CN106318770A - Process for replacing traditional block koji with composite yellow wine yeasts - Google Patents
Process for replacing traditional block koji with composite yellow wine yeasts Download PDFInfo
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- CN106318770A CN106318770A CN201610687239.XA CN201610687239A CN106318770A CN 106318770 A CN106318770 A CN 106318770A CN 201610687239 A CN201610687239 A CN 201610687239A CN 106318770 A CN106318770 A CN 106318770A
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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
Abstract
The invention relates to a process for replacing traditional block koji with composite yellow wine yeasts. The process comprises the following steps: taking rice, broomcorn millet, corn or wheat as main raw materials, adding koji, saccharifying yeasts, fermenting and brewing, wherein the step of adding koji is to add the composite yellow wine yeasts, and the composite yellow wine yeasts are yellow wine yeasts prepared by taking aspergillus niger, aspergillus oryzae and lactic acid bacteria as cultures. The process disclosed by the invention is improved on the basis of the traditional yellow wine making process, the traditional block koji is replaced with the composite yellow wine yeasts, the fermentation success rate is high, the liquor yield ratio is improved by 20%, the labor force is saved, the production cost is reduced, reproduction of spoilage microorganisms can be inhibited, and the economic benefits of wineries are improved.
Description
Technical field
The invention belongs to brewing yellow rice wine field, particularly relate to suppression high, the effective putrefactive microorganisms breeding of a kind of distillation yield
Compound yellow wine yeast substitutes the technique that conventional block is bent.
Background technology
Yellow wine is with rice, Semen Panici miliacei as primary raw material, through adding the fermented wine of the saccharifying ferment brew such as song, yeast.
Yellow wine not only has pure and sweet pleasant feature mellow and full, fragrant, the second stage of or universally acknowledged alcoholic strength low height trophism wine kind, richness
Carbohydrate containing, aminoacid and vitamins and other nutritious components, have the good reputation of " liquid cake ".China's yellow wine wide in variety
Various, the most famous has shao-hsing rice wine, favour spring yellow wine, Fujian Laojiu, Ji Me Lao Jiu, Jinhua longevity raw wine, Jiujiang envelope cylinder
Wine and Danyang jar-sealed wine etc..For a long time, yellow wine long brewages history, deep cultural infrastructure, consummate vintager with it
Skill and abundant nutritive value are enjoyed great prestige in the world, product situation of selling well countries in the world, serve national economy and foreign exchange earning actively
Effect.
In recent years, along with country strengthens support dynamics and consumer to yellow wine industry, yellow wine demand theory is turned
Becoming, yellow wine industry enters the fast traffic lane of sound development.From 2002, yellow wine yield increased production about 10% every year.Along with Huang
How the production-scale continuous expansion of wine, improve raw material availability and have become as Yellow Rice Wine Enterprises day to the production cost reducing yellow wine
Benefit distinct issues.
It is heavy that traditional brewing method also exists operation, time-consuming length, and consumption is big, and production cost is high, and grain loss is many
Shortcoming.
The distillers yeast of conventional brew is corn that is mouldy or that germinate, and people are improved, and is just made for being applicable to wine brewing
Distillers yeast, but its performance purposes is single, is fermented into power low, and distillation yield is low, easily grows the breeding of putrefactive microorganisms.
Summary of the invention
It is an object of the invention to the conventional block Qu Xingneng purposes in order to solve the use of conventional brew technique single, be fermented into
Power is low, and distillation yield is low, easily grows the defect of the breeding of putrefactive microorganisms and provides a kind of distillation yield height, effectively suppresses corrupt
The compound yellow wine yeast of microbial reproduction substitutes the technique that conventional block is bent.
To achieve these goals, the present invention is by the following technical solutions:
A kind of compound yellow wine yeast substitutes the technique that conventional block is bent, including with rice, Semen Panici miliacei, Semen Maydis or Semen Tritici aestivi as primary raw material, and warp
Add song, yeast diastatic fermentation brew forms, and adds bent for adding compound yellow wine yeast, and the addition of compound yellow wine yeast is 30-45mg/
ML, described compound yellow wine yeast is the yellow wine yeast obtained by with aspergillus niger, aspergillus oryzae and lactic acid bacteria as strain.In the technical program
In, using the compound yellow wine yeast obtained by with aspergillus niger, aspergillus oryzae and lactic acid bacteria as strain, be fermented into power high, distillation yield carries
Height, and the breeding of putrefactive microorganisms can be suppressed.
As preferably, aspergillus niger, aspergillus oryzae and lactic acid bacteria proportioning are 7:3:4.
As preferably, the preparation method of described compound yellow wine yeast comprises the following steps:
A) raw material prepares: prepare the raw material of following weight portion meter: Semen Tritici aestivi 90-100 part, Semen Maydis 40-50 part, Chinese herbal medicine 10-20 part,
Aspergillus niger 70 parts, aspergillus oryzae 30 parts, lactic acid bacteria 40 parts, conch meal 15-25 part, 30-45 part Folium Nelumbinis extract, 10-15 part Huang autumn
Certain herbaceous plants with big flowers extract and 120 parts of water, pulverized 80-120 mesh sieve obtained mixed-powder by Semen Tritici aestivi, Semen Maydis, Chinese herbal medicine；
B) mixed-powder obtained by step a) adds in 120 parts of water, is warming up to 88-95 DEG C, constant temperature 30-45min, adds shell
Powder Folium Nelumbinis extract and Abelmoschus Esculentus Linn extract, the frequency ultrasound concussion 20-40min of 65-80KHZ, it is passed through while ultrasonic vibration
3-5L contains the argon that volume fraction is 0.002-0.03% ozone, and being then concentrated into aqueous dose rate is 30-40%, is cooled to 30
DEG C, access aspergillus niger, aspergillus oryzae and lactic acid bacteria and obtain bent embryo；
C) the bent embryo of step b) is placed in deep closet, cultivates under the environmental condition of 30 DEG C, incubation time 20h, be warming up to 36.8
DEG C, add Folium Nelumbinis extract and Abelmoschus Esculentus Linn extract, turn over Qu Yici every 4h, cultivate 30h；Cultivation is warming up to 45 DEG C and does after terminating
Dry pulverize the sieve of 60-80 mesh to moisture content 5-10%, obtain compound yellow wine yeast.
As preferably, the preparation method of described Folium Nelumbinis extract is: takes 70-80 DEG C of oven drying of Folium Nelumbinis, is dried to constant weight
Rear pulverizing, the amount needed for weighing accordingly, and press the material ratio of 1g:5-8mL, add distilled water reflux, extract, 1-5 time, filter；Merge
Filtrate, concentrating under reduced pressure, and use 90% ethanol concentrating rear 5 times of quality to stand overnight, obtain precipitate；After 2-3 water extract-alcohol precipitation,
Precipitation absolute ethanol washing, and use Vacuum Freezing & Drying Technology to obtain Folium Nelumbinis extract.
As preferably, the preparation method of described Abelmoschus Esculentus Linn extract is: take 70-80 DEG C of oven drying of Abelmoschus esculentus, be dried to
Pulverize after constant weight, the amount needed for weighing accordingly, and press the material ratio of 1g:12-25mL, add distilled water reflux, extract, 1-5 time, mistake
Filter；Merging filtrate, concentrating under reduced pressure, and use 90% ethanol concentrating rear 5 times of quality to stand overnight, obtain precipitate；2-3 time water carries
After precipitate with ethanol, precipitation absolute ethanol washing, and use Vacuum Freezing & Drying Technology to obtain Abelmoschus Esculentus Linn extract.In the technical program
In, Abelmoschus esculentus is nutritious, containing substantial amounts of stick-slip juice in young fruit, has special fragrance.Its juice is mixed with pectin, for
Soluble fiber.
As preferably, described Chinese herbal medicine is made up of the raw material of following weight portion: 10-12 part Radix Astragali, 20-30 part Fructus Lycii, 3-5
Part Radix Paeoniae Alba, 3-5 part Herba polygoni hydropiperis, 4-6 part Radix Codonopsis, 5-10 part ground door winter, 2-3 part Radix Asparagi, 1-3 part Hance Brandisia Herb, 2-4 part lemon grass (Cymbopogon citratus)
With 10-20 part Herba Ocimi (Herba Ocimi Pilosi).
As preferably, in yellow wine fermentation process, after adding compound yellow wine yeast fermentation 10 days, add fermentation raw material quality
Inscribe Isosorbide-5-Nitrae-the beta-xylanase of 15%.
The invention has the beneficial effects as follows: the technique of the present invention has made improvement on traditional yellow rice wine brewage process, compound Huang
It is bent that distillers yeast substitutes conventional block, is fermented into power high, and distillation yield improves 20%, saves labour force, reduces production cost, and
The breeding of putrefactive microorganisms can be suppressed, improve the economic benefit of brewery.
Detailed description of the invention
Below by specific embodiment, technical scheme is described in further detail.
In the present invention, if not refering in particular to, the raw material used and equipment etc. are all commercially available or commonly used in the art.
Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1
A kind of compound yellow wine yeast substitutes the technique that conventional block is bent, including with rice, Semen Panici miliacei, Semen Maydis or Semen Tritici aestivi as primary raw material, and warp
Add song, yeast diastatic fermentation brew forms, and in yellow wine fermentation process, after adding compound yellow wine yeast fermentation 10 days, adds fermentation
Inscribe Isosorbide-5-Nitrae-the beta-xylanase of raw materials quality 15%；Adding bent for adding compound yellow wine yeast, the addition of compound yellow wine yeast is
45mg/mL, described compound yellow wine yeast is the yellow wine yeast obtained by with aspergillus niger, aspergillus oryzae and lactic acid bacteria as strain.
The preparation method of described compound yellow wine yeast comprises the following steps:
A) raw material prepares: prepare the raw material of following weight portion meter: Semen Tritici aestivi 90 parts, Semen Maydis 40 parts, Chinese herbal medicine 10 parts, aspergillus niger 70
Part, aspergillus oryzae 30 parts, lactic acid bacteria 40 parts, 15 parts, 30 parts Folium Nelumbinis extracts of conch meal, 10 parts of Abelmoschus Esculentus Linn extracts and 120 parts of water,
Semen Tritici aestivi, Semen Maydis, Chinese herbal medicine were pulverized 80-120 mesh sieve and obtained mixed-powder；Described Chinese herbal medicine is by the raw material group of following weight portion
Become: 10 parts of Radixs Astragali, 20 portions of Fructus Lyciis, 3 portions of Radix Paeoniae Albas, 3 parts of Herba polygoni hydropiperiss, 4 parts of Radix Codonopsis, 5 parts of ground door winters, 2 parts of Radix Asparagi, 1 part of Hance Brandisia Herb,
2 parts of lemon grass (Cymbopogon citratus)s and 10 portions of Herba Ocimi (Herba Ocimi Pilosi)s；
B) mixed-powder obtained by step a) adds in 120 parts of water, is warming up to 88 DEG C, constant temperature 30min, adds conch meal,
The frequency ultrasound concussion 20min of 65KHZ, is passed through 3L and contains the argon that volume fraction is 0.002% ozone while ultrasonic vibration,
Then being concentrated into aqueous dose rate is 30-40%, is cooled to 30 DEG C, accesses aspergillus niger, aspergillus oryzae and lactic acid bacteria and obtains bent embryo；
C) the bent embryo of step b) is placed in deep closet, cultivates under the environmental condition of 30 DEG C, incubation time 20h, be warming up to 36.8
DEG C, add Folium Nelumbinis extract and Abelmoschus Esculentus Linn extract, turn over Qu Yici every 4h, cultivate 30h；Cultivation is warming up to 45 DEG C and does after terminating
Dry pulverize the sieve of 60-80 mesh to moisture content 5-10%, obtain compound yellow wine yeast.
The preparation method of described Folium Nelumbinis extract is: takes 70 DEG C of oven dryings of Folium Nelumbinis, is dried to constant weight pulverizing, weighs phase
Amount needed for should, and press the material ratio of 1g:5mL, add distilled water reflux, extract, 1 time, filter；Merging filtrate, concentrating under reduced pressure, and adopt
Stand overnight with 90% ethanol concentrating rear 5 times of quality, obtain precipitate；After 2 water extract-alcohol precipitations, precipitation absolute ethanol washing,
And use Vacuum Freezing & Drying Technology to obtain Folium Nelumbinis extract.
The preparation method of described Abelmoschus Esculentus Linn extract is: take 70 DEG C of oven dryings of Abelmoschus esculentus, is dried to constant weight pulverizing, claims
Amount needed for taking accordingly, and press the material ratio of 1g:12mL, add distilled water reflux, extract, 1 time, filter；Merging filtrate, reduce pressure dense
Contracting, and use 90% ethanol concentrating rear 5 times of quality to stand overnight, obtain precipitate；After 2 water extract-alcohol precipitations, precipitation uses anhydrous second
Alcohol washs, and uses Vacuum Freezing & Drying Technology to obtain Abelmoschus Esculentus Linn extract.
Embodiment 2
A kind of compound yellow wine yeast substitutes the technique that conventional block is bent, including with rice, Semen Panici miliacei, Semen Maydis or Semen Tritici aestivi as primary raw material, and warp
Add song, yeast diastatic fermentation brew forms, and in yellow wine fermentation process, after adding compound yellow wine yeast fermentation 10 days, adds fermentation
Inscribe Isosorbide-5-Nitrae-the beta-xylanase of raw materials quality 15%；Adding bent for adding compound yellow wine yeast, the addition of compound yellow wine yeast is
40mg/mL, described compound yellow wine yeast is the yellow wine yeast obtained by with aspergillus niger, aspergillus oryzae and lactic acid bacteria as strain.
The preparation method of described compound yellow wine yeast comprises the following steps:
A) raw material prepares: prepare the raw material of following weight portion meter: Semen Tritici aestivi 95 parts, Semen Maydis 45 parts, Chinese herbal medicine 15 parts, aspergillus niger 70
Part, aspergillus oryzae 30 parts, lactic acid bacteria 40 parts, 20 parts, 37 parts Folium Nelumbinis extracts of conch meal, 12 parts of Abelmoschus Esculentus Linn extracts and 120 parts of water,
Semen Tritici aestivi, Semen Maydis, Chinese herbal medicine were pulverized 80-120 mesh sieve and obtained mixed-powder；Described Chinese herbal medicine is by the raw material group of following weight portion
Become: 11 parts of Radixs Astragali, 23 parts of Fructus Lyciis, 4 parts of Radix Paeoniae Albas, 4 parts of Herba polygoni hydropiperiss, 5 parts of Radix Codonopsis, 6 parts of ground door winter, 2.5 parts of Radix Asparagi, 2 parts of sweet buckets
Flower, 3 parts of lemon grass (Cymbopogon citratus)s and 13 portions of Herba Ocimi (Herba Ocimi Pilosi)s；
B) mixed-powder obtained by step a) adds in 120 parts of water, is warming up to 90 DEG C, constant temperature 36min, adds conch meal,
The frequency ultrasound concussion 28min of 77KHZ, is passed through 4L and contains the argon that volume fraction is 0.008% ozone while ultrasonic vibration,
Then being concentrated into aqueous dose rate is 30-40%, is cooled to 30 DEG C, accesses aspergillus niger, aspergillus oryzae and lactic acid bacteria and obtains bent embryo；
C) the bent embryo of step b) is placed in deep closet, cultivates under the environmental condition of 30 DEG C, incubation time 20h, be warming up to 36.8
DEG C, add Folium Nelumbinis extract and Abelmoschus Esculentus Linn extract, turn over Qu Yici every 4h, cultivate 30h；Cultivation is warming up to 45 DEG C and does after terminating
Dry pulverize the sieve of 60-80 mesh to moisture content 5-10%, obtain compound yellow wine yeast.
The preparation method of described Folium Nelumbinis extract is: takes 75 DEG C of oven dryings of Folium Nelumbinis, is dried to constant weight pulverizing, weighs phase
Amount needed for should, and press the material ratio of 1g:6mL, add distilled water reflux, extract, 3 times, filter；Merging filtrate, concentrating under reduced pressure, and adopt
Stand overnight with 90% ethanol concentrating rear 5 times of quality, obtain precipitate；After 3 water extract-alcohol precipitations, precipitation absolute ethanol washing,
And use Vacuum Freezing & Drying Technology to obtain Folium Nelumbinis extract.
The preparation method of described Abelmoschus Esculentus Linn extract is: take 78 DEG C of oven dryings of Abelmoschus esculentus, is dried to constant weight pulverizing, claims
Amount needed for taking accordingly, and press the material ratio of 1g:15mL, add distilled water reflux, extract, 4 times, filter；Merging filtrate, reduce pressure dense
Contracting, and use 90% ethanol concentrating rear 5 times of quality to stand overnight, obtain precipitate；After 3 water extract-alcohol precipitations, precipitation uses anhydrous second
Alcohol washs, and uses Vacuum Freezing & Drying Technology to obtain Abelmoschus Esculentus Linn extract.
Embodiment 3
A kind of compound yellow wine yeast substitutes the technique that conventional block is bent, including with rice, Semen Panici miliacei, Semen Maydis or Semen Tritici aestivi as primary raw material, and warp
Add song, yeast diastatic fermentation brew forms, and in yellow wine fermentation process, after adding compound yellow wine yeast fermentation 10 days, adds fermentation
Inscribe Isosorbide-5-Nitrae-the beta-xylanase of raw materials quality 15%；Adding bent for adding compound yellow wine yeast, the addition of compound yellow wine yeast is
30mg/mL, described compound yellow wine yeast is the yellow wine yeast obtained by with aspergillus niger, aspergillus oryzae and lactic acid bacteria as strain.
The preparation method of described compound yellow wine yeast comprises the following steps:
A) raw material prepares: prepare the raw material of following weight portion meter: Semen Tritici aestivi 100 parts, Semen Maydis 50 parts, Chinese herbal medicine 20 parts, aspergillus niger 70
Part, aspergillus oryzae 30 parts, lactic acid bacteria 40 parts, 25 parts, 45 parts Folium Nelumbinis extracts of conch meal, 15 parts of Abelmoschus Esculentus Linn extracts and 120 parts of water,
Semen Tritici aestivi, Semen Maydis, Chinese herbal medicine were pulverized 80-120 mesh sieve and obtained mixed-powder；Described Chinese herbal medicine is by the raw material group of following weight portion
Become: 12 parts of Radixs Astragali, 30 parts of Fructus Lyciis, 5 parts of Radix Paeoniae Albas, 5 parts of Herba polygoni hydropiperiss, 6 parts of Radix Codonopsis, 10 parts of ground door winter, 3 parts of Radix Asparagi, 3 parts of sweet buckets
Flower, 4 parts of lemon grass (Cymbopogon citratus)s and 20 portions of Herba Ocimi (Herba Ocimi Pilosi)s；
B) mixed-powder obtained by step a) adds in 120 parts of water, is warming up to 95 DEG C, constant temperature 45min, adds conch meal,
The frequency ultrasound concussion 40min of 80KHZ, is passed through 5L and contains the argon that volume fraction is 0.03% ozone while ultrasonic vibration,
Then being concentrated into aqueous dose rate is 30-40%, is cooled to 30 DEG C, accesses aspergillus niger, aspergillus oryzae and lactic acid bacteria and obtains bent embryo；
C) the bent embryo of step b) is placed in deep closet, cultivates under the environmental condition of 30 DEG C, incubation time 20h, be warming up to 36.8
DEG C, add Folium Nelumbinis extract and Abelmoschus Esculentus Linn extract, turn over Qu Yici every 4h, cultivate 30h；Cultivation is warming up to 45 DEG C and does after terminating
Dry pulverize the sieve of 60-80 mesh to moisture content 5-10%, obtain compound yellow wine yeast.
The preparation method of described Folium Nelumbinis extract is: takes 80 DEG C of oven dryings of Folium Nelumbinis, is dried to constant weight pulverizing, weighs phase
Amount needed for should, and press the material ratio of 1g:8mL, add distilled water reflux, extract, 5 times, filter；Merging filtrate, concentrating under reduced pressure, and adopt
Stand overnight with 90% ethanol concentrating rear 5 times of quality, obtain precipitate；After 3 water extract-alcohol precipitations, precipitation absolute ethanol washing,
And use Vacuum Freezing & Drying Technology to obtain Folium Nelumbinis extract.
The preparation method of described Abelmoschus Esculentus Linn extract is: take 80 DEG C of oven dryings of Abelmoschus esculentus, is dried to constant weight pulverizing, claims
Amount needed for taking accordingly, and press the material ratio of 1g:25mL, add distilled water reflux, extract, 5 times, filter；Merging filtrate, reduce pressure dense
Contracting, and use 90% ethanol concentrating rear 5 times of quality to stand overnight, obtain precipitate；After 3 water extract-alcohol precipitations, precipitation uses anhydrous second
Alcohol washs, and uses Vacuum Freezing & Drying Technology to obtain Abelmoschus Esculentus Linn extract.
Embodiment described above is the one preferably scheme of the present invention, not makees the present invention any pro forma
Limit, on the premise of without departing from the technical scheme described in claim, also have other variant and remodeling.
Claims (7)
1. compound yellow wine yeast substitutes the technique that conventional block is bent, including with rice, Semen Panici miliacei, Semen Maydis or Semen Tritici aestivi as primary raw material,
Through adding song, yeast diastatic fermentation brew forms, it is characterised in that add bent for adding compound yellow wine yeast, the interpolation of compound yellow wine yeast
Amount is 30-45mg/mL, and described compound yellow wine yeast is the yellow wine yeast obtained by with aspergillus niger, aspergillus oryzae and lactic acid bacteria as strain.
A kind of compound yellow wine yeast the most according to claim 1 substitutes the technique that conventional block is bent, it is characterised in that aspergillus niger,
Aspergillus oryzae and lactic acid bacteria proportioning are 7:3:4.
A kind of compound yellow wine yeast the most according to claim 1 and 2 substitutes the technique that conventional block is bent, it is characterised in that described
The preparation method of compound yellow wine yeast comprises the following steps:
A) raw material prepares: prepare the raw material of following weight portion meter: Semen Tritici aestivi 90-100 part, Semen Maydis 40-50 part, Chinese herbal medicine 10-20 part,
Aspergillus niger 70 parts, aspergillus oryzae 30 parts, lactic acid bacteria 40 parts, conch meal 15-25 part, 30-45 part Folium Nelumbinis extract, 10-15 part Huang autumn
Certain herbaceous plants with big flowers extract and 120 parts of water, pulverized 80-120 mesh sieve obtained mixed-powder by Semen Tritici aestivi, Semen Maydis, medical herbs；
B) mixed-powder obtained by step a) adds in 120 parts of water, is warming up to 88-95 DEG C, constant temperature 30-45min, adds shell
Powder Folium Nelumbinis extract and Abelmoschus Esculentus Linn extract, the frequency ultrasound concussion 20-40min of 65-80KHZ, it is passed through while ultrasonic vibration
3-5L contains the argon that volume fraction is 0.002-0.03% ozone, and being then concentrated into aqueous dose rate is 30-40%, is cooled to 30
DEG C, access aspergillus niger, aspergillus oryzae and lactic acid bacteria and obtain bent embryo；
C) the bent embryo of step b) is placed in deep closet, cultivates under the environmental condition of 30 DEG C, incubation time 20h, be warming up to 36.8
DEG C, add Folium Nelumbinis extract and Abelmoschus Esculentus Linn extract, turn over Qu Yici every 4h, cultivate 30h；Cultivation is warming up to 45 DEG C and does after terminating
Dry pulverize the sieve of 60-80 mesh to moisture content 5-10%, obtain compound yellow wine yeast.
A kind of compound yellow wine yeast the most according to claim 3 substitutes the technique that conventional block is bent, it is characterised in that described Folium Nelumbinis
The preparation method of extract is: take 70-80 DEG C of oven drying of Folium Nelumbinis, is dried to constant weight pulverizing, weighs corresponding required amount, and
By the material ratio of 1g:5-8mL, add distilled water reflux, extract, 1-5 time, filter；Merging filtrate, concentrating under reduced pressure, and use after concentration 5
90% ethanol of times quality stands overnight, and obtains precipitate；After 2-3 water extract-alcohol precipitation, precipitation absolute ethanol washing, and use true
Vacuum freecing-dry technology obtains Folium Nelumbinis extract.
A kind of compound yellow wine yeast the most according to claim 3 substitutes the technique that conventional block is bent, it is characterised in that the described yellow autumn
The preparation method of certain herbaceous plants with big flowers extract is: take 70-80 DEG C of oven drying of Abelmoschus esculentus, is dried to constant weight pulverizing, needed for weighing accordingly
Amount, and press the material ratio of 1g:12-25mL, add distilled water reflux, extract, 1-5 time, filter；Merging filtrate, concentrating under reduced pressure, and use
90% ethanol concentrating rear 5 times of quality stands overnight, and obtains precipitate；After 2-3 water extract-alcohol precipitation, precipitation absolute ethanol washing,
And use Vacuum Freezing & Drying Technology to obtain Abelmoschus Esculentus Linn extract.
A kind of compound yellow wine yeast the most according to claim 3 substitutes the technique that conventional block is bent, it is characterised in that described medium-height grass
Medicine is made up of the raw material of following weight portion: 10-12 part Radix Astragali, 20-30 part Fructus Lycii, 3-5 part Radix Paeoniae Alba, 3-5 part Herba polygoni hydropiperis, 4-6 part
Radix Codonopsis, 5-10 part ground door winter, 2-3 part Radix Asparagi, 1-3 part Hance Brandisia Herb, 2-4 part lemon grass (Cymbopogon citratus) and 10-20 part Herba Ocimi (Herba Ocimi Pilosi).
A kind of compound yellow wine yeast the most according to claim 1 and 2 substitutes the technique that conventional block is bent, it is characterised in that at Huang
During wine fermentation, after adding compound yellow wine yeast fermentation 10 days, add the inscribe Isosorbide-5-Nitrae-β-xylan of fermentation raw material quality 15%
Enzyme.
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| CN107164146A (en) * | 2017-06-09 | 2017-09-15 | 韦朝胜 | A kind of sandalwood type white wine and preparation method thereof |
| CN107586663A (en) * | 2017-11-09 | 2018-01-16 | 河北保定槐茂有限公司 | A kind of preparation method of yellow rice wine |
| CN108018166A (en) * | 2018-02-06 | 2018-05-11 | 江阴市品酿酒有限公司 | A kind of yellow rice wine |
| CN110317691A (en) * | 2019-08-05 | 2019-10-11 | 四川轻化工大学 | A kind of wine brewing rice wheat koji and its preparation process |
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