Making method of monascus fermented sweet rice wine

Abstract

The invention discloses a making method of a monascus fermented sweet rice wine, and belongs to the technical field of fermented rice wines. The method is characterized in that fresh polished rice or glutinous rice or polished rice and glutinous rice mixed rice harvested in present year is selected as a raw material, so the fundamental control of the quality of the raw material guarantees the refreshing and pure rice fragrance of the fermented sweet rice wine; a Rhizopus Chinese yeast is selected as a saccharification fermenting agent, so starch in the raw material can be rapidly converted to form glucose, a problem of cooked rice retrogradation is avoided, the yeast breeding is accelerated, and the competitive advantage of target florae in the raw material is guaranteed, thereby conditions are created for batch production; and monascus is adopted as a supplementary saccharification fermenting agent, and no time or a very short time is spent for fermenting after the monascus is added, so fermentation is carried out in the delivery and storage process, thereby excessive fermentation is avoided, and the freshness of a finally obtained product is guaranteed. The monascus fermented sweet rice wine has a brilliant red color, a pleasant fragrance and a clear juice, has health efficacies, and is suitable for industrialized mass production.

Description

technical field [0001] The invention relates to a method for preparing fermented glutinous rice, in particular to a method for preparing red koji sweet fermented glutinous rice. Background technique [0002] Jiuniang, also known as sweet wine and fermented glutinous rice, is a traditional fermented food of the Chinese nation and a part of the daily diet of Chinese people. Tianjiuniang is well-known both at home and abroad for its unique mellow and delicious taste. The brewing method of Tianjiu Niang from ancient times to the present is: [0003] Wash and soak the glutinous rice overnight, twist it with your fingers into a paste, put it in a steamer and steam it, then pour the glutinous rice out of the steamer to cool down to about 32°C, then put it into a large bowl, sprinkle 2% glutinous rice koji on the glutinous rice On the rice, sprinkle it while turning it over. After spreading it evenly, it will form a trumpet-shaped hole in the center of the rice, and compact and fla...

AI Technical Summary

Problems solved by technology

[0005] However, limited by people's awareness of the efficacy of red yeast rice and the difficulty of controlling the reproduction and fermentation of red yeast rice on the medium of rice, there has not been a combination of the two treasures of fermented rice and red yeast rice so far. new product

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