Medical wheat yellow wine yeast and making method thereof

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...

AI Technical Summary

Problems solved by technology

These yellow rice wine koji 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.