Brewing Method of Tartary Buckwheat and Red Yeast Mature Vinegar

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 ...

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

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