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Antrodia camphorate red-koji yellow rice wine

A technology of red yeast rice wine and Antrodia camphorata red yeast rice wine, which is applied in the field of rice wine to achieve the effects of improving taste, strong health care function, and regulating immunity

Inactive Publication Date: 2015-11-18
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the addition of Antrodia camphorata culture during the fermentation of red yeast rice wine

Method used

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  • Antrodia camphorate red-koji yellow rice wine
  • Antrodia camphorate red-koji yellow rice wine
  • Antrodia camphorate red-koji yellow rice wine

Examples

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Effect test

manufacture example 1

[0008] Production example one, broad production method of Antrodia camphorata red yeast rice wine

[0009] Step (1), wash the glutinous rice purchased from the market, add water to soak the rice for 12-48 hours, and cook for 25 minutes under normal pressure conditions. At the same time, add red yeast rice to water and soak for 8-20 hours. Drain out;

[0010] Step (2), put into the sterilized container the cooled glutinous rice and red yeast rice with a mass ratio of 1:5 to 1:1 to the glutinous rice, add 2%-15% (v / v) The barley koji is added with 3-12% (v / v) distiller's mother, added with red yeast rice soaked in rice water, allowed to stand at 20-30°C, and started the main fermentation;

[0011] In step (3), within 1-8 days of the start of the main fermentation, add the culture of Antrodia camphorata and stir evenly, and the quality of the culture of Antrodia camphorata is 0.5-3% of the total mass of all raw materials in the step (2);

[0012] In step (4), after 12-25 days o...

manufacture example 2

[0014] Production example two, the specific production method of Antrodia camphorata red yeast rice wine

[0015] Step (1), wash the glutinous rice purchased from the market, add water to soak the rice for 12 hours, and cook for 25 minutes under normal pressure. At the same time, add red yeast rice to water and soak for 6 hours, remove and drain after soaking;

[0016] Step (2), put into the sterilized container the cooled glutinous rice and the red yeast rice with a mass ratio of 1:5 to the glutinous rice, add 2% (v / v) of wheat koji, and simultaneously insert 3% (v / v) wine mother, add red yeast rice soaked in rice water, let stand at 20°C to start the main fermentation;

[0017] In step (3), on the first day after the main fermentation starts, add 0.5% Antrodia camphorata grain fermentation powder by mass of red yeast rice wine, and stir evenly;

[0018] In step (4), after 12 days of main fermentation, the fermented mash is filtered and squeezed, and the obtained filtrate is...

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Abstract

The invention provides antrodia camphorate red-koji yellow rice wine which has the flavor of red-koji and the fragrance of antrodia camphorate. Each 100g of antrodia camphorate red-koji yellow rice wine contains 6-9 g of carbohydrate, 1.3-1.9 g of protein, 0.6-1.3 g of fat, 3-8 U / mL of monascorubin, 7-15 mg of lovastatin, as well as 1.24-6.04 mg of active ingredient Antrodin C and 0.57-1.23 mg of active ingredient Antroquinonol. On the one hand, antrodia camphorate enables the yellow rice wine to have the fragrance of antrodia camphorate besides the flavor of red-koji of the traditional yellow rice wine, so that the mouthfeel of the traditional yellow rice wine is improved to a certain extent; on the other hand, various active ingredients, especially Antrodins and Antroquinonol compounds, contained in the antrodia camphorate can enter the wine, so that the antrodia camphorate red-koji yellow rice wine also has the pharmacological activities, including protecting lever, resisting cancer, adjusting immunity, resisting inflammation and the like, possessed by the antrodia camphorate besides having the health efficacy possessed by the traditional yellow rice wine, and therefore the health function is strong.

Description

technical field [0001] The invention belongs to the field of yellow rice wine, and in particular relates to a kind of yellow rice wine made of Antrodia camphorata and red yeast rice. Background technique [0002] Yellow rice wine is one of the unique brewed wines in my country. It has a long drinking history and has become the world's three major ancient wines together with beer and wine. Yellow rice wine mainly uses the joint saccharification and fermentation of various beneficial microorganisms contained in saccharification starters such as wheat koji, red koji, rice koji or wine medicine. And the nutrient-rich low-alcohol fermented raw wine brewed by blending is reddish-brown, with ester aroma, mellow wine taste and long aftertaste. The use of red yeast rice to brew rice wine mainly originated in Fujian, and it is a precious variety of rice wine in my country. However, most red yeast rice wine manufacturers are small in scale, adopt traditional brewing methods, the brew...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 夏永军艾连中杨昳津王光强俞剑燊胡健
Owner UNIV OF SHANGHAI FOR SCI & TECH