Making method and brewing process of distiller's yeast of Guizhou Miao rice wine

Abstract

The invention discloses distiller's yeast of Guizhou Miao rice wine. The invention is characterized in that the distiller's yeast is mainly prepared from the following raw materials: sticky rice, glutinous rice, mother yeast, actinidia eriantha, Chinese actinidia, paederia scandens, honeysuckle, ficus tikoua, melastoma dodecandrum, betula luminifera, schisandra lancea, senecio scandens, white senecio scandens, inula cappa, gerbera piloselloides, indigofera bungeana, desmodium wave, pueraria lobata, gaultheria yunnanensis, pungent litse fruit, raspberry, raspberry, endive, camellia and horsetail. , red bayberry and taxus chinensis.

Description

Technical Field

[0001] The invention relates to the technical field of distiller's yeast and the technical field of food and beverage, in particular to a method for preparing distiller's yeast using a Chinese herbal medicine formula as a raw material and a method for brewing distilled rice wine. Background Art

[0002] Rice wine is a nutritious, fragrant and sweet original ecological health wine. It is cheap, green and healthy, fermented with pure grains, and is deeply loved by the people. However, the traditional fermentation process is complicated and has a long cycle, which can no longer meet the needs of bringing immediate benefits to enterprises. The traditional fermentation technology of rice wine is facing the risk of being lost.

[0003] At present, traditional fermented rice wine is mostly produced by families or small workshops. There is basically no precise formula for the operation of the process, such as the proportion of rice, water, and koji. The winemaker relies entirely on experience; the control of key technologies is mainly passed on by word of mouth. Due to the lack of data reference standards, the process is easily alienated during the inheritance process, which seriously affects the sensory quality and stability of rice wine.

[0004] To brew Miao rice wine, the winemaker starts by collecting the required wild Chinese herbs and medicinal plants from the local mountains, and completes all the processes by hand, from collecting herbs-making koji-fermentation-rice wine products. One cycle takes 40 days, which is time-consuming and labor-intensive. In the local area, the price of this rice wine is only ten yuan per catty, so after deducting the raw materials and labor costs, the profit is very small. Although pure grain rice wine is sweet, delicious, green and healthy, the local rice wine brewing has not yet been industrialized due to factors such as limited wild Chinese herbs for making koji, long brewing cycle and low profit, which has brought unprecedented challenges to the inheritance and innovation of rice wine. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide a method for preparing a purely natural distiller's yeast which takes sticky rice and glutinous rice as main raw materials and adds 25 kinds of plant raw materials such as kiwi leaf, honeysuckle leaf and Cistanche deserticola, and a method for brewing rice wine with the distiller's yeast, so as to solve the problems in the prior art that there is no precise quantitative formula in the distiller's yeast making process, the taste of the brewed rice wine is uneven, and the key technology is about to be lost.

[0006] The technical scheme of the present invention is: a distiller's yeast for Guizhou Miao rice wine, which is mainly made of the following raw materials: sticky rice, glutinous rice, mother yeast, hairy kiwifruit, Chinese kiwifruit, millet vine, honeysuckle, Ficus microcarpa, ground hyacinth, bright leaf birch, lanceolate Schisandra chinensis, Senecio grandiflora, white Senecio grandiflora, chrysanthemum, hairy gerbera, Hebei indigo plant, wave-leaved mountain leech, kudzu, Yunnan white pearl, hairy-leaved Litsea cubeba, Sichuan berry, mountain raspberry, gesneria, camellia, horsetail, masson pine, bayberry and yew.

[0007] The koji is mainly made from the following raw materials by weight: 75-85 parts of glutinous millet, 55-65 parts of glutinous rice, 3.9-7.5 parts of mother koji, 2-4 parts of Actinidia eriantha, 2-4 parts of Actinidia chinensis, 2-4 parts of Paederia scandens, 2-4 parts of Lonicera japonica, 2-4 parts of Ficus tikoua, 1-3 parts of Melastoma dodecandrum, 1-3 parts of Betula luminifera, 2-4 parts of Schisandra lancifolia, 1-2 parts of Senecio scandens, 1-2 parts of Senecio scandens var. latifolius, 1-2 parts of Inula cappa, 1-2 parts of Gerbera piloselloides, 1-3 parts of Indigofera bungeana, 1-3 parts of Desmodium sequax, 0-1 part of Pueraria lobata, 1-2 parts of Gaultheria leucocarpa var. cumingiana, 1-2 parts of Litsea mollis, 1-2 parts of Rubus setchuenensis, 0-1 part of Rubus corchorifolius, 0-1 part of Conandron ramondioides, 1-2 parts of Camellia japonica, 0-2 parts of Equisetum hyemale, 0-2 parts of Pinus massoniana, 0-1 part of Myrica rubra, 0-1 part of Taxus chinensis.

[0008] The koji is mainly made from the following raw materials by weight: 75 parts of glutinous millet, 55 parts of glutinous rice, 5.2 parts of mother koji, 2 parts of Actinidia eriantha, 2 parts of Actinidia chinensis, 3 parts of Paederia scandens, 3 parts of Lonicera japonica, 2 parts of Ficus tikoua, 2 parts of Melastoma dodecandrum, 2 parts of Betula luminifera, 3 parts of Schisandra lancifolia, 1 part of Senecio scandens, 1 part of Senecio scandens var. latifolius, 1 part of Inula cappa, 1 part of Gerbera piloselloides, 2 parts of Indigofera bungeana, 1 part of Desmodium sequax, 1 part of Pueraria lobata, 1 part of Gaultheria leucocarpa var. cumingiana, 1 part of Litsea mollis, 2 parts of Rubus setchuenensis, 1 part of Rubus corchorifolius, 1 part of Conandron ramondioides, 1 part of Camellia japonica, 1 part of Equisetum hyemale, 1 part of Pinus massoniana, 1 part of Myrica rubra, 1 part of Taxus chinensis.

[0009] The used parts of the koji plants are as follows: leaves of Actinidia eriantha, leaves of Actinidia chinensis, vine stems and fruits of Paederia scandens, leaves of Lonicera japonica, leaves of Ficus tikoua, above-ground parts of Melastoma dodecandrum, leaves of Betula luminifera, vine stems and leaves of Schisandra lancifolia, above-ground parts of Senecio scandens, above-ground parts of Senecio scandens var. latifolius, above-ground parts of Inula cappa, whole herb of Gerbera piloselloides, leaves of Indigofera bungeana, leaves of Desmodium sequax, leaves of Pueraria lobata, leaves of Gaultheria leucocarpa var. cumingiana, leaves of Litsea mollis, leaves of Rubus setchuenensis, leaves of Rubus corchorifolius, above-ground parts of Conandron ramondioides, leaves and flowers of Camellia japonica, above-ground parts of Equisetum hyemale, leaves of Pinus massoniana, leaves of Myrica rubra, branches, leaves and fruits of Taxus chinensis.

[0010] The preparation method of the starter for Guizhou Miao family rice wine comprises the following steps: 1) Crush the weighed glutinous rice flour and sticky rice flour and set aside; 2) Crush the following raw materials respectively: Actinidia eriantha, Actinidia chinensis, Paederia scandens, Lonicera japonica, Ficus tikoua, Melastoma dodecandrum, Betula luminifera, Schisandra lancifolia, Senecio scandens, Senecio scandens Buch.-Ham., Inula cappa, Gerbera piloselloides, Indigofera bungeana, Desmodium sequax, Pueraria lobata, Gaultheria leucocarpa var. cumingiana, Litsea mollis, Rubus setchuenensis, Rubus corchorifolius, Conandron ramondioides, Camellia japonica, Equisetum hyemale, Pinus massoniana, Myrica rubra, Taxus chinensis, and mix the crushed raw materials evenly and set aside; 3) Pound the starter made in previous years into mother starter powder with a copper pestle and mortar and set aside; 4) Put the mother starter powder in step 3) into a large container, add clear water, stir evenly, and set aside; 5) Mix the materials in step 1) and step 2) evenly and set aside; 6) Pour the mixture of mother starter and water in step 4) into the mixture in step 5), stir repeatedly, after stirring evenly, take appropriate-sized dough pieces and knead them into wine starter granules the size of a tennis ball, and then neatly place the granules on the indoor ground padded with straw; 7) After placing the granules in step 6), sprinkle a layer of the mother starter in step 3) on the granules, then cover with a layer of straw, and then cover with a cotton quilt on the straw, observe the growth of microorganisms on the surface of the starter every day, after the surface of the starter is covered with white colonies, move the starter to a specific place for drying.

[0011] Collection of the raw materials: In July and August, collect the above-ground parts of Senecio scandens, Senecio scandens Buch.-Ham., Inula cappa, Gerbera piloselloides, the whole herb of Conandron ramondioides, the leaves of Indigofera bungeana, Desmodium sequax, Pueraria lobata, Actinidia eriantha, Actinidia chinensis, Gaultheria leucocarpa var. cumingiana, Litsea mollis, Betula luminifera, the above-ground parts of Rubus setchuenensis, Rubus corchorifolius, Ficus tikoua, Melastoma dodecandrum, the vine stems and leaves of Schisandra lancifolia, the vine stems and leaves of Paederia scandens, the leaves of Lonicera japonica, the leaves and flowers of Camellia japonica, the above-ground parts of Equisetum hyemale, the leaves of Pinus massoniana, the leaves of Myrica rubra, and the leaves and fruits of Taxus chinensis from Leishan area, Guizhou. And except for Gerbera piloselloides, the above wine starter plants are all fresh original plants.

[0012] Advantages of the present invention: The raw materials of this application are all natural materials, having no drug resistance, no residue, no side effects, and no environmental pollution, and no chemical additives and biological products are added during the starter-making process. In addition, among the 25 plants included in the present invention, the frequency of plants with dehumidifying effects (including dispelling dampness, promoting diuresis to eliminate dampness, drying dampness, and promoting diuresis to remove dampness) is 11, accounting for 44% (Senecio scandens Buch.-Ham., Inula cappa, Indigofera bungeana, Gaultheria leucocarpa var. cumingiana, Litsea mollis, Rubus setchuenensis, Ficus tikoua, Paederia scandens, Pinus massoniana, Myrica rubra, Taxus chinensis). Local villagers believe that plants with hairy surfaces can help the starter grow mold, and plants with fragrant odors can increase the flavor of rice wine. Plants with hairy surfaces such as Actinidia eriantha, Actinidia chinensis, Gerbera piloselloides, Senecio scandens, Inula cappa, Lonicera japonica, Pueraria lobata, Betula luminifera, Litsea mollis, Rubus setchuenensis, etc.; plants with fragrant odors such as Gaultheria leucocarpa var. cumingiana, Litsea mollis, Betula luminifera, Pinus massoniana, etc.

[0013] The rice wine prepared by the method of the present invention not only has a mellow taste and unique flavor, but also has low raw material prices, is green and healthy. The Chinese herbal plants used basically select leaves as raw materials, do not damage natural resources, and there is no blending process. After drinking, it does not cause a headache, makes the whole body feel refreshed, and the spirit is extremely refreshed.

[0014] The koji prepared by this method not only has a short production cycle and does not contain chemical additives, but also can preserve the unique flavor of Chinese herbal medicines, making the brewed rice wine have a unique taste, and the materials are inexpensive, suitable for the majority of consumers.

[0015] The rice wine brewed by the koji prepared by this method has the characteristics of a mellow taste, and at the same time also has the unique aroma of Chinese herbal medicines, and has potential health preservation functions. It is also a good health preservation product for local villagers. Detailed implementation mode

[0016] The following examples can help relevant technical personnel understand the present invention more comprehensively, but cannot limit the present invention in any way.

[0017] Example 1 A kind of koji, the koji is mainly prepared from the following raw materials by weight: 20 kg of glutinous millet, 15 kg of glutinous rice, 1.4 kg of mother koji, 1 kg of Actinidia eriantha, 1 kg of Actinidia chinensis, 1 kg of Paederia scandens, 1 kg of Lonicera japonica, 1 kg of Ficus tikoua, 0.5 kg of Melastoma dodecandrum, 0.5 kg of Betula luminifera, 1 kg of Schisandra lancifolia, 0.5 kg of Senecio scandens, 0.5 kg of Senecio scandens var. latifolius, 0.5 kg of Inula cappa, 0.5 kg of Gerbera piloselloides, 0.5 kg of Indigofera bungeana, 0.5 kg of Desmodium sequax, 0.2 kg of Pueraria lobata, 0.5 kg of Gaultheria leucocarpa var. cumingiana, 0.5 kg of Litsea mollis, 0.5 kg of Rubus setchuenensis, 0.2 kg of Rubus corchorifolius, 0.2 kg of Didymocarpus sutchuenensis, 0.5 kg of Camellia japonica, 0.2 kg of Equisetum hyemale, 0.5 kg of Pinus massoniana, 0.2 kg of Myrica rubra, 0.2 kg of Taxus chinensis.

[0018] The production method of the above koji includes the following steps:

[0019] 1) Collecting herbs: In July and August, collect the above-ground parts of Senecio scandens, the above-ground parts of Senecio scandens var. latifolius, the above-ground parts of Inula cappa, the whole herb of Gerbera piloselloides, the above-ground parts of Didymocarpus sutchuenensis, the leaves of Indigofera bungeana, the leaves of Desmodium sequax, the leaves of Pueraria lobata, the leaves of Actinidia eriantha, the leaves of Actinidia chinensis, the leaves of Gaultheria leucocarpa var. cumingiana, the leaves of Litsea mollis, the leaves of Betula luminifera, the above-ground parts of Rubus setchuenensis, the above-ground parts of Rubus corchorifolius, the leaves of Ficus tikoua, the above-ground parts of Melastoma dodecandrum, the stems and leaves of Schisandra lancifolia, the stems and leaves of Paederia scandens, the leaves of Lonicera japonica, the leaves and flowers of Camellia japonica, the above-ground parts of Equisetum hyemale, the leaves of Pinus massoniana, the leaves of Myrica rubra, and the leaves and fruits of Taxus chinensis from the Leishan area of Guizhou. Select a variety of local plant raw materials, a total of 25 kinds;

[0020] 2) Put 15 kg of glutinous millet and 20 kg of sticky millet into a pulverizer and pulverize to obtain ground millet for later use;

[0021] 3) Pulverize the following raw materials respectively: Actinidia eriantha, Actinidia chinensis, Paederia scandens, Lonicera japonica, Ficus tikoua, Melastoma dodecandrum, Betula luminifera, Schisandra lancifolia, Senecio scandens, Senecio cannabifolius Less., Inula cappa, Gerbera piloselloides, Indigofera bungeana, Desmodium sequax, Pueraria lobata, Gaultheria leucocarpa var. cumingiana, Litsea mollis, Rubus setchuenensis, Rubus corchorifolius, Conandron ramondioides, Camellia japonica, Equisetum hyemale, Pinus massoniana, Myrica rubra, Taxus chinensis, pulverize them to 20 - 60 meshes, and mix the pulverized raw materials evenly for later use;

[0022] 4) Weigh the mother koji, pound it into powder with a copper mortar for later use;

[0023] 5) Pour the mother koji into a container, add clear water, and stir evenly for later use;

[0024] 6) Mix the materials in step 2) and step 3) evenly for later use;

[0025] 7) Pour the liquid mixture in step 5) into step 6), stir repeatedly. After stirring evenly, take appropriate - sized dough pieces and knead them into koji granules the size of tennis balls. The particle size of the koji granules is 4 - 10 cm, and then neatly place the granules on the indoor ground paved with straw;

[0026] 8) After placing the granules in step 7), sprinkle a layer of the mother koji in step 4) on the granules, then cover with a layer of straw, and then cover with a cotton quilt on the straw. Observe the growth of microorganisms on the surface of the koji every day. After the surface of the koji is covered with white colonies, move the koji to a specific place for drying.

[0027] Example 2

[0028] A kind of koji, the koji is mainly prepared from the following raw materials by weight, each portion is 1 kg: 85 portions of sticky millet, 65 portions of glutinous millet, 7.5 portions of mother koji, 4 portions of Actinidia eriantha, 4 portions of Actinidia chinensis, 4 portions of Paederia scandens, 4 portions of Lonicera japonica, 4 portions of Ficus tikoua, 3 portions of Melastoma dodecandrum, 3 portions of Betula luminifera, 4 portions of Schisandra lancifolia, 2 portions of Senecio scandens, 2 portions of Senecio cannabifolius Less., 2 portions of Inula cappa, 2 portions of Gerbera piloselloides, 3 portions of Indigofera bungeana, 3 portions of Desmodium sequax, 1 portion of Pueraria lobata, 2 portions of Gaultheria leucocarpa var. cumingiana, 2 portions of Litsea mollis, 2 portions of Rubus setchuenensis, 1 portion of Rubus corchorifolius, 1 portion of Conandron ramondioides, 2 portions of Camellia japonica, 2 portions of Equisetum hyemale, 2 portions of Pinus massoniana, 1 portion of Myrica rubra, 1 portion of Taxus chinensis.

[0029] The preparation steps are as in Example 1.

[0030] Example 3

[0031] 75 parts of sticky millet, 55 parts of glutinous millet, 5.2 parts of mother yeast, 2 parts of hairy flower kiwifruit, 2 parts of kiwifruit, 3 parts of millet vine, 3 parts of honeysuckle, 2 parts of Ficus microcarpa, 2 parts of ground schisandra, 2 parts of bright leaf birch, 3 parts of lanceolate Schisandrae Chinensis, 1 part of Senecio grandiflora, 1 part of white Senecio grandiflora, 1 part of lamb's ear chrysanthemum, 1 part of hairy gerbera, 2 parts of Hebei indigo plant, 1 part of wave leaf mountain leech, 1 part of kudzu, 1 part of Yunnan white pearl, 1 part of hairy leaf Litsea cubeba, 2 parts of Sichuan berry, 1 part of mountain raspberry, 1 part of gesneria, 1 part of camellia, 1 part of horsetail, 1 part of masson pine, 1 part of bayberry, and 1 part of yew.

[0032] The preparation steps are the same as in Example 1.

[0033] The quality of the koji is first judged by observing the growth of bacteria on the surface of the koji. The surface of the koji is covered with grayish-white mycelium, and it has a fresh fragrance and a light medicinal aroma. Secondly, the prepared koji is used to make wine, and the sensory quality of the brewed rice wine is scored. The score is an important factor reflecting the quality of the koji.

[0034] Guizhou Miao rice wine brewing method:

[0035] 1) pounding the distiller's yeast prepared in the present application into powder with a copper pestle and mortar for later use;

[0036] 2) Weigh 50 kg, add 100 kg of water and cook;

[0037] 3) After the rice is cooked, take it out and place it in a clean place to cool to 32-35℃;

[0038] 4) Take 1.5 kg of koji powder and mix it into the cooled rice, stirring repeatedly until it is evenly mixed;

[0039] 5) Put the mixed rice into a fermentation tank and seal it for fermentation;

[0040] 6) After fermentation is completed, moisten the pot with lard and clean it, pour the mash into a large iron pot, add about the same amount of water, install the distillation equipment, heat it, discard the initial distillate, collect the distillate, and you will get Miao rice wine. The brewed rice wine has a comfortable aroma and a clean and mellow body. Referring to the rice wine sensory evaluation table, using the sensory score as an indicator, the sensory score of the rice wine prepared in this application is between 74 and 100 points. (The sensory evaluation team consists of at least 5 people, and the average value is taken)

[0041] Rice wine sensory evaluation form

[0042]

[0043]

Claims

1. A starter for Guizhou Miao rice wine, characterized in that: The koji is mainly made from the following raw materials: glutinous millet, waxy millet, mother koji, Actinidia eriantha, Actinidia chinensis, Paederia scandens, Lonicera japonica, Ficus tikoua, Melastoma dodecandrum, Betula luminifera, Schisandra lancifolia, Senecio scandens, Senecio latifolius, Inula cappa, Gerbera piloselloides, Indigofera bungeana, Desmodium sequax, Pueraria lobata, Gaultheria leucocarpa, Litsea mollis, Rubus setchuenensis, Rubus corchorifolius, Didymocarpus sutchuenensis, Camellia japonica, Equisetum hyemale, Pinus massoniana, Myrica rubra, Taxus chinensis.

2. The koji for Guizhou Miao family rice wine according to claim 1, characterized in that: The koji is mainly made from the following raw materials by weight: 75 - 85 parts of glutinous millet, 55 - 65 parts of waxy millet, 3.9 - 7.5 parts of mother koji, 2 - 4 parts of Actinidia eriantha, 2 - 4 parts of Actinidia chinensis, 2 - 4 parts of Paederia scandens, 2 - 4 parts of Lonicera japonica, 2 - 4 parts of Ficus tikoua, 1 - 3 parts of Melastoma dodecandrum, 1 - 3 parts of Betula luminifera, 2 - 4 parts of Schisandra lancifolia, 1 - 2 parts of Senecio scandens, 1 - 2 parts of Senecio latifolius, 1 - 2 parts of Inula cappa, 1 - 2 parts of Gerbera piloselloides, 1 - 3 parts of Indigofera bungeana, 1 - 3 parts of Desmodium sequax, 0 - 1 part of Pueraria lobata, 1 - 2 parts of Gaultheria leucocarpa, 1 - 2 parts of Litsea mollis, 1 - 2 parts of Rubus setchuenensis, 0 - 1 part of Rubus corchorifolius, 0 - 1 part of Didymocarpus sutchuenensis, 1 - 2 parts of Camellia japonica, 0 - 2 parts of Equisetum hyemale, 0 - 2 parts of Pinus massoniana, 0 - 1 part of Myrica rubra, 0 - 1 part of Taxus chinensis.

3. The distiller's yeast for Guizhou Miao family rice wine according to claim 1, characterized in that: The koji is mainly made from the following raw materials by weight: 75 parts of glutinous millet, 55 parts of waxy millet, 5.2 parts of mother koji, 2 parts of Actinidia eriantha, 2 parts of Actinidia chinensis, 3 parts of Paederia scandens, 3 parts of Lonicera japonica, 2 parts of Ficus tikoua, 2 parts of Melastoma dodecandrum, 2 parts of Betula luminifera, 3 parts of Schisandra lancifolia, 1 part of Senecio scandens, 1 part of Senecio latifolius, 1 part of Inula cappa, 1 part of Gerbera piloselloides, 2 parts of Indigofera bungeana, 1 part of Desmodium sequax, 1 part of Pueraria lobata, 1 part of Gaultheria leucocarpa, 1 part of Litsea mollis, 2 parts of Rubus setchuenensis, 1 part of Rubus corchorifolius, 1 part of Didymocarpus sutchuenensis, 1 part of Camellia japonica, 1 part of Equisetum hyemale, 1 part of Pinus massoniana, 1 part of Myrica rubra, 1 part of Taxus chinensis.

4. The koji for Guizhou Miao family rice wine according to claim 1, characterized in that: The used parts of the koji plants are as follows: leaves of Actinidia eriantha, leaves of Actinidia chinensis, vine stems and fruits of Paederia scandens, leaves of Lonicera japonica, leaves of Ficus tikoua, above - ground parts of Melastoma dodecandrum, leaves of Betula luminifera, vine stems and leaves of Schisandra lancifolia, above - ground parts of Senecio scandens, above - ground parts of Senecio latifolius, above - ground parts of Inula cappa, whole herb of Gerbera piloselloides, leaves of Indigofera bungeana, leaves of Desmodium sequax, leaves of Pueraria lobata, leaves of Gaultheria leucocarpa, leaves of Litsea mollis, leaves of Rubus setchuenensis, leaves of Rubus corchorifolius, above - ground parts of Didymocarpus sutchuenensis, leaves and flowers of Camellia japonica, above - ground parts of Equisetum hyemale, leaves of Pinus massoniana, leaves of Myrica rubra, branches, leaves and fruits of Taxus chinensis.

5. The preparation method of the starter for Guizhou Miao family rice wine according to claim 1, characterized in that: The following steps are included: 1) Crush the weighed glutinous millet flour and sticky millet flour for later use; 2) Crush the following raw materials respectively: Actinidia eriantha, Actinidia chinensis, Paederia scandens, Lonicera japonica, Ficus tikoua, Melastoma dodecandrum, Betula luminifera, Schisandra lancifolia, Senecio scandens, Senecio cannabifolius Less., Inula cappa, Gerbera piloselloides, Indigofera bungeana, Desmodium sequax, Pueraria lobata, Gaultheria leucocarpa var. cumingiana, Litsea mollis, Rubus setchuenensis, Rubus corchorifolius, Conandron ramondioides, Camellia japonica, Equisetum hiemale, Pinus massoniana, Myrica rubra, Taxus chinensis, and mix the crushed raw materials evenly for later use; 3) Pound the koji made in previous years into mother koji powder with a copper pestle and mortar for later use; 4) Put the mother koji powder in step 3) into a large container, add clean water, stir evenly, and set aside; 5) Mix the materials in step 1) and step 2) evenly for later use; 6) Pour the mixture of mother koji and water in step 4) into the mixture in step 5), stir repeatedly, after stirring evenly, take appropriate-sized dough pieces and knead them into koji granules the size of tennis balls, then neatly place the granules on the indoor ground covered with straw; 7) After placing the granules in step 6), sprinkle a layer of the mother koji in step 3) on the granules, cover with a layer of straw, and then cover with a cotton quilt on the straw. Observe the growth of microorganisms on the surface of the koji every day. After the surface of the koji is covered with white colonies, move the koji to a specific place for drying.

6. The preparation method of the distiller's yeast for Guizhou Miao family rice wine according to claim 5, characterized in that: Collection of the said raw materials: In July and August, collect the above-ground parts of Senecio scandens, Senecio cannabifolius Less., Inula cappa, the whole plant of Gerbera piloselloides, the above-ground parts of Conandron ramondioides, the leaves of Indigofera bungeana, Desmodium sequax, Pueraria lobata, Actinidia eriantha, Actinidia chinensis, Gaultheria leucocarpa var. cumingiana, Litsea mollis, Betula luminifera, the above-ground parts of Rubus setchuenensis, Rubus corchorifolius, the leaves of Ficus tikoua, Melastoma dodecandrum, the stems and leaves of Schisandra lancifolia, Paederia scandens, Lonicera japonica, the leaves and flowers of Camellia japonica, the above-ground parts of Equisetum hiemale, Pinus massoniana, Myrica rubra, and the leaves and fruits of Taxus chinensis from Leishan area, Guizhou. And except for Gerbera piloselloides, the above koji plants are all fresh original plants.

Images