Homemade lepidium meyenii, jujube, and sorghum co-fermented white liquor with enhanced yeast

Abstract

The invention discloses homemade lepidium meyenii, jujube and sorghum co-fermented white liquor. The liquor is prepared by the following raw materials in parts by weight: the balance of distilled water, the balance of monascus strain, the balance of aspergillus niger, the balance of yeast strain, 0.06-0.0.07 part of sterile water, 2500-2600 parts of sorghum, 9-10 parts of wheat, 1-1.2 parts of barley, 1-2 parts of banana, polygonum hydropiper, 200-220 parts of lepidium meyenii, 150-160 parts of Xinjiang Ruoqiang jujube, 0.7-0.8 part of cellulase, and 0.7-0.8 part of pectinase. The base of the homemade lepidium meyenii, jujube and sorghum co-fermented white liquor is made of enhanced yeast, has the advantages of pure scent, refreshing aftertaste, and long taste. The healthcare effects of lepidium meyenii and jujube are integrated. Compared with conventional grain liquor, the homemade lepidium meyenii, jujube and sorghum co-fermented white liquor better conforms to the concept of health drinking, and is worthy of popularization.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a co-fermented white wine made of Maca, jujube and sorghum made by self-made fortified Daqu. Background technique [0002] Chinese liquor has a long history and unique craftsmanship, and is one of the six major distilled spirits in the world. The production of traditional liquor relies on a wide variety of microorganisms in the natural environment for fermentation. Relying on the nutritional conditions provided by koji and fermented grains, the microorganisms are growing and multiplying each other, and carrying out various complex microbial metabolisms. a biochemical evolution. As we all know, "qu is the bone of wine", "good koji produces good wine", how to cultivate good koji under natural conditions has become one of the research hotspots of many wineries and scientific research institutes, and strengthened Daqu came into being. The so-called enhanced Daqu is a combination of...

AI Technical Summary

Problems solved by technology

[0003] In the article "Research on the Improvement of the Method of Enhancing the Expansion and Cultivation of Daqu Strains", the conditions for strengthening the expansion of different strains of Daqu were set, and the single factor rotation test of single and mixed strains was carried out to determine the best combination of the expansion of Daqu strains It is Monascus + Aspergillus niger + yeast, which can significantly improve the saccharification, fermentation and esterification of Dakoji. However, due to the increase in the inoculum of mixed strains, it does not show the advantages of mixed strains, which requires improvement. At the same time, due to the enhancement of people's self-health awareness, liquor must not only satisfy various flavors and tastes, but also develop into healthy liquor. You can add proven healthy ingredients to liquor as appropriate