CN102286337A - Health-care red koji wine and production process thereof - Google Patents
Health-care red koji wine and production process thereof Download PDFInfo
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- CN102286337A CN102286337A CN 201110252395 CN201110252395A CN102286337A CN 102286337 A CN102286337 A CN 102286337A CN 201110252395 CN201110252395 CN 201110252395 CN 201110252395 A CN201110252395 A CN 201110252395A CN 102286337 A CN102286337 A CN 102286337A
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Abstract
The invention relates to a health-care red koji wine and a production process thereof. The wine comprises the following raw materials in percentage by weight: 11.5-12.5% of nonglutinous rice, 13-17% of sticky rice, 4.5-5.5% of Chinese herbal medicine, 4.5*10<-2> to 5.5*10<-2>% of yellow wine herbal medicine starter and white rhizopus medical powder, 1-2% of red yeast rice, 4.5*10<-3> to 6.5*10<-3>% of diastase, 1*10<-3> to 1.5*10<-3>% of acid protease and 65-68% of water, wherein the using amount ratio of the yellow wine herbal medicine starter to the white rhizopus medical powder is (1-2):1. The production process provided by the invention comprises the following working procedures of preparing raw materials; preparing a Lin-fan rice wine starter; primarily pickling the sticky rice; secondarily pickling the Chinese herbal medicine and the sticky rice; carrying out post-fermentation at low temperature; squeezing and filtering; decocting the wine and sterilizing; storing and ageing; blending; freezing and flocculating; filtering and filling, and the like; and the prepared health-care red koji wine has low alcoholic strength, salubrious, savoury and mellow taste, and has the effects of tonifying Yang and replenishing the vital essence, enforcing spleen and nourishing kidney as well as bodybuilding and healthcare.
Description
Technical field
The invention belongs to yellow rice wine manufacturing technology field, be specifically related to a kind of health care wine of rice fermented with red yeast and production technique thereof
Background technology
Yellow rice wine is to be main raw material with cereal, utilizes the common diastatic fermentation effect of multiple beneficial microorganism contained in yeast for brewing rice wine, the distiller's yeast, the low wine degree fermented wine that brew forms.The difference of the used sort of quyi during according to wine brewing, yellow rice wine can be divided into wheat koji wine (as shao-hsing rice wine), wine of rice fermented with red yeast etc.Red colouring agent for food, also used as a Chinese medicine is a kind of special sort of quyi of China's brewing yellow rice wine, and it is raw material with the rice, forms through inoculating bent female the cultivation, and red colouring agent for food, also used as a Chinese medicine mainly contains microorganisms such as monascus ruber and yeast, has the dual function of saccharification and fermentation.Yellow rice wine is with a long history, and is low because of its wine degree, fragrance good, flavor is mellow and nutritious, plainly liked by China working people.Along with development of times, people's diet direction trends towards safety, health care, nature and nutrition gradually, people are also more and more higher to the requirement of drinks consumption, mixing into various health substances or herbal medicine etc. according to different demands in yellow rice wine and make the sweet yellow rice wine that has health care or medicinal function again of low salubrious flavor, is the fashion of current Yellow Wine consumption.
Traditional health care's yellow rice wine is to be raw material with the rice, through soak, wash, drain, boiling, rice go into cylinder add song, with Chinese medicinal herbs mixing a kind of property of medicine tonic wine of forming of ferment brew altogether.There are problems such as alcoholic strength height, taste is abundant, Chinese medicine is highly seasoned, aftertaste is pained, the audient is narrower in product.Therefore, the yellow rice wine of research and develop that elegant sweet-smelling, soft aquatic foods are refreshing, the wine body coordinating to have concurrently again nutrient health-care function has active operation significance
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, provides a kind of in conjunction with multiple herbal medicine optimization collocation, low salubrious, the aromatic health care wine of rice fermented with red yeast that has health functions again concurrently of mouthfeel.
Another object of the present invention provides a kind of production technique that can keep low again salubrious, the health care wine of rice fermented with red yeast that mouthfeel is aromatic of this yuan activeconstituents in the nutritive ingredient and Chinese medicinal herbs in the wine.
For solving above technical problem, the present invention takes following technical scheme:
A kind of health care wine of rice fermented with red yeast, through raw material prepare, drench the preparation of meal distiller's yeast, just feed that glutinous rice, two feeds that (glutinous rice+herbal medicine), secondary fermentation, squeezing allocates, filtered, fry in shallow oil the wine sterilization, store aging, blending and tasting, freezing flocculation and filtration can brew form; The alcoholic strength of described health care wine of rice fermented with red yeast: 12.0 ~ 13.0%(20 ℃, vol/vol), pol: 35.0 ~ 40.0g/L(is with glucose meter), acidity: 4.5 ~ 5.5g/L(is in lactic acid), amino acid nitrogen content: 0.45g/L ~ 0.55g/L; In the total distiller's wort weight before the squeezing allotment is 100%, and the composition of raw materials of this wine is:
Polished rice 11.5 ~ 12.5%
Glutinous rice 13 ~ 17%
Chinese medicinal herbs 4.5 ~ 5.5%
Yellow rice wine medicine song+head mold baiyao 4.5 * 10
-2
~ 5.5 * 10
-2
%
Red colouring agent for food, also used as a Chinese medicine 1 ~ 2%
Diastatic enzyme 4.5 * 10
-3
~ 6.5 * 10
-3
%
Aspartic protease 1 * 10
-3
~ 1.5 * 10
-3
%
Water 65 ~ 68%
Wherein, Chinese medicinal herbs is made of by the weight ratio of 1.2 ~ 1.6:8 ~ 10:8 ~ 10:1.6:5:2:2:3:1.6:3 ~ 4.2:2:1 Radix Angelicae Sinensis, dried orange peel, yellow Stilbene, pawpaw, red date, Herba Cistanches, South Dodder Seed Chinese Dodder Seed, mulberries, the root of bidentate achyranthes, matrimony vine, Herba Epimedii, Radix Glycyrrhizae; Yellow rice wine medicine Qu Xuanyong's is " evergreen " yellow rice wine medicine of Changzhou evergreen bean product company limited production and selling, and the bent amount ratio with the head mold baiyao of yellow rice wine medicine is 1 ~ 2:1.
Preferably, by weight, comprise also in this wine that 8.5 ~ 9% perfume (or spice) is avenged the pure honey of wine and 2 ~ 2.5%.
Preferably, by weight, also comprise 0.1 ‰ ~ 0.6 ‰ old flavouring wine in this wine; Described old flavouring wine is an old wine more than 3 years, and its performance index are as follows: alcoholic strength 16.0%(20 ℃, vol/vol), pol 40g/L(is with glucose meter), acidity 4.5g/L(is in lactic acid).
A kind of production technique of the wine of rice fermented with red yeast that keeps healthy is 100% in the total distiller's wort weight before the squeezing allotment, and the composition of raw materials of the production technique of described health care wine of rice fermented with red yeast is:
Polished rice 11.5 ~ 12.5%
Glutinous rice 13 ~ 17%
Chinese medicinal herbs 4.5 ~ 5.5%
Yellow rice wine medicine song+head mold baiyao 4.5 * 10
-2
~ 5.5 * 10
-2
%
Red colouring agent for food, also used as a Chinese medicine 1 ~ 2%
Diastatic enzyme 4.5 * 10
-3
~ 6.5 * 10
-3
%
Aspartic protease 1 * 10
-3
~ 1.5 * 10
-3
%
Water 65 ~ 68%
Wherein, Chinese medicinal herbs is made of by the weight ratio of 1.2 ~ 1.6:8 ~ 10:8 ~ 10:1.6:5:2:2:3:1.6:3 ~ 4.2:2:1 Radix Angelicae Sinensis, dried orange peel, yellow Stilbene, pawpaw, red date, Herba Cistanches, South Dodder Seed Chinese Dodder Seed, mulberries, the root of bidentate achyranthes, matrimony vine, Herba Epimedii, Radix Glycyrrhizae; Yellow rice wine medicine Qu Xuanyong's is " evergreen " yellow rice wine medicine of Changzhou evergreen bean product company limited production and selling, and the bent amount ratio with the head mold baiyao of yellow rice wine medicine is 1 ~ 2:1;
The production technique of described health care wine of rice fermented with red yeast comprises the steps:
(1), the preparation of Chinese medicinal herbs and glutinous rice: Chinese medicinal herbs is carried out removal of impurities, cleans, dries or dries, concocts, cuts into slices, smashes, be crushed to the powder of granularity≤0.2 millimeter again, obtain the Chinese medicinal herbs powder; Glutinous rice is cleaned removal of impurities, immersion, boiling, spreading for cooling, obtain glutinous rice;
(2), the preparation of drenching the meal distiller's yeast: through soaking polished rice, go into a barrel steamed rice, the trickle that rises well with cooking, nest cultivation, making and add water, obtain drenching the meal distiller's yeast successively;
(3), just feed glutinous rice: in the pouring meal distiller's yeast of step (2) gained, feed the red colouring agent for food, also used as a Chinese medicine of 1 ~ 2% formula ratio, the diastatic enzyme of formula ratio, the aspartic protease of formula ratio and the glutinous rice of 2/3 formula ratio, stir, under 28 ~ 30 ℃, carried out diastatic fermentation 24 hours, open rake cooling then, make distiller's wort again uncovered bottom fermentation 24 hours;
(4), two feed (glutinous rice+Chinese medicinal herbses): the Chinese medicinal herbs powder of interpolation remaining red colouring agent for food, also used as a Chinese medicine, remaining glutinous rice and formula ratio in the distiller's wort of step (3) gained, stir, fermented 7.5 ~ 8.5 hours;
(5), secondary fermentation: the distiller's wort of step (4) gained is transferred to wine jar and sealing from fermentor tank, carries out secondary fermentation being lower than under 18 ℃ the temperature, fermentation time is 50 days;
(6), finished product preparation: make step (5) gained distiller's wort successively through squeezing allocate, filter, fry in shallow oil the wine sterilization, store aging, blending and tasting, freezing flocculation and filtration can, obtain described health care wine of rice fermented with red yeast finished product.
Preferably, the enzyme activity under 40 ℃ of the described diastatic enzymes is 50000u/g, and the enzyme activity under 40 ℃ of the described aspartic proteases is 50000u/g.
Because the enforcement of above technical scheme, the present invention compared with prior art has following advantage:
The present invention's wine of rice fermented with red yeast that keeps healthy adopts two medicines collocation and two enzymes collocation brews to form, and the raw material diastatic fermentation is fully complete; Add 12 flavor Chinese medicinal herbses by of fine qualityization combination, composition of raw materials is reasonable, makes that the gained wine of rice fermented with red yeast is low salubrious, mouthfeel is aromatic has nutrient health-care function again;
The keep healthy production technique of wine of rice fermented with red yeast of the present invention is selected the use of arranging in pairs or groups by a certain percentage of the bent and head mold baiyao of traditional Changzhou " evergreen " yellow rice wine medicine, has both enriched mushroom quantity and population and has been, strengthened the diastatic fermentation ability again, the detrimental action that suppresses harmful bacterium makes the yield of liquor improve features good taste; Select the collocation of diastatic enzyme and aspartic protease to use, improved the amylolytic activity and the proteolysis power of raw material targetedly, brought into play synergy, and effectively improved the aminoacids content in the yield of liquor, the wine and the stability of wine body; Glutinous rice and twice hello meal of Chinese medicinal herbs priority with spreading for cooling in the production process ferment, and carried out the low temperature secondary fermentation process of long period, select red colouring agent for food, also used as a Chinese medicine and above-mentioned pair of medicine for use, two enzyme collocation are used, widely collect wine of rice fermented with red yeast, wheat koji wine and little bent length of drenching the many wine of meal wine, therefore overcome existing health care's yellow rice wine alcoholic strength height, taste is abundant, Chinese medicine is highly seasoned, the defective of aftertaste bitterness, make not only clean taste of the prepared health care wine of rice fermented with red yeast of production technique of the present invention, can keep simultaneously this yuan activeconstituents in the nutritive ingredient and Chinese medicinal herbs in the wine better, improve health care's effect of wine.
Description of drawings
The present invention will be further described in detail below in conjunction with accompanying drawing and concrete embodiment:
Fig. 1 is technological process of production figure of the present invention.
Embodiment
The present invention will be further described in detail below in conjunction with specific embodiment, but be not limited to these embodiment.
Embodiment 1
The composition of raw materials of the health care wine of rice fermented with red yeast of present embodiment is:
Polished rice 50kg
Glutinous rice 70kg
Chinese medicinal herbs 19.4kg
Yellow rice wine medicine song+head mold baiyao 0.25kg
Red colouring agent for food, also used as a Chinese medicine 6kg
Diastatic enzyme (enzyme activity 50000u/g) 0.025kg
Aspartic protease (enzyme activity 50000u/g) 0.005kg
Water 274.22kg
Wherein, the consumption of each composition is in the Chinese medicinal herbs: Radix Angelicae Sinensis 0.8kg, dried orange peel 4kg, yellow Stilbene 4kg, pawpaw 0.8kg, red date 2.5kg, Herba Cistanches 1.0kg, South Dodder Seed Chinese Dodder Seed 1.0kg, mulberries 1.5kg, root of bidentate achyranthes 0.8kg, matrimony vine 1.5kg, Herba Epimedii 1.0kg, Radix Glycyrrhizae 0.5kg; Yellow rice wine medicine Qu Xuanyong's is " evergreen " yellow rice wine medicine of Changzhou evergreen bean product company limited production and selling, and the bent amount ratio with the head mold baiyao of yellow rice wine medicine is 5.25:5; The content of water deducts all the other raw material consumptions for the preceding total distiller's wort amount of squeezing allotment, and in the present embodiment, total distiller's wort amount is 419.9kg.
With reference to Fig. 1, the production process of the health care wine of rice fermented with red yeast of present embodiment comprises that raw material is prepared, drenched the preparation of meal distiller's yeast, just feeds that glutinous rice, two feeds that (glutinous rice+herbal medicine), secondary fermentation, squeezing allocates, filtered, fry in shallow oil the wine sterilization, store aging, blending and tasting, freezing flocculation and filtration can, and concrete steps are:
(1), raw material is prepared:
The preparation of Chinese medicinal herbs: each composition of Chinese medicinal herbs is carried out removal of impurities respectively, cleans, dries or dry, concocts, cuts into slices, smashes, be crushed to the powder of granularity≤0.2 millimeter again, then with each composition by weight mixing, obtain the Chinese medicinal herbs powder;
The preparation of glutinous rice: glutinous rice is cleaned removal of impurities, immersion (20 ℃, about 48h), drags for rice and drain, be with slurry boiling (100 ℃ of following boiling 30min, 25min again cooks rice over a slow fire), spreading for cooling, obtain glutinous rice; Glutinous rice must spreading for cooling before feeding.
(2), drench the preparation of meal distiller's yeast: pass through following steps successively:
Soak polished rice: polished rice is gone into cylinder and is added water after cleaning screening and removing impurities, makes the water surface exceed the rice layer more than 10 centimetres, and water temperature is 15 ℃ ~ 20 ℃, and about 24 hours of soak time is pulled out and contained in the bamboo square-bottomed bamboo basket, and is clean with flushing with clean water, drains;
Go into a barrel steamed rice: polished rice is packed in the rice steamer, open decatize rice, steamed rice about 35 minutes down at 100 ℃, steam all appears the rice layer, adds bamboo again to cover vexed 15 minutes, closes vapour; 45 ℃ ~ 50 ℃ warm water of sprinkling on the meal face then make the rice drinking water, turn over meal and beat evenly, continue out vapour 100 ℃ of steamed rices 25 minutes again down, close vapour and rise well with cooking; The standard-required of boiling rice: outer hard interior soft, loosen and do not stick with paste, thoroughly well cooked but not mushy, uniformity;
Trickle rises well with cooking: rice is used the clear water sprinkling after steaming thoroughly, and the meal temperature control is made as 31 ~ 32 ℃, and is on the low side or higher as the meal temperature, and available cold and hot water is aligned;
Nest cultivation: will drench cold rice drop and remove Yu Shui, pour in the pithos of cleaning-sterilizing, bent and the head mold baiyao of yellow rice wine medicine that adds formula ratio, then rice, yellow rice wine medicine song and head mold baiyao are turned up and down evenly, and be barricaded as the hydraucone shape and make nest, cover straw mulch, the insulation cultivation, temperature is controlled at 28 ℃ ~ 30 ℃;
Make and add water: liquid occurs making through 32h ~ 36h fermentation back, progressively remove straw mulch and control and make temperature at 32 ℃ ~ 33 ℃, making liquid after general 48 hours has gone out 85% ~ 90% o'clock, turn over cylinder by weight 1:1 and add water towards making, spread cultivation under 18 ℃ ~ 20 ℃ bacterium 24 hours of controlled temperature makes and drenches the meal distiller's yeast.
(3), just feed glutinous rice: the glutinous rice that feeds the spreading for cooling of the aspartic protease of diastatic enzyme, formula ratio of red colouring agent for food, also used as a Chinese medicine, the formula ratio of 1.43% formula ratio and 2/3 formula ratio in the pouring meal distiller's yeast of step (2) gained, stir, under 28 ~ 30 ℃, carried out diastatic fermentation about 24 hours, the wine with dregs temperature rises to 32 ~ 33 ℃ approximately after the fermentation, open the rake cooling then, make the distiller's wort temperature unanimous between the higher and lower levels, discharge CO
2
, absorb new fresh oxygen, keep yeast fermentation vigorous, continue then uncovered bottom fermentation 24 hours.
(4), two feed (glutinous rice+Chinese medicinal herbses): the Chinese medicinal herbs powder of interpolation remaining red colouring agent for food, also used as a Chinese medicine, remaining glutinous rice and formula ratio in the distiller's wort of step (3) gained, stir, fermented about 8 hours, the wine with dregs temperature rises to 32 ~ 34 ℃ approximately after the fermentation again, opens the rake cooling once more.
(5), secondary fermentation: the distiller's wort of step (4) gained is transferred to wine jar and sealing from the fermentation pithos, carries out secondary fermentation being lower than under 18 ℃ the temperature, fermentation time is 50 days.
(6), finished product preparation: the distiller's wort of step (5) gained passes through following steps successively:
Squeezing allotment: will be through the ripe distiller's wort of secondary fermentation air film type plate-and-frame filter press squeeze and filter, filtrate is pure mellow wine, in this pure mellow wine, add Chen Xiang snow wine and pure honey, the interpolation part by weight is pure mellow wine: a Chen Xiang snow wine: pure honey=100:10:2.5, stir, this moment, pol was adjusted to 38g/L substantially, and alcoholic strength is adjusted to 13% approximately, acidity is adjusted to 5.8g/L approximately, clarifies 5 ~ 6 days under 18 ~ 20 ℃ lesser temps then.
The wine sterilization is fried in shallow oil in filtration: through clarifying pure mellow wine, draw supernatant liquor, filter with cotton cake filtering machine, go into header tank, through thin board type heat exchanger heats to 85 ℃, time 15min(promptly fries in shallow oil wine, and effect is that pure mellow wine is carried out sterilization), directly hot wine is poured into the Tao Tanzhong of own steam sterilization again, the altar mouth is used lotus leaf immediately, and bamboo cap face is used the flax silk tying, use mud head (clay, cavings is smash) sealing again.
Store aging: after the mud head is done, enter altar dress stockyard, stored aging 12 months, each molecular oxidation, aldehydes removal, esterification, association, the fragrance of wine liquid in the altar is increased, vinosity is soft, coordination, local flavor take a turn for the better.
Blending and tasting: open altar and taste and detect chemical examination storing wine after aging, collude accent meticulously with micro-old flavouring wine; Used old flavouring wine is an old wine more than 3 years, and its performance index are: alcoholic strength 17.0%, pol 45g/L, acidity 5.0g/L; By weight, the consumption of described old flavouring wine is about: 0.1 ‰ ~ 0.6 ‰.
Freezing flocculation: the wine behind the blending and tasting is transferred to stainless steel insulated tank freezing treatment by coarse filtration, and temperature is controlled to be-4 ℃ ~ 5 ℃, and freezing time is 3 days.Through freezing treatment, can obviously improve the taste of wine, improve refreshing suitable sense, alleviate bitter taste, quicken protein in the wine simultaneously, dextrin, organic substance aggegations such as colloid, sedimentation improves the stability of wine body.
Filter can: with the cabinet type segmentation film of stainless steel plate the wine after freezing is carried out the essence filter, membrane pore size makes wine limpid transparent between 0.5 ~ 0.6 micron, is rich in gloss, good stability; Filtered wine reenters high-order bucket, changes filling pipeline over to, and through gland, water dip sterilization (86 ℃, 25 minutes), bottle outlet check, arrangement decals, vanning promptly gets described health care wine of rice fermented with red yeast finished product.
Every index of present embodiment health care wine of rice fermented with red yeast finished product is:
The Oranoleptic indicator:
Color and luster: orange red, transparent, be rich in gloss;
Fragrance: peculiar ester perfume (or spice) of wine of rice fermented with red yeast and aroma are arranged, have the fragrance of vegetable material concurrently;
Taste: light alcohol, refreshing suitable, coordinate, bright profit;
Physical and chemical index:
Alcoholic strength: 12.0%(20 ℃, vol/vol); Pol: 38g/L(is with glucose meter); Acidity: 4.5g/L(is in lactic acid); Amino-acid nitrogen: 0.55g/L.
Produce and the check operative norm: the special type tradition of GB/T13662 yellow rice wine is half-dried
Sanitary index: press GB/2758 " fermented wine hygienic standard " and carry out.
Embodiment 2
The composition of raw materials of the health care wine of rice fermented with red yeast of present embodiment is:
Polished rice 50kg
Glutinous rice 56kg
Chinese medicinal herbs 21.2kg
Yellow rice wine medicine song+head mold baiyao 0.20kg
Red colouring agent for food, also used as a Chinese medicine 6.5kg
Diastatic enzyme (enzyme activity 50000u/g) 0.025kg
Aspartic protease (enzyme activity 50000u/g) 0.005kg
Water 275kg
Wherein, the consumption of each composition is in the Chinese medicinal herbs: Radix Angelicae Sinensis 0.6kg, dried orange peel 5kg, yellow Stilbene 5kg, pawpaw 0.8kg, red date 2.5kg, Herba Cistanches 1.0kg, South Dodder Seed Chinese Dodder Seed 1.0kg, mulberries 1.5kg, root of bidentate achyranthes 0.8kg, matrimony vine 1.5kg, Herba Epimedii 1.0kg, Radix Glycyrrhizae 0.5kg; Yellow rice wine medicine Qu Xuanyong's is " evergreen " yellow rice wine medicine of Changzhou evergreen bean product company limited production and selling, and the bent amount ratio with the head mold baiyao of yellow rice wine medicine is 1:1; The content of water deducts all the other raw material consumptions for the preceding total distiller's wort amount of squeezing allotment, and in the present embodiment, total distiller's wort amount is 408.93kg.
The production technique of the health care wine of rice fermented with red yeast of present embodiment is identical with embodiment 1.
Every index of present embodiment health care wine of rice fermented with red yeast finished product is:
The Oranoleptic indicator:
Color and luster: orange red, transparent, be rich in gloss;
Fragrance: peculiar ester perfume (or spice) of wine of rice fermented with red yeast and aroma are arranged, have the fragrance of vegetable material concurrently;
Taste: light alcohol, refreshing suitable, coordinate, bright profit;
Physical and chemical index:
Alcoholic strength: 12.5%(20 ℃, vol/vol); Pol: 36g/L(is with glucose meter); Acidity: 5.0g/L(is in lactic acid); Amino-acid nitrogen: 0.45g/L.
Produce and the check operative norm: the special type tradition of GB/T13662 yellow rice wine is half-dried
Sanitary index: press GB/2758 " fermented wine hygienic standard " and carry out.
Embodiment 3
Polished rice 50kg
Glutinous rice 55kg
Chinese medicinal herbs 20kg
Yellow rice wine medicine song+head mold baiyao 0.25kg
Red colouring agent for food, also used as a Chinese medicine 8.125kg
Diastatic enzyme (enzyme activity 50000u/g) 0.020kg
Aspartic protease (enzyme activity 50000u/g) 0.005kg
Water 270kg
Wherein, the consumption of each composition is in the Chinese medicinal herbs: Radix Angelicae Sinensis 0.8kg, dried orange peel 4kg, yellow Stilbene 4kg, pawpaw 0.8kg, red date 2.5kg, Herba Cistanches 1.0kg, South Dodder Seed Chinese Dodder Seed 1.0kg, mulberries 1.5kg, root of bidentate achyranthes 0.8kg, matrimony vine 2.1kg, Herba Epimedii 1.0kg, Radix Glycyrrhizae 0.5kg; Yellow rice wine medicine Qu Xuanyong's is " evergreen " yellow rice wine medicine of Changzhou evergreen bean product company limited production and selling, and the bent amount ratio with the head mold baiyao of yellow rice wine medicine is 2:1; The content of water deducts all the other raw material consumptions for the preceding total distiller's wort amount of squeezing allotment, and in the present embodiment, total distiller's wort amount is 403.4kg.
The production technique of the health care wine of rice fermented with red yeast of present embodiment is identical with embodiment 1.
Every index of present embodiment health care wine of rice fermented with red yeast finished product is:
The Oranoleptic indicator:
Color and luster: orange red, transparent, be rich in gloss;
Fragrance: peculiar ester perfume (or spice) of wine of rice fermented with red yeast and aroma are arranged, have the fragrance of vegetable material concurrently;
Taste: light alcohol, refreshing suitable, coordinate, bright profit;
Physical and chemical index:
Alcoholic strength: 12.6%(20 ℃, vol/vol); Pol: 38g/L(is with glucose meter); Acidity: 5.5g/L(is in lactic acid); Amino-acid nitrogen: 0.45g/L.
Produce and the check operative norm: the special type tradition of GB/T13662 yellow rice wine is half-dried
Sanitary index: press GB/2758 " fermented wine hygienic standard " and carry out.
But the health care wine of rice fermented with red yeast venting QI-blood that above embodiment produced, row medicine gesture, it is smart to have supporing yang benefit, strengthening spleen, tonifying kidney, the effect of health body-building especially is fit to middle-aged and old long-term drinking, and should not drinks this wine for fire excess from yin deficiency person.
More than the present invention has been done detailed description; its purpose is to allow the personage that is familiar with this art can understand content of the present invention and is implemented; can not limit protection scope of the present invention with this; all equivalences of doing according to spirit of the present invention change or modify, and all should be encompassed in protection scope of the present invention
Claims (9)
1. health care wine of rice fermented with red yeast is characterized in that: described health care wine of rice fermented with red yeast through raw material prepare, drench the preparation of meal distiller's yeast, just feed that glutinous rice, two feeds that (glutinous rice+herbal medicine), secondary fermentation, squeezing allocates, filtered, fry in shallow oil the wine sterilization, store aging, blending and tasting, freezing flocculation and filtration can brew form; The alcoholic strength of described health care wine of rice fermented with red yeast: 12.0 ~ 13.0%(20 ℃, vol/vol), pol: 35.0 ~ 40.0g/L(is with glucose meter), acidity: 4.5 ~ 5.5g/L(is in lactic acid), amino acid nitrogen content: 0.45g/L ~ 0.55g/L; In the total distiller's wort weight before the squeezing allotment is 100%, and the composition of raw materials of this wine is:
Polished rice 11.5 ~ 12.5%
Glutinous rice 13 ~ 17%
Chinese medicinal herbs 4.5 ~ 5.5%
Yellow rice wine medicine song+head mold baiyao 4.5 * 10
-2~ 5.5 * 10
-2%
Red colouring agent for food, also used as a Chinese medicine 1 ~ 2%
Diastatic enzyme 4.5 * 10
-3~ 6.5 * 10
-3%
Aspartic protease 1 * 10
-3~ 1.5 * 10
-3%
Water 65 ~ 68%
Wherein, Chinese medicinal herbs is made of by the weight ratio of 1.2 ~ 1.6:8 ~ 10:8 ~ 10:1.6:5:2:2:3:1.6:3 ~ 4.2:2:1 Radix Angelicae Sinensis, dried orange peel, yellow Stilbene, pawpaw, red date, Herba Cistanches, South Dodder Seed Chinese Dodder Seed, mulberries, the root of bidentate achyranthes, matrimony vine, Herba Epimedii, Radix Glycyrrhizae; Yellow rice wine medicine Qu Xuanyong's is " evergreen " yellow rice wine medicine of Changzhou evergreen bean product company limited production and selling, and the bent amount ratio with the head mold baiyao of yellow rice wine medicine is 1 ~ 2:1.
2. health care wine of rice fermented with red yeast according to claim 1 is characterized in that: by weight, comprise also in this wine that 8.5 ~ 9% perfume (or spice) is avenged the pure honey of wine and 2 ~ 2.5%.
3. health care wine of rice fermented with red yeast according to claim 1 and 2 is characterized in that: by weight, also comprise 0.1 ‰ ~ 0.6 ‰ old flavouring wine in this wine;
Described old flavouring wine is an old wine more than 3 years, and its performance index are as follows: alcoholic strength 16.0%(20 ℃, vol/vol), pol 40g/L(is with glucose meter), acidity 4.5g/L(is in lactic acid).
4. the production technique of the wine of rice fermented with red yeast that keeps healthy is characterized in that: in the total distiller's wort weight before the squeezing allotment is 100%, and the composition of raw materials of the production technique of described health care wine of rice fermented with red yeast is:
Polished rice 11.5 ~ 12.5%
Glutinous rice 13 ~ 17%
Chinese medicinal herbs 4.5 ~ 5.5%
Yellow rice wine medicine song+head mold baiyao 4.5 * 10
-2~ 5.5 * 10
-2%
Red colouring agent for food, also used as a Chinese medicine 1 ~ 2%
Diastatic enzyme 4.5 * 10
-3~ 6.5 * 10
-3%
Aspartic protease 1 * 10
-3~ 1.5 * 10
-3%
Water 65 ~ 68%
Wherein, Chinese medicinal herbs is made of by the weight ratio of 1.2 ~ 1.6:8 ~ 10:8 ~ 10:1.6:5:2:2:3:1.6:3 ~ 4.2:2:1 Radix Angelicae Sinensis, dried orange peel, yellow Stilbene, pawpaw, red date, Herba Cistanches, South Dodder Seed Chinese Dodder Seed, mulberries, the root of bidentate achyranthes, matrimony vine, Herba Epimedii, Radix Glycyrrhizae; Yellow rice wine medicine Qu Xuanyong's is " evergreen " yellow rice wine medicine of Changzhou evergreen bean product company limited production and selling, and the bent amount ratio with the head mold baiyao of yellow rice wine medicine is 1 ~ 2:1;
The production technique of described health care wine of rice fermented with red yeast comprises the steps:
(1), the preparation of Chinese medicinal herbs and glutinous rice: Chinese medicinal herbs is carried out removal of impurities, cleans, dries or dries, concocts, cuts into slices, smashes, be crushed to the powder of granularity≤0.2 millimeter again, obtain the Chinese medicinal herbs powder; Glutinous rice is cleaned removal of impurities, immersion, boiling, spreading for cooling, obtain glutinous rice;
(2), the preparation of drenching the meal distiller's yeast: through soaking polished rice, go into a barrel steamed rice, the trickle that rises well with cooking, nest cultivation, making and add water, obtain drenching the meal distiller's yeast successively;
(3), just feed glutinous rice: in the pouring meal distiller's yeast of step (2) gained, feed the red colouring agent for food, also used as a Chinese medicine of 1 ~ 2% formula ratio, the diastatic enzyme of formula ratio, the aspartic protease of formula ratio and the glutinous rice of 2/3 formula ratio, stir, under 28 ~ 30 ℃, carried out diastatic fermentation 24 hours, open rake cooling then, make distiller's wort again uncovered bottom fermentation 24 hours;
(4), two feed (glutinous rice+Chinese medicinal herbses): the Chinese medicinal herbs powder of interpolation remaining red colouring agent for food, also used as a Chinese medicine, remaining glutinous rice and formula ratio in the distiller's wort of step (3) gained, stir, fermented 7.5 ~ 8.5 hours;
(5), secondary fermentation: the distiller's wort of step (4) gained is transferred to wine jar and sealing from jar fermenter, carries out secondary fermentation being lower than under 18 ℃ the temperature, fermentation time is 50 days;
(6), finished product preparation: make step (5) gained distiller's wort successively through squeezing allocate, filter, fry in shallow oil the wine sterilization, store aging, blending and tasting, freezing flocculation and filtration can, obtain described health care wine of rice fermented with red yeast finished product.
5. production technique according to claim 4 is characterized in that: the enzyme activity under 40 ℃ of the described diastatic enzymes is 50000u/g, and the enzyme activity under 40 ℃ of the described aspartic proteases is 50000u/g.
6. production technique according to claim 4 is characterized in that: in the step (2),
The processing condition of soaking polished rice are: soak 15 ~ 20 ℃ of water temperatures, soak time 24 hours;
The process and the condition of going into barrel steamed rice are: open the decatize meal earlier, the steamed rice temperature: 100 ℃, and the steamed rice time: 35 minutes; After treating that steam all appears the rice layer, add a cover and cook rice over a slow fire 15 minutes, close vapour; 45 ℃ ~ 50 ℃ warm water of sprinkling on the meal face then, treat the rice suction after, turn over meal and beat evenly, continue out the decatize meal, the steamed rice temperature: 100 ℃, the steamed rice time: 25 minutes, close vapour then and rise well with cooking;
The process and the condition of trickle of rising well with cooking is: steam good rice with the clear water sprinkling, 31 ℃ ~ 32 ℃ of control meal temperature;
The process of nest cultivation and condition are: the rice drop that will drench water removes Yu Shui, pours jar fermenter into, the bent and head mold baiyao toward the yellow rice wine medicine that wherein adds formula ratio, turn over even up and down, rice is barricaded as the hydraucone shape makes nest, add a cover the insulation cultivation, the cultivation temperature is 28 ~ 30 ℃;
Making the process and the condition that add water is: make liquid 85 ~ 90% o'clock, add water by weight 1:1 in distiller's wort, distiller's wort is turned over even up and down, the bacterium 24 hours of spreading cultivation under 18 ℃ ~ 20 ℃ obtains drenching the meal distiller's yeast.
7. production technique according to claim 4 is characterized in that: in the step (6), add honey and fragrant snow wine in the pure mellow wine of squeezing back gained to adjust pol, alcoholic strength and acidity, make described pure mellow wine 18 ~ 20 ℃ of clarifications 5 ~ 6 days down then.
8. production technique according to claim 4 is characterized in that: in the step (6), the process of blending and tasting is: with the old flavouring wine more than 3 years the wine of storing after aging is blent, adjusted the taste of wine.
9. production technique according to claim 4 is characterized in that: in the step (6), the freezing temp of freezing flocculation is :-4 ~ 5 ℃, freezing time is 3 days.
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Effective date of registration: 20170217 Address after: 215235 Taoyuan, Suzhou, Wujiang District, Zhenyuan Xin Road, No. 859, No. Patentee after: Tongli Suzhou red wine Limited by Share Ltd Address before: 215235 Wujiang, Jiangsu, Taoyuan, Zhenyuan Xin Road, No. 833, No. Patentee before: Suzhou New Tonglihong Wine Co., Ltd. |