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Preparation method of monascus fermentation traditional Chinese medicine health wine with characteristic of no color fading

A technology of traditional Chinese medicine health care and purple Monascus, applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc., can solve the problems of red yeast pigment instability, health effect discount, fading, etc., to improve the prevention and treatment Disease health care effect, health care effect enhancement, and the effect of mild fermentation conditions

Inactive Publication Date: 2015-08-12
LUOYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Red yeast rice wine is a kind of famous wine in my country. It has certain effects of lowering blood fat, lowering blood pressure, promoting blood circulation and removing blood stasis. It is a secondary metabolite in the growth process of Monascus, which is produced in a small amount in the conventional production process, which greatly reduces its health care effect. In addition, the pigment of Monascus is unstable under light, and the color fades seriously. Sour, astringent, and the aroma is only rice, which is relatively monotonous, which also affects its wide use

Method used

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  • Preparation method of monascus fermentation traditional Chinese medicine health wine with characteristic of no color fading
  • Preparation method of monascus fermentation traditional Chinese medicine health wine with characteristic of no color fading
  • Preparation method of monascus fermentation traditional Chinese medicine health wine with characteristic of no color fading

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Embodiment 1

[0076] Embodiment 1, with reference to figure 1

[0077] 1. Preparation of seed bacterial liquid for fermentation of traditional Chinese medicine, jujube, and medicinal wine extracted from traditional Chinese medicine

[0078] 1. Preparation of Monascus seeds

[0079] Weigh 700kg of red yeast rice fermented by commercially available Monascus purple, remove a small amount of impurities in the red yeast rice strain, add 1700kg of steam-sterilized warm water at 35°C, soak for 2 hours, and then use it. Or it can be prepared by conventional red yeast rice cultivation method, and the production steps are as follows:

[0080] Insert the preserved Monascus purple seeds into solid slant medium for activation, and cultivate them at a temperature of 34°C for 10 days. After activation, insert them into several slant mediums for expanded cultivation as required, and use the prepared Monascus slant spores with After cleaning with bacterial water, pour it into a triangular flask filled wi...

Embodiment 2

[0101] 1. Preparation of seed bacterial liquid for fermentation of traditional Chinese medicine, jujube, and medicinal wine extracted from traditional Chinese medicine

[0102] In order to achieve the above object, the present invention is realized by adopting the technical solution consisting of the following technical measures, wherein the parts are all in parts by weight unless otherwise specified.

[0103] 1. Preparation of Monascus seeds

[0104] Weigh 600kg of red yeast rice fermented by commercially available Monascus purple, remove a small amount of impurities in the red yeast rice species, add 1500kg of steam-sterilized warm water at 35°C, soak for about 2 hours, and then use it. Or it can be prepared by conventional red yeast rice cultivation method, and the production steps are as follows:

[0105] Insert the preserved Monascus purple seeds into solid slant medium for activation, and cultivate them at 34°C for 10-15 days. After activation, insert them into several sl...

Embodiment 3

[0126] 1. Preparation of seed bacterial liquid for fermentation of traditional Chinese medicine, jujube, and medicinal wine extracted from traditional Chinese medicine

[0127] In order to achieve the above object, the present invention is realized by adopting the technical solution consisting of the following technical measures, wherein the parts are all in parts by weight unless otherwise specified.

[0128] 1. Preparation of Monascus seeds

[0129] Weigh 500kg of red yeast rice fermented by commercially available Monascus purple, remove a small amount of impurities in the red yeast rice strain, add 1300kg of steam-sterilized warm water at 35°C, soak for 2 hours, and then use it. Or it can be prepared by conventional red yeast rice cultivation method, and the production steps are as follows:

[0130] Insert the preserved Monascus purple seeds into a solid slant medium for activation, and cultivate them at a temperature of 34°C for 15 days. After cleaning with bacterial wat...

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Abstract

The present invention provides a preparation method of a monascus fermentation traditional Chinese medicine health wine with a characteristic of no color fading. The preparation method is characterized by comprising: a, preparing a seed bacterial liquid for traditional Chinese medicine fermentation, red dates for traditional Chinese medicine fermentation, and a traditional Chinese medicine extraction drug wine for traditional Chinese medicine fermentation; and b, preparing the traditional Chinese medicine fermentation drug wine. The method of the present invention has the following beneficial effects that: the traditional Chinese medicine extraction rate is increased, the drug wine use effect is increased, the drug consumption is reduced, the monascus active component synthesis is increased, the enzyme activity is improved, the obtained wine has characteristics of pleasant color, no color fading, mellow alcohol taste, rich taste, pleasant aroma, no bitter taste, disease prevention, enjoyment feeling, red and bright color, clarified and transparent wine liquid, aroma, mellow taste, concurrent color, aroma and taste provision, perfect health, color and taste integration, health effect, and drinking interest enjoying, the method has characteristics of low equipment investment requirement and low cost, and is suitable for large-scale industrial production, and the obtained product does not contain any chemical additive components and is green and natural.

Description

technical field [0001] The invention relates to the technical field of health-care wine brewing, in particular to a method for preparing non-fading Monascus fermented traditional Chinese medicine health-care wine. Background technique [0002] Most of the popular commercial medicinal wines on the market or the medicinal wines prepared by the family themselves are directly soaked in high-grade liquor with traditional Chinese medicines that have a certain effect of preventing and curing diseases, or are prepared by extracting the active ingredients of Chinese herbal medicines and adding them to wine. This type of medicinal wine is just wine and The mixture of active ingredients of the medicine has a simple process and does not require complicated equipment. Long-term drinking can achieve different degrees of disease prevention and health care. The disadvantage is that the processing time is long, the active ingredients of the drug cannot be fully extracted, or after extraction...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/884A61P3/06A61P9/12A61P9/10
CPCC12G3/04A61K36/06A61K36/232A61K36/236A61K36/28A61K36/286A61K36/46A61K36/481A61K36/704A61K36/71A61K36/725A61K36/734A61K36/736A61K36/804A61K36/815A61K36/884C12G3/02A61K2300/00
Inventor 谢炎福杨学义和朝军张建超易力李勇慧梁海燕代春梅杜亚彭学桢
Owner LUOYANG NORMAL UNIV
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