Distiller yeast, preparation process of distiller yeast and process for preparing health care liquor by utilizing distiller yeast

A preparation process and technology of distiller's yeast, applied in the field of preparation of health liquor, can solve the problems of high sweetness, less drinking, low alcohol content, etc., and achieve the effects of improving quality, harmonizing smell, and tidy section

Active Publication Date: 2013-12-04
河南尧香酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional method of making "medicinal wine" is to soak the selected traditional Chinese medicine in white wine according to a certain proportion, and make it for an appropriate time. Low alcohol content, strong medicinal taste, poor taste, difficult to swallow, less drinking, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of distiller's yeast, is with the mixture of 40kg wheat, 50kg barley and 10kg pea as raw material formula, also comprises the Atractylodes Rhizome of 0.5kg, the dried orange peel of 0.3kg, the red date of 0.2kg, the licorice root of 0.3kg and 0.3kg of mulberry leaves.

[0030] A kind of preparation technology of distiller's yeast, its preparation technology is as follows: first 40kg of wheat, 50kg of barley, 10kg of peas, 0.5kg of Atractylodes macrocephala, 0.3kg of tangerine peel, 0.2kg of red dates, 0.3kg of licorice and 0.3kg of mulberry leaves are pulverized , and then mix these eight kinds of raw materials evenly, then add 40kg of water and stir evenly, carry out the production of the bent billet, to achieve the effect of non-sticky hands, then the bent billet is put into the room, cover the bent billet with a layer of straw-like covering, and control the room temperature Cultivate bacteria at low temperature at 35°C, then cultivate bacteria at high temperat...

Embodiment 2

[0033] A kind of distiller's yeast, is with the mixture of 40kg wheat, 50kg barley and 10kg pea as raw material formula, also comprises the Atractylodes Rhizome of 0.5kg, the dried orange peel of 0.3kg, the red date of 0.2kg, the licorice root of 0.3kg and 0.3kg of mulberry leaves.

[0034] A kind of preparation technology of distiller's yeast, its preparation technology is as follows: first 40kg of wheat, 50kg of barley, 10kg of peas, 0.5kg of Atractylodes macrocephala, 0.3kg of tangerine peel, 0.2kg of red dates, 0.3kg of licorice and 0.3kg of mulberry leaves are pulverized , and then mix these eight kinds of raw materials evenly, then add 40kg of water and stir evenly, carry out the production of the bent billet, to achieve the effect of non-sticky hands, then the bent billet is put into the room, cover the bent billet with a layer of straw-like covering, and control the room temperature Cultivate bacteria at low temperature at 35°C, then cultivate bacteria at high temperat...

Embodiment 3

[0037] A kind of distiller's yeast, is with the mixture of 20kg wheat, 25kg barley and 5kg pea as raw material formula, also comprises the Atractylodes Rhizome of 0.25kg, the dried orange peel of 0.15kg, the red date of 0.1kg, the licorice root of 0.15kg and 0.15kg of mulberry leaves.

[0038]A kind of preparation technology of distiller's yeast, its preparation technology is as follows: first 20kg of wheat, 25kg of barley, 5kg of peas, 0.25kg of Atractylodes macrocephala, 0.15kg of tangerine peel, 0.1kg of red dates, 0.15kg of licorice and 0.15kg of mulberry leaves are pulverized , and then mix these eight kinds of raw materials evenly, then add water with a weight ratio of 21kg of the mixture of wheat, barley and peas and stir evenly to make the bent billet to achieve the effect of non-sticky hands, then the bent billet is put into the room and covered on the bent billet A layer of straw-like mulch, control the room temperature at 25°C for low-temperature cultivation, 3-5 da...

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Abstract

The invention relates to alcohol products, in particular to distiller yeast for manufacturing liquor and a process for preparing the distiller yeast, and further relates to a process for preparing health care liquor by utilizing the distiller yeast. A mixture of wheat, barley and peas is used as a raw materials formula, and the wheat, the barley and the peas are mixed, wherein the weight ratio of the wheat to the barley to the peas is 4:5:1. The raw material formula further comprises bighead atractylodes rhizome which, by weight, accounts for 0.5% of the mixture of the wheat, the barley and the peas, pericarpium citri reticulatae which, by weight, accounts for 0.3% of the mixture of the wheat, the barley and the peas, red jujube which, by weight, accounts for 0.2% of the mixture of the wheat, the barley and the peas, liquorice which, by weight, accounts for 0.3% of the mixture of the wheat, the barley and the peas and folium mori which, by weight, accounts for 0.3% of the mixture of the wheat, the barley and the peas. According to the distiller yeast and the process for preparing the distiller yeast, beneficial microorganisms in the yeast for making hard liquor are fully bred, the quality of the distiller yeast is improved, and a role in restraining infectious microbes is played by adding Chinese herbal medicine. The invention further provides the process for preparing the health care liquor, according to the process, the style characteristics of traditional Chinese liquor are kept, and the health care liquor has the effects of body building, fitness and disease treatment.

Description

technical field [0001] The invention relates to a wine product, in particular to a distiller's yeast used for making wine and a preparation process thereof, and also relates to the preparation of health-care liquor by using the distiller's yeast. Background technique [0002] More than 4,000 years ago, the Chinese began to use mold to saccharify grains for wine making. The distiller's yeast invented by this is a great contribution of the working people of our country to the world wine making industry. Wine making must rely on the effect of distiller's yeast. Daqu baijiu is the main product of Chinese liquor. Daqu is the saccharifying agent and leavening agent of Daqu baijiu. Its cultivation, preservation and application methods are the crystallization of the wisdom and experience of the working people in our country. It still has its theoretical value and practical value. Daqu is an important substance in the production of Daqu liquor. It is a saccharification, fermentation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 邢晓晰邢祎丹
Owner 河南尧香酒业有限公司
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