Monascus fruit wine and preparation method thereof
A technology for red yeast fruit and fruit wine, which is applied in the field of red yeast fruit wine and its preparation, and achieves the effects of refreshing taste, full body and rich fruit aroma.
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Embodiment 1
[0027] A preparation method of red koji wine, comprising the following steps:
[0028] 1) Inoculate the Monascus bacterium into the liquid seed culture medium, the medium composition is 5% (m / V) rice flour and the water of the remainder, and culture it on a shaking table at 30° C. for 48 hours, and the rotating speed is 150 rpm to obtain the red yeast rice. Aspergillus seed liquid;
[0029] 2) Select non-rotten, fresh, ripe grapes, and break the skins to obtain a skin juice mixture, optionally adding sulfur dioxide 60mg / L;
[0030] 3) Take the grape juice in step 2), add white granulated sugar, adjust the sugar content of the grape juice to 21 ° Bx, then add citric acid, adjust the pH of the grape juice to 3.5;
[0031] 4) Add Monascus seed solution to the grape juice in step 3), the inoculum size is 12% (V / V), the fermentation temperature is 30°C, and the fermentation time is 7 days;
[0032] 5) Take the fermented liquid in step 4), separate the skin dregs, and age the wine...
Embodiment 2
[0043] A preparation method of red yeast rice cider, comprising the following steps:
[0044] 1) Inoculate the Monascus bacterium into the liquid seed culture medium, the culture medium composition is 5% (m / v) rice flour and the water of the remainder, cultivate it on a shaking table at 30°C for 48 hours, and the rotation speed is 150rpm to obtain the red yeast rice. Aspergillus seed liquid;
[0045] 2) Select apples with no pests, no rot, and ripe fruits, clean and squeeze the fruit skin to obtain apple juice, and optionally add 60 mg / L of sulfur dioxide;
[0046] 3) Take the apple juice in step 2), add white granulated sugar, adjust the sugar content of the apple juice to 21 ° Bx, then add citric acid, adjust the pH of the apple juice to 4.0;
[0047] 4) Add Monascus seed liquid to the apple juice in step 3), the inoculum size is 12% (V / V), the fermentation temperature is 30°C, and the fermentation time is 7 days;
[0048] 5) Take the fermentation liquid in step 4), remove...
Embodiment 3
[0056] A preparation method of red yeast rice banana wine, comprising the following steps:
[0057] 1) Inoculate the Monascus bacterium into the liquid seed culture medium, the culture medium composition is 5% (m / v) rice flour and the water of the remainder, cultivate it on a shaking table at 30°C for 48 hours, and the rotation speed is 150rpm to obtain the red yeast rice. Aspergillus seed liquid;
[0058] 2) Peel and mash fresh bananas, add water according to the ratio of banana meat: water = 1:1 (m / V), stir evenly to obtain banana juice, optionally add 60mg / L of sulfur dioxide;
[0059] 3) Take the banana juice in step 2), add white granulated sugar, adjust the sugar content of the banana juice to 21°Bx, then add citric acid, and adjust the pH of the banana juice to 4.0;
[0060] 4) Add Monascus seed solution to the banana juice in step 3), the inoculum size is 12% (V / V), the fermentation temperature is 30°C, and the fermentation time is 7 days;
[0061] 5) Take the fermen...
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