Monascus rice wine and preparation method thereof

A technology for red yeast rice wine and rice wine, applied in the field of wine and its preparation, can solve the problems such as the inability to fully reflect the nutritional value of rice wine, and achieve the effects of protecting myocardial health, improving body immunity, and strengthening health care functions.

Inactive Publication Date: 2012-04-11
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production of rice wine is a traditional pro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of red yeast rice wine, containing the following components in parts by weight per 1000 milliliters of red yeast rice rice wine: 600 parts of high-quality base wine, 30 parts of high maltose syrup, 50 parts of honey, and the balance is purified water.

[0016] The preparation method of red yeast rice wine is as follows:

[0017] The first step is to prepare high-quality base wine. The specific steps are:

[0018] 1. Soak rice: Put the rice into the pool, add tap water 4 to 5 inches above the side of the tank to soak;

[0019] 2. Steam rice: Take out the rice with a basket and rinse it, then put it into the steam bucket and slowly turn on the steam to a pressure of 0.4Mpa, and continue steaming for 8 to 10 minutes after the steam is full;

[0020] 3. Rinse the rice: Remove the steamer and rinse the rice with tap water to 27-28°C;

[0021] 4. Put into the vat and build a nest: add 0.3% wine medicine to 60 kg of rice / tank and mix well to build a nest...

Embodiment 2

[0030] Embodiment 2: A red yeast rice wine, containing the following components in parts by weight per 1000 milliliters of red yeast rice rice wine: 800 parts of high-quality base wine, 40 parts of high maltose syrup, 50 parts of honey, and the balance is purified water.

[0031] The preparation method of red yeast rice wine is as follows:

[0032] The first step, the preparation of high-quality base wine: same as embodiment 1.

[0033] In the second step, the above-mentioned high-quality base wine, high maltose syrup, honey and purified water are weighed according to the weight of each component, and set aside.

[0034] The third step is to dissolve high-maltose syrup and honey in purified water, then add high-quality base wine, make up the amount of water, stir evenly, and sterilize after quantification. The sterilization temperature is 80°C and the sterilization time is 25 minutes. The sterilized rice wine is hot-filled at a temperature of 70° C., and the filled rice wine ...

Embodiment 3

[0035] Embodiment 3: A red yeast rice wine, containing the following components in parts by weight per 1000 ml of red yeast rice wine: 700 parts of high-quality base wine, 10 parts of high maltose syrup, 20 parts of honey, and the balance is purified water.

[0036] The preparation method of red yeast rice wine is as follows:

[0037] The first step, the preparation of high-quality base wine: same as embodiment 1.

[0038] In the second step, the above-mentioned high-quality base wine, high maltose syrup, honey and purified water are weighed according to the weight of each component, and set aside.

[0039] The third step is to dissolve high-maltose syrup and honey in purified water, then add high-quality base wine, make up the amount of water, stir evenly, and sterilize after quantification. The sterilization temperature is 85°C, and the sterilization time is 30 minutes. The sterilized rice wine is hot-filled at a temperature of 75° C., and the filled rice wine is cooled in ...

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PUM

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Abstract

The invention discloses a monascus rice wine and a preparation method thereof; each 1000 ml of monascus rice wine contains the following components by weight: 600-800 parts of high-quality base wine, 10-40 parts of high maltose syrup, 20-50 parts of honey, the rest being water. The preparation method of the monascus rice wine comprises the following steps: firstly using rice as raw material, sequentially soaking, steaming, flushing, putting into a pot, digging a hole and performing saccharification and fermentation; adding liquid monascus after 60 hours of saccharification and fermentation, uniformly mixing and fermenting, then putting into a pot, fermenting, pressing, boiling the wine and storing into a pot, so as to obtain the high-quality base wine; resolving the high maltose syrup and honey with purified water, then adding the high-quality base wine, then adding enough water, uniformly stirring, determining the quantity and sterilizing; then potting the hot rice wine after sterilizing, cooling the potted rice wine by water cooling to 25 degrees centigrade or lower, so as to obtain the monascus rice wine. The monascus rice wine has all the characters of the rice wine, and it also has the function of decreasing blood fat.

Description

technical field [0001] The invention relates to a wine and a preparation method thereof, in particular to a red yeast rice wine and a preparation method thereof. Background technique [0002] Rice wine has a long history. In winter, it is advisable to drink rice wine. Yellow rice wine has the effects of invigorating blood and dispelling cold, dredging meridians and activating collaterals; its protein content is high, and contains 21 kinds of amino acids and a large amount of B vitamins. Regular drinking is good for women's beauty and the elderly. Anti-aging is more suitable; Yellow rice wine contains macro elements such as calcium, magnesium, potassium, phosphorus and trace elements such as iron, copper, zinc and selenium. Among them, magnesium is an indispensable cofactor for sugar, fat, protein metabolism and cellular respiratory enzyme system in the human body. It is also necessary to maintain the excitability of muscle nerves and the normal function of the heart and pro...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06
Inventor 李国权陈伟左金琅赵和云
Owner JIANGSU HENGSHUN VINEGAR IND
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