Processing method of highland barley monascus vinegar
Through a new vinegar brewing process, rice and barley are mixed and fermented to form barley red qu vinegar with 18 volatile ingredients and polysaccharide groups, solving the problem of the existing vinegar having few organic acids and not having weight loss functions, and achieving a variety of organic acids and vinegar brewing with weight loss effects.
CN119799440APending Publication Date: 2025-04-11JINHUA GONGSHENG FOOD BREWING CO LTD
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Patent Information
- Application Number
- CN202510035684.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-09
- Publication Date
- 2025-04-11
AI Technical Summary
Technical Problem
The current vinegar only has 7 organic acids and active ingredients such as polyphenols, flavonoids, and monacarin K. There are fewer types of organic acids and do not have the function of losing weight.
Method used
Through a new vinegar-making process, high-quality rice and barley are mixed and soaked, steamed and fermented. After forming acetic acid, bran and rice husks are added for secondary fermentation, and finally salt is added to the vinegar.
Benefits of technology
The brewed barley red qu vinegar has 18 volatile components with high content, and effectively inhibits fat cell augmentation and liver fat droplet generation through the barley polysaccharide group and the degraded polysaccharide group, and has weight loss function.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention relates to a highland barley monascus vinegar processing method, which comprises: S1, mixing high-quality rice and highland barley, and carrying out immersion cleaning; s2, steaming the rinsed rice and highland barley, cooling, and adding saccharomycetes and red yeast rice for fermentation; s3, after alcoholization and saccharification are formed through fermentation, water is added for dilution, and acetic fermentation is conducted; s4, after acetic acid is formed, bran and rice chaff are added for stirring, and secondary fermentation is performed after stirring; and S5, after the secondary fermentation is finished, adding salt and spraying vinegar. The highland barley vinegar processed by the process has 18 volatile components with higher content, mainly comprises alcohols (3), aldehydes (2), acids (4), esters (4), ketones (2) and heterocycles (3), and also has a highland barley polysaccharide group and a highland barley degraded polysaccharide group, and the highland barley polysaccharide group is composed of beta-20 glucan and araboxylan and is a non-starch polysaccharide.
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