Chinese yeast for red jujubes and preparation method thereof

The invention provides Chinese yeast for red jujubes. The Chinese yeast is prepared from the following raw materials in parts by weight: 30 to 70 parts of rice flour, 20 to 40 parts of rice bran, 5 to20 parts of wheat bran, 2 to 20 parts of flaccid knotweed herb, 1 to 3 parts of base yeast and 0.5 to 1.5 parts of rice flour saccharomyces cerevisiae. The preparation method of the rice flour saccharomyces cerevisiae comprises the following steps: placing the saccharomyces cerevisiae on a PDA plate for culture at 28 DEG C for 2 to 3 days, inoculating single colonies into a triangular flask for culture at 30 DEG C for 2 to 3 days to make the microbial content not less than 1*108 /mL, and inoculating the saccharomyces cerevisiae in rice flour for culture to obtain the rice flour saccharomycescerevisiae. The preparation method of the Chinese yeast comprises raw material preparation, blank cultivation, monitoring, yeast rollover and drying out of the room. The finished Chinese yeast disclosed by the invention is mil