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Production method of wheat red rice wine with 'shaoxing' wine flavor

A production method and technology for red yeast wine, applied in the field of winemaking, can solve the problems of low overall quality of red yeast wine, few consumer groups, poor taste, etc., and achieve the effects of removing oily intestines, enriching nutrients, and enhancing immunity

Active Publication Date: 2008-12-31
ZHEJIANG GUYUELONGSHAN SHAOXING WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The overall quality of the brewed red koji wine is low and the taste is not good
There is also black koji (Wuyi red koji) with strong saccharifying power to make wine, the quality of the wine is worse, and there are fewer consumer groups.
[0005] It is known that wheat is used as raw material to cultivate red yeast rice for wine making (abbreviated as wheat red yeast rice), that is, to inoculate Monascus species on steamed wheat, cultivate it, and use it as a saccharification starter to make wine. There has not been any report yet.

Method used

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  • Production method of wheat red rice wine with 'shaoxing' wine flavor

Examples

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Effect test

Embodiment 1

[0016] Example 1: The production method of wheat red yeast rice wine with the flavor of Shaoxing wine is: a. Soaking rice: the water surface of the soaked rice is 30-50 cm higher than the surface of the rice, the soaking time is 3 to 6 days, and the soaking temperature is 15-28°C, b . Steamed rice: steam the soaked rice under normal pressure until it is cooked and not rotten, c. Spread and cool: spread the rice to 35℃-60℃, d. Feeding: add 70-80 grams of red yeast rice per kilogram of rice, water 0.9-1.1 kg, the ratio of 60-80 grams of base wine is fully mixed, the temperature of the feed product is 24-28℃, e. Fermentation: the product temperature in the main fermentation stage is controlled at 30-34℃, and timely stirring, the product temperature in the post-fermentation stage is controlled at 10-16°C, f. Pressing: After the fermentation is completed, the fermented mash is pressed into the press, g. Blending, clarification: The pressed sake is allowed to stand for 2-5 days after bl...

Embodiment 2

[0017] Example 2: The production method of the wheat red yeast rice wine with the flavor of Shaoxing wine is: a. Soaking rice: the surface of the soaked rice is 30-50 cm higher than the surface of the rice, the soaking time is 3-6 days, and the soaking temperature is 15-28°C, b . Steamed rice: steam the soaked rice under normal pressure until it is cooked and not rotten, c. Spread and cool: spread the rice to 35℃-60℃, d. Feeding: add 70-80 grams of red yeast rice per kilogram of rice, water 0.9-1.1 kg, the ratio of 60-80 grams of wine mother is fully mixed, and the temperature of the feeding product is 24-28°C. The preparation process of wheat red koji is to use Monascus ZM-C-3.40 through the test tube slope culture medium, and then in the liquid Liquid seeds are obtained by culturing in the seed culture medium. The liquid seeds are connected to steamed wheat, and the solid-state fermentation process is used to prepare wheat monascus. Monascus ZM-C-3.40 is a well-known and commonl...

Embodiment 3

[0018] Example 3: In the preparation process of the wheat red yeast rice of the wheat red yeast rice wine with the flavor of Shaoxing wine, the slant culture medium of the test tube slant culture is composed of: 1-3 grams of peptone, 2-4 grams of soluble starch, and 1-3 grams of agar , 6-8°BX wort 100g, PH5.5-6.5; the culture conditions and methods for the culture on the inclined plane of the test tube are: after the medium is put into the test tube, sterilize at 115-121℃ for 20-30 minutes, place the inclined plane and cool After inoculation, culture at a temperature of 28-32°C for 7-10 days, and the rest are the same as in Example 2.

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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 [0001] The invention relates to a method for brewing red yeast rice wine by using wheat red yeast rice as a saccharification starter, and belongs to the technical field of wine making. Background technique [0002] Red yeast rice, called Danqu in ancient times, is a traditional product in my country. It has been used as a health food to improve blood circulation in our country since ancient times. It was recorded in detail in Song Yingxing's "Tiangong Kaiwu" as early as in the Ming Dynasty, and it was also recorded in Li Shizhen's "Compendium of Materia Medica". Red yeast rice is warm in nature, sweet in taste, non-toxic, enters the spleen and stomach, can invigorate the spleen and dry the stomach, and has the function of promoting blood circulation. Modern research shows that monacolin K, a secondary metabolite in red yeast rice, has the functions of lowering blood lipids and cholesterol, and lowering blood pressure. Red yeast rice has medicinal and edible value ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12N1/14C12R1/66
Inventor 傅建伟邹慧君吴筱滨包云法胡志明谢广发董海
Owner ZHEJIANG GUYUELONGSHAN SHAOXING WINE
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