CN108148708A - A kind of production method of red yeast rice brown rice wine - Google Patents
A kind of production method of red yeast rice brown rice wine Download PDFInfo
- Publication number
- CN108148708A CN108148708A CN201810147999.0A CN201810147999A CN108148708A CN 108148708 A CN108148708 A CN 108148708A CN 201810147999 A CN201810147999 A CN 201810147999A CN 108148708 A CN108148708 A CN 108148708A
- Authority
- CN
- China
- Prior art keywords
- rice
- wine
- red yeast
- brown rice
- production method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of production methods of red yeast rice brown rice wine, include the following steps：(1) prepare raw material by following weight ratio：Brown rice 44.1%, pure water 44.1%, red yeast rice 11.8%；(2) brown rice is impregnated at least 8 hours；(3) obtained brown rice is subjected to draining, then steamed ripe not rotten to meal；(4) it by obtained brown rice spreading for cooling to 30 degree, adds in red yeast rice and converts pure water and mix carry out main fermentation thoroughly；(5) main fermentation temperature is more than 20 DEG C；(6) after main fermentation, wine vat mouth is sealed, then ferment 28 32 days；(7) wine liquid is filtered after fermentation, then wine liquid heating disinfection, clarification after disinfection；Manufacture craft is simpler, and the various active substance in brown rice enzyme and red yeast rice metabolic process can be made to be dissolved in wine of rice fermented with red yeast, adds the nutrition and health care function of wine, the wine of rice fermented with red yeast color and luster made is pink vivid, wine body note taste protrudes, and sour and sweet palatability, color and luster, flavor and functional performance are all good.
Description
Technical field
Production method more particularly to a kind of production method of red yeast rice brown rice wine the present invention relates to a kind of wine.
Background technology
For Origin of Monascus Rice in China, monascus is mainly used for red yeast rice wine brewing, fermented food, pigment production etc. in China.
Monascus can generate a variety of enzymes such as amylase, Esterified Enzyme, protease in metabolism, and have many monascus strains that can produce
The protease of raw greater activity available for high-protein foods such as pickling fish, meat, bean curd, makes food color, smell and taste all good.And monascus
The acid protease generated in metabolism can be not only used for food, also have extensively in other fields such as feed, weaving, leather productions
General application.The stronger Esterified Enzyme of bioactivity can be generated in monascus growth course, and is largely used to wine brewing and fermented food
And the production of porous-starch.
Traditional wine of rice fermented with red yeast is using Fujian Laojiu as representative.Most notable kind has catalyzed wine, dinner party with singsong girls in attendance, 4 half wine, May green.
But existing wine of rice fermented with red yeast be all using the performance of itself come reach promoting blood circulation, take care of health the effect of, in quality and mouthfeel and guarantor
Part is still had several drawbacks in terms of the effect of strong salubrity, and mostly manufacture craft is more complicated.
Invention content
To solve the above problems, the present invention provides a kind of production method of red yeast rice brown rice wine, manufacture craft is simpler, will
Brown rice and red yeast rice carry out mixed fermentation by a certain percentage, can make the various active substance in brown rice enzyme and red yeast rice metabolic process
It is dissolved in wine of rice fermented with red yeast, adds the nutrition and health care function of wine, the wine of rice fermented with red yeast color and luster made is pink vivid, and wine body note taste is dashed forward
Go out, sour and sweet palatability, color and luster, flavor and functional performance are all good.
To achieve the above object, the present invention uses following technological means：
The present invention provides a kind of production method of red yeast rice brown rice wine, includes the following steps：
(1) prepare raw material by following weight ratio：Brown rice 44.1%, pure water 44.1%, red yeast rice 11.8%；
(2) brown rice in step (1) is impregnated at least 8 hours；
(3) brown rice for obtaining step (2) carries out draining, then steams ripe not rotten to meal；
(4) by the brown rice spreading for cooling that step (3) obtains to 30 degree, the red yeast rice that adds in step (1) is simultaneously converted in step (1)
Pure water mixes carry out main fermentation thoroughly；
(5) main fermentation temperature is more than 20 DEG C, and the main fermentation time is subject to wine cylinder temperature not in raising；
(6) after main fermentation, wine vat mouth is sealed, then ferment 28-32 days；
(7) wine liquid is filtered after fermentation, then wine liquid heating disinfection, clarification after disinfection.
Further, when brown rice is impregnated in the step (2), reach domestic water standard with water, the rice steeping water surface is higher by rice
Face 8-12cm, rice dipping time 14-20h, 22-28 DEG C of rice steeping coolant-temperature gage.
Further, the rice steeping water surface is higher by rice and flour 9cm, rice dipping time 18h, 26 DEG C of rice steeping coolant-temperature gage.
Further, main fermentation temperature is 26 DEG C in the step (5), and the main fermentation time is 3-4 days.
Further, in the step (6) after main fermentation, wine vat mouth is sealed, then ferment 30 days.
Further, when heating disinfection is carried out in step (7), heating temperature is 85-88 degree, and heating time is 25 minutes.
Beneficial effects of the present invention：
Manufacture craft of the present invention is simpler, and each material mixture ratio is more accurate, is more conducive to configuration, by brown rice and red yeast rice
Rice carries out mixed fermentation by a certain percentage, and the various active substance in brown rice enzyme and red yeast rice metabolic process can be made to be dissolved in red yeast rice
In wine, the nutrition and health care function of wine is added, the wine of rice fermented with red yeast color and luster made is pink vivid, and wine body note taste protrudes, sour and sweet palatability,
Color and luster, flavor and functional performance are all good.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1：The present embodiment provides a kind of production methods of red yeast rice brown rice wine, include the following steps：
(1) prepare raw material by following weight ratio：Brown rice 44.1%, pure water 44.1%, red yeast rice 11.8%；
(2) brown rice in step (1) is impregnated at least 8 hours, reaches domestic water standard with water, the rice steeping water surface is higher by rice
Face 8cm, rice dipping time 14h, 22 DEG C of rice steeping coolant-temperature gage；
(3) brown rice for obtaining step (2) carries out draining, then steams ripe not rotten to meal；
(4) by the brown rice spreading for cooling that step (3) obtains to 30 degree, the red yeast rice that adds in step (1) is simultaneously converted in step (1)
Pure water mixes carry out main fermentation thoroughly；
(5) main fermentation temperature is 22 DEG C, and the main fermentation time is 3 days, and wine cylinder temperature is not increasing；
(6) after main fermentation, wine vat mouth is sealed, then ferment 30 days；
(7) wine liquid is filtered after fermentation, then wine liquid heating disinfection, clarification after disinfection, heating temperature is 85 degree,
Heating time is 25 minutes.
This case making technique is simpler, and each material mixture ratio is more accurate, is more conducive to configuration, by brown rice and red yeast rice
Rice carries out mixed fermentation by a certain percentage, and the various active substance in brown rice enzyme and red yeast rice metabolic process can be made to be dissolved in red yeast rice
In wine, the nutrition and health care function of wine is added, the wine of rice fermented with red yeast color and luster made is pink vivid, and wine body note taste protrudes, sour and sweet palatability,
Color and luster, flavor and functional performance are all good.
Embodiment (2)：The present embodiment provides a kind of production methods of red yeast rice brown rice wine, include the following steps：
(1) prepare raw material by following weight ratio：Brown rice 44.1%, pure water 44.1%, red yeast rice 11.8%；
(2) brown rice in step (1) is impregnated at least 8 hours, the rice steeping water surface is higher by rice and flour 9cm, rice dipping time 18h, leaching
26 DEG C of coolant-temperature gage of rice；
(3) brown rice for obtaining step (2) carries out draining, then steams ripe not rotten to meal；
(4) by the brown rice spreading for cooling that step (3) obtains to 30 degree, the red yeast rice that adds in step (1) is simultaneously converted in step (1)
Pure water mixes carry out main fermentation thoroughly；
(5) main fermentation temperature is 26 DEG C, and the main fermentation time is 3.5 days, and wine cylinder temperature is not increasing；
(6) after main fermentation, wine vat mouth is sealed, then ferment 28 days；
(7) wine liquid is filtered after fermentation, then wine liquid heating disinfection, clarification after disinfection, heating temperature is 88 degree,
Heating time is 25 minutes.
This case making technique is simpler, and each material mixture ratio is more accurate, is more conducive to configuration, by brown rice and red yeast rice
Rice carries out mixed fermentation by a certain percentage, and the various active substance in brown rice enzyme and red yeast rice metabolic process can be made to be dissolved in red yeast rice
In wine, the nutrition and health care function of wine is added, the wine of rice fermented with red yeast color and luster made is pink vivid, and wine body note taste protrudes, sour and sweet palatability,
Color and luster, flavor and functional performance are all good.
Embodiment (3)：The present embodiment provides a kind of production methods of red yeast rice brown rice wine, include the following steps：
(1) prepare raw material by following weight ratio：Brown rice 44.1%, pure water 44.1%, red yeast rice 11.8%；
(2) brown rice in step (1) is impregnated at least 8 hours, reaches domestic water standard with water, the rice steeping water surface is higher by rice
Face 12cm, rice dipping time 20h, 28 DEG C of rice steeping coolant-temperature gage；
(3) brown rice for obtaining step (2) carries out draining, then steams ripe not rotten to meal；
(4) by the brown rice spreading for cooling that step (3) obtains to 30 degree, the red yeast rice that adds in step (1) is simultaneously converted in step (1)
Pure water mixes carry out main fermentation thoroughly；
(5) main fermentation temperature is more than 25 DEG C, and the main fermentation time is 4 days, and wine cylinder temperature is not increasing；
(6) after main fermentation, wine vat mouth is sealed, then ferment 32 days；
(7) wine liquid is filtered after fermentation, then wine liquid heating disinfection, clarification after disinfection, heating temperature is 86 degree,
Heating time is 25 minutes.
This case making technique is simpler, and each material mixture ratio is more accurate, is more conducive to configuration, by brown rice and red yeast rice
Rice carries out mixed fermentation by a certain percentage, and the various active substance in brown rice enzyme and red yeast rice metabolic process can be made to be dissolved in red yeast rice
In wine, the nutrition and health care function of wine is added, the wine of rice fermented with red yeast color and luster made is pink vivid, and wine body note taste protrudes, sour and sweet palatability,
Color and luster, flavor and functional performance are all good.
Claims (6)
1. a kind of production method of red yeast rice brown rice wine, which is characterized in that include the following steps：
(1) prepare raw material by following weight ratio：Brown rice 44.1%, pure water 44.1%, red yeast rice 11.8%；
(2) brown rice in step (1) is impregnated at least 8 hours；
(3) brown rice for obtaining step (2) carries out draining, then steams ripe not rotten to meal；
(4) by the brown rice spreading for cooling that step (3) obtains to 30 degree, the red yeast rice that adds in step (1) is simultaneously converted pure in step (1)
Water mixes carry out main fermentation thoroughly：
(5) main fermentation temperature is more than 20 DEG C, and the main fermentation time is subject to wine cylinder temperature not in raising；
(6) after main fermentation, wine vat mouth is sealed, then ferment 28-32 days；
(7) wine liquid is filtered after fermentation, then wine liquid heating disinfection, clarification after disinfection.
2. the production method of a kind of red yeast rice brown rice wine according to claim 1, which is characterized in that soaked in the step (2)
When steeping brown rice, reach domestic water standard with water, the rice steeping water surface is higher by rice and flour 8-12cm, rice dipping time 14-20h, rice steeping water temperature
22-28 DEG C of degree.
3. the production method of a kind of red yeast rice brown rice wine according to claim 2, which is characterized in that the rice steeping water surface is higher by rice and flour
9cm, rice dipping time 18h, 26 DEG C of rice steeping coolant-temperature gage.
4. the production method of a kind of red yeast rice brown rice wine according to claim 1, which is characterized in that main in the step (5)
Fermentation temperature is 26 DEG C, and the main fermentation time is 3-4 days.
5. the production method of a kind of red yeast rice brown rice wine according to claim 1, which is characterized in that main in the step (6)
After fermentation, wine vat mouth is sealed, then is fermented 30 days.
6. the production method of a kind of red yeast rice brown rice wine according to claim 1, which is characterized in that step is added in (7)
During heat sterilization, heating temperature is 85-88 degree, and heating time is 25 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810147999.0A CN108148708A (en) | 2018-02-12 | 2018-02-12 | A kind of production method of red yeast rice brown rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810147999.0A CN108148708A (en) | 2018-02-12 | 2018-02-12 | A kind of production method of red yeast rice brown rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108148708A true CN108148708A (en) | 2018-06-12 |
Family
ID=62457455
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810147999.0A Pending CN108148708A (en) | 2018-02-12 | 2018-02-12 | A kind of production method of red yeast rice brown rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108148708A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103194350A (en) * | 2013-03-29 | 2013-07-10 | 浙江红石梁集团济公家酒坊有限公司 | Method for preparing low-degree distilled red kojic rice liquor |
| CN105331489A (en) * | 2015-12-03 | 2016-02-17 | 贵州谊强红曲酒业有限公司 | Red koji wine brewing process |
| CN105462758A (en) * | 2015-12-23 | 2016-04-06 | 仲恺农业工程学院 | Production method for improving brown rice yellow wine yield |
| CN105886211A (en) * | 2016-04-29 | 2016-08-24 | 上海理工大学 | Low-sugar-content red yeast yellow wine and brewing method thereof |
| CN106190720A (en) * | 2016-07-08 | 2016-12-07 | 江苏今世缘酒业股份有限公司 | A kind of rich in MonacolinK Monas cuspurpureus Went rice wine and brewage process thereof |
| CN106190699A (en) * | 2016-07-25 | 2016-12-07 | 福建师范大学 | A kind of preparation method of brown rice wine of rice fermented with red yeast |
-
2018
- 2018-02-12 CN CN201810147999.0A patent/CN108148708A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103194350A (en) * | 2013-03-29 | 2013-07-10 | 浙江红石梁集团济公家酒坊有限公司 | Method for preparing low-degree distilled red kojic rice liquor |
| CN105331489A (en) * | 2015-12-03 | 2016-02-17 | 贵州谊强红曲酒业有限公司 | Red koji wine brewing process |
| CN105462758A (en) * | 2015-12-23 | 2016-04-06 | 仲恺农业工程学院 | Production method for improving brown rice yellow wine yield |
| CN105886211A (en) * | 2016-04-29 | 2016-08-24 | 上海理工大学 | Low-sugar-content red yeast yellow wine and brewing method thereof |
| CN106190720A (en) * | 2016-07-08 | 2016-12-07 | 江苏今世缘酒业股份有限公司 | A kind of rich in MonacolinK Monas cuspurpureus Went rice wine and brewage process thereof |
| CN106190699A (en) * | 2016-07-25 | 2016-12-07 | 福建师范大学 | A kind of preparation method of brown rice wine of rice fermented with red yeast |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103865747B (en) | Production method of monascus vinegar rich in lovastatin | |
| CN102090614B (en) | Soy sauce without preservative | |
| CN105969636A (en) | Making method of brown rice red rice vinegar | |
| CN102919355B (en) | Method for processing compound sour goat milk drink | |
| CN106047566A (en) | Glutinous rice wine and production technology thereof | |
| CN104705621A (en) | Ingredient-added seasoning soybean sauce and preparation method thereof | |
| CN105053871A (en) | Making method of monascus and black bean thick broad-bean sauce | |
| CN101711573B (en) | Sea-buckthorn soybean sauce and preparation method thereof | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN109266697A (en) | A kind of peracid saccharified liquid and preparation method thereof and the application in brewing yellow rice wine | |
| CN108865616A (en) | A kind of RHIIZOMA DIOSCOREAE from Henan of China liquor method for making | |
| CN112899106A (en) | Brewing method of mulberry wine | |
| CN104928112A (en) | Fruit wine | |
| CN101948725A (en) | Five-bean five-element Chinese distilled spirit and preparation method thereof | |
| CN111937978A (en) | Preparation method of selenium-rich black tea | |
| CN104509882B (en) | A kind of preparation method of egg fermented bean curd | |
| CN105981761A (en) | Cordyceps militaris egg tart making method and product made by same | |
| CN108384689A (en) | A kind of production method of seawater rice fermenting and producing high-content GABA health sweet rice wines | |
| CN108148708A (en) | A kind of production method of red yeast rice brown rice wine | |
| CN111000182B (en) | Preparation method of Pu' er tea jelly | |
| CN107259267A (en) | A kind of rice lactic fermentation health beverages | |
| CN109511943B (en) | Preparation method of black garlic soy sauce | |
| CN102165972B (en) | Production method of high moisture content beancurd product capable of being stored for long term | |
| CN112914031A (en) | Preparation method of sterile fermented bean curd | |
| CN112826070A (en) | Soybean paste production process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180612 |
|
| RJ01 | Rejection of invention patent application after publication |