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Brewing method of antrodia camphorata red-yeast yellow wine

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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the addition of Antrodia camphorata culture during the fermentation of red yeast rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment one: comparative embodiment

[0017] This comparative example provides a kind of method for brewing red yeast rice wine without adding Antrodia camphorata culture, comprising the following steps:

[0018] Step (1), wash the glutinous rice purchased from the market, add water to soak the rice for 24 hours, and cook for 25 minutes under normal pressure conditions. At the same time, add red yeast rice to water and soak for 12 hours, remove and drain after soaking;

[0019] Step (2), put into the sterilized container the cooled glutinous rice and the red yeast rice with a mass ratio of 1:3 to the glutinous rice, add 6% (v / v) wheat koji, and insert 6% (v / v) distiller's mother, add red yeast rice soaked in rice water, let stand at 25°C to start main fermentation;

[0020] In step (3), after 20 days of main fermentation, the fermented mash is filtered and squeezed, and the obtained filtrate is clarified overnight, blended and decocted to obtain the obtained wine. ...

Embodiment 2

[0022] Example 2 Brewing experiment of Antrodia camphorata and red yeast rice wine

[0023] Step (1), wash the glutinous rice purchased from the market, add water to soak the rice for 12 hours, and cook for 25 minutes under normal pressure. At the same time, add red yeast rice to water and soak for 6 hours, 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) of 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] In step (3), on the first day after the main fermentation starts, add 0.5% Antrodia camphorata grain fermentation powder by mass of red yeast rice wine, and stir evenly;

[0026] In step (4), after 12 days of main fermentation, the fermented mash is filtered and squeezed, and the obtained filtrate is clarified overnight, ...

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PUM

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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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Application Information

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IPC IPC(8): C12G3/02
Inventor 艾连中杨昳津夏永军王光强俞剑燊胡健
Owner UNIV OF SHANGHAI FOR SCI & TECH
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