CN111454805A - Brewing process of red yeast rice wine - Google Patents
Brewing process of red yeast rice wine Download PDFInfo
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- CN111454805A CN111454805A CN202010373668.6A CN202010373668A CN111454805A CN 111454805 A CN111454805 A CN 111454805A CN 202010373668 A CN202010373668 A CN 202010373668A CN 111454805 A CN111454805 A CN 111454805A
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
A brewing process of red yeast rice wine comprises the following specific steps: preparing S1 raw material: weighing red yeast rice, sticky rice and mountain spring water according to the weight ratio of 1:100: 100; s2 glutinous rice pretreatment: soaking the sticky rice for 5-12h, then putting the sticky rice into a wooden steamer, steaming for 45-50min after circular steaming, and finally spreading for cooling for later use; s3 koji mixing and cylinder dropping: adding the red yeast rice into the pretreated sticky rice, uniformly stirring, putting into a pottery jar, adding the spring water, and sealing the jar; s4 fermentation: fermenting the glutinous rice after the jar is sealed for 25-28 days, wherein the fermentation temperature is controlled at 20-21 ℃; s5, squeezing the fermented glutinous rice to obtain wine, filtering, sterilizing, filling in a jar, and sealing the jar to obtain the red rice wine. The old wine produced by the process contains natural lovastatin (Moraxelin-k), gamma-aminobutyric acid, natural antioxidant flavonol, phytosterol, unsaturated fatty acid, polysaccharide, various amino acids and other functional components, and has the effects of reducing blood pressure, blood fat, blood sugar, fatigue, brain, immunity and the like.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a brewing process of red yeast rice wine.
Background
The rice wine is a food with local characteristics, which is prepared by using glutinous rice as a main raw material and through soaking, steaming, yeast mixing, saccharifying, fermenting, squeezing and clarifying. Researches show that under the combined action of microorganisms such as mould and the like and enzymes thereof in the distiller's yeast, starch is degraded into micromolecular saccharides such as monosaccharide or oligosaccharide and the like, and macromolecular substances such as protein, fat and the like are degraded into micromolecular substances such as peptide, amino acid, organic acid and the like, so that the rice wine is endowed with unique nutrient components and flavor.
The red yeast is Monascus purpureus of Aspergillus family, and is mainly used for brewing wine, making fermented red bean curd, and as food colorant and meat preservative. In recent years, the medicinal value of red yeast rice is gradually known, and the main medicinal effects are activating blood circulation to dissipate blood stasis, strengthening spleen to promote digestion, and treating postpartum lochiorrhea, stasis and abdominal pain, dyspepsia and fullness, red and white diarrhea and traumatic injury. The red yeast contains gamma-aminobutyric acid, flavonol and natural lovastatin (Monacolin-K), can strongly inhibit cholesterol synthesis, and remarkably reduce blood lipid concentration of human or animals. Research shows that the red yeast rice also has the effects of reducing blood sugar, reducing blood fat and preventing cancer.
At present, the traditional red yeast rice wine (red yeast rice yellow wine) has the characteristics of warm nature and dry heat, so that the eating of the red yeast rice wine is limited by seasons and physical constitutions of consumers, the red yeast rice wine is only suitable for drinking in cold winter and early spring, and some people can also have uncomfortable symptoms such as dry heat, excessive internal heat and the like after drinking, so that the consumption seasons of the red yeast rice wine are very obvious from long time, and although the red yeast rice wine has the effects of reducing blood sugar and blood fat, the consumption people are still very limited, and the development of the red yeast rice wine industry is hindered. And the traditional red yeast rice wine brewing process is complex, long in time and consumes manpower and material resources.
Therefore, the technical personnel in the field need to solve the problem of how to provide the brewing process of the red yeast rice wine which has rich nutrient substances, is suitable for drinking all the year round and has simple production process.
Disclosure of Invention
In view of the above, the invention provides a brewing process of red yeast rice wine, the old wine produced by the process contains functional components such as natural lovastatin (Monacolin-K), gamma-aminobutyric acid, natural antioxidant flavonol, phytosterol, unsaturated fatty acid, polysaccharide, various amino acids and the like, has the functions of reducing blood pressure, blood fat and blood sugar, resisting fatigue, strengthening brain, enhancing immunity and the like, is warm in nature and does not cause excessive internal heat, and is suitable for being drunk all the year round.
In order to achieve the purpose, the invention adopts the following technical scheme:
a brewing process of red yeast rice wine comprises the following specific steps:
preparing S1 raw material: weighing red yeast rice, sticky rice and mountain spring water according to the weight ratio of 1:100: 100;
s2 glutinous rice pretreatment: soaking the sticky rice for 5-12h, washing, draining, putting into a wooden steamer, steaming for 45-50min after circular steaming, and spreading for cooling;
s3 koji mixing and cylinder dropping: adding the red yeast rice into the pretreated sticky rice, uniformly stirring, putting into a pottery jar, adding the mountain spring water, and sealing the jar;
s4 fermentation: fermenting the glutinous rice after the jar is sealed for 25-28 days, wherein the fermentation temperature is controlled at 21-22 ℃;
s5, squeezing the fermented glutinous rice to obtain wine, filtering, sterilizing, filling in a jar, and sealing the jar to obtain the red rice wine.
On the basis of the traditional red yeast rice wine preparation process, the fermentation temperature is reduced to 21-22 ℃, and after fermentation at the temperature, the content of functional components such as natural lovastatin gamma-aminobutyric acid, natural antioxidant flavonol, phytosterol and the like in the rice wine is increased, the quality of the rice wine is not influenced, and compared with the traditional process, the method has remarkable progress and is suitable for large-scale production.
Natural lovastatin (Monacolin-K): natural lovastatin competitively inhibits the rate-limiting enzyme hydroxymethylglutaryl coenzyme A reductase in the process of synthesizing cholesterol in vivo, reduces the synthesis of cholesterol, increases the synthesis of low-density lipoprotein receptor, reduces the cholesterol level of blood cholesterol and low-density lipoprotein, thereby having the effect of preventing and treating atherosclerosis and coronary heart disease, and simultaneously reducing the triglyceride level and increasing the high-density lipoprotein level.
Gamma-aminobutyric acid: gamma-aminobutyric acid is an important inhibitory neurotransmitter in the central nervous system, is a naturally-occurring non-protein amino acid, has extremely important physiological functions, can promote the activation of the brain, strengthen the brain, promote intelligence, resist epilepsy, promote sleep, beautify and moisten the skin, delay the function of brain aging, supplement the inhibitory neurotransmitter of a human body, and has good effect of reducing blood pressure. Promoting kidney function improvement and protection. Inhibiting fatty liver and obesity, and activating liver function. The daily supplement of trace gamma aminobutyric acid is beneficial to relieving the cardio-cerebral blood pressure, can promote the balance of amino acid metabolism in a human body and regulate the immune function.
Phytosterol: the phytosterol has strong anti-inflammatory effect on human bodies, and has the effects of inhibiting the absorption of the human bodies on cholesterol, promoting the degradation and metabolism of the cholesterol, inhibiting the biochemical synthesis of the cholesterol and the like; can be used for preventing and treating heart diseases such as coronary atherosclerosis, and has obvious curative effect on ulcer, skin squamous carcinoma, cervical cancer, etc.; can promote wound healing, promote muscle proliferation, and enhance capillary circulation; can also be used as the inhibitor for gallstone formation; the phytosterol has high permeability to skin, can maintain skin surface moisture, promote skin metabolism, inhibit skin inflammation, prevent sunburn and erythema, prevent skin aging, and promote hair growth and caring hair.
Unsaturated fatty acid: has the functions of regulating blood fat, clearing thrombus, regulating immunity, maintaining retina, improving vision, nourishing brain, improving arthritis symptom, relieving pain, etc.
The red rice polysaccharide has effects of enhancing immunity, resisting cancer, and resisting bacteria. The flavonoids have effects of protecting and nourishing liver, resisting oxidation, protecting capillary vessel, and resisting thrombi. The amino acids and microelements have effects of relieving fatigue and enhancing physical strength.
Preferably, the soaking temperature in the step of S2 is 20-25 ℃.
Preferably, the number of the rinsing in the step of S2 is at least 3.
Preferably, the temperature after spreading and cooling in the step of S2 is 26-28 ℃.
Preferably, the fermentation specific process in the step S4 is as follows: standing the glutinous rice sealed in the jar at 28-32 deg.C for 34-38h, stirring, cooling to 21-22 deg.C, sealing the jar, and fermenting for 25-28 d.
The fermentation temperature is controlled in stages, the fermentation solution is firstly placed for 34-38 hours at the temperature of 28-32 ℃, and then is cooled to 21-22 ℃, which is a key step of the invention, on one hand, the temperature is difficult to reduce to the temperature, and ice water can be used for cooling; on the other hand, the invention discovers that the fermentation at the temperature is beneficial to the generation and accumulation of the functional components required by the invention, the concentration of the natural lovastatin (Monacolin-K) can be maintained at 0.0023-0.0027%, the reached concentration does not influence the taste of the rice wine, and in addition, the red yeast rice wine obtained by the fermentation of the invention does not cause uncomfortable symptoms such as dryness-heat, excessive internal heat and the like, and is suitable for drinking all the year round, so the invention has remarkable progress.
Preferably, the temperature reduction is realized by adopting ice blocks.
Preferably, the sterilization in the step S5 is carried out by decoction sterilization, the sterilization temperature is 70-80 ℃, and the sterilization time is 15-25 min.
Preferably, the jar sealing process of step S5 is followed by aging for 6-12 months.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects: the invention provides a brewing process of red yeast rice wine, the wine produced by the process contains functional components such as natural lovastatin (Monacolin-K), gamma-aminobutyric acid, natural antioxidant flavonol, phytosterol, unsaturated fatty acid, polysaccharide, various amino acids and the like, has the functions of reducing blood pressure, blood fat and blood sugar, resisting fatigue, strengthening brain, enhancing immunity and the like, has pure taste, is warm in nature and not excessive in heat, and is suitable for drinking all the year round.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A brewing process of red yeast rice wine comprises the following specific steps:
preparing S1 raw material: weighing red yeast rice, sticky rice and mountain spring water according to the weight ratio of 1:100: 100;
s2 glutinous rice pretreatment: soaking Oryza Glutinosa at 20 deg.C for 5h, washing for 3 times, draining, placing into a wooden steamer, steaming for 45min after circular steaming, and spreading to cool to 26 deg.C;
s3 koji mixing and cylinder dropping: adding red yeast rice into the spread and cooled glutinous rice, stirring uniformly, putting into a pottery jar, adding the spring water, sealing the jar, and pressing a heavy object;
s4 fermentation: standing the glutinous rice sealed in the jar at 28 deg.C for 34h, opening the jar, stirring, cooling to 21 deg.C, sealing the jar, and fermenting for 25 d;
s5, squeezing the fermented glutinous rice to obtain wine, filtering, sterilizing, filling in a jar, and sealing the jar to obtain the red rice wine.
Example 2
A brewing process of red yeast rice wine comprises the following specific steps:
preparing S1 raw material: weighing red yeast rice, sticky rice and mountain spring water according to the weight ratio of 1:100: 100;
s2 glutinous rice pretreatment: soaking Oryza Glutinosa at 25 deg.C for 12h, washing for 3 times, draining, placing into a wooden steamer, steaming for 50min after steaming, and spreading to cool to 28 deg.C;
s3 koji mixing and cylinder dropping: adding red yeast rice into the spread and cooled glutinous rice, stirring uniformly, putting into a pottery jar, adding the spring water, sealing the jar, and pressing a heavy object;
s4 fermentation: standing the glutinous rice sealed in the jar at 32 ℃ for 38h, opening the jar, stirring, cooling to 22 ℃, and sealing the jar for fermentation for 28 d;
s5, squeezing the fermented glutinous rice to obtain wine, filtering, sterilizing, filling in a jar, and sealing the jar to obtain the red rice wine.
Example 3
A brewing process of red yeast rice wine comprises the following specific steps:
preparing S1 raw material: weighing red yeast rice, sticky rice and mountain spring water according to the weight ratio of 1:100: 100;
s2 glutinous rice pretreatment: soaking glutinous rice at 23 deg.C for 8h, washing for 3 times, draining, putting into a wooden steamer, steaming for 46min after circular steaming, and spreading to cool to 27 deg.C;
s3 koji mixing and cylinder dropping: adding red yeast rice into the spread and cooled glutinous rice, stirring uniformly, putting into a pottery jar, adding the spring water, sealing the jar, and pressing a heavy object;
s4 fermentation: standing the glutinous rice sealed in the jar at 30 ℃ for 35h, opening the jar, stirring, cooling to 21 ℃, and sealing the jar for fermentation for 26 d;
s5, squeezing the fermented glutinous rice to obtain wine, filtering, sterilizing, filling in a jar, and sealing the jar to obtain the red rice wine.
Example 4
A brewing process of red yeast rice wine comprises the following specific steps:
preparing S1 raw material: weighing red yeast rice, sticky rice and mountain spring water according to the weight ratio of 1:100: 100;
s2 glutinous rice pretreatment: soaking glutinous rice at 20 deg.C for 9h, washing for 3 times, draining, putting into a wooden steamer, steaming for 50min after steaming, and spreading to cool to 27 deg.C;
s3 koji mixing and cylinder dropping: adding red yeast rice into the spread and cooled glutinous rice, stirring uniformly, putting into a pottery jar, adding the spring water, sealing the jar, and pressing a heavy object;
s4 fermentation: standing the glutinous rice sealed in the jar at 28 deg.C for 34h, opening the jar, stirring, cooling to 21 deg.C, and sealing the jar for fermentation for 26 d;
s5, squeezing the fermented glutinous rice to obtain wine, filtering, sterilizing, filling in a jar, and sealing the jar to obtain the red rice wine.
Example 5
A brewing process of red yeast rice wine comprises the following specific steps:
preparing S1 raw material: weighing red yeast rice, sticky rice and mountain spring water according to the weight ratio of 1:100: 100;
s2 glutinous rice pretreatment: soaking glutinous rice at 25 deg.C for 5h, washing for 3 times, draining, putting into a wooden steamer, steaming for 50min after steaming, and spreading to cool to 27 deg.C;
s3 koji mixing and cylinder dropping: adding red yeast rice into the spread and cooled glutinous rice, stirring uniformly, putting into a pottery jar, adding the spring water, sealing the jar, and pressing a heavy object;
s4 fermentation: standing the glutinous rice sealed in the jar at 28 deg.C for 36h, opening the jar, stirring, cooling to 21 deg.C, and sealing the jar for fermentation for 27 d;
s5, squeezing the fermented glutinous rice to obtain wine, filtering, sterilizing, filling in a jar, and sealing the jar to obtain the red rice wine.
The rice wine of examples 1-5 was tested according to QB/T5334-2018 and the data are shown in Table 1.
Table 1 examples 1-5 rice wine test data table
As can be seen from the data in Table 1, the content of the Moraxellin k in the rice wine prepared by the process can reach 0.0023-0.0027%, and the alcoholic strength, the total sugar content and the color value can reach the standard and meet the production requirements.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. The brewing process of the red yeast rice wine is characterized by comprising the following specific steps of:
preparing S1 raw material: weighing red yeast rice, sticky rice and mountain spring water according to the weight ratio of 1:100: 100;
s2 glutinous rice pretreatment: soaking the sticky rice for 5-12h, washing, draining, putting into a wooden steamer, steaming for 45-50min after circular steaming, and spreading for cooling;
s3 koji mixing and cylinder dropping: adding the red yeast rice into the pretreated sticky rice, uniformly stirring, putting into a pottery jar, adding the mountain spring water, and sealing the jar;
s4 fermentation: fermenting the glutinous rice after the jar is sealed for 25-28 days, wherein the fermentation temperature is controlled at 21-22 ℃;
s5, squeezing the fermented glutinous rice to obtain wine, filtering, sterilizing, filling in a jar, and sealing the jar to obtain the red rice wine.
2. The brewing process of red kojic rice wine as claimed in claim 1, wherein the soaking temperature in step S2 is 20-25 ℃.
3. The brewing process of red kojic rice wine as claimed in claim 1, wherein the number of washing in step S2 is at least 3.
4. The brewing process of red kojic rice wine as claimed in claim 1, wherein the temperature after spreading for cooling in step S2 is 26-28 ℃.
5. The brewing process of red kojic rice wine as claimed in claim 1, wherein the fermentation in step S4 comprises the following steps: standing the glutinous rice sealed in the jar at 28-32 deg.C for 34-38h, stirring, cooling to 21-22 deg.C, sealing the jar, and fermenting for 25-28 d.
6. The brewing process of the red yeast rice wine according to claim 5, wherein the temperature reduction is carried out by using ice cubes.
7. The brewing process of red yeast rice wine as claimed in claim 1, wherein the sterilization in step S5 is carried out by decocting at 70-80 deg.c for 15-25 min.
8. The brewing process of red yeast rice wine as claimed in claim 1, wherein aging is required for 6-12 months after sealing jar in step S5.
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