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Use method of monascus in sesame-flavor liquor processing

A technology of sesame-flavored and red yeast rice, which is applied in the field of brewing and red yeast rice application in brewing, can solve the problems of waste of raw materials, low utilization rate of raw materials, non-uniformity, etc.

Active Publication Date: 2013-04-24
SICHUAN CHUNZHIYUAN WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

That is: Aspergillus kawachii Kita Aspergillus kawachii strain with low acid protease activity is used as the fermentation strain, and the acid protease activity unit of this strain is only 50-60 units; Yeast koji not only wastes raw materials, but also makes the operation process extremely complicated and cumbersome; moreover, the fermentation cellars used are not uniform, and the fermentation infrastructure is not scientific and reasonable, which fundamentally affects the fermentation effect; in short , its congenitally deficient crafting methods are not only traditional and backward but also not standardized
To sum up, the deficiencies, defects and drawbacks of the congenital deficiencies of the process method are mainly: ①, the traditional cumbersome and irregular process method; ②, the acid protease activity of the fermentation strain is low; ③, the need to add artificially cultivated There are many types of microorganisms; ③, the fermentation cellar is traditional and inconsistent; ④, the utilization rate of raw materials is low, the quality of wine products is poor, and the production cost is high

Method used

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  • Use method of monascus in sesame-flavor liquor processing
  • Use method of monascus in sesame-flavor liquor processing

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specific Embodiment approach 1

[0046] The present invention will be described in detail below in conjunction with the accompanying drawings of the specification. As the instructions are attached figure 1 , 2 Shown:

[0047] A method for using red yeast rice in sesame-flavored liquor technology,

[0048] (1) Preparation of red yeast rice:

[0049] ① Preparation of the first-level seeds of red yeast rice: After heating and dissolving with 100ml of 6-10°Be' syrup solution, 5g of soluble starch, 3g of peptone, and 3g of agar, add 0.2ml of edible glacial acetic acid and divide into test tubes. , Each test tube is filled with 10ml, 0.1Mpa 30 minutes sterilization, made into inclined plane culture medium; insert AS3.554 strain into the made inclined plane medium, and place it in 28-30℃ incubator for 14-20 days ; Prepared into the first-level seeds of red yeast rice cultured on the slope of the test tube for later use;

[0050] ② Preparation of red yeast secondary seeds: Put 1 / 4 height of steamed indica rice in a large t...

specific Embodiment approach 2

[0071] Based on the implementation of specific implementation mode 1, as attached figure 2 As shown, the preparation of red yeast rice was carried out separately, namely: the preparation of red yeast rice first-level seeds, the preparation of red rice second-level seeds, the expansion of the red yeast rice strain ratio, and the preparation of inoculation into the steamed indica rice after soaking The red yeast rice bag to be cultivated, the red yeast rice is cultivated to obtain the mature rice red yeast rice, the wet red yeast rice is obtained by soaking the koji, and the red yeast rice is obtained by drying; the moisture of the prepared red yeast is 12% by the drying method. Below, 1g of absolute dried koji decomposes soluble starch at 35°C, pH 4.6, and 60 minutes into milligrams of glucose-the saccharification power activity is more than 800 units, and 1 g of absolute dried koji is hydrolyzed at 40°C, pH 3.0, and cheese per minute. The protein is the number of micrograms of...

specific Embodiment approach 3

[0072] Based on the implementation of specific implementation mode 1, as attached figure 1 As shown, the red yeast rice prepared in the second embodiment is used to produce sesame-flavored liquor, that is, sorghum, wheat, and bran are used as main materials, and the distilled mash is mixed to prepare a new mash, and High-temperature Daqu, medium-temperature Daqu, and sesame-flavored white wine fermented bran koji, the new red koji is mixed and cultured to prepare a pile of mash, and the steamed rice husk and water are added to adjust the acidity to 1.5-2.3 into the mud bottom red strip stone wall fermentation The pit is fermented. After fermentation, the ingredients are distilled and gelatinized to obtain the sesame-flavored liquor. The raw wine is classified into the warehouse and stored separately. After that, the mash after the distilled wine is dried through ventilation, slagging, and The temperature is lowered, the required water is supplemented, and the main ingredients ar...

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Abstract

The invention discloses a use method of monascus in sesame-flavor liquor processing, and relates to the technical field of liquor brewing. Monascus first-order seeds and monascus second-order seeds are subjected to re-expanding culture, yeast steeping and drying in an oven to form monascus through adopting a key technology that a production process is regulated scientifically based on monascus addition. In the invention, sorghum, wheat and bran are utilized as main materials and rice husks are utilized as an auxiliary material. The main materials and fermented grains obtained by distillation of liquor are mixed into novel fermented grains. The novel fermented grains are steamed, spread for cooling and mixed with high-temperature and middle-temperature yeast for making hard liquor, fermentation bran koji and the prepared monascus to form accumulated fermented grains. After culture, the accumulated fermented grains are adjusted to acidity of 1.5 to 2.3 by rice husks and water and are putted into a fermentation pit for fermentation. After the fermentation, fermentation products are taken out from the fermentation pit and are subjected to preparation, distillation and gelatinization to form sesame-flavor raw liquor. The sesame-flavor raw liquor is stored hierarchically. The use method is utilized for production of sesame-flavor liquor. An acid protease added with monascus has highactivity. High temperature-resistant bacterial yeast and composite flavor-producing yeast are not added in process standardization. Fermentation pit performs fully its effects. A utilization rate of raw materials is high. The quality of produced liquor is high. The cost is low.

Description

Technical field [0001] The application method of red yeast rice in a sesame-flavored liquor technology of the present invention relates to the technical field of wine making; in particular, it relates to the technical field of application of red yeast rice in wine-making; in particular, it relates to the application method of red yeast rice in a sesame-flavored liquor technology. Background technique [0002] As far as the production method of sesame-flavored liquor is concerned, the wine industry is very familiar with it. Over the years, it has formed a mature technology established by convention. That is: Aspergillus kawachii Kita Aspergillus kawachii Kita, which has low acid protease activity, is used as a fermentation strain. The acid protease activity unit of this strain is only 50-60 units; at the same time, high temperature resistant bacteria koji and compound fragrance must be added. Yeast koji not only causes the waste of raw materials, but also makes the operation proce...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12R1/645C12R1/69C12R1/66C12H6/02
Inventor 陈克川
Owner SICHUAN CHUNZHIYUAN WINE
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