Compound monascus wine and brewing method thereof

A red koji wine and compound technology, which is applied in the field of compound red koji wine and its brewing, can solve the problems of no medicinal effect and low sugar content of alcoholic beverages, and achieve the effects of non-toxic and environmentally friendly materials, simple ingredients, and cost reduction

Active Publication Date: 2016-02-24
贵州谊强红曲酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the wine products in the prior art are all brewed with a single Daqu, so that alcoholic beverages have a low sugar content and do not have medicinal effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] a. Soaking process: Take 100 parts of glutinous rice and wash 6 times with 2 times the amount of water of glutinous rice until there is no turbidity in the water. After washing, add water to soak in the soaking tank and soak for 8 hours, and the weight of glutinous rice will become 1.4 Times are appropriate.

[0032] b. Washing process: Wash the soaked glutinous rice 3 times with water.

[0033] c. Steaming process: The glutinous rice obtained in step b is steamed in a rice steamer, using steam produced in the boiler room for steaming. After the steam is saturated in the rice steamer, steam for another 15 minutes.

[0034] d. Koji mixing process: When the average outdoor temperature is greater than 20℃, send the glutinous rice to the mixing room with the indoor environment at 30~32℃, add distilled water with a temperature of 15~20℃ and spray it on the glutinous rice, and stir while spraying , Make the glutinous rice completely loose and separate the particles; cool naturally,...

Embodiment 2

[0047] a. Soaking process: Take 120 parts of glutinous rice and wash it 7 times with 2 times the amount of glutinous rice until there is no turbidity in the water. After washing, add water to soak in the soaking tank and soak for 9 hours, and the weight of glutinous rice will become 1.5 Times are appropriate.

[0048] b. Washing process: Wash the soaked glutinous rice 3 times with water.

[0049] c. Steaming process: The glutinous rice obtained in step b is steamed in a rice steamer, and steam produced in a boiler room is used for steaming. After the steam is saturated in the rice steamer, steam for another 18 minutes.

[0050] d. Koji mixing process: When the average outdoor temperature is greater than 20℃, send the glutinous rice to the mixing room with the indoor environment at 30~32℃, add distilled water with a temperature of 15~20℃ and spray it on the glutinous rice, and stir while spraying , Make the glutinous rice completely loose and separate the particles; cool naturally, w...

Embodiment 3

[0063] a. Soaking process: Take 150 parts of glutinous rice and wash 7 times with twice the amount of glutinous rice water until there is no turbidity in the water. After washing, add water to soak in the soaking tank and soak for 10 hours, and the weight of glutinous rice will become 1.5 Times are appropriate.

[0064] b. Washing process: Wash the soaked glutinous rice 3 times with water.

[0065] c. Steaming process: The glutinous rice obtained in step b is steamed in a rice steamer, using steam produced in the boiler room for steaming, and steaming for another 20 minutes after the steam is saturated in the rice steamer.

[0066] d. Koji mixing process: When the average outdoor temperature is greater than 20℃, send the glutinous rice to the mixing room with the indoor environment at 30~32℃, add distilled water with a temperature of 15~20℃ and spray it on the glutinous rice, and stir while spraying , Make the glutinous rice completely loose and separate the particles; cool naturall...

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Abstract

The invention discloses compound monascus wine. The compound monascus wine comprises 100-150 parts by weight of glutinous rice, water, 8-15 parts by weight of monascus and 0.3-0.45 part by weight of yeast. The invention further discloses a brewing method for the compound monascus wine. The brewing method comprises the following processes: a, a soaking process; b, a washing process; c, a steaming process; d, a yeast blending process; e, a fermenting process; f, a transferring process; g, an alcoholization process; h, a wine airing process; I, a detection process; j, a primary filtering process; l, a secondary filtering process; m, a sterilization process; n, a packaging process. The compound monascus wine is simple in preparation materials comprising three raw materials only, so that the cost is reduced greatly; the monascus is combined with the yeast, so that the quality of the wine is better while the original drug property of the monascus is kept.

Description

Technical field [0001] The invention relates to an alcoholic beverage obtained by a direct fermentation method, in particular to a composite red yeast rice wine and a brewing method thereof. Background technique [0002] Red yeast rice is a natural product that contains many physiologically active ingredients beneficial to human health. It is a kind of purple-red rice koji that is made from starchy raw materials such as rice and fermented by monascus. In ancient my country, there is a medicine book that clearly records the medical efficacy of monascus, which can be traced back to the "Materia Medica for Daily Use" written by Wu Rui in the Yuan Dynasty. At the same time, Hu Sihui, the imperial doctor of drinking and dining, said in "Yin Jian Zheng Yao" that red yeast rice "invigorates the spleen, nourishes qi, and warms the middle." Subsequent medicinal books such as "Materia Medica Yanyi Supplement", "Materia Medica Preparing Medicine" and "Yi Lin Zhuan Yao" all have records on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘友谊芶润强肖仁志
Owner 贵州谊强红曲酒业有限公司
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