功能性红曲酒酿造工艺的研究

Study on Brewing Technology of Functional Red Koji Wine

以菌种MB3在最佳接种期发酵制曲,以福州产晚籼米为原料,用纯种功能性红曲和黄酒酵母生产红曲酒。在制曲时,pH、发酵温度等因素会对红曲中Monacolin K含量产生影响;在酿造时,酵母用量等因素会对酒精度产生影响。选取蒸煮灭菌晚籼米100g,与pH为5的150g灭菌水充分拌匀后,加入0.06mL α-淀粉酶、0.02mL糖化酶,50℃下共计酶解135min。加入纯种红曲10g,黄酒酵母2.5‰,发酵15d,可以得到色泽粉红鲜亮、酒体香味突出的红曲酒。

The koji made by the strain MB3 at the optimal inoculation period, the raw material of late indica rice produced in Fuzhou, and the pure functional red koji and yeast for rice wine making were used to produce red koji wine. During koji making, the factors such as pH and fermentation temperature affected the content of Monacolin K in red koji;while during brewing, factors such as the amount of yeast affected the alcohol content. 100 g of steamed and sterilized late indica rice was selected, and mixed well with 150 g of sterilized water of pH 5. 0.06 m L of α-amylase and 0.02 m L of glucoamylase were added into the mixture. The enzymatic hydrolysis was carried out for 135 min at 50℃.And then 10 g of pure red koji and 2.5‰ of yeast for rice wine making were added into the hydrolysate for 15 days of fermentation. Finally, red koji wine with bright pink color and outstanding aroma was obtained.