CN113322151A - Herbal distiller's yeast and preparation method thereof - Google Patents
Herbal distiller's yeast and preparation method thereof Download PDFInfo
- Publication number
- CN113322151A CN113322151A CN202110800811.XA CN202110800811A CN113322151A CN 113322151 A CN113322151 A CN 113322151A CN 202110800811 A CN202110800811 A CN 202110800811A CN 113322151 A CN113322151 A CN 113322151A
- Authority
- CN
- China
- Prior art keywords
- yeast
- herbal
- koji
- distiller
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides herbal distiller's yeast and a preparation method thereof, and the herbal distiller's yeast is prepared by taking herbal nutrient medium, saccharification leavening agent, dried orange peel, rhizoma cyperi, gardenia, mulberry leaf, liquorice, angelica, sweet osmanthus, perilla, eucommia, tuckahoe, rhizoma kaempferiae, cinnamon, ginseng, medlar, longan, radix puerariae, red date, fructus amomi, clove and polygonum flaccidum as raw materials. The herbal distiller's yeast prepared by the invention not only has high content of flavone as a nutrient component, but also effectively inhibits harmful bacterial colonies, the saccharifying power of the distiller's yeast prepared by the invention is more than or equal to 1000 mg/g.h, the fermenting power is more than or equal to 4 g/g.72 h, and the water content is less than or equal to 15 percent, so that the standard of superior distiller's yeast is met, the liquor yield is improved, and different types of liquor can be brewed by using the herbal distiller's yeast in cooperation with different saccharifying leavening agents.
Description
Technical Field
The invention relates to the field of distiller's yeast, and particularly relates to herbal distiller's yeast and a preparation method thereof.
Background
The wine brewing must depend on the function of the distiller's yeast, the distiller's yeast is a saccharifying agent and a fermenting agent of Chinese white spirit, and the culture, preservation and application methods of the distiller's yeast are crystals of wisdom and experience of people working in China. The Daqu is an important substance in the brewing production of Daqu liquor, is a saccharification fermentation vinification and flavor-producing agent in the brewing production, contains various microorganisms and various enzymes produced by the microorganisms, has great influence on the liquor yield and the liquor quality of the Daqu liquor, and is often called as the bone of the Daqu liquor. The microbes in the yeast for making hard liquor mainly comprise mould, yeast and bacteria, so how to fully grow and reproduce beneficial microbes in the yeast for making hard liquor and inhibit the growth of harmful bacteria plays a vital role in a brewing process, and has important significance for improving the quality of the white liquor and the taste.
With the continuous development of modern science and technology, the modern biological distiller's yeast can greatly enhance the wine yield and reduce the manufacturing cost compared with the traditional distiller's yeast. However, the color, the fragrance, the taste and the nutritional value of the wine brewed by the modern biological distiller's yeast are not as good as those of the traditional distiller's yeast. The traditional distiller's yeast as a soil formula has unique quality advantages, unique taste, reasonable distribution of wine quality components, moderate proportion of internal acid ester in wine, high content, and the wine has the functions of activating blood, removing diseases, relieving fatigue and the like. Although the cost is high and the wine yield is low, the efficacy of the wine is superior to that of the modern distiller's yeast. However, the traditional single-flavor liquor distiller's yeast is mostly prepared by fermenting distiller's yeast with single component, and the brewed liquor has single function and poor quality; the traditional distiller's yeast has single raw material, the content of beneficial ingredients in the white spirit brewed by the distiller's yeast is less, and most of the beneficial ingredients have additives, so that the nutrition of the white spirit is damaged, or the making process is complex and the cost is higher.
In the prior art, the wine yeast is prepared by mainly using sorghum, wheat, rice, millet, sticky rice, peas, corn and the like as raw materials and also using some Chinese herbal medicines, for example, Chinese patent CN107022451A discloses a traditional Chinese medicine wine yeast which is prepared from peas, rice, medlar, purslane, sorghum, buckwheat, sweet potatoes, balsam pears, purple perilla, medicinal cyathula root and yeast drugs and has the effects of building body, enhancing resistance and delaying senescence. Chinese patent CN109652274A discloses a Chinese medicinal distiller's yeast and its preparation method, wherein the Chinese medicinal distiller's yeast is prepared by mixing wheat, barley, sorghum and a Chinese medicinal formula, the Chinese medicinal formula comprises cassia twig, creeping incense, dried orange peel, eucommia bark, rhizoma cyperi, dried rehmannia root, liquorice, medicated leaven, xiaoxiang, Chinese date peel, Daqu, Clausena lansium, double bulbs, mother leaven, white drug, radix clematidis, and Chinese taxillus twig, medlar, rhizoma polygonati, prepared rhizome of rehmannia, hawthorn, ginseng, almond, bighead atractylodes rhizome, rhizoma ligustici wallichii, radix sileris, endothelium corneum gigeriae galli, malt, nutmeg, xanthium siberian cocklebur, mulberry leaf, tuckahoe, evodia rutaecarpa, and the like.
The above patents have the disadvantages of complicated preparation, high cost, various Chinese medicinal varieties and non-homology of medicine and food. According to the relevant standards of Chinese liquor, the liquor is used as a common food, and non-medicinal and edible Chinese herbal medicine raw materials are not added into liquor, so that the distiller's yeast has certain legal and legal risks in liquor brewing.
Disclosure of Invention
Therefore, the invention provides a preparation method of the herbal distiller's yeast.
The technical scheme of the invention is realized as follows: a herbal distiller's yeast comprises the following raw materials: herbal nutrient medium, saccharification leavening agent, dried orange peel, rhizoma cyperi, gardenia, mulberry leaf, liquorice, angelica, sweet osmanthus, perilla, eucommia, tuckahoe, rhizoma kaempferiae, cinnamon, ginseng, medlar, longan, radix puerariae, red date, fructus amomi, clove and polygonum hydropiper; the herbaceous nutrient medium is prepared by mixing wheat, barley, peas, glutinous rice and sorghum in a mass ratio of 10-50: 5-20: 2-25: 5-20; the saccharification leavening agent accounts for 1-20% of the weight of the herbaceous nutrient medium; the dried orange peel, the rhizoma cyperi, the gardenia, the mulberry leaf, the liquorice and the angelica are all 0.1 to 0.5 percent of the weight of the herbal nutrient medium; the sweet osmanthus, the purple perilla, the eucommia and the tuckahoe are all 0.1 to 0.4 percent of the mass of the herbaceous nutrient medium; the rhizoma kaempferiae, the cinnamon, the ginseng, the medlar, the longan, the radix puerariae and the red date are all 0.1-0.6 percent of the mass of the herbaceous nutrient medium; the fructus amomi and the clove are both 0.1 to 0.3 percent of the mass of the herbaceous nutrient medium; the polygonum flaccidum is 0.2 to 1.0 percent of the mass of the herbaceous nutrient medium.
Further, the raw material of the saccharification leaven comprises solid distiller's yeast, wherein the solid distiller's yeast is at least one of medium-temperature Daqu, high-temperature Daqu, sauce-flavor Daqu, medium-high temperature Daqu, high-temperature Baozi Daqu, mother yeast and yeast bran yeast.
Furthermore, the raw materials of the saccharification leavening agent also comprise yeast liquid and/or rhizopus liquid.
Further, the saccharification leaven comprises, by weight, 0.1-2 parts of medium-temperature Daqu, 0.1-2 parts of high-temperature Daqu, 0.1-2 parts of sauce-flavor Daqu, 0.1-2 parts of medium-high-temperature Daqu, 0.1-2 parts of high-temperature Baozi, 0.1-3 parts of mother starter, 0.1-2 parts of yeast bran starter, 0.1-3 parts of yeast liquid, and 0.1-4 parts of rhizopus liquid.
Further, the preparation method of the herbal distiller's yeast comprises the following steps:
(1) preparation of a herbal nutrient medium: grinding wheat, barley, pea, glutinous rice and sorghum into powder, and mixing to obtain herbal nutrient medium.
(2) Preparing yeast powder: and (3) crushing solid distiller's yeast in the raw material of the saccharification leaven, mixing all the raw materials of the saccharification leaven, drying and crushing to obtain leaven powder, wherein the drying temperature is 35-50 ℃, and the drying time is 5-7 h.
(3) Preparation of herbal flavor powder: respectively drying or sun-drying pericarpium citri reticulatae, rhizoma cyperi, sweet osmanthus, rhizoma kaempferiae, fructus gardeniae, purple perilla and cinnamon, grinding into powder and mixing at the drying temperature of 35-50 ℃ for 2-4 h to prepare the herbal flavor powder.
(4) Preparing herbal decoction: grinding polygonum flaccidum, folium mori, liquorice, angelica sinensis, eucommia ulmoides, fructus amomi, clove, poria cocos, ginseng, wolfberry, longan, radix puerariae and red dates into powder, adding the powder into water, decocting for 2-4 times, wherein the weight ratio of the liquid to the liquid is 1: 3-10, and combining decoction to prepare herbal decoction.
(5) Cultivation of bacteria
Comprises the following steps:
s1 mixing the above herbal nutrient medium, yeast powder, and herbal flavor powder, and adding herbal decoction to obtain mixed material.
S2 kneading the mixed material into a dough, and filling the dough into a bending die to obtain a bent blank.
S3 entering the house for discharging the yeast: pre-adjusting the temperature of a koji chamber to 10-15 ℃, paving straws on the ground, conveying koji blanks into a room, paving fermentation beds with straws to form the fermentation beds with the thickness of 6-8 cm, and moving the koji blanks onto the fermentation beds to be arranged in rows with the row spacing of 3-4 cm and the spacing of 2-3 cm; straw rods are placed on each layer, 1 layer of curved blanks is placed on the straw rods, and 5-13 layers are placed on the curved blanks.
S4 long mold: and (3) sealing the yeast chamber, controlling the fermentation temperature of the yeast blank to be 45-63 ℃, controlling the fermentation time to be 5-7 days, and growing a mildew coat on the surface of the yeast blank.
S5 mould airing: and when the temperature of the yeast blank growing the mildew coat rises to 35-63 ℃, opening doors and windows, removing straws, turning over the yeast blank once up and down, and opening the line spacing, wherein the mildew drying time is 10-30 d, and the yeast turning is carried out for 1-2 d for 1 time.
S6 baking: and after the yeast blank is aired to be mildewed, airing or drying the yeast blank in the sun at the drying temperature of 28-42 ℃ until the moisture content of the yeast blank is less than or equal to 15%.
S7 storing: and storing the yeast blank after yeast baking for 3-6 months at the storage temperature of 25-30 ℃.
S8 crushing: and crushing the stored distiller's yeast to obtain the herbal distiller's yeast.
Furthermore, the specifications of the bending die are that the length and the width are both 5cm and the height is 2 cm.
Furthermore, the fine powder of the crushed powder passing through a 30-mesh sieve accounts for 20-40%.
Further, in S5 mould airing, the row spacing is 6-10 cm, and the spacing is 5-8 cm.
Compared with the prior art, the invention has the beneficial effects that:
the herbal distiller's yeast prepared by the invention has high content of nutrient flavone and effectively inhibits harmful bacterial colonies, the saccharifying power of the distiller's yeast prepared by the invention is more than or equal to 1000 mg/g.h, the fermenting power is more than or equal to 4 g/g.72 h, the water content is less than or equal to 15 percent and meets the standard of superior distiller's yeast, and the liquor yield of liquor is improved.
The invention takes polygonum hydropiper, mulberry leaf, liquorice, angelica, eucommia, amomum villosum, clove and tuckahoe as raw materials of the mixed bacteria inhibiting and growth promoting agent, and the mixed bacteria inhibiting and growth promoting agent and the saccharification leavening agent have synergistic effect, thereby not only strengthening the inhibiting effect on harmful bacteria and mixed bacteria in the wine brewing process, but also promoting the growth of wine brewing yeast, beneficial bacteria and other dominant bacteria groups, and further improving the quality of white wine products.
According to the invention, the herbal medicine juice is mixed with the herbal nutrient medium, the saccharification leavening agent and the herbal flavor powder, so that the raw materials can uniformly absorb moisture, the growth and metabolism speed of microorganisms is improved, the spice powder is directly used, and the aroma-generating substances can be fully fermented and generated by a heat preservation and stacking mode.
According to the preparation method, the fermentation temperature, the temperature of the koji chamber, the fermentation time, the distance between the koji blanks and the stacking mode of the koji blanks are adjusted, so that microorganisms can grow on the surface and inside of the koji blanks, the saccharinity and the fermentation capacity of the herbal koji are relatively high, the harmony is good, and the quality of the herbal koji is improved.
Drawings
FIG. 1 flow chart of preparation method of herbal distiller's yeast
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1 preparation of herbal koji
1. Preparation of a herbal nutrient medium: weighing wheat, barley, peas, glutinous rice and sorghum according to a mass ratio of 50:25:5:5:15, grinding the wheat, barley, peas, glutinous rice and sorghum into powder, wherein the grinding degree of the powder is 20% of fine powder passing through a 30-mesh sieve, and mixing to obtain the herbal nutrient medium.
2. Preparing a saccharification leavening agent: weighing 0.5 part of medium-temperature Daqu, 2 parts of high-temperature Daqu, 2 parts of sauce-flavor Daqu, 1.5 parts of medium-high-temperature Daqu, 1.8 parts of high-temperature package yeast, 3 parts of yeast and 0.5 part of yeast bran yeast according to parts by weight, drying the solid distiller's yeast at the drying temperature of 40 ℃ for 6 hours, crushing the dried solid distiller's yeast, wherein the crushing degree of the powder is 20 percent of fine powder passing through a 30-mesh sieve, and mixing to obtain the yeast powder.
3. Weighing the following raw materials: weighing a saccharification leaven to be 11.3 percent of the mass of the herbaceous nutrient medium; the dried orange peel, the rhizoma kaempferiae, the purple perilla, the angelica, the eucommia, the tuckahoe and the ginseng are all 0.2 percent of the mass of the herbal nutrient medium; the nutgrass galingale rhizome, the sweet osmanthus flower, the cinnamon, the mulberry leaf and the liquorice are all 0.3 percent of the herbaceous nutrient medium; the gardenia and the medlar are 0.4 percent of the herbal nutrient medium; the fructus amomi and the clove are both 0.1 percent of the mass of the herbaceous nutrient medium; the polygonum flaccidum, the longan and the red dates account for 0.5 percent of the mass of the herbal nutrient medium; the radix Puerariae accounts for 0.6% of the herbal nutrient medium by mass.
4. Herbal flavor powder: respectively drying pericarpium Citri Tangerinae, rhizoma Cyperi, flos Osmanthi Fragrantis, rhizoma Kaempferiae, fructus Gardeniae, Perillae herba and cortex Cinnamomi at 40 deg.C for 3 hr, grinding into powder with a pulverizing degree of 20% of fine powder passing through 30 mesh sieve, and mixing to obtain herbal flavor powder.
5. Herbal decoction is prepared by grinding herba Polygoni Hydropiperis, folium Mori, Glycyrrhrizae radix, radix Angelicae sinensis, Eucommiae cortex, fructus Amomi, flos Caryophylli, Poria, Ginseng radix, fructus Lycii, arillus longan, radix Puerariae and fructus Jujubae into powder, adding into water, decocting for 2 times with the weight ratio of the materials at 1:8, mixing decoctions, and making into herbal decoction.
6. Cultivation of bacteria
(1) Mixing the herbal nutrient medium, the yeast powder and the herbal flavor powder uniformly, adding the herbal decoction, and blending uniformly to obtain a mixed material.
(2) Kneading the mixed material into a dough, loading into a yeast mold, treading the yeast to be solid, treading the mixed material to be flat and full, taking out the wood mold, and trimming and smoothing the yeast blocks to obtain yeast blanks.
(3) Entering a house for discharging yeast: pre-adjusting the temperature of a koji chamber to 15 ℃, paving straws on the ground, conveying koji blanks into a room, paving the koji blanks into a fermentation bed with the thickness of 6cm by adopting straws, and then moving koji blocks onto the fermentation bed to be arranged in rows with the row spacing of 3cm and the spacing of 3 cm; straw was placed on each layer, 1 layer of bent blocks was placed thereon, and 5 layers were placed in total.
(4) Growing mold: sealing the koji chamber, gradually increasing temperature, allowing mold spots to appear on the surface of the koji blank after 1 day, and controlling the fermentation temperature of the koji blank to slowly increase the temperature (the temperature of the koji blank does not exceed 63 ℃). After 6 days, mildew coats are grown on the surfaces of the yeast blanks.
(5) And (3) airing mould: and when the temperature of the yeast blank rises to 60-62 ℃, opening doors and windows, removing straws, removing damp, cooling, turning over the yeast blank once up and down, and opening the line spacing, wherein the line spacing is 6cm and the space is 5 cm. The mold drying time is 40 days, the mold turning is carried out for 1 time every day, and the highest product temperature of the yeast blank is not more than 63 ℃ during the mold drying period.
(6) Baking the yeast: and (3) airing or drying the yeast blank after mold airing in the sun, wherein the drying temperature is 40 ℃, and the drying is carried out until the moisture content is less than or equal to 15%.
(7) And (3) storage: storing the dried distiller's yeast for 3 months at 25 ℃.
(8) Crushing: and crushing the stored distiller's yeast to obtain the herbal distiller's yeast.
The herbal distiller's yeast of example 1 is suitable for brewing herbal and aromatic white spirit with high-temperature Daqu/Maotai-flavor Daqu as saccharification leaven.
Example 2 preparation of herbal koji
1. Preparation of a herbal nutrient medium: weighing the wheat, the barley, the pea, the sticky rice and the sorghum according to the mass ratio of 50:25:10:5:10, grinding the wheat, the barley, the pea, the sticky rice and the sorghum into powder, wherein the grinding degree of the powder is 25% of fine powder passing through a 30-mesh sieve, and mixing to obtain the herbal nutrient medium.
2. Preparing a saccharification leavening agent: according to the weight parts, 1.5 parts of medium-temperature Daqu, 1 part of high-temperature Daqu, 1 part of sauce-flavor Daqu, 2 parts of medium-high temperature Daqu, 2 parts of high-temperature Baozi, 1 part of yeast and 1 part of yeast bran yeast are dried at 40 ℃ for 5 hours, the dried solid-shaped distiller's yeast is crushed, the crushing degree of the powder is 25 percent of fine powder passing through a 30-mesh sieve, and the powder is mixed to obtain the yeast powder.
3. Weighing the following raw materials: weighing a saccharification leaven to be 11.5 percent of the mass of the herbaceous nutrient medium; pericarpium Citri Tangerinae, rhizoma Cyperi, rhizoma Kaempferiae, cortex Cinnamomi, Eucommiae cortex, Poria and Ginseng radix are all 0.2% of the mass of the herbal nutrient medium; the sweet osmanthus, the gardenia, the liquorice, the angelica and the medlar are all 0.3 percent of the herbal nutrient medium; polygonum flaccidum, mulberry leaf, longan and red date are all 0.4 percent of the herbal nutrient medium; the purple perilla, the fructus amomi and the clove are all 0.1 percent of the mass of the herbal nutrient medium; the radix Puerariae accounts for 0.5% of the herbal nutrient medium by mass.
4. Herbal flavor powder: respectively drying pericarpium Citri Tangerinae, rhizoma Cyperi, flos Osmanthi Fragrantis, rhizoma Kaempferiae, fructus Gardeniae, Perillae herba and cortex Cinnamomi at 40 deg.C for 3 hr, grinding into powder with a pulverizing degree of 30 mesh powder accounting for 25%, and mixing to obtain herbal flavor powder.
5. Herbal decoction is prepared by grinding herba Polygoni Hydropiperis, folium Mori, Glycyrrhrizae radix, radix Angelicae sinensis, Eucommiae cortex, fructus Amomi, flos Caryophylli, Poria, Ginseng radix, fructus Lycii, arillus longan, radix Puerariae and fructus Jujubae into powder, adding into water, decocting for 2 times with the weight ratio of the materials of 1:6, mixing decoctions, and making into herbal decoction.
6. Cultivation of bacteria
(1) Mixing the herbal nutrient medium, the yeast powder and the herbal flavor powder uniformly, adding the herbal decoction, and blending uniformly to obtain a mixed material.
(2) Kneading the mixed material into a dough, loading into a yeast mold, treading the yeast to be solid, treading the mixed material to be flat and full, taking out the wood mold, and trimming and smoothing the yeast blocks to obtain yeast blanks.
(3) Entering a house for discharging yeast: pre-adjusting the temperature of a koji chamber to 10 ℃, paving straws on the ground, conveying koji blanks into a room, paving the koji blanks into a fermentation bed with the thickness of 8cm by adopting straws, then moving koji blocks onto the fermentation bed, and arranging the koji blocks into rows with the row spacing of 4cm and the spacing of 3 cm; straw was placed on each layer, 1 layer of bent blocks was placed thereon, and 7 layers were placed in total.
(4) Growing mold: the chamber was closed and the temperature was gradually raised, and after 1 day mold spots appeared on the surface of the koji. Controlling the fermentation temperature of the yeast blank to slowly raise the temperature (the temperature of the yeast blank does not exceed 55 ℃). After 6 days, mildew coats are grown on the surfaces of the yeast blanks.
(5) And (3) airing mould: and when the temperature of the yeast blank rises to 50-52 ℃, opening doors and windows, removing straws, removing damp, cooling, turning over the yeast blank once up and down, and opening the line spacing, wherein the line spacing is 6cm and the space is 5 cm. The mold drying time is 30 days, the mold is turned over for 1 time every 2 days, and the highest product temperature of the yeast blank is not more than 55 ℃ during the mold drying period.
(6) Baking the yeast: and (3) airing or drying the yeast blank after mold airing in the sun, wherein the drying temperature is 38 ℃, and the drying is carried out until the moisture content is less than or equal to 10%.
(7) And (3) storage: storing the dried distiller's yeast for 4 months at 30 ℃.
(8) Crushing: and crushing the stored distiller's yeast to obtain the herbal distiller's yeast.
The herbal distiller's yeast of example 2 is suitable for brewing herbal and aromatic white spirit (dense and Maotai-flavor type) using medium-high temperature Daqu/medium temperature Daqu as saccharification leaven
Example 3 preparation of herbal koji
1. Preparation of a herbal nutrient medium: weighing wheat, barley, peas, glutinous rice and sorghum according to a mass ratio of 15:50:20:5:10, grinding the wheat, barley, peas, glutinous rice and sorghum into powder, wherein the grinding degree of the powder is 20% of fine powder passing through a 30-mesh sieve, and mixing to obtain the herbal nutrient medium.
2. Preparing a saccharification leavening agent: according to the weight portion, 2 portions of medium-temperature Daqu, 0.5 portion of high-temperature Daqu, 0.5 portion of sauce-flavor Daqu, 1.5 portions of medium-high temperature Daqu, 1.5 portions of high-temperature wrapped Daqu, 3 portions of mother yeast, 2 portions of yeast bran yeast, and yeast liquid (6 multiplied by 10)5One/ml) 3 parts, rhizopus liquid (8X 10)5One/ml) of the raw materials, crushing medium-temperature Daqu, high-temperature Daqu, sauce-flavor Daqu, medium-high temperature Daqu, high-temperature package Daqu and mother yeast, adding yeast liquid and rhizopus liquid, uniformly stirring, drying at 40 ℃ for 72 hours, and crushing after drying, wherein the crushing degree of powder is 20% of fine powder passing through a 30-mesh sieve, so as to obtain the yeast powder.
3. Weighing the following raw materials: weighing a saccharification leaven to be 11.5 percent of the mass of the herbaceous nutrient medium; the nutgrass galingale rhizome, the sweet osmanthus flower, the gardenia, the cinnamon, the angelica, the eucommia bark, the tuckahoe and the ginseng are all 0.2 percent of the mass of the herbal nutrient medium; the mulberry leaf, the liquorice and the red date are all 0.3 percent of the herbal nutrient medium; the medlar and the kudzuvine root are both 0.4 percent of the herbaceous nutrient medium; the dried orange peel, the kaempferia galangal, the purple perilla, the villous amomum fruit and the clove are all 0.1 percent of the mass of the herbal nutrient medium; the polygonum flaccidum is 0.5 percent of the mass of the herbal nutrient medium for standby.
4. Herbal flavor powder: respectively drying pericarpium Citri Tangerinae, rhizoma Cyperi, flos Osmanthi Fragrantis, rhizoma Kaempferiae, fructus Gardeniae, Perillae herba and cortex Cinnamomi at 40 deg.C for 3 hr, grinding into powder with a pulverizing degree of 20% of fine powder passing through 30 mesh sieve, and mixing to obtain herbal flavor powder.
5. Herbal decoction is prepared by grinding herba Polygoni Hydropiperis, folium Mori, Glycyrrhrizae radix, radix Angelicae sinensis, Eucommiae cortex, fructus Amomi, flos Caryophylli, Poria, Ginseng radix, fructus Lycii, arillus longan, radix Puerariae and fructus Jujubae into powder, adding into water, decocting for 2 times with the weight ratio of the materials of 1:7, mixing decoctions, and making into herbal decoction.
6. Cultivation of bacteria
(1) Mixing the herbal nutrient medium, the yeast powder and the herbal flavor powder uniformly, adding the herbal decoction, and blending uniformly to obtain a mixed material.
(2) Kneading the mixed material into a dough, loading into a yeast mold, treading the yeast to be solid, treading the mixed material to be flat and full, taking out the wood mold, and trimming and smoothing the yeast blocks to obtain yeast blanks.
(3) Entering a house for discharging yeast: pre-adjusting the temperature of a koji chamber to 10 ℃, paving straws on the ground, conveying koji blanks into a room, paving the koji blanks into a fermentation bed with the thickness of 8cm by adopting straws, then moving koji blocks onto the fermentation bed, and arranging the koji blocks into rows with the row spacing of 4cm and the spacing of 3 cm; straw was placed on each layer, 1 layer of bent blocks was placed thereon, and 7 layers were placed in total.
(4) Growing mold: sealing the koji chamber, gradually increasing temperature, and allowing the surface of koji blank to have mold hypha spots after 1 day. Controlling the fermentation temperature of the yeast blank to slowly raise the temperature (the temperature of the yeast blank does not exceed 50 ℃).
(5) And (3) airing mould: and when the temperature of the yeast blank rises to 45-47 ℃, opening doors and windows, removing straws, removing damp, cooling, turning over the yeast blank once up and down, and opening the line spacing, wherein the line spacing is 6cm and the space is 5 cm. The mold drying time is 28 days, the mold is turned over for 1 time every 2 days, and the highest product temperature of the yeast blank is not more than 50 ℃ during the mold drying period.
(6) Baking the yeast: and (3) airing or drying the yeast blank after mold airing in the sun, wherein the drying temperature is 38 ℃, and the drying is carried out until the moisture content is less than or equal to 10%.
(7) And (3) storage: storing the dried distiller's yeast for 4 months at 30 ℃.
(8) Crushing: and crushing the stored distiller's yeast to obtain the herbal distiller's yeast.
The herbal distiller's yeast of example 3 is suitable for brewing herbal and aromatic white spirit (Qing and Maotai flavor type, Qing/Maotai/Luzhou flavor type) with medium-temperature Daqu as main saccharification leaven
Comparative example 1
Referring to Chinese patent CN109652274A, the distiller's yeast prepared in example 1
A traditional Chinese medicine distiller's yeast is composed of the following components in parts by weight:
the raw material formula is as follows: 4.96kg of wheat, 0.62kg of barley, 0.31kg of sorghum and 0.31kg of Chinese herbal medicine formula.
The Chinese herbal medicine formula comprises, by weight, 10g of cassia twig, 20g of creeping euphorbia herb, 20g of dried orange peel, 20g of eucommia bark, 20g of rhizoma cyperi, 30g of radix rehmanniae, 10g of liquorice, 10g of medicated leaven, 20g of xiaoxiang, 30g of jujube peel, 10g of Daqu, 30g of cortex pseudolaricis, 20g of bulbus diculus, 10g of mother starter, 20g of radix stephaniae tetrandrae and 30g of radix clematidis.
The preparation method of the traditional Chinese medicine distiller's yeast comprises the following steps:
step one, Chinese herbal medicine preparation
(1) Oven drying Massa Medicata Fermentata, Daqu and Massa Medicata Fermentata at 50 deg.C, and grinding into powder to obtain yeast powder.
(2) The raw materials of creeping climbing fern, dried orange peel, nutgrass galingale rhizome, xiaoxiang, earth peel and double balls are crushed and mixed evenly to obtain spice powder for later use.
(3) Pulverizing ramulus Cinnamomi, cortex Eucommiae, radix rehmanniae, radix Glycyrrhizae, fructus Corni, radix Stephaniae Cepharanthae and radix Clematidis, decocting with water for 2 times, adding 6 times of water, mixing decoctions, and making into decoction.
Step two, fermentation of distiller's yeast
(1) Mixing wheat, barley and sorghum powder, spice powder and yeast powder according to a proportion to enable fine powder passing through a 20-mesh sieve to account for 30%, adding the decoction and the decoction, and uniformly blending, wherein the mass concentration of the decoction enables the mixed powder to be kneaded into balls after the decoction and the decoction are added and blended.
(2) Kneading the uniformly mixed materials into a dough, loading into a curve mold, treading the curve to be solid, taking out the wood mold, and trimming the curve to ensure that the curve blocks are smooth.
(3) Arranging in a room, namely, pre-adjusting the temperature of a koji room to 20 ℃, paving straws on the ground, conveying koji blanks into the room, paving a fermentation bed with the thickness of 5cm by using straws, and then moving koji blocks onto the fermentation bed to be arranged in rows at intervals of 3 cm; straw was placed on each layer, and 1 layer of bent blocks was placed thereon for 3 layers.
(4) And (4) mildew growing, namely closing the koji chamber, gradually raising the temperature, controlling the fermentation temperature of the koji blank to be 40 ℃ after 1 day, slowly raising the temperature, and completely growing hypha of the white hair on the koji blocks after 37 hours.
(5) Drying mould, opening door and window when the temperature of the yeast blank rises to 39 deg.C, removing the heat-insulating layer, removing damp, cooling, turning the yeast blank up and down once, and opening the space to control the growth of microorganism, so that the surface of the yeast blank is dried and fixed and formed; and (5) airing for 3 days, and turning over for 1 time every day.
(6) And (4) drying, namely drying the mold in the sun or drying the mold until the water content is below 10%.
Experimental example 1 effective ingredients, bacteriostatic action and physicochemical indexes of different distiller's yeasts
The koji prepared in examples 1 to 3 and comparative example 1 were divided into four groups, and the water content, total flavonoids, the number of harmful colonies, the saccharification ability and the fermentation ability of the four groups of koji were measured, respectively.
Detection method
The water content, saccharifying ability and fermenting ability were measured with reference to QB/T4257-2011.
And (3) total flavone content determination: measuring the content of total flavone in the distiller's yeast by ultraviolet spectrophotometry with quercetin as reference.
And (3) total number of harmful bacteria is determined: respectively pulverizing the prepared distiller's yeast, respectively taking 1g of distiller's yeast for later use, counting harmful mixed bacteria (harmful mixed bacteria mainly refer to bacteria microorganism) by using a flat plate bacterial colony counting method, and converting into total amount of harmful mixed bacteria contained in each gram of distiller's yeast.
Results of the experiment
TABLE 1 Water content, Total Flavonoids, number of harmful colonies of the distiller's yeast for different formula processes
According to experimental results, all indexes of the distiller's yeast adopting the formula are superior to those of the distiller's yeast prepared in the comparative example 1, the content of flavone in nutrient components of the distiller's yeast is high, harmful bacterial colonies are effectively inhibited, the total number of harmful bacteria is reduced by times, fermentation is facilitated, and the sensory quality of wine products is improved; the saccharifying power of the distiller's yeast prepared by the invention is more than or equal to 1000 mg/g.h, the fermenting power is more than or equal to 4 g/g.72 h, and the water content is less than or equal to 15 percent and meets the standard of superior yeast.
Test example 2: example 3 herbal koji prepared and existing Rhizopus koji for comparison wine making experiments
Adopts high-quality northeast sorghum rice. Soaking rice for 6h, keeping the particles intact and crisp (i.e. kneading rice grains into powder with fingers without grain core), and absorbing water by about 30%. Then, the soaked rice is washed. Steaming under normal pressure (101kPa) for 30 min, wherein the steamed glutinous rice is soft inside and hard outside, has no white core inside, and is uniform and uniform without undercooking or overcooking.
And (5) spraying the rice with sterile cold water for spreading and cooling. Then uniformly stirring the cooled glutinous rice and the two types of distiller's yeast; the addition amount of the distiller's yeast is 0.3% of the weight of the dry glutinous rice. Finally, carrying out saccharification and fermentation for 7 days at the temperature of 30-50 ℃.
TABLE 2 comparison of herbal and existing Rhizopus koji inputs for example 3 production
The experimental result shows that the distiller's yeast prepared by the invention has high yield, and the selected herbal mixed bacteria inhibiting and yeast growth promoting agent is rich in alkaloid, flavonoid substances, phenolic substances, quinone substances, saponin, volatile oil and other components, and has synergistic effect with the saccharification leavening agent, so that the inhibition effect on harmful bacteria and mixed bacteria in the brewing process is enhanced, the growth of saccharomyces cerevisiae, beneficial bacteria and other dominant bacteria is promoted, the quality of the white spirit product is further improved, and the yield is improved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The herbal distiller's yeast is characterized by comprising the following raw materials: herbal nutrient medium, saccharification leavening agent, dried orange peel, rhizoma cyperi, gardenia, mulberry leaf, liquorice, angelica, sweet osmanthus, perilla, eucommia, tuckahoe, rhizoma kaempferiae, cinnamon, ginseng, medlar, longan, radix puerariae, red date, fructus amomi, clove and polygonum hydropiper;
the herbaceous nutrient medium is prepared by mixing wheat, barley, peas, glutinous rice and sorghum in a mass ratio of 10-50: 5-20: 2-25: 5-20;
the saccharification leavening agent accounts for 1-20% of the weight of the herbaceous nutrient medium;
the dried orange peel, the rhizoma cyperi, the gardenia, the mulberry leaf, the liquorice and the angelica are all 0.1 to 0.5 percent of the weight of the herbal nutrient medium;
the sweet osmanthus, the purple perilla, the eucommia and the tuckahoe are all 0.1 to 0.4 percent of the mass of the herbaceous nutrient medium;
the rhizoma kaempferiae, the cinnamon, the ginseng, the medlar, the longan, the radix puerariae and the red date are all 0.1-0.6 percent of the mass of the herbaceous nutrient medium;
the fructus amomi and the clove are both 0.1 to 0.3 percent of the mass of the herbaceous nutrient medium;
the polygonum flaccidum is 0.2 to 1.0 percent of the mass of the herbaceous nutrient medium.
2. The herbal koji as claimed in claim 1, wherein the raw material of the saccharifying ferment comprises solid koji which is at least one of medium temperature koji, high temperature koji, Maotai-flavor koji, medium and high temperature koji, high temperature Baozi koji, mother koji and yeast bran koji.
3. The herbal koji as claimed in claim 2, wherein the raw materials of the saccharification leavening agent further comprise yeast liquid and/or rhizopus liquid.
4. The herbal koji according to claim 3, wherein the saccharifying ferment comprises 0.1 to 2 parts by weight of medium temperature koji, 0.1 to 2 parts by weight of high temperature koji, 0.1 to 2 parts by weight of soy sauce koji, 0.1 to 2 parts by weight of medium and high temperature koji, 0.1 to 2 parts by weight of high temperature koji, 0.1 to 3 parts by weight of mother koji, 0.1 to 2 parts by weight of bran koji, 0.1 to 3 parts by weight of yeast liquid, and 0.1 to 4 parts by weight of rhizopus liquid.
5. The method for preparing herbal koji according to any of claims 2-4, wherein the steps of preparing the traditional Chinese medicine koji are as follows:
(1) preparation of a herbal nutrient medium: grinding wheat, barley, pea, glutinous rice and sorghum into powder, mixing to obtain herbal nutrient medium,
(2) preparing yeast powder: pulverizing solid distiller's yeast in saccharifying ferment raw material, mixing all raw materials of saccharifying ferment, oven drying, pulverizing to obtain yeast powder,
(3) preparation of herbal flavor powder: oven drying or sun drying pericarpium Citri Tangerinae, rhizoma Cyperi, flos Osmanthi Fragrantis, rhizoma Kaempferiae, fructus Gardeniae, Perillae herba, and cortex Cinnamomi respectively, grinding into powder, mixing to obtain herbal flavor powder,
(4) preparing herbal decoction: grinding polygonum flaccidum, folium mori, liquorice, angelica, eucommia ulmoides, fructus amomi, clove, poria cocos, ginseng, wolfberry, longan, radix puerariae and red dates into powder, adding the powder into water, decocting for 2-4 times, wherein the weight ratio of the material liquid is 1: 3-10, mixing the decoction liquid to prepare herbal decoction liquid,
(5) cultivation of bacteria
Comprises the following steps:
s1, mixing the herbal nutrient medium, the yeast powder and the herbal flavor powder, and adding herbal decoction to obtain a mixed material;
s2, kneading the mixed materials into a dough, and filling the dough into a bending die to obtain a bent blank;
s3 entering the house for discharging the yeast: pre-adjusting the temperature of a koji chamber to 10-15 ℃, paving straws on the ground, conveying koji blanks into the koji chamber, paving straw into a fermentation bed, wherein the thickness of the fermentation bed is 6-8 cm, moving the koji blanks onto the fermentation bed, and arranging the koji blanks into rows with the row spacing of 3-4 cm and the spacing of 2-3 cm; placing straw on each layer, placing 1 layer of the bent blank on the straw, and placing 5-13 layers in total;
s4 long mold: sealing the yeast chamber, controlling the fermentation temperature of the yeast blank to be 45-63 ℃ and the fermentation time to be 5-7 d;
s5 mould airing: when the temperature of the yeast blank growing the mildew coat rises to 35-63 ℃, opening doors and windows, removing straws, turning over the yeast blank once up and down, opening the line spacing for airing, and turning over the yeast blank 1 time to 1-2 days, wherein the mildew drying time is 10-30 days;
s6 baking: after the yeast blank is aired to be mildewed, airing or drying the yeast blank in the sun, wherein the drying temperature is 28-42 ℃, and drying or airing until the moisture content of the yeast blank is less than or equal to 15%;
s7 storing: storing the yeast blank after yeast baking for 3-6 months;
s8 crushing: and crushing the stored distiller's yeast to obtain the herbal distiller's yeast.
6. The herbal koji according to claim 5, wherein the storage temperature in step (5) S7 is 25 to 30 ℃.
7. The herbal koji as claimed in claim 5, wherein the drying temperature in the step (2) is 35 to 50 ℃ and the drying time is 5 to 7 hours.
8. The herbal koji according to claim 5, wherein in the steps (1), (2) and (3), said powder is pulverized to a degree of 20 to 40% as fine powder passing through a 30 mesh sieve.
9. The herbal koji according to claim 5, wherein in the step (3), the drying temperature is 35 to 50 ℃ and the drying time is 2 to 4 hours.
10. The herbal koji according to claim 5, wherein in the step (5) S5, the line pitch is 6 to 10cm and the pitch is 5 to 8 cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110800811.XA CN113322151A (en) | 2021-07-15 | 2021-07-15 | Herbal distiller's yeast and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110800811.XA CN113322151A (en) | 2021-07-15 | 2021-07-15 | Herbal distiller's yeast and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113322151A true CN113322151A (en) | 2021-08-31 |
Family
ID=77426328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110800811.XA Pending CN113322151A (en) | 2021-07-15 | 2021-07-15 | Herbal distiller's yeast and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113322151A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113789244A (en) * | 2021-10-09 | 2021-12-14 | 国鼎山河(海南)医药集团有限责任公司 | Composition for preparing health-care body-building medicated leaven and preparation method and application thereof |
| CN114317179A (en) * | 2022-02-08 | 2022-04-12 | 黄旭东 | High mountain green tea leaf wine and preparation method thereof |
| CN114381347A (en) * | 2022-01-04 | 2022-04-22 | 岳清云 | Specially-made distiller's yeast and preparation method thereof, and brewing method of white spirit and rice wine |
| CN114621841A (en) * | 2022-04-24 | 2022-06-14 | 广东轻工职业技术学院 | Preparation process of plant herbal distiller's yeast |
| CN115261173A (en) * | 2022-07-07 | 2022-11-01 | 覃永任 | Distiller's yeast formula and preparation method thereof |
| CN116024063A (en) * | 2023-01-09 | 2023-04-28 | 陈炳旗 | Distiller's yeast and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421646A (en) * | 2013-08-28 | 2013-12-04 | 宝丰禧丰酒业有限公司 | Distiller yeast, preparation process of distiller yeast and process for preparing health care liquor by utilizing distiller yeast |
| CN109652274A (en) * | 2017-10-11 | 2019-04-19 | 贵州布依深泉养殖专业合作社 | A kind of Chinese medicine distillers yeast and preparation method thereof |
| CN111956753A (en) * | 2020-09-07 | 2020-11-20 | 山东大学 | Medicinal and edible traditional Chinese medicine composition as well as preparation method and application thereof |
-
2021
- 2021-07-15 CN CN202110800811.XA patent/CN113322151A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421646A (en) * | 2013-08-28 | 2013-12-04 | 宝丰禧丰酒业有限公司 | Distiller yeast, preparation process of distiller yeast and process for preparing health care liquor by utilizing distiller yeast |
| CN109652274A (en) * | 2017-10-11 | 2019-04-19 | 贵州布依深泉养殖专业合作社 | A kind of Chinese medicine distillers yeast and preparation method thereof |
| CN111956753A (en) * | 2020-09-07 | 2020-11-20 | 山东大学 | Medicinal and edible traditional Chinese medicine composition as well as preparation method and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 孙立峰，等: "脑肾康胶囊治疗慢性疲劳综合征354例疗效观察", 《河北中医》 * |
| 康宪，等: "传统桂林甜酒曲中酵母分离鉴定及发酵性能研究", 《食品工业》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113789244A (en) * | 2021-10-09 | 2021-12-14 | 国鼎山河(海南)医药集团有限责任公司 | Composition for preparing health-care body-building medicated leaven and preparation method and application thereof |
| CN114381347A (en) * | 2022-01-04 | 2022-04-22 | 岳清云 | Specially-made distiller's yeast and preparation method thereof, and brewing method of white spirit and rice wine |
| CN114317179A (en) * | 2022-02-08 | 2022-04-12 | 黄旭东 | High mountain green tea leaf wine and preparation method thereof |
| CN114621841A (en) * | 2022-04-24 | 2022-06-14 | 广东轻工职业技术学院 | Preparation process of plant herbal distiller's yeast |
| CN115261173A (en) * | 2022-07-07 | 2022-11-01 | 覃永任 | Distiller's yeast formula and preparation method thereof |
| CN116024063A (en) * | 2023-01-09 | 2023-04-28 | 陈炳旗 | Distiller's yeast and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113322151A (en) | Herbal distiller's yeast and preparation method thereof | |
| CN103436423B (en) | A kind of preparation method of rice wine of plant distiller's yeast | |
| CN102634431B (en) | Method for brewing dendrobium nobile wine | |
| CN101785511B (en) | Method for manufacturing tartary buckwheat monascus fermented tea | |
| CN102220209A (en) | Koji making method of liquor and liquor prepared thereby | |
| CN107189909B (en) | Preparation method of special distiller's yeast for millet yellow wine | |
| CN1618946A (en) | Cancer prevention health protection fermented wine | |
| JP4616413B1 (en) | Fermented food manufacturing method and fermented food | |
| CN107151610B (en) | Yellow wine brewing method | |
| CN106434157A (en) | Traditional Chinese medicinal distiller's yeast and preparation method | |
| CN107254384B (en) | Preparation method of liqueur drug | |
| CN105199904A (en) | Health lily yellow wine and production process thereof | |
| CN106728083A (en) | Spina date seed Poria cocos common fermentation product and its preparation method and application | |
| CN112515013A (en) | Preparation method of jasmine flower-flavored golden flower dark tea bag | |
| CN108795684A (en) | One kind is enriched blood lipid-loweringing jujube health preserving vinegar and preparation method thereof | |
| CN106434263A (en) | Production process of Sphallerocarpus gracilis vinegar | |
| KR100291553B1 (en) | The manufacturing method of the undiluted liquor. | |
| CN109652274A (en) | A kind of Chinese medicine distillers yeast and preparation method thereof | |
| CN109797067A (en) | A kind of preparation process of wormwood yellow rice wine | |
| CN103907896A (en) | Brewing method of polygonum multiflorum light soy sauce | |
| CN103540473B (en) | Ginseng and schisandra chinensis brewed wine and brewing process thereof | |
| CN112772833A (en) | Red rice coarse cereals and method for making red rice fermented solid vinegar product | |
| CN110804518A (en) | Preparation method of jasmine flower wine | |
| CN111187693A (en) | Low-sugar healthy raspberry fruit rice wine and production process thereof | |
| CN107129904B (en) | Ginseng and tartary buckwheat fermented wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210831 |
|
| RJ01 | Rejection of invention patent application after publication |