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Method for producing rice vinegar by using brewer grains

A fermentation agent technology for brewer's grains and vinegar, which is applied in the field of food processing, can solve the problems of lack of development and utilization, inconvenient long-distance transportation, and inability to store for a long time, and achieve the effects of soft sour taste, increased added value, and rich nutrition

Inactive Publication Date: 2015-01-07
HARBIN PATERNA BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high moisture content of beer fresh grains, it is not convenient for long-distance transportation, and it cannot be stored for a long time. It is mainly sold as feed at a low price, and it has not been well developed and utilized, wasting resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Preparation of fermentation agent for vinegar: 1g of peptone, 0.5g of glucose, 0.25g of beef extract, 0.025g of potassium dihydrogen phosphate, and 0.01g of magnesium sulfate, dissolved in 25mL of water, stirred evenly, sterilized at 121°C for 30 minutes, cooled to 30°C, Insert the slanted seeds of acetic acid bacteria, stir evenly, and cultivate at 28°C-30°C and 180rpm for 24 hours to obtain liquid seeds of acetic acid bacteria; add 125g of bran and 125mL of 5-degree wort, stir evenly, 30-35°C After solid-state fermentation for 72 hours, a leavening agent for vinegar has been made.

[0011] Weigh 1000g of crushed rice flour, add 1500g of fresh beer grains, steam at 100°C for 40 minutes, stew for 60 minutes, sieve, cool to 40°C, add 50g of white wine bran koji, 5g of alcohol active yeast, mix well, 28-32 Ferment at ℃ for 2 days, turn material 3 times a day, ferment at 32-35°C for 3 days, add 80g of vinegar starter, ferment at 32-35°C for 5 days, heat up to 36°C and ferm...

Embodiment 2

[0013] Preparation of fermentation agent for vinegar: 2g of peptone, 1g of glucose, 0.5g of beef extract, 0.05g of potassium dihydrogen phosphate, and 0.02g of magnesium sulfate, dissolved in 50mL of water, stirred evenly, sterilized at 121°C for 30 minutes, cooled to 30°C, and then Add acetic acid bacteria slant seeds, stir evenly, and cultivate for 24 hours at 28°C-30°C, rotating speed 180rpm to obtain liquid seeds of acetic acid bacteria; add 250g of bran, 250mL of 5-degree wort, stir evenly, and solidify at 30-35°C After 72 hours of fermentation, it is a starter for vinegar.

[0014] Weigh 2000g of crushed rice flour, add 3000g of fresh beer grains, steam at 100°C for 40 minutes, stew for 60 minutes, sieve, cool to 40°C, add 100g of white wine bran koji, 10g of alcohol active yeast, mix well, 28-32 Ferment at ℃ for 2 days, turn material 3 times a day, ferment at 32-35°C for 3 days, add 160g of vinegar starter, ferment at 32-35°C for 5 days, heat up to 36°C for 4 days, add ...

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PUM

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Abstract

The invention provides a method for producing rice vinegar by fermenting brewer grains. The method comprises the following specific steps: crushing broken rice and adding 150 percent of fresh brewer grains; steaming the mixture at the temperature of 100 DEG C for 40 minutes; braising the material for 60 minutes, filtering, and cooling the material to 40 DEG C; feeding 5 percent of liquor bran yeast and 0.5 percent of alcohol active yeast and uniformly stirring; fermenting the mixture at the temperature of 28-32 DEG C for 2 days; turning the material for three times each day; performing sealing fermentation at the temperature of 32-35 DEG C for 3 days; adding 8 percent of a leavening agent for vinegar; performing sealing fermentation at the 32-35 DEG C for 5 days; performing sealing fermentation for 4 days wherein the temperature is raised to 36 DEG C,; adding 200 percent of water, soaking for 6 hours, spraying vinegar, filtering, sterilizing at the temperature of 85 DEG C for 30 minutes, blending and ageing to obtain the rice vinegar.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for producing rice vinegar by fermenting brewer's grains. Background technique [0002] Rice vinegar is one of the most nutritionally valuable vinegar products, rich in amino acids, carbohydrates, organic acids, vitamin B1, vitamin B2, vitamin C, inorganic salts, minerals, etc. It has the effects of removing fat and lowering blood pressure, lowering cholesterol, detoxifying, hangover, and digestion, and regular food can also soften the heart and brain blood vessels. [0003] Brewer's grains is the main by-product of the beer industry, which is the residue after extracting soluble carbohydrates from barley. About 250kg of fresh brewer's grains are produced for every ton of beer produced. In 2013, my country's beer production was 50.62 million kiloliters. It can be estimated that the current annual output of brewer's grains in my country has reached more than 12 million tons,...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865
CPCC12J1/04
Inventor 宋林霞
Owner HARBIN PATERNA BIOTECH DEV
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