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Method for preparing sweet Chinese yeast

A technology of sweet wine medicine and Saccharomyces cerevisiae, which is applied in the field of preparation of sweet wine medicine, can solve the problems of easy rotten rice grains, complex process, high production cost, etc., achieve high wine yield and total ester content, simple preparation process and low production cost low effect

Active Publication Date: 2017-10-17
孝感亲亲生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fermentation power of this distiller's yeast is too strong, and the brewing of high-grade rice wine deviates from the characteristics of rice wine that is sweet and delicious, healthy and healthy. It is difficult to control the brewing of low-grade rice wine, and the rice grains are easy to rot and the content of amino acids and other nutrients is low.
[0004] To sum up, the preparation of existing sweet wine koji has the problems of complex process, high production cost, rice wine yield and total ester content, insufficient rice wine taste, and weak flavor

Method used

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  • Method for preparing sweet Chinese yeast
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Examples

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Embodiment 1

[0023] A sweet wine medicine, which comprises the following raw materials in parts by weight: 900 parts of early indica rice, 70 parts of rice bran, 70 parts of moso bamboo shoots, 30 parts of Polygonum sp. part, 350 parts of water.

[0024] The preparation method of above-mentioned sweet wine medicine comprises the following steps:

[0025] (1) After washing the early indica rice of the above ratio, place it in a ventilated place to dry for 22 hours, then put it into a pulverizer and pulverize it to obtain the indica rice flour for subsequent use;

[0026] (2) After washing the above-mentioned proportions, add 30 parts of water to mash it into a powder slurry, and set aside;

[0027] (3) Cut the heads of fresh moso bamboo shoots and shell them, slice them to a thickness of 3-5cm, steam them in a steamer for 12 minutes, and dry them in a ventilated place for 24 hours. Sliced ​​and graded into flakes, then dried for 4 days, crushed and passed through a 60-mesh sieve to obtain...

Embodiment 2

[0033] A sweet wine medicine, which comprises the following raw materials in parts by weight: 950 parts of early indica rice, 80 parts of rice bran, 75 parts of moso bamboo shoots, 35 parts of Polygonum sp., 25 parts of rhizopus koji, 3 parts of ester-producing yeast, and 4 parts of Saccharomyces cerevisiae parts, 415 parts of water.

[0034] The preparation method of above-mentioned sweet wine medicine comprises the following steps:

[0035] (1) wash the early indica rice of the above ratio and place it in a ventilated place to dry for 24 hours, then put it into a pulverizer and pulverize it to obtain the indica rice flour for subsequent use;

[0036] (2) After washing the above-mentioned proportions, add 35 parts of water to mash it into a powder slurry, and set aside;

[0037] (3) Cut the heads of fresh moso bamboo shoots and shell them, slice them to a thickness of 3-5cm, steam them in a steamer for 10 minutes, and dry them in a ventilated place for 24 hours. Further sli...

Embodiment 3

[0043] A sweet wine medicine, which comprises the following raw materials in parts by weight: 1000 parts of early indica rice, 75 parts of rice bran, 80 parts of moso bamboo shoots, 40 parts of Polygonum sp., 30 parts of rhizopus koji, 4 parts of ester-producing yeast, and 4 parts of Saccharomyces cerevisiae part, 430 parts of water.

[0044] The preparation method of above-mentioned sweet wine medicine comprises the following steps:

[0045] (1) After washing the early indica rice of the above ratio, place it in a ventilated place to dry for 20 hours, then put it into a pulverizer and pulverize it to obtain the indica rice flour for subsequent use;

[0046] (2) After washing the above-mentioned proportions, add 40 parts of water to mash it into a powdered slurry, and set aside;

[0047] (3) Cut the heads of fresh moso bamboo shoots and shell them, slice them to a thickness of 3-5cm, steam them in a steamer for 15 minutes, and dry them in a ventilated place for 24 hours. Sli...

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Abstract

The invention discloses a method for preparing sweet Chinese yeast and aims to solve the problems that conventional sweet Chinese yeast is complex in preparation process, high in production cost, low in trail rice wine yield and total ester content, insufficient in rice wine taste and pale in flavor. According to the technical scheme, the method comprises a step of mixing and culturing the following raw materials in parts by weight with water: 900-1000 parts of early rice flour, 60-80 parts of rice bran, 60-80 parts of moso bamboo shoots, 30-40 parts of flaccid knotweed herb, 20-30 parts of a rhizopus starter, 3-5 parts of ester producing yeast and 3-5 parts of brewer's yeast. The method is simple in process, low in production cost, high in trail rice wine yield and total ester content, sufficient in rice wine taste and sweetness and good in flavor.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a method for preparing sweet wine medicine. Background technique [0002] Sweet wine medicine, also known as sweet wine koji and rice wine medicine, is a traditional folk product in my country. As the saying goes, "good koji makes good wine", sweet wine medicine is one of the indispensable raw materials for brewing rice wine. The performance of a kind of sweet wine koji determines the quality of rice wine to a great extent. But existing distiller's yeast or saccharifying power is strong and fermenting power is insufficient, and brewed liqueur is sweet and greasy, and wine flavor is relatively light; Or sweet and sour is moderate and fragrance is insufficient. [0003] At present, the research on rice wine mainly focuses on improving the yield and nutritional value of rice wine. As CN 104962419 A discloses a kind of distiller's yeast and its preparation method, described disti...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/845C12R1/865
CPCC12G3/02
Inventor 方尚玲魏浩林陈茂彬张玉谢逾群管健周金虎
Owner 孝感亲亲生物科技有限公司
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