Process for producing red koji wine

Abstract

The invention discloses a process for producing red koji wine. The process comprises the following steps of: (1) boiling: boiling starch-rich crops such as rice and like; (2) preparing yeast wine: inoculating pure aspergillus niger onto a group of raw materials obtained in the step (1), culturing to obtain finished black koji, inoculating pure monascus purpureus onto another group of raw materials obtained in the step (1), culturing to obtain finished red koji, mixing a mixture of the finished black koji and water and a mixture of the finished red koji and water with yeast respectively, and culturing to obtain yeast wine; (3) fermenting: taking the remaining groups of raw materials obtained in the step (1) and inoculating the yeast wine obtained in the step (2) onto the remaining groups of raw materials obtained in the step (1), and fermenting; (4) squeezing; (5) filtering; and (6) sterilizing. In the invention, the pure aspergillus niger and pure monascus purpureus are cultured separately, so that independent control over temperature and humidity is realized. Compared with the conventional production process of the red koji wine, the process provided by the invention has the advantages of convenience for operating, stable process and better quality.

Description

technical field [0001] The invention relates to a production process of red yeast rice wine. Background technique [0002] Red yeast rice is a natural product that contains a variety of physiologically active ingredients that are beneficial to human health. Red yeast rice is a kind of purple-red rice yeast fermented by red yeast rice and other starchy raw materials. It is ancient Chen Danqu. Among them, Monascus is famous for producing a large amount of natural monascus pigments. Monascus pigments have strong light resistance and heat resistance, and are relatively stable to acids, alkalis, oxidants, and reducing agents. They are listed in my country's food regulations. One of the allowed food colorings. Using glutinous rice as raw material, red koji wine, saccharification koji and active dry yeast are used as saccharification starter to produce red koji wine. The product is rich in nutrition and has certain health care functions. Modern studies have shown that Monascus co...

AI Technical Summary

Problems solved by technology

[0004] However, the traditional production process of Monascus will bring the following three disadvantages: First, because Monascus and Niger grow to different production stages, the time required is not the same, and in different production stages The time required to develop is also different

Among them, the temperature and humidity that both Monascus and Aspergillus niger are adapted to is the common intersection of the optimum temperature and humidity range of a single Monascus and the optimum temperature and humidity range of a single Aspergillus niger. In this way, The range of temperature and humidity in the intersection is narrower than that of a single strain. Therefore, in the production process, the control requirements for environmental conditions are higher. If the control conditions are not properly controlled, the quality of the product will be seriously affected.

Second, in order to match the mixed Monascus and Niger bacteria to be cultivated within the optimal range, the range of temperature and humidity selected will not be the optimal growth and metabolism range of a single Monascus or Niger. Therefore, the wine mother produced by the mixture of Monascus and Niger often does not represent the best quality red yeast wine in the industry

Thirdly, due to the different operators in each batch and the differences among individual workers, it may also lead to differences in the temperature and humidity control operations of different personnel, and the quality of the finished products of Monascus produced will also vary. , resulting in different batches of different tastes, which is not conducive to the acceptance of the market customer base