Cordyceps sinensis and monacolin drink and preparation method thereof
A koji enzyme and beverage technology, applied in food preparation, application, food science, etc., to achieve the effect of rich nutrients and amino acids
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Embodiment 1
[0029] Take each raw material according to the following weight ratio:
[0030] Highland barley red yeast rice 8, highland barley malt 12, Ganoderma lucidum mycelium 0.7, Cordyceps mycelium 1, matsutake 8, seabuckthorn 22, coriander root 90, papaya 220.
[0031] Its preparation method comprises the following steps:
[0032] 1) Preparation of highland barley red yeast rice:
[0033] ①Steaming: Take 8 parts of highland barley, add water to cover 8-10cm of highland barley, boil for 50min;
[0034] ② Spreading to cool: Drain the cooked highland barley, spread out to a thickness not exceeding 3cm, and cool to 29°C;
[0035] 3. Inoculation: inoculate 0.8 parts by weight of Monascus bacterium liquid onto 10 parts of cooked highland barley, stir evenly, ferment at 31.5°C for 4 days, spray 0.2% acetic acid solution twice a day, and dry the finished product to obtain highland barley red yeast rice;
[0036] 2) Fermentation of highland barley red yeast rice:
[0037] ① Add 0.7 parts ...
Embodiment 2
[0043] Take each raw material according to the following weight ratio:
[0044] Highland barley red yeast rice 12, highland barley malt 8, ganoderma lucidum mycelium 1, cordyceps mycelium 0.7, matsutake 12, seabuckthorn 18, coriander root 110, papaya 180.
[0045] Its preparation method comprises the following steps:
[0046] 1) Preparation of highland barley red yeast rice:
[0047] ①Steaming: Take 10 portions of highland barley, add water to cover 8-10cm of highland barley, and boil for 70 minutes;
[0048] ② Spreading to cool: drain the boiled highland barley, spread out to a thickness not exceeding 3cm, and cool to 31°C;
[0049] 3. Inoculation: inoculate 1 part by weight of Monascus bacterium liquid onto 12 parts of cooked highland barley, stir evenly, ferment at 32.5°C for 5 days, spray 0.2% acetic acid solution twice a day, and dry the finished product to get Highland barley red yeast rice;
[0050] 2) Fermentation of highland barley red yeast rice:
[0051] ①Add 1 ...
Embodiment 3
[0057] Take each raw material according to the following weight ratio:
[0058]Highland barley red yeast rice 10, highland barley malt 10, Ganoderma lucidum mycelium 0.8, Cordyceps mycelium 0.8, matsutake 10, seabuckthorn 20, coriander root 100, papaya 200.
[0059] Its preparation method comprises the following steps:
[0060] 1) Preparation of highland barley red yeast rice:
[0061] ①Steaming: Take 9 portions of highland barley, add water to cover 8-10cm of highland barley, and boil for 60 minutes;
[0062] ② Cooling: Drain the boiled highland barley, spread it out, the thickness should not exceed 3cm, and cool to 30°C;
[0063] 3. Inoculation: inoculate 0.9 parts by weight of Monascus bacterium liquid onto 11 parts of cooked highland barley, stir evenly, ferment for 5 days at 32°C, spray 0.2% acetic acid solution twice a day, and dry the finished product to obtain highland barley red yeast rice;
[0064] 2) Fermentation of highland barley red yeast rice:
[0065] ① Add...
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