Fungus polysaccharide-enriched leucopaxillus giganteus rice wine and processing process thereof

Abstract

The invention discloses fungus polysaccharide-enriched leucopaxillus giganteus rice wine and a processing process thereof and relates to the technical field of rice wine. The rice wine is specificallymade of the following raw materials: millet, long-shaped rice, wheat koji, leucopaxillus giganteus and red yeast rice. A making method of the rice wine comprises steps of material steaming, pre-fermentation, main fermentation, post-fermentation, filter pressing and subpackaging. Due to synergetic actions of the wheat koji, the leucopaxillus giganteus and the red yeast rice, the contents of aminoacids, polypeptides, minerals and the like are increased on the basis of maintaining nutrition of conventional rice wine, functional active substances such as fungus polysaccharide are also provided,and the nutrition and the functions of the rice wine are enhanced.

Description

technical field [0001] The invention relates to the technical field of rice wine, in particular to a thunder mushroom rice wine rich in fungal polysaccharides and a processing technology thereof. Background technique [0002] Yellow rice wine is a kind of wine with a long history and cultural background in my country. Because the initial liquor is yellow and bright, the color is bright yellow or amber, clear and transparent, rich in aroma, sweet and delicious, and mellow in flavor, so it is called yellow rice wine. It is rich in sugar, Amino acids, organic acids, esters, glycerin and vitamins, etc., are delicious, low in alcohol, and rich in nutrition. They are known as "liquid cakes". The main technological process of traditional Chinese rice wine brewing is: rice soaking—steaming rice—drying rice—fermentation in vat—opening rake—tank fermentation—decoction—packing. However, the traditional yellow rice wine brewing process is a single koji, the alcoholization and saccharifi...

AI Technical Summary

Problems solved by technology

However, the traditional rice wine brewing process is a single koji, the alcoholization and saccharification and fermentation are not complete, the alcohol content is low, the yield is difficult to control, and the taste is single and easy to go rancid.

And due to the limitation of traditional crafts, the drinking of rice wine must go through two fermentations, especially the second fermentation, which takes a long time, and it is almost undrinkable if it does not last for more than one year. Even if it is drunk, it is far away Less than its original color, taste, and nutrition

[0003] Chinese Patent No. CN103725478B discloses a kind of Cordyceps rice wine and its brewing process. Cordyceps culture medium and glutinous rice are used as raw materials for brewing wine. It is directly added to the saccharification liquid of glutinous rice in the form of flushing cylinder; this invention uses Cordyceps culture medium as raw material, and Cordyceps sinensis culture medium not only contains the fruiting bodies of Cordyceps sinensis, but also contains some invisible microorganisms and harmful bacteria. rancidity; secondly, the invention uses the saccharification solution of the Cordyceps culture medium and the saccharification solution of glutinous rice as the main fermentation, so that the distiller's grains contain high concentration of sugar in the early stage of fermentation, maintaining the high osmotic pressure of the mash, which will seriously affect the fermentation of the yeast. activity, unbalanced saccharification and yeast alcohol fermentation, thereby affecting the taste and quality of rice wine; moreover, it is necessary to add pure glucoamylase to assist saccharification, which increases the production cost

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