64 results about "Red yeast rice" patented technology

The invention discloses a plasmin lumbrukinase peptide dietary therapy formula suitable for rehabilitation of cardiovascular and cerebrovascular diseases, blood circulation promoting, blood stasis removing, thrombolysis, collateral dredging and microcirculation improving, and relates to the technical field of medicine and food homology dietary therapy. Soybean protein isolate and earthworm protein are used as core thrombolytic active raw materials, isomaltooligosacharide, xylitol, German Jilida collagen peptide, soybean peptide powder, Belgian imported inulin, red yeast rice and natto powder are compounded, microcrystalline cellulose and magnesium stearate are used as auxiliary materials, and probiotics / metabiotics strains such as rhamnolactobacilli JYLR-005 and the like can be selectively added. The raw materials have a synergistic effect through precise matching, plasmin and lumbrukinase peptide in earthworm protein can directly dissolve thrombus fibrin, natto powder and red yeast rice assist in lowering lipid and dissolving thrombus, multiple active peptides and prebiotics regulate intestinal microecology to improve microcirculation of the whole body, probiotics / metabiotics further strengthen the metabolic capacity of the body, no chemical medicine is added in the whole process, and the traditional Chinese medicine composition is free of toxic and side effects and free of toxic and side effects. The safety is high; the dietary therapy composition can achieve postoperative rehabilitation conditioning of cardiovascular and cerebrovascular diseases through daily consumption, effectively promote blood circulation to remove blood stasis, dissolve thrombus and dredge collaterals, improve microcirculation and relieve various discomfort caused by blood vessel clogging, raw materials are easy to obtain, compatibility is scientific, and the dietary therapy composition is suitable for large-scale production and popularization.

The invention relates to the technical field of food processing, and particularly discloses a heart and cerebral vessel health care composition with thrombolytic and antithrombotic functions and a preparation method thereof. The composition consists of the following raw materials: sorbitol, red yeast rice, freeze-dried natto powder, earthworm protein peptide, vitamin C, American ginseng peptide, magnesium stearate, an angelica sinensis extract, rice bran fatty alkanol, vitamin B1, vitamin B2, a turmeric extract and a compound coloring agent. The preparation method comprises the following steps: mixing the raw materials except magnesium stearate in a double-cone mixer; magnesium stearate is added for continuous mixing, and a hollow capsule shell is filled with the mixed material. The composition disclosed by the invention forms a multi-dimensional synergistic system for smoothing blood vessels, purifying blood and improving blood flow, the defect of single effect of an existing product is overcome, the health-care effect of heart and cerebral vessels is remarkably improved, and the effect is stable and controllable; in addition, the preparation method has the advantages of being simple and controllable in process and suitable for industrial production.

1. Name of the designed product: packaging set (red yeast rice powder). 2. Use of the designed product: for packaging. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: set 1 perspective view. 5. Other circumstances needing to be explained: set 1 is a packaging box, and set 2 is a packaging bottle.

This invention discloses a pharmaceutical composition and its preparation method for treating atrophic gastritis, precancerous lesions of the stomach, and stomach cancer, belonging to the field of traditional Chinese medicine preparation technology. The pharmaceutical composition is prepared by a specific two-step microbial fermentation process using Astragalus membranaceus, Hericium erinaceus, Curcuma zedoaria, Actinidia chinensis root, Camptotheca acuminata fruit, Hedyotis diffusa, Coptis chinensis, Taraxacum mongolicum, Viola yedoensis, Corydalis yanhusuo (processed with vinegar), Phellodendron chinense, Solanum nigrum, Scutellaria baicalensis, Panax notoginseng, Zingiber officinale, Piper cubeba, Cuttlebone, Fritillaria thunbergii, roasted soybean, and red yeast rice. This invention significantly improves the bioavailability of the active pharmaceutical ingredients through the synergistic effect of the multifunctional groups of traditional Chinese medicine and the enhanced effect of microbial fermentation. It can systematically reverse gastric mucosal atrophy and intestinal metaplasia, effectively improve microcirculation, and inhibit Helicobacter pylori, while also exhibiting good safety. This provides a novel and effective treatment for the aforementioned gastric diseases.

The invention discloses a red yeast rice powder-phytosterol ester blood fat reducing formula and an embedding technology, and relates to the technical field of health food, the red yeast rice powder-phytosterol ester blood fat reducing formula comprises, by weight, 30-50 parts of red yeast rice powder, 20-40 parts of phytosterol ester, 10-15 parts of fructo-oligosaccharide, and 1-3 parts of a rosemary extract; through the scientifically verified compounding proportion, the competition of the two components in the intestinal absorption stage is avoided, and the bioavailability is improved. Fructo-oligosaccharide is used as prebiotics, so that intestinal health is promoted, and the absorption capacity of intestinal tracts to active ingredients is improved; the rosemary extract has an anti-oxidation effect, can prolong the oxidation induction period of phytosterol ester to 120 hours, can protect monacolin K and phytosterol ester in the red yeast rice powder from being damaged by external factors such as light and heat, and further improves the stability.

The invention relates to the technical field of seasonings, and particularly discloses a composite sausage seasoning and a preparation method thereof. The seasoning is prepared from edible salt, isomaltooligosacharide, sodium glutamate, a yeast extract, shiitake mushroom powder, spices, red yeast rice powder, a rosemary extract, nisin, trehalose, curdlan, fermented celery powder, epsilon-polylysine and the like according to a specific ratio. The preparation method comprises the steps of basic raw material mixing, microencapsulation slow-release treatment, stage mixing, spice adding and the like, curdlan is used for embedding the rosemary extract, the slow-release effect is achieved, and a vacuum mixing technology is adopted for ensuring uniformity. The seasoning provided by the invention has synergistic antibacterial and antioxidant properties, can significantly prolong the shelf life of sausages, enhance flavor level and umami strength, maintain salty taste perception while reducing the sodium content, improve the product texture and processing stability, and meet the production requirements of natural and healthy meat products.

This invention application provides compositions containing red yeast rice pigment and their applications, compositions with α-glucosidase inhibitory activity and their applications, and further, their application in α-glucosidase inhibitors, belonging to the technical field of natural active compounds inhibiting α-glucosidase. The compositions of this invention comprise one or both of red yeast rice pigment and red yeast rice pigment: wherein the molar ratio of acarbose to red yeast rice pigment is 400:400-600:300; the molar ratio of acarbose to red yeast rice pigment is 400:200-600:150; and the molar ratio of red yeast rice pigment to red yeast rice pigment is 150:400-200:300. The compositions involved in this invention have a significant synergistic inhibitory effect on α-glucosidase, superior to using the above compounds alone, and can achieve reduced drug dosage and reduced drug side effects.

The invention relates to the technical field of traditional Chinese medicine (homology of medicine and food) compositions, and discloses a composition with a function of reducing blood pressure and blood fat. Comprising the following components in parts by weight: 3-9 parts of gastrodia elata, 5-15 parts of folium cortex eucommiae, 9-12 parts of hawthorn, 5-10 parts of folium mori, 6-12 parts of chrysanthemum, 9-15 parts of semen cassiae, 1-3 parts of red yeast rice, 3-9 parts of radix angelicae, 9-15 parts of radix rehmanniae, 6-12 parts of angelica sinensis, 3-6 parts of American ginseng, 6-12 parts of dendrobium officinale, 3-10 parts of lucid ganoderma, 1-2 parts of stigma croci, 1-3 parts of cordyceps sinensis, 5-10 parts of sophora flower bud and 1-3 parts of earthworm protein. According to the composition with the function of reducing blood pressure and blood fat as well as the preparation method and the application of the composition, the composition can obviously reduce the content of cholesterol and triglyceride in blood, has the effects of reducing blood pressure and blood fat, and can be used for preparing medicines or functional foods for treating hypertension and hyperlipidemia.

The invention relates to the field of red yeast rice culture, in particular to automatic red yeast rice continuous culture equipment and a culture process thereof, and the equipment comprises an incubator, a conveyor belt, a sealing door, a flattening mechanism and an environment control mechanism. The equipment adopts a five-layer independent culture cavity design, is matched with a layered exclusive environment control mechanism, realizes automatic and accurate regulation and control of temperature, humidity and ventilation parameters, and realizes efficient and interference-free transmission and accumulation of materials by combining a staggered conveyor belt and a sealing door integrating sealing and guiding functions; the flattening mechanism is matched with an angle limiting block through a torsion spring, so that intelligent switching between interception and mild flattening is completed; the whole culture process is circularly carried out around five times of stacking-spreading, and continuous production is realized through collaborative operation of all layers. The culture of a new batch can be started without waiting for the completion of a single batch, and continuous production from feeding to discharging is realized. The equipment runs automatically in the whole process, manual intervention is greatly reduced, the production efficiency is improved, and the quality uniformity of products is guaranteed.

The invention discloses a red yeast rice fingerprint spectrum detection method. The fingerprint detection method is developed for the monacolin compound in the monascus, whether the to-be-detected sample contains the monascus meeting the quality requirement or not can be directly judged by comparing the similarity of the to-be-detected sample and the contrast fingerprint, the detection efficiency is improved, and the detection cost is reduced.

1. Name of the product in this design: Packaging Box (Red Yeast Rice). 2. Purpose of this design: For the outer packaging of the product. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

1. Name of the product in this design: Packaging Box (Outer Box of Raw Red Yeast Rice). 2. Purpose of this design: For packaging boxed raw red yeast rice. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention belongs to the technical field of chromatographic detection, and provides a simvastatin detection method and application thereof. According to the detection method disclosed by the invention, qualitative and quantitative detection of simvastatin in a sample can be realized by adopting a high performance liquid chromatography-tandem mass spectrometry mode. In the high performance liquid chromatography detection, the simvastatin possibly existing in the red yeast rice powder and the product thereof can be detected by combining a pentafluorophenyl propyl chromatographic column and a formic acid methanol mobile phase. The detection method provided by the invention can effectively distinguish the statins and simvastatin naturally existing in the red yeast rice powder, and can effectively avoid the false positive result of simvastatin detection; the method can also be applied to detection of various products including capsules, tablets, oral liquid and the like containing the red yeast rice powder, and various quality monitoring scenes can be considered.

This invention belongs to the field of food science and technology, specifically relating to a composition for cardiovascular protection and its preparation method. The composition includes freeze-dried natto powder, milk protein peptide powder, dihydromyricetin, and functional red yeast rice powder. The freeze-dried natto powder has a nattokinase content of 3000 FU / g, 5000 FU / g, 10000 FU / g, or 20000 FU / g. The milk protein peptide powder has a total VPP and IPP content ≥5.0%, and the milk protein peptide powder has an ACE inhibition rate ≥63%. This invention addresses the limitations of existing cardiovascular health foods that rely on single-component efficacy and cannot achieve multi-target, comprehensive protection. It employs a scientific combination of four natural active ingredients—freeze-dried natto powder, milk protein peptide powder, dihydromyricetin, and functional red yeast rice powder—to achieve synergistic effects across multiple targets.

1. Name of the product in this design: Packaging bag (raw red yeast rice). 2. Purpose of this design: For holding raw red yeast rice. 3. The key design feature of this product is its pattern. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted. 6. In the unfolded state reference diagram, part A is white and is used for sealing the equipment identification.

The invention discloses a traditional Chinese medicine composition for treating obesity, a preparation and a preparation method thereof, and belongs to the technical field of traditional Chinese medicines. The traditional Chinese medicine composition comprises the following components: bighead atractylodes rhizome, cassia twig, pinellia ternate, poria cocos, red yeast rice, pericarpium citri reticulatae, semen raphani, coptis chinensis, lotus leaf and honey-fried licorice root. Cassia twig and bighead atractylodes rhizome are used as monarch drugs and have the effects of tonifying spleen, activating yang and dissolving turbidity together; the red yeast rice, the pinellia ternate, the poria cocos and the lotus leaves are used as ministerial drugs and have the effects of tonifying spleen, dissolving turbidity, removing blood stasis and burning fat; the radish seed, the dried orange peel and the coptis chinensis are used as adjuvant drugs, and the dried orange peel and the radish seed are used for regulating qi-flowing for strengthening spleen, clearing damp and dissolving turbidity The coptis chinensis is bitter cold and settled, and directly clears excess fire in the stomach; honey-fried licorice root is used as a conductant drug to harmonize cold, heat and cool of the drugs. The red yeast rice is used for dispersing blood stasis and turbidity, the semen raphani is used for dispersing food turbidity, and the cassia twig and the poria cocos are used for dispersing drinking turbidity. Therefore, the traditional Chinese medicine composition disclosed by the invention takes spleen strengthening and yang activating as a core, strengthens spleen and yang through warm tonifying to improve the distribution of the spleen and yang, and combines phlegm reducing, diuresis promoting, digestion promoting and blood activating to remove pathogenic factors of turbid accumulation, and treats both symptoms and root causes so as to achieve the weight losing effect.

The present application relates to the field of beer brewing, in particular to a low-sugar red rice and cane beer and a preparation method thereof. The method is to use malt and cane sugar juice as raw materials, red rice live rice as auxiliary materials, adopt the co-fermentation technology of yeast and red mold, and add cane juice and red rice live rice in the pre-fermentation and add red rice juice in the post-fermentation to obtain a low-sugar product with bright color and unique taste. The beer of the present application has high antioxidant activity in addition to low sugar. The product is beneficial to improve the utilization direction and economic value of red rice and cane juice, promote the diversification of red rice and cane juice products, enrich the beer taste, color varieties and nutritional value, and meet the current consumer demand for individualization, nutrition and diversification.

The invention relates to the field of fermented food, and particularly discloses monascus purpureus M25 with functions of reducing blood pressure and blood fat, and the preservation number of the monascus purpureus M25 is CCTCC (China Center for Type Culture Collection) NO: M20252285. Meanwhile, the invention also discloses an innovative application method of the strain in preparation of the red yeast rice thick broad-bean sauce, which is characterized in that the M25 strain is inoculated to wheat kernels to prepare red yeast rice wheat flour rich in active ingredients, and then the flour is used as a functional ingredient and is subjected to synergistic fermentation with aspergillus oryzae in a koji-making stage of the Pixian thick broad-bean sauce to prepare the red yeast rice thick broad-bean sauce. And carrying out high-salt fermentation and other traditional processes subsequently. The method successfully solves the industrial problem that the functional strain is difficult to survive and express efficacy in the traditional high-salt fermentation system. The prepared thick broad-bean sauce keeps the traditional flavor, the content of amino acid nitrogen far exceeds the standard, the delicate flavor and nutritional value of the product are remarkably improved, more importantly, the content of monacolin K in the final product is stable, and the thick broad-bean sauce has the dual health-care functions of reducing blood pressure and blood fat.

The invention discloses a special diet for improving cardiovascular and cerebrovascular diseases and microcirculation disturbance and a preparation method thereof. The health food is prepared from the following raw materials in parts by weight: 30-35 parts of Chinese yam peptide, 30-35 parts of earthworm protein peptide, 20-25 parts of freeze-dried natto powder, 15-20 parts of euphausia superba oil microcapsule powder, 10-15 parts of red yeast rice powder, 5-10 parts of taurine, 5-10 parts of ginseng, 2-5 parts of vitamin C, 2-5 parts of vitamin B1 and 2-5 parts of vitamin B2. The Chinese yam peptide, the earthworm protein peptide, the natto freeze-dried powder, the euphausia superba oil micro-capsule powder, the red yeast rice powder, the taurine, the ginseng, the vitamin C, the vitamin B1 and the vitamin B2 are prepared into the special diet for improving cardiovascular and cerebrovascular diseases and microcirculation disturbance, and various natural plants are matched with active effective components of medicinal and edible foods, so that the special diet has the effects of being medicinal and edible and being free of toxic and side effects. Meanwhile, the nutrition intervention effect is achieved on serious diseases such as cardia-cerebrovascular diseases and the like; the traditional Chinese medicine composition can restore original vitality of heart and cerebral vessels, improve blood and oxygen supply functions of whole body tissues, and reduce blood fat and blood viscosity.

This application relates to the field of food processing equipment and discloses a forming device for red yeast rice noodles, including a machine housing. Each of the left and right sides of the machine housing has a sliding groove. Two sets of vertical rods are fixedly connected inside each sliding groove. A slider is slidably connected inside each sliding groove and is slidably connected to the vertical rods. A spring is sleeved around the side of each vertical rod, and the spring abuts against the top surface of the inner wall of the sliding groove and the slider. A cutting mechanism is provided between the two sets of sliders. A connecting rod is rotatably connected inside the right slider, and an insertion hole is provided on the right side of the right slider. The cutting mechanism includes a mounting frame, a motor, a gear, a roller cutter, and a gear two. The mounting frame is fixedly connected to the connecting rod, and the motor is fixedly installed inside the mounting frame. This application has the following advantages and effects: the rotation of the cutting mechanism allows different roller cutters to cut the noodles, thereby producing noodles of different thicknesses.

The invention relates to solid oral compositions, comprising monascus fermented rice coated by lipidic encapsulation technology and a method for preparing the coated monascus fermented rice.

The present application provides a kind of nutrition composition which is helpful to lubricate intestine and defecate, which is composed of natto, red rice, taurine, vitamin B1, vitamin B2 and acceptable adjuvant in specific content ratio.The present application has the advantages that: the composition has synergistic effect, can lubricate intestine and defecate, is used for preventing or assisting treatment of functional constipation, and has small side effect and does not produce dependency.In addition, the compound form of the product can significantly improve the compliance of the user population and save the overall use cost.

The invention relates to the technical field of fruit wine brewing, in particular to a method for preparing low-sugar purple sweet potato light wine through multi-strain synergistic primary fermentation, which comprises the following steps: by taking 100% purple sweet potato pulp as a unique fermentation substrate, inoculating a composite strain composed of fruit wine yeast and lactic acid bacteria according to a proper proportion, and fermenting at normal temperature for 7-10 days; and after fermentation, blending the filtrate with xylitol to obtain the low-sugar purple sweet potato light wine with the alcoholic strength of 4-7% vol. Compared with an existing two-stage fermentation technology which contains rice wine and red yeast rice and needs to be inverted, grain auxiliary materials and a post-fermentation procedure are omitted, the fermentation period is shortened by 70%-90%, the sugar source is reduced by 40%, and anthocyanin is enriched; the finished product is clear in color, outstanding in sweet potato fragrance and balanced in sourness and sweetness, and meets the requirements of young consumer groups for low sugar, low alcohol and natural fermentation.

The utility model relates to the technical field of monascus fermentation product separation, and discloses an efficient monascus fermentation product separation and extraction device which comprises a working table, a separation box is fixedly connected to the working table, and a filter box is fixedly connected to the working table; the bottom of the separation box is fixedly connected with a motor, the output end of the motor penetrates through the bottom of the separation box and is fixedly connected with a rotating rod, and the top of the rotating rod is fixedly connected with a separation net cylinder; the top of the workbench is fixedly connected with a supporting frame. According to the efficient separation and extraction device for the monascus fermentation products, the separation mesh cylinder is driven to rotate through the rotating rod, and the limiting ring is fixed to the inner wall of the separation box through the supporting rod, so that stable rotation of the separation mesh cylinder is guaranteed, eccentric vibration is avoided, solid-liquid separation is rapidly achieved under the action of centrifugal force, traditional static precipitation or multiple centrifugation is replaced, and the separation rate is greatly increased; the telescopic assembly can adapt to fermentation liquid with different viscosities, the solid-phase compaction effect is enhanced, and liquid residues are reduced.

This utility model relates to the field of natural pigment separation technology and discloses a red yeast rice natural pigment separation and purification device, including a mounting plate and a separation component disposed above the mounting plate. The separation component includes a fixed barrel fixedly connected to the inner wall of the mounting plate, a discharge pipe connected to the bottom of the fixed barrel, a solenoid valve fixedly connected to the bottom outer wall of the discharge pipe, a fixed frame fixedly connected to the bottom of the fixed barrel, a drive motor fixedly connected to the bottom inner wall of the fixed frame, and an output shaft fixedly connected to the output end of the drive motor. By setting the separation component, after the separation barrel rotates, it can drive the liquid inside to rotate. During the rotation of the liquid, the water flow and pigment in the liquid can be separated through the through groove opened on the side wall of the separation barrel. This process can improve the separation efficiency of the water flow and pigment in the liquid, so that the water flow enters the interior of the fixed barrel after separation, and the separated pigment remains in the separation barrel.

A hangover alleviating tea with heat clearing and liver protecting functions and a preparation method thereof belong to the field of tea drinks, and the hangover alleviating tea comprises the following substances in parts by weight: 6-8 parts of mulberry leaves, 5-7 parts of cassia seeds, 2-3 parts of pachyrhizua angulatus, 1-2 parts of hovenia dulcis thunb, 6-8 parts of red yeast rice, 3-5 parts of cichorium intybus, 2-4 parts of pericarpium citri reticulatae, 1-2 parts of poria cocos, 3-4 parts of malt and 3-4 parts of haws. The folium mori and the semen cassiae cooperate with each other, so that the effect of clearing liver heat can be enhanced, and a good liver protection effect can be achieved; pueraria thomsonii, hovenia dulcis thunb and cichorium intybus can assist mulberry leaves and semen cassiae to enhance the effects of dispelling the effects of alcohol and clearing heat, so that the effects of dispelling the effects of alcohol and clearing heat and protecting liver are further enhanced The red yeast rice, the scorched hawthorn fruit, the fried malt, the dried orange peel and the poria cocos have the effects of tonifying spleen and promoting diuresis, removing food retention and promoting metabolism, and can assist other components to better exert the effects of dispelling the effects of alcohol, clearing heat, protecting the liver and improving metabolism; all the components of the beverage are medicinal and edible substances, so that the beverage is small in side effect, high in safety and suitable for long-term appropriate drinking.

This invention proposes an analytical method for evaluating the quality of red yeast rice based on HPLC fingerprinting and multi-component quantitative analysis, belonging to the field of quality control technology for red yeast rice and related products. The method includes: taking a red yeast rice sample, ultrasonically extracting it with 50% methanol, centrifuging, and filtering to prepare a test solution; performing detection using high-performance liquid chromatography; constructing a red yeast rice fingerprint chromatogram based on the detection results, and simultaneously determining the content of six active ingredients: ankaflavin, citrinin, lactone-type mevastatin, lactone-type lovastatin, acid mevastatin, and acid lovastatin; and combining chemical pattern recognition methods to perform discriminant analysis on red yeast rice samples from different sources to evaluate the quality of the red yeast rice. This invention achieves an organic combination of simultaneous quantitative analysis of multiple components in red yeast rice and overall quality evaluation based on fingerprint chromatograms. Methodological validation shows that this method has good precision, repeatability, and stability, and is accurate and reliable, suitable for the quality control of red yeast rice raw materials and health foods and pharmaceuticals containing red yeast rice.

The application discloses a traditional Chinese medicine composition with lipid-lowering efficacy, Quling Huatu granules and a preparation method thereof, and belongs to the technical field of Chinese patent medicines. The traditional Chinese medicine composition comprises the following components in parts by weight: 5-10 parts of red yeast rice, 10-30 parts of poria cocos, 5-15 parts of atractylodes, 5-15 parts of dried ginger and 5-15 parts of costus. The atractylodes, the poria cocos and the costus in the application can dispel cold, invigorate the spleen, warm the middle and harmonize the stomach, so that the qi of the spleen and stomach runs smoothly. Meanwhile, the Quling Huatu granules contain statin components, can inhibit the synthesis of excessive cholesterol in the body, increase the synthesis of low-density protein receptors, reduce the blood cholesterol and low-density protein cholesterol levels, prevent the further development of cardiovascular diseases, and also do not cause problems such as liver and kidney function damage and gastrointestinal discomfort.

This invention relates to a method for preparing health-promoting red yeast rice wine, comprising: (1) preparing a liquid fermentation broth of *Pseudomonas ulmoides*; (2) preparing a starter culture, wherein the starter culture is obtained by inoculating *Rhizopus* into a starter culture made from glutinous rice, soybeans, banana peel, vitamin B2, vitamin C, and sterile water; (3) steaming and cooling glutinous rice and adding *Pseudomonas ulmoides* fermentation broth, *Monascus purpureus* expanded culture broth, decanoic acid, and *Lactobacillus plantarum* expanded culture broth, and saccharifying and fermenting to obtain a first fermented product; (4) adding starter culture to the first fermented product, stirring evenly, and continuing saccharification to obtain a second fermented product; (5) pumping the second fermented product into a fermentation tank for alcoholic fermentation; and (6) after the fermentation in step (4) is completed, clarifying, filtering, sterilizing, and bottling the finished product. By brewing rice wine using this method, vitamins and various amino acids from *Pseudomonas ulmoides* can be extracted into the rice wine, and various specific amino acids can reduce the yield of citrinin in red yeast rice under certain fermentation conditions, resulting in high-quality red yeast rice wine.

The utility model provides a monascus solid state fermentation yeast turning device which comprises a fermentation bottle, a driving mechanism and a fermentation box, the fermentation bottle comprises a bottle body, a stirring shaft, a stirring blade and a bottle cap, after preparation of a rice matrix is completed, the rice matrix is poured into the bottle body, monascus is inoculated for culture, and the fermentation box is used for fermentation. The driving mechanism drives the stirring rods on the spiral fan blades to rotate through the stirring shaft, red yeast rice in the fermentation bottle is regularly turned to achieve yeast turning, due to the action of the stirring rods, material particles are evenly dispersed, the air permeability of the fermentation substrate is improved, the monascus can completely eat the substrate rice, meanwhile, broken rice generated in the stirring process is reduced, and the fermentation efficiency is improved. The complete form and good condition of the red yeast rice are ensured, a plurality of fermentation bottles can be placed on each fermentation box, batch automatic yeast turning is realized, and the yeast turning efficiency is greatly improved, so that the labor cost in the fermentation production process is reduced, and the fermentation production efficiency of the monascus is improved.