Highland barley red yeast rice wine and making process thereof

A technology of highland barley red yeast rice and preparation technology, which is applied in the field of highland barley red yeast rice wine preparation and its preparation technology, can solve the problems of the influence of various soaking conditions and the failure to reflect the effect of highland barley red yeast rice, and achieve the reduction of sterilization links, The coordination of the three major functions of aroma production and the effect of high esterification power

Active Publication Date: 2016-11-09
西藏月王药诊生态藏药科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its effect on highland barley red yeast rice is not reflected, and the increase of raw materials also leads to changes in th

Method used

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  • Highland barley red yeast rice wine and making process thereof
  • Highland barley red yeast rice wine and making process thereof
  • Highland barley red yeast rice wine and making process thereof

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0050] Example one

[0051] The liquor used in the present invention is a commercially available product, and the highland barley red yeast rice is prepared by the method of the applicant's patent application number 2008100461996.

[0052] (1) Preparation of koji seeds:

[0053] 1) Rice production: Take 3kg rice, soak it in clean water for 3 hours, drain and steam it into rice. The rice is cooked thoroughly. It is better to be loose and not stick to your hands;

[0054] 2) Inoculation: When the rice is cooled to 28℃, add 4kg rice red yeast rice powder and mix well;

[0055] 3) Fermentation: Ferment the rice mixed with koji at room temperature for 5 days. The fermentation time depends on the season. It is longer in winter and shortened appropriately in summer. Add 50g of 40° grain liquor to make koji seeds;

[0056] (2) Preparation of raw materials: crush 45kg of highland barley to a petal shape of 70 mesh, add water and stir to make the water content of the highland barley at 20-25%, and...

Example Embodiment

[0059] Example two

[0060] Preparation of esterified koji

[0061] 1) After the purchased esterified Monascus is activated, then the esterified Monascus is subjected to solid-state culture fermentation, and the strains are collected after culture fermentation;

[0062] 2) Mix the collected esterified Monascus with the ester-producing yeast at a weight ratio of 1:1;

[0063] 3) Weigh 10 kg of highland barley, sieving, crush, pass through a 60-80 mesh sieve, take the fine powder, add a certain amount of water to moisten the material, so that the highland barley powder is suitable for soaking and not touching your hands;

[0064] 4) Inoculate the koji seeds mixed in the above step 2) according to the inoculation amount of 0.5%-1% of the mass of barley powder, and stir them evenly, and press the materials into a round shape to form koji;

[0065] 5) Put the koji into the fermentation room for fermentation. The fermentation time is about 20 days, the fermentation temperature is 25°C, and the...

Example Embodiment

[0066] Example three

[0067] Direct preparation of Qinghai red yeast rice wine

[0068] The preparation method includes the following steps:

[0069] 1) Mix 1 part by weight of the sorted highland barley red yeast rice with 0.1-0.5 parts by weight of esterified koji, and add 50 parts of the 38-62% vol pure grain liquor after deodorization, filtration and degrading treatment in 25- After soaking in an environment of 30°C for 30 days, extract and filter to obtain the filtrate;

[0070] 2) After the filtrate is blended, aged, clarified, analyzed and tested, it is bottled to obtain the highland barley red yeast rice wine.

[0071] Experimental detection of highland barley red yeast rice wine: the soaking temperature, soaking time, and material-to-liquid ratio in the present invention are tested and studied. Based on the lovastatin content, color value and wine quality in the highland barley red yeast rice, the wine quality is divided into 5 grades , Expressed as 1-excellent, 2-good, 3-be...

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Abstract

The invention discloses highland barley red yeast rice wine and a making process thereof. The highland barley red yeast rice wine is made of 1-5 parts by weight of highland barley red yeast rice, 0.1-0.5 part of esterification yeast and 35-500 parts of 38-60%vol pure cereal white spirit in modes of mixing and soaking. The making process comprises the following steps: preparing the highland barley red yeast rice and the esterification yeast, and making the highland barley red yeast rice wine, wherein the step of making the highland barley red yeast rice wine comprises processes of making the highland barley red yeast rice wine directly, making by using a refining method, or making by using a distillation method. As the highland barley red yeast rice is taken as the raw material, various beneficial functions of the highland barley red yeast rice are maintained; the advantages of the highland barley red yeast rice are well taken, and the pigment of the highland barley red yeast rice and the content of lovastatin have advantages; as a sterilization step is avoided, the taste of the highland barley red yeast rice is maintained; the esterification yeast made of highland barley powder is thick in white spirit fragrance and relatively good in esterification property, and when the esterification yeast is added to make the highland barley red yeast rice wine, fragrance of a fermentation system of the wine can be effectively enhanced, and functions of the components of the wine can be further coordinated.

Description

technical field [0001] The invention relates to a production method of mixed wine, in particular to a kind of highland barley red yeast rice mixed wine and its preparation process. Background technique [0002] Blended wine is one of the three major beverage alcohols alongside brewed wine and distilled wine. It is based on distilled wine or brewed wine and edible alcohol, and uses allowed natural or certain materials to increase color through specific processes. , A wine with aroma and taste components. At present, it is still difficult to unify the classification methods of prepared wines. The more popular classification methods in the world divide them into three categories: one is aperitif wine, which generally has a nourishing effect; the other is dessert wine, which mainly refers to brandy or edible wine. Alcohol-fortified sweet special wines; the third is liqueurs, mostly edible alcohol or distilled wine as the base wine, sweetened beverage wine prepared with various ...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/12C12H6/02
CPCC12G3/04C12H6/02
Inventor 赵辉
Owner 西藏月王药诊生态藏药科技有限公司
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