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Fruit-vegetable-cereal fermentation beverage and brewing process thereof

A grain and process technology, applied in the field of brewing technology of fruit, vegetable and grain fermented beverages, can solve problems such as unreported, and achieve the effects of high acidity and short cycle

Pending Publication Date: 2018-02-16
杭州千岛湖莫拉红实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, there is no report in the prior art that cereals and fruits and vegetables are used as raw materials to prepare fruit and vegetable grain fermented beverages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of fermented grains of red yeast rice: wash the grains to remove chaff and impurities, soak them in water until there is no white heart, drain the water adsorbed on the surface of the grains, and steam them; after the steamed grains cool down, add Monascus, then After heat preservation, the Monascus species grow and reproduce; by turning over the pile, the central temperature is controlled; when the koji grains are dry, the water is supplemented to continue fermentation. After 2-4 times of water supplement fermentation, the fermented grains of the red yeast rice are basically mature, and then fermented for 12- After 36 hours, it can be dried into red yeast rice fermented grains.

Embodiment 2

[0030] The selected grain is glutinous rice, and the fruit and vegetable is purple sweet potato

[0031] 1) Weigh 5kg of clarified tap water and add it to the altar, then add 0.3kg of brewed red yeast rice, and let it stand for 24 hours;

[0032] 2) Weigh 1.25kg of the red yeast rice fermented glutinous rice prepared in Example 1, soak it in tap water for 6h, and drain it for subsequent use;

[0033] 3) Wash the purple sweet potato, dry it, slice it, and set aside;

[0034] 4) Weigh 1.25kg of purple sweet potato and mix it with the drained red koji fermented glutinous rice, steam it in a high-pressure steam sterilizer (conditions are 121°C, 50min), and spread it out after steaming;

[0035] 5) Take half a spoonful of white koji and add it to the altar, stir evenly, wait for the purple sweet potato and red koji fermented glutinous rice to cool slightly, then add it to the altar, tie the mouth of the altar with kraft paper, let it stand for cultivation at about 35°C, and stir r...

Embodiment 3

[0037] The selected grain is glutinous rice, and the fruit and vegetable is purple sweet potato

[0038] 1) Weigh 5kg of clarified tap water and add it to the altar, then add 0.5kg of brewed red yeast rice, and let it stand for 24 hours;

[0039] 2) Weigh 1.5kg of the red yeast rice fermented glutinous rice prepared in Example 1, soak it in tap water for 6h, and drain it for subsequent use;

[0040] 3) Wash the purple sweet potato, dry it, slice it, and set aside;

[0041] 4) Weigh 1.5kg of purple sweet potato and mix it with the drained red koji fermented glutinous rice, steam it in a high-pressure steam sterilizer (conditions are 121°C, 50min), and spread it out after steaming;

[0042] 5) Take half a spoonful of white koji and add it to the altar, stir evenly, wait for the purple sweet potato and red koji fermented glutinous rice to cool slightly, then add it to the altar, tie the mouth of the altar with kraft paper, let it stand for cultivation at about 30°C, and stir reg...

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Abstract

The invention relates to a fruit-vegetable-cereal fermentation beverage and a brewing process thereof. The brewing process comprises: fermenting cereal by using Monascus ruber to obtain Monascus ruberfermented cereal, mixing water and Monascus ruber fermented cereal, and adding the mixture into a cooking container; washing fruits and vegetables, removing mould rot parts, carrying out air drying,slicing, adding into the cooking container, and cooking the fruit and vegetable slices and the Monascus ruber fermented cereal soaked with the water to achieve a cooked state; and adding a small amount of white koji, spreading the cooked fruit and vegetable and the cooked Monascus ruber fermented cereal, cooling, placing into a storage container, sealing, carrying out standing culture, and regularly stirring to obtain the fruit-vegetable-cereal fermentation beverage after 2-8 months. Compared to the existing Monascus vinegar, the fruit-vegetable-cereal fermentation beverage of the present invention has advantages of short brewing period and high acidity.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a brewing process of fruit, vegetable and grain fermented drinks. Background technique [0002] Red yeast rice, also known as danqu, was first discovered in China. It is a traditional product of rice fermentation unique to China and neighboring countries. It has a production and application history of more than one thousand years. It is both food and traditional Chinese medicine. Li Shizhen in the Ming Dynasty wrote in " "Compendium of Materia Medica" evaluated it and said: "This is the coincidence of man's peeping into nature, and it is also a wonderful medicine." Postpartum lochia unclean, scar stagnation abdominal pain and bruises embolism. [0003] Red yeast rice is a great invention of the working people in ancient my country, a symbol and crystallization of the wisdom of the Chinese nation, and a precious scientific and cultural heritage of the motherland. We must not onl...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/645
CPCC12J1/04
Inventor 钱奉强
Owner 杭州千岛湖莫拉红实业有限公司
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