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.

Active Publication Date: 2014-06-18
福建省德盛生物工程有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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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

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Application Information

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IPC IPC(8): C12J1/04C12R1/225C12R1/02
Inventor 黄祖新黄镇刘龙山周文浩
Owner 福建省德盛生物工程有限责任公司
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