CN101407754A - Production process of black fungus rough rice vinegar - Google Patents
Production process of black fungus rough rice vinegar Download PDFInfo
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- CN101407754A CN101407754A CNA2007101822357A CN200710182235A CN101407754A CN 101407754 A CN101407754 A CN 101407754A CN A2007101822357 A CNA2007101822357 A CN A2007101822357A CN 200710182235 A CN200710182235 A CN 200710182235A CN 101407754 A CN101407754 A CN 101407754A
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- brown rice
- black fungus
- vinegar
- fermentation
- liquid
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Abstract
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Claims (4)
- A kind of production technique of black fungus brown rice vinegar1, a kind of black fungus brown rice vinegar and production technique thereof may further comprise the steps:(1) material choice: select northeast no insect pest, complete to produce dried black fungus; Full grains, the brown rice that glossiness is good;(2) raw material is handled: black fungus is cleaned, soaks to abundant suction, pulverizing, carries 1-3 hour in 70-90 ℃ of hot dipping;(3) saccharification: brown rice cleans, pulverizes, sieves, and boiling adds the water of suitable multiple to thoroughly well cooked but not mushy, and with edible acid for adjusting pH value to 4.0~5.0, adds saccharifying enzyme saccharification certain hour, makes brown rice liquid pol reach 15-25 ° of BX;(4) zymamsis: above-mentioned black fungus treatment solution is mixed with brown rice saccharification liquid, make initial pol reach 10-20 ° of BX, and carry out pasteurization, add high activity dried yeast actication of culture liquid, 25-34 ℃ of fermentation 35-45 hour, when reaching 6-9% (V/V), ethanol content stops fermentation;(5) acetic fermentation: the acetic bacteria seed liquid that adds volume percent in the fermented liquid after zymamsis and be 5-10% (is inoculated in liquid seed culture medium with the acetic bacteria slant strains, 30-33 ℃ of shaking speed 150-200rpm, cultivated 20-25 hour), 32-34 ℃ of fermentation 4-7 days, when total acid content is 3-5% (with acetometer), stop fermentation, obtain the former vinegar of black fungus brown rice.(6) sterilization: the former vinegar that fermentation is obtained carries out pasteurization.(7) centrifuging: the former vinegar after will sterilizing centrifugal 15 minutes in 4000 commentaries on classics/min obtains the black fungus brown rice vinegar of clear.
- 2, production technique according to claim 1 is characterized in that raw material brown rice with other meter replacement.
- 3,, it is characterized in that with the black fungus brown rice vinegar that obtains be former vinegar allotment vinegar beverage according to any described production technique of claim 1-2.
- 4, black fungus brown rice vinegar and the beverage thereof that obtains according to any described production technique of claim 1-3.
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CNA2007101822357A CN101407754A (en) | 2007-10-11 | 2007-10-11 | Production process of black fungus rough rice vinegar |
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CNA2007101822357A CN101407754A (en) | 2007-10-11 | 2007-10-11 | Production process of black fungus rough rice vinegar |
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CN101407754A true CN101407754A (en) | 2009-04-15 |
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CNA2007101822357A Pending CN101407754A (en) | 2007-10-11 | 2007-10-11 | Production process of black fungus rough rice vinegar |
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Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103421694A (en) * | 2012-11-13 | 2013-12-04 | 湖南金健米业股份有限公司 | Culture medium prepared from rice and processed by-products of rice as well as application |
CN104513782A (en) * | 2013-10-08 | 2015-04-15 | 镇江市恒康调味品厂 | Liquid fermented vinegar producing method |
CN104988030A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Milky aroma heat clearing and spleen tonifying kumquat rice vinegar and making method thereof |
CN104988029A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Stomach nourishing and brain strengthening walnut and kumquat black rice vinegar and preparation method thereof |
CN107674814A (en) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | A kind of black fungus Hericium erinaceus rice vinegar preparation method |
CN107739699A (en) * | 2017-10-25 | 2018-02-27 | 桂林丰润莱生物科技股份有限公司 | A kind of oat instant food of nutrition and health care |
CN107937235A (en) * | 2017-12-30 | 2018-04-20 | 陈合华 | A kind of preparation method of health-care vinegar |
CN112708531A (en) * | 2020-12-31 | 2021-04-27 | 广东轻工职业技术学院 | Preparation method of black fungus and sophora flower rice vinegar |
-
2007
- 2007-10-11 CN CNA2007101822357A patent/CN101407754A/en active Pending
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103421694A (en) * | 2012-11-13 | 2013-12-04 | 湖南金健米业股份有限公司 | Culture medium prepared from rice and processed by-products of rice as well as application |
CN103421694B (en) * | 2012-11-13 | 2015-01-28 | 湖南金健米业股份有限公司 | Culture medium prepared from rice and processed by-products of rice as well as application |
CN104513782A (en) * | 2013-10-08 | 2015-04-15 | 镇江市恒康调味品厂 | Liquid fermented vinegar producing method |
CN104988030A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Milky aroma heat clearing and spleen tonifying kumquat rice vinegar and making method thereof |
CN104988029A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Stomach nourishing and brain strengthening walnut and kumquat black rice vinegar and preparation method thereof |
CN107739699A (en) * | 2017-10-25 | 2018-02-27 | 桂林丰润莱生物科技股份有限公司 | A kind of oat instant food of nutrition and health care |
CN107674814A (en) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | A kind of black fungus Hericium erinaceus rice vinegar preparation method |
CN107937235A (en) * | 2017-12-30 | 2018-04-20 | 陈合华 | A kind of preparation method of health-care vinegar |
CN112708531A (en) * | 2020-12-31 | 2021-04-27 | 广东轻工职业技术学院 | Preparation method of black fungus and sophora flower rice vinegar |
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Owner name: QINGDAO AGRICULTURAL UNIVERSITY Free format text: FORMER OWNER: PIAO MEIZI Effective date: 20120307 Free format text: FORMER OWNER: WANG YING JIN RIDOU Effective date: 20120307 |
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C41 | Transfer of patent application or patent right or utility model | ||
C53 | Correction of patent for invention or patent application | ||
CB03 | Change of inventor or designer information |
Inventor after: Pu Meizi Inventor after: Wang Ying Inventor after: Wang Fengwu Inventor after: Wang Shiqing Inventor after: Ning Jie Inventor before: Pu Meizi Inventor before: Wang Ying Inventor before: Jin Ridou Inventor before: Wang Shiqing Inventor before: Zhao Yongxiao Inventor before: Ning Jie |
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COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: PIAO MEIZI WANG YING JIN RIDOU WANG SHIQING ZHAO YONGXIAO NING JIE TO: PIAO MEIZI WANG YING WANG FENGWU WANG SHIQING NING JIE |
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TA01 | Transfer of patent application right |
Effective date of registration: 20120307 Address after: 266109 Qingdao Road, Chengyang District, Shandong, No. 700 the Great Wall Applicant after: Qingdao Agricultural University Address before: 266109, 1, 700 the Great Wall Road, Chengyang District, Shandong, Qingdao Applicant before: Pu Meizi Co-applicant before: Wang Ying Co-applicant before: Jin Ridou |
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C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20090415 |