WO2020029314A1 - Brewing method for radix notoginseng red rice yeast vinegar - Google Patents

Abstract

Disclosed is a brewing method for radix notoginseng red rice yeast vinegar. A herbal medicine ferment prepared with radix notoginseng as a main raw material is fermented together with the red rice yeast and agaricus bisporus pulp to prepare the brewed vinegar. The herbal medicine ferment is used as a saccharification fermentation agent, and after a long-time brewing process, some red rice yeast is added, wherein the red rice yeast pigment and the red rice yeast polysaccharide can be more sufficiently dissolved in the alcohol and vinegar liquid. The brewed radix notoginseng red rice yeast vinegar product combines the medical efficacies of both radix notoginseng and red rice yeast, has, if being drunk for a long time, significant curative effect for cardiovascular and cerebrovascular diseases. In addition to flavoring, nutritional and healthcare functions of ordinary table vinegars, the radix notoginseng red rice yeast vinegar further has significant auxiliary treatment effect for cardiovascular and cerebrovascular diseases, and compared with traditional Chinese medicine and western medicine special for the treatment of cardiovascular and cerebrovascular diseases, has no toxicity and side effect, and causes no dependence.

Description

Method for brewing Tianqi red yeast vinegar Technical field

The invention relates to the technical field of brewing plant fermented vinegar, in particular to a method for brewing Tianqi red yeast vinegar.

Background technique

Tianqi is a perennial herb. It is wild in origin and has been domesticated. Its roots, stems, leaves and flowers can be used as medicine. Tianqi generally refers to the dried roots of Tianqi plants. In recent years, scientific research has confirmed that the most important medicinal ingredient in ginseng is tetracyclic triterpenoid saponin. Tianqi not only contains the same, but also higher than ginseng. Tianqi contains flavonoids that can regulate blood pressure, expand coronary arteries, and increase coronary Pulse blood flow, reduce cardiac oxygen consumption, reduce myocardial workload. It has been proved by clinical practice that Tianqi has satisfactory curative effect in treating chest tightness and angina pectoris caused by coronary heart disease, and is also very effective in reducing cholesterol and blood lipids. Therefore, in addition to being a traditional famous medicine for treating bruises and blood stasis, Tianqi is also increasingly widely used as a nourishing health product for the prevention and treatment of cardiovascular diseases and physical fitness.

Red yeast rice is China's unique traditional food. It has a history of thousands of years. As early as the Ming Dynasty pharmacist Li Shizhen wrote "Compendium of Materia Medica", red yeast rice can be used as a traditional Chinese medicine. It has the special effects of strengthening spleen and digesting food, promoting blood circulation and removing stasis. Historically considered a highly safe food supplement. In the late 1970s, Japanese scholar Professor Akira Endo and others isolated an effective substance that can reduce cholesterol in human blood from red yeast rice, and named it Monacolin-k. Since then, functional red yeast rice has been able to regulate blood lipids. The role provides a scientific basis.

At present, red yeast rice has been used to brew vinegar to achieve its health function of regulating blood lipids. However, the effect of red yeast rice on blood lipid regulation is minimal, and it cannot play a rich and effective role in regulating blood lipids to protect the cardiovascular and cerebrovascular. The ability to combine Tianqi with red yeast rice and traditional Chinese medicine yeast will greatly enhance its efficacy.

Summary of the invention

Objective of the invention: In order to overcome the problems in the prior art, the present invention proposes a method for brewing Tianqi red yeast vinegar. The brewed Tianqi red yeast vinegar not only has the functions of seasoning, nutrition and health care of general vinegar. , Also has a significant adjuvant therapeutic effect on cardiovascular and cerebrovascular diseases.

Technical solution: In order to solve the above technical problems, the technical solution adopted by the present invention is:

A method for brewing Tianqi red yeast vinegar includes the following steps:

(1) Preparation of medicinal koji: 2-7 parts of Tianqi, 7-7 parts of Cassia seed, 1-5 parts of Salvia miltiorrhiza, 1-5 parts of Gastrodia elata, and 0.1-0.6 parts of Chuanbei are calculated by weight. It is passed through a 180μm sieve and mixed uniformly to obtain the medicinal koji raw materials. The above medicinal koji raw materials are added to pure water at 15% to 35% by weight. After mixing, the koji materials are loaded into the koji molds. The koji materials in the molds need to be tight, flat, and light. The curved billet is obtained; after being poured out, it is left to stand at room temperature for 1-3 hours to sweat the surface of the curved billet; when the curved billet turns from yellowish yellow to milky white, it is put into the Anqu room to prepare a finished medicine koji for use;

(2) Red yeast rice production: use commercially available red yeast rice powder;

(3) Fermentation of Tianqi yellow wine: Take 50-70 parts of agaric mushroom pulp by weight, put it into a fermentation container, inoculate yeast according to 10-30% of the mass of the fermentation container, and press (0.3-1.5): (0.1-1.4): (1000-3000) mass ratio, add medicine koji, red yeast rice and pure water and stir well, start alcohol fermentation at 30-39 ℃, sample and measure the residual sugar in the fermentation liquid every 6h, when the residual sugar is low At 2%, the alcoholic fermentation is finished and the mash is ready for use;

(4) Acclimatization of acetic acid bacteria: Take 18-25 parts of Agaricus bisporus pulp for alcoholic fermentation by weight. After fermentation for 40-70h, add 5% -15% acetic acid bacteria and culture at 20-40 ° C and 100-300rpm. 18-30h, when the total acidity of the seed liquid reaches 1.5 ～ 2.0g / 100ml, the liquid acetic acid bacteria can be used for inoculation.

(5) Fermentation of liquid acetic acid bacteria: The wine vinegar obtained after the fermentation in step (3) and the liquid acetic acid bacteria prepared in step (4) are thoroughly mixed and stirred, covered with a plastic film, and stirred once a day at 30-36 ° C. At the temperature, the fermentation broth is obtained by vinegar fermentation for 18-22d;

(6) Filtration: Filtration using a diatomite filter; when filtering, first pump 100-200 parts of fermentation vinegar into a diatomite mixing tank equipped with a stirrer, and add 1.5-2.5 parts of diatomite, Open the circulation valve to circulate for 5-10min;

(7) Aged: The filtered vinegar is sealed in a pottery jar and left outside for more than 30 days;

(8) The finished product of Tianqi Red Koji vinegar is sterilized and packaged.

More preferably, the traditional Chinese medicine raw materials prepared in step (1) are preferably 5 parts of Tianqi, 3.5 parts of Cassia seed, 2 parts of Salvia miltiorrhiza, 1.5 parts of Gastrodia elata, and 0.5 parts of Chuanbei shell.

More preferably, the specific method for preparing the finished product koji into the anqu room in step (1) is: placing the blank in the anqu room for 15-48h, and turning it every 1-3h, temperature control At 35-60 ° C, the water content in the centroid is gradually evaporated. When the temperature gradually drops below 40 ° C, the finished drug koji is obtained.

More preferably, the total acid content of the feed liquid obtained in the step (3) must be adjusted to 0.3 g / 100 mL-1 g / 100 mL.

Furthermore, when the total acid content of the fermentation liquid is too small, add citric acid or malic acid to the liquid to adjust the acidity; when the total acid content of the fermentation liquid is too large, add pure water to the liquid Perform acidity adjustment.

More preferably, the method for preparing the mushroom mushroom pulp belonging to steps (3) and (4) includes the following steps:

① Select freshly harvested Agaricus bisporus with thick meat and no disease spots; clean it;

② Color protection: The cleaned Agaricus bisporus mushrooms are completely immersed in a mixed solution containing malic acid, sodium L-ascorbate and sodium metaphosphate for 15 minutes; wherein, the ratio of the malic acid, sodium L-ascorbate and sodium metaphosphate Is 1: 7: 7;

③Drying: The color-protected agaric mushrooms are dried in a vacuum drying oven for a period of 1.8 hours and a temperature of 37 ° C;

④ Crushing and beating: use a pulverizer to pulverize the dried agaric mushrooms, add 1.5 times the mass of water and crush it with a pulper for 3min; after beating, add 10g / L glucose, 0.03g / L Magnesium sulfate is obtained.

Furthermore, the method for measuring the residual sugar in the fermentation broth in step (3) is the film sugar method.

Beneficial effect: The method for brewing Tianqi red yeast vinegar provided by the present invention comprises a series of fermentations of medicinal koji prepared with Tianqi as the main raw material, red yeast rice and agaricus spp. In addition to the flavoring, nutritional and health-care functions of general vinegar, it also has a significant adjuvant therapeutic effect on cardiovascular and cerebrovascular diseases; it uses medicinal koji as a saccharifying fermentation agent and undergoes a long winemaking process, and adds some red yeast rice, Among them, monascus pigment and monascus polysaccharide are more fully dissolved in wine and vinegar. The brewed Tianqi red yeast vinegar product has both the medical effects of Tianqi and Hongqu, and long-term drinking has significant effects on cardiovascular and cerebrovascular diseases. ; Compared with traditional Chinese and western medicines that specialize in treating cardiovascular and cerebrovascular diseases, it has no toxic side effects and dependence.

detailed description

The following further describes the present invention in detail with reference to the embodiments:

The red yeast rice powder used in Examples 1-3 was purchased from Ningbo Hepu Biotechnology Co., Ltd.

A method for making Tianqi red yeast vinegar includes the following steps:

Example 1:

(1) Preparation of Yaoqu: Take 75 parts of Chinese herbal medicine raw materials, 3.5 parts of Cassia seed, 2 parts of Salvia miltiorrhiza, 1.5 parts of Gastrodia elata and 0.5 parts of Chuanbei by weight, crush them into powder and pass through 180μm sieve. Add the above medicine koji raw materials to pure water at 35% by weight, stir it and then load it into the koji mold. The koji material in the mold is required to be compact, flat, and light to make the koji mold; after the koji mold is poured out, it is dried at room temperature. Set it for 2h to make the surface of the curved body sweat; when the curved body turns from yellowish to milky white, enter the room Anqu room; in the room of Anqu for 24h, turn it every 2h, and control the temperature at 55 ° C to make the heart moisture Gradually evaporate, when the temperature gradually drops below 40 ° C, the finished medicine koji is obtained for use;

(2) Red yeast rice production: use commercially available red yeast rice powder;

(3) Production of Agaricus bisporus pulp: ① Select freshly harvested Agaricus bisporus with thick meat and no disease spots, and clean it;

② Color protection: The cleaned Agaricus bisporus mushrooms are completely immersed in a mixed solution containing malic acid, sodium L-ascorbate and sodium metaphosphate for 15 minutes; wherein, the ratio of the malic acid, sodium L-ascorbate and sodium metaphosphate Is 1: 7: 7;

③Drying: The color-protected agaric mushrooms are dried in a vacuum drying oven for a period of 1.8 hours and a temperature of 37 ° C;

④ Crushing and beating: use a pulverizer to pulverize the dried agaric mushrooms, add 1.5 times the mass of water and crush it with a pulper for 3min; after beating, add 10g / L glucose, 0.03g / L Magnesium sulfate is obtained.

(4) Fermentation of Tianqi yellow wine: Take 60 parts of Agaricus bisporus pulp by weight, inoculate the yeast according to 10% of the mass of the liquid content in the fermentation container, and add medicinal yeast, red yeast rice and pure yeast at a mass ratio of 0.5: 0.1: 3000 Stir the water evenly, start alcohol fermentation at 30 ℃, and take a sample every 6h to determine the residual sugar in the fermentation broth. When the residual sugar is less than 2%, end the alcohol fermentation and prepare the mash. The total acid content of the fermentation liquid must be adjusted. 0.3g / 100mL-1g / 100mL; when the total acid content of the fermentation solution is too small, add citric acid or malic acid to the solution to adjust the acidity; when the total acid content of the fermentation solution is too large, Pure water is added to the material liquid to adjust the acidity; the method for determining the residual sugar in the fermentation broth is the film sugar method;

(5) Acclimatization of acetic acid bacteria: take 20 parts of agaricus spp. For alcohol fermentation, ferment 60 hours, add 5% acetic acid bacteria, and cultivate at 30 ° C and 200 rpm for 24 hours in a shaker until the total acidity of the seed liquid reaches 2.0% to obtain a liquid Acetic acid bacteria are used as inoculation reserve;

(6) Fermentation of liquid acetic acid bacteria: The wine vinegar obtained after the fermentation in step (3) and the liquid acetic acid bacteria prepared in step (4) are thoroughly mixed and stirred, covered with a plastic film, and stirred once a day at 30-36 ° C. At the temperature, the fermentation broth is obtained by vinegar fermentation for 18-22d;

(7) Filtration: Use a diatomite filter to filter. When filtering, first pump 150 parts of fermentation vinegar into a diatomite mixing tank equipped with a stirrer, add 2 parts of diatomite, and open the circulation valve to circulate. Filtering for 7min;

(8) Aged: The filtered vinegar is sealed in a pottery jar, and it is left to stand outdoors for more than 30 days;

(9) The finished product of Tianqi Red Yeast Vinegar in sterilized packaging.

Example 2:

(1) Preparation of medicinal koji: 2 parts of Chinese medicine raw materials Tianqi, 3 parts of cassia seed, 5 parts of salvia, 5 parts of gastrodia elata, and 0.6 parts of chuanbei were pulverized into powder and passed through a 180 μm sieve. Raw materials, the above medicine koji raw materials are added to pure water at 15% by weight, and after stirring, the koji molds are loaded into the koji molds. The koji materials in the molds are required to be compact, flat, and light to obtain koji billets; after the koji billets are poured out at room temperature, Allow it to stand for 1.5 hours to make the surface of the curved body sweat; when the curved body changes from yellowish to milky white, enter the Anqu room to prepare the finished medicine koji for use;

(2) Red yeast rice production: use commercially available red yeast rice powder;

(3) Production of Agaricus bisporus pulp: ① Select freshly harvested Agaricus bisporus with thick meat and no disease spots, and clean it;

② Color protection: The cleaned Agaricus bisporus mushrooms are completely immersed in a mixed solution containing malic acid, sodium L-ascorbate and sodium metaphosphate for 15 minutes; wherein, the ratio of the malic acid, sodium L-ascorbate and sodium metaphosphate Is 1: 7: 7;

③Drying: The color-protected agaric mushrooms are dried in a vacuum drying oven for a period of 1.8 hours and a temperature of 37 ° C;

④ Crushing and beating: use a pulverizer to pulverize the dried agaric mushrooms, add 1.5 times the mass of water and crush it with a pulper for 3min; after beating, add 10g / L glucose, 0.03g / L Magnesium sulfate is obtained.

(4) Fermentation of Tianqihuang wine: Take 50 parts of Agaricus bisporus pulp by weight, inoculate yeast according to 10% of the mass of the liquid content in the fermentation container, and add medicine yeast, red yeast rice and pure yeast at a mass ratio of 0.3: 1.4: 3000. Stir the water evenly, start alcohol fermentation at 32 ° C, and take a sample every 6h to determine the residual sugar in the fermentation broth. When the residual sugar is less than 2%, end the alcohol fermentation and prepare the mash. The total acid content of the fermentation liquid must be adjusted. 0.3g / 100mL-1g / 100mL; when the total acid content of the fermentation solution is too small, add citric acid or malic acid to the solution to adjust the acidity; when the total acid content of the fermentation solution is too large, Pure water is added to the material liquid to adjust the acidity; the method for determining the residual sugar in the fermentation broth is the film sugar method;

(5) Acclimatization of acetic acid bacteria: Take 18 parts of Agaricus bisporus pulp for alcohol fermentation by weight. After fermentation for 40 hours, add 10% acetic acid bacteria and incubate at 25 ° C and 120 rpm for 20 hours. The total acidity of the seed solution will reach 1.7g / 100mL, obtained liquid acetic acid bacteria for inoculation reserve;

(6) Fermentation of liquid acetic acid bacteria: The wine vinegar obtained after the fermentation in step (3) and the liquid acetic acid bacteria prepared in step (4) are thoroughly mixed and stirred, covered with a plastic film, and stirred once a day at a temperature of 33 ° C , Fermentation broth obtained by acetic fermentation 19d;

(7) Filtration: Use a diatomite filter to filter. When filtering, first pump 100 parts of fermentation vinegar solution into a diatomite mixing tank equipped with a stirrer, add 1.5 parts of diatomite, open the circulation valve to circulate Filter for 5min;

(8) Aged: The filtered vinegar is sealed in a pottery jar and left outside for more than 30 days;

(9) The finished product of Tianqi Red Yeast Vinegar in sterilized packaging.

Example 3:

(1) Preparation of medicinal koji: According to weight, 3 parts of Chinese herbal medicine Tian Tian, 4.5 parts of cassia seed, 3.5 parts of salvia miltiorrhiza, 4 parts of gastrodia elata and 0.5 part of chuanbei were crushed into powder and passed through a 180 μm sieve. Raw materials, add the above medicine koji raw materials to pure water at 17% by weight, stir it and then load it into the curved mold. The curved material in the mold is required to be compact, flat, and light to make a curved billet. After pouring the curved billet at room temperature, Let it stand for 2 hours to make the surface of the curved body sweat; when the curved body changes from yellowish to milky white, enter the Anqu room to prepare the finished medicine koji for use;

(2) Red yeast rice production: use commercially available red yeast rice powder;

(3) Production of Agaricus bisporus pulp: ① Select freshly harvested Agaricus bisporus with thick meat and no disease spots, and clean it;

② Color protection: The cleaned Agaricus bisporus mushrooms are completely immersed in a mixed solution containing malic acid, sodium L-ascorbate and sodium metaphosphate for 15 minutes; wherein, the ratio of the malic acid, sodium L-ascorbate and sodium metaphosphate Is 1: 7: 7;

③Drying: The color-protected agaric mushrooms are dried in a vacuum drying oven for a period of 1.8 hours and a temperature of 37 ° C;

④ Crushing and beating: use a pulverizer to pulverize the dried agaric mushrooms, add 1.5 times the mass of water and crush it with a pulper for 3min; after beating, add 10g / L glucose, 0.03g / L Magnesium sulfate is obtained.

(4) Fermentation of Tianqi yellow wine: Take 70 parts of Agaricus bisporus pulp into the fermentation container by weight, inoculate the yeast according to 12% of the liquid content of the fermentation container, and add the medicated koji, according to the mass ratio of 0.8: 0.3: 2500. The red yeast rice and pure water are stirred evenly. Alcoholic fermentation begins at 37 ° C. Samples are taken every 6h to determine the residual sugar in the fermentation broth. When the residual sugar is less than 2%, the alcohol fermentation is ended and the wine is ready for use. The acid content must be adjusted to 0.3g / 100mL-1g / 100mL; when the total acid content of the fermentation solution is too small, add citric acid or malic acid to the solution to adjust the acidity; when the total acid content of the fermentation solution is too low When it is large, add pure water to the feed to adjust the acidity; the method for measuring the residual sugar in the fermentation broth is the film sugar method;

(5) Acclimatization of acetic acid bacteria: Take 25 parts of Agaricus bisporus pulp for alcohol fermentation by weight. After fermentation for 50 hours, add 12% acetic acid bacteria and incubate at 30 ° C and 180 rpm for 22 hours, until the total acidity of the seed solution reaches 2.0 g / 100mL, obtained liquid acetic acid bacteria for inoculation reserve;

(6) Fermentation of liquid acetic acid bacteria: The wine vinegar obtained after the fermentation in step (3) and the liquid acetic acid bacteria prepared in step (4) are thoroughly mixed and stirred, covered with a plastic film, and stirred once a day at a temperature of 36 ° C. , Fermentation broth obtained from vinegar fermentation for 20 days;

(7) Filtration: Use a diatomite filter to filter. When filtering, first pump 200 parts of fermentation vinegar into a diatomite mixing tank equipped with a stirrer, add 1 part of diatomite, and open the circulation valve to circulate. Filtering for 10min;

(8) Aged: The filtered vinegar is sealed in a pottery jar, and it is left to stand outdoors for more than 30 days;

(9) The finished product of Tianqi Red Yeast Vinegar in sterilized packaging.

Application Analysis:

(A): mouse application test:

16-week-old male ApoE-/-mice were randomly divided into a control group and an experimental group, and then anesthetized with 0.1% sodium pentobarbital and subcutaneously embedded in a mini pump (model2004, Alzet, Cupertino, CA), in a pump Angiotensin II (Sigma) dissolved in physiological saline was added to enable continuous administration at a dose of 1000 ng / kg / min for four weeks.

From the first day after the operation, the mice were given a fixed intragastric administration every day. The experimental group was Tianqi red yeast vinegar prepared by the preparation method in Examples 1-3. The dosage was 10 mL / kg of the mouse body weight. The control group For the same amount of water. Samples were taken 28 days after gavage. Mice used the tail cuff method to measure blood pressure using a BP-89A sphygmomanometer and weighed it. Orbital blood was taken from the mice, the plasma was 6000 r / min, the supernatant was taken after centrifugation for 10 minutes, and the blood lipid levels of the mice were measured. See Table 1.

Table 1: Effects on angiotensin II-mediated ApoE-/-mice

Zh	Blood pressure (mmHg)	Triglyceride (mmol / L)	Cholesterol (mmol / L)
Control group	137. ± 12.4	1.58 ± 0.46	12.8 ± 1.0
Example 1	113. ± 12.3	0.97 ± 0.38	9.4 ± 1.3
Example 2	111. ± 11.6	1.21 ± 0.31	9.3 ± 1.2
Example 3	115. ± 10.7	1.14 ± 0.29	9.8 ± 1.2

As can be seen from the table above, compared with the control group, the compounds prepared in Examples 1-3 of the present invention have reduced the blood pressure of angiotensin II-mediated ApoE-/-mice to varying degrees, indicating that the present invention The prepared Tianqi Monascus Vinegar can reduce angiotensin II-mediated blood pressure increase. In addition, the Tianqi red yeast vinegar prepared by the present invention can reduce the cholesterol and triglyceride levels in the plasma of mice to varying degrees, which indicates that the Tianqi red yeast vinegar prepared by the present invention has a blood lipid regulating function and can be used as a blood-reducing agent. Use of blood fat and / or adjuvant therapy for regulating cardiovascular and cerebrovascular diseases.

(2) Determination of effective functional ingredients:

Content determination of total saponins in Tianqi red yeast vinegar prepared in Examples 1-3

Test Methods:

Total saponin: After extracting and purifying the saponin compounds in the sample, the absorbance was measured spectrophotometrically at a wavelength of 560 nm, and compared with the ginsenoside Re standard, the total saponin in the test substance was quantitatively determined.

The test results are shown in Table 1:

Table 1: The content of active ingredients in the finished Tiantian red yeast vinegar of Examples 1-3

Examples	Total saponin content
Example 1	0.427mg / mL
Example 2	0.942mg / mL
Example 3	0.718mg / mL

It can be seen from Table 2 that a Tianqi red yeast vinegar prepared by the present invention is rich in total saponins; and has obvious effects on regulating cardiovascular and cerebrovascular diseases and lowering blood lipids.

(Three) clinical case tests:

1) Case selection: Select 50 patients with cardio-cerebral vascular disease and hyperlipidemia with an average age of 25 years, including 25 males and 25 females.

2. Diagnostic criteria: Refer to the diagnostic criteria for hyperlipidemia established in 1997 in China

3. Therapeutic method: The test group used Tianqi red yeast vinegar prepared in Example 1 above, twice daily, 10 ml each time; the control group took compound hypolipidemic tablets, twice daily, one tablet each time; 15 days was a course of treatment , Adhere to two courses of treatment, statistical efficacy.

4. Efficacy evaluation standards:

Efficacy evaluation (refer to "Guiding Principles for Clinical Research of New Chinese Medicines")

Clinical Healing: TCM clinical symptoms and signs disappeared or basically disappeared, and the symptom score decreased by ≥95%.

Significant effect: The clinical symptoms and signs of TCM have improved significantly, and the symptom score is reduced by ≥70%.

Effective: TCM clinical symptoms and signs improved, and symptom scores were reduced by ≥30%.

Ineffective: TCM clinical symptoms and signs are not significantly improved, or even worsened, and the symptom score is reduced by less than 30%.

The comparison of the curative effect between the experimental group and the control group is shown in Table 1.

Table 3 Comparison of curative effect between experimental group and control group

Zh	get well	Marked effect	effective	invalid	Efficient
test group	4	10	9	2	92
Control group	3	7	12	3	88

Result analysis:

Twenty-five patients in the test group (Tianqihongqu) had a total effective rate of 92%, compared with the control group (compound Jiangzhi tablet) with a total effective rate of 88%. The test group was better than the control group. This shows that the blood lipid-lowering curative effect of the invention is remarkable and has good promotion value.

The above specific implementations are only used to illustrate the present invention and not to limit the scope of the present invention. After reading the present invention, modifications of various equivalent forms of the present invention by those skilled in the art fall within the scope of the appended claims. Limited scope.

Claims (7)

1. A method for brewing Tianqi red yeast vinegar, which is characterized by comprising the following steps:

   (1) Preparation of medicinal koji: 2-7 parts of Tianqi, 7-7 parts of Cassia seed, 1-5 parts of Salvia miltiorrhiza, 1-5 parts of Gastrodia elata, and 0.1-0.6 parts of Chuanbei are calculated by weight. It is passed through a 180μm sieve and mixed uniformly to obtain the medicinal koji raw materials. The above medicinal koji raw materials are added to pure water at 15% to 35% by weight. After mixing, the koji materials are loaded into the koji molds. The curved billet is obtained; after being poured out, it is left to stand at room temperature for 1-3 hours to sweat the surface of the curved billet; when the curved billet turns from yellowish yellow to milky white, it is put into the Anqu room to prepare a finished medicine koji for use;

   (2) Red yeast rice production: use commercially available red yeast rice powder;

   (3) Fermentation of Tianqi yellow wine: Take 50-70 parts of agaric mushroom pulp by weight, put it into a fermentation container, inoculate yeast according to 10-30% of the mass of the fermentation container, and press (0.3-1.5): (0.1-1.4): (1000-3000) mass ratio, add medicine koji, red yeast rice and pure water and stir well, start alcohol fermentation at 30-39 ℃, sample and measure the residual sugar in the fermentation liquid every 6h, when the residual sugar is low At 2%, the alcoholic fermentation is finished and the mash is ready for use;

   (4) Acclimatization of acetic acid bacteria: Take 18-25 parts of Agaricus bisporus pulp for alcoholic fermentation by weight. After fermentation for 40-70h, add 5% -15% acetic acid bacteria and culture at 20-40 ° C and 100-300rpm. 18-30h, when the total acidity of the seed liquid reaches 1.5 ～ 2.0g / 100ml, the liquid acetic acid bacteria can be used for inoculation.

   (5) Fermentation of liquid acetic acid bacteria: The wine vinegar obtained after the fermentation in step (3) and the liquid acetic acid bacteria prepared in step (4) are thoroughly mixed and stirred, covered with a plastic film, and stirred once a day at 30-36 ° C. At the temperature, the fermentation broth is obtained by vinegar fermentation for 18-22d;

   (6) Filtration: Filtration using a diatomite filter; when filtering, first pump 100-200 parts of fermentation vinegar into a diatomite mixing tank equipped with a stirrer, and add 1.5-2.5 parts of diatomite, Open the circulation valve to circulate for 5-10min;

   (7) Aged: The filtered vinegar is sealed in a pottery jar and left outside for more than 30 days;

   (8) The finished product of Tianqi Red Koji vinegar is sterilized and packaged.
2. The method for brewing Tianqi red yeast vinegar according to claim 1, characterized in that the traditional Chinese medicine raw materials prepared in step (1) are preferably 5 parts of Tianqi, 3.5 parts of cassia seed, and salvia 2 according to mass calculation. Servings, 1.5 servings of Gastrodia elata and 0.5 servings of Chuanbei.
3. The method for brewing Tianqi red yeast vinegar according to claim 1, characterized in that: the step (1) enters the room Anqu room to prepare the finished medicinal koji, and the specific method is: placing the blank in Anqu room Koji 15-48h, during which every 1-3h, the temperature is controlled at 35-60 ℃, so that the moisture in the center of the vinegar gradually evaporates. When the temperature gradually drops below 40 ℃, the finished medicine koji is obtained.
4. The method for brewing Tianqi red yeast vinegar according to claim 1, wherein the total acid content of the feed liquid obtained in step (3) must be adjusted to 0.3g / 100mL-1g / 100mL.
5. The method for brewing Tianqi red yeast vinegar according to claim 4, characterized in that: when the total acid content of the fermentation liquid is too small, citric acid or malic acid is added to the fermentation liquid to adjust the acidity; When the total acid content of the feed liquid is too large, pure water is added to the feed liquid to adjust the acidity.
6. The method for brewing Tianqi red yeast vinegar according to claim 1, characterized in that: the method for preparing the agaric mushroom syrup in steps (3) and (4) comprises the following steps:

   ① Select freshly harvested Agaricus bisporus with thick meat and no disease spots; clean it;

   ② Color protection: The cleaned Agaricus bisporus mushrooms are completely immersed in a mixed solution containing malic acid, sodium L-ascorbate and sodium metaphosphate for 15 minutes; wherein, the ratio of the malic acid, sodium L-ascorbate and sodium metaphosphate Is 1: 7: 7;

   ③Drying: The color-protected agaric mushrooms are dried in a vacuum drying oven for a period of 1.8 hours and a temperature of 37 ° C;

   ④ Crushing and beating: use a pulverizer to pulverize the dried agaric mushrooms, add 1.5 times the mass of water and crush it with a pulper for 3min; after beating, add 10g / L glucose, 0.03g / L Magnesium sulfate is obtained.
7. The method for brewing Tianqi red yeast vinegar according to claim 1, characterized in that: the method for determining the residual sugar in the fermentation broth in step (3) is a film sugar method.