CN106957762B - Brewing method for lowering blood sugar of sweet red yeast rice yellow wine through biological fermentation - Google Patents

Brewing method for lowering blood sugar of sweet red yeast rice yellow wine through biological fermentation Download PDF

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CN106957762B
CN106957762B CN201710305697.7A CN201710305697A CN106957762B CN 106957762 B CN106957762 B CN 106957762B CN 201710305697 A CN201710305697 A CN 201710305697A CN 106957762 B CN106957762 B CN 106957762B
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CN106957762A (en
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黄祖新
黄镇
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Fujian Normal University
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Abstract

The invention relates to a brewing method of sweet red yeast rice yellow wine for biological blood sugar reduction. The invention aims to adopt the technical scheme that: pouring the glutinous rice into a rice steaming machine to continuously steam rice to obtain cooked glutinous rice; spraying water to rice, adding Rhizopus oryzae powder and red rice powder, and stirring; carrying out fossa saccharification; pouring equal amount of rice distilled liquor for 3 times after 72 hours, and fermenting for 30-50 days to obtain mature saccharified fermented liquor; and (4) carrying out filter pressing to separate the sweet red yeast yellow wine. Putting the sweet red yeast rice yellow wine into a fermentation tank, inoculating the mixed bacteria seed liquid, and fermenting for 36 hours to obtain first-time fed fermented mash; and (3) adding sweet red yeast rice wine in the first feeding fermented mash in a supplementing manner, and fermenting for 72 hours to obtain the biological fermentation blood sugar reducing red yeast rice wine. The sugar content of the biological fermentation blood sugar-reducing red yeast rice yellow wine is 60-85 g/L, the alcohol content is 15-17% VoL, and the sugar content is only 23-37% of the sugar content of the original sweet red yeast rice yellow wine before biological fermentation. Has strong fragrance of sweet red rice yellow wine.

Description

Brewing method for lowering blood sugar of sweet red yeast rice yellow wine through biological fermentation
The technical field is as follows:
the invention relates to the technical field of yellow wine brewing, in particular to a brewing method of sweet red yeast rice wine for biological blood sugar reduction.
Background
The red yeast rice yellow wine is brewed by taking glutinous rice as a raw material and mainly taking red yeast rice as a saccharification leavening agent through fermentation of various microorganisms. It has pure taste and rich nutrition. Especially the sweet red rice yellow wine has the sugar degree (calculated by glucose) of more than 100g/L, and is famous for fresh, sweet and mellow taste and strong fragrance. Is popular among women, old people and children, and is a treasure for people in our country to take a good feast. The sweet red rice yellow wine is brewed by a special process and has special aroma and flavor. The flavor quality of the sweet red yeast rice yellow wine is the aroma attribute.
The requirements of people on living quality and consumption are upgraded, and the sweet red rice yellow wine limits consumers to be incapable of drinking in large quantities due to high sweetness, so that the market scale is gradually reduced. In recent years, the hypoglycemic red yeast rice yellow wine product of the sweet red yeast rice yellow wine appears in the market, and the original and pleasant aroma characteristic of the sweet red yeast rice yellow wine is lost because the method does not blend the sweet red yeast rice yellow wine or the dry red yeast rice yellow wine. Especially, the flavor quality is obviously reduced after the sugar of the famous sweet red yeast rice yellow wine is reduced. How to reduce the sugar degree of the sweet red yeast rice yellow wine and keep the basic characteristics of the fragrance of the sweet red yeast rice yellow wine is a key technical difficulty in developing novel hypoglycemic red yeast rice yellow wine varieties with the fragrance of the sweet red yeast rice yellow wine. The unique biological fermentation blood sugar reducing method has important significance for retaining the basic aroma components of the sweet red yeast rice yellow wine, reducing the sugar degree of the sweet red yeast rice yellow wine and improving the flavor quality of the sweet red yeast rice yellow wine after the sugar degree of the sweet red yeast rice yellow wine is reduced.
Disclosure of Invention
The invention adopts a biological fermentation blood sugar reducing mode to reduce the sugar content of the sweet red yeast rice yellow wine, namely, the sweet red yeast rice yellow wine is taken as a fermentation substrate, mixed bacteria seed liquid bacteria of yeast and lactobacillus casei is taken as a leaven, and fed-batch fermentation is carried out to produce the blood sugar reduced red yeast rice yellow wine. The red yeast yellow wine produced by the biological fermentation blood sugar reduction way keeps the aroma characteristic of the sweet red yeast yellow wine and improves the flavor quality of the red yeast yellow wine after the sugar degree of the sweet red yeast yellow wine is reduced.
The technical scheme adopted for realizing the purpose of the invention is as follows:
brewing of sweet red rice yellow wine
1. Rice steaming and saccharification:
(1) and (3) steaming rice: soaking the glutinous rice in clear water for 6-8 h, draining the water, and pouring the water into a rice steaming machine to continuously steam the rice to obtain the well-cooked glutinous rice.
(2) Saccharifying the laps: spraying water to the cooked glutinous rice through a conveyer belt, absorbing water and expanding, and controlling the temperature of the cooked glutinous rice to be 40-45 ℃. And (3) pouring 25kg of glutinous rice for steaming rice into each wine jar, adding 0.5kg of rhizopus rice flour and 1.0-1.5 kg of red yeast powder, uniformly stirring, flattening, digging a well-shaped pit in the middle, and carrying out pit-building saccharification.
2. Brewing wine and fermenting: after 72 hours of saccharifying by laying, a small amount of saccharifying liquid appears in the pit, the saccharifying liquid is divided into 3 times, rice distilled liquor with the same alcoholic strength of 50 percent VoL is poured into the pit at intervals of 6 days every time, the total amount of the rice distilled liquor poured into each jar is equal to the amount of glutinous rice added into each jar, and the rice distilled liquor and the glutinous rice added into each jar are fermented into mature saccharifying fermented mash after 30-50 days.
3. And (3) filter pressing: pouring the mature saccharified fermented mash in the jar into a filter press for filter pressing and separating the sweet red yeast rice wine base.
4. Sterilizing and ageing: blending the sweet red rice yellow wine base wine into the sweet red rice yellow wine according to the internal control standard of an enterprise, sterilizing, filling into a wine jar, sealing and ageing for 1 year, and performing aroma conversion. Through detection: the sugar degree of the sweet red yeast rice yellow wine in 1 year of aging reaches 230-260 g/L, and the alcoholic strength is 15-17% VoL. Has strong fragrance of sweet red rice yellow wine.
Biological fermentation sugar-reducing process of sweet red yeast rice yellow wine
(1) Feeding and fermenting for the first time: putting the aged 1-year sweet red yeast yellow wine into a fermentation tank, wherein the feeding amount is 30% of the total volume of the fermentation tank, inoculating a mixed strain seed liquid bacterial liquid, the inoculation amount of the mixed strain seed liquid bacterial liquid is 10% of the total volume of the fermentation tank, the fermentation temperature is 24-28 ℃, adjusting the pH value to be 6.0, and fermenting for 36 hours to obtain first feeding fermented mash.
(2) And (3) second feeding fermentation: and adding sweet red yeast rice yellow wine aged for 1 year into the first feeding fermented mash, wherein the feeding amount is 40% of the total volume of the fermentation tank, the fermentation temperature is 22-26 ℃, the pH value is adjusted to 4.5, and the fermentation time is 72 hours to obtain the biological fermentation blood sugar reduction red yeast rice yellow wine.
Through determination, the sugar content of the biological fermentation blood sugar-reducing red yeast rice yellow wine is 60-85 g/L, the alcohol content is 15-17% VoL, and the sugar content is only 23-37% of the sugar content of the original sweet red yeast rice yellow wine before biological fermentation. Has strong fragrance of sweet red rice yellow wine.
(3) Blending to obtain a finished product: blending the biological fermentation blood sugar-reducing red yeast rice wine into the red yeast rice wine required by the quality control indexes of enterprises. Or blending the sweet red yeast rice yellow wine subjected to biological fermentation and blood sugar reduction with the aged sweet red yeast rice yellow wine to obtain the sweet red yeast rice yellow wine with lower sugar degree required by quality control indexes in enterprises. The common characteristic of the finished product fragrance is the rich fragrance of the sweet red yeast rice wine.
OAV is an index that comprehensively reflects the content and threshold value of aroma components and is used to evaluate the contribution of aroma components to the overall aroma. The biological fermentation blood sugar reducing red yeast rice wine of the embodiment 1 and the embodiment 2 in the table 1 has key main aroma components of sweet red yeast rice wine and has an OAV value larger than 1.
TABLE 1 OAV values of key main aroma components of sweet Red Rice yellow wine
OAV value of aroma component Isoamyl alcohol Isobutanol Ethyl acetate Butyric acid ethyl ester Acetic acid isoamyl ester Lactic acid ethyl ester 2-nonanones
Sweet red rice yellow wine 5.21 4.27 1.36 10.35 6.98 4.26 4.10
EXAMPLE 1 blood sugar-reducing Red Rice yellow wine 4.32 3.91 1.11 9.65 7.16 3.32 3.67
EXAMPLE 2 blood sugar-reducing Red Rice yellow wine 4.27 3.31 1.27 8.34 5.62 3.51 3.56
TABLE 1
OAV value of aroma component Guaiacol 4-Ethylguaiacol Furfural Benzaldehyde β Phenylethanol Succinic acid diethyl ester
Sweet red rice yellow wine 6.02 2.51 1.38 1.16 22.78 1.28
EXAMPLE 1 blood sugar-reducing Red Rice yellow wine 5.46 2.33 1.24 1.05 24.15 1.12
EXAMPLE 2 blood sugar-reducing Red Rice yellow wine 5.38 2.16 1.19 1.02 25.65 1.04
The mixed bacteria seed liquid bacterial liquid is prepared as follows:
1. preparing primary seeds of cheese-like lactobacillus liquid:
picking out Lactobacillus paracasei in slant tubeLactobacillus paracasei) And inoculating a lactobacillus casei-like proliferation culture medium, adjusting the pH value to 6.5, the culture temperature to 50 ℃, the rotating speed of a shaking table to 150 r/min, and culturing for 20h to obtain a lactobacillus casei-like first-stage seed bacterial liquid.
2. Preparing primary seed liquid of yeast:
picking out the yeast from the slant test tube, inoculating into a wort culture medium, adjusting the pH value to 6.0, the culture temperature to 50 ℃, the rotating speed of a shaking table to 150 r/min, and culturing for 20h to obtain the primary seed bacterial liquid of the yeast.
3. Mixed strain seed liquid culture
(1) Inoculating the primary saccharomycete seed bacterial liquid into a saccharified liquid seed culture medium, regulating the inoculation amount to be 10% of the weight of the saccharified liquid seed culture medium, regulating the pH value to be 5.0, culturing at 50 ℃, and culturing for 24h, wherein the aeration ratio of a seed tank is 0.04-0.06 m 3/(m 3 min), so as to obtain the secondary saccharomycete seed bacterial liquid.
(2) And (3) mixed culture, namely inoculating the primary seed bacterial liquid of the lactobacillus paracasei into the secondary seed bacterial liquid of the microzyme, wherein the inoculation amount is 5 percent of the weight of the culture medium of the secondary seed bacterial liquid of the microzyme, the pH value is adjusted to be 4.5, the culture temperature is 50 ℃, the ventilation ratio of a seeding tank is 0.04-0.06 m 3/(m 3 min), and the culture time is 24 hours, so that the mixed seed bacterial liquid is obtained.
The lactobacillus casei-like proliferation culture medium comprises the following formula: glucose 16.5 g/L; 7.5g/L of yeast powder; trypsin 15 g/L; 7.5g/L of beef extract; 3.5g/L diammonium hydrogen citrate; 5g/L of ammonium acetate; acetic acid 5 g/L; Twen801.5mL/L; magnesium sulfate 0.9 g/L; manganese sulfate is 0.4 g/L.
The wort culture medium is 6 Baume degree wort and has natural pH. The wort was obtained from the first wort of a brewery and adjusted to 6 Baume.
Preparing a saccharification liquid seed culture medium:
(1) and (3) steaming rice: soaking the glutinous rice in clear water for 6-8 h, draining the water, and pouring the water into a rice steaming machine to continuously steam the rice to obtain the well-cooked glutinous rice.
(2) Saccharifying the laps: spraying water to the cooked glutinous rice via the conveyer belt, swelling after absorbing water, and controlling the temperature of the cooked glutinous rice at 40 deg.C. And (3) pouring 25kg of glutinous rice for steaming rice into each wine jar, adding 0.5kg of rhizopus rice flour and 1.0-1.5 kg of red yeast powder, uniformly stirring, flattening, 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, clean water is added, and mature mash is obtained after 36 h.
(4) The mature mash in the jar is poured into a filter press for filter pressing and separation to obtain the mash. The sugar degree of the saccharified liquid reaches 220-280 g/L.
(5) And (3) mixing 2 parts by weight of the saccharification liquid and 1 part of 6 Baume malt wort, and adding water to adjust the sugar degree to be 120-140 g/L to obtain the saccharification liquid seed culture medium for later use.
The lactobacillus casei (serial number plasmid preservation number: CICC 20390) is purchased from China center for culture Collection of industrial microorganisms (CICC).
The yeastSaccharomyces cerevisiae(accession number plasmid collection number: CICC 1063) was purchased from China center for Industrial culture Collection of microorganisms (CICC).
The blood sugar reducing red yeast yellow wine produced by the invention has the outstanding characteristic that the sugar content of the biological fermentation blood sugar reducing red yeast yellow wine is 23-37% of the sugar content of the original sweet red yeast yellow wine. The aroma component characteristics of the sweet red yeast yellow wine are kept after the blood sugar is reduced, and especially the blood sugar is reduced without destroying the original and pleasant aroma of the famous and high-quality sweet red yeast yellow wine.
Drawings
FIG. 1 is a process flow chart of the brewing method of the sweet red yeast rice yellow wine for biological blood sugar reduction.
Detailed Description
Example 1
Firstly, sweet red yeast rice yellow wine: the sweet red yeast rice wine is brewed by the technical scheme through the process steps of rice steaming, saccharification, brewing fermentation, filter pressing, blending, sterilization and aging for 1 year. The sugar degree is 260 g/L, and the alcoholic strength is 16 percent VoL.
Fermentation of sweet red yeast yellow wine
(1) Feeding and fermenting for the first time: putting the aged 1-year sweet red yeast yellow wine into a fermentation tank, wherein the feeding amount is 30% of the total volume of the fermentation tank, inoculating a mixed strain seed liquid bacterial liquid, the inoculation amount is 10% of the total volume of the fermentation tank, the fermentation temperature is 26 ℃, the pH value is adjusted to be 6.0, and the fermentation time is 36 hours to obtain first feeding fermented mash.
(2) And (3) second feeding fermentation: adding sweet red yeast yellow wine aged for 1 year into the first-time material-feeding fermented mash, wherein the material feeding amount is 40% of the total volume of the fermentation tank, the fermentation temperature is 22 ℃, the pH value is adjusted to be 4.5, and the fermentation time is 48 hours, so as to obtain the biological fermentation blood sugar-reducing red yeast yellow wine.
(III) blending finished products: blending the biological fermentation blood sugar-reducing red yeast rice wine into the red yeast rice wine required by the quality control indexes of enterprises. Through detection: the biological fermentation blood sugar-reducing red yeast rice wine: alcohol content 14.5% VoL, sugar degree (calculated as glucose) 75g/L, acidity (calculated as lactic acid) 4.6 g/L. Keeping the characteristic rich aroma of the sweet red yeast rice yellow wine.
Sensory evaluation: sensory evaluation: yellow brown, clear, transparent and glossy; has strong fragrance of sweet red yeast rice wine; mellow, fresh and sweet, and slightly has the burnt flavor of sweet red rice yellow wine; the wine body is harmonious and soft.
The mixed bacteria seed liquid bacterial liquid is prepared as follows:
1. preparing primary seeds of cheese-like lactobacillus liquid:
picking out the lactobacillus paracasei from the inclined test tube, inoculating the lactobacillus paracasei proliferation culture medium, adjusting the pH value to 6.5, the culture temperature to 50 ℃, the rotating speed of a shaking table to 150 r/min, and culturing for 20h to obtain the lactobacillus paracasei primary seed bacterial liquid.
2. Preparing primary seed liquid of yeast:
picking out the yeast from the slant test tube, inoculating into a wort culture medium, adjusting the pH value to 6.0, the culture temperature to 50 ℃, the rotating speed of a shaking table to 150 r/min, and culturing for 20h to obtain the primary seed bacterial liquid of the yeast.
3. Mixed strain seed liquid culture
(1) Inoculating the primary yeast seed bacterial liquid into a wort culture medium, wherein the inoculation amount is 10% of the weight of the wort culture medium, adjusting the pH value to be 5.0, the culture temperature to be 50 ℃, the aeration ratio of a seed tank to be 0.04-0.06 m 3/(m 3. min), and culturing for 24h to obtain the secondary yeast seed bacterial liquid.
(2) And (3) mixed culture, namely inoculating the primary seed bacterial liquid of the lactobacillus paracasei into the secondary seed bacterial liquid of the microzyme, wherein the inoculation amount is 5 percent of the weight of the culture medium of the secondary seed bacterial liquid of the microzyme, the pH value is adjusted to be 4.5, the culture temperature is 50 ℃, the ventilation ratio of a seeding tank is 0.04-0.06 m 3/(m 3 min), and the culture time is 24 hours, so that the mixed seed bacterial liquid is obtained.
The lactobacillus casei-like proliferation culture medium comprises the following formula: glucose 16.5 g/L; 7.5g/L of yeast powder; trypsin 15 g/L; 7.5g/L of beef extract; 3.5g/L diammonium hydrogen citrate; 5g/L of ammonium acetate; acetic acid 5 g/L; Twen801.5mL/L; magnesium sulfate 0.9 g/L; manganese sulfate is 0.4 g/L.
The wort culture medium is 6 Baume degree wort and has natural pH.
Preparing a saccharification liquid seed culture medium:
(1) and (3) steaming rice: soaking glutinous rice in clear water for 8h, draining water, and pouring into a rice steaming machine to continuously steam rice to obtain cooked glutinous rice.
(2) Saccharifying the laps: spraying water to the cooked glutinous rice via the conveyer belt, swelling after absorbing water, and controlling the temperature of the cooked glutinous rice at 40 deg.C. Adding 25kg of glutinous rice into each wine jar, adding 0.5kg of Rhizopus oryzae powder and 1.5 kg of red rice powder, stirring, pressing, digging a well-shaped pit in the middle, and saccharifying.
(3) Flushing and inverting the cylinder: after 72h of nest saccharification, a small amount of saccharification liquid appears in the pit, clean water is added, and mature mash is obtained after 36 h.
(4) The mature mash in the jar is poured into a filter press for filter pressing and separation to obtain the mash. The sugar degree of the saccharified liquid reaches 250 g/L.
(5) And (3) mixing 2 parts by weight of saccharification liquid and 1 part of 6 Baume malt wort, and adding water to adjust the sugar degree to 120 g/L to obtain the saccharification liquid seed culture medium for later use.
The lactobacillus casei and the yeast are all the strains adopted by the technical scheme.
Example 2
Firstly, sweet red yeast rice yellow wine: the sweet red yeast rice wine is brewed by the technical scheme through the process steps of rice steaming, saccharification, brewing fermentation, filter pressing, blending, sterilization and aging for 1 year. The sugar degree is 240 g/L, and the alcoholic strength is 15 percent VoL.
Fermentation of sweet red yeast yellow wine
(1) Feeding and fermenting for the first time: putting 300L of aged 1-year sweet red rice yellow wine into a 1000L fermentation tank, inoculating the mixed strain seed liquid bacterial liquid, wherein the inoculation amount is 100L, the fermentation temperature is 24 ℃, the pH value is adjusted to 6.0, and the fermentation time is 36 hours to obtain the first-time fed fermented mash.
(2) And (3) second feeding fermentation: adding 400L of sweet red rice yellow wine aged for 1 year into the first-time material-feeding fermented mash, fermenting at 20 deg.C, adjusting pH to 4.5, and fermenting for 72 hr to obtain biological fermentation blood sugar lowering red rice yellow wine.
(III) blending finished products: blending the biological fermentation blood sugar-reducing red yeast rice wine into the red yeast rice wine required by the quality control indexes of enterprises. Through detection: the biological fermentation blood sugar-reducing red yeast rice wine: the alcohol content is 13.8 percent VoL, the sugar degree (calculated by glucose) is 60g/L, and the acidity (calculated by lactic acid) is 4.8 g/L. Keeping the characteristic rich aroma of the sweet red yeast rice yellow wine.
Sensory evaluation: yellow brown, clear, transparent and glossy; has strong fragrance of sweet red yeast rice wine; mellow, sweet and soft, and slightly has the scorched flavor of the sweet red rice yellow wine; the wine body is harmonious and soft.
The preparation of the Lactobacillus casei-like growth medium, the preparation of the wort medium and the preparation of the mixed seed liquid are the same as those in example 1. The lactobacillus casei and the yeast are all the strains adopted by the technical scheme.

Claims (4)

1. A brewing method of sweet red yeast rice yellow wine for biological blood sugar reduction is characterized by comprising the following steps:
1) sweet red rice yellow wine brewing
(1) Rice steaming and saccharification:
and (3) steaming rice: soaking glutinous rice, draining, and continuously steaming in a rice steaming machine to obtain cooked glutinous rice;
saccharifying the laps: spraying water on the glutinous rice, controlling the temperature of the glutinous rice at 40-45 ℃, pouring 25kg of glutinous rice for steaming into each wine jar, adding 0.5kg of rhizopus rice flour and 1.0-1.5 kg of red rice flour, uniformly stirring, flattening, digging a well-shaped pit in the middle, and carrying out pit-building saccharification;
(2) brewing wine and fermenting: after 72h of nesting saccharification, 3 times, pouring VoL rice distilled liquor with the same alcoholic strength of 50 percent at intervals of 6 days every time, pouring the total amount of the rice distilled liquor in each jar and the amount of the glutinous rice fed in each jar with the same weight, and fermenting for 30-50 days to obtain mature saccharified fermented mash;
(3) and (3) filter pressing: pouring the mature saccharified fermented mash in the cylinder into a filter press for filter pressing and separating sweet red yeast rice wine base;
(4) sterilizing and ageing: blending into sweet red rice yellow wine according to the internal control standard of an enterprise, sterilizing, filling into a wine jar, sealing and ageing for 1 year;
2) biological fermentation blood sugar reducing process of sweet red yeast rice yellow wine
(1) Feeding and fermenting for the first time: putting the aged 1-year sweet red yeast rice yellow wine into a fermentation tank, wherein the feeding amount is 30% of the total volume of the fermentation tank, inoculating a mixed strain seed liquid bacterial liquid, the inoculation amount of the mixed strain seed liquid bacterial liquid is 10% of the total volume of the fermentation tank, the fermentation temperature is 24-28 ℃, adjusting the pH value to be 6.0, and fermenting for 36 hours to obtain first feeding fermented mash;
(2) and (3) second feeding fermentation: adding sweet red yeast rice yellow wine aged for 1 year into the first feeding fermented mash, wherein the feeding amount is 40% of the total volume of the fermentation tank, the fermentation temperature is 22-26 ℃, the pH value is adjusted to 4.5, and the fermentation time is 72 hours to obtain the biological fermentation blood sugar reduction red yeast rice yellow wine;
(3) blending to obtain a finished product: blending the biological fermentation blood sugar-reducing red yeast rice wine into the red yeast rice wine required by the quality control indexes of enterprises; or blending the biological fermentation blood sugar-reducing red yeast rice yellow wine with aged sweet red yeast rice yellow wine to obtain sweet red yeast rice yellow wine with lower sugar degree required by internal control quality indexes of enterprises;
the mixed bacteria seed liquid bacterial liquid is prepared as follows:
1) preparing primary seeds of cheese-like lactobacillus liquid:
picking out Lactobacillus paracasei (Lactobacillus paracasei) from a slant test tube, inoculating a Lactobacillus paracasei proliferation culture medium, adjusting the pH value to be 6.5, the culture temperature to be 50 ℃, the rotating speed of a shaking table to be 150 r/min, and culturing for 20h to obtain a Lactobacillus paracasei primary seed bacterial liquid;
2) preparing primary seed liquid of yeast:
picking out yeast from a slant test tube, inoculating into a wort culture medium, adjusting the pH value to 6.0, the culture temperature to 50 ℃, the rotating speed of a shaking table to 150 r/min, and culturing for 20h to obtain primary seed bacterial liquid of the yeast;
3) mixed strain seed liquid culture
(1) Inoculating primary saccharomycete seed bacteria liquid in saccharified liquid seed culture medium in the amount of 10 wt% of the saccharified liquid seed culture medium, regulating pH value to 5.0, culturing at 50 deg.c and seeding tank ventilation ratio of 0.04-0.06 m3/（m3Min), culturing for 24h to obtain a yeast secondary seed bacterial liquid;
(2) mixed culture, namely inoculating the primary seed bacterial liquid of the lactobacillus paracasei into the secondary seed bacterial liquid of the microzyme, wherein the inoculation amount is 5 percent of the weight of the culture medium of the secondary seed bacterial liquid of the microzyme, the pH value is adjusted to be 4.5, the culture temperature is 50 ℃, and the ventilation ratio of a seeding tank is 0.04-0.06 m 3/(m 3)3Min), and culturing for 24h to obtain a mixed strain seed liquid bacterial liquid.
2. The method for brewing sweet red yeast rice yellow wine for biological blood sugar reduction according to claim 1, wherein a saccharified liquid seed culture medium is prepared by the following steps:
1) and (3) steaming rice: soaking glutinous rice, draining, and continuously steaming in a rice steaming machine to obtain cooked glutinous rice;
2) saccharifying the laps: spraying water to the cooked glutinous rice by a conveyer belt, and controlling the temperature of the cooked glutinous rice at 40 ℃; pouring 25kg of glutinous rice for steaming rice into each wine jar, adding 0.5kg of rhizopus rice flour and 1.0-1.5 kg of red yeast powder, uniformly stirring, pressing to be solid, digging a well-shaped pit in the middle, and carrying out pit-building saccharification;
3) flushing and inverting the cylinder: after 72h of lap saccharification, adding clear water, and obtaining mature saccharified mash after 36 h;
4) mature mash is subjected to filter pressing to separate saccharified liquid;
5) mixing 2 parts by weight of saccharification liquid and 1 part of 6 Baume malt wort, adding water to adjust the sugar degree to be 120-140 g/L, and obtaining a saccharification liquid seed culture medium for later use.
3. The brewing method of sweet red yeast rice yellow wine biological sugar reduction according to claim 1, characterized in that the lactobacillus casei like proliferation culture medium formula is as follows: glucose 16.5 g/L; 7.5g/L of yeast powder; trypsin 15 g/L; 7.5g/L of beef extract; 3.5g/L diammonium hydrogen citrate; 5g/L of ammonium acetate; acetic acid 5 g/L; Twen801.5mL/L; magnesium sulfate 0.9 g/L; manganese sulfate is 0.4 g/L.
4. The method for brewing sweet red yeast yellow wine for biologically reducing blood sugar according to claim 1, wherein the wort culture medium is 6 Baume degree wort, natural pH; the wort was obtained from the first wort of a brewery and adjusted to 6 Baume.
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