CN102757874A - Red-rice yellow wine rich in lovastatin and brewing method of red-rice yellow wine - Google Patents
Red-rice yellow wine rich in lovastatin and brewing method of red-rice yellow wine Download PDFInfo
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Abstract
The invention provides a red-rice yellow wine rich in lovastatin and the brewing method of the red-rice yellow wine. The method comprises the steps of: based on sticky rice and polished round-grained rice as raw materials and the red kojic rice having high yield of lovastatin as a diastatic fermentation agent, dipping the rice, and steaming, spreading, placing into a cylinder for fermenting, squeezing through a palate frame, and carrying out ultrafiltration through a film; and ageing in a ceramic jar so as to obtain the yellow wine rich in lovastatin. The brewing method of the yellow wine rich in lovastatin is simple to operate, and easy to control; and the obtained yellow wine includes 0.22 to 0.45g/L of lovastatin which is the metabolin of monascus; and the citrinin is not generated, thus the safety and high efficiency are provided.
Description
Technical field
The present invention relates to a kind of red rice yellow wine and brewing method, especially a kind of red rice yellow wine and brewing method thereof that is rich in lovastatin.
Background technology
Yellow rice wine is the rarity of the Chinese nation, and the history in existing so far more than 5,000 year is with beer, wine and claim the world three Da Gu wine.The yellow rice wine place of production is wider, and kind is numerous, mainly is divided into: Zhejiang wheat koji yellow rice wine, Shandong chestnut rice yellow rice wine and Fujian red rice yellow wine three major types.The Fujian red rice yellow wine is main raw material with glutinous rice, and the employing red colouring agent for food, also used as a Chinese medicine is a saccharifying ferment, forms through the traditional technology brew, and wine liquid is delicate fragrance amber and that the tool red colouring agent for food, also used as a Chinese medicine is strong.Contain lovastatin in the red rice yellow wine of Fujian, this material is the suppressor factor of HMG-CoA reductase enzyme, can effectively suppress the synthetic of body inner cholesterol.Therefore, the Fujian red rice yellow wine has wheat koji, the incomparable advantage of chestnut rice yellow rice wine, is gorgeous wonderful work in China's yellow rice wine.
Research confirms that lovastatin mainly comes from monascus ruber in the red colouring agent for food, also used as a Chinese medicine in the red rice yellow wine, and this bacterium can the synthetic lovastatin of self metabolism.Lovastatin is the desirable medicament of the generally acknowledged decreasing cholesterol in various countries; The yellow rice wine that is rich in lovastatin not only can effectively prevent the cardiovascular disorder that hyperlipidemia causes; Effects such as hypoglycemic in addition, hypotensive, anti-cancer and antifatigue the most important thing is not have the spinoff of pharmacological agent.The research and development of therefore, being rich in lovastatin red colouring agent for food, also used as a Chinese medicine class protective foods have remarkable social benefit and economic benefit.
This type of yellow rice wine product is a kind of traditional zymotic type health-care yellow wine truly, and its major function composition--lovastatin is for monascus self meta-bolites, safe and efficient.
Summary of the invention
The objective of the invention is for a kind of red rice yellow wine and brewing method thereof that is rich in lovastatin is provided.For the technical scheme that reaches goal of the invention the present invention employing is:
A kind of red rice yellow wine that is rich in lovastatin is characterized in that: the content of lovastatin is 0.22-0.45g/L in the described red rice yellow wine.
A kind of brewing method that is rich in the lovastatin red rice yellow wine is to be that the starter brew forms with the Red kojic rice through the high yield lovastatin.Described Red kojic rice prepares by following sequential steps:
(1) dip meter: Indica draining away the chaff ,20-25 ℃ under flooding 6-10h, picked up, watering and drain (water content 22% -24%);
(2) steamed rice: vigorous fire steamed rice 3-5min in the rice steamer requires rice grain not have the white heart, does not have cracking;
(3) inoculation: will steam good meal and be cooled to 36-40 ℃, every 10kg rice is admixed high yield lovastatin monascus spore powder 60g, suitably adds water, fully mixes back dress square-bottomed bamboo basket thoroughly and shakeouts, and covers clean gunnysack, sends into bent room heat-insulated cultivation;
(4) going into the room cultivates: will inoculate in the bent room after back rice is put in sterilization, bent room temperature is controlled at about 22-28 ℃.Turn over song when the article temperature rise during to 40-45 ℃, pile up continued again and cultivate.Be no more than 40 ℃ through turning, open rake control article temperature afterwards.
(5) go out song: the Red kojic rice that bent room ferments, 38-40 ℃ of hot-air seasoning is subsequent use.
Wherein, high yield lovastatin monascus strain is obtained by following method screening:
(1) separation of monascus ruber: the petridish that will fill PDA is positioned over Gutian, Fujian Red kojic rice production plant 1d; The back is inverted under 28 ℃ in mold incubator and is cultivated 3d; Picking is cultivated for red thalline transfer is inoculated into the test tube slant for the white later stage in early days, obtains purer bacterial strain slant preservation through the separation and purification of ruling repeatedly.
(2) screening of high yield lovastatin monascus strain: with each separate red Aspergillus strain of potato sucrose liquid fermentation liquid inoculation fermentation; Fermentation parameter is: shaking speed 160r/min cultivates; 28 ℃ of culture temperature; Fermentation time 10d, lovastatin content in the fermented liquid is measured in the back, and screening obtains the high yield lovastatin and does not produce the plain monascus strain of tangerine.
(3) preparation of monascus spore powder: the monascus ruber bacterial strain that filters out is prepared into bacteria suspension; Be connected in the long-grained nonglutinous rice substratum of sterilization (the long-grained nonglutinous rice 30g after cooking, in the 1000mL triangular flask of packing in 121 ℃ of sterilization 10min), in mold incubator, cultivate under 30 ℃; Relative humidity 60%-70%; The bottle that suitably shakes is during this time cultivated behind the 7-10d in 38-40 ℃ of following hot-air seasoning, pulverizes subsequent use.
The described brewing method that is rich in the lovastatin red rice yellow wine be with the Red kojic rice for the starter brew forms, make the said yellow rice wine that is rich in lovastatin by following sequential steps:
(1) soak rice: 550 ~ 620kg glutinous rice and 80 ~ 150kg polished rice place pithos to soak 20h after screening and removing impurities, require the water surface to exceed rice and flour 6 ~ 8cm, and water temperature is about 20 ℃, pull the back water out and rinse well, drain;
(2) steamed rice: pass through face with bamboo rice steamer steamed rice to steam, add a cover vexed 15min, water 45 ℃ ~ 50 ℃ warm water after closing vapour, make the abundant water-swelling of meal, and then open and close vapour about decatize meal 25min and rise well with cooking.The meal that steams is with thoroughly well cooked but not mushy, and is neither too hard, nor too soft, and loose the paste is advisable.
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice and reduce to 28-30 ℃;
(4) fall cylinder fermentation: in the pithos of cleaning-sterilizing, add prepared Red kojic rice 70 ~ 100kg in the claim 4, the 12h that is soaked in water, amount of water are glutinous rice and polished rice gross weight about 1.5 times.The rice of spreading for cooling is poured in the pithos, turned up and down evenly, cover cylinder cap with Red kojic rice, heat insulating culture, the control leavening temperature is 27 ℃～28 ℃, ferments 30-40 days.
(5) sheet frame squeezing: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out, and filters;
(6) membrane ultrafiltration: adopt rolling tubular fibre membrane ultrafiltration wine appearance, the concrete operations parameter is: 30 ℃ of membrane pore size 10kDa, working pressure 0.25MPa, service temperature.
(7) pottery altar ageing: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃, just obtains the described lovastatin yellow rice wine that is rich in.
The remarkable advantage that is rich in the brewing method of lovastatin red rice yellow wine of the present invention is:
(1) compare with other health promoting wine, the lovastatin material that is rich in the yellow rice wine of the present invention is saccharifying ferment red colouring agent for food, also used as a Chinese medicine self meta-bolites, and does not produce Citrinin, and is safer.
(2) lovastatin that produces of red koji fermentation is the acid lovastatin, need not in the human body alcohol acid esterase and participates in hydrolysis, can directly bring into play effect for reducing fat, a stretched inner cholesterol synthetic, and its activity is high about one times than the lactone formula.
Embodiment
Below in conjunction with specific embodiment the present invention is described further:
Embodiment 1: the preparation of high yield lovastatin monascus spore powder:
Step is following:
(1) separation of monascus ruber: the petridish that will fill PDA is positioned over Gutian, Fujian Red kojic rice production plant 1d (1 day); The back is inverted under 28 ℃ in mold incubator and is cultivated 3d (3 days); Picking is cultivated for red thalline transfer is inoculated into the test tube slant for the white later stage in early days, obtains purer bacterial strain slant preservation through the separation and purification of ruling repeatedly.
(2) screening of high yield lovastatin monascus strain: with each separate red Aspergillus strain of potato sucrose liquid fermentation liquid inoculation fermentation; Fermentation parameter is: shaking speed 160r/min cultivates; 28 ℃ of culture temperature; Fermentation time 10d (10 days), lovastatin content in the fermented liquid is measured in the back, and screening obtains high yield lovastatin monascus strain.
(3) preparation of monascus spore powder: the monascus ruber bacterial strain that filters out is prepared into bacteria suspension; Be connected in the long-grained nonglutinous rice substratum of sterilization (the long-grained nonglutinous rice 30g after cooking, in the 1000mL triangular flask of packing in 121 ℃ of sterilization 10min), in mold incubator, cultivate under 30 ℃; Relative humidity 60%-70%; The bottle that suitably shakes is during this time cultivated behind the 7-10d in 38-40 ℃ of following hot-air seasoning, pulverizes subsequent use.
Embodiment 2: the preparation of high yield lovastatin Red kojic rice:
Step is following:
(1) dip meter: Indica draining away the chaff ,20-25 ℃ under flooding 6-10h, picked up, watering and drain (water content 22% -24%);
(2) steamed rice: vigorous fire steamed rice 3-5min in the rice steamer requires rice grain not have the white heart, does not have cracking;
(3) inoculation: will steam good meal and be cooled to 36-40 ℃, every 10kg rice is admixed embodiment 1 method gained monascus spore powder 60g, suitably adds water, fully mixes back dress square-bottomed bamboo basket thoroughly and shakeouts, and covers clean gunnysack, sends into bent room heat-insulated cultivation;
(4) going into the room cultivates: will inoculate in the bent room after back rice is put in sterilization, bent room temperature is controlled at about 22-28 ℃.Turn over song when the article temperature rise during to 40-45 ℃, pile up continued again and cultivate.Be no more than 40 ℃ through turning, open rake control article temperature afterwards.
(5) go out song: the Red kojic rice that bent room ferments, 38-40 ℃ of hot-air seasoning is subsequent use.
Embodiment 3: be rich in lovastatinRed colouring agent for food, also used as a Chinese medicine
Brewageing of yellow rice wine
Step is following:
(1) soak rice: 550kg glutinous rice and 150kg polished rice place pithos to soak 20h after screening and removing impurities, require the water surface to exceed rice and flour 6 ~ 8cm, and water temperature is about 20 ℃, pull out the back water rinse well, drain to water cut be 40%;
(2) steamed rice: pass through face with bamboo rice steamer steamed rice to steam, add a cover vexed 15min, water 45 ℃ ~ 50 ℃ warm water after closing vapour, make the abundant water-swelling of meal, and then open and close vapour about decatize meal 25min and rise well with cooking.The meal that steams is with thoroughly well cooked but not mushy, and is neither too hard, nor too soft, and loose the paste is advisable.
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice and reduce to 28-30 ℃;
(4) fall cylinder fermentation: in the pithos of cleaning-sterilizing, add prepared Red kojic rice 70kg among the embodiment 2, the 12h that is soaked in water, amount of water are 1050kg.The rice of spreading for cooling is poured in the pithos, turned up and down evenly, cover cylinder cap with Red kojic rice, heat insulating culture, the control leavening temperature is 27 ℃～28 ℃, ferments 30-40 days.
(5) sheet frame squeezing: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out, and filters;
(6) membrane ultrafiltration: adopt rolling tubular fibre membrane ultrafiltration wine appearance, the concrete operations parameter is: 30 ℃ of membrane pore size 10kDa, working pressure 0.25MPa, service temperature.
(7) pottery altar ageing: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃, just obtains the yellow rice wine of the described 0.22g/L of containing lovastatin.
Embodiment 4: be rich in lovastatinRed colouring agent for food, also used as a Chinese medicine
Brewageing of yellow rice wine
Step is following:
(1) soak rice: 560kg glutinous rice and 140kg polished rice place pithos to soak 20h after screening and removing impurities, require the water surface to exceed rice and flour 6 ~ 8cm, and water temperature is about 20 ℃, pull out the back water rinse well, drain to water cut be 45%;
(2) steamed rice: pass through face with bamboo rice steamer steamed rice to steam, add a cover vexed 15min, water 45 ℃ ~ 50 ℃ warm water after closing vapour, make the abundant water-swelling of meal, and then open and close vapour about decatize meal 25min and rise well with cooking.The meal that steams is with thoroughly well cooked but not mushy, and is neither too hard, nor too soft, and loose the paste is advisable.
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice and reduce to 28-30 ℃;
(4) fall cylinder fermentation: in the pithos of cleaning-sterilizing, add prepared Red kojic rice 80kg among the embodiment 2, the 12h that is soaked in water, amount of water are 1060kg.The rice of spreading for cooling is poured in the pithos, turned up and down evenly, cover cylinder cap with Red kojic rice, heat insulating culture, the control leavening temperature is 27 ℃～28 ℃, ferments 30-40 days.
(5) sheet frame squeezing: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out, and filters;
(6) membrane ultrafiltration: adopt rolling tubular fibre membrane ultrafiltration wine appearance, the concrete operations parameter is: 30 ℃ of membrane pore size 10kDa, working pressure 0.25MPa, service temperature.
(7) pottery altar ageing: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃, just obtains the described yellow rice wine that contains 0.28 g/L lovastatin.
Embodiment 5: be rich in lovastatinRed colouring agent for food, also used as a Chinese medicine
Brewageing of yellow rice wine
Step is following:
(1) soak rice: 580kg glutinous rice and 120kg polished rice place pithos to soak 20h after screening and removing impurities, require the water surface to exceed rice and flour 6 ~ 8cm, and water temperature is about 20 ℃, pull out the back water rinse well, drain to water cut be 50%;
(2) steamed rice: pass through face with bamboo rice steamer steamed rice to steam, add a cover vexed 15min, water 45 ℃ ~ 50 ℃ warm water after closing vapour, make the abundant water-swelling of meal, and then open and close vapour about decatize meal 25min and rise well with cooking.The meal that steams is with thoroughly well cooked but not mushy, and is neither too hard, nor too soft, and loose the paste is advisable.
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice and reduce to 28-30 ℃;
(4) fall cylinder fermentation: in the pithos of cleaning-sterilizing, add prepared Red kojic rice 100kg among the embodiment 2, the 12h that is soaked in water, amount of water are 1090kg.The rice of spreading for cooling is poured in the pithos, turned up and down evenly, cover cylinder cap with Red kojic rice, heat insulating culture, the control leavening temperature is 27 ℃～28 ℃, ferments 30-40 days.
(5) sheet frame squeezing: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out, and filters;
(6) membrane ultrafiltration: adopt rolling tubular fibre membrane ultrafiltration wine appearance, the concrete operations parameter is: 30 ℃ of membrane pore size 10kDa, working pressure 0.25MPa, service temperature.
(7) pottery altar ageing: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃, just obtains the described yellow rice wine that contains 0.45 g/L lovastatin.
Embodiment 6: be rich in lovastatinRed colouring agent for food, also used as a Chinese medicine
Brewageing of yellow rice wine
Step is following:
(1) soak rice: 600kg glutinous rice and 100kg polished rice place pithos to soak 20h after screening and removing impurities, require the water surface to exceed rice and flour 6 ~ 8cm, and water temperature is about 20 ℃, pull out the back water rinse well, drain to water cut be 55%;
(2) steamed rice: pass through face with bamboo rice steamer steamed rice to steam, add a cover vexed 15min, water 45 ℃ ~ 50 ℃ warm water after closing vapour, make the abundant water-swelling of meal, and then open and close vapour about decatize meal 25min and rise well with cooking.The meal that steams is with thoroughly well cooked but not mushy, and is neither too hard, nor too soft, and loose the paste is advisable.
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice and reduce to 28-30 ℃;
(4) fall cylinder fermentation: in the pithos of cleaning-sterilizing, add prepared Red kojic rice 80kg among the embodiment 2, the 12h that is soaked in water, amount of water are 1060kg.The rice of spreading for cooling is poured in the pithos, turned up and down evenly, cover cylinder cap with Red kojic rice, heat insulating culture, the control leavening temperature is 27 ℃～28 ℃, ferments 30-40 days.
(5) sheet frame squeezing: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out, and filters;
(6) membrane ultrafiltration: adopt rolling tubular fibre membrane ultrafiltration wine appearance, the concrete operations parameter is: 30 ℃ of membrane pore size 10kDa, working pressure 0.25MPa, service temperature.
(7) pottery altar ageing: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃, just obtains the described yellow rice wine that contains 0.31 g/L lovastatin.
Embodiment 7: be rich in lovastatinRed colouring agent for food, also used as a Chinese medicine
Brewageing of yellow rice wine
Step is following:
(1) soak rice: 620kg glutinous rice and 80kg polished rice place pithos to soak 20h after screening and removing impurities, require the water surface to exceed rice and flour 6 ~ 8cm, and water temperature is about 20 ℃, pull out the back water rinse well, drain to water cut be 60%;
(2) steamed rice: pass through face with bamboo rice steamer steamed rice to steam, add a cover vexed 15min, water 45 ℃ ~ 50 ℃ warm water after closing vapour, make the abundant water-swelling of meal, and then open and close vapour about decatize meal 25min and rise well with cooking.The meal that steams is with thoroughly well cooked but not mushy, and is neither too hard, nor too soft, and loose the paste is advisable.
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice and reduce to 28-30 ℃;
(4) fall cylinder fermentation: in the pithos of cleaning-sterilizing, add prepared Red kojic rice 90kg among the embodiment 2, the 12h that is soaked in water, amount of water are 1060kg.The rice of spreading for cooling is poured in the pithos, turned up and down evenly, cover cylinder cap with Red kojic rice, heat insulating culture, the control leavening temperature is 27 ℃～28 ℃, ferments 30-40 days.
(5) sheet frame squeezing: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out, and filters;
(6) membrane ultrafiltration: adopt rolling tubular fibre membrane ultrafiltration wine appearance, the concrete operations parameter is: 30 ℃ of membrane pore size 10kDa, working pressure 0.25MPa, service temperature.
(7) pottery altar ageing: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃, just obtains the described yellow rice wine that contains 0.38 g/L lovastatin.
The above is merely preferred embodiment of the present invention, and all equalizations of doing according to claim of the present invention change and modify, and all should belong to covering scope of the present invention.
Claims (5)
1. red rice yellow wine that is rich in lovastatin, it is characterized in that: the content of lovastatin is 0.22-0.45g/L in the said red rice yellow wine.
2. brewing method that is rich in the lovastatin red rice yellow wine is characterized in that: described method is to be that the saccharifying ferment brew forms with the Red kojic rice through the high yield lovastatin.
3. the brewing method that is rich in the lovastatin red rice yellow wine as claimed in claim 2 is characterized in that: the Red kojic rice of described high yield lovastatin prepares by following sequential steps:
(1) dip meter: Indica draining away the chaff,20-25 ℃ under flooding 6-10h, picked up, watering and drain (water content 22% -24%);
(2) steamed rice: vigorous fire steamed rice 3-5min in the rice steamer requires rice grain not have the white heart, does not have cracking;
(3) inoculation: will steam good meal and be cooled to 36-40 ℃, every 10kg rice is admixed high yield lovastatin monascus spore powder 60g, suitably adds water, fully mixes back dress square-bottomed bamboo basket thoroughly and shakeouts, and covers clean gunnysack, sends into bent room heat-insulated cultivation;
(4) going into the room cultivates: will inoculate in the bent room after back rice is put in sterilization, bent room temperature is controlled at about 22-28 ℃, turns over song when article temperature rise during to 40-45 ℃, piles up continued again and cultivates, and harrows the article of control temperature and is no more than 40 ℃ through turning, opening afterwards;
(5) go out song: the Red kojic rice that bent room ferments, 38-40 ℃ of hot-air seasoning is subsequent use.
4. the brewing method that is rich in the lovastatin red rice yellow wine as claimed in claim 3 is characterized in that: described high yield lovastatin monascus spore powder prepares as follows and gets:
(1) separation of monascus ruber: the petridish that will fill PDA is positioned over traditional Red kojic rice production plant 1d; The back is inverted under 28 ℃ in mold incubator and is cultivated 3d; Picking is cultivated for red thalline transfer is inoculated into the test tube slant for the white later stage in early days, obtains purer bacterial strain slant preservation through the separation and purification of ruling repeatedly;
(2) screening of high yield lovastatin monascus strain: with each separate red Aspergillus strain of potato sucrose liquid fermentation liquid inoculation fermentation; Fermentation parameter is: shaking speed 160r/min cultivates; 28 ℃ of culture temperature; Fermentation time 10d, lovastatin content in the fermented liquid is measured in the back, and screening obtains the high yield lovastatin and does not produce the plain monascus strain of tangerine;
(3) preparation of monascus spore powder: the monascus ruber bacterial strain that filters out is prepared into bacteria suspension; Be connected in the long-grained nonglutinous rice substratum of sterilization (the long-grained nonglutinous rice 30g after cooking, in the 1000mL triangular flask of packing in 121 ℃ of sterilization 10min), in mold incubator, cultivate under 30 ℃; Relative humidity 60%-70%; The bottle that suitably shakes is during this time cultivated behind the 7-10d in 38-40 ℃ of following hot-air seasoning, pulverizes subsequent use.
5. like the described brewing method that is rich in the red rice yellow wine of lovastatin of claim 2-4, it is characterized in that: described method is to be saccharifying ferment with right 2 described Red kojic rices, makes the described yellow rice wine that is rich in lovastatin by following sequential steps:
(1) soak rice: 550 ~ 620kg glutinous rice and 80 ~ 150kg polished rice place pithos to soak 20h after screening and removing impurities, require the water surface to exceed rice and flour 6 ~ 8cm, and water temperature is about 20 ℃, pull the back water out and rinse well, drain;
(2) steamed rice: pass through face with bamboo rice steamer steamed rice to steam, add a cover vexed 15min, water 45 ℃ ~ 50 ℃ warm water after closing vapour, make the abundant water-swelling of meal, and then open and close vapour about decatize meal 25min and rise well with cooking; The meal that steams is with thoroughly well cooked but not mushy, and is neither too hard, nor too soft, and loose the paste is advisable;
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice and reduce to 28-30 ℃;
(4) fall cylinder fermentation: in the pithos of cleaning-sterilizing, add prepared Red kojic rice 70 ~ 100kg in the claim 4, the 12h that is soaked in water, amount of water are glutinous rice and polished rice gross weight about 1.5 times; The rice of spreading for cooling is poured in the pithos; Turn up and down evenly with Red kojic rice, cover cylinder cap, heat insulating culture; The control leavening temperature is 27 ℃～28 ℃, ferments 30-40 days;
(5) sheet frame squeezing: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out, and filters;
(6) membrane ultrafiltration: adopt rolling tubular fibre membrane ultrafiltration wine appearance, the concrete operations parameter is: 30 ℃ of membrane pore size 10kDa, working pressure 0.25MPa, service temperature;
(7) pottery altar ageing: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃, just obtains the described yellow rice wine that is rich in lovastatin.
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| CN108315153A (en) * | 2018-04-26 | 2018-07-24 | 邢振水 | A kind of preparation process of novel taste wine |
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| CN103992895A (en) * | 2013-06-20 | 2014-08-20 | 江南大学 | Production method for red koji yellow wine |
| CN103815279A (en) * | 2014-02-08 | 2014-05-28 | 福建农林大学 | Red yeast rice rich in coenzyme Q10 and preparation method thereof |
| CN104059831B (en) * | 2014-05-19 | 2016-05-04 | 江南大学 | A kind of fermented type red rice yellow wine and production method thereof that is rich in Lovastatin |
| CN104403863A (en) * | 2014-05-19 | 2015-03-11 | 江南大学 | Fermented monascus cooking wine and production technology thereof |
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| CN104745397A (en) * | 2015-04-17 | 2015-07-01 | 福建省农业科学院农业工程技术研究所 | Preparation method of mild type red koji yellow rice wine |
| CN104745399A (en) * | 2015-04-20 | 2015-07-01 | 江南大学 | Brewing method capable of increasing content of Monacolin K in monascus rice wine |
| CN105104574A (en) * | 2015-09-18 | 2015-12-02 | 福建农林大学 | Fermented bean curds rich in Monacolin K and preparation method of fermented bean curds |
| CN105524792A (en) * | 2016-02-03 | 2016-04-27 | 浙江红石梁集团济公家酒坊有限公司 | Preparation method of mixed distiller's yeast |
| CN108576614A (en) * | 2018-04-24 | 2018-09-28 | 山西省农业科学院农产品加工研究所 | A kind of preparation method of the red yeast rice duck wheat rich in function factor |
| CN108315153A (en) * | 2018-04-26 | 2018-07-24 | 邢振水 | A kind of preparation process of novel taste wine |
| CN111454805A (en) * | 2020-05-06 | 2020-07-28 | 韩长明 | Brewing process of red yeast rice wine |
| CN114698809A (en) * | 2022-04-15 | 2022-07-05 | 贵州南山婆食品加工有限公司 | Pickled Chinese sauerkraut with blood lipid reducing effect and its preparation method |
| CN115181624A (en) * | 2022-07-11 | 2022-10-14 | 四川省食品发酵工业研究设计院有限公司 | Functional red yeast rice wine rich in lovastatin and brewing process thereof |
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