CN103555553B - Brown rice vinegar and preparation method thereof - Google Patents

Brown rice vinegar and preparation method thereof Download PDF

Info

Publication number
CN103555553B
CN103555553B CN201310587454.9A CN201310587454A CN103555553B CN 103555553 B CN103555553 B CN 103555553B CN 201310587454 A CN201310587454 A CN 201310587454A CN 103555553 B CN103555553 B CN 103555553B
Authority
CN
China
Prior art keywords
vinegar
rice vinegar
profound rice
profound
bacteria
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201310587454.9A
Other languages
Chinese (zh)
Other versions
CN103555553A (en
Inventor
刘会勇
何立涛
刘聚鹏
郑立红
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HEBEI FINAL BIOTECHNOLOGY DEVELOPMENT Co Ltd
Original Assignee
HEBEI FINAL BIOTECHNOLOGY DEVELOPMENT Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HEBEI FINAL BIOTECHNOLOGY DEVELOPMENT Co Ltd filed Critical HEBEI FINAL BIOTECHNOLOGY DEVELOPMENT Co Ltd
Priority to CN201310587454.9A priority Critical patent/CN103555553B/en
Publication of CN103555553A publication Critical patent/CN103555553A/en
Application granted granted Critical
Publication of CN103555553B publication Critical patent/CN103555553B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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, synthetic vinegar and light-coloured vinegar 3 kinds, it is make vinegar that China uses maximum.Making vinegar, is with starchiness such as grains for raw material, forms through stage brews such as microorganism koji, saccharification, zymamsis, acetic fermentations.
Vinegar can be divided into solid state fermentation and the large class of liquid state fermentation two production technique.The obtained vinegar of solid state fermentation because of fermentation period long, product special flavour is good, but output capacity is relatively low, and cost is high; And the vinegar that liquid state fermentation obtains 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 containing nutritive ingredient and flavor compound such as each seed amino acid, organic acid, carbohydrate, VITAMIN, alcohol and esters, there is unique color, be not only seasoning good merchantable brand, often eat and vasodilation, cancer-resisting, enhancing renal function etc. are also benefited.
Compared with traditional rice vinegar, profound rice vinegar, except having the health-care components of traditional rice vinegar, is also rich in the several functions composition and nutritive ingredient that itself have: 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.But, the production of current profound rice vinegar mostly adopts solid state fermentation, production cycle is longer, also has and adopts liquid fermentation method, though substantially reduce brewing time, shorten fermentation period, but ester class content is low, the active constituent content profound rice that comparatively germinates greatly reduces, and fragrance is not enough, product special flavour is poor, and sensory evaluation is lower.
Chinese invention patent CN 101215517 B discloses production technique of a kind of germinating brown rice vinegar and products thereof, the method take sprout brown rice as raw material, the germinating brown rice vinegar made after saccharification, zymamsis and acetic fermentation, the brown rice vinegar clear of preparation, the content of GABA is 200-350mg/100ml.But, adopt before germination brown rice powder carries out saccharification, also need at 85-95 DEG C 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 addition in the process of acetic fermentation, be only vaccinated with acetic bacteria, the kind of the acid produced in fermenting process is less, and this will cause raw fragrant basic substance in after-ripening few, and the fragrance of brown rice vinegar is not enough.
Application number is the Chinese invention patent application of 200310119027.4, discloses a kind of profound rice vinegar, with profound rice for raw material, puts into rice yeast and carry out spontaneous fermentation after cooking, obtain 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 the probiotics such as acetic bacteria and SHENGXIANG yeast bacterium during the fermentation, and the standby profound rice vinegar acidity of fermentation is lower, and fragrance is not enough; In addition, because the proenzyme that profound rice is a large amount of in germination process is activated and discharges, make material decomposition wherein, transformation, 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 profound rice vinegar standby by 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, with the profound rice that germinates for major ingredient, make through fermentation after adding composite bacteria in saccharifying, 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, higher compared with other health vinegar health value of equivalent.
Another object of the present invention, be to provide a kind of preparation method of above-mentioned profound rice vinegar, utilize liquid fermentation method, via pulverizing, size mixing, saccharification, and add by the song material obtained through composite bacteria koji in saccharifying, then obtain profound rice vinegar through steps such as zymamsis, acetic fermentation, after-ripening, sterilizing, filtrations, 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) is high.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of profound rice vinegar, the raw material making this profound rice vinegar comprises with weight parts:
Germinate 100 parts, profound rice, 0.1 part, saccharifying enzyme, composite bacteria 0.3-0.5 part,
Compound is made wine bent 0.3-0.5 part, 40% edible ethanol 5 parts, acetic bacteria 8-10 part,
Milk-acid bacteria 3-5 part, SHENGXIANG yeast 0.3-0.5 part;
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.
Present invention also offers the preparation method of above-mentioned profound rice vinegar, carry out according to following sequence of steps:
(1) pulverize
The profound rice that germinates being divided into weight ratio is two parts of 2:1 i.e. A1 and A2, crosses 30 mesh sieves and must germinate profound ground rice A after being pulverized by A1;
(2) size mixing
In A, add the water of 4-5 times of volume, after stirring, obtain B;
(3) saccharification
Saccharifying enzyme is added in B, and the song material obtained after composite bacteria koji by A2, at 60-65 DEG C, saccharification 30-45min, obtains C;
(4) zymamsis
Add compound wine brewing in C bent, in 30-38 DEG C of bottom fermentation 60-72h, obtain D;
(5) acetic fermentation
Add edible ethanol in D, and add acetic bacteria and milk-acid bacteria, in 25-35 DEG C of bottom fermentation 40-48h, obtain E;
(6) after-ripening
Add SHENGXIANG yeast in E, under normal temperature, after-ripening 1 month, obtains F;
(7) sterilizing
By F in 85-95 DEG C of steam sterilizing 15-30min, obtain G;
(8) filter
Adopt algae soil to be filtered by G, filtrate is profound rice vinegar.
Limit as one of the present invention, the song material in step (3) is by A2 under the effect of composite bacteria, in 30-32 DEG C, cultivates 40-48h and obtains.
Preparation method of the present invention integrally, via pulverizing, size mixing, saccharification, and in saccharifying, add the song material obtained through composite bacteria koji by the profound rice that germinates, then obtain profound rice vinegar through steps such as zymamsis, acetic fermentation, after-ripening, sterilizing, filtrations, 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 have employed above-mentioned technical scheme, compared with prior art, acquired technical progress is in the present invention:
Profound rice vinegar provided by the present invention with the profound rice that germinates for major ingredient, add in saccharifying and be the black-koji mould of 0.5-0.8:0.8-1.2:0.5-0.8 by ratio of weight and number, made through liquid state fermentation after the composite composite bacteria of aspergillus oryzae, rhizopus, 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, higher compared with other health vinegar health value of equivalent; 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, other ingredient groups prejudice table 1.The batching of embodiment 1-5 prepares 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 and 1kg profound rice raw material production total acid standard of germinateing 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, yield rate >=4.3 kg/kg prepared by embodiment 1-5, 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, based on existing technology, is carried out (concrete controling parameters is in table 2) according to following sequence of steps respectively:
(1) pulverize
The profound rice that germinates being divided into weight ratio is two parts of 2:1 i.e. A1 and A2, crosses 30 mesh sieves and must germinate profound ground rice A after being pulverized by A1;
(2) size mixing
In A, add the water of 4-5 times of volume, after stirring, obtain B;
(3) saccharification
Saccharifying enzyme is added in B, and the song material obtained after composite bacteria koji by A2, at 60-65 DEG C, saccharification 30-45min, obtains C;
Wherein, bent material is by A2 under the effect of composite bacteria, in 30-32 DEG C, cultivates 40-48h and obtains;
(4) zymamsis
Add compound wine brewing in C bent, in 30-38 DEG C of bottom fermentation 60-72h, obtain D;
(5) acetic fermentation
Add edible ethanol in D, and add acetic bacteria and milk-acid bacteria, in 25-35 DEG C of bottom fermentation 40-48h, obtain E;
(6) after-ripening
Add SHENGXIANG yeast in E, under normal temperature, after-ripening 1 month, obtains F;
(7) sterilizing
By F in 85-95 DEG C of steam sterilizing 15-30min, obtain G;
(8) filter
Adopt algae soil to be filtered by G, filtrate is profound rice vinegar.
Associated control parameters 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, and 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 the controling parameters in other batching and preparation process is in table 3:
Controling parameters in the batching of the profound rice vinegar of table 3 and preparation process
The preparation method of the profound rice vinegar involved by embodiment 10-14, carries out according to following sequence of steps respectively:
(1) pulverize
The profound rice that germinates being divided into weight ratio is two parts of 2:1 i.e. A1 and A2, crosses 30 mesh sieves and must germinate profound ground rice A after being pulverized by A1;
(2) size mixing
In A, add the water of 4-5 times of volume, after stirring, obtain B;
(3) saccharification
Saccharifying enzyme is added in B, and the song material obtained after composite bacteria koji by A2, at 60-65 DEG C, saccharification 30-45min, obtains C;
Wherein, bent material is by A2 under the effect of composite bacteria, in 30-32 DEG C, cultivates 40-48h and obtains;
(4) zymamsis
Add compound wine brewing in C bent, in 30-38 DEG C of bottom fermentation 60-72h, obtain D;
(5) acetic fermentation
Add edible ethanol in D, and add acetic bacteria and milk-acid bacteria, in 25-35 DEG C of bottom fermentation 40-48h, obtain E;
(6) after-ripening
Add SHENGXIANG yeast in E, under normal temperature, after-ripening 1 month, obtains F;
(7) sterilizing
By F in 85-95 DEG C of steam sterilizing 15-30min, obtain G;
(8) filter
Adopt algae soil to be filtered by G, filtrate is profound rice vinegar.
Profound rice vinegar prepared by above-described embodiment 10-14, 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 that embodiment 15 pairs of main raw materials germinate in the profound rice vinegar that provides in profound rice and embodiment 10 measures, 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 comparatively germinateing of the Major Nutrient composition in profound rice vinegar prepared in the present invention is little, and the nutritive ingredient that major ingredient germinates in profound rice obtains and retains to greatest extent in the process of vinegar processed, and the health value of profound rice vinegar is high.
in embodiment 16 saccharifying, the interpolation kind of composite bacteria is on the impact of profound rice vinegar
Total acid in vinegar has volatile acid and fixed acid two class, and volatile acid has formic acid, acetic acid, propionic acid, butyric acid etc., and based on acetic acid, seldom, acetic acid is the main source of vinegar tart flavour in other acid; Fixed acid has lactic acid, succsinic acid, gluconic acid etc., and based on lactic acid, other acid are also little.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, and vinegar tart flavour just can be made 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 fermentable 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.Thus, 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 saccharification step in profound rice vinegar preparation method adds, and screening is based on the preparation method of embodiment 10-14, and the bacterial classification just added divides multiple situation.The present embodiment is also evaluated fixed acid in made profound rice vinegar and edible mouthfeel, and concrete the results are shown in Table 5:
The kind of table 5 composite bacteria is on the impact of profound rice vinegar finished product
In summary, when 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 adding separately 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; When interpolation black-koji mould, aspergillus oryzae, after 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.
the impact of the profound rice vinegar finished product of the parts by weight comparison of black-koji mould, aspergillus oryzae, rhizopus in embodiment 17 saccharifying
Between the composite bacteria that embodiment 17 adds saccharification step in profound rice vinegar preparation method, ratio is screened, screening is based on the preparation process of embodiment 10-14, the ratio of weight and number of the bacterial classification just added 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 ratio of table 6 black-koji mould, aspergillus oryzae, rhizopus is on the impact of 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; When the parts by weight of black-koji mould, aspergillus oryzae, rhizopus in composite bacteria are such as shown in sequence number 1-7, 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; When the parts by weight of black-koji mould, aspergillus oryzae, rhizopus in composite bacteria are such as shown in sequence number 11-17, the finished product vinegar fixed acid content of preparation is higher, and vinegar perfume (or spice) is soft, but the peculiar smell of song can cover vinegar perfume (or spice), and mouthfeel wine with dregs taste is dense.
in embodiment 18 acetic fermentation process, the consumption of milk-acid bacteria is on the impact of profound rice vinegar finished product
The consumption of embodiment 18 to the milk-acid bacteria that acetic fermentation step in profound rice vinegar preparation method adds screens, and screening is based on the preparation process of embodiment 10-14, 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 consumption of table 7 milk-acid bacteria is on the impact of profound rice vinegar finished product
In summary, when 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 content of lactic acid bacteria, and milk-acid bacteria is excessive, causes 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 to be changed or be modified as the Equivalent embodiments of equivalent variations as enlightenment.In every case be the technical spirit not departing from the claims in the present invention, to simple modification, equivalent variations and remodeling done by above embodiment, still belong to the scope of the claims in the present invention protection.

Claims (3)

1. a profound rice vinegar, is characterized in that this profound rice vinegar is made up of the raw material of following parts by weight:
Germinate 100 parts, profound rice, 0.1 part, saccharifying enzyme, composite bacteria 0.3-0.5 part,
Compound is made wine bent 0.3-0.5 part, the edible ethanol of 40% 5 parts, acetic bacteria 8-10 part,
Milk-acid bacteria 3-5 part, SHENGXIANG yeast 0.3-0.5 part;
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.
2. prepare a method for profound rice vinegar as claimed in claim 1, it is characterized in that it carries out according to following sequence of steps:
(1) pulverize
The profound rice that germinates being divided into weight ratio is two parts of 2:1 i.e. A1 and A2, crosses 30 mesh sieves and must germinate profound ground rice A after being pulverized by A1;
(2) size mixing
In A, add the water of 4-5 times of volume, after stirring, obtain B;
(3) saccharification
Add saccharifying enzyme in B, and the song obtained after composite bacteria koji by A2 expects saccharification 30-45min at 60-65 DEG C, obtains C;
(4) zymamsis
Add compound wine brewing in C bent, in 30-38 DEG C of bottom fermentation 60-72h, obtain D;
(5) acetic fermentation
Add edible ethanol in D, and add acetic bacteria and milk-acid bacteria, in 25-35 DEG C of bottom fermentation 40-48h, obtain E;
(6) after-ripening
Add SHENGXIANG yeast in E, under normal temperature, after-ripening 1 month, obtains F;
(7) sterilizing
By F in 85-95 DEG C of steam sterilizing 15-30min, obtain G;
(8) filter
Adopt algae soil to be filtered by G, filtrate is profound rice vinegar.
3. the method for profound rice vinegar according to claim 2, is characterized in that: the song material in step (3) is by A2 under the effect of composite bacteria, in 30-32 DEG C, cultivates 40-48h and obtains.
CN201310587454.9A 2013-11-21 2013-11-21 Brown rice vinegar and preparation method thereof Active CN103555553B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310587454.9A CN103555553B (en) 2013-11-21 2013-11-21 Brown rice vinegar and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310587454.9A CN103555553B (en) 2013-11-21 2013-11-21 Brown rice vinegar and preparation method thereof

Publications (2)

Publication Number Publication Date
CN103555553A CN103555553A (en) 2014-02-05
CN103555553B true CN103555553B (en) 2015-02-04

Family

ID=50009921

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310587454.9A Active CN103555553B (en) 2013-11-21 2013-11-21 Brown rice vinegar and preparation method thereof

Country Status (1)

Country Link
CN (1) CN103555553B (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101215517B (en) * 2008-01-02 2011-04-06 南京农业大学 Technique for producing germinating brown rice vinegar and products thereof

Also Published As

Publication number Publication date
CN103555553A (en) 2014-02-05

Similar Documents

Publication Publication Date Title
CN103555554B (en) Black rice vinegar and preparation method thereof
CN104651199B (en) Bamboo class is carried out the method for liquor-making by solid fermentation as puff
CN103555555B (en) Preparation method of malt vinegar
CN103602576B (en) Preparation method of barley vinegar
CN104172100B (en) A kind of functional form fermented laminaria soy sauce and brew method thereof
CN102816670B (en) Method for preparing Rui chang yam white wine
CN103361228B (en) Buckwheat and waxy wheat liquid nutrient enhanced yellow wine and brewing method thereof
CN101717709A (en) Preparation method of cordyceps wine
CN104694367B (en) A kind of potato wine and its production technology
CN103320267A (en) Method for brewing sticky rice-purple sweet potato wine
CN105623949A (en) Fruit and grain mixed fermented nutritional liquor
CN104886529A (en) High-salt and high-alcohol diluted state soy sauce rapid brewing method
CN101602999B (en) Sweet potato vinegar and grade fermentation process for clinker thereof
CN103734627A (en) Preparation method of flavored natto rich in nattokinase
CN103555553B (en) Brown rice vinegar and preparation method thereof
CN1326474C (en) Method for brewing soybean sauce
CN102408967B (en) High-fat flavoring wine containing healthy flavor components and preparation method thereof
CN106591078A (en) Preparation method of black rice vinegar
KR101826150B1 (en) Low salty red pepper paste composition and manufacturing method the same
CN105077159B (en) Preparation method for citrus type brewed rice wine
CN108713728A (en) A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof
CN104664262A (en) Sauce preparing composition and sauce preparing method
KR20160016297A (en) Hybrid fermented vinegar and preparation method thereof
CN104560593A (en) A production process of red date vinegar
CN104120061B (en) White wine of liquid to ferment the aging method preparing white spirit by solid state method through second time

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant