Preparation of the Monascus Yaoqu and development of Sake

Compared with the substrate decrease, saccharifying power, esterifying power, protein enzyme activities and total acid of different Monascus Yaoqu (a new kind of rice-koji which had been added traditional Chinese medicinal herb) . The experimental selected the best of materials, included Panax quinquefolium and Rhodiola, also found the optimal ratio and processing ways that Panax quinquefolium powder was 0.6% at most, Rhodiola extract was between 0.6% and 4.8%. Sake-making was by this Monascus Yaoqu, and the physical and chemical indexes, antioxidant activity of Sake were better than the rice-koji Sake.