Distiller's yeast

Abstract

The application provides a distiller's yeast. The distiller's yeast comprises the following raw materials: rice, flaccid knotweed herb, elsholtzia herb, liquorice and mint. Compared with the distiller's yeast in the prior art, the distiller's yeast provided by the invention has the advantages of low requirement on fermentation temperature, high fermentation efficiency, stable quality of the fermented wine and long storage time.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a kind of distiller's yeast. Background technique [0002] Jiuzhu, generally written as Jiuqu. In the intensely steamed white rice, the conidia of Aspergillus spores are moved, and then kept warm, the mycelium will grow luxuriantly on the rice grains, which is the koji. 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. Those who use wheat instead of rice are called wheat koji. [0003] The general production method is as follows: the raw materials are rice, spicy Polygonum grass, osmanthus leaves, orange leaves and so on. The raw materials are mixed in proportion, pulverized by a pulverizer and set aside. It is advisable to add water to the mixture and knead it into a ball without dripping water. Put the pills in the basket and rotate them ...

AI Technical Summary

Problems solved by technology

[0004] The existing distiller's yeast production requires high temperature, and it needs to be kept at a temperature above 28 degrees to proceed, and improper storage will easily affect the taste, resulting in a bitter taste