CN102746968A - Production method of red yeast rice and millet yellow rice wine - Google Patents
Production method of red yeast rice and millet yellow rice wine Download PDFInfo
- Publication number
- CN102746968A CN102746968A CN2012101517266A CN201210151726A CN102746968A CN 102746968 A CN102746968 A CN 102746968A CN 2012101517266 A CN2012101517266 A CN 2012101517266A CN 201210151726 A CN201210151726 A CN 201210151726A CN 102746968 A CN102746968 A CN 102746968A
- Authority
- CN
- China
- Prior art keywords
- broomcorn millet
- milled glutinous
- glutinous broomcorn
- millet
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a production method of a red yeast rice and millet yellow rice wine. According to the invention, clean millet is added into a rice soaking vessel; drinking water is added into the vessel, wherein the level of the drinking water is 8-12cm higher than that of the millet; the temperature of the water is controlled at 20-25 DEG C; the millet is soaked for 20-24h; the millet is steamed for 15-30min; when the millet is naturally cooled to a temperature of 25-33 DEG C, red yeast rice with a weight accounting for 6-14% of that of the millet and yeast with a weight accounting for 0.1-0.9% of that of the millet are added to the millet; the mixture is well mixed by stirring, and is added into a sealed vessel; the mixture is fermented for 4-12 days under a temperature of 26-34 DEG C; when fermentation is finished, the mixture is sterilized for 30-40min under a temperature of 80-85 DEG C; the mixture is rapidly cooled to a temperature below 40 DEG C; the mixture is filtered and packaged; and the products are sealed and stood for 2-4 months. With the method provided by the invention, the produced red yeast rice and millet yellow rice wine has an alcohol content of 6-8%, and an acidity (calculated according to lactic acid) of 0.47-0.51%. The wine liquid is ruddy, mellow, and attractive. The yellow rice wine has functions of spleen and stomach tonifying, middle qi tonifying, blood circulation activating, stasis removing, spleen invigorating, digestion promoting, blood pressure regulating, blood sugar regulating, sleep promoting, memory ability improving, brain aging retarding, and the like.
Description
Technical field
The present invention relates to the rice wine production technical field, relating in particular to red colouring agent for food, also used as a Chinese medicine and milled glutinous broomcorn millet is the method for raw material production yellow rice wine.
Background technology
Yellow rice wine is the national special product of China; With beer, red wine also is called the world's three Da Gu wine, is to be main raw material with rice, milled glutinous broomcorn millet, corn, millet, wheat etc.; Through boiling, add song, saccharification, fermentation, squeezing, filter, fry in shallow oil wine, store, blend the brewing wine that forms.The yellow rice wine place of production is wider, and kind is a lot, and famous have Shaoxing Jiafan Medium Dry yellow rice wine, Fujian wine, Shandong Ji Me Lao Jiu, blue mound good wine, Shanghai wine, a Dalian yellow rice wine etc.Contain functional compounds such as abundant biologically active peptides, oligose, phenolic cpd, γ-An Jidingsuan in the wine, nutritive value is abundant.Yellow rice wine is not only Chinese Traditional health care health good merchantable brand, but also is used as the introduction that Chinese medicine is taken medicine, and is regarded as " length of hundred medicines ".The Compendium of Material Medica write up the 69 kinds of medicinal liquor that can treat disease, all be to process with yellow rice wine.Find that in secular practice process yellow rice wine has better curative effect to cardiovascular disorder etc.Many at the northern China yellow rice wine is the raw material brew with rice, milled glutinous broomcorn millet and Daqu; South is many to be the raw material brew with glutinous rice, Daqu, red colouring agent for food, also used as a Chinese medicine.With milled glutinous broomcorn millet and red colouring agent for food, also used as a Chinese medicine be raw material yellow rice wine but seldom.
Summary of the invention
For adapting to the needs of different crowd; Increase the kind of yellow rice wine simultaneously, in conjunction with the characteristics and the advantage of the southern and northern traditional zymotic yellow rice wine of China, the present invention is a raw material with red colouring agent for food, also used as a Chinese medicine and milled glutinous broomcorn millet; A kind of working method of red colouring agent for food, also used as a Chinese medicine milled glutinous broomcorn millet yellow rice wine is provided, and exploitation has the red colouring agent for food, also used as a Chinese medicine milled glutinous broomcorn millet yellow rice wine of nourishing function.
The working method of red colouring agent for food, also used as a Chinese medicine milled glutinous broomcorn millet yellow rice wine of the present invention comprises following key step:
(1) clean milled glutinous broomcorn millet is poured into soaked a meter container, add and drink water logging and cross the about 8-12cm of milled glutinous broomcorn millet face, water temperature is controlled at 20-25 ℃, soaks 20-24h;
(2) (1) soaked milled glutinous broomcorn millet is steamed 15-30min;
When (3) the good milled glutinous broomcorn millet of (2) steaming being naturally cooled to 25-33 ℃, adding milled glutinous broomcorn millet quality 6%-14% bacteria containing amount is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine of cfu/mL and 0.1%-0.9% bacteria containing amount are 3 * 10
7-10
9The yeast of cfu/mL, the encloses container of packing into after stirring is at 26-34 ℃ of condition bottom fermentation 4-12d;
(4) after the fermentation ends, the 30-40min that under 80-85 ℃ of condition, sterilizes is chilled to rapidly below 40 ℃ then, filters packing, airtight leaving standstill 2-4 month.
Before fermentation or afterwards, can add a certain amount of maltose or white sugar as required, make and make the liquid pol and reach 20.0 (20 ℃ BX), add the natural animal-plant class materials such as hawthorn, honey of milled glutinous broomcorn millet quality 0-60%.
The gordian technique of the working method of red colouring agent for food, also used as a Chinese medicine milled glutinous broomcorn millet yellow rice wine of the present invention is red colouring agent for food, also used as a Chinese medicine consumption and technological condition for fermentation, and preferred parameter is: bacteria containing amount is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine consumption of cfu/mL is the 10%-12% of milled glutinous broomcorn millet quality, and bacteria containing amount is 3 * 10
7-10
9The yeast consumption of cfu/mL is 0.6% of a milled glutinous broomcorn millet quality, and 30 ℃ of leavening temperatures, fermentation time are 5-7d.
It is golden yellow that the main raw material milled glutinous broomcorn millet that the present invention adopts is, and particle is greater than millet, and viscosity is big, is of high nutritive value, and contains multivitamin, the unsaturated fatty acids of human body needs and have the polyphenol and the Flavonoid substances of nourishing function.Milled glutinous broomcorn millet also can be used as medicine except that edible, in traditional Chinese medicine, is classified as the food with food therapy value of " invigorating the spleen and replenishing QI ".Contain the amino acid that is lacked in other cereal in the milled glutinous broomcorn millet, it is important to exchange assisting vehicle body metabolism ten minutes, so milled glutinous broomcorn millet is the desirable feedstock of yellow rice wine brewage.
Red colouring agent for food, also used as a Chinese medicine is that to be raw material with monascus ruber cultivate forms with rice such as long-grained nonglutinous rice, japonica rice, glutinous rice, is the red-brown or the red-purple grain of rice, and human body is had bigger effect, mainly contains effects such as promoting blood circulation and removing blood stasis, strengthening the spleen to promote digestion.Ming Dynasty's LI Shi-Zhen Compendium of Material Medica estimate red colouring agent for food, also used as a Chinese medicine be " this be the people peep good fortune skilful person also ", red colouring agent for food, also used as a Chinese medicine " very medicine is also ".Modern study finds that the meta-bolites of Monascus anka Nakazawa et sato contains a lot of physiologically active substances, comprises Mo Na Kelin k, γ-An Jidingsuan isoreactivity material.Wherein Mo Na Kelin k has the synthetic and antineoplastic effect that reduces the body inner cholesterol; γ-An Jidingsuan has prevention epileptics, hypotensive and hypoglycemic effect, can promote sleep, memory, delay brain aging, influence reproduction, reduction alcohol is to the toxic function of neurocyte.Red colouring agent for food, also used as a Chinese medicine is the functional food medicine raw material of natural and safe, can be used for yellow rice wine brewage.
The red colouring agent for food, also used as a Chinese medicine milled glutinous broomcorn millet yellow rice wine that adopts the present invention to produce, ethanol content is 6-8%, and acidity (in lactic acid) is 0.47%-0.51%, and juice is ruddy, and sweet-smelling is tempting, and the unique perfume of red colouring agent for food, also used as a Chinese medicine is arranged.Have gas in tonifying the spleen and stomach, the benefit, promoting blood circulation and removing blood stasis, strengthening the spleen to promote digestion, blood pressure regulation and blood sugar, delay effects such as brain aging at promote sleep, memory.
Embodiment
Embodiment 1
Take by weighing 100 kilograms of clean milled glutinous broomcorn millets and pour into and soak Mi Chi, add and drink water logging and cross the about 8cm of milled glutinous broomcorn millet face, water temperature is controlled at 20 ℃, soaks 24h, then milled glutinous broomcorn millet is steamed 15min, and when naturally cooling to 25 ℃, adding milled glutinous broomcorn millet weight 6% content is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine of cfu/mL and 0.9% content are 3 * 10
7-10
9The yeast of cfu/mL, the encloses container of packing into after stirring, 26 ℃ of condition bottom fermentations 12 days, sterilization 40 min under 80 ℃ of conditions were chilled to rapidly below 40 ℃ then again, filter, packing, airtight leaving standstill was finished product in 2 months.
Embodiment 2
Take by weighing 100 kilograms of clean milled glutinous broomcorn millets and pour into and soak Mi Chi, add and drink water logging and cross the about 12cm of milled glutinous broomcorn millet face, water temperature is controlled at 25 ℃, soaks 20h, then milled glutinous broomcorn millet is steamed 30min, and when naturally cooling to 33 ℃, adding milled glutinous broomcorn millet weight 14% content is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine of cfu/mL and 0.1% content are 3 * 10
7-10
9The yeast of cfu/mL, the encloses container of packing into after stirring, 34 ℃ of condition bottom fermentations 4 days, the 30min that under 85 ℃ of conditions, sterilizes again was chilled to rapidly below 40 ℃ then, filter, packing, airtight leaving standstill was finished product in 4 months.
Embodiment 3
Take by weighing 100 kilograms of clean milled glutinous broomcorn millets and pour into and soak Mi Chi, add and drink water logging and cross the about 10cm of milled glutinous broomcorn millet face, water temperature is controlled at 22 ℃, soaks 22h, then milled glutinous broomcorn millet is steamed 20min, and when naturally cooling to 30 ℃, adding milled glutinous broomcorn millet weight 12% content is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine of cfu/mL and 0.6% content are 3 * 10
7-10
9The yeast of cfu/mL, add a certain amount of maltose make the solution pol reach 20.0 (20 ℃, Bx); The encloses container of packing into after stirring, 30 ℃ of condition bottom fermentations 8 days, 35min again sterilized under 82 ℃ of conditions; Be chilled to below 40 ℃ then rapidly; Filter, packing, airtight leaving standstill was finished product in 3 months.
Embodiment 4
Take by weighing 100 kilograms of clean milled glutinous broomcorn millets and pour into and soak Mi Chi, add and drink water logging and cross the about 10cm of milled glutinous broomcorn millet face, water temperature is controlled at 25 ℃, soaks 24h, then milled glutinous broomcorn millet is steamed 25min, and when naturally cooling to 28 ℃, adding milled glutinous broomcorn millet weight 10% content is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine of cfu/mL, 0.4% content are 3 * 10
7-10
9The hawthorn of the yeast of cfu/mL and milled glutinous broomcorn millet quality 30% and 30% honey, the encloses container of packing into after stirring was 30 ℃ of condition bottom fermentations 7 days; The 30min that under 80 ℃ of conditions, sterilizes again is chilled to rapidly below 40 ℃ then, filters; Packing airtightly leaves standstill 3 first quarter moons and is finished product.
Embodiment 5
Take by weighing 100 kilograms of clean milled glutinous broomcorn millets and pour into and soak Mi Chi, add and drink water logging and cross the about 12cm of milled glutinous broomcorn millet face, water temperature is controlled at 20 ℃, soaks 20h, then milled glutinous broomcorn millet is steamed 18min, and when naturally cooling to 30 ℃, adding milled glutinous broomcorn millet weight 8% content is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine of cfu/mL and 0.7% content are 3 * 10
7-10
9The yeast of cfu/mL, add a certain amount of white sugar make the solution pol reach 20.0 (20 ℃, Bx); Add the hawthorn of milled glutinous broomcorn millet quality 30% and 10% honey, the encloses container of packing into after stirring was 32 ℃ of condition bottom fermentations 10 days; The 30min that under 85 ℃ of conditions, sterilizes again is chilled to rapidly below 40 ℃, filters; Packing, airtight leaving standstill was finished product in 3 months.
Embodiment 6
Take by weighing 100 kilograms of clean milled glutinous broomcorn millets and pour into and soak Mi Chi, add and drink water logging and cross the about 9cm of milled glutinous broomcorn millet face, water temperature is controlled at 23 ℃, soaks 23h, then milled glutinous broomcorn millet is steamed 28min, and when naturally cooling to 28 ℃, adding milled glutinous broomcorn millet weight 9% content is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine of cfu/mL and 0.3% content are 3 * 10
7-10
9The yeast of cfu/mL, the encloses container of packing into after stirring was 32 ℃ of condition bottom fermentations 5 days; The 32min that under 82 ℃ of conditions, sterilizes again is chilled to rapidly below 40 ℃, adds a certain amount of white sugar then and makes and make the liquid pol and reach 20.0 (20 ℃; Bx), add the hawthorn and 40% honey of milled glutinous broomcorn millet quality 20%, after-filtration stirs; Packing, airtight leaving standstill was finished product in 4 months.
Embodiment 7
Take by weighing 100 kilograms of clean milled glutinous broomcorn millets and pour into and soak Mi Chi, add and drink water logging and cross the about 11cm of milled glutinous broomcorn millet face, water temperature is controlled at 21 ℃, soaks 24h, then milled glutinous broomcorn millet is steamed 23min, and when naturally cooling to 31 ℃, adding milled glutinous broomcorn millet weight 11% content is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine of cfu/mL and 0.5% content are 3 * 10
7-10
9The yeast of cfu/mL, the encloses container of packing into after stirring was 28 ℃ of condition bottom fermentations 9 days; The 34min that under 84 ℃ of conditions, sterilizes again is chilled to rapidly below 40 ℃, adds a certain amount of maltose then and makes and make the liquid pol and reach 20.0 (20 ℃; Bx); The after-filtration that stirs, packing airtightly leaves standstill 2 first quarter moons and is finished product.
Embodiment 8
Take by weighing 100 kilograms of clean milled glutinous broomcorn millets and pour into and soak Mi Chi, add and drink water logging and cross the about 12cm of milled glutinous broomcorn millet face, water temperature is controlled at 24 ℃, soaks 20h, then milled glutinous broomcorn millet is steamed 24min, and when naturally cooling to 30 ℃, adding milled glutinous broomcorn millet weight 10% content is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine of cfu/mL and 0.7% content are 3 * 10
7-10
9The yeast of cfu/mL, the encloses container of packing into after stirring was 34 ℃ of condition bottom fermentations 7 days; The 40min that under 80 ℃ of conditions, sterilizes again is chilled to rapidly below 40 ℃, adds a certain amount of white sugar then and makes and make the liquid pol and reach 20.0 (20 ℃; Bx), add the hawthorn and 15% honey of milled glutinous broomcorn millet quality 10%, after-filtration stirs; Packing, airtight leaving standstill was finished product in 3 months.
Claims (6)
1. the working method of a red colouring agent for food, also used as a Chinese medicine milled glutinous broomcorn millet yellow rice wine is characterized in that may further comprise the steps:
(1) clean milled glutinous broomcorn millet is poured into soaked a meter container, add and drink water logging and cross the about 8-12cm of milled glutinous broomcorn millet face, water temperature is controlled at 20-25 ℃, soaks 20-24h;
(2) (1) soaked milled glutinous broomcorn millet is steamed 15-30min;
When (3) the good milled glutinous broomcorn millet of (2) steaming being naturally cooled to 25-33 ℃, adding milled glutinous broomcorn millet quality 6%-14% bacteria containing amount is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine of cfu/mL and 0.1%-0.9% bacteria containing amount are 3 * 10
7-10
9The yeast of cfu/mL, the encloses container of packing into after stirring is at 26-34 ℃ of condition bottom fermentation 4-12d;
(4) after the fermentation ends, the 30-40min that under 80-85 ℃ of condition, sterilizes is chilled to rapidly below 40 ℃ then, filters packing, airtight leaving standstill 2-4 month.
2. according to the working method of the described red colouring agent for food, also used as a Chinese medicine milled glutinous broomcorn millet yellow rice wine of claim 1, it is characterized in that may further comprise the steps:
(1) clean milled glutinous broomcorn millet is poured into soaked a meter container, add and drink water logging and cross the about 8-12cm of milled glutinous broomcorn millet face, water temperature is controlled at 20-25 ℃, soaks 20-24h;
(2) (1) soaked milled glutinous broomcorn millet is steamed 15-30min;
When (3) the good milled glutinous broomcorn millet of (2) steaming being naturally cooled to 25-33 ℃, adding milled glutinous broomcorn millet quality 6%-14% bacteria containing amount is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine of cfu/mL and 0.1%-0.9% bacteria containing amount are 3 * 10
7-10
9The yeast of cfu/mL, add a certain amount of maltose or white sugar make make the liquid degree reach 20 (20 ℃, Bx), add hawthorn and/or the honey of milled glutinous broomcorn millet quality 0-60%, the encloses container of packing into after stirring is at 26-34 ℃ of condition bottom fermentation 4-12d;
(4) after the fermentation ends, the 30-40min that under 80-85 ℃ of condition, sterilizes is chilled to rapidly below 40 ℃ then, filters packing, airtight leaving standstill 2-4 month.
3. according to the working method of the described red colouring agent for food, also used as a Chinese medicine milled glutinous broomcorn millet yellow rice wine of claim 1, it is characterized in that may further comprise the steps:
(1) clean milled glutinous broomcorn millet is poured into soaked a meter container, add and drink water logging and cross the about 8-12cm of milled glutinous broomcorn millet face, water temperature is controlled at 20-25 ℃, soaks 20-24h;
(2) (1) soaked milled glutinous broomcorn millet is steamed 15-30min;
When (3) the good milled glutinous broomcorn millet of (2) steaming being naturally cooled to 25-33 ℃, adding milled glutinous broomcorn millet quality 6%-14% bacteria containing amount is 3.5 * 10
7-10
9The red colouring agent for food, also used as a Chinese medicine of cfu/mL and 0.1%-0.9% bacteria containing amount are 3 * 10
7-10
9The yeast of cfu/mL, the encloses container of packing into after stirring is at 26-34 ℃ of condition bottom fermentation 4-12d;
(4) after the fermentation ends, sterilization 30-40 min is chilled to rapidly below 40 ℃ under 80-85 ℃ of condition; Adding a certain amount of maltose or white sugar then makes and makes the liquid pol and reach 20.0 (20 ℃; Bx), add hawthorn and/or the honey of milled glutinous broomcorn millet quality 0-60%, after-filtration stirs; Packing, airtight leaving standstill 2-4 month.
4. according to the working method of the described red colouring agent for food, also used as a Chinese medicine milled glutinous broomcorn millet yellow rice wine of claim 1-3, it is characterized in that the addition of red colouring agent for food, also used as a Chinese medicine is the 10%-12% of milled glutinous broomcorn millet quality in the step (3).
5. according to the working method of the described red colouring agent for food, also used as a Chinese medicine milled glutinous broomcorn millet yellow rice wine of claim 1-3, it is characterized in that the zymic consumption is 0.6% of a milled glutinous broomcorn millet quality in the step (3).
6. according to the working method of the described red colouring agent for food, also used as a Chinese medicine milled glutinous broomcorn millet yellow rice wine of claim 1-3, it is characterized in that leavening temperature is that 30 ℃, fermentation time are 5-7d in the step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101517266A CN102746968A (en) | 2012-05-16 | 2012-05-16 | Production method of red yeast rice and millet yellow rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101517266A CN102746968A (en) | 2012-05-16 | 2012-05-16 | Production method of red yeast rice and millet yellow rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102746968A true CN102746968A (en) | 2012-10-24 |
Family
ID=47027465
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101517266A Pending CN102746968A (en) | 2012-05-16 | 2012-05-16 | Production method of red yeast rice and millet yellow rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102746968A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103060215A (en) * | 2013-01-17 | 2013-04-24 | 新华锦（青岛）即墨老酒有限公司 | Millet saccharomyces cerevisiae and application thereof |
| CN103131589A (en) * | 2013-02-02 | 2013-06-05 | 青岛昊田食品有限公司 | Preparation method of burdock yellow rice wine |
| CN105349323A (en) * | 2015-12-03 | 2016-02-24 | 贵州谊强红曲酒业有限公司 | Compound monascus wine and brewing method thereof |
| CN110373299A (en) * | 2019-08-20 | 2019-10-25 | 山西省农业科学院食用菌研究所 | The production method of silkworm chrysalis Cordyceps sinensis stilbene ginseng series of products |
| CN114149883A (en) * | 2021-10-26 | 2022-03-08 | 山西大学 | Brewing process of sweet red yeast rice and millet yellow wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1580225A (en) * | 2003-08-06 | 2005-02-16 | 王青春 | Yellow rice wine and its preparing method |
| CN101906362A (en) * | 2009-06-08 | 2010-12-08 | 郭美朝 | Method for brewing yellow wine |
| CN102102071A (en) * | 2009-12-18 | 2011-06-22 | 杨玉生 | Production process for brewing fermented glutinous millet wine |
| CN102408966A (en) * | 2011-10-13 | 2012-04-11 | 江苏恒顺醋业股份有限公司 | Monascus rice wine and preparation method thereof |
-
2012
- 2012-05-16 CN CN2012101517266A patent/CN102746968A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1580225A (en) * | 2003-08-06 | 2005-02-16 | 王青春 | Yellow rice wine and its preparing method |
| CN101906362A (en) * | 2009-06-08 | 2010-12-08 | 郭美朝 | Method for brewing yellow wine |
| CN102102071A (en) * | 2009-12-18 | 2011-06-22 | 杨玉生 | Production process for brewing fermented glutinous millet wine |
| CN102408966A (en) * | 2011-10-13 | 2012-04-11 | 江苏恒顺醋业股份有限公司 | Monascus rice wine and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 刘秋生: "首乌甜黄酒的研制", 《山西食品工业》 * |
| 尚小利等: "黍米黄酒的生产现状及功能成分研究进展", 《酿酒科技》 * |
| 都海渤等: "黍米在清爽型红曲黄酒中的应用", 《酿酒》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103060215A (en) * | 2013-01-17 | 2013-04-24 | 新华锦（青岛）即墨老酒有限公司 | Millet saccharomyces cerevisiae and application thereof |
| CN103131589A (en) * | 2013-02-02 | 2013-06-05 | 青岛昊田食品有限公司 | Preparation method of burdock yellow rice wine |
| CN105349323A (en) * | 2015-12-03 | 2016-02-24 | 贵州谊强红曲酒业有限公司 | Compound monascus wine and brewing method thereof |
| CN105349323B (en) * | 2015-12-03 | 2018-12-25 | 贵州谊强红曲酒业有限公司 | Compound wine of rice fermented with red yeast and its brewing method |
| CN110373299A (en) * | 2019-08-20 | 2019-10-25 | 山西省农业科学院食用菌研究所 | The production method of silkworm chrysalis Cordyceps sinensis stilbene ginseng series of products |
| CN114149883A (en) * | 2021-10-26 | 2022-03-08 | 山西大学 | Brewing process of sweet red yeast rice and millet yellow wine |
| CN114149883B (en) * | 2021-10-26 | 2024-01-30 | 山西大学 | Brewing process of sweet red yeast millet yellow wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102008069B (en) | A kind of health care vinegar beverage and brewage process thereof | |
| CN105482953B (en) | A kind of production technology of selenium-rich blueberry mixed health wine | |
| CN101824371B (en) | Fig natural health nourishing wine and preparation process thereof | |
| CN103695284A (en) | Preparation method of dried mushroom-sticky rice vinegar | |
| CN103952263B (en) | Preparation method of sea cucumber wine | |
| CN104498264A (en) | Gardenia jadelike wine and brewing method thereof | |
| WO2017201877A1 (en) | Red yeast grape wine and manufacturing method thereof | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN103045431A (en) | Health preserving healthcare purple wine | |
| CN102746968A (en) | Production method of red yeast rice and millet yellow rice wine | |
| CN102618418B (en) | Black wine and brewing process thereof | |
| CN107400608A (en) | A kind of Sang Ju Yin wine and preparation method thereof | |
| CN103387928A (en) | Processing method of blackberry phyllanthus emblica fruit vinegar | |
| CN103194352A (en) | Rose sweet white wine beverage and preparation method thereof | |
| CN104911057A (en) | Production method for coffee-gorgon fruit health wine | |
| CN103255043A (en) | Paraphlonia pagoda tree flower bud health-care wine and preparation method thereof | |
| CN108410650A (en) | A kind of shell noyau and its preparation method and application | |
| CN107805583A (en) | A kind of five fruit wine and its preparation method and application | |
| CN107279980A (en) | A kind of jujube ferment | |
| CN101597556B (en) | Formulation and brewing method for tomato red wine | |
| CN104513744A (en) | Water lily flower wine | |
| CN107012048A (en) | Health liquor containing Cordyceps militaris and maca and preparation method thereof | |
| CN104987985A (en) | Mulberry protoplasmic fruit wine | |
| CN110240995A (en) | A kind of bitter buckwheat red yeast rice medlar health preserving vinegar and its production technology | |
| CN110079424A (en) | One kind is with Chinese olive, annesl, the mixing wine brewing of maturity period mulberry fruit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121024 |