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Monascus vinegar fermentation beverage and preparation method thereof

A technology of fermented beverages and red yeast vinegar, which is applied in the field of condiments, can solve the problems of ineffective lowering of human cholesterol, blood sugar and blood pressure, and low content of functional ingredients

Pending Publication Date: 2020-08-14
周向阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the problem that exists at present is because the content of active ingredient in common vinegar drink is low, can't effectively lower human cholesterol, blood sugar and blood pressure

Method used

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  • Monascus vinegar fermentation beverage and preparation method thereof
  • Monascus vinegar fermentation beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] S1. Weigh the raw materials for later use. Weigh red yeast vinegar 9, L-carnitine 1, fructose syrup 27, fructo-oligosaccharide 38, Sydney concentrate 0.9, and water 24.1 for later use according to the preparation requirements. During the weighing process, use a special Measuring tools cannot be mixed to ensure the accuracy of raw material components. The fructose syrup is fructose syrup type 55;

[0024] S2. Mix the red yeast rice vinegar and fructo-oligosaccharides. When mixing the red yeast rice vinegar and fructo-oligosaccharides, add them gradually. Use a stirring tank to stir to ensure the uniformity of mixing. Saccharify the red yeast rice to obtain 12% sugar content The saccharified mash is added with yeast for fermentation, the temperature during fermentation is controlled at 220-230 ° C, and the fermentation time is 4-8 days;

[0025] S3. After the alcohol fermentation is completed, test the alcohol level. When the alcohol level is 5-9%, carry out acetic acid f...

Embodiment 2

[0028] S1. Weigh the raw materials for later use. Weigh red yeast vinegar 10, L-carnitine 2, fructose syrup 28, fructo-oligosaccharide 29, Sydney concentrate 1.0, and water 30 for later use according to the preparation requirements. During the weighing process, use a special Measuring tools cannot be mixed to ensure the accuracy of raw material components. The fructose syrup is fructose syrup type 55;

[0029] S2. Mix the red yeast rice vinegar and fructo-oligosaccharides. When mixing the red yeast rice vinegar and fructo-oligosaccharides, add them gradually. Use a stirring tank to stir to ensure the uniformity of mixing. Saccharify the red yeast rice to obtain 12% sugar content The saccharified mash is added with yeast for fermentation, the temperature during fermentation is controlled at 220-230 ° C, and the fermentation time is 4-8 days;

[0030] S3. After the alcohol fermentation is completed, test the alcohol level. When the alcohol level is 5-9%, carry out acetic acid fe...

Embodiment 3

[0033] S1. Weigh the raw materials for later use. According to the preparation requirements, weigh 9.5% of red yeast rice vinegar, 1.5% of L-carnitine, 29.9% of fructose syrup, 30% of fructo-oligosaccharide, 1.1% of Sydney concentrate, and 22% of water for later use. Measuring tools are not allowed to be mixed to ensure the accuracy of raw material components. The fructose syrup is fructose syrup type 55;

[0034] S2. Mix the red yeast rice vinegar and fructo-oligosaccharides. When mixing the red yeast rice vinegar and fructo-oligosaccharides, add them gradually. Use a stirring tank to stir to ensure the uniformity of mixing. Saccharify the red yeast rice to obtain 12% sugar content The saccharified mash is added with yeast for fermentation, the temperature during fermentation is controlled at 220-230 ° C, and the fermentation time is 4-8 days;

[0035] S3. After the alcohol fermentation is completed, test the alcohol level. When the alcohol level is 5-9%, carry out acetic aci...

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Abstract

The invention discloses a monascus vinegar fermentation beverage which comprises the following ingredients in percentage by weight: 9 to 10 percent of monascus vinegar, 1 to 2 percent of L-carnitine,27 to 29.9 percent of high fructose corn syrup, 29 to 38 percent of fructo-oligosaccharide, 0.9 to 1.1 percent of snow pear concentrated solution and 22 to 30 percent of water. Through eating of the monascus vinegar, cholesterol can be effectively reduced. Monascus can be used during manufacturing of the monascus vinegar, and the monascus can generate Monalinco K during fermentation, so that the kind of substance belongs to a cholesterol inhibitor per se; a substance capable of absorbing short-chain protein can be generated by the monascus in the fermentation process, and the substance can inhibit the sugar absorption by the body, so a certain hypoglycemic function is achieved; and Y-aminobutyric acid can be generated through monascus fermentation, and the kind of ingredient is originallya blood pressure lowering substance.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a red yeast vinegar fermented beverage and a preparation method thereof. Background technique [0002] There have been records of making red yeast rice vinegar in the production process of vinegar for a long time. With the continuous application of modern biotechnology and industrial technology, the functional research of vinegar has attracted more and more attention. In recent years, vinegar drink has begun to appear on the market as a new type of drink. Because of its unique taste, rich nutritional value and multiple health functions, vinegar beverage has been welcomed by consumers as soon as it goes on the market, and its market prospect is eye-catching. But the problem that exists at present is because the functional component content is lower in the common vinegar beverage, can not effectively reduce human body cholesterol, blood sugar and blood pressure. C...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/08A23L2/52A23L2/60A23L33/00A23L33/105A23L33/125A23L33/175C12J1/04
CPCA23L2/382A23L2/52A23L2/60A23L2/08A23L33/00A23L33/105A23L33/175A23L33/125C12J1/04A23V2002/00A23V2200/30A23V2200/328A23V2200/326A23V2250/21A23V2250/0612A23V2250/28A23V2250/60
Inventor 周向阳
Owner 周向阳
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