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Pure-bacteria-inoculated liquid circular making method for Fujian monascus vinegar

A technology of liquid circulation and monascus vinegar, applied in the field of vinegar, can solve the problems of increased acetic acid content, long fermentation period, and decreased concentration of Acetobacter

Active Publication Date: 2014-05-28
XIAMEN HUIERKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cycle of this fermentation process is generally 1 year, which limits the production scale and efficiency of Fujian red yeast vinegar
The main reason for the longer fermentation cycle of Fujian red yeast rice vinegar is that the content of acetic acid increased at the end of fermentation, which inhibited the growth of Acetobacter, the main strain of fermentation, and caused the concentration of Acetobacter to drop significantly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1 Preparation of Fujian Monascus Vinegar Mother

[0028] 1.1 Cooking upland rice: Take 10kg of upland rice (mountain rice), wash it with water, add 25kg of water to soak for 15 hours; wash it 4 times with water, drain it; steam the upland rice in a steamer for 20 minutes, and spread it out to dry.

[0029] 1.2 Hydrolytic acidification of upland rice rice: Take 2kg of three-year mature vinegar containing 6% acetic acid and mix well with the dried upland rice rice, and let it rest for 12 hours; move the upland rice rice to the altar, add 30kg of three-year mature vinegar containing 6.5% acetic acid; cover, Cultivated at room temperature for 6 months, containing 6% acetic acid.

[0030] 1.3 Maturity of Fujian red koji vinegar mother vinegar: add 15kg of red koji wine with 18% ethanol content, continue to cultivate at room temperature for 1 year, and the acetic acid content reaches 6.5%; add 15 kg of Acetic acid up to 7%. During the whole cultivation period, open the alta...

Embodiment 2

[0052] 1 Preparation of Fujian Monascus Vinegar Mother

[0053] With embodiment 1.

[0054] 2 Preparation of red yeast rice wine

[0055] With embodiment 1.

[0056] 3 strain culture

[0057] The bacterial strain used is the B strain, and the B strain is the Y5072 strain of Gluconacetobacter stutzeri,

[0058] 3.1 For the cultivation of strains, pick a small amount of bacterial lawn from the slant of strain B and inoculate it into a 1500mL Erlenmeyer flask containing 500mL of acid-producing medium; Cell concentration reaches 2.0 x 10 9 / mL, that is, the bacterial liquid of strain B was obtained; the formula of the medium was as follows: glucose 3%, yeast powder 1%, absolute ethanol 5%, pH 6.0.

[0059] 3.2 Preparation of Acetobacter cell suspension: take 500mL of strain B bacteria solution, centrifuge at 5000r / min for 15min, pour off the supernatant, and suspend the cells with a mixture of 300mL Fujian red koji vinegar mother and 100mL red koji wine. B strain cell suspen...

Embodiment 3

[0069] 1 Preparation of Fujian Monascus Vinegar Mother

[0070] With embodiment 1.

[0071] 2 Preparation of red yeast rice wine

[0072] With embodiment 1.

[0073] 3 strain culture

[0074] The strains used are A strain and B strain.

[0075] 3.1 For the cultivation of strains, pick a small amount of lawn from the Acetobacter slant of strain A or strain B and inoculate them into a 1500mL Erlenmeyer flask containing 500mL of acid-producing medium; cultivate in a shaker at 30°C and 150r / min for 36h , so that the concentration of Acetobacter cells in the medium reached 3.0×10 9 / mL, that is to prepare the bacterial liquid of strain A or strain B respectively; the medium formula is as follows: glucose 2%, yeast powder 1%, absolute ethanol 5%, pH 5.5.

[0076] 3.2 Preparation of Acetobacter cell suspension: take 500mL of strain A or 500mL of strain B, centrifuge for 15min at a speed of 6000r / min, discard the supernatant, and use Fujian red yeast vinegar Suspend the cells in...

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PUM

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Abstract

The invention discloses a pure-bacteria-inoculated liquid circular making method for Fujian monascus vinegar and relates to vinegar. The pure-bacteria-inoculated liquid circular making method comprises the steps of preparing Fujian monascus vinegar mother firstly; then preparing monascus wine and performing bacterial strain culture; finally, conducting pure-bacteria-inoculated liquid circular making process of the Fujian monascus vinegar. According to the invention, the modern bioengineering technology is adopted to improve the unique making process of the brand-name distinctive fermented condiment; dedicated acetobacter solution is inoculated to the fermentation broth of the Fujian monascus vinegar, and after culture for a period of time, the mature Fujian monascus vinegar is taken out; thus, the pure-bacteria-inoculated liquid circular making process for the Fujian monascus vinegar is completed. Through the adoption of the pure-bacteria-inoculated liquid circular making method, the making cycle of the Fujian monascus vinegar is shortened.

Description

technical field [0001] The invention relates to vinegar, in particular to a method for brewing Fujian red yeast rice vinegar in a liquid cycle by inoculating pure bacteria. Background technique [0002] Vinegar can increase appetite, inhibit germs, and help digestion. It is a traditional brewing condiment in my country. Vinegar is brewed from grains (cereals, potatoes, etc.) and other starchy substances through the stages of saccharification, alcoholic fermentation, and acetic acid fermentation by different types of microorganisms. The main component of vinegar is acetic acid, and it also contains various amino acids, organic acids, sugars, vitamins, alcohols and esters and other nutrients and flavor components, with unique color, aroma and taste. [0003] Vinegar production technology can be divided into two categories: solid state fermentation and liquid state fermentation. Traditional folk vinegar mostly adopts solid-state fermentation technology, medium and small enter...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/01
Inventor 蔡福带张燕何云龙
Owner XIAMEN HUIERKANG FOOD
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