Highland barley monascus vinegar and brewing method thereof

A technology of highland barley red yeast rice and highland barley, applied in the field of highland barley red yeast rice vinegar and its brewing, to achieve the effect of rich nutritional value, unique seasoning flavor and rich nutrition

Active Publication Date: 2010-04-21
西藏月王药诊生态藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the vinegar used by people for food is brewed or blended with barley, wheat, rice and other grains, and its function is only satisfied with seasoning

Method used

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  • Highland barley monascus vinegar and brewing method thereof
  • Highland barley monascus vinegar and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Referring to accompanying drawing, the present invention uses highland barley as raw material to make highland barley red yeast rice vinegar. Its brewing method comprises the following steps:

[0019] 1) Preparation of Monascus suspension: Transfer the Monascus slant bacteria stored at 4°C in the refrigerator to fresh Sabouraud agar modified medium for activation 3-5 times. The preparation method of Sabouraud agar modified medium is to take maltose Add 5g, 10g of peptone, 5g of yeast extract, 20g of agar, and 20g of glucose into 1000mL of water to adjust the pH to 7.2-7.6; fill a 500mL triangular-shaped seed bottle with Sabouraud agar modified medium to make a wedge-shaped slope, and the amount of the medium to be filled is 35%-40% of the bottle capacity, here is 200mL, inoculate the activated Monascus on the wedge-shaped slope, cultivate at 32±0.5°C for 23 days, add sterile water to the seed bottle with Monascus In the medium, the amount of water added is equal to the...

Embodiment 2

[0028] Referring to accompanying drawing, the present invention uses highland barley as raw material to make highland barley red yeast rice vinegar. Its brewing method comprises the following steps:

[0029] 1) Preparation of Monascus suspension: Transfer the Monascus slant bacteria stored at 4°C in the refrigerator to fresh Sabouraud agar modified medium for activation 3-5 times. The preparation method of Sabouraud agar modified medium is to take maltose Add 5g, 10g of peptone, 5g of yeast extract, 20g of agar, and 20g of glucose into 1000mL of water to adjust the pH to 7.2-7.6; fill a 500mL triangular-shaped seed bottle with Sabouraud agar modified medium to make a wedge-shaped slope, and the amount of the medium to be filled is 35%-40% of the bottle capacity, here is 200mL, inoculate the activated Monascus on the wedge-shaped slope, cultivate at 32±0.5°C for 23 days, add sterile water to the seed bottle with Monascus In the medium, the amount of water added is equal to the...

Embodiment 3

[0038] Referring to accompanying drawing, the present invention uses highland barley as raw material to make highland barley red yeast rice vinegar. Its brewing method comprises the following steps:

[0039] 1) Preparation of Monascus suspension: Transfer the Monascus slant bacteria stored at 4°C in the refrigerator to fresh Sabouraud agar modified medium for activation 3-5 times. The preparation method of Sabouraud agar modified medium is to take maltose Add 5g, 10g of peptone, 5g of yeast extract, 20g of agar, and 20g of glucose into 1000mL of water to adjust the pH to 7.2-7.6; fill a 500mL triangular seed bottle with Sabouraud agar modified medium to make a wedge-shaped slope, and the amount of medium filled is 35%-40% of the bottle capacity, here is 175mL, inoculate the activated Monascus on the wedge-shaped slope, cultivate at 32±0.5°C for 2-3 days, add sterile water to the In the seed bottle, add the same volume of water as the medium, that is, 175mL, scrape off Monascu...

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PUM

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Abstract

The invention relates to highland barley monascus vinegar and a brewing method thereof, relating to edible vinegar and a brewing method thereof. The vinegar is prepared by taking highland barley as raw material. The brewing method comprises monascus preparation, steaming, cooling, fermentation, monascus immersion, saccharifying fermentation, acetic acid fermentation, blending and sterilization. The highland barley monascus vinegar has rich nutrition and special season flavor and can decrease blood fat and blood pressure.

Description

(1) Technical field: [0001] Highland barley red yeast rice vinegar and its brewing method relate to edible vinegar and its brewing method. (two) background technology: [0002] At present, the vinegar that people use for eating is brewed or blended with barley, wheat, rice and other grains, and its function is only satisfied with seasoning. (3) Contents of the invention: [0003] The problem to be solved by the present invention is to provide a kind of edible vinegar that can not only meet the seasoning requirements but also achieve the purpose of health care in view of the above deficiencies. Its technical scheme is as follows: [0004] The product of the present invention uses highland barley as a raw material to prepare highland barley red yeast rice vinegar. Its brewing method comprises the following steps: [0005] 1) Preparation of Monascus suspension: transfer the Monascus species to the culture medium for activation, put the culture medium in the seed bottle to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12R1/02C12R1/645
Inventor 赵辉
Owner 西藏月王药诊生态藏药科技有限公司
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