CN103484289B - A kind of bent cake preparation method of red colouring agent for food, also used as a Chinese medicine brewageing red rice yellow wine - Google Patents
A kind of bent cake preparation method of red colouring agent for food, also used as a Chinese medicine brewageing red rice yellow wine Download PDFInfo
- Publication number
- CN103484289B CN103484289B CN201310374918.8A CN201310374918A CN103484289B CN 103484289 B CN103484289 B CN 103484289B CN 201310374918 A CN201310374918 A CN 201310374918A CN 103484289 B CN103484289 B CN 103484289B
- Authority
- CN
- China
- Prior art keywords
- bent
- rice
- chinese medicine
- colouring agent
- red
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of bent cake method of red colouring agent for food, also used as a Chinese medicine for brewageing red rice yellow wine.According to weight part, by 40 parts of Hongqu powder (red colouring agent)s, 20 parts of head mold ground rice, 6 ~ 8 parts of Angel yeast saccharomyces cerevisiae suspension, 20 portions of pea flours, 15? part wheat bran, 5 ~ 6 parts of Chinese medicine powder, 30 ~ 38 parts of boiling water make the bent cake wet feed of red colouring agent for food, also used as a Chinese medicine after mixing, be pressed into the bent biscuit of circle with mould; After bent for circle biscuit is placed 1 hour, enter bent room and carry out the temperature controlled fermentation cultivation stage by stage of early stage, mid-term, later stage; Drying water ratio is reduced to and continues hang-up after 20% and carry out drying in 4 days and can directly use, or continuing to hang song, to be dried to water ratio less than 14% preservation for subsequent use.The bent cake of the red colouring agent for food, also used as a Chinese medicine adopting the inventive method to prepare, sense organ qualification outward appearance band pink, have the white Qu Fangxiang of special medicine, saccharifying enzymic activity is 800 ~ 1000U/mL, moisture: 12-14%.Maturing fermentation wine with dregs measures alcoholic strength at more than 17% (v/v), total acid :≤6.0g/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 the method preparing the bent cake of a kind of red colouring agent for food, also used as a Chinese medicine for brewageing red rice yellow wine.
Background technology
" Fujian Laojiu " is the outstanding person in the wine of Fujian.The representative " Fujian Laojiu " of semi-sweet red rice yellow wine, as a kind of traditional product and technique, is from the traditional method evolution of China's brewing yellow rice wine of 1,100, differentiation.Brewage the white Qu Zuowei saccharifying ferment of medicine that Fujian Laojiu have employed Gutian red colouring agent for food, also used as a Chinese medicine specific to Fujian 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, has deep spirits culture and make a name at home and abroad.
The Fujian Laojiu 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 of medicine kilogram, water 120-125 kilogram.But the same proportioning raw materials of traditional technology production Fujian Laojiu brews quality index and 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, and this is the unstable product quality of traditional technology production and long-term unsolved key issue.
Realized since Fujian Laojiu mechanized big pots fermentation produces, Fujian Laojiu is produced can not the impact of climate condition by artificially controlling temperature, but, also exist control the quality standard of raw material and usage quantity thereof and red colouring agent for food, also used as a Chinese medicine and the white song of medicine how science to arrange in pairs or groups problem.According to arranging in pairs or groups with weight ratio in the past, but the red colouring agent for food, also used as a Chinese medicine of every batch is different with the white bent quality of medicine, and enzyme activity difference, biological community structure is different.Therefore, always can not accomplish that Fujian Laojiu produces upper red colouring agent for food, also used as a Chinese medicine and the white Qu Kexue of medicine arranges in pairs or groups, more multiplex effect is bad on the contrary sometimes, and easily raw acid.So innovated by Technology, prepare the bent cake of a kind of red colouring agent for food, also used as a Chinese medicine for 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, there is the saccharifying ferment of 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, can more scientifically quantitative criterionization use, to improve the difficult problem solving the unstable and easily raw acid of the Fujian Laojiu production lot quality of production.
Summary of the invention
The object of the invention is to arrange in pairs or groups problem for the red colouring agent for food, also used as a Chinese medicine brewageing Fujian Laojiu of traditional technology and the white Qu Zhiliang of medicine and reasonable science, proposing the bent cake preparation method of a kind of red colouring agent for food, also used as a Chinese medicine for brewageing red rice yellow wine of preparation.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, can use, to solve the technical barrier of mass discrepancy and Yi Sheng acid between Fujian Laojiu production lot by Standardized quantitative.Utilize the bent cake of the red colouring agent for food, also used as a Chinese medicine prepared by 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.
Adopt technical scheme as follows for realizing object of the present invention:
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, prepare
(1) koji biscuit: according to above-mentioned raw materials formula, after first pea flour, wheat bran, Chinese medicine powder boiling water being got wet, then the Angel yeast saccharomyces cerevisiae suspension adding Hongqu powder (red colouring agent), head mold ground rice and 90 ~ 95% weight parts is mixed, and makes the bent cake wet feed of red colouring agent for food, also used as a Chinese medicine.Every 1kg red colouring agent for food, also used as a Chinese medicine bent cake wet feed mould is pressed into the bent biscuit of circle of thickness 2 centimetres, and the bent biscuit central authorities of circle open a circular hole.
(2) stage temperature controlled fermentation: after making circle bent biscuit placing 1 hour, enter bent room intersect folded 5 layers carry out temperature controlled fermentation stage by stage and cultivate.
In earlier stage: bent chamber temperature remains between 29 ~ 3l DEG C, incubation time is 20 hours, mould breeding vigorous, period, product temperature control was between 33 ~ 34 DEG C, the highest must not more than 37 DEG C.
In mid-term: adjust bent chamber temperature between 28 ~ 30 DEG C, product temperature control is between 33 ~ 35 DEG C, and incubation time is 24 hours.
Later stage: the Angel yeast saccharomyces cerevisiae suspension spraying remaining 5 ~ 10% weight parts on circle bent biscuit surface maintains humidity, and product temperature control, at 28 ~ 32 DEG C, is cultivated 24 hours.
(3) hang bent cultivation: the bent biscuit of circle cultivated postmenstruation is opened skylight and discharged moisture through bent room, after water ratio is reduced to 20%, then send into hang bent cultivate room the bent biscuit of circle one piece of block is hung up the natural room temperature drying carried out 4 days just can directly for brewageing.Or continue to hang bent seasoning, be dried to water ratio less than 14%, just the bent culturing process of preservation extension for subsequent use can require that the circulation of air is good, be conducive to the growth of useful aerobic amylomyces like this.
Described Hongqu powder (red colouring agent), refers to and to obtain through following preparation process:
(1) steamed rice: long-grained nonglutinous rice is soaked in water 10 ~ 12 hours, clean rear loading steamer normal pressure cooks, Temperature fall to 40 DEG C.
(2) mixed song kind: the ratio of adding the sort of quyi slurry of 5 ~ 6 kilograms according to the weight of every 100 kilograms of long-grained nonglutinous rices, is added in rice by sort of quyi slurry, turns even rice grain and dyes redness and make bent material.Described sort of quyi slurry is made up of the 600g Red kojic rice sort of quyi, the 1000g Monas cuspurpureus Went vinegar defibrination that adds water by weight proportion.
(3) bent room is piled up: the bent room that song material loading gunnysack is placed in sterilization is carried out trick layer culture, trick layer culture 24-28 hour.The product temperature of this process song material will be raised to 46 ~ 48 DEG C.
(4) Qu Jiangwen is spread out: poured out by song material, scatter and be spread out on bamboo mat, natural heat dissipation mode is by product temperature drop to 35 DEG C.
(5) heap song and leaching song: amassed by the bent stockpile in step 4, pile up 24 ~ 28 hours time, now song material can be warming up to 36 ~ 40 DEG C again naturally, and the mycelia of monascus gos deep into grain of rice center gradually, and rice grain surface is covered with in white dot.Naturally the song material after heating up is loaded in gunnysack, then gunnysack is soaked in pond, soak time 15-20 minute, mention and drain.Being poured on by song material after draining on bamboo mat again to pile up makes it naturally heat up, and treats that bent item temperature rise is to 38 DEG C.Repeat continuous 3 times of said process.Monascus grows on the grain of rice, and bent material reddens gradually.
(6) afterripening fermentation: by through (5) step song material heap fermentation, spread heat radiation out, again heap fermentation, spread heat radiation out, product temperature reduces gradually, product temperature control is between 30-32 DEG C, 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, namely makes ripe Red kojic rice.
(7) bent drying is gone out: drying cultivating ripe Red kojic rice with 50 DEG C of return air, being ground into Hongqu powder (red colouring agent) for subsequent use.
It is more than 800U/mL that Red kojic rice prepared by aforesaid method measures its saccharifying enzymic activity, look valency about 1200u/g.
Described head mold ground rice, refers to and obtains through following preparation process:
The present invention's head mold song used be Formosan Rhizopus bacterium (
rhizopusformosaensis),strain number is 3.5214, purchased from China General Microbiological culture presevation administrative center (CGMCC).
The bent enlarged culturing method of head mold: Formosan Rhizopus bacterium 3066 bacterial strain is received test tube PDA substratum activation culture 72h stand-by.Load in 500mL triangular flask by 60 order ground rice 80g, cotton plug bag kraft paper beyond the Great Wall, pressure kettle sterilization is for subsequent use.Choose in the head mold mycelia access triangular flask ground rice substratum of test tube slant and put into 33 DEG C of incubators, cultivate 48h.The head mold cultivating 48h with triangular flask carries out enlarged culturing, at Bechtop, head mold inoculating needle in triangular flask is dug about 40g, access being equipped with in 1kg ground rice washbasin through sterilization, head mold mycelia and ground rice are mixed thoroughly, cover basin lid, be put in 33 DEG C of culturing room and cultivate, product temperature control, at 36 DEG C, during more than 36 DEG C, is renovated and is loosened ground rice cooling with sterilization glass rod rapidly, to cultivate after 48h head mold bent, it is for subsequent use to dry storage.
Described Angel yeast saccharomyces cerevisiae suspension, refers to and obtains through following preparation process:
(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 for subsequent use.
(2) Angel yeast saccharomyces cerevisiae enlarged culturing: pour in sterilized 3000mL triangular flask by the yeast saccharomyces cerevisiae activation culture liquid aseptic technique of 160mL Angel, built with the bent juice substratum of 2000mL rice, cultivates 36 hours at 30 DEG C.For subsequent use.
(3) Angel yeast saccharomyces cerevisiae suspension: by Angel Yeast scale-up medium through whizzer, per minute 5000 leaves the heart, outwells supernatant liquor, leaves yeast sludge.Add 10 DEG C of sterilized waters, by weight ratio sterilized water: yeast slurry=1000:200, mixing vibration is prepared into yeast suspension, now does existing use.
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 adopting method of the present invention to prepare is sense organ qualification outward appearance band pink 1., has the white Qu Fangxiang of special medicine.2. laboratory indexes measures its saccharifying enzymic activity is 800 ~ 1000U/mL, moisture: 12-14%.The small-sized rice fermentation test of fermenting power: maturing fermentation wine with dregs measures alcoholic strength at more than 17% (v/v), 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) 40kg
Head mold ground rice 20kg
Angel yeast saccharomyces cerevisiae suspension 7kg
Pea flour 20kg
Wheat bran 15kg
Chinese medicine powder 5kg
Boiling water 35kg
2, the bent cake of red colouring agent for food, also used as a Chinese medicine is prepared
(1) koji biscuit: according to above-mentioned raw materials formula, first 20kg pea flour, 15kg wheat bran, 5kg Chinese medicine powder 35kg water are mixed after getting wet, add 40kg Hongqu powder (red colouring agent) according to the bent cake formula of red colouring agent for food, also used as a Chinese medicine, 20kg head mold ground rice, 6.3kg Angel yeast saccharomyces cerevisiae suspension carries out mixing the bent cake wet feed of rear one-tenth red colouring agent for food, also used as a Chinese medicine.Every 1kg red colouring agent for food, also used as a Chinese medicine bent cake wet feed mould is pressed into the bent biscuit of circle of thickness 2 centimetres, and the bent biscuit central authorities of circle open a circular hole.
(2) stage temperature controlled fermentation: after making circle bent biscuit placing 1 hour, enter bent room intersect folded 5 layers carry out nature and heat up and cultivate.
In earlier stage: after the bent biscuit of circle enters bent room, room temperature should keep 3l DEG C.Cultivate through 20 hours, mould breeding vigorous, product temperature is at this moment generally 34 DEG C, the highest must not more than 37 DEG C.
In mid-term: room temperature should control at 28 DEG C, and yeast starts amount reproduction, product temperature more than 35 DEG C, must not keep 24 hours.
Later stage: spray remaining 0.7kg Angel yeast saccharomyces cerevisiae suspension on circle bent biscuit surface and maintain humidity, product temperature about 30 DEG C is cultivated 24 hours.
(3) bent cultivation is hung: the bent biscuit of circle cultivated postmenstruation is opened skylight and discharged moisture through bent room, after water ratio is reduced to 20%, the natural room temperature cultivation that the one piece of block hang-up of the bent biscuit of circle is carried out 4 days can be gone out song by the bent room of cultivating of feeding extension again, hang bent culturing process and require that the circulation of air is good, be conducive to the growth of useful aerobic amylomyces like this.
The bent cake specification of quality of the red colouring agent for food, also used as a Chinese medicine adopting method of the present invention to prepare is sense organ qualification outward appearance band pink 1., has the white Qu Fangxiang of special medicine.2. laboratory indexes measures its saccharifying enzymic activity is 1000U/mL, moisture: 14%.The small-sized rice fermentation test of fermenting power: maturing fermentation wine with dregs measures alcoholic strength at 17% (v/v), total acid: 5.0g/1L(is in lactic acid).
The bent cake of the red colouring agent for food, also used as a Chinese medicine prepared by the present embodiment is used for brewageing Fujian Laojiu as saccharifying ferment, the technical recipe according to Fujian Laojiu: 100 kilograms, glutinous rice, red colouring agent for food, also used as a Chinese medicine bent cake 8 kilograms, 125 kilograms, water.Traditionally: by steamed rice, air-cooled one-tenth 40 DEG C of meal temperature, mix the bent cake Qu Fenhou of 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, the punching that adds water is made, and opens rake fermentation, foster unstrained spirits secondary fermentation in 35 days, squeezing, clarifies into 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 distinctive Qu Xiang of red rice yellow wine, sweet-smelling and medicine perfume composition, mellow, fresh and sweet tasty and refreshing, 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) 4.6g/L, alcoholic strength 15.6%vol, total acid (in lactic acid) 4.0g/L, pH4.8.
embodiment 2
1, the bent cake formula of red colouring agent for food, also used as a Chinese medicine:
Hongqu powder (red colouring agent) 40kg
Head mold ground rice 20kg
Angel yeast saccharomyces cerevisiae suspension 6.5kg
Pea flour 20kg
Wheat bran 15kg
Chinese medicine powder 5kg
Boiling water 32kg
2, the bent cake of red colouring agent for food, also used as a Chinese medicine is prepared
(1) koji biscuit: pour in Raw material pail according to above-mentioned raw materials formula and mix, after first being got wet with less water by 20kg pea flour, 15kg wheat bran, 5kg Chinese medicine powder, adds the mixing of 32kg boiling water according to the bent cake formula of red colouring agent for food, also used as a Chinese medicine, then adds 40kg Hongqu powder (red colouring agent), 6kg
angel yeast saccharomyces cerevisiae suspension,20kg head mold ground rice carries out mixing the bent cake wet feed of rear one-tenth red colouring agent for food, also used as a Chinese medicine.Every 1kg red colouring agent for food, also used as a Chinese medicine bent cake wet feed mould is pressed into the bent biscuit of circle of thickness 2 centimetres, and the bent biscuit central authorities of circle open a circular hole.
(2) stage temperature controlled fermentation: after making circle bent biscuit placing 1 hour, enter bent room intersect folded 5 layers carry out nature and heat up and cultivate.
In earlier stage: after the bent biscuit of circle enters bent room, room temperature should keep 29 DEG C.Cultivate through 20 hours, mould breeding vigorous, product temperature is at this moment generally 33 DEG C, the highest must not more than 37 DEG C.
In mid-term: after 24 hours, room temperature should control at 28 DEG C, and yeast starts amount reproduction, product temperature 33 DEG C, keeps 24 hours.
In the later stage: product temperature progressively declines, moisture content reduces, and spray remaining 0.5kg Angel yeast saccharomyces cerevisiae suspension on the bent biscuit surface of circle, product temperature about 30 DEG C is cultivated 24 hours.
(3) bent cultivation is hung: the bent biscuit of circle cultivated postmenstruation is opened skylight and discharged moisture through bent room, after water ratio is reduced to 20%, the natural room temperature cultivation that the one piece of block hang-up of the bent biscuit of circle is carried out 4 days can be gone out song by the bent room of cultivating of feeding extension again, hang bent culturing process and require that the circulation of air is good, be conducive to the growth of useful aerobic amylomyces like this.
The bent cake specification of quality of the red colouring agent for food, also used as a Chinese medicine adopting method of the present invention to prepare is sense organ qualification outward appearance band pink 1., has the white Qu Fangxiang of special medicine.2. laboratory indexes measures its saccharifying enzymic activity is 800U/mL, moisture: 13%.The small-sized rice fermentation test of fermenting power: maturing fermentation wine with dregs measures alcoholic strength at more than 18% (v/v), total acid: 6.0g/1L(is in lactic acid).
The bent cake of the red colouring agent for food, also used as a Chinese medicine prepared by the present embodiment is used for brewageing Fujian Laojiu as saccharifying ferment, technical recipe according to Fujian Laojiu: 100 kilograms, glutinous rice, the bent cake 10 kilograms of red colouring agent for food, also used as a Chinese medicine, water 120 kg, pass through steamed rice, air-cooled 40 DEG C of meal temperature, mix through pulverizing the bent cake powder of red colouring agent for food, also used as a Chinese medicine, traditionally: pass through steamed rice, air-cooled one-tenth 40 DEG C of meal temperature, 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, the punching that adds water is made, open rake fermentation, foster unstrained spirits secondary fermentation in 30 days, squeezing, clarify into 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, sweet-smelling and the strong compound fragrance of medicine perfume composition, mellow, fresh and sweet tasty and refreshing, wine body is coordinated, there is the typical style of red rice yellow wine.Main physical and chemical index: total reducing sugar (with glucose meter) 4.8g/L, alcoholic strength 15.0%vol, total acid (in lactic acid) 4.8g/L, pH4.3.
embodiment 3
1, the bent cake formula of red colouring agent for food, also used as a Chinese medicine:
Hongqu powder (red colouring agent) 40kg
Head mold ground rice 20kg
Angel yeast saccharomyces cerevisiae suspension 8kg
Pea flour 20kg
Wheat bran 15kg
Chinese medicine powder 6kg
Boiling water 38kg
2, the bent cake of red colouring agent for food, also used as a Chinese medicine is prepared
(1) koji biscuit: pour in Raw material pail according to above-mentioned raw materials formula and mix, first after being got wet with less water by 20kg pea flour, 15kg wheat bran, 6kg Chinese medicine powder, add the mixing of 38kg boiling water according to the bent cake formula of red colouring agent for food, also used as a Chinese medicine, then add 40kg Hongqu powder (red colouring agent), 7.5kg Angel yeast saccharomyces cerevisiae suspension, head mold ground rice carries out mixing the bent cake wet feed of rear one-tenth red colouring agent for food, also used as a Chinese medicine.Every 1kg red colouring agent for food, also used as a Chinese medicine bent cake wet feed mould is pressed into the bent biscuit of circle of thickness 2 centimetres, and the bent biscuit central authorities of circle open a circular hole.
(2) stage temperature controlled fermentation: after making circle bent biscuit placing 1 hour, enter bent room intersect folded 5 layers carry out nature and heat up and cultivate.
In earlier stage: after the bent biscuit of circle enters bent room, room temperature should keep 30 DEG C.Cultivate through 20 hours, mould breeding vigorous, product temperature is at this moment generally 33 DEG C, the highest must not more than 37 DEG C.
In mid-term: after 24 hours, room temperature should control at 29 DEG C, and yeast starts amount reproduction, and product temperature more than 35 DEG C, must not keep 24 hours.
In the later stage: product temperature progressively declines, moisture content reduces, and spray remaining 0.5kg Angel yeast saccharomyces cerevisiae suspension on the bent biscuit surface of circle, product temperature about 30 DEG C is cultivated 24 hours.
(3) bent cultivation is hung: the bent biscuit of circle cultivated postmenstruation is opened skylight and discharged moisture through bent room, after water ratio is reduced to 20%, send into the bent room of cultivating of extension again and the bent biscuit of circle one piece of block is hung up the natural room temperature drying carrying out 4 days, hang bent culturing process and require that the circulation of air is good, be conducive to the growth of useful aerobic amylomyces like this.
The bent cake quality of the red colouring agent for food, also used as a Chinese medicine adopting method of the present invention to prepare has 1. sense organ qualification outward appearance band pink, has the white Qu Fangxiang of special medicine.2. laboratory indexes measures its saccharifying enzymic activity is 800 ~ 1000U/mL, moisture: 14%.The small-sized rice fermentation test of fermenting power: maturing fermentation wine with dregs measures alcoholic strength at 17.6% (v/v), total acid: 4.5g/1L(is in lactic acid).
The bent cake of the red colouring agent for food, also used as a Chinese medicine prepared by the present embodiment is used for brewageing Fujian Laojiu as saccharifying ferment, technical recipe according to Fujian Laojiu: 100 kilograms, glutinous rice, the bent cake 9 kilograms of red colouring agent for food, also used as a Chinese medicine, 125 kilograms, water, pass through steamed rice, air-cooled 40 DEG C of meal temperature, mix through pulverizing the bent cake powder of red colouring agent for food, also used as a Chinese medicine, traditionally: pass through steamed rice, air-cooled one-tenth 40 DEG C of meal temperature, 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, the punching that adds water is made, open rake fermentation, foster unstrained spirits secondary fermentation in 40 days, squeezing, clarify into 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, sweet-smelling and the strong compound fragrance of medicine perfume composition, mellow, fresh and sweet tasty and refreshing, wine body is coordinated, there is the typical style of red rice yellow wine.Main physical and chemical index: total reducing sugar (with glucose meter) 4.3g/L, alcoholic strength 15.5%vol, total acid (in lactic acid) 4.6g/L, pH4.5.
embodiment 4
1, the bent cake formula of red colouring agent for food, also used as a Chinese medicine:
Hongqu powder (red colouring agent) 40kg
Head mold ground rice 20kg
Angel yeast saccharomyces cerevisiae suspension 6kg
Pea flour 20kg
Wheat bran 15kg
Chinese medicine powder 6kg
Boiling water 30kg
2, the bent cake of red colouring agent for food, also used as a Chinese medicine is prepared
(1) koji biscuit: pour in Raw material pail according to above-mentioned raw materials formula and mix, first after being got wet with less water by 20kg pea flour, 15kg wheat bran, 6kg Chinese medicine powder, add the mixing of 38kg boiling water according to the bent cake formula of red colouring agent for food, also used as a Chinese medicine, then add 40kg Hongqu powder (red colouring agent), 6.4kg Angel yeast saccharomyces cerevisiae suspension, head mold ground rice carries out mixing the bent cake wet feed of rear one-tenth red colouring agent for food, also used as a Chinese medicine.Every 1kg red colouring agent for food, also used as a Chinese medicine bent cake wet feed mould is pressed into the bent biscuit of circle of thickness 2 centimetres, and the bent biscuit central authorities of circle open a circular hole.
(2) stage temperature controlled fermentation: after making circle bent biscuit placing 1 hour, enter bent room intersect folded 5 layers carry out nature and heat up and cultivate.
In earlier stage: after the bent biscuit of circle enters bent room, room temperature should keep 30 DEG C.Cultivate through 20 hours, mould breeding vigorous, product temperature is at this moment generally 33 DEG C, the highest must not more than 37 DEG C.
In mid-term: after 24 hours, room temperature should control at 29 DEG C, and yeast starts amount reproduction, and product temperature more than 35 DEG C, must not keep 24 hours.
In the later stage: product temperature progressively declines, moisture content reduces, and spray remaining 0.5kg Angel yeast saccharomyces cerevisiae suspension on the bent biscuit surface of circle, product temperature about 30 DEG C is cultivated 24 hours.
(3) bent cultivation is hung: the bent biscuit of circle cultivated postmenstruation is opened skylight and discharged moisture through bent room, after water ratio is reduced to 20%, after the one piece of block hang-up of the bent biscuit of circle is carried out the natural room temperature drying of 4 days by feeding extension bent cultivation room again, continue to hang bent seasoning to water ratio less than 14%, preservation is for subsequent use.
Claims (5)
1. brewage the bent cake preparation method of red colouring agent for food, also used as a Chinese medicine of red rice yellow wine, it 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:
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, prepare
(1) koji biscuit: according to above-mentioned raw materials formula, after first pea flour, wheat bran, Chinese medicine powder boiling water being got wet, then the Angel yeast saccharomyces cerevisiae suspension adding Hongqu powder (red colouring agent), head mold ground rice and 90 ~ 95% weight parts is mixed, and makes the bent cake wet feed of red colouring agent for food, also used as a Chinese medicine; Every 1kg red colouring agent for food, also used as a Chinese medicine bent cake wet feed mould is pressed into the bent biscuit of circle of thickness 2 centimetres, and the bent biscuit central authorities of circle open a circular hole;
(2) stage temperature controlled fermentation: after making circle bent biscuit placing 1 hour, enter bent room intersect folded 5 layers carry out temperature controlled fermentation stage by stage and cultivate;
In earlier stage: bent chamber temperature remains between 29 ~ 3l DEG C, incubation time is 20 hours, and period, product temperature control was between 33 ~ 34 DEG C;
In mid-term: adjust bent chamber temperature between 28 ~ 30 DEG C, product temperature control is between 33 ~ 35 DEG C, and incubation time is 24 hours;
Later stage: the Angel yeast saccharomyces cerevisiae suspension spraying remaining 5 ~ 10% weight parts on circle bent biscuit surface maintains humidity, and product temperature control, at 28 ~ 32 DEG C, is cultivated 24 hours;
(3) hang bent cultivation: the bent biscuit of circle cultivated postmenstruation is opened skylight and discharged moisture through bent room, after water ratio is reduced to 20%, then send into hang bent cultivate room the bent biscuit of circle one piece of block is hung up the natural room temperature drying carried out 4 days just can directly for brewageing; Or continue to hang bent seasoning, be dried to water ratio less than 14%, just can preservation for subsequent use, hang bent culturing process and require that the circulation of air is good, be conducive to the growth of useful aerobic amylomyces like this;
Described Hongqu powder (red colouring agent), refers to and to obtain through following preparation process:
(1) steamed rice: long-grained nonglutinous rice is soaked in water 10 ~ 12 hours, clean rear loading steamer normal pressure cooks, Temperature fall to 40 DEG C;
(2) mixed song kind: the ratio of adding the sort of quyi slurry of 5 ~ 6 kilograms according to the weight of every 100 kilograms of long-grained nonglutinous rices, is added in rice by sort of quyi slurry, turns even rice grain and dyes redness and make bent material;
Described sort of quyi slurry is made up of the 600g Red kojic rice sort of quyi, the 1000g Monas cuspurpureus Went vinegar defibrination that adds water by weight proportion;
(3) bent room is piled up: the bent room that song material loading gunnysack is placed in sterilization is carried out trick layer culture, trick layer culture 24 ~ 28 hours; The product temperature of this process song material will be raised to 46 ~ 48 DEG C;
(4) Qu Jiangwen is spread out: poured out by song material, scatter and be spread out on bamboo mat, natural heat dissipation mode is by product temperature drop to 35 DEG C;
(5) heap song and leaching song: amassed by the bent stockpile in step 4, pile up 24 ~ 28 hours time, now song material can be warming up to 36 ~ 40 DEG C again naturally, and the mycelia of monascus gos deep into grain of rice center gradually, and rice grain surface is covered with in white dot; Naturally the song material after heating up is loaded in gunnysack, then gunnysack is soaked in pond, soak time 15-20 minute, mention and drain; Being poured on by song material after draining on bamboo mat again to pile up makes it naturally heat up, and treats that bent item temperature rise is to 38 DEG C; Repeat continuous 3 times of said process;
(6) afterripening fermentation: by through step (5) song material heap fermentation, spread heat radiation out, again heap fermentation, spread heat radiation out, product temperature reduces gradually, product temperature control is between 30-32 DEG C, 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, namely makes ripe Red kojic rice;
(7) bent drying is gone out: drying cultivating ripe Red kojic rice with 50 DEG C of return air, being ground into Hongqu powder (red colouring agent) for subsequent use.
2. the bent cake preparation method of a kind of red colouring agent for food, also used as a Chinese medicine brewageing red rice yellow wine according to claim 1, is characterized in that described head mold ground rice enlarged culturing method, is that Formosan Rhizopus bacteria strain to be received test tube PDA substratum activation culture 72h stand-by; Load in 500mL triangular flask by 60 order ground rice 80g, cotton plug bag kraft paper beyond the Great Wall, pressure kettle sterilization is for subsequent use; Choose in the head mold mycelia access triangular flask ground rice substratum of test tube slant and put into 33 DEG C of incubators, cultivate 48h; The head mold cultivating 48h with triangular flask carries out enlarged culturing, at Bechtop, head mold inoculating needle in triangular flask is dug about 40g, access being equipped with in 1kg ground rice washbasin through sterilization, head mold mycelia and ground rice are mixed thoroughly, cover basin lid, be put in 33 DEG C of culturing room and cultivate, product temperature control, at 36 DEG C, during more than 36 DEG C, is renovated and is loosened ground rice cooling with sterilization glass rod rapidly, to cultivate after 48h head mold ground rice, it is for subsequent use to dry storage.
3. the bent cake preparation method of a kind of red colouring agent for food, also used as a Chinese medicine brewageing red rice yellow wine according to claim 2, it is characterized in that described rhizopus be Formosan Rhizopus bacterium (
rhizopusformosaensis),china General Microbiological culture presevation administrative center strain number is 3.5214.
4. the bent cake preparation method of a kind of red colouring agent for food, also used as a Chinese medicine brewageing red rice yellow wine according to claim 1, is characterized in that described Angel yeast saccharomyces cerevisiae suspension, refers to obtain through following preparation process:
(1) Angel yeast saccharomyces cerevisiae activation culture: carry out activation culture according to Angel yeast saccharomyces cerevisiae working instructions, obtains Angel yeast saccharomyces cerevisiae activation culture liquid for subsequent use;
(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, built with the bent juice substratum of 2000mL rice, cultivate at 30 DEG C 36 hours for subsequent use;
(3) Angel yeast saccharomyces cerevisiae suspension: by Angel Yeast scale-up medium through whizzer, per minute 5000 leaves the heart, outwells supernatant liquor, leaves yeast sludge; Add 10 DEG C of sterilized waters, by weight ratio sterilized water: yeast slurry=1000:200, mixing vibration is prepared into yeast suspension, now does existing use.
5. a kind of bent cake preparation method of red colouring agent for food, also used as a Chinese medicine brewageing red rice yellow wine according to claim 1, it is characterized in that described described Chinese medicine powder was pulverized 40 orders by 16 kinds of Chinese medicines and formed, 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%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310374918.8A CN103484289B (en) | 2013-08-26 | 2013-08-26 | A kind of bent cake preparation method of red colouring agent for food, also used as a Chinese medicine brewageing red rice yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310374918.8A CN103484289B (en) | 2013-08-26 | 2013-08-26 | A kind of bent cake preparation method of red colouring agent for food, also used as a Chinese medicine brewageing red rice yellow wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103484289A CN103484289A (en) | 2014-01-01 |
| CN103484289B true CN103484289B (en) | 2015-11-18 |
Family
ID=49824891
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310374918.8A Active CN103484289B (en) | 2013-08-26 | 2013-08-26 | A kind of bent cake preparation method of red colouring agent for food, also used as a Chinese medicine brewageing red rice yellow wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103484289B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815281A (en) * | 2014-02-24 | 2014-05-28 | 杭州米奥生物科技有限公司 | Making method of monascus fermented sweet rice wine |
| CN103897937A (en) * | 2014-04-11 | 2014-07-02 | 张思祥 | Fresh pea yellow wine |
| CN105524792B (en) * | 2016-02-03 | 2018-09-18 | 浙江红石梁集团济公家酒坊有限公司 | A kind of preparation method of mixed culture |
| CN105670868A (en) * | 2016-04-08 | 2016-06-15 | 金成玄 | Saccharomyces cerevisiae, rice wine and preparation method of saccharomyces cerevisiae and rice wine |
| CN105754797B (en) * | 2016-05-09 | 2018-07-17 | 福建师范大学 | A kind of preparation method of yellow clothes red yeast rice |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1210887A (en) * | 1997-09-09 | 1999-03-17 | 贺全清 | Distiller's yeast and method for producing wine with said distiller's yeast |
| KR20020070242A (en) * | 2002-08-14 | 2002-09-05 | 김일두 | Manufacture method of functional Yakju and Takju prepared by using hongkook |
| CN102337193A (en) * | 2011-10-18 | 2012-02-01 | 李家民 | Method for preparing starter for improving content of health flavor components of white spirit |
| CN102690741A (en) * | 2012-06-18 | 2012-09-26 | 福建师范大学 | Brewing method of dry type red rice yellow millet wine |
| CN103131583A (en) * | 2012-12-18 | 2013-06-05 | 山东中惠食品有限公司 | Preparation method of esterified red yeast health-care wine |
-
2013
- 2013-08-26 CN CN201310374918.8A patent/CN103484289B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1210887A (en) * | 1997-09-09 | 1999-03-17 | 贺全清 | Distiller's yeast and method for producing wine with said distiller's yeast |
| KR20020070242A (en) * | 2002-08-14 | 2002-09-05 | 김일두 | Manufacture method of functional Yakju and Takju prepared by using hongkook |
| CN102337193A (en) * | 2011-10-18 | 2012-02-01 | 李家民 | Method for preparing starter for improving content of health flavor components of white spirit |
| CN102690741A (en) * | 2012-06-18 | 2012-09-26 | 福建师范大学 | Brewing method of dry type red rice yellow millet wine |
| CN103131583A (en) * | 2012-12-18 | 2013-06-05 | 山东中惠食品有限公司 | Preparation method of esterified red yeast health-care wine |
Non-Patent Citations (1)
| Title |
|---|
| 红曲酯化菌21-3制曲试验;唐玉明，等;《酿酒科技》;20051231(第9期);第25-27页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103484289A (en) | 2014-01-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104651199B (en) | Bamboo class is carried out the method for liquor-making by solid fermentation as puff | |
| CN101857833B (en) | Standardized and industrialized production process for Shanxi mature vinegar | |
| CN102690741B (en) | Brewing method of dry type red rice yellow millet wine | |
| CN101792706B (en) | Method for producing white spirit | |
| CN104479958B (en) | Chinese yeast saccharification daqu fermentation white spirit process | |
| CN103173318B (en) | Preparation method of semi-sweat red rice yellow wine | |
| CN103484289B (en) | A kind of bent cake preparation method of red colouring agent for food, also used as a Chinese medicine brewageing red rice yellow wine | |
| CN104232423A (en) | Manufacturing technique of improved sauced liquor | |
| CN1727464A (en) | Nutrition wine fermented from mixed fruits and grains | |
| CN101397530B (en) | Brewing method of tea plant flower yellow wine | |
| CN101595972A (en) | Low-salt liquid state fermented soy sauce production process | |
| CN101696378A (en) | Bamboo charcoal wine yeasts, bamboo charcoal wine and preparation method thereof | |
| CN104877864A (en) | Making method of yellow rice wine distiller's yeast | |
| CN105505721A (en) | Production process of fragrant faint scent type liquor | |
| CN103351997A (en) | Selenium-enriched vinegar preparation method | |
| CN108504497A (en) | A kind of high alcohol content red rice yellow wine preparation method | |
| CN107779348A (en) | A kind of production method of the soft distilled spirit with sesame flavour of high ester yield | |
| CN107151610A (en) | A kind of yellow wine brewing method | |
| CN106367269A (en) | Preparing method for castanea henryi red starter wine | |
| CN101735917B (en) | Fumigated liquor and brewing technology thereof | |
| CN108546613A (en) | A kind of production method of traditional medicine Chinese yeast | |
| CN108728319A (en) | A kind of innovative technology method of the koji-making and fermentation of the wine brewing of honey raisin tree Gu method | |
| CN104987972A (en) | Preparation method of liquid fermentum rubrum for brewing | |
| CN103911272A (en) | Technique for preparing vinegar yeast by mechanical ventilation | |
| CN108715779A (en) | Distiller's yeast and preparation method thereof and the method for making white wine using the distiller's yeast |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |