Method for preparing Maotai-flavor liquor from red yeast rice

Abstract

The invention discloses a method for preparing Maotai-flavor liquor by using red yeast rice, and belongs to the technical field of food processing. The method comprises the following steps: mixing red yeast rice, bergamot pears and apples, adding the mixture into cooled sorghum, pressing the mixture into a yeast blank, and fermenting the yeast blank at 40-48 DEG C for 45 days to obtain fermented grains; uniformly mixing the cooled sorghum with the fermented grains, cooking and cooling to obtain a material 1; adding red yeast rice, apples, bergamot pears and musa basjoo into the material 1; pressing into a koji blank, fermenting for 45 days at 40-48 DEG C, and distilling to obtain a base wine 1 and a material 2 after fermentation is completed; cooling the material 2, adding red yeast rice and apples, pressing into a yeast blank, fermenting at 40-48 DEG C for 45 days, and distilling to obtain base wine 2; repeating for 5 times to obtain base liquor 3-7; cellaring and aging the base liquor 1, the base liquor 2 and the base liquor 3-7, and finally blending to obtain a finished product. According to the finished product disclosed by the invention, the production efficiency and the aroma quality are improved on the basis of keeping the traditional flavor.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing Maotai-flavor liquor by utilizing red yeast rice. Background Art

[0002] Maotai-flavor liquor has won the favor of domestic and foreign wine drinkers for its unique aroma, rich taste and long aftertaste. Among the many types of liquor, Maotai-flavor liquor is famous for its complex production process and long cycle. Traditionally, the production of Maotai-flavor liquor follows the strict and delicate process of "12987", that is, a one-year production cycle, two feedings, nine cookings, eight fermentations and seven wine extractions. The core of the "12987" process is to gradually release the flavor components in the raw materials through multiple cooking, fermentation and wine extraction, promote the maturation and aging of the wine body, and thus form the unique mellow, delicate and complex flavor characteristics of Maotai-flavor liquor. Each cooking is a deep extraction of the raw materials, each fermentation is a careful carving of the flavor, and the seven wine extractions ensure the richness of the wine body and the diversity of the taste. However, this traditional process is not without flaws. The 3-5 year production cycle not only increases the capital and time costs, but also makes the production efficiency relatively low; the high energy consumption problem is particularly prominent today when environmental awareness is increasing; in addition, due to the influence of many factors in the production process, such as terroir, climate, and raw material quality, the flavor stability of Maotai-flavor liquor has become an urgent problem to be solved. Different batches of liquor may have differences in flavor, affecting consumers' drinking experience.

[0003] Monascus, a traditional food fermentation fungus originating from China, has played an important role in the fields of food and medicine since ancient times. It not only has the ability of saccharification and esterification, and can efficiently convert starch in grains into sugar, and then further into alcohol and other flavor substances, but also has the ability to synthesize natural pigments, adding attractive colors to food. Its unique enzyme system can effectively enhance the aroma and taste of the wine. On this basis, how to further improve the aroma and taste of the wine so that it can adapt to the production characteristics of traditional Maotai-flavor liquor and increase the aroma components of Maotai-flavor liquor has important economic value. And at present, Monascus is mainly used in Luzhou-flavor and Light-flavor liquors, and is rarely reported in Maotai-flavor liquors, which undoubtedly leaves a broad space for innovation in the liquor industry. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing Maotai-flavor liquor using red yeast rice, so as to solve the problems existing in the above-mentioned prior art. The present invention optimizes the production process of Maotai-flavor liquor by introducing red yeast rice and fruit species, and solves the problems of single flavor existing in the traditional process.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] Technical solution 1: A method for preparing Maotai-flavor liquor using red yeast rice, comprising the following steps:

[0007] (1) mixing red yeast rice, fragrant pear and apple, adding the mixture to cooled sorghum, pressing the mixture into a koji blank, and fermenting the mixture at 40-48° C. for 45 days to obtain fermented grains;

[0008] (2) mixing the cooled sorghum with the fermented grains, steaming and cooling to obtain material 1; adding red yeast, apple, pear and banana to the material 1; pressing into a koji blank and fermenting at 40-48° C. for 45 days; and after fermentation, distilling to obtain base wine 1 and material 2;

[0009] (3) cooling the material 2, adding red yeast rice and apple, pressing into a koji blank, fermenting at 40-48° C. for 45 days, and distilling to obtain base wine 2; repeating 5 times to obtain base wines 3-7;

[0010] (4) The base wine 1, base wine 2 and base wines 3-7 are cellared for aging, and finally blended to obtain the sauce-flavored liquor.

[0011] Furthermore, the preparation method of the red yeast rice comprises: after soaking, cooking, sterilizing and cooling the rice, inoculating the red yeast rice with a red yeast liquid and mixing the rice, and fermenting the rice at 45±1° C. to obtain the red yeast rice.

[0012] Furthermore, the concentration of the Monascus spore solution is 1*10 6 CFU / mL; the weight ratio of the Monascus liquid to the rice is 15:100.

[0013] Furthermore, in step (1), the weight ratio of red yeast rice, fragrant pear and apple is 1:10:10.

[0014] Furthermore, the method for preparing the cooled sorghum comprises: washing, soaking, steaming and cooling the sorghum in sequence.

[0015] Furthermore, the sorghum includes whole sorghum and crushed sorghum, and the weight ratio of the whole sorghum to the crushed sorghum is 3:5.

[0016] Furthermore, the starch content of the sorghum is ≥65%.

[0017] Furthermore, in step (2), the weight ratio of red yeast rice, apple, pear and banana is 1:10:10:10.

[0018] Furthermore, in step (3), the weight ratio of red yeast rice to apple is 1:10.

[0019] Technical solution 2: A red yeast rice sauce-flavor liquor is prepared by the method described.

[0020] The present invention discloses the following technical effects:

[0021] The present invention introduces Monascus, inoculates Monascus on cooked grains during the production of Maotai-flavor liquor, and utilizes its saccharification and esterification capabilities to promote the saccharification and fermentation process of grains; by adjusting the fermentation temperature, the growth and metabolic activity of Monascus are optimized, so that it can play the best effect in the production of Maotai-flavor liquor. Fruit ingredients are added while introducing Monascus to improve the flavor and quality of the liquor, so that it has a richer taste and aroma while maintaining the typical characteristics of Maotai-flavor liquor.

[0022] The present invention utilizes specific enzymes produced by Monascus to promote the synthesis and conversion of flavor substances in wine, and improves the flavor stability of the wine by improving the fermentation process, thereby ensuring the consistency of different batches of wine. The efficient conversion ability of Monascus helps to reduce raw material consumption and energy consumption, reduce production costs, and solve the problem of single flavor in traditional processes. It achieves a dual improvement in production efficiency and quality while maintaining the traditional flavor, while maintaining the typical characteristics of Maotai-flavor liquor, and has significant economic and social benefits. This innovation not only brings new growth points to the liquor industry, but also provides new ideas for the modernization of traditional brewing techniques. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0024] Figure 1 This is the relative abundance detection of the finished product of Example 1. DETAILED DESCRIPTION

[0025] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0026] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0027] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0028] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0029] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0030] In the following examples or comparative examples, the following materials that may be used are described as follows:

[0031] The Monascus used was purchased from Ningbo Testo Biotechnology Co., Ltd., with the product number TS290785.

[0032] The rice used is high-quality rice: first-grade japonica rice classified according to "GB / T 1354-2018 Rice".

[0033] The sorghum used is red tassel sorghum, and the starch content of the sorghum is ≥65%.

[0034] Example 1

[0035] A method for preparing Maotai-flavor liquor using red yeast rice comprises the following steps:

[0036] (1) After soaking, boiling, sterilizing and cooling red yeast rice, inoculate the red yeast rice with red yeast liquid and mix well, and ferment at 45±1°C to obtain red yeast rice; the concentration of the red yeast liquid is 1*10 6CFU / mL; the weight ratio of Monascus liquid to rice is 15:100), chopped fragrant pear and apple are mixed (the weight ratio of Monascus, fragrant pear and apple is 1:10:10), added to the cooled sorghum (the sorghum is washed, soaked, steamed and cooled in sequence, the sorghum includes whole sorghum and crushed sorghum, the weight ratio of whole sorghum to crushed sorghum is 3:5, and the starch content of sorghum is ≥65%), pressed into koji blank, 30% of the total weight of the koji blank is evenly sprinkled with hot water with a temperature of ≥90°C, stirred, and then simmered for 5 days; fermented at 47°C for another 45 days to obtain fermented grains;

[0037] (2) mixing the cooled sorghum and the fermented grains in a weight ratio of 1:1, steaming and cooling to obtain material 1; adding 5 / 1 of the weight of red yeast, chopped apples, fragrant pears and banana mixture (the weight ratio of red yeast, apples, fragrant pears and bananas is 1:10:10:10) to material 1; pressing into a koji blank, evenly pouring 30% of the total weight of the koji blank with hot water at a temperature of ≥90°C, stirring, and then simmering for 3 days; then fermenting at 45°C for 45 days, and after the fermentation is completed, distilling (cooking and distilling the base wine at 100°C until no wine is produced; the distillation temperature is controlled at 37°C) to obtain base wine 1 and material 2;

[0038] (3) Cooling material 2, adding a mixture of red yeast rice and chopped apples in an amount of 5 / 1 by weight of the material (the weight ratio of red yeast rice to apples is 1:10) to material 2, pressing into a koji blank, evenly pouring 30% of the total weight of hot water at a temperature of ≥90° C. on the koji blank, stirring, and then simmering for 4 days, fermenting at 48° C. for another 45 days, and distilling (cooking and distilling the base wine at 100° C. until no wine is produced; the distillation temperature is controlled at 37° C.) to obtain base wine 2; repeating 5 times to obtain base wines 3-7;

[0039] (4) The base wine 1, base wine 2 and base wines 3-7 are aged in a cellar for 2 years and finally blended to obtain the finished product 1.

[0040] The specific conditions for cellar aging are: storage for 2 years in an environment of 15-20°C and 65-75% relative humidity; blending each round of base wine to obtain the finished product.

[0041] Comparative Example 1

[0042] A method for preparing Maotai-flavor liquor comprises the following steps:

[0043] (1) adding Daqu (Angel liquor koji) to cooled sorghum (the sorghum is washed, soaked, steamed and cooled in sequence, the sorghum includes whole sorghum and crushed sorghum, the weight ratio of the whole sorghum to the crushed sorghum is 3:5, and the starch content of the sorghum is ≥65%), pressing into a koji blank, evenly pouring 30% of the total weight of the koji blank with hot water at a temperature of ≥90°C, stirring, and then stewing for 5 days; and fermenting at 47°C for another 45 days to obtain a fermented grain;

[0044] (2) mixing the cooled kaoliang and the fermented grains in a weight ratio of 1:1, steaming and cooling to obtain material 1; adding 5 / 1 of the weight of the material to the koji, pressing into a koji blank, evenly pouring 30% of the total weight of the koji blank with hot water at a temperature of ≥90° C., stirring, and then simmering for 3 days; then fermenting at 45° C. for 45 days, and after the fermentation is completed, distilling (cooking and distilling the base wine at 100° C. until no wine is produced; the distillation temperature is controlled at 37° C.) to obtain base wine 1 and material 2;

[0045] (3) Cooling material 2, adding 5 / 1 of the weight of material qu to material 2 to press into qu blank, evenly pouring 30% of the total weight of hot water with a temperature of ≥90° C. on the qu blank, stirring, and then simmering for 4 days, fermenting at 48° C. for another 45 days, and distilling (cooking and distilling the base wine at 100° C. until no wine is produced; the distillation temperature is controlled at 37° C.) to obtain base wine 2; repeating 5 times to obtain base wines 3-7;

[0046] (4) The base wine 1, base wine 2 and base wines 3-7 are aged in a cellar for 2 years and finally blended to obtain the finished product 2.

[0047] The specific conditions for cellar aging are: storage for 2 years in an environment of 15-20°C and 65-75% relative humidity; blending each round of base wine to obtain the finished product.

[0048] Example 2

[0049] (1) Sensory tasting of the finished products obtained by blending Example 1 and Comparative Example 1

[0050] The perception of the intensity of the flavor substances in the liquor was judged. From the perspective of aroma intensity, the fruity aroma and aged aroma of the finished product 1 in Example 1 were richer than the liquor aroma of the finished product 2 in Comparative Example 1. From the perspective of layering, the aroma of the finished product 1 in Example 1 was richer and the aftertaste was longer.

[0051] (2) Relative abundance detection of the finished product obtained by blending in Example 1

[0052] Relative abundance is mainly used to analyze the content and proportion of specific components or microorganisms in liquor. It is used to describe the content and proportion of a specific component (such as acids, esters, etc.) or microorganism (such as yeast, etc.) in liquor. These components and microorganisms have an important influence on the flavor, taste and quality of liquor. By detecting relative abundance, we can understand the distribution of various components and microorganisms in liquor.

[0053] The test results of the finished product 1 in Example 1 are shown in Tables 1 and Figure 1 As shown in the results, it can be seen that the finished product 1 in Example 1 contains secondary metabolites of red yeast rice and fruit ingredients, and has multiple aroma components and rich layers.

[0054] Table 1 Relative abundance detection of finished product of Example 1

[0055]

[0056]

[0057] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for preparing Maotai-flavor liquor using red yeast rice, characterized in that: The steps include: (1) mixing red yeast rice, fragrant pear and apple, adding the mixture to cooled sorghum, pressing the mixture into a koji blank, and fermenting the mixture at 40-48° C. for 45 days to obtain fermented grains; (2) mixing the cooled sorghum with the fermented grains, steaming and cooling to obtain material 1; adding red yeast, apple, pear and banana to the material 1; pressing into a koji blank and fermenting at 40-48° C. for 45 days; and after fermentation, distilling to obtain base wine 1 and material 2; (3) cooling the material 2, adding red yeast rice and apple, pressing into a koji blank, fermenting at 40-48° C. for 45 days, and distilling to obtain base wine 2; repeating 5 times to obtain base wines 3-7; (4) The base wine 1, base wine 2 and base wines 3-7 are cellared for aging, and finally blended to obtain the sauce-flavored liquor.

2. The method according to claim 1, characterized in that The preparation method of red yeast rice comprises: after soaking, boiling, sterilizing and cooling rice, inoculating red yeast rice with red yeast liquid and mixing the rice, and fermenting the rice at 45±1° C. to obtain red yeast rice.

3. The method according to claim 2, characterized in that The concentration of the Monascus liquid is 1*10 6 CFU / mL; the weight ratio of the Monascus liquid to the rice is 15:

100.

4. The method according to claim 1, characterized in that: In step (1), the weight ratio of red yeast rice, fragrant pear and apple is 1:10:

10.

5. The method according to claim 1, characterized in that The method for preparing the cooled sorghum comprises: washing, soaking, steaming and cooling the sorghum in sequence.

6. The method according to claim 5, characterized in that The sorghum includes whole sorghum and crushed sorghum, and the weight ratio of the whole sorghum to the crushed sorghum is 3:

5.

7. The method according to claim 6, characterized in that The starch content of the sorghum is ≥65%.

8. The method according to claim 1, characterized in that: In step (2), the weight ratio of red yeast rice, apple, pear and banana is 1:10:10:

10.

9. The method according to claim 1, characterized in that: In step (3), the weight ratio of red yeast rice to apple is 1:

10.

10. A red yeast rice sauce-flavor liquor, characterized in that: The method is prepared by any one of claims 1 to 9.

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