Method for manufacturing brown rice wine with red rice yeast

Abstract

The invention discloses a method for manufacturing brown rice wine with red rice yeast. The method includes steps of (1), preparing raw materials including, by weight, 44.1% of brown rice, 44.1% of purified water and 11.8% of red yeast rice; (2), soaking the brown rice for at least 8 hours; (3), draining obtained brown rice and then steaming the brown rice until rice is cooked but not mushy; (4),cooling obtained brown rice by means of spreading until the temperature of the brown rice reaches 30 DEG C, adding the red yeast rice into the brown rice, mixing the brown rice, the red yeast rice andthe purified water with one another, and uniformly stirring the brown rice, the red yeast rice and the purified water to carry out primary fermentation; (5), carrying out primary fermentation at theprimary fermentation temperature higher than 20 DEG C; (6), sealing wine jar openings after primary fermentation is completed and carrying out further fermentation for 28-32 days; (7), filtering wineafter fermentation is completed, heating and disinfecting the wine and clarifying the disinfected wine to obtain the brown rice wine. The method has the advantages that processes for manufacturing thebrown rice wine are simple; diversified active substances can be dissolved in wine with the red rice yeast in brown rice leaven and red rice yeast metabolism procedures, and accordingly nutritional and healthcare functions of the brown rice wine can be improved; the wine with the red rice yeast is pink and bright, wine bodies have outstanding aroma, and the brown rice wine is sweet, sour and palatable and is excellent in color, flavor and functional performance.

Description

technical field [0001] The invention relates to a method for making wine, in particular to a method for making red yeast rice wine. Background technique [0002] Monascus originated in my country, and Monascus is mainly used in winemaking, fermented food, and pigment production in my country. Monascus can produce various enzymes such as amylase, esterase, and protease during metabolism, and many strains of Monascus can produce protease with high activity, which can be used to pickle high-protein foods such as fish, meat, and tofu. The food is delicious in color, fragrance and taste. The acid protease produced in the metabolism of Monascus can not only be used in food, but also has a wide range of applications in other fields such as feed, textile, and leather production. During the growth process of Monascus, it can produce esterification enzyme with strong biological activity, and it is widely used in the production of wine making, fermented food and porous starch. [00...

AI Technical Summary

Problems solved by technology

But existing red koji wine all is to utilize the performance of itself to reach the effect of invigorating blood circulation, nourishing the body, and it also has some deficiencies in quality and mouthfeel and the effect of health care and strengthening the body, and most of manufacturing process is more complicated