CN106367269B - Preparation method of castanea henryi red koji wine - Google Patents
Preparation method of castanea henryi red koji wine Download PDFInfo
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Abstract
The invention relates to a preparation method of castanea henryi red koji wine. The preparation method comprises the following steps: removing shell of Castanea henryi, and pulverizing to obtain coarse powder and fine powder; adding alpha-amylase into the fine powder of Castanea henryi, liquefying, introducing cold water into jacket to cool, adding saccharifying enzyme and brewing red yeast powder, and saccharifying for 6 hr to obtain liquid Castanea henryi mash. Soaking the castanea henryi coarse powder, and continuously steaming by a rice steaming machine to obtain well-cooked castanea henryi coarse powder clinker; pouring into a saccharification tank, adding rhizopus koji and brewing red koji powder, and performing lap-top saccharification to obtain semi-solid castanea henryi saccharified mash; mixing liquid castanea henryi mash and semi-solid castanea henryi mash, adding Angel yellow wine high-activity dry yeast liquid, and performing main fermentation and supplementary fermentation to obtain main fermentation mature mash; then carrying out low-temperature after-fermentation ageing to obtain mature castanea henryi wine mash; and (3) carrying out filter pressing and separation on the castanea henryi vinasse to obtain the castanea henryi red yeast wine. The finished product of the chinquapin red koji wine is orange yellow and clear, has the special aroma of the red koji yellow wine and the chestnut aroma of the chinquapin, and is elegant, tasty, soft and mellow.
Description
Technical Field
The invention relates to the technical field of yellow wine brewing. In particular to a preparation method of castanea henryi red koji wine.
Background
Chinquapin (A. chinensis)Castanea henryi (Skam) Rehd. et WilsIs a plant of chestnut genus of Fagaceae family, and Ou City built in Fujian province is one of the main producing areas of Chinese castanea henryi, which is called the village of Chinese castanea henryi. The castanea henryi has rich nutrition and taste better than that of castanea henryi (semen Castaneae)Castanea mollissima BL) Sweet and fragrant, the Chinese chestnut is called as the chestnut in compendium of materia medica, and the chestnut can dredge the kidney, tonify qi and warm the stomach, and the chestnut can nourish the stomach, invigorate the spleen, tonify the kidney and strengthen the muscles. The Jianou city is one of the earliest producing areas of the Fujian red yeast rice. The evaluation of red yeast rice in Ben Cao gang mu is that the food of human enters the stomach, is fumigated by damp-heat in the middle-jiao, and overflows essence and qi, turns red in daily life, spreads to viscera and meridians, and is nutrient and blood, which makes the nature delicate. The red rice is made by steaming white rice to become red due to damp-heat, which is true color and not long-term, and this is also an ingenious product. Therefore, monascus can treat the nutrient and blood of spleen and stomach, and can be used with qi.
In recent years, the planting and processing industry of castanea henryi is gradually becoming the leading industry of farmers, and is also an important source for local farmers to become rich, so that the castanea henryi products have higher added value, and the castanea henryi is processed into various non-staple foods, cans, beverages, health-care wine and the like. The invention relates to a chinquapin wine and a manufacturing method thereof, which is invented by Zhang Ying in 2004, and has the problem of how to adapt to consumers due to the flavor of the product. The invention aims to provide a castanea henryi red koji wine which is nutritional and health-care and has good taste and a preparation method thereof by utilizing the resource advantages of the Jianou city to meet the requirements of consumers on health care.
Disclosure of Invention
The method adopts the chinquapin shelling and crushing to obtain chinquapin powder with different particle sizes, uses red yeast and rhizopus koji as saccharifying agents to carry out semi-solid saccharification, uses amylase and saccharifying enzyme as saccharifying agents to carry out liquid saccharification, and uses semi-solid saccharified mash and liquid saccharified mash to carry out mash merging and feeding fermentation technology, thereby overcoming the defects of the flavor of the chinquapin red yeast wine produced by liquid saccharification and fermentation. The Castanea henryi red koji wine brewed by the new brewing process technology not only keeps the style characteristics of the traditional red koji wine, but also has the special chestnut flavor of Castanea henryi.
The technical scheme adopted for realizing the purpose of the invention is as follows:
1. preparing the chestnut powder: putting the castanea henryi into a castanea henryi huller for hulling, cutting the castanea henryi into castanea henryi particles by using a chopper, drying in the sun, and crushing in batches by using a crusher, wherein the first batch is crushed to obtain 20-30-mesh castanea henryi coarse powder; pulverizing the second batch to obtain 40 mesh fine powder of Castanea henryi.
2. Preparing liquid castanea henryi mash: taking 1000 parts by weight of castanea henryi fine powder, adding 3.5 times of water according to the weight proportion, putting the castanea henryi fine powder into a pasting pot, adding alpha-amylase with the enzyme activity of 4000 u/g, heating by a jacket to control the temperature to be 80-90 ℃, and continuously liquefying for 70 minutes to obtain castanea henryi pasted mash; introducing cold water into a jacket, cooling the gelatinized mash to 50-53 ℃, and adjusting the pH value by using phosphoric acid and controlling the pH value to be 5.0-5.6; adding saccharifying enzyme with enzyme activity of 100000 u/g and brewing red rice powder into the pasty mash of Castanea henryi, stirring and mixing for 6h for saccharification to obtain liquid Castanea henryi saccharified mash; conveying the liquid castanea henryi mash to a main fermentation tank, and reducing the temperature of the liquid castanea henryi mash to 28-30 ℃ in the conveying process for later use;
the addition amount of the alpha-amylase is 1-1.5 per mill of the weight of the castanea henryi fine powder;
adding saccharifying enzyme, wherein the adding amount is 2-3 per mill of the weight of the castanea henryi fine powder;
the addition amount of the red yeast powder for brewing is 4-6% of the weight of the castanea henryi fine powder.
3. Preparing semi-solid castanea henryi mash:
1) steaming Chinese chestnut rice: soaking 500-600 parts by weight of 20-30-mesh castanea henryi coarse powder in clear water for 6-8 hours, draining water, and pouring into a rice steaming machine for continuously steaming rice to obtain well-cooked castanea henryi coarse powder clinker;
2) saccharifying the laps: spraying and absorbing water by using the castanea henryi coarse powder clinker through a conveyer belt, blowing cold by using a fan, and controlling the temperature of the castanea henryi coarse powder clinker to be 38-40 ℃. Pouring the castanea henryi coarse powder clinker into a saccharification cylinder, adding rhizopus koji and brewing red koji powder, uniformly stirring, compacting, digging a well-shaped pit in the middle, and carrying out pit-building saccharification;
3) flushing and inverting the cylinder: after 72h of nest saccharification, a small amount of saccharification liquid appears in the pit, clear water is added, 24h of chestnut mash is obtained, the chestnut mash is poured into a stirring tank and is uniformly stirred to form semi-solid chestnut mash.
The addition amount of the rhizopus koji is 2-2.5% of the weight of the castanea henryi coarse powder clinker;
the addition amount of the red yeast powder for brewing is 6-8% of the weight of the castanea henryi coarse powder;
the washing amount of the clean water is 50-60% of the weight of the castanea henryi coarse powder.
4. Main fermentation of the chinquapin red koji wine:
(1) and carrying out mash fermentation: combining liquid castanea henryi mash and semi-solid castanea henryi mash in a main fermentation tank, controlling the temperature of the main fermentation tank at 30-32 ℃, adding the mash into Angel yellow wine high-activity dry yeast liquid with 6% of the volume of the mash in the main fermentation tank for main fermentation;
the liquid castanea henryi mash and the semi-solid castanea henryi mash in the main fermentation tank comprise, by volume, 2: 1;
(2) feeding and fermenting: after the large tank is mainly fermented for 50 hours, the semi-solid castanea henryi mash with the same volume as the mash is added for supplementary fermentation. Fermenting for 6d after feeding to obtain main fermented mash. At the moment, the accuracy of the fermented glutinous rice wine reaches more than 15 percent vol.
5. And (3) post-fermentation of castanea henryi red yeast rice wine:
and (3) introducing ice water into a jacket of the main fermentation tank to cool the mature fermented mash to 14-15 ℃, conveying the cooled mature fermented mash of the main fermentation to a post-fermentation tank by using a mash pump, and maintaining the temperature at 16-18 ℃ for low-temperature post-fermentation ageing. During post-fermentation aging, introducing sterile air for 1 time every 3 days from the 6 th day of the mature fermented mash entering the post-fermentation tank to perform micro-aerobic post-fermentation aging treatment;
after 35-40 days of post-fermentation aging, promoting aging and aging to obtain mature castanea henryi wine mash;
the sterile air is introduced for 1 time every 3 days, namely the sterile air is introduced for 1 hour every time, and the ventilation volume is 0.01-0.03 m3/（m3Min), namely, introducing sterile air into the fermented mash per 1 cubic meter per minute by 0.01-0.03 cubic meter.
6. After-treatment of mature castanea henryi wine mash:
(1) and (3) filter pressing: pumping the mature castanea henryi wine mash into a filter press for filter pressing, and separating castanea henryi vinasse to obtain castanea henryi red yeast wine liquid. Adjusting sugar, acid and wine components of the Castanea henryi red koji wine according to the internal control standard of the product;
(2) and (3) wine decocting: conveying the chinquapin red koji wine with the adjusted sugar, acid and wine components to a wine frying tank, heating to 85 ℃, and maintaining the constant temperature for 30 minutes;
(3) loading in a jar and storing: filling the fried chinquapin red koji wine into a wine jar, sealing the jar, and warehousing and aging for 1-3 years after the jar sealing soil is dried;
(4) blending to obtain a finished product: and (3) extracting the stored and aged castanea henryi red koji wine from the wine jar, blending the castanea henryi red koji wine into the wine jar with the alcoholic strength of 11-15% vol, the sugar degree of 10-40 g/L in terms of glucose, the acidity of 3.5-4.0 g/L in terms of lactic acid by using quicklime water, and blending and adjusting components to obtain the finished castanea henryi red koji wine.
The finished product of the castanea henryi red koji wine is orange yellow and clear in appearance, has the special aroma of the red koji wine and the chestnut aroma of castanea henryi, and is elegant, tasty, soft and mellow. The product standard meets the sensory and physicochemical health indexes of the refreshing yellow wine in the yellow wine GB/T13662-. After filling and bottling, and sterilizing with hot water at 85 ℃ for 30 minutes, the finished product is sold.
The preparation of the rhizopus koji comprises the following steps: rhizopus formosanus strain (No. 3.5214) was purchased from China center for Industrial culture Collection of microorganisms (CICC). The 3.5214 strain is inoculated to a test tube PDA culture medium for activation culture for 72h for standby. And (3) filling 80g of rice flour which passes through 60 meshes into a 500-triangular flask, plugging the flask with cotton plug-wrapped kraft paper, and sterilizing the flask in an autoclave for later use. Inoculating rhizopus mycelium of the test tube slant into a triangular flask rice flour culture medium, putting into an incubator at 33 ℃, and culturing for 48 h. Culturing Rhizopus for 48h in a triangular flask for scale-up culture, digging about 40g of Rhizopus in the triangular flask with an inoculating needle on a clean bench, inoculating into a sterilized basin containing 1kg of rice flour, mixing Rhizopus hyphae and rice flour uniformly, covering the basin cover, culturing in a 33 deg.C culture room, controlling the product temperature at 36 deg.C, loosening rice flour with a sterilizing glass rod when the product temperature is higher than 36 deg.C, and culturing for 48h to obtain Rhizopus koji.
The Angel yellow wine high-activity dry yeast is purchased from Angel yeast GmbH. The Angel yellow wine high-activity dry yeast solution is prepared by activating Angel yellow wine high-activity dry yeast according to an instruction.
The red yeast rice, the alpha-amylase (with enzyme activity of 4000 u/g) and the saccharifying enzyme (with enzyme activity of 100000 u/g) for brewing are all purchased from the market. Brewing red rice powder: the red yeast rice for brewing purchased from the market is crushed into powder by a crusher.
Detailed Description
Example 1
1. Preparing the chestnut powder: putting the castanea henryi into a castanea henryi huller for hulling, cutting the castanea henryi into castanea henryi particles by using a chopper, drying in the sun, crushing by using a crusher in batches, and crushing the first batch to obtain 20-30-mesh castanea henryi coarse powder; pulverizing the second batch to obtain 40 mesh fine powder of Castanea henryi.
2. Preparing liquid castanea henryi mash: 2000kg of castanea henryi fine powder which is sieved by 40 meshes is taken, 7000kg of water is added according to the weight proportion, the mixture is put into a pasting pot, 2kg of alpha-amylase with the enzyme activity of 4000 u/g is added, and the mixture is heated by a jacket to control the temperature between 80 ℃ and continuously liquefied for 70 minutes, so that castanea henryi pasted mash is obtained; introducing cold water into the jacket, cooling the gelatinized mash to 50 ℃, and adjusting the pH value to 5.4 by using phosphoric acid; adding 4kg of saccharifying enzyme with enzyme activity of 100000 u/g and 80kg of brewing red yeast powder into the chinquapin mash, stirring and mixing for 6h for saccharification to obtain liquid chinquapin mash; and (3) conveying the liquid castanea henryi mash to the main fermentation tank, and reducing the temperature of the liquid castanea henryi mash to 28-30 ℃ in the conveying process for later use.
3. Preparing semi-solid castanea henryi mash:
1) steaming Chinese chestnut rice: soaking 1600kg of 20-30-mesh castanea henryi coarse powder in clear water for 6h, draining water, and pouring into a rice steaming machine for continuously steaming rice to obtain well-cooked castanea henryi coarse powder clinker;
2) saccharifying the laps: spraying the castanea henryi coarse powder clinker on a conveyer belt to absorb water, blowing cold by a fan, and controlling the temperature of the castanea henryi coarse powder clinker at 40 ℃. Charging 40kg of castanea henryi coarse powder clinker into each saccharification cylinder, adding 1kg of rhizopus koji and 2.6kg of brewing monascus powder, uniformly stirring, compacting, digging a well-shaped pit in the middle, and carrying out pit-building saccharification;
3) flushing and inverting the cylinder: after 72h of pit arrangement saccharification, a small amount of saccharification liquid appears in the pit, 20kg of clear water is flushed into each saccharification cylinder, the batch of chestnut saccharification mash is obtained after 24h, the chestnut saccharification mash in the batch of cylinders is poured into a stirring tank, and the mixture is uniformly stirred into semi-solid chestnut saccharification mash.
4. Large-tank fermentation of chinquapin red koji wine
(1) And carrying out mash fermentation: combining 2 parts by volume of liquid castanea henryi mash and 1 part by volume of semi-solid castanea henryi mash in a main fermentation tank, controlling the temperature of the main fermentation tank at 30-32 ℃, adding the mash into Angel yellow wine high-activity dry yeast liquid with the mash volume of 6% in the main fermentation tank for main fermentation;
(2) feeding and fermenting: after the large tank is mainly fermented for 50 hours, the semi-solid castanea henryi mash with the same volume as the mash is added for supplementary fermentation. Fermenting for 6d after feeding to obtain main fermented mash. Measuring the accuracy of the fermented glutinous rice wine to reach 16.2% vol;
(3) and (3) after-fermentation: and (3) introducing ice water into a jacket of the main fermentation tank to cool the main fermented mash to 14-15 ℃, conveying the cooled main fermented mash to a post-fermentation tank by using a mash pump, and maintaining the temperature at 16-18 ℃ for low-temperature post-fermentation ageing. After-fermentation agingDuring the period, sterile air is introduced from the 6 th day of mature fermented mash entering the post-fermentation tank for micro-aerobic post-fermentation ageing treatment. 1 time every 3 days, 1 hour every time, and the ventilation volume is 0.01-0.03 m3/（m3Min), namely, 0.01 to 0.03 cubic meter of sterile air is introduced into each 1 cubic meter of fermented mash per minute. After 35 days of post-fermentation aging, aging is promoted to obtain mature castanea henryi wine mash.
5. After-treatment of mature castanea henryi wine mash:
(1) and (3) filter pressing: pumping the mature castanea henryi wine mash into a filter press for filter pressing, and separating castanea henryi vinasse and castanea henryi red yeast wine liquid. Adjusting sugar, acid and wine components of the Castanea henryi red koji wine according to the internal control standard of the product;
(2) and (3) wine decocting: conveying the chinquapin red koji wine with the adjusted sugar, acid and wine components to a wine frying tank, heating to 85 ℃, and maintaining the constant temperature for 30 minutes;
(3) loading in a jar and storing: filling the fried chinquapin red koji wine into a clean wine jar, sealing the jar, and warehousing and aging for 1-3 years after the jar sealing soil is dried;
(4) blending to obtain a finished product: and (3) extracting the stored and aged castanea henryi red koji wine from the wine jar, blending the castanea henryi red koji wine into the wine jar with the alcoholic strength of 14% vol, the sugar degree of 30g/L in terms of glucose, the acidity adjusted by quicklime water into the acidity of 3.5g/L in terms of lactic acid, and blending and adjusting the components to obtain the finished castanea henryi red koji wine.
The finished product of the castanea henryi red koji wine is orange yellow and clear in appearance, has the special aroma of the red koji wine and the chestnut aroma of castanea henryi, and is elegant and refreshing, low but not light, soft and mellow. The product standard meets the sensory and physicochemical health indexes of the refreshing yellow wine in the yellow wine GB/T13662-. After filling and bottling, and sterilizing with hot water at 85 ℃ for 30 minutes, the finished product is sold.
Example 2
Firstly, preparing the castanea henryi red koji wine:
1. preparing the chestnut powder: putting the castanea henryi into a castanea henryi huller for hulling, cutting the castanea henryi into castanea henryi particles by using a chopper, drying in the sun, and crushing in batches by using a crusher, wherein the first batch is crushed to obtain 20-30-mesh castanea henryi coarse powder; pulverizing the second batch to obtain 40 mesh fine powder of Castanea henryi.
2. Preparing liquid castanea henryi mash: 1600kg of castanea henryi fine powder which is processed by 40 meshes is taken, 3.5 times of water is added according to the weight proportion, the castanea henryi fine powder is put into a pasting pot, 2400g of alpha-amylase with the enzyme activity of 4000 u/g is added, and the mixture is heated by a jacket to be liquefied continuously for 70 minutes at 83 ℃ so as to obtain castanea henryi pasted mash; introducing cold water into a jacket, cooling the gelatinized mash to 51 ℃, and adjusting the pH value to be 5.6 by using phosphoric acid; adding 3200g of saccharifying enzyme with enzyme activity of 100000 u/g and 64kg of brewing red rice powder into the chinquapin mash, stirring and mixing for 6h for saccharification, and obtaining liquid chinquapin mash after saccharification; and (3) conveying the liquid castanea henryi mash to the main fermentation tank, and reducing the temperature of the liquid castanea henryi mash to 28-30 ℃ in the conveying process for later use.
3. Preparing semi-solid castanea henryi mash:
1) steaming Chinese chestnut rice: soaking 1200kg of 20-30-mesh castanea henryi coarse powder in clear water for 8h, draining water, and pouring into a rice steaming machine for continuously steaming rice to obtain well-cooked castanea henryi coarse powder clinker;
2) saccharifying the laps: spraying and absorbing water by using the castanea henryi coarse powder clinker through a conveyer belt, blowing cold by using a fan, and controlling the temperature of the castanea henryi coarse powder clinker to be 38-40 ℃. Filling 40kg of steamed castanea henryi coarse powder clinker with castanea henryi coarse powder amount into each saccharification cylinder, adding 1kg of rhizopus koji and 3kg of brewing red koji powder, uniformly stirring, flattening, digging a well-shaped pit in the middle, and saccharifying the pit;
3) flushing and inverting the cylinder: after 72h of pit arrangement saccharification, a small amount of saccharification liquid appears in the pit, 22kg of clear water is flushed into each saccharification cylinder, the time is continued for 24h to obtain the castanea henryi saccharification mash, the castanea henryi saccharification mash in the batch of cylinders is poured into a stirring tank, and the castanea henryi saccharification mash is uniformly stirred into semi-solid castanea henryi saccharification mash.
4. Large-tank fermentation of chinquapin red koji wine
(1) And carrying out mash fermentation: combining liquid castanea henryi mash and semi-solid castanea henryi mash in a main fermentation tank, controlling the temperature of the main fermentation tank to be 28-30 ℃, adding the mash into Angel yellow wine high-activity dry yeast liquid with the volume of 6% of the volume of the mash in the main fermentation tank for large-tank fermentation;
the liquid castanea henryi mash and the semi-solid castanea henryi mash in the main fermentation tank have a volume ratio of 2: 1;
(2) feeding and fermenting: after the fermentation is carried out for 50h in a large tank, the semi-solid castanea henryi mash with the same volume as the mash during the mash merging fermentation is added for the supplementary fermentation. Continuing fermenting for 6d after feeding, and obtaining main fermented mature mash when the accuracy of the fermented mash reaches 15.4% vol;
(3) and (3) after-fermentation: and (3) conveying the main fermented mature mash to a rear fermentation tank by using a mash pump, and cooling the fermented mash to 14-15 ℃ by using ice water after the tank is full for low-temperature after-fermentation ageing. During the post-fermentation ageing, the micro-aerobic post-fermentation ageing is carried out by introducing sterile air from the 6 th day. 1 time every 3 days, 1 hour every time, and the ventilation volume is 0.01-0.03 m3/（m3Min), namely, introducing sterile air into the fermentation mash of 0.01-0.03 cubic meter per 1 cubic meter per minute, and performing after-fermentation ageing for 38 days to promote ageing and obtain mature castanea henryi wine mash.
5. Post-treatment of mature castanea henryi wine mash
(1) And (3) filter pressing: pumping the mature castanea henryi wine mash into a filter press for filter pressing, and separating vinasse and castanea henryi red yeast wine liquid. Adjusting sugar, acid and wine components of the Castanea henryi red koji wine according to the internal control standard of the product;
(2) and (3) wine decocting: conveying the chinquapin red koji wine with the adjusted sugar, acid and wine components to a wine frying tank, heating to 85 ℃, and maintaining the constant temperature for 30 minutes;
(3) loading in a jar and storing: filling the fried chinquapin red koji wine into a clean wine jar, sealing the jar, and warehousing and aging for 1-3 years after the jar sealing soil is dried;
(4) blending to obtain a finished product: and (3) extracting the stored and aged castanea henryi red koji wine from the wine jar, blending the castanea henryi red koji wine into the wine jar with the alcoholic strength of 13% vol, the sugar degree of 25g/L in terms of glucose, the acidity adjusted by quicklime water into the acidity of 3.8g/L in terms of lactic acid, and blending and adjusting the components to obtain the finished castanea henryi red koji wine.
The finished product of the castanea henryi red koji wine is orange yellow and clear in appearance, has the special aroma of the red koji wine and the chestnut aroma of castanea henryi, and is elegant and refreshing, low but not light, soft and mellow. The product standard meets the sensory and physicochemical health indexes of the refreshing yellow wine in the yellow wine GB/T13662-. After filling and bottling, and sterilizing with hot water at 85 ℃ for 30 minutes, the finished product is sold.
Claims (10)
1. A preparation method of castanea henryi red koji wine is characterized by comprising the following steps:
1) peeling the castanea henryi, cutting the castanea henryi into castanea henryi particles by using a chopper, drying the castanea henryi particles in the sun, and crushing the castanea henryi in batches by using a crusher, wherein the first batch is crushed to obtain 20-30-mesh castanea henryi coarse powder; pulverizing for the second time to obtain 40 mesh fine powder of Castanea henryi;
2) preparing liquid castanea henryi mash:
taking 1000 parts by weight of castanea henryi fine powder, adding 3.5 times of water according to the weight proportion, putting the castanea henryi fine powder into a pasting pot, adding alpha-amylase with the enzyme activity of 4000 u/g, heating by a jacket to control the temperature to be 80-90 ℃, and continuously liquefying for 70 minutes to obtain castanea henryi pasted mash; introducing cold water into a jacket, cooling the gelatinized mash to 50-53 ℃, and adjusting the pH value by using phosphoric acid and controlling the pH value to be 5.0-5.6; adding saccharifying enzyme with enzyme activity of 100000 u/g and brewing red rice powder into the pasty mash of Castanea henryi, stirring and mixing for 6h for saccharification to obtain liquid Castanea henryi saccharified mash; conveying the liquid castanea henryi mash to a main fermentation tank, and reducing the temperature of the liquid castanea henryi mash to 28-30 ℃ in the conveying process for later use;
3) preparing semi-solid castanea henryi mash:
soaking 500-600 parts by weight of 20-30-mesh castanea henryi coarse powder in clear water for 6-8 hours, draining water, and pouring into a rice steaming machine for continuously steaming rice to obtain well-cooked castanea henryi coarse powder clinker;
spraying the castanea henryi coarse powder clinker on a conveyer belt to absorb water, and blowing cold by a fan, wherein the temperature of the castanea henryi coarse powder clinker is controlled at 38-40 ℃; pouring the castanea henryi coarse powder clinker into a saccharification cylinder, adding rhizopus koji and brewing red koji powder, uniformly stirring, compacting, digging a well-shaped pit in the middle, and carrying out pit-building saccharification;
after 72h of nest saccharification, a small amount of saccharification liquid appears in the well-shaped nest, clear water is added, and the castanea henryi saccharified mash is obtained after 24h, and the castanea henryi saccharified mash is poured into a stirring tank and is uniformly stirred to form semi-solid castanea henryi saccharified mash;
4) main fermentation of the chinquapin red koji wine:
combining liquid castanea henryi mash and semi-solid castanea henryi mash in a main fermentation tank, controlling the temperature of the main fermentation tank at 30-32 ℃, adding the mash into Angel yellow wine high-activity dry yeast liquid with 6% of the volume of the mash in the main fermentation tank for main fermentation;
after the main fermentation is carried out for 50 hours, adding semi-solid castanea henryi saccharified mash with the same volume as that of the merged mash during the fermentation for 6 days for supplementary fermentation to obtain main fermented mature mash;
5) and (3) after-fermentation:
introducing ice water into a jacket of the main fermentation tank to cool the mature fermented mash to 14-15 ℃, conveying the cooled mature fermented mash of the main fermentation to a post-fermentation tank by using a mash pump, and maintaining the temperature at 16-18 ℃ for low-temperature post-fermentation ageing; during post-fermentation ageing, introducing 1 time of sterile air every 3 days from the 6 th day of the mature fermented mash entering the post-fermentation tank for micro-aerobic post-fermentation ageing treatment, and performing post-fermentation ageing for 35-40 days to obtain mature castanea henryi mash;
6) after-treatment of mature castanea henryi wine mash:
performing conventional pressure filtration on mature castanea henryi wine mash, and separating castanea henryi vinasse to obtain castanea henryi red yeast wine liquid;
the chinquapin red yeast wine liquid is conveyed to a wine decocting pot after the conventional adjustment of sugar, acid and wine components, heated to 85 ℃, and kept at the constant temperature for 30 minutes for wine decocting; loading into a wine jar, warehousing and aging for 1-3 years;
and (5) extracting the castanea henryi red koji wine from the wine jar, blending and adjusting the acidity to obtain the finished castanea henryi red koji wine.
2. The method for preparing the chinquapin red koji wine according to claim 1, wherein the alpha-amylase is added in an amount of 1 to 1.5 per mill of the weight of the chinquapin fine powder.
3. The method for preparing a chinquapin red koji wine according to claim 1, wherein the saccharifying enzyme is added in an amount of 2-3% of the weight of the chinquapin fine powder.
4. The method for preparing a castanea henryi red koji wine according to claim 1, wherein the addition amount of the red koji powder for brewing in the step 2) is 4-6% of the weight of the castanea henryi fine powder.
5. The method for preparing the chinquapin red koji wine according to claim 1, wherein the added amount of the rhizopus koji is 2-2.5% of the weight of the chinquapin coarse powder clinker.
6. The method for preparing the castanea henryi red koji wine according to claim 1, wherein the addition amount of the red koji powder for brewing in the step 3) is 6 to 8 percent of the weight of the castanea henryi coarse powder.
7. The method for preparing the chinquapin red koji wine according to claim 1, wherein the soaking amount of the chinquapin red koji wine is 50-60% of the weight of the chinquapin coarse powder.
8. The method for preparing a castanea henryi red koji wine according to claim 1, wherein the liquid castanea henryi mash and the semi-solid castanea henryi mash in the main fermentation tank are combined in the main fermentation tank in the step 4), and the liquid castanea henryi mash and the semi-solid castanea henryi mash have a volume ratio of 2: 1.
9. the method for preparing chinquapin red koji wine according to claim 1, wherein the micro-aerobic post-fermentation aging treatment is carried out by introducing sterile air for 1 time every 3 days, wherein the ventilation rate is 0.01-0.03 m for 1 hour each time3/（m3·min）。
10. The method for preparing a chinquapin red koji wine according to claim 1, wherein the rhizopus koji is prepared by: inoculating the rhizopus kawakamii strain to a test tube PDA culture medium for activation culture for 72h for later use; putting 80g of rice flour which passes through 60 meshes into a triangular flask of 500 ml, plugging a cotton plug with kraft paper, and sterilizing in an autoclave for later use; inoculating rhizopus hyphae on the test tube inclined plane into a triangular flask rice flour culture medium, putting into a 33 ℃ incubator, and culturing for 48 h; culturing Rhizopus for 48h in triangular flask, digging 40g of Rhizopus in triangular flask with inoculating needle on superclean bench, inoculating into sterilized basin containing 1kg of rice flour, mixing Rhizopus mycelium with rice flour, covering, culturing at 33 deg.C, controlling product temperature at 36 deg.C, loosening rice flour with sterilizing glass rod when product temperature is higher than 36 deg.C, and culturing for 48h to obtain Rhizopus koji.
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| CN106883970B (en) * | 2017-05-03 | 2020-10-16 | 福建师范大学 | Full liquid state brewing method of composite fruit juice red koji wine |
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