Brewing method capable of increasing content of Monacolin K in monascus rice wine

A technology of red yeast rice wine and red yeast rice wine, which is applied in the field of wine making, can solve the problems of loss of functional components of red yeast rice for lipid-lowering, etc., and achieve the effect of increasing product added value, reducing losses, and enhancing the effect of lipid-lowering health care

Active Publication Date: 2015-07-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The invention provides a brewing method for increasing the content of Monacolin K in red yeast rice wine, which o...

Method used

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  • Brewing method capable of increasing content of Monacolin K in monascus rice wine
  • Brewing method capable of increasing content of Monacolin K in monascus rice wine
  • Brewing method capable of increasing content of Monacolin K in monascus rice wine

Examples

Experimental program
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Effect test

Embodiment 1

[0036] Embodiment 1: the preparation of functional red yeast rice (powder)

[0037] After 40g of indica rice was soaked, steamed and cooled, it was inoculated with Monascus spore suspension, the inoculation amount was 1.0×10 5 per g indica rice, adjust the initial moisture content to 40% with pH 5.2 sterile lactic acid aqueous solution, ferment and cultivate at 30°C, shake the flask three times a day after 2 days, and finish the fermentation after a total of 7 days, then dry at 45°C to reduce the moisture content to 14 % or less to obtain seed koji; 5kg indica rice was treated the same as above, then inserted 10g seed koji, adjusted the initial moisture content to 40% with pH 5.2 sterile lactic acid aqueous solution, and fermented and cultivated at 30°C. After 2 days of fermentation, shake the bottle three times a day, and ferment for 4 days Afterwards, the temperature was lowered to 23° C. to continue culturing for 8 days, and dried at 45° C. to reduce the water content to be...

Embodiment 2

[0040] Embodiment 2: the preparation of functional red yeast rice (powder)

[0041] Prepare functional red yeast rice as follows:

[0042] (1) The indica rice is soaked, steamed and cooled;

[0043] (2) inoculate the Monascus spore suspension in the indica rice processed in the previous step, and adjust the initial water content to 35-40%, ferment at 30°C for 6-7 days, and dry until the water content drops below 14% to obtain kind of song;

[0044] (3) Inoculate the seed koji of 0.2-0.3% by mass fraction into the indica rice treated in the same way as in step 1, and adjust the initial moisture content to 35-40%, ferment at 30°C for 3-4 days and then cool down to 23°C to continue fermentation 7-8, and then dry until the moisture content drops below 14% to obtain functional red yeast rice.

[0045] In the obtained functional red yeast rice, the Monacolin K content and glucoamylase activity were 2.077-2.142mg / g and 624-653U / g, respectively.

Embodiment 3

[0046] Embodiment 3: the brewing that contains Monacolin K red yeast rice wine

[0047] (1) Rice soaking: 100kg glutinous rice soaking tank, add water, stir and remove floating impurities, soak for 8 hours in summer.

[0048] (2) Steamed rice: After the soaked glutinous rice is drained, it is sent to a vertical rice steamer by a conveyor belt to steam the rice. The rice must be consistent inside and outside without white heart.

[0049] (3) Drain the rice: the steamed glutinous rice is sprayed with water on the conveyor belt to cool it down to 34°C to facilitate inoculation and fermentation. At this time, the rice absorbs 30% of water and weighs 130kg.

[0050] (4) Blanking: drop 149kg of water, 130kg of glutinous rice, 5kg of wheat koji, 3kg of red koji distiller's grains and 1kg of activated RW-ADY into a sterilized 500L fermenter and mix evenly according to the production formula. The product temperature after feeding is required to be 26°C. After 10 hours of saccharific...

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Abstract

The invention discloses a brewing method capable of increasing the content of Monacolin K in monascus rice wine and belongs to the technical field of wine brewing. The method disclosed by the invention comprises the following steps: taking 100 parts by weight of sticky rice, 7 parts by weight of functional monascus, 5 parts by weight of wheat koji, 3 parts by weight of monascus vinasse and 0.1 parts by weight of rice wine active dry yeast as raw materials, carrying out rice soaking, rice steaming, blanking, batch feeding fermentation, post-fermentation, squeezing, after-treatment and the like to obtain half-dry monascus rice wine containing Monacolin K. With the adoption of the method disclosed by the invention, the utilization rate of the functional monascus can be remarkably increased, the loss rate of Monacolin K during a wine body brewing process can be reduced, and the content of Monacolin K in the brewed monascus rice wine can be almost doubled.

Description

technical field [0001] The invention relates to a brewing method for increasing the content of Monacolin K in red yeast rice wine, and belongs to the technical field of brewing. Background technique [0002] Monacolin K, or Lovastatin, the Chinese name "lovastatin" or "Monacolin K", was first discovered in 1979 by the Japanese scholar Akira Endo in red yeast rice. grade metabolites. Clinical experiments have shown that when the concentration of Monacolin K in the blood reaches 0.001-0.005 μg / mL, the synthesis of cholesterol in the body will be blocked, and thus it will have a significant effect on hyperlipidemia. In view of the fact that only red yeast rice wine naturally has this functional health-care component among all rice wine varieties in my country, this field is currently receiving the attention of Chinese scholars. [0003] Red yeast rice wine is brewed with glutinous rice and rice as the main raw materials, mixed with red yeast rice as the saccharification agent...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/645
CPCC12G3/02
Inventor 毛健车鑫孟祥勇姬中伟
Owner JIANGNAN UNIV
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