Yellow rice wine yeast and preparation method thereof

Abstract

The invention discloses a yellow wine Chinese yeast and a preparation method thereof. The yellow rice wine yeast is prepared from the following raw materials in parts by mass: 900-1000 parts of new early indica rice, 500-1000 parts of water, 20-30 parts of dry flaccid knotweed herb powder, 5-10 parts of gynura divaricata extract, 5-8 parts of cordyceps sobolifera extract, 2-5 parts of saccharomyces cerevisiae, 1-3 parts of Weissella sinus, 1-3 parts of Weissella fusiformis, 1-3 parts of pediococcus pentosaceus, 1-3 parts of saccharomycopsis fibuligera and 1-3 parts of rhizopus microsporus. The Chinese yeast culture conditions are simple and easy to control and operate, the Chinese yeast is used for brewing the yellow wine, the content of higher alcohols in the yellow wine can be effectively reduced, the traditional flavor and taste are reserved, and the market share of the yellow wine can be increased.

Description

Technical Field

[0001] The present invention relates to the technical field of yellow rice wine brewing, and more specifically, to a yellow rice wine yeast cake and a preparation method thereof. Background Art

[0002] Yellow rice wine has a smooth taste and is rich in nutrients. Since the alcohol content is relatively low, consumers often drink too much unconsciously, resulting in problems such as "getting drunk easily and feeling dizzy after drinking". This also leads to a relatively low acceptance level and market share of yellow rice wine products. Relevant research shows that higher alcohols are the main substances causing dizziness after drinking yellow rice wine. The yeast cake is an important factor affecting the quality of brewing. In the current methods, the traditional yeast cake production has strict requirements for temperature and humidity control, and it is difficult to effectively control the quality of the yeast cake. Using the traditional yeast cake for brewing is still difficult to reasonably control the content of higher alcohols. Therefore, it is necessary to develop a new type of yeast cake. Summary of the Invention

[0003] The purpose of the present invention is to overcome the above-mentioned deficiencies of the prior art, and to provide a yellow rice wine yeast cake and a preparation method thereof. The culture conditions of the yeast cake are simple and easy to control, and are easy to operate. Using this yeast cake to brew yellow rice wine can effectively reduce the content of higher alcohols in yellow rice wine, retain the traditional flavor and taste, and help to increase the market share of yellow rice wine.

[0004] In order to achieve the above purpose, the present invention adopts the following technical solutions:

[0005] A yellow rice wine yeast cake is made from the following raw materials in parts by mass: 900 - 1000 parts of new early indica rice, 500 - 1000 parts of water, 20 - 30 parts of dry polygonum hydropiper powder, 5 - 10 parts of gynura divaricata extract, 5 - 8 parts of cordyceps militaris extract, 2 - 5 parts of saccharomyces cerevisiae, 1 - 3 parts of weissella cibaria, 1 - 3 parts of weissella confusa, 1 - 3 parts of pediococcus pentosaceus, 1 - 3 parts of saccharomycopsis fibuligera, 1 - 3 parts of rhizopus microsporus.

[0006] Further, the yellow rice wine yeast cake is made from the following raw materials in parts by mass: 950 parts of new early indica rice, 700 parts of water, 20 parts of dry polygonum hydropiper powder, 8.5 parts of gynura divaricata extract, 5.6 parts of cordyceps militaris extract, 5 parts of saccharomyces cerevisiae, 2 parts of weissella cibaria, 2 parts of weissella confusa, 2 parts of pediococcus pentosaceus, 2 parts of saccharomycopsis fibuligera, 2 parts of rhizopus microsporus.

[0007] A preparation method of a yellow rice wine yeast cake, comprising mixing new early indica rice, water and dry polygonum hydropiper powder and mashing them, then adding saccharomyces cerevisiae, weissella cibaria, weissella confusa, pediococcus pentosaceus, saccharomycopsis fibuligera, and rhizopus microsporus and mixing evenly to obtain an initial yeast cake, and placing it in a koji room for primary culture; then adding gynura divaricata extract to the initial yeast cake for secondary culture, and then adding cordyceps militaris extract for tertiary culture until hyphae are produced, and drying in the sun to obtain the yellow rice wine yeast cake.

[0008] Furthermore, the dried smartweed powder is ground from fresh smartweed after being dried in the sun.

[0009] Furthermore, the temperature for the first-stage cultivation is 25 - 30°C, and the humidity is 90 - 97%.

[0010] Furthermore, the time for the first-stage cultivation is 20 - 24 hours.

[0011] Furthermore, the temperature for the second-stage cultivation is 23 - 28°C, and the humidity is 50 - 60%.

[0012] Furthermore, the time for the second-stage cultivation is 1 - 2 days.

[0013] Furthermore, during the third-stage cultivation, the evenly mixed brewing yeast is divided into multiple portions for cultivation.

[0014] Furthermore, the temperature for the third-stage cultivation is 20 - 23°C, the humidity is 50 - 60%, and the time is 15 - 18 hours.

[0015] The beneficial effects of the present invention are as follows:

[0016] By compounding and culturing raw materials such as early indica rice, dried smartweed powder, Gynura divaricata extract, Cordyceps sobolifera extract, and various microbial strains, a yellow rice wine brewing yeast is obtained, and then a yellow rice wine with a low higher alcohol content and retaining the traditional flavor is obtained. The cultivation conditions of the brewing yeast are simple and easy to control, and easy to operate. Moreover, there is a synergistic effect between the Gynura divaricata extract and the Cordyceps sobolifera extract, which can further reduce the higher alcohol content of the yellow rice wine and improve its flavor and taste. Specific Embodiments

[0017] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Apparently, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0018] The yellow rice wine brewing yeast of the present invention is made from the following raw materials in parts by mass: 900 - 1000 parts of new early indica rice, 500 - 1000 parts of water, 20 - 30 parts of dried smartweed powder, 5 - 10 parts of Gynura divaricata extract, 5 - 8 parts of Cordyceps sobolifera extract, and 2 - 5 parts of Saccharomyces cerevisiae, 1 - 3 parts of Weissella cibaria, 1 - 3 parts of Weissella confusa, 1 - 3 parts of Pediococcus pentosaceus, 1 - 3 parts of Saccharomycopsis fibuligera, 1 - 3 parts of Rhizopus microsporus.

[0019] After preparing the raw materials according to the above ratios, mix and mash the new early indica rice, water, and dry polygonum hydropiper powder (ground from fresh polygonum hydropiper dried in the sun), then add Saccharomyces cerevisiae, Weissella cibaria, Weissella confusa, Pediococcus pentosaceus, Saccharomycopsis fibuligera, and Rhizopus microsporus, and mix evenly to obtain the initial koji. Place it in a koji room and incubate it for 20-24 hours in the first stage at 25-30°C and a humidity of 90-97%; then add the gynura divaricata extract to the initial koji and incubate it for 1-2 days in the second stage at 23-28°C and a humidity of 50-60%. Then add the cicada flower extract and mix well. Divide the well-mixed koji into multiple portions and incubate it for 15-18 hours in the third stage at 20-23°C and a humidity of 50-60% until mycelia are produced, and then dry it to obtain the yellow rice wine koji. The specific examples are as follows:

[0020] Example 1

[0021] Mix and mash 950 parts by mass of new early indica rice, 700 parts by mass of water, and 20 parts by mass of dry polygonum hydropiper powder (ground from fresh polygonum hydropiper dried in the sun), then add 5 parts by mass of Saccharomyces cerevisiae, 2 parts by mass of Weissella cibaria, 2 parts by mass of Weissella confusa, 2 parts by mass of Pediococcus pentosaceus, 2 parts by mass of Saccharomycopsis fibuligera, and 2 parts by mass of Rhizopus microsporus, and mix evenly to obtain the initial koji. Place it in a koji room at 25°C and a humidity of 95% and incubate it for 24 hours in the first stage; then add 8.5 parts by mass of the gynura divaricata extract to the initial koji and incubate it for 1.5 days in the second stage at 25°C and a humidity of 50%. Then add 5.6 parts by mass of the cicada flower extract and mix well. Divide the well-mixed koji into five equal portions and incubate it for 16 hours in the third stage at 22°C and a humidity of 50%, and then dry it to obtain the yellow rice wine koji.

[0022] Comparative Example 1

[0023] Prepare the yellow rice wine koji according to the ratio and method of Example 1, but without adding the gynura divaricata extract.

[0024] Comparative Example 2

[0025] Prepare the yellow rice wine koji according to the ratio and method of Example 1, but without adding the cicada flower extract.

[0026] Comparative Example 3

[0027] Mix 950 parts by mass of new early indica rice, 700 parts by mass of water and 20 parts by mass of dry polygonum hydropiper powder (ground from dried fresh polygonum hydropiper) and mash them. Then add 5 parts by mass of saccharomyces cerevisiae, 2 parts by mass of weissella cibaria, 2 parts by mass of weissella confusa, 2 parts by mass of pediococcus pentosaceus, 2 parts by mass of saccharomycopsis fibuligera, and 2 parts by mass of rhizopus microsporus and mix evenly to obtain the initial wine medicine. Place it in a koji room at a temperature of 25°C and a humidity of 95% for the first-stage cultivation for 24 h. Then add 8.5 parts by mass of gynura divaricata extract and 5.6 parts by mass of cordyceps cicadae extract to the initial wine medicine, cultivate it for 1.5 days at 25°C and a humidity of 50%, and then cultivate it for 16 h at 22°C and a humidity of 50%, and dry it in the sun to obtain the yellow rice wine medicine.

[0028] Comparative Example 4

[0029] Prepare the yellow rice wine medicine according to the ratio and method of Example 1, but without adding gynura divaricata extract and cordyceps cicadae extract.

[0030] Use the yellow rice wine medicines prepared in Example 1 and Comparative Examples 1 - 4 for traditional yellow rice wine brewing. The test results of the performance of the yellow rice wine are shown in the following table:

[0031]

[0032] The above are only the preferred embodiments of the present invention. The protection scope of the present invention is not limited to the above embodiments. All technical solutions falling within the idea of the present invention belong to the protection scope of the present invention. It should be noted that for those of ordinary skill in the art, several improvements and refinements made without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

Claims

1. A yellow wine yeast, characterized in that: The invention is prepared from the following raw materials in parts by mass: 900-1000 parts of new early indica rice, 500-1000 parts of water, 20-30 parts of dried Polygonum hydropiper powder, 5-10 parts of Ganoderma lucidum extract, 5-8 parts of Cicadae confusa extract, 2-5 parts of brewer's yeast, 1-3 parts of Weissella sinusoidalis, 1-3 parts of Weissella fusion, 1-3 parts of Pediococcus pentosaceus, 1-3 parts of Saccharomyces cerevisiae complex, and 1-3 parts of Rhizopus microsporus.

2. The yellow wine yeast according to claim 1, characterized in that: The rice wine yeast is prepared from the following raw materials in parts by mass: 950 parts of new early indica rice, 700 parts of water, 20 parts of dried Polygonum hydropiper powder, 8.5 parts of Ginkgo biloba extract, 5.6 parts of Cicadae confusa extract, 5 parts of Saccharomyces cerevisiae, 2 parts of Weissella sinusoids, 2 parts of Weissella fusion, 2 parts of Pediococcus pentosaceus, 2 parts of Saccharomyces cerevisiae complex, and 2 parts of Rhizopus microsporus.

3. A method for preparing the yellow wine yeast as claimed in any one of claims 1 to 2, characterized in that: New early indica rice, water and dried Polygonum hydropiper powder are mixed and crushed, and then brewer's yeast, Weissella sinusoidalis, Weissella fusion, Pediococcus pentosaceus, Saccharomyces cerevisiae and Rhizopus microsporus are added and mixed evenly to obtain an initial yeast, which is placed in a koji room for a first-phase culture; then, the Ginkgo biloba extract is added to the initial yeast for a second-phase culture, and then the Cicadae concolor extract is added for a third-phase culture until mycelium is produced, and the yeast is dried in the sun to obtain the yellow rice wine yeast.

4. The method for preparing yellow wine yeast according to claim 3, characterized in that: The dried Polygonum hydropiper powder is prepared by drying fresh Polygonum hydropiper in the sun and then grinding it.

5. The method for preparing yellow wine yeast according to claim 3, characterized in that: The temperature of the first stage culture is 25-30°C and the humidity is 90-97%.

6. The method for preparing yellow wine yeast according to claim 3, characterized in that: The first phase of culture time is 20-24h.

7. The method for preparing yellow wine yeast according to claim 3, characterized in that: The temperature of the second stage culture is 23-28°C and the humidity is 50-60%.

8. The method for preparing yellow wine yeast according to claim 3, characterized in that: The second phase of culture lasts 1-2 days.

9. The method for preparing yellow wine yeast according to claim 3, characterized in that: During the third stage of cultivation, the mixed yeast is divided into several equal portions and then cultured.

10. The method for preparing yellow wine yeast according to claim 3, characterized in that: The temperature of the third phase culture is 20-23°C, the humidity is 50-60%, and the time is 15-18 hours.

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