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Sandalwood-type wine yeast and preparation method thereof

A technology for distiller's yeast and sandalwood, which is applied to the field of sandalwood-type distiller's yeast and its preparation, can solve the problems of difficulty in controlling the quality of distiller's yeast, single ingredients of distiller's yeast, astringency in liquor, etc., and achieves the advantages of enhanced heat-clearing and detoxification, high sensory quality and improved taste. Effect

Inactive Publication Date: 2017-10-10
韦朝胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional distiller's koji is not only relatively simple in ingredients, but also depends on a variety of microorganisms in nature to participate in the fermentation, thus forming a lot of microorganisms that are not conducive to fermentation. Usually, one room is good and the other is bad, and the quality of distiller's koji is difficult. control; therefore, liquor brewed from traditional distiller's yeast will have astringent taste, poor taste, and difficult to swallow

Method used

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  • Sandalwood-type wine yeast and preparation method thereof
  • Sandalwood-type wine yeast and preparation method thereof
  • Sandalwood-type wine yeast and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Preparation before preparation

[0023] 1) Preparation of Chinese herbal medicine components

[0024] (1) In parts by weight, take the following raw material components:

[0025]

[0026] (2) Mix and pulverize the weighed raw material components into 50-mesh powder particles to obtain the Chinese herbal medicine components for future use.

[0027] 2) Preparation of the basic grain: mix and pulverize the bran, glutinous rice and rice at a mass ratio of 1:1:1 into 50-mesh powder particles to obtain the basic grain for later use.

[0028] 2. the above-mentioned prepared Chinese herbal medicine component and basic grain are applied in the preparation of sandalwood type distiller's yeast of the present invention according to the following steps:

[0029] (1) In parts by weight, weigh 60 parts of the prepared basic grains and 30 parts of Chinese herbal medicine components and mix and stir until uniform, to obtain a mixed powder; add distilled water to the mixed powder...

Embodiment 2

[0033] 1. Preparation before preparation

[0034] 1) Preparation of Chinese herbal medicine components

[0035] (1) In parts by weight, take the following raw material components:

[0036]

[0037]

[0038] (2) Mix and pulverize the weighed raw material components into 60-mesh powder particles to obtain the Chinese herbal medicine components for future use.

[0039] 2) Preparation of the basic grain: mix and pulverize the bran, glutinous rice and rice at a mass ratio of 2:2:1.5 into 60-mesh powder particles to obtain the basic grain for later use.

[0040] 2. the above-mentioned prepared Chinese herbal medicine component and basic grain are applied in the preparation of sandalwood type distiller's yeast of the present invention according to the following steps:

[0041] (1) In parts by weight, weigh 65 parts of the prepared basic grain and 35 parts of Chinese herbal medicine components and mix and stir until uniform to obtain a mixed powder; add distilled water to the ...

Embodiment 3

[0045] 1. Preparation before preparation

[0046] 1) Preparation of Chinese herbal medicine components

[0047] (1) In parts by weight, take the following raw material components:

[0048]

[0049] (2) Mix and pulverize the weighed raw material components into 60-mesh powder particles to obtain the Chinese herbal medicine components for future use.

[0050] 2) Preparation of the basic grain: the bran, glutinous rice and rice were mixed and pulverized into 60-mesh powder particles in a mass ratio of 3:3:2 to obtain the basic grain for later use.

[0051] 2. the above-mentioned prepared Chinese herbal medicine component and basic grain are applied in the preparation of sandalwood type distiller's yeast of the present invention according to the following steps:

[0052] (1) In parts by weight, weigh 70 parts of the prepared basic grains and 40 parts of Chinese herbal medicine components and mix and stir until uniform to obtain a mixed powder; add distilled water to the mixed...

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Abstract

The invention belongs to the technical field of the wine yeast, and particularly relates to sandalwood-type wine yeast and a preparation method thereof. The sandalwood-type wine yeast is prepared by smashing, mixed-fermenting and drying 60-70 parts of basic cereals and 30-40 parts of Chinese herbal medicine components, wherein the Chinese herbal medicine components mainly comprise the following raw materials by weight: 5-10 parts of cassia twig, 5-10 parts of pericarpium citri reticulatae, 4-8 parts of red dates, 3-7 parts of emberiza tristrami swinhoe, 3-6 parts of small honeylocust, 3-6 parts of clove, 3-6 parts of angelica sinensis, 2-6 parts of wild Chrysanthemum, 2-6 parts of chamomile, 2-5 parts of beautiful millettia root, 2-5 parts of fructus gardenia, 2-5 parts of cayenne pepper and 1-5 parts of liquorice. The preparation method for the sandalwood-type wine yeast is simple and easy to operate. The prepared sandalwood-type wine yeast has the characteristics of stable quality and safety, and is capable of effectively improving the sense acceptability of the wine.

Description

【Technical field】 [0001] The invention relates to the technical field of distiller's yeast preparation, in particular to a sandalwood-type 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. The traditional distiller's yeast is made of pure wheat or barley and peas in a certain proportion. It is crushed and pressed with water to make brick-shaped koji embryos. Obtain various microorganisms beneficial to fermentation, cultivate them for 21 days, and then air-dry them. [0003] Traditional distiller's koji is not only relatively simple in ingredients, but also depends on a variety of microorganisms in nature to participate in the fermentation, ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/885C12R1/125C12R1/845
CPCC12G3/02
Inventor 韦朝胜
Owner 韦朝胜
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