CN103484289A - Preparation method of red rice cake for brewing red rice yellow wine - Google Patents
Preparation method of red rice cake for brewing red rice yellow wine Download PDFInfo
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Abstract
The invention relates to a preparation method of a red rice cake for brewing red rice yellow wine, which comprises the following steps: kneading 40 parts by weight of red rice powder, 20 parts by weight of rhizopus rice flour, 6-8 parts by weight of Angela Saccharomyces cerevisiae suspension, 20 parts by weight of pea meal, 15 parts by weight of bran, 5-6 parts by weight of traditional Chinese medicine powder and 30-38 parts by weight of boiling water into a red rice cake wet material, and pressing into a round rice cake blank with a mold; standing the round rice cake blank for 1 hour, and sending into a rice room to carry out early-state, medium-stage and later-stage temperature-control fermentation culture; and drying until the water content is reduced to 20%, and continuing hanging and drying for 4 days for direct use, or continuing handing and drying to the water content of less than 14% for later use. The red rice cake prepared by the method has pink appearance and special Aspergillus aroma, the saccharifying enzyme activity is 800-1000 U/ml, and the water content is 12-14%. The detection on fermented mash proves that the alcohol content is higher than 17%(v/v), and the total acid is less than or equal to 6.0 g/1L.
Description
Technical field
The present invention relates to a kind of saccharifying ferment preparation method of yellow rice wine brewage.Be specifically related to prepare a kind of method for the bent cake of red colouring agent for food, also used as a Chinese medicine of brewageing red rice yellow wine.
Background technology
" Fujian wine " is the outstanding person in the wine of Fujian.The representative of semi-sweet red rice yellow wine " Fujian wine ", as a kind of traditional product and technique, is traditional method evolution, the differentiation from China's brewing yellow rice wine of 1,100.Brewage the white Qu Zuowei saccharifying ferment of medicine that Fujian wine has adopted Fujian peculiar Gutian red colouring agent for food, also used as a Chinese medicine and the modulation of 100 multi-flavor rare Chinese medicines, it is the most outstanding representative of Fujian red rice yellow wine, it is with strong fragrance, and unique mellow coordination local flavor, have deep spirits culture and make a name at home and abroad.
The Fujian wine technical recipe that traditional technology is brewageed: 100 kilograms, glutinous rice, red colouring agent for food, also used as a Chinese medicine 4-6 kilogram, the white bent 1-3 kilogram of medicine, water 120-125 kilogram.But wine same proportioning raw materials in traditional technology production Fujian brews quality index and the local flavor different batches is widely different.Except climate reasons, raw material particularly red colouring agent for food, also used as a Chinese medicine and the white Qu Zhiliang of medicine unstable, how science collocation red colouring agent for food, also used as a Chinese medicine is bent in vain with medicine, this is the unstable product quality of traditional technology production and long-term unsolved key issue.
Since realizing that wine mechanize bulk fermentation in Fujian is produced, Fujian wine production is by not climate condition impact of artificially controlling temperature, still, also has the how science problem of arranging in pairs or groups of the quality standard of controlling raw material and usage quantity thereof and red colouring agent for food, also used as a Chinese medicine and the white song of medicine.According in the past, with the weight ratio collocation, still, the red colouring agent for food, also used as a Chinese medicine of every batch was different from the white bent quality of medicine, enzyme activity difference, biological community structure difference.Therefore, always can not accomplish red colouring agent for food, also used as a Chinese medicine and the white Qu Kexue collocation of medicine in the wine production of Fujian, more multiplex effect is bad on the contrary sometimes, and easily gives birth to acid.So innovate by Technology, prepare a kind of for the bent cake of the red colouring agent for food, also used as a Chinese medicine of brewageing red rice yellow wine, there is Gutian red colouring agent for food, also used as a Chinese medicine and produce gorgeous color and luster, the white bent fragrance of medicine, saccharifying ferment with stronger fermentation capacity, and, according to the quality index of the bent cake of red colouring agent for food, also used as a Chinese medicine, more scientifically quantitative criterion use, solve the sour difficult problem of the unstable and easy life of the Fujian wine production lot quality of production to improve.
Summary of the invention
The objective of the invention is the red colouring agent for food, also used as a Chinese medicine of brewageing Fujian wine and the white Qu Zhiliang of medicine and rationally science collocation problem for traditional technology, propose preparation a kind of for the bent cake preparation method of the red colouring agent for food, also used as a Chinese medicine of brewageing red rice yellow wine.The present invention prepares the bent cake of red colouring agent for food, also used as a Chinese medicine, and according to the quality index of the bent cake of red colouring agent for food, also used as a Chinese medicine, but Standardized quantitative use, to solve the technical barrier of quality difference and Yi Sheng acid between the wine production lot of Fujian.Utilize the bent cake of the prepared red colouring agent for food, also used as a Chinese medicine of the method to have the white bent fragrance of medicine, red colouring agent for food, also used as a Chinese medicine produces gorgeous color and luster, has stronger diastatic fermentation ability.
For realizing that purpose of the present invention adopts technical scheme as follows:
1, according to weight part, the bent cake formula of red colouring agent for food, also used as a Chinese medicine:
Hongqu powder (red colouring agent) 40
Head mold ground rice 20
Angel yeast saccharomyces cerevisiae suspension 6-8
Pea flour 20
Wheat bran 15
Chinese medicine powder 5-6
Boiling water 30-38
2, preparation
(1) koji biscuit: according to the above-mentioned raw materials formula, after at first pea flour, wheat bran, Chinese medicine powder being got wet with boiling water, then add the Angel yeast saccharomyces cerevisiae suspension of Hongqu powder (red colouring agent), head mold ground rice and 90～95% weight parts to be mixed, make the bent cake wet feed of red colouring agent for food, also used as a Chinese medicine.The bent cake wet feed of every 1 kg red colouring agent for food, also used as a Chinese medicine is pressed into the bent biscuit of circle of 2 centimetres of thickness with mould, the bent biscuit of circle central authorities open a circular hole.
(2) stage temperature controlled fermentation: make the bent biscuit of circle and place after 1 hour, enter folded 5 layers of bent room intersection and carry out temperature controlled fermentation cultivation stage by stage.
In earlier stage: bent chamber temperature remains between 29～3l ℃, and incubation time is 20 hours, and mold propagates is vigorous, during the product temperature control between 33～34 ℃, the highest must not be over 37 ℃.
Mid-term: adjust bent chamber temperature between 28～30 ℃, the product temperature control is between 33～35 ℃, and incubation time is 24 hours.
Later stage: the Angel yeast saccharomyces cerevisiae suspension of spraying remaining 5～10% weight parts on the bent biscuit of circle surface maintains humidity, and the product temperature control, 28-32 ℃ of left and right, is cultivated 24 hours.
(3) hang bent the cultivation: the bent biscuit of circle of cultivating postmenstruation is opened skylight and is discharged moisture through bent room, after water ratio is reduced to 20%, then send into hang bent cultivate room will justify piece of bent biscuit hang up the natural room temperature drying of carrying out 4 days just can be directly for brewageing.Or continue to hang bent seasoning, be dried to water ratio below 14%, but just the bent culturing process of the standby extension of preservation requires the circulation of air good, is conducive to like this growth of useful aerobic property amylomyces.
Described Hongqu powder (red colouring agent) refers to that process obtains through being prepared as follows:
(1) steamed rice: long-grained nonglutinous rice is soaked in water 10～12 hours, and the steamer normal pressure of packing into after cleaning cooks, naturally is cooled to 40 ℃.
(2) mixed song kind: add the ratio of the sort of quyi slurry of 5～6 kilograms according to the weight of every 100 kilograms of long-grained nonglutinous rices, sort of quyi slurry is added in rice, turn even rice grain and dye redness and make bent material.Described sort of quyi slurry adds by weight proportion the water mill slurry by the 600g Red kojic rice sort of quyi, 1000g Monas cuspurpureus Went vinegar and forms.
(3) bent room is piled up: the song material bent room that gunnysack is placed in sterilization of packing into is carried out to trick layer culture, trick layer culture 24-28 hour.The product temperature of the bent material of this process will be raised to 46～48 ℃.
(4) stand Qu Jiangwen: the song material is poured out, scattered and be spread out on bamboo mat, the natural heat dissipation mode is by product temperature drop to 35 ℃.
(5) pile bent and soak song: the bent stockpile in step 4 is long-pending, and 24～28 hours accumulation time, now song expects can naturally be warming up to 36～40 ℃ again, and the mycelia of monascus gos deep into grain of rice center gradually, and the rice grain surface is covered with the spot that is white in color.Naturally the song material after heating up is packed in gunnysack, then gunnysack is soaked in pond, soak time 15-20 minute, mention and drain.After draining, the song material is poured on bamboo mat and again piles up it is heated up naturally, treat the temperature rise to 38 ℃ of bent item.Repeat continuous 3 times of said process.Monascus is grown on the grain of rice, and bent material reddens gradually.
(6) afterripening fermentation: will amass fermentation through the bent stockpile of (5) step, spread heat radiation out, again heap fermentation, spread heat radiation out, the product temperature reduces gradually, the product temperature control is between 30-32 ℃, the afterripening fermentation time is 4～6 days, and now bent material surface transfers garnet to by redness, becomes cherry powder after the hand rubbing grain of rice, grain of rice tangent plane only has center adularescent part, makes ripe Red kojic rice.
(7) go out bent drying: will cultivate ripe Red kojic rice and dry with 50 ℃ of return air, and be ground into Hongqu powder (red colouring agent) standby.
It is more than 800U/mL that Red kojic rice prepared by aforesaid method is measured its saccharifying enzymic activity, look valency 1200u/g left and right.
Described head mold ground rice refers to that process obtains through being prepared as follows:
The present invention's head mold song used be the Formosan Rhizopus bacterium (
rhizopusformosaensis),strain number is 3.5214, purchased from Chinese common micro-organisms culture presevation administrative center (CGMCC).
The bent enlarged culturing method of head mold: 3066 bacterial strains are received to test tube PDA substratum activation culture 72h stand-by.To cross 60 order ground rice 80g and pack in the 500mL triangular flask, cotton plug bag kraft paper beyond the Great Wall, the pressure kettle sterilization is standby.Choose in the head mold mycelia access triangular flask ground rice substratum of test tube slant and put into 33 ℃ of incubators, cultivate 48h.The head mold of cultivating 48h with triangular flask carries out enlarged culturing, at Bechtop, head mold in triangular flask is dug to about 40g with inoculating needle, access is equipped with in 1kg ground rice washbasin through sterilization, and head mold mycelia and ground rice are mixed thoroughly, covers the basin lid, be put in 33 ℃ of culturing room and cultivate, the product temperature control, at 36 ℃, while surpassing 36 ℃, is renovated rapid in the loosening ground rice cooling of sterilization glass rod, cultivate after 48h the head mold song, dry store standby.
Described Angel yeast saccharomyces cerevisiae suspension refers to that process obtains through being prepared as follows:
(1) Angel yeast saccharomyces cerevisiae activation culture: carry out activation culture according to Angel yeast saccharomyces cerevisiae working instructions,
Obtain Angel yeast saccharomyces cerevisiae activation culture liquid standby.
(2) Angel yeast saccharomyces cerevisiae enlarged culturing: the yeast saccharomyces cerevisiae activation culture liquid aseptic technique of 160mL Angel is poured in sterilized 3000mL triangular flask, the bent juice substratum of 2000mL rice inside is housed, cultivate 36 hours under 30 ℃.Standby.
(3) Angel yeast saccharomyces cerevisiae suspension: by the Angel Yeast scale-up medium, through whizzer, per minute 5000 leaves the heart, outwells supernatant liquor, stays the yeast sludge.Add 10 ℃ of sterilized waters, ratio sterilized water: yeast slurry=1000:200, mix vibration and be prepared into yeast suspension by weight, now does existing use.
The Angel yeast saccharomyces cerevisiae is purchased from Angel Yeast Co.,Ltd.
Described Chinese medicine powder was pulverized 40 orders by 16 kinds of Chinese medicines and was formed, and its composition and weight percent are: gypsum 20%, cape jasmine 5%, talcum 8%, galingal 2%, Radix Angelicae Sinensis 2%, large fennel 9%, Radix Glycyrrhizae 4%, cassia bark 9%, peppermint 5%, cassia twig 4%, rhizoma cyperi 9%, dried orange peel 4%, rascal 4%, the root of Chinese wild ginger 2%, Fructus Hordei Germinatus 11%, Ligusticum wallichii 2%.
The bent cake specification of quality of the red colouring agent for food, also used as a Chinese medicine that adopts method of the present invention to prepare 1. sense organ is identified outward appearance band pink, has the white Qu Fangxiang of special medicine.2. to measure its saccharifying enzymic activity be 800～1000U/mL to laboratory indexes, moisture: 12-14%.Small-sized rice fermentation test for fermenting power: the maturing fermentation wine with dregs is measured alcoholic strength more than 17% (v/v), and total acid :≤6.0g/1L(is in lactic acid).
Embodiment
embodiment 1
1, the bent cake formula of red colouring agent for food, also used as a Chinese medicine:
Hongqu powder (red colouring agent) 40 kg
Head mold ground rice 20kg
Angel yeast saccharomyces cerevisiae suspension 7 kg
Pea flour 20 kg
Wheat bran 15 kg
Chinese medicine powder 5 kg
Boiling water 35 kg
2, prepare the bent cake of red colouring agent for food, also used as a Chinese medicine
(1) koji biscuit: according to the above-mentioned raw materials formula, at first mix after 20 kg pea flours, 15 kg wheat brans, 5 kg Chinese medicine powder being got wet with 35kg water, according to the bent cake formula of red colouring agent for food, also used as a Chinese medicine, add 40 kg Hongqu powder (red colouring agent)s, 20kg head mold ground rice, 6.3 kg Angel yeast saccharomyces cerevisiae suspension to be mixed the bent cake wet feed of rear one-tenth red colouring agent for food, also used as a Chinese medicine.The bent cake wet feed of every 1 kg red colouring agent for food, also used as a Chinese medicine is pressed into the bent biscuit of circle of 2 centimetres of thickness with mould, the bent biscuit of circle central authorities open a circular hole.
(2) stage temperature controlled fermentation: make round bent biscuit and place after 1 hour, enter folded 5 layers of bent room intersection and carry out nature intensification cultivation.
In earlier stage: after the bent biscuit of circle enters bent room, room temperature should keep 3l ℃.Cultivation was through 20 hours, and mold propagates is vigorous, and product temperature at this moment is generally 34 ℃, the highest must not be over 37 ℃.
Mid-term: room temperature should be controlled at 28 ℃, and yeast starts amount reproduction, and the product temperature must not surpass 35 ℃, keeps 24 hours.
Later stage: spray 0.7 remaining kg Angel yeast saccharomyces cerevisiae suspension on the bent biscuit of circle surface and maintain humidity, about 30 ℃ cultivations of product temperature 24 hours.
(3) hang bent the cultivation: the bent biscuit of circle of cultivating postmenstruation is opened skylight and is discharged moisture through bent room, after water ratio is reduced to 20%, send into again and hang the bent room of cultivating and will justify piece of bent biscuit and hang up the natural room temperature that carries out 4 days and cultivate and can go out song, hang bent culturing process and require the circulation of air good, be conducive to like this growth of useful aerobic property amylomyces.
The bent cake specification of quality of the red colouring agent for food, also used as a Chinese medicine that adopts method of the present invention to prepare 1. sense organ is identified outward appearance band pink, has the white Qu Fangxiang of special medicine.2. to measure its saccharifying enzymic activity be 1000U/mL to laboratory indexes, moisture: 14%.Small-sized rice fermentation test for fermenting power: the maturing fermentation wine with dregs is measured alcoholic strength at 17% (v/v), and total acid: 5.0g/1L(is in lactic acid).
The bent cake of red colouring agent for food, also used as a Chinese medicine prepared by the present embodiment as saccharifying ferment for brewageing Fujian wine, according to the technical recipe of Fujian wine: 100 kilograms, glutinous rice, 8 kilograms of the bent cakes of red colouring agent for food, also used as a Chinese medicine, 125 kilograms, water.Traditionally: by steamed rice, 40 ℃ of meal temperature of air-cooled one-tenth, mix the bent cake Qu Fenhou of the red colouring agent for food, also used as a Chinese medicine through pulverizing in advance prepared by the present embodiment, lower altar, nest, go out to make through saccharification in 2 days, add the water punching and make, open the rake fermentation, foster unstrained spirits secondary fermentation in 35 days, squeezing, clarify into the new wine red rice yellow wine, through detecting new wine red rice yellow wine sensory evaluation: hunting pink, limpid glossy, there is the strong compound fragrance of the fragrant composition of the distinctive Qu Xiang of red rice yellow wine, sweet-smelling and medicine, mellow, fresh and sweet tasty and refreshing, the wine body is coordinated, and has the typical style of red rice yellow wine.Main physical and chemical index: total reducing sugar (with glucose meter) 4.6 g/L, alcoholic strength 15.6 %vol, total acid (in lactic acid) 4.0 g/L, pH 4.8.
embodiment 2
1, the bent cake formula of red colouring agent for food, also used as a Chinese medicine:
Hongqu powder (red colouring agent) 40 kg
Head mold ground rice 20kg
Angel yeast saccharomyces cerevisiae suspension 6.5kg
Pea flour 20 kg
Wheat bran 15 kg
Chinese medicine powder 5 kg
Boiling water 32 kg
2, prepare the bent cake of red colouring agent for food, also used as a Chinese medicine
(1) koji biscuit: pour in Raw material pail and mix according to the above-mentioned raw materials formula, after at first being got wet with less water by 20 kg pea flours, 15 kg wheat brans, 5kg Chinese medicine powder, add 32 kg boiling water according to the bent cake formula of red colouring agent for food, also used as a Chinese medicine and mix, then add 40 kg Hongqu powder (red colouring agent)s, 6 kg
angel yeast saccharomyces cerevisiae suspension,20kg head mold ground rice is mixed the bent cake wet feed of rear one-tenth red colouring agent for food, also used as a Chinese medicine.The bent cake wet feed of every 1 kg red colouring agent for food, also used as a Chinese medicine is pressed into the bent biscuit of circle of 2 centimetres of thickness with mould, the bent biscuit of circle central authorities open a circular hole.
(2) stage temperature controlled fermentation: make round bent biscuit and place after 1 hour, enter folded 5 layers of bent room intersection and carry out nature intensification cultivation.
In earlier stage: after the bent biscuit of circle enters bent room, room temperature should keep 29 ℃.Cultivation is through about 20 hours, and mold propagates is vigorous, and product temperature at this moment is generally 33 ℃, the highest must not be over 37 ℃.
Mid-term: after 24 hours, room temperature should be controlled at 28 ℃, and yeast starts amount reproduction, and 33 ℃ of product temperature keep 24 hours.
Later stage: the product temperature progressively descends, and moisture content reduces, and on the bent biscuit of circle surface, sprays remaining 0.5kg Angel yeast saccharomyces cerevisiae suspension, about 30 ℃ cultivations of product temperature 24 hours.
(3) hang bent the cultivation: the bent biscuit of circle of cultivating postmenstruation is opened skylight and is discharged moisture through bent room, after water ratio is reduced to 20%, send into again and hang the bent room of cultivating and will justify piece of bent biscuit and hang up the natural room temperature that carries out 4 days and cultivate and can go out song, hang bent culturing process and require the circulation of air good, be conducive to like this growth of useful aerobic property amylomyces.
The bent cake specification of quality of the red colouring agent for food, also used as a Chinese medicine that adopts method of the present invention to prepare 1. sense organ is identified outward appearance band pink, has the white Qu Fangxiang of special medicine.2. to measure its saccharifying enzymic activity be 800U/mL to laboratory indexes, moisture: 13%.Small-sized rice fermentation test for fermenting power: the maturing fermentation wine with dregs is measured alcoholic strength more than 18% (v/v), and total acid: 6.0g/1L(is in lactic acid).
The bent cake of red colouring agent for food, also used as a Chinese medicine prepared by the present embodiment as saccharifying ferment for brewageing Fujian wine, technical recipe according to Fujian wine: 100 kilograms, glutinous rice, 10 kilograms of the bent cakes of red colouring agent for food, also used as a Chinese medicine, the water 120 kg, by steamed rice, air-cooled 40 ℃ of meal temperature, mix through pulverizing the bent cake powder of red colouring agent for food, also used as a Chinese medicine, traditionally: by steamed rice, 40 ℃ of meal temperature of air-cooled one-tenth, mix after pulverizing the bent cake powder of red colouring agent for food, also used as a Chinese medicine, lower altar, nest, through saccharification in 2 days, adding the water punching makes, open the rake fermentation, foster unstrained spirits secondary fermentation in 30 days, squeezing, clarify into the new wine red rice yellow wine, through detecting new wine red rice yellow wine sensory evaluation: hunting pink, limpid glossy, there is the distinctive Qu Xiang of red rice yellow wine, the strong compound fragrance of the fragrant composition of sweet-smelling and medicine, mellow, fresh and sweet tasty and refreshing, the wine body is coordinated, typical style with red rice yellow wine.Main physical and chemical index: total reducing sugar (with glucose meter) 4.8 g/L, alcoholic strength 15.0 %vol, total acid (in lactic acid) 4.8 g/L, pH 4.3.
embodiment 3
1, the bent cake formula of red colouring agent for food, also used as a Chinese medicine:
Hongqu powder (red colouring agent) 40 kg
Head mold ground rice 20kg
Angel yeast saccharomyces cerevisiae suspension 8 kg
Pea flour 20 kg
Wheat bran 15 kg
Chinese medicine powder 6 kg
Boiling water 38 kg
2, prepare the bent cake of red colouring agent for food, also used as a Chinese medicine
(1) koji biscuit: according to the above-mentioned raw materials formula, pour in Raw material pail and mix, at first after being got wet with less water by 20 kg pea flours, 15 kg wheat brans, 6 kg Chinese medicine powder, add 38 kg boiling water according to the bent cake formula of red colouring agent for food, also used as a Chinese medicine and mix, then add 40 kg Hongqu powder (red colouring agent)s, 7.5 kg Angel yeast saccharomyces cerevisiae suspension, head mold ground rice to be mixed the bent cake wet feed of rear one-tenth red colouring agent for food, also used as a Chinese medicine.The bent cake wet feed of every 1 kg red colouring agent for food, also used as a Chinese medicine is pressed into the bent biscuit of circle of 2 centimetres of thickness with mould, the bent biscuit of circle central authorities open a circular hole.
(2) stage temperature controlled fermentation: make round bent biscuit and place after 1 hour, enter folded 5 layers of bent room intersection and carry out nature intensification cultivation.
In earlier stage: after the bent biscuit of circle enters bent room, room temperature should keep 30 ℃.Cultivation is through about 20 hours, and mold propagates is vigorous, and product temperature at this moment is generally 33 ℃, the highest must not be over 37 ℃.
Mid-term: after 24 hours, room temperature should be controlled at 29 ℃, and yeast starts amount reproduction, and the product temperature must not surpass 35 ℃, keeps 24 hours.
Later stage: the product temperature progressively descends, and moisture content reduces, and on the bent biscuit of circle surface, sprays 0.5 remaining kg Angel yeast saccharomyces cerevisiae suspension, about 30 ℃ cultivations of product temperature 24 hours.
(3) hang bent the cultivation: the bent biscuit of circle of cultivating postmenstruation is opened skylight and is discharged moisture through bent room, after water ratio is reduced to 20%, send into again the bent room of cultivating of extension and will justify the natural room temperature drying that piece hang-up of bent biscuit is carried out 4 days, hang bent culturing process and require the circulation of air good, be conducive to like this growth of useful aerobic property amylomyces.
The bent cake quality of the red colouring agent for food, also used as a Chinese medicine that adopts method of the present invention to prepare has 1. sense organ and identifies outward appearance band pink, has the white Qu Fangxiang of special medicine.2. to measure its saccharifying enzymic activity be 800～1000U/mL to laboratory indexes, moisture: 14%.Small-sized rice fermentation test for fermenting power: the maturing fermentation wine with dregs is measured alcoholic strength at 17.6% (v/v), and total acid: 4.5g/1L(is in lactic acid).
The bent cake of red colouring agent for food, also used as a Chinese medicine prepared by the present embodiment as saccharifying ferment for brewageing Fujian wine, technical recipe according to Fujian wine: 100 kilograms, glutinous rice, 9 kilograms of the bent cakes of red colouring agent for food, also used as a Chinese medicine, 125 kilograms, water, by steamed rice, air-cooled 40 ℃ of meal temperature, mix through pulverizing the bent cake powder of red colouring agent for food, also used as a Chinese medicine, traditionally: by steamed rice, 40 ℃ of meal temperature of air-cooled one-tenth, mix after pulverizing the bent cake powder of red colouring agent for food, also used as a Chinese medicine, lower altar, nest, through saccharification in 2 days, adding the water punching makes, open the rake fermentation, foster unstrained spirits secondary fermentation in 40 days, squeezing, clarify into the new wine red rice yellow wine, through detecting new wine red rice yellow wine sensory evaluation: hunting pink, limpid glossy, there is the distinctive Qu Xiang of red rice yellow wine, the strong compound fragrance of the fragrant composition of sweet-smelling and medicine, mellow, fresh and sweet tasty and refreshing, the wine body is coordinated, typical style with red rice yellow wine.Main physical and chemical index: total reducing sugar (with glucose meter) 4.3 g/L, alcoholic strength 15.5 %vol, total acid (in lactic acid) 4.6 g/L, pH 4.5.
embodiment 4
1, the bent cake formula of red colouring agent for food, also used as a Chinese medicine:
Hongqu powder (red colouring agent) 40 kg
Head mold ground rice 20kg
Angel yeast saccharomyces cerevisiae suspension 6 kg
Pea flour 20 kg
Wheat bran 15 kg
Chinese medicine powder 6 kg
Boiling water 30 kg
2, prepare the bent cake of red colouring agent for food, also used as a Chinese medicine
(1) koji biscuit: according to the above-mentioned raw materials formula, pour in Raw material pail and mix, at first after being got wet with less water by 20 kg pea flours, 15 kg wheat brans, 6 kg Chinese medicine powder, add 38 kg boiling water according to the bent cake formula of red colouring agent for food, also used as a Chinese medicine and mix, then add 40 kg Hongqu powder (red colouring agent)s, 6.4 kg Angel yeast saccharomyces cerevisiae suspension, head mold ground rice to be mixed the bent cake wet feed of rear one-tenth red colouring agent for food, also used as a Chinese medicine.The bent cake wet feed of every 1 kg red colouring agent for food, also used as a Chinese medicine is pressed into the bent biscuit of circle of 2 centimetres of thickness with mould, the bent biscuit of circle central authorities open a circular hole.
(2) stage temperature controlled fermentation: make round bent biscuit and place after 1 hour, enter folded 5 layers of bent room intersection and carry out nature intensification cultivation.
In earlier stage: after the bent biscuit of circle enters bent room, room temperature should keep 30 ℃.Cultivation is through about 20 hours, and mold propagates is vigorous, and product temperature at this moment is generally 33 ℃, the highest must not be over 37 ℃.
Mid-term: after 24 hours, room temperature should be controlled at 29 ℃, and yeast starts amount reproduction, and the product temperature must not surpass 35 ℃, keeps 24 hours.
Later stage: the product temperature progressively descends, and moisture content reduces, and on the bent biscuit of circle surface, sprays 0.5 remaining kg Angel yeast saccharomyces cerevisiae suspension, about 30 ℃ cultivations of product temperature 24 hours.
(3) hang bent the cultivation: the bent biscuit of circle of cultivating postmenstruation is opened skylight and is discharged moisture through bent room, after water ratio is reduced to 20%, send into again hang bent cultivate room and will justify piece of bent biscuit and hang up the natural room temperature drying of carrying out 4 days after, the bent seasoning of continuation extension is to water ratio below 14%, and preservation is standby.
Claims (6)
1. the bent cake preparation method of the red colouring agent for food, also used as a Chinese medicine of brewageing red rice yellow wine is characterized in that:
1), according to weight part, the bent cake formula of red colouring agent for food, also used as a Chinese medicine is
Hongqu powder (red colouring agent) 40
Head mold ground rice 20
Angel yeast saccharomyces cerevisiae suspension 6～8
Pea flour 20
Wheat bran 15
Chinese medicine powder 5～6
Boiling water 30～38;
2) preparation
(1) koji biscuit: according to the above-mentioned raw materials formula, at first after pea flour, wheat bran, Chinese medicine powder being got wet with boiling water, add again the Angel yeast saccharomyces cerevisiae suspension of Hongqu powder (red colouring agent), head mold ground rice and 90～95% to be mixed, make the bent cake wet feed of red colouring agent for food, also used as a Chinese medicine, the bent cake wet feed of every 1 kg red colouring agent for food, also used as a Chinese medicine is pressed into the bent biscuit of circle of 2 centimetres of thickness with mould, the bent biscuit of circle central authorities open a circular hole;
(2) stage temperature controlled fermentation: make the bent biscuit of circle and place after 1 hour, enter folded 5 layers of bent room intersection and carry out the temperature controlled fermentation cultivation stage by stage of early stage, mid-term, later stage;
(3) extension is bent cultivates: the bent biscuit of circle of cultivation postmenstruation is opened skylight and is discharged moisture through bent room, after water ratio is reduced to 20%, then sends into the bent room of cultivating of extension and will justify the natural room temperature drying that piece hang-up of bent biscuit is carried out 4 days.Or continue to hang bent seasoning, be dried to water ratio below 14%, but just preservation is standby.
2. the bent cake preparation method of a kind of red colouring agent for food, also used as a Chinese medicine of brewageing red rice yellow wine according to claim 1, it is characterized in that described temperature controlled fermentation cultivation in early stage, refer to that bent chamber temperature remains between 29～3l ℃, incubation time is 20 hours, mold propagates is vigorous, product temperature control during this time between 33～34 ℃, the highest must not be over 37 ℃.
3. a kind of bent cake preparation method of red colouring agent for food, also used as a Chinese medicine who brewages red rice yellow wine according to claim 1, is characterized in that described temperature controlled fermentation cultivation in mid-term, refers to that bent chamber temperature is between 28～30 ℃, and the product temperature control is between 33～35 ℃, and incubation time is 24 hours.
4. the bent cake preparation method of a kind of red colouring agent for food, also used as a Chinese medicine of brewageing red rice yellow wine according to claim 1, it is characterized in that described later stage temperature controlled fermentation cultivation, refer to that the Angel yeast saccharomyces cerevisiae suspension of spraying remaining 5～10% on circle bent biscuit surface maintains humidity, the product temperature control, 28-32 ℃ of left and right, is cultivated 24 hours.
5. the bent cake preparation method of a kind of red colouring agent for food, also used as a Chinese medicine of brewageing red rice yellow wine according to claim 1, it is characterized in that the bent cultivation of described extension, can also be after the natural room temperature drying of carrying out 4 days to be hung up in cultivation postmenstruation, the bent seasoning of continuation extension is to water ratio below 14%, and preservation is standby.
6. the bent cake preparation method of a kind of red colouring agent for food, also used as a Chinese medicine of brewageing red rice yellow wine according to claim 1, it is characterized in that described Chinese medicine powder pulverized 40 orders by 16 kinds of Chinese medicines and form, its composition and weight percent are: gypsum 20%, cape jasmine 5%, talcum 8%, galingal 2%, Radix Angelicae Sinensis 2%, large fennel 9%, Radix Glycyrrhizae 4%, cassia bark 9%, peppermint 5%, cassia twig 4%, rhizoma cyperi 9%, dried orange peel 4%, rascal 4%, the root of Chinese wild ginger 2%, Fructus Hordei Germinatus 11%, Ligusticum wallichii 2%.
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