Red rice coarse cereals and preparation method of solid vinegar product fermented by red rice

Abstract

The invention belongs to the technical field of vinegar processing, and discloses red rice coarse cereals and a preparation method of a solid vinegar product fermented by red rice. Various coarse cereals rich in dietary fibers and processing byproducts such as peels and bean dregs are utilized, nutrient substances in the coarse cereals are decomposed into small molecules more beneficial to absorption of a human body by the red rice, meanwhile, special flavor, color and functional components of the red rice are increased, the coarse cereals, the processing byproducts and the red rice are blended with Shanxi mature vinegar, fruit and vegetable juice and the like to obtain mature vinegar sauce and mature vinegar slices which are good in taste and rich in dietary fibers, the mature vinegar sauce and the mature vinegar slices are convenient to transport and carry, development and innovation of vinegar products are enriched, and requirements of different consumers can be met.

Description

technical field [0001] The invention relates to the technical field of vinegar processing, in particular to a method for preparing red yeast rice grains and solid vinegar products fermented by red yeast rice. Background technique [0002] Shanxi old mature vinegar is a product made by traditional techniques in Shanxi. It has a strong cultural heritage and is known as the "first of the four famous vinegars" in China. In addition to being rich in amino acids, organic acids and various aroma components, it also has flavonoids Not only can it be used for flavoring, but also has health value such as anti-cancer and anti-oxidation, lowering blood sugar and blood pressure. However, as a liquid product, the transportation cost of Shanxi mature vinegar is high, and as a sour condiment, the audience is limited. More forms of vinegar products are urgently needed to enrich the market. In recent years, Shanxi Mature Vinegar has actively tried to innovate. By changing the raw materials a...

AI Technical Summary

Problems solved by technology

[0004] Patent CN 105053973 A "A Preparation Method of Burdock Vinegar Sauce" uses burdock as a fermentation raw material, and after adding edible alcohol, uses methods such as acetic acid bacteria and lactic acid bacteria to obtain vinegar sauce. The single raw material makes the nutrient content of the vinegar sauce weak; Elderberry Compound Fruit Vinegar Sauce and Its Preparation Method and Application》The elderflower compound fruit vinegar sauce is obtained by mixing elderflowers, elderberries, green apples, etc., and then adding balsamic vinegar to enhance the aroma. The vinegar content is less, and Lack of beneficial benefits brought by microorganisms in the fermentation process; patent CN 111248415 A "A Method for Making Apricot Vinegar Tablets Using Apricot Wine Dregs" ferments the apricot wine dregs with yeast and acetic acid bacteria, and the filtrate freeze-dried powder is mixed with bifidus Bacillus and carrot extracts are mixed to obtain apricot vinegar tablets by freeze-drying and tableting. The operation cost of the two-time vacuum freeze-drying process is high, which is not conducive to large-scale production and promotion