CN114621841A - Preparation process of plant herbal distiller's yeast - Google Patents
Preparation process of plant herbal distiller's yeast Download PDFInfo
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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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- 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
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Abstract
The invention provides a preparation process of plant herbal distiller's yeast, which relates to the technical field of distiller's yeast preparation and comprises the following steps: s1: preparing materials: white glutinous rice, husked millet, flaccid knotweed herb, comfrey, cassia bark, lemongrass, hop, sweet osmanthus flower, bay leaf and rosemary; s2: mixing white glutinous rice and husked millet according to the proportion of 5: 1-10: 1, then crushing and sieving, and taking undersize products; s3: drying herba Polygoni Hydropiperis and herba Commelinae, pulverizing, sieving, and collecting undersize; s4: pulverizing cortex Cinnamomi Japonici, herba Cymbopogonis Citrari, flos Lupuli, flos Osmanthi Fragrantis, folium Neocinnamomi Delavayi and herba Rosmarini officinalis, mixing, sieving, and collecting the undersize; the invention takes white glutinous rice, husked millet, flaccid knotweed herb, commelina communis, cassia bark, lemongrass, hop, sweet osmanthus flower, bay leaf and rosemary as raw materials, the materials are cheap and easy to obtain, the wine can be prepared by simple crushing, mixing and fermenting, the manufacturing cost is low, and the wine yield can reach 70-80 percent through verification.
Description
Technical Field
The invention relates to the technical field of distiller's yeast preparation, in particular to a preparation process of plant herbal distiller's yeast.
Background
The 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, the culture, preservation and application method is the crystal of the wisdom and experience of people working in China, the Daqu is an important substance in the brewing production of the Daqu spirit, is a saccharification fermentation vinification and aroma-producing agent of the brewing production, contains various microorganisms and various enzymes produced by the microorganisms, has great influence on the yield and the vinosity of the Daqu spirit, is often called as 'the bone of the spirit', and mainly contains mould, yeast and bacteria, so how to fully grow and propagate beneficial microorganisms in the Daqu spirit and inhibit the growth of harmful bacteria plays a vital role in the brewing process, and has important significance on improving the quality and the taste of the white spirit;
with the continuous development of modern science and technology, the modern biological distiller's yeast is prepared by adopting chemical raw materials to cultivate chemical strains, the method for brewing wine by using the distiller's yeast has the advantages of low cost, quick catalysis and stronger taste of wine products, but compared with the traditional distiller's yeast, although the wine yield can be greatly enhanced and the manufacturing cost can be reduced, 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 which has unique quality advantages, it has unique taste, moderate ratio of internal acid ester, high content, and effects of promoting blood circulation, removing diseases, relieving fatigue, etc., the efficacy of the yeast is superior to that of the modern yeast, but the preparation process is complex, the cost is high, the yield is low, in many processes, additives are added, the nutrition is destroyed, the quality is not good to be controlled, therefore, the invention provides a preparation process of the plant herbal distiller's yeast to solve the problems in the prior art.
Disclosure of Invention
Aiming at the problems, the invention provides a preparation process of the plant herbal distiller's yeast, which has low manufacturing cost and the wine yield can reach 70-80 percent through verification.
In order to realize the purpose of the invention, the invention is realized by the following technical scheme: a preparation process of herbal distiller's yeast comprises the following steps:
s1: preparing materials: white glutinous rice, husked millet, flaccid knotweed herb, comfrey, cassia bark, lemongrass, hop, sweet osmanthus flower, bay leaf and rosemary;
s2: mixing white glutinous rice and husked millet according to the proportion of 5: 1-10: 1, then crushing and sieving, and taking undersize products;
s3: drying herba Polygoni Hydropiperis and herba Commelinae, pulverizing, sieving, collecting undersize, and adding Glycyrrhrizae radix water;
s4: pulverizing cortex Cinnamomi Japonici, herba Cymbopogonis Citrari, flos Lupuli, flos Osmanthi Fragrantis, folium Neocinnamomi Delavayi and herba Rosmarini officinalis, mixing, sieving, and collecting the undersize;
s5: pulverizing undersize materials obtained from S2, S3 and S4, and mixing to obtain feed liquid with a ratio of 6-8: 2-4: 1;
s6: mixing the feed liquid obtained in the step S5 with water and stirring to obtain a mixture, wherein the ratio of the feed liquid to the water is 4-6: 6-4;
s7: kneading the mixture obtained in S6 into a dough by hand;
s8: flatly laying the rounded curved balls on a dustpan at equal intervals, and placing the dustpan in a fermentation room for fermentation after the curved balls are placed;
s9: controlling the fermentation time, stopping fermentation when the surface is full of pili, taking out the fermented distiller's yeast, and drying in an oven.
The further improvement lies in that: in the S1, the Polygonum flaccidum is selected from grass leaves in the 6-8 month flowering phase, and the Commelina communis is selected from grass leaves in the 6-8 month flowering phase.
The further improvement lies in that: in the S2, the white glutinous rice and the husked millet are mixed together and then crushed, and the mixture is sieved by a sieve with 80 to 120 meshes, and undersize products are taken.
The further improvement is that: in the S3, the polygonum flaccidum and the commelina communis are mixed according to the proportion of 1: 1.25, dried and crushed, and sieved by a sieve of 80-120 meshes to obtain undersize materials.
The further improvement lies in that: in the S4, the cassia bark, the lemongrass, the hop, the sweet osmanthus flower, the bay leaf and the rosemary are crushed and mixed according to the proportion of 3: 5: 2: 3: 6: 4, and are sieved by a sieve of 80-120 meshes, and undersize products are taken.
The further improvement lies in that: in S5, undersize materials obtained from S2, S3, and S4 were pulverized and mixed at normal temperature to obtain a feed liquid.
The further improvement lies in that: and in the step S6, the feed liquid is mixed with water, and the water is deionized water or mineral water.
The further improvement lies in that: in the step S7, the mixture is kneaded into small round to form a curved mass, and the weight is 10-15 g/piece.
The further improvement lies in that: in S8, the rounded curved dough is flatly laid on the dustpan at a distance of 1-3 cm, and in S8, the dustpan is placed in a fermentation room, the temperature of the fermentation room is controlled to be 28-32 ℃, and the humidity is controlled to be 70-90%.
The further improvement lies in that: and in S9, controlling the fermentation time for 3-5 days, and in S9, taking out the fermented distiller' S yeast, and drying in an oven at 45-60 ℃ until the water content is 0.5-3%.
The invention has the beneficial effects that:
1. the invention takes white glutinous rice, husked millet, flaccid knotweed herb, commelina communis, cassia bark, lemongrass, hop, sweet osmanthus flower, bay leaf and rosemary as raw materials, the materials are cheap and easy to obtain, the wine can be prepared by simple crushing, mixing and fermenting, the manufacturing cost is low, and the wine yield can reach 70-80 percent through verification.
2. According to the invention, the polygonum flaccidum and the commelina communis are matched with the liquorice water to provide auxin for the growth and the propagation of microorganisms, the sweet taste is increased, after the distiller's yeast is prepared, the wine prepared by the distiller's yeast is sweet, has layering effect, does not contain additives, cannot damage nutrition, and has better quality control.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
In order to further understand the present invention, the following detailed description will be made with reference to the following examples, which are only used for explaining the present invention and are not to be construed as limiting the scope of the present invention.
Example one
Referring to fig. 1, this embodiment proposes a process for preparing herbal koji from plants, comprising the following steps:
s1: preparing materials: white glutinous rice, husked millet, flaccid knotweed herb, commelina communis, cassia bark, lemongrass, hops, sweet osmanthus flower, bay leaves and rosemary; selecting herba Polygoni Hydropiperis at 6-8 month flowering stage, and selecting herba Commelinae at 6-8 month flowering stage;
s2: mixing white glutinous rice and husked millet according to the ratio of 5: 1, then crushing, sieving by a sieve of 80-120 meshes, and taking undersize products;
s3: mixing herba Polygoni Hydropiperis and herba Commelinae at a ratio of 1: 1.25, oven drying, pulverizing, sieving with 80-120 mesh sieve, collecting undersize product, and adding Glycyrrhrizae radix water;
s4: pulverizing cortex Cinnamomi Japonici, herba Cymbopogonis Citrari, flos Lupuli, flos Osmanthi Fragrantis, folium Neocinnamomi Delavayi and herba Rosmarini officinalis at a ratio of 3: 5: 2: 3: 6: 4, mixing, sieving with 80-120 mesh sieve, and collecting the undersize product;
s5: pulverizing undersize materials obtained from S2, S3 and S4, and mixing at normal temperature to obtain feed liquid with a ratio of 6: 2: 1;
s6: mixing the feed liquid obtained in the step S5 with water, and stirring to obtain a mixture, wherein the water is deionized water or mineral water in a ratio of 4: 6;
s7: kneading the mixture obtained in S6 by hand into a dough; the weight is 12 g/piece; in order to improve the success rate of fermentation of the distiller's yeast, a little of yeast powder can be scattered on the yeast dough, so that the fermentation time can be shortened, and the fermentation can be better;
s8: flatly paving the rounded curved balls on a dustpan at equal intervals with a distance of 2 cm, and placing the dustpan in a fermentation room for fermentation after swinging; the temperature of the fermentation room is controlled to be 30 ℃, and the humidity is controlled to be 80%;
s9: controlling fermentation time for 3-5 days, stopping fermentation when the surface is full of pili, taking out fermented distiller's yeast, and oven drying at 50 deg.C until water content is 0.5-3%.
Example two
Referring to fig. 1, this embodiment proposes a process for preparing herbal koji from plants, comprising the following steps:
s1: preparing materials: white glutinous rice, husked millet, flaccid knotweed herb, comfrey, cassia bark, lemongrass, hop, sweet osmanthus flower, bay leaf and rosemary; selecting herba Polygoni Hydropiperis leaves at 6-8 month flowering phase, and selecting herba Commelinae leaves at 6-8 month flowering phase;
s2: mixing white glutinous rice and husked millet according to the ratio of 8: 1, then crushing, sieving by a sieve of 80-120 meshes, and taking undersize products;
s3: mixing herba Polygoni Hydropiperis and herba Commelinae at a ratio of 1: 1.25, oven drying, pulverizing, sieving with 80-120 mesh sieve, collecting undersize product, and adding Glycyrrhrizae radix water;
s4: pulverizing cortex Cinnamomi Japonici, herba Cymbopogonis Citrari, flos Lupuli, flos Osmanthi Fragrantis, folium Neocinnamomi Delavayi and herba Rosmarini officinalis at a ratio of 3: 5: 2: 3: 6: 4, mixing, sieving with 80-120 mesh sieve, and collecting the undersize;
s5: pulverizing undersize materials obtained from S2, S3 and S4, and mixing at normal temperature to obtain feed liquid with a ratio of 7: 3: 1;
s6: mixing the feed liquid obtained in the step S5 with water, and stirring to obtain a mixture, wherein the water is deionized water or mineral water in a ratio of 5: 5;
s7: kneading the mixture obtained in S6 by hand into a dough; the weight is 12 g/piece; in order to improve the success rate of fermentation of the distiller's yeast, a little of yeast powder can be scattered on the yeast dough, so that the fermentation time can be shortened, and the fermentation can be better;
s8: flatly laying the rounded curved balls on a dustpan at equal intervals with a distance of 2 cm, and placing the dustpan in a fermentation room for fermentation after the curved balls are placed; controlling the temperature of a fermentation room to be 30 ℃ and the humidity to be 80%;
s9: controlling fermentation time for 3-5 days, stopping fermentation when the surface is full of pili, taking out fermented distiller's yeast, and oven drying at 50 deg.C until water content is 0.5-3%.
EXAMPLE III
Referring to fig. 1, this embodiment proposes a process for preparing herbal koji from plants, comprising the following steps:
s1: preparing materials: white glutinous rice, husked millet, flaccid knotweed herb, comfrey, cassia bark, lemongrass, hop, sweet osmanthus flower, bay leaf and rosemary; selecting herba Polygoni Hydropiperis at 6-8 month flowering stage, and selecting herba Commelinae at 6-8 month flowering stage;
s2: mixing white glutinous rice and husked millet according to the proportion of 10: 1, then crushing, sieving by a sieve of 80-120 meshes, and taking undersize;
s3: mixing herba Polygoni Hydropiperis and herba Commelinae at a ratio of 1: 1.25, oven drying, pulverizing, sieving with 80-120 mesh sieve, collecting undersize product, and adding Glycyrrhrizae radix water;
s4: pulverizing cortex Cinnamomi Japonici, herba Cymbopogonis Citrari, flos Lupuli, flos Osmanthi Fragrantis, folium Neocinnamomi Delavayi and herba Rosmarini officinalis at a ratio of 3: 5: 2: 3: 6: 4, mixing, sieving with 80-120 mesh sieve, and collecting the undersize product;
s5: pulverizing undersize materials obtained from S2, S3 and S4, and mixing at normal temperature to obtain feed liquid with a ratio of 8: 4: 1;
s6: mixing the feed liquid obtained in the step S5 with water, and stirring to obtain a mixture, wherein the water is deionized water or mineral water in a ratio of 6: 4;
s7: kneading the mixture obtained in S6 into a dough by hand; the weight is 12 g/piece; in order to improve the success rate of fermentation of the distiller's yeast, a little of yeast powder can be scattered on the yeast dough, so that the fermentation time can be shortened, and the fermentation can be better;
s8: flatly paving the rounded curved balls on a dustpan at equal intervals with a distance of 2 cm, and placing the dustpan in a fermentation room for fermentation after swinging; controlling the temperature of a fermentation room to be 30 ℃ and the humidity to be 80%;
s9: controlling fermentation time for 3-5 days until the surface is full of pili, stopping fermentation, taking out fermented distiller's yeast, and oven drying at 50 deg.C until water content is 0.5-3%.
According to the first embodiment, the second embodiment and the third embodiment, the invention is obtained by: mixing white glutinous rice and husked millet according to the proportion of 5: 1-10: 1, crushing and sieving, and taking undersize products; pulverizing undersize materials obtained from S2, S3 and S4, and mixing the undersize materials into feed liquid according to the proportion of 6-8: 2-4: 1; mixing the feed liquid obtained in the step S5 with water according to the proportion of 4-6: 6-4, and stirring to obtain a mixture; the wine yield of the distiller's yeast prepared by the method can reach 70% -80%, and the wine prepared by the distiller's yeast is fragrant and sweet, has layering sense, has no additive, cannot damage nutrition, and has better quality control.
Verification example:
according to the definition of China brewing industry Association, standard atmospheric pressure, 20 degrees Celsius, a unit produces 50% of the alcohol yield. For example, taking rice as an example, under the condition of a standard atmospheric pressure and 20 ℃, the distilled white spirit with 50% of alcohol content is 63 jin when 100 jin of rice is distilled, and then the wine yield is 63%, which is taken as the wine yield standard.
The preparation process of the plant herbal distiller's yeast takes white glutinous rice, husked millet, polygonum flaccidum, digitaria, cassia bark, lemongrass, hops, sweet osmanthus, myrcia and rosemary as raw materials, the raw materials are cheap and easy to obtain, the plant herbal distiller's yeast can be prepared by simply crushing, mixing and fermenting, the manufacturing cost is low, and the wine yield can reach 70% -80% through verification. In addition, the white glutinous rice and the husked millet are used as main base materials, the polygonum flaccidum and the commelina communis are matched with liquorice water to provide auxin for the growth and the propagation of microorganisms, the sweet taste is increased, the fragrance is further increased through the effects of the cinnamon, the lemongrass, the hops, the sweet osmanthus, the myrcia and the rosemary, after the distiller's yeast is prepared, the distiller's yeast prepared by using the distiller's yeast is sweet in fragrance, has layering sense, does not contain additives, cannot damage nutrition, and is better in quality control.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A preparation process of plant herbal distiller's yeast is characterized by comprising the following steps:
s1: preparing materials: white glutinous rice, husked millet, flaccid knotweed herb, comfrey, cassia bark, lemongrass, hop, sweet osmanthus flower, bay leaf and rosemary;
s2: mixing white glutinous rice and husked millet according to the proportion of 5: 1-10: 1, then crushing and sieving, and taking undersize products;
s3: oven drying herba Polygoni Hydropiperis and herba Commelinae, pulverizing, sieving, collecting undersize product, and adding Glycyrrhrizae radix water;
s4: pulverizing cortex Cinnamomi Japonici, herba Cymbopogonis Citrari, flos Lupuli, flos Osmanthi Fragrantis, folium Neocinnamomi Delavayi and herba Rosmarini officinalis, mixing, sieving, and collecting the undersize;
s5: pulverizing undersize materials obtained from S2, S3 and S4, and mixing to obtain feed liquid with a ratio of 6-8: 2-4: 1;
s6: mixing the feed liquid obtained in the step S5 with water and stirring to obtain a mixture, wherein the ratio of the feed liquid to the water is 4-6: 6-4;
s7: kneading the mixture obtained in S6 by hand into a dough;
s8: flatly laying the rounded curved balls on a dustpan at equal intervals, and placing the dustpan in a fermentation room for fermentation after the curved balls are placed;
s9: controlling the fermentation time, stopping fermentation when the surface is full of pili, taking out the fermented distiller's yeast, and drying in an oven.
2. The process of claim 1, wherein the process comprises the steps of: in the S1, the Polygonum flaccidum is selected from grass leaves in the 6-8 month flowering phase, and the Commelina communis is selected from grass leaves in the 6-8 month flowering phase.
3. The process of claim 2, wherein the process comprises the steps of: in the S2, the white glutinous rice and the husked millet are mixed together and then crushed, and the mixture is sieved by a sieve with 80 to 120 meshes, and undersize products are taken.
4. The process of claim 3, wherein the process comprises the steps of: in the S3, the polygonum flaccidum and the commelina communis are mixed according to the proportion of 1: 1.25, dried and crushed, and sieved by a sieve of 80-120 meshes to obtain undersize materials.
5. The process of claim 4, wherein the process comprises the steps of: in the S4, the cassia bark, the lemongrass, the hop, the sweet osmanthus flower, the bay leaf and the rosemary are crushed and mixed according to the proportion of 3: 5: 2: 3: 6: 4, and are sieved by a sieve of 80-120 meshes, and undersize products are taken.
6. The process of claim 5, wherein the process comprises the steps of: in S5, undersize materials obtained from S2, S3, and S4 were pulverized and mixed at normal temperature to obtain a feed liquid.
7. The process of claim 6, wherein the process comprises the steps of: in the step S6, the feed liquid is mixed with water, and the water is selected from deionized water or mineral water.
8. The process of claim 7, wherein the process comprises the steps of: in the step S7, the mixture is kneaded into small round to form a curved mass, and the weight is 10-15 g/piece.
9. The process of claim 8, wherein the herbal koji is prepared by the following steps: in S8, the rounded curved dough is flatly laid on the dustpan at a distance of 1-3 cm, and in S8, the dustpan is placed in a fermentation room, the temperature of the fermentation room is controlled to be 28-32 ℃, and the humidity is controlled to be 70-90%.
10. The process of claim 9, wherein the process comprises the steps of: and in S9, controlling the fermentation time for 3-5 days, and in S9, taking out the fermented distiller' S yeast, and drying in an oven at 45-60 ℃ until the water content is 0.5-3%.
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| CN107881058A (en) * | 2017-12-08 | 2018-04-06 | 左中国 | A kind of preparation method of rice wine koji |
| CN109401880A (en) * | 2018-11-23 | 2019-03-01 | 湖南山水道生态文化发展有限公司 | Chinese herbal medicine distiller's yeast and preparation method thereof |
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| CN109837187A (en) * | 2017-11-24 | 2019-06-04 | 泸州恒态生物科技有限公司 | A kind of glutinous fragrant distiller's yeast and its preparation process |
| CN107881058A (en) * | 2017-12-08 | 2018-04-06 | 左中国 | A kind of preparation method of rice wine koji |
| CN109401880A (en) * | 2018-11-23 | 2019-03-01 | 湖南山水道生态文化发展有限公司 | Chinese herbal medicine distiller's yeast and preparation method thereof |
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