Wine of rice fermented with red yeast, and producing technique

A red koji wine and technology of red koji, applied in the field of red koji wine and its production technology, can solve the problems of insufficient health care for the stomach, unfavorable sugar content, high alcohol content, etc., achieve a mellow and elegant taste, optimize the process, reduce the Effect of alcohol content and fermentable sugar content

Inactive Publication Date: 2007-10-10
王顺寿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it does not have many added effects on the basis of retaining the basic health care functions of red yeast rice wine, the taste is relatively poor, the alcohol content is high, and its sugar content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of red yeast rice wine, it contains each 25g / L of isomaltose and isomaltotriose in the isomaltose oligosaccharide compared with common red yeast rice wine, and its preparation method is to buy the red yeast rice wine directly Add isomaltose and isomaltotriose to directly obtain red yeast rice wine with a final concentration of 30g / L, and shake well. It can be sold after it is fully mixed.

Embodiment 2

[0019] Embodiment 2: a kind of red yeast rice wine, it contains each 116.7g / L of isomaltose, isomaltotriose and panose in the isomaltooligosaccharide, and its preparation method is that the red yeast rice wine that buys is directly added isomaltose and Isomaltotriose and panose directly obtain red yeast rice wine with a final concentration of 350g / L, and shake well. It can be sold after it is fully mixed.

Embodiment 3

[0020] Embodiment 3: a kind of red koji wine, it contains isomalto-oligosaccharide 200g / L, and its preparation method is to soak 24 hours at room temperature after the glutinous rice removes impurity and weighs, steams the rice, treats that the rice is steamed and steamed thoroughly and rinses with water. After the rice is cooled to 30 degrees Celsius, add 0.035% of the rice weight α-glucosidase and 8% red yeast rice, ferment at 25 degrees Celsius, transfer it to a tank for fermentation for 15 days after two days, and finally press filter, clarify, and decoct the wine. Product, namely the commercial red yeast rice wine that the isomaltooligosaccharide concentration is 200g / L.

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王顺寿
Owner 王顺寿
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