CN106957762A - A kind of brewing method of sweet type red rice yellow wine biofermentation hypoglycemic - Google Patents
A kind of brewing method of sweet type red rice yellow wine biofermentation hypoglycemic Download PDFInfo
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Abstract
The present invention relates to a kind of brewing method of the biological hypoglycemic of sweet type red rice yellow wine.The purpose of the present invention and be using technical scheme：Glutinous rice is poured into the continuous steamed rice of meal braizing machine, well-done glutinous rice is obtained；Water spray drenches after meal, adds head mold ground rice and Hongqu powder (red colouring agent), mixes thoroughly；Carry out nest saccharification；The rice liquor that points 3 times pour equivalent after 72h, then obtain ripe diastatic fermentation wine with dregs by 30~50d after fermentation；Sweet red rice yellow wine wine is isolated through press filtration.Sweet red rice yellow wine is put into fermentation tank and mixed bacterium seed liquor bacterium solution is inoculated with, fermentation time obtains the karusen that feeds intake for the first time in 36 hours；Feed supplement puts into sweet red rice yellow wine in the karusen that feeds intake for the first time, and fermentation time obtains biofermentation hypoglycemic red rice yellow wine in 72 hours.Biofermentation hypoglycemic red rice yellow wine pol is 60~85 g/L, and 15~17%VoL of alcoholic strength, sugar content is only 23~37% of former sweet red rice yellow wine sugar content before biofermentation.Strong fragrance with sweet red rice yellow wine feature.
Description
Technical field：
The present invention relates to the technical field of brewing yellow rice wine, the brewing method of specifically a kind of biological hypoglycemic of sweet type red rice yellow wine.
Background technology
Red rice yellow wine is using glutinous rice as raw material, mainly using red yeast rice as saccharifying ferment, through multiple-microorganism fermented soy
Into.It is its pure taste, nutritious.Especially sweet its pol of type red rice yellow wine（With glucose meter）More than 100g/L, with taste
It is fresh and sweet mellow, give off a strong fragrance and famous.It is deep to be liked by women, old man and children;It is the treasure of the celebrating good dinner of our people.It is sweet
Type red rice yellow wine is brewageed with special process, with special fragrance and local flavor.The wind of the important sensory evaluation of sweet type red rice yellow wine
Flavor quality is its fragrance attribute.
Requirement of the people to quality of the life and consumption are upgraded, and sweet type red rice yellow wine is due to its high sugariness, and limitation consumer is not
Can largely it drink, market scale increasingly reduces.In recent years red rice yellow wine product after the hypoglycemic of the sweet type red rice yellow wine of market appearance, by
In method not to such as use is watered or dry type red rice yellow wine is blent, the fragrance for losing original, pleasure sweet type red rice yellow wine is special
Levy.Particularly evident reduction flavor quality after particularly famous-brand and high-quality sweet red rice yellow wine hypoglycemic.How the sugar of sweet type red rice yellow wine had both been reduced
Degree keeps the fragrance essential characteristic of sweet type red rice yellow wine again, is the new hypoglycemic red rice yellow wine with sweet red rice yellow wine fragrance of exploitation
The key technical problems of kind.A kind of unique biofermentation hypoglycemic method is invented, it is fragrant for sweet type red rice yellow wine can be retained
Gas solvent, and the pol of sweet type red rice yellow wine can be reduced, realize red rice yellow wine after the reduction pol for improving sweet red rice yellow wine
Flavor quality have great importance.
The content of the invention
The present invention carries out reducing the sugar of sweet red rice yellow wine using biofermentation hypoglycemic mode, i.e., using sweet type red rice yellow wine as
Fermentation substrate, the mixed bacterium seed liquor bacterium solution using saccharomycete and lactobacillus paracasei carries out fed-batch fermentation production hypoglycemic as leavening
Red rice yellow wine afterwards.The red rice yellow wine that biofermentation hypoglycemic mode is produced, keeps the odor characteristic of sweet type red rice yellow wine, improves exploitation
The flavor quality of red rice yellow wine after the reduction pol of sweet red rice yellow wine.
To realize that the purpose of the present invention uses technical scheme as follows：
First, sweet red rice yellow wine is brewageed
1st, steamed rice, saccharification：
(1）Steamed rice：By glutinous rice, clear water soaks 6~8h, water is drained, the continuous steamed rice of meal braizing machine is poured into, obtains well-done glutinous rice
Meal.
(2）Nest is saccharified：Glutinous rice is sprayed water by conveyer belt drenches meal, water swelling, and glutinous rice temperature control is 40~45
℃.Each wine vat pours into the steamed rice amount of 25kg glutinous rice, adds 0.5kg head molds ground rice and 1.0~1.5 kg Hongqu powder (red colouring agent)s, mixes thoroughly, presses
Plain, a well shape nest is dug in centre, carries out nest saccharification.
2nd, wine, fermentation are rushed：After nest saccharification 72h, occur a small amount of saccharified liquid in well shape nest, carry out point 3 times, every minor tick 6
It pours equivalent alcoholic strength 50%VoL rice liquor, and the total amount of rice liquor is poured and the weight such as every cylinder glutinous rice amount that feed intake in every cylinder,
It is again ripe diastatic fermentation wine with dregs by 30~50d after fermentation.
3rd, press filtration：Ripe diastatic fermentation wine with dregs pours into filter press progress press filtration and isolates sweet red rice yellow wine former wine in cylinder.
4th, sterilized, ageing：Sweet red rice yellow wine former wine is blent as sweet red rice yellow wine by inner controlling standard of enterprise, by sterilization, dress
Enter wine jar sealing ageing to carry out within 1 year turning perfume.After testing：1 year sweet red rice yellow wine pol of ageing reaches 230~260 g/L, alcoholic strength
15~17%VoL.Strong fragrance with sweet red rice yellow wine feature.
2nd, the biofermentation hypoglycemic process of sweet red rice yellow wine
（1）Feed intake fermentation for the first time：By 1 year sweet red rice yellow wine input fermentation tank of ageing, inventory is fermentation tank cumulative volume 30%,
And mixed bacterium seed liquor bacterium solution is inoculated with, the inoculum concentration for mixing bacterium seed liquor bacterium solution is the 10% of fermentation tank cumulative volume, fermentation temperature 24~28
DEG C, regulation pH value is 6.0, and fermentation time obtains the karusen that feeds intake for the first time in 36 hours.
（2）Second of fed-batch fermentation：The sweet red rice yellow wine of ageing 1 year, inventory are put into the karusen that feeds intake for the first time
For fermentation tank cumulative volume 40%, 22~26 DEG C of fermentation temperature, regulation pH value is 4.5, and fermentation time obtains biofermentation drop for 72 hours
Sugared red rice yellow wine.
After measured, biofermentation hypoglycemic red rice yellow wine pol is 60~85 g/L, 15~17%VoL of alcoholic strength, and sugar content is only
For 23~37% of former sweet red rice yellow wine sugar content before biofermentation.Strong fragrance with sweet red rice yellow wine feature.
（3）Blend finished product：Red yeast rice needed for biofermentation hypoglycemic red rice yellow wine to be blent into enterprise's internal control quality index is yellow
Wine.Or the sweet red rice yellow wine and the sweet red rice yellow wine of ageing after biofermentation hypoglycemic are blent into needed for enterprise's internal control quality index
The sweet red rice yellow wine of relatively low pol.Its finished product fragrance common trait is to maintain the strong fragrance of sweet red rice yellow wine feature.
OAV is the index of concentrated expression aroma component content and threshold value, adopts and uses it to assess aroma component for overall perfume (or spice)
The contribution of gas.Embodiment 1, the biofermentation hypoglycemic red rice yellow wine of embodiment 2 have the key of sweet red rice yellow wine main in table 1
Want aroma component and OAV values are both greater than 1.The OAV values of the sweet red rice yellow wine of table 1 key key odorant component
| Aroma component OAV values | Isoamyl alcohol | Isobutanol | Ethyl acetate | Ethyl butyrate | Isoamyl acetate | Ethyl lactate | Methyl n-heptyl ketone |
| Sweet red rice yellow wine | 5.21 | 4.27 | 1.36 | 10.35 | 6.98 | 4.26 | 4.10 |
| The hypoglycemic red rice yellow wine of example 1 | 4.32 | 3.91 | 1.11 | 9.65 | 7.16 | 3.32 | 3.67 |
| The hypoglycemic red rice yellow wine of example 2 | 4.27 | 3.31 | 1.27 | 8.34 | 5.62 | 3.51 | 3.56 |
Continued 1
| Aroma component OAV values | Guaiacol | 4-ethyl guaiacol | Furfural | Benzaldehyde | Bata-phenethyl alcohol | Diethyl succinate | |
| Sweet red rice yellow wine | 6.02 | 2.51 | 1.38 | 1.16 | 22.78 | 1.28 | |
| The hypoglycemic red rice yellow wine of example 1 | 5.46 | 2.33 | 1.24 | 1.05 | 24.15 | 1.12 | |
| The hypoglycemic red rice yellow wine of example 2 | 5.38 | 2.16 | 1.19 | 1.02 | 25.65 | 1.04 |
Described mixed bacterium seed liquor bacterium solution prepares as follows：
1st, prepared by lactobacillus paracasei liquid first order seed：
Choose lactobacillus paracasei in slant tube（Lactobacillus paracasei）, access lactobacillus paracasei propagation
Culture medium, regulation pH value is 6.5, and 50 DEG C of cultivation temperature, shaking speed is 150r/min, incubation time 20h, obtains class cheese breast
Bacillus first order seed bacterium solution.
2nd, prepared by the primary seed solution of saccharomycete：
Choose saccharomycete in slant tube, access malt extract medium, regulation pH value is 6.0,50 DEG C of cultivation temperature, shaking speed
For 150r/min, incubation time 20h, saccharomycete first order seed bacterium solution is obtained.
3rd, bacterium seed liquor culture is mixed
（1）Saccharomycete first order seed bacterium solution is inoculated in saccharified liquid seed culture medium, inoculum concentration is saccharified liquid seed culture medium
The 10% of weight, regulation pH value is 5.0,50 DEG C of cultivation temperature, 0.04~0.06m3/ of seeding tank ventilating ratio（m3·min）, culture
Time 24h, obtains saccharomycete secondary seed bacterium solution.
（2）Hybrid NC machine tool:Lactobacillus paracasei first order seed bacterium solution is inoculated in saccharomycete secondary seed bacterium solution, connect
It is the 5% of saccharomycete secondary seed bacterium solution culture medium weight to plant amount, and regulation pH value is 4.5, and 50 DEG C of cultivation temperature, seeding tank is divulged information
Than 0.04~0.06m3/（m3·min）, incubation time 24h obtains mixed bacterium seed liquor bacterium solution.
Described lactobacillus paracasei proliferation culture medium formula is：The g/L of glucose 16.5；The g/L of dusty yeast 7.5；Pancreas egg
White 15g/L；Beef extract 7.5g/L；Diammonium hydrogen citrate 3.5g/L；Ammonium acetate 5g/L；Acetic acid 5g/L；Tween80 1.5mL/L；
Magnesium sulfate 0.9g/L；Manganese sulfate 0.4g/L.
Described malt extract medium is 6 Baume degrees brewer's worts, natural pH.Brewer's wort is derived from the No.1 malt of brewery
Juice, is adjusted to 6 Baume degrees brewer's worts.
It is prepared by described saccharified liquid seed culture medium：
(1）Steamed rice：By glutinous rice, clear water soaks 6~8h, water is drained, the continuous steamed rice of meal braizing machine is poured into, obtains well-done glutinous rice
Meal.
(2）Nest is saccharified：Glutinous rice is sprayed water by conveyer belt drenches meal, water swelling, and glutinous rice temperature control is at 40 DEG C.Often
Individual wine vat pours into the steamed rice amount of 25kg glutinous rice, adds 0.5kg head molds ground rice and 1.0~1.5 kg Hongqu powder (red colouring agent)s, mixes thoroughly, flattens in fact,
A well shape nest is dug in centre, carries out nest saccharification.
(3）Bath inverted engine：After nest saccharification 72h, occurs a small amount of saccharified liquid in well shape nest, clear water is poured in progress, then is passed through
It is ripe converted mash after 36h.
(4）Ripe converted mash pours into filter press progress press filtration and isolates saccharified liquid in cylinder.Saccharified liquid pol reaches 220~
280g/L。
(5）Saccharified liquid seed culture medium:Mixed with 2 parts of weight saccharified liquids with 1 part of 6 Baume degrees brewer's wort, add water regulation sugar
Spend for 120~140g/L, obtain saccharified liquid seed culture medium standby.
Described lactobacillus paracasei (numbering plasmid deposit number：CICC 20390) it is purchased from Chinese industrial microbial bacteria
Plant preservation administrative center（CICC）.
Described saccharomyceteSaccharomyces cerevisiae(numbering plasmid deposit number：CICC 1063) purchase
From Chinese industrial Microbiological Culture Collection administrative center（CICC）.
The outstanding feature of the hypoglycemic red rice yellow wine of patent production of the present invention is the sugar content of biofermentation hypoglycemic red rice yellow wine
For the 23~37% of former sweet type red rice yellow wine sugar content.The aroma component feature of sweet type red rice yellow wine is kept after hypoglycemic, is particularly done
The fragrance of original, pleasure famous-brand and high-quality sweet type red rice yellow wine is not destroyed to hypoglycemic.
Brief description of the drawings
Fig. 1 is a kind of brewing method process chart of the biological hypoglycemic of sweet type red rice yellow wine of the present invention.
Embodiment
Embodiment 1
（One）Sweet red rice yellow wine：According to above-mentioned technical proposal by steamed rice, saccharification, punching make fermentation, press filtration, blend, sterilization, ageing
The sweet red rice yellow wine that the processing step of 1 year is brewageed.Its pol 260 g/L, alcoholic strength 16%VoL.
（Two）The fermentation of sweet red rice yellow wine
（1）Feed intake fermentation for the first time：By 1 year sweet red rice yellow wine input fermentation tank of ageing, inventory is fermentation tank cumulative volume 30%,
And mixed bacterium seed liquor bacterium solution is inoculated with, inoculum concentration is fermentation tank cumulative volume 10%, and 26 DEG C of fermentation temperature, regulation pH value is 6.0, fermentation
36 hours time obtained the karusen that feeds intake for the first time.
（2）Second of fed-batch fermentation：The sweet red rice yellow wine of ageing 1 year, inventory are put into the karusen that feeds intake for the first time
For fermentation tank cumulative volume 40%, 22 DEG C of fermentation temperature, regulation pH value is 4.5, and it is red that fermentation time obtains biofermentation hypoglycemic in 48 hours
Bent yellow rice wine.
（Three）Blend finished product：Red yeast rice needed for biofermentation hypoglycemic red rice yellow wine to be blent into enterprise's internal control quality index is yellow
Wine.After testing：The batch biofermentation hypoglycemic red rice yellow wine：Alcoholic strength 14.5%VoL, pol（With glucose meter）75g/L, acid
Degree（In terms of lactic acid）4.6 g/L.Keep the strong fragrance of sweet red rice yellow wine feature.
Sensory evaluation：Sensory evaluation：Yellowish-brown, it is limpid transparent, it is glossy；Strong fragrance with sweet red rice yellow wine；Alcohol
It is thick fresh and sweet, slightly there is the burnt odor taste of sweet red rice yellow wine；Wine body is coordinated, soft.
Described mixed bacterium seed liquor bacterium solution prepares as follows：
1st, prepared by lactobacillus paracasei liquid first order seed：
Choose lactobacillus paracasei in slant tube, access lactobacillus paracasei proliferated culture medium, regulation pH value is 6.5, culture
Temperature 50 C, shaking speed is 150r/min, incubation time 20h, obtains lactobacillus paracasei first order seed bacterium solution.
2nd, prepared by the primary seed solution of saccharomycete：
Choose saccharomycete in slant tube, access malt extract medium, regulation pH value is 6.0,50 DEG C of cultivation temperature, shaking speed
For 150r/min, incubation time 20h, saccharomycete first order seed bacterium solution is obtained.
3rd, bacterium seed liquor culture is mixed
（1）Saccharomycete first order seed bacterium solution is inoculated in malt extract medium, inoculum concentration is malt extract medium weight
10%, regulation pH value is 5.0,50 DEG C of cultivation temperature, 0.04~0.06m3/ of seeding tank ventilating ratio（m3·min）, incubation time
24h, obtains saccharomycete secondary seed bacterium solution.
（2）Hybrid NC machine tool:Lactobacillus paracasei first order seed bacterium solution is inoculated in saccharomycete secondary seed bacterium solution, connect
It is the 5% of saccharomycete secondary seed bacterium solution culture medium weight to plant amount, and regulation pH value is 4.5, and 50 DEG C of cultivation temperature, seeding tank is divulged information
Than 0.04~0.06m3/（m3·min）, incubation time 24h obtains mixed bacterium seed liquor bacterium solution.
Described lactobacillus paracasei proliferation culture medium formula is：The g/L of glucose 16.5；The g/L of dusty yeast 7.5；Pancreas egg
White 15g/L；Beef extract 7.5g/L；Diammonium hydrogen citrate 3.5g/L；Ammonium acetate 5g/L；Acetic acid 5g/L；Tween80 1.5mL/L；
Magnesium sulfate 0.9g/L；Manganese sulfate 0.4g/L.
Described malt extract medium is 6 Baume degrees brewer's worts, natural pH.
It is prepared by described saccharified liquid seed culture medium：
(1）Steamed rice：By glutinous rice, water is drained, pours into the continuous steamed rice of meal braizing machine, obtain well-done glutinous rice by clear water immersion 8h.
(2）Nest is saccharified：Glutinous rice is sprayed water by conveyer belt drenches meal, water swelling, and glutinous rice temperature control is at 40 DEG C.Often
Individual wine vat pours into the steamed rice amount of 25kg glutinous rice, adds 0.5kg head molds ground rice and 1.5 kg Hongqu powder (red colouring agent)s, mixes thoroughly, flattens real, centre digging
Individual well shape nest, carries out nest saccharification.
(3）Bath inverted engine：After nest saccharification 72h, occurs a small amount of saccharified liquid in well shape nest, clear water is poured in progress, then is passed through
It is ripe converted mash after 36h.
(4）Ripe converted mash pours into filter press progress press filtration and isolates saccharified liquid in cylinder.Saccharified liquid pol reaches 250 g/
L。
(5）Saccharified liquid seed culture medium:Mixed with 2 parts of weight saccharified liquids with 1 part of 6 Baume degrees brewer's wort, add water regulation sugar
Spend for 120 g/L, as saccharified liquid seed culture medium is standby.
Described lactobacillus paracasei, saccharomycete are the bacterial strain of above-mentioned technical proposal use.
Embodiment 2
（One）Sweet red rice yellow wine：According to above-mentioned technical proposal by steamed rice, saccharification, punching make fermentation, press filtration, blend, sterilization, ageing
The sweet red rice yellow wine that the processing step of 1 year is brewageed.Its pol 240 g/L, alcoholic strength 15%VoL.
（Two）The fermentation of sweet red rice yellow wine
（1）Feed intake fermentation for the first time：By 1 year sweet red rice yellow wine input 1000L fermentation tank of 300L ageing, and it is inoculated with mixed bacterium seed liquor
Bacterium solution, inoculum concentration is 100L, and 24 DEG C of fermentation temperature, regulation pH value is 6.0, and fermentation time obtains the fermentation that feeds intake for the first time in 36 hours
Wine with dregs.
（2）Second of fed-batch fermentation：The sweet red rice yellow wine of 400L ageing 1 year, hair are put into the karusen that feeds intake for the first time
20 DEG C of ferment temperature, regulation pH value is 4.5, and fermentation time obtains biofermentation hypoglycemic red rice yellow wine in 72 hours.
（Three）Blend finished product：Red yeast rice needed for biofermentation hypoglycemic red rice yellow wine to be blent into enterprise's internal control quality index is yellow
Wine.After testing：The batch biofermentation hypoglycemic red rice yellow wine：Alcoholic strength 13.8%VoL, pol（With glucose meter）60g/L, acid
Degree（In terms of lactic acid）4.8 g/L.Keep the strong fragrance of sweet red rice yellow wine feature.
Sensory evaluation：Yellowish-brown, it is limpid transparent, it is glossy；Strong fragrance with sweet red rice yellow wine；It is mellow, sweet mouth, soft
It is suitable, slightly there is the burnt odor taste of sweet red rice yellow wine；Wine body is coordinated, soft.
Described lactobacillus paracasei proliferated culture medium, malt extract medium, mixed bacterium seed liquor bacterium solution prepare be the same as Example
1.Described lactobacillus paracasei, saccharomycete are the bacterial strain of above-mentioned technical proposal use.
Claims (5)
1. a kind of brewing method of the biological hypoglycemic of sweet type red rice yellow wine, it is characterised in that：
1）Sweet red rice yellow wine is brewageed
（1）Steamed rice, saccharification：
Steamed rice：Glutinous rice is soaked, drained, the continuous steamed rice of meal braizing machine is poured into, obtains well-done glutinous rice；
Nest is saccharified：Glutinous rice drenches meal through water spray, and glutinous rice temperature control is at 40~45 DEG C, and each wine vat pours into 25kg glutinous rice
Steamed rice amount, adds 0.5kg head molds ground rice and 1.0~1.5 kg Hongqu powder (red colouring agent)s, mixes thoroughly, flattens real, a centre digging well shape nest, is taken
Nest is saccharified；
（2）Rush wine, fermentation：After nest saccharification 72h, divide 3 times, pour within 6 days equivalent alcoholic strength 50%VoL rice liquors per minor tick, often
The total amount and the weight such as glutinous rice amount that fed intake per cylinder of rice liquor are poured in cylinder, then it is ripe diastatic fermentation to pass through 30~50d after fermentation
Wine with dregs；
（3）Press filtration：Ripe diastatic fermentation wine with dregs pours into filter press progress press filtration and isolates sweet red rice yellow wine former wine in cylinder；
（4）Sterilized, ageing：Blent by inner controlling standard of enterprise as sweet red rice yellow wine, by sterilization, load wine jar sealing ageing 1 year；
2）The biofermentation hypoglycemic process of sweet red rice yellow wine
（1）Feed intake fermentation for the first time：By 1 year sweet red rice yellow wine input fermentation tank of ageing, inventory is fermentation tank cumulative volume 30%,
And mixed bacterium seed liquor bacterium solution is inoculated with, the inoculum concentration for mixing bacterium seed liquor bacterium solution is the 10% of fermentation tank cumulative volume, fermentation temperature 24~28
DEG C, regulation pH value is 6.0, and fermentation time obtains the karusen that feeds intake for the first time in 36 hours；
（2）Second of fed-batch fermentation：The sweet red rice yellow wine of ageing 1 year is put into the karusen that feeds intake for the first time, inventory is hair
Fermentation tank cumulative volume 40%, 22~26 DEG C of fermentation temperature, regulation pH value is 4.5, and it is red that fermentation time obtains biofermentation hypoglycemic in 72 hours
Bent yellow rice wine；
（3）Blend finished product：Red rice yellow wine biofermentation hypoglycemic red rice yellow wine blent into needed for enterprise's internal control quality index；Or
The relatively low pol that biofermentation hypoglycemic red rice yellow wine and the sweet red rice yellow wine of ageing are blent into needed for enterprise's internal control quality index
Sweet red rice yellow wine.
2. the brewing method of the biological hypoglycemic of a kind of sweet type red rice yellow wine according to claim 1, it is characterized in that described sugar
Change liquid seed culture medium to prepare：
1）Steamed rice：Glutinous rice is soaked, drained, the continuous steamed rice of meal braizing machine is poured into, obtains well-done glutinous rice；
2）Nest is saccharified：Glutinous rice drenches meal by conveyer belt water spray, and glutinous rice temperature control is at 40 DEG C；Each wine vat pours into 25kg
The steamed rice amount of glutinous rice, adds 0.5kg head molds ground rice and 1.0~1.5 kg Hongqu powder (red colouring agent)s, mixes thoroughly, flattens real, a centre digging well shape nest,
Carry out nest saccharification；
3）Bath inverted engine：After nest saccharification 72h, clear water, then the ripe converted mash of acquisition after 36h are poured in progress；
4）Saccharified liquid is isolated in ripe converted mash press filtration；
5）Mixed with 2 parts of weight saccharified liquids with 1 part of 6 Baume degrees brewer's wort, the regulation pol that adds water is 120~140g/L, obtains sugar
Change liquid seed culture medium standby.
3. the brewing method of the biological hypoglycemic of a kind of sweet type red rice yellow wine according to claim 1, it is characterized in that described is mixed
Bacterium seed liquor bacterium solution prepares as follows：
1）It is prepared by lactobacillus paracasei liquid first order seed：
Choose lactobacillus paracasei in slant tube（Lactobacillus paracasei）, access lactobacillus paracasei propagation
Culture medium, regulation pH value is 6.5, and 50 DEG C of cultivation temperature, shaking speed is 150r/min, incubation time 20h, obtains class cheese breast
Bacillus first order seed bacterium solution；
2）It is prepared by the primary seed solution of saccharomycete：
Choose saccharomycete in slant tube, access malt extract medium, regulation pH value is 6.0,50 DEG C of cultivation temperature, shaking speed
For 150r/min, incubation time 20h, saccharomycete first order seed bacterium solution is obtained；
3）Mixed bacterium seed liquor culture
（1）Saccharomycete first order seed bacterium solution is inoculated in saccharified liquid seed culture medium, inoculum concentration is saccharified liquid seed culture medium
The 10% of weight, regulation pH value is 5.0,50 DEG C of cultivation temperature, 0.04~0.06m of seeding tank ventilating ratio3/（m3·min）, during culture
Between 24h, obtain saccharomycete secondary seed bacterium solution；
（2）Hybrid NC machine tool:Lactobacillus paracasei first order seed bacterium solution is inoculated in saccharomycete secondary seed bacterium solution, inoculum concentration
For the 5% of saccharomycete secondary seed bacterium solution culture medium weight, regulation pH value is 4.5,50 DEG C of cultivation temperature, seeding tank ventilating ratio
0.04~0.06m3/（m3·min）, incubation time 24h obtains mixed bacterium seed liquor bacterium solution.
4. the brewing method of the biological hypoglycemic of a kind of sweet type red rice yellow wine according to claim 3, it is characterized in that described class
Lactobacillus casei proliferation culture medium formula is：The g/L of glucose 16.5；The g/L of dusty yeast 7.5；Tryptose 15g/L；Beef extract
7.5g/L；Diammonium hydrogen citrate 3.5g/L；Ammonium acetate 5g/L；Acetic acid 5g/L；Tween80 1.5mL/L；Magnesium sulfate 0.9g/L；Sulphur
Sour manganese 0.4g/L.
5. the brewing method of the biological hypoglycemic of a kind of sweet type red rice yellow wine according to claim 3, it is characterized in that described wheat
Bud juice culture medium is 6 Baume degrees brewer's worts, natural pH；Brewer's wort is derived from the No.1 brewer's wort of brewery, is adjusted to 6 Baume degrees wheats
Bud juice.
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| CN108192789A (en) * | 2018-02-01 | 2018-06-22 | 曾海超 | A kind of production method of red starter glutinous wine promoting blood circulation and removing blood stasis, decorporation lochia |
| CN108504497A (en) * | 2018-06-11 | 2018-09-07 | 福建师范大学 | A kind of high alcohol content red rice yellow wine preparation method |
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| CN108192789B (en) * | 2018-02-01 | 2021-03-30 | 曾海超 | Production method of red yeast rice and glutinous rice wine capable of promoting blood circulation to remove blood stasis and promoting lochia elimination |
| CN108504497A (en) * | 2018-06-11 | 2018-09-07 | 福建师范大学 | A kind of high alcohol content red rice yellow wine preparation method |
| CN108504498A (en) * | 2018-06-11 | 2018-09-07 | 福建师范大学 | A kind of preparation method of olive red rice yellow wine |
| CN108753558A (en) * | 2018-06-11 | 2018-11-06 | 福建师范大学 | A kind of preparation method of red yeast rice Olive vinegar |
| CN108504497B (en) * | 2018-06-11 | 2021-08-24 | 福建吉百年食品有限公司 | Preparation method of high-alcoholic-strength red yeast rice wine |
| CN108753558B (en) * | 2018-06-11 | 2021-08-24 | 福建吉百年食品有限公司 | Preparation method of red yeast rice olive vinegar |
| CN109576166A (en) * | 2018-12-28 | 2019-04-05 | 黑龙江谷川酒业有限公司 | A kind of mellow rice wine and its brewing method |
| CN115197800A (en) * | 2022-07-14 | 2022-10-18 | 福建师范大学 | Preparation method of sweet red koji wine fermented by solid-liquid re-brewing |
| CN115197800B (en) * | 2022-07-14 | 2023-12-19 | 湖南承源百年酒业有限公司 | Preparation method of sweet red rice wine by solid-liquid re-brewing and fermentation |
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