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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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  • Summary
  • 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 the dissolution of various dissolved components in the prepared wine, and also affects the grasp of various soaking conditions

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
Effect test

Embodiment 1

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

[0052] (1) Preparation of music types:

[0053] 1) Making rice: take 3kg of rice, soak it in water for 3 hours, drain and steam it to make rice, the rice is well-cooked, and it is better to loosen it and not stick to your hands;

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

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

[0056] (2) Raw material preparation: crush 45kg of highland barley into a 70-mesh petal shape, add water and stir, so that the water content of highland barley is 20-25%, and it is advisable to hold it i...

Embodiment 2

[0060] Preparation of esterified koji

[0061] 1) After activating the purchased Monascus esterifier, carry out solid-state cultivation and fermentation of Monascus esterification, and collect strains after cultivation and fermentation;

[0062] 2) Mix the collected monascus esterifera with the ester-producing yeast according to the weight ratio of 1:1;

[0063] 3) Weigh 10 kg of highland barley and sieve, then pulverize, pass through a 60-80 mesh sieve, get fine powder, add a certain amount of water to moisten the material, so that the highland barley powder is soaked and does not stick to hands;

[0064] 4) Inoculate the koji species mixed in the above step 2) according to the inoculation amount of 0.5%-1% of the highland barley powder quality, and stir evenly, and press the material into a circle to form a 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 humidit...

Embodiment 3

[0067] The direct preparation method of wine made from highland barley and red yeast rice

[0068] Its preparation method comprises the following steps:

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

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

[0071] Experimental detection of highland barley red yeast rice wine preparation: 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 highland barley red yeast rice, the wine quality is divided into 5 grades , according to 1-excellent, 2-good, 3-better,...

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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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