A method for producing rice vinegar by submerged fermentation of traditional rose vinegar rice fermented grain koji

A technology of deep fermentation and rose vinegar, applied in the field of condiments, can solve problems such as influence

Active Publication Date: 2021-06-25
浙江五味和食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, ethyl carbamate has been confirmed to cause multi-site carcinogenicity in experimental animals, and has potential carcinogenicity to humans, so its impact on the safety of fermented food is an important issue facing the fermentation industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Method for producing rice vinegar using traditional rose vinegar rice, including the following steps:

[0026] a) Rose vinegar rice is prepared by rose vinegar rice, including the following processes:

[0027] First, the bicycos steam and boost: After the rice is soaked, rinse is clean, 0.5 MPa steamed, 50% water, and the cooling;

[0028] Second, the flowers of rose vinegar are made as a parent, vaccinated by 1% inoculation; the rose vinegar is made by the following methods, with nik rice as a raw material, the rice is steamed, and the cooling, into the cylinder,窝, 20 kg, each 500-liter cylinder, the temperature temperature is controlled at 25 ° C to use the straw cover for more than 3 years, and the cultured 5 days, that is,

[0029] Third, at 25 ° C for 3 days, you can get rose vinegar rice fresh song; 40 ° C hot air dry, smash the rose vinegar rice, the amylase activity of Rose Vinegar rice is 1000 units, urease activity 150 units; microorganism Total live bacteria> 10 ...

Embodiment 2

[0035] Method for producing rice vinegar using traditional rose vinegar rice, including the following steps:

[0036] a) Rose vinegar rice is prepared by rose vinegar rice, including the following processes:

[0037] First, the bicycose steamed fabric and booth: After the rice is soaked, the rinse is flushed, 0.6MPa steamed, 60% water, and the cooling;

[0038] Second, with rose vinegar, the flowers are made as a parent, inoculation with 3% inoculation; the rose vinegar is made by the following methods, with nydro-rice raw materials, niometric steamed fabrics, burst, into the cylinder,窝, 250 kg per 500-liter cylinder, the temperature temperature is controlled at 27 ° C to use straw cover for more than 3 years, and the cultivation is 6 days, which is obtained;

[0039] Third, at 27 ° C for 4 days, you can get rose vinegar rice fresh song; 45 ° C freeze dry, smash the rose vinegar rice, the amylase activity of rosecascine rice is 2000 units, urease activity 200 units; microorganisms...

Embodiment 3

[0045] Method for producing rice vinegar using traditional rose vinegar rice, including the following steps:

[0046] a) Rose vinegar rice is prepared by rose vinegar rice, including the following processes:

[0047] First, the suite of the rice steam and the boom: After the rice is soaked, rinse is clean, 0.7 MPa steamed, 70% water, and the cooling;

[0048]Second, with rose vinegar, it is a parent, inoculated with 5% inoculation; rose vinegar hair flower parents are made by the following methods, based on nita raw materials, rice mince steamed fabric, burst, into the cylinder, Wo, 300 kilograms per 500-speed tank, the temperature temperature is controlled at 32 ° C for more than 3 years of straw cover as a cylinder head, and the cultivation is 7 days, that is, it is obtained;

[0049] Third, at 32 ° C for 5 days, you can get rosecine rice fresh song; 50 ° C freeze dry, smash the rose vinegar rice, the amylase activity of the rose vinegar is 3000 units, urease activity 300 units;...

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PUM

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Abstract

The invention belongs to the technical field of condiments. The invention discloses a method for producing rice vinegar by submerged fermentation of traditional rose vinegar rice koji, which comprises the steps of preparing rose vinegar rice koji, indica rice juice preparation, alcohol fermentation, acetic acid fermentation, precipitation, filtration, sterilization and packaging. Combining the fermentation characteristics of traditional rose rice vinegar in Zhejiang and the requirements of modern submerged fermentation technology, the present invention provides a production method of a new type of rice vinegar with rose vinegar flavor, and utilizes the advantages of the complex microbial flora to effectively reduce the content of ethyl carbamate to avoid potential food safety risks.

Description

Technical field [0001] The present invention relates to the field of condiments, in particular, to a method of producing rice vinegar using a deep fermentation of a traditional rose vinegar. Background technique [0002] Vinegar is a necessity in people's daily lives. Its production method can be roughly divided into two categories: one is the traditional brewing process, and its own vinegar is rich and full of nutrients, and the market value is high, but it also exists The production efficiency is low, the labor intensity is large, the automation is low, and the yield is low. The other class is to adopt the modern deep ventilation and brewing process, the cycle is short, the process is simple, but in high-efficiency and rapid production, deep fermentation There is also a significant shortcomings in many aspects of gink and vinegar and nutrients. For Zhejiang traditional rose rice vinegar, it produces a pure natural fermentation process, starch-made hydrolysis, ethanol fermentati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 梁新乐冯纬周利南刘晔俞振锋沈权锋沈海锋沈大勇
Owner 浙江五味和食品有限公司
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