Wine of rice fermented with red yeast, and producing technique

Abstract

This invention relates to a process for producing red koji wine that has good enterogastric healthcare function. The red koji wine contains 50-350 g / L of oligoisomaltose, which can decompose enterogastric fats together with ethanol, and can protect probiotics. The red koji wine has a good taste after added with oligoisomaltose.

Description

technical field

[0001] The invention relates to a red koji wine and a production process thereof, in particular to a red koji wine with good gastrointestinal health care function and a production process thereof. Background technique

[0002] Application number is that the patent application of 03129441.3 discloses a kind of prescription of health-care red yeast rice wine, and it is by taking glutinous rice consumption (dry weight) as 100 parts, red yeast rice consumption is 3~10 parts, Polygonum grass consumption is 5~8 parts, Put it into water, ferment for 2 months, take 5-20 parts of juice, 3-10 parts of wheat, and 3-6 parts of mung beans. Therefore, the red koji wine has its own unique aroma, which constitutes complex aroma components. Blood vessels, lower blood pressure, blood sugar, blood lipids and other characteristics. It can be drunk in moderation for a long time to prolong life; as a condiment, it can increase the color, aroma and taste of dishes, not only allow...