Food and Fermentation Industries >

2010 , Vol. 36 >Issue 06: 103 - 106

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.06.024

Food and Fermentation Industries

Development of Red Yeast Rice Chinese Rice Wine

  • Xia Yan-qiu ,
  • Wang Zhi-jun ,
  • Zhu Qiang ,
  • Gao Wen-mei
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Online published: 2010-06-25

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Abstract

Glutinous as raw material and red starter,Chinese yeast as ferment to produce red yeast rice health Chinese rice wine by fermentation technology.The results showed that the optimal fermentation conditions were as follows:red yeast rice 7.0%,Chinese yeast 0.8%,water 100%,the initial mash temperature 32℃,fermentation temperature 28℃,fermentation time 10d,sterilize temperature 80℃ for 10min.Finished wine was ruby red,mellow tasty,nutritious and healthy.

Key words： red yeast rice; Chinese yeast; Chinese rice wine; fermentation; functional

Cite this article

Xia Yan-qiu , Wang Zhi-jun , Zhu Qiang , Gao Wen-mei . Development of Red Yeast Rice Chinese Rice Wine[J]. Food and Fermentation Industries, 2010 , 36(06) : 103 -106 . DOI: 10.13995/j.cnki.11-1802/ts.2010.06.024

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