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Traditional Chinese medicine distiller's yeast and preparing process

A technology of traditional Chinese medicine distiller's yeast and preparation technology, which is applied in the preparation of alcoholic beverages, antipyretics, drug combinations, etc., and can solve the problem of unstable fermentation effects of mixed strains, unclear fermentation conditions, and inability to fully exert the efficacy of traditional Chinese medicine ingredients, etc. problem, to achieve the effect of promoting the reproduction of brewing bacteria, thick and rich taste, and enhancing human immunity

Inactive Publication Date: 2019-04-19
桃江县黄旌酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this distiller's yeast has a good effect of improving immunity, but because the fermentation conditions are not clearly defined, the fermentation effect of the mixed strains added is unstable, so that the effects of the added Chinese medicine ingredients cannot be fully exerted

Method used

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  • Traditional Chinese medicine distiller's yeast and preparing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of traditional Chinese medicine distiller's yeast, the raw material composition is counted as follows in parts by weight: 5 parts of Polygonum caperica, 8 parts of Mawang leaves, 6 parts of Cocklebur leaves, 1 part of mulberry leaves, 1 part of lentil leaves, 3 parts of root seedlings of dandelion leaves, and 1 part of mint , 1 part of Duhuo, 1 part of white peony, 1 part of Chuanqiong, 2 parts of asarum, 2 parts of Qinpi, 1 part of woody fragrance, 1 part of ephedra, 1 part of cinnamon bark, 1 part of tangerine peel, 1 part of Cyperus cyperi, 1 part of schisandra , 1 part of cinnamon, 4 parts of ginger, 4 parts of ginger, 6 parts of cassia, 2 parts of perilla, 1 part of water chestnut, 4 parts of almond, 2 parts of clove, 5 parts of Atractylodes macrocephala, 5 parts of Ophiopogon japonicus, 6 parts of licorice , 2 parts of aconitum, 3 parts of kudzu root, 1 part of Citrus aurantium, 50 parts of indica rice.

[0029] A kind of preparation technology of tradition...

Embodiment 2

[0035] A kind of traditional Chinese medicine distiller's yeast, the raw material composition is counted as follows in parts by weight: 8 parts of Polygonum japonica, 10 parts of Mawang leaves, 8 parts of Xanthium leaves, 3 parts of mulberry leaves, 3 parts of lentil leaves, 5 parts of root seedlings of Pale bamboo leaves, and 3 parts of mint , 2 parts of Duhuo, 2 parts of white peony, 2 parts of Chuanqiong, 3 parts of Asarum, 3 parts of Qinpi, 2 parts of woody fragrance, 2 parts of ephedra, 2 parts of cinnamon bark, 2 parts of tangerine peel, 3 parts of Cyperus cyperi, 3 parts of Schisandra , 3 parts of cinnamon, 6 parts of ginger, 6 parts of ginger, 8 parts of cassia, 4 parts of perilla, 2 parts of water chestnut, 6 parts of almond, 5 parts of clove, 8 parts of Atractylodes macrocephala, 8 parts of Ophiopogon japonicus, 9 parts of licorice , 4 parts of aconitum, 5 parts of kudzu root, 4 parts of Citrus aurantium, 70 parts of indica rice.

[0036]A kind of preparation technol...

Embodiment 3

[0042] A kind of traditional Chinese medicine distiller's yeast, the raw material composition is counted as follows in parts by weight: Polygonum 6 parts, Mawang leaves 9 parts, cocklebur leaves 7 parts, mulberry leaves 2 parts, lentil leaves 2 parts, bamboo leaf root seedlings 4 parts, mint 2 parts , 2 parts of duhuo, 1 part of white peony, 1 part of Chuanqiong, 2 parts of asarum, 3 parts of Qinpi, 2 parts of woody fragrance, 1 part of ephedra, 1 part of cinnamon bark, 1 part of tangerine peel, 2 parts of Cyperus cyperi, 2 parts of schisandra , 2 parts of cinnamon, 5 parts of ginger, 5 parts of ginger, 7 parts of cassia, 3 parts of perilla, 2 parts of water chestnut, 5 parts of almond, 4 parts of clove, 6 parts of Atractylodes macrocephala, 7 parts of Ophiopogon japonicus, 8 parts of licorice , 3 parts of aconitum, 4 parts of kudzu root, 2 parts of Citrus aurantium, 60 parts of indica rice.

[0043] A kind of preparation technology of traditional Chinese medicine distiller's ...

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Abstract

The invention discloses traditional Chinese medicine distiller's yeast. The distiller's yeast comprises red-knees herb, gastrodia elata leaves, xanthium sibiricum leaves, mulberry leaves, hyacinth bean leaves, lophatherum gracile roots and shoots, mint, radix angelicae pubescentis, radix paeoniae alba, sichuan lovage rhizome, asarum, scutellaria baicalensis peel, radix aucklandiae, herba ephedra,cinnamon, dried tangerine peel, cyperus rotundus, schisandra chinensis, cortex cinnamomi, galanga, fresh ginger, cassia occidentalis, purple perilla, saruma henryi, almonds, clove, rhizoma atractylodis macrocephalae, radix ophiopogonis, licorice root, monkshood, radix puerariae, fructus aurantii and long-shaped rice. In addition, the invention discloses a preparing method of the traditional Chinese medicine distiller's yeast. The liquor brewed through the traditional Chinese medicine distiller's yeast prepared through the process is strong and complicated in flavor, thick and rich in taste, slightly bitter in taste, sweet in aftertaste after the bitter taste and free of mouth burning or drunk feeling, and people who wake up after getting drunk still feel spirited and have faint scent in mouth.

Description

technical field [0001] The invention belongs to the technical field of distiller's yeast preparation, and in particular relates to a traditional Chinese medicine distiller's yeast and a preparation process. Background technique [0002] Wine is the essence of food! Water is the soul of wine, and koji is the bone of wine. The quintessence of Chinese winemaking lies in the brewing of koji. Adding koji to wine brewing is because there are a large number of microorganisms growing on the koji, as well as enzymes secreted by microorganisms, such as amylase, glucoamylase and protease. Enzymes have a biocatalytic effect and can accelerate the conversion of starch and protein in grains into sugar, Amino acids and sugars are decomposed into ethanol, namely alcohol, under the action of yeast enzymes. [0003] At present, the wine making process steps in modern biotechnology are: grain + koji + water, fermentation, distillation, and finished wine. , the psychological needs of getting...

Claims

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Application Information

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IPC IPC(8): A61K36/9068A61P39/00A61P29/00C12G3/026
CPCA61K36/704A61K9/0095A61K36/17A61K36/21A61K36/232A61K36/236A61K36/26A61K36/268A61K36/28A61K36/284A61K36/285A61K36/48A61K36/482A61K36/484A61K36/488A61K36/534A61K36/535A61K36/539A61K36/54A61K36/57A61K36/605A61K36/61A61K36/65A61K36/71A61K36/714A61K36/736A61K36/752A61K36/79A61K36/8905A61K36/8968A61K36/899A61K36/9062A61K36/9068A61P29/00A61P39/00C12G3/02A61K2300/00
Inventor 刘进军
Owner 桃江县黄旌酒业有限公司
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