A kind of red yeast rice wine with the function of lowering blood pressure
A red yeast rice wine and blood pressure lowering technology, applied in the field of red yeast rice rice wine, can solve the problems of high random factors, difficult strain screening, low survival rate, etc., and achieve the effect of increasing added value
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manufacture example 1
[0051] Take Danxi-1 (Monascus red strain Danxi-1), under aseptic conditions (sterile room or ultra-clean workbench), pick a small amount of bacteria by inoculation, transfer to sterilized Place it in an incubator at 25°C±1°C for activation and culture for 96 hours. Take out the activated strains for 96 hours, insert the activated strains into the sterilized first-grade solid maltose agar medium in the same way under aseptic conditions, and cultivate them at 25°C±1°C for 96 hours, which is Danxi-No. 1 first-class seed.
[0052] Adopt 500 milliliter glass triangular flasks, fill 100 milliliters of prepared liquid maltose culture medium, sterilize at 15 pounds for 30 minutes and set aside. Take Danxi No. 1 primary seeds and inoculate them in 500 ml glass triangular flasks containing 100 ml of liquid maltose medium under sterile conditions. After culturing on a shaker at 25°C±1°C for 96 hours, it was used as the secondary seed liquid for red yeast fermentation.
manufacture example 2
[0054] Take Danxi-3 (Monascus strain Danxi-3), under aseptic conditions (sterile room or ultra-clean workbench), pick a little strain by inoculation, transfer to the sterilized Place the solid maltose agar culture dish in an incubator at 25°C±1°C for 168 hours of activation. Take out the activated strains for 168 hours, insert the activated strains into the sterilized first-grade solid maltose agar medium in the same way under aseptic conditions, and cultivate them at 25°C±1°C for 168 hours, which is Danxi-No. 3 first-class seed.
[0055] Adopt 500 milliliter glass triangular flasks, fill 100 milliliters of prepared liquid maltose culture medium, sterilize at 15 pounds for 30 minutes and set aside. Take Danxi No. 3 primary seeds and inoculate them in 500 ml glass triangular flasks containing 100 ml of liquid maltose medium under sterile conditions. After 168 hours of shaker culture at 25°C±1°C, it was used as the secondary seed liquid for red yeast fermentation.
Embodiment 1
[0057] Soak the early indica rice used for making koji and steam it, then add Danxi No. 1 as the secondary seed liquid in the above manufacturing example 1 into the early indica rice, stir and ferment evenly for 5 days to make red koji, and dry the above-mentioned red koji Standby; take red koji distiller's grains and rice skin, add red koji, then add water and mix well, and ferment for 200 hours at a temperature of 25°C and a pH value of 6.0 to make functional red koji distiller's grains; wherein the red koji distiller's grains , The weight ratio of rice skin and red yeast rice is: 2.0:1.0:0.11; the weight ratio of the above three raw materials and water is 100:150; select organic glutinous rice as raw material, add pure water to soak for 30 hours, so that the raw material can fully absorb water 10 minutes after the infiltrated raw materials are evenly steamed, in the above raw materials, add the above-mentioned functional red yeast distiller's grains which account for 20% by ...
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