CN108410633A - A kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic - Google Patents
A kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic Download PDFInfo
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Abstract
The present invention proposes a kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic, includes the raw material of following parts by weight：100 parts of glutinous rice, 70 140 parts of red kiwifruit, 3.1 9.8 parts of red yeast rice, 0.12 0.24 parts of Q303 rhizopus kojis, 0.26 0.7 parts of yellow rice wine active dry yeast, 0.042 0.11 parts of pectase, 0.049 0.14 parts of potassium metabisulfite, 0.023 0.112 parts of saleratus, 0.014 0.084 parts of wine yeast.Quality glutinous rice is chosen, red yeast rice and Q303 rhizopus koji mixings is added, is placed in aerobic fermentation in fermentation tank, takes the red-koji fermented glutinous rice food juice that higher sugar degree is made in partial press to mend sugar for the fermentation of red kiwifruit belt leather after 48h, consolidates color and luster, improves flavor.Broken red kiwifruit raw material successively through the red yeast rice Kiwi berry fermented juice obtained by red yeast rice and the fermentation of Wine-making yeast, filtering, continues the red-koji fermented glutinous rice food mixed fermentation for adding yellow rice wine saccharomyces cerevisiae and rest part.Red kiwifruit wine as obtained by the techniques such as deacidification, ageing, filtering, filling again, color and luster is scarlet, as clear as crystal, and long-term drinking can also reduce cerebral thrombus and cardiopathic generation, more good for health.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of red kiwifruit that red yeast rice mixed fermentation is hyperchromic is low
Wine and preparation method thereof.
Background technology
With the improvement of living standards, requirement of the people to quality of the life is also promoted therewith, especially to the drink of high quality
Food is more focused on, and wherein fruit wine is more public favor, and among these by taking Kiwi berry as an example, Kiwi berry is a kind of long-standing
Fruit, early in Qin period《The Book of Songs》In just have the record of its " low marshy land has yangtao, its branch of exorcising ".Red kiwi fruit also known as red heart
Kiwi berry is by growing directly from seeds an improved seeds made of individual plant selection to wild Fructus actinidiae chinensis.Pericarp is in green and brown color, hairless, is made
The more convenient cleaning of process is made, the reservation of nutritive value is conducive to.Sugar content is high, and generally 13.5% or so, pulp is fine and smooth, sweet
Clearly, acidity is relatively low, and mouthfeel is better than other Kiwifruit Cultivars of domestic and international selection and breeding.Include glutathione, inositol, a large amount of dimension life
The benefit materials such as plain C make it have the health-care efficacy of anticancer, antidepression, anti-aging and strengthen immunity.The pericarp portion of Kiwi berry
Active ingredient contained by point is more rich compared to pulp fraction, and wherein black false hellebore has remarkable result to the agglutination of inhibition blood platelet,
Inhibiting rate can reduce the generation of cerebral thrombus up to 42%.But skin cannot directly be eaten, the low wine energy of Kiwi berry belt leather fermented soy
The fully nutritional ingredient of fusion pulp and epidermis, further increases the nutritive value of Yangtao wine.
Invention content
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of red heart that red yeast rice mixed fermentation is hyperchromic
Kiwi berry low wine and preparation method thereof can effectively solve the problems in background technology.
To achieve the above object, the present invention proposes：
A kind of red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic, includes the raw material of following parts by weight：It is 100 parts of glutinous rice, red
70-140 parts of heart Kiwi berry, 3.1-9.8 parts of red yeast rice, 0.12-0.24 parts of Q303 rhizopus kojis, yellow rice wine active dry yeast 0.26-0.7
Part, 0.042-0.11 parts of pectase, 0.049-0.14 parts of potassium metabisulfite, 0.023-0.112 parts of saleratus, grape
0.014-0.084 parts of brewer yeast.
The present invention also provides a kind of preparation methods for the red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic：Including following
Step：
Step 1：The red yeast rice of parts by weight is uniformly mixed with the purified water of its weight 20%-100%, keeps 30 DEG C of -45 DEG C of activation
30min obtains bacterium solution A；38 DEG C of syrup containing sugar 5%, stirring and dissolving, heat preservation activation is added in the wine yeast of parts by weight
30min is cooled to 28 DEG C -30 DEG C, obtains bacterium solution B；38 DEG C of syrup containing sugar 5% are added in the yellow rice wine active dry yeast of parts by weight, are stirred
Dissolving is mixed, heat preservation activation 30min is cooled to 28 DEG C -30 DEG C, obtains bacterium solution C.
Step 2：The glutinous rice of parts by weight is drained under 20 DEG C -25 DEG C of water temperature after soaking time 12h, high temperature cooks, so
3 parts of -6 parts of bacterium solution A and 0.12 part -0.24 part of Q303 head molds is added to 30 DEG C -38 DEG C in postcooling in cooling glutinous rice
Song, mixing are placed in aerobic fermentation 48h in fermentation tank under conditions of 32 DEG C -38 DEG C, take partial press that red-koji fermented glutinous rice food juice is made.
Step 3：The red kiwifruit for selecting parts by weight is cleaned with sterile water, is packed into mesh basket and is dried in the air in ventilating and cooling place
It is dry, with stainless steel crusher belt leather crushing and beating, be packed into fermentation tank, be added 0.07 part -0.1 part potassium metabisulfite and
0.06 part -0.08 part of pectase stirs 15min, keeps 40 DEG C of -50 DEG C of enzymolysis 3.5h-4h, after the completion of enzymolysis, uses step 2
The red-koji fermented glutinous rice food juice of acquirement adjusts pulp pol, obtains pulp A.
Step 4：The bacterium solution A of 1%-3% is added in pulp A, it is 19 DEG C -23 DEG C to keep temperature, accesses 0.02%- afterwards for 24 hours
0.06% bacterium solution B, is sufficiently stirred, and continues the 36h-48h that ferments, and filtrate A is obtained after filtering.
Step 5：0.5-1 times of filtrate A is added in glutinous rice grain after the remaining fermentation of step 2 and is added after filtrate A always
The bacterium solution C of amount 0.25%-0.5% continues to ferment, and fermentation time is 3 to 5 days.
Step 6：First time tank switching is carried out, supernatant liquor and the juice after squeezing after fermentation is taken to be placed in new fermentation tank, after
It is continuous to be sealed by fermentation 30 days.
Step 7：Second of tank switching is carried out, bottom sediment is removed, saleratus, ageing, low temperature seal is added in sterilizing
It preserves 6-12 months, then filters, it is filling.
As a preferred technical solution of the present invention, the glutinous rice in the step 2 is preferably containing amylose 0.5%
Quality glutinous rice below, and used purified water need to not cross the grain of rice when immersion.
As a preferred technical solution of the present invention, red kiwifruit in the step 3 is no disease and pests harm, soft or hard
Moderate red kiwifruit fresh fruit, preferably red kiwi fruit.
As a preferred technical solution of the present invention, the fermentation temperature in the step 5 is controlled at 23 DEG C -28 DEG C, and
Fermentation temperature is 16-22 DEG C of temperature after first time tank switching in step 6.
As a preferred technical solution of the present invention, the adding proportion of saleratus is 0.3g/L- in the step 7
1.0g/L, when filtering, is filtered to red yeast rice red heart Yangtao wine using 0.02 μm of cross flow membrane filter and degerming, and chooses
The lower liquor storage vessel of light transmittance is filling, is then stored in 0-5 DEG C of environment.
Compared with prior art, the beneficial effects of the invention are as follows：The pericarp of Kiwi berry is equally rich in trophic function ingredient, adopts
With the red kiwifruit low wine production technology of mixing red yeast rice belt leather fermentation, a large amount of red yeast rice generated during red koji fermentation are utilized
Pigment enhances the color and luster of red kiwifruit wine, gives full play of the nutritive value of pulp and pericarp and the guarantor that red yeast rice is promoting blood circulation and removing blood stasis
Strong effect.The pH value of red kiwifruit fruit juice is about 3.5-3.8, is monascus the most suitable growth pH value range, therefore preceding nothing of fermenting
It need to carry out adjusting acid.Monascus can be using starch, dextrin, glucose as carbon source, and ethanol tolerance power is 10%.With red yeast rice Mi
The progress of monkey peach wine fermentation, alcoholic strength increase, and pH value reduces, and adds the yellow wine yeast of acidproof, resistance to ethyl alcohol in due course, can effectively prevent
Rancid, the stable vinosity of wine.And red yeast rice Kiwi berry zymotic fluid mixed fermentation is used, than simple addition fruit juice, the mouth of finished wine
Sense and nutrition are all more preferable.Since monascus production higher alcohol ability relatively yeast is weak, but it is fermented into middle ester content height of sampling wine, and
The aroma substance species content that different yeast fermentations generate has differences, and using two primary yeasts and red yeast rice co-fermentation, takes long benefit
Short, gained finished wine flavor substance type is also more abundant.
Yeast can directly utilize glucose, fructose, and sucrose is then needed to convert after enzyme effect is decomposed and could be utilized.Wine liquid
Sweet taste and mellow sense, the residual sugar and dextrin of non-complete fermentation mainly in production process.Different production technologies are to dextrin
Residual quantity in wine has an impact, and uses the red-koji fermented glutinous rice food juice that Q303 head molds are produced to substitute sucrose and mends sugar for fruit juice, can improve hair
Ferment efficiency increases unique bent fragrant and rice fragrance for red kiwifruit wine, improves wine liquid color and luster and mouthfeel, makes that aroma is strong, alcohol
It is thick tasty and refreshing.
Monascorubin property is stablized, and tone does not change with pH, has heat resistance, resistance to metal ion, and anthocyanidin has
Unstability, it is very easy to be influenced and changed colour by factors such as temperature, pH.Using red yeast rice assisted fermentation, on the one hand consolidate red
The color and luster of heart Yangtao wine solves the problems, such as to fade in storage of finished products, transportational process, change colour；On the other hand the red heart Mi of gained
Monkey peach wine, color and luster is scarlet, as clear as crystal, with rich flavor, full of nutrition, and such as long-term drinking, monascorubin and anthocyanidin are made jointly
With can inhibit the activity of HMG-CoA reductase, enhance body Scavenging ability, playing reduces blood fat and inhibit artery congee
The effect of sample hardening, it is more good for health.
Red kiwifruit market is concentrated mainly on production and the fresh dry fruit of sale at present, and wine is with also in conceptual phase.Red heart
Kiwi berry has reducing blood lipid, anti-resisting cancer and senility, beauty containing abundant vitamin, thin skin succulence, the fragrant and sweet delicate, clean taste of pulp
The effect of beauty treatment.In brewing process, the nutritional ingredient of Kiwi berry berry is largely transferred in Yangtao wine, therefore Kiwi berry
The nutritive value of wine is also very high.The brewage process of red yeast rice red heart Yangtao wine combination fruit wine and yellow rice wine not only belongs to brewed wine, but also belongs to
In fruit wine, wine degree is relatively low, while having health-care efficacy, improves resource utilization, pushes local economic development, meets China's drinks
Developing industry policy.
Red yeast rice is the great invention of Ancient Times in China working people, is the science and culture legacy of motherland's preciousness, we not only want
Protection, also will inherit, develops and innovate, carry forward Chinese nation's excellent culture, to push the hair of China's red yeast rice and its red yeast rice the wine industry
Exhibition.In view of the problems of the existing technology, the fermentation of red kiwifruit wine is participated in red yeast rice, optimize technique is enriched in product
Higher alcohol and ester generate unique flavor substance, increase new drinks kind, are conducive to consumption upgrading.
Description of the drawings
Fig. 1 is a kind of flow chart for the red kiwifruit minuent method for preparing medicated wine that red yeast rice mixed fermentation is hyperchromic of the present invention.
Specific implementation mode
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation describes, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides following technical scheme：
Embodiment one：
A kind of red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic, includes the raw material of following parts by weight：It is 100 parts of glutinous rice, red
70 parts of heart Kiwi berry, 3.1 parts of red yeast rice, 0.12 part of Q303 rhizopus kojis, 0.26 part of yellow rice wine active dry yeast, 0.042 part of pectase,
0.049 part of potassium metabisulfite, 0.023 part of saleratus, 0.014 part of wine yeast.
The present invention also provides a kind of preparation methods for the red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic：Including following
Step：
Step 1：The red yeast rice of parts by weight is uniformly mixed with the purified water of its weight 20%, 30 DEG C of activation 30min is kept, obtains bacterium solution
A；38 DEG C of syrup containing sugar 5%, stirring and dissolving are added in the wine yeast of parts by weight, heat preservation activation 30min is cooled to 28 DEG C,
Obtain bacterium solution B；38 DEG C of syrup containing sugar 5%, stirring and dissolving are added in the yellow rice wine active dry yeast of parts by weight, heat preservation activates 30min,
28 DEG C are cooled to, bacterium solution C is obtained.
Step 2：The glutinous rice of parts by weight is drained under 20 DEG C of water temperature after soaking time 12h, high temperature cooks, then cold
But to 30 DEG C, 3 parts of bacterium solution A and 0.12 part of Q303 rhizopus kojis, mixing, in 32 DEG C of condition are added in cooling glutinous rice
Under, it is placed in aerobic fermentation 48h in fermentation tank, takes partial press that red-koji fermented glutinous rice food juice is made.
Step 3：The red kiwifruit for selecting parts by weight is cleaned with sterile water, is packed into mesh basket and is dried in the air in ventilating and cooling place
It is dry, with stainless steel crusher belt leather crushing and beating, be packed into fermentation tank, be added 0.07 part potassium metabisulfite and 0.06 part
Pectase stirs 15min, keeps 40 DEG C of enzymolysis 3.5h, and after the completion of enzymolysis, pulp is adjusted with the red-koji fermented glutinous rice food juice that step 2 obtains
Pol obtains pulp A.
Step 4：1% bacterium solution A is added in pulp A, it is 19 DEG C to keep temperature, accesses 0.02% bacterium solution B afterwards for 24 hours, fills
Divide stirring, continue the 36h that ferments, filtrate A is obtained after filtering.
Step 5：0.5 times of filtrate A is added in glutinous rice grain after the remaining fermentation of step 2 and total amount after filtrate A is added
0.25% bacterium solution C continues to ferment, and fermentation time is 3 days.
Step 6：First time tank switching is carried out, supernatant liquor and the juice after squeezing after fermentation is taken to be placed in new fermentation tank, after
It is continuous to be sealed by fermentation 30 days.
Step 7：Second of tank switching is carried out, bottom sediment is removed, saleratus, ageing, low temperature seal is added in sterilizing
It preserves 6 months, then filters, it is filling.
As a preferred technical solution of the present invention, the glutinous rice in the step 2 is preferably containing amylose 0.5%
Quality glutinous rice below, and used purified water need to not cross the grain of rice when immersion.
As a preferred technical solution of the present invention, red kiwifruit in the step 3 is no disease and pests harm, soft or hard
Moderate red kiwifruit fresh fruit, preferably red kiwi fruit.
As a preferred technical solution of the present invention, the fermentation temperature in the step 5 is controlled at 23 DEG C, and step
Fermentation temperature is 16 DEG C of temperature after first time tank switching in six.
As a preferred technical solution of the present invention, the adding proportion of saleratus is 0.3g/L in the step 7,
Using 0.02 μm of cross flow membrane filter red yeast rice red heart Yangtao wine is filtered when filtering and degerming, and choose light transmittance compared with
Low liquor storage vessel is filling, is then stored in 0 DEG C of environment.
Embodiment two：
A kind of red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic, includes the raw material of following parts by weight：It is 100 parts of glutinous rice, red
140 parts of heart Kiwi berry, 9.8 parts of red yeast rice, 0.24 part of Q303 rhizopus kojis, 0.7 part of yellow rice wine active dry yeast, 0.11 part of pectase,
0.14 part of potassium metabisulfite, 0.112 part of saleratus, 0.084 part of wine yeast.
The present invention also provides a kind of preparation methods for the red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic：Including following
Step：
Step 1：The red yeast rice of parts by weight is uniformly mixed with the purified water of its weight 100%, 45 DEG C of activation 30min is kept, obtains bacterium
Liquid A；38 DEG C of syrup containing sugar 5%, stirring and dissolving are added in the wine yeast of parts by weight, heat preservation activation 30min is cooled to 30
DEG C, obtain bacterium solution B；38 DEG C of syrup containing sugar 5%, stirring and dissolving, heat preservation activation is added in the yellow rice wine active dry yeast of parts by weight
30min is cooled to 30 DEG C, obtains bacterium solution C.
Step 2：The glutinous rice of parts by weight is drained under 25 DEG C of water temperature after soaking time 12h, high temperature cooks, then cold
But to 38 DEG C, 6 parts of bacterium solution A and 0.24 part of Q303 rhizopus kojis, mixing, in 38 DEG C of condition are added in cooling glutinous rice
Under, it is placed in aerobic fermentation 48h in fermentation tank, takes partial press that red-koji fermented glutinous rice food juice is made.
Step 3：The red kiwifruit for selecting parts by weight is cleaned with sterile water, is packed into mesh basket and is dried in the air in ventilating and cooling place
It is dry, with stainless steel crusher belt leather crushing and beating, be packed into fermentation tank, be added 0.1 part potassium metabisulfite and 0.08 part
Pectase stirs 15min, keeps 50 DEG C of enzymolysis 4h, and after the completion of enzymolysis, pulp sugar is adjusted with the red-koji fermented glutinous rice food juice that step 2 obtains
Degree, obtains pulp A.
Step 4：3% bacterium solution A is added in pulp A, it is 23 DEG C to keep temperature, accesses 0.06% bacterium solution B afterwards for 24 hours, fills
Divide stirring, continue the 48h that ferments, filtrate A is obtained after filtering.
Step 5：1 times of filtrate A is added in glutinous rice grain after the remaining fermentation of step 2 and total amount after filtrate A is added
0.5% bacterium solution C continues to ferment, and fermentation time is 5 days.
Step 6：First time tank switching is carried out, supernatant liquor and the juice after squeezing after fermentation is taken to be placed in new fermentation tank, after
It is continuous to be sealed by fermentation 30 days.
Step 7：Second of tank switching is carried out, bottom sediment is removed, saleratus, ageing, low temperature seal is added in sterilizing
It preserves 12 months, then filters, it is filling.
As a preferred technical solution of the present invention, the glutinous rice in the step 2 is preferably containing amylose 0.5%
Quality glutinous rice below, and used purified water need to not cross the grain of rice when immersion.
As a preferred technical solution of the present invention, red kiwifruit in the step 3 is no disease and pests harm, soft or hard
Moderate red kiwifruit fresh fruit, preferably red kiwi fruit.
As a preferred technical solution of the present invention, the fermentation temperature in the step 5 is controlled at 28 DEG C, and step
Fermentation temperature is 22 DEG C of temperature after first time tank switching in six.
As a preferred technical solution of the present invention, the adding proportion of saleratus is 1.0g/L in the step 7,
Using 0.02 μm of cross flow membrane filter red yeast rice red heart Yangtao wine is filtered when filtering and degerming, and choose light transmittance compared with
Low liquor storage vessel is filling, is then stored in 5 DEG C of environment
Embodiment three：
A kind of red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic, includes the raw material of following parts by weight：It is 100 parts of glutinous rice, red
100 parts of heart Kiwi berry, 7.8 parts of red yeast rice, 0.21 part of Q303 rhizopus kojis, 0.5 part of yellow rice wine active dry yeast, 0.1 part of pectase,
0.11 part of potassium metabisulfite, 0.08 part of saleratus, 0.05 part of wine yeast.
The present invention also provides a kind of preparation methods for the red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic：Including following
Step：
Step 1：The red yeast rice of parts by weight is uniformly mixed with the purified water of its weight 80%, 35 DEG C of activation 30min is kept, obtains bacterium solution
A；38 DEG C of syrup containing sugar 5%, stirring and dissolving are added in the wine yeast of parts by weight, heat preservation activation 30min is cooled to 29 DEG C,
Obtain bacterium solution B；38 DEG C of syrup containing sugar 5%, stirring and dissolving are added in the yellow rice wine active dry yeast of parts by weight, heat preservation activates 30min,
29 DEG C are cooled to, bacterium solution C is obtained.
Step 2：The glutinous rice of parts by weight is drained under 24 DEG C of water temperature after soaking time 12h, high temperature cooks, then cold
But to 35 DEG C, 5 parts of bacterium solution A and 0.20 part of Q303 rhizopus kojis, mixing, in 35 DEG C of condition are added in cooling glutinous rice
Under, it is placed in aerobic fermentation 48h in fermentation tank, takes partial press that red-koji fermented glutinous rice food juice is made.
Step 3：The red kiwifruit for selecting parts by weight is cleaned with sterile water, is packed into mesh basket and is dried in the air in ventilating and cooling place
It is dry, with stainless steel crusher belt leather crushing and beating, be packed into fermentation tank, be added 0.08 part potassium metabisulfite and 0.07 part
Pectase stirs 15min, keeps 45 DEG C of enzymolysis 3.7h, and after the completion of enzymolysis, pulp is adjusted with the red-koji fermented glutinous rice food juice that step 2 obtains
Pol obtains pulp A.
Step 4：2.4% bacterium solution A is added in pulp A, it is 20 DEG C to keep temperature, accesses 0.04% bacterium solution B afterwards for 24 hours,
It is sufficiently stirred, continues the 38h that ferments, filtrate A is obtained after filtering.
Step 5：0.6 times of filtrate A is added in glutinous rice grain after the remaining fermentation of step 2 and total amount after filtrate A is added
0.4% bacterium solution C continues to ferment, and fermentation time is 4 days.
Step 6：First time tank switching is carried out, supernatant liquor and the juice after squeezing after fermentation is taken to be placed in new fermentation tank, after
It is continuous to be sealed by fermentation 30 days.
Step 7：Second of tank switching is carried out, bottom sediment is removed, saleratus, ageing, low temperature seal is added in sterilizing
It preserves 8 months, then filters, it is filling.
As a preferred technical solution of the present invention, the glutinous rice in the step 2 is preferably containing amylose 0.5%
Quality glutinous rice below, and used purified water need to not cross the grain of rice when immersion.
As a preferred technical solution of the present invention, red kiwifruit in the step 3 is no disease and pests harm, soft or hard
Moderate red kiwifruit fresh fruit, preferably red kiwi fruit.
As a preferred technical solution of the present invention, the fermentation temperature in the step 5 is controlled at 25 DEG C, and step
Fermentation temperature is 20 DEG C of temperature after first time tank switching in six.
As a preferred technical solution of the present invention, the adding proportion of saleratus is 0.5g/L in the step 7,
Using 0.02 μm of cross flow membrane filter red yeast rice red heart Yangtao wine is filtered when filtering and degerming, and choose light transmittance compared with
Low liquor storage vessel is filling, is then stored in 3 DEG C of environment
Benefit of the present invention：The pericarp of Kiwi berry is equally rich in trophic function ingredient, using the red heart Mi of mixing red yeast rice belt leather fermentation
Monkey peach low wine production technology, a large amount of monascorubins of generation enhance the color and luster of red kiwifruit wine, give full play to pulp with
The nutritive value and red yeast rice of pericarp health-care efficacy promoting blood circulation and removing blood stasis solve the problems, such as that product fades in processing, storage process.Gained
Red kiwifruit wine, color and luster is scarlet, as clear as crystal, with rich flavor, full of nutrition, long-term drinking can also reduce cerebral thrombus and
Cardiopathic generation, it is more good for health.
Red kiwifruit market is concentrated mainly on production and the fresh dry fruit of sale at present, and wine is with also in conceptual phase.Red heart
Kiwi berry has reducing blood lipid, anti-resisting cancer and senility, beauty containing abundant vitamin, thin skin succulence, the fragrant and sweet delicate, clean taste of pulp
The effect of beauty treatment.In brewing process, the nutritional ingredient of Kiwi berry berry is largely transferred in Yangtao wine, therefore Kiwi berry
The nutritive value of wine is also very high.The brewage process of red yeast rice red heart Yangtao wine combination fruit wine and yellow rice wine not only belongs to brewed wine, but also belongs to
In fruit wine, wine degree is relatively low, while having health-care efficacy, improves resource utilization, pushes local economic development, meets China's drinks
Developing industry policy.
Red yeast rice is the great invention of Ancient Times in China working people, is the science and culture legacy of motherland's preciousness, we not only want
Protection, also will inherit, develops and innovate, carry forward Chinese nation's excellent culture, to push the hair of China's red yeast rice and its red yeast rice the wine industry
Exhibition.In view of the problems of the existing technology, the fermentation of red kiwifruit wine is participated in red yeast rice, optimize technique is enriched in product
Higher alcohol and ester generate unique flavor substance, increase new drinks kind, are conducive to consumption upgrading.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic, it is characterised in that：Include the raw material of following parts by weight：
100 parts of glutinous rice, 70-140 parts of red kiwifruit, 3.1-9.8 parts of red yeast rice, 0.12-0.24 parts of Q303 rhizopus kojis, yellow rice wine activity
0.26-0.7 parts of dry ferment, 0.042-0.11 parts of pectase, 0.049-0.14 parts of potassium metabisulfite, saleratus
0.023-0.112 parts, 0.014-0.084 parts of wine yeast.
2. a kind of preparation method for the red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic, it is characterised in that：Including following step
Suddenly：
Step 1：The red yeast rice of parts by weight is uniformly mixed with the purified water of its weight 20%-100%, keeps 30 DEG C of -45 DEG C of activation
30min obtains bacterium solution A；38 DEG C of syrup containing sugar 5%, stirring and dissolving, heat preservation activation is added in the wine yeast of parts by weight
30min is cooled to 28 DEG C -30 DEG C, obtains bacterium solution B；38 DEG C of syrup containing sugar 5% are added in the yellow rice wine active dry yeast of parts by weight, are stirred
Dissolving is mixed, heat preservation activation 30min is cooled to 28 DEG C -30 DEG C, obtains bacterium solution C；
Step 2：The glutinous rice of parts by weight is drained under 20 DEG C -25 DEG C of water temperature after soaking time 12h, high temperature cooks, then cold
But to 30 DEG C -38 DEG C, 3 parts of -6 parts of bacterium solution A and 0.12 part -0.24 part of Q303 rhizopus kojis are added in cooling glutinous rice, mixes
It is even, under conditions of 32 DEG C -38 DEG C, it is placed in aerobic fermentation 48h in fermentation tank, takes partial press that red-koji fermented glutinous rice food juice is made；
Step 3：The red kiwifruit for selecting parts by weight is cleaned with sterile water, is packed into mesh basket and is dried in ventilating and cooling place, is used
Stainless steel crusher belt leather crushing and beating, be packed into fermentation tank, be added 0.07 part -0.1 part potassium metabisulfite and 0.06 part -
0.08 part of pectase stirs 15min, keeps 40 DEG C of -50 DEG C of enzymolysis 3.5h-4h；
After the completion of enzymolysis, pulp pol is adjusted with the red-koji fermented glutinous rice food juice that step 2 obtains, obtains pulp A；
Step 4：The bacterium solution A of 1%-3% is added in pulp A, it is 19 DEG C -23 DEG C to keep temperature, accesses 0.02%-0.06% afterwards for 24 hours
Bacterium solution B, be sufficiently stirred, continue ferment 36h-48h, after filtering filtrate A；
Step 5：0.5-1 times of filtrate A is added in glutinous rice grain after the remaining fermentation of step 2 and total amount after filtrate A is added
The bacterium solution C of 0.25%-0.5% continues to ferment, and fermentation time is 3 to 5 days；
Step 6：First time tank switching is carried out, takes supernatant liquor and the juice after squeezing after fermentation to be placed in new fermentation tank, continues close
Seal ferment 30 days；
Step 7：Second of tank switching is carried out, bottom sediment is removed, saleratus, ageing is added in sterilizing, and low temperature seal preserves
It 6-12 months, then filters, it is filling.
3. a kind of preparation method of red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic according to claim 2,
It is characterized in that：Glutinous rice in the step 2 is adopted preferably containing amylose in 0.5% quality glutinous rice below when immersion
Purified water need to not cross the grain of rice.
4. a kind of preparation method of red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic according to claim 2,
It is characterized in that：Red kiwifruit in the step 3 is no disease and pests harm, neither too hard, nor too soft red kiwifruit fresh fruit, preferably red
Positive Kiwi berry.
5. a kind of preparation method of red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic according to claim 2,
It is characterized in that：Fermentation temperature in the step 5 is controlled at 23 DEG C -28 DEG C, and fermentation temperature after first time tank switching in step 6
For 16-22 DEG C of temperature.
6. a kind of preparation method of red kiwifruit low wine that red yeast rice mixed fermentation is hyperchromic according to claim 2,
It is characterized in that：The adding proportion of saleratus is 0.3g/L-1.0g/L in the step 7, and 0.02 μm of cross-flow membrane is used when filtering
Filter is filtered to red yeast rice red heart Yangtao wine and degerming, and it is filling to choose the lower liquor storage vessel of light transmittance, then
It is stored in 0-5 DEG C of environment.
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| CN110408500A (en) * | 2019-07-04 | 2019-11-05 | 安徽宣丰悦华食品有限公司 | A kind of production method of fruits and vegetables red rice yellow wine |
| CN110583988A (en) * | 2019-09-11 | 2019-12-20 | 贵州省轻工业科学研究所 | Preparation method of kiwi fruit fermented glutinous rice product with unique flavor |
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