Production method of monascus vinegar rich in lovastatin
A production method, the technology of Tinghong, is applied in the field of production of red yeast rice vinegar rich in lovastatin, which can solve the problems that the intake dose cannot reach the lipid-lowering health care, the content of lovastatin is low, and the intake of vinegar is limited. , to achieve the effect of excellent color, increasing content and saving water consumption
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Embodiment 1
[0032]Soak the weighed glutinous rice, steam it, and knead the rice by hand, the inside and outside are consistent, and there is no white heart; rinse with clean water according to the ratio of glutinous rice: water = 1:1.5, and the temperature of the rice after washing is 32-34°C; Drain the cold glutinous rice and drain the remaining water, pour it into the large tile tank that has been washed and steam sterilized in batches, and mix the compound yeast liquid, the fermented red yeast rice wine fermented by the previous batch, and the functional red yeast rice ( Soak in 10 times the water for 6 hours in advance) respectively drop into the tank according to 1.0%, 15% and 20% of the raw materials, mix well with the glutinous rice, no need to add water, the temperature of the product in the tank should be 26-28°C; 12 hours after dropping into the tank, The temperature of the product starts to rise, and then it should be stirred in time to keep the temperature of the product at 28-...
Embodiment 2
[0034] Soak the weighed glutinous rice, steam it, and knead the rice by hand, the inside and outside are consistent, and there is no white heart; rinse with clean water according to the ratio of glutinous rice: water = 1:2.0, and the temperature of the rice after washing is 30-32°C; Drain the cold glutinous rice and drain the remaining water, pour it into the large tile tank that has been washed and steam sterilized in batches, and mix the compound yeast liquid, the fermented red yeast rice wine fermented by the previous batch, and the functional red yeast rice ( Soak with 10 times of water in advance for 8 hours) respectively drop into the vat according to 1.2%, 20% and 25% of the raw materials, mix well with the glutinous rice, no need to add water, the product temperature in the vat is required to be 26-28°C; 10 hours after the vat, The temperature of the product starts to rise, and then it should be stirred in time to keep the temperature of the product at 28-30°C. Ferment ...
Embodiment 3
[0036] Soak the weighed glutinous rice, steam it, and knead the rice by hand, the inside and outside are consistent, and there is no white heart; rinse with clean water according to the ratio of glutinous rice: water = 1:2.0, and the temperature of the rice after washing is 30-32°C; Drain the cold glutinous rice and drain the remaining water, pour it into the large tile tank that has been washed and steam sterilized in batches, and mix the compound yeast liquid, the fermented red yeast rice wine fermented by the previous batch, and the functional red yeast rice ( Soak with 10 times the water in advance for 8 hours) and drop into the vat according to 1.5%, 25%, and 30% of the raw materials respectively, and mix well with the glutinous rice without adding water. The product temperature in the vat should be 26-28°C; The temperature of the product starts to rise, and then it should be stirred in time to keep the temperature of the product at 28-30°C, and it will be fermented for 8 ...
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