Wood-scented distiller's yeast and preparation method thereof

A technology for distiller's yeast and woody aroma, which is applied to the field of wood-flavored distiller's yeast and its preparation, can solve the problems of losing the aroma of liquor, ineffective curative effect, and damage to health, and achieves the effects of mellow taste, improved aroma, and mellow aroma.

Inactive Publication Date: 2017-09-08
韦朝胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At the same time, with the acceleration of modern urbanization, sub-health problems have become increasingly prominent, and long-term use of drugs will not only fail to achieve the desired effect, but will further damage health
Ther

Method used

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  • Wood-scented distiller's yeast and preparation method thereof
  • Wood-scented distiller's yeast and preparation method thereof
  • Wood-scented distiller's yeast and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of woody-flavored distiller's yeast is prepared from glutinous rice, bran and Chinese herbal medicine with a mass ratio of 1:1:1.

[0035] The Chinese herbal medicine includes the following ingredients in parts by weight: 1 part of licorice, 3 parts of basil, 2 parts of Polygonum, 5 parts of tangerine peel, 3 parts of cinnamon, 1 part of anise, 3 parts of fennel, 4 parts of clove, and 5 parts of cassia twig , 2 parts of woody fragrance, 5 parts of yam, 4 parts of water chestnut.

[0036] The preparation method is as follows:

[0037] (i) take glutinous rice, bran and Chinese herbal medicine respectively according to above ratio, and grind into 40 mesh powders respectively;

[0038] (ii) Put the powder prepared in step (i) into a container and mix evenly to make koji material, then add water to the koji material and stir to make koji embryo. The amount of water added in the koji is 75% of the weight of the koji. First, 8% hot water is added to the koji and stirr...

Embodiment 2

[0042] A kind of woody-flavored distiller's yeast is prepared from glutinous rice, bran and Chinese herbal medicine with a mass ratio of 1:1:1.

[0043] The Chinese herbal medicine includes the following ingredients in parts by weight: 3 parts of licorice, 6 parts of basil, 4 parts of Polygonum piscifolia, 8 parts of tangerine peel, 5 parts of cinnamon, 3 parts of anise, 5 parts of fennel, 2 parts of clove, and 3 parts of cassia twig , 5 parts of woody fragrance, 3 parts of yam, 2 parts of water chestnut.

[0044] The preparation method is as follows:

[0045] (i) take glutinous rice, bran and Chinese herbal medicine respectively according to above ratio, and grind into 60 mesh powders respectively;

[0046] (ii) Put the powder prepared in step (i) into a container and mix evenly to make koji material, then add water to the koji material and stir to make koji embryo. The amount of water added to the koji is 80% of the weight of the koji. First, 10% hot water is added to the ...

Embodiment 3

[0050] A kind of woody-flavored distiller's yeast is prepared from glutinous rice, bran and Chinese herbal medicine with a mass ratio of 1:1:1.

[0051] The Chinese herbal medicine comprises the following ingredients in parts by weight: 2 parts of licorice, 4 parts of basil, 2 parts of Polygonum piscifolia, 5 parts of tangerine peel, 5 parts of cinnamon, 1 part of anise, 5 parts of cumin, 2 parts of clove, and 4 parts of cassia twig , 4 parts of woody fragrance, 3 parts of yam, 4 parts of water chestnut.

[0052] The preparation method is as follows:

[0053] (i) Weigh glutinous rice, bran and Chinese herbal medicine respectively according to the above proportions, and grind them into 50-mesh powder respectively.

[0054] (ii) Put the powder prepared in step (i) into a container and mix evenly to make koji material, then add water to the koji material and stir to make koji embryo. The amount of water added in the koji is 80% of the weight of the koji. First, 15% hot water is a...

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Abstract

The invention provides a wood-scented distiller's yeast and belongs to the field of microbial fermentation products. The wood-scented distiller's yeast is prepared from sticky rice, bran and traditional Chinese medicine in the mass ratio of 1:1:1 and comprises, by weight, 1-3 parts of liquorice, 3-6 parts of herba gerberae piloselloidis, 2-4 parts of ciderage, 5-10 parts of pericarpium citri reticulatae, 3-6 parts of cinnamon, 1-3 parts of anise, 3-7 parts of fennel, 2-4 parts of clove, 3-8 parts of cassia twigs, 1-5 parts of radix aucklandiae, 3-6 parts of yam and 2-5 parts of water chestnuts. The invention further provides a preparation method of the wood-scented distiller's yeast. Easiness in operation and high fermentation rate are achieved, white spirit brewed through the distiller's yeast is good in taste and rich in fragrance, and healthcare effect is achieved.

Description

technical field [0001] The invention relates to the field of microbial fermentation products, in particular to a woody-flavored distiller's yeast and a preparation method thereof. Background technique [0002] China has a wine culture for thousands of years, and wine cannot be separated from family and friends gatherings during festivals, weddings and funerals, business negotiations, and international exchanges. As we all know, a large part of the evaluation of the aroma and taste of wine depends on the koji. Distiller's yeast is essentially an organism containing a variety of microorganisms and enzymes. It is a saccharification starter for wine making and an indispensable and important raw material in the traditional wine making process. Traditional distiller's koji has relatively simple ingredients, which only promote the fermentation of distiller's grains, and the brewed liquor will have astringent taste, poor taste and difficult to swallow. Especially in recent years, ...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/8945A61P1/14A61P37/04
CPCA61K36/23A61K36/28A61K36/285A61K36/484A61K36/54A61K36/57A61K36/61A61K36/704A61K36/752A61K36/89A61K36/8945C12G3/02A61K2300/00
Inventor 韦朝胜
Owner 韦朝胜
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