Preparation method of red koji distillers' grain arrack

Abstract

The invention relates to a preparation method of red koji distillers' grain arrack. 3-5 parts by weight of barley bran is added to 100 parts by weight of red koji distillers' grains and mixed uniformly, and the mixture is crushed into granular red koji distillers' grains; 0.02 parts by weight of glucoamylase and 6 parts by weight of arrack red koji are added to the granular red koji distillers' grains for first piling fermentation; 10-15 parts by weight of a saccharified solution, 3-5 parts by weight of a yeast activated liquid, 6 parts by weight of arrack red koji and 3-5 parts by weight of barley bran are added to first piling fermentation mash, and second piling matured fermentation mash is obtained; 3 parts by weight of rice chaff and 7 parts by weight of the second piling matured fermentation mash are mixed for distillation, and arrack base wine is obtained. The arrack base wine is stored in a large wine jar and blended into finished wine of the red koji distillers' grain arrack.The red koji distillers' grain arrack obtained with the method has the sensory evaluation as follows: the red koji distillers' grain arrack has mellow red koji fragrance, coordinated aroma, sweet taste and long aftertaste, does not stimulate the throat during drinking and does not make people have headache after drinking.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a preparation method of red koji grain shochu. Background technique [0002] This year, the red yeast rice wine industry has been developing continuously, and the output of red yeast rice wine products has increased. As the largest by-product in the production process of red yeast rice wine, the annual output of red yeast rice wine grains is huge. How to effectively transform and appreciate the red yeast rice wine grains, Reducing or not wasting social resources is still worthy of close attention by manufacturers and industry insiders. In red yeast rice wine enterprises, traditional red yeast rice grains are mainly used to make feed and distiller's grains. Due to intensive pig farming, red yeast distiller's grains are not needed as feed, but the development of distiller's distiller's grains as feed is slow, mainly because distiller's distiller's grains produce...

AI Technical Summary

Problems solved by technology

Due to intensive pig farming, red yeast distiller's grains are not needed as feed, but the development of distiller's distiller's grains as feed is slow, mainly because distiller's distiller's grains produced by the general process have an oily, rancid and chaffy taste, so the consumer market is comparatively small. Small, low sales volume and price, and no large-scale production, so the profit of distilled liquor is small

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