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Production method of monascus glutinous rice wine containing dietary fibers

A technology of dietary fiber and production method, which is applied in the field of wine brewing, can solve the problems of complex brewing process, high brewing cost, low wine yield and the like, and achieves the advantages of reducing serum triglyceride, low production cost and high wine yield. Effect

Inactive Publication Date: 2018-05-25
曾海超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Red yeast rice wine produced in Fujian is more representative of traditional red yeast rice wine, which has disadvantages such as complex brewing process, low yield, complex ingredients, and high brewing cost

Method used

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  • Production method of monascus glutinous rice wine containing dietary fibers
  • Production method of monascus glutinous rice wine containing dietary fibers
  • Production method of monascus glutinous rice wine containing dietary fibers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The red yeast rice wine containing dietary fiber can be made by the following steps:

[0036] (1) Weigh the glutinous rice, wash it with water, and soak it in water for 1 to 3 hours; the weight ratio of glutinous rice and water when soaking the glutinous rice is: 1: (1.5 to 3);

[0037] (2) Steam the glutinous rice until cooked, turn off the fire and simmer for 10 to 20 minutes to obtain glutinous rice; the weight ratio of glutinous rice to water when cooking the glutinous rice is: 1: (0.6 to 2);

[0038] (3) Cool the steamed glutinous rice to 35~38℃;

[0039] (4) The red yeast rice purchased from Gutian, Fujian is mixed with the cooled glutinous rice, and rock sugar is added. The weight ratio of red yeast rice, glutinous rice and rock sugar is: (1~4):10:(1~3.5 );

[0040] (5) Pour the mixed red yeast rice and glutinous rice into the tank and seal and ferment for 12 to 24 hours, then add rice wine brewed with pure grains, the alcohol content is 18-35 degrees, and the ri...

Embodiment 2

[0043] The red yeast rice wine containing dietary fiber can be made by the following steps:

[0044] (1) Weigh the glutinous rice, wash it with water, and soak it in water for 1 to 3 hours; the weight ratio of glutinous rice and water when soaking the glutinous rice is: 1: (1.5 to 3);

[0045] (2) Steam the glutinous rice until cooked, turn off the fire and simmer for 10 to 20 minutes to obtain glutinous rice; the weight ratio of glutinous rice to water when cooking the glutinous rice is: 1: (0.6 to 2);

[0046] (3) Cool the steamed glutinous rice to 35~38℃;

[0047] (4) Cross-mix the red yeast rice obtained by self-cultivation with the cooled glutinous rice, and add rock sugar. The weight ratio of red yeast rice, glutinous rice and rock sugar is: (1~4):10:(1~3.5);

[0048] (5) Pour the mixed red yeast rice and glutinous rice into the tank and seal and ferment for 12 to 24 hours, then add rice wine brewed with pure grains, the alcohol content is 18-35 degrees, and the rice wi...

Embodiment 3

[0052] The red yeast rice wine containing dietary fiber can be made by the following steps:

[0053] (1) Weigh the glutinous rice, wash it with water, and soak it in water for 1 to 3 hours; the weight ratio of glutinous rice and water when soaking the glutinous rice is: 1: (1.5 to 3);

[0054] (2) Steam the glutinous rice until cooked, turn off the fire and simmer for 10 to 20 minutes to obtain glutinous rice; the weight ratio of glutinous rice to water when cooking the glutinous rice is: 1: (0.6 to 2);

[0055] (3) Cook or steam the eyebrow beans and red-skin peanuts respectively, and cool them to room temperature for later use; the weight ratio of eyebrow beans, red-skin peanuts and glutinous rice is: 1:1:10;

[0056] (4) Cool the steamed glutinous rice to 35-38℃;

[0057] (5) The red yeast rice purchased from Gutian, Fujian is mixed with the cooled glutinous rice, and rock sugar is added. The weight ratio of red yeast rice, glutinous rice and rock sugar is: (1~4):10:(1~3.5...

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Abstract

The invention discloses a production method of monascus glutinous rice wine containing dietary fibers. The production method includes the steps of weighing and obtaining sticky rice, using clean waterto clean the sticky rice, and soaking the sticky rice for 1-3 hours; steaming the sticky rice till the sticky rice is cooked well, extinguishing the fire and braising the sticky rice for 10-20 minutes to obtain glutinous rice; cooling the cooked glutinous rice till the temperature of the glutinous rice is 35-38 DEG C; blending monascus with the cooled glutinous rice; putting the glutinous rice blended with monascus into a vat, carrying out sealed fermentation for 12-24 hours, then adding rice wine brewed by pure grains into the vat, putting the vat still in a shady cool dry place for sealed fermentation for 60-200 days, and controlling the temperature at 28-35 DEG C, wherein the weight ratio of the added rice wine brewed by the pure grains to the glutinous rice is (2-3):(4-5); filtering fermented substances in the vat to obtain a filtrate, and bottling the filtrate after the filtrate successfully passes examination to obtain a finished product. The monascus glutinous rice wine is simple in production process, low in production cost, capable of maintaining original medicinal effects of monascus and abundant in dietary fiber.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, in particular to a production method of red yeast rice wine containing dietary fiber. technical background [0002] The discovery and application of red yeast rice is a major development of koji brewing in Song Dynasty. The strain of Monascus is Monascus, which is a kind of mold with high temperature resistance, strong saccharification ability and alcohol fermentation ability. [0003] Monascus has medical and health care effects, which is described in the "Daily Use Materia Medica" written by Wu Rui in the Yuan Dynasty: red yeast brewing wine, breaking blood and promoting medicinal potential. Lin Zuanyao" and so on have records of the efficacy of red yeast rice. "Compendium of Materia Medica" also records that "red yeast is mainly used for digestion and blood circulation, invigorating the spleen and drying the stomach. It also treats white dysentery and lowers the water shell. Brewing can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 曾海超
Owner 曾海超
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