1148 results about "Red yeast rice" patented technology

The invention discloses a method for improving output of cordyceps militars fruiting body and cordycepin by adopting red yeast rice synergistic fermentation, wherein bacteria strain activation and antagonism test are required beforehand, and afterwards, the cordycepin are required to be detected. The method comprises four stages: (1) red yeast rice cultivation; (2) cordyceps militars cultivation; (3) dixenie mixed synergistic fermentation; and (4) fruiting body management. The method not only can significantly improve the output of the cordyceps militars fruiting body by more than 30 percent, but also can improve the quality of the cordyceps militars fruiting body, thus causing the content of cordycepin in the fruiting body to be improved by 20 percent and reach more than 20.2mg / g. The method has great significance in improving the output and efficiency of cordyceps militars solid fermentation, and improving the content of effective constituents in medical cordycepin powder and capsule, thus having good application and development prospect.

The invention discloses a compound chicory series product and a preparation method thereof. The series product is prepared from main component chicory and one or more yam rhizome, semen coicis, rhizoma smilacis glabrae, Siegesbeckia herb, longhairy antenoron herb, cutch, mulberry leaf, kudzu-vine root, barbary wolfberry fruit, poria cocos, corn stigma, guava leaf, red yeast rice, cassia seed, hawthorn, lotus leaf, aloe and nano selenium according to different applications of the product. The product has the main characteristics of synchronous adjusting effect on endocrine disorder and obvious effects on adjustment of blood uric acid, blood sugar and blood fat and immunity reinforcement, wide adaptive crowd and positive economic and social significance and is easy to realize industrialized large production.

The invention discloses yellow serofluid bean curb dreg health-care rice wine and a preparation method thereof. The yellow serofluid bean curb dreg health-care rice wine is prepared from the following raw materials: by weight, 120-150 parts of yellow serofluid, 70-80 parts of glutinous rice, 30-40 parts of bean curb dreg, 2-3 parts of honeysuckle flower, 2-3 parts of balloonflower root, 1-2 parts of cistanche, 1-2 parts of eucommia, 1-2 parts of mulberry leaf, 2-3 parts of wolfberry leaf, 2-3 parts of hawthorne leaf, 1-2 parts of morinda officinalis, 1-2 parts of active dry yeast and 3-4 parts of red yeast rice. The beany flavor of the yellow serofluid is removed through fermentation treatment of the yellow serofluid, the bean curb dreg is fried to remove the beany flavor, the prepared yellow serofluid bean curb dreg health-care rice wine has a fine and smooth taste, a unique flavor, is rich in soybean dietary fiber, soybean whey protein, soybean oligosaccharides, soybean isoflavone and other nutrients, has heat clearing and detoxifying, phlegm eliminating and pus expelling, intestine moistening and bowel relaxing bowel relaxing, liver nourishing and kidney tonifying, wind expelling and dampness removing effects, and can prevent the occurrence of colorectal carcinoma, hypertension, hyperlipidemia, high cholesterol, diabetes and other diseases by long-term drinking.

The invention relates to a method for brewing low-alcohol light type red yeast rice wine. According to the method, a tan-fan-method mature fermented mash is formed through sticky rice steaming, wheat koji and red yeast rice adding, jar entering and saccharification, stirring and cooling and fermentation; a lin-fan-method mature fermented mash is formed through sticky rice steaming, rhizopus rice flour and red yeast rice flour adding, hole forming and saccharification, yeast adding and fermentation; the tan-fan-method mature fermented mash and the lin-fan method mature fermented mash are merged and bred, and squeezing and clarification, component adjustment, alcohol content dropping through flash, high-temperature sterilization, jar filling and aging, blending and sterilization are performed on the mature fermented mash to obtain the low-alcohol light type red yeast rice wine brewed through a new technology. Compared with a traditional brewing technology, by the utilization of the new technology, the fermentation period is shortened, the productivity is high, and the low-alcohol light type red yeast rice wine which is good in flavor is brewed. The low-alcohol light type red yeast rice wine serves as brewed wine which is low in alcohol, low in sugar and good in flavor and conforms to the ideas of modern wine consumption, environmental protection and health, the high-grade low-alcohol light type red yeast rice wine is developed, and the method has practical significance and application prospects for improving economic benefits of enterprises.

The invention discloses a digestion-aiding beef-mustard boiled-dumpling and a preparation method thereof. The digestion-aiding beef-mustard boiled-dumpling comprises, by weight, 35-45 parts of lean beef, 48-52 parts of flour, 20-30 parts of mustard, 4-6 parts of sweet potato starch, 8-10 parts of chive, 3-5 parts of ginger, 1-2 parts of peanut oil, 0.3-0.5 parts of red yeast rice powder, 0.3-0.5 parts of haw seed powder, 1-3 parts of lard, 0.4-0.6 parts of baking soda powder, 0.6-0.8 parts of rhizoma atractylodis, 0.4-0.6 parts of cassia twig, 0.3-0.5 parts of bletilla rhizome, 0.3-0.5 parts of hovenia dulcis thunb and appropriate amounts of table salt, white sugar and monosodium glutamate. Stuffing is subjected to heating steam treatment based on lotus leaves so that the digestion-aiding beef-mustard boiled-dumpling is more delicious. Rhizome atractylodis has good effects on spleen and stomach damp obstruction, abdominal fullness and distention, inappetence, hypodynamia, and whitish, greasy and thick tongue fur. Cassia twig and bletilla rhizome have good effects of strengthening stomach. Compared with the traditional boiled dumpling, the digestion-aiding beef-mustard boiled-dumpling has a certain health-care value.

The invention discloses a method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain. The method comprises the following steps of raw material preparation, distiller's yeast addition, pit entry and fermentation, secondary grain addition and liquor taking, and hot-pit fermentation. Auxiliary materials comprise edible alcohol, rhizopus bran-koji, esterified red yeast rice, TH-AADY, glucoamylase, yellow water of Maotai-flavor liquor, foreshot and distillation tails. In the secondary grain addition and liquor taking, moistened sorghum having a fragmentation degree of 30% and fermented grains taken from a pit are mixed into fermented sorghum; a mixed liquid of alcohol, yellow water, foreshot and distillation tails is put into a distillation bottom pot; and the fermented sorghum is subjected to boiling gelatinization and then first liquor is taken from boiling gelatinization products. In the hot-pit fermentation, distiller's grain obtained after grain boiling andliquor taking is supplied with water; a composite starter is prepared; the fermented grains supplied with water is mixed with distiller's yeast and then the mixture is put into the pit and is fermented; the mixed liquid of alcohol, yellow water, foreshot and distillation tails is put into the distillation bottom pot; the fermented grains are subjected to distillation and then second liquor is taken from distillation products; and the processes of the hot-pit fermentation are repeated so that third liquor is obtained. The method provided by the invention is simple, has a low cost, and can obviously improve a utilization rate of Maotai-flavor distiller's grain. The style of Maotai-flavor liquor obtained by the method is the same as that of the existing Maotai-flavor liquor.

The invention discloses a spleen-invigorating and stomach-nourishing water caltrop flour. The flour is prepared from the following raw materials by weight: 130 to 180 parts of whole wheat flour, 30 to 40 parts of water caltrop powder, 14 to 18 parts of red kojic rice, 20 to 30 parts of corn kernel, 6 to 8 parts of cedronella, 15 to 20 parts of rose hip, 10 to 15 parts of Chinese wampee fruit, 8 to 12 parts of fig, 1 to 2 parts of gorse, 2 to 3 parts of Poria cocos, 3 to 5 parts of basil seed, 1 to 2 parts of inula root, 3 to 5 parts of finger citron, 2 to 3 parts of canton love-pea vine, 1 to 2 parts of polyalthia root, 2 to 4 parts of a nutrition additive and a proper amount of apple vinegar. According to the invention, the water caltrop powder, the red kojic rice and the corn kernel are added into the flour, so simplex composition of the flour is improved, nutritional ingredients in the flour are enriched, and the water caltrop flour can better perform qi-benefiting, spleen-invigorating, stomach-nourishing, digestion-promoting, cancer-preventing, cancer-resisting, detoxifying, fat-reducing, beauty-fostering and skin-care effects; through addition of the three fruits, the water caltrop flour has more substantial spleen-invigorating and stomach-nourishing effects, rich taste and tangy fragrance.

The invention discloses healthy chili sauce and a preparation method thereof, and the healthy chili sauce is characterized by being prepared from the following raw materials by weight: 1-1.2 parts of rehmannia, 1.2-1.4 parts of flowers of pueraria, 1.1-1.3 parts of polygonatum, 1.3-1.5 parts of exocarpium citri rubrum, 0.9-1 part of fructu broussonetiae, 1-1.1 parts of lindernia ruellioides, 0.8-1 part of vitex root, 400-420 parts of rod chilli, 14-16 parts of pea, 6-7 parts of red yeast rice, 10-15 parts of white granulated sugar, 35-40 parts of salt, 22-25 parts of soy sauce, 13-14 parts of pine apple, 3-4 parts of fish roe, 40-45 parts of pork liver, 10-12 parts of mung bean starch, 15-17 parts of glutinous rice powder, 5-7 parts of oyster sauce, 10-12 parts of pork floss, 2-3 parts of cocoa powder, 15-20 parts of haw slices and 7-8 parts of a nutritional additive. The healthy chili sauce is fragrant, spicy and delicious, unique in flavor, and reasonable and scientific in formula, the added port liver is rich in vitamin A and trace elements of iron, zinc and copper, can improve eyesight and nourish blood, the glutinous rice powder is rich in proteins, vitamins, and nutrition; in addition, the healthy chili sauce is also added with a variety of Chinese herbal medicines, and can enrich blood, moisten, nourish stomach, moisten lung, improve eyesight, remove liver, regulate qi and activate blood circulation.

The roasted sausage is produced with the materials including pork 60-100 weight portions, chicken chest 10-30 weight portions, icy water 20-50 weight portions, sugar 1.5-4.0 weight portions, salt 1.4-4.0 weight portions, monosodium glutamate 0.15-0.4 weight portions, sodium nitrite 0.00243-0.00486 weight portion, red kojic rice 0.009-0.036 weight portion and spice powder 0.18-0.36 weight portion. The production process includes deforesting main material, trimming, chopping, compounding supplementary material, kneading, filling, steaming, fumigating, drying, cooling and other steps, and features the fumigating, in which the sausage is fumigated with filtered smoke at 55-65 deg.c for 15-20 min. The roasted sausage has no residual smoke grain, no benzopyrene and other toxic matter, low fat content, high protein content, good taste and unique scent.

The invention relates to oat red yeast rice beer and a brewing method thereof. Barley malt, oat malt, rice, burnt malt, and brewing water are taken as raw materials, and the brewing method comprises the following steps of: preparing wort through pasting, saccharifying, filtering, adding hops, boiling, and cooling; inoculating monascus in the boiled malt so as to prepare oat red yeast rice; crushing, and leaching to prepare the oat red yeast solution; and compounding the wort and the oat red yeast solution, inoculating yeasts for fermentation, and brewing into the oat red yeast rice beer. The oat red yeast rice beer brewed by the invention is red-brown, has pure white and fine foams, maintains the flavor of the traditional beer, contains nutrient components and functional factors of the oat and monascus metabolic products, and improves the nutrient health-care value of the beer. Therefore, the oat red yeast rice beer becomes novel beer which integrates the nutrition and health care, and fills the gap of research and production for the domestic oat red yeast rice beer.

The invention discloses a preparation method for an organic red yeast glutinous rice wine. The preparation method includes the following steps: (1) rice steeping; (2) washing and showering; (3) steaming; (4) material jarring; (5) diastatic fermentation; (6) pressing; (7) sterilization; (8) jarring, sealing and aging; (9) mixing; (10) clarification by freezing; (11) filtration; (12) sterilization and filling; (13) visual inspection; (14) cooling by sprinkling and air drying; (15) labeling, code spraying, packaging and warehousing. Since the preparation method disclosed by the invention adopts pottery jars for storage, the storage time is shortened by one third in comparison with the storage time of ordinary glutinous rice wine stored in large stainless steel tanks, moreover, the aged flavor is more outstanding, and the forming effect of taste and flavor is better. After clarification by freezing, three steps of filtration are then carried out, so that dregs in the glutinous rice wine can be thoroughly removed, consequently, the finished wine can be adapted to the change of temperature in each region in the process of sale, the storage time is long, the quality is guaranteed, and dregs cannot be easily produced.

A formulation comprising cinnamon and an active compound such as creatine, a statin drug, niacin, lipoic acid and / or Red Yeast Rice is disclosed. The cinnamon aids in moving the active compound into cells making the active compound more effective as compared to its administration in the absence of cinnamon. Methods of treatment including methods of reducing cholesterol levels, building muscle and treating diabetes are enhanced by the co-administration of cinnamon with another compound.

The invention provides a preparation method of soft white mould cheese. The preparation method comprises the steps of standardizing, pasteurizing, carrying out acidifying fermentation, adding red yeast rice powder, adding chymosin to obtain curdled milk, discharging whey, allowing to enter a die for molding, inoculating, and maturating. The addition of the red yeast rice powder in the preparation process in the invention decreases the pungent smell of traditional soft white mould cheese, so the soft white mould cheese prepared in the invention is suitable for the Chinese consumers' tastes.

The invention discloses toxin expelling and beautifying tea and a preparation method thereof. A formula comprises the following components in percentage by mass: 20 to 70 percent of tartary buckwheat, 10 to 30 percent of honey powder, 5 to 40 percent of oligosaccharide and 10 to 65 percent of auxiliary material, wherein the auxiliary material is plant or plant extract; the plant is one or mixtureof Pu'er tea, red yeast rice, cassia seed, rhubarb, white paeony root, officinal magnolia bark, lotus leaf, senna leaf and aloe; and the plant extract is extract of the plants. The tartary buckwheat serving as a main component is combined with other medicament-food homological plants in the formula, so the tea can clear the toxin in vivo, plays a role in conditioning the daily life aiming at the crowds with high blood fat and long-term constipation, and has the effects of expelling toxin and reducing fat, enhancing human immunity, treating stomach disease, removing dampness and releasing toxin, treating nephritis and the like. The tea has comprehensive regulating effect on sub-health condition caused by current ubiquitous factors such as environmental pollution, working pressure, poor dietary habit and the like.

Statin therapy has revolutionized the treatment of cardiovascular disease, but not all patients can take the appropriate level of statins because of their side effects. The present invention provides compositions that provide potent cholesterol lowering while minimizing the damaging side effects to liver, muscles, and neurons, and has the added benefit of reducing chronic systemic inflammation, which is an independent determinant of cardiovascular disease and all-cause mortality. The current invention presents pharmaceutical compositions for reducing cholesterol and chronic systemic inflammation comprising therapeutically effective amounts of: at least one lipid-lowering agent chosen from HMG-CoA reductase inhibitors, high-dose controlled-release niacin, red yeast rice, or policosanol; and at least one antiinflammatory natural product chosen from alpha-lipoic acid and corosolic acid. To those in need of such treatment, the current invention also provides safe methods for reducing high serum cholesterol or chronic inflammation, or for simultaneously reducing both cholesterol and chronic inflammation via treatment with therapeutically effective daily doses of pharmaceutical compositions as described herein. The present invention provides mammals with compositions and methods for concurrently reducing cholesterol and inflammation as a prevention or treatment for many age-related diseases and disorders.

The invention relates to a health-care red koji wine and a production process thereof. The wine comprises the following raw materials in percentage by weight: 11.5-12.5% of nonglutinous rice, 13-17% of sticky rice, 4.5-5.5% of Chinese herbal medicine, 4.5*10<-2> to 5.5*10<-2>% of yellow wine herbal medicine starter and white rhizopus medical powder, 1-2% of red yeast rice, 4.5*10<-3> to 6.5*10<-3>% of diastase, 1*10<-3> to 1.5*10<-3>% of acid protease and 65-68% of water, wherein the using amount ratio of the yellow wine herbal medicine starter to the white rhizopus medical powder is (1-2):1.The production process provided by the invention comprises the following working procedures of preparing raw materials; preparing a Lin-fan rice wine starter; primarily pickling the sticky rice; secondarily pickling the Chinese herbal medicine and the sticky rice; carrying out post-fermentation at low temperature; squeezing and filtering; decocting the wine and sterilizing; storing and ageing; blending; freezing and flocculating; filtering and filling, and the like; and the prepared health-care red koji wine has low alcoholic strength, salubrious, savoury and mellow taste, and has the effectsof tonifying Yang and replenishing the vital essence, enforcing spleen and nourishing kidney as well as bodybuilding and healthcare.

The invention relates to a red yeast vinegar having the blood pressure lowering function; and the red yeast vinegar is prepared by the following processes of: taking glutinous rice as a raw material, steaming and boiling the glutinous rice, and then adding distillers yeast made of red yeast and supplementary materials as well as functional red yeast wine lees with the weight percent of 10 percent to 20 percent of the raw material for undergoing initial fermentation and secondary fermentation, then pressing the mixture to make the red yeast yellow wine, and recovering the red yeast wine lees, and the red yeast wine is made into the red yeast vinegar having the blood pressure lowering function through the acetic acid liquid fermentation; the invention fully utilizes the supplementary material of red yeast wine lees for producing the red yeast wine, thereby increasing the added value and preparing the red yeast vinegar with high GABA content and blood pressure lowering function; and the red yeast vinegar has an unexpected effect to the treatment and prevention of hypertension, and also has the auxiliary blood pressure lowering function.

The invention relates to a production method of a monascus vinegar rich in lovastatin. The production method comprises the following steps: soaking, steaming and sprinkling cold water on high-quality glutinous rice, mixing the rice with a composite yeast solution, a former batch of fermented red yeast rice wine mash and functional red yeast, then carrying out diastatic fermentation at a low temperature to obtain mature red yeast rice wine mash; mixing bran, cavings, the former batch of fermented monascus vinegar culture and acetic acid bacteria liquid into the wine mash to perform solid-state acetic fermentation, adding lovastatin in a later period of fermentation with an adding amount being 0.03-0.05% of mass of a raw material, and fermenting for a total of 28-30 days to obtain mature monascus vinegar culture; and adding salt in the vinegar culture, pouring vinegar in the vinegar culture, sterilizing the vinegar culture, clarifying the and then filling the vinegar culture in jars and sealing to obtain the finished product, namely the monascus vinegar rich in lovastatin. The production method of the monascus vinegar rich in the lovastatin has the characteristics that the obtained monascus vinegar is rich in fragrance, mellow in taste and excellent in color and luster, and has a content of the lovastatin being 560-600mg / L.

The invention relates to a solid state fermentation method of lipid-lowering Monascus purpureus Zhang-MP, belonging to the technical field of microbes. Monascus purpureus Zhang-MP CGMCC No.9221 is activated, and subjected to amplification culture, solid state fermentation and other steps to prepare red yeast rice containing rich Monacolin K. By using a nonglutinous rice-tartary buckwheat mixture as a basic fermentation culture medium, optimizing the solid state fermentation culture medium formula and adding the glucose, 501 rapeseed peptone and ZnSO4 as a carbon source, a nitrogen source and an inorganic salt for high-yield production of Monacolin K by Monascus purpureus P-MP fermentation, the synthesis yield of the Monacolin K from Monascus purpureus Zhang-M is enhanced by 2.56 times as compared with the Monacolin K yield before optimization; and the effects of the buckwheat and red yeast rice are combined, No notalin is detected in the red yeast rice fermented from Monascus purpureus Zhang-MP.

The invention discloses red yeast rice rich in Monacolin K and a preparation method of the red yeast rice. The preparation method comprises the steps of taking 40 monascus strains which are obtained in a separated mode as objects, and screening out a monascus strain, namely FG-8, wherein the monascus strain produces the Monacolin K in a high-yield mode and produces no citrinin, and the Monacolin K content of a fermentation product of the monascus strain is 2.46 mg / g and 2.29 times that of a type strain ACCC 30501. Through molecular identification, the strain is determined as red monascus. The red monascus, namely the FG-8, is treated as an original strain, 26 different varieties of rice raw materials are screened, when the FG-8 is founded, polished rice of a rice variety, namely 'California red rice', is treated as substrates for conducting fermentation, and the red yeast rice rich in the Monacolin K is obtained. The red yeast rice is simple in preparation method, the Monacolin K content measured under the optimum fermentation condition is 4.64 mg / g and approximately 8.30 times that of Furuta red yeast rice on the market, and no citrinin is detected.

The invention discloses a method for processing fruit and vegetable ferment food. The method comprises the step of fermenting organic fruits and vegetables by adopting saccharomycete, lactobacillus and red yeast rice to brew a ferment stock solution so as to finally obtain solid or liquid ferment food. The processing method can be used for processing organic ferment food with multiple effects, and has excellent industrial usability.

The pet animal food using fowl meat as main raw material is made up by using (by weight portion) 100 portions of chicken breast, 0.5-3 portions of sorbitol, 0.2-0.5 portions of red kojie rice, 0.04-0.1 portions of vitamin C, 0.02-0.05 portion of potassium sorbate, 0.005-0.010 portion of sodium saccharin and 0.005-0.015 portion of sodium nitrite through the processes of raw material treatment, mixing materials, controlling water content and removing oil, freezing, slicing, drying and packaging. Said product can be easily adsorbed by pet animal, can strenghen body of pet animal, firm skeleton and teeth of pet animal and can retain normal metabolic function.

The invention relates to a Monascus ruber for the high generation of lovastatin and gamma-aminobutyric acid and the low generation of a pigment. The Monascus ruber is named as C002, belongs to Monascus sp., has a preservation number of CGMCC NO.6860, is preserved at China General Microbiological Culture Collection Center in Institute of Microbiology, Chinese Academy of Sciences on Datun Road, Chaoyang District of Beijing on November 26, 2012. The Monascus ruber has the advantages of high generation of lovastatin and gamma-aminobutyric acid, no generation or extremely-low generation of citrinin, no bitterness, and low generation of a Monascus pigment. Strains of the Monascus ruber CGMCC NO.6860 can utilize a plurality of culture mediums comprising rice, coarse rice, corn, cassava and the like to produce functional red yeast rice; and the Monascus ruber is especially suitable for the exploitation of relevant functional beverage products because of the Monascus pigment low-generation characteristic.

The invention relates to a refreshing low-alcohol mung bean rice wine and a production process thereof. The wine is prepared by raw materials, prepared with rice wine, initially fed with glutinous rice, then fed with cooked mung beans, post-fermented, pressed and prepared, filtered, fried, sterilized, and stored for aging. It is brewed by multi-step processes such as cooking, blending and seasoning, freezing and flocculation; its raw material formula (weight) is: japonica rice 11.5~13.5%, glutinous rice 11.5~13.5%, mung bean 3~8%, Rhizopus baiyao 0.04~0.07%, Raw wheat koji 1.5~2.5%, red yeast rice 0.5~1.5%, starch saccharification enzyme 0.2 × 10 -2 ~2 × 10 -2 %, acid protease 1 × 10 -3 ~2.5 × 10 -3 %, water 65~68% . The mung bean rice wine prepared by the method has the advantages of low alcohol content, refreshing taste, high gloss, good wine body stability, and the functions of clearing away heat and relieving summer heat, nourishing the middle and moistening dryness and maintaining health, so it is especially suitable for drinking in summer and autumn.

The invention discloses spleen-fortifying and stomach-nourishing snow rice cake, which is prepared from the following ingredients in parts by weight: 200 to 250 parts of flour, 20 to 30 parts of whey powder, 30 to 40 parts of sticky rice, 10 to 20 parts of red kojic rice, 14 to 18 parts of plum-leaf crabs, 8 to 12 parts of smoked jujube, 4 to 5 parts of lemon-grass, 3 to 4 parts of cyclocarya paliurus leaves, 2 to 3 parts of cherry leaves, 2 to 3 parts of Tuckahoe, 1 to 2 parts of exocarpium, 2 to 3 parts of fructus amomi, 4 to 5 parts of fingered citron, 2 to 3 parts of abrus cantoniensis hance, 25 to 30 parts of lupeose, 1 to 2 parts of baking soda and a proper amount of sugar-coating and palm oil. The spleen-fortifying and stomach-nourishing snow rice cake has the advantages that the flour, the sticky rice, the red kojic rice and the whey powder are adopted as major raw materials, wherein the sticky rice has the effects of fortifying the stomach, nourishing the stomach, strengthening the middle warmer and benefiting vital energy, the red kojic rice has the effects of promoting blood circulation to remove blood stasis and fortifying spleen to promote digestion, the plum-leaf crabs have strong and better mouth feeling, the effects of helping produce saliva and slake thirst, fortifying the spleen to promote appetite and improving the immunity are realized, and various traditional Chinese medicine raw materials are added, so the snow rice cake has more obvious spleen-fortifying and stomach-nourishing effects, honey, compound cream powder and coconut juice are mixed to be made into the sugar-coating, the spleen-fortifying and stomach-nourishing snow rice cake breaks through the traditional process, the nutrition is rich, the mouth feeling is crisp, the snow rice cake can be easily digested and absorbed, and the nutrition and health care effects are obvious.

The invention belongs to the food biotechnology field and in particular relates to fermented medlar and red date rice wine and a preparation method thereof. The rice wine and the preparation method have the beneficial effects that by adding peony ovary extracts fertilized before 2-3 weeks and lactobacillus to distiller yeast, not only is the nutritional value of the rice wine greatly increased, but also the fermented rice wine has peony taste and meets the requirement of people on different tastes; red yeast rice, the lactobacillus, saccharomycetes and the peony ovary extracts are mixed, and then the rice wine can be drunk after being fermented for 7-8 days, thus greatly improving the production efficiency; the rice wine is put into production and the sales indicate that the rice wine is popular with most people; by adding an xylose mixture to the sweet distiller yeast, the rice wine is suitable for different groups of people, thus greatly widening the application range of the rice wine and promoting the development of the rice wine industry.

The invention relates to the technical field of food, and particularly relates to multifunctional enzyme vinegar. The multifunctional enzyme vinegar comprises the following raw materials in parts by weight: 10-50 parts of starch raw material, 20-60 parts of fruits, 20-60 parts of vegetable, 1-3 parts of aspergillus niger, 1-2 parts of aspergillus oryzae, 10-20 parts of Daqu, 5-10 parts of Chinese koji, 5-10 parts of red yeast rice, 2-4 parts of yeast, 0.15-0.4 part of lactic acid bacteria, and 4-7 parts of acetic acid bacteria. In the enzyme vinegar, total acid is greater than 11g / 100 mL, citric acid is greater than 2g / 100 mL, malic acid is greater than g / 100 mL, and lactic acid is greater than 1 g / 100 mL. the invention further relates to a preparation method of the enzyme vinegar. The enzyme vinegar is rich in nutrients, and mellow in mounthfeeling, the proportion of total acid to non-volatile acid is proper, and the enzyme vinegar has multiple nutritional health-care efficacies of strengthening the stomach, moistening intestine, calming down and relieving thirsty, reducing blood pressure and blood lipid, being anti-oxidant and anti-aging, and the like.

The invention discloses a solid beverage for aiding blood pressure reduction and blood sugar reduction and a preparation method thereof. Main effective components comprise one or more of the following raw materials: potassium alginate (low-molecular-weight potassium alginate), hawthorn extract, wheat oligopeptide, horseradish tree leaf powder or horseradish tree leaf extract, red yeast rice powder, natto powder, oat beta-glucan, chitooligosaccharide, dunaliella salina and extract thereof, bamboo leaf flavone and kudzu root or kudzu root extract; and auxiliary materials comprise one or more of the following raw materials: inulin, resistant dextrin, bean powder, tea powder, milk powder, barley leaf powder, citrus fiber powder and coffee powder. The preparation method comprises the following steps: 1, pulverizing and screening; 2, weighing; and 3, mixing and stirring. The solid beverage disclosed by the invention is favorable in safety, has no side effect, and avoids complications and side effects caused by long-term western medicine taking; the solid beverage is convenient to eat, easy to carry, rich in nutrient and favorable in taste; and the solid beverage has a definite action mechanism of aiding blood pressure reduction and blood fat reduction, is economical and practical, and has a wide application range.

The invention relates to monascus vinegar drink which has the capability of reducing blood fat and a preparation method thereof. The monascus vinegar drink is prepared through the following method: 1) preparation of hawkthorn and medlar liquid extract: mixing hawkthorn and medlar, decocting through water to extract, filtrating the liquid extracts, depositing the filtrate, and filtrating again; 2)preparation of monascus vinegar: washing and grinding rice, soaking the rice in water, steaming the rice, inoculating monascus to the rice and adding functional red yeast rice for fermentation, then liquefying, saccharifying, fermenting through acetic acid bacteria and filtrating sequentially; 3) preparation of vinegar drink: adding water to the hawkthorn and medlar liquid extracts to dilute the liquid extracts, adding monascus vinegar to adjust the pH of the drink, adding honey and then adding white granulated sugar, and finally sterilizing. The drink has cheap material, simple formula and preparation process and not only has the unique flavor of vinegar drink and but also has the function of reducing blood fat.