Brewing method of liquor with solid red koji

A technology of red yeast rice and white wine, which is applied in the brewing field of solid red yeast rice liquor, which can solve the problems of affecting the wine body style, long production cycle, and excessive amount of auxiliary materials, so as to improve the discharge phenomenon, prevent the generation of harmful substances, and reduce lactic acid Effect of ethyl ester content

Pending Publication Date: 2020-01-03
河北山庄老酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems existing in the current traditional red yeast rice brewing process, such as excessive use of auxiliary materials, long production cycle, low liquor yield, and harmful substances in the fermentation process affecting the style of the wine body, the invention provides a brewing method of solid red yeast rice liquor

Method used

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  • Brewing method of liquor with solid red koji
  • Brewing method of liquor with solid red koji

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present embodiment provides a kind of brewing method of solid red koji liquor, specifically:

[0023] (1) Proportion of raw and auxiliary materials

[0024] Raw grain: Hiraizumi Red Treasure Red Sorghum, with uniform color, full grain, no mildew, no moisture, 12.8% moisture, 70.2% starch.

[0025] Auxiliary materials: In terms of the percentage of the total weight of the raw grain, the amounts of each auxiliary material are: rice husk 9%, distiller's grains 4%, red yeast rice 18% (fermented red yeast rice 17%, esterified red yeast rice 1%), white yeast rice 3%, active Dry Yeast 0.8%.

[0026] Among them, the white koji is a medium-temperature koji made from wheat bran, without mold spots and bacteria infection, with a saccharification power of 824.2U / g dry koji, a protease activity of 69.5U / g dry koji, and a moisture content of 10.8%. The pulverized particles are subject to passing through all 1.5mm sieve holes.

[0027] Red koji is obtained by cultivating the re...

Embodiment 2

[0044] The present embodiment provides a kind of brewing method of solid red koji liquor, specifically:

[0045] (1) Proportion of raw and auxiliary materials

[0046] Raw grain: Hiraizumi red sorghum 100%, uniform color, full grain, no mildew, no moisture, 13.2% moisture, 69.7% starch.

[0047] Auxiliary materials: In terms of the percentage of the total weight of the raw grain, the amounts of each auxiliary material are: rice husk 13%, distiller's grains 6%, red yeast rice 22% (fermented red yeast rice 19%, esterified red yeast rice 3%), white yeast rice 8%, active Dry Yeast 1.2%.

[0048] Among them, white koji is a medium-temperature koji made from wheat bran, without mildew spots and bacteria infection, saccharification power of 1054.9U / g dry koji, protease activity of 104.8U / g dry koji, water content of 11.7%, crushed Particles are subject to passing through all 1.5mm sieve holes.

[0049] Red koji is obtained by cultivating the red koji strains isolated from middle-tem...

Embodiment 3

[0066] The present embodiment provides a kind of brewing method of solid red koji liquor, specifically:

[0067] (1) Proportion of raw and auxiliary materials

[0068] Raw grain: Hiraizumi red sorghum 100%, uniform color, full grain, no mildew, no moisture, 13.1% moisture, 69.9% starch.

[0069] Auxiliary materials: In terms of the percentage of the total weight of the raw grain, the amounts of each auxiliary material are: rice husk 11%, distiller's grains 5%, red yeast rice 20% (fermented red yeast rice 18%, esterified red yeast rice 2%), white yeast rice 5%, active dry yeast 1%.

[0070] Among them, white koji is a medium-temperature koji made from wheat bran, without mildew spots and bacteria infection, saccharification power is 1151.7U / g dry koji, protease activity is 118.4U / g dry koji, water content is 11.4%, crushed Particles are subject to passing through all 1.5mm sieve holes.

[0071] Red koji is obtained by cultivating the red koji strain isolated from medium-temp...

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Abstract

The invention belongs to the technical field of liquor brewing, and specifically relates to a brewing method of liquor with solid red koji. According to the brewing method, sorghum is used as raw grain, and a limited amount of steamed rice husks, vinasse, red koji, white koji and active dry yeast are used as auxiliary materials. Compared with traditional liquor brewing with red koji, the fermentation cycle for producing liquor by the brewing method is shorter, the yield of the liquor is higher and more stable, the flavor of the liquor is softer, sweeter, stronger and mellower, the aroma is more refreshing and harmonious, and the liquor presents slight amber.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a method for brewing solid red yeast liquor. Background technique [0002] Red koji baijiu is a white wine brewed from red koji as a fermentation agent. The traditional brewing process of red yeast rice liquor is solid-state fermentation, and the method of extracting wine is mostly leaching or filtering. Therefore, various harmful substances produced during the fermentation process can enter the wine body during fermentation and wine extraction, affecting the style of the wine body. On the other hand, during fermentation in summer, the temperature in the pond rises with the temperature to make the saccharification and fermentation vigorous, and the temperature in the cellar rises rapidly, resulting in the rapid reproduction of miscellaneous bacteria, a sharp increase in the acidity of the sugar fermented grains, and abnormal growth of beneficial bacteria, resul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021
CPCC12G3/021
Inventor 李秋志王国明李研科陈秀杰任长成王玉学
Owner 河北山庄老酒股份有限公司
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