The Study On The Key Technology Of Red Yeast Chinese Rice Wine Making

Red yeast rice, which known as red yeast, is a traditional production fermented by Monascus seeded on rice and is widely used in the food industry. Rice was used as the main raw materials in the process of brewing red yeast rice wine. The red yeast rice wine is a low-alcohol rice wine beverage made by glycated leaven which became the specific traditional drinks in southern China, such as the province of Zhejiang, Fujian and Taiwan. There were a large number of yellow wine lees generated in the brewing process, and the residuel proteins in rice wine lees were abundant. The liquefaction for Chinese rice wine brewing is a new technology, which has the advantages of energy-saving and emission-reduction, is convenient for the mechanized and cleaner production. Red yeast rice plays an important role in the red yeast rice wine brewing process, as it will directly affect the quality of the wine. Jinhua city, in the province of Zhejiang, is one of the main producing area of red yeast rice Chinese rice in our country, whose red yeast rice Chinese rice wine is quitely famous, but few researches of Jinhua red yeast rice reported. In this paper, the main characteristics of the representative three kinds of red yeast rice, using enzymatic protein extracted from the rice wine lees and applied to rice wine brewing process, liquefaction method brewing red yeast rice Chinese rice wine was preliminarily studied. The results of the study are as follows.(1) The study of three different red yeast rice collected from Jinhua found that they have great differences in their sensory properties and physical and chemical properties. The main microorganisms in the red yeast rice were mold, yeast and some bacteria. Different kinds of red yeast rice have different kinds of Monascus. (2) In order to select the most suitable red yeast rice for brewing, three kinds of red yeast rice were used to brew rice wine. The results showed that the fermentation condition of three kinds of red yeast is quite different in the process of red yeast rice wine brewing, in which the fermentation condition of red yeast M1and M3was good, therefore a more in-depth study of fermentation dynamic and wine quality on red yeast rice M1and M3carried on. Red yeast rice Chinese rice wine brewed by red yeast rice M1taste more coordination and its Monacolin K content is higher, so its health care function is better. Therefore, the red yeast rice M1is more suitable for brewing red yeast rice Chinese rice wine.(3) Based on the one-variable-at-a-time, four main factors, the enzyme amount, temperature, solid-liquid ratio and reaction time which were effective on the protein extraction rate were studied by L9(3)4orthogonal experiment. Through single factor experiment and orthogonal experiment, the optimum conditions for enzymic extraction of protein were determined:enzyme dosage [E]/[S]=2.0%, temperature was65℃,the ratio of stuff to water was1:10, pH8.5, reaction time was240min. Under these conditions, the rate of protein extraction was72.25%.(4) Abundant amino acids in the protein hydrolysate of yellow rice wine lees exist, adding the proper amount of protein hydrolysate to fermenting mash can promote fermentation. Adding2%,5%,8%,10%of protein hydrolysate respectively to the fermenting mash, the results showed that adding protein hydrolysate can promote the employment of yeast to amino acids, promote the growth of yeast breeding, the utilization rate of total sugar of fermented mash and the production of alcohol increased, instead higher alcohols decreased, and the adding amount of8%was more appropriate.(5) Rice steeping and steaming in the process of conventional Chinese rice wine brewing discharge a large amount of wastewater and consume much energy, fortunately, the liquefaction for Chinese rice wine brewing method can change it. The component analysis of wine by the process of liquefaction and traditional Chinese rice wine brewing can be seen that the utilization of raw materials and alcohol and amino acid content of the process of liquefaction Chinese rice wine brewing was higher than the process of traditional Chinese rice wine brewing. The optimum adding amount of the laboratory-made red yeast rice by the process of liquefaction Chinese rice wine brewing was13%.