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Koji and preparation method and application thereof

A technology of distiller's yeast and raw materials, applied in the field of distiller's yeast and its preparation, to achieve the effect of improving the excellent flavor and exerting the effect

Inactive Publication Date: 2017-08-04
芒市西山乐团民族文化开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above well-known medicinal wines are made by soaking medicinal materials in rice wine, and cannot really exert the efficacy of medicinal materials. Therefore, it is very necessary to develop a product that can truly exert the efficacy of medicinal materials

Method used

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Examples

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Comparison scheme
Effect test

preparation example Construction

[0021] The preparation method of distiller's yeast of the present invention comprises pretreatment, fermentation, aftertreatment steps, specifically comprises:

[0022] A. Pretreatment: add 3~4 times the weight of rice to the rice and soak for 2~5 hours to obtain material a for later use; at the same time, the raw materials A. Taiwan flower, mountain tortoise, weeping jasmine, green ox gallbladder, syringa maple, coriander, maidenhair fern, jackfruit and oxtail are dried or sun-dried to a moisture content of 2-8%, and then crushed and sieved separately. Mix according to the formula ratio to obtain material b for subsequent use;

[0023] B, after mixing material a and material b, pound and make agglomerate, then fern leaves are covered on the surface and fermented under natural conditions for 3 to 7 days to obtain koji agglomerate;

[0024] C, drying the distiller's yeast agglomerate, pulverizing and sieving to obtain the target distiller's yeast.

[0025]The pulverizing and ...

Embodiment 1

[0031] The rice was soaked in water 3 times the weight of the rice for 5 hours to obtain material a for later use; at the same time, the raw materials were blue indigo, green sage, chrysanthemum, long-leaved fern, black-faced Fangji, sealwort, santaihua, mountain tortoise, weeping jasmine, Dried or sun-dried to a water content of 8%, and then crushed and passed through a 20-mesh sieve, according to 10 parts of blue indigo and 10 parts of green scallops , 2 parts of chrysanthemum, 10 parts of long-leaved fern, 10 parts of black-faced Fangji, 10 parts of Polygonatum, 10 parts of santaihua, 10 parts of mountain turtle, 10 parts of weeping jasmine, 10 parts of green ox gall, 10 parts of maple 10 parts, 10 parts of coriander melon, 10 parts of maidenhair fern, 10 parts of jackfruit and 10 parts of oxtail are mixed to obtain material b for later use; after mixing material a and material b, they are pounded and made into agglomerates, and the material The weight ratio of a and materi...

Embodiment 2

[0033] Add water 4 times the weight of rice to the rice and soak for 2 hours to obtain material a for later use; at the same time, the raw materials blue indigo, green scorpion, chrysanthemum, long-leaved fern, black-faced Fangji, sealwort, santaihua, mountain tortoise, weeping jasmine, Dried or sun-dried to a moisture content of 2%, and then crushed and passed through a 20-mesh sieve, according to 20 parts of blue indigo and 30 parts of green scallops , 8 parts of chrysanthemum, 20 parts of long-leaved fern, 15 parts of black-faced Fangji, 15 parts of sealwort, 15 parts of santaihua, 20 parts of mountain turtle, 30 parts of weeping jasmine, 30 parts of green ox gall, and scorpion maple 15 parts, 30 parts of coriander, 30 parts of maidenhair fern, 30 parts of jackfruit and 30 parts of oxtail are mixed to obtain material b for later use; after mixing material a and material b, they are pounded and made into agglomerates, and the material The weight ratio of a and material b is ...

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PUM

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Abstract

The invention discloses koji and a preparation method and application thereof. The koji comprises, by weight, 10-20 parts of indigo indicum, 10-30 parts of feather cockscomb, 2-8 parts of Paris polyphylla, 10-20 parts of bolbitis heteroclita, 10-15 parts of aristolochia tagala, 10-15 parts of rhizoma polygonati, 10-15 parts of clerodendrum serratum var amplexifolium, 10-20 parts of stephania erecta, 10-30 parts of clerodendrum wallichii, 10-30 parts of tinospora crispa, 10-15 parts of heteropanax fragrans, 10-30 parts of melothria heterophylla, 10-30 parts of adiantum, 10-30 parts of jack fruit and 10-30 parts of meadow fescue and is prepared by pretreatment, fermentation and aftertreatment. The application refers to application of the koji in brewing medicinal wine. Chinese herbal medicine is adopted to prepare the koji, so that the technical problem that efficacy of medicinal materials cannot be brought into real play due to the fact that conventional medicinal wine is prepared by soaking the medicinal materials is solved, good flavor of the medicinal wine can be improved greatly, and the efficacy of the medicinal materials can be brought into full play.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a distiller's yeast and its preparation method and application. Background technique [0002] Wine culture includes cultural phenomena such as wine production, tasting method, function and history. It has its own material characteristics and spiritual connotation formed by wine tasting. It is a specific cultural form formed in the process of wine making and drinking activities. China's wine culture can be traced back to ancient times. According to historical documents, the inventors of wine were Yidi in the Yu era and Du Kang in the Xia Dynasty. They are the ancestors of wine in China and have been admired throughout the ages. Dukang wine, as a famous wine in history, has been drunk by literati and poets in the past dynasties, and wrote numerous splendid articles and immortal poems. More than 3,000 years ago, people in the Shang and Zhou dynasties create...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/899A61P1/14
CPCA61K36/11A61K36/195A61K36/21A61K36/25A61K36/42A61K36/59A61K36/60A61K36/85A61K36/855A61K36/896A61K36/8969A61K36/899C12G3/02A61K2300/00
Inventor 石木介
Owner 芒市西山乐团民族文化开发有限责任公司
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