Yeast compound and method for brewing honey wine by yeast compound

A yeast and compound technology, which is applied to the field of yeast compound and yeast compound brewing mead, can solve the problems of low alcohol content, low nutritional content and low quality of yeast, and achieves good taste, color, and luster. sleep-promoting effect

Inactive Publication Date: 2019-08-30
吴世龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of mead has a low alcohol content and lacks the mellow taste of wine
Chinese patent CN101654642B discloses a kind of bee flower honey wine and its preparation method (patent application number is: 200910060354.4), which discloses a yeast complex, which includes yellow rice, rice bran, Poria cocos, yam, notoginseng, Sterilized bee pollen, high-temperature-resistant winemaking high-activity dry yeast, and honey can be used to prepare honey wine with yeast compound, but the quality of the yeast cultivated by the yeast compound is not high, and the fermentation rate is not high , although it uses a small amount of Chinese herbal medicine, the herbal ingredients are not many, so that the effect of the prepared honey wine is not good, and the nutritional content is not high, so that its effects of strengthening the body and nourishing yin and nourishing yang are not obvious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0028] A yeast compound, the yeast compound is prepared according to the following raw materials in weight ratio: 8.40%-13.16% of yellow grain, 7.47%-12.10% of wheat, 8.40%-10.96% of wheat bran, 4.20%- of pea 6.03%, bee pollen 4.48%-5.70%, ginseng 3.64%-4.50%, astragalus 3.17%-3.95%, Atractylodes macrocephala 4.58%-5.59%, Poria cocos 4.48%-5.59%, Chinese yam 3.64%-5.59%, Rehmannia glutinosa 4.48% ~5.59%, Angelica 2.52%~3.40%, Radix Paeoniae Alba 4.20%~5.70%, Rhizoma Chuanxiong 1.69%~2.30%, Panax notoginseng 1.59%~2.30%, Salvia miltiorrhiza 2.61%~3.40%, Ligustrum lucidum 1.68%~2.30%, Lycium barbarum 2.71%~3.40%, Polygonatum 1.68%~2.30%, Dendrobium officinale 2.71%~3.51%, Lily 2.52%~3.40%, Gastrodia elata 1.68%~2.30%, Radix licorice 0.75%~1.21%, Mulberry fruit 1.49%~2.41% %, 0.37%-0.77% of high-temperature-resistant dry yeast; the bee pollen is sterilized by far infrared rays, the sterilization temperature is controlled below 40°C, and the sterilization time is 2.6-2.9 hours.

...

Embodiment 1

[0042] A yeast compound, the yeast compound comprises in parts by weight: 10 parts of yellow rice, 8 parts of wheat, 10 parts of wheat bran, 4.5 parts of peas, 4.8 parts of bee pollen, 4.9 parts of ginseng, 4.4 parts of astragalus, and Atractylodes macrocephala 4.9 parts, Poria cocos 5.8 parts, Chinese yam 4.9 parts, Rehmannia glutinosa 4.8 parts, Angelica sinensis 3 parts, Paeoniae Alba 4.5 parts, Rhizoma Chuanxiong 1.8 parts, Panax notoginseng 2 parts, Salvia miltiorrhiza 3.3 parts, Ligustrum lucidum 3 parts, Lycium barbarum 2.9 parts, sealwort 1.8 parts, 2.9 parts of Dendrobium candidum, 2.7 parts of Lily, 1.8 parts of Gastrodia elata, 0.8 parts of Zhigancao, 1.6 parts of mulberry, and 0.4 parts of high temperature resistant dry yeast; the bee pollen is sterilized by far infrared rays, and the sterilization temperature is controlled at 40 ℃ Below, the sterilization time is 2.6 hours.

[0043] A method utilizing yeast complex to brew mead, the method is as follows:

[0044]...

Embodiment 2

[0053] A yeast compound, the yeast compound comprises, in parts by weight: 10 parts of yellow grain, 10 parts of wheat, 10 parts of wheat bran, 5 parts of pea, 5 parts of bee pollen, 4 parts of ginseng, 3.5 parts of astragalus, and Atractylodes macrocephala 5 parts, Poria cocos 5 parts, Chinese yam 4 parts, Rehmannia glutinosa 5 parts, Angelica 3 parts, Paeoniae Alba 5 parts, Chuanxiong 2 parts, Panax notoginseng 2 parts, Salvia miltiorrhiza 3 parts, Ligustrum lucidum 2 parts, Lycium barbarum 3 parts, sealwort 2 parts, 3 parts of Dendrobium candidum, 3 parts of Lily, 2 parts of Gastrodia elata, 1 part of Zhigancao, 2 parts of mulberry, 0.5 part of high temperature resistant dry yeast; the bee pollen is sterilized by far infrared rays, and the sterilization temperature is controlled at 40 ℃ Below, the sterilization time is 2.7 hours.

[0054] A method utilizing yeast complex to brew mead, the method is as follows:

[0055] A. Use yeast complex to cultivate yeast, the method is...

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Abstract

The present invention discloses a yeast compound and a method for brewing honey wine by the yeast compound. The yeast compound comprises the following components: huanggu (a kind of grain), wheat, peas, wheat bran, ginseng, radix astragali, white atractylodes rhizome, poria cocos, Chinese yams, radix rehmanniae praeparata, Chinese angelica, white paeony root, rhizoma chuanxiong, pseudo-ginseng, radix salviae miltiorrhizae, glossy privet fruits, Chinese wolfberry fruits, rhizoma polygonati, dendrobium officinale, lily bulbs, rhizoma gastrodiae, radix glycyrrhizae preparata, mulberries and hightemperature resistant dry yeasts. The method is as follows: A, a yeast compound is used to culture yeasts, B, a fermentation solution is prepared, C, 0.5 g of a nitrogen-containing material, 1 g of nutrient salt and 0.1 g of vitamin are added into each kilogram of the fermentation solution, D, after the fermentation solution is stirred evenly, the stirred fermentation solution is filled into a fermentation jar for fermentation in the dark, and F, tannin and vitamin C are added to a wine solution of the step C. The yeast compound exerts nutritional and health-care effects of honey, bee pollensand royal jelly, also exerts pharmacological effects of 19 traditional Chinese medicinal materials in supplementing middle warmer, benefiting qi, strengthening the spleen and stomach, promoting bloodcirculation and reducing stasis, removing stasis and stopping bleeding, etc., and is good for heart and cerebral vessels.

Description

technical field [0001] The invention relates to a method for brewing mead, in particular to a yeast compound and a method for brewing mead with the yeast compound. Background technique [0002] Honey is a complex sugar saturated solution, the main components are glucose and fructose, and it is rich in enzymes, proteins and mineral elements, etc. It has high nutritional and health value. According to medical records: "Honey has the functions of regulating the spleen and moistening the lungs, smoothing the intestines and relieving pain, invigorating the middle and replenishing qi, relieving cough and detoxifying." As a nutritious natural green food and health care product, honey has a broad market both internationally and domestically. The use of honey to make wine is in line with the development direction of my country's Twelfth Five-Year Wine Industry, that is, "market-oriented, with the goal of saving food and satisfying consumption, and taking the road of high quality, lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026A61K36/8988A61P1/14A61K35/644
CPCC12G3/026A61K36/258A61K36/481A61K36/284A61K36/076A61K36/8945A61K36/804A61K36/232A61K36/71A61K36/65A61K36/236A61K36/537A61K36/638A61K36/815A61K36/8969A61K36/8984A61K36/8967A61K36/8988A61K36/484A61K36/605A61K35/644A61P1/14A61K2300/00
Inventor 吴世龙
Owner 吴世龙
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