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Yellow wine yeast suitable for South Hunan Province taste

A technology of distiller's yeast and rice wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of inconvenient commercial production, and achieve the effect of transparent wine body, fast fermentation and rich nutrition

Inactive Publication Date: 2013-01-16
郴州赵子龙酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Self-brewed rice wine is popular in southern Shonan, but it is not convenient for commercial production

Method used

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Embodiment Construction

[0007] The yellow rice wine koji of the present invention is prepared from the following raw materials in parts by weight: 80 parts of rice, 30 parts of wheat, 10 parts of corn, 30 parts of valley, 3 parts of honeysuckle, 3 parts of iron whip, 2 parts of mulberry leaves, 0.5 part of gypsum, licorice 1 part, 1 part of tangerine peel, 2 parts of cinnamon, 1 part of cumin, 1 part of Chuanxiong. The production steps are as follows: 1. Mix and grind rice, wheat, corn and grain into powder; 2. Mix and grind other components into powder; 3. Mix the above two kinds of powder, add water, and knead into pellets; 4. Distiller’s koji The pills are connected with old koji; 5. Put them on the straw and cultivate them for 3 days until they are covered with hyphae; 6. Just dry them in the sun.

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Abstract

The invention discloses a yellow wine yeast suitable for South Hunan Province taste, which is prepared from the following components in parts by weight: 80 parts of rice, 30 parts of wheat, 10 parts of corn, 30 parts of grain, 3 parts of honeysuckle flower, 3 parts of Lespedeza pilosa, 2 parts of mulberry leaf, 0.5 part of gypsum, 1 part of licorice root, 1 part of dried orange peel, 2 parts of cassia bark, 1 part of small fennel and 1 part of hemlock parsley. The yellow wine yeast is prepared as follows: (1) rice, wheat, corn and grain are mixed and grounded into powders; (2) the rest components are mixed and grounded into powders; (3) the above two powders are mixed and added with water to be prepared as pills; (4) distiller's yeast is added with aged koji mold; (5) the mixture is placed on the straw for being cultured for 3 days, till full of mycelium; (6) the mixture is dried to obtain the yellow wine yeast. The yellow wine brewed by using the yeast disclosed by the invention has the advantages of favorable saccharification, quick fermentation and transparent wine body, reserves the flavor of the traditional yellow wine, is suitable for taste of people in South Hunan Province, and has abundant nutrition.

Description

technical field [0001] The invention relates to a distiller's yeast, in particular to a distiller's yeast suitable for brewing rice wine with a taste of southern Hunan. Background technique [0002] Rice wine is rich in nutrition and is popular in Jiangsu and Zhejiang, but its unique flavor is not suitable for southern Hunan. Self-brewed rice wine is popular in southern Shonan, but it is not convenient for commercial production. The taste of brewing rice wine mainly depends on the koji. How to brew the yellow rice wine that is suitable for the taste of the people in southern Hunan, that is, how to find a kind of distiller's yeast that can brew the yellow rice wine that is suitable for the taste of the southern Hunan is what people are eager to solve. Contents of the invention [0003] The object of the present invention is to provide a kind of distiller's yeast that can brew rice wine suitable for southern Hunan taste. [0004] In order to solve the above-mentioned tech...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 刘培弘
Owner 郴州赵子龙酒业有限公司
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