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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 unique seasoning flavor, rich nutrition and rich nutritional value

Active Publication Date: 2012-08-29
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 seed bottle with Sabouraud agar modified medium to make a wedge-shaped slope, and the volume of the medium is the seed bottle 35%-40% of the capacity, here is 200mL, inoculate the activated Monascus on the wedge-shaped slope, cultivate at 32±0.5°C for 2-3 days, add sterile water to the seed bottle with Monascus In the medium, the amount of water added is equal to the volume of...

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 seed bottle with Sabouraud agar modified medium to make a wedge-shaped slope, and the volume of the medium is the seed bottle 35%-40% of the capacity, here is 200mL, inoculate the activated Monascus on the wedge-shaped slope, cultivate at 32±0.5°C for 2-3 days, add sterile water to the seed bottle with Monascus In the medium, the amount of water added is equal to the volume of...

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 volume of the medium is the seed bottle 35%-40% of the 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 seed bottle with Monascus In the medium, the amount of water added is equal to the volume of...

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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

Technical field: [0001] Highland barley red yeast rice vinegar and its brewing method relate to edible vinegar and its brewing method. Background technique: [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. Invention content: [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, fill the seed bottle with culture medium to make a wedge-shaped slop...

Claims

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Application Information

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Patent Type & Authority Patents(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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