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Compound red yeast rice wine and its brewing method

A red koji wine and composite technology, which is applied in the field of compound red koji wine and its brewing, can solve the problems of no medicinal effect and low sugar content of alcoholic beverages, etc.

Active Publication Date: 2018-12-25
贵州谊强红曲酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the wine products in the prior art are all brewed with a single Daqu, so that alcoholic beverages have a low sugar content and do not have medicinal effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] a. Soaking process: take 100 parts of glutinous rice, wash 6 times with 2 times the amount of water of glutinous rice, until the water is free of turbidity, after washing, add water to soak in the soaking tank, soak for 8 hours, and change the weight of glutinous rice to the original 1.4 Times better.

[0032] b. Washing process: Wash the soaked glutinous rice 3 times with clear water.

[0033] c, steaming process: steam the glutinous rice obtained in step b in a rice steamer, using the steam produced in the boiler room for steaming, and then steam for 15 minutes after the steam is saturated in the rice steamer.

[0034] d. Koji mixing process: when the average outdoor temperature is greater than 20°C, send the glutinous rice to the koji mixing room with an indoor environment of 30-32°C, add distilled water at a temperature of 15-20°C and spray it on the glutinous rice, and stir while spraying , so that the glutinous rice is completely loose and the particles are separ...

Embodiment 2

[0047] a. Soaking process: Take 120 parts of glutinous rice, wash it with 2 times the amount of water of glutinous rice for 7 times until the water is free of turbidity. Times better.

[0048] b. Washing process: Wash the soaked glutinous rice 3 times with clear water.

[0049] c, steaming process: take the glutinous rice gained in step b and steam in a rice steamer, using steam produced in a boiler room to steam, and steam for another 18 minutes after the steam is saturated in the rice steamer.

[0050] d. Koji mixing process: when the average outdoor temperature is greater than 20°C, send the glutinous rice to the koji mixing room with an indoor environment of 30-32°C, add distilled water at a temperature of 15-20°C and spray it on the glutinous rice, and stir while spraying , so that the glutinous rice is completely loose, and the particles are separated; naturally cool, when the temperature of the glutinous rice is 35~40°C, add 12 parts of red yeast rice to the glutinous ...

Embodiment 3

[0063] a. Soaking process: Take 150 parts of glutinous rice, wash it with 2 times the amount of glutinous rice for 7 times, until the water is free of turbidity, after washing, add water to soak in the soaking tank, soak for 10 hours, and change the weight of glutinous rice to the original 1.5 Times better.

[0064] b. Washing process: Wash the soaked glutinous rice 3 times with clear water.

[0065] c, steaming process: take the glutinous rice gained in step b and steam in a rice steamer, using the water vapor produced in the boiler room to steam, and steam for another 20 minutes after the steam is saturated in the rice steamer.

[0066] d. Koji mixing process: when the average outdoor temperature is greater than 20°C, send the glutinous rice to the koji mixing room with an indoor environment of 30-32°C, add distilled water at a temperature of 15-20°C and spray it on the glutinous rice, and stir while spraying , so that the glutinous rice is completely loose, and the particl...

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Abstract

The invention discloses compound monascus wine. The compound monascus wine comprises 100-150 parts by weight of glutinous rice, water, 8-15 parts by weight of monascus and 0.3-0.45 part by weight of yeast. The invention further discloses a brewing method for the compound monascus wine. The brewing method comprises the following processes: a, a soaking process; b, a washing process; c, a steaming process; d, a yeast blending process; e, a fermenting process; f, a transferring process; g, an alcoholization process; h, a wine airing process; I, a detection process; j, a primary filtering process; l, a secondary filtering process; m, a sterilization process; n, a packaging process. The compound monascus wine is simple in preparation materials comprising three raw materials only, so that the cost is reduced greatly; the monascus is combined with the yeast, so that the quality of the wine is better while the original drug property of the monascus is kept.

Description

technical field [0001] The invention relates to an alcoholic beverage obtained by a direct fermentation method, in particular to a compound red yeast rice wine and a brewing method thereof. Background technique [0002] Red yeast rice is a natural product that contains a variety of physiologically active ingredients that are beneficial to human health. It is a kind of purple-red rice koji, ancient Chen Danqu, which is made from starchy raw materials such as rice and fermented by Monascus. In ancient my country, there are medicinal books that clearly record the medical efficacy of Monascus, which can be traced back to the "Daily Materia Medica" written by Wu Rui in the Yuan Dynasty. Hu Sihui, a contemporaneous imperial doctor of Yinshan, said in "Yinshan Zhengyao" that red yeast rice "invigorates the spleen, replenishes qi, and warms the middle". Subsequent medicinal books such as "Materia Medica Yanyi Supplement", "Materia Medica Preparing Medicines" and "Yilin Zhuan Yao" ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘友谊
Owner 贵州谊强红曲酒业有限公司
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