Large tank liquid making process of red yeast yellow rice wine

A red yeast rice wine and process technology, applied in the preparation of alcoholic beverages and other directions, can solve the problems of large proportion of glass particles, poor product taste, and difficult to decompose, and meet the requirements of ensuring hygiene, breaking through the poor taste, and eliminating the taste of fresh water. Effect

Active Publication Date: 2017-01-25
FUJIAN AGRI & FORESTRY UNIV
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  • Description
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Problems solved by technology

However, there are also some technical bottlenecks in the liquid fermentation method. For example, the raw material used for brewing is starchy raw material, which has a large proportion of vitreous grains, hard texture and is not easy to decompose. Therefore, how to properly decompose the starch in rice grains is the most important thing for brewing red yeast rice wine with liquid method. Problem; in addition, compared with the solid-state fermentation method, the taste of the product brewed by the liquid-state fermentation method is not good, there are more obvious koji flavors, enzymes, or other odors, and the aroma is monotonous

Method used

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  • Large tank liquid making process of red yeast yellow rice wine
  • Large tank liquid making process of red yeast yellow rice wine

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Embodiment 1

[0019] Embodiment 1: the preparation of auxiliary material

[0020] (1) Configuration of activator: Weigh 300g-350g of magnesium chloride, 200g-300g of potassium chloride, 100g-200g of iron pyrophosphate and 100g-150g of zinc sulfate, mix and grind them for later use.

[0021] (2) Preparation of brown rice bud powder: first, refer to the literature to prepare brown rice buds; then put the brown rice buds into a drum-type frying furnace and keep them warm for 30 minutes at 85°C, take them out and let them cool; The distance between the rollers is 0.5mm, and the rotation speed is 250rpm; put the crushed brown rice buds in an extraction kettle, add 5 times the mass of water, and extract by ultrasonic for 12 minutes; filter the extract at room temperature with a 500-mesh filter cloth and a plate-and-frame filter , filtered, concentrated in vacuum, and then dried with a spray dryer at an inlet air temperature of 160°C and an exhaust air temperature of 80°C to obtain brown rice bud ...

Embodiment 2

[0024] Weigh 2800kg of 40-mesh glutinous rice flour, 800kg of japonica rice flour and 400kg of sorghum flour respectively, and mix the powder materials with 10t of water through a water-powder mixer. Use a high-pressure pump to quickly inject the adjusted slurry into the high-pressure injector. The pressure of the slurry and the superheated steam pressure are 0.3MPa and 0.8MPa respectively, and the density of the superheated steam is 4.2kg / m 3 , the spraying temperature is controlled at 160°C, keep warm in the serpentine tube for 15min, adjust the pH to 5.6 after vacuum flash cooling to 95°C, add 800g of high temperature resistant α-amylase and 160g of activator, mix well and keep warm for 25min, then liquefy The reaction of liquid iodine is light red, with a DE value of 10%. Then the enzyme is sprayed at a temperature of 135°C, and then enters a plate heat exchanger by its own pressure to cool to 35°C to obtain a liquefied liquid. Afterwards, pump the liquefied liquid to the ...

Embodiment 3

[0026] Weigh 2800kg of 40-mesh glutinous rice flour, 800kg of japonica rice flour and 400kg of sorghum flour respectively, and mix the powder materials with 10t of water through a water-powder mixer. Use a high-pressure pump to quickly inject the adjusted slurry into the high-pressure injector. The pressure of the slurry and the superheated steam pressure are 0.3MPa and 0.8MPa respectively, and the density of the superheated steam is 4.3kg / m 3, the spraying temperature is controlled at 162°C, keep warm in the serpentine tube for 15min, adjust the pH to 6.0 after vacuum flash cooling to 95°C, add 1200g of high-temperature-resistant α-amylase and 240g of activator, mix well and keep warm for 25min, then liquefy The reaction of liquid iodine is light red, with a DE value of 12%. Then the enzyme is sprayed at a temperature of 135°C, and then enters the plate heat exchanger by its own pressure and cools to 35°C to obtain a liquefied liquid. Then pump the liquefied liquid to the fer...

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Abstract

The invention relates to a large tank liquid making process of red yeast yellow rice wine; glutinous rice, Japonica rice and sorghum are used directly as materials, and the materials are subjected to the processes such as crushing, spray liquefying, bilateral fermentation, plate frame press-filtering, ripening and scent enhancement, ultrafiltration and bacteria removal to make the red yeast yellow rice wine; long-chain starch in the materials is controlled to suitably decompose and liquefy by means of superheated steam spraying assisted by high-temperature-resistant Alpha-amylase liquefying process, and liquid bilateral fermentation is carried out in synergy with brown rice bud powder, red yeast rice powder and yeast; the technical bottlenecks that a product made by liquid fermentation has poor taste and single scent are overcome; from the materials, tannin-containing sorghum is suitably added, Lactobacillus brevis is added in post-fermentation, slight water taste of the product is eliminated, and the body of the wine is full; a wine sample is subjected to ripening and scent enhancement in synergy with ozone, tangerine peel and licorice root soaking and variable frequency ultrasonic, the peculiar odors such as yeast odor and enzyme odor are eliminated, and the wine is fragrant and full in taste.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to a large-tank liquid brewing process of red yeast rice wine. Background technique [0002] Yellow rice wine is a treasure of the Chinese nation, with a history of more than 5,000 years. It is also known as the world's three major ancient wines together with beer and wine. Yellow rice wine is deeply loved by the people of our country for its supple nature, full-bodied wine, and mellow wine taste, and is famous all over the world for its bright color, unique taste, and rich nutrition. At the same time, rice wine is a traditional Chinese health care product, often used as a primer for taking traditional Chinese medicine, and is regarded as "the best of all medicines". "Compendium of Materia Medica" contains 69 kinds of medicinal wines that can cure diseases, all of which are made of rice wine. Yellow rice wine is produced in a wide range and has many varieties...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 田玉庭蒋雅君郑宝东郑亚凤庄玮婧
Owner FUJIAN AGRI & FORESTRY UNIV
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