Method for brewing Fujian monascus vinegar
A technique for red yeast rice vinegar and red yeast rice, which is applied to the brewing field of Fujian red yeast rice vinegar, can solve the problems of short production cycle, unfavorable various aromatic substances and the like, and achieves the effect of full flavor.
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Embodiment 1
[0053] Brewing of Fujian Red Yeast Vinegar
[0054] (1) Formula of high lactic acid red yeast rice wine raw materials by weight:
[0055] Brown glutinous rice 20000Kg
[0056] Red yeast rice 4000Kg
[0057] Fermentation water 46000Kg
[0058] (2) Preparation of high lactic acid red yeast rice wine:
[0059] (1) After cleaning the brown glutinous rice, soak it in water for 8 hours, shake it and drain it, and pour it into a horizontal rice steamer to cook the mature rice continuously.
[0060] (2) Add fermentation water, red yeast rice, and the amount of steamed rice of brown glutinous rice in the red yeast rice wine fermentation tank according to the raw material formula ratio, carry out saccharification and fermentation to form fermented mash, and the product temperature during the fermentation process is controlled at 32 ° C.
[0061] The temperature control of the fermented mash in the red koji wine fermenter is carried out by cooling the jacket of the fermenter.
[006...
Embodiment 2
[0079] Brewing of Fujian Red Yeast Vinegar
[0080] (1) Formula of high lactic acid red yeast rice wine raw materials by weight:
[0081] Brown glutinous rice 20000Kg
[0082] Red yeast rice 6000Kg
[0083] Fermentation water 46000Kg
[0084] (2) Preparation of high lactic acid red yeast rice wine:
[0085] (1) After cleaning the brown glutinous rice, soak it in water for 10 hours, shake it and drain it, and pour it into a horizontal rice steamer to cook the mature rice continuously.
[0086] (2) Add fermentation water, red yeast rice, and the amount of steamed rice of brown glutinous rice in the red yeast rice wine fermentation tank according to the raw material formula ratio, carry out saccharification and fermentation to form fermented mash, and the product temperature during the fermentation process is controlled at 30°C.
[0087] The temperature control of the fermented mash in the red koji wine fermenter is carried out by cooling the jacket of the fermenter.
[0088...
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