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Method for producing enzymatic rice bran red koji wine

A production method, the technology of red yeast rice wine, applied in the field of wine making, to achieve the effect of enhancing immunity

Inactive Publication Date: 2013-02-27
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing red koji wine all is to utilize the performance of itself to reach the effect of invigorating blood circulation, nourishing the body, and it also has some weak points aspect quality and mouthfeel and the effect of health care and strengthening the body

Method used

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  • Method for producing enzymatic rice bran red koji wine

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Effect test

Embodiment 1

[0026] Embodiment 1: the production method of brown rice enzyme red koji wine is: a. rice soaking: rice soaking water reaches domestic water standard, rice soaking water surface is higher than rice surface 10~15cm, rice soaking time 12-24h, rice soaking water temperature 20- 30°C; b. steaming rice: steam the soaked rice under normal pressure until it is cooked and not rotten; c. cooling: the rice is cooled to 35-55°C; d. feeding: the ratio of brown rice enzyme to rice in raw materials is 1: 3. The amount of red yeast rice added is 7% of the raw material, the optimum amount of yeast added is 1.0%, and the amount of water added is 1.2 times that of the raw material; 20 days; f. Squeeze: After the fermentation is completed, put the fermented mash into the press for pressing; g. Clarify and filter: the obtained wine is allowed to stand for 2 to 3 days for clarification, and then filtered through a wine filter; h. Wine mixing: flavoring and blending the filtered wine; i. frying win...

Embodiment 2

[0028] Embodiment 2: the production method of brown rice enzyme red koji wine is: a. rice soaking: rice soaking water reaches domestic water standard, rice soaking water surface is higher than rice surface 10~15cm, rice soaking time 12-24h, rice soaking water temperature 20- 30°C; b. steaming rice: steam the soaked rice under normal pressure until it is cooked and not rotten; c. cooling: the rice is cooled to 35-55°C; d. feeding: the ratio of brown rice enzyme to rice in raw materials is 1: 3. The amount of red yeast rice added is 12% of the raw material, the optimum amount of yeast added is 1.5%, and the added amount of water is 1.6 times that of the raw material; 20 days; f. Squeeze: After the fermentation is completed, put the fermented mash into the press for pressing; g. Clarify and filter: the obtained wine is allowed to stand for 2 to 3 days for clarification, and then filtered through a wine filter; h. Wine mixing: flavoring and blending the filtered wine; i. frying wi...

Embodiment 3

[0030] Embodiment 3: the production method of brown rice enzyme red koji wine is: a. rice soaking: rice soaking water reaches domestic water standard, rice soaking water surface is higher than rice surface 10~15cm, rice soaking time 12-24h, rice soaking water temperature 20- 30°C; b. steaming rice: steam the soaked rice under normal pressure until it is cooked and not rotten; c. cooling: the rice is cooled to 35-55°C; d. feeding: the ratio of brown rice enzyme to rice in raw materials is 1: 3. The amount of red yeast rice added is 8% of the raw material, the optimum amount of yeast added is 1.1%, and the amount of water added is 1.3 times that of the raw material; 20 days; f. Squeeze: After the fermentation is completed, put the fermented mash into the press for pressing; g. Clarify and filter: the obtained wine is allowed to stand for 2 to 3 days for clarification, and then filtered through a wine filter; h. Wine mixing: flavoring and blending the filtered wine; i. frying win...

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Abstract

The invention relates to a method for producing enzymatic rice bran red koji wine and mainly solves the technical problem of defects on aspects of quality and health care of red koji wine in the prior art. The production method comprises the following steps of: a, soaking rice; b, steaming the rice; c, spreading for cooling; d, carrying out batch charging, wherein the weight ratio of enzymatic rice bran to the rice in the raw materials is 1:3, the addition amount of red koji is 7 to 12 weight percent of the the raw materials, the optical addition amount of yeast is 1.0 to 1.5 weight percent, and the addition amount of water is 1.2 to 1.6 times of the raw materials; e, fermenting, wherein a fermenting temperature is controlled in the range of 25 to 28 DEG C and fermenting time is in the range of 15 to 20 days; f, squeezing; g, clarifying and filtering; h, mixing; i, boiling wine; and j, canning. The method has the advantages that the rice red koji is used for brewing; the enzymatic rice bran with a certain ratio is added into the raw materials; the finished wine not only has functions of reducing the blood pressure and reducing blood lipid of the red koji, but also has the health care function of the enzymatic rice bran and contains nutrient components of the enzymatic rice bran; a wine body is orange red and clear; the bouquet is fragrant; and the taste is mellow.

Description

technical field [0001] The invention relates to a method for brewing red yeast rice wine by adding brown rice enzymes to raw materials and using rice red yeast rice as a saccharifying agent, belonging to the technical field of brewing. Background technique [0002] Brown rice enzyme is a microbial functional food base material produced by biotechnology, that is, brown rice is used as the main nutrient source, pure honey is added to rice germ and rice bran as a substrate, and active bread dry yeast is used for fermentation. Cultivated, dried and crushed products. It not only contains all the nutrients of brown rice, but also contains dozens of enzymes produced by yeast, which contain β-carotene, VE, proteolytic factors, amylolytic factors, lipolytic factors and rich protein , crude fiber, sugar, iron, calcium, sodium and other nutrients can help nutrients be absorbed quickly, especially the γ-aminobutyric acid contained in it, which can improve human immunity, activate cells...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 姜忠丽王俊伟
Owner SHENYANG NORMAL UNIV
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