Preparation method of white spirit red yeast for brewing red yeast white spirit

Abstract

The invention relates to a preparation method of white spirit red yeast for brewing red yeast white spirit. The preparation method is characterized by comprising the following steps of: soaking and cleaning long-shaped rice with water, and then putting the cleaned long-shaped rice to a steamer to be steamed; adding yeast seed slurry to the steamed rice; putting the yeast material into gunny bags, and putting the gunny bags into a sterilized yeast room to carry out stacking culture; pouring the yeast material out, and reducing the product temperature to 33-35 DEG C; stacking the yeast material; putting the yeast material of which the temperature rises through stacking into gunny bags, and soaking the gunny bags into a water pool to be soaked; blending a mature Aspergillus niger seed solution to the yeast material, and carrying out stacking fermentation; spreading the yeast material for heat dissipation, spraying a little amount of yeast suspension, then stacking the yeast material, covering the stacked yeast with gunny bags to ferment, stirring at intervals, and spraying a little amount of yeast suspension at intervals, wherein the product temperature is controlled between 30 DEG C and 32 DEG C; carrying out stacking fermentation for 5-6 days; and drying the white spirit red yeast which is mature through culturing by using return air with the temperature of 40 DEG C for later use. According to the white spirit red yeast prepared by using the preparation method, through measurement, the saccharifying enzyme activity is 800-1000U / mL, and the fermentation speed and the acidity are low.

Description

technical field [0001] The invention relates to a preparation method of red yeast rice. In particular, it relates to a method for preparing shochu and red yeast rice for brewing red koji shochu. Background technique [0002] Fujian soil red koji is mainly produced in Jianou Xiaoqiao in northern Fujian, Anxi Longjuan and Yongchun in southern Fujian. The traditional craft of Fujian soil red koji is made of indica rice as raw material, which is cultivated by adding red koji species and a small amount of Aspergillus niger bran strain. The koji is mainly used to brew red koji rice wine and red koji vinegar. The red yeast rice produced by traditional crafts has a long production cycle, weak saccharification power, and high acidity in brewed wine. [0003] The traditional Fujian soil red yeast rice production process is complicated, and the preparation method is as follows: [0004] (1) Steamed rice: soak the indica rice in water for 3-6 hours, wash it, put it into a steamer and...

AI Technical Summary

Problems solved by technology

[0016] The above-mentioned preparation method is difficult to control in terms of process control, difficult to guarantee production quality, long production cycle of soil red yeast rice, weak saccharification power, and high acidity of brewed wine

At the same time, the soil red yeast rice can only be used to brew red yeast rice wine and red yeast rice vinegar

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