Rice wine distiller's yeast containing gerbera piloselloides and indigofera bungeana and preparation method of rice wine distiller's yeast

Abstract

The invention provides rice wine distiller's yeast containing gerbera piloselloides and indigofera bungeana. The defects that the needed herbaceous plant resources are deficient, the planting, collecting and processing difficulty is high, the cost is high and the made rice wine has multiple foreign flavors when the distiller's yeast is made by utilizing herbaceous plants are overcome. Therefore, due to research preparation, resource-enriched indigofera bungeana and gerbera piloselloides serving as the herbaceous plants are added into the distiller's yeast by the inventor. In the fermentation process, the indigofera bungeana and gerbera piloselloides can achieve a synergistic effect of inhibiting growth of infectious microbes. Meanwhile, the ratio of the indigofera bungeana and gerbera piloselloides in the distiller's yeast is adjusted, so that sufficient nutrition can be provided for saccharomycetes and bacillus mesentericus while inhibiting the infectious microbes, and the effects of enhancing the fermentation ability and reducing the production cost are achieved. According to the preparation method of the rice wine distiller's yeast containing gerbera piloselloides and indigofera bungeana provided by the invention, the optimal preparation process is determined, the obtained rice wine distiller's yeast is stable in quality, and the yield of ethanol in the made rice wine is improved by 10% or higher compared with the traditional making method.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to rice wine koji containing Mao Dading and Hebei Mulan 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....

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