CN103820301B - The brewing method of a kind of Fujian Monas cuspurpureus Went vinegar - Google Patents
The brewing method of a kind of Fujian Monas cuspurpureus Went vinegar Download PDFInfo
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Abstract
A brewing method for Fujian Monas cuspurpureus Went vinegar, relates to vinegar.Rice is soaked, then eluriates, drain, then with after steam heating, spread out and dry, first time adds mature vinegar and mixes thoroughly, reinstall and brewage in altar, second time adds mature vinegar, lid lid, be cultured to when reaching 6% ~ 7% containing acetic acid, first time adds wine of rice fermented with red yeast, continues to cultivate, when reaching 6% ~ 7% containing acetic acid, second time adds wine of rice fermented with red yeast, then continues to be cultured to and reach 6% ~ 7% containing acetic acid, obtains Fujian Monas cuspurpureus Went vinegar mother of vinegar; Glutinous rice is added first time water soaking, eluriate, drain rear steam heating, load in fermentation altar after spreading for cooling, add red colouring agent for food, also used as a Chinese medicine and second time water, stir evenly, Zha Tankou ferments, i.e. obtained wine of rice fermented with red yeast fermented glutinous rice; After being filtered by wine of rice fermented with red yeast fermented glutinous rice, heating, obtains wine of rice fermented with red yeast; Add Fujian Monas cuspurpureus Went vinegar mother of vinegar and first wine of rice fermented with red yeast brewageing in altar, after adding a cover cultivation, open altar and take out supernatant liquor, through clarification, sterilizing, encapsulation, obtain Fujian Monas cuspurpureus Went vinegar, containing acetic acid 5% ~ 8%.
Description
Technical field
The present invention relates to vinegar, especially relate to the brewing method of a kind of Fujian Monas cuspurpureus Went vinegar.
Background technology
Vinegar can improve a poor appetite, suppress germ, help digest, and is the traditional brewing seasonings of China.Vinegar is raw material with starchiness such as grains (Cereals class, potato class etc.), completes the stage brews such as saccharification, zymamsis, acetic fermentation form through different types of microorganisms.The main component of vinegar is acetic acid, also containing nutritive ingredient and flavor compound such as each seed amino acid, organic acid, carbohydrate, VITAMIN, alcohol and esters, has unique color.
Production technology of vinegar can be divided into solid state fermentation, the large class of liquid state fermentation two.Folk tradition vinegar many employings solid-state fermentation process, medium and small enterprise adopts liquid-state fermentation technology, and some enterprise adopts liquid-solid sprinkling circulation technology.Above-mentioned technique is all generally that a large amount of starting material of disposable employing ferment, and is tap into a small amount of vinegar unstrained spirits preserved, relies on a small amount of fermentable wherein in solid state fermentation; That a small amount of pure strain Acetobacter xylinum of inoculation is fermented in liquid state fermentation; The vaccination ways of liquid-solid sprinkling circulation technology is similar to solid state fermentation.The famous-brand and high-quality vinegar of some local characteristics adopts solid state fermentation, and other techniques generally can only produce medium-sized vinegar.
Chinese patent CN101580793 discloses a kind of clean preparation method of brewing monascus vinegar.In sticky rice stewing, add in traditional method that saccharifying ferment, zymamsis, acetic fermentation and ageing blend, add and carry out suction filtration separating step after completing zymamsis step, the wine of rice fermented with red yeast suction filtration produced after zymamsis is isolated pure mellow wine liquid and the poor method that also have employed liquid acetic acid fermentation and solid-state acetic fermentation respectively of unstrained liquor, prepare Monas cuspurpureus Went vinegar liquid 1 and Monas cuspurpureus Went vinegar liquid 2 respectively, finally above-mentioned two kinds of vinegar liquid are carried out blending into Monas cuspurpureus Went vinegar.
Chinese patent CN101696387A discloses a kind of highland barley monascus vinegar and brewing method thereof, is that raw material obtains highland barley monascus vinegar with highland barley.Its brewing method comprises and prepares Monascus anka Nakazawa et sato suspension, boiling, spreading for cooling, fermentation, leaching song, diastatic fermentation, acetic fermentation, blends and sterilizing.
Chinese patent CN101333493 discloses a kind of Monas cuspurpureus Went vinegar with antihypertensive function; Take glutinous rice as raw material, after boiling, adding distiller's yeast that red colouring agent for food, also used as a Chinese medicine and auxiliary material thereof make and accounting for raw material weight per-cent is that the functional Monascus vinasse of 10% ~ 20% are through first just fermentation, ferment again, then squeezing is made wine of rice fermented with red yeast and reclaims Monas cuspurpureus Went distiller grains, wine of rice fermented with red yeast, by acid liquid fermentation, makes the Monas cuspurpureus Went vinegar with antihypertensive function.
Summary of the invention
The present invention aims to provide that quality product is steady, the brewing method of a kind of Fujian Monas cuspurpureus Went vinegar of unique flavor.
The present invention includes following steps:
1) Fujian Monas cuspurpureus Went vinegar mother of vinegar is prepared: soaked by rice, then eluriate, drain; Then with after steam heating, spread out and dry, first time adds mature vinegar and mixes thoroughly, reinstall and brewage in altar, second time adds mature vinegar, and lid lid, is cultured to when reaching 6% ~ 7% containing acetic acid, first time adds wine of rice fermented with red yeast, continue to cultivate, when reaching 6% ~ 7% containing acetic acid, second time adds wine of rice fermented with red yeast, continue again to be cultured to reach 6% ~ 7% containing acetic acid, obtain Fujian Monas cuspurpureus Went vinegar mother of vinegar;
2) prepare wine of rice fermented with red yeast: glutinous rice is added first time water soaking, eluriate, drain rear steam heating, load in fermentation altar after spreading for cooling, add red colouring agent for food, also used as a Chinese medicine and second time water, stir evenly, Zha Tankou ferments, i.e. obtained wine of rice fermented with red yeast fermented glutinous rice; After being filtered by wine of rice fermented with red yeast fermented glutinous rice, heating, obtains first wine of rice fermented with red yeast;
3) Fujian Monas cuspurpureus Went vinegar is brewageed: add the Fujian Monas cuspurpureus Went vinegar mother of vinegar and step 2 that step 1) obtains brewageing in altar) first wine of rice fermented with red yeast of obtaining, after adding a cover cultivation, open altar and take out supernatant liquor, through clarification, sterilizing, encapsulation, obtain Fujian Monas cuspurpureus Went vinegar, containing acetic acid 5% ~ 8%.
In step 1), described rice can adopt upland rice rice (mountain rice), and the mass ratio of described rice and water can be 10: 20 ~ 30; The time of described immersion can be 15 ~ 18h; Described elutriation can adopt clear water to eluriate 3 ~ 4 times; The described steam-heated time can be 15 ~ 25min; Described first time adds mature vinegar and can adopt 3 years mature vinegar containing acetic acid 6% ~ 7%, and the mass ratio of amount and rice that first time adds mature vinegar can be 1 ~ 3: 10; Described altar of brewageing can adopt ceramic to brewage altar; Described second time adds mature vinegar can adopt 3 years mature vinegar containing acetic acid 6% ~ 7%, and the mass ratio of amount and rice that second time adds mature vinegar can be 30: 10; The time of described cultivation can be 6 months; Described first time adds the wine of rice fermented with red yeast that wine of rice fermented with red yeast can adopt ethanol content 15% ~ 20%, and the mass ratio of amount and rice that first time adds wine of rice fermented with red yeast can be 10 ~ 15: 10; The described time of continuing to cultivate can be 1 year; Described second time adds the wine of rice fermented with red yeast that wine of rice fermented with red yeast can adopt ethanol content 15% ~ 20%, and the mass ratio of amount and rice that second time adds wine of rice fermented with red yeast can be 10 ~ 15: 10; The described time of continuing to cultivate again can be 1 year; Described cultivation, continue cultivate and continue again cultivate during, preferably open altar every day and stir 1 time; So far namely obtain stay-in-grade Fujian Monas cuspurpureus Went vinegar mother of vinegar, be wherein enriched and brewage the main acid acetic acid of Fujian Monas cuspurpureus Went vinegar and the major microorganisms fauna of odor type material.Every day stirs, and can preserve this Fujian Monas cuspurpureus Went vinegar mother of vinegar for a long time, for brewageing of high-quality Fujian Monas cuspurpureus Went vinegar provides reliable and stable mother of vinegar.
In step 2) in, the mass ratio of described glutinous rice, for the first time water, red colouring agent for food, also used as a Chinese medicine, second time water can be 20: 40: (1 ~ 2): (30 ~ 40); The time of described immersion can be 15 ~ 18h; Described elutriation can adopt clear water to eluriate 3 ~ 4 times; Described steam heating can by glutinous rice steam heating 15 ~ 25min in steamer; Described spreading for cooling can spreading for cooling to 40 ~ 45 DEG C; Described fermentation altar can adopt glaze paint ceramic fermentation altar; Described red colouring agent for food, also used as a Chinese medicine can adopt commercially available red colouring agent for food, also used as a Chinese medicine; Described Zha Tankou can adopt newspaper Zha Tankou; The condition of described fermentation can be control temperature lower than 34 DEG C, stirs 4 ~ 7 times in fermenting process, and the design parameter of fermentation controls as follows: 1. drive rake: room temperature fermentation, after 2 ~ 4 days, is stirred, namely driven rake for the 1st time; 2. stir day by day: stir 1 every day, totally 3 ~ 5 times; 3. stir afterwards: within after the altar that falls 7 ~ 12 days, stir 1 time, within 18 ~ 25 days, stir 1 time, maintain fermentation time 40 ~ 60 days; Described filtration can adopt cloth bag squeeze and filter; The condition of described heating can be 80 ~ 95 DEG C of heating 5 ~ 20min; The ethanol content of gained wine of rice fermented with red yeast reaches 16% ~ 20%.
In step 3), the mass ratio of described Fujian Monas cuspurpureus Went vinegar mother of vinegar and first wine of rice fermented with red yeast can be (60 ~ 70): (20 ~ 30); Described condition of adding a cover cultivation can be: open altar every day and stir 1 time, cultivates 1 year lower than 34 DEG C.
Following cycle is brewageed, can repeating step 3), namely form the liquid circulation making method of Fujian Monas cuspurpureus Went vinegar, successively, the Fujian of production high-quality year by year Monas cuspurpureus Went vinegar.
The present invention adopts upland rice rice cooking rice, and add high-quality mature vinegar gradually, each quasi-microorganism of Fujian Monas cuspurpureus Went vinegar is brewageed in enrichment, lasts 3 years obtained Fujian Monas cuspurpureus Went vinegar mother of vinegars; Brewage Fujian wine of rice fermented with red yeast, in the Monas cuspurpureus Went vinegar mother of vinegar of Fujian, add wine of rice fermented with red yeast; The continuous Fujian Monas cuspurpureus Went vinegar taking out maturation from the Monas cuspurpureus Went vinegar mother of vinegar altar of Fujian, adds Fujian wine of rice fermented with red yeast simultaneously every year, forms the liquid circulation making method of Fujian Monas cuspurpureus Went vinegar, continues to brewage high-quality Fujian Monas cuspurpureus Went vinegar.
The present invention adopts the method continuing to add high-quality mature vinegar to prepare Fujian Monas cuspurpureus Went vinegar mother of vinegar, successively adds Fujian wine of rice fermented with red yeast, takes out a small amount of Fujian Monas cuspurpureus Went vinegar after long-term cultivation, form the liquid circulation making method of Fujian Monas cuspurpureus Went vinegar in a large amount of mother of vinegar.
Embodiment
The present invention is further illustrated for following examples.
Embodiment 1:
Adopt 3 years mother of vinegars to carry out liquid circulation and brewage Fujian Monas cuspurpureus Went vinegar, concrete operation step is as follows:
1. the preparation of Fujian Monas cuspurpureus Went vinegar mother of vinegar
1.1. boiling upland rice rice: get upland rice rice (mountain rice) 10kg, clear water is eluriated, and the 25kg that adds water soaks 18h; Clear water eluriate 4 times, drain; By upland rice rice steam heating 20min in steamer, spread out and dry.
1.2 upland rice rice acidications: the 3 years mature vinegar 1.5kg got containing acetic acid 6.5% mix thoroughly with the upland rice rice dried, static 12h; Upland rice rice being moved to the ceramic that volume is greater than 100L brewages in altar, adds 3 years mature vinegar 30kg containing acetic acid 6.5%; Lid lid, incubated at room temperature 6 months, is greater than 6% containing acetic acid.
1.3 Fujian Monas cuspurpureus Went vinegar mother of vinegars are ripe: the wine of rice fermented with red yeast 15kg adding ethanol content 16%, continue incubated at room temperature 1 year, are greater than 6% containing acetic acid; Add the wine of rice fermented with red yeast 15kg of ethanol content 18%, continue incubated at room temperature 1 year, reach 7% containing acetic acid.Between whole incubation period, open altar every day and stir 1 time.
So far namely obtain stay-in-grade Fujian Monas cuspurpureus Went vinegar mother of vinegar, be wherein enriched and brewage the main acid acetic acid of Fujian Monas cuspurpureus Went vinegar and the major microorganisms fauna of odor type material.Every day stirs, and can preserve this Fujian Monas cuspurpureus Went vinegar mother of vinegar for a long time, for brewageing of high-quality Fujian Monas cuspurpureus Went vinegar provides reliable and stable mother of vinegar.
2. the preparation of wine of rice fermented with red yeast
2.1. wine of rice fermented with red yeast fermented glutinous rice is prepared
Immersion, fine laundering: get glutinous rice 20kg, clear water is eluriated, and the 40kg that adds water soaks 18h; Clear water eluriate 3 times, drain.
Steamed rice: by glutinous rice steam heating 20min in steamer, spreading for cooling to 42 DEG C.
Fall altar, and what the glutinous rice after boiling is moved to glaze paint ceramic brewages in altar, and add commercially available red colouring agent for food, also used as a Chinese medicine 1.5kg, water 35kg, stirs evenly; Use newspaper Zha Tankou.
Fermentation: control temperature, lower than 32 DEG C, stirs 7 times in fermenting process, and design parameter controls as follows.1. drive rake: after room temperature is fermented 3 days, drive rake and stir for the 1st time, increase ventilation, reduce temperature; 2. stir day by day: stir 1 every day, totally 4 times; 3. stir afterwards: within after the altar that falls the 8th day, stir 1 time, within the 20th day, stir 1 time.Maintain fermentation time and namely obtain wine of rice fermented with red yeast fermented glutinous rice in 50 days.
2.2. wine of rice fermented with red yeast is prepared
By aforementioned wine of rice fermented with red yeast fermented glutinous rice through cloth bag squeeze and filter, 85 DEG C of heating 10min, i.e. obtained wine of rice fermented with red yeast, ethanol content reaches 16%.
3. the liquid circulation making method of Fujian Monas cuspurpureus Went vinegar
3.1. first time circulation is brewageed: get one be equipped with that 70kg preserves the Fujian Monas cuspurpureus Went vinegar mother of vinegar of 3 years brewage altar, add the wine of rice fermented with red yeast of 25kg, make mother of vinegar: the ratio of wine of rice fermented with red yeast is about 3: 1, adds a cover; Open altar every day and stir 1 time, cultivate 1 year lower than 32 DEG C, open altar and take out 15kg supernatant liquor, through clarification, sterilizing, encapsulation, i.e. obtained high-quality Fujian Monas cuspurpureus Went vinegar, containing acetic acid 6.5%.
3.2. second time circulation is brewageed: namely to brewageing in altar the wine of rice fermented with red yeast adding 25kg after end being brewageed in circulation in first time, repeating above-mentioned supervisory routine, can take out 10 ~ 20kg supernatant liquor after 1 year, obtained Fujian Monas cuspurpureus Went vinegar product.
3.3. following cycle is brewageed, repeat said process, from the Monas cuspurpureus Went vinegar mother of vinegar altar of Fujian, take out 15 ~ 25kg Fujian Monas cuspurpureus Went vinegar year by year, add wine of rice fermented with red yeast, can successively, the Fujian of production high-quality year by year Monas cuspurpureus Went vinegar.
Embodiment 2:
Adopt 5 years mother of vinegars to carry out liquid circulation and brewage Fujian Monas cuspurpureus Went vinegar, concrete operation step is as follows:
1. the preparation of Fujian Monas cuspurpureus Went vinegar mother of vinegar and preservation
The preparation of Fujian Monas cuspurpureus Went vinegar mother of vinegar, the same, slightly.
The preservation of Fujian Monas cuspurpureus Went vinegar mother of vinegar, brewages altar in room temperature preservation by what be equipped with Fujian Monas cuspurpureus Went vinegar mother of vinegar, every day uncap, stir about 1min, can preserve for a long time.
2. prepare wine of rice fermented with red yeast
Prepare wine of rice fermented with red yeast fermented glutinous rice and wine of rice fermented with red yeast, process is the same, slightly.
3. adopt 5 years mother of vinegars to carry out liquid circulation and brewage Fujian Monas cuspurpureus Went vinegar
3.1. first time circulation is brewageed: get one be equipped with that 65kg preserves the Fujian Monas cuspurpureus Went vinegar mother of vinegar of 5 years brewage altar, add the wine of rice fermented with red yeast of 25kg, make mother of vinegar: the ratio of wine of rice fermented with red yeast is about 2.5: 1, adds a cover; Open altar every day and stir 1 time, lower than 32 DEG C of cultivations; Open altar after 1 year and take out 15kg supernatant liquor, through clarification, sterilizing, encapsulation, i.e. obtained high-quality Fujian Monas cuspurpureus Went vinegar, containing acetic acid 7%.
3.2. second time circulation is brewageed: namely to brewageing in altar the wine of rice fermented with red yeast adding 25kg after end being brewageed in circulation in first time, repeating above-mentioned supervisory routine, can take out 20kg supernatant liquor after 1 year, obtained Fujian Monas cuspurpureus Went vinegar product.
3.3. following cycle is brewageed, repeat said process, from the Monas cuspurpureus Went vinegar mother of vinegar altar of Fujian, take out 15 ~ 25kg Fujian Monas cuspurpureus Went vinegar year by year, add wine of rice fermented with red yeast, can successively, the Fujian of production high-quality year by year Monas cuspurpureus Went vinegar, its acetic acid content reaches more than 6%.
The present invention adopts two gordian techniquies.One is adopt the upland rice metric system for rice, and with the slow acidification hydrolization rice of high-quality mature vinegar, enrichment brewages relevant micro-flora with Fujian Monas cuspurpureus Went vinegar gradually, forms unique Fujian Monas cuspurpureus Went vinegar mother of vinegar; Two is adopt the mother of vinegar of large volume and the wine of rice fermented with red yeast mixed culture of small volume, takes out product year by year, adds wine of rice fermented with red yeast as raw material, forms the Particular craft of liquid circulation fermentation Fujian Monas cuspurpureus Went vinegar, ensures that product has stable local flavor and higher acetic acid content.
Claims (6)
1. a brewing method for Fujian Monas cuspurpureus Went vinegar, is characterized in that comprising the following steps:
1) Fujian Monas cuspurpureus Went vinegar mother of vinegar is prepared: soaked by rice, then eluriate, drain, then with after steam heating, spread out and dry, first time adds mature vinegar and mixes thoroughly, reinstall and brewage in altar, second time adds mature vinegar, lid lid, be cultured to when reaching 6% ~ 7% containing acetic acid, first time adds wine of rice fermented with red yeast, continues to cultivate, when reaching 6% ~ 7% containing acetic acid, second time adds wine of rice fermented with red yeast, then continues to be cultured to and reach 6% ~ 7% containing acetic acid, obtains Fujian Monas cuspurpureus Went vinegar mother of vinegar; Described rice is upland rice rice, and the mass ratio of described rice and water is 10: 20 ~ 30; Described first time adds mature vinegar and adopts the 3 years mature vinegar containing acetic acid 6% ~ 7%, and the mass ratio of amount and rice that first time adds mature vinegar is 1 ~ 3: 10; Described altar of brewageing adopts ceramic to brewage altar; Described second time adds mature vinegar and adopts the 3 years mature vinegar containing acetic acid 6% ~ 7%, and the mass ratio of amount and rice that second time adds mature vinegar is 30: 10; The time of described cultivation is 6 months; Described first time adds the wine of rice fermented with red yeast that wine of rice fermented with red yeast adopts ethanol content 15% ~ 20%, and the mass ratio of amount and rice that first time adds wine of rice fermented with red yeast is 10 ~ 15: 10; The described time of continuing to cultivate is 1 year; Described second time adds the wine of rice fermented with red yeast that wine of rice fermented with red yeast adopts ethanol content 15% ~ 20%, and the mass ratio of amount and rice that second time adds wine of rice fermented with red yeast is 10 ~ 15: 10; The described time of continuing to cultivate again is 1 year; Described cultivation, continuation are cultivated and continue between incubation period again, open altar every day and stir 1 time;
2) prepare wine of rice fermented with red yeast: glutinous rice is added first time water soaking, eluriate, drain rear steam heating, load in fermentation altar after spreading for cooling, add red colouring agent for food, also used as a Chinese medicine and second time water, stir evenly, Zha Tankou ferments, i.e. obtained wine of rice fermented with red yeast fermented glutinous rice; After wine of rice fermented with red yeast fermented glutinous rice is filtered, again heat, obtain wine of rice fermented with red yeast; The mass ratio of described glutinous rice, for the first time water, red colouring agent for food, also used as a Chinese medicine, second time water is 20: 40: (1 ~ 2): (30 ~ 40); The time of described immersion is 15 ~ 18h; Described elutriation adopts clear water to eluriate 3 ~ 4 times;
3) Fujian Monas cuspurpureus Went vinegar is brewageed: add Fujian Monas cuspurpureus Went vinegar mother of vinegar and first wine of rice fermented with red yeast brewageing in altar, after adding a cover cultivation, open altar and take out supernatant liquor, through clarification, sterilizing, encapsulation, obtain Fujian Monas cuspurpureus Went vinegar, containing acetic acid 5% ~ 8%; The mass ratio of described Fujian Monas cuspurpureus Went vinegar mother of vinegar and first wine of rice fermented with red yeast is (60 ~ 70): (20 ~ 30); Described condition of adding a cover cultivation is: open altar every day and stir 1 time, cultivates 1 year lower than 34 DEG C.
2. the brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, is characterized in that in step 1) in, described upland rice rice adopts mountain rice.
3. the brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, is characterized in that in step 1) in, the time of described immersion is 15 ~ 18h; Described elutriation adopts clear water to eluriate 3 ~ 4 times; The described steam-heated time is 15 ~ 25min.
4. the brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, is characterized in that in step 2) in, described steam heating is by glutinous rice steam heating 15 ~ 25min in steamer; Described spreading for cooling is spreading for cooling to 40 ~ 45 DEG C; Described fermentation altar adopts glaze paint ceramic fermentation altar; Described red colouring agent for food, also used as a Chinese medicine adopts commercially available red colouring agent for food, also used as a Chinese medicine; Described Zha Tankou adopts newspaper Zha Tankou.
5. the brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, it is characterized in that in step 2) in, the condition of described fermentation is that control temperature is lower than 34 DEG C, stir 4 ~ 7 times in fermenting process, the design parameter of fermentation controls as follows: 1. drive rake: room temperature fermentation is after 2 ~ 4 days, stir, namely drive rake for 1st time; 2. stir day by day: stir 1 every day, totally 3 ~ 5 times; 3. stir afterwards: within after the altar that falls 7 ~ 12 days, stir 1 time, within 18 ~ 25 days, stir 1 time, maintain fermentation time 40 ~ 60 days.
6. the brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, is characterized in that in step 2) in, described filtration adopts cloth bag squeeze and filter; The described condition again heated is 80 ~ 95 DEG C of heating 5 ~ 20min; The ethanol content of gained wine of rice fermented with red yeast reaches 16% ~ 20%.
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| CN103045455A (en) * | 2012-05-30 | 2013-04-17 | 罗先群 | Red yeast rice vinegar rich in lovastatin |
| CN103421665A (en) * | 2013-07-17 | 2013-12-04 | 杭州清正生物科技有限公司 | Method for producing monascus fruit vinegar |
| CN103602590A (en) * | 2013-09-29 | 2014-02-26 | 东莞市天益生物发酵技术有限公司 | Method of preparing functional monascus mycelia and fermentation liquor by liquid fermentation, and products of the monascus mycelia and the fermentation liquor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045455A (en) * | 2012-05-30 | 2013-04-17 | 罗先群 | Red yeast rice vinegar rich in lovastatin |
| CN103421665A (en) * | 2013-07-17 | 2013-12-04 | 杭州清正生物科技有限公司 | Method for producing monascus fruit vinegar |
| CN103602590A (en) * | 2013-09-29 | 2014-02-26 | 东莞市天益生物发酵技术有限公司 | Method of preparing functional monascus mycelia and fermentation liquor by liquid fermentation, and products of the monascus mycelia and the fermentation liquor |
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