Preparation method of rice vinegar

Abstract

The invention discloses a preparation method of rice vinegar, the preparation method is characterized by using millet, rice and yellow ferment vinegar koji as raw materials, using traditional processing equipment, and preparing by seven processes of burdening, raw material treatment, steaming, saccharification, fermentation, vinegar forming and packaging. The preparation method of the rice vinegaris simple and practical, scientific and novel, the utilization rate of the grain raw materials is high, the cost is reduced, the yield is increased by 20%, the vinegar is sour, fragrant and deliciousin taste, and bright in color, the nutritional value is improved, the fermentation time is shortened, and whole-year production is realized.

Description

technical field [0001] The invention belongs to deep-processing agricultural products and production technology thereof, in particular to a preparation method of rice vinegar. Background technique [0002] Rice vinegar is a condiment. The traditional brewing method of rice vinegar is to first process the grains through rice milling equipment to remove the shell and then process them into millet, then steam the millet and stir them together with malt, saccharify at high temperature, pour out the sugar water, and put the sugar water into the fermentation tank Or add yellow enzyme koji after the fermentation tank is aired to room temperature, continue to ferment under the sun at room temperature, and become vinegar after a hundred days. There are three defects in its production process. Between the autumnal equinox, brewing cannot be done in winter and spring; the second is that millet is processed into millet as raw material, and the chaff is discarded to cause waste, and the ...

AI Technical Summary

Problems solved by technology

[0002] Rice vinegar is a condiment. The traditional brewing method of rice vinegar is to first process the grains through rice milling equipment to remove the shell and then process them into millet, then steam the millet and stir them together with malt, saccharify at high temperature, pour out the sugar water, and put the sugar water into the fermentation tank Or add yellow enzyme koji after the fermentation tank is aired to room temperature, continue to ferment under the sun at room temperature, and become vinegar after a hundred days. There are three defects in its production process. Between the autumnal equinox, brewing cannot be done in winter and spring; the second is that millet is processed into millet as raw material, and the chaff is discarded to cause waste, and the utilization rate of raw material cannot reach 80%, which increases the production cost; third, the grain of rice processed with millet is large, The sugar content is endless and the vinegar production rate is low, which not only affects the quality of rice vinegar, but also directly reduces the economic benefits. The pulverization of millet particles also affects the air permeability, and the uneven fermentation of rice materials will greatly affect the output and quality of rice vinegar.