Highland barley monascus wine and brewing method thereof

A technology of highland barley red koji and red koji wine, applied in the field of highland barley red koji wine and its brewing, can solve the problems of not having health care effects, and achieve the effect of highlighting the health care function of medicine and enriching nutritional value

Active Publication Date: 2010-04-21
西藏月王药诊生态藏药科技有限公司
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of wines on the market, but in terms of brewing raw materials, most of them are made of barley, wheat or rice. The wines brewed with these raw materials only meet the function of drinking wine and do not have health care effects.

Method used

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  • Highland barley monascus wine and brewing method thereof
  • Highland barley monascus wine and brewing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] see figure 1 , the present embodiment makes highland barley red yeast rice wine with highland barley as raw material. Its preparation method comprises the following steps:

[0045] 1) Preparation of highland barley red yeast rice liquid:

[0046] ①Preparation of Monascus suspension: Transfer the Monascus slant strains stored in the refrigerator at 4°C to fresh Sabouraud agar modified medium to activate for 3-5 times. The preparation method of Sabouraud agar modified medium is to take 5g of maltose , peptone 10g, yeast extract 5g, agar 20g, and glucose 20g were added to 1000mL water to adjust the pH to 7.2-7.6; Sabouraud agar modified medium was filled in a 500mL triangular seed bottle to make a wedge-shaped slope, and the liquid volume of the medium was the seed bottle 35%-40% of the capacity, 40% here, that is, 200mL, inoculate the activated Monascus on the wedge-shaped slope, cultivate at 32±0.5°C for 2-3 days, add sterile water to the In the seed bottle of Aspergi...

Embodiment 2

[0061] The present embodiment uses highland barley as raw material to make highland barley red yeast rice wine. Its preparation method comprises the following steps:

[0062] 1) Preparation of highland barley red yeast rice liquid:

[0063] ①Preparation of Monascus suspension: Transfer the Monascus slant strains stored in the refrigerator at 4°C to fresh Sabouraud agar modified medium to activate for 3-5 times. The preparation method of Sabouraud agar modified medium is to take 5g of maltose , peptone 10g, yeast extract 5g, agar 20g, and glucose 20g were added to 1000mL water to adjust the pH to 7.2-7.6; Sabouraud agar modified medium was filled in a 500mL triangular seed bottle to make a wedge-shaped slope, and the liquid volume of the medium was the seed bottle 35%-40% of the capacity, here is 35%, that is, 175mL, inoculate the activated Monascus on the wedge-shaped slope, and cultivate it at 32±0.5°C for 2-3 days; In the seed bottle of Aspergillus, add water equal to the ...

Embodiment 3

[0078] The present embodiment uses highland barley as raw material to make highland barley red yeast rice wine. Its preparation method comprises the following steps:

[0079] 1) Preparation of highland barley red yeast rice liquid:

[0080] ①Preparation of Monascus suspension: Transfer the Monascus slant strains stored in the refrigerator at 4°C to fresh Sabouraud agar modified medium to activate for 3-5 times. The preparation method of Sabouraud agar modified medium is to take 5g of maltose , peptone 10g, yeast extract 5g, agar 20g, and glucose 20g were added to 1000mL water to adjust the pH to 7.2-7.6; Sabouraud agar modified medium was filled in a 500mL triangular seed bottle to make a wedge-shaped slope, and the liquid volume of the medium was the seed bottle 35%-40% of the capacity, here is 40%, that is, 200mL, inoculate the activated Monascus on a wedge-shaped slope, and cultivate it at 32±0.5°C for 2-3 days; In the seed bottle of Aspergillus, add water equal to the vo...

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Abstract

The invention relates to highland barley monascus wine and a brewing method thereof, relating to drinking wine and a brewing method thereof. The wine is prepared by taking highland barley as raw material. The brewing method comprises highland barley monascus liquid preparation, liquefaction, saccharifying fermentation, squeezing, filtering and boiling wine. The wine not only can be drunk but alsohas health function of monascus.

Description

(1) Technical field: [0001] The highland barley red yeast rice wine and its brewing method relate to a drinking wine and its brewing method. (two) background technology: [0002] At present, there are various brands of wine sold on the market, but in terms of brewing raw materials, most of them are made of barley, wheat or rice. The wine brewed with these raw materials only meets the function of drinking wine and does not have health care effects. (3) Contents of the invention: [0003] The problem to be solved by the present invention is to provide a health-care wine, which includes highland barley and highland barley red yeast rice as raw materials, and its brewing method. Its technical scheme is as follows: [0004] It uses highland barley as raw material to make highland barley red yeast rice wine. Its preparation method comprises the following steps: [0005] 1) Preparation of highland barley red yeast rice liquid: [0006] ①Preparation of Monascus suspension: Tra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 赵辉
Owner 西藏月王药诊生态藏药科技有限公司
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