Fermented monascus cooking wine and production technology thereof

A production process and red yeast material technology, applied in the field of red yeast rice cooking wine and its production process, can solve the problems of no health care function and single function, and achieve the effects of simplifying the production process, improving production efficiency, and increasing the effect of removing mutton and fishy smell

Inactive Publication Date: 2015-03-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Common cooking wine currently on the market has a single function and can only achieve good results when combined with other seasonings, and common cooking wine does not contain active ingredients, has no health care function, and cannot meet people's needs for health

Method used

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  • Fermented monascus cooking wine and production technology thereof
  • Fermented monascus cooking wine and production technology thereof
  • Fermented monascus cooking wine and production technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Rice soaking: sieve the glutinous rice to remove chaff, broken rice and other sundries, add water to the rice soaking tank, put the washed glutinous rice into the tank and soak for 2 days;

[0032] 2. Steam rice: Take out the soaked glutinous rice, rinse it and drain it, and steam the drained rice until the rice grains are fully cooked and there is no white heart inside;

[0033] 3. Drain the rice: Rinse the steamed glutinous rice with water to cool down;

[0034] 4. Blanking: Drain the excess water from the glutinous rice after pouring the rice and put it into the fermentation tank. Add water according to the ratio of glutinous rice: water = 1:1.5 (Kg / L), and add wheat koji and distiller's mother at the same time. The amount of wheat koji is used as the raw material 17% of the glutinous rice, 7% of the glutinous rice as the raw material, and 7% of the glutinous rice as the raw material. Finally, add red yeast rice powder and ultrasonic leaching solution of natural s...

Embodiment 2

[0050] 1. Rice soaking: sieve the glutinous rice to remove chaff, broken rice and other sundries, add water to the rice soaking tank, put the washed glutinous rice into the tank and soak for 3 days;

[0051] 2. Steam rice: Take out the soaked glutinous rice, rinse it and drain it, and steam the drained rice until the rice grains are fully cooked and there is no white heart inside;

[0052] 3. Drain the rice: Rinse the steamed glutinous rice with water to cool down;

[0053] 4. Blanking: Drain the excess water from the glutinous rice after pouring the rice and put it into the fermentation tank. Add water according to the ratio of glutinous rice: water = 1:1.3 (Kg / L), and add wheat koji and distiller's mother at the same time. The amount of wheat koji is used as the raw material 18% of the glutinous rice, 8% of the glutinous rice as the raw material, and 8% of the glutinous rice as the raw material. Finally, add red yeast rice powder and ultrasonic leaching liquid of natural spice...

Embodiment 3

[0069] The red yeast rice wine that obtains by embodiment 1 and common cooking wine carry out physical and chemical index and functional component detection, and result is as follows:

[0070] (1) Physical and chemical indicators of red yeast rice wine and ordinary cooking wine

[0071] Table 1 Physicochemical indicators of red yeast rice wine and ordinary cooking wine

[0072]

[0073] (2) Content of functional components in red yeast rice wine

[0074] Table 2 Contents of functional components in red yeast rice wine and red yeast rice wine

[0075]

[0076] As can be seen from the physical and chemical indicators of the product in the examples, the indicators of red yeast rice wine and common cooking wine are basically consistent, but the fermentation time is greatly shortened. In the red yeast rice wine prepared by this process, red yeast polysaccharide, monacolin K, The content of γ-aminobutyric acid can reach 518.2mg / L, 140.3mg / L, 35.56mg / L.

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Abstract

The invention discloses a fermented monascus cooking wine and its production technology. Contents of monascus polysaccharides, Monacolin-K and gamma-aminobutyric acid in the monascus cooking wine respectively can reach 518.2 mg/L, 140.3 mg/L and 35.6 mg/L. Various indexes of the monascus cooking wine brewed by a yellow rice wine brewage technology provided by the invention are fundamentally consistent with those of a common cooking wine. However, fermentation time is shortened to 10-15 days. Contents of monascus polysaccharides, Monacolin-K and gamma-aminobutyric acid in the monascus cooking wine respectively can reach 518.2 mg/L, 140.3 mg/L and 35.6 mg/L. The fermented monascus cooking wine has good health-care functions of reducing blood pressure, reducing blood fat, preventing and curing cardiovascular disease, resisting fatigue and the like, has rich and mellow fragrance and has a good application prospect.

Description

technical field [0001] The invention relates to a red yeast rice cooking wine and a production process thereof, belonging to the technical field of brewing. Background technique [0002] Cooking wine is a kind of wine specially used for cooking and seasoning. The function of cooking wine is mainly to remove the fishy smell of fish and meat, increase the aroma of dishes, and help the salty and sweet flavors fully penetrate into the dishes. Existing seasoning wine is mainly to take fermented wine, distilled wine or edible alcohol component as main body, add edible salt (can add plant spices), the liquid condiment that forms. [0003] Monascus is produced by the fermentation of Monascus, which can produce a variety of metabolites, including Monascus pigments, enzyme active substances, Monacolin K, γ-aminobutyric acid, ergosterol, etc. Studies have found that Monacolin K in the fermented liquid can reduce the content of cholesterol, and it is currently recognized as the most id...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865C12R1/645
CPCC12G3/02C12G3/06
Inventor 毛健苏蓝田孟祥勇姬中伟
Owner JIANGNAN UNIV
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