Preparation method of health-preserving red yeast rice white spirit

A production method and technology of red yeast rice, applied in the field of red yeast rice wine, can solve problems such as lack of drinking experience for drinkers, insufficient softness, and different audiences

Pending Publication Date: 2021-10-12
陈康君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of preparation method of health-preserving red koji liquor, to solve the above-mentioned background technology, the existing red koji wine is mostly rice wine, although it has a certain health-care effect, but because the mouthfeel of rice wine itself is compared with white wine It is thicker, not soft enough, and the overall audience is not as wide as that of Baijiu. However, most of the rare red yeast liquors on the market use the production process of pure sorghum liquor, so that drinkers cannot get a more enjoyable drinking experience.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of this health-preserving red koji liquor is prepared through the following steps:

[0027] Step 1: Stable batching of raw materials of water, red yeast rice and sorghum mixture according to the ratio;

[0028] Step 2: The raw materials of the water, red yeast rice and sorghum mixture are accurately proportioned, fully stirred, and fully pulverized. The pulverization work ensures that no whole grains are mixed;

[0029] Step 3: Steam bran. Bran husk is a high-quality filler used in winemaking. It can produce methanol and furfural and other substances during fermentation and cooking. Steaming bran can remove the miscellaneous odor in the bran husk. As a filler, the bran husk is not a Raw materials, use steaming to gelatinize the starch in the raw materials, which is beneficial to the action of amylase, and can also kill miscellaneous bacteria. The temperature and time of cooking depend on the type of raw materials and the degree of crushing. The r...

Embodiment 2

[0039] The preparation method of this health-preserving red koji liquor is prepared through the following steps:

[0040] Step 1: Stable batching of raw materials of water, red yeast rice and sorghum mixture according to the ratio;

[0041] Step 2: The raw materials of the water, red yeast rice and sorghum mixture are accurately proportioned, fully stirred, and fully pulverized. The pulverization work ensures that no whole grains are mixed;

[0042] Step 3: Steam bran. Bran husk is a high-quality filler used in winemaking. It can produce methanol and furfural and other substances during fermentation and cooking. Steaming bran can remove the miscellaneous odor in the bran husk. As a filler, the bran husk is not a Raw materials, use steaming to gelatinize the starch in the raw materials, which is beneficial to the action of amylase, and can also kill miscellaneous bacteria. The temperature and time of cooking depend on the type of raw materials and the degree of crushing. The r...

Embodiment 3

[0052] The preparation method of this health-preserving red koji liquor is prepared through the following steps:

[0053] Step 1: Stable batching of raw materials of water, red yeast rice and sorghum mixture according to the ratio;

[0054] Step 2: The raw materials of the water, red yeast rice and sorghum mixture are accurately proportioned, fully stirred, and fully pulverized. The pulverization work ensures that no whole grains are mixed;

[0055] Step 3: Steam bran. Bran husk is a high-quality filler used in winemaking. It can produce methanol and furfural and other substances during fermentation and cooking. Steaming bran can remove the miscellaneous odor in the bran husk. As a filler, the bran husk is not a Raw materials, use steaming to gelatinize the starch in the raw materials, which is beneficial to the action of amylase, and can also kill miscellaneous bacteria. The temperature and time of cooking depend on the type of raw materials and the degree of crushing. The r...

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PUM

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Abstract

The invention discloses a preparation method of health-preserving red yeast rice white spirit. Raw materials include water, red yeast rice, a sorghum mixture, distiller's yeast and a material tank. The preparation method is characterized in that the raw materials include 20% of the water, 10% of the red yeast rice, 69% of the sorghum mixture comprising sorghum, rice, sticky rice, wheat and maize, 0.5% of the distiller's yeast and 0.5% of the material tank. According to the preparation method of the health-preserving red yeast rice white spirit, the red yeast rice is added into a traditional white spirit process as the raw material, so that the mouth feel can be softened and the whole finished white spirit has health-preserving and health-care effects under the influence of no texture change on the finished white spirit.

Description

technical field [0001] The invention relates to the technical field of red yeast rice wine, in particular to a method for preparing health-preserving red yeast rice liquor. Background technique [0002] Red koji wine is a famous traditional Chinese wine. It belongs to a major invention of koji making and brewing in the Song Dynasty. [0003] Red yeast rice wine is mostly yellow rice wine, although it has certain health care effects, but because the taste of yellow rice wine itself is thicker and softer than white wine, the overall audience is not as wide as that of white wine, making it more difficult to promote red yeast rice wine. Most of the rare red koji baijiu use the production process of pure sorghum wine. The existing production process of pure sorghum wine does not have the steps of mild fermentation of red koji. It has a soft mouthfeel, and it is difficult to fully reflect all the effects of red yeast rice, so that the drinker cannot obtain a more enjoyable drinki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12H6/02C12R1/645
CPCC12G3/021C12G3/022C12H6/02
Inventor 陈康君
Owner 陈康君
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