CN113755272A - Fragrant distiller's yeast and preparation method thereof - Google Patents
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- 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
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Abstract
The invention provides a fragrant type distiller's yeast and a preparation method thereof, wherein the fragrant type distiller's yeast comprises 50-100 parts of rice, 10-30 parts of glutinous rice, 5-30 parts of plum pulp and 1-20 pieces of bamboo leaves, and the fragrant type distiller's yeast is prepared by uniformly mixing, preparing pills, fermenting and drying. The plum or the plum and the plum are added into the aromatic distiller's yeast, so that the fragrance of the fermented distiller's yeast is effectively improved, the fragrance of the plum is carried, the fragrance is lasting, the soft taste is improved, meanwhile, the thallus content of the aromatic distiller's yeast can reach the peak value, the survival rate is high, the improvement of the wine yield of wine brewing is facilitated, and the aromatic distiller's yeast has a health-care effect.
Description
Technical Field
The invention relates to a distiller's yeast manufacturing technology, in particular to an aromatic distiller's yeast and a manufacturing method thereof.
Background
Distiller's yeast, commonly written as distiller's yeast. In the white rice which is strongly cooked, conidium of aspergillus is transplanted, then heat preservation is carried out, hypha grows vigorously on rice grains, and the rice grains are the distiller's yeast. Since amylase produced by koji molds saccharifies starch in rice, it has been used for producing liquor, liqueur, bean paste, etc. since ancient times as raw material sugar together with malt. Wheat is called wheat koji when wheat is used instead of rice.
One of the essentials of conventional koji is a crude enzyme preparation. However, the biggest disadvantage of the traditional distiller's yeast is low enzyme activity. Modern times, due to the development of the enzyme preparation industry, a part of the enzyme preparation is properly added to replace a part of the traditional distiller's yeast during the production of wine. The enzyme preparations used to date are mainly of the two main classes of liquefying enzymes and saccharifying enzymes. The use of the enzyme preparation can reduce the production cost of the wine, but it has a problem that the flavor of the wine is somewhat affected. So that the conventional koji is still indispensable.
However, the wine has low yield, unstable quality and failure in brewing, and is limited to be brewed in winter, and the wine becomes sour in spring after the taste is changed, so that the wine cannot be brewed for a long time and cannot be stored for a long time.
Application No. CN201911157383.2 discloses a distiller's yeast, but the wine brewed by the distiller's yeast has insufficient fragrance and poor taste.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the fragrant distiller's yeast which is convenient to improve the brewing fragrance of the wine, has soft and soft mouthfeel and improves the wine yield and the preparation method thereof.
The technical scheme of the invention is as follows: a fragrant distiller's yeast is prepared from rice 50-100 parts, Oryza Glutinosa 10-30 parts, mume fructus pulp 5-30 parts and folium Bambusae 1-20 pieces by mixing, making into pill, fermenting, and drying.
Further, the plum blossom also comprises 1 to 10 parts of plum blossom.
A preparation method of the fragrant distiller's yeast is used for preparing the fragrant distiller's yeast and comprises the following steps:
firstly, processing raw materials, namely removing shells of plums and reserving pulp, mixing the plum pulp and bamboo leaves, mashing the mixture into a mixture for later use, steaming rice and glutinous rice, mashing the mixture, and adding the mixture into the mixture to be uniformly mixed;
secondly, granulating, namely putting the uniformly mixed raw materials into a rectangular die for pressing and molding, cutting the raw materials into squares of 3-5cm multiplied by 3-5cm, and rolling the squares by a stirrer to form round particles;
thirdly, fermentation, placing the round particles indoors, and naturally fermenting for 10-20 days at the temperature of 22-39 ℃;
and fourthly, drying, namely drying the fermented aromatic distiller's yeast in the sun until the water content is lower than 10 percent to form distiller's yeast grains.
Furthermore, plum blossom is also added in the first step.
Further, the plum blossom comprises petals, stamens and buds.
Furthermore, the pistils contain honeydew, and the honeydew contains abundant amino acids, fructose, glucose and the like, and can provide direct energy substances for the thalli in the fermentation process, so that the survival and the propagation of the thalli are facilitated.
Further, the surface of the square is wrapped with an isolated rice flour layer, and surface isolated rice flour is added in the forming process.
Further, the fermentation temperature is 32 ℃, and the fermentation time is 15 days.
Further, the distiller's yeast grains are dried in the sun until the water content is 5%, so that the distiller's yeast grains can be ground into powder.
The variety and variety of plum tree are very many, and it can be divided into two kinds of flowering plum and fruit plum. The flower and plum can be enjoyed. The fruits of the prunus mume are mainly processed or used as medicines and are generally processed into various preserved fruits and jam; the mume fructus processed from mume fructus is used as astringent, can be used for treating dysentery, has effects of relieving cough, eliminating phlegm, relieving fever, killing parasite, etc., and is used as raw material for extracting citric acid; the plum blossom can stimulate appetite, dispel depression, promote the production of body fluid, reduce phlegm, promote blood circulation and remove toxic substances; grinding the roots into powder is effective in treating jaundice. The immature fruit contains citric acid, malic acid, succinic acid, etc.; the flower contains volatile oil, and the oil contains benzaldehyde, benzoic acid, etc.
Specifically, plum blossom, winter and spring in flowering phase, single flower or sometimes 2 flowers are grown in 1 bud simultaneously, the diameter is 2-2.5 cm, the fragrance is strong, and the flowers are opened before the leaves; the flower stalks are short and about 1-3 mm long, and have no hair; the calyx is usually reddish brown, but some varieties have green or green-purple; calyx is bell-shaped, broad, without or sometimes with short, molars; the sepals are oval or nearly round, and the tips are round and blunt; the petals are inverted egg-shaped, white to pink; stamens are short or slightly longer than petals; the ovary is dense and soft, and the style is shorter or slightly longer than the stamen. Flowers, leaves, roots and seeds can be used as the medicine. Flower bud: slightly sour, astringent and flat. Resolving phlegm and removing toxicity, it is indicated for depression, restlessness, liver and stomach qi pain, globus hystericus and scrofula and sore. And (3) fragrance: the plum blossom contains benzyl acetate, benzyl alcohol, benzaldehyde, eugenol and the like, has slightly different components according to the difference of species, has charm and elegant fragrance, is refreshing in the lung and urges people to be drunk.
Specifically, fruits, approximately spherical, 2-3 cm in diameter, yellow or green-white, velvety, sour; sticking the pulp and the core; the core is oval, the top end is round and is provided with a small protruding tip, the base part is gradually narrowed into a wedge shape, the two sides are slightly flat, the ventral edge is slightly blunt, the ventral surface and the dorsal edge are both provided with obvious longitudinal grooves, and the surface is provided with honeycomb-shaped holes. The fruit period is 5-6 months (the fruit period is prolonged to 7-8 months in North China). The fruits can be eaten, salted or dried, or smoked into dark plum for use as a medicine, and has the effects of relieving cough, stopping diarrhea, promoting the production of body fluid and quenching thirst. Fruit: sour, astringent and flat; astringe lung, astringe intestine, promote fluid production, relieve ascaris; can be used for treating chronic cough due to lung deficiency, asthenia heat, diabetes, ascariasis, emesis, abdominal pain, and ascariasis of biliary tract.
According to the method, citric acid, malic acid and succinic acid in plum pulp are utilized to improve the fermentation effect, so that the distiller's yeast grains are in a weak acid state, the survival, growth and reproduction of thalli are facilitated, the thalli in the distiller's yeast grains can be in an optimal pH value, the fermentation time is reduced, the thalli can reach a peak value within a period of time, the survival rate of the thalli is effectively ensured, and the improvement of the wine yield in the brewing process is facilitated.
The invention utilizes the flower fragrance and the honeydew in the plum blossom, effectively improves the fragrance of the distiller's yeast grains, combines the plum blossom fragrance and the wine fragrance in the process of brewing wine, improves the fragrance and the softness of the wine, leaves fragrance in the mouth and teeth, is refreshing in the lung and encourages people to drink, and has certain health care effect.
The invention has the following characteristics: the plum or the plum and the plum are added into the aromatic distiller's yeast, so that the fragrance of the fermented distiller's yeast is effectively improved, the fragrance of the plum is carried, the fragrance is lasting, the soft taste is improved, meanwhile, the thallus content of the aromatic distiller's yeast can reach the peak value, the survival rate is high, the improvement of the wine yield of wine brewing is facilitated, and the aromatic distiller's yeast has a health-care effect.
The present invention will be described in further detail with reference to specific embodiments.
Detailed Description
The variety and variety of plum tree are very many, and it can be divided into two kinds of flowering plum and fruit plum. The flower and plum can be enjoyed. The fruits of the prunus mume are mainly processed or used as medicines and are generally processed into various preserved fruits and jam; the mume fructus processed from mume fructus is used as astringent, can be used for treating dysentery, has effects of relieving cough, eliminating phlegm, relieving fever, killing parasite, etc., and is used as raw material for extracting citric acid; the plum blossom can stimulate appetite, dispel depression, promote the production of body fluid, reduce phlegm, promote blood circulation and remove toxic substances; grinding the roots into powder is effective in treating jaundice. The immature fruit contains citric acid, malic acid, succinic acid, etc.; the flower contains volatile oil, and the oil contains benzaldehyde, benzoic acid, etc.
Specifically, plum blossom, winter and spring in flowering phase, single flower or sometimes 2 flowers are grown in 1 bud simultaneously, the diameter is 2-2.5 cm, the fragrance is strong, and the flowers are opened before the leaves; the flower stalks are short and about 1-3 mm long, and have no hair; the calyx is usually reddish brown, but some varieties have green or green-purple; calyx is bell-shaped, broad, without or sometimes with short, molars; the sepals are oval or nearly round, and the tips are round and blunt; the petals are inverted egg-shaped, white to pink; stamens are short or slightly longer than petals; the ovary is dense and soft, and the style is shorter or slightly longer than the stamen. Flowers, leaves, roots and seeds can be used as the medicine. Flower bud: slightly sour, astringent and flat. Resolving phlegm and removing toxicity, it is indicated for depression, restlessness, liver and stomach qi pain, globus hystericus and scrofula and sore. And (3) fragrance: the plum blossom contains benzyl acetate, benzyl alcohol, benzaldehyde, eugenol and the like, has slightly different components according to the difference of species, has charm and elegant fragrance, is refreshing in the lung and urges people to be drunk.
Specifically, fruits, approximately spherical, 2-3 cm in diameter, yellow or green-white, velvety, sour; sticking the pulp and the core; the core is oval, the top end is round and is provided with a small protruding tip, the base part is gradually narrowed into a wedge shape, the two sides are slightly flat, the ventral edge is slightly blunt, the ventral surface and the dorsal edge are both provided with obvious longitudinal grooves, and the surface is provided with honeycomb-shaped holes. The fruit period is 5-6 months (the fruit period is prolonged to 7-8 months in North China). The fruits can be eaten, salted or dried, or smoked into dark plum for use as a medicine, and has the effects of relieving cough, stopping diarrhea, promoting the production of body fluid and quenching thirst. Fruit: sour, astringent and flat; astringe lung, astringe intestine, promote fluid production, relieve ascaris; can be used for treating chronic cough due to lung deficiency, asthenia heat, diabetes, ascariasis, emesis, abdominal pain, and ascariasis of biliary tract.
Example one
A fragrant distiller's yeast comprises rice 80 parts, Oryza Glutinosa 12 parts, mume fructus pulp 25 parts and folium Bambusae 7 pieces, and is prepared by mixing, making into pill, fermenting and drying.
The preparation method of the aromatic distiller's yeast comprises the following steps:
firstly, processing raw materials, namely removing shells of green plums and reserving pulp, mixing the pulp of the green plums and bamboo leaves, mashing the pulp of the green plums and the bamboo leaves into a mixture for later use, steaming rice and glutinous rice, mashing the mixture, and adding the mixture into the mixture for uniform mixing; the green plum pulp is used as a raw material, nutrition is directly provided for growth and propagation of thalli, oxygen content of the thalli can be absorbed at the first time, substances such as citric acid, malic acid and succinic acid in the pulp are beneficial to survival of the thalli in an acid environment, favorable environment and nutrient substance conditions are provided for subsequent fermentation, decomposition and fermentation of starch in rice and glutinous rice are facilitated, and survival time of the thalli is effectively prolonged.
Secondly, granulating, namely putting the uniformly mixed raw materials into a rectangular die for pressing and molding, cutting the raw materials into squares of 3-5cm multiplied by 3-5cm, and rolling the squares by adopting a stirrer to extrude the squares mutually to form round particles; preferably, the surfaces of the squares are wrapped with the isolating rice flour layers, so that the squares are convenient to adhere to a device in the manufacturing and placing processes, and meanwhile, the surface layer isolating rice flour is added in the forming process, so that the squares are prevented from being agglomerated or bonded together, the forming efficiency of the distiller's yeast grains is effectively improved, and the large-scale production is facilitated;
preferably, the size of the square block is 5cm multiplied by 5cm, so that the fermentation effect is convenient to improve, heat can be released due to mass propagation of the thalli in the fermentation process, a certain amount of oxygen is needed, the requirement of the thalli for the oxygen can be guaranteed by adopting the size, the balance of the internal temperature of the distiller's yeast grains can be guaranteed, the survival of the thalli is prevented from being influenced by overhigh temperature, the propagation peak value of the thalli is guaranteed, the number of the thalli of the distiller's yeast grains is improved, and the wine yield of subsequent wine brewing is convenient.
Thirdly, fermentation, placing the round particles indoors, and naturally fermenting for 10-20 days at the temperature of 22-39 ℃; preferably, the fermentation temperature is 25-35 ℃, and the fermentation time is 12-18 days; more preferably, the temperature of the fermentation is 32 ℃ and the fermentation time is 15 days.
And fourthly, drying, namely drying the fermented aromatic distiller's yeast in the sun until the water content is lower than 10 percent to form distiller's yeast grains. Preferably, the distiller's yeast grains are dried in the sun until the water content is 5 percent, so that the distiller's yeast grains can be ground into powder, drying in burning sun is avoided in the sun drying process, the temperature is controlled between 25 and 38 ℃, and the influence of high temperature on the survival of thalli is avoided.
Example two
A fragrant distiller's yeast is prepared by mixing 90 parts of rice, 10 parts of glutinous rice, 10 parts of plum pulp, 8 parts of plum blossom and 11 pieces of bamboo leaf, making into pill, and fermenting and drying.
The preparation method of the aromatic distiller's yeast comprises the following steps:
firstly, processing raw materials, namely removing shells of green plums and reserving pulp, mixing the pulp of the green plums, the plum blossom and the bamboo leaves, mashing the mixture for later use, steaming rice and sticky rice, mashing the mixture, and adding the mixture into the mixture to be uniformly mixed; the plum blossom comprises petals, stamen and buds. The stamen contains honeydew which contains abundant amino acid, fructose, glucose and the like and can provide direct energy substances for the thalli in the fermentation process, so that the survival and the propagation of the thalli are facilitated; the citric acid, malic acid, succinic acid and the like in the plum pulp can improve the growth environment of thalli, provide the best acid-base environment for the thalli to grow and reproduce, facilitate the growth of the thalli, enable the thalli to reach the peak value, enable the content of the thalli in the aromatic distiller's yeast to be high, facilitate the improvement of the wine yield in the wine brewing process, simultaneously enable the plum blossom fragrance to contain organic matters such as benzyl acetate, benzyl alcohol, benzaldehyde, eugenol and the like, improve the fragrance of the wine, enable the brewed wine to have soft taste and leave fragrance in the teeth.
And secondly, granulating, namely putting the uniformly mixed raw materials into a rectangular mould for pressing and molding, cutting the raw materials into 4cm multiplied by 4cm squares, wrapping isolation rice powder layers on the surfaces of the squares, and adding surface isolation rice flour in the molding process. Adopt the agitator to roll the square and make it form circular granule, be convenient for improve the fermentation effect of distiller's yeast grain, avoid the thallus to the not enough or too much of demand of oxygen, influence the reproduction of thallus, can guarantee the temperature of distiller's yeast grain in fermentation process simultaneously, the thallus of being convenient for can reach the maximum peak value.
Thirdly, fermentation, placing the round particles indoors, and naturally fermenting for 10-20 days at the temperature of 23-36 ℃; preferably, the fermentation temperature is 30 ℃, the fermentation time is 16 days, the thalli reach the peak value of propagation, the number of the thalli can be kept in the optimal state, the viscosity and the air tightness of the distiller's yeast grains are improved by combining rice and glutinous rice, the survival effect of the thalli is ensured, meanwhile, sufficient nutrition can be provided for the thalli, the starch is conveniently and slowly released, the placing and remaining time of the distiller's yeast grains and the survival time of the thalli are prolonged, and multiple times are avoided.
And fourthly, drying, namely drying the fermented aromatic distiller's yeast in the sun until the water content is lower than 10 percent to form distiller's yeast grains. Preferably, the distiller's yeast grains are dried in the sun until the water content is 5%, so that the distiller's yeast grains can be ground into powder, and the distiller's yeast grains are ground into powder and added into steamed rice or other grains during use, wherein the addition amount can be 1 jin of distiller's yeast grains added into 100 jin of rice.
EXAMPLE III
A fragrant distiller's yeast comprises 50 parts of rice, 30 parts of glutinous rice, 28 parts of plum pulp, 2 parts of plum blossom and 7 pieces of bamboo leaf, and is prepared by mixing, making into pill, fermenting and drying.
The preparation method of the aromatic distiller's yeast comprises the following steps:
firstly, processing raw materials, namely removing shells of the plum and reserving the pulp, mixing the plum pulp, the plum blossom and the bamboo leaves, mashing the mixture for standby, steaming the rice and the sticky rice, mashing the rice and the sticky rice, and adding the mixture into the mixture for uniform mixing. Preferably, the plum blossom comprises petals, pistils and buds; the stamen contains honeydew which contains abundant amino acid, fructose, glucose and the like and can provide direct energy substances for the thalli in the fermentation process, so that the survival and the propagation of the thalli are facilitated.
Secondly, granulating, namely putting the uniformly mixed raw materials into a rectangular die for pressing and molding, cutting the raw materials into square blocks of 3cm multiplied by 5cm, and rolling the square blocks by a stirrer to form round particles; the surface of the square is wrapped with an isolating rice flour layer, and surface isolating rice flour is added in the forming process.
And thirdly, fermenting, namely placing the round particles indoors, and naturally fermenting for 18 days at the temperature of 25 ℃.
Fourthly, drying, namely drying the fermented aromatic distiller's yeast in the sun until the water content is lower than 10 percent to form distiller's yeast grains; preferably, the koji pellets are sun dried to a moisture content of 4% to enable the koji pellets to be ground into a powder.
Example four
A fragrant distiller's yeast is prepared from 99 parts of rice, 11 parts of glutinous rice, 8 parts of plum pulp, 9 parts of plum blossom and 9 pieces of bamboo leaf by mixing, making into pill, and fermenting and drying.
The preparation method of the aromatic distiller's yeast comprises the following steps:
firstly, processing raw materials, namely removing shells of plums and keeping the pulp, mixing and mashing the plum pulp, the plum blossom and the bamboo leaves into a mixture for later use, steaming rice and sticky rice, mashing the mixture and adding the mixture into the mixture for uniform mixing; the plum blossom comprises petals, stamen and buds; the pistil contains honeydew, the honeydew contains rich amino acid, fructose, glucose and the like, and can provide direct nutrient substances for the thalli in the fermentation process, so that the thalli can survive and reproduce conveniently, the fermentation effect of the distiller's yeast grains is effectively improved, and meanwhile, the pulp provides a favorable acid-base environment for the fermentation of the distiller's yeast grains, so that the distiller's yeast grains are in a weakly acidic environment, and the survival, growth and reproduction of the thalli are facilitated.
Secondly, granulating, namely putting the uniformly mixed raw materials into a rectangular die for pressing and molding, cutting the raw materials into square blocks of 3cm multiplied by 3cm, and rolling the square blocks by a stirrer to form round particles; the surface of the square is wrapped with an isolating rice flour layer, and surface isolating rice flour is added in the forming process, so that the forming process is avoided.
And thirdly, fermentation, namely placing the round particles indoors, and naturally fermenting for 12 days at the temperature of 38 ℃ so that the thalli can be rapidly fermented to reach the peak value of the number of the thalli.
Fourthly, drying, namely drying the fermented aromatic distiller's yeast in the sun until the water content is lower than 10 percent to form distiller's yeast grains; preferably, the koji pellets are sun dried to a moisture content of 6% to enable the koji pellets to be ground into a powder.
According to the method, citric acid, malic acid and succinic acid in plum pulp are utilized to improve the fermentation effect, so that the distiller's yeast grains are in a weak acid state, the survival, growth and reproduction of thalli are facilitated, the thalli in the distiller's yeast grains can be in an optimal pH value, the fermentation time is reduced, the thalli can reach a peak value within a period of time, the survival rate of the thalli is effectively ensured, and the improvement of the wine yield in the brewing process is facilitated.
The invention utilizes the flower fragrance and the honeydew in the plum blossom, effectively improves the fragrance of the distiller's yeast grains, combines the plum blossom fragrance and the wine fragrance in the process of brewing wine, improves the fragrance and the softness of the wine, leaves fragrance in the mouth and teeth, is refreshing in the lung and encourages people to drink, and has certain health care effect.
According to the invention, the plum or the plum and the plum are added into the aromatic distiller's yeast, so that the fragrance of the fermented distiller's yeast is effectively improved, the fragrance of the plum is carried, the fragrance is lasting, the soft taste is improved, meanwhile, the thallus content of the aromatic distiller's yeast can reach the peak value, the survival rate is high, the wine brewing yield is improved conveniently, the brewed wine also has the health-care effect, has the effects of dispersing depression, promoting the production of body fluid, reducing phlegm, promoting blood circulation, detoxifying and the like, and is beneficial to the health.
The above description is of the preferred embodiment of the present invention and the technical principles applied thereto, and it will be apparent to those skilled in the art that any changes and modifications based on the equivalent changes and simple substitutions of the technical solutions of the present invention are within the protection scope of the present invention without departing from the spirit and scope of the present invention.
Claims (9)
1. The fragrant distiller's yeast is characterized in that: comprises 50-100 parts of rice, 10-30 parts of glutinous rice, 5-30 parts of plum pulp and 1-20 pieces of bamboo leaves, and is prepared by uniformly mixing, preparing pills, fermenting and drying.
2. The bouquet koji as claimed in claim 1, wherein: also comprises 1-10 parts of plum blossom.
3. A method for producing the aromatic distiller's yeast according to any one of claims 1 to 2, comprising the steps of:
firstly, processing raw materials, namely removing shells of plums and reserving pulp, mixing the plum pulp and bamboo leaves, mashing the mixture into a mixture for later use, steaming rice and glutinous rice, mashing the mixture, and adding the mixture into the mixture to be uniformly mixed;
secondly, granulating, namely putting the uniformly mixed raw materials into a rectangular die for pressing and molding, cutting the raw materials into squares of 3-5cm multiplied by 3-5cm, and rolling the squares by a stirrer to form round particles;
thirdly, fermentation, placing the round particles indoors, and naturally fermenting for 10-20 days at the temperature of 22-39 ℃;
and fourthly, drying, namely drying the fermented aromatic distiller's yeast in the sun until the water content is lower than 10 percent to form distiller's yeast grains.
4. The method for preparing aromatic distiller's yeast of claim 3, wherein the method comprises the following steps: plum blossom is also added in the first step.
5. The method for preparing aromatic distiller's yeast of claim 4, wherein the method comprises the following steps: the plum blossom comprises petals, stamens and buds.
6. The method for preparing aromatic distiller's yeast of claim 5, wherein the method comprises the following steps: the pistil contains honey juice.
7. The method for preparing aromatic distiller's yeast of claim 3, wherein the method comprises the following steps: the surface of the square is wrapped with an isolating rice flour layer, and surface isolating rice flour is added in the forming process.
8. The method for preparing aromatic distiller's yeast of claim 3, wherein the method comprises the following steps: the fermentation temperature is 32 ℃, and the fermentation time is 15 days.
9. The method for preparing aromatic distiller's yeast of claim 3, wherein the method comprises the following steps: the distiller's yeast grains are dried in the sun until the water content is 5 percent, so that the distiller's yeast grains can be ground into powder.
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