CN103820302A - Pure-bacteria-inoculated liquid circular making method for Fujian monascus vinegar - Google Patents
Pure-bacteria-inoculated liquid circular making method for Fujian monascus vinegar Download PDFInfo
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- CN103820302A CN103820302A CN201410090005.8A CN201410090005A CN103820302A CN 103820302 A CN103820302 A CN 103820302A CN 201410090005 A CN201410090005 A CN 201410090005A CN 103820302 A CN103820302 A CN 103820302A
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Abstract
The invention discloses a pure-bacteria-inoculated liquid circular making method for Fujian monascus vinegar and relates to vinegar. The pure-bacteria-inoculated liquid circular making method comprises the steps of preparing Fujian monascus vinegar mother firstly; then preparing monascus wine and performing bacterial strain culture; finally, conducting pure-bacteria-inoculated liquid circular making process of the Fujian monascus vinegar. According to the invention, the modern bioengineering technology is adopted to improve the unique making process of the brand-name distinctive fermented condiment; dedicated acetobacter solution is inoculated to the fermentation broth of the Fujian monascus vinegar, and after culture for a period of time, the mature Fujian monascus vinegar is taken out; thus, the pure-bacteria-inoculated liquid circular making process for the Fujian monascus vinegar is completed. Through the adoption of the pure-bacteria-inoculated liquid circular making method, the making cycle of the Fujian monascus vinegar is shortened.
Description
Technical field
The present invention relates to vinegar, especially relate to the pure tungus inoculation liquid circulation brewing method of a kind of Fujian Monas cuspurpureus Went vinegar.
Background technology
Vinegar can improve a poor appetite, suppresses germ, help digest, and is the traditional brewing seasonings of China.Vinegar be with the starchiness such as grain (Cereals class, potato class etc.) be raw material, complete the stage brews such as saccharification, zymamsis, acetic fermentation through different types of microorganisms and form.The main component of vinegar is acetic acid, also contains nutritive ingredient and the flavor compound such as each seed amino acid, organic acid, carbohydrate, VITAMIN, alcohol and ester, has unique color.
Production technology of vinegar can be divided into solid state fermentation, the large class of liquid state fermentation two.Folk tradition vinegar adopts solid-state fermentation process more, and medium and small enterprise adopts liquid-state fermentation technology in batches, and some enterprise adopts liquid-solid sprinkling circulation technology.Above-mentioned technique is all generally that a large amount of starting material of disposable employing ferment, and is the vinegar unstrained spirits that taps into a small amount of preservation in solid state fermentation, relies on a small amount of microorganism fermentation wherein; In liquid state fermentation, be that a small amount of pure acetobacter bacterial classification of inoculation ferments; The vaccination ways of liquid-solid sprinkling circulation technology is similar to solid state fermentation.The famous-brand and high-quality vinegar of some local characteristics adopts solid state fermentation, and other techniques generally can only be produced medium-sized vinegar.
In the brewageing of Fujian Monas cuspurpureus Went vinegar, there is unique Fujian Monas cuspurpureus Went vinegar mother of vinegar, add wine of rice fermented with red yeast as raw material, adopt the mother of vinegar of large volume and the brewing materials wine of rice fermented with red yeast of small volume to mix, take out year by year product, the technique that forms unique liquid circulation fermentation Fujian Monas cuspurpureus Went vinegar, ensures that product has stable local flavor and higher acetic acid content.But the cycle of this zymotechnique is generally 1 year, this has limited industrial scale and the efficiency of Fujian Monas cuspurpureus Went vinegar.The major cause that Fujian Monas cuspurpureus Went vinegar fermentation period is grown be to ferment latter stage acetic acid content raises, and has suppressed the growth of fermentation main bacteria seed acetobacter, and the concentration of acetobacter significantly declined.The present invention adopts modern biotechnology to improve Fujian Monas cuspurpureus Went vinegar liquid circulation technique, utilize the special vinegar bacillus strain that separates this product obtaining from the Monas cuspurpureus Went vinegar mother of vinegar of Fujian, these bacterial strains of enlarged culturing, each circulation at Fujian Monas cuspurpureus Went vinegar liquid circulation making method starts to add acetobacter bacterium liquid, improve the concentration of acetobacter, accelerate course of fermentation, shorten fermentation period, increase substantially the output of Fujian Monas cuspurpureus Went vinegar.
Chinese patent CN101580793 discloses a kind of clean preparation method of brewing monascus vinegar.In sticky rice stewing, add in the traditional method that saccharifying ferment, zymamsis, acetic fermentation and ageing blend, increase and after completing zymamsis step, carried out suction filtration separating step, the wine of rice fermented with red yeast suction filtration producing after zymamsis is isolated to pure mellow wine liquid and the poor method that has also adopted respectively liquid acetic acid fermentation and solid-state acetic fermentation of unstrained liquor, prepare respectively Monas cuspurpureus Went vinegar liquid 1 and Monas cuspurpureus Went vinegar liquid 2, finally above-mentioned two kinds of vinegar liquid are blent into Monas cuspurpureus Went vinegar.
Chinese patent CN101696387A discloses a kind of highland barley monascus vinegar and brewing method thereof, makes highland barley monascus vinegar take highland barley as raw material.Its brewing method comprises and prepares Monascus anka Nakazawa et sato suspension, boiling, spreading for cooling, ferments, soaks song, diastatic fermentation, acetic fermentation, blend and sterilizing.
Chinese patent CN101333493 discloses a kind of Monas cuspurpureus Went vinegar with antihypertensive function; Take glutinous rice as raw material, after boiling, adding the distiller's yeast that red colouring agent for food, also used as a Chinese medicine and auxiliary material thereof make and accounting for raw material weight per-cent is that 10%～20% functional Monascus vinasse are through first just fermentation, ferment again, then squeezing is made wine of rice fermented with red yeast and is reclaimed Monas cuspurpureus Went distiller grains, wine of rice fermented with red yeast, by acid liquid fermentation, is made the Monas cuspurpureus Went vinegar with antihypertensive function.
Summary of the invention
The object of the present invention is to provide the pure tungus inoculation liquid circulation brewing method of a kind of Fujian Monas cuspurpureus Went vinegar.
The present invention includes following steps:
1) preparation of Fujian Monas cuspurpureus Went vinegar mother of vinegar: after rice is eluriated, soak, then eluriate, drain, in steamer by rice with after steam heating, spread out and dry, in the rice meal drying, add for the first time 3 years mature vinegar, mix thoroughly, move to again in altar, add for the second time 3 years mature vinegar, build altar lid, cultivate, complete rice meal acidication; Then add for the first time the wine of rice fermented with red yeast containing ethanol, then cultivate, then add the wine of rice fermented with red yeast containing ethanol for the second time, after continuing to cultivate, obtain Fujian Monas cuspurpureus Went vinegar mother of vinegar;
In step 1), described rice can adopt upland rice rice or mountain rice etc.; Described rice is eluriated and can be adopted clear water to eluriate; The time of described immersion can be 15～18h; Describedly eluriate again available clear water and eluriate 3～4 times; The described steam-heated time can be 15～25min; Described add for the first time 3 years mature vinegar and add for the second time 3 years mature vinegar all can adopt by volume per-cent containing 3 years mature vinegar of acetic acid 6%～7%; The time of described cultivation can be 6 months; Described interpolation for the first time containing the wine of rice fermented with red yeast of ethanol, interpolation for the second time all can adopt containing the wine of rice fermented with red yeast of ethanol the wine of rice fermented with red yeast that ethanol content is 15%～20% by volume; The described time of cultivating again can be 1 year; The time that described continuation is cultivated can be 1 year; Described rice, water, add 3 years mature vinegar for the first time, add 3 years mature vinegar for the second time, add containing the wine of rice fermented with red yeast of ethanol for the first time, add for the second time containing the mass ratio of the wine of rice fermented with red yeast of ethanol and can be 1: (2～3): (0.1～0.3): 3: (1～1.5): (1～1.5); Described cultivation, again cultivate and the process that continues to cultivate in preferably open altar every day and stir 1 time, gained Fujian Monas cuspurpureus Went vinegar mother of vinegar can reach 6%～7% containing acetic acid, wherein enrichment brewage the main acid acetic acid of Fujian Monas cuspurpureus Went vinegar and the major microorganisms fauna of odor type material.
2) preparation of wine of rice fermented with red yeast:
After will glutinous rice eluriating, soak for the first time, then eluriate, after draining, put into steamer steam heating, then move in fermentation altar behind spreading for cooling to 40～45 ℃, add red colouring agent for food, also used as a Chinese medicine and water for the second time, after stirring evenly rear Zha Tankou and fermenting, obtain wine of rice fermented with red yeast fermented glutinous rice; Then squeeze and filter, heating, obtains wine of rice fermented with red yeast;
In step 2) in, the available clear water of described elutriation is eluriated, and the time of described immersion can be 15～18h; Describedly eluriate again available clear water and eluriate 3～4 times; The described steam-heated time can be 15～25min; Described red colouring agent for food, also used as a Chinese medicine can adopt commercially available red colouring agent for food, also used as a Chinese medicine; Described Zha Tankou can adopt newspaper Zha Tankou;
The concrete grammar of described fermentation can be: 1. drive rake: room temperature fermentation, after 2～4 days, is stirred for the 1st time, drives rake, increases ventilation, reduces temperature; 2. stir day by day: stir totally 3～5 times every day 1 time; 3. stir afterwards: within after the altar that falls 7～12 days, stir 1 time, within 18～25 days, stir 1 time, the temperature of fermentation, lower than 34 ℃, maintains fermentation time 40～60 days;
Described glutinous rice, add water for the first time, red colouring agent for food, also used as a Chinese medicine, the mass ratio of water can be 2: 4 for the second time: (0.1～0.2): (3～4);
Described squeeze and filter can adopt cloth bag squeeze and filter; The temperature of described heating can be 80～95 ℃, and the time of heating can be 5～20min; Prepared wine of rice fermented with red yeast, ethanol content can reach 16%～20%.
3) strain culturing:
Bacterial strain uses therefor is Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 or Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072;
The concrete grammar of strain culturing is: from the acetobacter inclined-plane of Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 or Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072, a small amount of lawn of picking is inoculated in and fills the triangular flask that produces sour substratum, in shaking table, cultivate, make the acetobacter cell concn in substratum reach 5.0 × 10
7～5.0 × 10
9/ mL, makes respectively the bacterium liquid of Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 or the bacterium liquid of Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072; Again by the bacterium liquid centrifugation of the bacterium liquid of Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 or Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072, supernatant liquor inclines, with the mixture suspension cell of Fujian Monas cuspurpureus Went vinegar mother of vinegar and wine of rice fermented with red yeast, make respectively Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 strain cell suspension or Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072 strain cell suspension;
In step 3), described condition of cultivating in shaking table can be cultivated 24～48h in 25～32 ℃, the shaking table of 100～180r/min; The formula of the sour substratum of described product can be: glucose 1%～4%, yeast powder 1%, dehydrated alcohol 1%～8%, pH5.5～pH7.5; It is under 5000～10000r/min condition that the condition of described centrifugation can be at rotating speed, centrifugation 10～15min; The volume ratio of the bacterium liquid of the bacterium liquid of the sour substratum of described product, Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 or Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072, Fujian Monas cuspurpureus Went vinegar mother of vinegar, wine of rice fermented with red yeast can be (3～10): 5: 3: 1; Described (Gluconacetobacter swingsii) Y5052 has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 21st, 2013, address is No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode 100101, register on the books and be numbered CGMCC No.8494 in preservation center; Described (Gluconacetobacter swingsii) Y5072 has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 21st, 2013, address is No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode 100101, register on the books and be numbered CGMCC No.8495 in preservation center; Through identifying, (Gluconacetobacter swingsii) Y5052 and (Gluconacetobacter swingsii) Y5072 are wood sugar glyconic acid acetobacter, Physiology and biochemistry Epidemiological Analysis is found, the fermentation and acid speed of (Gluconacetobacter swingsii) Y5052 is slower, the fermentation and acid speed of (Gluconacetobacter swingsii) Y5072.
4) the pure tungus inoculation liquid circulation of Fujian Monas cuspurpureus Went vinegar is brewageed:
Be equipped with Fujian Monas cuspurpureus Went vinegar mother of vinegar brewage altar in add wine of rice fermented with red yeast, Fujian Monas cuspurpureus Went vinegar mother of vinegar: the volume ratio of wine of rice fermented with red yeast is (2～4): 1, add a cover, obtain Fujian Monas cuspurpureus Went vinegar and brewage wine with dregs, add again Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 strain cell suspension, at least one in Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072 strain cell suspension, the strain cell suspension adding is by volume for Fujian Monas cuspurpureus Went vinegar is brewageed 1%～5% of wine with dregs cumulative volume, opening altar every day stirs 1 time, cultivate 60～180 days lower than 34 ℃, in the time that acetic acid content reaches 5%～7%, open altar and take out supernatant liquor, through clarification, sterilizing, encapsulation, make Fujian Monas cuspurpureus Went vinegar, brewage after end in pure tungus inoculation circulation for the first time, can add new wine of rice fermented with red yeast and strain cell suspension to brewageing in altar, repeat above-mentioned steps, circulation is brewageed, form the pure tungus inoculation liquid circulation making method of Fujian Monas cuspurpureus Went vinegar, shorten the brewing period of Fujian Monas cuspurpureus Went vinegar.
The present invention adopts modern biotechnology to improve the special vintage fabrication technique of famous-brand and high-quality characteristic fermented seasonings, in brewageing wine with dregs, Fujian Monas cuspurpureus Went vinegar taps into special vinegar bacillus bacterium liquid, after cultivating certain hour, take out ripe Fujian Monas cuspurpureus Went vinegar, form the pure tungus inoculation liquid circulation making method of Fujian Monas cuspurpureus Went vinegar, shorten the brewing period of Fujian Monas cuspurpureus Went vinegar.
Embodiment
The present invention is further illustrated below.
Embodiment 1:
The preparation of 1 Fujian Monas cuspurpureus Went vinegar mother of vinegar
1.1 boiling upland rice rice: get upland rice rice (mountain rice) 10kg, clear water is eluriated, and the 25kg that adds water soaks 15h; Clear water eluriate 4 times, drain; In steamer, by upland rice rice steam heating 20min, spread out and dry.
1.2 upland rice rice acidications: get containing 3 years mature vinegar 2kg of acetic acid 6% and mix thoroughly with the upland rice rice drying, static 12h; Upland rice rice is moved in altar, add 3 years mature vinegar 30kg containing acetic acid 6.5%; Lid lid, incubated at room temperature 6 months, reaches 6% containing acetic acid.
1.3 Fujian Monas cuspurpureus Went vinegar mother of vinegar maturations: add the wine of rice fermented with red yeast 15kg of ethanol content 18%, continue incubated at room temperature 1 year, reach 6.5% containing acetic acid; Add the wine of rice fermented with red yeast 15kg of ethanol content 18%, continue incubated at room temperature 1 year, reach 7% containing acetic acid.Between whole incubation period, open altar every day and stir 1 time.So far make Fujian Monas cuspurpureus Went vinegar mother of vinegar, wherein enrichment brewage the main acid acetic acid of Fujian Monas cuspurpureus Went vinegar and the major microorganisms fauna of odor type material.
The preparation of 2 wine of rice fermented with red yeast
2.1 prepare wine of rice fermented with red yeast fermented glutinous rice
Immersion, fine laundering: get glutinous rice 20kg, clear water is eluriated, and the 40kg that adds water soaks 18h; Clear water eluriate 3 times, drain.
Steamed rice: in steamer by glutinous rice steam heating 20min, spreading for cooling to 42 ℃.
The altar that falls, moves to the glutinous rice after boiling in fermentation altar, adds commercially available red colouring agent for food, also used as a Chinese medicine 1.5kg, and water 35kg, stirs evenly; Use newspaper Zha Tankou.
Fermentation: control temperature lower than 32 ℃, stir 7 times in fermenting process, design parameter control is as follows.1. drive rake: room temperature fermentation, after 3 days, is stirred for the 1st time, drives rake, increases ventilation, reduces temperature; 2. stir day by day: stir totally 4 times every day 1 time; 3. stir afterwards: within after the altar that falls 10 days, stir 1 time, within 20 days, stir 1 time.Maintain fermentation time and within 50 days, make wine of rice fermented with red yeast fermented glutinous rice.
2.2 prepare wine of rice fermented with red yeast
By aforementioned wine of rice fermented with red yeast fermented glutinous rice, through cloth bag squeeze and filter, 85 ℃ of heating 8min, make wine of rice fermented with red yeast, and ethanol content reaches 18%.
3 strain culturing
Bacterial strain uses therefor is A bacterial strain, and A bacterial strain is Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 bacterial strain,
The cultivation of 3.1 bacterial strains, from A bacterial strain inclined-plane, a small amount of lawn of picking is inoculated in the 1500mL triangular flask that fills 600mL and produce sour substratum; In 30 ℃, the shaking table of 150r/min, cultivate 36h, make the acetobacter cell concn in substratum reach 2.5 × 10
9/ mL, makes the bacterium liquid of A bacterial strain; Culture medium prescription is as follows: glucose 3%, yeast powder 1%, dehydrated alcohol 5%, pH6.0.
3.2 acetobacter cell suspension preparations: get A bacterial strain bacterium liquid 500mL, be under 5000r/min condition at rotating speed, centrifugation 15min, supernatant liquor inclines, with the mixture suspension cell of Fujian Monas cuspurpureus Went vinegar mother of vinegar 300mL and wine of rice fermented with red yeast 100mL, make A strain cell suspension;
The pure tungus inoculation liquid circulation making method of 4 Fujian Monas cuspurpureus Went vinegars
4.1 preparation Fujian Monas cuspurpureus Went vinegars are brewageed wine with dregs
Get the altar of brewageing that 66kg Fujian Monas cuspurpureus Went vinegar mother of vinegar is housed, add the wine of rice fermented with red yeast of 22kg, make mother of vinegar: the ratio of wine of rice fermented with red yeast is about 3:1; Add a cover; Make Fujian Monas cuspurpureus Went vinegar and brewage wine with dregs;
4.2 pure tungus inoculation
Brewage and in wine with dregs, tap into A strain cell suspension to Fujian Monas cuspurpureus Went vinegar, the cell suspension volume tapping into be Fujian Monas cuspurpureus Went vinegar brewage wine with dregs cumulative volume 1%; Open altar every day and stir 1 time, cultivate 150 days for 30 ℃, acetic acid content can reach 7%, opens altar and takes out 15kg supernatant liquor, through clarification, sterilizing, encapsulation, makes high-quality Fujian Monas cuspurpureus Went vinegar.
4.3 follow-up pure tungus inoculation circulations are brewageed
After end is brewageed in the circulation of pure tungus inoculation for the first time, to the wine of rice fermented with red yeast that adds 25kg in brewageing altar, tap into and the cell suspension of the same volume of above-mentioned steps, repeat supervisory routine, cultivate 150 days, after can make Fujian Monas cuspurpureus Went vinegar 15kg.
Follow-up circulation is brewageed, and repeats said process, forms the pure tungus inoculation liquid circulation making method of Fujian Monas cuspurpureus Went vinegar, shortens the brewing period of Fujian Monas cuspurpureus Went vinegar.
Embodiment 2:
The preparation of 1 Fujian Monas cuspurpureus Went vinegar mother of vinegar
With embodiment 1.
The preparation of 2 wine of rice fermented with red yeast
With embodiment 1.
3 strain culturing
Bacterial strain uses therefor is B bacterial strain, and B bacterial strain is Si Shi glyconic acid acetobacter Y5072 bacterial strain,
The cultivation of 3.1 bacterial strains, from B bacterial strain inclined-plane, a small amount of lawn of picking is inoculated in the 1500mL triangular flask that fills 500mL and produce sour substratum; In 30 ℃, the shaking table of 150r/min, cultivate 30h, make the acetobacter cell concn in substratum reach 2.0 × 10
9/ mL, makes the bacterium liquid of B bacterial strain; Culture medium prescription is as follows: glucose 3%, yeast powder 1%, dehydrated alcohol 5%, pH6.0.
3.2 acetobacter cell suspension preparations: get B bacterial strain bacterium liquid 500mL, the centrifugal 15min of rotating speed 5000r/min, the supernatant liquor that inclines, with the mixture suspension cell of Fujian Monas cuspurpureus Went vinegar mother of vinegar 300mL and wine of rice fermented with red yeast 100mL, makes B strain cell suspension;
The pure tungus inoculation liquid circulation making method of 4 Fujian Monas cuspurpureus Went vinegars
4.1 preparation Fujian Monas cuspurpureus Went vinegars are brewageed wine with dregs
Get the altar of brewageing that 65kg Fujian Monas cuspurpureus Went vinegar mother of vinegar is housed, add the wine of rice fermented with red yeast of 20kg, make mother of vinegar: the ratio of wine of rice fermented with red yeast is about 3:1; Add a cover; Make Fujian Monas cuspurpureus Went vinegar and brewage wine with dregs;
4.2 pure tungus inoculation
Brewage and in wine with dregs, tap into B strain cell suspension to Fujian Monas cuspurpureus Went vinegar, the cell suspension volume tapping into be Fujian Monas cuspurpureus Went vinegar brewage wine with dregs cumulative volume 1%; Open altar every day and stir 1 time, cultivate 60 days for 25 ℃～30 ℃, acetic acid content can reach 7%, opens altar and takes out 15kg supernatant liquor, through clarification, sterilizing, encapsulation, makes high-quality Fujian Monas cuspurpureus Went vinegar.
4.3 follow-up pure tungus inoculation circulations are brewageed
After end is brewageed in the circulation of pure tungus inoculation for the first time, to the wine of rice fermented with red yeast that adds 20kg in brewageing altar, tap into and the cell suspension of the same volume of above-mentioned steps, repeat supervisory routine, cultivate 90 days, after can make Fujian Monas cuspurpureus Went vinegar 15kg.
Follow-up circulation is brewageed, and repeats said process, forms the pure tungus inoculation liquid circulation making method of Fujian Monas cuspurpureus Went vinegar, shortens the brewing period of Fujian Monas cuspurpureus Went vinegar.
Embodiment 3:
The preparation of 1 Fujian Monas cuspurpureus Went vinegar mother of vinegar
With embodiment 1.
The preparation of 2 wine of rice fermented with red yeast
With embodiment 1.
3 strain culturing
Bacterial strain uses therefor is A bacterial strain and B bacterial strain.
The cultivation of 3.1 bacterial strains, from the acetobacter inclined-plane of A bacterial strain or B bacterial strain, a small amount of lawn of picking is inoculated in the 1500mL triangular flask that fills 500mL and produce sour substratum respectively; In 30 ℃, the shaking table of 150r/min, cultivate 36h, make the acetobacter cell concn in substratum reach 3.0 × 10
9/ mL, makes respectively the bacterium liquid of A bacterial strain or B bacterial strain; Culture medium prescription is as follows: glucose 2%, yeast powder 1%, dehydrated alcohol 5%, pH5.5.
3.2 acetobacter cell suspension preparations: get respectively A bacterial strain bacterium liquid 500mL or B bacterial strain bacterium liquid 500mL, be under 6000r/min condition at rotating speed, centrifugation 15min, supernatant liquor inclines, with the mixture suspension cell of Fujian Monas cuspurpureus Went vinegar mother of vinegar 300mL and wine of rice fermented with red yeast 100mL, make respectively A strain cell suspension or B strain cell suspension;
The pure tungus inoculation liquid circulation making method of 4 Fujian Monas cuspurpureus Went vinegars
4.1 preparation Fujian Monas cuspurpureus Went vinegars are brewageed wine with dregs
Get the altar of brewageing that 65kg Fujian Monas cuspurpureus Went vinegar mother of vinegar is housed, add the wine of rice fermented with red yeast of 20kg, make mother of vinegar: the ratio of wine of rice fermented with red yeast is about 3:1; Add a cover; Make Fujian Monas cuspurpureus Went vinegar and brewage wine with dregs;
4.2 pure tungus inoculation
Brewage and in wine with dregs, tap into respectively A bacterial strain and the each 400mL of B strain cell suspension to Fujian Monas cuspurpureus Went vinegar, the bacteria liquid tapping into amasss brewages 1% of wine with dregs cumulative volume for Fujian Monas cuspurpureus Went vinegar; Open altar every day and stir 1 time, cultivate 100 days for 25 ℃～30 ℃, acetic acid content can reach 7%, opens altar and takes out 15kg supernatant liquor, through clarification, sterilizing, encapsulation, makes high-quality Fujian Monas cuspurpureus Went vinegar.
4.3 follow-up pure tungus inoculation circulations are brewageed
After end is brewageed in the circulation of pure tungus inoculation for the first time, to the wine of rice fermented with red yeast that adds 20kg in brewageing altar, tap into and the cell suspension of the same volume of above-mentioned steps, repeat supervisory routine, cultivate 100 days, after can make Fujian Monas cuspurpureus Went vinegar 15kg.
Follow-up circulation is brewageed, and repeats said process, forms the pure tungus inoculation liquid circulation making method of Fujian Monas cuspurpureus Went vinegar, shortens the brewing period of Fujian Monas cuspurpureus Went vinegar.
Claims (10)
1. a pure tungus inoculation liquid circulation brewing method for Fujian Monas cuspurpureus Went vinegar, is characterized in that comprising the following steps:
1) preparation of Fujian Monas cuspurpureus Went vinegar mother of vinegar: after rice is eluriated, soak, then eluriate, drain, in steamer by rice with after steam heating, spread out and dry, in the rice meal drying, add for the first time 3 years mature vinegar, mix thoroughly, move to again in altar, add for the second time 3 years mature vinegar, build altar lid, cultivate, complete rice meal acidication; Then add for the first time the wine of rice fermented with red yeast containing ethanol, then cultivate, then add the wine of rice fermented with red yeast containing ethanol for the second time, after continuing to cultivate, obtain Fujian Monas cuspurpureus Went vinegar mother of vinegar;
2) preparation of wine of rice fermented with red yeast:
After will glutinous rice eluriating, soak for the first time, then eluriate, after draining, put into steamer steam heating, then move in fermentation altar behind spreading for cooling to 40～45 ℃, add red colouring agent for food, also used as a Chinese medicine and water for the second time, after stirring evenly rear Zha Tankou and fermenting, obtain wine of rice fermented with red yeast fermented glutinous rice; Then squeeze and filter, heating, obtains wine of rice fermented with red yeast;
3) strain culturing:
Bacterial strain uses therefor is Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 or Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072;
The concrete grammar of strain culturing is: from the acetobacter inclined-plane of Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 or Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072, a small amount of lawn of picking is inoculated in and fills the triangular flask that produces sour substratum, in shaking table, cultivate, make the acetobacter cell concn in substratum reach 5.0 × 10
7～5.0 × 10
9/ mL, makes respectively the bacterium liquid of Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 or the bacterium liquid of Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072; Again by the bacterium liquid centrifugation of the bacterium liquid of Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 or Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072, supernatant liquor inclines, with the mixture suspension cell of Fujian Monas cuspurpureus Went vinegar mother of vinegar and wine of rice fermented with red yeast, make respectively Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 strain cell suspension or Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072 strain cell suspension;
4) the pure tungus inoculation liquid circulation of Fujian Monas cuspurpureus Went vinegar is brewageed:
Be equipped with Fujian Monas cuspurpureus Went vinegar mother of vinegar brewage altar in add wine of rice fermented with red yeast, Fujian Monas cuspurpureus Went vinegar mother of vinegar: the volume ratio of wine of rice fermented with red yeast is (2～4): 1, add a cover, obtain Fujian Monas cuspurpureus Went vinegar and brewage wine with dregs, add again Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 strain cell suspension, at least one in Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072 strain cell suspension, the strain cell suspension adding is by volume for Fujian Monas cuspurpureus Went vinegar is brewageed 1%～5% of wine with dregs cumulative volume, opening altar every day stirs 1 time, cultivate 60～180 days lower than 34 ℃, in the time that acetic acid content reaches 5%～7%, open altar and take out supernatant liquor, through clarification, sterilizing, encapsulation, make Fujian Monas cuspurpureus Went vinegar, brewage after end in pure tungus inoculation circulation for the first time, add new wine of rice fermented with red yeast and strain cell suspension to brewageing in altar, repeat above-mentioned steps, circulation is brewageed, form the pure tungus inoculation liquid circulation making method of Fujian Monas cuspurpureus Went vinegar, shorten the brewing period of Fujian Monas cuspurpureus Went vinegar.
2. the pure tungus inoculation liquid circulation brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, is characterized in that in step 1), and described rice adopts upland rice rice or mountain rice; Described rice is eluriated and is adopted clear water to eluriate.
3. the pure tungus inoculation liquid circulation brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, is characterized in that in step 1), the time of described immersion is 15～18h; Describedly eluriate again available clear water and eluriate 3～4 times; The described steam-heated time can be 15～25min.
4. the pure tungus inoculation liquid circulation brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, it is characterized in that in step 1), described add for the first time 3 years mature vinegar and add for the second time 3 years mature vinegar all adopt by volume per-cent containing 3 years mature vinegar of acetic acid 6%～7%; The time of described cultivation can be 6 months; Described interpolation for the first time containing the wine of rice fermented with red yeast of ethanol, interpolation for the second time all can adopt containing the wine of rice fermented with red yeast of ethanol the wine of rice fermented with red yeast that ethanol content is 15%～20% by volume; The described time of cultivating again can be 1 year; The time that described continuation is cultivated can be 1 year.
5. the pure tungus inoculation liquid circulation brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, it is characterized in that in step 1), described rice, water, to add 3 years mature vinegar for the first time, add 3 years mature vinegar for the second time, add containing the wine of rice fermented with red yeast of ethanol for the first time, add for the second time containing the mass ratio of the wine of rice fermented with red yeast of ethanol be 1: (2～3): (0.1～0.3): 3: (1～1.5): (1～1.5); Described cultivation, again cultivate and continue cultivate process in preferably open every day altar stir 1 time.
6. the pure tungus inoculation liquid circulation brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, is characterized in that in step 2) in, described elutriation is eluriated with clear water; The time of described immersion can be 15～18h; Describedly eluriate again available clear water and eluriate 3～4 times; The described steam-heated time can be 15～25min; Described red colouring agent for food, also used as a Chinese medicine can adopt commercially available red colouring agent for food, also used as a Chinese medicine; Described Zha Tankou can adopt newspaper Zha Tankou.
7. the pure tungus inoculation liquid circulation brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, is characterized in that in step 2) in, the concrete grammar of described fermentation is: 1. drive rake: room temperature fermentation is after 2～4 days, stir for the 1st time, drive rake, increase ventilation, reduce temperature; 2. stir day by day: stir totally 3～5 times every day 1 time; 3. stir afterwards: within after the altar that falls 7～12 days, stir 1 time, within 18～25 days, stir 1 time, the temperature of fermentation, lower than 34 ℃, maintains fermentation time 40～60 days.
8. the pure tungus inoculation liquid circulation brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, is characterized in that in step 2) in, described glutinous rice, add water for the first time, red colouring agent for food, also used as a Chinese medicine, the mass ratio of water can be 2: 4 for the second time: (0.1～0.2): (3～4);
Described squeeze and filter can adopt cloth bag squeeze and filter; The temperature of described heating can be 80～95 ℃, and the time of heating can be 5～20min; Prepared wine of rice fermented with red yeast, ethanol content can reach 16%～20%.
9. the pure tungus inoculation liquid circulation brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, is characterized in that in step 3), and described condition of cultivating in shaking table is to cultivate 24～48h in 25～32 ℃, the shaking table of 100～180r/min; The formula of the sour substratum of described product can be: glucose 1%～4%, yeast powder 1%, dehydrated alcohol 1%～8%, pH5.5～7.5.
10. the pure tungus inoculation liquid circulation brewing method of a kind of Fujian Monas cuspurpureus Went vinegar as claimed in claim 1, is characterized in that in step 3), the condition of described centrifugation is to be under 5000～10000r/min condition at rotating speed, centrifugation 10～15min; The volume ratio of the bacterium liquid of the bacterium liquid of the sour substratum of described product, Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5052 or Si Shi glyconic acid acetobacter (Gluconacetobacter swingsii) Y5072, Fujian Monas cuspurpureus Went vinegar mother of vinegar, wine of rice fermented with red yeast can be (3～10): 5: 3: 1; Described (Gluconacetobacter swingsii) Y5052 is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 21st, 2013, registers on the books and be numbered CGMCC No.8494 in preservation center; Described (Gluconacetobacter swingsii) Y5072 is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 21st, 2013, registers on the books and be numbered CGMCC No.8495 in preservation center.
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| CN104397212A (en) * | 2014-11-26 | 2015-03-11 | 安徽省华银茶油有限公司 | Preparation method of aromatic tea seed oil |
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