红曲枣酒发酵工艺

The Fermentation Process of Monascus Jujube Wine

以丝苗米为原料,采用自制红曲米、大枣、红曲霉菌以及安琪高活性干酵母制备出红曲枣酒.确定最佳酿造方案为先添丝苗米再加入适量的红曲米枣汁混合糖化后灭菌,再加入红曲霉及酵母进行发酵产酒;最佳酿造工艺条件为红曲米、枣汁、红曲霉菌、活性干酵母加入量分别为投料量的10%、40%、3%、5‰,且料水比为1∶3,在28℃下发酵12d,运用此工艺酿造出来的红曲枣酒感官评定得分最高.

Red rice wine was prepared by using homemade red rice,jujube, Monascus, and Angelica high active dry yeast. After adding silk milled rice, the proper amount of red yeast rice and jujube juice, Monascus and active dry yeast were added.The amount of Monascus rice was 10%,the amount of jujube juice was 40% ,the amount of Monascus juice was 3% ,and the amount of active dry yeast was 5. he ratio of material tO water was 1 ： 3.The fermentation temperature was 28 ℃.The fermentation time was 12 days.The sensory evaluation score of the produced red jujube wine was the highest.