Unlock instant, AI-driven research and patent intelligence for your innovation.
Method for brewing Fujian monascus vinegar
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
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.
Active Publication Date: 2014-06-18
福建省德盛生物工程有限责任公司
View PDF3 Cites 24 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Fujian red koji vinegar adopts micro-aerobic aging aging method to solve the problem that the production cycle of liquid submerged fermentation is short and it is not conducive to the formation of various aromatic substances. During the aging stage, the usage of sesame is changed and the sesame alcohol-soluble extract is used instead of the traditional sesame dipping method to increase aroma. round out the flavor of the product
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
[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.
[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...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention belongs to the technical field of microbial fermentation, and particularly relates to a method for brewing Fujian monascus vinegar. The method disclosed by the invention comprises the following steps: by using brown sweet rice as a raw material, generating monascus yellow wine with a high lactic acid content as the matrix of liquid-state deep fermentation for high-acidity Yongchun old vinegar by virtue of co-fermentation for lactobacillus and saccharomycetes; and fermenting the monascus yellow wine with the high lactic acid content by bacteria-mixed acetic acid, and oxidizing to generate the Fujian monascus vinegar which greatly keeps the traditional flavour. A micro-aerobic ageing mode is adopted for the Fujian monascus vinegar, thus the problem of adverseness to the formation of various aromatic substances due to the short production cycle of liquid-state deep fermentation production is solved; and a sesame use method is changed and a sesame alcohol-insoluble extract is used for replacing the traditional sesame leaching method to enhance fragrance during the ageing phase, thus the product is mellow in flavour.
Description
technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a brewing method of Fujian red yeast rice vinegar. Background technique [0002] my country has a long history of vinegar brewing, and there are many kinds of vinegar brewed. Fujian red yeast rice vinegar, also known as Yongchun old vinegar, is one of the four famous vinegars in China. It is mainly produced in Yongchun County in the mountainous area of southern Fujian. Fujian red yeast rice vinegar adopts liquid division fermentation process, and the traditional red yeast rice vinegar brewing takes three years. Fujian red koji vinegar has a unique liquid separation fermentation process. The finished product does not need high-temperature sterilization, and no additional salt and preservatives are needed in the brewing process. It contains a variety of amino acids and other nutrients and a variety of fermenting microorganisms that are beneficial to hu...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More