Glutinous rice fragrant distiller's yeast and preparing method thereof

A technology of koji and glutinous aroma, applied in the field of koji, can solve the problems of difficult control of the quality of koji, single ingredients of koji, astringent taste of liquor, etc., and achieve the effect of strengthening heat clearing and dampness, improving fermentation effect, and promoting blood enrichment

Inactive Publication Date: 2017-11-10
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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  • Glutinous rice fragrant distiller's yeast and preparing method thereof
  • Glutinous rice fragrant distiller's yeast and preparing method thereof
  • Glutinous rice fragrant distiller's yeast and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Preparation before preparation

[0024] 1) Preparation of Chinese herbal medicine components

[0025] (1) In parts by weight, take the following raw material components:

[0026]

[0027] (2) After mixing the above-mentioned weighed raw material components, the powder particles of 100 mesh are made through low-temperature ultrafine pulverization to obtain the Chinese herbal medicine components for subsequent use;

[0028] 2) Preparation of basic grain: After mixing glutinous rice and bran at a mass ratio of 2:1, they are crushed to make 40-mesh powder granules to obtain the basic grain for later use.

[0029] 2. the above-mentioned prepared basic cereals and Chinese herbal medicine components are applied to the preparation of glutinous-flavor distiller's yeast of the present invention according to the following steps:

[0030] (1) In parts by weight, weigh 65 parts of the prepared basic grain and 40 parts of Chinese herbal medicine components, mix and stir the w...

Embodiment 2

[0034] 1. Preparation before preparation

[0035] 1) Preparation of Chinese herbal medicine components

[0036] (1) In parts by weight, take the following raw material components:

[0037]

[0038]

[0039] (2) After mixing the above-mentioned weighed raw material components, the powder particles of 110 meshes are made through low-temperature ultrafine pulverization to obtain the Chinese herbal medicine components for subsequent use;

[0040] 2) Preparation of basic grain: after mixing glutinous rice and bran at a mass ratio of 5:3, they are crushed to make 50-mesh powder particles to obtain the basic grain for later use.

[0041] 2. the above-mentioned prepared basic cereals and Chinese herbal medicine components are applied to the preparation of glutinous-flavor distiller's yeast of the present invention according to the following steps:

[0042] (1) In parts by weight, weigh 75 parts of the prepared basic grain and 43 parts of Chinese herbal medicine components, mix...

Embodiment 3

[0046] 1. Preparation before preparation

[0047] 1) Preparation of Chinese herbal medicine components

[0048] (1) In parts by weight, take the following raw material components:

[0049]

[0050] (2) After mixing the above-mentioned raw material components weighed, the powder particles of 120 mesh are made through low-temperature ultrafine pulverization to obtain the Chinese herbal medicine components for subsequent use;

[0051] 2) Preparation of basic grain: after mixing glutinous rice and bran at a mass ratio of 3:2, they are crushed to make 50-mesh powder particles to obtain the basic grain, which is set aside.

[0052] 2. the above-mentioned prepared basic cereals and Chinese herbal medicine components are applied to the preparation of glutinous-flavor distiller's yeast of the present invention according to the following steps:

[0053] (1) In parts by weight, weigh 80 parts of the prepared basic grain and 45 parts of Chinese herbal medicine components, mix and sti...

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Abstract

The invention belongs to the technical field of distiller's yeast, and particularly discloses glutinous rice fragrant distiller's yeast and preparation thereof. The glutinous rice fragrant distiller's yeast is mainly formed by mixing, fermenting and drying 65-80 parts of basic grain and 40-45 parts of traditional Chinese medicine component. The traditional Chinese medicine component mainly comprises, by weight, 5-10 parts of chrysanthemum flower, 5-10 parts of dried tangerine or orange peel, 4-8 parts of couch grass root, 3-7 parts of cayenne pepper, 3-7 parts of cassia twig, 3-7 parts of pineapple, 3-7 parts of mint, 3-7 parts of honeysuckle flower, 3-6 parts of arabian jasmine flower, 2-6 parts of saffron crocus, 2-5 parts of red date and 1-5 parts of liquorice root. The sandalwood type yeast preparing method is simple and easy to operate, the prepared sandalwood type yeast is stable in quality and safe, the flavor types of baijiu are increased, and the sense organ acceptability of baijiu is effectively improved.

Description

【Technical field】 [0001] The invention relates to the technical field of distiller's yeast, in particular to a waxy-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. 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, thus forming a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/899A61P1/14C12R1/69C12R1/885C12R1/07
CPCA61K36/287A61K36/355A61K36/484A61K36/534A61K36/54A61K36/63A61K36/725A61K36/752A61K36/81A61K36/88A61K36/899C12G3/02A61K2300/00
Inventor 韦朝胜
Owner 韦朝胜
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