The invention belongs to the technical field of table vinegar production, and provides a method for co-fermenting red date and
coix seed vinegar with high gamma-
aminobutyric acid content through combination of
monascus,
lactic acid bacteria and
spore bacteria. The method comprises steps as follows: mixing germinated
coix seeds,
coix seed
bran, enzymatically decomposed red date juice and L-
sodium glutamate, and carrying out
alcohol fermentation by mixed
bacteria of
monascus with high yield of GABA,
saccharomycetes and
lactic acid bacteria; after the
fermentation is finished, supplementing
sugar, red date juice, L-
sodium glutamate,
lactic acid bacteria,
spore bacteria and
acetobacter pasteurianus, and carrying out aerobic
acetic acid and
lactic acid fermentation; and after the
fermentation is finished, adding lactic acid bacteria for anaerobic secondary
lactic acid fermentation. The red date and coix seed vinegar with high gamma-
aminobutyric acid content is prepared through
raw material optimization, strain optimization proportioning, multiple times of fermentation enrichment,
ageing, blending, sterilization and filling. In a final product, the content of non-volatile acid is larger than or equal to 2.0 g / 100 mL, the content of flavone is larger than or equal to 120 mg / 100 mL, the content of GABA is larger than or equal to 280.0 mg / 100 mL, the content of
Monacolin K is larger than or equal to 120 mg / 100 mL, and the effects of resisting oxidation, lowering
cholesterol and lowering
blood pressure are achieved.