Rice wine starter containing single herbal Gerbera piloselloides Cass. and preparation method thereof

Abstract

The invention provides a rice wine starter only containing an herbaceous plant, namely Gerbera piloselloides Cass. According to the invention, weight ratio of Gerbera piloselloides Cass. in the rice wine starter is adjusted. During the preparation process of the rice wine starter, Gerbera piloselloides Cass. can effectively inhibit growth of infectious microbes, provide trace elements for bacillus mesentericus and microzyme and provide nutrients. The rice wine prepared by the use of the single herbal Gerbera piloselloides Cass. has pure and stable taste, and mixed and unstable tastes caused by multiple mixed tastes of many herbaceous plants are avoided. By the utilization of the formula of the rice wine starter, yield of ethanol is greatly raised, types of raw materials are reduced, convenience is provided for processing, and production cost is reduced. According to the preparation method of the rice wine starter containing single herbal Gerbera piloselloides Cass., the best preparation technology is determined, and quality of the rice wine starter is stable. During the rice wine making process, yield of ethanol is raised by 15% and above in comparison with a traditional wine making method.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a rice wine koji containing a single herb gerbera and a preparation method thereof. Background technique [0002] The brewing technique of Miao rice wine mainly includes the preparation process of raw materials and koji. According to the silk books "Health Prescription" and "Miscellaneous Treatment Prescription" unearthed from the Western Han Dynasty Tomb in Mawangdui, Changsha, the earliest brewing process has been discovered in my country so far. Mixed, then fermented and distilled to become rice wine. It can be seen that the Miao people use a variety of medicinal materials to make koji, and use rice as raw material to brew rice wine, which is consistent with the earliest wine-making process (skill). The traditional main formula plants of Miao rice wine koji are gerbera, Hebei Mulan, birch leaf, sweet potato vine, March bubble leaf, dini, touguxiang, spicy Polygonum, etc. Th...

AI Technical Summary

Problems solved by technology

However, the following problems still exist in the production process of the current rice wine koji: firstly, most of the formula plants are wild plants, the quantity is small, the resources are in short supply, the difficulty of planting, collecting and processing is large, and the cost is high; secondly, the aroma of the traditional herbal koji is not pure after roasting. ; The fermentability of distiller's yeast is weak again, and the yield of ethanol is low