Highland barley red rice wine and brewing method thereof
A technology of red koji wine and highland barley, applied in the field of highland barley red koji wine and its brewing
Inactive Publication Date: 2014-11-26
TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI +1
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Problems solved by technology
However, using highland barley as raw material, using special Monascus microbial strains, and integrating new fermentation technology, to brew Highland barley red yeast rice wine, which has the specific components, aroma and taste quality of highland barley, and has the functional components of Monascus fermentation and metabolism. So far it is blank, there is no report
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[0028] 1. Highland barley type
[0029] The type of highland barley has an impact on the yield and quality of highland barley red yeast rice wine. The results show (Table 1), for the 4 types of selected white highland barley, black highland barley, dark green highland barley, and purple highland barley, the technical method of the present invention is completely consistent in other brewing conditions such as bacterial strains, material-water ratio (1:1.1), etc. Under the condition of , the yield and quality of highland barley red koji wine brewed from black highland barley were the best, followed by purple highland barley, dark green highland barley and white highland barley.
[0030] Table 1 Effect of highland barley species on processing and quality of highland barley red yeast rice wine*
[0031] Highland barley type
White barley
black barley
dark green barley
Purple barley
Wine production (kg / kg barley)
1.15
1.28
1.19
1.22 ...
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The invention relates to highland barley red rice wine and a brewing method thereof. The method comprises the following steps: a, screening grains of a highland barley variety; b, cooking; c, grinding and crushing; d, carrying out primary fermentation by virtue of microorganisms; e, carrying out post fermentation by virtue of microorganisms; f, squeezing, filtering and separating; g, sterilizing and deactivating; h, aging and esterifying; i, clarifying and filtering; and j, disinfecting and sterilizing. By taking highland barley as a raw material, the highland barley red rice wine is brewed by virtue of red rice produced by a special monascus strain by adding auxiliaries and then by using a special fermenting technology. The preparation method of the innovative technology comprises the following steps: screening the highland barley variety with special components produced in the Tibet plateau; cooking; grinding and crushing; carrying out primary fermentation; carrying out post fermentation; squeezing, filtering and separating; sterilizing and deactivating; aging and esterifying; and clarifying and filtering. The product provided by the invention not only has peculiar components and taste quality of highland barley, but also maintains the functional components fermented by red rice, so that the highland barley red rice wine has a health care effect.
Description
technical field [0001] The invention relates to a highland barley red yeast rice wine and a new brewing method thereof. Background technique [0002] According to modern medical research, the top three factors affecting human life span, tumor, coronary heart disease and aging, are all related to membrane lipid oxidative damage caused by free radicals. A large number of studies have found that various active metabolites (such as Monacolin K, γ-aminobutyric acid) produced by Monascus have significant therapeutic and improvement effects on cardiovascular diseases (including coronary heart disease). In recent years, Japanese researchers have discovered that Monascus can produce a high-efficiency antioxidant active substance DMA (Dimerumicacid), which proves that this substance also has a very significant repair activity on chemical liver damage. Therefore, red yeast rice products rich in Monacolin K, γ-aminobutyric acid, and DMA have a huge market demand. Unfortunately, the cu...
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IPC IPC(8): C12G3/02
Inventor 朱睦元尼玛扎西张玉红曾章慧陈豪锋张京边红武高小丽
Owner TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI