Distiller's yeast for relaxing menstruation and promoting blood circulation and its preparation method

Abstract

The invention discloses a distiller's yeast for relaxing tendons and activating collaterals, wherein the raw material comprises rhizoma arisaematis in parts by weight ratio of 5-10 parts of rhizoma arisaematis, peony 5-10 parts, Drynaria 5-10 parts, black beans 5-10 parts, Dalijian 5-10 parts, 5-10 parts of aconite root, natural copper 2-5 parts, daemonorops draco 2-6 parts, asarum 5-10 part, angelica dahurica 5-10 part, Momordica cochinchinchinensis 2-5 part, cyathula root 5-10 parts, myrrh 1-4 part, frankincense 2-5 part, green mulberry carbon 20-30 parts, glutinous rice 700-1000 part, starch 50-80 part, soybean 20-50 parts and broad beans 10-20 part; stir-fry soybean, glutinous rice and broad bean with wheat bran, cook and cool; Green mulberry pow, chestnut powder, black soybean pow, rhizoma Drynariae powder, rhizoma arisaematis powder, and myrrh powder are prepared into main material; a Chinese medicinal composition is prepare from radix Paeoniae powder, radix Aconiti pow, naturalcopper powder, sanguis Draxonis powder, herba asari pow, radix Angelicae Dahuricae powder, radix Momordicae powder, radix Cyathulae powder, olibanum powder, and starch. Atractylodes rhizome pow, radixAchyranthis bidentatae powder, radix Aconiti lateralis Preparata pow, Cinnamomi radix powder, rhizoma Zingiberis recens powder, Glycyrrhrizae radix powder and starch to obtain a supplement; a main material, a secondary material and a supplemental material are taken out and mix and then made into a cake shape and put into a fermentation chamber for fermentation to obtain distiller's yeast.

Description

technical field [0001] The invention relates to the field of wine brewing, in particular to distiller's yeast for relaxing meridians and promoting blood circulation and a preparation method thereof. Background technique [0002] Distiller's koji is to move conidia of Aspergillus fungus into the white rice that has been strongly steamed, and then keep it warm, and mycelia will grow luxuriantly on the rice grains, which is jiuji. The amylase produced by koji mold can saccharify the starch in rice. Therefore, it has been used as raw sugar together with malt since ancient times to make wine, liqueur, and soybean paste. [0003] According to the source of microorganisms in the koji, it is divided into traditional koji (natural inoculation of microorganisms) and purebred koji (as the rice koji inoculated by Aspergillus oryzae, the rhizopus koji inoculated by Rhizopus, the koji inoculated by Aspergillus niger). [0004] Nowadays, most liquors are brewed with Daqu, but the current ...

AI Technical Summary

Problems solved by technology

[0004] Now most of the liquor is brewed with Daqu, but the current Daqu does not contain any ingredients for relaxing meridians and activating blood circulation. If you need the wine for relaxing meridians and activating blood circulation, you need to add medicines for relaxing meridians and activating blood circulation to the wine separately, but the types and proportions of these medicines And so on are common people can grasp, at the same time by soaking medicine in wine to obtain the effect of relaxing muscles and tendons and activating blood circulation needs to soak for a long time, and the medicine taste in wine is bigger