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Traditional Chinese medicine distiller's yeast and distiller's yeast preparation process

A technology of traditional Chinese medicine koji and koji, applied in the field of winemaking, can solve the problems of affecting the taste of wine, difficult to coordinate and integrate the taste of medicine and wine, and the taste of medicine is overwhelming, so as to achieve the effect of good taste change trend, obvious style characteristics and elegant aroma.

Inactive Publication Date: 2018-09-18
重庆醉之福酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although increasing the medicinal aroma can increase the aroma of the brewed wine, due to the large number of traditional Chinese medicines added, the tastes of various traditional Chinese medicines are different, which makes it difficult to coordinate and integrate the medicinal and wine flavors, which can easily cause the medicinal flavor to overwhelm the guests and affect the taste of the wine.

Method used

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  • Traditional Chinese medicine distiller's yeast and distiller's yeast preparation process
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Embodiment 1

[0024] A kind of traditional Chinese medicine distiller's yeast, the raw material of the prepared distiller's yeast comprises (by weight): 536,000 parts of rice, 268,000 parts of bran, 36,000 parts of peas, 5000 parts of seed koji, 500 parts of ginger, 1000 parts of malt, 650 parts of poria cocos Peel, 700 parts of Citrus aurantium, 500 parts of Danpi and 800 parts of Angelica dahurica, 250 parts of Cyperus cyperi, 350 parts of White Fuzi, 400 parts of Daxiang, 400 parts of Sanye, 600 parts of Xiaoxiang, 250 parts of Cao Cao, 125 parts of Pai Cao, 125 parts of Lingcao, 800 parts of Artemisia, 1000 parts of Peppermint, 550 parts of Woody Fragrance, 250 parts of Patchouli, 800 parts of Pueraria Puerariae, 500 parts of Fu Pian, 300 parts of Paeoniae Alba, 550 parts of Bu Gui, 750 parts of Beixin, 620 parts of Gan Pine, 875 parts of calamus, 625 parts of notopterygium, 750 parts of carapace, 500 parts of ginger, 600 parts of Poria cocos, 750 parts of Chuan Shao, 600 parts of peony ...

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Abstract

The invention relates to the technical field of wine making, in particular to a traditional Chinese medicine distiller's yeast and a distiller's yeast preparation process. The distiller's yeast uses rice, wheat bran and peas as nutrition agents; various kinds of traditional Chinese herbal medicine are used as fermentation agents, aroma-producing substances, taste-producing substances, harmful bacterium inhibiting substances and special flavor substances, so that the made Baijiu has the special flavor of the traditional Chinese medicine; meanwhile, the added peas are also special flavor substances in the Baijiu fermentation process; through the addition of the peas, the traditional Chinese flavor of the Baijiu and the wine taste are better fused and cooperated; the total acid and total ester content in the made Baijiu is twice higher than that of the conventional Baijiu; after storage for one month, the fresh flavor of the Baijiu is obviously eliminated; after storage for 8 months, theslight aging flavor can be realized; the aging speed is obviously higher than that of conventional Baijiu during the storage of the Baijiu; the taste change trends are better.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a traditional Chinese medicine koji and a koji making process. Background technique [0002] Traditional Chinese medicine distiller's yeast refers to the distiller's yeast made by adding Chinese herbal medicines. The main functions of Chinese herbal medicines in distiller's yeast include inhibiting miscellaneous bacteria, directional cultivation, providing nutrients needed for the growth of brewing bacteria, and increasing medicinal aroma. Although increasing the medicinal aroma can increase the aroma of the brewed wine, due to the large number of traditional Chinese medicines added, the tastes of various traditional Chinese medicines are different, which makes it difficult to coordinate and integrate the medicinal and wine flavors, easily causing the medicinal flavor to overwhelm the guests and affect the taste of the wine. Contents of the invention [0003] In order to solve ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/9068A61P1/14
CPCA61K36/076A61K36/185A61K36/23A61K36/232A61K36/233A61K36/235A61K36/237A61K36/25A61K36/254A61K36/268A61K36/282A61K36/285A61K36/288A61K36/39A61K36/46A61K36/47A61K36/48A61K36/481A61K36/483A61K36/484A61K36/53A61K36/534A61K36/535A61K36/538A61K36/67A61K36/708A61K36/71A61K36/714A61K36/716A61K36/74A61K36/744A61K36/752A61K36/77A61K36/84A61K36/888A61K36/8905A61K36/8998A61K36/906A61K36/9062A61K36/9064A61K36/9068A61P1/14C12G3/02A61K2300/00
Inventor 陈恒海
Owner 重庆醉之福酒业有限公司
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