Preparation method of mulberry-glutinous rice-monascus wine

Abstract

The invention discloses a preparation method of mulberry-glutinous rice-monascus wine. The preparation method comprises the following steps: step 1, soaking rice; step 2, steaming the rice; step 3, spreading the steamed glutinous rice for cooling; step 4, mixing aspergillus candidum rice and monascus rice with the spread and cooled glutinous rice, and putting the mixture into a jar; step 5, performing fermentation; to be specific, stacking clean white cloth and ultra-filtration paper together to cover the jar opening of the ceramic jar, and tightening the jar opening, and performing fermentation; step 6, performing mulberry treatment; to be specific, selecting fresh and ripe mulberries, cleaning the mulberries, airing the cleaned mulberries, mixing the mulberries with rice wine that has the alcohol degree of 28 to 35 degrees and accounts for 15-40% of the weight of the mulberries, performing squeezing and juicing, and mixing the residues with the juice to obtain mulberry juice; step 7,performing secondary fermentation; to be specific, fermenting the glutinous rice in the jar and acquiring a soup, immediately adding the mulberry juice of which the weight is 5-6 times that of the coarse glutinous rice, performing uniform stirring, and performing secondary fermentation; step 8, performing filtering; step 9, performing clarification; step 10, performing sterilizing; and step 11, performing canning. The brewed wine is rich in nutrition, pure in taste and high in drinking safety.

Description

Technical field [0001] The invention relates to the technical field of wine making, in particular to a method for preparing mulberry glutinous rice red yeast rice wine. Background technique [0002] Mulberry, also known as mulberry, mulberry, mulberry, etc., is the mature ear of Morus alba Linn., mostly red-purple or black oval-shaped fruit, about 1~2.5cm in length, with thick juice Honey, sweet and sour fragrance, rich in nutrients. It has been scientifically identified that fresh fruits contain a large number of free acids and 16 kinds of amino acids. In addition, they also contain minerals and trace elements such as zinc, iron, calcium and manganese that are lacking in the human body, as well as carotene, fructose, glucose, succinate pectin, and cellulose. And so on, so together with sea buckthorn, raspberry, etc. are known as the "third-generation fruit." It is listed as one of the "medicine and food homology" agricultural products that are "both food and medicine" by the M...

AI Technical Summary

Problems solved by technology

[0009] Because this preparation method is to wash red dates, mulberries, blueberries and black currants in step two, break them with a crusher, put them into a fermenter, and add an appropriate amount of sulfur dioxide for sterilization to obtain fruit mash; residues, causing safety problems in the finished fruit wine. In addition, it needs to ferment the fruit mash, which takes a long time to manufacture, and the nutritional cost will also be changed. It is difficult to control the taste after brewing