Processing technology for preparing traditional Chinese medicine distiller's yeast

Abstract

The processing technology comprises the following steps: 1) collecting Chinese herbal medicines, 2) airing and grinding into powder, 3) cooling, and 4) preparing a blank which is divided into seven stages: a, grinding 150kg of rice into powder, spreading the ground rice powder in a clean dustpan with the thickness of 2cm, cooling for 24 hours, fully and uniformly stirring the Chinese herbal medicine powder and the rice powder, and cooling for later use; b, boiling pulp water; c, preparing slurry; d, preparing a starter; f, fermenting; g, airing after fermentation; and h, storing and using. The baijiu brewed by the method can generate more acids and esters, so that the baijiu is richer in fragrance and sweet and mellow in mouth, contains Chinese herbal medicine components, is rich in nutritional ingredients, and has the effects of stimulating the menstrual flow and activating blood, clearing away heat and toxic materials, diminishing swelling and inducing diuresis, reducing blood fat and cholesterol, regulating endocrine, improving immunity and the like.

Description

Technical Field

[0001] This invention relates to a processing technique for producing Chinese medicinal wine starter. Background Technology

[0002] Yeast is used as a saccharification and fermentation agent in the brewing process. Yeast can convert the starch in the brewing raw materials into sugar, and then yeast converts the sugar into alcohol. However, the aroma-producing ability of ordinary yeasts containing Rhizopus and yeast is relatively weak, and they cannot effectively inhibit the growth of miscellaneous bacteria. Moreover, they are not rich in nutrients. As people's living standards improve, while pursuing better taste, people also have higher and higher demands for the nutritional value of alcohol. Therefore, it is essential to provide a yeast that is rich in nutrients, has a mellow taste, and has certain health benefits. Summary of the Invention

[0003] The purpose of this invention is to provide a processing technology for producing Chinese medicinal wine starter, so as to solve the current problems.

[0004] Some yeast starters have reduced aroma-producing ability and are not rich in nutrients during the brewing process.

[0005] The technical problem solved by this invention is achieved by the following technical solution:

[0006] 1) Collecting Chinese herbal medicines:

[0007] Collect the following herbs: Ephedra 250g, Lindera strychnifolia 150g, Cyperus rotundus 300g, Acanthopanax senticosus 250g, Angelica dahurica 200g, Lycopus lucidus 200g, Lonicera japonica 100g, Aconitum carmichaelii 100g, Camellia japonica 200g, Amomum villosum 700g, Magnolia officinalis 100g, Lobelia chinensis 200g, Clove 150g, Pogostemon cablin 200g, Angelica pubescens 200g, Lygodium japonicum 100g, Ulva prostrata 150g, Talcum 300g, Piper longum 150g, Arisaema heterophyllum 300g, Platycodon grandiflorus 200g, Saposhnikovia divaricata 150g, Amomum villosum 200g, Clematis chinensis 400g, Akebia trifoliata 200g, Bupleurum chinense 400g, and Ligusticum chuanxiong 150g. 200g Rhodiola rosea, 200g cinnamon, 200g galangal, 150g Gleditsia sinensis, 150g Platycladus orientalis leaves, 300g Aucklandia lappa, 150g Asarum heterotropoides, 100g Coptis chinensis, 200g Liquidambar formosana, 150g apricot kernel, 150g dried tangerine peel, 150g licorice root, 200g Piper kadsura, 300g fennel, 100g Pinellia ternata, 200g cinnamon twig, 150g Gynostemma pentaphyllum, 200g Atractylodes lancea, 200g Scutellaria baicalensis, 150g dried plum, 150g Scutellaria baicalensis, 200g pollen, 200g safflower, 150g Cimicifuga foetida, 150g Homalomena occulta, 300g star anise, 300g Phellodendron chinense, and green onion. 250g of bark, 300g of Oldenlandia diffusa, 150g of malt, 300g of Angelica sinensis, 300g of white peony root, 150g of Pulsatilla chinensis, 200g of Forsythia suspensa, 150g of Citrus aurantium, 150g of Aristolochia debilis, 200g of Rhizoma Cyathulae, 150g of Radix Atractylodis Macrocephalae, 200g of Radix et Rhizoma Citri Reticulatae, 200g of Radix et Rhizoma Citri Reticulatae, 300g of Radix Paeoniae Radix et Rhizoma Citri Reticulatae, 150g of Radix Panax notoginseng, 150g of Fructus Amomi, 200g of Fructus Amomi, 200g of Radix Astragali, 250g of Radix Epimedii, 200g of Poria cocos, 100g of Fructus Hordei Fructus, 200g of Radix Ligustri Lucidi, 150g of Radix Cyathulae, 150g of Radix Paris, 200g of Radix Dendrobii, 150g of Semen Platycladi, 150g of Herba Tetrapanacis. Polygala tenuifolia 150g, Polygonum cuspidatum 150g, Lysimachia christinae 150g, Sandalwood 200g, Polygonatum sibiricum 300g, Cuscuta chinensis 150g, Lung-heart grass 150g, Terminalia chebula 150g, Sargentodoxa cuneata 150g, Lycium chinense root bark 200g, Achyranthes bidentata seed 200g, Lithospermum erythrorhizon 150g, Curcuma longa 150g, Sargentodoxa cuneata 200g, Isatis indigotica leaf 200g, Scutellaria barbata 150g, Drynaria fortunei 300g, Gynostemma pentaphyllum 250g, Rheum palmatum 150g, Barnyard grass 200g, Acorus tatarinowii 150g, Mahonia fortunei 200g, Cuscuta chinensis 200g, Cnidium monnieri 300g, Climbing cypress 150g, Uncaria rhynchophylla 300g;

[0008] 2) Drying and grinding:

[0009] The 108 kinds of Chinese herbal medicines collected were dried until the moisture content was 3%-5%, and then ground into powder.

[0010] 3) Cooling down:

[0011] Spread the ground medicinal powder evenly in a clean winnowing basket, with a thickness of 1.5cm-2cm, and let it cool for 24 hours before use.

[0012] 4) Blank preparation:

[0013] a. Grind 150kg of rice into powder. Spread the rice powder evenly in a clean winnowing basket, with a thickness of 2cm. After cooling for 24 hours, thoroughly mix the Chinese herbal medicine powder and rice powder, and let it cool for later use.

[0014] b. Prepare the herbal decoction: Combine 800g of water bamboo leaves, 400g of pomelo leaves, 400g of peach kernels, 200g of star anise, 200g of triangular anise, 200g of jade anise, 300g of cow horn root, 200g of licorice root, 200g of cogon grass root, 200g of golden arrow, 400g of magnolia, and 200g of soapberry. Add 15L of spring water to a pot, add the herbs and boil over high heat for 2-2.5 hours, then simmer over low heat for 12 hours. Stir the herbs during the boiling process to prevent them from sticking to the pot. When the decoction has reduced to 80L, turn off the heat, filter the residue with gauze, and let it cool naturally.

[0015] c. Making the pulp: Use 2000g of sweet potato vines and 2000g of mulberry leaves, crush them while adding 50L of purified water, and then filter the residue with gauze;

[0016] d. Making the starter: Mix the fermented water and rice water in a 1:1 ratio, then mix them evenly with the cooled and thoroughly stirred medicinal powder and rice powder. Knead until the mixture is slightly watery to form the starter. After kneading it firmly, cut it into 3cm pieces.

[0017] f. Fermentation: 24 hours in advance, seal the doors and windows of the fermentation room with black cloth to create a dark and sealed environment. Then, burn cypress branches and leaves in the room to disinfect them. Spread a 1cm thick layer of rice husks evenly in the fermentation room. Then, place the chopped koji pieces evenly on the rice husks with 0.5cm intervals. Cover the koji evenly with cypress branches. Maintain the room temperature at 36℃~40℃ and let it ferment naturally for 48 hours to allow white mycelium to appear.

[0018] g. Sun drying after fermentation: After fermentation is complete, the starter culture needs to be sun-dried for 5 to 7 days. During the sun drying period, the starter culture needs to be in direct sunlight for 4 to 5 hours every day. Then, place it in a cool place and repeat the process.

[0019] h. Storage and use: After the koji has been dried, it needs to be stored in a cool, sealed environment. When using it, it needs to be ground into a fine powder.

[0020] Furthermore, the rice used in stage a of step 4) is mold-free rice that meets or exceeds the national standard for grade II rice.

[0021] Furthermore, the spring water used in stage b of step 4) meets the national drinking water standards.

[0022] Furthermore, the purified water used in stage c of step 4) meets the national drinking water standards.

[0023] Beneficial effects

[0024] By adopting the above technical solutions, the liquor brewed using this invention can produce more acids and esters, making its aroma more intense and its taste mellow. In addition, the brewed liquor contains Chinese herbal medicine ingredients, is rich in nutrients, and has the effects of promoting blood circulation, clearing heat and detoxifying, reducing swelling and promoting diuresis, lowering blood lipids and cholesterol, regulating endocrine function, and improving immunity. Detailed Implementation

[0025] The technical solution of the present invention will be further described below.

[0026] Example 1:

[0027] 4) Collecting Chinese herbal medicines:

[0028] Collect the following herbs: Ephedra 250g, Lindera strychnifolia 150g, Cyperus rotundus 300g, Acanthopanax senticosus 250g, Angelica dahurica 200g, Lycopus lucidus 200g, Lonicera japonica 100g, Aconitum carmichaelii 100g, Camellia japonica 200g, Amomum villosum 700g, Magnolia officinalis 100g, Lobelia chinensis 200g, Clove 150g, Pogostemon cablin 200g, Angelica pubescens 200g, Lygodium japonicum 100g, Ulva prostrata 150g, Talcum 300g, Piper longum 150g, Arisaema heterophyllum 300g, Platycodon grandiflorus 200g, Saposhnikovia divaricata 150g, Amomum villosum 200g, Clematis chinensis 400g, Akebia trifoliata 200g, Bupleurum chinense 400g, and Ligusticum chuanxiong 150g. 200g Rhodiola rosea, 200g cinnamon, 200g galangal, 150g Gleditsia sinensis, 150g Platycladus orientalis leaves, 300g Aucklandia lappa, 150g Asarum heterotropoides, 100g Coptis chinensis, 200g Liquidambar formosana, 150g apricot kernel, 150g dried tangerine peel, 150g licorice root, 200g Piper kadsura, 300g fennel, 100g Pinellia ternata, 200g cinnamon twig, 150g Gynostemma pentaphyllum, 200g Atractylodes lancea, 200g Scutellaria baicalensis, 150g dried plum, 150g Scutellaria baicalensis, 200g pollen, 200g safflower, 150g Cimicifuga foetida, 150g Homalomena occulta, 300g star anise, 300g Phellodendron chinense, and green onion. 250g of bark, 300g of Oldenlandia diffusa, 150g of malt, 300g of Angelica sinensis, 300g of white peony root, 150g of Pulsatilla chinensis, 200g of Forsythia suspensa, 150g of Citrus aurantium, 150g of Aristolochia debilis, 200g of Rhizoma Cyathulae, 150g of Radix Atractylodis Macrocephalae, 200g of Radix et Rhizoma Citri Reticulatae, 200g of Radix et Rhizoma Citri Reticulatae, 300g of Radix Paeoniae Radix et Rhizoma Citri Reticulatae, 150g of Radix Panax notoginseng, 150g of Fructus Amomi, 200g of Fructus Amomi, 200g of Radix Astragali, 250g of Radix Epimedii, 200g of Poria cocos, 100g of Fructus Hordei Fructus, 200g of Radix Ligustri Lucidi, 150g of Radix Cyathulae, 150g of Radix Paris, 200g of Radix Dendrobii, 150g of Semen Platycladi, 150g of Herba Tetrapanacis. Polygala tenuifolia 150g, Polygonum cuspidatum 150g, Lysimachia christinae 150g, Sandalwood 200g, Polygonatum sibiricum 300g, Cuscuta chinensis 150g, Lung-heart grass 150g, Terminalia chebula 150g, Sargentodoxa cuneata 150g, Lycium chinense root bark 200g, Achyranthes bidentata seed 200g, Lithospermum erythrorhizon 150g, Curcuma longa 150g, Sargentodoxa cuneata 200g, Isatis indigotica leaf 200g, Scutellaria barbata 150g, Drynaria fortunei 300g, Gynostemma pentaphyllum 250g, Rheum palmatum 150g, Barnyard grass 200g, Acorus tatarinowii 150g, Mahonia fortunei 200g, Cuscuta chinensis 200g, Cnidium monnieri 300g, Climbing cypress 150g, Uncaria rhynchophylla 300g;

[0029] 5) Drying and grinding:

[0030] The 108 kinds of Chinese herbal medicines collected were dried until the moisture content was 3%-5%, and then ground into powder.

[0031] 6) Cooling down:

[0032] Spread the ground medicinal powder evenly in a clean winnowing basket, with a thickness of 1.5cm-2cm, and let it cool for 24 hours before use.

[0033] 4) Blank preparation:

[0034] a. Grind 150kg of rice into powder. Spread the rice powder evenly in a clean winnowing basket, with a thickness of 2cm. After cooling for 24 hours, thoroughly mix the Chinese herbal medicine powder and rice powder, and let it cool for later use.

[0035] b. Prepare the herbal decoction: Combine 800g of water bamboo leaves, 400g of pomelo leaves, 400g of peach kernels, 200g of star anise, 200g of triangular anise, 200g of jade horn, 300g of cow horn root, 200g of licorice root, 200g of cogon grass root, 200g of golden arrow, 400g of magnolia, and 200g of soapberry. Add 15L of spring water to a pot, add the herbs, and boil over high heat for 2-2.5 hours. Then simmer over low heat for 12 hours. Stir the herbs during the boiling process to prevent them from sticking to the pot. When the decoction has reduced to 80L, turn off the heat, filter the residue with gauze, and let it cool naturally.

[0036] c. Making the pulp: Use 2000g of sweet potato vines and 2000g of mulberry leaves, crush them while adding 50L of purified water, and then filter the residue with gauze;

[0037] d. Making the starter: Mix the fermented water and rice water in a 1:1 ratio, then mix them evenly with the cooled and thoroughly stirred medicinal powder and rice powder. Knead until the mixture is slightly watery to form the starter. After kneading it firmly, cut it into 3cm pieces.

[0038] f. Fermentation: 24 hours in advance, seal the doors and windows of the fermentation room with black cloth to create a dark and sealed environment. Then, burn cypress branches and leaves in the room to disinfect them. Spread a 1cm thick layer of rice husks evenly in the fermentation room. Then, place the chopped koji pieces evenly on the rice husks with 0.5cm intervals. Cover the koji evenly with cypress branches. Maintain the room temperature at 36℃~40℃ and let it ferment naturally for 48 hours to allow white mycelium to appear.

[0039] g. Sun drying after fermentation: After fermentation is complete, the starter culture needs to be sun-dried for 5 to 7 days. During the sun drying period, the starter culture needs to be in direct sunlight for 4 to 5 hours every day. Then, place it in a cool place and repeat the process.

[0040] h. Storage and use: After the koji has been dried, it needs to be stored in a cool, sealed environment. When using it, it needs to be ground into a fine powder.

[0041] The rice used in stage a of step 4) is mold-free rice that meets or exceeds the national standard for grade II rice.

[0042] The spring water used in step 4) b meets the national drinking water standards.

[0043] The purified water used in stage c of step 4) meets the national drinking water standards.

[0044] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the present invention. Various changes and modifications can be made to the present invention without departing from its spirit and scope. All such changes and modifications fall within the scope of the present invention as claimed, which is defined by the appended claims and their equivalents.

Claims

1. A processing technique for producing Chinese medicinal wine starter, characterized in that: Includes the following steps: 1) Collecting Chinese herbal medicines: Collect the following herbs: Ephedra 250g, Lindera strychnifolia 150g, Cyperus rotundus 300g, Acanthopanax senticosus 250g, Angelica dahurica 200g, Lycopus lucidus 200g, Lonicera japonica 100g, Aconitum carmichaelii 100g, Camellia japonica 200g, Amomum villosum 700g, Magnolia officinalis 100g, Lobelia chinensis 200g, Clove 150g, Pogostemon cablin 200g, Angelica pubescens 200g, Lygodium japonicum 100g, Ulva prostrata 150g, Talcum 300g, Piper longum 150g, Arisaema heterophyllum 300g, Platycodon grandiflorus 200g, Saposhnikovia divaricata 150g, Amomum villosum 200g, Clematis chinensis 400g, Akebia trifoliata 200g, Bupleurum chinense 400g, and Ligusticum chuanxiong 150g. 200g Rhodiola rosea, 200g cinnamon, 200g galangal, 150g Gleditsia sinensis, 150g Platycladus orientalis leaves, 300g Aucklandia lappa, 150g Asarum heterotropoides, 100g Coptis chinensis, 200g Liquidambar formosana, 150g apricot kernel, 150g dried tangerine peel, 150g licorice root, 200g Piper kadsura, 300g fennel, 100g Pinellia ternata, 200g cinnamon twig, 150g Gynostemma pentaphyllum, 200g Atractylodes lancea, 200g Scutellaria baicalensis, 150g dried plum, 150g Scutellaria baicalensis, 200g pollen, 200g safflower, 150g Cimicifuga foetida, 150g Homalomena occulta, 300g star anise, 300g Phellodendron chinense, and green onion. 250g of bark, 300g of Oldenlandia diffusa, 150g of malt, 300g of Angelica sinensis, 300g of white peony root, 150g of Pulsatilla chinensis, 200g of Forsythia suspensa, 150g of Citrus aurantium, 150g of Aristolochia debilis, 200g of Rhizoma Cyathulae, 150g of Radix Atractylodis Macrocephalae, 200g of Radix et Rhizoma Citri Reticulatae, 200g of Radix et Rhizoma Citri Reticulatae, 300g of Radix Paeoniae Radix et Rhizoma Citri Reticulatae, 150g of Radix Panax notoginseng, 150g of Fructus Amomi, 200g of Fructus Amomi, 200g of Radix Astragali, 250g of Radix Epimedii, 200g of Poria cocos, 100g of Fructus Hordei Fructus, 200g of Radix Ligustri Lucidi, 150g of Radix Cyathulae, 150g of Radix Paris, 200g of Radix Dendrobii, 150g of Semen Platycladi, 150g of Herba Tetrapanacis. Polygala tenuifolia 150g, Polygonum cuspidatum 150g, Lysimachia christinae 150g, Sandalwood 200g, Polygonatum sibiricum 300g, Cuscuta chinensis 150g, Lung-heart grass 150g, Terminalia chebula 150g, Sargentodoxa cuneata 150g, Lycium chinense root bark 200g, Achyranthes bidentata seed 200g, Lithospermum erythrorhizon 150g, Curcuma longa 150g, Sargentodoxa cuneata 200g, Isatis indigotica leaf 200g, Scutellaria barbata 150g, Drynaria fortunei 300g, Gynostemma pentaphyllum 250g, Rheum palmatum 150g, Barnyard grass 200g, Acorus tatarinowii 150g, Mahonia fortunei 200g, Cuscuta chinensis 200g, Cnidium monnieri 300g, Climbing cypress 150g, Uncaria rhynchophylla 300g; 2) Drying and grinding: The 108 kinds of Chinese herbal medicines collected were dried until the moisture content was 3%-5%, and then ground into powder. 3) Cooling down: Spread the ground medicinal powder evenly in a clean winnowing basket, with a thickness of 1.5cm-2cm, and let it cool for 24 hours before use. 4) Blank making: This is divided into seven stages. a. Grind 150kg of rice into powder. Spread the rice powder evenly in a clean winnowing basket, with a thickness of 2cm. After cooling for 24 hours, thoroughly mix the Chinese herbal medicine powder and rice powder, and let it cool for later use. b. Prepare the herbal decoction: Combine 800g of water bamboo leaves, 400g of pomelo leaves, 400g of peach kernels, 200g of star anise, 200g of triangular anise, 200g of jade anise, 300g of cow horn root, 200g of licorice root, 200g of cogon grass root, 200g of golden arrow, 400g of magnolia, and 200g of soapberry. Add 15L of spring water to a pot, add the herbs and boil over high heat for 2-2.5 hours, then simmer over low heat for 12 hours. Stir the herbs during the boiling process to prevent them from sticking to the pot. When the decoction has reduced to 80L, turn off the heat, filter the residue with gauze, and let it cool naturally. c. Making the pulp: Use 2000g of sweet potato vines and 2000g of mulberry leaves, crush them while adding 50L of purified water, and then filter the residue with gauze; d. Making the starter: Mix the fermented water and rice water in a 1:1 ratio, then mix them evenly with the cooled and thoroughly stirred medicinal powder and rice powder. Knead until the mixture is slightly watery to form the starter. After kneading it firmly, cut it into 3cm pieces. f. Fermentation: 24 hours in advance, seal the doors and windows of the fermentation room with black cloth to create a dark and sealed environment. Then, burn cypress branches and leaves in the room to disinfect them. Spread a 1cm thick layer of rice husks evenly in the fermentation room. Then, place the chopped koji pieces evenly on the rice husks with 0.5cm intervals. Cover the koji evenly with cypress branches. Maintain the room temperature at 36℃~40℃ and let it ferment naturally for 48 hours to allow white mycelium to appear. g. Sun drying after fermentation: After fermentation is complete, the starter culture needs to be sun-dried for 5 to 7 days. During the sun drying period, the starter culture needs to be in direct sunlight for 4 to 5 hours every day. Then, place it in a cool place and repeat the process. h. Storage and use: After the koji has been dried, it needs to be stored in a cool, sealed environment. When using it, it needs to be ground into a fine powder.

2. The processing technology for traditional Chinese medicine wine yeast according to claim 1, characterized in that: The rice used in step 4)a is mold-free rice that meets or exceeds the national standard for grade II rice.

3. The processing technology for traditional Chinese medicine wine yeast according to claim 1, characterized in that: The spring water used in step 4)b meets the national drinking water standards.

4. The processing technology for traditional Chinese medicine wine yeast according to claim 1, characterized in that: The purified water used in stage c of step 4) meets the national drinking water standards.