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Monascus fruit wine and preparation method thereof

A technology for red yeast fruit and fruit wine, which is applied in the field of red yeast fruit wine and its preparation, and achieves the effects of refreshing taste, full body and rich fruit aroma.

Inactive Publication Date: 2017-03-22
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is no technology using Monascus as a single fermentation strain to apply to fruit wine fermentation

Method used

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  • Monascus fruit wine and preparation method thereof
  • Monascus fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of red koji wine, comprising the following steps:

[0028] 1) Inoculate the Monascus bacterium into the liquid seed culture medium, the medium composition is 5% (m / V) rice flour and the water of the remainder, and culture it on a shaking table at 30° C. for 48 hours, and the rotating speed is 150 rpm to obtain the red yeast rice. Aspergillus seed liquid;

[0029] 2) Select non-rotten, fresh, ripe grapes, and break the skins to obtain a skin juice mixture, optionally adding sulfur dioxide 60mg / L;

[0030] 3) Take the grape juice in step 2), add white granulated sugar, adjust the sugar content of the grape juice to 21 ° Bx, then add citric acid, adjust the pH of the grape juice to 3.5;

[0031] 4) Add Monascus seed solution to the grape juice in step 3), the inoculum size is 12% (V / V), the fermentation temperature is 30°C, and the fermentation time is 7 days;

[0032] 5) Take the fermented liquid in step 4), separate the skin dregs, and age the wine...

Embodiment 2

[0043] A preparation method of red yeast rice cider, comprising the following steps:

[0044] 1) Inoculate the Monascus bacterium into the liquid seed culture medium, the culture medium composition is 5% (m / v) rice flour and the water of the remainder, cultivate it on a shaking table at 30°C for 48 hours, and the rotation speed is 150rpm to obtain the red yeast rice. Aspergillus seed liquid;

[0045] 2) Select apples with no pests, no rot, and ripe fruits, clean and squeeze the fruit skin to obtain apple juice, and optionally add 60 mg / L of sulfur dioxide;

[0046] 3) Take the apple juice in step 2), add white granulated sugar, adjust the sugar content of the apple juice to 21 ° Bx, then add citric acid, adjust the pH of the apple juice to 4.0;

[0047] 4) Add Monascus seed liquid to the apple juice in step 3), the inoculum size is 12% (V / V), the fermentation temperature is 30°C, and the fermentation time is 7 days;

[0048] 5) Take the fermentation liquid in step 4), remove...

Embodiment 3

[0056] A preparation method of red yeast rice banana wine, comprising the following steps:

[0057] 1) Inoculate the Monascus bacterium into the liquid seed culture medium, the culture medium composition is 5% (m / v) rice flour and the water of the remainder, cultivate it on a shaking table at 30°C for 48 hours, and the rotation speed is 150rpm to obtain the red yeast rice. Aspergillus seed liquid;

[0058] 2) Peel and mash fresh bananas, add water according to the ratio of banana meat: water = 1:1 (m / V), stir evenly to obtain banana juice, optionally add 60mg / L of sulfur dioxide;

[0059] 3) Take the banana juice in step 2), add white granulated sugar, adjust the sugar content of the banana juice to 21°Bx, then add citric acid, and adjust the pH of the banana juice to 4.0;

[0060] 4) Add Monascus seed solution to the banana juice in step 3), the inoculum size is 12% (V / V), the fermentation temperature is 30°C, and the fermentation time is 7 days;

[0061] 5) Take the fermen...

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Abstract

The invention discloses monascus fruit wine and preparation method thereof. According to the monascus fruit wine, monascus is used as a leavening agent, fresh fruits are used as main raw materials, the fresh fruits are treated by a conventional method to obtain juice or pulp, the juice or pulp is inoculated with the monascus to be fermented, precipitate is separated, and the juice or pulp is subjected to ageing to obtain the monascus fermented fruit wine. The fruit wine is fermented by the monascus, most of reducing sugar in the juice can be converted into ethanol, and the alcohol fermenting ability is high. In a monascus alcohol fermenting process, metabolic by-products such as higher alcohols and esters are generated. Compared with brewer's yeast, the monascus has the characteristics that the content of the produced higher alcohols is low, but the ester production ability is not weak. In the brewing method, the monascus is used as the leavening agent, the ester content of the brewed fruit wine is high, and types of flavor substances are abundant. The monascus fruit wine has aroma, particular ester flavor of the monascus and full-bodied fruity flavor, tastes fresh, is clear in color and is full-bodied.

Description

technical field [0001] The invention relates to a red yeast rice fruit wine and a preparation method thereof, belonging to the technical field of fruit wine brewing. Background technique [0002] Fruit wine accounts for 15-20% of the world's alcohol consumption, of which wine accounts for the largest proportion of fruit wine, followed by cider. Fruit wine is usually made from fresh fruit juice, fruit or concentrated fruit juice through yeast fermentation, and contains a certain amount of alcohol. Saccharomyces cerevisiae is currently the most widely used starter in fruit wine, which can convert sugar into ethanol. [0003] Monascus is a fungus belonging to the class Ascomycetes, Aspergillus, and the genus Monascus. Monascus is known for its ability to produce large amounts of natural monascus pigment. Monascus metabolites pigments, monacolin, and GABA have antibacterial, blood fat-lowering, and cholesterol-lowering effects. Monascus can metabolize and produce a variety o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
CPCC12G3/02
Inventor 赵树欣沈艳华李晨阳赵靖
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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