83results about How to "Improve glycation" patented technology

The invention discloses a method for increasing content of ethyl caproate in Luzhou-flavor liquor. The method comprises the following steps: preparing a bacterial solution A, preparing a bacterial solution B, and preparing a composite functional bacterial solution C; preparing reinforced Daqu D; and preparation of pit mud microorganism enrichment liquid E and fermentation in a pool. According to the method, bacillus siamensis and candida utilis are selected for culture and fermentation, reinforced yeast is prepared, and the content of an ethyl caproate precursor substrate in the pit is increased through the synergistic effect of the reinforced yeast and the pit mud microorganism enrichment liquid, so that synthesis of ethyl caproate is promoted. When the method is used for brewing the Luzhou-flavor liquor, the ethyl caproate content of the raw liquor produced by the new cellar and the aging cellar is obviously improved, the Luzhou-flavor style of the liquor body is prominent, and the aroma is mellow.

The invention discloses a preparation method of pure rice-koji added with Chinese medical herbs and application thereof. The preparation method is characterized by comprising the following steps of: inoculating aspergillus flavus QJ into a PDA (Potato Dextrose Agar) slant culture medium, culturing at 25-30 DEG C for 7-10 days, selecting slant colonies with uniform surface growth and thick spore layers, transplanting onto the PDA slant culture medium again, culturing at 25-30 DEG C for 5-7 days to obtain slant strains, and preserving at 4 DEG C for 15-30 days; carrying out amplification culture on the aspergillus flavus QJ, preparing spore suspension of the aspergillus flavus QJ, adding Chinese medical herbs into spread cooled steamed rice, and culturing medicinal koji for 3-4 days under the conditions that temperature is 35-40 DEG C and humidity is 90-95% so as to obtain the ure rice-koji added with the Chinese medical herbs, wherein the diastatic power is 979.348-1738.99 U / g dry koji; and the liquefaction force is 21.37-59.43 U / g dry koji. Compared with the rice-koji without Chinese medical herbs, the diastatic power of the medicinal koji is increased by 25.89-41.61%; the liquefaction force of the medicinal koji is increased by 31.97-56.122%; therefore, the pure rice-koji has great development value and wide market prospect.

The invention provides a preparation process of rice-flavored koji. The preparation process includes the following steps: 1) Cultivation of seed koji: 1.1) Cultivation of strains in inclined test tubes, 1.2) Cultivation of Rhizopus seed koji, 1.3) Cultivation of yeast seed koji Cultivation; 2) Treatment of koji materials; 3) Cultivation of distiller's yeast. The preparation process of the rice-flavored distiller's yeast of the present invention simplifies the production process, has low production cost, and is applicable to wine enterprises of different scales. This process screens out excellent Rhizopus and Saccharomyces cerevisiae, and innovates the production process. The rice-flavored distiller's yeast prepared has stable quality, high saccharification power and fermentation power, and the yield and quality of wine are significantly improved. The improvement of distiller's yeast also upgrades and simplifies the production process of distiller's yeast.

The invention relates to a manufacturing method, in particular to the manufacturing method of functionality enhanced yeast for making hard liquor, wherein the yeast function is enhanced. The manufacturing method comprises the following steps: smashing barley and peas after the barley and peas are mixed; smashing a seed yeast which contains a mold with a saccharification type fungus and a seed yeast which contains a mold with a fermentation type after the two yeasts are mixed, and adding purebred microorganisms, wherein the mass ratio among the molds, the yeast and bacteria is about 1:1:0.2; uniformly mixing all the above substances, adding water, wherein the total mass of the mixture takes up a half, uniformly stirring, and pressing yeast blocks by means of a mechanical stamping type yeast pressing machine; putting the yeast blocks into a yeast room after the yeast is dried, spacing the yeast blocks with a distance from 25 millimeters to 35 millimeters, conducting a first yeast turning after the yeast blocks are put into the yeast room for 30 hours, arranging the yeast blocks in an up-down mode, increasing the layers from two to three, conducting the yeast turning one time every 1 hour to 2 hours, conducting the yeast turning last time after two days, controlling the temperature with 30 DEG C-35 DEG C, and keeping the yeast blocks at the temperature for 2 days to 3 days continuously; and removing mats and wet sacks, cooling the yeast blocks naturally for 2 days to 3 days, carrying the yeast blocks out of the yeast room, storing the yeast block in a cool and well-ventilated place, and reserving gaps when the yeast blocks are stacked so that fire can be prevented from backing.

The invention belongs to the field of wine brewing, and relates to yellow wine production, in particular to yellow wine uncooked wheat starter and a preparation method thereof. The preparation methodis characterized in that on the basis of a traditional uncooked wheat starter preparation process, the wheat starter raw material composition is changed; wheat and malt after the wheat sprouting are mixed uniformly according to a certain proportion and are used as wheat starter raw materials; meanwhile, aspergillus oryzae is used as a reinforced strain for preparing bran seed starter for inoculation; a novel yellow wine uncooked wheat starter is made, so that the saccharification power and the liquefaction power of the wheat starter are improved; the wheat starter consumption and the production cost of yellow wine enterprises are reduced; meanwhile, the yellow wine quality is improved. The application of the novel uncooked wheat starter has positive significance on the sustainable development of yellow wine industry.

The invention belongs to the technical field of wine brewing and discloses distiller yeast as well as a preparation method thereof and a method for producing white spirit by virtue of the distiller yeast. The distiller yeast comprises the following components in parts by weight: 100 parts of rice, 20-25 parts of soybeans, 1.5-3.5 parts of seed yeast, 5-12 parts of folium isatidis, 5.8-6.7 parts of water, 25-35 parts of chaff and 1.5-3.5 parts of bran. The preparation method of distiller yeast comprises the following steps: steaming rice and soybeans, grinding the seed yeast into coarse powder, mixing coarse powder, chaff and bran, adding water and blending, pressing the mixture into yeast preform, hanging yeast and culturing for 6-10 days to obtain the distiller yeast. The method for producing white spirit by virtue of the distiller yeast comprises the following steps: preparing ingredients at a weight ratio of rice to distiller yeast being 1: (0.15-0.25), adding water which is 2-2.5 times of total weight of the ingredients, uniformly mixing and fermenting for 15-20 days; and distilling to obtain wine, storing for 6-15 days, soaking with fat pork for 20-30 days, taking out liquor, storing for over a month and blending to obtain the white spirit.

The invention discloses high diastatic power and delayed sporulation Aspergillus oryzae used for the starter making of yellow rice wine and applications thereof, and belongs to the technical field ofbiological engineering. The Aspergillus oryzae strain SR-201 has been deposited in the China Center for Type Culture Collection on April 1st, 2019 and assigned the accession number CCTCC NO : M 2019225, and the deposited address is Wuhan university, Wuhan China. The sporulation time of the Aspergillus oryzae SR-201 delays one day, the strain starts to produce spores at the fourth day, and the spores can be plumpness in the fifth day; and in the production of pure wheat starter, and compared with Su-16, the spores in the wheat starter can be reduced more than 80%, and the diastatic power can beenhanced by more than 15% compared with the Su-16, and therefore, the bitter tastes brought to yellow rice wine caused by excessive spores in the wheat starter can be obviously reduced, and the problems of being prejudicial to the health of workers due to the excessive spores can be solved.

The invention discloses homemade lepidium meyenii, jujube and sorghum co-fermented white liquor. The liquor is prepared by the following raw materials in parts by weight: the balance of distilled water, the balance of monascus strain, the balance of aspergillus niger, the balance of yeast strain, 0.06-0.0.07 part of sterile water, 2500-2600 parts of sorghum, 9-10 parts of wheat, 1-1.2 parts of barley, 1-2 parts of banana, polygonum hydropiper, 200-220 parts of lepidium meyenii, 150-160 parts of Xinjiang Ruoqiang jujube, 0.7-0.8 part of cellulase, and 0.7-0.8 part of pectinase. The base of the homemade lepidium meyenii, jujube and sorghum co-fermented white liquor is made of enhanced yeast, has the advantages of pure scent, refreshing aftertaste, and long taste. The healthcare effects of lepidium meyenii and jujube are integrated. Compared with conventional grain liquor, the homemade lepidium meyenii, jujube and sorghum co-fermented white liquor better conforms to the concept of health drinking, and is worthy of popularization.

The invention discloses a preparation method of pure elegant type baijiu. The preparation method comprises a koji preparation process and a distillation process. In the koji preparation process, hyparrhenia bracteata leaves are used as a raw material of the liquor and a moisturizing material for koji base put in a room. In the distillation process, hyparrhenia bracteata leaves are used as a retortgrate. The raw materials further comprise wheat, barley, and pea, and the raw materials-wheat, barley, pea and hyparrhenia bracteata leaves, are in a proportion of (20-40):(5-20):(5-10):(1-5). The koji preparation period is 75 days, and physical and chemical indexes reach the high level of high temperature koji on the 75th day of saccharification, thereby being beneficial for cellar fermentation,and effectively increasing liquor yield; and the hyparrhenia bracteata leaf endows the baijiu with natural, fresh fragrance and soft, sweet taste, thereby highlighting the characteristic of the pureelegant type baijiu.

The invention discloses a method for brewing vinasse-fragrance flavoring wine through koji vinasse. The method comprises the following steps of preparing aspergillus niger bran koji; taking soft flavor type discarded vinasse, highly-flavored type discarded vinasse, (NH4)2SO4 and the aspergillus niger bran koji prepared in the step S1 in parts by weight as raw materials, dissolving the raw materials with water, performing uniform mixing to obtain a mixture, and placing the mixture on a stacking saccharification bed for stacking cultivation to obtain vinasse undecanted wine; taking moderate temperature hard liquor made with yeast, and Baijiu brewed distiller's yeast in parts by weight, adding the taken moderate temperature hard liquor made with yeast and the taken Baijiu brewed distiller's yeast to the vinasse undecanted wine, at the same time, supplementing seriflux, then performing putting in a kiln pond, and performing fermentation so as to obtain fermented grains; and taking the obtained fermented grains out of the pond, mixing the fermented grains with steamed rice husks, and performing blended distillation wine storage with a small koji soft flavor type wine base for 1-3 yearsso as to obtain the vinasse-fragrance flavoring wine. According to the method disclosed by the invention, the discarded vinasse is fermented with the aspergillus niger, and various enzymes generated through metabolism of the aspergillus niger can effectively utilize resources of crude fibers, residual starch and the like in the discarded vinasse, so that the utilization value of the discarded vinasse can be increased, and the production cost can be reduced.

The invention discloses a manufacturing method of wheat red yeast wine with Shaoxing flavour, which comprises the following steps: a. immersing rice; b. boiling; c. cooling naturally; d. putting material; e. fermenting; f. squeezing; g. modulating; clarifying; h. filtering; i. frying wine; j. packing through tank.

The invention belongs to the technical field of wine making and particularly relates to a preparation process for waxy wheat Daqu. The process comprises the following steps: moistening materials, crushing, mixing the materials, pressing finished koji, putting the finished koji in a koji room to culture bacteria, overturning the koji and storing the koji in a warehouse to obtain finished Daqu product. The process is characterized in that raw materials for preparing the Daqu comprise waxy wheat. Furthermore, the raw materials for preparing the Daqu comprise the following components by weight percentage: 25%-100% of the waxy wheat and 0%-75% of hard wheat. According to the preparation process for the waxy wheat Daqu, the starch decomposing capability, the enzyme activity, the saccharifying capability, the liquidation capability and the acidic proteinase activity of the waxy wheat Daqu are improved greatly and the quality of the Daqu is improved; the preparation process for the waxy wheat Daqu has a very good application prospect and can be applied to a wine brewing process, vinegar brewing process and a soy sauce brewing process; the waxy wheat Daqu can be used partially or completely.

The invention discloses a method for making traditional medicinal distiller's yeast. The method comprises the following steps: crushing wheat, crushing and sieving dry vinasse and broken rice, and crushing and sieving Chinese herbal medicines; mixing and uniformly stirring all the crushed raw materials, adding guiding yeast powder, red yeast rice and distiller's yeast, performing uniform mixing, and uniformly stirring and mixing the obtained mixture with warm water for doughing; completely cleaning a culturing chamber before doughing culturing, laying a clean and water-immersed white cloth ona culturing rack, laying obtained yeast billet doughs on the white cloth side by side, covering the doughs with a water-immersed white cloth, and inserting a thermometer; judging whether the yeast needs to be overturned primarily or not according to the existence or not of visible white spots on the surface of the yeast billet when the product temperature rises to 30 DEG C or above, and controlling the product temperature to be in a range of 35-45 DEG C after the primary yeast overturning; covering the overturned yeast billet with a white cloth at the right time according to the climate and the growth condition of microorganisms on the surface of the yeast billet; taking out the yeast billet from the chamber after the yeast billet is cultured to be manure, transferring the manure yeast billet to a drying box, and drying the manure yeast billet; and transferring the dried yeast billet to a dry ventilating place, and storing the yeast billet for later use.

The invention discloses a mechanized production process for multi-strain yellow wine raw wheat koji and belongs to the technical field of brewing. The production process comprises the following steps: respectively processing the koji starters of Aspergillus niger CCTCC NO:M2015202 and Aspergillus oryzae CCTCC NO:M2015201, and simultaneously manufacturing the bacterium solution of Lactobacillus plantarum CCTCC NO:M2015118 and Lactobacillus hilgardii CGMCC No:8098; and crushing the wheat, and respectively inoculating the Aspergillus niger, the Aspergillus oryzae and the monascus koji starters in a disk starter making machine to obtain the yellow wine raw wheat koji with good characteristic. The mechanized production process has the characteristics of short fermenting time, high enzyme activity, easy culture and labor cost conservation.

The invention belongs to the fermentation field and mainly relates to Jiaxiang white chrysanthemum flower health beer and a preparation method thereof. The preparation method comprises the following steps: adding Jiaxiang white chrysanthemum flowers and cassia seeds into raw materials to obtain a mixture, performing processes such as crushing, saccharifying, filtering, boiling and fermenting on the mixture, thereby preparing the Jiaxiang white chrysanthemum flower health beer. According to the Jiaxiang white chrysanthemum flower health beer and the preparation method thereof disclosed by the invention, not only can various nutritive values of the Jiaxiang white chrysanthemum flowers be kept, but also the characteristics of the beer can be kept, so that the Jiaxiang white chrysanthemum flowers and the beer are perfectly combined, various needs of the consumer can be met to a great extent; the prepared Jiaxiang white chrysanthemum flower health beer not only has refreshing and fragrant taste, but also has the effects of clearing livers and improving vision, lowering blood pressure and soothing the nerves, clearing heat and reducing internal heat, and can be used for preventing sunstroke and detoxifying. Meanwhile, the cassia seeds are added, and the Jiaxiang white chrysanthemum flowers are assisted to further achieve the purposes of clearing stagnated fire in livers and gall, dispelling wind and heat, lowering the blood pressure and relaxing the bowels, and treating high blood pressure and hyperlipidemia.

The invention discloses a method for producing soft-taste sesame-flavor liquor. The liquor comprises 480-560 parts of sorghum, 120-200 parts of wheat, 80-120 parts of rice, 40-80 parts of corn, 160-208 parts of steamed rice husks and 240-408 parts of mixed distiller yeast. 24-40 parts of the steamed rice husks are mixed into smashed unprocessed food grains to be moistened, cooked and gelatinized; large fermented grains and returned fermented grains of the last turn are taken out of a pond layer by layer, 104-120 parts of the steamed rice husks are stirred into the large fermented grains, and the remaining steamed rice husks serve as returned bottom grains for the next time; 32-48 parts of the rice husks are stirred into the returned fermented grains, sesame-flavor returned raw liquor is obtained after distillation, and returned materials obtained after liquor distillation serve as waste lees; supplemented bottom grains are stirred into the gelatinized raw materials to be ventilated and cooled, the 240-408 parts of mixed distiller yeast are added, mash liquor is poured in, and fermented grains to enter the pond are obtained through accumulation; 24-32 parts of the mixed distiller yeast are added into the returned bottom grains to obtain returned grains to enter the pond, and the returned grains to enter the pond and the fermented grains to enter the pond are placed in the pond to be fermented so that fermentation grains for the next time can be obtained. The technology is simple, and product quality is stable.

The invention relates to the field of microorganisms and brewing processes, in particular to rhizopus oryzae, a microbial agent, mouldy bran, preparation methods and application thereof, wine and a preparation method of the wine. The preservation number of the Rhizopus oryzae AC01 is CGMCC No. 20247. The rhizopus oryzae provided by the invention has the effect of remarkably improving and stabilizing the saccharifying enzyme activity of the mouldy bran, and has important significance for developing mouldy bran products with high saccharifying power, and mouldy bran prepared from the rhizopus oryzae has the characteristics of high saccharifying power, honey fragrance production and the like when being applied to production of fermented foods.

To increase the leaching efficiency, diastatic power (WK) and Alpha- N content of wort of the raw barley malt during bear production is crucial to increase materials usage rate. The invention relates to a method of increasing the activity of key enzymes like pectinase and protease etc. during malting for barley, and the method helps increase the leaching efficiency of malt, diastatic power (WK), Alpha- N content of wort and materials use ratio during bear production. The method is suitable for various barleys, in particular to barley with thick husk and low leaching efficiency produced in northeast of China by the traditional technique.

The invention discloses fruit and vegetable medicated wine and a preparation method thereof. The fruit and vegetable medicated wine is prepared from, by weight, 50-60 parts of sorghum, 30-40 parts of glutinous rice, 8-10 parts of distiller's yeast, 15-25 parts of walnut, 10-15 parts of eggplant, 10-15 parts of celery, 8-10 parts of pawpaw, 5-10 parts of willow-leaved smartweed, 4-8 parts of Chinese magnoliavine fruit, 5-7 parts of milkvetch roots, 8-10 parts of fructus lycii, 6-8 parts of Chinese angelica, 3-5 parts of agilawood and 5-8 parts of liquorice. The fruit and vegetable medicated wine has the advantages that since the fruit and vegetable medicated wine is prepared from rich and diverse raw materials, dependency on traditional grains is weakened, nutritive value of the fruit and vegetable medicated wine is improved by means of reasonable combination of the different raw materials, and the fruit and vegetable medicated wine integrating mellowness, silkiness, freshness, aroma, refreshment and sweetness enables a drinker to have good taste experience; the fruit and vegetable medicated wine is capable of nourishing liver and kidney, resisting fatigue and ageing, keeping fitness and prolonging life, thereby being suitable for people of all ages to drink.

The invention belongs to the technical field of wine making, and particularly relates to a production method of Luzhou-flavor yeast. The method mainly comprises the following steps: raw material impurity removal, wheat moistening, pulverization, mixing, yeast pressing, bacterium culture in chamber, yeast overturning, and warehousing for storage, thereby obtaining the finished product yeast. The method is characterized in that the raw and auxiliary materials for producing the Luzhou-flavor yeast comprise wheat, fresh waste lees and corn starch, wherein the fresh waste lees account for 6-28% of the wheat, and the corn starch accounts for 5-17% of the wheat. The method for producing the Luzhou-flavor yeast optimizes the physical and chemical indexes of the yeast, so that the yeast has the advantages of thinner sheet, regular cross section and plump and strong hypha. The porosity of the yeast billet is enhanced, and the growth of mold, leaven and other microbes is promoted, thereby enriching more beneficial microbes. The method obviously enhances the yeast quality, lowers the raw material cost by 2.5-15.5% and effectively reduces the environmental pollution caused by waste lees, thereby having wide application prospects.

The invention discloses a preparation method and application of blocky raw wheat koji for brewing a food, and belongs to the field of food brewing. According to a raw wheat koji production process provided by the invention, a self-heating fermentation method is adopted, improved stacking frame and stacking modes are combined, microorganisms generate heat, self-heating is utilized for fermentation, compared with other temperature-controlled and humidity-controlled fermentation wheat koji, the starting speed is higher, the production efficiency is greatly improved, the energy consumption is reduced, and the method is not limited by seasons; Automatic and intelligent production is easy to realize. The blocky raw wheat koji prepared by the preparation method disclosed by the invention is strong in saccharification and liquefaction capacity and rich in koji fragrance, and can be used for producing brewed foods prepared by various koji methods such as Baijiu, yellow rice wine, soy sauce and vinegar.

The invention discloses a method for improving the bouquet and quality of liquor. The method includes the steps that a1, rice is washed and soaked in water for 40-50 min, and then drained and cooked for 40-50 min, and steamed rice with the water content of 30-40% is prepared; a2, fresh tender shoots, stems and leaves of fragrant ainsliaea, indigofera bungeana, litsea mollis, olive leaves and melastoma dodecandrum lour are mashed into a pasty state; a3, orange peels, radix et rhizoma rhodiolae crenulatae, bulbus lilii, fructus crataegi, radix astragali and piper betle are subjected to digestionto prepare a compound extracting solution; a4, a product in a step b is mixed with fresh distillers' solubles, the steamed rice, the compound extracting solution, a yeast solution and a rhizopus mother bacteria solution evenly, and then the mixture is fermented; b, the soaked sorghum is cooked thoroughly and cooled to the room temperature, distiller's yeast in the step a is added, the adding amount of the distiller's yeast is 0.1%-1% of the weight of the raw materials; c, after saccharification, clear water of 1-2 times the weight of the raw materials is added to distillers' solubles to obtain converted mash; and d, the converted mash is fermented and distilled. The brewed liquor is rich in bouquet, mellow in vinosity and good in refreshing performance, dost not burn mouth and is not spicy, and is high in liquor yield.

The invention discloses a coarse cereal distiller's yeast raw material composition. The coarse cereal distiller's yeast raw material composition comprises, by weight, 30-40 parts of wheat, 10-20 partsof sweet potato, 10-20 parts of oats, 10-20 parts of barley, 1-10 parts of glutinous rice, 1-5 parts of chaff and 1-5 parts of distiller's grains. The coarse cereal distiller's yeast is prepared through raw material crushing, cereal moistening, blank preparation, natural fermentation and stacking fermentation. The yeast powder prepared from the coarse cereal distiller's yeast raw material composition has pump hyphae and a thick yeast fragrance. The coarse cereal distiller's yeast has high fermenting power and high saccharifying power in brewing and has a high wine yield. Through use of the coarse cereals such as oat, barley and sweet potato, the flavor of the liquor prepared through the coarse cereal distiller's yeast is improved.

The invention discloses a nutrient distiller's yeast raw material composition. The nutrient distiller's yeast raw material composition comprises, by weight, 30-40 parts of wheat, 10-20 parts of sweetpotato, 10-20 parts of root of kudzu vine, 10-20 parts of barley, 1-10 parts of glutinous rice, 1-5 parts of chaff and 1-5 parts of distiller's grains. The nutrient distiller's yeast is prepared through raw material crushing, cereal moistening, blank preparation, natural fermentation and stacking fermentation. The yeast powder prepared from the nutrient distiller's yeast raw material composition has pump hyphae and a thick yeast fragrance. The nutrient distiller's yeast raw material composition has high fermenting power and high saccharifying power in brewing and has a high wine yield. Throughuse of the nutrients such as root of kudzu vine, barley and sweet potato, the flavor of the liquor prepared through the nutrient distiller's yeast raw material composition is improved.

The invention discloses a making method and application of saccharopolyspora sp. Inoculated raw wheat koji for brewing food, and belongs to the technical field of brewing. The preparation method comprises the following steps: crushing red-skin or yellow-skin wheat according to a preparation method of raw wheat koji, adding a certain amount of water to moisten the materials, inoculating saccharopolyspora roseus F2014 bacteria liquid according to a ratio, uniformly stirring and mixing, and culturing in a koji room. When raw wheat koji is inoculated with the prepared rose saccharopolyspora, the saccharifying power is 1119.53 + / -58.38 U / g, and the liquefying power is 1.39 + / -0.01 U / g. The inoculated raw wheat koji prepared in the invention is a reinforcement of traditional raw wheat koji, can be used for producing various brewed foods prepared by a koji method, such as white spirit, yellow wine, rice wine, cooking wine, soy sauce, vinegar and the like, and has a wide application prospect in the foods brewed by the koji method.

The invention discloses nutritional health-care yellow rice wine and a brewing method thereof. The brewing method of the nutritional health-care yellow rice wine comprises the following steps: I, pretreating the raw materials; II, steaming rice; III, fermenting the material; IV, treating a fermented material; V, performing clarification; and VI, performing sterilizing and ageing. The invention discloses a brewing method of the nutritional health-care yellow rice wine. The preparation method is simple in process, the prepared yellow rice wine is stable in quality, clear and transparent in winebody and free of peculiar smell, the taste of the yellow rice wine is soft and pure, the original color and flavor of the yellow rice wine are fully kept, meanwhile, the content of amino acid and other nutritional ingredients in the yellow rice wine can be effectively increased, the nutritional value of the yellow rice wine is increased, and certain health-care effects are achieved.

The invention provides Chinese herbal medicine distiller's yeast and belongs to the field of wine making. The raw materials for making the distiller's yeast comprise plant leaves, weeds, Chinese herbal medicines and carriers, wherein the plant leaves comprise red locust tree leaves, pericarpium citri reticulatae leaves, herba agastachis leaves, folium mori, osmanthus fragrans leaves and black walnut leaves; the weeds comprise herba polygoni salicifolii, herb of pilose bushclover, herba houttuyniae, herba portulacae, flos chrysanthemi indici, grape skin and apple skin; the Chinese herbal medicines comprise rhizoma chuanxiong, radix angelicae pubescentis, radix saposhnikoviae, folium perillae, pericarpium citri reticulatae, fructus gleditsiae, fennel, asarum heterotropoides, radix glycyrrhizae, rhizoma atractylodis, poria cocos, radix aconiti carmichaeli, radix angelicae, rhizoma zingiberis, ramulus cinnamomi, radix platycodi, rhizoma atractylodis macrocephalae, rhizome of Chinese monkshood, flos caryophyllata, pedicellus melo and adenophora stems; the carriers comprise glutinous rice flour, distiller's yeast and wheat flour. The distiller's yeast has the advantage of high wine yield.

The invention relates to a preparation process of wheat koji, relates to the technical field of yellow rice wine, and is helpful to improve the flavor of wheat koji. The technical scheme adopted in the invention is as follows: a preparation process of wheat koji comprises steps of raw material preparation, raw material wetting, koji stepping and koji cultivation. In the invention, wheat, wheat bran and oat bran are simultaneously used as raw materials, which is helpful to improve the wheat koji ability of producing special fragrance. The control of temperature in the process of koji cultivation is also helpful to improve the saccharifying power and fragrance of wheat koji.

The invention discloses iron compound attapulgite catalyzed intensified Daqu Baijiu. The iron compound attapulgite catalyzed intensified Daqu Baijiu is prepared from the following raw materials in parts by weight: a proper amount of distilled water, a proper amount of a monascus strain, a proper amount of an aspergillus niger strain, a proper amount of a yeast strain, 0.06 to 0.07 part of sterile water, 9 to 10 parts of wheat, 1 to 1.2 parts of barley, 1 to 2 parts of banana, 2 to 3 parts of herba polygoni salicifolii, 2500 to 2600 parts of sorghum, 10 to 11 parts of attapulgite, a proper amount of a 0.5mol / L hydrochloric acid solution, 95 to 100 parts of ferric trichloride, 30 to 40 parts of carbonyl diamide and a proper amount of concentrated ammonia water. A brewing process provided by the invention is convenient to realize control of industrialization; intensified Daqu is adopted, less intensified Daqu is utilized and the effect is high; the yield of liquor is high and the brewing speed of the liquor is rapid; a liquor sample has a pure pit flavor and a coordinated liquor body, is full and has a pure flavor.