Preparation method of liquid fermentum rubrum for brewing

Abstract

The present invention relates to a preparation method of liquid fermentum rubrum for brewing. The method comprises: adopting a 12 DEG Bx malt wort, a 14 DEG Bx rice koji juice and a Monascus purpureus Went secondary seed liquid as first feeding fermentation main raw materials to ferment for 24 h, and then adding a 14 DEG Bx rice koji juice, an Aspergillus niger spore suspension and a yeast suspension to carry out first material supplement fermentation and second material supplement fermentation so as to obtain the liquid fermentum rubrum for mature brewing. According to the present invention, the liquid fermentum rubrum used for the mature brewing and obtained through the method is a thick red liquid; the microscopic examination results show that the liquid fermentum rubrum has the Monascus purpureus Went, the Aspergillus niger hypha is robust, more than or equal to 10<5> of the yeast cells exist in each visual field, and almost no miscellaneous bacteria exists; the liquid fermentum rubrum for the brewing has characteristics of high liquefying ability, high saccharification ability and high fermentation ability; and after the normal mature liquid brewing fermentum rubrum is cultured, the acidity is 2.2-3.2 g / L, and the fermented alcohol odor and mould odor compound odor is provided.

Description

technical field [0001] The invention relates to a method for producing red yeast rice for brewing. Specifically, it relates to a method for producing a liquid red yeast rice for brewing. Background technique [0002] Red yeast rice for Fujian brewing includes Gutian red yeast rice and soil red yeast rice (Wuyi red yeast rice). Among them, red koji is mainly produced in Jianou Xiaoqiao in northern Fujian, Longjuan in Anxi and Yongchun in southern Fujian. The traditional craft of Fujian soil red koji is to use indica rice as raw material, add red koji species, and a small amount of Aspergillus niger, and cultivate it through solid-state fermentation. The koji is mainly used to brew red yeast rice wine and red yeast rice vinegar. [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 steam it und...

AI Technical Summary

Problems solved by technology

[0016] Due to the solid-state fermentation and cultivation of Fujian soil red yeast rice produced by traditional technology, it is difficult to control the process, the production quality is difficult to guarantee, the production cycle is long, the saccharification power is weak, the acidity used for brewing wine is often high, the production area is large, and the production low efficiency

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