Brewing method of antrodia camphorata red-yeast yellow wine
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A technology of Antrodia camphorata red yeast rice and red yeast rice wine, which is applied in the field of brewing Antrodia camphorata red yeast rice wine, to improve the flavor and taste, realize large-scale industrial application, and enhance the effect of liver protection function
Active Publication Date: 2015-11-18
UNIV OF SHANGHAI FOR SCI & TECH
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At present, there is no report on the addition of Antrodia cam
Method used
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[0016] Example 1: Comparative Example
[0017] The present comparative example provides a method for brewing red yeast rice wine without adding Antrodia camphorata culture, comprising the following steps:
[0018] Step (1), after washing the commercially available glutinous rice, add water to soak the rice for 24h, cook under normal pressure for 25min, at the same time, add the red yeast rice to water and soak for 12h, remove and drain after soaking;
[0019] Step (2), put cooled glutinous rice and red yeast rice with a mass ratio of 1:3 into the sterilized container, add 6% (v / v) wheat koji, and insert 6% (v / v) wine mother, add red yeast rice soaked in rice water, let stand at 25 ° C to start the main fermentation;
[0020] In step (3), after 20 days of main fermentation, the fermented mash is filtered and pressed, and the obtained filtrate is clarified overnight, and is obtained after blending and decoction.
[0021] The volume fraction of alcohol in the red yeast rice win...
Example Embodiment
[0022] Example 2 Antrodia camphorata red yeast rice wine brewing experiment
[0023] Step (1), after washing the commercially available glutinous rice, add water to soak the rice for 12h, cook under normal pressure for 25min, at the same time, add the red yeast rice to water and soak for 6h, remove and drain after soaking;
[0024] Step (2), put into the sterilized container the cooled glutinous rice and the red yeast rice with a mass ratio of 1:5 to the glutinous rice, add 2% (v / v) wheat koji, and simultaneously insert 3% (v / v) wine mother, add red yeast rice soaked in rice water, let stand at 20 ° C to start the main fermentation;
[0025] Step (3), the first day of main fermentation, adding Antrodia camphorata grain fermented powder of red yeast rice wine quality 0.5%, stirring evenly;
[0026] In step (4), after 12 days of main fermentation, the fermented mash is filtered and pressed, and the obtained filtrate is clarified overnight, and is obtained after blending and dec...
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Abstract
The invention discloses a brewing method of antrodia camphorata red-yeast yellow wine. The brewing method comprises the following steps: (1) soaking and stewing glutinous rice, and spreading for cooling the glutinous rice; (2) soaking and draining red yeast rice; (3) fermenting wheat koji, wine yeast, the glutinous rice, the red yeast rice and auxiliary raw materials in a container; (4) adding an antrodia camphorata culture after fermenting for a certain duration by an addition amount of 0.5-3% in terms of the mass of the red-yeast yellow wine; uniformly stirring and continuing to ferment; (5) squeezing, filtering and blending; and (6) clarifying and boiling obtained wine, and filling the obtained wine into a jar for aging. The adopted antrodia camphorata culture contains various active components and abundant enzyme systems, and the antrodia camphorata culture is safe and non-toxic, capable of enhancing the nutrition and the functionality of the yellow wine and capable of simultaneously promoting the saccharification and fermentation of the yellow wine. The antrodia camphorata red-yeast yellow wine prepared by the method disclosed by the invention contains Antrodin C which can reach up to 60.4mg/L to the greatest extent as well as Antroquinonol which can reach 12.3mg/L, and the yellow wine is mellow in taste; meanwhile, the yellow wine has bright color and the special fragrance of antrodia camphorata; and the yellow wine has good healthcare functions such as protecting liver and the like.
Description
technical field [0001] The invention belongs to the field of rice wine brewing, and in particular relates to a method for brewing Antrodia camphorata and red yeast rice wine. Background technique [0002] Yellow rice wine is one of the unique brewed wines in my country. It has a long drinking history and has become the world's three major ancient wines together with beer and wine. Yellow rice wine mainly uses the joint saccharification and fermentation of various beneficial microorganisms contained in saccharification starters such as wheat koji, red koji, rice koji or wine medicine. And the nutrient-rich low-alcohol fermented raw wine brewed by blending is reddish-brown, with ester aroma, mellow wine taste and long aftertaste. The use of red yeast rice to brew rice wine mainly originated in Fujian, and it is a precious variety of rice wine in my country. However, most red yeast rice wine manufacturers are small in scale, adopt traditional brewing methods, the brewing tech...
Claims
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