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Polyphenol red koji antioxidant preservative and its application technology

An anti-oxidation and antistaling agent technology, which is applied in application, food preservation, chemical instruments and methods, etc., to achieve good shading, improve flavor and taste, and protect health

Inactive Publication Date: 2003-05-14
吴卫清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is known that it has excellent functions of anti-oxidation, anti-free radical, preservation, anti-bacterial and anti-corrosion, shading and fragrance enhancement, regulating blood lipid and blood pressure, anti-aging, preventing human cardiovascular and cerebrovascular diseases, cancer, diabetes, and protecting the heart and brain intelligence system. Antioxidant preservatives have not been reported yet

Method used

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  • Polyphenol red koji antioxidant preservative and its application technology
  • Polyphenol red koji antioxidant preservative and its application technology
  • Polyphenol red koji antioxidant preservative and its application technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Take 5kg of high-quality green tea, 10kg of red yeast rice, 100kg of high-quality glutinous rice, 1kg of white rice, 160kg of mineral water, 20kg of white sugar, 30kg of boiling water, and 20kg of tea-adapted monascus according to the formula. According to the process flow chart 1, first wash, immerse, rinse, steam and cook the high-quality glutinous rice into rice and spread it to cool, then activate the red yeast rice with warm water at 20°C for 6 hours, and the white yeast rice with warm water containing 5% molasses at 38°C for half an hour. Mix well with mineral water (28℃) and rice in a jar, control the temperature at 28~30℃, add tea-adapted active monascus, start saccharification and fermentation, start stirring at 36℃ and control 30℃ for 7 days to make red Koji fermented mash, after a week, the rice has fully developed, the color is red, the rice cover is thin, and the tea sugar solution can be prepared. For the first time, take 2kg of high-quality green tea and soak...

Embodiment 2

[0055]Take 5.5kg of high-quality green tea, 10kg of red yeast rice, 100kg of high-quality glutinous rice, 1kg of white rice, 160kg of mineral water, 20kg of white sugar, and 30kg of boiled water according to the formula. Method: According to process flow chart 2, first steam 50 kg of glutinous rice into rice, spread it out, and activate 2 kg of red yeast rice with 20℃ warm water for 6 hours, and 1 kg of white rice yeast with 38℃ warm water containing 5% molasses for 30 minutes. Spread and cool the rice to 28~30℃, mix well with the activated red yeast rice and white rice, mix well, drop the jar, and build the nest to make dry mash. Keep it at 28~30℃. After 24 hours, use 0.5kg tea leaves and 50kg mineral water to make 28 Rinse the jar with ℃ tea water, without stirring, after 6 hours, it will be made into instant tea wine mother; in addition, steam the remaining half of the glutinous rice into rice and let it cool. Take a sip of the jar and soak 8kg of red yeast rice in 110kg of min...

Embodiment 3

[0060] Green tea beer preparation:

[0061] Take 0.3 tons of polyphenol red yeast rice anti-oxidant preservative prepared according to the above example.

[0062] Take the material according to the first-class beer standard, and prepare 60 tons of qualified saccharification and stereotyped wort according to the existing mature technology, and the wort concentration is 10°-0.3°BX.

[0063] The fermentation process is carried out as follows:

[0064] The above-mentioned key technology is to pump in the polyphenol red yeast rice anti-oxidant preservative before sealing, and adopt the mixed fermentation technology of rice wine. The rest of the processes and procedures can be carried out in accordance with the standard and mature technology of each enterprise. Because the above brewed beer contains green tea polyphenols, the sensory and physical and chemical indicators of green tea beer are as follows:

[0065] Appearance: Transparency, clear and transparent

[0066] Turbid...

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Abstract

The present invention relates to a functional fermentation technology, especially a polyphenol red koje antioxidant preservative and its application technology. It is developed on the basis of the patent technology of ZL94115941.8. The polyphenol red koje antioxidant preservative is prepared from tea, red koje, glutinous rice, sugar, white Qu and water and through fermentation. It contains tea polyphenol, tea pigment, red koji saccharomycete and other active matters and has the functions of antioxidation, resisting free radical, inhibiting bacteria, antisepticising, etc. It may be used as additive for wine, beverage and food, especially in brewing high-quality beer.

Description

Technical field [0001] The invention belongs to the field of functional fermented products, and specifically relates to a polyphenol red yeast rice antioxidation preservative. Background technique [0002] Oxidation and light are a common phenomenon in nature. A large amount of food is slightly oxidized to lose its freshness at every moment of the day, resulting in quality damage, flavor deterioration, and even payment, and some even lead to food poisoning to humans Serious economic losses and health hazards. For example, beer is aged every day due to the beer flavor and short shelf life, which has caused huge losses to countless beer manufacturers and bankrupted many large-scale companies. In the past 50 years, countless flavor chemists and brewers around the world have conducted in-depth research and discussion on beer flavor aging and oxidation issues and fresh-keeping technology. There are many theoretical discussion articles, and there are many solutions and effects, but not...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09K15/34C12H1/14
Inventor 吴卫清
Owner 吴卫清
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