CN1995310A - Production method of wheat red rice wine with 'shaoxing' wine flavor - Google Patents
Production method of wheat red rice wine with 'shaoxing' wine flavor Download PDFInfo
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- CN1995310A CN1995310A CN 200610155452 CN200610155452A CN1995310A CN 1995310 A CN1995310 A CN 1995310A CN 200610155452 CN200610155452 CN 200610155452 CN 200610155452 A CN200610155452 A CN 200610155452A CN 1995310 A CN1995310 A CN 1995310A
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Abstract
The invention discloses a manufacturing method of wheat red yeast wine with Shaoxing flavour, which comprises the following steps: a. immersing rice; b. boiling; c. cooling naturally; d. putting material; e. fermenting; f. squeezing; g. modulating; clarifying; h. filtering; i. frying wine; j. packing through tank.
Description
Technical field
The present invention relates to a kind of wheat red rice and brewage the method for wine of rice fermented with red yeast, belong to brewing technical field as saccharifying ferment.
Background technology
Red colouring agent for food, also used as a Chinese medicine, the ancient pellet that claims is bent, is China's traditional product.Improve sanguimotor protective foods in China with regard to conduct since ancient times.In answering the Exploitation of the Works of Nature of star, Ming Dynasty Song promptly is documented, and also on the books in the Compendium of Material Medica of LI Shi-Zhen.Red colouring agent for food, also used as a Chinese medicine is warm in nature, flavor is sweet, nontoxic, go into taste two warps, but invigorating the spleen, dry stomach has the function of invigorating blood circulation.Modern study shows, function such as the secondary metabolite Monacolin K class material in the red colouring agent for food, also used as a Chinese medicine has blood fat reducing and cholesterol, and is hypotensive.Red colouring agent for food, also used as a Chinese medicine in all age has medicinal and edibleness, and its health care curative effect and the function of curing the disease are especially receiving common people's concern, are called as marvellous protective foods of 21 century.
In the existing long history of China, the health functions of wine of rice fermented with red yeast more and more causes the people's high praise to red colouring agent for food, also used as a Chinese medicine as wine brewing.
The used wine brewing red colouring agent for food, also used as a Chinese medicine of wine of rice fermented with red yeast production at present all is raw material (long-grained nonglutinous rice or polished rice are based on long-grained nonglutinous rice) with rice, is about to monascus specie and is inoculated in the rice that cooks, through cultivating gained.Used red colouring agent for food, also used as a Chinese medicine is that wine brewing is the most weak with saccharogenic power in the song.The wine of rice fermented with red yeast overall qualities that brew goes out is low, and mouthfeel is not good enough.Black song (WUYI HONGQU) wine brewing that also useful saccharogenic power is stronger, the quality of its wine is poorer, and the consumer group is few.
It is reported that adopting wheat is that raw material is cultivated wine brewing red colouring agent for food, also used as a Chinese medicine (abbreviation wheat red rice), be about to monascus specie and be inoculated on the wheat that cooks that cultivation forms, and does the saccharifying ferment wine brewing with this, has not yet to see report.
Summary of the invention
The purpose of this invention is to provide the high saccharogenic power wheat red rice of a kind of employing and make the saccharifying agent ferment wine brewing, it is orange red to have color and luster, as clear as crystal, strong fragrant fragrance, sweet mellow style, the production method of the wheat monascus with 'shaoxing ' wine flavor of being rich in nutrition health-care effect.
For achieving the above object, the present invention realizes by following technical solution.Production method with wheat monascus of 'shaoxing ' wine flavor is: a. soaks rice: soak a meter water surface and be higher than rice and flour 30-50 centimetre, soak 3～6 days meter time, soak Mi Wendu 15-28 ℃, b. steamed rice: soak good rice normal pressure and steam to thoroughly well cooked but not mushy, c. spreading for cooling: rice spreading for cooling to 35 ℃-60 ℃, d. feed intake: add wheat red rice 70-80 gram by per kilogram rice, water 0.9-1.1 kilogram, the ratio thorough mixing of distiller's yeast 60-80 gram, 24-28 ℃ of the product temperature that feeds intake, e. fermentation: the temperature control of main fermentation stage product is at 30-34 ℃, and stir, the product temperature control of secondary fermentation stage is at 10-16 ℃, and f. squeezes: after fermentation is finished; in good time karusen is gone into squeezing machine and is squeezed, g. allotment, clarification: the pure mellow wine after the press filtration left standstill 2-5 days after allotment, and h. filters: the supernatant after the clarification is partly gone into filter and is filtered, and i. fries in shallow oil wine: the pure mellow wine after the filtration carries out heat sterilization, sterilising temp 85-95 ℃, j. irritates the altar packing: the wine after the sterilization is irritated the altar encapsulation.
Described production method with wheat monascus of 'shaoxing ' wine flavor, the preparation technology of its wheat red rice is: adopt monascus ruber ZM-C-3.40 (Monascus reber) through the test tube slant culture medium culturing, in liquid seed culture medium, cultivate again and obtain liquid seed, liquid seed is linked in the wheat that cooks, adopts solid-state fermentation process to make wheat red rice.
The preparation technology of the wheat red rice of described wheat monascus with 'shaoxing ' wine flavor, the slant medium that its test tube slant is cultivated consists of: peptone 1-3 gram, Zulkovsky starch 2-4 gram, agar 1-3 gram, 6-8 ° of BX (Brix) wort 100 grams; Culture condition and method that its test tube slant is cultivated are: substratum is packed into behind the test tube, and the inclined-plane is placed in 115-121 ℃ of sterilization 20-30 minute, and the inoculation of cold back was cultivated 7-10 days down at temperature 28-32 ℃.
The preparation technology of the wheat red rice of described wheat monascus with 'shaoxing ' wine flavor, its liquid seed culture based formulas is: in the liquid seed culture medium of per 100 grams: wheat-flour 5-8 gram, MgSO
47H
2O 0.05-0.1 gram, KH
2PO
40.05-0.1 gram, NaNO
30.2-0.3 gram, all the other are water; Its liquid seed culture condition and method are: liquid amount 75ml/500ml triangular flask, sterilized 25-60 minute for 115-126 ℃, be chilled to 25-32 ℃ and insert monascus ruber ZM-C-3.40, at 28-34 ℃, 120-160 commentaries on classics/per minute (r/min) shaking table was cultivated 48～96 hours, get the first order seed nutrient solution, first order seed can be used for the secondary shake-flask seed and cultivates.
The preparation technology of the wheat red rice of described wheat monascus with 'shaoxing ' wine flavor, the technology that its solid state fermentation is produced wheat red rice is: a. wheat grating: wheat is rolled into fragment, b. mix the water boiling: in wheat, admix the water that accounts for wheat weight 25-50%, normal pressure steamed 30-60 minute, c. inoculation: treat that ripe wheat temperature drops to 30-40 ℃, admix the liquid seed that accounts for wheat materials weight 7%-12%, d. charging: the song material that will mix thoroughly is packed in the Quchi of deep closet, shakeout, the temperature control of bent material product is at 25-35 ℃, the deep closet temperature is controlled at 25-33 ℃, e. heat insulating culture: treat that bent material product temperature rises to 40-50 ℃ of rear venting and cultivated 4-5 days, f. dries by the fire song: oven drying at low temperature is standby below 40-45 ℃.
Described production method with wheat monascus of 'shaoxing ' wine flavor, its steamed rice is glutinous rice with rice, the product temperature of feeding intake is 24～28 ℃, carry out insulation, temperature to be tasted with discrimination stirs when rising to 32～34 ℃, and when the product temperature for the treatment of was raised to 30～32 ℃ once more, beginning was stirred for the second time, stir for the third time then and determine according to the degree of distiller's wort fermentation, after stirring for the 4th time, fermenting speed tends towards stability, and later every day, each stirred once sooner or later, until the product temperature near room temperature, treat can stop when karusen begins to sink to stir, change secondary fermentation over to, the secondary fermentation temperature is controlled at below 10-16 ℃, about 15-30 of time days, amount to fermentation time 20-35 days.
The present invention compared with prior art has the following advantages: (one) is that the wheat monascus nutritive substance of brew of the present invention is abundant, contains amino acid, VITAMIN and other trace elements of needed by human; (2) be that wheat monascus is a main raw material with glutinous rice, mirror lake water, and make saccharifying ferment with the red colouring agent for food, also used as a Chinese medicine that wheat is made, meticulous brew forms with reference to the traditional technology of shaohsing wine, product not only contains the nutrient health-care function of red colouring agent for food, also used as a Chinese medicine, has " China's first flavor "---the local flavor of shaohsing wine simultaneously, product has orange red, strong fragrant fragrant, the sweet mellow style of color and luster, and four aspects of its color, smell and taste lattice are better than existing wine of rice fermented with red yeast; (3) be the wheat red rice that the present invention makes, saccharogenic power is higher than Red kojic rice, adopts this wheat red rice wine brewing can reduce with bent amount; (4) this wine is a kind of good nutrition and green health care food, drink in right amount for a long time, can promote longevity, strengthening immunity brings high blood pressure down, the blood sugar effect, as seasoning matter, can increase the color, smell and taste of dish, promptly allow absorption of human body essential amino acid nutritive ingredient, have can decompose, remove in the intestines greasy, the effect of promoting digestion.
Description of drawings
Fig. 1 is the technological process of production figure of the production method of the wheat monascus of the present invention with 'shaoxing ' wine flavor.
Embodiment
Below in conjunction with accompanying drawing embodiments of the invention are described in further detail.
Embodiment 1: the production method with wheat monascus of 'shaoxing ' wine flavor is: a. soaks rice: soak a meter water surface and be higher than rice and flour 30-50 centimetre, soak 3～6 days meter time, soak Mi Wendu 15-28 ℃, b. steamed rice: soak good rice normal pressure and steam to thoroughly well cooked but not mushy, c. spreading for cooling: rice spreading for cooling to 35 ℃-60 ℃, d. feed intake: add wheat red rice 70-80 gram by per kilogram rice, water 0.9-1.1 kilogram, the ratio thorough mixing of distiller's yeast 60-80 gram, 24-28 ℃ of the product temperature that feeds intake, e. fermentation: the temperature control of main fermentation stage product is at 30-34 ℃, and stir, the product temperature control of secondary fermentation stage is at 10-16 ℃, and f. squeezes: after fermentation is finished; in good time karusen is gone into squeezing machine and is squeezed, g. allotment, clarification: the pure mellow wine after the press filtration left standstill 2-5 days after allotment, and h. filters: the supernatant after the clarification is partly gone into filter and is filtered, and i. fries in shallow oil wine: the pure mellow wine after the filtration carries out heat sterilization, sterilising temp 85-95 ℃, j. irritates the altar packing: the wine after the sterilization is irritated the altar encapsulation.。
Embodiment 2: the production method with wheat monascus of 'shaoxing ' wine flavor is: a. soaks rice: soak a meter water surface and be higher than rice and flour 30-50 centimetre, soak 3～6 days meter time, soak Mi Wendu 15-28 ℃, b. steamed rice: soak good rice normal pressure and steam to thoroughly well cooked but not mushy, c. spreading for cooling: rice spreading for cooling to 35 ℃-60 ℃, d. feed intake: add wheat red rice 70-80 gram by per kilogram rice, water 0.9-1.1 kilogram, the ratio thorough mixing of distiller's yeast 60-80 gram, 24-28 ℃ of the product temperature that feeds intake, wherein the preparation technology of wheat red rice is for adopting monascus ruber ZM-C-3.40 (Monascusreber) through the test tube slant culture medium culturing, in liquid seed culture medium, cultivate again and obtain liquid seed, liquid seed is linked in the wheat that cooks, adopt solid-state fermentation process to make wheat red rice, monascus ruber ZM-C-3.40 (Monascus reber) is known bacterial classification commonly used, monascus ruber ZM-C-3.40 (Monascus reber) grows on malt extract medium, the bacterium colony limitation, quality is tight, there are wrinkle and aerial hyphae in the surface, this bacterial classification bacterium colony initial stage is a white, becomes after aging orange red or red.The microscopy form is: mycelia tool tabula, multinuclear, branch is various, conidium and gives birth on mycelia and branched top thereof, Dan Sheng, pyriform, 8-10 * 6-10 micron, the quilt device is orange red, spherical, the 30-50 micron, the thecaspore circle, smooth colourless, the 5-7 micron, this growth temperature range is 26-45 ℃, optimum temperuture 32-38 ℃, optimum pH is 3.5-5.0, ability PH2. and 10% ethanol, this bacterial classification is provided by Zhejiang Microbe Inst., saccharogenic power is strong, and the wheat red rice wine brewing of making not only has the local flavor of shaohsing wine, and the characteristic of wine of rice fermented with red yeast is arranged again, e. fermentation: the temperature control of main fermentation stage product is at 30-34 ℃, and stir, the product temperature control of secondary fermentation stage is at 10-16 ℃, and f. squeezes: after fermentation is finished; in good time karusen is gone into squeezing machine and is squeezed, g. allotment, clarification: the pure mellow wine after the press filtration left standstill 2-5 days after allotment, and h. filters: the supernatant after the clarification is partly gone into filter and is filtered, and i. fries in shallow oil wine: the pure mellow wine after the filtration carries out heat sterilization, sterilising temp 85-95 ℃, j. irritates the altar packing: the wine after the sterilization is irritated the altar encapsulation.
Embodiment 3: have among the preparation technology of wheat red rice of wheat monascus of 'shaoxing ' wine flavor, the slant medium that its test tube slant is cultivated consists of: peptone 1-3 gram, Zulkovsky starch 2-4 gram, agar 1-3 gram, 6-8 ° of BX (Brix) wort 100 grams, PH5.5-6.5; Culture condition and method that its test tube slant is cultivated are: substratum is packed into behind the test tube, and the inclined-plane is placed in 115-121 ℃ of sterilization 20-30 minute, and the inoculation of cold back was cultivated 7-10 days down at temperature 28-32 ℃, and all the other are with embodiment 2.
Embodiment 4: have among the preparation technology of wheat red rice of wheat monascus of 'shaoxing ' wine flavor, the slant medium that its test tube slant is cultivated consists of: peptone 1-3 gram, Zulkovsky starch 2-4 gram, agar 1-3 gram, 6-8 ° of BX (Brix) wort 100 grams; Culture condition and method that its test tube slant is cultivated are: substratum is packed into behind the test tube, and the inclined-plane is placed in 115-121 ℃ of sterilization 20-30 minute, and the inoculation of cold back was cultivated 7-10 days down at temperature 28-32 ℃; Its liquid seed culture based formulas is in the liquid seed culture medium of per 100 grams: wheat-flour 5-8 gram, MgSO
47H
2O 0.05-0.1 gram, KH
2PO
40.05-0.1 gram, NaNO
30.2-0.3 gram, all the other are water; Its liquid seed culture condition and method are: liquid amount 75ml/500ml triangular flask, sterilized 25-60 minute for 115-126 ℃, be chilled to 25-32 ℃ and insert monascus ruber ZM-C-3.40, at 28-34 ℃, 120-160 commentaries on classics/per minute (r/min) shaking table was cultivated 48～96 hours, get the first order seed nutrient solution, first order seed can be used for the secondary shake-flask seed to be cultivated, and all the other are with embodiment 2.
Embodiment 5: have among the preparation technology of wheat red rice of wheat monascus of 'shaoxing ' wine flavor, the slant medium that its test tube slant is cultivated consists of: peptone 1-3 gram, Zulkovsky starch 2-4 gram, agar 1-3 gram, 6-8 ° of BX (Brix) wort 100 grams; Culture condition and method that its test tube slant is cultivated are: substratum is packed into behind the test tube, and the inclined-plane is placed in 115-121 ℃ of sterilization 20-30 minute, and the inoculation of cold back was cultivated 7-10 days down at temperature 28-32 ℃; Its liquid seed culture based formulas is in the liquid seed culture medium of per 100 grams: wheat-flour 5-8 gram, MgSO
47H
2O 0.05-0.1 gram, KH
2PO
40.05-0.1 gram, NaNO
30.2-0.3 gram, all the other are water; Its liquid seed culture condition and method are: liquid amount 75ml/500ml triangular flask, sterilized 25-60 minute for 115-126 ℃, be chilled to 25-32 ℃ and insert monascus ruber ZM-C-3.40, at 28-34 ℃, 120-160 commentaries on classics/per minute (r/min) shaking table was cultivated 48～96 hours, get the first order seed nutrient solution, first order seed can be used for the secondary shake-flask seed and cultivates; The technology that its solid state fermentation is produced wheat red rice is: a. wheat grating: wheat is rolled into fragment, b. mix the water boiling: in wheat, admix the water that accounts for wheat weight 25-50%, normal pressure steamed 30-60 minute, c. inoculation: treat that ripe wheat temperature drops to 30-40 ℃, admix the liquid seed that accounts for wheat materials weight 7%-12%, d. charging: the song material that will mix thoroughly is packed in the Quchi of deep closet, shakeout, the temperature control of bent material product is at 25-35 ℃, the deep closet temperature is controlled at 25-33 ℃, e. heat insulating culture: treat that bent material product temperature rises to 40-50 ℃ of rear venting and cultivated 4-5 days, f. dries by the fire song: oven drying at low temperature is standby below 40-45 ℃, and all the other are with embodiment 2.
Embodiment 6: the production method with wheat monascus of 'shaoxing ' wine flavor, its steamed rice is glutinous rice with rice, the product temperature of feeding intake is 24～28 ℃, carry out insulation, temperature to be tasted with discrimination stirs when rising to 32～34 ℃, when the product temperature for the treatment of is raised to 30～32 ℃ once more, beginning is stirred for the second time, stir for the third time then and determine according to the degree of distiller's wort fermentation, after the 4th stirring, fermenting speed tends towards stability, every day, each stirred once sooner or later later on,, treat to stop when karusen begins to sink to stir near room temperature until the product temperature, change secondary fermentation over to, the secondary fermentation temperature is controlled at below 10-16 ℃, about 15-30 of time days, amount to fermentation time 20-35 days, all the other are with embodiment 2.
Embodiment 7: adopt monascus ruber ZM-C-3.40 through the test tube slant culture medium culturing, in liquid seed culture medium, cultivate again and obtain of the cultivation of liquid seed through liquid seed culture medium, wheat groat rolls into 3～5, adds water (wheat heavy 40%), after mixing thoroughly, normal pressure steamed 45 minutes, break up agglomerate while hot, and be cooled to 35～38 ℃, insert the liquid seed of raw material weight 10%, after fully mixing thoroughly, be transported to deep closet, the Quchi of packing into is cultivated, and goes into that the product temperature is about 30 ℃ behind the pond, the deep closet temperature is controlled at about 30 ℃, relative humidity is more than 90%, during product temperature rise to 45 ℃, turns and the cultivation of ventilating, keep 38～42 ℃ of product temperature, after 3 days, the product temperature descends and is controlled at 32～38 ℃, cultivates altogether after 5 days bent low temperature (below 40 ℃) is dried, survey saccharogenic power greater than 1200, all the other are with embodiment 2.
Embodiment 8: glutinous rice is through washing rice, soak rice, after the steamed rice, will steam about good quick-meal stall cold to 50 ℃, pour in the cylinder that water is housed, the water yield is about 100% of Mi Chong, smashes the meal piece and adds wheat red rice (Mi Chong 8%), an amount of distiller's yeast, mix thoroughly, the product temperature of cylinder of falling this moment is about 25 ℃, and carries out heat insulation work, and temperature to be tasted with discrimination stirs when rising to 32-34 ℃.The product temperature for the treatment of drops to 30-32 ℃ once more, carries out the second time and stirs, and stirs for the third time then according to the attenuation degree of distiller's wort and machine regularly, after stirring for the 4th time, fermenting speed tends towards stability, and later every day, each stirred once sooner or later, until the product temperature near room temperature, treat can stop when mash begins to sink to stir, primary fermentation stops substantially, changes secondary fermentation over to, the temperature of secondary fermentation is controlled at below 15 ℃, time is about 25 days, after the fermentation ends, goes into squeezing machine and squeezes.Clear liquid is through rectification (allocating according to index request), after clarification, the filtration, fry in shallow oil the wine sterilization, temperature is controlled at 90 ℃, adorns altar after the sterilization while hot and stores the content of the alcohol of this product, the sugariness of wine, acidity all should be carried out necessary allotment according to the allowed band of index, makes the taste of product better, and all the other are with embodiment 2.
Claims (6)
1, a kind of production method with wheat monascus of 'shaoxing ' wine flavor is characterized in that described production method is:
A. soak rice: soak a meter water surface and be higher than rice and flour 30-50 centimetre, soak 3～6 days meter time, soak Mi Wendu 15-28 ℃,
B. steamed rice: soak good rice normal pressure and steam to thoroughly well cooked but not mushy,
C. spreading for cooling: rice spreading for cooling to 35 ℃-60 ℃,
D. feed intake: add wheat red rice 70-80 gram by per kilogram rice, water 0.9-1.1 kilogram, the ratio thorough mixing of distiller's yeast 60-80 gram, 24-28 ℃ of the product temperature that feeds intake,
E. fermentation: the temperature control of main fermentation stage product is at 30-34 ℃, and stirring in good time, and the product temperature control of secondary fermentation stage is at 10-16 ℃,
F. squeezing: after fermentation was finished, karusen was gone into squeezing machine and is squeezed,
G. allocate, clarify: the pure mellow wine after the press filtration left standstill 2-5 days after allotment,
H. filter: the supernatant after the clarification is partly gone into filter and is filtered,
I. fry in shallow oil wine: the pure mellow wine after the filtration carries out heat sterilization, and sterilising temp 85-95 ℃,
J. irritate the altar packing: the wine after the sterilization is irritated the altar encapsulation.
2, the production method with wheat monascus of 'shaoxing ' wine flavor according to claim 1, the preparation technology who it is characterized in that its wheat red rice is: adopt monascus ruber ZM-C-3.40 (Monascus reber) through the test tube slant culture medium culturing, in liquid seed culture medium, cultivate again and obtain liquid seed, liquid seed is linked in the wheat that cooks, adopts solid-state fermentation process to make wheat red rice.
3, the preparation technology of the wheat red rice of the wheat monascus with 'shaoxing ' wine flavor according to claim 2, it is characterized in that the slant medium that its test tube slant is cultivated consists of: peptone 1-3 gram, Zulkovsky starch 2-4 gram, agar 1-3 gram, 6-8 ° of BX (Brix) wort 100 grams; Culture condition and method that its test tube slant is cultivated are: substratum is packed into behind the test tube, and the inclined-plane is placed in 115-121 ℃ of sterilization 20-30 minute, and the inoculation of cold back was cultivated 7-10 days down at temperature 28-32 ℃.
4, the preparation technology of the wheat red rice of the wheat monascus with 'shaoxing ' wine flavor according to claim 2 is characterized in that its liquid seed culture based formulas is: in the liquid seed culture medium of per 100 grams: wheat-flour 5-8 gram, MgSO
47H
2O 0.05-0.1 gram, KH
2PO
40.05-0.1 gram, NaNO
30.2-0.3 gram, all the other are water; Its liquid seed culture condition and method are: liquid amount 75m1/500ml triangular flask, sterilized 25-60 minute for 115-126 ℃, be chilled to 25-32 ℃ and insert monascus ruber ZM-C-3.40, at 28-34 ℃, 120-160 commentaries on classics/per minute (r/min) shaking table was cultivated 48～96 hours, get the first order seed nutrient solution, first order seed can be used for the secondary shake-flask seed and cultivates.
5, the preparation technology of the wheat red rice of the wheat monascus with 'shaoxing ' wine flavor according to claim 2 is characterized in that its solid state fermentation produces the technology of wheat red rice and be:
A. wheat grating: wheat is rolled into fragment,
B. mix the water boiling: admix the water that accounts for wheat weight 25-50% in wheat, normal pressure steamed 30-60 minute,
C. inoculation: treat that ripe wheat temperature drops to 30-40 ℃, admix the liquid seed that accounts for wheat materials weight 7%-12%,
D. charging: the song material that will mix thoroughly is packed in the Quchi of deep closet, shakeouts, and the temperature control of bent material product is at 25-35 ℃, and the deep closet temperature is controlled at 25-33 ℃,
E. heat insulating culture: treat that bent material product temperature rises to 40-50 ℃ of rear venting cultivation 4-5 days,
F. baking is bent: oven drying at low temperature is standby below 40-45 ℃.
6, according to claim 1 or 2 or 3 or 4 or 5 described production methods with wheat monascus of 'shaoxing ' wine flavor, it is characterized in that: steamed rice is glutinous rice with rice, the product temperature of feeding intake is 24～28 ℃, carry out insulation, temperature to be tasted with discrimination stirs when rising to 32～34 ℃, when the product temperature for the treatment of is raised to 30～32 ℃ once more, beginning is stirred for the second time, stir for the third time then and determine according to the degree of distiller's wort fermentation, after stirring for the 4th time, fermenting speed tends towards stability, and later every day, each stirred once sooner or later, until the product temperature near room temperature, treat can stop when karusen begins to sink to stir, change secondary fermentation over to, the secondary fermentation temperature is controlled at below 10-16 ℃, about 15-30 of time days, amount to fermentation time 20-35 days.
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Cited By (4)
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| CN102787041A (en) * | 2011-05-17 | 2012-11-21 | 江南大学 | Process for brewing yellow wine by adding seriflux |
| CN103131582A (en) * | 2012-12-18 | 2013-06-05 | 山东中惠食品有限公司 | Preparing method of brown rice function red rice health care wine |
| CN103740541A (en) * | 2014-02-15 | 2014-04-23 | 福建永春顺德堂食品有限公司 | Red koji wine and production process thereof |
| CN106995773A (en) * | 2017-06-17 | 2017-08-01 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of astragalus root health-care wine |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062595C (en) * | 1996-07-01 | 2001-02-28 | 丁前胜 | Production of monascus spirit |
| CN1059464C (en) * | 1997-01-13 | 2000-12-13 | 丁前胜 | Monascus with new strain and its application |
| CN1107113C (en) * | 1999-09-14 | 2003-04-30 | 王顺寿 | Wine prepn. art using full liquifaction method for red yeast wine |
| CN1257259C (en) * | 2003-06-21 | 2006-05-24 | 陈豪锋 | Formulation for health-care red rice wine |
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2006
- 2006-12-22 CN CNB2006101554522A patent/CN100447229C/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787041A (en) * | 2011-05-17 | 2012-11-21 | 江南大学 | Process for brewing yellow wine by adding seriflux |
| CN103131582A (en) * | 2012-12-18 | 2013-06-05 | 山东中惠食品有限公司 | Preparing method of brown rice function red rice health care wine |
| CN103740541A (en) * | 2014-02-15 | 2014-04-23 | 福建永春顺德堂食品有限公司 | Red koji wine and production process thereof |
| CN106995773A (en) * | 2017-06-17 | 2017-08-01 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of astragalus root health-care wine |
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| CN100447229C (en) | 2008-12-31 |
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