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发明公开
CN104403863A 一种发酵红曲料酒及其生产工艺 无效 - 驳回

一种发酵红曲料酒及其生产工艺
摘要：
本发明公开了一种发酵红曲料酒及其生产工艺，红曲料酒中红曲多糖、莫那可林K、γ-氨基丁酸的含量分别可达518.2mg/L、140.3mg/L、35.6mg/L。采用本发明提供的黄酒酿造工艺酿得的红曲料酒与普通料酒的各项指标基本达到一致，但发酵时间缩短至10-15天，红曲料酒中红曲多糖、莫那可林K、γ-氨基丁酸的含量达518.2mg/L、140.3mg/L、35.56mg/L，具有良好的降血压、降血脂、防治心血管疾病、抗疲劳等保健功能，香味浓郁醇厚，具有很好应用前景。
摘要（英）：

The invention discloses a fermented monascus cooking wine and its production technology. Contents of monascus polysaccharides, Monacolin-K and gamma-aminobutyric acid in the monascus cooking wine respectively can reach 518.2 mg/L, 140.3 mg/L and 35.6 mg/L. Various indexes of the monascus cooking wine brewed by a yellow rice wine brewage technology provided by the invention are fundamentally consistent with those of a common cooking wine. However, fermentation time is shortened to 10-15 days. Contents of monascus polysaccharides, Monacolin-K and gamma-aminobutyric acid in the monascus cooking wine respectively can reach 518.2 mg/L, 140.3 mg/L and 35.6 mg/L. The fermented monascus cooking wine has good health-care functions of reducing blood pressure, reducing blood fat, preventing and curing cardiovascular disease, resisting fatigue and the like, has rich and mellow fragrance and has a good application prospect.

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