CN105802793A - Xiaodiao liquor koji and method for producing rice flavor type liquor through Xiaodiao liquor koji - Google Patents
Xiaodiao liquor koji and method for producing rice flavor type liquor through Xiaodiao liquor koji Download PDFInfo
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- CN105802793A CN105802793A CN201610224874.4A CN201610224874A CN105802793A CN 105802793 A CN105802793 A CN 105802793A CN 201610224874 A CN201610224874 A CN 201610224874A CN 105802793 A CN105802793 A CN 105802793A
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- distillers yeast
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 32
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
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- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 2
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
- A61K35/32—Bones; Osteocytes; Osteoblasts; Tendons; Tenocytes; Teeth; Odontoblasts; Cartilage; Chondrocytes; Synovial membrane
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/21—Amaranthaceae (Amaranth family), e.g. pigweed, rockwort or globe amaranth
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Rheumatology (AREA)
- Virology (AREA)
- Orthopedic Medicine & Surgery (AREA)
- Biomedical Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
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- Genetics & Genomics (AREA)
- Insects & Arthropods (AREA)
- Wood Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
Xiaodiao liquor koji is prepared from components by weight as follows: 100 g of barley, 25 g of red-knees herbs, 10 g of cassia bark, 15 g of American ginseng, 10 g of hawthorn fruits, 20 g of malt and 8 g of dahurian angelica roots. The rice flavor type liquor is prepared on the basis of improvement of a traditional process and prepared through special koji; the liquor integrates nutrition and health-care functions and is refreshing and tasty, a drinker cannot get inflamed or feel dizzy, the immunity of a human body can be improved if the drinker takes the liquor for a long time, and a consumer can enjoy drinking, keep healthy, and get natural and green nourishment as well.
Description
Technical field
The present invention relates to fermentable arts, be specifically related to a kind of little method hanging distillers yeast and production rice spirit thereof.
Background technology
Along with the keen competition of the transformation of people's consumption idea and market, Chinese liquor also increasingly to adapt to, as the media of communication, the new demand suited one's taste in market.Demand for development according to market, good product should have the individual character of distinctness, it is possible to meets the taste requirements in market.Current Spirits market to mouthfeel than there being following transformation in the past: light to transformation strong, elegant by perfume, taste soft to silk floss, refreshing clean, fine and smooth is changed by thin, core be make " continuous soft, comfortable " wine product.And the formation of wine body local flavor and transformation are directly related from different production technology patterns, different production technology patterns is to form the flavour characteristic main contributor of different wine body.Even if in same type of wine body, owing to the technology of process procedure requires different with technical parameter, also result in the feature of same type of different wine body local flavor.
Little wine mouthfeel of hanging is very not strong, has reserve strength, and taste sweet-smelling is sweet and refreshing, has effect of nourishing, cold relieving, relaxing muscles and tendons and activating QI and blood in the collateral.The little liquor-making raw material hanging wine includes rice, Oryza glutinosa, Radix Et Rhizoma Fagopyri Tatarici, Sorghum vulgare Pers. etc.；It is a kind of home-brewed wine.The little kind hanging wine has cereal wine, rice wine, ale, mixed type, and wherein, what Oryza glutinosa was brewageed little hangs wine, is cereal wine, the salubrious mouth of taste, does not get angry, not dizzy head, no matter men and women, old and young, all drinkable throughout the year, but the cereal wine that employing traditional brewing process spawns, and health-care effect is not good.
Summary of the invention
It is good that the technical problem to be solved is in that to improve a kind of health-care effect, and quality is high, the little method hanging distillers yeast and production rice spirit thereof that mouthfeel is good.
The technical problem to be solved realizes by the following technical solutions:
One is little hangs distillers yeast, is made up of the component of following weight: Fructus Hordei Vulgaris 100g, Herba polygoni hydropiperis 25g, Cortex Cinnamomi 10g, Radix Panacis Quinquefolii 15g, Fructus Crataegi 10g, Fructus Hordei Germinatus 20g, Radix Angelicae Dahuricae 8g；
Possibly together with Herba Dendrobii 5g, Folium toonae sinensis 5g, Semen Trichosanthis 5g, Herb Gynostemmae Pentaphylli 5g, Radix Sorghum vulgare Pers. 5g, Rhizoma Chuanxiong 5g, Flos Ginseng 5g, Rhizoma Polygonati 5g, Zanthoxylum schinifolium 5g, Pericarpium Musae 5g, Herba Cynomorii 5g, Flos Caryophylli 5g, Ramulus et folium buddlejae davidii 5g, Radix Angelicae Sinensis 5g, Colla cornus cervi 5g, Galla Chinensis 5g, Radix Achyranthis Bidentatae 5g, Radix Curcumae 5g and Semen Euryales 5g；
Preparation method is as follows:
(1) mixing after said components being pulverized, adds and drinks spring water mix homogeneously in right amount and obtain distillers yeast compositions, and adding the amount of drinking spring water can the group of being twisted into and scattered with distillers yeast compositions hands；
(2) distillers yeast compositions is fabricated to bent cake, and yaw is put into bent room and covered HUANGSONG fermentation 5-7 days；
(3) after going out song, song cake surface is rolled on glutinous rice flour, after air-dry, make little song (distiller’s yeast).
A kind of utilize above-mentioned distillers yeast produce the little technique hanging Chinese liquor of rice-fragrant type, step is as follows:
(1) weigh raw material Oryza glutinosa, drench dry (draining) after being soaked by Oryza glutinosa and load in wine rice steamer, use big fire steaming and decocting, treat that cover port has the steam of white to emerge, be further continued for steaming and decocting one hour, unlid, add water in wine rice steamer appropriate, then cover lid sealing；The addition of water is the 3-6% of Oryza glutinosa weight；
(2) the wine rice steamer after sealing is opened, the Oryza glutinosa of the inside is stirred scattered, further takes out spreading for cooling, then admix distillers yeast powder, 1-1.5 kilogram of every 50 kilograms of Oryza glutinosa distillers yeast, repeatedly stir, make the Oryza glutinosa after cooking spreading for cooling merge completely, obtain with regard to unstrained spirits raw material；
(3) fermented grain raw material is put in cylinder, smell aroma two days later, have a small amount of juice to overflow in the bottom of cylinder；Open cylinder cap, warm water, make water level lower than 15 centimetres of face of grain, then seal bubble groove 20 days, continue fermentation, insulation；
(4) mixture in cylinder is dug unstrained spirits cylinder, continue fermentation 3-5 days, then distill, obtain that oleo stock is little hangs wine；
(5) oleo stock is blent, be packaged to be finished product after the assay was approved；
Further finished product being carried out ripening, ageing method is as follows:
(1) above-mentioned finished product wine liquid is stored in pottery Wine storage device, Wine storage device is placed on osmanthus fragrans and accepts Exposure to Sunlight in the sun, every day at noon time shine 2-3 hour, continuous 4-8 days；Wine liquid produces when accepting Exposure to Sunlight to breathe, and vapors away part pungent；
(2) Wine storage device is moved to every day temperature-controlling chamber after Exposure to Sunlight terminates store, adopts steam that temperature-controlling chamber is heated up, make that the temperature of temperature-controlling chamber is maintained at 32-38 DEG C, humid control is at 60-65%；Accelerate the physical reactions of wine, promote the aging of wine；
(3) after Exposure to Sunlight terminates, Wine storage device is placed in temperature-controlling chamber, and utilizes ultrasonic oscillator that the wine liquid in Wine storage device is timed or the vibration of variable interval, make to produce between wine liquid Middle molecule motion, precipitate out pungent, be beneficial to the formation of fragrance component；Now adopting stage temperature control method to control the temperature in temperature-controlling chamber, within first 3 days, temperature is at 35-36 DEG C, and middle 3 days temperature are at 33-34 DEG C, and time-temperature below is at 30-32 DEG C；And ventilation 30-50 minute in every 3-5 days；Make wine liquid be in a persistent movement state, and the phase change of temperature is conducive to the volatilization of harmful components and the formation of fragrance component.Inventor is by experimental results demonstrate, present invention technique described above is for improving Chinese liquor quality and local flavor and reducing harmful substance contents best results.
Above-mentioned supersonic oscillations once a day or every day repeatedly, one week or two weeks can be continuously performed.
(4) aging can be obtained after vibration terminates.
Adopting in the Chinese liquor after above-mentioned aging method aging that the content of total acid is more than 0.5g/L, the content of total ester, more than 1.0g/L, meets the standard-required of GB/T10781.3=2006 " rice spirit ".
This aging method applies Physical (molecular association, molecule activation energy, low boiling point component volatilize) and Chinese liquor is urged old, makes hydrogen sulfide in wine liquid, mercaptan, dimethyl disulfide etc. cause the low boiling point component volatile substance that new wine vegetarian is smelly to evaporate.
In order to verify the safety of the little song of medicine of the present invention (yeast for brewing rice wine), applicant carried out animal acute toxicity test:
Medicine: the distillers yeast prepared by the prescription of the present invention, saves backup in refrigerator.
Experimental animal: white mice, weight average is at about 40g, and male and female randomly choose, Medical University Of Anhui provide.
Method and result: take white mice 50, it is divided into 5 groups, often group 10, hungry 15 hours, be directly dissolved in water by little for the medicine of the application song (yeast for brewing rice wine), medicine feed thing is filled by every each 20ml, 1st, 2,3,4,5 groups filled medicine feed thing 1,2,3,4,5 times in 24 hours respectively, observe 5 days, and white mice is movable normal, non-toxic reaction, without dead.Show that the little song of the application medicine (yeast for brewing rice wine) is without acute toxicity, clinical medicine dose safety.
In order to verify the safety of the little song of medicine of the present invention (yeast for brewing rice wine), applicant carried out long-term toxicity test for animals:
Experimental animal: rat, weight average is at about 130g, and male and female randomly choose, Medical University Of Anhui provide.
Method and result: take rat 50, it is divided into 5 groups, often group 10, wherein the 1st, 2, 3, 4 groups as administration group, directly little for the medicine of the application song (yeast for brewing rice wine) is dissolved in water, often organize to fill respectively and feed 15ml, 20ml, 30ml, 40ml, 5th group of diet is as a control group, once a day, fill continuously and feed 90 days, survey body weight, in latter 24 hours sacrificed by decapitation of last administration, survey blood, routine urinalysis, liver function, renal function, core, the internal organs such as kidney, the change of tissues observed form, observe the effect of dosage, observe diet, movable change, experiment proves that administration group compares without notable change with matched group, the visible equal non-toxic reaction of dosage calculated by kg body weight relative to clinical 50-200 times, it it is the little song of a kind of safe medicine (yeast for brewing rice wine).
The invention has the beneficial effects as follows: traditional handicraft has been improved by the present invention, by special distiller’s yeast preparation, this Chinese liquor integrates nutrition, health care, the salubrious mouth of taste, does not get angry, and not dizzy head, long-term drink can strengthen body immunity；Make consumer can enjoy the enjoyment drunk, can obtain again healthy, experience natural green nourishing.
Accompanying drawing explanation
Fig. 1 is distillers yeast preparation technology flow chart of the present invention；
Fig. 2 is Chinese liquor processing process figure of the present invention.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with being specifically illustrating, the present invention is expanded on further.
Embodiment 1
A kind of little hangs distillers yeast, is made up of the component of following weight: Fructus Hordei Vulgaris 100g, Herba polygoni hydropiperis 25g, Cortex Cinnamomi 10g,
Radix Panacis Quinquefolii 15g, Fructus Crataegi 10g, Fructus Hordei Germinatus 20g, Radix Angelicae Dahuricae 8g；As it is shown in figure 1, preparation method is as follows:
(1) Fructus Hordei Vulgaris being carried out coarse pulverization, other component carries out finely divided, then mixes, and adds and drinks spring water mix homogeneously in right amount and obtain distillers yeast compositions, and adding the amount of spring water can the group of being twisted into and scattered with distillers yeast compositions hands；
(2) distillers yeast compositions is fabricated to bent cake, and yaw is put into bent room and covered HUANGSONG fermentation 5-7 days；
(3) after going out song, song cake surface is rolled on glutinous rice flour, after air-dry, make little song (yeast for brewing rice wine).
Utilizing above-mentioned distillers yeast to produce the little technique hanging Chinese liquor of rice-fragrant type as in figure 2 it is shown, a kind of, step is as follows:
(1) weigh raw material Oryza glutinosa, drench dry (draining) after being soaked by Oryza glutinosa and load in wine rice steamer, use big fire steaming and decocting, treat that cover port has the steam of white to emerge, be further continued for steaming and decocting one hour, unlid, add water in wine rice steamer appropriate, then cover lid sealing；The addition of water is the 3-6% of Oryza glutinosa weight；
(2) the wine rice steamer after sealing is opened, the Oryza glutinosa of the inside is stirred scattered, further takes out spreading for cooling, then admix distillers yeast powder, 1-1.5 kilogram of every 50 kilograms of Oryza glutinosa distillers yeast, repeatedly stir, make distiller grains and distillers yeast merge completely, obtain fermented grain raw material；
(3) fermented grain raw material is put in cylinder, smell aroma two days later, have a small amount of juice to overflow in the bottom of cylinder；Open cylinder cap, warm water, make water level lower than 15 centimetres of face of grain, then seal bubble groove 20 days, continue fermentation, insulation；
(4) mixture in cylinder is dug unstrained spirits cylinder, continue fermentation 3-5 days, then distill, obtain oleo stock；
(5) oleo stock is blent, be packaged to be finished product after the assay was approved；
Embodiment 2
One is little hangs distillers yeast, is made up of the component of following weight: Fructus Hordei Vulgaris 100g, Herba polygoni hydropiperis 25g, Cortex Cinnamomi 10g, Radix Panacis Quinquefolii 15g, Fructus Crataegi 10g, Fructus Hordei Germinatus 20g, Radix Angelicae Dahuricae 8g, Herba Dendrobii 5g, Folium toonae sinensis 5g, Semen Trichosanthis 5g, Herb Gynostemmae Pentaphylli 5g, Radix Sorghum vulgare Pers. 5g, Rhizoma Chuanxiong 5g, Flos Ginseng 5g, Rhizoma Polygonati 5g, Zanthoxylum schinifolium 5g, Pericarpium Musae 5g, Herba Cynomorii 5g, Flos Caryophylli 5g, Ramulus et folium buddlejae davidii 5g, Radix Angelicae Sinensis 5g, Colla cornus cervi 5g, Galla Chinensis 5g, Radix Achyranthis Bidentatae 5g, Radix Curcumae 5g and Semen Euryales 5g；
Preparation method following (see Fig. 1):
(1) mixing after said components being pulverized, adds and drinks spring water mix homogeneously in right amount and obtain distillers yeast compositions, and adding the amount of drinking spring water can the group of being twisted into and scattered with distillers yeast compositions hands；
(2) distillers yeast compositions is fabricated to bent cake, and yaw is put into bent room and covered HUANGSONG fermentation 5-7 days；
(3) after going out song, song cake surface is rolled on glutinous rice flour, after air-dry, make little distiller’s yeast (yeast for brewing rice wine).
A kind of above-mentioned distillers yeast is utilized to produce the little technique hanging Chinese liquor of rice-fragrant type, step following (see Fig. 2):
(1) weigh raw material Oryza glutinosa, drench dry (draining) after being soaked by Oryza glutinosa and load in wine rice steamer, use big fire steaming and decocting, treat that cover port has the steam of white to emerge, be further continued for steaming and decocting one hour, unlid, add water in wine rice steamer appropriate, then cover lid sealing；The addition of water is the 3-6% of Oryza glutinosa weight；
(2) the wine rice steamer after sealing is opened, the Oryza glutinosa of the inside is stirred scattered, further takes out spreading for cooling, then admix distillers yeast powder, 1-1.5 kilogram of every 50 kilograms of Oryza glutinosa distillers yeast, repeatedly stir, make the Oryza glutinosa after cooking spreading for cooling and distillers yeast merge completely, obtain fermented grain raw material；
(3) fermented grain raw material is put in cylinder, smell aroma two days later, have a small amount of juice to overflow in the bottom of cylinder；Open cylinder cap, warm water, make water level lower than 15 centimetres of face of grain, then seal bubble groove 20 days, continue fermentation, insulation；
(4) the fermented grain raw material in cylinder is dug unstrained spirits cylinder, continue fermentation 3-5 days, then distill, obtain that oleo stock is little hangs wine；
(5) oleo stock is blent, be packaged to be finished product after the assay was approved；
Embodiment 3
One is little hangs distillers yeast, is made up of the component of following weight: Fructus Hordei Vulgaris 100g, Herba polygoni hydropiperis 25g, Cortex Cinnamomi 10g, Radix Panacis Quinquefolii 15g, Fructus Crataegi 10g, Fructus Hordei Germinatus 20g, Radix Angelicae Dahuricae 8g, Herba Dendrobii 5g, Folium toonae sinensis 5g, Semen Trichosanthis 5g, Herb Gynostemmae Pentaphylli 5g, Radix Sorghum vulgare Pers. 5g, Rhizoma Chuanxiong 5g, Flos Ginseng 5g, Rhizoma Polygonati 5g, Zanthoxylum schinifolium 5g, Pericarpium Musae 5g, Herba Cynomorii 5g, Flos Caryophylli 5g, Ramulus et folium buddlejae davidii 5g, Radix Angelicae Sinensis 5g, Colla cornus cervi 5g, Galla Chinensis 5g, Radix Achyranthis Bidentatae 5g, Radix Curcumae 5g and Semen Euryales 5g；
Preparation method following (see Fig. 1):
(1) mixing after said components being pulverized, adds and drinks spring water mix homogeneously in right amount and obtain distillers yeast compositions, and adding the amount of spring water can the group of being twisted into and scattered with distillers yeast compositions hands；
(2) distillers yeast compositions is fabricated to bent cake, and yaw is put into bent room and covered HUANGSONG fermentation 5-7 days；
(3) after going out song, song cake surface is rolled on glutinous rice flour, after air-dry, make little song (distiller’s yeast).
A kind of above-mentioned distillers yeast is utilized to produce the little technique hanging Chinese liquor of rice-fragrant type, step following (see Fig. 2):
(1) weigh raw material Oryza glutinosa, drench dry (draining) after being soaked by Oryza glutinosa and load in wine rice steamer, use big fire steaming and decocting, treat that cover port has the steam of white to emerge, be further continued for steaming and decocting one hour, unlid, add water in wine rice steamer appropriate, then cover lid sealing；The addition of water is the 3-6% of Oryza glutinosa weight；
(2) the wine rice steamer after sealing is opened, the Oryza glutinosa of the inside is stirred scattered, further takes out spreading for cooling, then admix distillers yeast powder, 1-1.5 kilogram of every 50 kilograms of Oryza glutinosa distillers yeast, repeatedly stir, make to cook the Oryza glutinosa of spreading for cooling and distillers yeast merges completely, obtain fermented grain raw material；
(3) fermented grain raw material is put in cylinder, smell aroma two days later, have a small amount of juice to overflow in the bottom of cylinder；Open cylinder cap, warm water, make water level lower than 15 centimetres of face of grain, then seal bubble groove 20 days, continue fermentation, insulation；
(4) mixture in cylinder is dug unstrained spirits cylinder, continue fermentation 3-5 days, then distill, obtain that oleo stock is little hangs wine；
(5) oleo stock is blent, be packaged to be finished product after the assay was approved；
(6) above-mentioned finished product wine liquid is stored in pottery Wine storage device in, Wine storage device place accept Exposure to Sunlight in the sun, every day at noon time shine 2-3 hour, continuous 4-8 days；Wine liquid produces when accepting Exposure to Sunlight to breathe, and vapors away part pungent；
(7) Wine storage device being moved to every day temperature-controlling chamber after Exposure to Sunlight terminates store, adopt steam that temperature-controlling chamber is heated up, make the temperature of temperature-controlling chamber at 32-38 DEG C, humid control is at 60-65%；Accelerate the physical reactions of wine, promote the aging of wine；
(8) after Exposure to Sunlight terminates, Wine storage device is placed in temperature-controlling chamber, and utilizes ultrasonic oscillator that the wine liquid in Wine storage device is timed or the vibration of variable interval, make to produce between wine liquid Middle molecule motion, precipitate out pungent, be beneficial to the formation of fragrance component；Now adopting stage temperature control method to control the temperature in temperature-controlling chamber, within first 3 days, temperature is at 35-36 DEG C, and middle 3 days temperature are at 33-34 DEG C, and time-temperature below is at 30-32 DEG C；And ventilation 30-50 minute in every 3-5 days；Make wine liquid be in a persistent movement state, and the phase change of temperature is conducive to the volatilization of harmful components and the formation of fragrance component.Inventor is by experimental results demonstrate that present invention technique described above is for improving Chinese liquor quality and local flavor and reducing harmful substance contents best results.
Above-mentioned supersonic oscillations once a day or every day repeatedly, one week or two weeks can be continuously performed.
(9) aging can be obtained after vibration terminates.
Adopting in the Chinese liquor after above-mentioned aging method aging that the content of total acid is more than 0.5g/L, the content of total ester, more than 1.0g/L, meets GB/T10781.3-2006 " rice spirit " standard-required.
This aging method applies Physical (molecular association, molecule activation energy, low boiling point component volatilize) and Chinese liquor is urged old, makes hydrogen sulfide in wine liquid, mercaptan, dimethyl disulfide etc. cause the low boiling point component volatile substance that new wine vegetarian is smelly to evaporate.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (4)
1. one kind little is hung distillers yeast, it is characterised in that be made up of the component of following weight: Fructus Hordei Vulgaris 100g, Herba polygoni hydropiperis 25g, Cortex Cinnamomi 10g, Radix Panacis Quinquefolii 15g, Fructus Crataegi 10g, Fructus Hordei Germinatus 20g, Radix Angelicae Dahuricae 8g.
2. one kind little is hung distillers yeast, it is characterized in that, be made up of the component of following weight: Fructus Hordei Vulgaris 100g, Herba polygoni hydropiperis 25g, Cortex Cinnamomi 10g, Radix Panacis Quinquefolii 15g, Fructus Crataegi 10g, Fructus Hordei Germinatus 20g, Radix Angelicae Dahuricae 8g, Herba Dendrobii 5g, Folium toonae sinensis 5g, Semen Trichosanthis 5g, Herb Gynostemmae Pentaphylli 5g, Radix Sorghum vulgare Pers. 5g, Rhizoma Chuanxiong 5g, Flos Ginseng 5g, Rhizoma Polygonati 5g, Zanthoxylum schinifolium 5g, Pericarpium Musae 5g, Herba Cynomorii 5g, Flos Caryophylli 5g, Ramulus et folium buddlejae davidii 5g, Radix Angelicae Sinensis 5g, Colla cornus cervi 5g, Galla Chinensis 5g, Radix Achyranthis Bidentatae 5g, Radix Curcumae 5g and Semen Euryales 5g.
3. the method preparing distillers yeast described in claim 1 or 2, it is characterised in that method is as follows:
(1) mixing after said components being pulverized, adds and drinks spring water mix homogeneously in right amount and obtain distillers yeast compositions, and adding the amount of drinking spring water can the group of being twisted into and scattered with distillers yeast compositions hands；
(2) distillers yeast compositions is fabricated to bent cake, and yaw is put into bent room and covered HUANGSONG fermentation 5-7 days；
(3), after going out song, song cake surface is rolled on glutinous rice flour, after air-dry, makes little song.
4. one kind utilizes distillers yeast described in claim 1 or 2 to produce the little technique hanging Chinese liquor of rice-fragrant type, it is characterised in that step is as follows:
(1) weigh raw material Oryza glutinosa, drench dry loading in wine rice steamer after being soaked by Oryza glutinosa, use big fire steaming and decocting, treat that cover port has the steam of white to emerge, be further continued for steaming and decocting one hour, unlid, add water toward wine rice steamer in right amount, then cover lid sealing；
(2) the wine rice steamer after sealing is opened, the Oryza glutinosa of the inside is stirred scattered, further takes out spreading for cooling, prepare distiller grains, then admix distillers yeast powder, 1-1.5 kilogram of every 50 kilograms of Oryza glutinosa distillers yeast, repeatedly stir, make to cook the Oryza glutinosa of spreading for cooling and distillers yeast merges completely, obtain fermented grain raw material；
(3) fermented grain raw material is put in cylinder, smell aroma two days later, have a small amount of juice to overflow in the bottom of cylinder；Open cylinder cap, warm water, make water level lower than 15 centimetres of face of grain, then seal bubble groove 20 days, continue fermentation, insulation；
(4) mixture in cylinder is dug unstrained spirits cylinder, continue fermentation 3-5 days, then distill, obtain that oleo stock is little hangs wine；
(5) oleo stock is blent, be packaged to be finished product after the assay was approved.
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| CN105969597A (en) * | 2016-07-28 | 2016-09-28 | 广西德保新贝侬酒厂有限公司 | Brewing method of banana fruit wine |
| CN106318779A (en) * | 2016-08-31 | 2017-01-11 | 章兴敏 | Chinese yeast for brewing baijiu |
| CN107151600A (en) * | 2017-07-06 | 2017-09-12 | 尤杰 | A kind of distiller's yeast and preparation method and the method and medicinal liquor that medicinal liquor is brewed with the distiller's yeast |
| CN107189904A (en) * | 2017-07-11 | 2017-09-22 | 贵州秧坝醇酒业有限责任公司 | A kind of Chinese medicine distillers yeast and preparation method thereof |
| CN108264982A (en) * | 2018-02-13 | 2018-07-10 | 王铁超 | A kind of rice-fragrant type health-care spirit and preparation method thereof |
| CN108913518A (en) * | 2018-06-12 | 2018-11-30 | 安徽省金裕皖酒业有限公司 | A kind of liquor aging method for using for reference the new vinegar after-ripening technique of mature vinegar |
| CN108913446A (en) * | 2018-07-30 | 2018-11-30 | 莫英 | A kind of liquor brewing method reducing methanol content |
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Cited By (7)
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| CN107189904A (en) * | 2017-07-11 | 2017-09-22 | 贵州秧坝醇酒业有限责任公司 | A kind of Chinese medicine distillers yeast and preparation method thereof |
| CN108264982A (en) * | 2018-02-13 | 2018-07-10 | 王铁超 | A kind of rice-fragrant type health-care spirit and preparation method thereof |
| CN108913518A (en) * | 2018-06-12 | 2018-11-30 | 安徽省金裕皖酒业有限公司 | A kind of liquor aging method for using for reference the new vinegar after-ripening technique of mature vinegar |
| CN108913446A (en) * | 2018-07-30 | 2018-11-30 | 莫英 | A kind of liquor brewing method reducing methanol content |
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Application publication date: 20160727 |