CN106367269A - Preparing method for castanea henryi red starter wine - Google Patents
Preparing method for castanea henryi red starter wine Download PDFInfo
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Abstract
The invention relates to a preparing method for a castanea henryi red starter wine. The preparing method includes the steps of huskingand smashing castanea henryi to obtain castanea henryi coarse powder and castanea henryi fine powder; taking the castanea henryi fine powder, adding water and alpha-amylase into the castanea henryi fine powder, leading cooling water into a jacket after carrying out liquidation to cool the solution, adding saccharifying enzyme and brewing dedicated red konjic rice powder, obtaining a liquid castanea henryi sweet mash after six hours of saccharifying, using a rice steaming machine to continuously steam soaked castanea henryi coarse powder, and obtaining well-cooked castanea henryi coarse powder, pouring the well-cooked castanea henryi coarse powder into a saccharifying jar, adding rhizopus koji and brewing dedicated red konjic rice powder and then carrying out nest putting saccharifying to form a semisolid castanea henryi sweet mash; combining the liquid castanea henryi sweet mash and the semisolid castanea henryi sweet mash and adding Angel yellow rice wine high active dry yeast liquid to carry out main fermentation and fed-batch fermentation to obtain a main well-cooked fermented mash; obtaining well-cooked castanea henryi wine mash by carrying out fermentation and ageing at low temperature; obtaining castanea henryi red starter wine after filter pressing and separation of the castanea henryi wine mash. The finished castanea henryi red starter wine is orange and clear in appearance, and has the fragrance peculiar to Monascus rice wine and the chestnut fragrance of the castanea henryi, with the flavor being delicate, refreshing, mellow and full.
Description
Technical field
The present invention relates to yellow rice wine technical field.A kind of specifically related to preparation method of Semen Castanopsis chinensiss wine of rice fermented with red yeast.
Background technology
Semen Castanopsis chinensiss (castanea henryi (skam) rehd. et wils.) be Fagaceae Castanea plant, Fujian Province
Jianou City is one of China Semen Castanopsis chinensiss major production areas, the township of referred to as Chinese Semen Castanopsis chinensiss.Semen Castanopsis chinensiss are nutritious, and taste compares Semen Castaneae
(castanea mollissima bl) sweet aroma, in Compendium of Material Medica, " chestnut can lead to kidney, QI invigorating, temperature to title for chestnut, the fruit of stomach
Stomach " Semen Castanopsis chinensiss being capable of nourishing stomach and spleen, Kidney-invigorating and tendon-reinforcing.Jianou City is one of earliest producing region of Fujian Monas cuspurpureus Went.Compendium of Material Medica is to Monas cuspurpureus Went
Evaluation is: " water paddy of people enters stomach, is fumigated by damp-heat in middle-JIAO, transporting essential substances in solution, turns to day red, spreads zang-fu differentiation, is for battalion
Blood, this good fortune nature delicate.The person that makes Monas cuspurpureus Went, so that steamed rice is become by retention and fumigation of damp-heat inside the body into red, euchroic, also unchangeable long,
This is the skilful person that people peeps good fortune.Therefore Monas cuspurpureus Went has the work(controlling taste nutrient blood, obtain that People of the same tastes and habits like to be together it.
In recent years, the plantation of Semen Castanopsis chinensiss and processing industry are increasingly becoming the leading industry of peasant, are also the weight that local farmers are got rich
Originate so as to product has higher added value, Semen Castanopsis chinensiss are processed into various non-staple food, canned food, beverage, health promoting wine etc..
Zhang Jiquan application patent of invention " Semen Castanopsis chinensiss wine and its manufacture method " in 2004, because product special flavour has how to adapt to consumer
Problem.It is an object of the invention to we utilize the resources advantage of Jianou City, provide the Semen Castanopsis chinensiss of a kind of nourishing healthy, features good taste red
Fermented wine and preparation method thereof, to meet the demand of the life enhancement of consumer.
Content of the invention
The present invention is ground into varigrained Semen Castanopsis chinensiss powder using Semen Castanopsis chinensiss shelling, carries out half with Monas cuspurpureus Went and Rhizopus koji for saccharifying agent
Solid-state saccharifying, is carried out liquid saccharified with amylase and saccharifying enzyme for saccharifying agent, and semisolid converted mash and liquid saccharified wine with dregs are carried out simultaneously
Wine with dregs, fed-batch fermentation technology, overcome weak point on liquid saccharified fermenting and producing Semen Castanopsis chinensiss Monas cuspurpureus Went wine taste.The present invention brewages new work
Skill technology brews the style and features that Semen Castanopsis chinensiss wine of rice fermented with red yeast had both kept traditional wine of rice fermented with red yeast, has the peculiar chestnut Flavor of Semen Castanopsis chinensiss again.
Technical scheme for realizing the object of the invention employing is as follows:
1st, the preparation of Semen Castanopsis chinensiss powder: Semen Castanopsis chinensiss are put into Semen Castanopsis chinensiss hulling machine and carries out heat treatment, using chipper, Semen Castanopsis chinensiss are cut into Semen Castanopsis chinensiss
Granule, is pulverized using pulverizer after drying in batches, first, obtain the Semen Castanopsis chinensiss coarse powder of 20 mesh～30 mesh after pulverizing；Second
Criticize the Semen Castanopsis chinensiss fine powder obtaining 40 mesh after pulverizing.
2nd, liquid Semen Castanopsis chinensiss converted mash preparation
Take the Semen Castanopsis chinensiss fine powder of 1000 weight portions, by weight proportion plus 3.5 times of water, enter adjunce copper, interpolation enzyme activity is 4000 u/
The α-amylase of g, temperature control is persistently liquefied 70 minutes between 80～90 DEG C by chuck heating, obtains Semen Castanopsis chinensiss gelatinizing wine with dregs；Folder
Set is passed through cold water, and gelatinizing wine with dregs is cooled to 50～53 DEG C, adjusts ph value using phosphoric acid and controls between 5.0～5.6；In Semen Castanopsis chinensiss paste
Change and add the saccharifying enzyme that enzyme activity is 100000 u/g in wine with dregs and brewage with, after Hongqu powder (red colouring agent), stirring mixing carries out 6 h saccharifying, saccharifying
After obtain liquid Semen Castanopsis chinensiss converted mash；Liquid Semen Castanopsis chinensiss converted mash is transported to main fermentation tank, course of conveying reduces liquid Semen Castanopsis chinensiss saccharifying
Wine with dregs temperature is standby to 28～30 DEG C.
Described addition α-amylase, addition is 1～the 1.5 ‰ of Semen Castanopsis chinensiss fine powder weight.
Described addition saccharifying enzyme, addition is 2～the 3 ‰ of Semen Castanopsis chinensiss fine powder weight.
Described addition is brewageed and is used Hongqu powder (red colouring agent), and addition is the 4～6% of Semen Castanopsis chinensiss fine powder weight.
3rd, semisolid Semen Castanopsis chinensiss converted mash preparation:
1) steam Semen Castanopsis chinensiss meal: by 20 mesh -30 mesh Semen Castanopsis chinensiss coarse powder of 500～600 weight portions, clear water soaks 6～8h, water drained,
Enter the continuous steamed rice of meal braizing machine, obtain well-done Semen Castanopsis chinensiss coarse powder grog.
2) nest saccharifying: Semen Castanopsis chinensiss coarse powder grog sprays water suction through conveyer belt, fan blows cold, Semen Castanopsis chinensiss coarse powder clinker temperature control
System is at 38～40 DEG C.Semen Castanopsis chinensiss coarse powder grog is poured into saccharifying cylinder, adds Rhizopus koji with brewageing and use Hongqu powder (red colouring agent), mix pressing thoroughly in fact, in
Between dig a well shape nest, carry out nest saccharifying.
3) bath inverted engine: after nest saccharifying 72h, in well shape nest, a small amount of saccharified liquid occurs, pour clear water, bored after 24h
Chestnut converted mash, Semen Castanopsis chinensiss converted mash is poured into agitator tank, is stirred into semisolid Semen Castanopsis chinensiss converted mash.
Described addition Rhizopus koji, addition is the 2～2.5% of Semen Castanopsis chinensiss coarse powder clinker weight.
Described addition is brewageed and is used Hongqu powder (red colouring agent), and addition is the 6～8% of Semen Castanopsis chinensiss fine powder weight.
Described pours clear water, and the amount of pouring is the 50～60% of Semen Castanopsis chinensiss coarse powder weight.
4th, the main fermentation of Semen Castanopsis chinensiss wine of rice fermented with red yeast
(1) and wine with dregs fermentation: liquid Semen Castanopsis chinensiss converted mash and semisolid Semen Castanopsis chinensiss converted mash are incorporated in main fermentation tank, the temperature of main fermentation tank
Degree controls at 30～32 DEG C, and adds the Angel yellow wine high activity dried yeast liquid of karusen mash volume 6% in main fermentation tank after wine with dregs
Carry out main fermentation.
Liquid Semen Castanopsis chinensiss converted mash and semisolid Semen Castanopsis chinensiss converted mash in described main fermentation tank, its composition volume ratio is 2:1.
(2) fed-batch fermentation: after big tank main fermentation 50h, add the semisolid Semen Castanopsis chinensiss with equal-volume part during simultaneously wine with dregs fermentation
Converted mash carries out fed-batch fermentation.Continue fermentation 6d after feed supplement, obtain main fermentation maturation wine with dregs.Now karusen alcoholic strength reaches 15 %
More than vol.
5th, Semen Castanopsis chinensiss wine of rice fermented with red yeast after fermentation:
It is passed through frozen water using main fermentation tank chuck and maturing fermentation wine with dregs is cooled to 14～15 DEG C, the main fermentation that will be lowered the temperature using wine with dregs pump
Ripe wine with dregs is delivered to after fermentation tank, maintains 16～18 DEG C and carries out low temperature after fermentation aging.During after fermentation aging, send out from ripe
Ferment wine with dregs enters beginning in the 6th day of after fermentation tank and is passed through within every 3 days filtrated air and carries out micro- oxygen after fermentation aging for 1 time to process.
Through the after fermentation aging of 35～40 days, promote that aging is aging to obtain ripe Semen Castanopsis chinensiss swort.
Described every 3 days are passed through filtrated air and refer to for 1 time lead to filtrated air every time 1 hour, ventilation 0.01～0.03m3/
(m3Min), that is, every 1 cubic metre of karusen is per minute is passed through 0.01～0.03 cubic metre of filtrated air.
6th, ripe Semen Castanopsis chinensiss swort post processing
(1) filter pressing: ripe Semen Castanopsis chinensiss swort is pumped up to pressure filter and carries out filter pressing, separate Semen Castanopsis chinensiss distiller grains, obtain Semen Castanopsis chinensiss wine of rice fermented with red yeast
Liquid.Adjust sugared, sour, the wine component of Semen Castanopsis chinensiss wine of rice fermented with red yeast according to product inner quality standard.
(2) decoct wine: be adjusted sugar, acid, the Semen Castanopsis chinensiss wine of rice fermented with red yeast of wine component are transported to pan-fried wine tank, are heated to 85 DEG C, constant temperature
Maintain 30 minutes.
(3) dress altar storage: wine jar will be loaded through decocting Semen Castanopsis chinensiss wine of rice fermented with red yeast after drinking, carry out sealing altar, after envelope altar soil head is done,
Warehouse-in storage and aging 1～3 year.
(4) blend finished product: take out the Semen Castanopsis chinensiss wine of rice fermented with red yeast clearing out storage and aging from wine jar, blent for alcoholic strength be 11～
15 %vol, with glucose meter pol for 10～40g/l, are to count acidity for 3.5～4.0g/ with lactic acid with lime water acid adjustment degree
L, is finished product Semen Castanopsis chinensiss wine of rice fermented with red yeast after blending adjustment component.
Finished product Semen Castanopsis chinensiss wine of rice fermented with red yeast outward appearance is orange limpid, has the Li Xiang of the peculiar fragrance of wine of rice fermented with red yeast and Semen Castanopsis chinensiss, elegant tasty and refreshing, soft
With mellow and full.Product standard meets light yellow wine sense organ and physics and chemistry sanitary index in yellow wine gb/t 13662-2008.Through fill
Bottling, 85 DEG C, after 30 minutes hot-water sterilization functions, sale of finished goods.
Described Rhizopus koji makes: during Formosan Rhizopus rhizopus formosaensis bacterial strain (numbering 3.5214) are purchased from
State's Research for Industrial Microbial Germ preservation administrative center (cicc).3.5214 bacterial strains are connected to test tube pda culture medium activation culture 72h treat
With.60 mesh rice flour 80g are loaded in 500 triangular flasks, cotton plug bag kraft paper beyond the Great Wall, pressure cooker sterilization is standby.Choose test tube oblique
The rhizopus mycelia in face is accessed in triangular flask rice flour culture medium and puts in 33 DEG C of incubators, cultivates 48h.Cultivate 48h's with triangular flask
Rhizopus are enlarged cultivating, and in superclean bench, rhizopus Inoculating needle in triangular flask are dug about 40g, access through sterilization equipped with
In 1kg rice flour washbasin, rhizopus mycelia and rice flour are mixed thoroughly, cover basin lid, are put into culture in 33 DEG C of culturing room, and product temperature controls 36
DEG C, during more than 36 DEG C, renovate rapid sterilization glass rod and loosen rice flour cooling, after culture 48h, i.e. Rhizopus koji is standby.
Described Angel yellow wine high activity dried yeast is purchased from Angel Yeast Co., Ltd.The dry ferment of Angel yellow wine high activity
Mother solution is formed according to operation instructions activation by Angel yellow wine high activity dried yeast.
Described brewages with Monas cuspurpureus Went, α-amylase (enzyme activity 4000 u/g), saccharifying enzyme (enzyme activity 100000 u/g)
By market outsourcing.Brewage and use Hongqu powder (red colouring agent): buy to brewage by market and pulverize powdering with Monas cuspurpureus Went using pulverizer.
Specific embodiment
Embodiment 1
1st, the preparation of Semen Castanopsis chinensiss powder: Semen Castanopsis chinensiss are put into Semen Castanopsis chinensiss hulling machine and carries out heat treatment, using chipper, Semen Castanopsis chinensiss are cut into Semen Castanopsis chinensiss
Granule, is pulverized using pulverizer after drying and is pulverized in batches, first, obtain the Semen Castanopsis chinensiss coarse powder of 20 mesh～30 mesh after pulverizing；
Second batch obtained the Semen Castanopsis chinensiss fine powder of 40 mesh after pulverizing.
2nd, liquid Semen Castanopsis chinensiss converted mash preparation
Take 2000kg to cross the Semen Castanopsis chinensiss fine powder of 40 mesh, add the water of 7000kg by weight proportion, enter adjunce copper, add 2kg enzyme activity
For the α-amylase of 4000 u/g, temperature control is persistently liquefied 70 minutes between 80 DEG C by chuck heating, obtains Semen Castanopsis chinensiss gelatinizing
Wine with dregs；Chuck is passed through cold water, and gelatinizing wine with dregs is cooled to 50 DEG C, adjusts ph value using phosphoric acid and controls 5.4；Semen Castanopsis chinensiss gelatinizing wine with dregs adds
Enter the saccharifying enzyme that 4kg enzyme activity is 100000 u/g and 80kg brewages with, after Hongqu powder (red colouring agent), stirring mixing carries out 6 h saccharifying, saccharifying
After obtain liquid Semen Castanopsis chinensiss converted mash；Liquid Semen Castanopsis chinensiss converted mash is transported to main fermentation tank, course of conveying reduces liquid Semen Castanopsis chinensiss saccharifying
Wine with dregs temperature is standby to 28～30 DEG C.
3rd, semisolid Semen Castanopsis chinensiss converted mash preparation:
1) steam Semen Castanopsis chinensiss meal: by 20 mesh～30 mesh Semen Castanopsis chinensiss coarse powder of 1600kg weight portion, clear water soaks 6h, water drained, pours steaming into
The continuous steamed rice of meal machine, obtains well-done Semen Castanopsis chinensiss coarse powder grog.
2) nest saccharifying: Semen Castanopsis chinensiss coarse powder grog sprays water suction through conveyer belt, fan blows cold, Semen Castanopsis chinensiss coarse powder clinker temperature control
System is at 40 DEG C.Every saccharifying cylinder loads 40kg Semen Castanopsis chinensiss coarse powder grog, adds 1kg Rhizopus koji and 2.6kg to brewage and use Hongqu powder (red colouring agent), mixes thoroughly
Flatten real, a well shape nest is dug in centre, carries out nest saccharifying.
3) bath inverted engine: after nest saccharifying 72h, a small amount of saccharified liquid occurs in well shape nest, every saccharifying cylinder is poured
20kg clear water, obtains Semen Castanopsis chinensiss converted mash after continuing 24h, Semen Castanopsis chinensiss converted mash in the cylinder of this batch is poured into agitator tank, stirs
Become semisolid Semen Castanopsis chinensiss converted mash.
4th, the bulk fermentation of Semen Castanopsis chinensiss wine of rice fermented with red yeast
(1) and wine with dregs fermentation: 2 parts by volume liquid Semen Castanopsis chinensiss converted mash and 1 parts by volume semisolid Semen Castanopsis chinensiss converted mash are incorporated in main fermentation
Tank, the temperature control of main fermentation tank is at 30～32 DEG C, and adds the Angel Huang of karusen mash volume 6% in main fermentation tank after wine with dregs
Wine high activity dried yeast liquid carries out main fermentation.
(2) fed-batch fermentation: after big tank main fermentation 50h, add the semisolid Semen Castanopsis chinensiss with equal-volume part during simultaneously wine with dregs fermentation
Converted mash carries out fed-batch fermentation.Continue fermentation 6d after feed supplement, obtain main fermentation maturation wine with dregs.Measure karusen alcoholic strength and reach 16.2
%vol.
(3) after fermentation:
It is passed through frozen water using main fermentation tank chuck and main fermentation maturation wine with dregs is cooled to 14～15 DEG C, using wine with dregs pump, the master of cooling is sent out
Ferment maturation wine with dregs is delivered to after fermentation tank, maintains 16～18 DEG C and carries out low temperature after fermentation aging.During after fermentation aging, from maturation
Karusen enter after fermentation tank start within the 6th day to be passed through filtrated air and carry out micro- oxygen after fermentation aging process.Every 3 days 1 time, every time 1
Hour, ventilation 0.01～0.03m3/ (m3Min) i.e. every 1 cubic metre of karusen is per minute is passed through filtrated air 0.01～0.03
Cubic meter.Through the after fermentation aging of 35 days, promote that aging is aging to obtain ripe Semen Castanopsis chinensiss swort.
5th, ripe Semen Castanopsis chinensiss swort post processing
(1) filter pressing: ripe Semen Castanopsis chinensiss swort is pumped up to pressure filter and carries out filter pressing, separate Semen Castanopsis chinensiss distiller grains and Semen Castanopsis chinensiss Monas cuspurpureus Went wine liquid.
Adjust sugared, sour, the wine component of Semen Castanopsis chinensiss wine of rice fermented with red yeast according to product inner quality standard.
(2) decoct wine: be adjusted sugar, acid, the Semen Castanopsis chinensiss wine of rice fermented with red yeast of wine component are transported to pan-fried wine tank, are heated to 85 DEG C, constant temperature
Maintain 30 minutes.
(3) dress altar storage: clean wine jar will be loaded through decocting Semen Castanopsis chinensiss wine of rice fermented with red yeast after drinking, carry out sealing altar, altar soil head to be sealed
After dry, warehouse-in storage and aging 1～3 year.
(4) blend finished product: take out the Semen Castanopsis chinensiss wine of rice fermented with red yeast clearing out storage and aging from wine jar, being blent as alcoholic strength is 14 %
Vol, with glucose meter pol as 30g/l, is to count acidity as 3.5g/l with lactic acid with lime water acid adjustment degree, through blending adjustment
It is finished product Semen Castanopsis chinensiss wine of rice fermented with red yeast after component.
Finished product Semen Castanopsis chinensiss wine of rice fermented with red yeast outward appearance is orange limpid, has the Li Xiang of the peculiar fragrance of wine of rice fermented with red yeast and Semen Castanopsis chinensiss, elegant tasty and refreshing, low
And not light, soft mellow and full.Product standard meets light yellow wine sense organ and physics and chemistry health in yellow wine gb/t 13662-2008 and refers to
Mark.Through fill bottling, 85 DEG C, after 30 minutes hot-water sterilization functions, sale of finished goods.
Embodiment 2
First, the preparation of Semen Castanopsis chinensiss wine of rice fermented with red yeast:
1st, the preparation of Semen Castanopsis chinensiss powder: Semen Castanopsis chinensiss are put into Semen Castanopsis chinensiss hulling machine and carries out heat treatment, using chipper, Semen Castanopsis chinensiss are cut into Semen Castanopsis chinensiss
Granule, is pulverized using pulverizer after drying in batches, first, obtain the Semen Castanopsis chinensiss coarse powder of 20 mesh～30 mesh after pulverizing；Second
Criticize the Semen Castanopsis chinensiss fine powder obtaining 40 mesh after pulverizing.
2nd, liquid Semen Castanopsis chinensiss converted mash preparation
Take the Semen Castanopsis chinensiss fine powder of mistake 40 mesh of 1600kg weight portion, by weight proportion plus 3.5 times of water, enter adjunce copper, add 2400g
Enzyme activity is the α-amylase of 4000 u/g, and temperature control is persistently liquefied 70 minutes between 83 DEG C by chuck heating, is bored
Chestnut gelatinizing wine with dregs；Chuck is passed through cold water, and gelatinizing wine with dregs is cooled to 51 DEG C, adjusts ph value using phosphoric acid and controls between 5.6；In Semen Castanopsis chinensiss
The saccharifying enzyme that 3200g enzyme activity is 100000 u/g and 64kg is added to brewage with, after Hongqu powder (red colouring agent), stirring mixing carries out 6 in gelatinizing wine with dregs
H saccharifying, obtains liquid Semen Castanopsis chinensiss converted mash after saccharifying；Liquid Semen Castanopsis chinensiss converted mash is transported to main fermentation tank, course of conveying reduces liquid
State Semen Castanopsis chinensiss converted mash temperature is standby to 28～30 DEG C.
3rd, semisolid Semen Castanopsis chinensiss converted mash preparation:
1) steam Semen Castanopsis chinensiss meal: by 20 mesh -30 mesh Semen Castanopsis chinensiss coarse powder of 1200kg weight portion, clear water soaks 8h, water drained, pours steaming into
The continuous steamed rice of meal machine, obtains well-done Semen Castanopsis chinensiss coarse powder grog.
2) nest saccharifying: Semen Castanopsis chinensiss coarse powder grog sprays water suction through conveyer belt, fan blows cold, Semen Castanopsis chinensiss coarse powder clinker temperature control
System is at 38～40 DEG C.Every saccharifying cylinder loads the Semen Castanopsis chinensiss coarse powder grog that 40kg Semen Castanopsis chinensiss coarse powder amount cooks and pours saccharifying cylinder into, adds 1kg
Rhizopus koji and 3kg brewage and use Hongqu powder (red colouring agent), mix thoroughly, flatten real, a well shape nest is dug in centre, carries out nest saccharifying.
3) bath inverted engine: after nest saccharifying 72h, a small amount of saccharified liquid occurs in well shape nest, every saccharifying cylinder is poured
22kg clear water, obtains Semen Castanopsis chinensiss converted mash after continuing 24h, Semen Castanopsis chinensiss converted mash in the cylinder of this batch is poured into agitator tank, stirs
Become semisolid Semen Castanopsis chinensiss converted mash.
4th, the bulk fermentation of Semen Castanopsis chinensiss wine of rice fermented with red yeast
(1) and wine with dregs fermentation: liquid Semen Castanopsis chinensiss converted mash and semisolid Semen Castanopsis chinensiss converted mash are incorporated in main fermentation tank, the temperature of main fermentation tank
Degree controls between 28～30 DEG C, and adds the dry ferment of 6% Angel yellow wine high activity of karusen mash volume in main fermentation tank after wine with dregs
Mother solution carries out bulk fermentation.
Liquid Semen Castanopsis chinensiss converted mash and semisolid Semen Castanopsis chinensiss converted mash in described main fermentation tank, its volume ratio is 2:1.
(2) fed-batch fermentation: after bulk fermentation 50h, add the semisolid Semen Castanopsis chinensiss sugar with equal-volume part during simultaneously wine with dregs fermentation
Change wine with dregs and carry out fed-batch fermentation.Continue fermentation 6d after feed supplement, when karusen alcoholic strength reaches 15.4 %vol, obtain main fermentation
Ripe wine with dregs.
(3) after fermentation:
Main fermentation maturation wine with dregs is delivered to by after fermentation tank using wine with dregs pump, with frozen water, karusen is cooled to 14～15 DEG C after canful and enter
Row low temperature after fermentation aging.During after fermentation aging, started from the 6th day to be passed through filtrated air and carry out micro- oxygen after fermentation aging.
Every 3 days 1 time, 1 hour every time, ventilation 0.01～0.03m3/ (m3Min) i.e. every 1 cubic metre of karusen per minute be passed through aseptic
0.01～0.03 cubic metre of air, through the after fermentation aging of 38 days, promotes that aging is aging to obtain ripe Semen Castanopsis chinensiss swort.
5th, ripe Semen Castanopsis chinensiss swort post processing
(1) filter pressing: ripe Semen Castanopsis chinensiss swort is pumped up to pressure filter and carries out filter pressing, separate distiller grains and Semen Castanopsis chinensiss Monas cuspurpureus Went wine liquid.According to
Product inner quality standard adjusts sugared, sour, the wine component of Semen Castanopsis chinensiss wine of rice fermented with red yeast.
(2) decoct wine: be adjusted sugar, acid, the Semen Castanopsis chinensiss wine of rice fermented with red yeast of wine component are transported to pan-fried wine tank, are heated to 85 DEG C, constant temperature
Maintain 30 minutes.
(3) dress altar storage: clean wine jar will be loaded through decocting Semen Castanopsis chinensiss wine of rice fermented with red yeast after drinking, carry out sealing altar, altar soil head to be sealed
After dry, warehouse-in storage and aging 1～3 year.
(4) blend finished product: take out the Semen Castanopsis chinensiss wine of rice fermented with red yeast clearing out storage and aging from wine jar, being blent as alcoholic strength is 13 %
Vol, with glucose meter pol as 25g/l, is to count acidity as 3.8g/l with lactic acid with lime water acid adjustment degree, through blending adjustment
It is finished product Semen Castanopsis chinensiss wine of rice fermented with red yeast after component.
Finished product Semen Castanopsis chinensiss wine of rice fermented with red yeast outward appearance is orange limpid, has the Li Xiang of the peculiar fragrance of wine of rice fermented with red yeast and Semen Castanopsis chinensiss, elegant tasty and refreshing, low
And not light, soft mellow and full.Product standard meets light yellow wine sense organ and physics and chemistry health in yellow wine gb/t 13662-2008 and refers to
Mark.Through fill bottling, 85 DEG C, after 30 minutes hot-water sterilization functions, sale of finished goods.
Claims (10)
1. a kind of preparation method of Semen Castanopsis chinensiss wine of rice fermented with red yeast, is characterized in that:
1) by Semen Castanopsis chinensiss heat treatment, using chipper, Semen Castanopsis chinensiss are cut into Semen Castanopsis chinensiss granule, after drying, carry out powder in batches using pulverizer
Broken, first, obtain the Semen Castanopsis chinensiss coarse powder of 20 mesh～30 mesh after pulverizing；Second batch obtained the Semen Castanopsis chinensiss fine powder of 40 mesh after pulverizing；
2) liquid Semen Castanopsis chinensiss converted mash preparation
Take the Semen Castanopsis chinensiss fine powder of 1000 weight portions, by weight proportion plus 3.5 times of water, enter adjunce copper, interpolation enzyme activity is 4000 u/
The α-amylase of g, temperature control is persistently liquefied 70 minutes between 80～90 DEG C by chuck heating, obtains Semen Castanopsis chinensiss gelatinizing wine with dregs；Folder
Set is passed through cold water, and gelatinizing wine with dregs is cooled to 50～53 DEG C, adjusts ph value using phosphoric acid and controls between 5.0～5.6；In Semen Castanopsis chinensiss paste
Change and add the saccharifying enzyme that enzyme activity is 100000 u/g in wine with dregs and brewage with, after Hongqu powder (red colouring agent), stirring mixing carries out 6 h saccharifying, saccharifying
After obtain liquid Semen Castanopsis chinensiss converted mash；Liquid Semen Castanopsis chinensiss converted mash is transported to main fermentation tank, course of conveying reduces liquid Semen Castanopsis chinensiss saccharifying
Wine with dregs temperature is standby to 28～30 DEG C；
3) semisolid Semen Castanopsis chinensiss converted mash preparation:
By 20 mesh -30 mesh Semen Castanopsis chinensiss coarse powder of 500～600 weight portions, clear water soaks 6～8h, water is drained, and pours meal braizing machine into even
Continuous steamed rice, obtains well-done Semen Castanopsis chinensiss coarse powder grog；
Semen Castanopsis chinensiss coarse powder grog sprays water suction through conveyer belt, and fan blows cold, and Semen Castanopsis chinensiss coarse powder clinker temperature controls at 38-40 DEG C；Will
Saccharifying cylinder poured into by Semen Castanopsis chinensiss coarse powder grog, adds Rhizopus koji with brewageing and uses Hongqu powder (red colouring agent), mixes pressing thoroughly in fact, a well shape nest is dug in centre, enters
Row nest saccharifying；
After nest saccharifying 72h, in well shape nest, a small amount of saccharified liquid occurs, pour clear water, after 24h, obtain Semen Castanopsis chinensiss converted mash, by Semen Castanopsis chinensiss
Converted mash pours agitator tank into, is stirred into semisolid Semen Castanopsis chinensiss converted mash；
4) main fermentation of Semen Castanopsis chinensiss wine of rice fermented with red yeast
Liquid Semen Castanopsis chinensiss converted mash and semisolid Semen Castanopsis chinensiss converted mash are incorporated in main fermentation tank, the temperature control of main fermentation tank 30～
32 DEG C, and after wine with dregs, add the Angel yellow wine high activity dried yeast liquid of karusen mash volume 6% in main fermentation tank to carry out main fermentation；
After main fermentation 50h, add with and wine with dregs fermentation when equal-volume part semisolid Semen Castanopsis chinensiss converted mash carry out 6d fed-batch fermentation,
Obtain main fermentation maturation wine with dregs；
5) after fermentation:
It is passed through frozen water using main fermentation tank chuck and maturing fermentation wine with dregs is cooled to 14～15 DEG C, the main fermentation that will be lowered the temperature using wine with dregs pump
Ripe wine with dregs is delivered to after fermentation tank, maintains 16～18 DEG C and carries out low temperature after fermentation aging；During after fermentation aging, send out from ripe
Ferment wine with dregs enters beginning in the 6th day of after fermentation tank and is passed through 1 filtrated air for every 3 days 1 time and carries out micro- oxygen after fermentation aging to process, through 35
After fermentation aging in～40 days, obtains ripe Semen Castanopsis chinensiss swort；
6) ripe Semen Castanopsis chinensiss swort post processing:
Ripe Semen Castanopsis chinensiss swort, through conventional filter pressing, obtains Semen Castanopsis chinensiss Monas cuspurpureus Went wine liquid after separating Semen Castanopsis chinensiss distiller grains；
Semen Castanopsis chinensiss Monas cuspurpureus Went wine liquid is transported to pan-fried wine tank after conventional adjustment sugar, acid, wine component, is heated to 85 DEG C, constant temperature maintains 30 points
Clock carries out decocting wine；Load wine jar, warehouse-in storage and aging 1～3 year；
Take out from wine jar and clear out Semen Castanopsis chinensiss wine of rice fermented with red yeast, blend, be finished product Semen Castanopsis chinensiss wine of rice fermented with red yeast after acid adjustment degree.
2. the preparation method of a kind of Semen Castanopsis chinensiss wine of rice fermented with red yeast according to claim 1, is characterized in that described addition α-amylase,
Addition is 1～the 1.5 ‰ of Semen Castanopsis chinensiss fine powder weight.
3. the preparation method of a kind of Semen Castanopsis chinensiss wine of rice fermented with red yeast according to claim 1, is characterized in that described addition saccharifying enzyme, plus
Enter amount for 2～the 3 ‰ of Semen Castanopsis chinensiss fine powder weight.
4. the preparation method of a kind of Semen Castanopsis chinensiss wine of rice fermented with red yeast according to claim 1, is characterized in that described addition is brewageed with red
Qu Fen, addition is the 4～6% of Semen Castanopsis chinensiss fine powder weight.
5. the preparation method of a kind of Semen Castanopsis chinensiss wine of rice fermented with red yeast according to claim 1, is characterized in that described addition Rhizopus koji, plus
Enter amount for the 2～2.5% of Semen Castanopsis chinensiss coarse powder clinker weight.
6. the preparation method of a kind of Semen Castanopsis chinensiss Monas cuspurpureus Went yellow wine according to claim 1, is characterized in that use is brewageed in described addition
Hongqu powder (red colouring agent), addition is the 6～8% of Semen Castanopsis chinensiss fine powder weight.
7. the preparation method of a kind of Semen Castanopsis chinensiss wine of rice fermented with red yeast according to claim 1, it is characterized in that described pour clear water, pour
Measure 50～60% for Semen Castanopsis chinensiss coarse powder weight.
8. the preparation method of a kind of Semen Castanopsis chinensiss wine of rice fermented with red yeast according to claim 1, is characterized in that liquid in described main fermentation tank
State Semen Castanopsis chinensiss converted mash and semisolid Semen Castanopsis chinensiss converted mash, its composition volume ratio is 2:1.
9. the preparation method of a kind of Semen Castanopsis chinensiss wine of rice fermented with red yeast according to claim 1, is characterized in that described being passed through 1 time within every 3 days
Filtrated air carries out micro- oxygen after fermentation aging and processes, 1 hour every time, ventilation 0.01～0.03m3/ (m3Min).
10. the preparation method of a kind of Semen Castanopsis chinensiss wine of rice fermented with red yeast according to claim 1, is characterized in that described Rhizopus koji makes:
Formosan Rhizopus bacterial strain is connected to test tube pda culture medium activation culture 72h stand-by；60 mesh rice flour 80g are loaded 500 triangular flasks
In, cotton plug bag kraft paper beyond the Great Wall, pressure cooker sterilization is standby；The rhizopus mycelia choosing test tube slant accesses triangular flask rice flour culture medium
In put in 33 DEG C of incubators, cultivate 48h；It is enlarged cultivating with the rhizopus that triangular flask cultivates 48h, in superclean bench by three
In the bottle of angle, rhizopus Inoculating needle digs about 40g, accesses through sterilization equipped with 1kg rice flour washbasin, rhizopus mycelia and rice flour are mixed thoroughly, lid
Upper basin lid, is put into culture in 33 DEG C of culturing room, product temperature controls at 36 DEG C, during more than 36 DEG C, renovates rapid sterilization glass rod and loosens
Rice flour is lowered the temperature, and is Rhizopus koji after culture 48h.
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| CN107603811A (en) * | 2017-10-27 | 2018-01-19 | 湖北工业大学 | A kind of brewing method of bitter buckwheat wine |
| CN107603812A (en) * | 2017-10-27 | 2018-01-19 | 湖北工业大学 | A kind of brewing method of compound taste health care barley wine |
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