Method for preparing low-degree distilled red kojic rice liquor

Abstract

The invention provides a method for preparing low-degree distilled red kojic rice liquor. The liquor is prepared by selecting materials, immersing and washing rice, cooking, cooling, filling a jar, culturing grains, fermenting, squeezing and settling, preparing, filtering, instantly sterilizing, crystallizing and adding carbon dioxide, filling and a series of processes, wherein the step of selecting materials is to select milled round grain glutinous rice in the present year as a brewing raw material, and the rice in the freshness detection is required to be grass green; monascus with high-diastatic power and high tone is selected to be combined with sweet distiller yeast with high sugar yield and rich ester yield to brew blending base liquor, so that the problems of light taste and single flavor after the product is diluted can be solved; the material-water ratio in thick mash fermentation is 1:0.5, so that the sugar, acid and alcohol contents in the fermenting process are in a controllable state; and due to the application of 30-second instant sterilization process at 90 to 92 DEG C and low-temperature freezing process, the fresh and strong taste of the low-degree distilled red kojic rice liquor prepared by the invention can be effectively guaranteed.

Description

technical field [0001] The invention belongs to the technical field of production of low-alcohol yellow rice wine, and in particular relates to a preparation method of low-alcohol red yeast rice wine. The red yeast rice wine prepared by the preparation method has good taste, high freshness and unique flavor. Background technique [0002] The rice wine industry is increasingly developing towards low-alcohol production in terms of alcohol production. At present, relatively successful low-alcohol products on the market, such as Dijutang from Guyue Longshan and Huakai Fugui from Shazhou Youhuang, have an alcohol content of less than 10%. 8%vol. [0003] In terms of production process, low-alcohol wine is generally produced by high-concentration fermentation and post-dilution process. The early fermentation process is the same as that of rice wine. Mainly in the blending section, additives such as dilution water and oligosaccharides to improve the taste of the wine are added to ...

AI Technical Summary

Problems solved by technology

[0020] 2. Low-alcohol red yeast rice wine is an alcoholic product that uses red yeast rice as a saccharification agent, but red yeast rice is a saccharification-based saccharification agent with low liquefaction power

Therefore, if red koji is used alone in production without adding wheat koji, the wine body is not easy to ferment, and it is easy to cause the wine body to become rancid.

There is no report in the industry about using red yeast rice to produce low-alcohol red yeast rice wine

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