CN109943438B - Preparation method of red yeast health wine fermented by adding eurotium cristatum - Google Patents
Preparation method of red yeast health wine fermented by adding eurotium cristatum Download PDFInfo
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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
Technical Field
The invention belongs to the technical field of functional alcoholic beverage brewing. In particular to a preparation method of red yeast health wine fermented by adding eurotium cristatum.
Background
Eurotium cristatum, which is a fungus of Eurotium, is also called as golden flower fungus, and is named mainly because a large amount of golden closed capsule shells are generated in the process of Fuzhuan tea fermentation, and eurotium cristatum and metabolites thereof contain almost all amino acids essential to human bodies, can effectively regulate the metabolism of the human bodies, and have stronger effects of reducing blood fat, lowering blood pressure and regulating carbohydrate metabolism.
The invention has the following patents: a method for producing tea wine by using eurotium cristatum (application No. 201510928699.2) is characterized in that eurotium cristatum is used for solid state fermentation of tea leaves, and chestnut wine schizosaccharomyces is added for fermentation. The technology can improve the utilization rate of effective components of tea, and can further exert the functions of Eurotium cristatum in reducing blood lipid, lowering blood pressure and regulating sugar metabolism, so that the tea wine has better quality and health care function. But the distilled liquor limits the dissolution of the effective metabolic components of the eurotium cristatum. The invention has the following patents: a method for preparing health wine from Eurotium cristatum liquid (application number 201710716993.6) comprises soaking folium Camelliae sinensis in edible alcohol or Chinese liquor, and blending to obtain tea wine. Although the prepared tea wine has the aroma of tea, the content of active ingredients such as tea polyphenol is low, and the health-care function of the tea cannot be fully exerted; the invention has the following patents: the invention provides eurotium cristatum probiotic wine and a preparation method thereof (application number 201610366669.1). The invention aims to provide the eurotium cristatum probiotic wine and the preparation method thereof. But also belongs to the compound wine.
Red rice is prepared from long-shaped rice and Monascus purpureus wentmonascuspurpureus) The monascus color tea is prepared by solid state fermentation and refining, contains metabolites of functional physiological functions of monascus color, aminobutyric acid and Monacolin K, and is a purely natural and high-safety food which can be used as both medicine and food and is beneficial to human health. The red yeast yellow wine is special fermented wine in Fujian province, and the product has low alcohol content, mild wine property, less irritation, rich amino acids, main nutrients including low molecular weight extract of sugar, peptide, amino acid, etc., vitamins, minerals, trace element selenium, etc. They are easy to be absorbed and digested by human body, and suitable amount of them is beneficial to human body, and possesses the functions of relaxing muscles and tendons, promoting blood circulation and prolonging life, so that it possesses the good reputation of treasure in liquor.
The glutinous millet has high nutritive value, contains rich protein, fat and vitamins, is edible, has the effects of clearing heat, quenching thirst, nourishing yin, tonifying spleen, kidney and intestines and stomach, promoting urination, treating watery diarrhea and the like when being used as a medicine, and can be used for brewing wine.
The invention relates to a red yeast health wine fermented by adding eurotium cristatum. The red yeast health wine is prepared by taking glutinous millet and red yeast rice as main raw materials and adding golden flower yeast rich in eurotium cristatum tea culture medium, and fermenting together, has various physiological functions, can effectively regulate the metabolism of a human body, and has stronger effects of reducing blood fat, lowering blood pressure and regulating carbohydrate metabolism.
Disclosure of Invention
The invention relates to a red yeast rice fermented wine which is co-fermented by adding eurotium cristatum. The red yeast rice health care wine is prepared by taking glutinous millet and red yeast rice as main raw materials and adding golden flower yeast rich in tea culture medium of eurotium cristatum, and fermenting together, has various physiological functions, can effectively regulate the metabolism of a human body, and has stronger effects of reducing blood fat, lowering blood pressure and regulating carbohydrate metabolism.
The technical scheme is established for implementing the invention as follows:
1. soaking and steaming rice
(1) Soaking rice, washing glutinous millet in certain weight and soaking rice in water to 15-20 cm deep. The water temperature and the rice soaking time are adjusted according to the climate change. Soaking rice for 8 hours at the normal water temperature of 20-25 ℃; the water temperature is 10-15 ℃, and rice is soaked for 12 hours.
(2) Steaming: after draining, 60% by weight of the glutinous millet is steamed to form glutinous millet A, and 40% by weight of the glutinous millet is steamed to form glutinous millet B for later use.
2. Saccharification and fermentation:
(1) Pre-fermentation:
cooling the glutinous rice A to 40 ℃, adding the glutinous rice A, red yeast rice and clear water into a fermentation tank for 16 hours of saccharification and fermentation, then adding the golden flower koji rich in eurotium cristatum and the saccharomyces cerevisiae bacterial liquid, blowing sterile air for 5 minutes, controlling the fermentation temperature to be 32-34 ℃, and continuing the saccharification and fermentation for 24 hours to obtain the 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 above steps are respectively the following by 100 percent of the weight of the glutinous millet used for steaming the glutinous rice A:
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
(2) Adding rice and fermenting:
adding the glutinous rice B cooled to 45 ℃ into the pre-fermented mash, adding the golden flower koji rich in eurotium cristatum, the saccharomyces cerevisiae bacterial liquid and clear water, and after 5 minutes of blowing sterile air, performing saccharification and fermentation for 5-6 days to obtain the 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 percent of clear water
(3) And (3) after-fermentation:
adding the golden flower yeast rich in eurotium cristatum and the saccharomyces cerevisiae bacterial liquid into the fermented mash with rice again, and blowing sterile air for 15 minutes. And adding glutinous millet sweet wine 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 amount is 0.01-0.03 m when the 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 percent of glutinous millet sweet wine.
3. Squeezing and clarifying:
the mature fermented mash is squeezed and clarified to form the red yeast rice health-care sake added with eurotium cristatum for fermentation.
4. Sterilizing, filling in jars and ageing:
sterilizing red rice health sake in a sterilizing tank, and aging in a wine jar.
5. 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. Filling to obtain the finished product, namely the red yeast health wine fermented by adding eurotium cristatum.
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, is yellow brown or brownish red, has the composite fragrance of tea fragrance and mellow fragrance of red yeast rice yellow wine, has fresh, sweet and mellow taste and harmonious taste, and contains polyphenol and flavonoids substances and has a health-care function.
The preparation of the golden flower koji:
1. eurotium cristatum seed liquid:
(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, culturing at 25-29 deg.C for more than 7 days with an inoculum size of 10%, and counting by adopting a blood cell counting method until 10 are obtained 4 ～10 6 a/mL of a. Crudus spore suspension;
(3) Inoculating the eurotium cristatum spore suspension into a CZG improved culture medium, wherein the inoculation amount is 10%, and culturing for 7-10 days at 25-29 ℃ to obtain the eurotium cristatum seed liquid for inoculating tea.
2. Preparing golden flower koji:
(1) Pulverizing folium Camelliae sinensis and tea stalk into 40 mesh tea powder, adding testa Tritici, and mixing to obtain solid culture medium; the weight ratio of the tea powder to the bran in the solid culture medium is 3:1.
(2): 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 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 the golden flower yeast.
The eurotium cristatum strain isEurotium cristatum(Strain No. ACCC 32202) and Aspergillus niger strainsAspergillus niger(the strain number is ACCC 30117) and the strains are purchased from China agricultural microbial culture Collection management center (ACCC).
CZG medium plate formulation: 40g of cane sugar; 50g of NaCl; mgSO (MgSO) 4 0.5g；NH 4 NO 3 3.0g；K 2 HPO 4 1.0g; 20g of agar; the pH is natural; 1000g of water.
The formula of the CZG liquid culture medium is as follows: 40g of cane sugar; 50g of NaCl; mgSO (MgSO) in vitro 4 0.5g；NH 4 NO 3 3.0g；K 2 HPO 4 1.0g; the pH is natural; 1000g of water;
the formula of the CZG improved culture medium is as follows: 40g of cane sugar; 50g of NaCl; mgSO (MgSO) 4 0.5g；NH 4 NO 3 3.0g；K 2 HPO 4 1.0g; 20g of agar; the pH is natural; 1000g of tea and bran mixed liquor.
The preparation process of the tea bran mixed liquid comprises the following steps:
1) Weighing 10.0g of commercially available tea, soaking in 500ml of sterile water, shaking for 45min, and mixing. And then filtering the tea by using three layers of sterilized medical gauze in a sterile environment to obtain filtrate, namely the tea leaching liquid.
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, i.e. bran leachate.
3) Mixing tea extract and bran extract in a ratio of 2:1 by volume.
Preparing an Aspergillus niger seed solution:
(1) And (3) primary strain culture, namely, under the aseptic condition, transferring the inoculated Aspergillus niger slant primary strain into a test tube slant culture medium, and culturing for 72 hours at the temperature of 25-30 ℃ to obtain a primary strain for later use. The slant culture medium of the test tube is 1.0L of 5 DEG Be wort, 5g of bran and 15.0g of agar, and the pH value is natural.
(2) The eggplant bottle culture medium is prepared by mixing 20g of bran and 4g of flour in parts by weight of a starter culture medium, adding 20ml of clear water, fully stirring uniformly, paving 500ml of eggplant bottles, sterilizing for 30min by steam pressure of 1kg/c square meter.
(3) Inoculating and culturing: inoculating the first-stage strain in the test tube into a culture medium of eggplant bottle cooled to 30 ℃, and culturing at 30 ℃. In the culture process, after the yeast material is agglomerated, the flask is shaken twice, after two days of culture, the eggplant bottle is slightly inverted to continue to be cultured for 3 to 4 days until the black spores aspergillus niger are grown completely.
(4) The aspergillus niger spores in the eggplant bottles are scraped off, and sterile water is taken to prepare a spore suspension, wherein the spore concentration of the spore suspension is more than 25 ten thousand per milliliter. Namely the aspergillus niger seed liquid.
The preparation of the glutinous millet sweet wine comprises the following steps:
1. and (3) steaming rice: cleaning the glutinous millet, soaking the glutinous millet in clear water for 6 to 8 hours, draining the water, and pouring the water into a rice steaming machine to continuously steam rice to obtain well cooked millet rice.
2. Adding enzyme and mixing the yeast: spraying water on the cooked rice by a conveyer belt, absorbing water and expanding, and controlling the temperature of the cooked rice at 40 ℃. 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% and stirring evenly. The crushing fineness of the bought Xiaoqu is 40 meshes.
3. Carrying out fossa building saccharification: 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: adding clear water accounting for 80-90% of the weight of the glutinous millet after the laying and saccharifying, 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: and (3) carrying out pressure filtration on the millet mash by using a pressure filter to filter out the glutinous millet sweet wine, wherein the total sugar of the glutinous millet sweet wine reaches 260-280 g/L.
The preparation method comprises the following steps of:
(1) The liquid fermentation medium formula comprises: (NH 4) 2 SO 4 30g；MgSO 4 0.5g；K 2 HPO 4 1.5g; naCI5.0 g; 950g of glutinous millet sweet wine; 50g of water.
(2) Preparing a saccharomyces cerevisiae seed solution: and (4) selecting the activated saccharomyces cerevisiae strains to a test tube filled with an YPD liquid culture medium, and culturing for 12h at normal temperature. And (3) sucking 2% of the bacterial quantity, transferring the bacterial quantity into 500mL of YPD liquid culture medium, and culturing for 24h to obtain a saccharomyces cerevisiae seed solution.
(3) Preparing a saccharomyces cerevisiae bacterial liquid: inoculating the liquid fermentation medium into the saccharomyces cerevisiae seed solution with the inoculation amount of 6%, and culturing for 32 hours at the temperature of 30-35 ℃ to obtain saccharomyces cerevisiae bacterial solution.
Drawings
FIG. 1 is a process flow chart of a preparation method of oolong tea rich in eurotium cristatum.
Detailed Description
Example 1
1. Soaking and steaming rice
(1) Soaking rice, washing 200kg of glutinous millet and soaking rice in water to about 15-20 cm deep. The water temperature is 20-25 ℃, and the rice is soaked for 8 hours.
(2) And (3) steaming: after draining, 120kg of glutinous millet was steamed to glutinous rice A, and 80kg of glutinous millet was steamed to glutinous rice B for later use.
2. Saccharification and fermentation:
(1) Pre-fermentation:
adding the waxy rice A cooled to 40 ℃, red yeast rice and clear water into a fermentation tank for 16 hours of saccharification and fermentation, then adding the golden flower koji rich in eurotium cristatum and the saccharomyces cerevisiae bacterial liquid, blowing sterile air for 5 minutes, controlling the fermentation temperature to be 32 ℃, and continuing the saccharification and fermentation for 24 hours to obtain the pre-fermented mash.
The sterile air is blown in, and the ventilation capacity is 0.01m 3 /（m 3 ·min）。
The components added in the steps are respectively as follows according to 100 percent of the weight of 120kg of glutinous millet:
red Rice 12kg
2.4kg of golden flower yeast
2.4kg of wine-making yeast liquid
132kg of clean water
(2) Adding rice and fermenting:
adding glutinous rice B cooled to 45 ℃ into the pre-fermented mash, adding golden flower yeast rich in eurotium cristatum tea culture medium, saccharomyces cerevisiae bacterial liquid and clear water, and after 5 minutes of blowing sterile air, performing saccharification fermentation for 5 days to obtain the rice-added fermented mash.
The sterile air is blown in, and the ventilation volume is 0.01m 3 /（m 3 ·min）。
The components added in the steps are respectively as follows according to the weight of 100 percent of 80kg of glutinous millet:
3.2kg of golden flower yeast
2.4kg of wine-making yeast liquid
96kg of clean water
(3) And (3) after-fermentation:
adding the golden flower koji rich in eurotium cristatum tea culture medium and the saccharomyces cerevisiae bacterial liquid into the fermented rice mash again, and blowing sterile air for 15 minutes. And adding glutinous millet sweet wine into the fermented mash to enable the total sugar of the fermented mash to reach 65g/L, and continuing to perform after-fermentation for 25 days to obtain mature fermented mash.
The ventilation amount is 0.01m when the sterile air is blown in 3 /（m 3 ·min）。
The components added in the steps are respectively as follows according to 100 percent of the weight of 120kg of glutinous millet:
2.4kg of golden flower yeast
2.4kg of wine-making yeast liquid
Glutinous millet wine 60kg
3. Squeezing and clarifying:
the mature fermented mash is squeezed and clarified to form the red yeast rice health-care sake added with eurotium cristatum for fermentation.
4. Sterilizing, filling in jars and ageing:
sterilizing red rice health-care sake by a sterilization tank, and putting into a wine jar for aging.
5. 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. Filling to obtain the finished product, namely the red yeast health wine fermented by adding eurotium cristatum.
The alcohol content of the red yeast health wine is measured to be 15 percent vol, the sugar content is 45g/L, the total acid is 3.8g/L, and the sensory evaluation is as follows: clear and transparent, is yellow brown or brownish red, has the composite fragrance of tea fragrance and mellow fragrance of red yeast rice yellow wine, tastes sweet and mellow, has various harmonious tastes, and contains polyphenol and flavonoid substances and has a health-care function.
In the embodiment, the preparation of the golden flower koji rich in eurotium cristatum, the formula of the CZG culture medium plate, the formula of the CZG liquid culture medium, the formula of the CZG modified culture medium, the mixed solution of tea and bran, the preparation of Aspergillus niger seed solution, the preparation of glutinous millet wine and the preparation of Saccharomyces cerevisiae liquid are all prepared by adopting the method provided by the technical scheme of the invention.
In this example, the Eurotium cristatum strain isEurotium cristatum(strain No. ACCC 32202) and Aspergillus niger strainsAspergillus niger(the strain number is ACCC 30117) and the strains are purchased from China agricultural microbial culture Collection management center (ACCC).
Example 2
1. Soaking and steaming rice
(1) Soaking rice, washing 500kg of glutinous millet and soaking rice in water to about 15-20 cm deep. Soaking rice for 12 hours at the water temperature of 10-15 ℃.
(2) Steaming: after draining, 300kg of glutinous millet was steamed to glutinous rice A, and 200kg of glutinous millet was steamed to glutinous rice B for later use.
2. Saccharification and fermentation:
(1) Pre-fermentation:
adding the waxy rice A cooled to 40 ℃, red yeast rice and clear water into a fermentation tank for 16 hours of saccharification and fermentation, then adding the golden flower koji rich in eurotium cristatum and the saccharomyces cerevisiae bacterial liquid, blowing sterile air for 5 minutes, controlling the fermentation temperature to be 34 ℃, and continuing the saccharification and fermentation for 24 hours to obtain the pre-fermented mash.
The sterile air is blown in, and the ventilation volume is 0.03m 3 /（m 3 Min), i.e.0.03 cubic meters of sterile air per 1 cubic meter of fermentation broth per minute.
The components added in the steps are respectively as follows according to the weight of 100 percent of the glutinous millet of 300 kg:
red Rice 36kg
Golden flower 12kg
Saccharomyces cerevisiae 9kg
330kg of clean water
(2) Adding rice and fermenting:
adding glutinous rice B cooled to 45 ℃ into the pre-fermented mash, adding golden flower yeast rich in eurotium cristatum tea culture medium, saccharomyces cerevisiae bacterial liquid and clear water, and after 5 minutes of blowing sterile air, performing saccharification and fermentation for 6 days to obtain the rice-added fermented mash.
The sterile air is blown in with the ventilation volume of 0.03m 3 /（m 3 ·min）。
The components added in the steps are respectively as follows according to 100 percent of the weight of 200kg of glutinous millet:
golden flower wine 4kg
Brewing yeast liquid 4kg
240kg of clean water
(3) And (3) after-fermentation:
and adding the golden flower koji rich in eurotium cristatum and the saccharomyces cerevisiae bacterial liquid into the rice-added fermented mash again, and blowing sterile air for 15 minutes. And adding glutinous millet sweet wine into the fermented mash to enable the total sugar of the fermented mash to reach 80g/L, and continuing to perform after-fermentation for 30 days to obtain mature fermented mash.
The ventilation amount is 0.03m when the sterile air is blown in 3 /（m 3 ·min）。
The components added in the steps are respectively as follows according to the weight of 100 percent of 300kg of glutinous millet:
golden flower 12kg
Wine brewing yeast liquid 9kg
Glutinous millet wine 150kg
3. Squeezing and clarifying:
the mature fermented mash is squeezed and clarified to form the red yeast rice health-care sake added with eurotium cristatum for fermentation.
4. Sterilizing, filling in jars and ageing:
sterilizing red rice health-care sake by a sterilization tank, and putting into a wine jar for aging.
5. 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. And filling to obtain the finished product, namely the red yeast health wine fermented by adding eurotium cristatum.
The alcohol content of the red yeast health wine is determined to be 16 percent voll, the sugar content is 60g/L, the total acid is 4.2g/L, and the sensory evaluation is as follows: clear and transparent, is yellow brown or brownish red, has the composite fragrance of tea fragrance and mellow fragrance of red yeast rice yellow wine, tastes sweet and mellow, has various harmonious tastes, and contains polyphenol and flavonoid substances and has a health-care function.
In the embodiment, the preparation of the golden flower koji rich in eurotium cristatum, the formula of the CZG culture medium plate, the formula of the CZG liquid culture medium, the formula of the CZG modified culture medium, the tea bran mixed liquid, the preparation of the Aspergillus niger seed liquid, the preparation of the glutinous millet sweet wine liquid and the preparation of the Saccharomyces cerevisiae liquid are all prepared by adopting the method provided by the technical scheme of the invention.
In this example, the Eurotium cristatum strain isEurotium cristatum(Strain No. ACCC 32202) and Aspergillus niger strainsAspergillus niger(the strain number is ACCC 30117) and the strains are purchased from China agricultural microbial culture Collection management center (ACCC).
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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