Chinese herbal medicine distiller's yeast

Abstract

The invention provides Chinese herbal medicine distiller's yeast and belongs to the field of wine making. The raw materials for making the distiller's yeast comprise plant leaves, weeds, Chinese herbal medicines and carriers, wherein the plant leaves comprise red locust tree leaves, pericarpium citri reticulatae leaves, herba agastachis leaves, folium mori, osmanthus fragrans leaves and black walnut leaves; the weeds comprise herba polygoni salicifolii, herb of pilose bushclover, herba houttuyniae, herba portulacae, flos chrysanthemi indici, grape skin and apple skin; the Chinese herbal medicines comprise rhizoma chuanxiong, radix angelicae pubescentis, radix saposhnikoviae, folium perillae, pericarpium citri reticulatae, fructus gleditsiae, fennel, asarum heterotropoides, radix glycyrrhizae, rhizoma atractylodis, poria cocos, radix aconiti carmichaeli, radix angelicae, rhizoma zingiberis, ramulus cinnamomi, radix platycodi, rhizoma atractylodis macrocephalae, rhizome of Chinese monkshood, flos caryophyllata, pedicellus melo and adenophora stems; the carriers comprise glutinous rice flour, distiller's yeast and wheat flour. The distiller's yeast has the advantage of high wine yield.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a Chinese herbal medicine distiller's yeast. Background technique [0002] The Chinese herbal medicine koji used in the traditional craft has been lost for hundreds of years, and the koji used for winemaking is mainly chemical synthesis. Such as dry yeast, glucoamylase and rhizopus koji. The disadvantages of existing distiller's koji are saccharification and fermentation, fast temperature rise, and fast saccharification and fermentation, while Chinese herbal medicinal wine can achieve low-temperature saccharification and low-temperature fermentation. Contents of the invention [0003] Based on the deficiencies of the prior art, the present invention provides a Chinese herbal medicine distiller's yeast to partially or completely improve or even solve the above problems. [0004] The present invention is achieved like this: [0005] In the first aspect, the embodiment of the present...

AI Technical Summary

Problems solved by technology

The disadvantages of existing brewing koji are saccharification, fermentation, fast temperature rise, and fast saccharification and fermentation, while Chinese herbal wine can achieve low-temperature saccharification and low-temperature fermentation.

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