CN112048412A - Chinese herbal medicine distiller's yeast and method for preparing red sorghum liquor by using same - Google Patents

Chinese herbal medicine distiller's yeast and method for preparing red sorghum liquor by using same Download PDF

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Publication number
CN112048412A
CN112048412A CN202010849454.1A CN202010849454A CN112048412A CN 112048412 A CN112048412 A CN 112048412A CN 202010849454 A CN202010849454 A CN 202010849454A CN 112048412 A CN112048412 A CN 112048412A
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parts
sorghum
jin
yeast
distiller
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薛传高
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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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K33/00—Medicinal preparations containing inorganic active ingredients
    • A61K33/06—Aluminium, calcium or magnesium; Compounds thereof, e.g. clay
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    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/02—Medicinal preparations containing materials or reaction products thereof with undetermined constitution from inanimate materials
    • A—HUMAN NECESSITIES
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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
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Abstract

The invention discloses a Chinese herbal medicine distiller's yeast and a method for preparing red sorghum liquor by using the same, wherein the red sorghum liquor comprises 1-3 parts of hot pepper, 2-5 parts of sweet grass, 2-3 parts of peach leaf, 1-4 parts of desmodium, 1-3 parts of croaker yellow, 4-8 parts of Zhongan (cinnamon), 1-4 parts of ophiorrhiza pumila, 1-3 parts of water-bindweed leaf, 2-4 parts of radix Pachyrhizi Erosi and the like. The distiller's yeast disclosed by the invention can improve the fermentation effect of sorghum, bring additional effects to the human body, improve the metabolism of the human body, invigorate the spleen and stimulate the appetite, and reduce the damage of alcohol to the liver. The sorghum liquor prepared by the invention has the specific red color of sorghum, bright and pure color and has the advantages of soft taste, sweet taste, no feeling of catching the head, no throat irritation and the like.

Description

Chinese herbal medicine distiller's yeast and method for preparing red sorghum liquor by using same
Technical Field
The invention relates to the field of white spirit, in particular to Chinese herbal medicine distiller's yeast and a method for preparing red sorghum spirit by using the same.
Background
Sorghum liquor is one of the varieties of white spirit. The traditional sorghum liquor is prepared by taking sorghum as a main raw material and fermenting through processes of stewing, adding distiller's yeast and the like. Wherein, the distiller's yeast is a key part for brewing the sorghum liquor, and the quality of the distiller's yeast determines the alcohol degree, the liquor yield, the taste and the additional health care efficacy of the sorghum liquor.
The existing kaoliang spirit has two technical problems: 1. the distiller's yeast has low quality, weak saccharification capacity, poor alcohol content of brewed wine, single effect of the distiller's yeast and no additional beneficial components for human body. 2. In the prior art, when red sorghum liquor is prepared, sorghum husks are mostly and directly soaked in liquor which is just brewed. In this way, the pigment in the sorghum husk is less leached, resulting in poor color of the produced wine.
Disclosure of Invention
The invention aims to overcome the problems and provides the Chinese herbal medicine distiller's yeast and the method for preparing the sorghum liquor. In order to achieve the purpose, the invention adopts the following technical scheme:
a Chinese herbal medicine distiller's yeast comprises the following components in parts by weight:
1-3 parts of hot pepper, 2-5 parts of sweet grass, 2-3 parts of peach leaves, 1-4 parts of lysimachia christinae hance, 1-3 parts of croaker yellow, 4-8 parts of Zhongan (cinnamon), 1-4 parts of ophiorrhiza pumila, 1-3 parts of edestan, 2-4 parts of radix trichosanthis, 6-10 parts of magnolia, 2-4 parts of lotus leaves, 1-4 parts of sweet osmanthus, 4-6 parts of dried ginger, 7-10 parts of liquorice, 4-6 parts of flos gongding (incense), 5-6 parts of khovian, 2-6 parts of pericarpium zanthoxyli (pepper), 6-10 parts of double leaves (mulberry leaves), 2-6 parts of northern octyl, 2-6 parts of Lanyue, 8-10 parts of malt, 2-4 parts of cunx, 4-6 parts of semen pruni, 5-8 parts of Carica, 4-6 parts of radix angelicae, 3-5 parts of rhizoma cyperi, 4-6 parts of gypsum, 2-6 parts of calamus, 1-3 parts of nardostachys chinensis, 2-3 parts of cowherb seed, 7-9 parts of Huaijang, 3-5 parts of cassia twig, 2-3 parts of croton seed, 5-7 parts of achyranthes bidentata, 3-5 parts of notopterygium root, 4-6 parts of fossil and 2-3 parts of rhizoma corydalis cathayensis.
The invention also discloses a preparation method of the red sorghum liquor, which comprises the following steps:
s1, husking sorghum, and respectively obtaining sorghum rice and sorghum husks;
s2, steaming the sorghum rice obtained in the step S1 to be half-cooked, adding the traditional Chinese medicine distiller' S yeast, uniformly mixing, putting into a fermentation tank, fermenting at 26-28 ℃ for 30 days, brewing to obtain liquor, and putting into a wine jar;
s3, sorting the sorghum shells obtained in the step S1, selecting the sorghum shells with bright colors, removing impurities and air-drying;
and S4, fumigating the sorghum husk obtained in the step S3 by using a pressure cooker, cooling, putting into a wine jar containing the wine liquid obtained in the step S2, and sealing and storing for more than 24 hours.
The invention has the beneficial effects that:
the distiller's yeast disclosed by the invention can improve the fermentation effect of sorghum, bring additional effects to the human body, improve the metabolism of the human body, invigorate the spleen and stimulate the appetite, and reduce the damage of alcohol to the liver. The sorghum liquor prepared by the invention has the specific red color of sorghum, bright and pure color and has the advantages of soft taste, sweet taste, no feeling of catching the head, no throat irritation and the like.
Detailed Description
The present invention will be described in detail and specifically with reference to the following examples so as to facilitate the understanding of the present invention, but the following examples do not limit the scope of the present invention.
Example 1
The embodiment discloses a Chinese herbal medicine distiller's yeast, which comprises the following components:
hot pepper 2.6 jin, sweet grass 3.9 jin, wild peach leaf 3 jin, lysimachia christinae 2 jin, croissant 2.4 jin, central ampere (cinnamon) 5.4 jin, ophioglossa 3 jin, heuma leaf 1 jin, pachyrhizus root 2 jin, magnolia 8 jin, lotus leaf 3 jin, sweet osmanthus flower 4 jin, dried ginger 5 jin, licorice root 7 jin, herba corydalis (fragrant) 5.2 jin, sweat 5.1 jin, zanthoxylum (pepper) 4 jin, folium mori (mulberry leaf) 7.9 jin, north octyl 4 jin, orchid 3.5 jin, malt 9 jin, white swallow 3 jin, semen producedani 5.3 jin, common coltsfoot 6.6 jin, radix angelicae 5 jin, rhizoma cyperi 3.5 jin, gypsum 5.2, calamus 4 jin, rhizoma nardostachyos 2.6 jin, cassia twig 2 jin, radix angelicae 5 jin, white peony (black currant) 2.5 jin, white stone 5 jin, semen croton earth (black currant) 2.5 jin.
The embodiment also discloses a method for making the red kaoliang spirit, which comprises the following steps:
s1, selecting high-quality red glutinous sorghum, shelling the sorghum, and respectively obtaining sorghum rice and sorghum husks;
s2, steaming the sorghum rice obtained in the step S1 to be half-cooked, adding the traditional Chinese medicine distiller' S yeast, uniformly mixing, putting into a fermentation tank, fermenting at 26-28 ℃ for 30 days, brewing to obtain liquor, and putting into a wine jar;
s3, sorting the sorghum shells obtained in the step S1, selecting the sorghum shells with bright colors, removing impurities and air-drying;
and S4, fumigating the sorghum husk obtained in the step S3 by using a pressure cooker, cooling, putting into a wine jar containing the wine liquid obtained in the step S2, and sealing and storing for more than 24 hours.
Example 2
The embodiment discloses a Chinese herbal medicine distiller's yeast, which comprises the following components:
3 jin of hot pepper, 3 jin of sweet grass, 4 jin of peach leaves, 3 jin of lysimachia christinae hance, 2.5 jin of crouchu Mahuang, 5 jin of cinnamon, 3.5 jin of ophiorrhiza pumila, 2 jin of tall gastrodia tuber, 2.1 jin of pachyrhizus root, 7.9 jin of magnolia, 3.2 jin of lotus leaves, 4.5 jin of osmanthus fragrans, 5 jin of dried ginger, 7.9 jin of liquorice, 5 jin of flos caryophylli, 5 jin of sweat, 4.5 jin of Sichuan flower (pepper), 8 jin of folium mori, 4 jin of north magnolia, 3.5 jin of orchid, 9 jin of malt, 3 jin of north American ginseng, 5.3 jin of semen pruni, 6.6 jin of common carica, 5 of radix angelicae, 3.5 jin of nutgrass, 5.2 of gypsum, 4.1.1 jin of calamus, 2.6 jin of rhizoma nardostachyos, 3.6 jin of cassia twig, 3.5 jin of black sesame, 2 jin of black currant, 5.5 jin of white peony root, 2.5.5 jin of white peony root, 2, 2.5 jin of black cassia twig, and white croton earth.
The method for preparing red kaoliang spirit in this example was the same as in example 1.
The embodiments of the present invention have been described in detail above, but they are merely exemplary, and the present invention is not equivalent to the above described embodiments. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, it is intended that all equivalent alterations and modifications be included within the scope of the invention, without departing from the spirit and scope of the invention.

Claims (3)

1. The Chinese herbal medicine distiller's yeast is characterized by comprising the following components in parts by weight:
1-3 parts of hot pepper, 2-5 parts of sweet grass, 2-3 parts of peach leaves, 1-4 parts of lysimachia christinae hance, 1-3 parts of croaker yellow, 4-8 parts of Zhongan (cinnamon), 1-4 parts of ophiorrhiza pumila, 1-3 parts of edestan, 2-4 parts of radix trichosanthis, 6-10 parts of magnolia, 2-4 parts of lotus leaves, 1-4 parts of sweet osmanthus, 4-6 parts of dried ginger, 7-10 parts of liquorice, 4-6 parts of flos gongding (incense), 5-6 parts of khovian, 2-6 parts of pericarpium zanthoxyli (pepper), 6-10 parts of double leaves (mulberry leaves), 2-6 parts of northern octyl, 2-6 parts of Lanyue, 8-10 parts of malt, 2-4 parts of cunx, 4-6 parts of semen pruni, 5-8 parts of Carica, 4-6 parts of radix angelicae, 3-5 parts of rhizoma cyperi, 4-6 parts of gypsum, 2-6 parts of calamus, 1-3 parts of nardostachys chinensis, 2-3 parts of cowherb seed, 7-9 parts of Huaijang, 3-5 parts of cassia twig, 2-3 parts of croton seed, 5-7 parts of achyranthes bidentata, 3-5 parts of notopterygium root, 4-6 parts of fossil and 2-3 parts of rhizoma corydalis cathayensis.
2. A method for preparing red sorghum liquor based on the traditional Chinese medicine distiller's yeast of claim 1 is characterized by comprising the following steps:
s1, husking sorghum, and respectively obtaining sorghum rice and sorghum husks;
s2, steaming the sorghum rice obtained in the step S1 to be half-cooked, adding the traditional Chinese medicine distiller' S yeast, uniformly mixing, putting into a fermentation tank, fermenting at 26-28 ℃ for 30 days, brewing to obtain liquor, and putting into a wine jar;
s3, sorting the sorghum shells obtained in the step S1, selecting the sorghum shells with bright colors, removing impurities and air-drying;
s4, fumigating the sorghum husk obtained in the step S3 by using a pressure cooker, cooling, putting into a wine jar containing the wine liquid obtained in the step S2, and storing for more than 24 hours in a sealed manner, so that red in the sorghum husk can fully enter the sorghum wine.
3. The method for making kaoliang spirit according to claim 2, wherein said sorghum from S1 is red glutinous sorghum.
CN202010849454.1A 2020-08-21 2020-08-21 Chinese herbal medicine distiller's yeast and method for preparing red sorghum liquor by using same Withdrawn CN112048412A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113122419A (en) * 2021-03-23 2021-07-16 贵州利生香中药科技有限公司 Formula and preparation process of natural Chinese medicinal material baijiu Xiaoqu

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113122419A (en) * 2021-03-23 2021-07-16 贵州利生香中药科技有限公司 Formula and preparation process of natural Chinese medicinal material baijiu Xiaoqu

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