CN102286339B

CN102286339B - Production method of brown rice enzyme red yeast rice wine

Info

Publication number: CN102286339B
Application number: CN 201110257319
Authority: CN
Inventors: 姜忠丽; 王俊伟
Original assignee: Shenyang Normal University
Current assignee: Shenyang Normal University
Priority date: 2011-09-02
Filing date: 2011-09-02
Publication date: 2013-02-27
Anticipated expiration: 2031-09-02
Also published as: CN102286339A

Abstract

The invention relates to a method for producing enzymatic rice bran red koji wine and mainly solves the technical problem of defects on aspects of quality and health care of red koji wine in the prior art. The production method comprises the following steps of: a, soaking rice; b, steaming the rice; c, spreading for cooling; d, carrying out batch charging, wherein the weight ratio of enzymatic rice bran to the rice in the raw materials is 1:3, the addition amount of red koji is 7 to 12 weight percent of the the raw materials, the optical addition amount of yeast is 1.0 to 1.5 weight percent, and the addition amount of water is 1.2 to 1.6 times of the raw materials; e, fermenting, wherein a fermenting temperature is controlled in the range of 25 to 28 DEG C and fermenting time is in the range of 15 to 20 days; f, squeezing; g, clarifying and filtering; h, mixing; i, boiling wine; and j, canning. The method has the advantages that the rice red koji is used for brewing; the enzymatic rice bran with a certain ratio is added into the raw materials; the finished wine not only has functions of reducing the blood pressure and reducing blood lipid of the red koji, but also has the health care function of the enzymatic rice bran and contains nutrient components of the enzymatic rice bran; a wine body is orange red and clear; the bouquet is fragrant; and the taste is mellow.

Description

The production method of enzymatic rice bran red koji wine

Technical field

The present invention relates to a kind of brown rice enzyme that in raw material, adds, and brewage the method for wine of rice fermented with red yeast with the rice red colouring agent for food, also used as a Chinese medicine as saccharifying agent, belong to brewing technical field.

Background technology

Brown rice enzyme is the microbiocidal functional food base-material that utilizes biotechnology to produce, namely take brown rice as the Major Nutrient source, in rice embryo and rice bran, add pure honey as substrate, adopt the active face yeast fermentation of being responsible for a task until it is completed, utilize saccharomycetic fermentation culture, and through techniques such as super-dry, pulverizing and the product of making.It has not only comprised whole nutrition of brown rice, tens of kinds of ferment that generated by yeast have also been comprised, the β-carotene that ferment contains, VE, protein lysin, amylolysis element, steatolysis is plain and the nutritive ingredients such as rich in protein, robust fibre, saccharic, iron, calcium, sodium can help nutrient substance to be absorbed rapidly, especially wherein the γ-aminobutyric acid that contains, can improve body immunity, and can active cells and enhance metabolism.

Red colouring agent for food, also used as a Chinese medicine, the ancient pellet that claims is bent, is take starchiness such as rice as raw material, and is bent through a kind of red-purple rice that Fermentation Condition of Monascus spp forms, and is a kind of distiller's yeast of uniqueness.Red colouring agent for food, also used as a Chinese medicine is a kind of natural product, contain multiple beneficial in the physiologically active ingredient of HUMAN HEALTH, the physiologically active substances such as the citrinin class that monascus produces in metabolic process energy reducing cholesterol, reducing blood-fat, and the many bacterial strains in the monascus all contain more ergosterol, the food that contains red colouring agent for food, also used as a Chinese medicine all has the effect of antifatigue and physical strength reinforcing, so the nourishing function of wine of rice fermented with red yeast has more and more received people's concern.

Traditional wine of rice fermented with red yeast is take Fujian wine as representative.The most famous kind has heavy cylinder wine, dinner party with singsong girls in attendance, 4 half wine, May green.But existing wine of rice fermented with red yeast all is that the performance of utilization itself reaches the effect of invigorating blood circulation, taking care of health, and it is in the part that also comes with some shortcomings aspect the effect of quality and mouthfeel and health body-building.

Utilize biotechnology, the fermentation engineering principle, produce microbiocidal functional food ingredient---brown rice enzyme, and brown rice enzyme joined in the liquor-making raw material, utilize Monascus ruber to ferment, can make various active substance dissolves in brown rice enzyme and the red colouring agent for food, also used as a Chinese medicine metabolic process in wine of rice fermented with red yeast, increase the nutrition and health care function of wine.

Summary of the invention

The purpose of this invention is to provide a kind of brown rice enzyme that adds in raw material, and brewage the method for wine of rice fermented with red yeast with the rice red colouring agent for food, also used as a Chinese medicine as saccharifying agent, the wine of rice fermented with red yeast color and luster of making is pink vivid, and wine body note flavor is outstanding, sour and sweet palatability, and color and luster, local flavor and functional performance are all good.

For achieving the above object, the present invention adopts following technical proposals: the production method of enzymatic rice bran red koji wine, and the method realizes by following processing step:

A. soak rice: soak a meter water and reach the domestic water standard, soak a meter water surface and exceed rice and flour 10～15cm, soak a meter time 12-24h, soak meter water temp 20-30 ℃;

B. steam rice: will soak good rice normal pressure and steam to thoroughly well cooked but not mushy;

C. spreading for cooling: the rice spreading for cooling is to 35-55 ℃;

D. feed intake: the ratio of brown rice enzyme and rice is 1: 3 (weight) in the raw material, the red colouring agent for food, also used as a Chinese medicine addition is the 7-12% (% by weight) of raw material, the suitableeest add-on of yeast is 1.0-1.5% (% by weight), and the addition of water is 1.2-1.6 times of raw material;

E. fermentation: leavening temperature is controlled at 25～28 ℃, and fermentation time was at 15-20 days;

F. squeezing: after fermentation is finished, karusen is put into squeezing machine squeeze;

G. clarification, filter: obtained wine thereby liquid left standstill clarification through 2～3 days, filtered through filter wine machine again;

H. rectification: the wine liquid after will filtering carries out blending, blends;

I. fry in shallow oil wine: wine is carried out the about 20min of heat sterilization in 80-90 ℃;

J. canned: the wine after the sterilization carries out can, sealing.

The production method of described enzymatic rice bran red koji wine, the preparation technology of its brown rice enzyme is: brown rice mixes with 5-10% honey, 8-12% yeast juice (% by weight) after pulverizing, in 30 ℃ of fermentation 2.5h, grinds after 60 ℃ of oven dry.

The production method of described enzymatic rice bran red koji wine, the preparation technology of its rice red colouring agent for food, also used as a Chinese medicine is: adopt monascus ruber Monascus anka 40271 to cultivate through the test tube slant substratum, slant culture is linked in the rice medium that cooks and sterilize again, obtains the rice red colouring agent for food, also used as a Chinese medicine through solid state fermentation.

The preparation technology of the rice red colouring agent for food, also used as a Chinese medicine of above-mentioned enzymatic rice bran red koji wine, the consisting of of its test tube slant substratum: 5 ° of B é wort 1.0L, agar 15.0g, natural pH.Culture condition and method that its test tube slant is cultivated are: substratum is packed into behind the test tube, and the inclined-plane is placed in 121 ℃ of sterilizations 20 minutes, and cold rear inoculation is 28 ℃ of lower cultivations 5-7 days.

The preparation technology of the rice red colouring agent for food, also used as a Chinese medicine of above-mentioned enzymatic rice bran red koji wine, the preparation method of its solid state fermentation rice medium is: rice drains soak 12h in 30 ℃ of water after, gets 100g and packs in the 500ml triangular flask, and 121 ℃ of sterilization 30min break up after the cooling.

The technique that the production method of described enzymatic rice bran red koji wine, its solid state fermentation are produced the rice red colouring agent for food, also used as a Chinese medicine is: access monascus specie in aseptic inoculation box, shake up, put 32 ℃ of constant temperature culture.Between incubation period, shake at least triangular flask every day 2 times, make rice grain loose, triangular flask top water of condensation is come back in the rice grain, for the fermentation growth needs.Rice red colouring agent for food, also used as a Chinese medicine ripeness standard is that grain of rice heart reddens softness entirely.

The present invention compared with prior art has following advantage: (one) is take rice bran or brown rice as raw material, utilize biotechnology, the fermentation engineering principle, produce microbiocidal functional food ingredient-brown rice enzyme, and brown rice enzyme joined in the liquor-making raw material, the nutritive ingredient in the brown rice enzyme is imparted in the finished product wine of rice fermented with red yeast; (2) this wine utilizes red colouring agent for food, also used as a Chinese medicine to make wine as saccharifying agent, the functional substance in the red colouring agent for food, also used as a Chinese medicine metabolism and the nutritive ingredient in the brown rice enzyme are combined, and be a kind of health promoting beverage of green, drink in right amount for a long time, not only can be hypotensive, reducing blood-fat, and the effect of strengthening immunity is arranged; (3) brown rice enzyme is carried out product development, not only explored a new outlet for the comprehensive utilization of China paddy processing enterprise, and for the exploitation of functional foodstuff provides rare foodstuff base material, the exploitation of enzymatic rice bran red koji wine is to the promotion effect of playing of carrying out of China's rice Enterprise Integrated utilization.

Description of drawings

Fig. 1 is technological process of production block diagram of the present invention.

The present invention is described in further detail below in conjunction with accompanying drawing

Embodiment

Embodiment 1: the production method of enzymatic rice bran red koji wine is: a. soaks rice: soak a meter water and reach the domestic water standard, soak a meter water surface and exceed rice and flour 10～15cm, soak a meter time 12-24h, soak meter water temp 20-30 ℃; B. steam rice: will soak good rice normal pressure and steam to thoroughly well cooked but not mushy; C. spreading for cooling: the rice spreading for cooling is to 35-55 ℃; D. feed intake: the ratio of brown rice enzyme and rice is 1: 3 in the raw material, and the red colouring agent for food, also used as a Chinese medicine addition is 7% of raw material, and the suitableeest add-on of yeast is 1.0%, and the addition of water is 1.2 times of raw material; E. fermentation: leavening temperature is controlled at 25～28 ℃, and fermentation time was at 15-20 days; F. squeezing: after fermentation is finished, karusen is put into squeezing machine squeeze; G. clarification, filter: obtained wine thereby liquid left standstill clarification through 2～3 days, filtered through filter wine machine again; H. rectification: the wine liquid after will filtering carries out blending, blends; I. fry in shallow oil wine: wine is carried out the about 20min of heat sterilization in 80-90 ℃; J. canned: the wine after the sterilization carries out can, sealing.

In the production method of enzymatic rice bran red koji wine, the preparation technology of its brown rice enzyme is: brown rice mixes with 5% honey, 8% yeast juice after pulverizing, in 30 ℃ of fermentation 2.5h, grinds after 60 ℃ of oven dry.

Embodiment 2: the production method of enzymatic rice bran red koji wine is: a. soaks rice: soak a meter water and reach the domestic water standard, soak a meter water surface and exceed rice and flour 10～15cm, soak a meter time 12-24h, soak meter water temp 20-30 ℃; B. steam rice: will soak good rice normal pressure and steam to thoroughly well cooked but not mushy; C. spreading for cooling: the rice spreading for cooling is to 35-55 ℃; D. feed intake: the ratio of brown rice enzyme and rice is 1: 3 in the raw material, and the red colouring agent for food, also used as a Chinese medicine addition is 12% of raw material, and the suitableeest add-on of yeast is 1.5%, and the addition of water is 1.6 times of raw material; E. fermentation: leavening temperature is controlled at 25～28 ℃, and fermentation time was at 15-20 days; F. squeezing: after fermentation is finished, karusen is put into squeezing machine squeeze; G. clarification, filter: obtained wine thereby liquid left standstill clarification through 2～3 days, filtered through filter wine machine again; H. rectification: the wine liquid after will filtering carries out blending, blends; I. fry in shallow oil wine: wine is carried out the about 20min of heat sterilization in 80-90 ℃; J. canned: the wine after the sterilization carries out can, sealing.

In the production method of enzymatic rice bran red koji wine, the preparation technology of its brown rice enzyme is: brown rice mixes with 10% honey, 12% yeast juice after pulverizing, in 30 ℃ of fermentation 2.5h, grinds after 60 ℃ of oven dry.

Embodiment 3: the production method of enzymatic rice bran red koji wine is: a. soaks rice: soak a meter water and reach the domestic water standard, soak a meter water surface and exceed rice and flour 10～15cm, soak a meter time 12-24h, soak meter water temp 20-30 ℃; B. steam rice: will soak good rice normal pressure and steam to thoroughly well cooked but not mushy; C. spreading for cooling: the rice spreading for cooling is to 35-55 ℃; D. feed intake: the ratio of brown rice enzyme and rice is 1: 3 in the raw material, and the red colouring agent for food, also used as a Chinese medicine addition is 8% of raw material, and the suitableeest add-on of yeast is 1.1%, and the addition of water is 1.3 times of raw material; E. fermentation: leavening temperature is controlled at 25～28 ℃, and fermentation time was at 15-20 days; F. squeezing: after fermentation is finished, karusen is put into squeezing machine squeeze; G. clarification, filter: obtained wine thereby liquid left standstill clarification through 2～3 days, filtered through filter wine machine again; H. rectification: the wine liquid after will filtering carries out blending, blends; I. fry in shallow oil wine: wine is carried out the about 20min of heat sterilization in 80-90 ℃; J. canned: the wine after the sterilization carries out can, sealing.

In the production method of enzymatic rice bran red koji wine, the preparation technology of its brown rice enzyme is: brown rice mixes with 5% honey, 9% yeast juice after pulverizing, in 30 ℃ of fermentation 2.5h, grinds after 60 ℃ of oven dry.

Embodiment 4: the production method of enzymatic rice bran red koji wine is: a. soaks rice: soak a meter water and reach the domestic water standard, soak a meter water surface and exceed rice and flour 10～15cm, soak a meter time 12-24h, soak meter water temp 20-30 ℃; B. steam rice: will soak good rice normal pressure and steam to thoroughly well cooked but not mushy; C. spreading for cooling: the rice spreading for cooling is to 35-55 ℃; D. feed intake: the ratio of brown rice enzyme and rice is 1: 3 in the raw material, and the red colouring agent for food, also used as a Chinese medicine addition is 9% of raw material, and the suitableeest add-on of yeast is 1.2%, and the addition of water is 1.4 times of raw material; E. fermentation: leavening temperature is controlled at 25～28 ℃, and fermentation time was at 15-20 days; F. squeezing: after fermentation is finished, karusen is put into squeezing machine squeeze; G. clarification, filter: obtained wine thereby liquid left standstill clarification through 2～3 days, filtered through filter wine machine again; H. rectification: the wine liquid after will filtering carries out blending, blends; I. fry in shallow oil wine: wine is carried out the about 20min of heat sterilization in 80-90 ℃; J. canned: the wine after the sterilization carries out can, sealing.

In the production method of enzymatic rice bran red koji wine, the preparation technology of its brown rice enzyme is: brown rice mixes with 7% honey, 10% yeast juice after pulverizing, in 30 ℃ of fermentation 2.5h, grinds after 60 ℃ of oven dry.

Embodiment 5: the production method of enzymatic rice bran red koji wine is: a. soaks rice: soak a meter water and reach the domestic water standard, soak a meter water surface and exceed rice and flour 10～15cm, soak a meter time 12-24h, soak meter water temp 20-30 ℃; B. steam rice: will soak good rice normal pressure and steam to thoroughly well cooked but not mushy; C. spreading for cooling: the rice spreading for cooling is to 35-55 ℃; D. feed intake: the ratio of brown rice enzyme and rice is 1: 3 in the raw material, and the red colouring agent for food, also used as a Chinese medicine addition is 10% of raw material, and the suitableeest add-on of yeast is 1.3%, and the addition of water is 1.5 times of raw material; E. fermentation: leavening temperature is controlled at 25～28 ℃, and fermentation time was at 15-20 days; F. squeezing: after fermentation is finished, karusen is put into squeezing machine squeeze; G. clarification, filter: obtained wine thereby liquid left standstill clarification through 2～3 days, filtered through filter wine machine again; H. rectification: the wine liquid after will filtering carries out blending, blends; I. fry in shallow oil wine: wine is carried out the about 20min of heat sterilization in 80-90 ℃; J. canned: the wine after the sterilization carries out can, sealing.

In the production method of enzymatic rice bran red koji wine, the preparation technology of its brown rice enzyme is: brown rice mixes with 8% honey, 11% yeast juice after pulverizing, in 30 ℃ of fermentation 2.5h, grinds after 60 ℃ of oven dry.

Embodiment 6: the production method of enzymatic rice bran red koji wine is: a. soaks rice: soak a meter water and reach the domestic water standard, soak a meter water surface and exceed rice and flour 10～15cm, soak a meter time 12-24h, soak meter water temp 20-30 ℃; B. steam rice: will soak good rice normal pressure and steam to thoroughly well cooked but not mushy; C. spreading for cooling: the rice spreading for cooling is to 35-55 ℃; D. feed intake: the ratio of brown rice enzyme and rice is 1: 3 in the raw material, and the red colouring agent for food, also used as a Chinese medicine addition is 11% of raw material, and the suitableeest add-on of yeast is 1.4%, and the addition of water is 1.6 times of raw material; E. fermentation: leavening temperature is controlled at 25～28 ℃, and fermentation time was at 15-20 days; F. squeezing: after fermentation is finished, karusen is put into squeezing machine squeeze; G. clarification, filter: obtained wine thereby liquid left standstill clarification through 2～3 days, filtered through filter wine machine again; H. rectification: the wine liquid after will filtering carries out blending, blends; I. fry in shallow oil wine: wine is carried out the about 20min of heat sterilization in 80-90 ℃; J. canned: the wine after the sterilization carries out can, sealing.

In the production method of enzymatic rice bran red koji wine, the preparation technology of its brown rice enzyme is: brown rice mixes with 9% honey, 12% yeast juice after pulverizing, in 30 ℃ of fermentation 2.5h, grinds after 60 ℃ of oven dry.

Claims

1. a production method of brown rice enzyme red yeast rice wine, the method is realized through the following processing steps:

a. Rice soaking: The water used for soaking rice meets the standard of domestic water, the surface of the rice soaking water is 10-15cm higher than the rice surface, the rice soaking time is 12-24 hours, and the rice soaking water temperature is 20-30°C;

b. Steamed rice: steam the soaked rice under normal pressure until it is cooked but not rotten;

c. Cooling: the rice is cooled to 35-55°C;

d. Feeding: The ratio of brown rice enzyme to rice in the raw material is 1:3, the amount of red yeast rice added is 7-12% of the raw material, the optimum amount of yeast added is 1.0-1.5%, and the amount of water added is 1.2-1.6 times of the raw material ;

e. Fermentation: The fermentation temperature is controlled at 25-28°C, and the fermentation time is 15-20 days;

f. Pressing: After the fermentation is completed, put the fermented mash into the press for pressing;

g. Clarification and filtration: the obtained wine is allowed to stand for 2 to 3 days for clarification, and then filtered through a wine filter;

h. Bartending: flavoring and blending the filtered wine;

i． Fried wine: Heat and sterilize the wine at 80-90°C for 20 minutes;

j. Canning: The sterilized wine is filled and sealed.

2. the production method of brown rice ferment red yeast rice wine according to claim 1, the preparation method of its brown rice ferment is: mix with 5-10% honey, 8-12% yeast liquid (weight %) after brown rice pulverizes, in 30 ℃ for 2.5 hours, dried at 60 ℃ and ground into powder.

3. the production method of brown rice ferment red koji wine according to claim 1, the preparation method of its red koji is: adopt Monascus anka40271 to cultivate through the test tube slant medium, then the slant culture is inserted into the steamed And in the sterilized rice medium, the red yeast rice is obtained through solid-state fermentation.

4. the production method of brown rice ferment red yeast rice wine according to claim 3, the composition of its test tube slant medium in the preparation method of its red yeast rice is: 5 ° of Bé wort juice 1.0L, agar 15.0g, natural pH, its The culture conditions and method of the test tube slant culture are as follows: after the medium is loaded into the test tube, it is sterilized at 121°C for 20 minutes, placed on the slant, cooled and inoculated, and cultivated at 28°C for 5-7 days.

5. the production method of brown rice enzyme red koji wine according to claim 3, the preparation method of its rice medium in the preparation method of its red koji is: after rice is soaked in 30 ℃ of water for 12h, drain, get 100g and pack into In a 500ml Erlenmeyer flask, sterilize at 121°C for 30 minutes, and disperse after cooling.

6. the production method of brown rice ferment red yeast rice wine according to claim 3, its solid-state fermentation produces the technology of red yeast rice in the preparation method of its red yeast rice is: insert the Monascus bacterial classification in aseptic inoculation box, shake Mix evenly, and culture at a constant temperature of 32°C. During the cultivation period, shake the triangular flask at least twice a day to loosen the rice grains, and make the condensed water on the upper part of the triangular flask return to the rice grains for fermentation and growth. ,soft.

7. the production method of brown rice ferment red yeast rice wine according to claim 2, after the brown rice in the preparation method of its brown rice ferment pulverizes with 5% honey, 8% yeast liquid or 10% honey, 12% yeast liquid or 5% Mix honey, 9% yeast liquid or 7% honey, 10% yeast liquid or 8% honey, 11% yeast liquid or 9% honey, 12% yeast liquid, ferment at 30°C for 2.5h, dry at 60°C and grind into powder .