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 v

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1:

[0027] 1 Preparation of Fujian monascus vinegar mother

[0028] 1.1 Steaming upland rice: Take 10kg of upland rice (mountain rice), wash with water, add 25kg of water and soak for 15h; wash 4 times with clear water and drain; heat upland rice in steamer for 20min, spread out and dry.

[0029] 1.2 Hydrolysis and acidification of upland rice: Take 2kg of three-year old vinegar containing 6% of acetic acid and mix well with dried upland rice, and let stand for 12h; move the upland rice to the altar, add 30kg of three-year old vinegar containing 6.5% of acetic acid; cover, Incubate at room temperature for 6 months and contain acetic acid up to 6%.

[0030] 1.3 The maturation of Fujian red yeast vinegar vinegar mother: add 15kg of red yeast rice wine with 18% ethanol content, continue to cultivate at room temperature for 1 year, containing 6.5% acetic acid; add 15kg of red yeast rice wine with 18% ethanol content, continue to cultivate at room temperature for 1 year, co...

Example Embodiment

[0051] Example 2:

[0052] 1 Preparation of Fujian monascus vinegar mother

[0053] The same as in Example 1.

[0054] 2 Preparation of red yeast rice wine

[0055] The same as in Example 1.

[0056] 3 strain culture

[0057] The strain used is the B strain, and the B strain is the Acetobacter stuartii Y5072 strain,

[0058] 3.1 Cultivation of strains, pick a small amount of lawn from the slope of strain B and inoculate it in a 1500mL Erlenmeyer flask containing 500mL acid-producing medium; cultivate for 30h in a shaker at 30℃ and 150r / min to make the Acetobacter in the medium Cell concentration reached 2.0×10 9 / mL, the bacterial solution of strain B is prepared; the medium formula is as follows: glucose 3%, yeast powder 1%, absolute ethanol 5%, pH 6.0.

[0059] 3.2 Preparation of Acetobacter Cell Suspension: Take 500mL of B strain, centrifuge at 5000r / min for 15min, pour off the supernatant, and suspend the cells with a mixture of Fujian Monascus vinegar vinegar mother 300mL and Monascu...

Example Embodiment

[0068] Example 3:

[0069] 1 Preparation of Fujian monascus vinegar mother

[0070] The same as in Example 1.

[0071] 2 Preparation of red yeast rice wine

[0072] The same as in Example 1.

[0073] 3 strain culture

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

[0075] 3.1 Cultivation of strains, pick a small amount of lawns from the Acetobacter slant of strain A or B strain and inoculate it in a 1500mL Erlenmeyer flask containing 500mL acid-producing medium; cultivate in a shaker at 30℃ and 150r / min for 36h , So that the concentration of Acetobacter cells in the medium reaches 3.0×10 9 / mL, that is, the bacterial solution of strain A or strain B is respectively prepared; 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 500 mL of strain A or 500 mL of strain B respectively, centrifuge at 6000r / min for 15 minutes, pour off the supernatant, and use Fujian monascus vinegar mothe...

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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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