CN105558685B - A kind of eyeshield monascus vinegar beverage and preparation method thereof - Google Patents

A kind of eyeshield monascus vinegar beverage and preparation method thereof Download PDF

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CN105558685B
CN105558685B CN201510937848.1A CN201510937848A CN105558685B CN 105558685 B CN105558685 B CN 105558685B CN 201510937848 A CN201510937848 A CN 201510937848A CN 105558685 B CN105558685 B CN 105558685B
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rice
parts
juice
red yeast
vinegar
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CN105558685A (en
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姚继承
张华山
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Hubei Jiacheng Biological Technology Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/04—Vinegar; Preparation or purification thereof from alcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

This hair provides a kind of eyeshield monascus vinegar beverage, is made of following components in percentage by weight：Red yeast rice rice vinegar 30~50%, juice 20~25%, tea extract 10~15%, xylitol 4~6%, sorbic acid 0.002~0.02%, deionized water surplus.The red yeast rice rice vinegar, the composition of raw materials of juice and tea extract by weight are：15~30 parts of brown rice, 35~45 parts of corn, 0.02~0.04 part of alpha amylase, ferment 15~18 parts of red yeast rice, 0.03~0.04 part of saccharomyces cerevisiae；35~45 parts of tomato, 55~65 parts of carrot, 75~85 parts of orange, 15~25 parts of lemon；1~3 part of matrimony vine, 0.5~2 part of cassia seed, 0.5~2 part of chrysanthemum, 1~3 part of hawthorn.Eyeshield monascus vinegar beverage of the present invention has the function of protection eyesight, is a kind of vinegar beverage that may be adapted to long-term drinking of health.

Description

A kind of eyeshield monascus vinegar beverage and preparation method thereof
Technical field
The present invention relates to allotment type vinegar beverage fields, and especially one kind is by red yeast rice rice vinegar, juice, tea extract and water etc. Eyeshield monascus vinegar beverage and preparation method thereof made of ingredient allotment.
Background technology
Since long-term excess eye-using and wrong are accustomed to eye, the myopia quantity in student group accounts for very big ratio Weight；Current many work personages will often work before computer, in the double action of prolonged excess eye-using and operating pressure Under also some group suffer from the eye illnesses such as visual impairment, xerophthalmia；The elderly is because the relationship at age, physical function move back gradually Change, is also susceptible to suffer from the eye disease such as cataract, age-related macular degeneration, glaucoma.Treating method for visual impairment or eye disease is Prevent to be more than treatment, the nutrition of eyes needs is replenished in time to preventing visual impairment from having very important meaning by reasonable approach Justice.Vinegar beverage attracts the eyeball of consumer as a kind of health drink, and developing the functional vinegar beverage with protect eyes is It is necessary to.
Invention content
For overcome the deficiencies in the prior art, the present invention provides a kind of eyeshield monascus vinegar beverage and preparation method thereof, tools It clears liver and improve vision, is a kind of vinegar beverage that may be adapted to long-term drinking of health.
The technical solution adopted by the present invention to solve the technical problems is：
The present invention provides a kind of eyeshield monascus vinegar beverage, is made of following components in percentage by weight：
Red yeast rice rice vinegar 30~50%
Juice 20~25%
Tea extract 10~15%,
Xylitol 4~6%,
Sorbic acid 0.002~0.02%,
Deionized water surplus.
Preferably, the composition of raw materials of the red yeast rice rice vinegar by weight is：15~30 parts of brown rice, 35~45 parts of corn, 0.02~0.04 part of alpha-amylase, ferment 15~18 parts of red yeast rice, 0.03~0.04 part of saccharomyces cerevisiae；
Preferably, the composition of raw materials of the juice by weight is：35~45 parts of tomato, 55~65 parts of carrot, orange 75~85 parts of son, 15~25 parts of lemon；
Preferably, the composition of raw materials of the tea extract by weight is：1~3 part of matrimony vine, 0.5~2 part of cassia seed, 0.5~2 part of chrysanthemum, 1~3 part of hawthorn.
Preferably, the present invention provides a kind of eyeshield monascus vinegar beverage, is made of following components in percentage by weight：
Red yeast rice rice vinegar 50%
Juice 25%
Tea extract 10%,
Xylitol 6%,
Sorbic acid 0.002%,
Deionized water surplus.
Wherein, the composition of raw materials of the red yeast rice rice vinegar by weight is：20 parts of brown rice, 40 parts of corn, alpha-amylase 0.03 part, ferment 16 parts of red yeast rice, 0.035 part of saccharomyces cerevisiae；
The composition of raw materials of the juice by weight is：40 parts of tomato, 60 parts of carrot, 80 parts of orange, lemon 20 Part；
The composition of raw materials of the tea extract by weight is：2 parts of matrimony vine, 1 part of cassia seed, 1 part of chrysanthemum, 2 parts of hawthorn.
The present invention also provides a kind of preparation methods of above-mentioned eyeshield red yeast rice rice vinegar, include the following steps：
Step [1] rice steeping：The brown rice and corn that corresponding amount is weighed by the composition of raw materials of the red yeast rice rice vinegar, respectively through going After miscellaneous, elutriation plus clear water impregnates 10h~15h, so that it is fully absorbed water, until the grain of rice is impregnated with without the white heart；
Step [2] crushing is sized mixing：After the brown rice soaked and corn are rinsed with water totally, appropriate draining is ground into Rice ＆ peanut milk Stoste, the mass ratio of raw material and water is 2 in Rice ＆ peanut milk stoste:3；
Step [3] gelatinization liquefaction：Rice ＆ peanut milk stoste is slowly heated to boil, is heated while stirring, is added thereto after cooling The alpha-amylase for entering corresponding amount obtains liquefied fermented glutinous rice；
Step [4] is saccharified：The fermentation red yeast rice and saccharomyces cerevisiae for adding corresponding amount into liquefied fermented glutinous rice, stir evenly, use wet gauze Vessel port is covered, the 3d that is saccharified at 25 DEG C~30 DEG C is set, stirring is primary daily；
Step [5] alcoholic fermentation：After the liquefied fermented glutinous rice being saccharified dress altar sealing, 30d or more is left to ferment at 27 DEG C；
Step [6] acetic fermentation：The water for adding 3 times of brown rice dry weights into the mash fermented, is then added weight percent Than the acetic acid bacterium solution for 8~15%, 33 DEG C of fermentation 10d~15d obtain acetic acid stoste；
Step [7] filtering clarification：Acetic acid stoste is filtered with gauze, supernatant is taken after filtrate obtained by low temperature clarification, obtains Red yeast rice rice vinegar finished product.
The processing of step [8] juice：Select fresh mature tomato, carrot, orange, lemon clean up peeling after, 90 DEG C of enzyme removal protecting colors are heated to juice after being squeezed the juice respectively with juice extractor and handle 1min, then with four kinds of juice difference of equal juice machine pair Homogenize process, then clear liquid is filtered to take with 70 mesh filter screens, four kinds of clear juice are obtained, by four kinds of juice by the juice It is refrigerated after the mixing of composition of raw materials ratio spare；
The preparation of step [9] tea extract：Matrimony vine, cassia seed, chrysanthemum and hawthorn are matched by the raw material of the tea extract 20min is brewed with boiling water after square ratio mixing, takes filtrate refrigeration spare；
Step [10] is allocated：Water tune acidity is added to be 6% finished product red yeast rice rice vinegar, according to red yeast rice rice vinegar 30%~50%, fruit Vegetable juice 20%~25%, tea extract 10%~15%, xylitol 4%~6%, sorbic acid 0.002~0.02%, surplus go from The weight ratio of sub- water is uniformly mixed；
Step [11] bottling, sterilizing：It is filtered with diatomite filter after solution stand at low temperature 1d after allotment, is then filled Bottle, sterilize 5min at 90 DEG C.
Vitamin A, vitamin B, vitamin C and eyes health have close relationship, if body vitamin A is not Reduction to the adaptability of dark situation, is easy to suffer from the eye diseases such as yctalopia, scheroma, the carrotene in food exists by foot, eyes Vitamin A can be converted into human body.Vitamin B complex is insufficient, then can cause ocular photophobia, shed tears, the symptoms such as visual fatigue.Dimension Raw element C is one of the ingredient for forming lens, and the eye diseases such as cataract, keratitis are susceptible to suffer from if the C that is deficient in vitamin.This The invention allotment type eye protection monascus vinegar beverage makes red yeast rice original vinegar using fermentation red yeast rice as raw material using brown rice, corn, makes production Product color is beautiful, give off a strong fragrance, mouthfeel is soft.The Monacolin K that the metabolism of red yeast rice generates can inhibit the synthesis of cholesterol, tool There is effect for reducing fat, can more promote the healthcare function of vinegar product.The rice bran and germ fraction of brown rice contain abundant vitamin B and dimension Raw element E, can improve immune function of human body, promote blood circulation.Corn contains abundant vitamin A, lutein and luteole, Lutein and luteole are two Carotenoids detected in human lens, can in protect eyes macula lutea sense Certain defense reaction is played senile macular degeneration and cataract in light region.It is raw material to select brown rice and corn It ferments, vitamin therein can be partly dissolved in tunning, and certain facilitation is played to the protection of eyesight.
The juice added in allocation process of the present invention is squeezed the juice and is made as raw material using tomato, carrot, orange, lemon, tea Extracting solution is made as starting material with water extraction using matrimony vine, cassia seed, chrysanthemum, hawthorn.Contain a large amount of carrotene in carrot, also Contain vitamin A, vitamin B1, vitamin B2, anthocyanidin；Tomato contains abundant carrotene, vitamin C and vitamin B； Contain abundant vitamin C in orange, also includes 17 Carotenoids；Lemon is rich in vitamin C, vitamin B1, vitamin B2.It is rich in vitamin A in cassia seed, yctalopia can be prevented；Wolfberry pigment is the present-color material of matrimony vine, mainly include carrotene, Lutein and other coloring matters；Feverfew has flat liver improving eyesight, clearing heat and detoxicating effect；Contain vitamin C and Hu in hawthorn Radish element.The juice and tea extract squeezed is added in red yeast rice original vinegar, and ascorbic property can be made to stablize, and is had and is cleared liver The effect of improving eyesight can prevent and treat all kinds of eye diseases.
The allotment type eye protection monascus vinegar beverage obtained using method of the present invention has the unique rice of red yeast rice rice vinegar fragrant Taste, the also faint scent with vegetables and fruits and tea, it is capable of direct drinking, it is more preferable that taste is drunk after refrigeration.
To sum up, the present invention has the following advantages compared with existing product：(1) using brown rice and corn as raw material using red yeast rice and Yeast carries out fermentation and makes vinegar, can the vitamin in the nutritional ingredient and corn in brown rice enzyme be incorporated finished product red yeast rice rice vinegar In；(2) it is made wine using red yeast rice as saccharifying agent, the associated metabolites of red yeast rice have the healthcare functions such as blood pressure lowering and reducing blood lipid； (3) use tomato, carrot, orange, the juice of lemon and matrimony vine, cassia seed, chrysanthemum, the leaching liquor of hawthorn and red yeast rice rice wine into Row allotment makes this allotment monascus vinegar beverage have the function of protection eyesight, is a kind of vinegar that may be adapted to long-term drinking of health Beverage.A kind of method of comprehensive utilization is had developed for China's grain, fruits and vegetables, tea, allotment type eye protection monascus vinegar beverage is to be directed to A excellent product of consumer's actual needs.
Description of the drawings
Fig. 1 is the preparation flow schematic diagram of eyeshield monascus vinegar beverage of the present invention.
Specific implementation mode
Below in conjunction with the accompanying drawings to a preferred embodiment of the present invention will be described in detail.
Embodiment 1
Referring to Fig.1, the preferred embodiment of the present invention 1 provides a kind of eyeshield monascus vinegar beverage, by the group of following weight percent Divide and constitutes：
Red yeast rice rice vinegar 50%
Juice 25%
Tea extract 10%,
Xylitol 6%,
Sorbic acid 0.002%,
Deionized water surplus.
Wherein, the composition of raw materials of the red yeast rice rice vinegar by weight is：20 parts of brown rice, 40 parts of corn, alpha-amylase 0.03 part, ferment 16 parts of red yeast rice, 0.035 part of saccharomyces cerevisiae；
The composition of raw materials of the juice by weight is：40 parts of tomato, 60 parts of carrot, 80 parts of orange, lemon 20 Part；
The composition of raw materials of the tea extract by weight is：2 parts of matrimony vine, 1 part of cassia seed, 1 part of chrysanthemum, 2 parts of hawthorn.
The preparation method of eyeshield red yeast rice rice vinegar, includes the following steps described in above-described embodiment 1：
Step [1] rice steeping：The brown rice and corn that corresponding amount is weighed by the composition of raw materials of the red yeast rice rice vinegar, respectively through going After miscellaneous, elutriation plus clear water impregnates 10h~15h, so that it is fully absorbed water, until the grain of rice is impregnated with without the white heart；
Step [2] crushing is sized mixing：After the brown rice soaked and corn are rinsed with water totally, appropriate draining is ground into Rice ＆ peanut milk Stoste, the mass ratio of raw material and water is 2 in Rice ＆ peanut milk stoste:3；
Step [3] gelatinization liquefaction：Rice ＆ peanut milk stoste is slowly heated to boil, is heated while stirring, is added thereto after cooling The alpha-amylase for entering corresponding amount obtains liquefied fermented glutinous rice；
Step [4] is saccharified：The fermentation red yeast rice and saccharomyces cerevisiae for adding corresponding amount into liquefied fermented glutinous rice, stir evenly, use wet gauze Vessel port is covered, the 3d that is saccharified at 25 DEG C~30 DEG C is set, stirring is primary daily；
Step [5] alcoholic fermentation：After the liquefied fermented glutinous rice being saccharified dress altar sealing, 30d or more is left to ferment at 27 DEG C；
Step [6] acetic fermentation：The water for adding 3 times of brown rice dry weights into the mash fermented, is then added weight percent Than the acetic acid bacterium solution for 8%, 33 DEG C of fermentation 10d~15d obtain acetic acid stoste；
Step [7] filtering clarification：Acetic acid stoste is filtered with gauze, supernatant is taken after filtrate obtained by low temperature clarification, obtains Red yeast rice rice vinegar finished product.
The processing of step [8] juice：Select fresh mature tomato, carrot, orange, lemon clean up peeling after, 90 DEG C of enzyme removal protecting colors are heated to juice after being squeezed the juice respectively with juice extractor and handle 1min, then with four kinds of juice difference of equal juice machine pair Homogenize process, then clear liquid is filtered to take with 70 mesh filter screens, four kinds of clear juice are obtained, by four kinds of juice by the juice It is refrigerated after the mixing of composition of raw materials ratio spare；
The preparation of step [9] tea extract：Matrimony vine, cassia seed, chrysanthemum and hawthorn are matched by the raw material of the tea extract 20min is brewed with boiling water after square ratio mixing, takes filtrate refrigeration spare；
Step [10] is allocated：Water tune acidity is added to be 6% finished product red yeast rice rice vinegar, according to red yeast rice rice vinegar 30%~50%, fruit Vegetable juice 20%~25%, tea extract 10%~15%, xylitol 4%~6%, sorbic acid 0.002~0.02%, surplus go from The weight ratio of sub- water is uniformly mixed；
Step [11] bottling, sterilizing：It is filtered with diatomite filter after solution stand at low temperature 1d after allotment, is then filled Bottle, sterilize 5min at 90 DEG C.
Embodiment 2
The present embodiment provides a kind of preparation methods of eyeshield monascus vinegar beverage to be：1) rice steeping：Brown rice, corn are respectively through going It is miscellaneous, eluriate after plus clear water impregnate 10~15h, the mass ratio of brown rice and corn is 1:2.2) it crushes and sizes mixing：By the brown rice soaked, jade Rice is ground into Rice ＆ peanut milk stoste, and the ratio of raw material and water is 2 in Rice ＆ peanut milk stoste:3.3) gelatinization liquefaction：Rice ＆ peanut milk stoste is slowly heated To boiling, the alpha-amylase that weight percent is 0.05% is added after cooling thereto and obtains liquefied fermented glutinous rice.4) it is saccharified：To liquefied fermented glutinous rice The middle weight percent that is added is 25% fermentation red yeast rice and 0.067% saccharomyces cerevisiae, is stirred evenly, and is set sugared at 25 DEG C~30 DEG C Change 3d, stirring is primary daily.5) alcoholic fermentation：Be saccharified liquefied fermented glutinous rice dress altar sealing after, at 27 DEG C be left to ferment 30d with On.6) acetic fermentation：Add the water of 3 times of brown rice dry weights into the mash fermented, the vinegar that weight percent is 10% is then added Sour bacterium solution, 33 DEG C of fermentation 10d~15d.7) filtering clarification：Acetic acid stoste is filtered with gauze, is taken after filtrate obtained by low temperature clarification Supernatant obtains red yeast rice rice vinegar.8) processing of juice：Tomato, carrot, orange, the lemon for selecting fresh mature clean up After peeling, 90 DEG C of destroy the enzyme treatment 1min are heated to juice after being squeezed the juice respectively with juice extractor, then with four kinds of juice of equal juice machine pair Homogenize process respectively, then clear liquid is filtered to take with 70 mesh filter screens, obtain four kinds of clear juice, tomato:Carrot:Orange:Lemon By 2:3:4:It is refrigerated after the mixing of 1 ratio spare.9) extraction of tea liquid：Matrimony vine:Cassia seed:Chrysanthemum:Hawthorn presses 2:1:1:2 ratio 20min is brewed with boiling water, takes filtrate refrigeration spare.10) it allocates：Water tune acidity is added to be 6% finished product red yeast rice rice vinegar, according to weight The red yeast rice rice vinegar 30% of percentage, juice 20%, tea extract 15%, deionized water 35%, xylitol 6%, sorbic acid 0.02% ratio is uniformly mixed.11) it bottles, sterilize：It is filtered with diatomite filter after solution stand at low temperature 1d after allotment, Then it bottles, sterilize 5min at 90 DEG C.
Embodiment 3
When one of allotment type eyeshield monascus vinegar beverage principal element is red yeast rice rice wine brewing in saccharifying ferment red yeast rice and The additive amount of saccharomyces cerevisiae, it is 30% fermentation red yeast rice and 0.050% saccharomyces cerevisiae that weight percent is added into liquefied fermented glutinous rice； Principal element second is that red yeast rice rice vinegar in allocation process, juice, tea extract content difference cause the variation of mouthfeel, will be at It is red yeast rice rice vinegar 40%, juice 25%, tea extract according to weight percent after pinkish red song rice vinegar adds water tune acidity to be 6% 10%, the ratio of deionized water 20%, xylitol 4%, sorbic acid 0.02% is uniformly mixed.Preparation method is the same as embodiment 1.
It is above-described to be merely a preferred embodiment of the present invention, it should be understood that the explanation of above example is only used In facilitating the understanding of the method and its core concept of the invention, it is not intended to limit the scope of protection of the present invention, it is all the present invention's Any modification for being made within thought and principle, equivalent replacement etc., should all be included in the protection scope of the present invention.

Claims (3)

1. a kind of eyeshield monascus vinegar beverage, it is characterised in that：It is made of following components in percentage by weight：
Red yeast rice rice vinegar 30~50%,
Juice 20~25%,
Tea extract 10~15%,
Xylitol 4~6%,
Sorbic acid 0.002~0.02%,
Deionized water surplus；
The composition of raw materials of the red yeast rice rice vinegar by weight is：15~30 parts of brown rice, 35~45 parts of corn, alpha-amylase 0.02 ~0.04 part, ferment 15~18 parts of red yeast rice, 0.03~0.04 part of saccharomyces cerevisiae；
The composition of raw materials of the juice by weight is：35~45 parts of tomato, 55~65 parts of carrot, 75~85 parts of orange, 15~25 parts of lemon；
The composition of raw materials of the tea extract by weight is：1~3 part of matrimony vine, 0.5~2 part of cassia seed, chrysanthemum 0.5~2 Part, 1~3 part of hawthorn.
2. a kind of eyeshield monascus vinegar beverage according to claim 1, it is characterised in that：By following components in percentage by weight It constitutes：
Red yeast rice rice vinegar 50%,
Juice 25%,
Tea extract 10%,
Xylitol 6%,
Sorbic acid 0.002%,
Deionized water surplus；
Wherein, the composition of raw materials of the red yeast rice rice vinegar by weight is：20 parts of brown rice, 40 parts of corn, 0.03 part of alpha-amylase, Ferment 16 parts of red yeast rice, 0.035 part of saccharomyces cerevisiae；
The composition of raw materials of the juice by weight is：40 parts of tomato, 60 parts of carrot, 80 parts of orange, 20 parts of lemon；
The composition of raw materials of the tea extract by weight is：2 parts of matrimony vine, 1 part of cassia seed, 1 part of chrysanthemum, 2 parts of hawthorn.
3. a kind of preparation method of eyeshield monascus vinegar beverage as described in claim 1, it is characterised in that：Include the following steps：
Step [1] rice steeping：The brown rice and corn of corresponding amount are weighed by the composition of raw materials of the red yeast rice rice vinegar, respectively through impurity elimination, wash in a pan After washing plus clear water impregnates 10h~15h, so that it is fully absorbed water, until the grain of rice is impregnated with without the white heart；
Step [2] crushing is sized mixing：After the brown rice soaked and corn are rinsed with water totally, appropriate draining is ground into Rice ＆ peanut milk stoste, The mass ratio of raw material and water is 2 in Rice ＆ peanut milk stoste:3；
Step [3] gelatinization liquefaction：Rice ＆ peanut milk stoste is slowly heated to boil, is heated while stirring, phase is added thereto after cooling The alpha-amylase that should be measured obtains liquefied fermented glutinous rice；
Step [4] is saccharified：The fermentation red yeast rice and saccharomyces cerevisiae for adding corresponding amount into liquefied fermented glutinous rice, stir evenly, are covered with wet gauze Vessel port sets the 3d that is saccharified at 25 DEG C~30 DEG C, and stirring is primary daily；
Step [5] alcoholic fermentation：After the liquefied fermented glutinous rice being saccharified dress altar sealing, 30d or more is left to ferment at 27 DEG C；
Step [6] acetic fermentation：Add the water of 3 times of brown rice dry weights into the mash fermented, it is 8 that weight percent, which is then added, ~15% acetic acid bacterium solution, 33 DEG C of fermentation 10d~15d, obtains acetic acid stoste；
Step [7] filtering clarification：Acetic acid stoste is filtered with gauze, supernatant is taken after filtrate obtained by low temperature clarification, obtains red yeast rice Rice vinegar finished product；
The processing of step [8] juice：Select fresh mature tomato, carrot, orange, lemon clean up peeling after, with squeezing Juice machine is heated to 90 DEG C of enzyme removal protecting colors to juice after squeezing the juice respectively and handles 1min, then distinguishes homogeneous with four kinds of juice of equal juice machine pair Change is handled, then filters to take clear liquid with 70 mesh filter screens, obtains four kinds of clear juice, and four kinds of juice are pressed to the raw material of the juice It is refrigerated after formula rate mixing spare；
The preparation of step [9] tea extract：Matrimony vine, cassia seed, chrysanthemum and hawthorn are pressed to the composition of raw materials ratio of the tea extract 20min is brewed with boiling water after example mixing, takes filtrate refrigeration spare；
Step [10] is allocated：Water tune acidity is added to be 6% finished product red yeast rice rice vinegar, according to red yeast rice rice vinegar 30%~50%, juice 20%~25%, tea extract 10%~15%, xylitol 4%~6%, sorbic acid 0.002~0.02%, balance deionized water Weight ratio be uniformly mixed；
Step [11] bottling, sterilizing：It is filtered with diatomite filter after solution stand at low temperature 1d after allotment, is then bottled, Sterilize 5min at 90 DEG C.
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CN101390636A (en) * 2007-09-18 2009-03-25 文镜 Monascus vinegar beverage with blood fat reduction function and preparation method thereof
CN101810285A (en) * 2009-12-28 2010-08-25 王福起 Hawthorn food with function of improving eyesight and preparation method thereof
CN103190662A (en) * 2013-04-16 2013-07-10 廊坊师范学院 Germinated brown rice fruit vinegar beverage and preparation method thereof
CN104928144A (en) * 2015-06-30 2015-09-23 山西兰花酿造有限公司 Vinegar and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101390636A (en) * 2007-09-18 2009-03-25 文镜 Monascus vinegar beverage with blood fat reduction function and preparation method thereof
CN101810285A (en) * 2009-12-28 2010-08-25 王福起 Hawthorn food with function of improving eyesight and preparation method thereof
CN103190662A (en) * 2013-04-16 2013-07-10 廊坊师范学院 Germinated brown rice fruit vinegar beverage and preparation method thereof
CN104928144A (en) * 2015-06-30 2015-09-23 山西兰花酿造有限公司 Vinegar and preparation method thereof

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