Method for making traditional medicinal distiller's yeast

Abstract

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.

Description

technical field [0001] The invention relates to a method for making and cultivating traditional koji, in particular to a method for making and cultivating light-flavored koji with wheat, rice and the like as raw materials. Background technique [0002] With the development of society and the improvement of people's living standards and quality, the awareness of "healthy consumption and rational consumption" has been respected and accepted by more and more consumer groups, and higher requirements and challenges have been put forward for food safety: safety, health, quality. [0003] Our ditties have a history of nearly 5,000 years. The names of Xiaoqu vary from place to place, such as wine medicine, wine cake, medicine Xiaoqu, rice koji, etc. They use rice flour or rice bran as raw materials, some add a small amount of Chinese herbal medicine or Polygonum powder as auxiliary materials, and some add a small amount of The white clay is used as a filler, and a certain amount o...

AI Technical Summary

Problems solved by technology

The microorganisms in Xiaoqu are mainly root enzymes, which are rich in glucoamylase and wine amylase, which is beneficial to improve the utilization rate of starch; but root enzymes lack protease and have strict requirements on nitrogen sources. They like organic nitrogen. If there is a lack of organic nitrogen, It will affect the growth of mycelium and the improvement of enzyme activity, leading to the degradation of bacteria

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