Monascus fermented glutinous rice and preparation method thereof
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A technology for sweet fermented fermented rice and red yeast rice, applied in the field of fermented fermented fermented rice and its preparation, to achieve the effects of ensuring competitive advantage, speeding up reproduction, and clear juice
Active Publication Date: 2014-12-17
杭州米奥生物科技有限公司
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[0004] 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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Embodiment 1
[0030] Such as figure 1 Shown, the preparation method of the red koji sweet fermented glutinous rice that the embodiment of the present invention 1 provides carries out as follows:
[0031] (1) Select the fresh japonica rice or glutinous rice or the mixed rice of japonica rice and glutinous rice produced in the same year as the raw material, and select rhizopus wine medicine accounting for 0.2-0.8% by weight of the raw material as the saccharification starter, such as 0.2%, 0.3%, 0.4% , 0.6%, 0.8%, etc., using red yeast rice as a supplementary saccharification starter, such as 1%, 3%, 5%, 7%, 8%, 10%, etc., which accounts for 1-10% of the weight percentage of raw materials; Wash with tap water, and then soak for 22-24 hours, such as 22 hours, 22.5 hours, 23 hours, 23.5 hours, 24 hours, etc. The specific time required is until the raw materials are soaked until they are pinched with fingers and become powdery;
[0032] (2) Rinse the soaked raw materials with tap water until th...
Embodiment 2
[0039] The preparation method of the red yeast rice fermented glutinous rice that the embodiment of the present invention 2 provides carries out as follows:
[0040] (1) Select the fresh japonica rice or glutinous rice or the mixed rice of japonica rice and glutinous rice as the raw material, and use rhizopus wine medicine accounting for 0.3-0.5% by weight of the raw material as the saccharification starter, such as 0.3%, 0.35%, 0.4% , 0.45%, 0.6%, etc., using red yeast rice that accounts for 4-6% of the weight percentage of raw materials as a supplementary saccharification starter, such as 4%, 4.5%, 5%, 5.5%, 6%, etc.; use tap water to clean the raw materials, and then Soak for 22-24 hours, such as 22 hours, 22.2 hours, 23.5 hours, 23.8 hours, 24 hours, etc. The specific time required is until the raw materials are soaked until they are pinched with fingers and become powdery;
[0041] (2) Rinse the soaked raw materials with tap water until the water is clear, that is, until ...
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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 fermented glutinous rice and a preparation method thereof, in particular to a red yeast rice fermented glutinous rice and a preparation method thereof. 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. From ancient times to the present, the brewing method of Tianjiu Niang is: wash and soak the glutinous rice overnight, twist it into a paste with your fingers, put it in a steamer and steam it, then pour the glutinous rice out of the steamer to cool down to about 32°C, and then put it into a large bowl. Sprinkle glutinous rice 2% liqueur koji on the glutinous rice, turn it over while spreading it evenly, and then form a trumpet-shaped hole in the center of the rice, and compact and flatten the...
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