CN103555498A - Fresh flower sweet distiller's yeast and production method - Google Patents
Fresh flower sweet distiller's yeast and production method Download PDFInfo
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- CN103555498A CN103555498A CN201310439703.XA CN201310439703A CN103555498A CN 103555498 A CN103555498 A CN 103555498A CN 201310439703 A CN201310439703 A CN 201310439703A CN 103555498 A CN103555498 A CN 103555498A
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Abstract
The invention provides fresh flower sweet distiller's yeast and a method for producing liquor, wherein the fresh flower sweet distiller's yeast is prepared by the following raw materials by weight: 700-800 parts of long grain rice powder, 200-230 pumpkin powder, 100-120 parts of brown rice powder, 30-40 parts of chrysanthemum powder, 40-50 parts of konjak glue, 40-50 parts of yeast drug, 8-10 parts of rose flower, 10-12 parts of peach blossom, 13-15 parts of ciderage flower, 18-20 parts of rubiaceae borreria stricta, 18-20 parts of sweet osmanthus, 10-12 parts of lavender, 7-8 parts of hance brandisia herb, 8-10 parts of glutinous rehmannia, 30-40 parts of lacryma-jobiseed oil, 100-120 parts of lemon juice, a proper amount of glutinous rice, and a proper amount of water. The fresh flower sweet distiller's yeast and the liquor are simple in a preparation technology; the liquor prepared by the distiller's yeast contains various fresh flower juices, has light delicate fragrance, and has certain beauty treatment efficacies; the traditional Chinese medicinal materials of hance brandisia herb and glutinous rehmannia have a good hypoglycemic efficacy, and is ideal drink for people who suffer from high blood sugar.
Description
Technical field
The present invention relates generally to distiller's yeast and white wine technical field, relates in particular to a kind of fresh flower koji and production method.
Background technology
Through in the rice of strong boiling, add the spore of aspergillus, then insulation, grows luxuriant mycelia, i.e. distiller's yeast on the grain of rice.In the diastatic forceful action of aspergillus and the starch of saccharification rice, therefore, since ancient times just using it and Fructus Hordei Germinatus simultaneously as sugared raw material, be used for making wine brewing, sweet wine etc., generally all use traditional material, but along with the raising of people's Living Water product, people are also more and more higher to the requirement of various drinks, food.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of fresh flower koji and production method.
The present invention is achieved by the following technical solutions: a kind of fresh flower koji, raw material is comprised of following weight part raw material: long-grained nonglutinous rice powder 700-800, pumpkin powder 200-230, coarse rice powder 100-120, chrysanthemum powder 30-40, konjak gum 40-50, Koji 40-50, Rose 8-10, peach blossom 10-12, polygonum flaccidum flower 13-15, Feng Huacao 18-20, sweet osmanthus 18-20, lavandula angustifolia 10-12, Hance Brandisia Herb 7-8, glutinous rehmannia 8-10, coix seed oil 30-40, lemon juice 100-120, water are appropriate.
Koji and a production method, comprise the following steps:
(1) lemon juice is boiled, stop heating, Rose, peach blossom, polygonum flaccidum flower, Feng Huacao, sweet osmanthus, lavandula angustifolia are put into lemon juice, be vexedly cooled to room temperature to lemon juice, filtration, obtains fresh flower lemon juice;
(2) long-grained nonglutinous rice powder, pumpkin powder, coarse rice powder, chrysanthemum powder, konjak gum, Koji are evenly mixed, add appropriate water, after mixing thoroughly, heap fermentation 15-20 days;
(3) by Hance Brandisia Herb, glutinous rehmannia grind up, mix with coix seed oil with the tunning of step 2 and mix, add fresh flower lemon juice, after stirring, heap fermentation 20-30 days, obtains distiller's yeast again.
Described glutinous rice is cooked, be cooled to after room temperature, prepare burden with the weight ratio of 1:0.8-1 with the distiller's yeast in step 3, ferment after 30-40 days, distill out wine.
Advantage of the present invention is: a kind of fresh flower koji of the present invention and white wine, manufacture craft is simple, the white wine of preparing with this distiller's yeast contains multiple flowers juice, there is light delicate fragrance, and can play certain beauty functions, and Hance Brandisia Herb, glutinous rehmannia two taste Chinese medicinal materialss have good hypoglycemic effect, give function of reducing blood sugar of the present invention, be the desirable drink of hyperglycemia population.
Embodiment
A koji, raw material is comprised of following weight part raw material: long-grained nonglutinous rice powder 700Kg, pumpkin powder 200 Kg, coarse rice powder 100 Kg, chrysanthemum powder 30 Kg, konjak gum 40 Kg, Koji 40 Kg, Rose 8 Kg, peach blossom 10 Kg, polygonum flaccidum spend 13 Kg, Feng Huacao 18 Kg, sweet osmanthus 18 Kg, lavandula angustifolia 10 Kg, Hance Brandisia Herb 7 Kg, glutinous rehmannia 8 Kg, coix seed oil 30 Kg, lemon juice 100 Kg, water appropriate.
A production method for fresh flower koji and white wine, comprises the following steps:
(1) lemon juice is boiled, stop heating, Rose, peach blossom, polygonum flaccidum flower, Feng Huacao, sweet osmanthus, lavandula angustifolia are put into lemon juice, be vexedly cooled to room temperature to lemon juice, filtration, obtains fresh flower lemon juice;
(2) long-grained nonglutinous rice powder, pumpkin powder, coarse rice powder, chrysanthemum powder, konjak gum, Koji are evenly mixed, add appropriate water, after mixing thoroughly, heap fermentation 15 days;
(3) by Hance Brandisia Herb, glutinous rehmannia grind up, mix with coix seed oil with the tunning of step 2 and mix, add fresh flower lemon juice, after stirring, heap fermentation is 30 days again, obtains distiller's yeast;
(4) described glutinous rice is cooked, be cooled to after room temperature, prepare burden with the weight ratio of 1:0.8 with the distiller's yeast in step 3, ferment after 30 days, distill out wine.
Claims (2)
1. a fresh flower koji, it is characterized in that, raw material is comprised of following weight part raw material: long-grained nonglutinous rice powder 700-800, pumpkin powder 200-230, coarse rice powder 100-120, chrysanthemum powder 30-40, konjak gum 40-50, Koji 40-50, Rose 8-10, peach blossom 10-12, polygonum flaccidum flower 13-15, Feng Huacao 18-20, sweet osmanthus 18-20, lavandula angustifolia 10-12, Hance Brandisia Herb 7-8, glutinous rehmannia 8-10, coix seed oil 30-40, lemon juice 100-120, water are appropriate.
2. the production method of a kind of fresh flower koji as claimed in claim 1, is characterized in that, comprises the following steps:
(1) lemon juice is boiled, stop heating, Rose, peach blossom, polygonum flaccidum flower, Feng Huacao, sweet osmanthus, lavandula angustifolia are put into lemon juice, be vexedly cooled to room temperature to lemon juice, filtration, obtains fresh flower lemon juice;
(2) long-grained nonglutinous rice powder, pumpkin powder, coarse rice powder, chrysanthemum powder, konjak gum, Koji are evenly mixed, add appropriate water, after mixing thoroughly, heap fermentation 15-20 days;
(3) by Hance Brandisia Herb, glutinous rehmannia grind up, mix with coix seed oil with the tunning of step 2 and mix, add fresh flower lemon juice, after stirring, heap fermentation 20-30 days, obtains distiller's yeast again.
Priority Applications (1)
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CN201310439703.XA CN103555498B (en) | 2013-09-25 | 2013-09-25 | A kind of fresh flower koji and production method |
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CN201310439703.XA CN103555498B (en) | 2013-09-25 | 2013-09-25 | A kind of fresh flower koji and production method |
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CN103555498A true CN103555498A (en) | 2014-02-05 |
CN103555498B CN103555498B (en) | 2016-01-20 |
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CN201310439703.XA Expired - Fee Related CN103555498B (en) | 2013-09-25 | 2013-09-25 | A kind of fresh flower koji and production method |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104327991A (en) * | 2014-10-09 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Brown rice health care medicinal liquor and making method thereof |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1156176A (en) * | 1996-01-30 | 1997-08-06 | 唐镜欧 | Distiller's yeast and method for producing wine by said distiller's yeast |
CN1515664A (en) * | 2003-01-01 | 2004-07-28 | 石教华 | Health-care wine and distillers' yeast for preparing said health-care wine |
KR20100035953A (en) * | 2008-09-29 | 2010-04-07 | 진도군 | Method of processing hongju brewed using a germination barley and hongju thereof |
CN102787045A (en) * | 2012-07-17 | 2012-11-21 | 安徽省金寨县梅山酒厂 | Koji and method of white spirit production with it |
CN103173315A (en) * | 2013-03-29 | 2013-06-26 | 何怀功 | Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast |
-
2013
- 2013-09-25 CN CN201310439703.XA patent/CN103555498B/en not_active Expired - Fee Related
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1156176A (en) * | 1996-01-30 | 1997-08-06 | 唐镜欧 | Distiller's yeast and method for producing wine by said distiller's yeast |
CN1515664A (en) * | 2003-01-01 | 2004-07-28 | 石教华 | Health-care wine and distillers' yeast for preparing said health-care wine |
KR20100035953A (en) * | 2008-09-29 | 2010-04-07 | 진도군 | Method of processing hongju brewed using a germination barley and hongju thereof |
CN102787045A (en) * | 2012-07-17 | 2012-11-21 | 安徽省金寨县梅山酒厂 | Koji and method of white spirit production with it |
CN103173315A (en) * | 2013-03-29 | 2013-06-26 | 何怀功 | Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104327991A (en) * | 2014-10-09 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Brown rice health care medicinal liquor and making method thereof |
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CN103555498B (en) | 2016-01-20 |
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Effective date of registration: 20201230 Address after: Room 7001, Chengnan talent apartment building, 128 Xinzhou Road, Jingjiang City, Taizhou City, Jiangsu Province, 214500 Patentee after: Jiangsu Meihao Supermarket Co.,Ltd. Address before: 234000 Circular Economy Demonstration Park in the East of Suzhou City, Anhui Province (Letian Wine Brewing) Patentee before: ANHUI LETIAN BREWING Co.,Ltd. |
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Granted publication date: 20160120 |