CN104987972B - A kind of preparation method brewageed with liquid red yeast rice - Google Patents
A kind of preparation method brewageed with liquid red yeast rice Download PDFInfo
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Abstract
The present invention relates to a kind of method brewageed with liquid red yeast rice.The present invention is with 12°Bx brewer's worts, 14°Bx rice songs juice, monascus secondary seed solution are that the 1st fermentation main material that feeds intake ferment within 24 hours, then add 14°Bx rice songs juice, aspergillus niger spore suspension and yeast bacterium suspension carry out the 1st fed-batch fermentation and the 2nd fed-batch fermentation, obtain maturation and brewage with liquid red yeast rice.It is thick red liquid shape that the maturation obtained using method of the present invention, which is brewageed with liquid red yeast rice, microscopy：Healthy and strong with monascus, aspergillus niger mycelia, each visual field of yeast cell has 105More than individual, substantially without miscellaneous bacteria, brewage has higher liquefaction power, saccharifying power, fermenting power, 2.2~3.2g/L of acidity with liquid red yeast rice, and culture normal mature liquid, which brewages red yeast rice, has the compound smell of fermentation alcohol taste and mould taste.
Description
Technical field
The method with red yeast rice is brewageed the present invention relates to production.Brewageed in particular to production is a kind of with liquid red yeast rice
Method.
Background technology
Fujian is brewageed has Gutian red yeast rice and reddle bent with red yeast rice（WUYI HONGQU）.Wherein reddle song with the north of Fujian Province Jian'ou foot bridge,
The south of Fujian Province Anxi dragon tiny stream and Yongchun one are all major production areas.Fujian reddle song traditional handicraft is using long-grained nonglutinous rice as raw material, and it is bent to add red yeast rice
Kind, also add a small amount of aspergillus niger strain, formed by solid state fermentation culture.The song is mainly used in brewing red rice yellow wine and monascus vinegar.
Traditional Fujian reddle song process for making is numerous and diverse, and preparation method is as follows：
（1）Steamed rice：Long-grained nonglutinous rice is soaked in water 3-6 hours, and loading steamer normal pressure after cleaning cooks, is naturally cooling to 40 DEG C.
（2）Mixed song kind：The ratio of 1.5 kilograms of the female slurry of song is added according to every 100 kilograms of long-grained nonglutinous rices, added in rice, is turned over
Mix and material uniformly is made.Sometimes 0.01 kilogram of species Aspergillus powder is also blackened.
Bent female making：Clean, cook after every 100 kilograms of rice leaching, it is public with black-koji mould strain powder 0.01-0.06
Jin, original leaves bent female 1.6 kilograms of red yeast rice and mixed and stirred, and after being incubated 40 DEG C in basket, enters bent room, product temperature maintains 38-40 DEG C, immersion daily
Once, altogether three times, song is gone out within the 5th day, bent grain color is micro- red, and quality is harder.
The female slurry of described song：Gruel shape is cooked into by 15 kilograms of 2-3 kilograms of rice plus water, it is cool to be cooled to 32 DEG C, it is male to admix bent mother 2
Jin, treat that fermentation through 7 days or so, there is fume taste, can be used when tasting pungent.
（3）Bent room accumulation：Material is fitted into gunnysack be placed in the bent room of sterilization and carry out accumulation culture, accumulation culture 24~28
Hour.The product temperature of this process material will be raised to 45~46 DEG C.
（4）Spread out Qu Jiangwen：Material is poured out, scatters and is spread out on bamboo mat, product temperature is down to 32~36 DEG C by natural heat dissipation mode
Between.
（5）Accumulation heating：Material in step 4 is accumulated, accumulates 20~24 hours time, now material warms naturally to
38~40 DEG C, rice grain surface is covered with white spot, a small amount of yellow spotting.
（6）Soak for the first time bent：Material after accumulation heating loads in gunnysack, gunnysack is soaked in pond, soak time 15-
20 minutes, then lift and drain.
（7）Heap koji fermentation：Material after leaching is bent is poured on bamboo mat, is covered with gunnysack and is carried out heap fermentation, treats that product temperature is raised to
At 35~38 DEG C, spread out radiating, interval turns, and making product temperature control, the heap koji fermentation time is 28~36 between 30-34 DEG C
Hour, now the bent material color and luster of heap largely takes on a red color, while a small amount of black mycelia occurs.
（8）Second of leaching is bent：Material after heap koji fermentation loads in gunnysack again, and depending on the humidity of material, gunnysack is soaked
Soaked pond 15-20 minutes, then lift and drain.Sometimes song is also soaked for the third time.
（9）Heap koji fermentation：Material after draining is poured on bamboo mat, is covered heap koji fermentation with gunnysack, is treated that product temperature is raised to 35-36
DEG C, spread out radiating, interval turns, and it is 32-34 DEG C to make to control product temperature, and culture has black mycelia in 3-4 days into bent grain surface
Kermesinus reddle is bent.
（10）Dry：The reddle song for cultivating ripe is gone out into bent room, is placed under sunlight and dries.By arid soil red yeast rice polybag
Install, additional gunnysack is sealed up for safekeeping into warehouse.
Conventionally produced Fujian reddle song is difficult to control, the quality of production due to solid state fermentation culture in technology controlling and process
It is difficult to ensure that, production cycle length, saccharifying power is weaker, and the acidity for brewed wine is usually higher, and production floor space is big, production effect
Rate is low.
We brewage to more than is reformed with the bent conventional preparation techniques of reddle, is carried out using liquid submerged fermentation technology
Culture is brewageed with liquid red yeast rice, be prepared into brewage have with liquid red yeast rice brewage required major microorganisms monascus, aspergillus niger,
The enzyme needed for diastatic fermentation such as saccharomycete and its generation amylase, carbohydrase.Brewageed with new technology preparation red with liquid
Song, overcome the bent weak point of conventionally produced Fujian reddle.
The content of the invention
Conventionally produced Fujian reddle song is due to solid state fermentation culture, and production cycle length, saccharifying power is weaker, for making
The acidity to brew alcoholic beverages is usually higher.The purpose of the present invention be exactly using liquid submerged fermentation technology carry out culture brewage it is red with liquid
Song, it is prepared into brewage to have with liquid red yeast rice and brewages required major microorganisms monascus, aspergillus niger, saccharomycete and its produce shallow lake
Enzyme needed for the diastatic fermentations such as powder enzyme, carbohydrase.Prepared and brewageed with liquid red yeast rice with new technology, overcome traditional handicraft
The weak point of the Fujian reddle song of production.Saccharifying power height can be produced by providing one kind, and the acidity for brewed wine is low, production effect
A kind of high of rate brewages with the preparation method of liquid red yeast rice and brewageed with prepared by this method with liquid red yeast rice.
To realize that the purpose of the present invention uses technical scheme as follows：
1st, the 1st fermentation that feeds intake
（1）Each component ratio is：
12。Bx brewer's worts 20L
14。20~30L of Bx rice song juice
50~60L of monascus liquid seeds
Water 900L
The kg of nutritive salt 4.5~5；
Wherein nutritive salt, which matches, is：
The kg of sodium nitrate 2
The kg of ammonium sulfate 1
The kg of potassium dihydrogen phosphate 2
After above-mentioned each component is added in fermentation tank and mixed, total amount of feeding accounts for the 4/15 of fermentation tank total measurement (volume).
（2）Technological condition for fermentation：
Preceding 33~34 DEG C of 8 hours fermented and cultured temperature, are passed through filtrated air, and throughput is passed through for every liter of inventory is per minute
Filtrated air 0.5L；35~36 DEG C of fermented and cultured temperature after 8 hours, is passed through filtrated air, and throughput is that every liter of inventory is every
Minute is passed through the L of filtrated air 1.0, and fermented and cultured total time is 24 hours, and the 1st fed-batch fermentation stage is switched to after terminating.
2nd, the 1st fed-batch fermentation：
（1）Feed supplement：
After the 1st fermented and cultured that feeds intake terminates, karusen volume addition equivalent in tank when being fed intake according to the 1st time
14。Bx rice song juice, while access 0.2% aspergillus niger spore suspension of karusen volume in tank when feeding intake the 1st time, using ammonia
Water adjusts pH value to 4.5~5.5.
（2）Technological condition for fermentation
30~32 DEG C of fermented and cultured temperature, filtrated air is passed through, throughput, which is that every liter of karusen is per minute in tank, is passed through nothing
The L of bacterium air 1.0, fermented incubation time switch to the 2nd fed-batch fermentation stage after 48 hours.
3rd, the 2nd fed-batch fermentation：
（1）Feed supplement
After the 1st fed-batch fermentation culture terminates, karusen volume adds the 12 of equivalent in tank when being fed intake according to the 1st time。
Bx brewer's worts, while access 0.1% yeast bacterium suspension of the 2nd fed-batch fermentation wine with dregs volume.
（2）Technological condition for fermentation
28~30 DEG C of fermented and cultured temperature, filtrated air is passed through, throughput, which is that every liter of karusen is per minute in tank, is passed through nothing
The L of bacterium air 1.0, maturation was obtained after fermented and cultured through 16~20 hours and is brewageed with liquid red yeast rice.
It is thick red liquid shape that the maturation obtained using method of the present invention, which is brewageed with liquid red yeast rice, microscopy：
Healthy and strong with monascus, aspergillus niger mycelia, each visual field of yeast cell has 105More than individual, substantially without miscellaneous bacteria, acidity 2.2~
3.2g/L, culture normal mature liquid, which brewages red yeast rice, has the compound smell of fermentation alcohol taste and mould taste.
The maturation obtained using method of the present invention, which is brewageed to have with liquid red yeast rice, brewages required major microorganisms
Monascus, aspergillus niger, saccharomycete and its produce amylase, the enzyme needed for diastatic fermentation such as carbohydrase.Brewage with liquid red yeast rice
Liquefaction power, saccharifying power, fermenting power height are shown in Table 1, high and sour using alcoholic strength that red rice yellow wine is brewageed with the production of liquid red yeast rice is brewageed
Spend low.
Table 1 brewages the performance with liquid red yeast rice
| Product category | Liquefaction power | Saccharifying power | Fermenting power | Acidity g/L |
| Brewage and use liquid red yeast rice/g | 80-200 | 250-360 | 50-120 | 2.2-3.2 |
Note：1st, table 1 brewages red yeast rice saccharifying power and refers to 1 gram of liquid end product song hydrolyzes solubility in 30 DEG C, pH4.6,1h
Starch is the milligram number of glucose.Liquefaction power refers to the grams of 1 gram of liquid end product song energy liquefying starch in 30 DEG C, 1h.Hair
Ferment power refers in 30 DEG C of insulating boxs, and 50mL fermentation liquids add the weight of loss carbon dioxide after 1 gram of h of liquid end product koji fermentation 24.
The weight of fermenting power=loss carbon dioxide（g）×100÷1.75.
Using method of the present invention prepare brewage by the use of liquid red yeast rice as be used for brewage Fujian red rice yellow wine, according to
Technical recipe：100 kilograms of glutinous rice, 6 kilograms of liquid red yeast rice, 125 kilograms of water, traditionally：By steamed rice, air-cooled into 40 DEG C
Meal temperature, mix after liquid red yeast rice, lower altar, nest, be saccharified by 2 days, add water punching to make, open rake fermentation, sent out after 45 days foster unstrained spirits
Ferment, squeezing, clarifies into new wine red rice yellow wine, by detecting new wine red rice yellow wine sensory evaluation：Hunting pink, it is limpid glossy,
Form compound fragrance with the distinctive Qu Xiang of red rice yellow wine, mellowness, alcohol and, tasty and refreshing, wine body is coordinated, and has the typical case of red rice yellow wine
Style.Physical and chemical index：Total reducing sugar（With glucose meter）2.1~3.3 g/L, the %vol of alcoholic strength 16.5~18.8, total acid（With lactic acid
Meter）3.4~3.8 g/L.
Described monascus strain is monascus parpureus WentMonascus.purpureus（Numbering CICC 41450）；Aspergillus nigerAspergillus.niger（Numbering CICC 2103）Purchased from Chinese industrial Microbiological Culture Collection administrative center.
Described monascus liquid seeds, its preparation process are as follows：
（1）Test tube slant seed：Monascus strain is inoculated with the slant medium of test tube by sterile working, in 32 DEG C of biologies
Cultivated 7 days in incubator, it is standby to take out preservation in 4 DEG C of refrigerators of placement.
Inclined-plane culture based formulas：12。100 milliliters of Bx brewer's worts；5 grams of soluble starch；2 grams of peptone；Sodium nitrate 0.02
Gram；0.01 gram of ammonium sulfate；0.02 gram of potassium dihydrogen phosphate；0.5 milliliter of glacial acetic acid；3 grams of agar；95% 4 milliliters of ethanol.
（2）It is prepared by eggplant bottle seed：Train on the inclined-plane that monascus seed by test tube slant culture is inoculated in eggplant bottle
Support in base, be placed in 30 DEG C of biochemical cultivation cases, culture is taken out after 7 days is placed 3 days indoors, then sterilized water is poured into eggplant bottle
In, with the glass rod of sterilizing, monascus seed in bottle outer inclined-plane is scraped, then suitable quantity of water is shaken, and is poured into eggplant bottle, is inoculated with for seeding tank
With.
（3）Seed tank culture：Seed tank culture base：Rice meal 4%, soybean-cake flour 2%, yam flour 2%, wheat bran 2%, sodium nitrate
0.2 gram, 0.1 gram of ammonium sulfate, 0.2 gram of potassium dihydrogen phosphate, water 1000, add the monascus vinegar of 3 years acidity brewageed for >=60g/L
It is 4.5 to adjust pH value.
The monascus seed of inoculation bottle is accessed in seeding tank, preceding 33~34 DEG C of 8 hours fermented and cultured temperature, throughput is
Every liter of karusen is per minute in seeding tank is passed through filtrated air 0.8L；8 hours 31~32 DEG C of after fermentation cultivation temperatures, throughput are adjusted
It is whole to be passed through filtrated air 1.0L for karusen is per minute in every liter of tank.Fermented incubation time 50~55 hours.The maturation of seeding tank
Microscopy before monascus liquid seeds culture transferring：Mycelia is healthy and strong, no miscellaneous bacteria, and culture is normal.
Described aspergillus niger spore suspension, its preparation process are as follows：
（1）Test tube slant seed：Sterile working inoculation Cha Shi agar mediums inclined-plane, is cultivated in 32 DEG C of bio-incubators
7 days, it is standby to take out preservation in 4 DEG C of refrigerators of placement.
（2）It is prepared by eggplant phialosporae：Eggplant bottle culture medium：Cha Shi agar mediums add 10g wheat brans in 500mL eggplant bottles.
Sterilizing is cooled to 30 DEG C, lies to inclined-plane.Test tube spore is inoculated with eggplant bottle inclined-plane, is placed in 30 DEG C of bio-incubators, culture 7
After it, then take out and place 3 days indoors, treat that spore is plentiful aging, it is standby.
（3）Spore suspension：Sterilized water is poured into eggplant bottle, with the glass rod of sterilizing, scrapes spore in most bottle outer inclined-plane, then
Suitable quantity of water is shaken, and is poured into inoculation bottle, for inoculation.
Described yeast cream, its preparation process are as follows：
（1）Angel saccharomyces cerevisiae activation culture：Activation culture is carried out according to Angel saccharomyces cerevisiae operation instructions,
It is standby to obtain Angel saccharomyces cerevisiae activation culture liquid.
（2）Angel saccharomyces cerevisiae expands culture：160mL Angel saccharomyces cerevisiae activation culture liquid sterile workings are poured into and gone out
In the 3000mL triangular flasks of bacterium, built with 2000mL rice song juice culture mediums, cultivated 36 hours at 30 DEG C.It is standby.
（3）Angel saccharomyces cerevisiae suspension：Angel Yeast scale-up medium is passed through into centrifuge, per minute 5000 leave
The heart, supernatant is outwelled, leave yeast sludge.Add 10 DEG C of sterilized waters, by weight ratio sterilized water：Yeast paste=1000：
200, mixing vibration is prepared into yeast cream, now does current.
Angel saccharomyces cerevisiae is purchased from Angel Yeast Co., Ltd.
Described 14。Bx rice song juice, its preparation process are as follows：
（1）Steamed rice：After sticky rice washing, clear water soaks 6 ~ 15h and is creamy white to the grain of rice, and water is drained, and pours into meal braizing machine company
Continuous steamed rice, obtains well-done glutinous rice.
（2）Drench meal nest：Glutinous rice allows rice grain water swelling, glutinous rice temperature control exists by conveyer belt water spray leaching meal
40℃.Each wine vat pours into the steamed rice amount of 50 jin of glutinous rice, adds sweet yeast for brewing rice wine and Hongqu powder (red colouring agent), mixes thoroughly, flattens in fact, and a well shape is dug in centre
Nest, carry out nest saccharification.
（3）Saccharification：After nest saccharification 48h, there is a small amount of saccharified liquid in well shape nest, pour clear water, stop 24 ~ 48 hours,
Lurid dense sweet taste rice song juice can be obtained by squeeze and filter.Filtrate is diluted to required pol by the used time.
Described brewer's wort, its preparation process are as follows：
Described 12。It is prepared by Bx brewer's worts：Claim 1500g malt flours, add water 4500ml, be placed in 55~60 DEG C of insulation water-bath sugar
Change 4 hours, you can take out filtering.Filtrate bottling sterilizing is standby.Filtrate is diluted to required pol by the used time.
Described described ammoniacal liquor, sweet yeast for brewing rice wine, Hongqu powder (red colouring agent) are market outsourcing.
Brief description of the drawings
Fig. 1 is a kind of preparation method process chart brewageed with liquid red yeast rice of the present invention.
Embodiment
Embodiment 1
1st, the 1st fermentation that feeds intake
（1）Feed intake：According to following components proportions：
12。Bx brewer's worts 20L
14。Bx rice song juice 30L
Monascus liquid seeds 50L
Water 900L
The kg of nutritive salt 5；
Wherein nutritive salt, which matches, is：
The kg of sodium nitrate 2
The kg of ammonium sulfate 1
The kg of potassium dihydrogen phosphate 2
Above-mentioned each component is added to total measurement (volume) as in 30kL fermented and cultured tanks, the volume of the 1st karusen that feeds intake is
8kL。
（2）Technological condition for fermentation：
Preceding 33 DEG C of 8 hours fermented and cultured temperature, are passed through filtrated air, throughput be every liter of inventory it is per minute be passed through it is sterile
Air 0.5L；35 DEG C of fermented and cultured temperature after 8 hours, is passed through filtrated air, and throughput is passed through for every liter of inventory is per minute
Filtrated air 1.0L.Fermented and cultured total time is 24 hours, and the 1st fed-batch fermentation stage is switched to after terminating.
2nd, the 1st fed-batch fermentation：
（1）Feed supplement：
After the 1st fermented and cultured that feeds intake terminates, the 14 of fermented and cultured tank addition 8kL。Bx rice song juice, while access 16L
Aspergillus niger spore suspension, pH value is adjusted to 4.5 using ammoniacal liquor.
（2）Technological condition for fermentation
30 DEG C of fermented and cultured temperature, is passed through filtrated air, and throughput is passed through filtrated air for every liter of inventory is per minute
1.0L, fermented incubation time switch to the 2nd fed-batch fermentation stage after 48 hours.
3rd, the 2nd fed-batch fermentation：
（1）Feed supplement
After the 1st fed-batch fermentation culture terminates, the 12 of fermented and cultured tank addition 8kL。Bx brewer's worts, while access 8 L
Yeast bacterium suspension.
（2）Technological condition for fermentation
28 DEG C of fermented and cultured temperature, filtrated air is passed through, throughput, which is that every liter of karusen is per minute in tank, is passed through sterile sky
The L of gas 1.0,24kL maturations are obtained after 16~20 hours fermented and cultureds and are brewageed with liquid red yeast rice.
It is thick red liquid shape that the maturation obtained using method of the present invention, which is brewageed with liquid red yeast rice, microscopy：
Healthy and strong with monascus, aspergillus niger mycelia, each visual field of yeast cell has 1.6 × 105More than individual, substantially without miscellaneous bacteria, culture
Normal mature liquid, which brewages red yeast rice, has the compound smell of fermentation alcohol taste and mould taste.The liquid with liquid red yeast rice is brewageed after testing
It is 160, saccharifying power 310, fermenting power 80, the g/L of acidity 2.9 to change power.
Note：1st, brewage red yeast rice saccharifying power and refer to 1 gram of liquid end product song and hydrolyze soluble starch in 30 DEG C, pH4.6,1h
For the milligram number of glucose.Liquefaction power refers to the grams of 1 gram of liquid end product song energy liquefying starch in 30 DEG C, 1h.Fermenting power
Refer in 30 DEG C of insulating boxs, 50mL fermentation liquids add the weight of loss carbon dioxide after 1 gram of h of liquid end product koji fermentation 24.Fermentation
The weight of power=loss carbon dioxide（g）×100÷1.75.
The alcoholic strength that red rice yellow wine is brewageed with the production of liquid red yeast rice using brewageing is high and acidity is low.By detecting new wine red yeast rice
Yellow rice wine sensory evaluation：Hunting pink, it is limpid glossy, there is the distinctive Qu Xiang of red rice yellow wine, mellowness to form compound fragrance, alcohol
With, it is tasty and refreshing, the coordination of wine body, there is the typical style of red rice yellow wine.Physical and chemical index：Total reducing sugar（With glucose meter）2.2 g/L, alcohol
Spend 18.2%vol, total acid（In terms of lactic acid）2.6 g/L.
Described monascus strain is monascus parpureus WentMonascus.purpureus（Numbering CICC 41450）；Aspergillus nigerAspergillus.niger（Numbering CICC 2103）Purchased from Chinese industrial Microbiological Culture Collection administrative center.
Described monascus liquid seeds, aspergillus niger spore suspension, yeast bacterium suspension, meter Qu Zhi, the system of brewer's wort
Preparation Method is shown in technical scheme.
Embodiment 2
1st, the 1st fermentation that feeds intake
（1）Feed intake：According to following components parts by volume proportions：
12。Bx brewer's worts 20L
14。Bx rice song juice 20L
Monascus liquid seeds 60L
The L of water 900
The kg of nutritive salt 5；
Wherein nutritive salt, which matches, is：
The kg of sodium nitrate 2
The kg of ammonium sulfate 1
The kg of potassium dihydrogen phosphate 2
Above-mentioned each component is added to body of the total measurement (volume) for the 1st karusen that feeds intake in 60kL fermented and cultured tanks and after mixing
Product is 16kL.
（2）Technological condition for fermentation：
Preceding 34 DEG C of 8 hours fermented and cultured temperature, filtrated air is passed through, throughput, which is that every liter of karusen is per minute in tank, to be passed through
Filtrated air 0.5L；36 DEG C of fermented and cultured temperature after 8 hours, is passed through filtrated air, and throughput is adjusted to every liter of fermentation in tank
Wine with dregs is per minute to be passed through the L of filtrated air 1.0.Fermented and cultured total time is 24 hours, and the 1st fed-batch fermentation stage is switched to after terminating.
2nd, the 1st fed-batch fermentation：
（1）Feed supplement：
After the 1st fermented and cultured that feeds intake terminates, the 14 of fermented and cultured tank addition 16kL。Bx rice song juice, while access 32L
Aspergillus niger spore suspension, pH value is adjusted to 5.0 using ammoniacal liquor.
（2）Technological condition for fermentation
32 DEG C of fermented and cultured temperature, filtrated air is passed through, throughput, which is that every liter of karusen is per minute in tank, is passed through sterile sky
The L of gas 1.0, fermented incubation time switch to the 2nd fed-batch fermentation stage after 48 hours.
3rd, the 2nd fed-batch fermentation：
（1）Feed supplement
After the 1st fed-batch fermentation culture terminates, the 12 of fermented and cultured tank addition 16kL。Bx brewer's worts, while access 16L
Yeast bacterium suspension.
（2）Technological condition for fermentation
30 DEG C of fermented and cultured temperature, filtrated air is passed through, throughput, which is that every liter of karusen is per minute in tank, is passed through sterile sky
The L of gas 1.0,48kL maturations are obtained after 18 hours fermented and cultureds and are brewageed with liquid red yeast rice.
It is thick red liquid shape that the maturation obtained using method of the present invention, which is brewageed with liquid red yeast rice, microscopy：
Healthy and strong with monascus, aspergillus niger mycelia, each visual field of yeast cell has 2.6 × 105More than individual, substantially without miscellaneous bacteria, culture
Normal mature liquid, which brewages red yeast rice, has the compound smell of fermentation alcohol taste and mould taste.The liquid with liquid red yeast rice is brewageed after testing
It is 240, saccharifying power 350, fermenting power 110, the g/L of acidity 2.8 to change power.
Note：It is Portugal to brewage red yeast rice saccharifying power to refer to 1 gram of finished product song to hydrolyze soluble starch in 30 DEG C, pH4.6,1h
The milligram number of grape sugar.Liquefaction power refers to the grams of 1 gram of over dry song energy liquefying starch in 30 DEG C, 1h.Fermenting power refers at 30 DEG C
Insulating box, 50mL zymotic fluids add the weight of loss carbon dioxide after 1 gram of 24 h of finished product Qu Zuoyong fermentations.Fermenting power=loss two
The weight of carbonoxide（g）×100/1.75
The alcoholic strength that red rice yellow wine is brewageed with the production of liquid red yeast rice using brewageing is high and acidity is low.By detecting new wine red yeast rice
Yellow rice wine sensory evaluation：Hunting pink, it is limpid glossy, there is the distinctive Qu Xiang of red rice yellow wine, mellowness to form compound fragrance, alcohol
With, it is tasty and refreshing, the coordination of wine body, there is the typical style of red rice yellow wine.Physical and chemical index：Total reducing sugar（With glucose meter）3.2 g/L, alcohol
Spend 16.8 %vol, total acid（In terms of lactic acid）3.8 g/L.
Described monascus strain is monascus parpureus WentMonascus.purpureus（Numbering CICC 41450）；Aspergillus nigerAspergillus.niger（Numbering CICC 2103）Purchased from Chinese industrial Microbiological Culture Collection administrative center.
Described monascus liquid seeds, aspergillus niger spore suspension, yeast bacterium suspension, meter Qu Zhi, the system of brewer's wort
Preparation Method is shown in technical scheme.
Claims (9)
- A kind of 1. preparation method brewageed with liquid red yeast rice, it is characterised in that：1st, the 1st fermentation that feeds intake（1）Each component ratio is：12°Bx brewer's worts 20L14°20~30L of Bx rice song juice50~60L of monascus liquid seedsWater 900LThe kg of nutritive salt 5；Wherein nutritive salt, which matches, is：The kg of sodium nitrate 2The kg of ammonium sulfate 1The kg of potassium dihydrogen phosphate 2After above-mentioned each component is added in fermentation tank and mixed, the 1st volume to feed intake shared by karusen is fermentation tank total measurement (volume) 4/15；（2）Technological condition for fermentation：Preceding 33~34 DEG C of 8 hours fermented and cultured temperature, are passed through filtrated air, throughput be every liter of inventory it is per minute be passed through it is sterile Air 0.5L；35~36 DEG C of fermented and cultured temperature after 8 hours, is passed through filtrated air, and throughput is that every liter of inventory is per minute It is passed through the L of filtrated air 1.0；2nd, the 1st fed-batch fermentation：（1）Feed supplement：Karusen volume adds the 14 of equivalent in tank when being fed intake according to the 1st time°Bx rice song juice, while access tank when feeding intake the 1st time 0.2% aspergillus niger spore suspension of interior karusen volume, pH value is adjusted to 4.5~5.5 using ammoniacal liquor；（2）Technological condition for fermentation30~32 DEG C of fermented and cultured temperature, is passed through filtrated air, and throughput is passed through filtrated air 1.0 for every liter of inventory is per minute L, fermented incubation time switch to the 2nd fed-batch fermentation stage after 48 hours；3rd, the 2nd fed-batch fermentation：（1）Feed supplementAfter the 1st fed-batch fermentation culture terminates, karusen volume adds the 12 of equivalent in tank when being fed intake according to the 1st time°Bx malt Juice, while access 0.1% yeast bacterium suspension of the 2nd fed-batch fermentation wine with dregs volume；（2）Technological condition for fermentation28~30 DEG C of fermented and cultured temperature, is passed through filtrated air, and throughput is passed through filtrated air 1.0 for every liter of inventory is per minute L, maturation is obtained after 16~20 hours fermented and cultureds and is brewageed with liquid red yeast rice.
- A kind of 2. preparation method brewageed with liquid red yeast rice according to claim 1, it is characterised in that the 1st time described throwing Material fermentation, the fermented and cultured that feeds intake total time are after 24 hours, switch to 2 fed-batch fermentations.
- A kind of 3. preparation method brewageed with liquid red yeast rice according to claim 1, it is characterised in that：Described monascus Bacterial strain is monascus parpureus WentMonascus.purpureus, numbering is CICC 41450, is protected purchased from Chinese industrial microorganism fungus kind Hide administrative center.
- A kind of 4. preparation method brewageed with liquid red yeast rice according to claim 1, it is characterised in that：Described aspergillus nigerAspergillus.niger'sNumbering is CICC 2103, purchased from Chinese industrial Microbiological Culture Collection administrative center.
- A kind of 5. preparation method brewageed with liquid red yeast rice according to claim 1, it is characterised in that：Described monascus Liquid seeds, its preparation process are as follows：（1）Test tube slant seed：Monascus strain is inoculated with the slant medium of test tube by sterile working, in 32 DEG C of bio-incubators Middle culture 7 days, it is standby to take out preservation in 4 DEG C of refrigerators of placement；Inclined-plane culture based formulas：12°100 milliliters of Bx brewer's worts；5 grams of soluble starch；2 grams of peptone；0.05 gram of nutritive salt；Ice 0.5 milliliter of acetic acid；3 grams of agar；95% 4 milliliters of ethanol, the proportioning that 0.05 gram of nutritive salt：0.02 gram of sodium nitrate；Ammonium sulfate 0.01 Gram；0.02 gram of potassium dihydrogen phosphate；（2）It is prepared by eggplant bottle seed：Monascus seed by test tube slant culture is inoculated in the slant medium of eggplant bottle In, be placed in 30 DEG C of biochemical cultivation cases, culture 7 days after, then take out indoors place 3 days after, sterilized water is poured into eggplant bottle, With the glass rod of sterilizing, monascus seed in bottle outer inclined-plane is scraped, then suitable quantity of water is shaken, and is poured into inoculation bottle, is inoculated with for seeding tank；（3）Seed tank culture：Seed tank culture base：Rice meal 4%, soybean-cake flour 2%, yam flour 2%, wheat bran 2%, nutritive salt 0.5 Gram, water 1000, what addition was brewageed for 3 years, acidity adjusts pH value 4.5 for >=60g/L monascus vinegar；The proportioning that 0.5 gram of nutritive salt：Nitre Sour 0.2 gram of sodium；0.1 gram of ammonium sulfate；0.2 gram of potassium dihydrogen phosphate；By in the monascus seed access seeding tank of inoculation bottle, preceding 8 is small When 33~34 DEG C of fermented and cultured temperature, throughput is passed through filtrated air 0.8L for every liter of inventory is per minute；After fermentation in 8 hours 31~32 DEG C of cultivation temperature, throughput are passed through filtrated air 1.0L, fermented incubation time 50~55 for every liter of inventory is per minute Hour.
- A kind of 6. preparation method brewageed with liquid red yeast rice according to claim 1, it is characterised in that：Described yeast hangs Supernatant liquid, its preparation process are as follows：（1）Angel saccharomyces cerevisiae activation culture：Activation culture is carried out according to Angel saccharomyces cerevisiae operation instructions, obtains Angel wine Brewer yeast activation culture liquid is standby；（2）Angel saccharomyces cerevisiae expands culture：160mL Angel saccharomyces cerevisiae activation culture liquid sterile workings are poured into sterilized In 3000mL triangular flasks, built with 2000mL rice song juice culture mediums, cultivated at 30 DEG C 36 hours it is standby；（3）Angel saccharomyces cerevisiae suspension：Angel Yeast scale-up medium is passed through into centrifuge, per minute 5000 leave the heart, fall Fall supernatant, leave yeast sludge；Add 10 DEG C of sterilized waters, by weight ratio sterilized water：Yeast paste=1000：200, Mixing vibration is prepared into yeast cream, now does current；Angel saccharomyces cerevisiae is purchased from Angel Yeast Co., Ltd.
- A kind of 7. preparation method brewageed with liquid red yeast rice according to claim 1, it is characterised in that：Described aspergillus niger Spore suspension, its preparation process are as follows：（1）Test tube slant seed：Sterile working inoculation Cha Shi agar mediums inclined-plane, is cultivated 7 days in 32 DEG C of bio-incubators, It is standby to take out preservation in 4 DEG C of refrigerators of placement；（2）It is prepared by eggplant phialosporae：Eggplant bottle culture medium：Cha Shi agar mediums add 10g wheat brans in 500mL eggplant bottles；Sterilizing 30 DEG C are cooled to, lies to inclined-plane；Test tube spore is inoculated with eggplant bottle inclined-plane, is placed in 30 DEG C of bio-incubators, cultivates 7 days Afterwards, then placement 3 days indoors are taken out, treats that spore is plentiful aging, it is standby；（3）Spore suspension：Sterilized water is poured into eggplant bottle, with the glass rod of sterilizing, scrapes spore in most bottle outer inclined-plane, then in right amount Water shakes, and is poured into inoculation bottle, for inoculation.
- A kind of 8. preparation method brewageed with liquid red yeast rice according to claim 1, it is characterised in that：Described 14°Bx rice Bent juice, its preparation process are as follows：（1）Steamed rice：After sticky rice washing, clear water soaks 6 ~ 15h and is creamy white to the grain of rice, and water is drained, pours into meal braizing machine continuous steaming Meal, obtain well-done glutinous rice；（2）Drench meal nest：Glutinous rice allows rice grain water swelling, glutinous rice temperature control is at 40 DEG C by conveyer belt water spray leaching meal； Each wine vat pours into the steamed rice amount of 50 jin of glutinous rice, adds sweet yeast for brewing rice wine and Hongqu powder (red colouring agent), mixes thoroughly, flattens in fact, and a well shape nest is dug in centre, enters Row nest is saccharified；（3）Saccharification：After nest saccharification 48h, there is a small amount of saccharified liquid in well shape nest, pour clear water, stop 24 ~ 48 hours, pass through Squeeze and filter obtains lurid dense sweet taste rice song juice, and filtrate is diluted to required pol by the used time.
- A kind of 9. preparation method brewageed with liquid red yeast rice according to claim 1, it is characterised in that：Described 12°Bx wheats It is prepared by bud juice：Claim 1500g malt flours, add water 4500ml, be placed in 55~60 DEG C of insulation water-baths and be saccharified 4 hours, you can filtering is taken out, Filtrate bottling sterilizing is standby, and filtrate is diluted to required pol by the used time.
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Effective date of registration: 20180214 Address after: 352256 Pinghu Gutian County of Ningde City, Fujian Province town Lai Yang Wanli Village Patentee after: Fujian screen red Bio Technology Co., Ltd. Address before: 350007 Fuzhou Road, Cangshan District, Fujian,, China Patentee before: Fujian Normal University |