CN101580793B - Clean production method for brewing monascus vinegar - Google Patents
Clean production method for brewing monascus vinegar Download PDFInfo
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- CN101580793B CN101580793B CN2009101118476A CN200910111847A CN101580793B CN 101580793 B CN101580793 B CN 101580793B CN 2009101118476 A CN2009101118476 A CN 2009101118476A CN 200910111847 A CN200910111847 A CN 200910111847A CN 101580793 B CN101580793 B CN 101580793B
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- monas cuspurpureus
- cuspurpureus went
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Abstract
The invention relates to a food processing method, in particular to a clean production method for brewing monascus vinegar. In order to realize the object, the technical proposal is characterized in that a filtration and separation step after the alcoholic fermentation step is added in the traditional methods such as sticky rice cooking, saccharification leaven, alcoholic fermentation, acetic acidfermentation and ageing and blending; two methods of liquid acetic acid fermentation and solid acetic acid fermentation are respectively adopted on the clear alcohol liquid and turbid grainstillage f iltered and separated out of the monascus wine generated after alcoholic fermentation to prepare a monascue vinegar liquid 1 and a monascue vinegar liquid 2 respectively; and finally, the two vinegar liquids are blended to form the monascue vinegar. The method for brewing the monascus vinegar shortens the fermentation period, improves the utilization ratio of the raw material, improves the flavor of the monascus vinegar, complies with the requirements of clean production process, reduces the contamination from the headstream, realizes zero discharge of solid wastes, and solves the environmental pollution problem as a large amount of monascus grainstillag and vinegar slag are generated by the monascus vinegar brewing factory for brewing the vinegar.
Description
Technical field
The present invention relates to a kind of food-processing method, relate to a kind of clean preparation method of brewing monascus vinegar specifically.
Background technology
The traditional technology Monas cuspurpureus Went vinegar is a raw material with quality glutinous rice, red colouring agent for food, also used as a Chinese medicine etc., adopts the liquid acetic acid fermentation, and in addition unique production formula ageing forms; Wherein experience four big processes such as sticky rice stewing, zymamsis, acetic fermentation, ageing, last greater than 600 days.Product has dark brown (reddish brown), unique flavor, its heat warm in nature, acid and be with in not puckery, the acid sweet, the old characteristics such as good that heal heal.But, the Monas cuspurpureus Went vinegar of traditional technology, brewing time is long, and consumption grain is high, and mouthfeel is mellow, be difficult to adapt to the requirement of modern youthful light local flavor on the taste, and vision is relatively poor on the color and luster, receives certain limitation on the market competition.Produce a large amount of Monas cuspurpureus Went distiller grains and acid-sludge contaminate environment at brewing process.
For this reason; Be badly in need of the clean preparation method that a kind of Monas cuspurpureus Went vinegar of exploitation is brewageed, the local flavor that solve traditional Monas cuspurpureus Went vinegar brewing process time length, consume the grain height, mouthfeel is mellow is difficult to adapt to modern youthful light local flavor and requires to produce a large amount of Monas cuspurpureus Went distiller grains and acid-sludge environmental pollution problem with brewing process.
Summary of the invention
The objective of the invention is to invent a kind of clean preparation method of brewing monascus vinegar; It is long to solve traditional Monas cuspurpureus Went vinegar brewing time; Consumption grain is high, and the local flavor of traditional technology Monas cuspurpureus Went vinegar is difficult to adapt to modern youthful requirement and brewing process produces a large amount of Monas cuspurpureus Went distiller grains and acid-sludge environmental pollution problem.
For realizing that the technical scheme that the object of the invention adopted is in the brewing monascus vinegar process; After completion glutinous rice diastatic fermentation is processed the wine of rice fermented with red yeast step; Carry out the suction filtration separating step; The wine of rice fermented with red yeast suction filtration is isolated pure mellow wine liquid and unstrained liquor is poor in 7: 3 ratios, pure mellow wine liquid carries out liquid acetic acid fermentation and the poor method of carrying out solid-state acetic fermentation of unstrained liquor, prepares Monas cuspurpureus Went vinegar liquid 1 and Monas cuspurpureus Went vinegar liquid 2 respectively; To blend into Monas cuspurpureus Went vinegar by weight 4: 1 ratios through the Monas cuspurpureus Went vinegar liquid 1 and Monas cuspurpureus Went vinegar liquid 2 of ageing more than 1 year or 1 year at last.
Solid-state acetic fermentation method of the present invention is meant poor interpolation paddy skin and the wheat bran auxiliary material of adopting of unstrained liquor, and system vinegar unstrained spirits carried out solid-state acetic fermentation 45-60 days.Sophisticated vinegar unstrained spirits produces Monas cuspurpureus Went vinegar liquid 2 and acid-sludge through filtering vinegar.
Liquid acetic acid fermentation of the present invention is to utilize the wine of rice fermented with red yeast suction filtration that produces after the zymamsis to isolate pure mellow wine liquid, adopts cutting method to carry out liquid shallow-layer acetic fermentation.
Of the present invention blending is meant through liquid acetic acid fermentation to obtain Monas cuspurpureus Went vinegar liquid 1, pass through again ageing more than 1 year or 1 year after, with the Monas cuspurpureus Went vinegar liquid 2 that obtains of solid-state acetic fermentation be that 4: 1 ratio is blent and formed with weight ratio.
The acid-sludge that solid-state acetic fermentation obtains at last dries the back as boiler oil.
The Monas cuspurpureus Went vinegar that the clean preparation method of brewageing with Monas cuspurpureus Went vinegar is brewageed shortens the Monas cuspurpureus Went vinegar fermentation period, improves raw material availability, is brewageing innovation to some extent on the local flavor, and color and luster is orange red, clarifies glossyly, and sweet-smelling is tasty and refreshing, and tart flavour is soft long.The quality of product is liked by Market Consumer deeply, and according to the requirement of process for cleanly preparing, and from the source reduction pollutent, the solid waste zero release solves Monas cuspurpureus Went vinegar and brewages factory and produce a large amount of Monas cuspurpureus Went distiller grains and acid-sludge environmental pollution problem for brew vinegar.
Utilize present technique scheme brew Monas cuspurpureus Went vinegar product feature to be: color and luster is orange red, clarifies glossy.Sweet-smelling and ester with Monas cuspurpureus Went vinegar are fragrant.Tart flavour is soft, and is tasty and refreshing, and aftertaste is long.Total acid (with acetometer)/(g/100ml) >=5, fixed acid (in lactic acid)/(g/100ml) >=0.50.
Description of drawings
Fig. 1 is the clean preparation method schema of brewing monascus vinegar of the present invention.
Embodiment
Embodiment 1
(1) brewages wine of rice fermented with red yeast: 1000kg glutinous rice is mixed 200kg red colouring agent for food, also used as a Chinese medicine and 2.5kg saccharifying enzyme through soaking rice, boiling, stand meal, added the 2.0kg yellow rice wine active dry yeast and carry out diastatic fermentation, produce the 4800kg wine of rice fermented with red yeast; Alcoholic strength 10% (v/v), the process suction filtration separates into 3240kg pure mellow wine liquid and the 1560kg unstrained liquor is poor.
(2) the parallel separately fermentation of solid-state acetic fermentation and liquid acetic acid fermentation: 3240kg pure mellow wine liquid adopts the liquid acetic acid fermentation to produce 5000kg Monas cuspurpureus Went vinegar liquid 1; The poor employing of 1560kg unstrained liquor added 1400kg paddy skin and 2500kg wheat bran auxiliary material, carries out solid-state acetic fermentation, through promptly making ripe vinegar unstrained spirits after the fermentation in 45 days.Drench vinegar through adding monascorubin again, produce 3100kg Monas cuspurpureus Went vinegar liquid 2.The acid-sludge that drenches the vinegar generation dries as boiler oil.
(3) blend: the liquid acetic acid fermentation produced the 1 process ageing of Monas cuspurpureus Went vinegar liquid after 1 year, and the Monas cuspurpureus Went vinegar liquid 2 that adds solid-state acetic fermentation blends into Monas cuspurpureus Went vinegar.Mix with 20kg Monas cuspurpureus Went vinegar liquid 2 with 80kg Monas cuspurpureus Went vinegar liquid 1 and to blend into the 100kg Monas cuspurpureus Went vinegar.
Utilize present technique scheme brew Monas cuspurpureus Went vinegar product test result: the Oranoleptic indicator: color and luster is orange red, clarifies glossy.Sweet-smelling and ester with Monas cuspurpureus Went vinegar are fragrant.Tart flavour is soft, and is tasty and refreshing, and aftertaste is long.Physical and chemical index: total acid (with acetometer)/(g/100ml) is 6.0, and fixed acid (in lactic acid)/(g/100ml) is 0.60.
With present technique scheme brewing monascus vinegar; Shorten fermentation period, improve raw material availability, improve the Monas cuspurpureus Went vinegar local flavor; Requirement according to process for cleanly preparing; From the source reduction pollutent, the solid waste zero release, the solution Monas cuspurpureus Went vinegar is brewageed factory and is produced a large amount of Monas cuspurpureus Went distiller grains and acid-sludge environmental pollution problem for brew vinegar.
Embodiment 2
(1) brewages wine of rice fermented with red yeast: 1000kg glutinous rice is mixed 200kg red colouring agent for food, also used as a Chinese medicine and 2.5kg saccharifying enzyme through soaking rice, boiling, stand meal, added the 2.0kg yellow rice wine active dry yeast and carry out diastatic fermentation, produce the 5000kg wine of rice fermented with red yeast; Alcoholic strength 9.5% (v/v), the process suction filtration separates into 3500kg pure mellow wine liquid and the 1500kg unstrained liquor is poor.
(2) the parallel separately fermentation of solid-state acetic fermentation and liquid acetic acid fermentation: 3500kg pure mellow wine liquid adopts the liquid acetic acid fermentation to produce 5000kg Monas cuspurpureus Went vinegar liquid 1; The poor employing of 1500kg unstrained liquor added 1200kg paddy skin and 2400kgkg wheat bran auxiliary material, carries out solid-state acetic fermentation, through promptly making ripe vinegar unstrained spirits after 60 days the fermentation.Drench vinegar through adding monascorubin again, produce 3100kg Monas cuspurpureus Went vinegar liquid 2.The acid-sludge that drenches the vinegar generation dries as boiler oil.
(3) blend: the liquid acetic acid fermentation produced the 1 process ageing of Monas cuspurpureus Went vinegar liquid after 1 year, and the Monas cuspurpureus Went vinegar liquid 2 that adds solid-state acetic fermentation blends into Monas cuspurpureus Went vinegar.Mix with 20kg Monas cuspurpureus Went vinegar liquid 2 with 80kg Monas cuspurpureus Went vinegar liquid 1 and to blend into the 100kg Monas cuspurpureus Went vinegar.
Utilize present technique scheme brew Monas cuspurpureus Went vinegar product test result: the Oranoleptic indicator: color and luster is orange red, clarifies glossy.Sweet-smelling and ester with Monas cuspurpureus Went vinegar are fragrant.Tart flavour is soft, and is tasty and refreshing, and aftertaste is long.Physical and chemical index: total acid (with acetometer)/(g/100ml) is 5.5, and fixed acid (in lactic acid)/(g/100ml) is 0.56.
With present technique scheme brewing monascus vinegar; Shorten fermentation period, improve raw material availability, improve the Monas cuspurpureus Went vinegar local flavor; Requirement according to process for cleanly preparing; From the source reduction pollutent, the solid waste zero release, the solution Monas cuspurpureus Went vinegar is brewageed factory and is produced a large amount of Monas cuspurpureus Went distiller grains and acid-sludge environmental pollution problem for brew vinegar.
Claims (3)
1. the clean preparation method of a brewing monascus vinegar; Its process is with sticky rice stewing, adds saccharification starter, zymamsis, suction filtration separation, solid-state and liquid acetic acid fermentation; Carry out ageing then and blend, it is characterized in that after accomplishing the zymamsis step, carrying out the suction filtration separating step, will pass through the wine of rice fermented with red yeast that produces after the zymamsis in 7: 3 ratios; Suction filtration isolates pure mellow wine liquid and unstrained liquor is poor; Pure mellow wine liquid carries out liquid acetic acid fermentation and the poor method of carrying out solid-state acetic fermentation of unstrained liquor, prepares Monas cuspurpureus Went vinegar liquid 1 and Monas cuspurpureus Went vinegar liquid 2 respectively, at last above-mentioned two kinds of vinegar liquid is blent into Monas cuspurpureus Went vinegar.
2. the clean preparation method of brewing monascus vinegar according to claim 1; It is characterized in that described solid-state acetic fermentation method; Be meant poor interpolation paddy skin and the wheat bran auxiliary material of adopting of unstrained liquor; System vinegar unstrained spirits carried out solid-state acetic fermentation 45-60 days, and sophisticated vinegar unstrained spirits produces Monas cuspurpureus Went vinegar liquid 2 and acid-sludge through filtering vinegar.
3. the clean preparation method of brewing monascus vinegar according to claim 2; It is characterized in that described blending; Be meant that fermentation obtains Monas cuspurpureus Went vinegar liquid 1 through liquid acetic acid; Pass through again ageing more than 1 year or 1 year after, with the Monas cuspurpureus Went vinegar liquid 2 that obtains of solid-state acetic fermentation be that 4: 1 ratio blends into the Monas cuspurpureus Went vinegar product with weight ratio.
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| CN2009101118476A CN101580793B (en) | 2009-05-26 | 2009-05-26 | Clean production method for brewing monascus vinegar |
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| CN2009101118476A CN101580793B (en) | 2009-05-26 | 2009-05-26 | Clean production method for brewing monascus vinegar |
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| CN101580793B true CN101580793B (en) | 2012-06-06 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102465077A (en) * | 2010-11-18 | 2012-05-23 | 曾金科 | Preparation method of red wine and red wine vinegar |
| CN102433255B (en) * | 2011-11-15 | 2013-02-13 | 山西三盟实业发展有限公司 | Method for producing table vinegar by adopting two-step acetic acid fermentation method |
| CN103409310B (en) * | 2013-07-18 | 2016-01-20 | 永春县永春老醋有限责任公司 | The vinegar production method of high amino acid content |
| CN103865749B (en) * | 2014-04-09 | 2015-11-04 | 福建师范大学 | The brewing method of a kind of Fujian Monas cuspurpureus Went vinegar |
| CN106367288B (en) * | 2016-12-13 | 2019-11-12 | 福建师范大学 | A kind of method of monascus vinegar ageing curing |
| CN114317190B (en) * | 2021-11-30 | 2022-12-06 | 阳西美味鲜食品有限公司 | Production process of aromatic vinegar capable of reducing production cost and achieving high finished product yield |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1526811A (en) * | 2003-09-19 | 2004-09-08 | 李玉文 | Prepn of apple vinegar |
| CN101333493A (en) * | 2007-06-25 | 2008-12-31 | 义乌市丹溪酒业有限公司 | Red rice vinegar with antihypertensive function |
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2009
- 2009-05-26 CN CN2009101118476A patent/CN101580793B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1526811A (en) * | 2003-09-19 | 2004-09-08 | 李玉文 | Prepn of apple vinegar |
| CN101333493A (en) * | 2007-06-25 | 2008-12-31 | 义乌市丹溪酒业有限公司 | Red rice vinegar with antihypertensive function |
Non-Patent Citations (1)
| Title |
|---|
| 李国权，等.功能性红曲醋的研究.《江苏调味副食品》.2005,第22卷(第1期),34-36. * |
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Owner name: YONGCHUN AGED VINEGAR CO., LTD. Free format text: FORMER OWNER: FUJIAN NORMAL UNIVERSITY Effective date: 20150601 |
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Free format text: CORRECT: ADDRESS; FROM: 350108 FUZHOU, FUJIAN PROVINCE TO: 362600 QUANZHOU, FUJIAN PROVINCE |
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Effective date of registration: 20150601 Address after: 362600 No. 84, Huan Cheng Road, Yongchun County, Fujian Province Patentee after: Yongchun Aged Vinegar Co., Ltd. Address before: Minhou County of Fuzhou City, Fujian province 350108 Fujian Normal University Qishan campus of Fujian Normal University Department of science and technology Patentee before: Fujian Normal University |
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Granted publication date: 20120606 Termination date: 20180526 |