Brewing method of red yeast rice liquor

A technology for red yeast rice and white wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of unstable quality of white wine, easy discharge of white wine, low alcohol yield, etc. Effect

Pending Publication Date: 2021-02-12
济南趵突泉酿酒有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The liquor yield of traditional brewing technology is generally low, only about 40%, and the quality of liquor production is very unstable with the change of seasons, especially in summer, liquor is particularly easy to drop out
For this reason, each manufacturer in this area has improved the brewing process of liquor in many aspects, and obtained the liquor of multiple tastes, but still there is room for expansion in aspects such as proportioning, brewing process and production cycle in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of brewing method of red yeast rice liquor

[0021] Specifically include the following steps:

[0022] (1) Selection of raw materials

[0023] Raw grain: 450kg sorghum, 150kg rice, 150kg millet, 70kg corn, 150kg wheat, 30kg pea;

[0024] Auxiliary materials: Red yeast rice, white yeast, dry yeast, distiller's grains and steamed bran husks are used as auxiliary materials; among them, calculated as a percentage of the total weight of raw grains, the amount of red yeast rice is 12%, the amount of white yeast is 10%, and the amount of dry yeast The dosage is 2%, and the dosage of distiller's grains is 25%;

[0025] Bran husk is a high-quality filler used in brewing, and can produce methanol and furfural and other substances in the process of fermentation and cooking. After the chaff husk is steamed, the miscellaneous odor in the chaff husk can be removed, because the steamed husk is used in the present invention;

[0026] (2) Raw grain crushing

[0...

Embodiment 2

[0040] Embodiment 2: a kind of brewing method of red yeast rice liquor

[0041] Specifically include steps such as embodiment 1, and the steps different from embodiment 1 are:

[0042] (1) Selection of raw materials

[0043] Raw grain: 250kg sorghum, 250kg rice, 50kg millet, 120kg corn, 250kg wheat, 80kg pea;

[0044] Auxiliary materials: Red yeast rice, white yeast, dry yeast, distiller's grains and steamed bran husks are used as auxiliary materials; among them, calculated as a percentage of the total weight of raw grains, the amount of red yeast rice is 18%, the amount of white yeast is 5%, and the amount of dry yeast The dosage is 0.5%, and the dosage of distiller's grains is 35%;

[0045] (3) moisturizing

[0046] Add 70°C hot water to soak raw materials after pulverization, add distiller’s grains, steamed bran shells and mix at the same time, control the water content of the mixed materials to 48-50%, stir them evenly, and pile them up for 1 hour to prepare for sacchar...

Embodiment 3

[0055] Embodiment 3: a kind of brewing method of red yeast rice liquor

[0056] Specifically include steps such as embodiment 1, and the steps different from embodiment 1 are:

[0057] (1) Selection of raw materials

[0058] Raw grain: sorghum 350kg, rice 200kg, millet 100kg, corn 100kg, wheat 200kg, peas 50kg;

[0059]Auxiliary materials: Red yeast rice, white yeast, dry yeast, distiller's grains and steamed bran husks are used as auxiliary materials; among them, calculated as a percentage of the total weight of the raw grain, the amount of red yeast rice is 15%, the amount of white yeast is 8%, and the amount of dry yeast The dosage is 1%, and the dosage of distiller's grains is 30%;

[0060] (3) moisturizing

[0061] Add 55°C hot water to soak raw materials after pulverization, add distiller’s grains, steamed chaff and husk at the same time, control the water content of the mixed materials to 48-50%, stir them evenly, and pile them up for 1.5 hours to prepare for sacchar...

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PUM

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Abstract

The invention relates to the technical field of white spirit brewing, and particularly discloses a brewing method of red yeast rice white spirit. The brewing method is characterized in that sorghum, rice, millet, corn, wheat and pea are used as raw grains, red yeast rice, white yeast rice, dry yeast, vinasse and steamed bran husk are used as auxiliary materials, and the product is obtained throughraw grain crushing, vinasse adding, steamed bran husk adding with water for moistening and stewing, stewing, red yeast rice, white yeast rice and dry yeast adding into a cellar for fermentation, discharging out of the cellar for distillation and ageing. Wherein the red yeast rice accounts for 12-18% of the total weight of the unprocessed grain, the white yeast rice accounts for 5-10% of the totalweight of the unprocessed grain, and the dry yeast accounts for 0.5-2% of the total weight of the unprocessed grain; wherein the fermentation temperature is kept at 20-25 DEG C, and the fermentationtime is 28-32 days. The Baijiu and Baiqu compound use mode improves the liquor yield of Baijiu, solves the problem of the liquor yield rate in the traditional process, improves the total acid and total ester, forms the aroma components of white wine, improves the quality of liquor and ensures the style of liquor.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a method for brewing red yeast liquor. Background technique [0002] Liquor is a kind of distilled liquor peculiar to our country. The history of liquor has a long history, dating back more than 5,000 years. Liquor production belongs to open production, which is greatly affected by the environment. The quality, style and alcohol of liquor produced by different regions and different processes are different. [0003] The yield rate of traditional winemaking techniques is generally low, only about 40%, and the quality of baijiu production is very unstable with seasonal changes, especially in summer, when baijiu is particularly easy to drop out. For this reason, each producer in this area has been improved in many respects to the brewing process of white wine, has obtained the white wine of multiple tastes, but still there is room for expansion of aspects such as proportionin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/026C12H6/02
CPCC12G3/021C12G3/022C12G3/026C12H6/02
Inventor 邢宪卿吕志远苏宁张晨曦徐磊王寿杰王文洁赵彬
Owner 济南趵突泉酿酒有限责任公司
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