Technique for producing health care edible vinegar

Abstract

The invention relates to a manufacturing technique of health care vinegar, the technique process comprises steaming material, saccharifying, fermenting alcohol after main ingredient which is rice is elutriated and immersed, and then obtaining end product vinegar through fermenting acetous drenching vinegar, blending and sterilizing, adding lactic acid bacteria (Lactobacillus spp.) culture in the above immersing procedure and acetous fermentation procedure, utilizing Monascus(Monascus spp.) which is added and saccharifying koji which is prepared by aspergillus niger (Aspergillus niger) to saccharify in a saccharifying procedure. Health care vinegar which is brewed through the manufacturing technique has definite functional factors for lowering blood lipid and lowering blood pressure, which is internationally acknowledged, and the content of functional factor is enough to produce obvious effect of lowering blood lipid and lowering blood pressure, and meanwhile, production cost is low, the health care vinegar can be produced in large scale, which can rapidly meet the new requirements of health preservation and protection of consumers, and has important development significance of vinegar business and broad market outlook.

Description

technical field [0001] The invention relates to a production process of vinegar, in particular to a production process of health-care vinegar, which belongs to the technical field of food. Background technique [0002] Vinegar has traditionally been used as a condiment. Medical scientists of past dynasties discovered that vinegar has certain medicinal value. Li Shizhen recorded in "Compendium of Materia Medica": "Vinegar cures all sores and swellings, abdominal pain, phlegm and blood disease, kills fish, meat, vegetables and poisonous insects, and has scattered medicinal properties. Stasis, the merit of detoxification. Modern medicine has also proved that vinegar has various non-flavoring functions such as lowering blood pressure, lowering blood fat, softening blood vessels, anti-fatigue, aiding digestion, sterilizing, laxative, and treating colds. With the improvement of living standards, the medical model of pure treatment has gradually changed into a medical model of pr...

AI Technical Summary

Problems solved by technology

Although these new varieties have greatly enriched the varieties of vinegar, in addition to the seasoning effect, they have also improved the nutritional content of vinegar to a certain extent, but there is a lack of clear functional factor components, and the index of functional factor content is not high.