Preparation process of Chinese yeast

A preparation process and technology of wine medicine, which is applied in the field of wine medicine preparation technology, can solve the problems of affecting the aroma of wine medicine, increasing the difficulty of brewing wine, affecting the flavor of rice wine, etc., and achieving the effect of strong fragrance

Active Publication Date: 2020-03-06
浙江塔牌绍兴酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the wine medicine is not prepared properly, the obtained wine medicine will contain more bacteria, which will easily affect the aroma of the wine medicine, and will also increase the difficulty of wine making and affect the flavor of rice wine.

Method used

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  • Preparation process of Chinese yeast
  • Preparation process of Chinese yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Preparation of Polygonum sativa powder

[0038] Take 10kg of fresh Polygonum officinalis, remove weeds and yellow leaves, dry in the sun, after drying, remove the stems of Polygonum officinalis, crush the dried Polygonum officinalis leaves, pass through a 40-mesh sieve, and the powder that passes through the mesh sieve For the preparation of the completed saffron powder, set aside.

[0039] Preparation of wine medicine raw materials

[0040] Get 15kg of fresh brown rice and 5kg of fresh japonica rice and mix, after mixing evenly, utilize pulverizer to pulverize, obtain the rice flour that can pass through 50 mesh screens, set aside. Get 20kg of the above-mentioned rice flour and 0.4kg of the above-mentioned Polygonum officinalis powder, after mixing evenly, add 11kg of Jianhu water and smash to obtain a uniform mixture, which has viscoplasticity.

[0041] Get 500g of last year's wine medicine, process it into powder, take 175g of green tea powder, 125g of Danbaoli nor...

Embodiment 2

[0048] The preparation of Capsicum lentils powder is all identical with the operation in embodiment 1

[0049] Preparation of wine medicine raw materials

[0050] Get 17kg of fresh brown rice and 3kg of fresh japonica rice and mix, after mixing evenly, utilize pulverizer to pulverize, obtain the rice flour that can pass through 50 mesh screens, set aside. Get 20kg of the above-mentioned rice flour and 0.6kg of the above-mentioned Polygonum officinalis powder, after mixing evenly, add 10.9kg of Jianhu water and smash to obtain a uniform mixture, which has viscoplasticity.

[0051] Take 625g of last year's wine medicine and process it into powder, take 200g of Pu'er tea powder and 175g of dry yeast for sake purchased from Japan Brewing Association and mix evenly with the above-mentioned powdered wine medicine of last year to get mother medicine, set aside . The above-mentioned mixture is processed into 3800 medicine grains, and the above-mentioned mother medicine is evenly adh...

Embodiment 3

[0055] The preparation of Capsicum lentils powder is all identical with the operation in embodiment 1

[0056] Preparation of wine medicine raw materials

[0057] Get 16kg of fresh brown rice and 4kg of fresh japonica rice and mix, after mixing evenly, utilize pulverizer to pulverize, obtain the rice flour that can pass through 50 mesh screens, set aside. Get 20kg of the above-mentioned rice flour and 0.42kg of the above-mentioned Polygonum officinalis powder, after mixing evenly, add 10.8kg of Jianhu water and smash to obtain a uniform mixture, which has viscoplasticity.

[0058] Take 500g of the last year's wine medicine and process it into powder, take 130g of Pu'er tea powder, 175g of dry yeast for sake purchased from the Japan Brewing Association and the above powdered wine medicine of the previous year and mix evenly to obtain the mother medicine, and set aside . The above-mentioned mixture is processed into 4000 medicine grains, and the above-mentioned mother medicine...

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PUM

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Abstract

The invention relates to the technical field of yellow rice wine brewing, particularly to a preparation process of a Chinese yeast, thereby enhancing the fragrance of yellow rice wine. According to the invention, the preparation process comprises the following steps: preparing flaccid knotweed herb powder; preparing Chinese yeast raw materials; and culturing the Chinese yeast. The flaccid knotweedherb powder, Jianhu lake water and the rice flour made of the polished round-grained rice and the brown rice cooperate with each other to culture the Chinese yeast successfully, thereby enhancing thearoma of the mine; and With a base yeast prepared by using the Chinese yeast prepared last year, the tea powder and the dry yeast for the saki, more microorganisms beneficial to wine brewing and aroma enhancement are introduced into yeast particles to promote fermentation of the yeast particles and enhance the aroma of the Chinese yeast.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing, more specifically, it relates to a preparation process of wine medicine. Background technique [0002] Yellow rice wine is one of the oldest and oldest wines in the world. It originated in China and is a unique wine in my country. It is also known as the world's three major fermented wines together with beer and wine. Rice wine is generally made of rice, with an alcohol content between 14% and 20%, which belongs to low-alcohol brewing wine. Yellow rice wine is rich in nutrition, and its calories are 3-6 times that of beer and 2-2.5 times that of wine. Yellow rice wine contains 21 kinds of amino acids, including several unknown amino acids, and the human body cannot synthesize it by itself and must rely on food to absorb 8 kinds of essential amino acids. Yellow rice wine has all of them. [0003] The yeast needed in the rice wine brewing process is called wine medicine. After research...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026
CPCC12G3/02
Inventor 程斐缪华平宋国良俞红波单之初沈翔曹秀苗赵元军钱永军陈丽芳潘兴祥茅来根
Owner 浙江塔牌绍兴酒有限公司
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