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Red yeast rice Maotai-flavor liquor and production process thereof

A production process, the technology of red yeast sauce flavor, applied in the direction of microorganisms, the preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problems of technical difficulty and unusability, and achieve the improvement of the concentration of esters, the increase of active ingredients, and the shortening Effect of production and storage time

Pending Publication Date: 2022-07-15
广东华源康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent makes liquor have the health-care properties of red yeast rice, but it is only suitable for the production of rice wine-type liquor, especially with its own aroma characteristics, and cannot be used for the production of traditional sauce-flavored liquor
[0006] To sum up, the application of Monascus in the production of traditional sauce-flavored liquor has its technical difficulties. Therefore, at present, Monascus is mainly used in Luzhou-flavored and Fen-flavored liquors, and there are few reports in Maotai-flavored liquors.

Method used

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  • Red yeast rice Maotai-flavor liquor and production process thereof
  • Red yeast rice Maotai-flavor liquor and production process thereof
  • Red yeast rice Maotai-flavor liquor and production process thereof

Examples

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Embodiment

[0048] A production process of red yeast rice sauce-flavor liquor, comprising the following steps:

[0049] (1) Preparation of Monascus I and Monascus II

[0050] Prepare sterile liquid malt culture medium (commercially available, malt extract 3%, soy peptone 0.3%, double distilled water 96.7%), inoculate Monascus, shake culture at 35°C for 3 days, and the concentration of bacterial liquid after culture is 10 5 -10 6 CFU / mL, set aside.

[0051] Soak high-quality rice in purified water for 60 minutes, cook at 100°C for 4 minutes, sterilize by autoclaving at 123°C for 30 minutes, and cool to 45°C. Then inoculate according to the weight ratio of bacterial liquid to rice 15:100, after shaking, divide the obtained inoculum into 2 parts on average, 1 part is fermented in an incubator with a set temperature of 45±1°C, and the other part is fermented at a set temperature of 25 Fermentation in an incubator at ±1°C. After the rice grains are all red and there is no heart, it means t...

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Abstract

According to the red yeast rice Maotai-flavor liquor and the production process thereof, on the basis of the production process provided by the invention, not only can the production characteristics of traditional Maotai-flavor liquor be adapted, but also the active ingredients of the Maotai-flavor liquor can be increased, and the health-care property is brought. The production process mainly comprises the following steps: preparing red yeast rice I and red yeast rice II, adding the red yeast rice I and the red yeast rice II in different fermentation stages, and finally preparing the red yeast rice Maotai-flavor liquor.

Description

technical field [0001] The invention belongs to the field of food processing, and particularly relates to a red yeast rice sauce-flavor liquor and a production process thereof. Background technique [0002] Monascus (Monascus) is a kind of traditional Chinese food fermentation bacteria. It has been used in my country for thousands of years. It is the only important microorganism in the world that has been approved for the production of edible pigments. It belongs to the fungal phylum Ascomycota and subphylum Ascomycota. The metabolism of Monascus produces numerous active secondary metabolites, such as monacrine K, which has hypolipidemic effect. [0003] Monascus mainly uses grains as raw materials. The product obtained by inoculating Monascus fungus on the cooked grains through fermentation is purple or brown-red rice grains. According to Chinese historical records, red yeast rice is also known as "Danqu", "red rice", etc. It is widely used in the wine industry, meat prod...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/022C12H6/02C12R1/645
CPCC12G3/021C12G3/022C12H6/02
Inventor 徐晓飞何瑞琪刘明荣赵明月
Owner 广东华源康生物科技有限公司
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