Black rice vinegar and preparation method thereof

A technology for black rice vinegar and black rice, which is applied to the preparation of vinegar, biochemical equipment and methods, methods based on microorganisms, etc. The effect of easy control of conditions, rich vinegar aroma and high health value

Active Publication Date: 2014-02-05
HEBEI FINAL BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, only glucoamylase was added during the saccharification process, and no other substances were added to adjust the flavor and taste. T

Method used

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  • Black rice vinegar and preparation method thereof
  • Black rice vinegar and preparation method thereof
  • Black rice vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0042] Example 1-4

[0043] Examples 1-4 are the ingredients of black rice vinegar. The preparation of vinegar is based on the existing conventional vinegar production method. The total amount of black rice in each example is 100kg. The compound strain is Aspergillus niger , Aspergillus oryzae and Rhizopus, their weight ratio is 1:1:1, and other ingredients are shown in Table 1:

[0044] Table 1 Ingredients of black rice vinegar

[0045]

[0046] In the table, the production rate of black rice vinegar is the total acid production standard of 1kg black rice raw materials, which is the output of 3.5 g / 100ml vinegar. The production rate of black rice vinegar is calculated as follows:

[0047]

[0048] P—measured total acid content of black rice vinegar, g / 100ml;

[0049] m—the actual output of vinegar, kg;

[0050] m 1 —The total weight of black rice raw materials, kg;

[0051] 3.5 is the total acid content of secondary vinegar, g / 100ml.

[0052] The yield rate of black rice vinegar prepared...

Example Embodiment

[0053] Example 5-8 Preparation method of black rice vinegar

[0054] Examples 5-8 are respectively a preparation method of black rice vinegar. Based on the existing black rice vinegar ingredients, the steps are performed in the following sequence (see Table 2 for specific control parameters):

[0055] ⑴Smash

[0056] Divide black rice into two parts with a weight ratio of 2:1, namely A1 and A2, crush A1 and sieve through 30 mesh to obtain black rice noodle A;

[0057] ⑵Mixing

[0058] Add 4-5 times the volume of water and amylase to A, and get B after dissolution;

[0059] ⑶ Liquefaction

[0060] Adjust the temperature of B to 85-92°C, the pH is 6.5-7.0, and keep it for 15-25min to obtain C;

[0061] ⑷Saccharification

[0062] Add glucoamylase to C, and the koji material obtained from A2 through compound strains, and saccharify at 60-65°C for 30-45 min to obtain D;

[0063] Among them, the koji material is prepared from A2 under the action of compound strains, cultured at 30-32°C for 40-48h...

Example Embodiment

[0077] Example 9-13 Black rice vinegar and its preparation method

[0078] Examples 9-13 are a kind of black rice vinegar and its preparation method. The total amount of black rice in each example is 100kg. The compound strain is compounded by Aspergillus niger, Aspergillus oryzae and Rhizopus. Their weight The portion ratio is 1:1:1, and other ingredients and control parameters during the preparation process are shown in Table 3:

[0079] Table 3 Ingredients of black rice vinegar and control parameters in the preparation process

[0080]

[0081] The preparation methods of black rice vinegar involved in Examples 9-13 were carried out in the following sequence of steps:

[0082] ⑴Smash

[0083] Divide black rice into two parts with a weight ratio of 2:1, namely A1 and A2, crush A1 and sieve through 30 mesh to obtain black rice noodle A;

[0084] ⑵Mixing

[0085] Add 4-5 times the volume of water and amylase to A, and get B after dissolution;

[0086] ⑶ Liquefaction

[0087] Adjust the tem...

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Abstract

The invention discloses a black rice vinegar and a preparation method thereof. The black rice vinegar is prepared from black rice as the main material and by adding a starter obtained through starter propagation of mixed bacteria for liquid state fermentation in a saccharification process. The black rice vinegar is rich in vinegar aroma, and soft and complex in taste, pure and mild in flavor and good in stability; the yield of the black rice vinegar is greater than or equal to 10.2kg/kg, the total acid (metered by acetic acid) of the black rice vinegar is greater than or equal to 5.2g/100ml, and the total amount of amido acids of the black rice vinegar is greater than or equal to 1.2g/100ml. The preparation method of the black rice vinegar is simple and low in cost, and the process of the preparation method is easy to control; the starter obtained through starter propagation of mixed bacteria is added to the saccharification process so that saccharification is more sufficient, the utilization rate of raw materials is high and the clarity is high. The preparation method provided by the invention is applicable to preparing the black rice vinegar; the prepared vinegar product can be used for pickling vegetables and also for cold mixing and hot cooking of dishes.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to edible vinegar, in particular to black rice vinegar and a preparation method thereof. Background technique [0002] At present, commercially available vinegar can be roughly divided into three types: brewed vinegar, synthetic vinegar and white vinegar. Brewed vinegar is the most used in my country. Brewed vinegar is made from grains and other starchy materials through stages of microbial koji making, saccharification, alcoholic fermentation, and acetic acid fermentation. [0003] Vinegar can be divided into two categories: solid-state fermentation and liquid-state fermentation from the production process. The vinegar produced by solid-state fermentation has a long fermentation period and good product flavor, but the output rate is relatively low and the cost is high; while the vinegar produced by liquid-state fermentation has a short production cycle, high product yield and relative...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/685C12R1/69C12R1/845
Inventor 刘会勇何立涛刘聚鹏郑立红
Owner HEBEI FINAL BIOTECH DEV
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