Red koji vinegar and production process thereof

Abstract

The invention discloses red koji vinegar which comprises the following components: 300 percent of Yongchun mature vinegar, 100 percent of soybean, 5.5-6.0 percent of apple juice, 3.5-4.0 percent of white granulated sugar, 0.2-0.25 percent of calcium propionate, 0.05-0.1 percent of L-malic acid, 0.6-0.8 percent of sodium citrate, and 0.1-0.15 percent of aspartame, wherein the aspartame contains phenylalanine. The production process comprises the following steps: 1, mixing the Yongchun mature vinegar, the apple juice, the white granulated sugar, calcium propionate, the L-malic acid, sodium citrate and the aspartame together to prepare a mixed solution; 2, picking; 3, sterilizing; 4, soaking; 5, filtering; 6, filling; 7, sterilizing; 8, detecting according to the national microbial standard. Compared with the prior art, the red koji vinegar and the production process thereof have the following advantages that the material preparation is simple, the brewing process is simpler, the production cycle is shorter, the cost is reduced, the large-scale industrial production is achieved, and the red koji vinegar contains rich amino acids and proteins, has a better health-care effect, and can be used as a beverage for drinking in daily diet.

Description

technical field

[0001] The invention relates to the technical field of vinegar-brewing food, in particular to a red yeast rice vinegar and a brewing production process thereof. Background technique

[0002] Red yeast rice is a kind of purple-red rice koji produced by the propagation of Monascus with rice as raw material. Red yeast rice originated in China and has a history of more than 1,000 years. In the early days, red yeast rice was mainly used for food coloring, wine making, and food fermentation. At the end of the 1970s, Japanese scholars isolated the cholesterol inhibitor-Monacolink from red yeast rice, which set off an upsurge in the study of physiologically active substances produced by Monascus. Flavonoids, saponins, dietary fiber, amino polysaccharides and other rich physiologically active substances have a wide range of pharmacological effects such as lowering blood fat, lowering blood pressure, lowering blood sugar, anti-tumor, anti-fatigue, and enhancing immun...