Monascus bean dreg vinegar and preparation method thereof

A technology of bean dregs and red yeast rice, which is applied in the field of red yeast bean dregs vinegar and its preparation, can solve the problems of low dietary fiber content, irritation, and monotonous flavor, and achieve the effects of reducing the color mixing process, promoting gastrointestinal motility, and increasing flavor Effect

Active Publication Date: 2019-12-31
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, most of the currently commercially available red yeast rice vinegar is mainly liquid fermentation, which has the characteristics of monotonous and irritating flavor, light color that needs to be supplemented, and low dietary fiber content.

Method used

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  • Monascus bean dreg vinegar and preparation method thereof
  • Monascus bean dreg vinegar and preparation method thereof
  • Monascus bean dreg vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: the preparation of red yeast bean dregs vinegar

[0039] A kind of red koji bean dregs vinegar is prepared by the following method:

[0040] (1) Raw material preparation: Weigh 120 parts of soybean dregs, 60 parts of millet, 20 parts of sorghum, 15 parts of bean dregs and red yeast rice, and 2 parts of honey as required. Water is mixed according to the mass volume ratio of 1:7, and sterilized at 100°C for 25 minutes;

[0041] (2) Cooking and liquefaction: Cool the sterilized raw material slurry to 65°C, add 0.01% high temperature resistant amylase, liquefy at 90°C for 25 minutes, cool to 55°C, add 0.2% (v / v) cellulase , enzymolysis reaction for 2 hours, to obtain enzymatic pulp; among them, the high temperature resistant amylase, the enzyme activity is 3000U / L, and the cellulase, the enzyme activity is 2500U / L.

[0042](3) Alcoholic fermentation: the enzymolysis slurry is lowered to 28°C, and the bean dregs and red yeast rice are mixed into the enzymolys...

Embodiment 2

[0055] Embodiment 2: the preparation of red yeast bean dregs vinegar

[0056] A kind of red koji bean dregs vinegar is prepared by the following method:

[0057] (1) Raw material preparation: Weigh 90 parts of soybean dregs, 50 parts of black bean dregs, 80 parts of millet, 25 parts of sorghum, 10 parts of red yeast rice, and 3 parts of honey. Mesh sieve, mix the raw materials and water according to the mass volume ratio of 1:8, and sterilize at 95°C for 30 minutes;

[0058] (2) Cooking liquefaction: Cool the sterilized raw material slurry to 65°C, add 0.01% high temperature resistant amylase, liquefy at 80°C for 30 minutes, cool to 60°C, add 0.3% (v / v) cellulase , enzymolysis reaction 1.5h, the preparation of enzymatic pulp; Among them, high temperature resistant amylase, enzyme activity is 3000U / L, cellulase, enzyme activity is 2500U / L.

[0059] (3) Alcoholic fermentation: the enzymolysis slurry is lowered to 30°C, and the bean dregs and red yeast rice are mixed into the e...

Embodiment 3

[0073] Embodiment 3: the preparation of red yeast bean dregs vinegar

[0074] A kind of red koji bean dregs vinegar is prepared by the following method:

[0075] (1) Raw material preparation: Weigh 110 parts of soybean dregs, 20 parts of red bean dregs, 20 parts of black bean dregs, 50 parts of millet, 30 parts of sorghum, 15 parts of red yeast rice with bean dregs, and 4 parts of honey, and crush the bean dregs, millet and sorghum Finally, pass through a 40-mesh sieve, add water according to the mass volume ratio of raw materials and water at 1:10, and sterilize at 90°C for 30 minutes;

[0076] (2) Cooking and liquefaction: cool the sterilized raw material slurry to 68°C, add 0.015% high temperature resistant amylase, liquefy at 85°C for 25 minutes, cool to 55°C, add 0.25% (v / v) cellulase , enzymatic hydrolysis reaction for 1h, to obtain enzymatic pulp; among them, the high temperature resistant amylase, the enzyme activity is 3000U / L, and the cellulase, the enzyme activity ...

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Abstract

The invention discloses monascus bean dreg vinegar and a preparation method thereof, and belongs to the technical field of vinegar brewing. Bean dregs and monascus vinegar are combined for the first time, namely the bean dregs serving as raw materials are used for preparing distiller's yeasts and vinegar fermented grains; meanwhile the monascus bean dreg vinegar is prepared by taking the bean dregs as the main raw materials through the processes of cooking and liquefying, performing alcoholic fermentation, performing acetic acid fermentation, ageing, blending and the like. Cellulose and sugarin the bean dregs are subjected to microbial fermentation, particularly under the action of monascus, aspergillus niger, acetic acid bacteria and lactic acid bacteria, the flavor, the color and the nutritional value of the monascus bean dreg vinegar are increased; meanwhile the effects of promoting gastrointestinal motility as well as invigorating stomach and promoting digestion are achieved; in addition, an important function of promoting effective utilization of bean dreg resources is achieved.

Description

technical field [0001] The invention belongs to the technical field of vinegar brewing, in particular to a red yeast bean dregs vinegar and a preparation method thereof. Background technique [0002] Red yeast rice vinegar is mostly made of rice, glutinous rice, etc., and red yeast rice is used as a saccharification starter. It is made by the participation of Monascus, yeast, acetic acid bacteria, and lactic acid bacteria through saccharification, alcoholic fermentation, acetic acid fermentation, and aging. It contains Rich in protein, polysaccharides, organic acids, amino acids, and lipid-lowering active ingredients - lovastatin, etc., have been researched and confirmed to have the effects of regulating blood lipids, regulating blood pressure, and anti-oxidation. For example, patent application CN101333493 discloses a kind of red yeast rice vinegar with blood pressure lowering function, which is characterized in that glutinous rice is used as raw material, red yeast rice an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04Y02P60/87
Inventor 宋佳王敏张娇娇张丽郑宇屠琳娜
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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