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Brewing Method of Tartary Buckwheat and Red Yeast Mature Vinegar

A technology of tartary buckwheat, red yeast rice and mature vinegar, which is applied in the preparation of vinegar, medical formulas, medical preparations containing active ingredients, etc., can solve the problems of single use of tartary buckwheat or red yeast rice, and insufficient utilization of tartary buckwheat resources, etc. Achieve the effects of improving color and flavor, enriching microbial flora and enzyme system, and adding nutritional and health effects

Active Publication Date: 2019-09-10
SHANXI ZILIN VINEGAR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are some patents in the Chinese patent database related to tartary buckwheat vinegar, preparation of functional red yeast rice, and tartary buckwheat red yeast rice products, such as 201210046603.6 "Tartary buckwheat vinegar and its production method", 201310014061.9 "Preparation of a compound grain red yeast rice Method", 201210537908.7 "Tartary Buckwheat Functional Red Yeast Tea and Its Preparation Method", etc. These patented technologies only use tartary buckwheat or red yeast rice, do not make full use of tartary buckwheat resources, and develop new tartary buckwheat in conjunction with the health benefits of red yeast rice Red Yeast Vinegar Products

Method used

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  • Brewing Method of Tartary Buckwheat and Red Yeast Mature Vinegar
  • Brewing Method of Tartary Buckwheat and Red Yeast Mature Vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A brewing method of tartary buckwheat and red yeast rice vinegar, comprising the steps of:

[0053] 1. Koji making

[0054] a. Preparation of Tartary Buckwheat Daqu

[0055] Add tartary buckwheat to the original raw materials of Shanxi mature vinegar Daqu - barley and peas. After crushing, mix them according to the ratio of barley, peas and tartary buckwheat in a ratio of 5:3:2. .

[0056] b. Preparation of buckwheat red yeast rice

[0057] Mix shelled tartary buckwheat and millet in a ratio of 3:7, wash and soak for 40 minutes to drain the water, cook for 40 minutes under normal pressure, then cool down to 35°C in a sterile environment, and adjust the pH to 4.0 with lactic acid. Add 3% low-concentration ethanol (volume concentration is 5%). Mix and stir the functional Monascus strains and clinker evenly, the inoculum amount is 10% of the clinker weight, ferment and cultivate at 35°C for 10 days, and dry to obtain tartary buckwheat red yeast rice.

[0058] c. Prepa...

Embodiment 2

[0081] A brewing method of tartary buckwheat and red yeast rice vinegar, comprising the steps of:

[0082] 1. Koji making

[0083] a. Preparation of Tartary Buckwheat Daqu

[0084] Add tartary buckwheat to the original raw materials of Shanxi mature vinegar Daqu - barley and peas. After crushing, mix them according to the ratio of 4:3:3 of barley, peas and tartary buckwheat. .

[0085] B, the preparation of tartary buckwheat red yeast rice

[0086] Mix shelled tartary buckwheat and millet in a ratio of 4:6, wash and soak for 50 minutes to drain the water, cook for 30 minutes under normal pressure, then cool down to 30°C in a sterile environment, and adjust the pH to 3.5 with lactic acid. Add 4% low-concentration ethanol (volume concentration is 5%). Mix and stir the functional Monascus strains and clinker evenly, the inoculum amount is 5% of the weight of the clinker, ferment and cultivate at 32°C for 15 days, and then dry to obtain tartary buckwheat red yeast rice.

[00...

Embodiment 3

[0110] A brewing method of tartary buckwheat and red yeast rice vinegar, comprising the steps of:

[0111] 1. Koji making

[0112] a. Preparation of Tartary Buckwheat Daqu

[0113] Add tartary buckwheat to the original raw materials of Shanxi mature vinegar Daqu - barley and peas. After crushing, mix them according to the ratio of 5:2:3 of barley, peas and tartary buckwheat. .

[0114] B, the preparation of tartary buckwheat red yeast rice

[0115] Mix shelled tartary buckwheat and millet in a ratio of 1:2, wash and soak for 30 minutes to drain the water, cook for 50 minutes under normal pressure, then cool down to 35°C in a sterile environment, and adjust the pH to 4.5 with lactic acid. Add 5% low-concentration ethanol (volume concentration is 5%). Mix and stir the functional Monascus strains and clinker evenly, the inoculum amount is 15% of the clinker weight, ferment and cultivate at 33°C for 7 days, and then dry to obtain tartary buckwheat red yeast rice.

[0116] c. ...

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Abstract

The invention discloses a method for brewing super-mature vinegar by adopting red yeast prepared from tartary buckwheat. According to the method, the tartary buckwheat is taken as a main material, and hard liquor yeast or red yeast prepared from the tartary buckwheat is taken as a leavening agent. In order to avoid the damage of a high-temperature process to functional ingredients in the tartary buckwheat and reserve nutrient components therein, the super-mature vinegar brewed by adopting red yeast prepared from tartary buckwheat, which is rich in general flavones and Monacolin K, is obtained by adopting raw grain fermentation and combining with a traditional brewing process method of super-mature vinegar through alcoholic fermentation, acetic fermentation, grain fermentation under pressure, smoking fermentation, vinegar spraying, vinegar decoction and ageing. According to the method disclosed by the invention, raw material selection and process design are reasonable; unique flavors of tartary buckwheat are reserved in the product, and meanwhile, the product is rich in general flavones and Monacolin K. The super-mature vinegar is capable of playing roles in reducing the blood pressure and the blood fat under the synergetic effect and also promoting the effects of the super-mature vinegar to reduce the blood pressure, the blood fat and the cholesterol and improving the immunity while enriching the flavor and the quality of the super-mature vinegar.

Description

technical field [0001] The invention belongs to the technical field of vinegar processing, in particular to a brewing method of tartary buckwheat and red yeast rice vinegar. Background technique [0002] At present, the number of "three high" people in my country has exceeded 400 million, accounting for more than 30% of the total population. Hyperlipidemia, hypertension, and hyperglycemia are the main culprits of cardiovascular and cerebrovascular diseases, which seriously endanger the health of modern people. With economic and social development, improvement of living standards and changes in lifestyle, human demand for health products has increased sharply. To develop nutritious and healthy foods that are beneficial to the "three high" groups, keep up with the pace of development of the big health industry. [0003] Shanxi Mature Vinegar is made from sorghum and barley through steaming, fermenting, smoking, pouring, aging and many other processes. It ranks first among the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04A61K36/70A61P35/00A61P3/06A61P9/12A61P37/04
Inventor 田莉武耀文郎繁繁
Owner SHANXI ZILIN VINEGAR
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