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Distiller's yeast and preparation method thereof as well as method for making wine by virtue of distiller's yeast

A technology of distiller's yeast and koji powder, which is applied in the field of distiller's yeast and its preparation, can solve the problems of harm to the human body and non-natural raw materials, and achieve the effects of low cost, crystal clear color and tangy aroma

Active Publication Date: 2014-12-10
杨崇凡
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because it is blended with chemical agents and the raw materials used are not natural, it is very harmful to the human body if people drink it for a long time

Method used

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  • Distiller's yeast and preparation method thereof as well as method for making wine by virtue of distiller's yeast
  • Distiller's yeast and preparation method thereof as well as method for making wine by virtue of distiller's yeast

Examples

Experimental program
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Effect test

Embodiment 1

[0031] The method of making wine with koji is as follows:

[0032] (A) Making distiller's yeast: mash 0.3 jin of Polygonum officinalis, soak in 50 jin of water to form Polygonum officinalis water and 100 jin of wheat flour, mix and infiltrate for 10 minutes, then knead to form the first mixture, put the first mixture into the mold and press After the koji is formed after solidification, pour out the surface water of the dry in the shade, surround the koji with Artemisia annua to form a nest shape for fermentation, and then turn the nest twice to obtain the koji;

[0033] (B) Brewing: Grinding corn flour, soaking in water at 70°C, steaming, and splashing with boiling water to form brewing raw materials, and crushing koji into koji powder, mixing the brewing raw materials and koji powder evenly, sealing and fermenting for 7 days Take out to obtain the first distiller's grains, wherein the mass ratio of corn flour to koji powder is 100:16.

[0034] (C) Evenly mix the first disti...

Embodiment 2

[0036] The method of making wine with koji is as follows:

[0037](A) Making distiller's yeast: mash 0.1 jin of Polygonum chinensis, soak in 40 jin of water for 20 minutes to form Polygonum japonica water and 80 jin of wheat flour with a particle size below 2.5 mm, mix and infiltrate for 5 minutes, and then knead to form the first mixture. The first mixture is put into the mold and compacted to form a koji block, and then pour out the surface moisture to dry in the shade, and surround the koji block with Artemisia annua to form a nest shape for fermentation. The amount of Artemisia annua is 3 times that of wheat flour. The three sides of the place are against the wall, that is, the two sides of the side and the ground. The remaining surfaces are surrounded by Artemisia annua, and each piece of music is placed neatly, with Artemisia annua between the first and second blocks. Artemisia annua is sandwiched between the two layers, and Artemisia annua is sandwiched between the firs...

Embodiment 3

[0042] (A) Making distiller’s yeast: crush 0.2 kg of Polygonum officinalis into fine powder, soak in 45 kg of water for 30 minutes to form Polygonum officinalis water and 90 kg of wheat flour with a particle size below 2.5mm, mix and infiltrate for 5 minutes, then knead to form the first Mixture, the first mixture with a moisture content mass percentage of 20% is put into a mold and compacted to form a bent piece and then dry the surface moisture in the shade. The surrounding of the bent piece is surrounded by Artemisia annua into a nest shape and fermented. The consumption of Artemisia annua is wheat flour Three times the amount of koji making, three sides of the koji-making place are against the wall, that is, two sides of the side and the ground, and the remaining sides are surrounded by Artemisia annua, and each piece of koji is placed neatly, between the first piece and the second piece Clamp Artemisia annua, cover Artemisia annua between the first layer and the second lay...

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Abstract

The invention relates to the wine making field and particularly relates to distiller's yeast and a preparation method thereof as well as a method for making wine by virtue of the distiller's yeast. The distiller's yeast comprises the following components in parts by weight: 80-100 parts of wheat meal, 0.1-0.3 part of flaccid knotweed herb and 40-50 parts of water. Compared with the distiller's yeast in the prior art, the distiller's yeast provided by the invention adopts pure natural wheat and flaccid knotweed herb as raw materials to ferment, and is free of any chemical additive; and moreover, the raw materials are easy to get, the cost is low, the long-term storage is easy and the use is convenient. The wine made by virtue of the distiller's yeast provided by the invention is fragrant, crystal clear in color and luster, refreshing and cool in mouthfeel during drinking, and capable of being lasting in scent while being placed in a container.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a distiller's yeast, a preparation method thereof and a method for brewing wine from the distiller's yeast. Background technique [0002] Looking at the current products in the wine industry, most of them use chemical raw materials for blending according to the proportion, and use the cultivated chemical strains for wine fermentation to achieve wine products with various tastes. This wine making method is low in cost and fast in catalysis. , The taste of wine products is more mellow. [0003] But, because it adopts chemical agent to carry out blending, and used raw material is all not natural, and people's long-term drinking is very harmful to human body. Contents of the invention [0004] The object of the present invention is to provide a kind of distiller's yeast and its preparation method and the method for making wine by this distiller's yeast, to solve above-mentioned problem. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 杨崇凡
Owner 杨崇凡
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