A kind of pure bacteria inoculation liquid circulation brewing method of Fujian red yeast rice vinegar
A technology of liquid circulation and red yeast vinegar, which is applied in the field of vinegar, can solve the problems of the decrease of the concentration of Acetobacter, the increase of acetic acid content, and the limitation of the production scale and efficiency of Fujian red yeast vinegar.
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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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