Preparation method of monascus fermentation traditional Chinese medicine health wine with characteristic of no color fading
A technology of traditional Chinese medicine health care and purple Monascus, applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc., can solve the problems of red yeast pigment instability, health effect discount, fading, etc., to improve the prevention and treatment Disease health care effect, health care effect enhancement, and the effect of mild fermentation conditions
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Embodiment 1
[0076] Embodiment 1, with reference to figure 1
[0077] 1. Preparation of seed bacterial liquid for fermentation of traditional Chinese medicine, jujube, and medicinal wine extracted from traditional Chinese medicine
[0078] 1. Preparation of Monascus seeds
[0079] Weigh 700kg of red yeast rice fermented by commercially available Monascus purple, remove a small amount of impurities in the red yeast rice strain, add 1700kg of steam-sterilized warm water at 35°C, soak for 2 hours, and then use it. Or it can be prepared by conventional red yeast rice cultivation method, and the production steps are as follows:
[0080] Insert the preserved Monascus purple seeds into solid slant medium for activation, and cultivate them at a temperature of 34°C for 10 days. After activation, insert them into several slant mediums for expanded cultivation as required, and use the prepared Monascus slant spores with After cleaning with bacterial water, pour it into a triangular flask filled wi...
Embodiment 2
[0101] 1. Preparation of seed bacterial liquid for fermentation of traditional Chinese medicine, jujube, and medicinal wine extracted from traditional Chinese medicine
[0102] In order to achieve the above object, the present invention is realized by adopting the technical solution consisting of the following technical measures, wherein the parts are all in parts by weight unless otherwise specified.
[0103] 1. Preparation of Monascus seeds
[0104] Weigh 600kg of red yeast rice fermented by commercially available Monascus purple, remove a small amount of impurities in the red yeast rice species, add 1500kg of steam-sterilized warm water at 35°C, soak for about 2 hours, and then use it. Or it can be prepared by conventional red yeast rice cultivation method, and the production steps are as follows:
[0105] Insert the preserved Monascus purple seeds into solid slant medium for activation, and cultivate them at 34°C for 10-15 days. After activation, insert them into several sl...
Embodiment 3
[0126] 1. Preparation of seed bacterial liquid for fermentation of traditional Chinese medicine, jujube, and medicinal wine extracted from traditional Chinese medicine
[0127] In order to achieve the above object, the present invention is realized by adopting the technical solution consisting of the following technical measures, wherein the parts are all in parts by weight unless otherwise specified.
[0128] 1. Preparation of Monascus seeds
[0129] Weigh 500kg of red yeast rice fermented by commercially available Monascus purple, remove a small amount of impurities in the red yeast rice strain, add 1300kg of steam-sterilized warm water at 35°C, soak for 2 hours, and then use it. Or it can be prepared by conventional red yeast rice cultivation method, and the production steps are as follows:
[0130] Insert the preserved Monascus purple seeds into a solid slant medium for activation, and cultivate them at a temperature of 34°C for 15 days. After cleaning with bacterial wat...
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