CN103865749B - The brewing method of a kind of Fujian Monas cuspurpureus Went vinegar - Google Patents

The brewing method of a kind of Fujian Monas cuspurpureus Went vinegar Download PDF

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CN103865749B
CN103865749B CN201410139500.3A CN201410139500A CN103865749B CN 103865749 B CN103865749 B CN 103865749B CN 201410139500 A CN201410139500 A CN 201410139500A CN 103865749 B CN103865749 B CN 103865749B
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fermentation
monas cuspurpureus
cuspurpureus went
went vinegar
liquid
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CN201410139500.3A
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CN103865749A (en
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黄祖新
黄镇
刘龙山
周文浩
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福建师范大学
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Abstract

The invention belongs to technical field of microbial fermentation, be specifically related to the brewing method <b> of a kind of Fujian Monas cuspurpureus Went vinegar.</b> the present invention, using Rough glutinous rice as raw material, utilizes Bacterium lacticum and yeast co-fermentation to generate red rice yellow wine with high lactic acid as the matrix of the old vinegar liquid submerged fermentation in highly acidity Yongchun; The Fujian Monas cuspurpureus Went vinegar keeping traditional flavor excellent is generated with the oxidation of the wine of rice fermented with red yeast of mixed bacterium acetic fermentation height lactic acid.Fujian Monas cuspurpureus Went vinegar is through adopting micro-oxygen ageing slaking mode, solution liquid submerged fermentation is with short production cycle, be unfavorable for the problem of the formation of multiple aromatoising substance, ageing phasic change sesame usage adopts the molten extract of sesame alcohol to substitute traditional sesame pickling process flavouring, makes product special flavour skillful.

Description

The brewing method of a kind of Fujian Monas cuspurpureus Went vinegar
Technical field
The invention belongs to technical field of microbial fermentation, be specifically related to the brewing method of a kind of Fujian Monas cuspurpureus Went vinegar .
Background technology
China's vinegar brewing is with a long history, and making vinegar is of a great variety.Fujian Monas cuspurpureus Went vinegar is one of Chinese four your name's vinegar also known as the old vinegar in Yongchun, and it mainly originates in the Yongchun County in mountain area, the south of Fujian Province.Fujian Monas cuspurpureus Went vinegar adopts liquid stuck fermentation method technique, and traditional Monas cuspurpureus Went vinegar is brewageed and lasted 3 years.The uniqueness liquid stuck fermentation method technique of Fujian Monas cuspurpureus Went vinegar, finished product does not need high-temperature sterilization, in brewing process, do not need additional salt and sanitas, containing the nutritive ingredients such as multiple amino acids and the multiple organism of fermentation useful to HUMAN HEALTH.But, Yongchun Lao Cu manufacturing enterprise of current China mostly still continues to use the liquid shallow-layer Fermentation of conventional segmentation and produces, ubiquity the series of problems such as operation is lack of standardization, not easily industrialization, quality is unstable, production technology falls behind, the old vinegar in traditional mode of production Yongchun utilizes natural microorganisms to comprise harmful microorganism, the security of product is also extensively queried, quality is unstable for a long time, and production scale does not increase, and Fujian Monas cuspurpureus Went vinegar also can not walk Fujian.Therefore, the innovation reform of Fujian Monas cuspurpureus Went vinegar technique is the instant crucial major issue of Fujian Monas cuspurpureus Went vinegar rejuvenation and development.
Traditional Vinegar Manufacturing technique relies on spontaneous fermentation and the manual mode of production, has the one side that it falls behind, but its good product quality, production technique must have the one side of science.But vinegar is not acetic acid, but a kind of acidulated seasonings." local flavor " is the soul of seasonings, and " local flavor " deficiency can lose the value of seasonings.Human consumer, when buying vinegar, first can not check it whether to reach physical and chemical index, but judge the quality of quality product with sense organ.Covet and improve acetic acid production rate, and trophicity and the enjoying of traditional zymotic vinegar can not be kept, will by human consumer be eliminated in market competition.Therefore, Fujian Monas cuspurpureus Went vinegar is as spreading the Chinese tradition name vinegar of thousand, how under the local flavor keeping traditional product, carry out liquid submerged fermentation production highly acidity Monas cuspurpureus Went vinegar, to the reform of traditional Fujian Monas cuspurpureus Went vinegar technique, we are at respect history, respect and removal waste matter is carried out on traditional basis and weed out the old and bring forth the new, based under local flavor guiding how quick fermentation, enhance productivity.
Summary of the invention
The present invention, using Rough glutinous rice as raw material, utilizes Bacterium lacticum and yeast co-fermentation to generate red rice yellow wine with high lactic acid as the matrix of the old vinegar liquid submerged fermentation in highly acidity Yongchun; The Fujian Monas cuspurpureus Went vinegar keeping traditional flavor excellent is generated with the oxidation of the wine of rice fermented with red yeast of mixed bacterium acetic fermentation height lactic acid.Fujian Monas cuspurpureus Went vinegar is through adopting micro-oxygen ageing slaking mode, solution liquid submerged fermentation is with short production cycle, be unfavorable for the problem of the formation of multiple aromatoising substance, ageing phasic change sesame usage adopts the molten extract of sesame alcohol to substitute traditional sesame pickling process flavouring, makes product special flavour skillful.
One, the preparation of Bacterium lacticum mixed fermentation liquid, Acetobacter pasteurianus bacterium liquid
1, the preparation of Bacterium lacticum mixed fermentation liquid
(1) lactobacillus paracasei liquid first order seed preparation: choose lactobacillus paracasei in slant tube, access A type primary-seed medium, regulates pH value to be 6.5, culture temperature 50 DEG C, shaking speed is 150r/min, incubation time 20h, obtains lactobacillus paracasei first order seed bacterium liquid.
(2) lactobacillus paracasei bacterium liquid secondary seed preparation: lactobacillus paracasei first order seed bacterium liquid is inoculated in A type primary-seed medium, inoculum size is 10% of A type primary-seed medium weight, adjust ph is 6.5, culture temperature 50 DEG C, ventilation 0.04 ~ 0.06m3/(m3min), incubation time 24h, obtains lactobacillus paracasei secondary seed bacterium liquid.
Described A type primary-seed medium formula forms according to following proportion of composing:
Casein peptone 10.0g, extractum carnis 10.0g, yeast powder 5.0g, glucose 5.0g, sodium acetate 5.0g, dibasic ammonium citrate 2.0g, Tween 80 1.0g, K 2hPO 42.0g, MgSO 4.7H 2o 0.2g,
MnSO 4.H 2o 0.05g, CaCO 320.0g, distilled water 1.0L.
(3) lactobacterium helveticus liquid first order seed preparation: choose lactobacterium helveticus in slant tube, access A type primary-seed medium, regulates pH value to be 6.5, culture temperature 50 DEG C, shaking speed is 150r/min, incubation time 20h, obtains lactobacterium helveticus first order seed bacterium liquid.
(4) lactobacterium helveticus bacterium liquid secondary seed preparation: lactobacterium helveticus first order seed bacterium liquid is inoculated in A type primary-seed medium, inoculum size is 10% of A type primary-seed medium weight, adjust ph is 6.5, culture temperature 50 DEG C, ventilation 0.04 ~ 0.06m3/(m3min), incubation time 24h, obtains lactobacterium helveticus secondary seed bacterium liquid.
(5) fermentation culture: lactobacillus paracasei secondary seed bacterium liquid and lactobacterium helveticus secondary seed bacterium liquid are made into Bacterium lacticum mixed solution according to the ratio of weight part 1:3, are inoculated in red koji fermentation mash substratum.Bacterium lacticum mixed solution inoculum size is 30% of red koji fermentation mash substratum weight, culture temperature 50 DEG C, ventilation 0.05 ~ 0.1m3/(m3min), incubation time 24h, turns quiescent culture until the 72 h fermentation ends Bacterium lacticum mixed fermentation liquid that is prepared into total acidity (in lactic acid) 60 ~ 70g/L is for subsequent use.
2, Acetobacter pasteurianus bacterium solution preparation:
(1) shake-flask seed preparation: according to bean sprout juice 200ml, the proportions seed culture medium of glucose 10g, calcium carbonate 20g, distilled water 1L, adds the ethanol of 20g ratio again after sterilizing, and adjust ph is 6.5; From slant tube, choose Acetobacter pasteurianus, access in above-mentioned seed culture medium, culture temperature 30 DEG C, shaking speed is 150r/min, and incubation time 24h obtains ripe Acetobacter pasteurianus shake-flask seed bacterium liquid.
(2) Acetobacter pasteurianus first order seed bacterium solution preparation: by Acetobacter pasteurianus shake-flask seed bacterium liquid access red koji fermentation mash substratum, inoculum size is 10% of red koji fermentation mash substratum weight, adjust ph is 6.5, culture temperature 30 DEG C, ventilation 0.05 ~ 0.1m 3/ (m 3min), incubation time 30h, obtains Acetobacter pasteurianus first order seed bacterium liquid.
(3) Acetobacter pasteurianus secondary seed preparation: by Acetobacter pasteurianus first order seed bacterium liquid access red koji fermentation mash substratum, inoculum size is 10% of red koji fermentation mash substratum weight, and adjust ph is 6.5, culture temperature 30 DEG C, ventilation 0.05 ~ 0.1m 3/ (m 3min), incubation time 30h, obtains Acetobacter pasteurianus secondary seed bacterium liquid; It is for subsequent use that 0.05% ammonium sulfate adding Acetobacter pasteurianus secondary seed bacterium liquid weight in Acetobacter pasteurianus secondary seed bacterium liquid is again prepared into Acetobacter pasteurianus bacterium liquid.
At the red koji fermentation mash substratum described in the preparation of Bacterium lacticum mixed fermentation liquid and Acetobacter pasteurianus bacterium solution preparation, its preparation process is as follows:
1. composition of raw materials: according to the weight ratio of the 18:1:10 of Shui ︰ Hong Qu ︰ glutinous rice.
2. steamed rice: be soaked in water after sticky rice washing 10h, drained by water, pours the continuous steamed rice of vertical type rice steaming machine into.
3. drench meal nest: steamed rice grain is sprayed water through conveying belt, allow rice grain water-swelling, according to wine vat size and composition of raw materials ratio, grasp and pour appetite and the Hongqu powder (red colouring agent) of red colouring agent for food, also used as a Chinese medicine through pulverizing in cylinder into and mix thoroughly, flatten real, a well shape nest is dug in centre.Room temperature, lower than 20 DEG C, needs lid gunnysack to be incubated.
4. to wash by water fermentation: through nest saccharification 48h, occur a small amount of saccharified liquid in well shape nest, pour water by fermentation, support unstrained spirits 8 ~ 10d.
5. take out clearly: when fermented glutinour rice floats, the alcoholic strength of measuring space fermentation liquid.Alcoholic strength is at 9 ~ 12%(v/v) time, karusen clear liquid in cylinder is extracted out.
6. blend: from cylinder, extract karusen clear liquid out blend into alcoholic strength 8%(v/v) red koji fermentation mash.
7. according to every 100L alcoholic strength 8%(v/v) red koji fermentation mash adds extractum carnis 500g, ammonium sulfate 200g is prepared into red koji fermentation mash substratum.
Two, the brewageing of Fujian Monas cuspurpureus Went vinegar
(1) high lactic acid wine of rice fermented with red yeast parts by weight of raw materials formula:
Rough glutinous rice 100
Red colouring agent for food, also used as a Chinese medicine 20 ~ 30
Fermentation use water 230
(2) preparation of high lactic acid wine of rice fermented with red yeast:
(1) be soaked in water after Rough glutinous rice cleaning 8 ~ 10h, drains, pour the rice of horizontal type rice steaming machine continuously cooking maturation into through vibration.
(2) in wine of rice fermented with red yeast fermentor tank, add the steamed rice amount of fermentation water, red colouring agent for food, also used as a Chinese medicine, Rough glutinous rice according to composition of raw materials ratio, carry out diastatic fermentation and form fermentation liquid, the temperature control of fermenting process product is at 30 ~ 32 DEG C.
The fermentation liquid product temperature control of described wine of rice fermented with red yeast fermentor tank adopts the fermentor tank chuck type of cooling to carry out.
(3) ferment 6 ~ 8 days, when alcoholic strength in fermentation liquid is at 12 ~ 14%(v/v) between time, karusen is cooled to 15 DEG C, maintains 15 DEG C of temperature 5 days, to extract in wine of rice fermented with red yeast fermentor tank karusen clear liquid to adjusting tank; In adjustment tank, add Bacterium lacticum mixed fermentation liquid for subsequent use in karusen clear liquid and water carries out index adjustment, the index of adjustment should meet: alcoholic strength 9 ~ 10%(v/v), total acidity (in lactic acid) 8.0 ~ 10.0g/L, obtains high lactic acid wine of rice fermented with red yeast.Bacterium lacticum mixed fermentation liquid measure and adjustment water consumption are determined according to the alcoholic strength of the high lactic acid wine of rice fermented with red yeast of detection adjustment and total acidity (in lactic acid).After extracting karusen clear liquid, remaining wine lees liquor can be delivered to solid-state vinegar workshop processed brewing solid-state aromatic vinegar.
(3) Fujian Monas cuspurpureus Went vinegar liquid submerged fermentation
(1) in apparatus for acetic acid fermentation tank, load the high lactic acid wine of rice fermented with red yeast of 50% tankage, the Acetobacter pasteurianus bacterium liquid adding 5% tankage carries out liquid submerged fermentation, and leavening temperature is 30 DEG C, ventilation 0.05 ~ 0.1m 3/ (m 3min), fermentation time 30 ~ 40 hours, obtains total acidity (with acetometer) and reaches acidity Monas cuspurpureus Went vinegar in 50 ~ 60g/L.
(2) fed-batch fermentation: in apparatus for acetic acid fermentation tank in acidity Monas cuspurpureus Went vinegar, add the high lactic acid wine of rice fermented with red yeast of 25% tankage, ventilation 0.05 ~ 0.1m 3/ (m 3min), leavening temperature is 30 DEG C, continues fermentation 20 ~ 30 hours, obtains total acidity (with acetometer) and reach 70 ~ 80g/L highly acidity Monas cuspurpureus Went vinegar.
(3) extract apparatus for acetic acid fermentation tank highly acidity Monas cuspurpureus Went vinegar to Monas cuspurpureus Went vinegar ageing tank, leave the highly acidity Monas cuspurpureus Went vinegar of 25% tankage in apparatus for acetic acid fermentation tank.
(4) in the highly acidity Monas cuspurpureus Went vinegar in step (3) apparatus for acetic acid fermentation tank, add the high lactic acid wine of rice fermented with red yeast of 25% tankage, add the Acetobacter pasteurianus bacterium liquid of 5% tankage, leavening temperature is 30 DEG C, ventilation 0.05 ~ 0.1m simultaneously 3/ (m 3min), fermentation time 30 ~ 40 hours, obtains total acidity (with acetometer) and reaches acidity Monas cuspurpureus Went vinegar in 50 ~ 60g/L.
(5) fed-batch fermentation: in apparatus for acetic acid fermentation tank in acidity Monas cuspurpureus Went vinegar, then add the high lactic acid wine of rice fermented with red yeast of 25% tankage, leavening temperature is 30 DEG C, ventilation 0.05 ~ 0.1m 3/ (m 3min), continue fermentation 20 ~ 30 hours, obtain total acidity (with acetometer) and reach 70 ~ 80g/L highly acidity Monas cuspurpureus Went vinegar.
(6) extract highly acidity Monas cuspurpureus Went vinegar in apparatus for acetic acid fermentation tank and, to Monas cuspurpureus Went vinegar ageing tank, leave the highly acidity Monas cuspurpureus Went vinegar of 25% tankage in apparatus for acetic acid fermentation tank, highly acidity Monas cuspurpureus Went vinegar is prepared in continuation repeating step (4), step (5).
(7) according to step (1) to step (6) fermenting procedure, production highly acidity Monas cuspurpureus Went vinegar is added Monas cuspurpureus Went vinegar ageing tank successively.
(4) Fujian Monas cuspurpureus Went vinegar ageing slaking
When the highly acidity Monas cuspurpureus Went vinegar that apparatus for acetic acid fermentation tank is produced is added to Monas cuspurpureus Went vinegar ageing tank about 90% tankage successively, add the molten extracting solution of alcohol of 0.5% tankage sesame in Monas cuspurpureus Went vinegar ageing tank.The sterile air of purification, by the air-distributor in Monas cuspurpureus Went vinegar ageing tank, carries out even oxygenation.Oxygenation every day grasps 6 times, each 15 minutes, ventilation 0.04m 3/ (m 3min).After 10 days, reduce oxygenation number of times and change every day 3 times into.Oxygenation is stopped after 30 days.
The molten extracting solution of alcohol of described sesame black sesame powder is broken into 60 order powder, adds 95% edible ethanol, and sesame and edible ethanol ratio are 1 mg:5 mL, Extracting temperature 60 DEG C, 2 hours extraction times, obtains the molten extracting solution of alcohol of sesame after filtering.
(5) Fujian Monas cuspurpureus Went vinegar is blent, is clarified:
Through the Monas cuspurpureus Went vinegar of ageing slaking, blend according to GB/T26531-2011 " the old vinegar in geography symbol product Yongchun " national standard, vinegar filter filters clarification and obtains qualified Fujian Monas cuspurpureus Went vinegar.
Acetobacter pasteurianus of the present invention ( acetobacter pasteurianus) 21899, lactobacterium helveticus ( lactobacillus helveticus) 22171 and lactobacillus paracasei ( lactobacillus paracasei) 20674 bacterial classifications, all purchased from Chinese industrial Microbiological Culture Collection administrative center (CICC).
Embodiment
embodiment 1
Brewageing of Fujian Monas cuspurpureus Went vinegar
(1) high lactic acid wine of rice fermented with red yeast parts by weight of raw materials formula:
Rough glutinous rice 20000Kg
Red colouring agent for food, also used as a Chinese medicine 4000Kg
Water 46000Kg is used in fermentation
(2) preparation of high lactic acid wine of rice fermented with red yeast:
(1) be soaked in water after Rough glutinous rice cleaning 8h, drains, pour the rice of horizontal type rice steaming machine continuously cooking maturation into through vibration.
(2) in wine of rice fermented with red yeast fermentor tank, add the steamed rice amount of fermentation water, red colouring agent for food, also used as a Chinese medicine, Rough glutinous rice according to composition of raw materials ratio, carry out diastatic fermentation and form fermentation liquid, the temperature control of fermenting process product is at 32 DEG C.
The fermentation liquid product temperature control of described wine of rice fermented with red yeast fermentor tank adopts the fermentor tank chuck type of cooling to carry out.
(3) ferment 6 days, when alcoholic strength in fermentation liquid is at 12%(v/v) between time, karusen is cooled to 15 DEG C, maintains 15 DEG C of temperature 5 days, to extract in wine of rice fermented with red yeast fermentor tank karusen clear liquid 30000Kg to adjusting tank; In adjustment tank, add water 6000Kg in karusen clear liquid and Bacterium lacticum mixed fermentation liquid 2326Kg for subsequent use carries out index adjustment, obtaining alcoholic strength after adjustment is 10%(v/v), the 38326Kg height lactic acid wine of rice fermented with red yeast that total acidity (in lactic acid) is 8.0g/L.After extracting karusen clear liquid, remaining wine lees liquor can be delivered to solid-state vinegar workshop processed brewing solid-state aromatic vinegar.
(3) Fujian Monas cuspurpureus Went vinegar liquid submerged fermentation
(1) in 40000L apparatus for acetic acid fermentation tank, load 20000Kg height lactic acid wine of rice fermented with red yeast, add 2000Kg Acetobacter pasteurianus bacterium liquid and carry out liquid submerged fermentation, leavening temperature is 30 DEG C, ventilation 0.05m 3/ (m 3min), fermentation time 30 hours, obtains total acidity (with acetometer) and reaches acidity Monas cuspurpureus Went vinegar 21800Kg in 57g/L.
(2) fed-batch fermentation: in apparatus for acetic acid fermentation tank in acidity Monas cuspurpureus Went vinegar, add 10000Kg height lactic acid wine of rice fermented with red yeast, ventilation 0.1m 3/ (m 3min), leavening temperature is 30 DEG C, continues fermentation 20 hours, obtains total acidity (with acetometer) and reach 78g/L highly acidity Monas cuspurpureus Went vinegar 31600Kg.
(3) extract apparatus for acetic acid fermentation tank highly acidity Monas cuspurpureus Went vinegar to Monas cuspurpureus Went vinegar ageing tank, leave 10000Kg highly acidity Monas cuspurpureus Went vinegar in apparatus for acetic acid fermentation tank.
(4) in the highly acidity Monas cuspurpureus Went vinegar in step (3) apparatus for acetic acid fermentation tank, add 10000Kg height lactic acid wine of rice fermented with red yeast, add 2000Kg Acetobacter pasteurianus bacterium liquid, leavening temperature is 30 DEG C, ventilation 0.05 ~ 0.1m simultaneously 3/ (m 3min), fermentation time 30 hours, obtains total acidity (with acetometer) and reaches acidity Monas cuspurpureus Went vinegar 21800Kg in 60g/L.
(5) fed-batch fermentation: in apparatus for acetic acid fermentation tank in acidity Monas cuspurpureus Went vinegar, then add 10000Kg height lactic acid wine of rice fermented with red yeast, leavening temperature is 30 DEG C, ventilation 0.05 ~ 0.1m 3/ (m 3min), continue fermentation 20 hours, obtain total acidity (with acetometer) and reach 80g/L highly acidity Monas cuspurpureus Went vinegar 31600Kg.
(6) extract highly acidity Monas cuspurpureus Went vinegar in apparatus for acetic acid fermentation tank and, to Monas cuspurpureus Went vinegar ageing tank, leave 10000Kg highly acidity Monas cuspurpureus Went vinegar in apparatus for acetic acid fermentation tank, highly acidity Monas cuspurpureus Went vinegar is prepared in continuation repeating step (4), step (5).
(7) according to step (1) to step (6) fermenting procedure, production highly acidity Monas cuspurpureus Went vinegar is added Monas cuspurpureus Went vinegar ageing tank successively.
(4) Fujian Monas cuspurpureus Went vinegar ageing slaking
The 90000Kg highly acidity Monas cuspurpureus Went vinegar that apparatus for acetic acid fermentation tank is produced is added in 100000L Monas cuspurpureus Went vinegar ageing tank successively, adds the molten extracting solution of 500Kg sesame alcohol in Monas cuspurpureus Went vinegar ageing tank.The sterile air of purification, by the air-distributor in Monas cuspurpureus Went vinegar ageing tank, carries out even oxygenation.Oxygenation every day grasps 6 times, each 15 minutes, ventilation 0.04m 3/ (m 3min).After 10 days, reduce oxygenation number of times and change every day 3 times into.Oxygenation is stopped after 30 days.
The molten extracting solution of alcohol of described sesame black sesame powder is broken into 60 order powder, adds 95% edible ethanol, and sesame and edible ethanol ratio are 1 mg:5 mL, Extracting temperature 60 DEG C, 2 hours extraction times, obtains the molten extracting solution of alcohol of sesame after filtering.
(5) Fujian Monas cuspurpureus Went vinegar is blent, is clarified:
Through the Monas cuspurpureus Went vinegar of ageing slaking, blend according to GB/T26531-2011 " the old vinegar in geography symbol product Yongchun " national standard, vinegar filter filters clarification and obtains qualified Fujian Monas cuspurpureus Went vinegar.
described in the present embodimentacetobacter pasteurianus ( acetobacter pasteurianus) 21899, lactobacterium helveticus ( lactobacillus helveticus) 22171 and lactobacillus paracasei ( lactobacillus paracasei) 20674 bacterial classification, all purchased from Chinese industrial Microbiological Culture Collection administrative center (CICC).
the present embodiment institutebacterium lacticum mixed fermentation liquid, Acetobacter pasteurianus bacterium liquid, red koji fermentation mash medium preparing process all as described in specification sheets technical scheme method preparation.
embodiment 2
Brewageing of Fujian Monas cuspurpureus Went vinegar
(1) high lactic acid wine of rice fermented with red yeast parts by weight of raw materials formula:
Rough glutinous rice 20000Kg
Red colouring agent for food, also used as a Chinese medicine 6000Kg
Water 46000Kg is used in fermentation
(2) preparation of high lactic acid wine of rice fermented with red yeast:
(1) be soaked in water after Rough glutinous rice cleaning 10h, drains, pour the rice of horizontal type rice steaming machine continuously cooking maturation into through vibration.
(2) in wine of rice fermented with red yeast fermentor tank, add the steamed rice amount of fermentation water, red colouring agent for food, also used as a Chinese medicine, Rough glutinous rice according to composition of raw materials ratio, carry out diastatic fermentation and form fermentation liquid, the temperature control of fermenting process product is at 30 DEG C.
The fermentation liquid product temperature control of described wine of rice fermented with red yeast fermentor tank adopts the fermentor tank chuck type of cooling to carry out.
(3) ferment 8 days, when alcoholic strength in fermentation liquid is at 14%(v/v) between time, karusen is cooled to 15 DEG C, maintains 15 DEG C of temperature 5 days, to extract in wine of rice fermented with red yeast fermentor tank 30000Kg karusen clear liquid to adjusting tank; 16666Kg water is added in karusen clear liquid and 4667Kg Bacterium lacticum mixed fermentation liquid for subsequent use carries out index adjustment in adjustment tank, the index of adjustment should meet: alcoholic strength 9%(v/v), total acidity (in lactic acid) 10.0g/L, obtains the 51333Kg height lactic acid wine of rice fermented with red yeast meeting index.After extracting karusen clear liquid, remaining wine lees liquor can be delivered to solid-state vinegar workshop processed brewing solid-state aromatic vinegar.
(3) Fujian Monas cuspurpureus Went vinegar liquid submerged fermentation
(1) in 40000L apparatus for acetic acid fermentation tank, load 20000Kg height lactic acid wine of rice fermented with red yeast, add 2000Kg Acetobacter pasteurianus bacterium liquid and carry out liquid submerged fermentation, leavening temperature is 30 DEG C, ventilation 0.05m 3/ (m 3min), fermentation time 30 hours, obtains total acidity (with acetometer) and reaches acidity Monas cuspurpureus Went vinegar 21800Kg in 50g/L.
(2) fed-batch fermentation: in apparatus for acetic acid fermentation tank in acidity Monas cuspurpureus Went vinegar, add 10000Kg height lactic acid wine of rice fermented with red yeast, ventilation 0.1m 3/ (m 3min), leavening temperature is 30 DEG C, continues fermentation 20 hours, obtains total acidity (with acetometer) and reach 70g/L highly acidity Monas cuspurpureus Went vinegar 31600Kg.
(3) extract apparatus for acetic acid fermentation tank highly acidity Monas cuspurpureus Went vinegar to Monas cuspurpureus Went vinegar ageing tank, leave 10000Kg highly acidity Monas cuspurpureus Went vinegar in apparatus for acetic acid fermentation tank.
(4) in the highly acidity Monas cuspurpureus Went vinegar in step (3) apparatus for acetic acid fermentation tank, add 10000Kg height lactic acid wine of rice fermented with red yeast, add 2000Kg Acetobacter pasteurianus bacterium liquid, leavening temperature is 30 DEG C, ventilation 0.05 ~ 0.1m simultaneously 3/ (m 3min), fermentation time 30 hours, obtains total acidity (with acetometer) and reaches acidity Monas cuspurpureus Went vinegar 21800Kg in 55g/L.
(5) fed-batch fermentation: in apparatus for acetic acid fermentation tank in acidity Monas cuspurpureus Went vinegar, then add 10000Kg height lactic acid wine of rice fermented with red yeast, leavening temperature is 30 DEG C, ventilation 0.05 ~ 0.1m 3/ (m 3min), continue fermentation 20 hours, obtain total acidity (with acetometer) and reach 72g/L highly acidity Monas cuspurpureus Went vinegar 31600Kg.
(6) extract highly acidity Monas cuspurpureus Went vinegar in apparatus for acetic acid fermentation tank and, to Monas cuspurpureus Went vinegar ageing tank, leave 10000Kg highly acidity Monas cuspurpureus Went vinegar in apparatus for acetic acid fermentation tank, highly acidity Monas cuspurpureus Went vinegar is prepared in continuation repeating step (4), step (5).
(7) according to step (1) to step (6) fermenting procedure, production highly acidity Monas cuspurpureus Went vinegar is added Monas cuspurpureus Went vinegar ageing tank successively.
(4) Fujian Monas cuspurpureus Went vinegar ageing slaking
The 90000Kg highly acidity Monas cuspurpureus Went vinegar that apparatus for acetic acid fermentation tank is produced is added in 100000L Monas cuspurpureus Went vinegar ageing tank successively, adds the molten extracting solution of 500Kg sesame alcohol in Monas cuspurpureus Went vinegar ageing tank.The sterile air of purification, by the air-distributor in Monas cuspurpureus Went vinegar ageing tank, carries out even oxygenation.Oxygenation every day grasps 6 times, each 15 minutes, ventilation 0.04m 3/ (m 3min).After 10 days, reduce oxygenation number of times and change every day 3 times into.Oxygenation is stopped after 30 days.
The molten extracting solution of alcohol of described sesame black sesame powder is broken into 60 order powder, adds 95% edible ethanol, and sesame and edible ethanol ratio are 1 mg:5 mL, Extracting temperature 60 DEG C, 2 hours extraction times, obtains the molten extracting solution of alcohol of sesame after filtering.
(5) Fujian Monas cuspurpureus Went vinegar is blent, is clarified:
Through the Monas cuspurpureus Went vinegar of ageing slaking, blend according to GB/T26531-2011 " the old vinegar in geography symbol product Yongchun " national standard, vinegar filter filters clarification and obtains qualified Fujian Monas cuspurpureus Went vinegar.
of the present inventionacetobacter pasteurianus ( acetobacter pasteurianus) 21899, lactobacterium helveticus ( lactobacillus helveticus) 22171 and lactobacillus paracasei ( lactobacillus paracasei) 20674 bacterial classification, all purchased from Chinese industrial Microbiological Culture Collection administrative center (CICC).
of the present inventionpreparation, the Acetobacter pasteurianus bacterium solution preparation of Bacterium lacticum mixed fermentation liquid are identical with preparation process preparations all as used in the description such as red koji fermentation mash substratum.

Claims (5)

1. a brewing method for Fujian Monas cuspurpureus Went vinegar, is characterized in that:
(1) preparation of high lactic acid wine of rice fermented with red yeast:
Parts by weight of raw materials is filled a prescription:
Rough glutinous rice 100
Red colouring agent for food, also used as a Chinese medicine 20 ~ 30
Fermentation use water 230
Preparation:
Be soaked in water after Rough glutinous rice cleaning 8 ~ 10h, drains, pour the rice of horizontal type rice steaming machine continuously cooking maturation into through vibration;
In wine of rice fermented with red yeast fermentor tank, add fermentation water, red colouring agent for food, also used as a Chinese medicine, the Rough glutinous rice that cooks according to composition of raw materials ratio, carry out diastatic fermentation and form fermentation liquid, the temperature control of fermenting process product is at 30 ~ 32 DEG C;
Ferment 6 ~ 8 days, when alcoholic strength in fermentation liquid in red colouring agent for food, also used as a Chinese medicine wine fermentation tank is at 12 ~ 14%(v/v) between time, karusen is cooled to 15 DEG C, maintains 15 DEG C of temperature 5 days, to extract in wine of rice fermented with red yeast fermentor tank karusen clear liquid to adjusting tank; In adjustment tank, add Bacterium lacticum mixed fermentation liquid for subsequent use in karusen clear liquid and water carries out index adjustment, the index of adjustment should meet: alcoholic strength 9 ~ 10%(v/v), in lactic acid total acidity 8.0 ~ 10.0g/L, obtain high lactic acid wine of rice fermented with red yeast; Bacterium lacticum mixed fermentation liquid measure and adjustment water consumption are according to detecting the alcoholic strength of the high lactic acid wine of rice fermented with red yeast of adjustment and determining in the total acidity of lactic acid; After extracting karusen clear liquid, remaining wine lees liquor is delivered to solid-state vinegar workshop processed brewing solid-state aromatic vinegar;
(2) Fujian Monas cuspurpureus Went vinegar liquid submerged fermentation
In apparatus for acetic acid fermentation tank, load the high lactic acid wine of rice fermented with red yeast of 50% tankage, the Acetobacter pasteurianus bacterium liquid adding 5% tankage carries out liquid submerged fermentation, and leavening temperature is 30 DEG C, ventilation 0.05 ~ 0.1m 3/ (m 3min), fermentation time 30 ~ 40 hours, obtains reaching acidity Monas cuspurpureus Went vinegar in 50 ~ 60g/L with the total acidity of acetometer;
In in apparatus for acetic acid fermentation tank in acidity Monas cuspurpureus Went vinegar, add the high lactic acid wine of rice fermented with red yeast of 25% tankage, ventilation 0.05 ~ 0.1 m 3/ (m 3min), leavening temperature is 30 DEG C, continues fermentation 20 ~ 30 hours, obtains reaching 70 ~ 80g/L highly acidity Monas cuspurpureus Went vinegar with acetometer total acidity;
Extract apparatus for acetic acid fermentation tank highly acidity Monas cuspurpureus Went vinegar to Monas cuspurpureus Went vinegar ageing tank, leave the highly acidity Monas cuspurpureus Went vinegar of 25% tankage in apparatus for acetic acid fermentation tank;
In apparatus for acetic acid fermentation tank in highly acidity Monas cuspurpureus Went vinegar, add the high lactic acid wine of rice fermented with red yeast of 25% tankage, add the Acetobacter pasteurianus bacterium liquid of 5% tankage, leavening temperature is 30 DEG C, ventilation 0.05 ~ 0.1m simultaneously 3/ (m 3min), fermentation time 30 ~ 40 hours, obtains reaching acidity Monas cuspurpureus Went vinegar in 50 ~ 60g/L with acetometer total acidity;
In in apparatus for acetic acid fermentation tank in acidity Monas cuspurpureus Went vinegar, then add the high lactic acid wine of rice fermented with red yeast of 25% tankage, leavening temperature is 30 DEG C, ventilation 0.05 ~ 0.1m 3/ (m 3min), continue fermentation 20 ~ 30 hours, obtain reaching 70 ~ 80g/L highly acidity Monas cuspurpureus Went vinegar with acetometer total acidity;
The highly acidity Monas cuspurpureus Went vinegar extracting apparatus for acetic acid fermentation tank, to Monas cuspurpureus Went vinegar ageing tank, leaves the highly acidity Monas cuspurpureus Went vinegar of 25% tankage in apparatus for acetic acid fermentation tank, continues to repeat two steps and prepare highly acidity Monas cuspurpureus Went vinegar;
Fujian Monas cuspurpureus Went vinegar liquid submerged fermentation program as described above, adds Monas cuspurpureus Went vinegar ageing tank successively by the highly acidity Monas cuspurpureus Went vinegar of production;
(3) Fujian Monas cuspurpureus Went vinegar ageing slaking
When the highly acidity Monas cuspurpureus Went vinegar that apparatus for acetic acid fermentation tank is produced is added to Monas cuspurpureus Went vinegar ageing tank about 90% tankage successively, add the molten extracting solution of alcohol of 0.5% tankage sesame in Monas cuspurpureus Went vinegar ageing tank; The sterile air of purification, by the air-distributor in Monas cuspurpureus Went vinegar ageing tank, carries out even oxygenation; Oxygenation every day 6 times, each 15 minutes, ventilation 0.04m 3/ (m 3min); After 10 days, reduce oxygenation number of times and change every day 3 times into, after 30 days, stop oxygenation;
(4) Fujian Monas cuspurpureus Went vinegar is blent, is clarified
Through the Monas cuspurpureus Went vinegar of ageing slaking, blend according to GB/T26531-2011 " the old vinegar in geography symbol product Yongchun " national standard, vinegar filter filters clarification and obtains qualified Fujian Monas cuspurpureus Went vinegar.
2. the brewing method of a kind of Fujian according to claim 1 Monas cuspurpureus Went vinegar, is characterized in that described Bacterium lacticum mixed fermentation liquid, prepares in accordance with the following methods:
(1) lactobacillus paracasei liquid first order seed preparation: choose lactobacillus paracasei in slant tube, access A type primary-seed medium, adjust ph is 6.5, culture temperature 50 DEG C, shaking speed is 150 r/min, incubation time 20h, obtains lactobacillus paracasei first order seed bacterium liquid;
(2) lactobacillus paracasei bacterium liquid secondary seed preparation: lactobacillus paracasei first order seed bacterium liquid is inoculated in A type primary-seed medium, inoculum size is 10% of A type primary-seed medium weight, adjust ph is 6.5, culture temperature 50 DEG C, ventilation 0.04 ~ 0.06m 3/ (m 3min), incubation time 24h, obtains lactobacillus paracasei secondary seed bacterium liquid;
(3) lactobacterium helveticus liquid first order seed preparation: choose lactobacterium helveticus in slant tube, access A type primary-seed medium, adjust ph is 6.5, culture temperature 50 DEG C, shaking speed is 150r/min, incubation time 20h, obtains lactobacterium helveticus first order seed bacterium liquid;
(4) lactobacterium helveticus bacterium liquid secondary seed preparation: lactobacterium helveticus first order seed bacterium liquid is inoculated in A type primary-seed medium, inoculum size is 10% of A type primary-seed medium weight, adjust ph is 6.5, culture temperature 50 DEG C, ventilation 0.04 ~ 0.06 m 3/ (m 3min), incubation time 24h, obtains lactobacterium helveticus secondary seed bacterium liquid;
(5) fermentation culture: lactobacillus paracasei secondary seed bacterium liquid and lactobacterium helveticus secondary seed bacterium liquid are made into Bacterium lacticum mixed solution according to the ratio of weight part 1:3, be inoculated in red koji fermentation mash substratum, Bacterium lacticum mixed solution inoculum size is 30% of red koji fermentation mash substratum weight, culture temperature 50 DEG C, ventilation 0.05 ~ 0.1 m 3/ (m 3min), incubation time 24h, turns quiescent culture until 72 h fermentation ends are prepared into Bacterium lacticum mixed fermentation liquid; Described A type primary-seed medium formula forms according to following proportion of composing: casein peptone 10.0g, extractum carnis 10.0g, yeast powder 5.0g, glucose 5.0g, sodium acetate 5.0g, dibasic ammonium citrate 2.0g, Tween 80 1.0g, K 2hPO 42.0g, MgSO 4.7H 2o 0.2g, MnSO 4.H 2o 0.05g, CaCO 320.0g, distilled water 1.0L.
3. the brewing method of a kind of Fujian according to claim 1 Monas cuspurpureus Went vinegar, is characterized in that described Acetobacter pasteurianus bacterium liquid, prepares in accordance with the following methods:
(1) shake-flask seed preparation: according to bean sprout juice 200ml, the proportions seed culture medium of glucose 10g, calcium carbonate 20g, distilled water 1L, adds 20g ethanol after sterilizing again, and adjust ph is 6.5; From slant tube, choose Acetobacter pasteurianus, access in above-mentioned seed culture medium, culture temperature 30 DEG C, shaking speed is 150r/min, and incubation time 24h obtains ripe Acetobacter pasteurianus shake-flask seed bacterium liquid;
(2) Acetobacter pasteurianus first order seed bacterium solution preparation: by Acetobacter pasteurianus shake-flask seed bacterium liquid access red koji fermentation mash substratum, inoculum size is 10% of red koji fermentation mash substratum weight, adjust ph is 6.5, culture temperature 30 DEG C, ventilation 0.05 ~ 0.1 m 3/ (m 3min), incubation time 30h, obtains Acetobacter pasteurianus first order seed bacterium liquid;
(3) Acetobacter pasteurianus secondary seed preparation: by Acetobacter pasteurianus first order seed bacterium liquid access red koji fermentation mash substratum, inoculum size is 10% of red koji fermentation mash substratum weight, and adjust ph is 6.5, culture temperature 30 DEG C, ventilation 0.05 ~ 0.1 m 3/ (m 3min), incubation time 30h, obtains Acetobacter pasteurianus secondary seed bacterium liquid; 0.05% ammonium sulfate adding Acetobacter pasteurianus secondary seed bacterium liquid weight in Acetobacter pasteurianus secondary seed bacterium liquid is again prepared into Acetobacter pasteurianus bacterium liquid.
4. the brewing method of a kind of Fujian according to claim 2 Monas cuspurpureus Went vinegar, it is characterized in that described red koji fermentation mash substratum, its preparation process is as follows:
1. composition of raw materials: according to the weight ratio of the 18:1:10 of Shui ︰ Hong Qu ︰ glutinous rice;
2. steamed rice: be soaked in water after sticky rice washing 10h, drained by water, pours the continuous steamed rice of vertical type rice steaming machine into;
3. drench meal nest: steamed rice grain is sprayed water through conveying belt, allow rice grain water-swelling, according to wine vat size and composition of raw materials ratio, pour appetite and the Hongqu powder (red colouring agent) through pulverizing in cylinder into and mix thoroughly, flatten real, a well shape nest is dug in centre,
Room temperature, lower than 20 DEG C, needs lid gunnysack to be incubated;
4. to wash by water fermentation: through nest saccharification 48h, occur a small amount of saccharified liquid in well shape nest, pour water by fermentation, support unstrained spirits 8 ~ 10d;
5. take out clearly: when fermented glutinour rice floats, the alcoholic strength of measuring space fermentation liquid,
Alcoholic strength is at 9 ~ 12%(v/v) time, karusen clear liquid in cylinder is extracted out;
6. blend: from cylinder, extract karusen clear liquid out blend into alcoholic strength 8%(v/v) red koji fermentation mash;
7. according to every 100L alcoholic strength 8%(v/v) red koji fermentation mash adds extractum carnis 500g, ammonium sulfate 200g is prepared into red koji fermentation mash substratum.
5. the brewing method of a kind of Fujian according to claim 1 Monas cuspurpureus Went vinegar, it is characterized in that the molten extracting solution of the alcohol of described sesame, black sesame powder is broken into 60 order powder, add 95% edible ethanol, sesame and edible ethanol ratio are 1 mg:5 mL, Extracting temperature 60 DEG C, 2 hours extraction times, obtains the molten extracting solution of alcohol of sesame after filtering.
CN201410139500.3A 2014-04-09 2014-04-09 The brewing method of a kind of Fujian Monas cuspurpureus Went vinegar CN103865749B (en)

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CN104774734B (en) * 2015-04-09 2016-08-17 福建师范大学 A kind of Monas cuspurpureus Went vinegar preparation method rich in γ-aminobutyric acid
CN105802858A (en) * 2016-04-29 2016-07-27 周礼红 Culture medium applied to monascus fermenting yeast seed, culturing method of culture medium and preparing method of monascus vinegar
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