storage. The medicinal wheat yellow wine mold culture of the invention integrates the advantages of the current wheat, wheat yeast and red rice, the preparation method causes the permeability of yeast base to be good and fermentation to be high active and complete, the yeast preparation process is easy to be controlled and the quality of finished yeast is stable. Yellow wine brewed by using the wheat yellow wine mold culture does not subside and has no suspended matters after a long period of storage, furthermore, the yellow wine tastes good and has stable quality and long quality guarantee period.

Description

technical field [0001] The invention relates to a rice wine koji and a preparation method thereof, in particular to a medicinal barley rice wine koji and a preparation method thereof. Background technique [0002] At present, rice wine koji is divided into Xiaoqu (wine medicine), wheat koji, and red koji (Wuyi Hongqu) in terms of raw materials. Xiaoqu (white koji is also called wine medicine) is produced from indica rice flour, bran and medicinal materials. ; Wheat koji is produced from wheat; red koji is inoculated with rice or corn and other raw materials by adding aged wine or mature vinegar. These yellow rice wine koji all have defects such as poor permeability, poor microbial growth and reproduction, incomplete fermentation, difficult control of the fermentation process, precipitation or suspended matter in the finished wine, and unstable quality. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies in the prior art, and pro...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 朱永明
Owner SHAANXI QINYANG CHANGSHENG WINERY
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