Highland barley rice fermented with red yeast and method of producing the same

A highland barley red yeast rice and highland barley technology, applied in biochemical equipment and methods, microorganism-based methods, microorganisms, etc., can solve the problem that the content of effective components of red yeast rice is difficult to meet the demand of red yeast rice, the preparation method of red yeast rice is complicated, and the labor intensity of workers is difficult. major problems, to achieve the effect of highlighting the role of medicine and health care, conducive to reproduction, and good quality

Active Publication Date: 2009-02-18
西藏月王药诊生态藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows for more valuable products from crops like sorghum or rye that were previously used only through breadmaking methods such as starch-based doughs or flourings. It simplifies manufacturing processes by reducing the number of necessary components while maintaining their benefits. Additionally, this new technique makes certain types of food taste better due to increased flavorfulness caused by enzymes produced when cooking them together compared to other techniques. Overall, these technical improvements make crop farming easier and less expensive overcomes shortcomings associated therewith.

Problems solved by technology

This patented technical problem addressed by this patents relates to improving the taste or smell of green bread without adding too much sugar or other chemical substances during production.

Method used

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  • Highland barley rice fermented with red yeast and method of producing the same
  • Highland barley rice fermented with red yeast and method of producing the same
  • Highland barley rice fermented with red yeast and method of producing the same

Examples

Experimental program
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Effect test

Embodiment 1

[0052] The invention uses highland barley as a raw material, inserts prepared koji seeds, and is prepared through the process of making red koji. Its preparation method comprises the following steps:

[0053] (1) Preparation of music types:

[0054] 1) Making rice: take 3kg of rice, soak it in water for 3 hours, drain and steam it to make rice, the rice is well-cooked, and it is better to loosen it and not stick to your hands;

[0055] 2) Inoculation: when the rice is cooled to 28°C, add 4kg rice red yeast rice powder and mix well;

[0056] 3) Fermentation: Ferment the koji-mixed rice at room temperature for 5 days. The fermentation time depends on the season. It is slightly longer in winter and shorter in summer. Add 50g of 40° grain white wine to make koji;

[0057] (2) Raw material preparation: crush 45kg of highland barley into a 70-mesh petal shape, add water and stir, so that the water content of highland barley is 20-25%, and it is advisable to hold it into agglomerat...

Embodiment 2

[0062] The invention uses highland barley as a raw material, inserts prepared koji seeds, and is prepared through the process of making red koji. Its preparation method comprises the following steps:

[0063] (1) Preparation of music types:

[0064] 1) Making rice: Take 4kg rice, soak it in water for 7 hours, drain and steam it to make rice, the rice is well-cooked, and it is better to loosen it and not stick to your hands;

[0065] 2) Inoculation: when the rice is cooled to 30°C, add 5kg rice red yeast rice powder and mix well;

[0066] 3) Fermentation: ferment the koji-mixed rice for 7 days at room temperature, add 80g of 45° grain liquor to make koji seeds;

[0067] (2) Raw material preparation: crush 50kg highland barley to a 70-mesh petal shape, add water and stir, so that the highland barley has a water content of 20-25%, and it is advisable to hold it into agglomerates;

[0068] (3) raw material inoculation: at 32 DEG C, add the above-mentioned koji species to the hi...

Embodiment 3

[0072] The invention uses highland barley as a raw material, inserts prepared koji seeds, and is prepared through the process of making red koji. Its preparation method comprises the following steps:

[0073] (1) Preparation of music types:

[0074] 1) Making rice: Take 5kg rice, soak it in water for 10 hours, drain and steam it to make rice, the rice is cooked thoroughly, it is better to loosen it and not stick to your hands;

[0075] 2) Inoculation: when the rice is cooled to 32°C, add 6kg rice red yeast rice powder and mix well;

[0076] 3) Fermentation: ferment the koji-mixed rice for 10 days at room temperature, add 100g of 50° grain liquor to make koji seeds;

[0077] (2) Raw material preparation: crush 55kg of highland barley into a 70-mesh petal shape, add water and stir, so that the water content of highland barley is 20-25%, and it is advisable to hold it into agglomerates;

[0078] (3) raw material inoculation: at 35 DEG C, add the above-mentioned koji species to...

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Abstract

The invention relates to red yeast which is prepared with highland barley as the raw material, and a preparation method thereof. The red yeast is made by that the highland barley or highland barley plus rice used as the raw material is inoculated into the prepared yeast starters and undergone the process of making the red yeast. The preparation method comprises preparation of yeast starters, preparation of raw materials, inoculation and culture of the raw materials and output of the finished product. The red yeast has rich nutrition value and outstanding medical health-care functions, and contains a large amount of thalli and much more red pigment content. The preparation method of the red yeast is simple and feasible.

Description

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Claims

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Application Information

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Owner 西藏月王药诊生态藏药科技有限公司
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