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Manufacturing method for decolored rice vinegar

A manufacturing method and a technology for rice vinegar are applied in the field of decolorizing rice vinegar manufacturing, and can solve the problems of affecting the demand for use of rice vinegar, insignificant effect, single flavor and the like

Inactive Publication Date: 2018-05-11
镇江刘恒记食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditionally, the production process of rice vinegar is generally brewed directly from glutinous rice. Due to the limitation of process conditions, the existing production method has a single flavor and poor taste. Later, people tried to adjust the proportion parameters of various ingredients to achieve Satisfy the needs of taste and flavor, but its effect is not obvious. After a lot of people's efforts, although the taste of rice vinegar has been improved to a certain extent, the cost is very high, which seriously affects people's demand for rice vinegar.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The method for producing decolorized rice vinegar of the present invention adopts glutinous rice and japonica rice as raw materials, and makes the content of glutinous rice account for 55%, and the content of japonica rice accounts for 45%. After mixing the glutinous rice and japonica rice, they are fermented and brewed. The fermentation temperature is controlled at 35° C., and the fermentation time is After 8 days, the fermentation and brewing are completed and the filter is used for decolorization and follow-up process. The filter process in this step and the follow-up process are all existing common treatment processes, and the present invention will not repeat the description.

Embodiment 2

[0012] The method for producing decolorized rice vinegar of the present invention adopts glutinous rice and japonica rice as raw materials, and makes the content of glutinous rice account for 60%, and the content of japonica rice accounts for 40%. After mixing the glutinous rice and japonica rice, they are fermented and brewed. The fermentation temperature is controlled at 36° C., and the fermentation time is After 10 days, the fermentation and brewing are completed and the filter is used for decolorization and follow-up process. The filter process in this step and the follow-up process are all existing common treatment processes, and the present invention will not repeat the description.

Embodiment 3

[0014] The method for producing decolorized rice vinegar of the present invention adopts glutinous rice and japonica rice as raw materials, and makes the content of glutinous rice account for 75%, and the content of japonica rice accounts for 25%. After mixing the glutinous rice and japonica rice, they are fermented and brewed. The fermentation temperature is controlled at 38° C., and the fermentation time is After 12 days, the fermentation and brewing are finished and the filter is used for filtration and follow-up process. The filter process and follow-up process in this step are all existing common treatment processes, and the present invention will not repeat the description.

[0015] It has been proved by practice that the rice vinegar brewed in the above three examples has a very rich taste, and the delivery rate is 5-8% higher than that of the traditional single rice vinegar brewing method, and the decolorization effect is good due to the component content.

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PUM

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Abstract

The invention discloses a manufacturing method for rice vinegar, specifically to a manufacturing method for decolored rice vinegar. The method uses glutinous rice and polished rice as raw materials, and the contents of the glutinous rice and the polished rice are 55 to 75% and 25 to 45%, respectively; and the glutinous rice and the polished rice are mixed and then subjected to fermentation brewage, and a filter is employed for filtering and decoloring after brewage. According to the method, the glutinous rice and the polished rice are used as the raw materials and a reasonable content ratio ofthe raw materials is adopted, so the raw materials are fully fused together after mixing, and the prepared decolored rice vinegar has good and enriched taste; and a formula of the raw materials is simple, manufacturing cost is low, and the demands of people in usage of the rice vinegar are met.

Description

technical field [0001] The invention relates to a method for manufacturing rice vinegar, in particular to a method for manufacturing decolorized rice vinegar. Background technique [0002] Traditionally, the production process of rice vinegar is generally brewed directly from glutinous rice. Due to the limitation of process conditions, the existing production method has a single flavor and poor taste. Later, people tried to adjust the proportion parameters of various ingredients to achieve Satisfy the demand of mouthfeel and local flavor, but its effect is not obvious, although make the mouthfeel of rice vinegar improve to a certain extent through people's great efforts afterwards, but its cost is very high, has had a strong impact on people's use demand to rice vinegar. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for producing decolorized rice vinegar with various flavors, good taste and low cost. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 刘潮军
Owner 镇江刘恒记食品有限公司
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