Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method of wheat red rice wine with 'shaoxing' wine flavor

A production method and technology of red koji wine, applied in the field of wine making, can solve the problems of low overall quality of red koji wine, few consumer groups, and poor taste, and achieve the effects of removing greasy intestines, rich nutrients, and enhancing immunity

Active Publication Date: 2007-07-11
ZHEJIANG GUYUELONGSHAN SHAOXING WINE
View PDF0 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The overall quality of the brewed red koji wine is low and the taste is not good
There is also black koji (Wuyi red koji) with strong saccharifying power to make wine, the quality of the wine is worse, and there are fewer consumer groups.
[0005] It is known that wheat is used as raw material to cultivate red yeast rice for wine making (abbreviated as wheat red yeast rice), that is, to inoculate Monascus species on steamed wheat, cultivate it, and use it as a saccharification starter to make wine. There has not been any report yet.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production method of wheat red rice wine with 'shaoxing' wine flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the production method of the wheat red koji wine with Shaoxing wine local flavor is: a. rice soaking: rice soaking water surface is higher than rice surface 30-50 centimetre, rice soaking time 3~6 days, rice soaking temperature 15-28 ℃, b .Steamed rice: steam the soaked rice under normal pressure until it is cooked and not rotten, c. Cooling: spread the rice to cool to 35°C-60°C, d. Feeding: add 70-80 grams of wheat red yeast rice per kilogram, water 0.9-1.1 kg, 60-80 grams of distiller's yeast are fully mixed, and the product temperature of the feed is 24-28 ° C. 10-16°C, f. Pressing: After the fermentation is completed, the fermented mash is put into the press for pressing, g. Blending and clarification: The sake after pressing is blended and left to stand for 2-5 days, h. Filtration: The clarified upper The clear part enters the filtering machine to filter, i. fried wine: the filtered sake is heated and sterilized at a sterilization temperature of 85-95...

Embodiment 2

[0017] Embodiment 2: the production method of the wheat red koji wine with Shaoxing wine local flavor is: a. rice soaking: rice soaking water surface is higher than rice surface 30-50 centimetre, rice soaking time 3~6 days, rice soaking temperature 15-28 ℃, b .Steamed rice: steam the soaked rice under normal pressure until it is cooked and not rotten, c. Cooling: spread the rice to cool to 35°C-60°C, d. Feeding: add 70-80 grams of wheat red yeast rice per kilogram, water 0.9-1.1 kg, 60-80 grams of distiller's yeast are fully mixed, and the temperature of the feed product is 24-28 ° C. The preparation process of wheat red yeast rice is to use Monascus reber ZM-C-3.40 (Monascusreber) to cultivate on the slant medium of the test tube. Then cultivate the liquid seeds in the liquid seed medium, insert the liquid seeds into the steamed wheat, and use the solid-state fermentation process to make wheat red yeast rice. Monascus reber ZM-C-3.40 (Monascus reber) is a well-known and common...

Embodiment 3

[0018] Embodiment 3: In the preparation technology of the wheat red yeast rice of the wheat red yeast rice wine with Shaoxing wine flavor, the slant medium of its test tube slant culture consists of: peptone 1-3 grams, soluble starch 2-4 grams, agar 1-3 grams , 6-8 ° BX (Brix) wort 100 grams, PH5.5-6.5; the culture conditions and methods of its test tube slant culture are: after the medium is loaded into the test tube, sterilize at 115-121 ° C for 20-30 minutes , placed on a slant, inoculated after cooling, and cultivated for 7-10 days at a temperature of 28-32°C, and the rest were the same as in Example 2.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a manufacturing method of wheat red yeast wine with Shaoxing flavour, which comprises the following steps: a. immersing rice; b. boiling; c. cooling naturally; d. putting material; e. fermenting; f. squeezing; g. modulating; clarifying; h. filtering; i. frying wine; j. packing through tank.

Description

technical field [0001] The invention relates to a method for brewing red yeast rice wine by using wheat red yeast rice as a saccharification starter, belonging to the technical field of wine making. Background technique [0002] Red yeast rice, known as Danqu in ancient times, is a traditional product in my country. It has been used as a health food for improving blood circulation in my country since ancient times. As early as Song Yingxing's "Tiangong Kaiwu" in the Ming Dynasty, it was recorded in detail, and it was also recorded in Li Shizhen's "Compendium of Materia Medica". Red yeast rice is warm in nature, sweet in taste, non-toxic, enters the two meridians of the spleen and stomach, can strengthen the spleen, dry the stomach, and has the function of promoting blood circulation. Modern studies have shown that monacolin K substances, the secondary metabolites in red yeast rice, have the functions of lowering blood fat and cholesterol, and lowering blood pressure. Red ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12N1/14C12R1/66
Inventor 傅建伟邹慧君吴筱滨包云法胡志明谢广发董海
Owner ZHEJIANG GUYUELONGSHAN SHAOXING WINE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com