CN111528378A - Red yeast vinegar fermented beverage and preparation method thereof - Google Patents

Red yeast vinegar fermented beverage and preparation method thereof Download PDF

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Publication number
CN111528378A
CN111528378A CN202010393833.4A CN202010393833A CN111528378A CN 111528378 A CN111528378 A CN 111528378A CN 202010393833 A CN202010393833 A CN 202010393833A CN 111528378 A CN111528378 A CN 111528378A
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red yeast
vinegar
fermented beverage
fermentation
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周向阳
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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
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L2/08—Concentrating or drying 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
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Botany (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The invention discloses a red yeast vinegar fermented beverage, which comprises the following components in percentage: 9-10 parts of red yeast vinegar, 1-2 parts of L-carnitine, 27-29.9 parts of high fructose corn syrup, 29-38 parts of fructo-oligosaccharide, 0.9-1.1 parts of snow pear concentrated solution and 22-30 parts of water. The edible red yeast vinegar can effectively reduce cholesterol, because red yeast fungus is used during the preparation of the red yeast vinegar, the red yeast fungus can generate monacolin K during the fermentation, and the substance belongs to a cholesterol inhibitor; the monascus can generate a substance capable of absorbing short-chain protein in the fermentation process, and the substance can inhibit the body from absorbing sugar, so that the monascus has a certain function of reducing blood sugar; the Monascus fermentation can generate Y-aminobutyric acid, and the component is a substance for reducing blood pressure.

Description

Red yeast vinegar fermented beverage and preparation method thereof
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to a red yeast vinegar fermented beverage and a preparation method thereof.
Background
The production of red yeast vinegar has been recorded in the production process of vinegar for a long time, and with the continuous application of modern biotechnology and industrial technology, the functional research of vinegar is more and more emphasized by people. Vinegar beverages have begun to appear on the market in recent years as a new type of beverage. The vinegar beverage is popular with consumers once being on the market due to unique taste, rich nutritive value and various health care functions, and the market prospect of the vinegar beverage draws attention. But the prior problem is that the common vinegar beverage has lower content of functional components, so that the cholesterol, the blood sugar and the blood pressure of a human body can not be effectively reduced.
Disclosure of Invention
The invention aims to provide a red yeast vinegar fermented beverage and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the following technical scheme:
a red yeast vinegar fermented beverage comprises the following components in percentage: 9-10 parts of red yeast vinegar, 1-2 parts of L-carnitine, 27-29.9 parts of high fructose corn syrup, 29-38 parts of fructo-oligosaccharide, 0.9-1.1 parts of snow pear concentrated solution and 22-30 parts of water.
Preferably, the red yeast vinegar fermented beverage comprises the following components in percentage: red yeast vinegar 9, L-carnitine 1, high fructose corn syrup 27, fructo-oligosaccharide 38, snow pear concentrated solution 0.9 and water 24.1.
Preferably, the red yeast vinegar fermented beverage comprises the following components in percentage: red yeast vinegar 10, L-carnitine 2, high fructose syrup 28, fructo-oligosaccharide 29, snow pear concentrated solution 1.0 and water 30.
Preferably, the red yeast vinegar fermented beverage comprises the following components in percentage: 9.5 parts of red yeast vinegar, 1.5 parts of L-carnitine, 29.9 parts of high fructose corn syrup, 30 parts of fructo-oligosaccharide, 1.1 parts of snow pear concentrated solution and 22 parts of water.
The invention also provides a preparation method of the red yeast vinegar fermented beverage, which comprises the following steps:
s1, weighing the raw materials for later use, and weighing corresponding red yeast vinegar, L-carnitine, high fructose syrup, fructo-oligosaccharide, snow pear concentrated solution and water for later use according to the preparation requirements;
s2, mixing red yeast vinegar and fructo-oligosaccharide, gradually adding the mixture while mixing the red yeast vinegar and the fructo-oligosaccharide, stirring the mixture by using a stirring kettle to ensure the uniformity of the mixture, saccharifying the red yeast rice to obtain a saccharified mash with 12% of sugar degree, adding yeast, and fermenting;
s3, after the alcoholic fermentation is finished, testing the alcoholic strength, carrying out acetic fermentation when the alcoholic strength is 5-9%, inoculating 1-9% of yeast, adding L-carnitine, high fructose corn syrup and snow pear concentrated solution, and stirring in the adding process to fully mix the raw materials.
And S4, measuring the total acid and acetic acid of the fermentation liquor after the acetic acid fermentation is finished, and then spraying the vinegar, filtering and sterilizing to obtain a finished product.
Preferably, in S1, a special measuring tool is used in the weighing process, and cannot be mixed for use, so as to ensure the accuracy of the raw material components.
Preferably, the temperature during the fermentation in S2 is controlled at 230 ℃ and the fermentation time is controlled at 4-8 days, and the fermentation temperature in S3 is controlled at 200 ℃ and the fermentation time is controlled at 2-6 days.
Preferably, the pH of the fermentation broth in S4 is in the range of pH4 to pH 5.5.
Preferably, the high fructose corn syrup is a type 55 high fructose corn syrup.
The invention has the technical effects and advantages that: compared with the prior art, the red yeast vinegar fermented beverage and the preparation method thereof provided by the invention have the following advantages:
the edible red yeast vinegar can effectively reduce cholesterol, because red yeast fungus is used during the preparation of the red yeast vinegar, the red yeast fungus can generate monacolin K during the fermentation, and the substance belongs to a cholesterol inhibitor; the monascus can generate a substance capable of absorbing short-chain protein in the fermentation process, and the substance can inhibit the body from absorbing sugar, so that the monascus has a certain function of reducing blood sugar; the Monascus fermentation can generate Y-aminobutyric acid, and the component is a substance for reducing blood pressure.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the tables in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. The specific embodiments described herein are merely illustrative of the invention and do not delimit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a red yeast vinegar fermented beverage, which comprises the following components in percentage: 9-10 parts of red yeast vinegar, 1-2 parts of L-carnitine, 27-29.9 parts of high fructose corn syrup, 29-38 parts of fructo-oligosaccharide, 0.9-1.1 parts of snow pear concentrated solution and 22-30 parts of water.
Example 1
S1, weighing raw materials for later use, weighing red yeast vinegar 9, L-carnitine 1, high fructose corn syrup 27, fructo-oligosaccharide 38, snow pear concentrated solution 0.9 and water 24.1 for later use according to preparation requirements, wherein a special measuring tool is adopted in the weighing process, and the raw materials cannot be mixed for use, so that the accuracy of the component of the raw materials is ensured, and the high fructose corn syrup is type 55;
s2, mixing red yeast vinegar and fructo-oligosaccharide, gradually adding the mixture when mixing the red yeast vinegar and the fructo-oligosaccharide, stirring the mixture by using a stirring kettle to ensure the uniformity of the mixture, saccharifying the red yeast rice to obtain a saccharified mash with 12% of sugar degree, adding yeast, and fermenting at the temperature of 220 ℃ and 230 ℃ for 4-8 days;
s3, after alcohol fermentation is completed, testing the alcohol content, performing acetic acid fermentation when the alcohol content is 5-9%, inoculating 1-9% of yeast, adding L-carnitine, high fructose corn syrup and snow pear concentrated solution, stirring in the adding process to fully mix the raw materials, controlling the fermentation temperature at 200 ℃, and fermenting for 2-6 days.
And S4, measuring the total acid and acetic acid of the fermentation liquor after the acetic acid fermentation is finished, wherein the pH value of the fermentation liquor is 4-5.5, and then pouring vinegar, filtering and sterilizing to obtain a finished product.
Example 2
S1, weighing raw materials for later use, weighing red yeast vinegar 10, L-carnitine 2, high fructose syrup 28, fructo-oligosaccharide 29, snow pear concentrated solution 1.0 and water 30 for later use according to preparation requirements, wherein a special measuring tool is adopted in the weighing process, and the raw materials cannot be mixed for use so as to ensure the accuracy of the component of the raw materials, and the high fructose syrup is type 55 high fructose syrup;
s2, mixing red yeast vinegar and fructo-oligosaccharide, gradually adding the mixture when mixing the red yeast vinegar and the fructo-oligosaccharide, stirring the mixture by using a stirring kettle to ensure the uniformity of the mixture, saccharifying the red yeast rice to obtain a saccharified mash with 12% of sugar degree, adding yeast, and fermenting at the temperature of 220 ℃ and 230 ℃ for 4-8 days;
s3, after alcohol fermentation is completed, testing the alcohol content, performing acetic acid fermentation when the alcohol content is 5-9%, inoculating 1-9% of yeast, adding L-carnitine, high fructose corn syrup and snow pear concentrated solution, stirring in the adding process to fully mix the raw materials, controlling the fermentation temperature at 200 ℃, and fermenting for 2-6 days.
And S4, measuring the total acid and acetic acid of the fermentation liquor after the acetic acid fermentation is finished, wherein the pH value of the fermentation liquor is 4-5.5, and then pouring vinegar, filtering and sterilizing to obtain a finished product.
Example 3
S1, weighing raw materials for later use, weighing 9.5 parts of phase red yeast vinegar, 1.5 parts of L-carnitine, 29.9 parts of high fructose corn syrup, 30 parts of fructo-oligosaccharide, 1.1 parts of snow pear concentrated solution and 22 parts of water for later use according to preparation requirements, wherein a special measuring tool is adopted in the weighing process, and cannot be used in a mixing manner, so that the accuracy of the component of the raw materials is ensured, and the high fructose corn syrup is 55 type high fructose corn syrup;
s2, mixing red yeast vinegar and fructo-oligosaccharide, gradually adding the mixture when mixing the red yeast vinegar and the fructo-oligosaccharide, stirring the mixture by using a stirring kettle to ensure the uniformity of the mixture, saccharifying the red yeast rice to obtain a saccharified mash with 12% of sugar degree, adding yeast, and fermenting at the temperature of 220 ℃ and 230 ℃ for 4-8 days;
s3, after alcohol fermentation is completed, testing the alcohol content, performing acetic acid fermentation when the alcohol content is 5-9%, inoculating 1-9% of yeast, adding L-carnitine, high fructose corn syrup and snow pear concentrated solution, stirring in the adding process to fully mix the raw materials, controlling the fermentation temperature at 200 ℃, and fermenting for 2-6 days.
And S4, measuring the total acid and acetic acid of the fermentation liquor after the acetic acid fermentation is finished, wherein the pH value of the fermentation liquor is 4-5.5, and then pouring vinegar, filtering and sterilizing to obtain a finished product.
Table 1, the compositions and weight percentages of the compositions of examples 1-3 of the present invention when performed, are given in the following table:
Figure RE-GDA0002537020950000051
table 2, the red yeast vinegar fermented beverage obtained when the embodiments 1 to 3 of the present invention were implemented for continuously drinking for five days to effectively lower blood pressure, blood sugar and cholesterol in human body, the following table was obtained:
Figure RE-GDA0002537020950000052
it can be seen from tables 1 and 2 that a proper amount of edible red yeast vinegar can effectively reduce cholesterol because red yeast fungus is used in the preparation of the red yeast vinegar, and the red yeast fungus can generate monacolin K during fermentation, and the substance belongs to a cholesterol inhibitor; the monascus can generate a substance capable of absorbing short-chain protein in the fermentation process, and the substance can inhibit the body from absorbing sugar, so that the monascus has a certain function of reducing blood sugar; the Monascus fermentation can generate Y-aminobutyric acid, and the component is a substance for reducing blood pressure.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.

Claims (9)

1. A red yeast vinegar fermented beverage is characterized in that: the red yeast vinegar fermented beverage comprises the following components in percentage: 9-10 parts of red yeast vinegar, 1-2 parts of L-carnitine, 27-29.9 parts of high fructose corn syrup, 29-38 parts of fructo-oligosaccharide, 0.9-1.1 parts of snow pear concentrated solution and 22-30 parts of water.
2. The red koji vinegar fermented beverage according to claim 1, wherein: the red yeast vinegar fermented beverage comprises the following components in percentage: red yeast vinegar 9, L-carnitine 1, high fructose corn syrup 27, fructo-oligosaccharide 38, snow pear concentrated solution 0.9 and water 24.1.
3. The red koji vinegar fermented beverage according to claim 1, wherein: the red yeast vinegar fermented beverage comprises the following components in percentage: red yeast vinegar 10, L-carnitine 2, high fructose syrup 28, fructo-oligosaccharide 29, snow pear concentrated solution 1.0 and water 30.
4. The red koji vinegar fermented beverage according to claim 1, wherein: the red yeast vinegar fermented beverage comprises the following components in percentage: 9.5 parts of red yeast vinegar, 1.5 parts of L-carnitine, 29.9 parts of high fructose corn syrup, 30 parts of fructo-oligosaccharide, 1.1 parts of snow pear concentrated solution and 22 parts of water.
5. A method for preparing a red koji vinegar fermented beverage according to claim 1, which is characterized in that: the method comprises the following steps:
s1, weighing the raw materials for later use, and weighing corresponding red yeast vinegar, L-carnitine, high fructose syrup, fructo-oligosaccharide, snow pear concentrated solution and water for later use according to the preparation requirements;
s2, mixing red yeast vinegar and fructo-oligosaccharide, gradually adding the mixture while mixing the red yeast vinegar and the fructo-oligosaccharide, stirring the mixture by using a stirring kettle to ensure the uniformity of the mixture, saccharifying the red yeast rice to obtain a saccharified mash with 12% of sugar degree, adding yeast, and fermenting;
s3, after the alcoholic fermentation is finished, testing the alcoholic strength, carrying out acetic fermentation when the alcoholic strength is 5-9%, inoculating 1-9% of yeast, adding L-carnitine, high fructose corn syrup and snow pear concentrated solution, and stirring in the adding process to fully mix the raw materials.
And S4, measuring the total acid and acetic acid of the fermentation liquor after the acetic acid fermentation is finished, and then spraying the vinegar, filtering and sterilizing to obtain a finished product.
6. The method of claim 5, wherein: in the S1, a special measuring tool is used in the weighing process, and cannot be used in a mixed manner, so as to ensure the accuracy of the raw material components.
7. The method of claim 5, wherein: the temperature during the fermentation in the S2 is controlled at 230 ℃ and is controlled at 220 ℃ for 4-8 days, the fermentation temperature in the S3 is controlled at 200 ℃ and is controlled at 2-6 days.
8. The method of claim 5, wherein: the pH value of the fermentation liquor in the S4 is 4-pH 5.5.
9. The red koji vinegar fermented beverage according to claim 1, wherein: the high fructose corn syrup is 55 type high fructose corn syrup.
CN202010393833.4A 2020-05-11 2020-05-11 Red yeast vinegar fermented beverage and preparation method thereof Pending CN111528378A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113331330A (en) * 2021-07-01 2021-09-03 福建省源曲生物科技有限公司 Turmeric red yeast rice aging beverage and preparation method thereof
CN114431376A (en) * 2022-02-24 2022-05-06 福州多来米商业管理有限公司 Red yeast rice fermented cordyceps sinensis beverage rich in short-chain fatty acids and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103865747A (en) * 2014-03-06 2014-06-18 江南大学 Production method of monascus vinegar rich in lovastatin
CN103897971A (en) * 2014-03-25 2014-07-02 安徽鲜福临食品有限责任公司 Fermented red yeast rice and grape vinegar composition
CN105558685A (en) * 2015-12-15 2016-05-11 麻城佳成生物科技有限公司 Eye protective monascus vinegar beverage and preparation method thereof
CN109294863A (en) * 2018-10-19 2019-02-01 天津科技大学 A kind of millet red koji health-care vinegar and preparation method thereof
CN109609331A (en) * 2018-12-29 2019-04-12 福建省农业科学院农业工程技术研究所 A kind of red yeast rice passiflora edulis vinegar and its gradient biofermentation preparation method
WO2020029314A1 (en) * 2018-08-10 2020-02-13 江苏恒顺醋业股份有限公司 Brewing method for radix notoginseng red rice yeast vinegar

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103865747A (en) * 2014-03-06 2014-06-18 江南大学 Production method of monascus vinegar rich in lovastatin
CN103897971A (en) * 2014-03-25 2014-07-02 安徽鲜福临食品有限责任公司 Fermented red yeast rice and grape vinegar composition
CN105558685A (en) * 2015-12-15 2016-05-11 麻城佳成生物科技有限公司 Eye protective monascus vinegar beverage and preparation method thereof
WO2020029314A1 (en) * 2018-08-10 2020-02-13 江苏恒顺醋业股份有限公司 Brewing method for radix notoginseng red rice yeast vinegar
CN109294863A (en) * 2018-10-19 2019-02-01 天津科技大学 A kind of millet red koji health-care vinegar and preparation method thereof
CN109609331A (en) * 2018-12-29 2019-04-12 福建省农业科学院农业工程技术研究所 A kind of red yeast rice passiflora edulis vinegar and its gradient biofermentation preparation method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113331330A (en) * 2021-07-01 2021-09-03 福建省源曲生物科技有限公司 Turmeric red yeast rice aging beverage and preparation method thereof
CN114431376A (en) * 2022-02-24 2022-05-06 福州多来米商业管理有限公司 Red yeast rice fermented cordyceps sinensis beverage rich in short-chain fatty acids and preparation method thereof

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Application publication date: 20200814