CN105331484A - Rice wine distiller's yeast and preparation method thereof - Google Patents
Rice wine distiller's yeast and preparation method thereof Download PDFInfo
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- CN105331484A CN105331484A CN201510737195.2A CN201510737195A CN105331484A CN 105331484 A CN105331484 A CN 105331484A CN 201510737195 A CN201510737195 A CN 201510737195A CN 105331484 A CN105331484 A CN 105331484A
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Abstract
Rice wine distiller's yeast is prepared from, by weight, 80-90 parts of sticky rice flour, 8-15 parts of small fruit rose root flowers and 40-50 parts of water. The invention further discloses a preparation method of the rice wine distiller's yeast. The rice wine distiller's yeast is low in cost and can be conveniently stored for a long time, and raw materials are easy to obtain; rice wine brewed with the rice wine distiller's yeast has fragrance striking the nose, is crystal clear in color and luster and drinks fresh and clear; the wine brewed with the rice wine distiller's yeast where radix glycyrrhizae is added is mellow in fragrance, not prone to causing people drunk, capable of retaining fragrance in lips and teeth, and capable of keeping the fragrance when put in a container. The wine brewed with the rice wine distiller's yeast where flaccid knotweed herb is added tastes slightly sour in sweetness and is acceptable in sweetness. The preparation method of the rice wine distiller's yeast has the advantages of being easy to operate and beneficial to industrial preparation and production.
Description
Technical field
The present invention relates to a kind of distiller's yeast and preparation method thereof, especially relate to a kind of rice wine yeast and preparation method thereof.
Background technology
Rice wine yeast is the distinctive traditional product of China, has another name called sweet wine medicine, koji, yeast for brewing rice wine.The microorganism wherein played a major role is head mold and a small amount of yeast, and its production method is always natural fermented method, because add a certain amount of herbal medicine preventing pollution miscellaneous bacteria in process of production, therefore gain the name " yeast for brewing rice wine ".Along with the development of China's fermentation industry, the production technology of sweet yeast for brewing rice wine also achieves larger progress.Sweet yeast for brewing rice wine makes yellow rice wine, rice wine, medicinal liquor, the indispensable important source material of black glutinous rice wine, is the saccharifying agent producing wine, has a wide range of applications in wine brewing field.But existing sweet yeast for brewing rice wine complicated component, complex manufacturing technology, cost is high.
The method that CN104194999A discloses a kind of distiller's yeast and preparation method thereof and made wine by this distiller's yeast, this distiller's yeast, its starting material comprise following component according to the mass fraction: wheat-flour 80-100 part, Herba polygoni hydropiperis 0.1 ~ 0.3 part, water 40-50 part.This distiller's yeast adopts wheat-flour to be main raw material, and its viscosity is high, is not easy to microbial growth and causes its content of microorganisms less than normal, and during wine brewing, distiller's yeast consumption is higher.
CN104962419A discloses a kind of distiller's yeast and preparation method thereof, and described distiller's yeast is prepared from primarily of following raw material: glutinous rice, Stephania cepharatha Hayata, root of couch grass, betel nut, Herba Gerberae Piloselloidis, hance brandisia herb, Herba leucadis zeylanicae, honeybee sugar grass, capsicum dish, Crisped Ardisia Ardisia gigantifolia, wild anise, Herba Lespedezae Cuneatae, sweet grass, sentence sentence fruit, asparagus fern, chrysanthemum, ginseng, CAULIS PIPER WALLICHII, Herba Asari, LUBIANHUANG, kudzu, Mao Fanci, Radix Glycyrrhizae, Rhizoma Paridis, white hen, red wheat.The complicated component of this distiller's yeast, manufacture craft is loaded down with trivial details.
CN101974385A discloses a kind of rice wine yeast and preparation method thereof, described distiller's yeast contains following material and weight part: 60-100 part glutinous rice, 1-10 part Radix Glycyrrhizae, 1-10 part, dried orange peel, 1-10 part Rhizoma Cyperi, 1-10 part Herba polygoni hydropiperis, 1-10 part mulberry leaf, 1-10 part Stringy Stonecrop Herb, 0-15 part water, the complicated component of this rice wine yeast, manufacture craft is more loaded down with trivial details.
Summary of the invention
The technical problem to be solved in the present invention is: overcome the deficiencies in the prior art, provides that a kind of raw material sources are wide, cost is low, is convenient to the rice wine yeast preserved, and the making method of this rice wine yeast.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of rice wine yeast of the present invention, is made up of following raw material: 80 ~ 90 parts of sticky rice flours, 8 ~ 15 parts of Smallfruit Rose Root flowers and 40 ~ 50 parts of water.
Further, a kind of rice wine yeast, also comprises: 1 ~ 5 portion of Radix Glycyrrhizae.
Further, a kind of rice wine yeast, also comprises: 1 ~ 3 part of Herba polygoni hydropiperis.
Further, described Smallfruit Rose Root flower is the Smallfruit Rose Root flower of fresh harvesting.
Further, the particle diameter≤2.0mm of described sticky rice flour.
The mechanism of action of each component of a kind of rice wine yeast of the present invention:
Sticky rice flour, refer to rice to be the pulverulent material that raw material is made with grinding, rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, VITMAIN B1, A, E, nutritious, be the strong food of temperature compensation, there is invigorating the spleen and replenishing QI, strengthening spleen and nourishing stomach, only effect of abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation.
Smallfruit Rose Root, also known as Rosa microcarpa, fishing rod, Smallfruit Rose Root, spends horse-chestnut, seven sisters in vain; Rosaceae gul, annual 2 – germinate March, mid or late April pregnant flower bud, on May, the middle ten days blooms, 7 – results in September, and 8 – fruits in November are ripe, about 250 days breeding time, be grown on comparatively warm hillside or knob, be distributed widely in the areas such as Jiangxi, Zhejiang, Anhui, Hunan, Hubei, Sichuan, Yunnan, Guizhou, Fujian, aboundresources.Its flower is open in May, white, diameter about 2 centimetres, and the raw branch top of a constant collection, forms corymb; Sepal: the raw thorn-like hair in the back side, petal: avette, with sepal alternate; Stamen is most, and outside filigree is long, and inner side filigree is short, and medicine is yellow; Gynoecium is most, and ovary is upper, and Hua Gui gives prominence to calyx tube, tool pubescence.Plucking fresh Smallfruit Rose Root flower May for making rice wine yeast, now proper temperature, being not suitable with and carrying out temperature adjustment, reducing the cost of manufacture of rice wine yeast.
Radix Glycyrrhizae has another name called sweet grass roots, close grass, is the root and rhizome of glycyrrhizic legume, and property is put down, and taste is sweet.Main containing glycyrrhizin.Have and invigorate the spleen and benefit qi, clearing heat and detoxicating, expelling phlegm for arresting cough, the effects such as coordinating the actions of various ingredients in a prescription.Promoter action is had to Yeast Growth in distiller's yeast and metabolism.
Herba polygoni hydropiperis, has another name called Herba Polygoni gracilis, and be the herb of polygonaceae plant knotweed, warm in nature, taste is pungent.Containing volatile oil, matter of trampling on, flavones, persicarin, persicarin-7-methyl ether, the glad element of sandlwood and Hyperoside, also containing active chemicals such as green onion ketone derivatives, knotweed acid.Tool removing toxic substances, diuresis, only dysentery, itching-relieving efficacies.Restraining effect is had to miscellaneous bacteria harmful in distiller's yeast.
The making method of a kind of rice wine yeast of the present invention, comprises the following steps:
1) Smallfruit Rose Root is spent clean, add in the water of 2 ~ 5 times of Smallfruit Rose Roots flower weight, Smallfruit Rose Root flower of crumpling or mill, form Smallfruit Rose Root and spend broken end slurry;
2) spent by the Smallfruit Rose Root that step 1) is handled well broken end slurry to mix with sticky rice flour, and then add water to mix and be kneaded into glutinous rice powder ball;
3) by step 2) glutinous rice powder ball be divided into the distiller's yeast grain that particle diameter is 3 ~ 6cm;
4) distiller's yeast grain is put to air themperature be 20 ~ 25 DEG C, humidity be 40 ~ 50% indoor fermentation 5 ~ 8 days.
Further, the making method of described a kind of rice wine yeast, further comprising the steps of: in step 2) before, Radix Glycyrrhizae and/or Herba polygoni hydropiperis are cleaned, and adds suitable quantity of water rubbing or be milled into broken end slurry; In step 2) in be mixed into glutinous rice powder ball with sticky rice flour.
The beneficial effect of a kind of rice wine yeast of the present invention: raw material is easy to get and cost is low, is convenient to long-term preservation, and the rice wine that this rice wine yeast is brewageed is with fragrance striking the nose, crystal clear color, drinks mouthfeel and feels well clean; The wine that the rice wine yeast that with the addition of Radix Glycyrrhizae is brewageed, strong and brisk in taste, not top, lips and teeth lasting, being positioned over can lasting fragrance in container.With the addition of the rice wine yeast of Herba polygoni hydropiperis, in making its wine brewageed of employing sweet, appear light tart flavour, sweet and sour taste.
The beneficial effect of the making method of a kind of rice wine yeast of the present invention: simple to operate, is convenient to industrialization and makes production.
Embodiment
Below in conjunction with embodiment, the invention will be further described.
embodiment 1
A kind of rice wine yeast of the present embodiment, is made up of following raw material: 90 parts of sticky rice flours, the Smallfruit Rose Root flower of 15 parts of fresh harvestings and 45 parts of water.
Particle diameter≤the 2.0mm of described sticky rice flour.
The making method of a kind of rice wine yeast of the present embodiment, comprises the following steps:
1) Smallfruit Rose Root is spent clean, add in the water of 2 times of Smallfruit Rose Roots flower weight, Smallfruit Rose Root flower of crumpling or mill, form Smallfruit Rose Root and spend broken end slurry;
2) spent by the Smallfruit Rose Root that step 1) is handled well broken end slurry to mix with sticky rice flour, and then add water to mix and be kneaded into glutinous rice powder ball;
3) by step 2) glutinous rice powder ball be divided into the distiller's yeast grain that particle diameter is 5cm;
4) distiller's yeast grain is put to air themperature be 25 DEG C, humidity be 40% indoor fermentation 5 days.
embodiment 2
A kind of rice wine yeast of the present embodiment, is made up of following raw material: 85 parts of sticky rice flours, 10 parts of Smallfruit Rose Root flowers, 5 portions of Radix Glycyrrhizaes and 50 parts of water.
The making method of a kind of rice wine yeast of the present embodiment, comprises the following steps:
1) Smallfruit Rose Root is spent clean, add in the water of 4 times of Smallfruit Rose Roots flower weight, Smallfruit Rose Root flower of crumpling or mill, form Smallfruit Rose Root and spend broken end slurry;
2) Radix Glycyrrhizae is cleaned, and add suitable quantity of water rubbing or be milled into broken end slurry;
3) Smallfruit Rose Root that step 1) is handled well is spent broken end slurry and step 2) broken end starch and mix with sticky rice flour, and then add water to mix and be kneaded into glutinous rice powder ball;
4) by step 2) glutinous rice powder ball be divided into the distiller's yeast grain that particle diameter is 3cm;
5) distiller's yeast grain is put to air themperature be 20 DEG C, humidity be 50% indoor fermentation 7 days.
embodiment 3
A kind of rice wine yeast of the present embodiment, is made up of following raw material: 80 parts of sticky rice flours, the Smallfruit Rose Root flower of 12 parts of fresh harvestings, 1 part of Radix Glycyrrhizae, 2 parts of Herba polygoni hydropiperiss and 40 parts of water.
The making method of a kind of rice wine yeast of the present embodiment, comprises the following steps:
1) Smallfruit Rose Root is spent clean, add in the water of 3 times of Smallfruit Rose Roots flower weight, Smallfruit Rose Root flower of crumpling or mill, form Smallfruit Rose Root and spend broken end slurry;
2) Radix Glycyrrhizae and Herba polygoni hydropiperis are cleaned, and add suitable quantity of water rubbing or be milled into broken end slurry;
3) Smallfruit Rose Root that step 1) is handled well is spent broken end slurry and step 2) broken end starch and mix with sticky rice flour, and then add water to mix and be kneaded into glutinous rice powder ball;
4) by step 2) glutinous rice powder ball be divided into the distiller's yeast grain that particle diameter is 3cm;
5) distiller's yeast grain is put to air themperature be 20 DEG C, humidity be 50% indoor fermentation 7 days.
embodiment 4
A kind of rice wine yeast of the present embodiment, is made up of following raw material: 88 parts of sticky rice flours, 8 parts of Smallfruit Rose Root flowers and 48 parts of water.
The making method of a kind of rice wine yeast of the present embodiment is with embodiment 1.
embodiment 5
A kind of rice wine yeast of the present embodiment, is made up of following raw material: 86 parts of sticky rice flours, 9 parts of Smallfruit Rose Root flowers, 4 parts of Radix Glycyrrhizaes, 3 parts of Herba polygoni hydropiperiss and 50 parts of water.
The making method of a kind of rice wine yeast of the present embodiment is with embodiment 3.
embodiment 6
A kind of rice wine yeast of the present embodiment, is made up of following raw material: 82 parts of sticky rice flours, the Smallfruit Rose Root flower of 10 parts of fresh harvestings, 2 portions of Radix Glycyrrhizaes and 42 parts of water.
The making method of a kind of rice wine yeast of the present embodiment is with embodiment 2.
embodiment 7
A kind of rice wine yeast of the present embodiment, is made up of following raw material: 85 parts of sticky rice flours, the Smallfruit Rose Root flower of 15 parts of fresh harvestings, 3 parts of Herba polygoni hydropiperiss and 50 parts of water.
The making method of a kind of rice wine yeast of the present embodiment, comprises the following steps:
1) Smallfruit Rose Root is spent clean, add in the water of 3 times of Smallfruit Rose Roots flower weight, Smallfruit Rose Root flower of crumpling or mill, form Smallfruit Rose Root and spend broken end slurry;
2) Herba polygoni hydropiperis is cleaned, and add suitable quantity of water rubbing or be milled into broken end slurry;
3) Smallfruit Rose Root that step 1) is handled well is spent broken end slurry and step 2) broken end starch and mix with sticky rice flour, and then add water to mix and be kneaded into glutinous rice powder ball;
4) by step 2) glutinous rice powder ball be divided into the distiller's yeast grain that particle diameter is 5cm;
5) distiller's yeast grain is put to air themperature be 24 DEG C, humidity be 48% indoor fermentation 8 days.
Claims (7)
1. a rice wine yeast, is made up of following raw material: 80 ~ 90 parts of sticky rice flours, 8 ~ 15 parts of Smallfruit Rose Root flowers and 40 ~ 50 parts of water.
2. rice wine yeast as claimed in claim 1, is characterized in that, also comprise: 1 ~ 5 portion of Radix Glycyrrhizae.
3. rice wine yeast as claimed in claim 1 or 2, is characterized in that, also comprise: 1 ~ 3 part of Herba polygoni hydropiperis.
4. rice wine yeast as claimed in claim 1 or 2, is characterized in that, the Smallfruit Rose Root flower that described Smallfruit Rose Root flower is fresh harvesting.
5. rice wine yeast as claimed in claim 1 or 2, is characterized in that, the particle diameter≤2.0mm of described sticky rice flour.
6. the making method of rice wine yeast as described in any one of claim 1 ~ 5, comprises the following steps:
Smallfruit Rose Root is spent clean, add in the water of 2 ~ 5 times of Smallfruit Rose Root flower weight, Smallfruit Rose Root flower of crumpling or mill, form Smallfruit Rose Root and spend broken end slurry;
Smallfruit Rose Root step 1) handled well spends broken end slurry to mix with sticky rice flour, and then adds water to mix and be kneaded into glutinous rice powder ball;
By step 2) glutinous rice powder ball be divided into the distiller's yeast grain that particle diameter is 3 ~ 6cm;
Distiller's yeast grain is put to air themperature be 20 ~ 25 DEG C, humidity be 40 ~ 50% indoor fermentation 5 ~ 8 days.
7. the making method of rice wine yeast as claimed in claim 6, is characterized in that, further comprising the steps of: in step 2) before, Radix Glycyrrhizae and/or Herba polygoni hydropiperis are cleaned, and adds suitable quantity of water rubbing or be milled into broken end slurry; In step 2) in be mixed into glutinous rice powder ball with sticky rice flour.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510737195.2A CN105331484A (en) | 2015-11-04 | 2015-11-04 | Rice wine distiller's yeast and preparation method thereof |
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| CN201510737195.2A CN105331484A (en) | 2015-11-04 | 2015-11-04 | Rice wine distiller's yeast and preparation method thereof |
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| CN105331484A true CN105331484A (en) | 2016-02-17 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109112029A (en) * | 2018-08-28 | 2019-01-01 | 灵川县胜腾果蔬种植专业合作社 | A kind of distiller's yeast and preparation method thereof |
| CN110684618A (en) * | 2019-11-22 | 2020-01-14 | 怀化市德宏酒业有限公司 | Distiller's yeast |
| CN113105978A (en) * | 2021-04-14 | 2021-07-13 | 桂林市农业科学研究中心 | Mulberry leaf distiller's yeast and preparation method thereof |
| CN115261170A (en) * | 2022-09-05 | 2022-11-01 | 惠风酒业发展(上海)有限公司 | Distiller's yeast and health rice wine |
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|---|---|---|---|---|
| CN1135526A (en) * | 1996-03-15 | 1996-11-13 | 刘细毛 | Wine of polished glutinous rice underlying juice and preparation process thereof |
| CN101974385A (en) * | 2010-10-15 | 2011-02-16 | 安徽师范大学 | Rice wine yeast and preparation method thereof |
| CN103666923A (en) * | 2013-12-11 | 2014-03-26 | 蒙金妹 | Preparation method of sweet distiller's yeast |
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2015
- 2015-11-04 CN CN201510737195.2A patent/CN105331484A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135526A (en) * | 1996-03-15 | 1996-11-13 | 刘细毛 | Wine of polished glutinous rice underlying juice and preparation process thereof |
| CN101974385A (en) * | 2010-10-15 | 2011-02-16 | 安徽师范大学 | Rice wine yeast and preparation method thereof |
| CN103666923A (en) * | 2013-12-11 | 2014-03-26 | 蒙金妹 | Preparation method of sweet distiller's yeast |
Non-Patent Citations (1)
| Title |
|---|
| 李丹 等: "畬族民间药膳初探", 《海峡药学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109112029A (en) * | 2018-08-28 | 2019-01-01 | 灵川县胜腾果蔬种植专业合作社 | A kind of distiller's yeast and preparation method thereof |
| CN110684618A (en) * | 2019-11-22 | 2020-01-14 | 怀化市德宏酒业有限公司 | Distiller's yeast |
| CN113105978A (en) * | 2021-04-14 | 2021-07-13 | 桂林市农业科学研究中心 | Mulberry leaf distiller's yeast and preparation method thereof |
| CN115261170A (en) * | 2022-09-05 | 2022-11-01 | 惠风酒业发展(上海)有限公司 | Distiller's yeast and health rice wine |
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Application publication date: 20160217 |