Production method of red-yeast glutinous rice wine

A production method and technology of glutinous rice wine, applied in the field of wine brewing, can solve the problems of complicated brewing process, high brewing cost, and low yield of wine

Inactive Publication Date: 2018-05-22
曾海超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Red yeast rice wine produced in Fujian is more representative of traditional red yeast rice wine, which has disadvantages such as complex brewing process, low yield, complex ingredients, and high brewing cost

Method used

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  • Production method of red-yeast glutinous rice wine
  • Production method of red-yeast glutinous rice wine
  • Production method of red-yeast glutinous rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The following steps can be used to make red yeast glutinous rice wine:

[0038] (1) Weigh the glutinous rice, wash it with water, and soak it in water for 1-3 hours; when soaking the glutinous rice, the weight ratio of glutinous rice to water is: 1: (1.5-3);

[0039] (2) Steam the glutinous rice, turn off the heat and simmer for 10-20 minutes to obtain glutinous rice; when steaming glutinous rice, the weight ratio of glutinous rice to water is: 1: (0.6-2);

[0040] (3) Cool the steamed glutinous rice to 35-38°C;

[0041] (4) Take sweet wine koji, the weight ratio of sweet wine koji and glutinous rice is (1~3):100; and melt with warm water below 30~36 degrees, the weight ratio of sweet wine koji and warm boiled water is 1:(100~200 ),spare;

[0042] (5) Mix the red yeast rice purchased from Fujian Gutian with the cooled glutinous rice, and add rock sugar. The weight ratio of red yeast rice, glutinous rice and rock sugar is: (1~4):10:(1~3.5 ); cross-mixing is to spread ...

Embodiment 2

[0046] The following steps can be used to make red yeast glutinous rice wine:

[0047] (1) Weigh the glutinous rice, wash it with water, and soak it in water for 1-3 hours; when soaking the glutinous rice, the weight ratio of glutinous rice to water is: 1: (1.5-3);

[0048] (2) Steam the glutinous rice, turn off the heat and simmer for 10-20 minutes to obtain glutinous rice; when steaming glutinous rice, the weight ratio of glutinous rice to water is: 1: (0.6-2);

[0049] (3) Cool the steamed glutinous rice to 35-38°C;

[0050] (4) Take sweet wine koji, the weight ratio of sweet wine koji and glutinous rice is (1~3):100; and melt with warm water below 30~36 degrees, the weight ratio of sweet wine koji and warm boiled water is 1:(100~200 ),spare;

[0051] (5) Cross-mix the red yeast rice obtained by yourself with the cooled glutinous rice, and add rock sugar. The weight ratio of red yeast rice, glutinous rice and rock sugar is: (1~4):10:(1~3.5); Cross-mixing is to sprinkle t...

Embodiment 3

[0056] The following steps can be used to make red yeast glutinous rice wine:

[0057] (1) Weigh the glutinous rice, wash it with water, and soak it in water for 1-3 hours; when soaking the glutinous rice, the weight ratio of glutinous rice to water is: 1: (1.5-3);

[0058] (2) Steam the glutinous rice, turn off the heat and simmer for 10-20 minutes to obtain glutinous rice; when steaming glutinous rice, the weight ratio of glutinous rice to water is: 1: (0.6-2);

[0059] (3) Cool the steamed glutinous rice to 35-38°C;

[0060] (4) Take sweet wine koji, the weight ratio of sweet wine koji and glutinous rice is (1~3):100; and melt with warm water below 30~36 degrees, the weight ratio of sweet wine koji and warm boiled water is 1:(100~200 ), the melted sweet wine koji is mixed with red date paste and fermented for 1 to 2 days before it can be used for pouring. The fermentation temperature is 30-35°C; The weight ratio with glutinous rice is (0.5~1):10; spare;

[0061] (5) Mix ...

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Abstract

The invention discloses a production method of red-yeast glutinous rice wine. The production method comprises the following production steps of (1), weighing and taking glutinous rice, cleanly washingby using clear water, and soaking for 1 to 3 hours by using clear water; (2), well streaming the glutinous rice, so as to obtain steamed glutinous rice; (3), cooling the well steamed glutinous rice to 35 to 38 DEG C; (4), taking sweet wine yeast, and melting by using warm boiled water at 38 DEG C or less for later use; (5), crosswise mixing red yeast with the cooled steamed glutinous rice together, wherein the weight ratio of the red yeast to the glutinous rice is (1 to 4) to 10; (6), pouring the well mixed red yeast and the steamed glutinous rice into a vat, sprinkling by using the melted sweet wine yeast, afterwards, sealing, fermenting for 12 to 24 hours, then adding rice wine brewed by a pure grain, putting the vat at a shady, cool and dry place, standing, sealing and fermenting for 60 to 200 days; (7), filtering fermented matters in the vat, taking liquid, passing inspection, bottling and sealing, so that a product can be obtained. The red-yeast glutinous rice wine is simple in production process and low in production cost, and has the functions of strengthening the spleen, eliminating stomach dryness, activating blood circulation to dissipate blood stasis, warming uterus fordispelling cold, maintaining beauty and keeping young.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, in particular to a production method of red yeast glutinous rice wine. technical background [0002] The discovery and application of red yeast rice was a major development in song making and wine making in Song Dynasty. The strain of red yeast rice is Monascus, which is a mold with high temperature resistance, strong saccharification ability, and alcohol fermentation ability. [0003] Monascus has medical and health care effects, which are recorded in "Daily Materia Medica" written by Wu Rui in the Yuan Dynasty: Red yeast rice brews wine, breaks blood and promotes medicine. There are records of the medicinal effects of red yeast rice in "Lin Zhuan Yao". "Compendium of Materia Medica" also records that "red yeast rice is mainly used to promote digestion and blood circulation, invigorate the spleen and dry the stomach. It also treats white scours and water shells. Brewing wine breaks the bl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 曾海超
Owner 曾海超
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