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Overview of the contents of this article: 1. What are the uses of red yeast rice? 2. What are the efficacy, functions and taboos of red yeast rice? 3. What are the unique advantages of red wine yeast made in ancient my country? 4. Can red wine yeast lower blood pressure? 5. What are the efficacy and functions of red yeast Chinese medicine? I don’t know much about it. 6. What are the effects of red yeast wine? What are the steps for making red yeast wine? What are the uses of red yeast wine? Song Yingxing's "Tiangong Kaiwu" has a very detailed record of the production of red yeast rice.
From its description, it can be seen that when making red yeast rice, Qu workers in the Ming Dynasty also added acidic alum water to the rice to facilitate the growth of red mold, which shows how rich their experience they were.
Red yeast rice is both a traditional Chinese medicine and a food.
It has many uses. In addition to making red wine, its biggest use is as a food preservative. Apply red yeast rice thinly on fish and meat to keep the flavor unchanged even in the heat of summer. Flies also dare not approach because red rice mold can secrete antibiotics with strong bactericidal effects.
So Song Yingxing said it was a "wonderful medicine", and Li Shizhen said "this is a glimpse into the ingenuity of nature."
It is also an ideal food coloring agent. It is non-toxic and bright. Red fermented bean curd is colored using it.
Red yeast rice is also a very good medicine. Li Shizhen has pointed out that it can treat red and white dysentery, bruises, digestion and blood circulation, and strengthens the spleen and stomach.
What are the efficacy, role and contraindications of red yeast rice? 1. Red yeast rice is sweet in taste and warm in nature; it returns to the liver, spleen, stomach and large intestine meridians.
It has the effects of promoting blood circulation and removing blood stasis, strengthening the spleen and digesting food.
The main symptoms include food stagnation, abdominal distension, bloody diarrhea, postpartum lochia, and bruises.
2. Modern medical research reports believe that Monascus has the effect of lowering blood pressure and blood lipids, and the Monascus K contained in it can prevent the production of cholesterol; the outer skin of Monascus is purple-red, the inner part is red, and there is a slight It has a sour taste and a light taste. It has strong coloring power for proteins, so it is often used as a food dyeing pigment. Compared with chemically synthesized red pigments, red yeast rice has the advantages of being non-toxic and safe, and it also has the functions of strengthening the spleen, digesting, promoting blood circulation and removing blood stasis. effect.
3. People suffering from weight loss, low immunity, memory loss, anemia, edema and other symptoms, and children with stagnant growth and development.
Use with caution in those with insufficient spleen yin and those with stagnant food and blood stasis.
What are the unique advantages of red wine yeast made in ancient my country? There is another achievement that we are proud of in the koji-making technology in ancient my country, which is the cultivation of red yeast. It is also called "Danqu". It is formed by red rice fungus that grows on indica rice and grows through the inside and outside of the rice grain.
Because red yeast reproduces very slowly and is easily suppressed by other molds with strong vitality and rapid reproduction in nature, this kind of yeast is difficult to make and difficult to find. Even if it is discovered, it is often because "I don't know the goods" and think it is a failure to make koji?
Since red yeast rice is a high-temperature acidophilic bacteria, most other fungi are affected at higher temperatures, especially on rancid rice. Inhibition, the advantages of red yeast rice have emerged? Therefore, the successful cultivation of red yeast rice must be the result of long-term patient observation and summary of experience by Qu Gong?
Song Yingxing's "Tiangong Kaiwu" on red yeast rice There are very detailed records of its production? From its description, it can be seen that when making red yeast rice, the koji workers in the Ming Dynasty also added acidic alum water to the rice to facilitate the growth of red mold. This shows how rich their experience they were?
Monascus is both a traditional Chinese medicine and a food? It has many uses. In addition to brewing red wine, its biggest use is as a food preservative. Apply a thin layer of red yeast on fish and meat to keep it safe even in the heat of summer. The flavor remains unchanged, and maggots and flies dare not approach it, because red rice mold can secrete antibiotics with strong bactericidal effects. So Song Yingxing said it is a "wonder medicine", and Li Shizhen said, "This is a glimpse into the ingenuity of nature." It is also very An ideal food dye that is both non-toxic and bright. Red fermented bean curd is colored using it?
Monascus is also a very good medicine. Li Shizhen has pointed out that it can treat red and white dysentery and bruises. Damage? Eliminate food and activate blood circulation? Strengthen the spleen and dry the stomach? Regarding fruit wine, before the Han Dynasty, our country did not seem to use fruit wine, and there is no record of this aspect? According to the "Hanshu" records, it was Zhang Qian who went to the Western Regions during the reign of Emperor Wu of the Han Dynasty. From now on Dawan from the Fergana Basin in Central Asia brought back grape seeds and wine?
Can red wine yeast lower blood pressure? No.
Red wine has the effect of softening blood vessels.
But it’s just for health care.
Not for medical use.
What are the efficacy and functions of red yeast Chinese medicine? I don’t know much about red yeast rice, which is also called red yeast rice. It is a herbaceous plant.
Monascus is actually a kind of mycelium. The shape of red yeast is long oval, and some are irregular in shape. Its surface is purple-red or brown-red, not that It is bright red and tastes sweet. So what are the effects and functions of the traditional Chinese medicine red yeast rice? Let’s take a look.
Monascus is sweet in taste and warm in nature, and enters the liver, spleen, and large intestine meridians; it has the effects of activating blood circulation and removing blood stasis, strengthening the spleen, warming the stomach, and digesting food; it can be used to treat postpartum lochia, stasis, abdominal pain, food accumulation, fullness, redness and whiteness Diarrhea, bruises and other symptoms.
Red yeast rice has a purple-red outer skin and a red interior. It has a slightly sour taste and a light taste. It has strong coloring power for proteins, so it is often used as a food dye.
Monascus powder is made from crushed red yeast rice and is easy to use. The outer skin of red yeast rice is purple-red and the inside is red. It has a slightly sour taste and a light taste. Red yeast rice powder has a strong coloring effect on protein. Compared with chemically synthesized red pigments, red yeast rice has the advantages of being non-toxic and safe, and it also has the effects of strengthening the spleen, digesting food, promoting blood circulation and removing blood stasis.
Red rice is pink in color, waxy, has long grains, is fragrant, and contains different trace elements. Red rice wine made from red rice is very popular among women because it has the same red color as red wine. , with a soft taste and a good aftertaste after drinking.
Experiments have proven that red rice can increase plasma high-density lipoprotein cholesterol (HDL) and improve the body's antioxidant capacity. It is also of great significance in the prevention and treatment of AS and other chronic diseases.
This discovery is of great value for improving the antioxidant level in the body through normal diet and preventing and treating chronic diseases caused by elevated oxidative status.
Red rice is rich in starch and plant protein, which can replenish physical energy and maintain normal body temperature.
It is rich in many nutrients, among which iron is the most abundant, so it has the effect of replenishing blood and preventing anemia.
It is rich in phosphorus and vitamins A and B complex, which can improve malnutrition, night blindness, beriberi and other problems; it can also effectively relieve symptoms such as fatigue, lack of energy and insomnia.
The pantothenic acid, vitamin E, glutathione and other substances contained in it can inhibit carcinogens, especially in the prevention of colon cancer.
What are the effects of red yeast wine? What are the steps for making red yeast wine? 1. What are the effects of red yeast wine?
The medical and health care effects of Monascus were clear in ancient my country. The medicinal books recording the medical efficacy of Monascus can be traced back to the "Daily Materia Medica" written by Wu Rui of the Yuan Dynasty, which stated that "monascus brewing wine has the medicinal effect of breaking blood".
Hu Sihui, the imperial physician of the same era, said in "Yinshan Zhengyao" that red yeast rice "strengthens the spleen, replenishes qi and warms the heart".
Subsequent medicinal books such as "Supplement to the Explanation of Materia Medica", "Compendium of Materia Medica" and "Yilin Compilation" all have records of the medicinal effects of red yeast rice.
"Compendium of Materia Medica" also records that "Red yeast rice is mainly used to treat digestion and activate blood circulation, strengthen the spleen and dry the stomach.
It can also treat white diarrhea and water shells.
Wine brewing can be used to break blood. It can kill Shanlan's miasma, cure injuries caused by beatings, and cure women's blood pain and postpartum bad blood."
It is also popular among Taiwanese people that red yeast rice is very effective in treating nocturia and mild asthma in children and the elderly.
The "Dictionary of Traditional Chinese Medicine" published in mainland China in recent years summarizes the main medicinal effects of red yeast rice as "activating blood circulation and reducing blood stasis, strengthening the spleen and digestion, and treating postpartum lochia, stasis, abdominal pain, food accumulation, fullness, redness and whiteness" Diarrhea and bruises"[5].
These medical effects of red yeast rice spread among Chinese people may not be completely true, and scientific research is needed to verify whether they are true.
However, in recent years, Japanese researchers have believed that red yeast rice does have the following four medical effects:
(1) Reduce blood cholesterol: Saruto was the first to isolate it from Thai fermented food. After Monacolink was found in the culture medium of Monascus ruber, five other structural analogs were successively discovered in the culture medium of Monascus ruber. They all have the function of inhibiting cholesterol synthesis, but they are not as effective as Monacolink [18].
(2) Lowering blood sugar: Yamauchi et al. have directly used the culture of Monascus as feed for animal experiments. In addition, they have determined that feed containing "Monascus culture" can effectively reduce the serum cholesterol of rabbits. In addition to 18~25%, it was also found that the blood sugar of all experimental rabbits decreased by 23~33% within half an hour after eating feed, and the blood sugar level after 1 hour was still 19~29% lower than that of the control group [19, 20], but its active ingredients need to be further analyzed and identified.
(3) Lowering blood pressure: In an animal test of adding "monascus culture" to feed, Japan's National Institute of Health and Nutrition found that adding 0.2~0.3% of "monascus culture" to feed can reduce blood pressure. The blood pressure of mice with congenital hypertension dropped from more than 200mmHg to less than 180mmHg. Its active ingredients are r-aminobutyric acid (GABA) and Glucosamine (or other cell wall components of Monascus).
(4) Anti-cancer effect: Monascorubin and Rubropunctatin, the orange pigments of Monascus, have active carbonyl groups and can easily interact with amino groups. Therefore, they can not only treat ammoniaemia (Ammoniemia) but are also likely to be excellent. Anti-cancer substances [3, 22].
Cancer, high cholesterol, high blood sugar and high blood pressure are the four most taboo diseases for middle-aged and elderly people in industrialized societies. It is amazing that Monascus can treat all four diseases. thing.
2. What are the steps to make red yeast wine
1. Wash the glutinous rice and soak it in water for about 12 hours.
2. While soaking the rice, boil the water, pour it into the prepared wine jar and let it cool down naturally. When it drops to about 35 degrees, add the red yeast rice to soak it, and set aside a small handful of red yeast rice for later use. .
The white koji is crushed into powder for later use.
3. When the rice grains are soaked until they can be easily crushed by hand, wash and drain, add hot water as high as the glutinous rice, put it in a steamer and steam until the glutinous rice is cooked, and twist it with your hands. White heart.
4. Spread the steamed glutinous rice out and let it cool. While waiting for the glutinous rice to cool down, add the white koji to the soaked red koji and stir evenly.
5. The cooling temperature of the glutinous rice should be judged according to the room temperature at that time. For example, when the room temperature is 20 degrees, it can be cooled to about 35 degrees. At this time, you can move the glutinous rice into the wine jar and stir evenly. .
6. Sprinkle the remaining red yeast rice on top, cover the mouth of the jar but do not seal it to prevent dust from falling into the jar.
7. At this time, the temperature in the jar should be around 30 degrees, which is the best temperature to start fermentation.
In order to maintain this temperature for a long time, we need to cover it with quilts or blankets and other thermal insulation things. When the room temperature is low, we also need to put a hot water bottle underneath. If you have an electric blanket at home, you can use electric heating. The blanket wraps the jar.
3. What are the types of red yeast wine?
Fujian is one of the few places where glutinous rice is produced in China. According to the Fujian dialect, the vowels of "糯" and "老" They are the same and have similar pronunciation, so the Hakkas (the Han nationality living in Fujian, Guangdong, and Guangxi) pronounce glutinous rice wine as old rice wine that is easy to pronounce, and it has been passed down. In addition to the bright red color and strong taste, it is also called glutinous rice wine. Old wine.
Su Dongpo did not drink much, but he loved drinking Fujian red wine. He once wrote "Fujian wine is like red wine at night" to describe the scene of drinking red wine with his disciple Wangyue.
Zhu Xi once used the title "Wine Market" to describe the prosperity of Fujian red wine: "When I hear about Chong'an City, every family is full of wine.
Invite guests to the front of the building, and look for the southern suburbs under the flowers.
"In Chong'an, red wine is called Qumi Chun.
In the Ming and Qing Dynasties, it was called "Xiejiahong" in Tingzhou, Lijiang, and "Xiejiahong" in Pengzhong. As "Thunderbolt Spring"
In addition to Fujian red wine, Zhejiang red wine is equally famous.
Li Shizhen of the Ming Dynasty recorded in "Compendium of Materia Medica" that "Dongyang wine is Jinhua wine. "Gulan Ling Ye"; "Dongyang wine is the best for medicinal use".
In Qing Dynasty Zhang Mu's "Food and Drink", "Jinhua wine is also called Dongyang wine, which is extremely sweet when filtered", and Feng Shihua's "Jiu" in Ming Dynasty There is also a record about Jinhua wine in the item "Names of various wines" in "History": "Made in Jinhua Prefecture, Zhejiang Province, it was a famous scholar in the capital in recent times. There is a saying: "Jinhua wine is given the name Jin, and it is passed down by Zuo Weiqi."
'"Shi Lin Guang Ji compiled by Chen Yuanliang at the end of the Song Dynasty and the beginning of the Yuan Dynasty records the brewing method of Jinhua red wine - Dongyang brewing method.
To this day, Dongyang City, Zhejiang Province The Pujiang and Pujiang areas are still important producing areas of red yeast and red yeast wine.
In addition, Tiantai County in Taizhou, Zhejiang Province is also the main producing area of ??Zhejiang red wine. In the Ming Dynasty, red wine was introduced to Taiwan with Zheng Chenggong, but Taiwan started to produce red yeast wine late. At that time, because all red yeast wine was imported from the mainland and the price was high, the red wine was very expensive. Rich families cannot drink it.
According to the "History of Taiwan Wine Monopoly", it was not until the seventh year of Jiaqing in the Qing Dynasty (1801) that the founder of "Yilan Red Wine" moved to Taiwan after learning the production method in Fujian. , Yilan red wine became common and became a must-drink for local sacrifices or weddings. Red yeast rice also began to be produced in Taiwan. However, because the production method of red yeast rice was not taught, it still had to be purchased from Fujian at a high price. < /p>
At present, the production methods of Taiwanese red wine have been gradually improved and become more and more perfect, and its products are sold abroad.
4. Introduction to red yeast wine
Zhu Yizhong of the Southern Song Dynasty. "Beishan Liquor Classic" is a monograph on koji-making and wine-making, which records the development and improvement of wine-making technology at that time.
The discovery and application of red yeast rice was a major development in koji-making and wine-making in the Song Dynasty. >
The strain of Monascus is Monascus, which is a mold that is resistant to high temperatures, has strong saccharification ability, and has alcohol fermentation ability.
In the Ming Dynasty, Li Shizhen’s "Compendium of Materia Medica" and "Compendium of Materia Medica" were published. Song Yingxing's "Tiangong Kaiwu" has records of the preparation and application of red yeast rice.
After red yeast rice was used in winemaking, the variety of wines increased greatly, and gradually penetrated into the depth of wine culture in Jiangnan. Jingshi's poem "white lotus root brings happiness, red yeast brews makes poetry drunk" has become a popular story about red yeast rice wine brewed in Fujian, Zhejiang, Taiwan and other places. ; Wine brewed from Monascus Wuyi and Monascus Huangyi, both produced by Monascus and Aspergillus niger, had different flavors.
The varieties of wine at that time were only recorded in the "Compendium of Materia Medica". There are more than 70 kinds.
The traditional process of using Monascus and its latest development.
The function and efficacy of red wine koji are introduced. Let’s talk about it here. Thank you for taking the time to read the content of this website. For more information about the effects and functions of wine-making red yeast and the functions and effects of red wine yeast, don’t forget to search on this website.