Herbal distiller's yeast and preparation process thereof

Abstract

The invention relates to herbal distiller's yeast and a preparation process thereof. The herbal distiller's yeast contains the following raw materials in parts by weight: 3-5 parts of herba gerberae piloselloidis, 8-11 parts of indigofera bungeana, 6-9 parts of betula luminifera leaves, 3-5 parts of ficus tikoua, 2-4 parts of rubus parvifolius leaves, 3-5 parts of Melastoma dode candrum Lour, 4-6 parts of gaultheria yunnanensis, 3-6 parts of coffee senna leaves, 3-5 parts of flaccid knotweed herb, 2-4 parts of Chinese fevervine herb, 2-4 parts of actinidia fulvicoma leaves, 2-3 parts of actinidia chinensis leaves, 2-3 parts of oriental blueberry leaves, 2-5 parts of julans regia leaves, 5-7 parts of rice bran, 6-8 parts of sticky rice flour and 8-10 parts of wheat bran. The invention solves the problem that rice wine brewed by conventional herbal distiller's yeast is insufficient in fragrance, poor in taste, slightly sour or bitter and instable in fragrance. The rice wine brewed by the herbal distiller's yeast provided by the invention not only is rich in fragrance, stable and extremely excellent in taste, but also has the health-care functions of promoting blood circulation to remove blood stasis, clearing away heat and toxic materials and the like.

Description

technical field [0001] The invention relates to a herbal distiller's yeast and a preparation process thereof, belonging to the technical field of distiller's yeast preparation. Background technique [0002] According to the silk books "Health Prescription" and "Miscellaneous Therapy Prescription" unearthed from the Western Han Dynasty Tomb in Mawangdui, Changsha, the earliest wine-making process discovered so far in my country is to make distiller's yeast with Chinese medicinal materials as the main raw material, and then mix it with cooked rice. Mix, then ferment and filter to become rice wine. This process belongs to the non-distillation process of sweet wine. It can be seen that the earliest wine-making process is consistent with the Miao people's use of various medicinal materials to make koji and rice wine as raw materials, which further shows that the Miao people's rice wine-making process retains the oldest wine-making technology of mankind to the greatest extent. Now...

AI Technical Summary

Problems solved by technology

Now the koji used in the Han nationality's winemaking basically uses wheat bran as the raw material to make the koji. Although the yield of the wine has been greatly improved, the aroma and internal quality of the wine are slightly inferior to those of the Miaojia rice wine brewing process.

[0003] However, due to historical reasons, the Miao people live in scattered places, and the production of distiller’s yeast is still in the family workshop style. There is no standardized operation, no unified standard, and raw materials are smashed and processed. The ratio and temperature control in the formula, fermentation and other links The quality of the Miao herbal distiller's koji is not stable due to the experience of hand feel and eye view, etc.: the rice wine brewed from the traditional Miao family herbal koji sold in the market is not enough and unstable. sour or bitter