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Preparation method of monascus vinegar soy beans

A technology of red yeast rice vinegar and soybeans, applied in food preparation, food science, application and other directions, can solve the problem of not very good taste, and achieve the effect of full appearance, high nutritional value and better taste

Inactive Publication Date: 2014-09-03
福建永春顺德堂食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There are many types of vinegar beans on the market, but their taste is not very good. The present invention provides a method for preparing red yeast vinegar beans with better taste and higher nutritional value to meet the needs of more people

Method used

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  • Preparation method of monascus vinegar soy beans

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Embodiment Construction

[0014] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0015] see figure 1 , in the embodiment of the present invention, a kind of preparation method of red koji vinegar beans, concrete steps are as follows:

[0016] (1) Select high-quality soybeans, manually screen to remove impurities, insect-eaten grains, and incomplete grains. After washing with cold boiled water, quickly take them out and drain them for later use;

[0017] (2) Select 750 copies of refined five-year-old red yeast rice vinegar, sterilize with ...

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Abstract

The invention discloses a preparation method of monascus vinegar soy beans. A refined five-year monascus vinegar is selected and subjected to steam sterilization; the supernatant is extracted and filtered; mineral water and other auxiliary materials such as aspartame, sodium citrate, L-malic acid, calcium propionate, white granulated sugar and apple juice concentrate are added into the filtered supernatant; the above materials are mixed and uniformly stirred and then the mixture is poured into a sterilized fermentation tank; drained selected high-quality soy beans are sterilized by UV, then added into the fermentation tank, and soaked in the mixture at a controlled temperature. Compared with the prior art, the preparation method has the following beneficial effects: the soaked monascus vinegar soy beans are plump in appearance and is acidic, sweet, aromatic and crispy in taste. The soy beans are rich in various nutrient ingredients such as lecithin, unsaturated fatty acid, chromium acetate, multiple vitamins, isoflavone substances, soy bean oligosaccharides and several kinds of trace elements, so that the soy beans are good for eating. Moreover, the soy beans have higher nutritional value and better taste after being stored over years.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of red yeast rice vinegar beans. Background technique [0002] At present, vinegar beans are known and eaten by more and more people because of their high nutritional value and high drug efficacy. Soaking soybeans in vinegar to make vinegar beans is a combination of amino acids contained in soybeans and vinegar. Effective substances, so vinegar beans contain higher use value. There are many styles of vinegar beans on the market, but the taste is not very good. The invention provides a method for preparing red yeast vinegar beans with better taste and higher nutritional value to meet the needs of more people. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of red koji vinegar bean with many nutritional components, high nutritional value and good taste, so as to solve the problems rai...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
CPCA23L11/50
Inventor 林育民
Owner 福建永春顺德堂食品有限公司
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