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A kind of aging ripening method of red yeast rice vinegar
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A red yeast vinegar and maturation technology is applied in the field of aging and maturation of red yeast rice vinegar, which can solve the problems of weak aroma, strong irritation and thin taste of liquid fermented vinegar, achieve remarkable aging aroma, promote aging and aging, and enhance aroma and aging. The effect of shortening the aging cycle
Active Publication Date: 2019-11-12
FUJIAN NORMAL UNIV
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Problems solved by technology
The aroma of liquid fermented vinegar is weak, the taste is thin, the irritation is strong, and the flavor is poor
Method used
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Embodiment 1
[0023] 1. Preparation of Sesame Alcoholic Extract
[0024] (1) Stir-fry 25kg of sesame to give off an aroma, cool it down to room temperature, take it out and grind it with a grinder, and sieve the sesame powder with 60 meshes for later use.
[0025] (2) Weigh sesame powder, add 100L of edible ethanol with an alcohol concentration of 70% for the first leaching, in which the ratio of sesame powder to edible ethanol is 1 g: 4 mL, and the temperature of the water bath is 50°C. The time is 110 min. After the leaching is completed, filter to obtain the first leaching filtrate and filter residue.
[0026] (3) Add 100L of edible ethanol with an alcohol concentration of 75% to the filter residue in the previous step for the second leaching, in which the ratio of sesame powder to edible ethanol is 1 g: 4 mL, and the temperature of the water bath is 55 °C. The time is 130min. After the leaching is completed, filter to obtain the second leaching filtrate, and discard the filter residue....
Embodiment 2
[0037] 1. Preparation of Sesame Alcoholic Extract
[0038] (1) Stir-fry 30kg of sesame to give off an aroma, cool it down to room temperature, take it out and grind it with a grinder, and sieve the sesame powder through a 60-mesh sieve for later use.
[0039] (2) Weigh the sesame powder and add it to 120L of edible ethanol with an alcohol concentration of 65% for the first leaching. The time is 90 minutes. After the leaching is completed, the filtrate and filter residue are obtained by filtration.
[0040] (3) Add 120L of edible ethanol with an alcohol concentration of 60-90% to the filter residue in the previous step for the second leaching, in which the ratio of sesame powder to edible ethanol is 1 g: 4 mL, and the temperature of the water bath is 60 °C. The leaching time is 100min, and after the leaching is completed, filter to obtain the filtrate and discard the filter residue.
[0041] (4) Combine and collect the two filtrates to be the sesame alcoholic extract for futu...
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Abstract
The invention belongs to the technical field of vinegar making and in particular relates to a monascus vinegar aging and curing method. The method is characterized by comprising the following specific steps: 1, stir frying sesame, recooling the sesame to a normal temperature, smashing the sesame into 60-mesh sesame powder, adding the sesame powder into edible ethyl alcohol to perform twice extraction to obtain sesame alcohol soluble extraction solution to be reserved; 2, filling an aging pot with newly-made monascus vinegar liquid, opening a circulation pump and a sleeve heater, introducing sterile air to perform vinegar liquid circulation, repeating the ventilation circulation step once in the 10th day, the 20th day, the 30th day, the 45th day, the 60th day and the 75th day, repeating the step of adding sesame alcohol soluble extraction solution in the 90th day, the 120th day, the 150th day and the 180th day and then standing for 30 days to obtain the newly-made aged and cured monascus vinegar. According to the newly-made aged and cured monascus vinegar processed through the method, the ester content is improved, the aging fragrance is obvious, the vinegar is sour and free of bitterness, the volatile acid irritation is small, and the aging period is short.
Description
technical field [0001] The invention belongs to the technical field of brewing vinegar, in particular to a method for aging and ripening red yeast rice vinegar. Background technique [0002] Fujian red yeast rice vinegar is also called Yongchun old vinegar. One of the "Four Famous Chinese Vinegars". The traditional process of red yeast rice vinegar is made of high-quality glutinous rice and red yeast rice, fermented with liquid acetic acid, and aged with a unique production formula; it has undergone four major processes of glutinous rice cooking, alcohol fermentation, acetic acid fermentation, and aging, which lasted more than 600 days. The product has the characteristics of brown and black (brown red), unique flavor, warm and hot in nature, sour but not astringent, sweet in sour, and better with age. But the red yeast rice vinegar of traditional craft, brewing time is long, consumes grain high, and economic benefit is low. [0003] For this reason, we adopt the liquid su...
Claims
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