Distiller's yeast
A technology of distiller's yeast and raw materials, applied in the preparation of alcoholic beverages, etc., can solve the problems of high temperature requirements, bitter taste, affecting the taste, etc., and achieve the effects of high purity, high liquor yield, and reduced dosage
Inactive Publication Date: 2020-01-14
怀化市德宏酒业有限公司
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- Summary
- Abstract
- Description
- Claims
- Application Information
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
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0027] A distiller's yeast comprises the following raw materials in parts by weight: 50 parts of rice flour, 20 parts of Polygonum syringae, 10 parts of fennel, 5 parts of licorice, 5 parts of mint, and 5 parts of peach leaves.
Embodiment 2
[0029] A kind of distiller's yeast, comprising the following raw materials in parts by weight: 30 parts of rice, 5 parts of Polygonum sativa, 5 parts of fennel, 1 part of licorice and 1 part of mint.
Embodiment 3
[0031] A kind of distiller's yeast comprises the following raw materials in parts by weight: 70 parts of rice, 35 parts of Polygonum saponica, 15 parts of fennel grass, 10 parts of licorice and 10 parts of mint.
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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 ...
Claims
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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 曾娜杨建坪曾春梅
Owner 怀化市德宏酒业有限公司