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Clean production method for brewing monascus vinegar

A technology for cleaner production and red yeast rice vinegar, which is applied in the field of clean production for brewing red yeast yeast vinegar, can solve the problems of long brewing time, high grain consumption, and pollution of the environment by red yeast rice vinegar, red yeast rice wine grains and vinegar residue, and the like. Improve the utilization rate of raw materials, the sour taste is soft and long, and the effect of shortening the fermentation cycle

Inactive Publication Date: 2012-06-06
YONGCHUN AGED VINEGAR
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to invent a clean production method for brewing red yeast vinegar to solve the problem of long brewing time of traditional red yeast rice vinegar, high grain consumption, difficulty in adapting the flavor of traditional red yeast rice vinegar to the requirements of modern young people and the large amount of red yeast rice produced in the brewing process. Environmental Pollution Problems of Koji Distiller's Grains and Vinegar Residue

Method used

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  • Clean production method for brewing monascus vinegar
  • Clean production method for brewing monascus vinegar

Examples

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Effect test

Embodiment 1

[0014] (1) Brewing red yeast rice wine: mix 1000kg glutinous rice with 200kg red yeast rice and 2.5kg glucoamylase through rice soaking, steaming, rice spreading, adding 2.0kg rice wine active dry yeast for saccharification and fermentation to produce 4800kg red yeast rice wine with an alcohol content of 10% (v / v), separated into 3240kg sake liquor and 1560kg muddy lees after suction filtration.

[0015] (2) Solid-state acetic acid fermentation and liquid acetic acid fermentation are separately fermented in parallel: 3240kg of sake liquor is fermented with liquid acetic acid to produce 5000kg of monascus vinegar 1; 1560kg of turbid distiller’s grains is added with 1400kg of rice hulls and 2500kg of bran as auxiliary materials for solid-state acetic fermentation. After 45 days of fermentation, mature vinegar is prepared. After adding monascus pigment to pour the vinegar, 3100kg of monascus vinegar liquid 2 is produced. The vinegar residue produced by leaching vinegar is dried and...

Embodiment 2

[0020] (1) Brewing of red yeast rice wine: mix 1000kg of glutinous rice with 200kg of red yeast rice and 2.5kg of glucoamylase through soaking, steaming, rice spreading, and adding 2.0kg of rice wine active dry yeast for saccharification and fermentation to produce 5000kg of red yeast wine with an alcohol content of 9.5% (v / v), separated into 3500kg sake liquor and 1500kg muddy lees after suction filtration.

[0021] (2) Solid acetic acid fermentation and liquid acetic acid fermentation are separately fermented in parallel: 3500kg of sake liquor is fermented with liquid acetic acid to produce 5000kg of monascus vinegar 1; 1500kg of turbid distiller’s grains is added with 1200kg of rice hulls and 2400kgkg of bran as auxiliary raw materials for solid acetic acid fermentation. After 60 days of fermentation, mature vinegar is obtained. After adding monascus pigment to pour the vinegar, 3100kg of monascus vinegar liquid 2 is produced. The vinegar residue produced by leaching vinegar ...

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Abstract

The invention relates to a food processing method, in particular to a clean production method for brewing monascus vinegar. In order to realize the object, the technical proposal is characterized in that a filtration and separation step after the alcoholic fermentation step is added in the traditional methods such as sticky rice cooking, saccharification leaven, alcoholic fermentation, acetic acidfermentation and ageing and blending; two methods of liquid acetic acid fermentation and solid acetic acid fermentation are respectively adopted on the clear alcohol liquid and turbid grainstillage filtered and separated out of the monascus wine generated after alcoholic fermentation to prepare a monascue vinegar liquid 1 and a monascue vinegar liquid 2 respectively; and finally, the two vinegarliquids are blended to form the monascue vinegar. The method for brewing the monascus vinegar shortens the fermentation period, improves the utilization ratio of the raw material, improves the flavorof the monascus vinegar, complies with the requirements of clean production process, reduces the contamination from the headstream, realizes zero discharge of solid wastes, and solves the environmental pollution problem as a large amount of monascus grainstillag and vinegar slag are generated by the monascus vinegar brewing factory for brewing the vinegar.

Description

Technical field [0001] The invention relates to a food processing method, in particular to a clean production method for brewing monascus vinegar. Background technique [0002] Traditional red yeast rice vinegar is made from high-quality glutinous rice and red yeast rice, fermented with liquid acetic acid and aging with a unique production formula. It undergoes four major processes including steaming glutinous rice, alcohol fermentation, acetic acid fermentation, and aging, which lasted more than 600 days. The product has the characteristics of brown-black (brown-red), unique flavor, warm in nature, sour but not astringent, sweet in sour, and better as it grows older. However, traditional red yeast rice vinegar has a long brewing time, high food consumption, and a mellow taste. The taste is difficult to meet the requirements of the refreshing flavor of modern young people, and the color is poor in vision, and market competition is subject to certain limitations. During the brewi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00C12J1/04C12R1/645
Inventor 黄祖新黄镇
Owner YONGCHUN AGED VINEGAR
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