CN110527608A - Fruit wine of rice fermented with red yeast and its brewing method - Google Patents
Fruit wine of rice fermented with red yeast and its brewing method Download PDFInfo
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- CN110527608A CN110527608A CN201910798283.1A CN201910798283A CN110527608A CN 110527608 A CN110527608 A CN 110527608A CN 201910798283 A CN201910798283 A CN 201910798283A CN 110527608 A CN110527608 A CN 110527608A
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- rice
- red yeast
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- fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Abstract
The invention discloses a kind of brewing methods of fruit wine of rice fermented with red yeast, include the following steps: 1) red yeast rice processed, 2) primary fermentation, 3) post-fermentation, 4) it squeezes, 5) rectification, chemical examination, 6) coarse filtration, 7) freezing, 8) refined filtration, 9) filling, 10) pasteurization, 11) finished product, storage.The various amino acid for the existing needed by human body of red yeast rice Eaux-De-Vie that brewing method of the invention is brewed also contain a large amount of vitamin, are the superfine product of beverage wine.
Description
Technical field
The present invention relates to the brewing methods of wine, and in particular to it is a kind of use fruit for fruit wine of rice fermented with red yeast made of raw material and its
Brewing method.
Background technique
With the raising of people's level of consumption and health perception, nutrition, function, green, organic health drink will be new
Consumption hot spot, fruit wine class just meets the needs of modern people.
In fruit in addition to having large quantity of moisture, sugar, cellulose, organic acid, tannin, pectin substance, pigment object are mainly contained
Matter, vitamin, inorganic salts, aroma substance, and a small amount of ingredients such as protein and fat.These ingredients are being brewed, are being produced
The various composition that a series of variation constitutes wine body occurs in the process, assigns color, strong fruity and wine that finished wine pleases people
Fragrant and pure and mild savory flavor.
1. the moisture in fruit accounts for about the 75%-90% of fruit total amount, fruit point, organic acid, tannin, vitamin and inorganic
Salt etc. is dissolved into water.
2. the sugar in fruit is mainly glucose, fructose and sucrose.Fruit is formed by sugar by itself in growth period
It consumes, largely saves bit by bit sugar in fructescence, sugar 0.5%-1.0% or so can be accumulated daily.The fructose content of apple
It is more than general fruit, the half or so of its total sugar amount of fructose content Zhan.
3. organic acid: containing a variety of organic acids such as malic acid, citric acid, tartaric acid, succinic acid and oxalic acid in fruit.Wherein
Malic acid, citric acid and tartaric acid content are more, its free organic acid content of ripened fruit is generally the left side 0.4%-0.5%
The right side, organic acid can inhibit bacterial growth, but be conducive to normal growth and the metabolism of yeast, it is also beneficial to pigment and list in skin slag
Peaceful dissolution makes wine in preferable color, it is important that organic acid can make the refreshing and mellow sense of wine clear.
4. pectin: the pectin substance in fruit, with protopectin, pectin, three kinds of pectic acid presence, wherein pectin is Jiu Zhongjia
The important sources of alcohol, because it is hydrolyzed to methanol and pectic acid under the action of pectase, therefore higher using pectin object content
Pectase is added when fruit decomposes pectin substance.
5. tannin: stalk, Pi Hanyou tannin in fruit, the convergence of tannin is stronger, and has astringent taste and dense sense, so
When it and sugar, acid form proper proportion, it can assign wine good flavor.
6. pigment: having chlorophyll, the pigments such as carrotene and its derivative lutein, anthocyanidin, to brew wine in fruit
Color, mouthfeel and redox etc. be of great significance.
7. vitamin: being rich in vitamin C, carrotene, riboflavin, the multivitamins such as thiamine, fruit battalion in fruit
It supports and an important indicator vitamin C of health value also has tasty and refreshing tart flavour, the sense of taste in wine can be coordinated.
8. aroma substance: fragrance ingredient can promote the fragrance and flavor of drinks, some fragrance ingredients still have certain
Biocidal efficacies.
Apple sugar content is 10%-14% or so, organic acid content 2%, vitamin C 4mg/100g.Left and right.
The sugar content of pears is 6% or so, and organic acid is 0.28%-2.0% or so, and vitamin C is 5mg/100g or so.
Red yeast rice is the quintessence of Chinese culture in China, it has more than 1000 years history, and application of the red yeast rice strain on food and drug is
Outstanding creation of the Chinese ancients on history of human civilization, it is cuisines treasure and magical medicinal material by domestic and international person.
It is investigated in medicine, red yeast rice has hypoglycemic, reduction cholesterolemia, blood pressure lowering and anti-cancer efficacy.
Summary of the invention
Goal of the invention: the purpose of the invention is to make up the deficiency of existing investigative technique, a kind of fruit red yeast rice is provided
The brewing method of wine.
Technical solution: a kind of brewing method of fruit wine of rice fermented with red yeast includes the following steps:
1) red yeast rice processed:
1. take one long-grained nonglutinous rice rice steeping of mark, leaching rice, steamed rice, inoculation monascus specie to beat heap, etc. temperature to 46 degree when carry out first
It is secondary to open rake；
2. it is opened by three to four times after flower substantially length is neat after harrowing and spreads out bent, 28 degree of Qu Wenwei or so of holding, it is small by 12-15
When first time wash water, booth is bent；
3. washing second of water after 10-12 hours；
4. spending 6-8 hours washes third time water, the fermentation for spending 14 hours later, so that it may go out bent drying finished product；
2) primary fermentation:
1. after choosing quality glutinous rice immersion for 24 hours, taking out leaching rice；
Rice is drenched clearly 2. steamed rice is put into sieve square-bottomed bamboo basket after rice is well-done, is poured into cylinder；
3. head mold strain is added into cylinder, stir evenly, temperature is controlled in 32-35 degree；
4. refractometer surveys pol and reaches 38-42 and spend after fermentation in 48 hours, red yeast rice obtained in step 1), fruit is added
Then yeast, pectase are cleaned fruit, deseeding, be beaten lower cylinder, ferment；
5. lower cylinder temperature is 28 degree, 40-42 degree is reached by cylinder temperature after fermentations in 18 hours, carries out out rake, it is indoor
Temperature must keep 25-28 degree or so, be kept for five days, primary fermentation terminates；
3) post-fermentation:
1. being pumped into great Chi carries out post-fermentation；
2. being taken out by post-fermentation 25 days or so wine maturations；
4) it squeezes；Squeezing remaining vinasse can be used for distilling apple distillate spirit, do leisure biscuit, or may be used as raising
Material, pig feeding, ox, sheep, fish；
5) rectification, chemical examination；Wine degree is divided to two kinds, and a kind of wine degree is 10 degree, and another is 15 degree；
6) coarse filtration；
7) it freezes；
8) refined filtration；
9) filling；
10) pasteurization；
11) finished product, storage.
Preferably, the step 1) 1. in, inoculation temperature be 32 degree.
Preferably, the step 2) 3. in, the mass ratio of glutinous rice and strain is 250000:3.
Preferably, the step 2) 4. in, the weight ratio of glutinous rice and fruit pulp is 3:8.
Preferably, step 2) 4. in, glutinous rice, red yeast rice, fruit yeast and pectase weight ratio be 7500:1600:
3:6。
Preferably, step 2) 4. in, fruit be at least one of apple, blueberry, mulberries.
The invention also discloses the fruit wine of rice fermented with red yeast that above-mentioned brewing method is made.
The various amino acid for the existing needed by human body of red yeast rice Eaux-De-Vie that brewing method in the present invention is brewed, also contain
There is a large amount of vitamin, is the superfine product of beverage wine.
Specific embodiment
Embodiment 1:
A kind of brewing method of fruit wine of rice fermented with red yeast, includes the following steps:
1) red yeast rice processed:
1. one long-grained nonglutinous rice rice steeping of mark, leaching rice, steamed rice, inoculation monascus specie is taken to beat heap, inoculation temperature is 32 degree, etc. temperature arrive
It carries out opening rake for the first time at 46 degree；
2. passing through three to four times after opening rake, the substantially long neat rear booth of flower is bent, is kept for 28 degree of Qu Wenwei or so, passed through 12 hours
First time wash water, booth are bent；
3. washing second of water after 10 hours；
4. spending 6 hours washes third time water, the fermentation for spending 14 hours later, so that it may go out bent drying finished product；
2) primary fermentation:
1. after choosing quality glutinous rice immersion for 24 hours, taking out leaching rice；
Rice is drenched clearly 2. steamed rice is put into sieve square-bottomed bamboo basket after rice is well-done, is poured into cylinder；
3. head mold strain is added into cylinder, the mass ratio of glutinous rice and strain is 250000:3；It stirs evenly, temperature control exists
32 degree；
4. refractometer survey pol reaches 38 degree after fermentation in 48 hours, red yeast rice obtained in step 1), fruit ferment is added
Then female, pectase is cleaned fruit, deseeding, be beaten lower cylinder, ferment, the weight ratio of glutinous rice and fruit pulp is 3:8, glutinous
Rice, red yeast rice, fruit yeast and pectase weight ratio be 7500:1600:3:6；
5. lower cylinder temperature is 28 degree, reach 40 degree by cylinder temperature after fermentations in 18 hours, carries out out rake, room temperature
25 degree or so must be kept, is kept for five days, primary fermentation terminates；
3) post-fermentation:
1. being pumped into great Chi carries out post-fermentation；
2. being taken out by post-fermentation 25 days or so wine maturations；
4) it squeezes；
5) rectification, chemical examination；
6) coarse filtration；
7) it freezes；
8) refined filtration；
9) filling；
10) pasteurization；
11) finished product, storage.
Embodiment 2: present embodiment discloses using apple as the wine of rice fermented with red yeast brewing method of raw material:
Include the following steps:
1) red yeast rice processed:
1. one long-grained nonglutinous rice rice steeping of mark, leaching rice, steamed rice, inoculation monascus specie is taken to beat heap, inoculation temperature is 32 degree, etc. temperature arrive
It carries out opening rake for the first time at 46 degree；
2. passing through three to four times after opening rake, the substantially long neat rear booth of flower is bent, is kept for 28 degree of Qu Wenwei or so, passed through 15 hours
First time wash water, booth are bent；
3. washing second of water after 12 hours；
4. spending 6-8 hours washes third time water, the fermentation for spending 14 hours later, so that it may go out bent drying finished product；
2) primary fermentation:
1. after choosing quality glutinous rice immersion for 24 hours, taking out leaching rice；
Rice is drenched clearly 2. steamed rice is put into sieve square-bottomed bamboo basket after rice is well-done, is poured into cylinder；
3. head mold strain is added into cylinder, stir evenly, temperature is controlled at 35 degree, and 150 jin, a traditional unit of weight of glutinous rice of every cylinder add rhizopus
9 liang of kind；
4. refractometer surveys pol and reaches 38-42 and spend after fermentation in 48 hours, 32 city of red yeast rice obtained in step 1) is added
Then jin, 30 grams of fruit yeast, 60 grams of pectase are cleaned apple, deseeding, lower cylinder is beaten, and ratio is 150 jin, a traditional unit of weight of glutinous rice, apple
It 400 jin, a traditional unit of weight of fruit pulp, ferments, removal Apple Seeds will cause headache because it contains hydrogen cyanide toxin, to people, breathing adds
Speed there will be severe kidney failure, shock and death；
5. lower cylinder temperature is 28 degree, reach 42 degree by cylinder temperature after fermentations in 18 hours, carries out out rake, room temperature
28 degree or so must be kept, is kept for five days, primary fermentation terminates；
3) post-fermentation:
1. being pumped into great Chi carries out post-fermentation；
2. being taken out by post-fermentation 25 days or so wine maturations；
4) it squeezes；
5) rectification, chemical examination；
6) coarse filtration；
7) it freezes；
8) refined filtration；
9) filling；
10) pasteurization；
11) finished product, storage.
Embodiment 3:
A kind of brewing method of fruit wine of rice fermented with red yeast, includes the following steps:
1) red yeast rice processed:
1. take mark one long-grained nonglutinous rice rice steeping, leaching rice, steamed rice, inoculation monascus specie, inoculation temperature be 32 degree, beat heap, etc. temperature
It carries out opening rake for the first time when to 46 degree；
2. passing through three to four times after opening rake, the substantially long neat rear booth of flower is bent, is kept for 28 degree of Qu Wenwei or so, passed through 14 hours
First time wash water, booth are bent；
3. washing second of water after 11 hours；
4. spending 7 hours washes third time water, the fermentation for spending 14 hours later, so that it may go out bent drying finished product；
2) primary fermentation:
1. after choosing quality glutinous rice immersion for 24 hours, taking out leaching rice；
Rice is drenched clearly 2. steamed rice is put into sieve square-bottomed bamboo basket after rice is well-done, is poured into cylinder；
3. head mold strain is added into cylinder, the mass ratio of glutinous rice and strain is 250000:3；It stirs evenly, temperature control exists
33 degree；
4. refractometer survey pol reaches 40 degree after fermentation in 48 hours, red yeast rice obtained in step 1), fruit ferment is added
Then female, pectase is cleaned fruit, deseeding, be beaten lower cylinder, glutinous rice, red yeast rice, fruit yeast and pectase weight ratio be
The weight ratio of 7500:1600:3:6, glutinous rice and fruit pulp is 3:8, is fermented；
5. lower cylinder temperature is 28 degree, reach 41 degree by cylinder temperature after fermentations in 18 hours, carries out out rake, room temperature
27 degree or so must be kept, is kept for five days, primary fermentation terminates；
3) post-fermentation:
1. being pumped into great Chi carries out post-fermentation；
2. being taken out by post-fermentation 25 days or so wine maturations；
4) it squeezes；
5) rectification, chemical examination；
6) coarse filtration；
7) it freezes；
8) refined filtration；
9) filling；
10) pasteurization；
11) finished product, storage.
Claims (7)
1. a kind of brewing method of fruit wine of rice fermented with red yeast, which comprises the steps of:
1) red yeast rice processed:
1. take one long-grained nonglutinous rice rice steeping of mark, leaching rice, steamed rice, inoculation monascus specie to beat heap, etc. temperature to 46 degree when carry out first time and open
Rake；
2. by open for three to four times after rake flower substantially it is long it is neat after booth it is bent, kept for 28 degree of Qu Wenwei or so, pass through 12-15 hour the
Wash water, booth are bent；
3. washing second of water after 10-12 hours；
4. spending 6-8 hours washes third time water, the fermentation for spending 14 hours later, so that it may go out bent drying finished product；
2) primary fermentation:
1. after choosing quality glutinous rice immersion for 24 hours, taking out leaching rice；
2. steamed rice is put into sieve square-bottomed bamboo basket after rice is well-done and rice is drenched clearly, pours into cylinder；
3. head mold strain is added into cylinder, stir evenly, temperature is controlled in 32-35 degree；
4. refractometer surveys pol and reaches 38-42 and spend after fermentation in 48 hours, red yeast rice obtained in step 1), fruit ferment is added
Then female, pectase is cleaned fruit, deseeding, be beaten lower cylinder, ferment；
5. lower cylinder temperature is 28 degree, 40-42 degree is reached by cylinder temperature after fermentations in 18 hours, carries out out rake, room temperature
25-28 degree or so must be kept, is kept for five days, primary fermentation terminates；
3) post-fermentation:
1. being pumped into great Chi carries out post-fermentation；
2. being taken out by post-fermentation 25 days or so wine maturations；
4) it squeezes；
5) rectification, chemical examination；
6) coarse filtration；
7) it freezes；
8) refined filtration；
9) filling；
10) pasteurization；
11) finished product, storage.
2. the brewing method of fruit wine of rice fermented with red yeast as described in claim 1, it is characterised in that: the step 1) 1. in, connect
Kind temperature is 32 degree.
3. the brewing method of fruit wine of rice fermented with red yeast as described in claim 1, it is characterised in that: the step 2) 3. in, it is glutinous
The mass ratio of rice and strain is 250000:3.
4. the brewing method of fruit wine of rice fermented with red yeast as described in claim 1, it is characterised in that: the step 2) 4. in, it is glutinous
The weight ratio of rice and fruit pulp is 3:8.
5. the brewing method of fruit wine of rice fermented with red yeast as described in claim 1, it is characterised in that: step 2) 4. in, it is glutinous rice, red
The weight ratio of bent, fruit yeast and pectase is 7500:1600:3:6.
6. the brewing method of fruit wine of rice fermented with red yeast as described in claim 1, it is characterised in that: the step 2) 4. in, water
Fruit is at least one of apple, blueberry, mulberries.
7. a kind of fruit wine of rice fermented with red yeast that brewing method of any of claims 1-5 is made.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910798283.1A CN110527608A (en) | 2019-08-27 | 2019-08-27 | Fruit wine of rice fermented with red yeast and its brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910798283.1A CN110527608A (en) | 2019-08-27 | 2019-08-27 | Fruit wine of rice fermented with red yeast and its brewing method |
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| Publication Number | Publication Date |
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| CN110527608A true CN110527608A (en) | 2019-12-03 |
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ID=68664533
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101531963A (en) * | 2009-04-24 | 2009-09-16 | 尹德斌 | A brewing process of red yeast large perfume pear wine |
| CN103194350A (en) * | 2013-03-29 | 2013-07-10 | 浙江红石梁集团济公家酒坊有限公司 | Method for preparing low-degree distilled red kojic rice liquor |
| CN104726253A (en) * | 2013-12-23 | 2015-06-24 | 齐爱民 | Blueberry-red koji wine |
| CN104726252A (en) * | 2013-12-23 | 2015-06-24 | 齐爱民 | Brewage method of blueberry-red koji wine |
| CN106520451A (en) * | 2016-12-26 | 2017-03-22 | 天津科技大学 | Monascus fruit wine and preparation method thereof |
| CN109486590A (en) * | 2019-01-24 | 2019-03-19 | 湘潭大学 | One seed pod grain mixing brewed wine and its brewing method |
-
2019
- 2019-08-27 CN CN201910798283.1A patent/CN110527608A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101531963A (en) * | 2009-04-24 | 2009-09-16 | 尹德斌 | A brewing process of red yeast large perfume pear wine |
| CN103194350A (en) * | 2013-03-29 | 2013-07-10 | 浙江红石梁集团济公家酒坊有限公司 | Method for preparing low-degree distilled red kojic rice liquor |
| CN104726253A (en) * | 2013-12-23 | 2015-06-24 | 齐爱民 | Blueberry-red koji wine |
| CN104726252A (en) * | 2013-12-23 | 2015-06-24 | 齐爱民 | Brewage method of blueberry-red koji wine |
| CN106520451A (en) * | 2016-12-26 | 2017-03-22 | 天津科技大学 | Monascus fruit wine and preparation method thereof |
| CN109486590A (en) * | 2019-01-24 | 2019-03-19 | 湘潭大学 | One seed pod grain mixing brewed wine and its brewing method |
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Application publication date: 20191203 |