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Millet-red koji health vinegar and preparation method thereof

A technology of health-care vinegar and millet, which is applied in the preparation of vinegar, medical formula, medical preparations containing active ingredients, etc., can solve the problems of single raw materials and health-care effects, and achieve improved anti-oxidation function, low production cost, and improved anti-oxidation. The effect of oxidation

Inactive Publication Date: 2019-02-01
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the research on red yeast rice vinegar is concentrated on red yeast rice vinegar. The process is relatively traditional, and the raw materials and health effects are relatively simple.

Method used

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  • Millet-red koji health vinegar and preparation method thereof
  • Millet-red koji health vinegar and preparation method thereof
  • Millet-red koji health vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of millet red yeast rice health-care vinegar, prepared according to the following method:

[0036] (1) Preparation of raw materials: Weigh 700 parts of millet, 90 parts of black yeast rice, 25 parts of hawthorn, 25 parts of wolfberry, 8 parts of cassia seed, and 25 parts of Mujiangyeke by weight; grind the millet into powder respectively, and pass 40 parts. Mesh sieve, set aside; Hawthorn, Lycium barbarum, Cassia, and Mujiang Yeke were dried at 55°C for 24 hours, ground and pulverized, sieved and mixed, and put into cloth bags for use;

[0037] (2) Soaking: Soak the pulverized millet in water for 10 hours with a material-to-liquid ratio of 1:4 to make millet homogenate;

[0038] (3) Liquefaction: first boil the millet homogenate for 20 minutes, then add 0.02%-0.04% by volume of high-temperature-resistant amylase after cooling down to 50°C, and liquefy at 90°C for 20 minutes;

[0039] (4) Alcoholic fermentation: Cool the liquefied millet slurry to 28°C, add Wuyi ...

Embodiment 2

[0048] A kind of millet red yeast rice health-care vinegar, prepared according to the following method:

[0049] (1) Preparation of raw materials: Weigh 600 parts of millet, 100 parts of black yeast rice, 30 parts of hawthorn, 20 parts of wolfberry, 10 parts of cassia seed, and 15 parts of cassia seedlings by weight; grind the millet into powder and pass through 40 meshes Sieve and set aside; Hawthorn, Lycium barbarum, Cassia, and Mujiang Yeke are dried at 60°C for 24 hours, ground and pulverized, sieved and mixed, and put into cloth bags for use;

[0050] (2) Soaking: Soak the pulverized millet in water for 12 hours, with a material-to-liquid ratio of 1:4 to make millet homogenate;

[0051] (3) Liquefaction: first boil the millet homogenate for 30 minutes, then add 0.02%-0.04% by volume of high-temperature-resistant amylase after cooling down to 50°C, and liquefy at a temperature of 70°C for 30 minutes;

[0052] (4) Alcoholic fermentation: Cool the liquefied millet slurry to...

Embodiment 3

[0061] A kind of millet red yeast rice health-care vinegar, prepared according to the following method:

[0062] (1) Preparation of raw materials: Weigh 800 parts of millet, 80 parts of black yeast rice, 20 parts of hawthorn, 30 parts of Chinese wolfberry, 5 parts of cassia seed, and 30 parts of Mujiang Yeke according to parts by weight; crush the millet into powder and pass through 40 mesh Sieve and set aside; Hawthorn, Lycium barbarum, Cassia, and Mujiang Yeke are dried at 60°C for 24 hours, ground and pulverized, sieved and mixed, and put into cloth bags for use;

[0063] (2) Soaking: Soak the pulverized millet in water for 15 hours with a material-to-liquid ratio of 1:4 to make millet homogenate;

[0064] (3) Liquefaction: first boil the millet homogenate for 20 minutes, then add 0.02%-0.04% by volume of high-temperature-resistant amylase after cooling down to 50°C, and liquefy at 80°C for 20 minutes;

[0065] (4) Alcoholic fermentation: Cool the liquefied millet slurry t...

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Abstract

The invention discloses millet-red koji health vinegar and a preparation method thereof. Millet, black-skin-red-koji, hawthorn, medlar, cassia seed and Lithocarpus litseifolius (Hance) Chun, which areused as raw materials, undergo processes such as raw material crushing, soaking, liquefaction, alcohol fermentation, acetic acid fermentation, aging, blending and the like to prepare the millet-red koji health vinegar. According to the prepared millet-red koji health vinegar, millet vinegar and red-koji fermented nutrients are integrated; and with the combination of hawthorn, medlar, cassia seedand Lithocarpus litseifolius (Hance) Chun and other components, the product has good mouthfeel and unique flavor, has rich nutrients and high health value, and has a good effect of relieving physicalfatigue after long-term use.

Description

technical field [0001] The invention belongs to the technical field of vinegar and its preparation, and in particular relates to a millet red koji health-care vinegar and a preparation method thereof. Background technique [0002] As a traditional condiment, vinegar is rich in nutrients and contains vitamins, trace elements, natural salts, amino acids and non-volatile organic acids, melanoidin, chuanqiazine and other beneficial ingredients. These beneficial ingredients can not only make dishes It adds flavor and also plays an important role in medicine. Modern research shows that vinegar has the functions of promoting appetite, eliminating fatigue, anti-inflammatory and antibacterial, anti-oxidation, anti-aging, and lowering blood fat, blood pressure and blood sugar. Traditional vinegar is made from solid-state fermentation of rice, glutinous rice, sorghum, wheat, corn, and bran. Millet, known as "Daishen Decoction", has the effects of nourishing kidney qi, eliminating hea...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08A61K36/815A61P39/00A61P39/06A61P13/12A61P1/14A61P3/06A61P9/12A61P3/10A61P17/00
CPCA61P1/14A61P3/06A61P3/10A61P9/12A61P13/12A61P17/00A61P39/00A61P39/06A61K36/482A61K36/49A61K36/734A61K36/815C12J1/04C12J1/08
Inventor 王敏张娇娇宋佳郑宇夏婷
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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