Novel brewing yeast and making method thereof

Abstract

The invention discloses novel brewing yeast and a making method thereof. The brewing yeast is prepared from oat, euscaphis japonica, Chinese ephedra, rhizoma atractylodis macrocephalae, bletilla striata, amomum cardamomum, soaked ginseng, cockscomb, nux vomica, radix angelicae pubescentis, mangnolia officinalis, schizonepeta, notopterygium roots, uncaria, safflower carthamus, immature bitter oranges, rhizoma zingiberis, perilla leaves, pepper, Indian trumetflower seeds, croton, radix aconiti carmichaeli, radix aconiti, galangal, salvia miltiorrhiza, pillis ophidiae, angelica sinensis, asarum sieboldii, radix aconiti agrestis, cinnamon, zaocys dhumnade, cassia twigs, rhizoma atractylodis, elecampane, cortex acanthopanacis, cortex lycii radicis, apiary, codonopsis pilosula, momordica cochinchinensis, herba epimedii, periostracum cicada, pericarpium citri reticulatae, fructus amomi, centipede and white-dappled snakes. The making method includes the steps of oat crushing, medical material crushing, yeast material stirring and fermentation for making yeast. Compared with conventional brewing yeast, the novel brewing yeast is high in fermentation capacity, long in shelf life, simple in making method and rich and complete in nutrition, and the baijiu brewed through the brewing yeast is mellow in taste, heavy in fragrance, good in mouthfeel, free of bitter and astringent flavor, stable in quality and capable of being stored for a long time and has a good health care effect.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a novel distiller's yeast and a preparation method thereof. Background technique [0002] China has a wine culture for thousands of years, and it is inseparable from wine for family and friends gatherings, weddings and funerals, business negotiations, and international exchanges every year and festival. As we all know, a large part of the evaluation of the aroma and taste of wine depends on the koji. Distiller's yeast is essentially an organism containing a variety of microorganisms and enzymes. It is a saccharification starter for wine making and an indispensable and important raw material in the traditional wine making process. The traditional production method of distiller's koji is to move the conidia of Aspergillus spores into the white rice that has been boiled strongly, and then keep it warm. After a few days, mycelium can grow luxuriantly on the rice grains, ...

AI Technical Summary

Problems solved by technology

Although a series of health care wines have also appeared in the market now, which can enhance the nourishing effect after drinking, but the above health care wines often have the situation of false ones and shoddy ones. On the contrary, it will cause harm to the body