Method for rapidly and efficiently brewing red rice mature vinegar

A high-efficiency technology of red koji mature vinegar, which is applied in the field of rapid and efficient brewing of red koji mature vinegar, can solve the problems of low saccharification koji or glucoamylase activity, low vinegar production rate, and affecting the production rate of mature vinegar, so as to improve productivity and improve production efficiency , the effect of shortening the brewing cycle

Active Publication Date: 2016-09-21
沙县潘厨记食品有限公司
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0003] During the brewing process of red koji mature vinegar, the saccharification rate of starch will directly affect the production rate of mature vinegar. At present, the saccharified koji used in the vinegar industry are mostly Aspergillus niger, Aspergillus usami, Aspergillus oryzae, etc., and the glucoamylase is mostly glucoamylase , the activity of saccharification koji or saccharification enzyme in the prior art is low, and the starch cannot be completely decomposed into fermentable sugar, so the production rate of vinegar is low

Method used

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  • Method for rapidly and efficiently brewing red rice mature vinegar

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specific Embodiment approach

[0020] A method for rapidly and efficiently brewing red yeast rice vinegar, comprising the following steps in sequence:

[0021] 1) Select 100 parts by mass of glutinous rice without mildew and impurities, wash and soak at room temperature for 4 to 10 hours;

[0022] 2) After fully soaking, use a sander to refine the pulp until there are no obvious particles. The concentration of the slurry is controlled at 18-20 Baume and poured into the pulp cooking tank for cooking. After cooking, add α-amylase and liquefy at 90-93°C for 30-60 minutes. , 100°C to inactivate the enzyme;

[0023] 3) Cool to 60-65°C, add 0.5-1 parts by mass of glucoamylase, and saccharify for the first time for 1.5-2 hours. The glucoamylase is compounded by Pullulan and glucoamylase according to the mass ratio of 2:1. become;

[0024] 4) After the first saccharification, add 0.5-1 parts by mass of Monascus bran koji, and saccharify the second time for 1-1.5 hours;

[0025] 5) Primary alcohol fermentation: a...

Embodiment 1

[0032] A method for rapidly and efficiently brewing red yeast rice vinegar, the steps are as follows:

[0033] 1) Select 100 parts by mass of glutinous rice without mildew and impurities, soak at room temperature for 8 hours after cleaning;

[0034] 2) After fully soaking, use a sander to refine the pulp until there are no obvious particles. The concentration of the slurry is controlled at 18-20 Baume and poured into a pulp cooking tank for cooking. After cooking, add α-amylase to liquefy at 90-93°C for 40 minutes. ℃ inactivate enzyme;

[0035] 3) Cool to 60-65°C, add 1 part by mass of glucoamylase, and saccharify for the first time for 2 hours. The glucoamylase is compounded by pullulan mold and glucoamylase in a mass ratio of 2:1;

[0036] 4) After the first saccharification, add 0.6 parts by mass of Monascus bran koji, and make the second saccharification for 1.5 hours;

[0037] 5) Primary alcohol fermentation: after the second saccharification, control the inoculation te...

Embodiment 2

[0042] A method for rapidly and efficiently brewing red yeast rice vinegar, the steps are as follows:

[0043] 1) Select 100 parts by mass of glutinous rice without mildew and impurities, soak at room temperature for 10 hours after cleaning;

[0044] 2) After fully soaking, use a sander to refine the pulp until there are no obvious particles. The concentration of the slurry is controlled at 18-20 Baume and poured into a pulp cooking tank for cooking. After cooking, add α-amylase to liquefy at 90-93°C for 40 minutes. ℃ inactivate enzyme;

[0045] 3) Cool to 60-65°C, add 0.8 parts by mass of glucoamylase, and saccharify for 1.5 hours for the first time. The glucoamylase is compounded by pullulan mold and glucoamylase in a mass ratio of 2:1;

[0046] 4) After the first saccharification, add 0.6 parts by mass of Monascus bran koji, and make the second saccharification for 1.5 hours;

[0047] 5) Primary alcohol fermentation: after the second saccharification, control the inoculat...

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Abstract

The invention relates to a method for rapidly and efficiently brewing red rice mature vinegar. The method sequentially includes the following steps that 1, normal temperature soaking is conducted; 2, pulp grinding and steaming are conducted; 3; primary saccharifying is conducted; 4, secondary saccharifying is conducted; 5, primary alcoholic fermentation is conducted; 6, secondary alcoholic fermentation is conducted; 7, acetic fermentation is conducted; 8, pressing is conducted through a plate-frame press, clarified liquid is filtered, aging is conducted in respective aging tanks, blending, bottling and packing are conducted, and the finished product is obtained. According to the method for rapidly and efficiently brewing the red rice mature vinegar, new processes of secondary saccharifying and step-by-step alcoholic fermentation are adopted, a traditional red rice mature vinegar brewing process is broken through, the starch saccharification ratio is effectively increased, two types of aspergillus are adopted for mixed fermentation, the alcohol conversion ratio is increased, and therefore the generation ratio of the red rice mature vinegar is increased. The brewed red rice mature vinegar is rich in amino acid and protein, and aromatic substances for brewing white rice and red rice and nutritional value are integrated.

Description

technical field [0001] The invention relates to a method for quickly and efficiently brewing red yeast rice vinegar, belonging to the technical field of food processing. Background technique [0002] Red yeast rice is a purple-red rice koji made from indica rice and propagated by Monascus. It is rich in saponins, dietary fiber, bioflavonoids, γ-aminobutyric acid, ergosterol and other physiologically active substances. Fujian red koji vinegar is one of the four famous vinegars in China. It uses glutinous rice and red koji as raw materials and adopts liquid fermentation technology. It is brewed through more than 50 large and small processes such as cooking, liquefaction, saccharification, alcohol fermentation, acetic acid fermentation, and aging. It is rich in various amino acids, lovastatin and other nutritional and health substances, as well as probiotics that are beneficial to human health, and has a mellow and rich taste with a refreshing aftertaste. [0003] During the b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 潘建聪潘雪婷胡宗忠
Owner 沙县潘厨记食品有限公司
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