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Method for making red-rice-yeast health care liquor using eurotium cristatum for fermentation

A technology of Rhizoctonia coronoidans and health care wine, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems that the health care function of tea cannot be fully exerted and the content of active ingredients is low.

Active Publication Date: 2019-06-28
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the prepared tea wine also has the aroma of tea, but the content of effective ingredients such as tea polyphenols is relatively small, and the health function of tea cannot be fully exerted; invention patent: a kind of probiotic wine and its preparation method (Application No. 201610366669 .1) The purpose of the present invention is to provide a coronoid probiotic wine and its preparation method. The coronoid is extracted into granules, and then the coronoid granules are dissolved in liquor, which greatly The content of S. coronoidis in the wine is greatly improved, and the original flavor of the wine is preserved at the same time, without affecting the degree of the wine

Method used

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  • Method for making red-rice-yeast health care liquor using eurotium cristatum for fermentation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] 1. Soak rice and steam rice

[0076] (1) Soaking rice: Take 200kg of glutinous millet and wash it, and soak the rice in water to a depth of about 15-20 cm. The water temperature is 20-25°C, and the rice is soaked for 8 hours.

[0077] (2) Steaming: After draining, steam 120kg of glutinous millet into glutinous rice A, and 80kg of glutinous millet into glutinous rice B, set aside.

[0078] 2. Saccharification and fermentation:

[0079] (1) Pre-fermentation:

[0080] Put the glutinous millet rice A cooled to 40°C into the fermenter together with red yeast rice and clear water for 16 hours of saccharification and fermentation, then add the golden flower koji and Saccharomyces cerevisiae liquid rich in Saccharomyces coronoides, and Sterile air was blown in for 5 minutes, the fermentation temperature was controlled at 32° C., and the saccharification and fermentation was continued for 24 hours to obtain pre-fermented mash.

[0081] Said blasting sterile air, its ventilat...

Embodiment 2

[0111] 1. Soak rice and steam rice

[0112] (1) Soaking rice: Take 500kg of glutinous millet and wash it, and soak the rice in water to a depth of about 15-20 cm. When the water temperature is 10-15°C, soak the rice for 12 hours.

[0113] (2) Steaming: After draining, steam 300kg of glutinous millet to make glutinous rice A, and steam 200kg of glutinous millet to make glutinous rice B, set aside.

[0114] 2. Saccharification and fermentation:

[0115] (1) Pre-fermentation:

[0116]Put the glutinous millet rice A cooled to 40°C into the fermenter together with red yeast rice and clear water for 16 hours of saccharification and fermentation, then add the golden flower koji and Saccharomyces cerevisiae liquid rich in Saccharomyces coronoides, and Sterile air was blown in for 5 minutes, the fermentation temperature was controlled at 34° C., and the saccharification and fermentation was continued for 24 hours to obtain pre-fermented mash.

[0117] Said blasting sterile air, its...

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Abstract

The invention relates to a method for making red-rice-yeast health care liquor using eurotium cristatum for fermentation. The method includes the following steps that glutinous millet is steamed and divided into glutinous millet A and glutinous millet B for use; the glutinous millet A, red rice yeast and clear water are added in a fermentation tank for diastatic fermentation, golden flower yeast and saccharomyces cerevisiae liquid are then added, and primary fermented mash is obtained after fermentation; glutinous millet B is added for fermentation with golden flower yeast, saccharomyces cerevisiae liquid and clear water, and rice liquor fermented mash is obtained; then golden flower yeast and saccharomyces cerevisiae liquid are added, and fermentation continues to obtain secondary fermented mash; squeezing, clarification, sterilization, aging, blending and filling are sequentially performed to obtain finished products. The measurement result shows that the alcohol content of the red-rice-yeast health care liquor is 14-16% voL, the sugar content is 40-60 g / L, and the total acid content is 3.8-4.2 g / L. The sensory evaluation shows that the liquor is clear, transparent, and yellow brown or brown red.

Description

technical field [0001] The invention belongs to the technical field of functional beverage wine brewing. In particular, it relates to a method for preparing red yeast health wine fermented with Trichomonas coronoides. Background technique [0002] As a fungus of the genus Trichomonas, it is also called "Golden Flower" fungus. Metabolites contain almost all amino acids necessary for the human body, can effectively regulate human metabolism, and have strong effects of lowering fat, lowering blood pressure, and regulating carbohydrate metabolism. [0003] Invention patent: a method for producing tea wine by using S. coronoides (application number 201510928699.2). This invention uses S. coronis to ferment tea leaves in solid state, and then adds Schizosaccharomyces pombe for fermentation. This technology can not only improve the utilization rate of active ingredients in tea, but also further play the role of Saccharomyces coronaris in lowering fat, lowering blood pressure, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026C12R1/645C12R1/865C12R1/685
Inventor 黄祖新黄镇
Owner FUJIAN NORMAL UNIV