CN103555553A - Brown rice vinegar and preparation method thereof - Google Patents

Brown rice vinegar and preparation method thereof Download PDF

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Publication number
CN103555553A
CN103555553A CN201310587454.9A CN201310587454A CN103555553A CN 103555553 A CN103555553 A CN 103555553A CN 201310587454 A CN201310587454 A CN 201310587454A CN 103555553 A CN103555553 A CN 103555553A
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vinegar
profound
rice vinegar
profound rice
bacteria
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CN103555553B (en
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刘会勇
何立涛
刘聚鹏
郑立红
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HEBEI FINAL BIOTECHNOLOGY DEVELOPMENT Co Ltd
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HEBEI FINAL BIOTECHNOLOGY DEVELOPMENT Co Ltd
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Abstract

The invention discloses brown rice vinegar and a preparation method thereof. The brown rice vinegar is prepared by adopting sprouting brown rice as a main raw material, adding mixed bacteria starter propagation in the saccharification process and liquid-state fermenting the sprouting brown rice. The product yield of the brown rice vinegar is more than or equal to 5.7kg/kg, gross acid (counted by acetic acid) is more than or equal to 5.2g/100ml, the vinegar fragrance is thick, the taste is soft and complex, the flavor is thick, the stability is good, nutrients in the brown rice cereal germs can be maximally maintained, and the healthcare value is high. The preparation method is simple, the cost is low, and the process is easy to control. After the koji produced by mixed bacteria is added in the saccharification process, the saccharification is more complete, and the utilization rate of the raw material is high. The preparation method is suitable for preparing brown rice vinegar. The produced vinegar can be used for salting vegetables and also can be used for cold mixing and hot cooking dishes.

Description

Profound rice vinegar and preparation method thereof
Technical field
The invention belongs to food processing field, relate to a kind of edible vinegar, specifically, is a kind of profound rice vinegar and preparation method thereof.
Background technology
At present, commercially available vinegar roughly can be divided into make vinegar, to use maximum be to make vinegar in synthetic vinegar and light-coloured vinegar 3 Zhong, China.Making vinegar, is to take the starchiness such as grain as raw material, through stage brews such as microorganism koji, saccharification, zymamsis, acetic fermentations, forms.
Vinegar can be divided into solid state fermentation and the large class of liquid state fermentation two production technique.The vinegar that solid state fermentation makes is long because of fermentation period, and product special flavour is good, but output capacity is relatively low, and cost is high; And the vinegar that liquid state fermentation makes is with short production cycle, it is high that product goes out rate, and production cost is relatively low, but mouthfeel is not so good as the good of solid state fermentation.Making vinegar main component is except acetic acid (3-5%), also contain nutritive ingredient and the flavor compound such as each seed amino acid, organic acid, carbohydrate, VITAMIN, alcohol and ester, there is unique color, be not only seasoning good merchantable brand, often eat vasodilation, cancer-resisting, enhancing renal function etc. are also benefited.
Compare with traditional rice vinegar, profound rice vinegar is except having the health-care components of traditional rice vinegar, be also rich in several functions composition and the nutritive ingredient itself having: γ-aminobutyric acid, tocotrienol, nicotinic acid, inositol, plant sterol, hexacosyl alcohol, octacosanol; Trace element magnesium, potassium, calcium, zinc, iron, selenium; VITMAIN B1, B2, B6, vitamin H, vitamin-E etc.Yet, the production of current profound rice vinegar mostly adopts solid state fermentation, production cycle is longer, also has and adopts liquid fermentation method, though greatly shortened brewing time, shortened fermentation period, but ester class content is low, active constituent content germinates profound meter and greatly reduces, and fragrance is not enough, product special flavour is poor, and sensory evaluation is lower.
Chinese invention patent CN 101215517 B disclose production technique of a kind of germinating brown rice vinegar and products thereof, the method is to take sprout brown rice as raw material, the germinating brown rice vinegar of making after saccharification, zymamsis and acetic fermentation, the brown rice vinegar clear of preparation, the content of GABA is 200-350mg/100ml.Yet, adopt germination brown rice powder to carry out before saccharification, also need be at 85-95 ℃ gelatinization 30-45min, in the process of gelatinization, high temperature can destroy the plumule in sprout brown rice, causes the beneficiating ingredient loss in plumule serious; In the process of acetic fermentation, only inoculated acetic bacteria in addition, the sour kind producing in fermenting process is less, and this will cause basic substance raw fragrant in after-ripening few, and the fragrance of brown rice vinegar is not enough.
Application number is 200310119027.4 Chinese invention patent application, discloses a kind of profound rice vinegar, and the profound rice of take is raw material, puts into rice yeast and carry out spontaneous fermentation after cooking, and obtains the profound rice vinegar of finished product after filtering spontaneous fermentation again, sterilizing.This profound rice vinegar fermentation time is 5 months, and fermentation period is long, does not add during the fermentation the probioticses such as acetic bacteria and SHENGXIANG yeast bacterium, and the profound rice vinegar acidity of fermentation preparation is lower, and fragrance is not enough; In addition, because profound rice a large amount of proenzyme in germination process is activated and discharges, make material decomposition, transformation wherein, after profound rice germinates, the essential amino acids content such as Methionin, tryptophane significantly increases, also can enrichment GABA in germination process, therefore, the beneficiating ingredient content in the standby profound rice vinegar of the profound metric system is not as many by the beneficiating ingredient content of the standby profound rice vinegar of the profound metric system that germinates.
Summary of the invention
The technical problem to be solved in the present invention, be to provide a kind of profound rice vinegar, the germinate profound rice of take is major ingredient, in saccharifying, added composite bacteria to make by fermentation, made finished product vinegar heavy flavour of vinegar fragrance, soft mouth feel, compound, taste alcohol and, good stability, the loss of effective components of the profound rice that germinates is little, compared with other health vinegar health care of equivalent, is worth higher.
Another object of the present invention, be to provide a kind of preparation method of above-mentioned profound rice vinegar, to utilize liquid fermentation method, via pulverizing, size mixing, saccharification, and in saccharifying, add by the song obtaining through composite bacteria koji and expect, then through steps such as zymamsis, acetic fermentation, after-ripening, sterilizing, filtrations, obtain profound rice vinegar, preparation method is simple, with short production cycle, production cost is low, preparation condition is easy to control, clarity is high, finished product vinegar yield rate is high, total acid (with acetometer) height.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A rice vinegar, the raw material of making this profound rice vinegar comprises in parts by weight:
Germinate profound meter 100 parts, 0.1 part, saccharifying enzyme, composite bacteria 0.3-0.5 part,
The bent 0.3-0.5 part of compound wine brewing, 40% 5 parts of edible ethanols, acetic bacteria 8-10 part,
Milk-acid bacteria 3-5 part, SHENGXIANG yeast 0.3-0.5 part.
As a kind of restriction of the present invention, described composite bacteria is composited by black-koji mould, aspergillus oryzae and rhizopus, and their ratio of weight and number is 0.5-0.8:0.8-1.2:0.5-0.8.
The present invention also provides the preparation method of above-mentioned profound rice vinegar, according to following sequence of steps, carries out:
(1) pulverize
It is that two parts of 2:1 are A1 and A2 that the profound rice that germinates is divided into weight ratio, crosses the 30 mesh sieves profound ground rice A that must germinate after A1 is pulverized;
(2) size mixing
To the water that adds 4-5 times of volume in A, after stirring B;
(3) saccharification
In B, add saccharifying enzyme, and the song being obtained after composite bacteria koji by A2 expects, at 60-65 ℃, saccharification 30-45min, obtains C;
(4) zymamsis
In C, add compound wine brewing bent, in 30-38 ℃ of bottom fermentation 60-72h, obtain D;
(5) acetic fermentation
In D, add edible ethanol, and add acetic bacteria and milk-acid bacteria, in 25-35 ℃ of bottom fermentation 40-48h, obtain E;
(6) after-ripening
In E, add SHENGXIANG yeast, under normal temperature, after-ripening is 1 month, obtains F;
(7) sterilizing
F, in 85-95 ℃ of steam sterilizing 15-30min, is obtained to G;
(8) filter
Adopt algae soil that G is filtered, filtrate is profound rice vinegar.
As a kind of restriction of the present invention, the song material in step (3) be by A2 under the effect of composite bacteria, in 30-32 ℃, cultivate 40-48h and make.
Preparation method of the present invention does as a whole, via pulverizing, size mixing, saccharification, and in saccharifying, add the song being obtained through composite bacteria koji by the profound rice that germinates to expect, then through steps such as zymamsis, acetic fermentation, after-ripening, sterilizing, filtrations, obtain profound rice vinegar, preparation method is simple, with short production cycle, production cost is low, preparation condition is easy to control, clarity is high, total acidity is high, the yield rate of finished product vinegar is high.
Owing to having adopted above-mentioned technical scheme, compared with prior art, obtained technical progress is in the present invention:
It is major ingredient that profound rice vinegar provided by the present invention be take germinate profound rice, the composite composite bacteria forming of black-koji mould, aspergillus oryzae, rhizopus that to have added by ratio of weight and number in saccharifying be 0.5-0.8:0.8-1.2:0.5-0.8 is made by liquid state fermentation, prepared finished product vinegar yield rate >=5.7kg/kg, total acid (with acetometer) >=5.2g/100ml, heavy flavour of vinegar fragrance, soft mouth feel, compound, taste alcohol and, good stability, the loss of effective components of profound rice of germinateing is little, compared with other health vinegar health care of equivalent, is worth higher; Preparation method is simple, with short production cycle, production cost is low, preparation condition is easy to control, clarity is high.
The present invention is applicable to the preparation of profound rice vinegar, and made vinegar product can be used for Pickle, also can be used for cold mixing heat and cooks dish.
The present invention is described in further detail below in conjunction with specific embodiment.
Embodiment
embodiment 1-5
Embodiment 1-5 is respectively a kind of proportion scheme of profound rice vinegar, and total consumption of the profound rice that germinates in each embodiment is 100kg, and other composition is in Table 1.The batching of embodiment 1-5 is prepared vinegar with existing vinegar technique processed.
The batching of the profound rice vinegar of table 1
In table, the yield rate of profound rice vinegar is that the profound rice of 1kg germination raw material production total acid standard is the output of 3.5 g/100ml vinegars, and the yield rate calculation formula of profound rice vinegar is as follows:
P-survey profound rice vinegar total acid content, g/100ml;
M-vinegar actual output, kg;
M 1the gross weight of-profound rice the raw material that germinates, kg;
3.5 is the total acid content of secondary vinegar, g/100ml.
As seen from the above table, profound rice vinegar total acid (with acetometer) >=4.0 g/100ml that embodiment 1-5 is prepared, yield rate >=4.3 kg/kg, profound rice vinegar heavy flavour of vinegar fragrance, taste alcohol and, good stability.
the preparation method of the profound rice vinegar of embodiment 6-9
Embodiment 6-9 is respectively a kind of preparation method of profound rice vinegar, and their batching be take existing technology as basis, carries out (concrete control parameter is in Table 2) respectively according to following sequence of steps:
(1) pulverize
It is that two parts of 2:1 are A1 and A2 that the profound rice that germinates is divided into weight ratio, crosses the 30 mesh sieves profound ground rice A that must germinate after A1 is pulverized;
(2) size mixing
To the water that adds 4-5 times of volume in A, after stirring B;
(3) saccharification
In B, add saccharifying enzyme, and the song being obtained after composite bacteria koji by A2 expects, at 60-65 ℃, saccharification 30-45min, obtains C;
Wherein, bent material be by A2 under the effect of composite bacteria, in 30-32 ℃, cultivate 40-48h and make;
(4) zymamsis
In C, add compound wine brewing bent, in 30-38 ℃ of bottom fermentation 60-72h, obtain D;
(5) acetic fermentation
In D, add edible ethanol, and add acetic bacteria and milk-acid bacteria, in 25-35 ℃ of bottom fermentation 40-48h, obtain E;
(6) after-ripening
In E, add SHENGXIANG yeast, under normal temperature, after-ripening is 1 month, obtains F;
(7) sterilizing
F, in 85-95 ℃ of steam sterilizing 15-30min, is obtained to G;
(8) filter
Adopt algae soil that G is filtered, filtrate is profound rice vinegar.
Relevant control parameter in the profound rice vinegar preparation method of table 2
Above-mentioned preparation method is simple, and process is easy to control, and preparation cycle is short, as shown in Table 2, profound rice vinegar total acid (with the acetometer) >=4.3g/100ml of preparation, the yield rate >=4.6kg/kg of profound rice vinegar, clarity is high, soft mouth feel, good stability.
profound rice vinegar of embodiment 10-14 and preparation method thereof
Embodiment 10-14 is respectively a kind of profound rice vinegar and preparation method thereof, and total consumption of the profound rice that germinates in each embodiment is 100kg, and other batching and the control parameter in preparation process are in Table 3:
The batching of the profound rice vinegar of table 3 and the control parameter in preparation process
The preparation method of the profound rice vinegar that embodiment 10-14 is related, carries out according to following sequence of steps respectively:
(1) pulverize
It is that two parts of 2:1 are A1 and A2 that the profound rice that germinates is divided into weight ratio, crosses the 30 mesh sieves profound ground rice A that must germinate after A1 is pulverized;
(2) size mixing
To the water that adds 4-5 times of volume in A, after stirring B;
(3) saccharification
In B, add saccharifying enzyme, and the song being obtained after composite bacteria koji by A2 expects, at 60-65 ℃, saccharification 30-45min, obtains C;
Wherein, bent material be by A2 under the effect of composite bacteria, in 30-32 ℃, cultivate 40-48h and make;
(4) zymamsis
In C, add compound wine brewing bent, in 30-38 ℃ of bottom fermentation 60-72h, obtain D;
(5) acetic fermentation
In D, add edible ethanol, and add acetic bacteria and milk-acid bacteria, in 25-35 ℃ of bottom fermentation 40-48h, obtain E;
(6) after-ripening
In E, add SHENGXIANG yeast, under normal temperature, after-ripening is 1 month, obtains F;
(7) sterilizing
F, in 85-95 ℃ of steam sterilizing 15-30min, is obtained to G;
(8) filter
Adopt algae soil that G is filtered, filtrate is profound rice vinegar.
The profound rice vinegar that above-described embodiment 10-14 is prepared, yield rate >=5.7kg/kg, total acid (with acetometer) >=5.2g/100ml, heavy flavour of vinegar fragrance, soft mouth feel, compound, taste alcohol and, good stability, figure are limpid; Preparation method is simple, with short production cycle, production cost is low, preparation condition is easy to control.
the mensuration of Contents of Main Components in the profound rice vinegar of embodiment 15
The content of the main component in the profound rice vinegar providing in 15 pairs of profound rice of main raw materials germination of embodiment and embodiment 10 is measured, and concrete numerical value is in Table 4:
Table 4 raw material and profound rice vinegar main component synopsis
As seen from the above table, the profound rice loss of germinateing of the Major Nutrient composition in the present invention in prepared profound rice vinegar is little, and the nutritive ingredient that major ingredient germinates in profound rice has obtained retaining to greatest extent in the process of vinegar processed, and the health care value of profound rice vinegar is high.
the impact of the interpolation kind of composite bacteria on profound rice vinegar in embodiment 16 saccharifyings
Total acid in vinegar has volatile acid and fixed acid two classes, and volatile acid has formic acid, acetic acid, propionic acid, butyric acid etc., take acetic acid as main, and seldom, acetic acid is the main source of vinegar tart flavour in other acid; Fixed acid has lactic acid, succsinic acid, gluconic acid etc., take lactic acid as main, and other acid also seldom.Simple acetic acid pungency is very large, and aftertaste is short, and seasoning effect is poor, only has the existence of multiple organic acid, particularly fixed acid, just can make vinegar tart flavour long, soft good to eat.Therefore, the vinegar pungency of fixed acid rich content is little, and tart flavour is soft, long.Fixed acid is that raw material produces after the microorganism fermentations such as composite bacteria, yeast, acetic bacteria, milk-acid bacteria, and most of fixed acid is formed by microorganism in koji, fermenting process, and another part is from raw material.Thereby the screening of composite bacteria is most important for the control of finished product vinegar local flavor.
The present embodiment screens the bacterial classification that in profound rice vinegar preparation method, saccharification step adds, and screening is to take the preparation method of embodiment 10-14 as basis, and the bacterial classification just adding divides multiple situation.The present embodiment is also evaluated fixed acid and edible mouthfeel in made profound rice vinegar, and concrete the results are shown in Table 5:
The impact of the kind of table 5 composite bacteria on profound rice vinegar finished product
In summary, while not adding bacterial classification in saccharification step process, prepared finished product vinegar fixed acid content is low, and mouthfeel is single, not soft, without fragrance; When independent interpolation black-koji mould, aspergillus oryzae or rhizopus, or these three kinds of bacterial classifications compound tense between two, fixed acid content is higher, and the malt vinegar acidity of preparation is softer, but fragrance is lighter, and mouthfeel is thin; After adding black-koji mould, aspergillus oryzae, rhizopus composite bacteria, the fixed acid content in the malt vinegar of preparation is high, and acidity is soft, heavy flavour of vinegar fragrance, soft mouth feel, compound, taste alcohol and.
in embodiment 17 saccharifyings, the parts by weight of black-koji mould, aspergillus oryzae, rhizopus are compared the impact of profound rice vinegar finished product
Between the composite bacteria that in 17 couples of profound rice vinegar preparation methods of embodiment, saccharification step adds, ratio is screened, screening is to take the preparation process of embodiment 10-14 as basis, the ratio of weight and number of the bacterial classification just adding is different, the present embodiment is also evaluated fixed acid in profound rice vinegar and edible mouthfeel, and concrete the results are shown in Table 6:
The impact of the ratio of table 6 black-koji mould, aspergillus oryzae, rhizopus on profound rice vinegar finished product
In summary, when the ratio of weight and number of composite bacteria is 0.5-0.8:0.8-1.2:0.5-0.8 scope, as shown in sequence number 8-10, the finished product vinegar fixed acid content of preparation is moderate, and acidity is soft, heavy flavour of vinegar fragrance, soft mouth feel, compound, taste alcohol and, sensory evaluation is higher; In composite bacteria, the parts by weight of black-koji mould, aspergillus oryzae, rhizopus are such as shown in sequence number 1-7 time, and the finished product vinegar fixed acid content of preparation is low, and acidity is soft, soft mouth feel, but fragrance is thin, and taste is thin, and sensory evaluation is low; In composite bacteria, the parts by weight of black-koji mould, aspergillus oryzae, rhizopus are such as shown in sequence number 11-17 time, and the finished product vinegar fixed acid content of preparation is higher, and vinegar perfume (or spice) is soft, but bent peculiar smell can be covered vinegar perfume (or spice), and mouthfeel wine with dregs taste is dense.
the impact of the consumption of milk-acid bacteria on profound rice vinegar finished product in embodiment 18 acetic fermentation processes
The consumption of the milk-acid bacteria that in 18 couples of profound rice vinegar preparation methods of embodiment, acetic fermentation step adds screens, and screening is to take the preparation process of embodiment 10-14 as basis, is added milk-acid bacteria consumption difference.The present embodiment is also evaluated the total ester content of profound rice vinegar and fragrance, and concrete the results are shown in Table 7:
The impact of the consumption of table 7 milk-acid bacteria on profound rice vinegar finished product
In summary, while not adding acetic bacteria in acetic fermentation process, total ester amount is low, and fragrance is thin; When the parts by weight of milk-acid bacteria are less than 3, profound rice vinegar total ester content is low, and vinegar perfume (or spice) is lighter; When the parts by weight of milk-acid bacteria are 3-5, prepared profound rice vinegar total ester content is high, heavy flavour of vinegar fragrance; When the parts by weight of milk-acid bacteria are greater than 5, profound rice vinegar heavy flavour of vinegar fragrance, but total ester content no longer increases along with increasing of milk-acid bacteria content, and milk-acid bacteria is excessive, has caused the waste of raw material.
Embodiment 10-14, it is only preferred embodiment of the present invention, be not the restriction of other form made for the present invention, any those skilled in the art may utilize above-mentioned technology contents as enlightenment, to be changed or be modified as the equivalent embodiment of equivalent variations.In every case be the technical spirit that does not depart from the claims in the present invention, the simple modification that above embodiment has been done, equivalent variations and remodeling, still belong to the scope that the claims in the present invention are protected.

Claims (4)

1. a profound rice vinegar, is characterized in that the raw material of making this profound rice vinegar comprises in parts by weight:
Germinate profound meter 100 parts, 0.1 part, saccharifying enzyme, composite bacteria 0.3-0.5 part,
The bent 0.3-0.5 part of compound wine brewing, 5 parts of 40% edible ethanols, acetic bacteria 8-10 part,
Milk-acid bacteria 3-5 part, SHENGXIANG yeast 0.3-0.5 part.
2. profound rice vinegar according to claim 1, is characterized in that: described composite bacteria is composited by black-koji mould, aspergillus oryzae and rhizopus;
Wherein, the ratio of weight and number of black-koji mould, aspergillus oryzae, rhizopus is: 0.5-0.8:0.8-1.2:0.5-0.8.
3. a method of preparing profound rice vinegar as claimed in claim 1 or 2, is characterized in that it is to carry out according to following sequence of steps:
(1) pulverize
It is that two parts of 2:1 are A1 and A2 that the profound rice that germinates is divided into weight ratio, crosses the 30 mesh sieves profound ground rice A that must germinate after A1 is pulverized;
(2) size mixing
To the water that adds 4-5 times of volume in A, after stirring B;
(3) saccharification
In B, add saccharifying enzyme, and the song being obtained by A2 expects saccharification 30-45min at 60-65 ℃ after composite bacteria koji, obtain C;
(4) zymamsis
In C, add compound wine brewing bent, in 30-38 ℃ of bottom fermentation 60-72h, obtain D;
(5) acetic fermentation
In D, add edible ethanol, and add acetic bacteria and milk-acid bacteria, in 25-35 ℃ of bottom fermentation 40-48h, obtain E;
(6) after-ripening
In E, add SHENGXIANG yeast, under normal temperature, after-ripening is 1 month, obtains F;
(7) sterilizing
F, in 85-95 ℃ of steam sterilizing 15-30min, is obtained to G;
(8) filter
Adopt algae soil that G is filtered, filtrate is profound rice vinegar.
4. the preparation method of profound rice vinegar according to claim 3, is characterized in that: the song material in step (3) be by A2 under the effect of composite bacteria, in 30-32 ℃, cultivate 40-48h and make.
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103911273A (en) * 2014-04-16 2014-07-09 湖北工业大学 Vinegar prepared by liquid fermentation of lotus seed cores and germinating rice and preparation process thereof
CN104031815A (en) * 2014-05-06 2014-09-10 湖北工业大学 Fructo-oligosaccharide sprout rice vinegar and preparation method thereof
CN107653175A (en) * 2017-11-17 2018-02-02 永春县岵山津源酱醋厂有限公司 A kind of composite bacteria mixed fermentation prepares the brewage process of nutrient vinegar

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CN101215517A (en) * 2008-01-02 2008-07-09 南京农业大学 Technique for producing germinating brown rice vinegar and products thereof

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Publication number Priority date Publication date Assignee Title
CN101215517A (en) * 2008-01-02 2008-07-09 南京农业大学 Technique for producing germinating brown rice vinegar and products thereof

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103911273A (en) * 2014-04-16 2014-07-09 湖北工业大学 Vinegar prepared by liquid fermentation of lotus seed cores and germinating rice and preparation process thereof
CN103911273B (en) * 2014-04-16 2016-06-08 湖北工业大学 A kind of liquid fermentation embryo nelumbinis-germination rice vinegar and preparation technology thereof
CN104031815A (en) * 2014-05-06 2014-09-10 湖北工业大学 Fructo-oligosaccharide sprout rice vinegar and preparation method thereof
CN104031815B (en) * 2014-05-06 2015-07-22 湖北工业大学 Fructo-oligosaccharide sprout rice vinegar and preparation method thereof
CN107653175A (en) * 2017-11-17 2018-02-02 永春县岵山津源酱醋厂有限公司 A kind of composite bacteria mixed fermentation prepares the brewage process of nutrient vinegar

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