CN107586644A

CN107586644A - A kind of light lotus seeds red rice yellow wine and its brew method

Info

Publication number: CN107586644A
Application number: CN201710890313.2A
Authority: CN
Inventors: 田玉庭; 李良生; 李相友; 郑宝东
Original assignee: Wuyishan Five Fu Zhu Xi Ecological Wine Industry Co Ltd
Current assignee: Wuyishan Five Fu Zhu Xi Ecological Wine Industry Co Ltd
Priority date: 2017-09-27
Filing date: 2017-09-27
Publication date: 2018-01-16
Anticipated expiration: 2037-09-27
Also published as: CN107586644B

Abstract

The invention provides a kind of brew method of light lotus seeds red rice yellow wine, the fermentation technique comprises the following steps：Rice dipping, steaming, twice stand material, twice windrow, fall cylinder fermentation, pressurize after fermentation, squeeze and filter, decoct wine and sterilize, store aging, blending and tasting and ultrafiltration is filling.This method is on the basis of traditional Fujian Yellow Rice Wine brewage process, by adding lotus nut starch in steaming process, at stand, material adds complex cellulase, acid protease and carbohydrase and carries out the collocation windrow culture of three enzymes after terminating, embryo nelumbinis powder is added during big tank pressurize after fermentation simultaneously, a clean taste, the coordination of wine body, the lotus seeds red rice yellow wine for having lotus seeds and red yeast rice alimentary health-care function concurrently are developed, a new way is provided for the deep processing of lotus seeds.

Description

A kind of light lotus seeds red rice yellow wine and its brew method

Technical field

The present invention relates to food fermentation and technology and brewing technology, specially a kind of light lotus seeds red rice yellow wine and its brew Method.

Background technology

Yellow rice wine is one of drinks most ancient in the world, enjoys the good reputation of " national wine ", and it is with beer, glucose and referred to as generation The great Gu wine of boundary three.The yellow rice wine place of production is wider, and kind is numerous, can be by Chinese rice wine by saccharifying ferment type and the difference of raw material type It is divided into three major types：That is Zhejiang wheat koji yellow rice wine, Shandong millet wine and Fujian red rice yellow wine.Wherein, Fujian red rice yellow wine is with glutinous rice For primary raw material, red yeast rice is used as saccharifying ferment, is brewed and is formed through traditional handicraft.Wine liquid is strong in amber and tool red yeast rice Delicate fragrance.Various bioactivators are rich in the red rice yellow wine of Fujian, for example：Lovastatin, γ-aminobutyric acid and Co-Q10 etc., It is a gorgeous wonderful work in China's yellow rice wine thus with the incomparable advantage of wheat koji, millet wine.

Lotus seeds, also known as water sesame pellet, lotus rice, seedpod of the lotus etc., the general name of fruit and seed for Nymphaeceae nelumbium lotus are main It is distributed in the ground such as Fujian, Jiangxi, Hubei, Jiangsu.Content of starch is up to 60% in lotus seeds, and contains abundant protein (more than 16%), it is exactly a kind of since ancient times additionally containing nutritive and health protection components such as abundant phosphatide, alkaloid and flavonoids High-grade nourishing food, according to《Compendium of Materia Medica》Record, lotus seeds have that " long term usage is made light of one's life by commiting suicide able to endure hardships, not hungry macrobiosis, invigorating heart kidney, solid essence, by force The effect of muscles and bones, qi-restoratives damage, sharp knowledge ", be to be included in medicine-food two-purpose food by the Ministry of Public Health of China earliest to rank.

At present, although using lotus seeds as the lotus seed wine of main development of raw materials it has been reported that all based on white wine, and lotus seeds are yellow Wine, only Authorization Notice No. are that the B of CN 101691533 Chinese invention patent discloses a kind of production of cool-type low-alcohol rice wine Technology, the patent add a small amount of lotus seeds in cylinder fermentation procedure is fallen and are used to produce light yellow wine.

The limitation of the patent is, lotus seeds are the fresh lotus of obturator, and 5% of dosage less than total raw material, so lotus seeds are actually given birth to Auxiliary material is produced, final products have no lotus seeds speciality, if single increase lotus seeds dosage, red yeast rice itself enzyme system can not fully decompose lotus Sub- starch and albumen, one causes the wasting of resources, and two lotus seed proteins not decompose completely can cause wine body muddy.

In addition, lotus core is not used in the patent, and lotus core main active be alkaloid compound, with it is antitumor, Protect cardiovascular function, suppress the pharmacological actions such as liver fibrosis, be this it is proposed that a kind of wine of light lotus seeds red rice yellow wine Method processed.

The content of the invention

It is an object of the invention to provide a kind of light lotus seeds red rice yellow wine and its brew method, this method to continue to use tradition Red rice yellow wine processing technology, nutritious lotus seeds are processed into and drink convenient lotus seeds red rice yellow wine, meet special type yellow rice wine Demand, improve the quality and function value of red rice yellow wine.

To achieve the above object, the present invention provides following technical scheme：

Scheme one

A kind of light lotus seeds red rice yellow wine, it is characterised in that：The light lotus seeds red rice yellow wine is pressed by following dispensing Brew and form according to following weight proportion:

Wherein, the obturator lotus nut starch is the dry lotus of obturator of moisture content 6~8% through crushed 40~60 mesh sieves；The lotus Sub- core powder is the lotus core of moisture content 6~8% through crushed 40~60 mesh sieves.Scheme two

A kind of brew method of light lotus seeds red rice yellow wine described in scheme one, the brew method include following step Suddenly：

Step 1：Rice dipping, cleaning removal of impurities is carried out to glutinous rice and polished rice respectively, glutinous rice and polished rice are weighed by formula ratio, respectively It is placed in the lactic acid aqueous solution that concentration is 0.5% and soaks 20h, pulls out to contain afterwards and drained in bamboo trailing plants；

Step 2：Steaming, in the grain of rice after being drained to step 1, the obturator lotus powder for adding formula ratio mixes, afterwards normal pressure Steaming 18~20min of steaming, steam pressure 0.2MPa；

Step 3：Stand material for the first time, the steamed raw material of step 2 is gone on bamboo mat and spread out, naturally cools to 50~55 ℃；

Step 4：First time windrow, step 3 is spread out in the batch mixing after material cooling, add the complex cellulase of formula ratio Windrow temperature control places 4~6h after stirring；

Step 5：Second of stand material, the windrow described in step 4 is spread out, naturally cools to 30~35 DEG C；

Step 6：Second of windrow, by step 5 spread out material cooling after batch mixing in, add formula ratio acid protease and The carbohydrase of formula ratio, windrow temperature control in the pithos of sterilization is gone to after stirring and places 6~8h；

Step 7：Falling cylinder fermentation, the red yeast rice of formula ratio is added in the pithos after cleaning-sterilizing, 12h is soaked in water filling, it The windrow described in step 6 is transferred in pithos afterwards, and adds the water of remaining formula ratio, turns uniform bonnet upper cylinder cover, 28~30 10~12h of heat insulating culture at DEG C, rake cooling is then opened, makes the distiller's wort spontaneous fermentation 24h under opening again；

Step 8：Pressurize after fermentation, the distiller's wort obtained by step 7 is transferred to stainless steel fermentation tank, addition formula from pithos The embryo nelumbinis powder of amount, pressurize after fermentation more than 50 days is carried out at normal temperatures；Embryo nelumbinis powder needs steaming in steamer before addition 3min；

Step 9：Prepared by finished product, distiller's wort obtained by step 8 is passed through squeeze and filter successively, pan-fried wine is sterilized, it is aging to store, is hooked Convert seasoning and ultrafiltration is filling, obtain described light lotus seeds red rice yellow wine finished product.

Preferably, the enzyme activity at complex cellulase 40 described in step 4 DEG C is 20000U/g, the acidic protein Enzyme activity at 40 DEG C of enzyme is 80000U/g, and the enzyme activity at 40 DEG C of the carbohydrase is 40000U/g.

Preferably, at 50~52 DEG C, windrow temperature control described in step 6 exists windrow temperature control described in step 4 30~32 DEG C.

Preferably, the red yeast rice described in step 7 is Gutian Area, Fujian Province red yeast rice, and its color value is more than or equal to 700U/g, fermentation Power is more than or equal to 150.

Preferably, pressurize fermentation is to close valve at the top of fermentation tank described in step 8, makes CO caused by after fermentation₂It can not arrange Go out and certain pressure is formed in tank, the Stress control is in 0.03~0.05MPa.

Preferably, the control of wine sterilization temperature is decocted described in step 9 at 78~80 DEG C, handles 10min；The ultrafiltration technology ginseng Number is：CA milipore filters, molecular cut off 20kDa, operating pressure 0.30MPa.

Compared with prior art, the beneficial effects of the invention are as follows：

1st, the dosage of lotus seeds is brought up to 20% by the present invention, with complex cellulase, acid protease and carbohydrase three Enzyme is arranged in pairs or groups, and is equipped with stand material and twice windrow technique twice, can fully be decomposed starch and albumen in lotus seeds, improve the utilization of raw material Rate, increase product alcoholic strength and amino acid nitrogen content；

2nd, the present invention uses big tank pressurize after fermentation technique, and adds embryo nelumbinis powder, can promote lotus core bioactive substance (alkaloid, polyphenol and flavones) during after fermentation in fully leach, increase the content of bioactive substance, improve the battalion of product Support healthcare function；

3rd, the present invention is with the fresh lotus of dry lotus replacement, effectively avoid because the high polyphenol oxidase enzyme activity of fresh lotus and caused by wine body colour pool not The defects of good；In addition, substituting whole grain lotus seeds with lotus nut starch, the enzyme of complex cellulase, acid protease and carbohydrase is improved Efficiency is solved, increases the amino acid nitrogen content of product；

4th, the present invention does not change the original brewage process of red rice yellow wine, and easy to operate, parameter is easy to control, big raw suitable for industrializing Production.

Embodiment

Below in conjunction with the form in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.It is based on Embodiment in the present invention, those of ordinary skill in the art are obtained every other under the premise of creative work is not made Embodiment, belong to the scope of protection of the invention.

Embodiment 1

Dispensing dosage is calculated according to the light lotus seeds red rice yellow wines of production 1000L：Glutinous rice 550kg, polished rice 180kg, obturator Lotus nut starch 185kg, embryo nelumbinis powder 3kg, red yeast rice 74kg, complex cellulase 180g, acid protease 200g, carbohydrase 450g, water 900kg.The obturator lotus nut starch is the dry lotus of obturator of moisture content 6~8% through crushed 40~60 mesh sieves；The lotus Sub- core powder is the lotus core of moisture content 6~8% through crushed 40~60 mesh sieves；Described red yeast rice is Gutian Area, Fujian Province red yeast rice, its Color value >=700U/g, fermenting power >=150；Enzyme activity at 40 DEG C of the complex cellulase is 20000U/g, 40 DEG C of carbohydrase Under enzyme activity be 40000U/g, the enzyme activity at 40 DEG C of the acid protease is 80000U/g.

Brew method comprises the following steps that：

(1) rice dipping：Cleaning removal of impurities is carried out to glutinous rice and polished rice respectively, glutinous rice and polished rice is weighed by formula ratio, is respectively placed in Concentration is that the water surface is higher by grain of rice 1cm in 0.5% lactic acid aqueous solution, and per 4h, stirring once, is pulled out after immersion 20h and contained into bamboo trailing plants In drain；

(2) steaming：Lotus nut starch is made through crushed 40~60 mesh sieves in the dry lotus of obturator for choosing moisture content 6~8%, claims afterwards Take the lotus nut starch of formula ratio, the grain of rice after being drained with step (1) fully mixes, after be transferred in meal braizing machine, normal pressure steaming steaming 18 ~20min, Steam pressure control 0.2MPa；

(3) stand is expected for the first time：The steamed raw material of step (2) is gone on bamboo mat and spread out, naturally cools to 55 DEG C；

(4) first time windrow：Step (3) is spread out in the batch mixing after material cooling, the complex cellulase for adding formula ratio stirs Windrow temperature control places 4h after mixing uniformly, and temperature control is at 50~52 DEG C；

(5) second of stand material：Windrow described in step (4) is spread out, naturally cools to 30~35 DEG C；

(6) second of windrow：Step (5) is spread out in the batch mixing after material cooling, add the acid protease of formula ratio and match somebody with somebody The carbohydrase just measured, windrow temperature control in the pithos of sterilization is gone to after stirring and places 8h, temperature control is at 30~32 DEG C；

(7) cylinder fermentation is fallen：The red yeast rice of formula ratio is added in pithos after cleaning-sterilizing, it is red that water filling allows its water surface to be higher by Bent rice and flour 1cm, the windrow described in step (6) is poured into pithos after soaking 12h, and add the water of remaining formula ratio, turned Even bonnet upper cylinder cover, control 28~30 DEG C of 10~12h of heat insulating culture of temperature, then open rake cooling, make distiller's wort again under opening from So fermentation 24h；

(8) pressurize after fermentation：Distiller's wort obtained by step (7) is transferred to stainless steel fermentation tank from pithos, adds formula ratio Embryo nelumbinis powder (embryo nelumbinis powder needs steaming 3min in steamer before addition), close fermentation tank at the top of valve, produce after fermentation Raw CO₂It can not discharge and certain pressure is formed in tank, the Stress control is in 0.03~0.05MPa, whole fermentation time 50 days；

(9) squeeze and filter：The distiller's wort that step (8) is fermented, expression separation, Zhi Houyong are carried out using plate and frame type filter-press Cotton cake filtering machine filtering clarification；

(10) wine sterilization is decocted：By the wine after step (9) filtering clarification, 78~80 DEG C are heated to through plate type heat exchanger, sterilization Time 10min；

(11) store aging：The wine sample that step (10) is decocted after wine sterilization is poured into the Tao Tanzhong of wet sterilization, altar is stood Covered with lotus leaf, bamboo shell, with flax silk tying, finally with dirt seal,

(12) blending and tasting：After step (11) is stored aging 1 year, altar trial test is opened, detection chemical examination, arranges in pairs or groups and balances by matter Wine base and taste, make sugar, wine, sour index basically identical；

(13) ultrafiltration is filling：By wine sample after step (12) blending and tasting, it is surpassed using external pressure tubular type membrane-filtering unit Filter, operating parameter：CA milipore filters, molecular cut off 10kDa, operating pressure 0.30MPa；Filling and sealing one mechanical irrigation is used afterwards Dress.

Embodiment 2

Dispensing dosage is calculated according to the light lotus seeds red rice yellow wines of production 1000L：Glutinous rice 550kg, polished rice 180kg, obturator Lotus nut starch 185kg, embryo nelumbinis powder 5kg, red yeast rice 74kg, complex cellulase 180g, acid protease 200g, carbohydrase 450g, water 1000kg.The obturator lotus nut starch is the dry lotus of obturator of moisture content 6~8% through crushed 40~60 mesh sieves；The lotus Sub- core powder is the lotus core of moisture content 6~8% through crushed 40~60 mesh sieves；Described red yeast rice is Gutian Area, Fujian Province red yeast rice, its Color value >=700U/g, fermenting power >=150；Enzyme activity at 40 DEG C of the complex cellulase is 20000U/g, 40 DEG C of carbohydrase Under enzyme activity be 40000U/g, the enzyme activity at 40 DEG C of the acid protease is 80000U/g.

Brew method comprises the following steps that：

(3) stand is expected for the first time：The steamed raw material of step (2) is gone on bamboo mat and spread out, naturally cools to 50 DEG C；

(4) first time windrow：Step (3) is spread out in the batch mixing after material cooling, the complex cellulase for adding formula ratio stirs Windrow temperature control places 6h after mixing uniformly, and temperature control is at 50~52 DEG C；

(6) second of windrow：Step (5) is spread out in the batch mixing after material cooling, add the acid protease of formula ratio and match somebody with somebody The carbohydrase just measured, windrow temperature control in the pithos of sterilization is gone to after stirring and places 6h, temperature control is at 30~32 DEG C；

Embodiment 3

Dispensing dosage is calculated according to the light lotus seeds red rice yellow wines of production 1000L：Glutinous rice 575kg, polished rice 195kg, obturator Lotus powder 195kg, embryo nelumbinis powder 4kg, red yeast rice 79kg, complex cellulase 190g, acid protease 210g, carbohydrase 480g, water 955kg.The obturator lotus nut starch is the dry lotus of obturator of moisture content 6~8% through crushed 40~60 mesh sieves；The lotus Sub- core powder is the lotus core of moisture content 6~8% through crushed 40~60 mesh sieves；Described red yeast rice is Gutian Area, Fujian Province red yeast rice, its Color value >=700U/g, fermenting power >=150；Enzyme activity at 40 DEG C of the complex cellulase is 20000U/g, 40 DEG C of carbohydrase Under enzyme activity be 40000U/g, the enzyme activity at 40 DEG C of the acid protease is 80000U/g.

Brew method comprises the following steps that：

(3) stand is expected for the first time：The steamed raw material of step (2) is gone on bamboo mat and spread out, naturally cools to 53 DEG C；

(4) first time windrow：Step (3) is spread out in the batch mixing after material cooling, the complex cellulase for adding formula ratio stirs Windrow temperature control places 5h after mixing uniformly, and temperature control is at 50~52 DEG C；

(6) second of windrow：Step (5) is spread out in the batch mixing after material cooling, add the acid protease of formula ratio and match somebody with somebody The carbohydrase just measured, windrow temperature control in the pithos of sterilization is gone to after stirring and places 7h, temperature control is at 30~32 DEG C；

(11) store aging：The wine sample that step (10) is decocted after wine sterilization is poured into the Tao Tanzhong of wet sterilization, altar is stood Covered with lotus leaf, bamboo shell, with flax silk tying, finally use dirt seal；

Contrast test 1：(stand material and twice windrow process ration twice)

With reference to embodiment 1, by step (3)~step (7) respectively according to following process implementing：

Spread out 1. the steamed raw material of step (2) is gone on bamboo mat, naturally cool to 55 DEG C, add the compound fibre of formula ratio The carbohydrase of plain enzyme, acid protease and formula ratio is tieed up, windrow temperature control in the pithos of sterilization is gone to after stirring and places 12h, Temperature control is at 50 DEG C.Completed afterwards according to step (7)~step (9), wine sample and vinasse must be filtered respectively.

Spread out 2. the steamed raw material of step (2) is gone on bamboo mat, naturally cool to 30 DEG C, add the compound fibre of formula ratio The carbohydrase of plain enzyme, acid protease and formula ratio is tieed up, windrow temperature control in the pithos of sterilization is gone to after stirring and places 12h, Temperature control is at 30 DEG C.Completed afterwards according to step (7)~step (9), wine sample and vinasse must be filtered respectively.

Spread out 3. the steamed raw material of step (2) is gone on bamboo mat, naturally cool to 30 DEG C it is standby；After cleaning-sterilizing The red yeast rice of formula ratio is added in pithos, water filling allows its water surface to be higher by red yeast rice rice and flour 1cm, will be former after natural cooling after immersion 12h Material is poured into pithos, and adds the sugar of the water of remaining formula ratio, the complex cellulase of formula ratio, acid protease and formula ratio Change enzyme, turn uniform bonnet upper cylinder cover, control 28~30 DEG C of 10~12h of heat insulating culture of temperature, then open rake cooling, make distiller's wort again The spontaneous fermentation 24h under opening.Completed afterwards according to step (8)~step (9), wine sample and vinasse must be filtered respectively.

Spread out 4. the steamed raw material of step (2) is gone on bamboo mat, naturally cool to 30 DEG C it is standby；After cleaning-sterilizing The red yeast rice of formula ratio is added in pithos, water filling allows its water surface to be higher by red yeast rice rice and flour 1cm, will be former after natural cooling after immersion 12h Material is poured into pithos, and adds the water (not adding complex cellulase, acid protease and carbohydrase) of remaining formula ratio, is turned Uniform bonnet upper cylinder cover, controls 28~30 DEG C of 10~12h of heat insulating culture of temperature, then opens rake cooling, makes distiller's wort again under opening Spontaneous fermentation 24h.Completed afterwards according to step (8)~step (9), wine sample and vinasse must be filtered respectively.

5. being completed fully according to the step of example 1 (1) step (9), wine sample and vinasse must be filtered respectively.

Detect alcoholic strength, the total reducing sugar of wine sample, amino-acid nitrogen (according to the assay method in GB/T 13662-2008), wine The crude fibre of grain, Crude starch, crude protein is (respectively according to GB/T6434-2006, GB/T5009.9-2008 and GB/T6432-1994 In assay method), the results are shown in Table 1.As a result show, arranged in pairs or groups using complex cellulase, acid protease and the enzyme of carbohydrase three, Stand material and twice windrow technique twice are equipped with, can fully decompose starch and albumen in lotus seeds, improves the utilization rate of raw material, increase production The alcoholic strength and amino acid nitrogen content of product.

The different stand material of table 1, influence of the windrow technique to wine sample

Note：Different Superscript letters represent significant difference (P on a column data in table<0.05)

Contrast test 2：(pressurize after fermentation process ration)

With reference to embodiment 2, the pressurize after fermentation technique of step (8) is changed into following process implementing respectively：

1. the distiller's wort obtained by step (7) is transferred into stainless steel fermentation tank from pithos, fermentation time is 50 under normal temperature and pressure My god.Completed afterwards according to step (9)~step (13).

2. the distiller's wort obtained by step (7) is transferred into stainless steel fermentation tank from pithos, the embryo nelumbinis powder (lotus of formula ratio is added Sub- core powder needs steaming 3min in steamer before addition), fermentation time is 50 days under normal temperature and pressure.Afterwards according to step (9)~ Step (13) is completed.

3. the distiller's wort obtained by step (7) is transferred into stainless steel fermentation tank from pithos, valve at the top of fermentation tank is closed, after making CO caused by fermentation₂It can not discharge and certain pressure is formed in tank, the Stress control is in 0.03~0.05MPa, whole fermentation Time is 50 days.Completed afterwards according to step (9)~step (13).

4. the distiller's wort obtained by step (7) is transferred into stainless steel fermentation tank from pithos, the embryo nelumbinis powder of formula ratio is added, is closed Valve at the top of fermentation tank is closed, makes CO caused by after fermentation₂It can not discharge and certain pressure is formed in tank, the Stress control exists 0.03~0.05MPa, whole fermentation time are 50 days.Completed afterwards according to step (9)~step (13).

5. implement fully according to embodiment 2.

Total alkaloid, general flavone and total phenol content in wine sample are detected, the results are shown in Table 2.As shown in Table 2, during after fermentation Lotus core is added, alkaloid in wine sample, flavones and polyphenol content (P can be dramatically increased<0.05) nutritive value of product, is improved；This Outside, pressurize after fermentation technique can promote the dissolution of bioactive substance in lotus core, increase alkaloid, flavones and polyphenol in wine sample and contain Amount.

Influence of the different after fermentation techniques of table 2 to wine sample total alkaloid, general flavone and total phenol content

Contrast test 3：(different lotus seeds raw material contrasts)

1. reference embodiment 3 into, obturator lotus nut starch is changed to the dry lotus of whole grain obturator of moisture content 6~8%, other technological parameters Implement fully according to embodiment 3.

2. with reference to embodiment 3, the lotus seeds that obturator lotus nut starch is changed into after fresh lotus seed mashing are starched, other technological parameters are complete Implement according to embodiment 3.

3. with reference to embodiment 3, obturator lotus nut starch is changed into and arranges the fresh lotus of obturator, other technological parameters are fully according to embodiment 3 implement.

Wine sample color and luster and physical and chemical index (according to the assay method in GB/T 13662-2008) are detected, the results are shown in Table 3.By Table 3 is understood, is substantially shaded with fresh lotus seeds zythepsary alcoholic sample color and luster, matt, because containing the more of high activity in fresh lotus Phenol oxidase and, easily occur enzymatic browning reaction, the color and luster of extreme influence product；It is moreover found that substitute whole grain with lotus nut starch Lotus seeds, the enzymolysis efficiency of complex cellulase, acid protease and carbohydrase is improved, the amino-acid nitrogen for improving product contains Amount.

Influence of the different lotus seeds raw materials of table 3 to wine sample matter

The present invention substitutes the fresh lotus seeds of whole grain with dry lotus powder, with complex cellulase, acid protease and the enzyme of carbohydrase three Collocation, it is equipped with stand material, twice windrow, big tank pressurize after fermentation twice and adds the techniques such as embryo nelumbinis powder, the dosage of lotus seeds is carried Height develops clean taste, wine body is coordinated, have lotus seeds concurrently and the mild lotus seeds red yeast rice of red yeast rice alimentary health-care function is yellow to 20% Wine, a new way is provided for the deep processing of lotus seeds.

Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding And modification, the scope of the present invention is defined by the appended.

Claims

A kind of 1. light lotus seeds red rice yellow wine, it is characterised in that：The light lotus seeds red rice yellow wine by following dispensing according to Following weight proportion is brewed and formed:

Glutinous rice 550000~600000,

Polished rice 180000~200000,

Obturator lotus nut starch 185000~210000,

Embryo nelumbinis powder 3000~5000,

Red yeast rice 74000~82000,

Complex cellulase 180~200,

Acid protease 200~220,

Carbohydrase 450~520,

900000~1000000g of water.
A kind of 2. light lotus seeds red rice yellow wine according to claim 1, it is characterised in that：The obturator lotus nut starch be containing The dry lotus of obturator of water rate 6~8% is through crushed 40~60 mesh sieves；The embryo nelumbinis powder is the lotus core of moisture content 6~8% through crushed 40~60 mesh sieves.
A kind of 3. brew method of light lotus seeds red rice yellow wine according to claim 2, it is characterised in that the brew Method comprises the following steps：

Step 1：Rice dipping, carries out cleaning removal of impurities to glutinous rice and polished rice respectively, weighs glutinous rice and polished rice by formula ratio, is respectively placed in Concentration is to soak 20h in 0.5% lactic acid aqueous solution, pulls out to contain afterwards and is drained in bamboo trailing plants；

Step 2：Steaming, in the grain of rice after being drained to step 1, the obturator lotus powder for adding formula ratio mixes, afterwards normal pressure steaming 18~20min of steaming, steam pressure 0.2MPa；

Step 3：Stand material for the first time, the steamed raw material of step 2 is gone on bamboo mat and spread out, naturally cools to 50~55 DEG C；

Step 4：First time windrow, step 3 is spread out in the batch mixing after material cooling, add the complex cellulase stirring of formula ratio Windrow temperature control places 4~6h after uniformly；

Step 5：Second of stand material, the windrow described in step 4 is spread out, naturally cools to 30~35 DEG C；

Step 6：Second of windrow, step 5 is spread out in the batch mixing after material cooling, add the acid protease and formula of formula ratio The carbohydrase of amount, windrow temperature control in the pithos of sterilization is gone to after stirring and places 6~8h；

Step 7：Fall cylinder fermentation, the red yeast rice of formula ratio is added in the pithos after cleaning-sterilizing, water filling immersion 12h, afterwards will Windrow described in step 6 is transferred in pithos, and adds the water of remaining formula ratio, turns uniform bonnet upper cylinder cover, at 28~30 DEG C 10~12h of heat insulating culture, rake cooling is then opened, makes the distiller's wort spontaneous fermentation 24h under opening again；

Step 8：Pressurize after fermentation, the distiller's wort obtained by step 7 is transferred to stainless steel fermentation tank from pithos, adds formula ratio Embryo nelumbinis powder, pressurize after fermentation more than 50 days is carried out at normal temperatures；Embryo nelumbinis powder needs steaming 3min in steamer before addition；

Step 9：Prepared by finished product, distiller's wort obtained by step 8 is passed through squeeze and filter successively, pan-fried wine is sterilized, it is aging to store, blends tune Taste and ultrafiltration are filling, obtain described light lotus seeds red rice yellow wine finished product.
A kind of 4. brew method of light lotus seeds red rice yellow wine according to claim 3, it is characterised in that：In step 4 Enzyme activity at 40 DEG C of the complex cellulase is 20000U/g, and the enzyme activity at 40 DEG C of the acid protease is 80000U/g, the enzyme activity at 40 DEG C of the carbohydrase is 40000U/g.
A kind of 5. brew method of light lotus seeds red rice yellow wine according to claim 3, it is characterised in that：In step 4 The windrow temperature control is at 50~52 DEG C, and windrow temperature control described in step 6 is at 30~32 DEG C.
A kind of 6. brew method of light lotus seeds red rice yellow wine according to claim 3, it is characterised in that：Step 7 institute The red yeast rice stated is Gutian Area, Fujian Province red yeast rice, and its color value is more than or equal to 700U/g, and fermenting power is more than or equal to 150.
A kind of 7. brew method of light lotus seeds red rice yellow wine according to claim 3, it is characterised in that：Step 8 institute It is to close valve at the top of fermentation tank to state pressurize fermentation, makes CO caused by after fermentation₂It can not discharge and certain pressure is formed in tank, The Stress control is in 0.03~0.05MPa.
A kind of 8. brew method of light lotus seeds red rice yellow wine according to claim 3, it is characterised in that：Step 9 institute Pan-fried wine sterilization temperature control is stated at 78~80 DEG C, handles 10min；The ultrafiltration technology parameter is：CA milipore filters, molecular cut off 20kDa, operating pressure 0.30MPa.