Red koji wine and production process thereof (2024)

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A production process and technology for red yeast wine, applied in the preparation of alcoholic beverages and other directions, can solve the problems of complex brewing process, destroying the efficacy of red yeast rice, and high brewing cost, and achieve the effects of reducing cost, simple ingredients and improving production efficiency.

Inactive Publication Date: 2014-04-23

福建永春顺德堂食品有限公司

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Summary
Abstract
Description
Claims
Application Information

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Problems solved by technology

Traditional red koji wine is represented by red koji rice wine produced in Fujian, which has disadvantages such as complicated brewing process, relatively new yield, complex ingredients, and high brewing cost.

Throughout the current brewing process of red yeast rice wine, various Chinese medicinal materials are generally added in the production process. In fact, these traditional Chinese medicinal materials will reduce or even destroy the original medicinal effect of red yeast rice.

Method used

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Examples

Experimental program

Comparison scheme

Effect test

Embodiment 1

[0029] Embodiment 1, described red yeast rice wine, adopts following formula, water 300g, glutinous rice 100g, red yeast rice 25g.

[0030] The production technology of this red yeast rice wine is carried out according to the following steps:

[0031] 1) Wash the glutinous rice; use 2 times the amount of water to wash the glutinous rice for 7 times until the water is free of turbidity;

[0032] 2) Soaking; soak for 12 hours with 2 times the amount of water of glutinous rice, and keep the temperature at 25-30 degrees Celsius;

[0033] 3) Elutriation; wash 3 times with 2 times the amount of water of glutinous rice;

[0034] 4) Steam rice: After the steam is saturated in the steamer, steam for another 40 minutes; after stopping steaming, steam for another 20 minutes;

[0035] 5) Mixed koji: After the steamed rice has cooled down to 30 minutes, put the red koji and glutinous rice into the ceramic jar alternately in the form of a layer of red koji and a layer of glutinous rice, u...

Embodiment 2

[0043] Embodiment 2, the red yeast rice wine, adopts following formula, water 600g, glutinous rice 200g, red yeast rice 56g.

[0044] The production technology of this red yeast rice wine is carried out according to the following steps:

[0045] 1) Wash the glutinous rice; use 3 times the amount of water to wash the glutinous rice for 6 times until the water is free of turbidity;

[0046] 2) Soaking; soak for 12 hours with 2 times the amount of water of glutinous rice, and keep the temperature at 25-30 degrees Celsius;

[0047] 3) Elutriation; wash twice with 3 times the amount of water of glutinous rice;

[0048] 4) Steam rice: After the steam is saturated in the steamer, steam for another 40 minutes; after stopping steaming, steam for another 20 minutes;

[0049] 5) Mixing koji: After the steamed rice has cooled to 33 minutes, put the red koji and glutinous rice into the ceramic jar alternately in the form of a layer of red koji and a layer of glutinous rice, until it is a...

Embodiment 3

[0057] Embodiment 3, described red yeast rice wine, adopts following formula, water 450g, glutinous rice 150g, red yeast rice 45g.

[0058]The production technology of this red yeast rice wine is carried out according to the following steps:

[0059] 1) Wash the glutinous rice; use 3 times the amount of water to wash the glutinous rice for 6 times until the water is free of turbidity;

[0060] 2) Soaking; soak for 12 hours with 2 times the amount of water of glutinous rice, and keep the temperature at 25-30 degrees Celsius;

[0061] 3) Elutriation; wash twice with 3 times the amount of water of glutinous rice;

[0062] 4) Steam rice: After the steam is saturated in the steamer, steam for another 40 minutes; after stopping steaming, steam for another 20 minutes;

[0063] 5) Mixing koji: After the steamed rice has cooled for 35 minutes, put the red koji and glutinous rice into the ceramic jar alternately in the form of a layer of red koji and a layer of glutinous rice, until i...

PUM

Abstract

The invention discloses a red koji wine which comprises the following components: 300 percent of water, 100 percent of sticky rice and 25-30 percent of red koji; the production process comprises the following steps: 1, cleaning the sticky rice; 2, soaking; 3, elutriating; 4, steaming rice; 5 cooling and mixing koji: placing the red koji and the sticky rice in a ceramic cylinder in a staggered manner; 6, adding water: adding warm water, and stirring uniformly; 7, sealing; 8, fermenting; 9 detecting; 10, filtering by 10-15 layers of overlapped cotton gauzes with 24-28 meshes; 11, sterilizing: heating to 85-90 DEG C, and continuing for 30 min; 12, filling: filling the red koji wine in a ceramic pot, and sealing by indicalamus leaves, plastic cloth, brown paper and soil from bottom to top in sequence. The red koji wine and the production process thereof have the advantages that the preparation of three materials including water is simple, and not only is the cost reduced, the brewing production process is simplified, the production efficiency is improved by more than 20%, and the cost is reduced by about 30%, but also the original drug properties of the red koji are favor for being maintained, and the drug effect of the red koji is brought into full play.

Description

technical field [0001] The invention relates to the technical field of brewing and food, in particular to a red yeast rice wine and a brewing production process thereof. Background technique [0002] The discovery and application of red yeast rice was a major development in song making and wine making in Song Dynasty. The strain of red yeast rice is Monascus, which is a mold with high temperature resistance, strong saccharification ability, and alcohol fermentation ability. [0003] Monascus has medical and health care effects, which are recorded in "Daily Materia Medica" written by Wu Rui in the Yuan Dynasty: Red yeast rice brews wine, breaks blood and promotes medicine. There are records of the medicinal effects of red yeast rice in "Lin Zhuan Yao". "Compendium of Materia Medica" also records that "red yeast rice is mainly used to promote digestion and blood circulation, invigorate the spleen and dry the stomach. It also treats white scours and water shells. Brewing win...

Claims

Application Information

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Patent Type & Authority Applications(China)

IPC IPC(8): C12G3/02

Inventor 林育民

Owner 福建永春顺德堂食品有限公司