CN112358929A - Brewing method of red yeast rice white spirit - Google Patents
Brewing method of red yeast rice white spirit Download PDFInfo
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- CN112358929A CN112358929A CN202011433835.8A CN202011433835A CN112358929A CN 112358929 A CN112358929 A CN 112358929A CN 202011433835 A CN202011433835 A CN 202011433835A CN 112358929 A CN112358929 A CN 112358929A
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- 238000000034 method Methods 0.000 title claims abstract description 33
- 229940026314 red yeast rice Drugs 0.000 title claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 49
- 235000013339 cereals Nutrition 0.000 claims abstract description 39
- 239000000463 material Substances 0.000 claims abstract description 27
- 229940057059 monascus purpureus Drugs 0.000 claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 13
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 11
- 235000005822 corn Nutrition 0.000 claims abstract description 11
- 240000004713 Pisum sativum Species 0.000 claims abstract description 10
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 10
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 10
- 235000019713 millet Nutrition 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 19
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 241000209094 Oryza Species 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 241000209140 Triticum Species 0.000 claims description 12
- 238000004821 distillation Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 5
- 239000002253 acid Substances 0.000 abstract description 4
- 150000002148 esters Chemical class 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- 239000000126 substance Substances 0.000 description 7
- 238000009835 boiling Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000007480 spreading Effects 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000020097 white wine Nutrition 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- -1 organic acid ester Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
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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
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of white spirit brewing, and particularly discloses a brewing method of red yeast white spirit. The brewing method is characterized in that: the method comprises the following steps of taking sorghum, rice, millet, corn, wheat and peas as raw grains, taking red yeast, white yeast, dry yeast, vinasse and steamed bran shells as auxiliary materials, crushing the raw grains, adding the vinasse, adding water into the steamed bran shells, moistening and sealing, steaming, adding the red yeast, the white yeast and the dry yeast, fermenting in a cellar, distilling out of the cellar, and ageing to obtain a product; wherein, calculated by the total weight of the raw grain, the red yeast rice accounts for 12 to 18 percent, the white yeast accounts for 5 to 10 percent, and the dry yeast accounts for 0.5 to 2 percent; fermenting in cellar at 20-25 deg.C for 28-32 days. The invention adopts a mode of compound use of red yeast and white yeast, improves the liquor yield of the liquor, solves the problem of liquor yield of the traditional process, improves total acid and total ester, forms aroma components of the liquor, improves the quality of the liquor and ensures the style of the liquor.
Description
Technical Field
The invention relates to the technical field of white spirit brewing, in particular to a brewing method of red yeast white spirit.
Background
The white spirit is a special distilled spirit in China, and has a long history of 5000 years to date. The production of white spirit belongs to open production and is greatly influenced by the environment, and the quality style and the spirit of the white spirit produced in different regions and different processes are different.
The wine yield of the traditional wine brewing process is generally low and is only about 40%, the quality of the produced white wine is very unstable along with seasonal changes, and the white wine is particularly easy to drop and discharge in summer. Therefore, various manufacturers in the field improve the brewing process of the white spirit in many aspects to obtain the white spirit with various tastes, but the prior art still has the expansion space in the aspects of proportioning, the brewing process, the production period and the like.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention provides the method for brewing the red yeast rice white spirit, which has reasonable process design, short production period and good product taste.
The invention is realized by the following technical scheme:
a brewing method of red yeast rice white spirit is characterized by comprising the following steps: the method comprises the following steps of taking sorghum, rice, millet, corn, wheat and peas as raw grains, taking red yeast, white yeast, dry yeast, vinasse and steamed bran shells as auxiliary materials, crushing the raw grains, adding the vinasse, adding water into the steamed bran shells, moistening and sealing, steaming, adding the red yeast, the white yeast and the dry yeast, fermenting in a cellar, distilling out of the cellar, and ageing to obtain a product; wherein, calculated by the total weight of the raw grain, the dosage of the red yeast rice is 12 to 18 percent, the dosage of the white yeast is 5 to 10 percent, and the dosage of the dry yeast is 0.5 to 2 percent; fermenting in cellar at 20-25 deg.C for 28-32 days.
According to the invention, the red yeast, the white yeast and the dry yeast are used in a matching way as the starter, the proportion of the red yeast is increased on the basis of the conventional dosage, the saccharification capacity and the esterification aroma-producing capacity of the starter are effectively improved, the organic acids such as caproic acid, acetic acid, lactic acid and butyric acid are more efficiently catalyzed to synthesize the corresponding organic acid ester with ethanol, and meanwhile, the generation of mixed bacteria is effectively inhibited, so that the quality of the white spirit is improved.
In addition, the fermentation of the invention is medium temperature fermentation, which not only ensures the metabolic speed of yeast, realizes the complete reaction of metabolites, but also effectively inhibits the growth of mixed bacteria, ensures the thorough fermentation of nutrient components, complete conversion of alcohol substances in the wine and ensures the quality of the wine.
The more preferable technical scheme of the invention is as follows:
in the raw grain, the weight ratio of the raw materials is 25-45% of sorghum, 15-25% of rice, 5-15% of millet, 5-15% of corn, 15-25% of wheat and 3-8% of pea; the preferable mixture ratio is 35% of sorghum, 20% of rice, 10% of millet, 10% of corn, 20% of wheat and 5% of pea.
Six raw materials are selected for the raw grain, the mixing characteristics of the red yeast rice and the white yeast are met, the proportion is coordinated, and the product fragrance is coordinated.
In the auxiliary materials, calculated by the total weight of raw grains, the using amount of vinasse is 25-35%, the using amount of red yeast rice is 15%, the using amount of white yeast rice is 8%, and the using amount of dry yeast rice is 1%; the three leavening agents are combined, so that the content of each ester substance is effectively balanced, the generation of mixed bacteria is inhibited, and the style of the wine body is improved.
The raw grains are mixed, crushed and sieved by a 20-mesh sieve, wherein the crushing degrees of sorghum, rice and wheat are all 6-8 pieces, and no whole grains are mixed, so that the cooking is convenient, and the starch is fully utilized.
Adding 40-70 ℃ hot water into the crushed raw materials for infiltration, simultaneously adding vinasse and steamed bran shells for mixing, controlling the water content of the mixed materials to be 48-50%, uniformly stirring, and then tightly piling for 1-2h, thereby laying a foundation for saccharification and fermentation.
The moistened and smoldered raw materials are put into a steamer, are steamed and boiled for 30-50min at the temperature of 100-120 ℃, and then are taken out of the steamer and are spread and cooled to 20-25 ℃.
The content of the fermentation material in the mud pitThe amount is 600-650kg/m3The fermented material is covered with steamed bran with thickness of 2-3 cm.
Mixing the fermented material with steamed bran shell 3-5% of the weight of the raw grain, distilling in a steamer at distillation pressure of 0.3-0.5MPa and temperature of 20-25 deg.C, removing head and tail to obtain 60-65% (v/v) Chinese liquor, and aging in cellar for 10-20 months; evaporating effective components such as alcohol, water, higher alcohol, acids, etc. in the fermented grains into steam by distillation, cooling to obtain Chinese liquor, i.e. extracting alcohol, aromatic substances, alcohol sweet substances, etc. as much as possible, and removing impurities as much as possible by removing heads and tails.
The invention adopts a mode of compound use of red yeast and white yeast, improves the liquor yield of the liquor, solves the problem of liquor yield of the traditional process, improves total acid and total ester, forms aroma components of the liquor, improves the quality of the liquor and ensures the style of the liquor.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1: brewing method of red yeast rice white spirit
The method specifically comprises the following steps:
(1) raw material selection
Raw grain: 450kg of sorghum, 150kg of rice, 150kg of millet, 70kg of corn, 150kg of wheat and 30kg of pea;
auxiliary materials: red yeast, white yeast, dry yeast, distiller's grains and steamed bran shells are taken as auxiliary materials; wherein, calculated by the total weight of the raw grain, the using amount of the red yeast rice is 12 percent, the using amount of the white yeast is 10 percent, the using amount of the dry yeast is 2 percent, and the using amount of the vinasse is 25 percent;
the bran shells are high-quality filling agents adopted in wine brewing, methanol, furfural and other substances can be generated in the fermentation and cooking processes, and foreign odor in the bran shells can be removed after the bran shells are steamed, because the bran shells are steamed;
(2) crushing of raw grain
Mixing the raw materials, crushing and sieving with a 20-mesh sieve, wherein the crushing degrees of sorghum, rice and wheat are all 6-8 pieces, and the crushing granularity requirement is finer than that of the conventional method, so that the starch is conveniently and fully utilized;
(3) moistening and stuffiness
Soaking pulverized raw materials in 40 deg.C hot water, adding distiller's grains and steamed bran, mixing, controlling water content of the mixture at 48-50%, stirring, and piling for 2 hr to prepare for saccharification and fermentation;
(4) steaming and boiling
Putting the moistened and smoldered raw materials into a steamer, steaming and boiling for 50min at 100 ℃, and taking out of the steamer and spreading to cool to 20 ℃;
(5) fermentation of
Adding red yeast, white yeast and dry yeast, stirring, fermenting at 20-22 deg.C for 32 days; the fermented material in the mud pit can not be pressed too tightly or loosened, and the general capacity is 600-3Covering the fermented material with steamed bran with thickness of 2-3 cm;
the fermentation process mainly comprises the steps of mastering the temperature of the product and changing the moisture, acidity, alcohol content and residual starch quantity of the fermented material at any time. The invention adopts medium temperature fermentation, and compared with the conventional fermentation temperature, the fermentation time is also shortened;
(6) distilling after leaving cellar
Mixing the fermented material discharged from the cellar with steamed bran shells 3% of the weight of the raw grain, placing the mixture in a steamer for distillation, wherein the distillation pressure is 0.3MPa, the temperature is 25 ℃, and removing heads and tails to obtain 61-degree white spirit;
evaporating effective components such as alcohol, water, higher alcohol, acids, etc. in the fermented material into steam, and cooling to obtain Chinese liquor. The invention adopts low-pressure distillation to effectively extract alcohol, aromatic substances, alcohol-sweet substances and the like, and impurities are removed by a method of removing heads and tails;
(7) ageing wine
Steaming the white spirit, and ageing in a wine cellar for 20 months to obtain a product; the aged product can be used by blending.
Example 2: brewing method of red yeast rice white spirit
The method specifically comprises the following steps of embodiment 1, wherein the steps different from embodiment 1 are as follows:
(1) raw material selection
Raw grain: 250kg of sorghum, 250kg of rice, 50kg of millet, 120kg of corn, 250kg of wheat and 80kg of pea;
auxiliary materials: red yeast, white yeast, dry yeast, distiller's grains and steamed bran shells are taken as auxiliary materials; wherein, calculated by the total weight of the raw grain, the dosage of the red yeast is 18 percent, the dosage of the white yeast is 5 percent, the dosage of the dry yeast is 0.5 percent, and the dosage of the vinasse is 35 percent;
(3) moistening and stuffiness
Soaking pulverized raw materials in 70 deg.C hot water, adding distiller's grains and steamed bran, mixing, controlling water content of the mixture at 48-50%, stirring, and piling for 1 hr to prepare for saccharification and fermentation;
(4) steaming and boiling
Filling the moistened and smoldered raw materials into a steamer, steaming at 120 ℃ for 30min, taking out of the steamer, and spreading to cool to 25 ℃;
(5) fermentation of
Adding red yeast, white yeast and dry yeast, stirring, fermenting at 23-25 deg.C for 28 days;
(6) distilling after leaving cellar
Mixing the fermented material discharged from the cellar with steamed bran shells 3-5% of the weight of the raw grain, placing in a steamer for distillation at the distillation pressure of 0.5MPa and the temperature of 20 ℃, and removing heads and tails to obtain 63-degree white spirit;
(7) ageing wine
Steaming out the white spirit, placing the white spirit in a wine cellar, and ageing for 15 months to obtain a product; the aged product can be used by blending.
Example 3: brewing method of red yeast rice white spirit
The method specifically comprises the following steps of embodiment 1, wherein the steps different from embodiment 1 are as follows:
(1) raw material selection
Raw grain: 350kg of sorghum, 200kg of rice, 100kg of millet, 100kg of corn, 200kg of wheat and 50kg of pea;
auxiliary materials: red yeast, white yeast, dry yeast, distiller's grains and steamed bran shells are taken as auxiliary materials; wherein, calculated by the total weight of the raw grain, the using amount of the red yeast is 15 percent, the using amount of the white yeast is 8 percent, the using amount of the dry yeast is 1 percent, and the using amount of the vinasse is 30 percent;
(3) moistening and stuffiness
Soaking pulverized raw materials in 55 deg.C hot water, adding distiller's grains and steamed bran, mixing, controlling water content of the mixture at 48-50%, stirring, and piling for 1.5 hr to prepare for saccharification and fermentation;
(4) steaming and boiling
Filling the moistened and smoldered raw materials into a steamer, steaming at 110 ℃ for 40min, taking out of the steamer, and spreading to cool to 22 ℃;
(5) fermentation of
Adding red yeast, white yeast and dry yeast, stirring, fermenting at 21-23 deg.C for 30 days;
(6) distilling after leaving cellar
Mixing the fermented material discharged from the cellar with steamed bran shells 3-5% of the weight of the raw grain, placing in a steamer for distillation at a distillation pressure of 0.4MPa and a temperature of 22 ℃, and removing heads and tails to obtain 65-degree white spirit;
(7) ageing wine
Steaming out the white spirit, placing the white spirit in a wine cellar, and ageing for 12 months to obtain a product; the aged product can be used by blending.
The product obtained by the embodiment is yellowish in color, outstanding and harmonious in fragrance, outstanding in cellar aroma and sweet aroma, mellow, sweet and soft in wine body, clean in tail taste, long in aftertaste, outstanding in style and good in quality, and is top-grade white wine.
Comparative example: brewing method of white spirit
The method specifically comprises the following steps as in embodiment 3, and the steps different from embodiment 3 are as follows:
(1) raw material selection
Auxiliary materials: white yeast, dry yeast, distiller's grains and steamed bran shells are taken as auxiliary materials; wherein, calculated by the total weight of the raw grain, the dosage of the white koji is 23 percent, the dosage of the dry yeast is 1 percent, and the dosage of the vinasse is 30 percent.
The product obtained by the comparative example has yellowish color and luster, unobtrusive aroma, more prominent miscellaneous flavors such as corn aroma, bran aroma and the like, less mellow wine body, bitter taste and general style, and is second-level white spirit.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention. Any modification, equivalent replacement or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A brewing method of red yeast rice white spirit is characterized by comprising the following steps: the method comprises the following steps of taking sorghum, rice, millet, corn, wheat and peas as raw grains, taking red yeast, white yeast, dry yeast, vinasse and steamed bran shells as auxiliary materials, crushing the raw grains, adding the vinasse, adding water into the steamed bran shells, moistening and sealing, steaming, adding the red yeast, the white yeast and the dry yeast, fermenting in a cellar, distilling out of the cellar, and ageing to obtain a product; wherein, calculated by the total weight of the raw grain, the dosage of the red yeast rice is 12 to 18 percent, the dosage of the white yeast is 5 to 10 percent, and the dosage of the dry yeast is 0.5 to 2 percent; fermenting in cellar at 20-25 deg.C for 28-32 days.
2. The brewing method of red yeast rice white spirit according to claim 1, characterized in that: in the raw grain, the weight ratio of the raw materials is 25-45% of sorghum, 15-25% of rice, 5-15% of millet, 5-15% of corn, 15-25% of wheat and 3-8% of pea.
3. The brewing method of red yeast rice white spirit according to claim 1, characterized in that: in the auxiliary materials, the amount of vinasse is 25-35%, the amount of red yeast rice is 15%, the amount of white yeast rice is 8%, and the amount of dry yeast rice is 1% based on the total weight of the raw grain.
4. The brewing method of red yeast rice white spirit according to claim 1, characterized in that: and mixing the raw grains, crushing and sieving by a 20-mesh sieve, wherein the crushing degrees of sorghum, rice and wheat are all 6-8 petals.
5. The brewing method of red yeast rice white spirit according to claim 1, characterized in that: soaking the pulverized raw materials in 40-70 deg.C hot water, adding distiller's grains and steamed bran, mixing, controlling water content of the mixture at 48-50%, stirring, and sealing for 1-2 hr.
6. The brewing method of red yeast rice white spirit according to claim 1, characterized in that: the moistened and smoldered raw materials are put into a steamer, are steamed and boiled for 30-50min at the temperature of 100-120 ℃, and then are taken out of the steamer and are spread and cooled to 20-25 ℃.
7. The brewing method of red yeast rice white spirit according to claim 1, characterized in that: the volume of the fermentation material in the mud pit is 600-650kg/m3The fermented material is covered with steamed bran with thickness of 2-3 cm.
8. The brewing method of red yeast rice white spirit according to claim 1, characterized in that: mixing the fermented material with steamed bran shell 3-5 wt% of the raw grain, distilling in a steamer at distillation pressure of 0.3-0.5MPa and temperature of 20-25 deg.C, removing head and tail to obtain 60-65% (v/v) Chinese liquor, and aging in cellar for 10-20 months.
9. The brewing method of red yeast rice white spirit according to claim 2, characterized in that: in the raw grain, the weight ratio of each raw material is 35% of sorghum, 20% of rice, 10% of millet, 10% of corn, 20% of wheat and 5% of pea.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115895808A (en) * | 2023-02-27 | 2023-04-04 | 安徽唐人酒业有限公司 | Nine-grain wine brewing process based on grains |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105969579A (en) * | 2016-06-27 | 2016-09-28 | 潘叶平 | Method for brewing rice fragrance type solid Baijiu |
| CN106754058A (en) * | 2016-12-31 | 2017-05-31 | 永州市雅大科技实业有限公司 | A kind of method of use rice brewing aroma type white spirit |
| CN110643458A (en) * | 2019-10-31 | 2020-01-03 | 河北山庄老酒股份有限公司 | Brewing method of solid red yeast white spirit |
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2020
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| CN115895808A (en) * | 2023-02-27 | 2023-04-04 | 安徽唐人酒业有限公司 | Nine-grain wine brewing process based on grains |
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