Distiller's yeast and fructus rosae laevigatae yellow rice wine prepared from the same

A technology of Jinyingzi and koji, applied in the field of winemaking, can solve the problems of inability to be absorbed by the human body, high alcohol content of Jinyingzi rice wine, loss of nutrition, etc., and achieve the effect of moderate alcohol content, suitable for drinking, and avoiding the loss of nutrition.

Inactive Publication Date: 2018-06-01
浙江开点电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the golden cherry rice wine on the market is obtained by soaking and extracting high-

Method used

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  • Distiller's yeast and fructus rosae laevigatae yellow rice wine prepared from the same
  • Distiller's yeast and fructus rosae laevigatae yellow rice wine prepared from the same
  • Distiller's yeast and fructus rosae laevigatae yellow rice wine prepared from the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of distiller's yeast, is prepared by comprising the following steps:

[0040] (1) Take rice, wheat and peas, soak them for 3 hours, then pulverize them into powder, and pass through a 300-mesh sieve to obtain the first mixed powder, wherein the weight ratio of rice, wheat and peas is 4.5:2.8:1.8;

[0041] (2) Take Polygonum officinalis powder, Artemisia argyi powder, old koji powder and water and add it to the first mixed powder obtained in step (1), and mix evenly to obtain the second mixed powder. The total content of powder and Artemisia argyi powder is 2.8wt%, and the weight ratio of described Polygonum argyi and Artemisia argyi powder is 1:1.2, and the content of aged koji powder is 1.8wt%, and the content of moisture is 58wt%;

[0042] (3) Get 75wt% of the second mixed powder obtained in step (2) to make wine base, then wrap the remaining second mixed powder outside the wine base to obtain bent base, the bent base The water content in is 41%;

[0043] (4)...

Embodiment 2

[0050] A kind of distiller's yeast, is prepared by comprising the following steps:

[0051] (1) Take rice, wheat and peas, soak them for 6h, then pulverize them into powder, and pass through a 180-mesh sieve to obtain the first mixed powder, wherein the weight ratio of rice, wheat and peas is 5.5:3.2:2.2;

[0052] (2) Take Polygonum officinalis powder, Artemisia argyi powder, old koji powder and water and add it to the first mixed powder obtained in step (1), and mix evenly to obtain the second mixed powder. The total content of powder and Folium Artemisiae Argyi powder is 3.2wt%, and the weight ratio of described Polygonum argyi and Folium Artemisiae Argyi powder is 1:1, and the content of old koji powder is 2.2wt%, and the content of moisture is 63wt%;

[0053] (3) Get 80wt% of the second mixed powder obtained in step (2) to make wine base, then wrap the remaining second mixed powder outside the wine base to obtain bent base, the bent base The water content in it is 50%;

...

Embodiment 3

[0061] A kind of distiller's yeast, is prepared by comprising the following steps:

[0062] (1) Take rice, wheat and peas, soak them for 6h, then pulverize them into powder, and pass through a 180-mesh sieve to obtain the first mixed powder, wherein the weight ratio of rice, wheat and peas is 5.5:3.2:2.2;

[0063] (2) Take Polygonum officinalis powder, Artemisia argyi powder, old koji powder and water and add it to the first mixed powder obtained in step (1), and mix evenly to obtain the second mixed powder. The total content of powder and Folium Artemisiae Argyi powder is 3.2wt%, and the weight ratio of described Polygonum argyi and Folium Artemisiae Argyi powder is 1:1, and the content of old koji powder is 2.2wt%, and the content of moisture is 63wt%;

[0064] (3) Get 80wt% of the second mixed powder obtained in step (2) to make wine base, then wrap the remaining second mixed powder outside the wine base to obtain bent base, the bent base The water content in it is 50%;

...

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Abstract

The invention provides a distiller's yeast and a fructus rosae laevigatae yellow rice wine prepared from the same. The distiller's yeast provided by the invention adopts rice, wheat and peas as the main raw materials, and is added with 2.8-3.2wt% of flaccid knotweed herb and folium artemisiae argyi, all the raw materials provide rich nutrients and growth conditions for microbial growth, so that microorganisms can grow on the surface of and inside a distiller's yeast billet, and in the preparation process, through regulation of temperature and time, the obtained distiller's yeast has moderate saccharification power and fermentation capacity. According to the invention, the distiller's yeast is utilized, and fructus rosae laevigatae, glutinous rice and wheat are adopted as the raw materialsto prepare yellow rice wine, in the brewing process, by controlling the humidity and time, microorganism can full contact the raw materials, in the process of first sealed fermentation, stirring is carried out to supply oxygen to microorganisms so as to improve the degree of fermentation. The fructus rosae laevigatae yellow rice wine obtained by the method provided by the invention avoids the lossof fructus rosae laevigatae nutritional ingredients caused by distillation, and the obtained fructus rosae laevigatae yellow rice wine is clear and transparent as well as glossy, and also has pure taste and rich nutrition.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a distiller's yeast and golden cherry rice wine prepared from the distiller's yeast. Background technique [0002] Distiller's yeast wine is the essence of Chinese wine making. Distiller's yeast is generally made of grains such as rice, barley, and sorghum as raw materials. The starch of the grains is gelatinized by cooking, and then the metabolism of Aspergillus and yeast is used to make koji. Tracing back to the source, the technology of making koji and brewing wine appeared as early as the Shang Dynasty in my country. The ancients discovered that using koji to make wine can greatly improve the efficiency of wine making. This is mainly because there are a large number of microorganisms on koji and the enzymes secreted by microorganisms. Enzymes have a biocatalytic effect , can greatly accelerate the conversion of starch and protein in grains into sugar and amino acids. Accor...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张玉峰
Owner 浙江开点电子商务有限公司
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