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Rice wine yeast and preparation method thereof

A technology of distiller's yeast and glutinous rice, which is applied in the field of distiller's yeast and its preparation, can solve the problems of rice wine's liver-protecting and liver-protecting effect, too strong rice wine taste, sour and smelly, etc., so as to improve human immunity, promote growth and metabolism, and stabilize blood pressure. The effect of liver yang

Active Publication Date: 2011-02-16
江西席水酒业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing preparation method of rice wine is to first use broken grains as raw materials to enrich microorganisms to make distiller's yeast, and then use distiller's yeast to impel more grains to saccharify and ferment to make wine. In addition, it also contains a large number of miscellaneous bacteria, and the rice wine made has a strong wine taste and insufficient sweetness, or is sweet and has a lingering wine taste that is insufficient, and even sour and smelly; and the liver-protecting effect of rice wine is not outstanding.

Method used

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  • Rice wine yeast and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Component Content

[0034] Glutinous rice 85g

[0035] Licorice 3g

[0036] Chenpi 2.5g

[0037] Cyperus 1.5g

[0038] Spicy Polygonum 3g

[0039] Weeping grass 2g

[0040] Osmanthus 2g

[0041] Mulberry leaves 1g

[0042] Yeast liquid 2ml

[0043] Rhizopus liquid 3ml

[0044] water 10ml

[0045] Each milliliter of yeast liquid contains 6×10 5 , containing 8×10 per milliliter of rhizopus liquid 5 .

[0046] Processing technology

[0047] (1), pulverize the glutinous rice, pass through a 40-mesh sieve, bake and sterilize in an oven at 110° C. for half an hour to obtain glutinous rice flour;

[0048] (2) Glycyrrhizae, tangerine peel, Cyperus cyperi, Polygonum sylvestris, Weeping grass, mulberry leaves, and sweet-scented osmanthus are pulverized together, passed through a 40-mesh sieve, and set aside to obtain a drug mixture powder.

[0049] (3) Put the glutinous rice flour and the mixed drug powder into the container, pour the yeast liquid and rhizopus liqui...

Embodiment 2

[0051] Component Content

[0052] Glutinous rice 87g

[0053] Licorice 2.5g

[0054]Tangerine peel 3g

[0055] Cyperus rotundum 2g

[0056] Spicy Polygonum 4g

[0057] Weeping grass 2.5g

[0058] Osmanthus 1.5g

[0059] Mulberry leaves 2g

[0060] Yeast liquid 3ml

[0061] Rhizopus liquid 2.5ml

[0062] water 9.5ml

[0063] Each milliliter of yeast liquid contains 5×10 5 , containing 9×10 per milliliter of rhizopus liquid 5 .

[0064] Processing technology

[0065] (1), pulverize the glutinous rice, pass through a 40-mesh sieve, bake and sterilize in an oven at 110° C. for half an hour to obtain glutinous rice flour;

[0066] (2) Glycyrrhizae, tangerine peel, Cyperus cyperi, Polygonum sylvestris, Weeping grass, mulberry leaves, and sweet-scented osmanthus are pulverized together, passed through a 40-mesh sieve, and set aside to obtain a drug mixture powder.

[0067] (3) Put the glutinous rice flour and the mixed drug powder into the container, pour the yeast liqu...

Embodiment 3

[0074] According to the addition amount of 5%, add licorice, tangerine peel, Cyperus cyperi, 13ml boiled water, 2ml yeast liquid, and 95% glutinous rice to make three kinds of single medicinal koji; ; Pulverize the prepared distiller's yeast respectively, take 1g of distiller's yeast for subsequent use, and count the yeast with plate colony counting method.

[0075] The result is as follows:

[0076] Table 1:

[0077] strain name

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Abstract

The invention discloses rice wine yeast and a preparation method thereof. The yeast comprises the following materials in part by weight: 60 to 100 parts of sticky rice, 1 to 10 parts of licorice root, 1 to 10 parts of dried orange peel, 1 to 10 parts of cyperus rotundus, 1 to 10 parts of polygonum flaccidum meism, 1 to 10 parts of mulberry leaves, 1 to 10 parts of stringy stonecrop and 0 to 15 parts of water. Compared with the prior art, five Chinese medicaments such the licorice root, the dried orange peel, the cyperus rotundus, the polygonum flaccidum meism and the mulberry leaves are selected and added into the yeast of the invention, which not only prompts the growth and the metabolism of the yeast, but also inhibits the growth of pernicious bacteria; simultaneously the flavor of the yeast is improved by adding sweet-scented osmanthus; and simultaneously rice wine produced by using the yeast has a unique flavor of the sweet-scented osmanthus. The stringy stonecrop serving as a Chinese medicament is added into the yeast, which not only makes the yeast contain active ingredients, for protecting liver, in the stringy stonecrop, but also makes the rice wine produced by using the yeast have the efficacy of protecting the liver.

Description

technical field [0001] The invention belongs to the technical field of distiller's yeast and its preparation method. Background technique [0002] The existing preparation method of rice wine is to first use broken grains as raw materials to enrich microorganisms to make distiller's yeast, and then use distiller's yeast to impel more grains to saccharify and ferment to make wine. In addition, it also contains a large number of miscellaneous bacteria, and the rice wine made has too strong taste and insufficient sweetness, or is sweet and has insufficient wine taste, and even sour and smelly; and the liver-protecting effect of rice wine is not outstanding. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of rice wine koji, the rice wine brewed with it has the function of protecting the liver. [0004] The technical scheme for solving the technical problems of the present invention is: a kind of rice wine koj...

Claims

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Application Information

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IPC IPC(8): C12R1/845C12G3/02C12R1/645
Inventor 郑艳李春雨宋玉华汪建中
Owner 江西席水酒业集团有限公司
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