CN109943438B - A preparation method of red koji health wine added fermented by Trichomonas coronis - Google Patents

Abstract

The invention relates to a preparation method of red yeast health wine fermented by adding eurotium cristatum. The preparation method comprises the following steps: steaming the glutinous millet and uniformly dividing the cooked glutinous millet into glutinous rice A and glutinous rice B for preparation; adding the glutinous rice A, red yeast rice and clear water into a fermentation tank for saccharification and fermentation, adding the golden flower yeast and the saccharomyces cerevisiae bacterial liquid, and fermenting to obtain pre-fermented mash; adding the glutinous rice B, the golden flower koji, the saccharomyces cerevisiae liquid and clear water for fermentation to obtain a rice-added fermented mash; adding golden flower koji and saccharomyces cerevisiae bacterial liquid again to continue fermentation to obtain mature fermented mash; squeezing, clarifying, sterilizing, aging, blending, and packaging. Through determination, the alcohol content of the red yeast health wine is 14-16% vol, the sugar content is 40-60 g/L, the total acid content is 3.8-4.2 g/L, and the sensory evaluation is as follows: clear and transparent, and is yellow brown or brownish red.

Description

A preparation method of red koji health wine added fermented by Trichomonas coronis

technical field

The invention belongs to the technical field of functional beverage wine brewing. In particular, it relates to a method for preparing red yeast health wine fermented with Trichomonas coronoides.

Background technique

As a fungus of the genus Trichomonas, it is also called "Golden Flower" fungus. Metabolites contain almost all amino acids necessary for the human body, can effectively regulate human metabolism, and have strong effects of lowering fat, lowering blood pressure, and regulating carbohydrate metabolism.

Invention patent: a method for producing tea wine by using S. coronoides (application number 201510928699.2). This invention uses S. coronis to ferment tea leaves in solid state, and then adds Schizosaccharomyces pombe for fermentation. This technology can not only improve the utilization rate of active ingredients in tea, but also further play the role of Saccharomyces coronaris in lowering fat, lowering blood pressure, and regulating sugar metabolism, so that the quality of tea and wine is better, and it has more health care functions. However, distilled alcohol also limits the dissolution of the effective metabolites of S. coronoidis. Invention patent: A method for preparing health wine by using the bacterial liquid of S. coronoides (application number 201710716993.6), which is to prepare wine by soaking tea leaves in a certain amount of edible alcohol or white wine, and then blending them into tea wine. Although the prepared tea wine also has the aroma of tea, but the content of effective ingredients such as tea polyphenols is relatively small, and the health function of tea cannot be fully exerted; invention patent: a kind of probiotic wine and its preparation method (Application No. 201610366669 .1) The purpose of the present invention is to provide a coronoid probiotic wine and its preparation method. The coronoid is extracted into granules, and then the coronoid granules are dissolved in liquor, which greatly It improves the content of S. coronoidis in the wine, preserves the original taste of the wine at the same time, and will not affect the degree of the wine. But it is also a blended wine.

Red yeast rice is made from indica rice and refined by solid-state fermentation with monascus purpureus . It contains functional physiological effects of red yeast pigment, aminobutyric acid, and the metabolites of Monacolin K. It is a pure natural, It is a food and medicine dual-purpose food with high safety and beneficial to human health. Red yeast rice wine is a special fermented wine in Fujian Province. This product has low alcohol content, mild alcoholic properties, and low irritation. It is rich in various amino acids necessary for the human body. The main nutrients include low-molecular extracts such as sugar, peptides, and amino acids, and vitamins. , minerals, and trace element selenium and so on. They are easily absorbed and digested by the human body, and drinking in moderation is beneficial to the human body. They have the effects of relaxing tendons, activating blood circulation, and prolonging life, so they enjoy the reputation of treasures in wine.

Glutinous millet has high nutritional value and is rich in protein, fat and vitamins. It is not only edible, but also used as medicine to clear away heat, quench thirst, nourish yin, nourish spleen, kidney and intestines and stomach, facilitate urination, and treat water and diarrhea. It can also be used for brewing wine. .

The invention is to develop and produce a health-care wine fermented with red koji fermented by Saccharomyces coronoides. That is to say, using glutinous millet and red yeast rice as the main raw materials, adding Jinhua koji rich in tea culture medium of S. coronoides, and co-fermenting to produce red yeast health wine, which has various physiological functions, can effectively regulate human metabolism, and It has a strong effect of lowering fat, lowering blood pressure, and regulating carbohydrate metabolism.

Contents of the invention

The invention is to develop and produce a kind of co-fermented red koji fermented wine with coronoid bacterium. That is, glutinous millet and red yeast rice are used as the main raw materials, and Jinhua koji, which is rich in tea culture medium of S. coronoides, is added to ferment together to produce red yeast health wine. It has various physiological functions and can effectively regulate human metabolism. And has a strong effect of lowering fat, lowering blood pressure, and regulating carbohydrate metabolism.

For implementing the purpose of the present invention, formulate technical scheme as follows:

1. Soak rice and steam rice

(1) Soaking rice: Take a certain weight of glutinous millet and wash it, and soak the rice in water to a depth of about 15-20 cm. Adjust water temperature and rice soaking time according to climate change. Generally, the water temperature is 20-25°C, and the rice is soaked for 8 hours; the water temperature is 10-15°C, and the rice is soaked for 12 hours.

(2) Steaming: after draining, 60% by weight of glutinous millet is steamed into glutinous millet A, 40% by weight of glutinous millet is steamed into glutinous millet B, and set aside.

2. Saccharification and fermentation:

(1) Pre-fermentation:

Cool the glutinous millet rice A to 40°C, put it into the fermenter together with red yeast rice and water, and carry out saccharification and fermentation for 16 hours, then add golden flower koji and Saccharomyces cerevisiae liquid rich in Saccharomyces coronoides, and drum Enter sterile air for 5 minutes, control the fermentation temperature to 32-34°C, and continue saccharification and fermentation for 24 hours to obtain pre-fermentation mash.

The blowing of sterile air has an air volume of 0.01-0.03m ³ /(m ³ ·min), that is, 0.01-0.03 cubic meters of sterile air per minute of fermentation broth per cubic meter.

Each component that adds in the above-mentioned steps is respectively by the glutinous millet 100% weight meter that steams glutinous millet rice A usefulness:

Red yeast rice 10～12%

Golden flower song 2～4%

Saccharomyces cerevisiae liquid 2～3%

Clear water 110%

(2) Fermentation with rice:

Add the glutinous rice B cooled to 45°C to the pre-fermentation mash, then add the golden flower koji rich in Saccharomyces coronis, Saccharomyces cerevisiae liquid and clear water, and after blowing sterile air for 5 minutes, carry out 5 ~6 days of saccharification and fermentation to obtain fermented mash with rice.

The blowing of sterile air has a ventilation volume of 0.01-0.03m ³ /(m ³ ·min).

Each component that adds in the above-mentioned steps is respectively according to the waxy millet 100% weight portion that steams glutinous millet rice B is used:

Golden flower song 2～4%

Saccharomyces cerevisiae liquid 2～3%

Clear water 120%

(3) Post-fermentation:

The golden flower koji and Saccharomyces cerevisiae liquid rich in Saccharomyces coronoides were added again to the fermented mash with rice, and sterilized air was blown in for 15 minutes. Thereafter, glutinous millet liqueur is added to the fermented mash to make the total sugar of the fermented mash reach 60-80 g/L, and the post-fermentation is continued for 20-30 days to obtain a mature post-fermented mash.

The ventilation volume when the sterile air is blown in is 0.01-0.03m ³ /(m ³ ·min).

Each component that adds in the above-mentioned steps is respectively by the glutinous millet 100% weight meter that steams glutinous millet rice A usefulness:

Golden flower song 2～4%

Saccharomyces cerevisiae liquid 2～3%

Glutinous millet liqueur 50%.

3. Squeeze and clarify:

After maturation, the fermented mash is pressed and clarified to become a red yeast health sake fermented with Sansacillus coronoides.

4. Sterilization and aging in altars:

The red koji health-care sake is sterilized in a sterilizing tank and put into wine jars for aging.

5. Blending and filling finished products:

After aging for more than one year, the red koji health-care sake is blended and filled. The finished product of filling is red yeast rice health wine fermented with Saccharomyces coronarii.

After measurement, the alcohol content of the red yeast rice health wine is 14-16% vol, the sugar content is 40-60g/L, the total acid is 3.8-4.2g/L, sensory evaluation: clear and transparent, yellowish brown or brown red, with tea The compound aroma of Qingxiang and the mellow aroma of red yeast rice wine, the taste is sweet and round, and the flavors are harmonious, and it contains polyphenols and flavonoids, which have health care functions.

The preparation of the golden flower koji:

1. Saccharomyces coronoidis seed solution:

(1) Inoculate the S. coronis strains on the CZG medium plate, and culture it upside down at a constant temperature of 26-29°C for 4-7 days. After the S. coronis forms ascospores, use a sterilized glass rod to remove the ascospores from the plate. Scrape Aspergillus coronis spores from above, dilute 100-fold spore suspension of Aspergillus coronoides with sterile water to be the first-class seeds of Aspergillus coronis;

(2) Inoculate the first-grade seeds of S. coronis into CZG liquid medium, inoculate 10%, culture at 25-29°C for more than 7 days, and count by blood counting until 10 ⁴ -10 ⁶ /mL is obtained. Aspergillus coronis spore suspension;

(3) Inoculate the spore suspension of Cystis coronis into the improved CZG medium with an inoculum amount of 10%, and culture it at 25-29°C for 7-10 days to obtain the seed liquid of Cystis coronis for tea inoculation.

2. Preparation of Jinhua Qu:

(1) Crush tea leaves and tea stems into 40-mesh tea powder, add bran, and mix to form a solid medium; the weight ratio of tea powder and bran in the solid medium is 3:1.

(2): Under aseptic environment, solid culture medium is inoculated with S. coronoides seed liquid and Aspergillus niger seed liquid, in parts by weight, solid medium: S. coronoides seed liquid: the ratio of Aspergillus niger seed liquid Mix 65:30:5 to make koji pieces. After inoculation, put the koji pieces in a sterile fermentation room with a humidity of 80-85% and a temperature of 26-29°C for 2 days, and then adjust them to a humidity of 70-75% and a temperature of 28°C. Continue solid-state fermentation at ~32°C until the surface of the koji is covered with golden flowers, which is golden flower koji.

The strains of Eurotium cristatum (strain number ACCC 32202) and Aspergillus niger (strain number ACCC 30117) were purchased from China Agricultural Microorganism Culture Collection Center (ACCC).

CZG medium plate formula: sucrose 40g; NaCl 50g; MgSO ₄ 0.5g; NH ₄ NO ₃ 3.0g; K ₂ HPO ₄ 1.0g; agar 20g; pH natural; 1000g water.

CZG liquid medium formula: sucrose 40g; NaCl 50g; MgSO ₄ 0.5g; NH ₄ NO ₃ 3.0g; K ₂ HPO ₄ 1.0g; pH natural; 1000g water;

CZG improved medium formula: sucrose 40g; NaCl 50g; MgSO ₄ 0.5g; NH ₄ NO ₃ 3.0g; K ₂ HPO ₄ 1.0g; agar 20g; pH natural; tea bran mixture 1000g.

Described tea bran mixed liquor, its preparation process is:

1) Accurately weigh 10.0g of commercially available tea, soak it in 500ml of sterile water, shake for 45min and mix well. Then filter with sterilized three-layer medical gauze in a sterile environment, and the obtained filtrate is the tea extract.

2) Accurately weigh 20.0g of fresh bran, put it into 500ml of water and boil for 15min, cool to room temperature, and filter with sterilized three-layer medical gauze in a sterile environment, the obtained filtrate is the bran extract.

3) Mix the tea extract and bran extract at a volume ratio of 2:1.

The preparation of described Aspergillus niger seed liquid:

(1) Cultivation of primary strains: under sterile conditions, transfer the original strains of Aspergillus niger slant to the test tube slant medium, and cultivate them at 25-30°C for 72 hours as the primary strains for later use. The test tube slant medium is 1.0L of 5°Bé wort, 5g of bran, 15.0g of agar, and natural pH.

(2) Preparation of eggplant bottle culture medium: the weight ratio of seed koji culture medium is 20g bran, 4g flour, mix in 20ml water, mix well, spread 500ml eggplant bottle, and sterilize with 1kg/c㎡ steam pressure for 30min .

(3) Inoculation culture: the first-grade strains in the test tube were inserted into the eggplant bottle culture medium cooled to 30°C, and the culture temperature was 30°C. During the cultivation process, after the koji material is agglomerated, shake the bottle twice. After two days of cultivation, gently invert the eggplant bottle and continue to cultivate for 3 to 4 days until all black spores of Aspergillus niger mature.

(4) Scrape off the Aspergillus niger spores in the eggplant bottle, and take sterile water to prepare a spore suspension, the spore concentration of the spore suspension is more than 250,000/ml. It is Aspergillus niger seed solution.

The preparation of described glutinous millet sweet wine liquid:

1. Steam rice: Wash the glutinous millet and soak in water for 6-8 hours, drain and pour into a rice steamer to steam rice continuously to obtain well-cooked millet rice.

2. Enzyme-mixed koji: the millet is sprayed with water on the conveyor belt to expand after absorbing water, and the temperature of the millet is controlled at 40°C. Add 0.2% by weight of glutinous millet saccharification enzyme solution and 4.0% by weight of glutinous millet Xiaoqu powder and mix well. The crushing fineness of the purchased Xiaoqu is 40 mesh.

3. Nest-building mashing: Pour the above-mentioned millet mixed with koji with enzyme into the mashing tank, press it firmly, dig a well-shaped nest in the middle, and carry out nest-building mashing for 68-72 hours. At this time, a small amount of saccharification liquid appears in the well-shaped nest.

4. Saccharification and fermentation: after nesting and saccharification, add water with a weight ratio of 80-90% of glutinous millet. After 24 hours, the millet saccharification mash is obtained. Pour the millet saccharification mash in the saccharification tank into the mixing tank, and stir evenly to form a semi-solid millet saccharification mash.

5. Pressing: The millet saccharification mash is subjected to a filter press to filter out the glutinous millet liqueur, and the total sugar of the glutinous millet liqueur reaches 260-280g/L.

The preparation of described saccharomyces cerevisiae liquid:

(1) Liquid fermentation medium formula: (NH4) ₂ SO ₄ 30g; MgSO ₄ 0.5g; K ₂ HPO ₄ 1.5g; NaCI 5.0g; glutinous millet liqueur 950g; water 50g.

(2) Preparation of Saccharomyces cerevisiae seed liquid: pick the activated Saccharomyces cerevisiae strains into a test tube containing YPD liquid medium, and culture them at room temperature for 12 hours. Absorb 2% of the bacteria into 500 mL of YPD liquid medium and cultivate for 24 hours to obtain Saccharomyces cerevisiae seed liquid.

(3) Preparation of Saccharomyces cerevisiae liquid: the liquid fermentation medium was inserted into Saccharomyces cerevisiae seed liquid, the inoculum amount was 6%, and cultured at 30-35°C for 32 hours to obtain Saccharomyces cerevisiae liquid.

Description of drawings

Fig. 1 is a process flow chart of the preparation method of a kind of oolong tea rich in coronoid process oolong according to the present invention.

detailed description

Example 1

1. Soak rice and steam rice

(1) Soaking rice: Take 200kg of glutinous millet and wash it, and soak the rice in water to a depth of about 15-20 cm. The water temperature is 20-25°C, and the rice is soaked for 8 hours.

(2) Steaming: After draining, steam 120kg of glutinous millet into glutinous rice A, and 80kg of glutinous millet into glutinous rice B, set aside.

2. Saccharification and fermentation:

(1) Pre-fermentation:

Put the glutinous millet rice A cooled to 40°C into the fermenter together with red yeast rice and clear water for 16 hours of saccharification and fermentation, then add the golden flower koji and Saccharomyces cerevisiae liquid rich in Saccharomyces coronoides, and Sterile air was blown in for 5 minutes, the fermentation temperature was controlled at 32° C., and the saccharification and fermentation was continued for 24 hours to obtain pre-fermented mash.

The blowing of sterile air has a ventilation volume of 0.01m ³ /(m ³ ·min).

Each component added in the above-mentioned steps is respectively by 120kg glutinous millet 100% weight meter:

Red yeast rice 12kg

Golden Flower Song 2.4kg

Saccharomyces cerevisiae liquid 2.4kg

Clear water 132kg

(2) Fermentation with rice:

Add the glutinous millet rice B cooled to 45°C to the pre-fermentation mash, then add the golden flower koji, Saccharomyces cerevisiae liquid and water rich in the tea culture medium of S. coronoides, and blow in sterile air for 5 minutes , carrying out saccharification and fermentation for 5 days to obtain fermented mash with rice.

The sterile air is blown in, and the ventilation volume is 0.01m ³ /(m ³ ·min).

Each component added in the above-mentioned steps is respectively by 80kg glutinous millet 100% weight meter:

Golden Flower Song 3.2kg

Saccharomyces cerevisiae liquid 2.4kg

Clear water 96kg

(3) Post-fermentation:

The golden flower koji and Saccharomyces cerevisiae liquid enriched in the S. coronoides tea culture medium were added again to the fermented mash with rice, and sterilized air was blown into for 15 minutes. Add glutinous millet liqueur to the fermented mash thereafter to make the total sugar of the fermented mash reach 65g/L, and continue post-fermentation for 25 days to obtain mature post-fermented mash.

The ventilation volume when the sterile air is blown in is 0.01m ³ /(m ³ ·min).

Each component added in the above-mentioned steps is respectively by 120kg glutinous millet 100% weight meter:

Golden Flower Song 2.4kg

Saccharomyces cerevisiae liquid 2.4kg

Glutinous millet liqueur 60kg

3. Squeeze and clarify:

After maturation, the fermented mash is pressed and clarified to become a red yeast health sake fermented with Sansacillus coronoides.

4. Sterilization and aging in altars:

The red koji health-care sake is sterilized in a sterilizing tank and put into wine jars for aging.

5. Blending and filling finished products:

After aging for more than one year, the red koji health-care sake is blended and filled. The finished product of filling is red yeast rice health wine fermented with Saccharomyces coronarii.

After measurement, the alcohol content of the red yeast health wine is 15% vol, the sugar content is 45g/L, and the total acid is 3.8g/L. Sensory evaluation: clear and transparent, yellowish brown or brownish red, with the fragrance of tea leaves and the mellow aroma of red yeast rice wine The compound fragrance, the taste is sweet and mellow, the flavors are harmonious, and it contains polyphenols and flavonoids, which have health care functions.

In this example, the preparation of the golden flower koji enriched in S. coronoidis, the CZG medium plate formulation, the CZG liquid medium formulation, the CZG improved medium formulation, the tea bran mixed solution, the preparation of Aspergillus niger seed solution, Both the preparation of glutinous millet liqueur liquid and the preparation of Saccharomyces cerevisiae bacterial liquid are prepared by the method described in the technical solution of the present invention.

In this example, the strains of Eurotium cristatum (strain number ACCC32202) and Aspergillus niger (strain number ACCC 30117) were used as Eurotium cristatum (strain number ACCC 30117). .

Example 2

1. Soak rice and steam rice

(1) Soaking rice: Take 500kg of glutinous millet and wash it, and soak the rice in water to a depth of about 15-20 cm. When the water temperature is 10-15°C, soak the rice for 12 hours.

(2) Steaming: After draining, steam 300kg of glutinous millet to make glutinous rice A, and steam 200kg of glutinous millet to make glutinous rice B, set aside.

2. Saccharification and fermentation:

(1) Pre-fermentation:

Put the glutinous millet rice A cooled to 40°C into the fermenter together with red yeast rice and clear water for 16 hours of saccharification and fermentation, then add the golden flower koji and Saccharomyces cerevisiae liquid rich in Saccharomyces coronoides, and Sterile air was blown in for 5 minutes, the fermentation temperature was controlled at 34° C., and the saccharification and fermentation was continued for 24 hours to obtain pre-fermented mash.

The blowing of sterile air has an air volume of 0.03m ³ /(m ³ ·min), that is, 0.03 cubic meters of sterile air per minute per 1 cubic meter of fermentation broth.

Each component added in the above-mentioned steps is respectively by 300kg glutinous millet 100% weight meter:

Red yeast rice 36kg

Golden Flower Song 12kg

Saccharomyces cerevisiae liquid 9kg

Clear water 330kg

(2) Fermentation with rice:

Add the glutinous millet rice B cooled to 45°C to the pre-fermentation mash, then add the golden flower koji, Saccharomyces cerevisiae liquid and water rich in the tea culture medium of S. coronoides, and blow in sterile air for 5 minutes , carrying out saccharification and fermentation for 6 days to obtain fermented mash with rice.

The sterile air is blown in, and the ventilation volume is 0.03m ³ /(m ³ ·min).

Each component added in the above-mentioned steps is respectively by 200kg glutinous millet 100% weight meter:

Golden Flower Song 4kg

Saccharomyces cerevisiae liquid 4kg

Clear water 240kg

(3) Post-fermentation:

The golden flower koji and Saccharomyces cerevisiae liquid rich in Saccharomyces coronoides were added again to the fermented mash with rice, and sterilized air was blown in for 15 minutes. Add glutinous millet liqueur to the fermented mash thereafter to make the total sugar of the fermented mash reach 80g/L, and continue post-fermentation for 30 days to obtain mature post-fermented mash.

The ventilation volume when the sterile air is blown in is 0.03m ³ /(m ³ ·min).

Each component added in the above-mentioned steps is respectively by 300kg glutinous millet 100% weight meter:

Golden Flower Song 12kg

Saccharomyces cerevisiae liquid 9kg

Glutinous millet liqueur 150kg

3. Squeeze and clarify:

After maturation, the fermented mash is pressed and clarified to become a red yeast health sake fermented with Sansacillus coronoides.

4. Sterilization and aging in altars:

The red koji health-care sake is sterilized in a sterilizing tank and put into wine jars for aging.

5. Blending and filling finished products:

After aging for more than one year, the red koji health-care sake is blended and filled. The finished product of filling is red yeast rice health wine fermented with Saccharomyces coronarii.

After measurement, the alcohol content of the red yeast rice health wine is 16% vol, the sugar content is 60g/L, and the total acid is 4.2g/L. Sensory evaluation: clear and transparent, yellowish brown or brownish red, with the fragrance of tea leaves and the mellow aroma of red yeast rice wine It has a compound fragrance, sweet and round taste, harmonious flavors, and contains polyphenols and flavonoids, which have health care functions.

In this example, the preparation of the golden flower koji enriched in S. coronoidis, the CZG medium plate formulation, the CZG liquid medium formulation, the CZG improved medium formulation, the tea bran mixed solution, the preparation of Aspergillus niger seed solution, Both the preparation of glutinous millet liqueur liquid and the preparation of Saccharomyces cerevisiae bacterial liquid are prepared by the method described in the technical solution of the present invention.

In this example, the strains of Eurotium cristatum (strain number ACCC32202) and Aspergillus niger (strain number ACCC 30117) were used as Eurotium cristatum (strain number ACCC 30117). .

Claims (5)

1. A preparation method of red yeast health wine fermented by adding eurotium cristatum is characterized by comprising the following steps:

1) The preparation process of the golden flower yeast comprises the following steps:

(1) Inoculating eurotium cristatum strains on a CZG culture medium flat plate, carrying out inverted culture at the constant temperature of 26-29 ℃ for 4-7 days, scraping aspergillus cristatum spores from the flat plate by using a sterilized glass rod after the eurotium cristatum forms ascospores, and diluting 100 times of eurotium cristatum spore suspension by using sterile water to obtain primary seeds of the eurotium cristatum;

(2) Inoculating the first-class seeds of eurotium cristatum to a CZG liquid culture medium, inoculating 10%, and culturing at 25-29 deg.C for 7 ℃Counting by hemocyte counting method for more than 10 days ⁴ ～10 ⁶ mL of Eurotium cristatum spore suspension;

(3) Inoculating eurotium cristatum spore suspension into a CZG improved culture medium, culturing at 25-29 ℃ for 7-10 days with the inoculation amount of 10% to obtain eurotium cristatum seed liquid for tea inoculation;

(4) Crushing tea leaves and tea stalks into 40-mesh tea powder, adding bran, and mixing to form a solid culture medium; the weight ratio of the tea powder to the bran in the solid culture medium is 3:1;

(5) Inoculating eurotium cristatum seed liquid and aspergillus niger seed liquid in a solid culture medium in an aseptic environment, wherein the solid culture medium comprises the following components in parts by weight: eurotium cristatum seed liquid: the proportion of the aspergillus niger seed liquid is 65:30: 5. mixing to prepare a yeast block, placing the yeast block in an aseptic fermentation chamber with the humidity of 80-85% and the temperature of 26-29 ℃ for fermentation for 2 days after inoculation, regulating and controlling the humidity to 70-75% and the temperature to 28-32 ℃ for continuous solid state fermentation until the surface of the yeast block is full of golden flowers, namely golden flower yeast;

2) Preparing the glutinous millet sweet wine:

(1) And (3) steaming rice: cleaning glutinous millet, soaking in clear water for 6-8 h, draining, and pouring into a rice steaming machine to continuously steam rice to obtain well cooked millet;

(2) Adding enzyme and mixing yeast: spraying water on the cooked rice by a conveyer belt, and controlling the temperature of the cooked rice to be 40 ℃ after the cooked rice is expanded by absorbing water; adding saccharifying enzyme solution with the weight ratio of the glutinous millet being 0.2% and Xiaoqu powder with the weight ratio of the glutinous millet being 4.0% for stirring uniformly; crushing the bought Xiaoqu into 40 meshes;

(3) Saccharifying the laps: pouring the cooked rice added with the enzyme and mixed with the yeast into a saccharifying cylinder, flattening the rice to be solid, digging a pit in the middle, and carrying out pit-building saccharification for 68-72 hours, wherein a small amount of saccharification liquid appears in the pit;

(4) Saccharification and fermentation: after the laying and saccharifying, adding clear water with the weight proportion of 80-90% of that of the glutinous millet, obtaining the millet mash after 24 hours, pouring the millet mash in the mash jar into a stirring tank, and uniformly stirring to obtain semi-solid millet mash;

(5) Squeezing: carrying out pressure filtration on the millet mash by using a pressure filter to filter out glutinous millet sweet wine liquid, wherein the total sugar of the glutinous millet sweet wine liquid reaches 220-240 g/L;

3) The brewing of the red yeast health wine added with eurotium cristatum fermentation is as follows:

(1) Rice soaking, namely washing glutinous millet by a certain weight, soaking the rice in water for 15-20 cm deep, adjusting the water temperature and the rice soaking time according to climate change, and soaking the rice for 8 hours at the water temperature of 20-25 ℃; soaking rice for 12 hours at the water temperature of 10-15 ℃;

(2) And (3) steaming: draining, steaming 60% by weight of glutinous millet into glutinous millet A, and steaming 40% by weight of glutinous millet into glutinous millet B for later use;

(3) Pre-fermentation:

adding the waxy rice A cooled to 40 ℃, red yeast rice and clear water into a fermentation tank together for 16 hours of diastatic fermentation, then adding the golden flower koji rich in eurotium cristatum tea culture medium and the saccharomyces cerevisiae bacterial liquid, blowing sterile air for 5 minutes, controlling the fermentation temperature to be 32-34 ℃, and continuing to perform diastatic fermentation for 24 hours to obtain pre-fermented mash;

the sterile air is blown in, and the ventilation capacity is 0.01-0.03 m ³ /（m ³ Min), namely, 0.01 to 0.03 cubic meter of sterile air is introduced into every 1 cubic meter of fermentation liquor per minute;

the components added in the steps are respectively as follows according to 100 percent of glutinous millet used for steaming the glutinous millet A by weight:

10 to 12 percent of red yeast

2 to 4 percent of golden flower yeast

2 to 3 percent of wine-making yeast liquid

110 percent of clear water

(4) Adding rice and fermenting:

adding the glutinous rice B cooled to 45 ℃ into the pre-fermented mash, adding the golden flower koji rich in the eurotium cristatum tea culture medium, the saccharomyces cerevisiae liquid and clear water, blowing sterile air for 5 minutes, and then performing saccharification and fermentation for 5-6 days to obtain a rice-added fermented mash;

the sterile air is blown in, and the ventilation volume is 0.01-0.03 m ³ /（m ³ ·min）；

The components added in the steps are respectively as follows according to 100 percent of the weight portion of the glutinous millet used for steaming the glutinous rice B:

2 to 4 percent of golden flower yeast

2 to 3 percent of saccharomyces cerevisiae liquid

120% of clear water;

(5) And (3) after-fermentation:

adding golden flower koji rich in eurotium cristatum and saccharomyces cerevisiae bacterial liquid into the rice-added fermented mash again, blowing sterile air for 15 minutes, adding glutinous millet sweet wine liquid into the fermented mash to enable the total sugar of the fermented mash to reach 60-80 g/L, and continuing to perform after-fermentation for 20-30 days to obtain mature fermented mash;

the ventilation volume is 0.01-0.03 m when sterile air is blown in ³ /（m ³ ·min）；

The components added in the above steps are respectively the following by 100 percent of the weight of the glutinous millet used for steaming the glutinous rice A:

2 to 4 percent of golden flower yeast

2 to 3 percent of wine-making yeast liquid

50% of glutinous millet sweet wine;

(6) Squeezing and clarifying:

squeezing and clarifying the mature fermented mash to obtain red rice health-care sake fermented by adding eurotium cristatum;

(7) Sterilizing, filling in jars and ageing:

sterilizing red rice health-care sake by a sterilization tank, and putting into a wine jar for aging;

(8) Blending and filling to obtain a finished product:

after aging for more than one year, blending and filling the red yeast rice health-care sake.

2. The preparation method of the red yeast health wine fermented by adding eurotium cristatum as claimed in claim 1, wherein the formula of the CZG medium plate is as follows: sucrose 40g, naCl 50g, mgSO ₄ 0.5g、NH ₄ NO ₃ 3.0g、K ₂ HPO ₄ 1.0g agar 20g, 1000g water, pH fromHowever.

3. The preparation method of the red yeast health wine fermented by adding eurotium cristatum according to claim 1, wherein the formula of the CZG liquid culture medium is as follows: sucrose 40g, naCl 50g, mgSO ₄ 0.5g、NH ₄ NO ₃ 3.0g、K ₂ HPO ₄ 1.0g and 1000g of water, and the pH is natural.

4. The preparation method of the red yeast health wine added with eurotium cristatum for fermentation according to claim 1, wherein the CZG improved culture medium comprises: sucrose 40g, naCl 50g, mgSO ₄ 0.5g、NH ₄ NO ₃ 3.0g、K ₂ HPO ₄ 1.0g, 20g of agar and 1000g of tea bran mixed liquor, and the pH is natural.

5. The preparation method of the red yeast health wine added with eurotium cristatum for fermentation according to claim 4, wherein the preparation process of the tea and bran mixed solution is as follows:

1) Accurately weighing 10.0g of commercially available tea, soaking in 500ml of sterile water, shaking for 45min, mixing, and filtering with sterilized three-layer medical gauze in sterile environment to obtain filtrate;

2) Accurately weighing 20.0g of fresh bran, adding into 500ml of water, boiling for 15min, cooling to room temperature, and filtering with sterilized three-layer medical gauze in sterile environment to obtain filtrate as bran leachate;

3) Mixing tea extract and bran extract in a ratio of 2:1 by volume.

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