Distiller's yeast for relaxing menstruation and promoting blood circulation and its preparation method

A production method and technology for distiller's yeast, which are applied in the field of distiller's yeast for relaxing meridians and promoting blood circulation and the production field thereof, and can solve the problems of no content, strong medicinal taste, long soaking time and the like.

Inactive Publication Date: 2019-01-25
重庆市江津区渝溪酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Now most of the liquor is brewed with Daqu, but the current Daqu does not contain any ingredients for relaxing meridians and activating blood circulation. If you need the wine for relaxing meridians and activating blood circulation, you need to add medicines for relaxing meridians and activating blood circulat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of distiller's yeast for relaxing muscles and tendons, comprising the following steps;

[0030] S1. Grab 5 parts of Araceae, 5 parts of Chinese peony, 5 parts of drynaria, 5 parts of black beans, 5 parts of Da Li Jian, 5 parts of Aconitum, 2 parts of natural copper, 2 parts of blood, and Asarum according to the ratio of parts by weight. 5 parts, 5 parts of Angelica dahurica, 2 parts of wood turtle, 5 parts of Sichuan Achyranthes bidentata, 1 part of myrrh, 2 parts of frankincense, 20 parts of green mulberry carbon, 700 parts of glutinous rice, 50 parts of starch, 20 parts of soybean, 10 parts of broad bean, Atractylodes macrocephala 6 parts, 6 parts of Achyranthes bidentata, 0.5 part of aconite, 1 part of Guangui, 8 parts of Sichuan ginger, and 1 part of licorice.

[0031] S2. Soak Aracea in ginger juice for 12 hours and then dry; boil black soybeans in wine for 5 hours and then dry; soak Achyranthes biscuits in wine for 2 hours and then dry; dry th...

Embodiment 2

[0038] A preparation method of distiller's yeast for relaxing muscles and tendons, comprising the following steps;

[0039] S1. Grab 8 parts of Araceae, 8 parts of peony, 8 parts of drynaria, 8 parts of black beans, 8 parts of Da Lijian, 8 parts of Aconitum aconitum, 3 parts of natural copper, 3 parts of blood jellyfish, and asarum according to the ratio of parts by weight. 8 parts, 8 parts of Angelica dahurica, 3 parts of wood turtle, 8 parts of Sichuan Achyranthes bidentata, 2 parts of myrrh, 3 parts of frankincense, 23 parts of green mulberry carbon, 900 parts of glutinous rice, 60 parts of starch, 30 parts of soybean, 15 parts of broad bean, Atractylodes macrocephala 7 parts, 9 parts of Achyranthes bidentata, 1 part of aconite, 1 part of Guangui, 10 parts of Sichuan ginger, and 2 parts of licorice.

[0040] S2. Soak Aracea in ginger juice for 12 hours and then dry; boil black soybeans in wine for 5 hours and then dry; soak Achyranthes biscuits in wine for 2 hours and then ...

Embodiment 3

[0047] A preparation method of distiller's yeast for relaxing muscles and tendons, comprising the following steps;

[0048] S1. Grab 9 parts of Araceae, 10 parts of peony, 8 parts of drynaria, 10 parts of black beans, 10 parts of Da Lijian, 9 parts of Aconitum aconitum, 4 parts of natural copper, 6 parts of blood jellyfish, and asarum according to the ratio of parts by weight. 10 parts, 10 parts of Angelica dahurica, 5 parts of wood turtle, 9 parts of Sichuan Achyranthes bidentata, 4 parts of myrrh, 5 parts of frankincense, 25 parts of green mulberry carbon, 1000 parts of glutinous rice, 80 parts of starch, 40 parts of soybean, 20 parts of broad bean, Atractylodes macrocephala 9 parts, 9 parts of Achyranthes bidentata, 0.6 parts of aconite, 1.5 parts of Guangui, 9 parts of Sichuan ginger, and 1.5 parts of licorice.

[0049] S2. Soak Aracea in ginger juice for 12 hours and then dry; boil black soybeans in wine for 5 hours and then dry; soak Achyranthes biscuits in wine for 2 ho...

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Abstract

The invention discloses a distiller's yeast for relaxing tendons and activating collaterals, wherein the raw material comprises rhizoma arisaematis in parts by weight ratio of 5-10 parts of rhizoma arisaematis, peony 5-10 parts, Drynaria 5-10 parts, black beans 5-10 parts, Dalijian 5-10 parts, 5-10 parts of aconite root, natural copper 2-5 parts, daemonorops draco 2-6 parts, asarum 5-10 part, angelica dahurica 5-10 part, Momordica cochinchinchinensis 2-5 part, cyathula root 5-10 parts, myrrh 1-4 part, frankincense 2-5 part, green mulberry carbon 20-30 parts, glutinous rice 700-1000 part, starch 50-80 part, soybean 20-50 parts and broad beans 10-20 part; stir-fry soybean, glutinous rice and broad bean with wheat bran, cook and cool; Green mulberry pow, chestnut powder, black soybean pow, rhizoma Drynariae powder, rhizoma arisaematis powder, and myrrh powder are prepared into main material; a Chinese medicinal composition is prepare from radix Paeoniae powder, radix Aconiti pow, naturalcopper powder, sanguis Draxonis powder, herba asari pow, radix Angelicae Dahuricae powder, radix Momordicae powder, radix Cyathulae powder, olibanum powder, and starch. Atractylodes rhizome pow, radixAchyranthis bidentatae powder, radix Aconiti lateralis Preparata pow, Cinnamomi radix powder, rhizoma Zingiberis recens powder, Glycyrrhrizae radix powder and starch to obtain a supplement; a main material, a secondary material and a supplemental material are taken out and mix and then made into a cake shape and put into a fermentation chamber for fermentation to obtain distiller's yeast.

Description

technical field [0001] The invention relates to the field of wine brewing, in particular to distiller's yeast for relaxing meridians and promoting blood circulation and a preparation method thereof. Background technique [0002] Distiller's koji is to move conidia of Aspergillus fungus into the white rice that has been strongly steamed, and then keep it warm, and mycelia will grow luxuriantly on the rice grains, which is jiuji. The amylase produced by koji mold can saccharify the starch in rice. Therefore, it has been used as raw sugar together with malt since ancient times to make wine, liqueur, and soybean paste. [0003] According to the source of microorganisms in the koji, it is divided into traditional koji (natural inoculation of microorganisms) and purebred koji (as the rice koji inoculated by Aspergillus oryzae, the rhizopus koji inoculated by Rhizopus, the koji inoculated by Aspergillus niger). [0004] Nowadays, most liquors are brewed with Daqu, but the current ...

Claims

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Application Information

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IPC IPC(8): C12G3/026A61K36/9068A61P29/00
CPCC12G3/02A61K33/26A61K36/126A61K36/185A61K36/20A61K36/21A61K36/232A61K36/268A61K36/284A61K36/324A61K36/328A61K36/42A61K36/48A61K36/484A61K36/54A61K36/65A61K36/71A61K36/714A61K36/8884A61K36/889A61K36/896A61K36/9068A61P29/00A61K2300/00
Inventor 胡青佑
Owner 重庆市江津区渝溪酒厂
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