Chinese herbal wine starter

Abstract

The application discloses Chinese herbal wine starter, relates to the technical field of wine starter preparation, and particularly relates to a Chinese herbal wine starter which is prepared from the following raw materials in parts by weight: 65-75 parts of wheat, 6-11 parts of oat, 9-14 parts of rice, 0.3-0.4 parts of paeonia suffruticosa andrews, 1-1.8 parts of dendrobium, 0.2-0.6 parts of aconiti kusnezoffii, 0.2-0.6 parts of centella asiatica, 0.5-1.1 parts of polygonatum sibiricum, 0.2-0.5 parts of lotus, 0.8-1.2 parts of licorice, 3-5 parts of honey, 0.3-0.7 parts of glabrous fern, 0.2-0.6 parts of curcuma, 1.2-1.6 parts of radix falcaliae, 0.6-0.9 parts of eucommia ulmoides oliver, 0.3-0.5 parts of anemarrhena asphodeloides, and proper amount of rice. The Chinese herbal wine starter uses wheat, oat, rice and other cereal bran as raw materials, adds various wild herbal plants and medicinal materials, reduces more than 50 kinds of Chinese herbal medicines to more than 20 kinds, and optimizes the complicated and labor-consuming starter preparation process.

Description

Technical Field

[0001] This invention relates to the field of yeast preparation technology, specifically to a traditional Chinese medicine yeast. Background Technology

[0002] Chinese culinary culture has a long history, and wine culture occupies an important place within it. In the past, many families in rural areas knew how to brew wine, and to brew wine, one must first make yeast. As the saying goes, "Water is the soul of wine, and yeast is the bone of wine," which shows that the importance of yeast is self-evident.

[0003] The art of making yeast starter has been passed down in Anlong for at least a hundred years. Preserving this technique is of great research value for exploring the history, culture, and drinking habits of ethnic minorities in Southwest my country. Yeast starter is used as a medicinal ingredient, and the various microorganisms it contains significantly influence the flavor of the liquor. Yeast starter is the essence of brewing; it not only embodies the traditional techniques of yeast starter making and brewing but also reflects the dual values ​​of "the medicinal properties of liquor" and "the shared origin of medicine and food."

[0004] The yeast used in traditional brewing is mostly homemade, and the ingredients are common wild herbs found in rural areas. More than 50 kinds of Chinese herbs are needed in the brewing process. The yeast making process is complicated and labor-intensive, and it is difficult to meet all the standards of hygiene, health and wellness, as well as food safety. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a traditional Chinese medicine yeast starter, which solves the existing problems mentioned in the background section.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solution: a traditional Chinese medicine wine starter, made from the following raw materials in parts by weight: wheat 65-75, oats 6-11, rice 9-14, creeping fig 0.3-0.4, dendrobium 1-1.8, eleutherococcus senticosus 0.2-0.6, centella asiatica 0.2-0.6, polygonatum 0.5-1.1, lotus 0.2-0.5, licorice 0.8-1.2, honey 3-5, glutinous rice grass 0.3-0.7, quhua leaf 0.2-0.6, he shou wu 1.2-1.6, eucommia ulmoides 0.6-0.9, lantana 0.3-0.5, and an appropriate amount of rice.

[0007] Optionally, the preparation method includes the following steps:

[0008] Step 1: Raw material harvesting. Pick uncontaminated and healthy Chinese medicinal herbs in the wild, and select raw materials such as roots, leaves, fruits, and whole plants according to their medicinal properties and plant morphology.

[0009] Step 2: Raw material processing. Wash the medicinal materials with spring water, dry them, slice them, and then sun-dry them. After drying, use a stone mortar to grind them into powder.

[0010] Step 3: Rice processing. Select high-quality rice, wash, soak, and dry it. After drying, grind it into powder.

[0011] Step 4: Raw material preparation. Prepare the processed Chinese herbal medicines according to the specified proportions.

[0012] Step 5: Mixing raw materials. Place the above materials into a mixing container and then mix them manually.

[0013] Step Six: Fermentation with yeast. Take the material obtained in Step Five, shape it into a ping-pong ball, coat it with rice flour, and transfer it to a fermentation tank for fermentation and storage.

[0014] Optionally, the harvesting tools used in step one are hoes, sickles, and baskets.

[0015] Optionally, the tools used in the preparation of the herbal yeast starter are a kitchen knife, a stone mortar, a stone mill, a basin, a sieve, a winnowing basket, a dustpan, a bamboo basket, a wooden ladle, a snail sieve, white gauze, a fermentation nest, a cotton quilt, rice straw, and cypress branches, among which the cypress branches are used to cover the yeast starter and enhance its aroma.

[0016] Optionally, the fermentation time of the yeast in step six is ​​48 hours.

[0017] This invention provides a traditional Chinese medicine yeast starter, which has the following beneficial effects:

[0018] The town of Wanfeng Lake, where this traditional Chinese medicine yeast is produced, enjoys a warm and humid climate with abundant rainfall and a pleasant environment, making it ideal for the growth of various wild medicinal plants and fungi, resulting in a rich biodiversity. This unique environment of high-quality soil, water, and natural medicinal resources provides a solid foundation for producing high-quality yeast.

[0019] This traditional Chinese medicine yeast starter production process uses wheat, oats, rice, and other grain bran as raw materials, and adds a variety of wild herbal plants as ingredients. After fermentation by Aspergillus, white mycelium grows, following the mechanism of microbial probiotic fermentation. It is based on the understanding of biochemical science and reduces the number of Chinese herbs from more than 50 to more than 20, optimizing the tedious and complex process of yeast starter production and physical consumption.

[0020] The technique of making traditional Chinese medicine yeast has been passed down in Anlong for at least a hundred years. Preserving this technique is of great research value for exploring the history, culture, yeast-making, brewing, and drinking culture of ethnic minorities in Southwest my country.

[0021] This traditional Chinese medicine yeast making technique uses yeast as an ingredient in wine. The various microorganisms contained in the yeast have a significant impact on the flavor of the wine. Yeast is the essence of winemaking. It not only carries the traditional craftsmanship of yeast making and winemaking, but also embodies the dual value of "wine enhancing the medicinal properties" and "medicine and food sharing the same origin". Detailed Implementation

[0022] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the solutions in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0023] In the description of this invention, unless otherwise stated, "a plurality of" means two or more; the terms "upper," "lower," "left," "right," "inner," "outer," "front end," "rear end," "head," "tail," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the diagram, and are only for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. Furthermore, the terms "first," "second," "third," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0024] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" or "linked" should be interpreted broadly. For example, it can refer to a fixed connection, a detachable connection, or an integral connection; it can refer to a mechanical connection or an electrical connection; it can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0025] Made from the following ingredients by weight: 65kg wheat, 6kg oats, 9kg rice, 0.3kg creeping fig, 1kg or 0.5kg dendrobium, 0.2kg eleutherococcus senticosus, 0.2kg centella asiatica, 0.5kg polygonatum, 0.2kg lotus, 0.8kg licorice, 3kg honey, 0.3kg glutinous rice grass, 0.2kg quince leaf, 1.2kg he shou wu, 0.9kg roadside vine, 0.6kg eucommia, 0.3kg golden thread grass, and an appropriate amount of rice.

[0026] The preparation method of Chinese herbal medicine yeast includes the following steps:

[0027] Step 1: Raw material harvesting. Pick uncontaminated and healthy Chinese medicinal herbs in the wild, and select raw materials such as roots, leaves, fruits, and whole plants according to their medicinal properties and plant morphology.

[0028] Step 2: Raw material processing. Wash the medicinal materials with spring water, dry them, slice them, and then sun-dry them. After drying, use a stone mortar to grind them into powder.

[0029] Step 3: Rice processing. Select high-quality rice, wash, soak, and dry it. After drying, grind it into powder.

[0030] Step 4: Raw material preparation. Prepare the processed Chinese herbal medicines according to the specified proportions.

[0031] Step 5: Mixing raw materials. Place the above materials into a mixing container and then mix them manually.

[0032] Step Six: Fermentation with yeast. Take the material obtained in Step Five, shape it into a ping-pong ball, coat it with rice flour, and transfer it to a fermentation tank for fermentation and storage.

[0033] The pure grain liquor and sweet wine made with this Chinese herbal yeast have the advantages of pure taste, pleasant aroma, no dry mouth, and quick sobering effect.

[0034] Example 1: A method for making sweet wine (fermented glutinous rice) using traditional Chinese herbal yeast starter:

[0035] Wash glutinous rice or moisten it with cornmeal, pour it into a wooden steamer and steam until thoroughly cooked. Let it cool completely, then add sweet wine yeast and mix well to ferment. Sweet wine has a long history and is a favorite food of women, offering excellent nourishment for children and postpartum women. Wang's yeast, being purely natural and non-toxic with no chemical additives, produces wines with a good taste, a sweet aftertaste, and no hangover effects, resulting in a quick recovery from intoxication. Therefore, it is widely loved and has a promising market prospect.

[0036] Example 2: A method for brewing baijiu (Chinese liquor) using traditional Chinese herbal yeast (taking corn liquor as an example):

[0037] The corn is washed, steamed until cooked, spread out to cool in the sun, and then the yeast is crushed and mixed evenly in a specific ratio. It is then covered with straw raincoats and burlap sacks, piled up for fermentation, and placed into sealed earthenware jars. After several months of fermentation, the mixture is ladled into a large pot over an earthen stove, filled with spring water, and placed on a wooden steamer. Cold water is then poured in, and the steamer and the large pot are sealed tightly. Firewood is used to heat the fire, and the liquor is distilled. After distillation, the liquor is collected in earthenware jars. The liquor is then classified and sealed according to the following proportions: the first batch (high water level in the steamer), the second and third batches (medium alcohol content), the fourth batch (low alcohol content), and the tail liquor. This yeast-based liquor, brewed using modern technology, with considerations of hygiene, health, and food safety, simplifies the traditional process, allowing it to flourish.

[0038] In summary, when using this herbal yeast starter, the starter is first made using a traditional folk herbal recipe and traditional brewing techniques, typically in the summer or autumn. Summer starter making, with its high temperature and humidity, is ideal for fungal growth, resulting in a higher fungal population. Autumn starter making, with its lower temperature and higher humidity, results in a higher yeast population. The raw materials are first harvested using tools such as hoes, sickles, and baskets, selecting uncontaminated, healthy herbal plants from the wild. Based on their medicinal properties and plant morphology, roots, leaves, fruits, and whole herbs are selected. The raw materials are then processed by washing the herbs with spring water, drying them, and then slicing and drying them. After sun-drying, the rice is pounded into powder using a stone mortar. Next, the rice is processed by selecting high-quality rice, washing, soaking, and drying it. After drying, it is pounded into powder. Then, the raw materials are prepared by mixing the processed Chinese herbs according to a specific ratio. Next, the raw materials are stirred by placing the above materials into a mixing container and stirring manually. Finally, in step six, the materials obtained in step five are kneaded into ping-pong ball shapes, coated with rice flour, and transferred to a fermentation tank for fermentation and storage. During fermentation, the mixture is covered with cotton quilts, straw, and cypress branches, with the cypress branches serving to cover the yeast and enhance its aroma.

[0039] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A kind of traditional Chinese medicine wine starter, characterized in that, Made from the following ingredients by weight: wheat 65-75, oats 6-11, rice 9-14, creeping fig 0.3-0.4, dendrobium 1-1.8, eleutherococcus senticosus 0.2-0.6, centella asiatica 0.2-0.6, polygonatum 0.5-1.1, lotus 0.2-0.5, licorice 0.8-1.2, honey 3-5, glutinous rice grass 0.3-0.7, quince leaf 0.2-0.6, fleeceflower root 1.2-1.6, eucommia ulmoides 0.6-0.9, golden thread grass 0.3-0.5, and rice as needed.

2. The herbal wine starter according to claim 1, characterized in that, The preparation method includes the following steps: Step 1: Raw material harvesting. Pick uncontaminated and healthy Chinese medicinal herbs in the wild, and select raw materials such as roots, leaves, fruits, and whole plants according to their medicinal properties and plant morphology. Step 2: Raw material processing. Wash the medicinal materials with spring water, dry them, slice them, and then sun-dry them. After drying, use a stone mortar to grind them into powder. Step 3: Rice processing. Select high-quality rice, wash, soak, and dry it. After drying, grind it into powder. Step 4: Raw material preparation. Prepare the processed Chinese herbal medicines according to the specified proportions. Step 5: Mixing raw materials. Place the above materials into a mixing container and then mix them manually. Step Six: Fermentation with yeast. Take the material obtained in Step Five, shape it into a ping-pong ball, coat it with rice flour, and transfer it to a fermentation tank for fermentation and storage.

3. The herbal wine starter according to claim 2, characterized in that, The harvesting tools used in step one are hoes, sickles, and baskets.

4. The herbal wine starter according to claim 2, characterized in that, The tools required for preparing the herbal yeast starter are: kitchen knife, stone mortar, stone mill basin, sieve, winnowing basket, dustpan, bamboo basket, wooden ladle, snail sieve, white gauze, fermentation nest, cotton quilt, rice straw, and cypress branches. The cypress branches are used to cover the yeast starter and enhance its aroma.

5. The herbal wine starter according to claim 2, characterized in that, The fermentation time of the yeast in step six is ​​48 hours.