CN103897971B - Fermented red yeast rice and grape vinegar composition - Google Patents
Fermented red yeast rice and grape vinegar composition Download PDFInfo
- Publication number
- CN103897971B CN103897971B CN201410114780.2A CN201410114780A CN103897971B CN 103897971 B CN103897971 B CN 103897971B CN 201410114780 A CN201410114780 A CN 201410114780A CN 103897971 B CN103897971 B CN 103897971B
- Authority
- CN
- China
- Prior art keywords
- grape
- jin
- vinegar
- grape juice
- fermentation
- 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.)
- Expired - Fee Related
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a fermented red yeast rice and grape vinegar composition, relating to the technical field of seasonings. The composition consists of the following components by weight: 1000-1500 jin of red yeast rice, 2000-3000 jin of wheat bran, 1000-2000 jin of rice hulls, 180-220 jin of salt, 300-400 jin of grape and 8000-10000 jin of water. According to the composition disclosed by the invention, fresh grape is used as a main raw material, and a red yeast rice and grape seasoning and a red yeast rice and grape beverage are brewed by adopting a fermentation process route and combining the grape with functional fermented red yeast rice so as to have a health-care function, so that the scale effect, economic benefit and social benefit of the grape industry are fully exerted, and agricultural efficiency and farmer income are improved.
Description
Technical field
The present invention relates to seasonings technical field, be specifically related to a kind of fermented type red colouring agent for food, also used as a Chinese medicine grape vinegar composition.
Background technology
There are long vinegar history processed and vinegar culture in China, and China's fruit vinegar patent is the earliest a kind of health vinegar of adding sugar, sweet gained after the people such as the Yan Dan of Taiyuan, Shanxi in 1989 utilize raw material vinegar to soak pears, ginger, is also attributable to fruit vinegar class because it has strong pears perfume (or spice).By 1998, the patent about fruit vinegar reached 46 (Dong Yuxin etc., 2000).Domestic fruit vinegar trial report the earliest publishes " research of fruit vinegar and fruit vinegar beverage " in " Chinese seasonings " o. 11th for 1986, about the research report of fruit vinegar and technological test technical literature have nearly 40 sections to the first half of the year in 2000 all kinds of professional magazine.After reform and opening-up, along with the raising of people's living standard and the continuous enhancing of nutritive health-care consciousness, the professional and technical personnel of vinegar industry is also in industry restructuring, broadening professional thinking, the assorted fruit vinegar of different varieties, different class arises at the historic moment, and meets the demand of different taste, different levels consumers in general.
According to statistics, the panoramic vinegar of China, the consumption of year per capita comprising traditional vinegar, health vinegar and fruit vinegar are 0.19kg, and Japan is 7.88kg, and the U.S. is 6.51kg, is only equivalent to 1/9 of Japan, 1/7 of the U.S..Nearly 30 ~ 40% are had to be fruit vinegar in external vinegar, cider vinegar is all the fashion in the U.S., Canada, Japan and part European countries, in the U.S., cider vinegar output accounts for 17% of vinegar annual production, the nineties, France was proposed grape vinegar, Britain is proposed alegar, compares China's fruit vinegar and produces few, so China consumption market also exists great potential.
Summary of the invention
It is simple that technical problem to be solved by this invention is to provide a kind of composition, delicious fermented type red colouring agent for food, also used as a Chinese medicine grape vinegar composition.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of fermented type red colouring agent for food, also used as a Chinese medicine grape vinegar composition, is made up of the component of following weight,
The better weight of each component is:
A kind of fermented type red colouring agent for food, also used as a Chinese medicine grape vinegar preparation technology, comprises following processing step,
1) choose fresh inclusion-free, disease-free grape, as raw material, drains the water after being cleaned up by grape, and broken pulping, obtains Sucus Vitis viniferae, mixes with water, obtains grape juice;
2) in grape juice, add sulfurous gas, each rises in grape juice and adds sulfurous gas 50-150mg;
3) by Red kojic rice saccharification, obtain the mellow solution of saccharification of 12% pol, add mellow solution of saccharification to step 2) in grape juice in;
4) be inoculated into after rehydration, activation by active dry yeast in the grape juice in step 3), inoculum size is 0.5-2.5%;
5) yeast-inoculated carries out zymamsis process to grape juice after completing, and leavening temperature controls at 22-30 DEG C, and fermentation time is 4-8 days;
6) after zymamsis completes, test alcoholic strength, alcoholic strength carries out acetic fermentation when 5-9%, the yeast of inoculation 1-9%, and adds wheat bran and rice husk, and leavening temperature controls at 29-41 DEG C, fermentation time 2-6 days;
7) acetic fermentation terminates total acid and the acetic acid of rear mensuration fermented liquid, then carries out pouring vinegar, filter sterilization, obtains finished product.
The invention has the beneficial effects as follows: the present invention with new fresh grape for main raw material, the operational path of fermentation is adopted to go out red colouring agent for food, also used as a Chinese medicine grape vinegar food flavouring and beverage with the Red kojic rice that grape and functional type red koji fermentation the are crossed brew that combines, make it have nourishing function, give full play to the scale effect of grape industry, economic benefit and social benefit, promote growth of agricultural efficiency, increasing peasant income.
Embodiment
The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
The embodiment of the present invention produces new fresh grape for main raw material with Fengyang little Gang Cun, adopts the operational path of solid-liquid cross backflow fermentation to go out red colouring agent for food, also used as a Chinese medicine grape vinegar food flavouring and beverage with the rudiment rice that grape and functional type red koji fermentation the are crossed brew that combines.
The solid-liquid cross backflow fermentation method of the present invention's exploitation and multienzyme enzymolysis processing, multi-strain fermentation is produced fermented juice, fruit wine and fruit vinegar technology technology and is had no bibliographical information.Fruit vinegar solid-liquid binary states cross backflow fermentation method, combines the advantage of solid-state pour ferment method and liquid pour ferment method.The production cycle of single solid state fermentation vinegar method is 24-29 days, and under the same terms, this law can shorten to about 16 days; Raise labour efficiency, substantially achieve mechanize, improve work working condition; Saving factory building and saving weighting material is more than 48%; The equipment investment of the fixed capital of this technique, will lack more than 42% compared with the equipment investment of liquid submerged fermentation.The more simple solid state fermentation vinegar method of this law is adopted to solve the shortcoming that acetic acid generating rate is slow, low conversion rate, fermentation period are long, average acetic acid transformation efficiency is made to reach 76%, also the shortcoming of liquid state fermentation vinegar local flavor deficiency is solved, have the advantage of solid state fermentation and liquid state fermentation concurrently, be suitable for the production of fruit vinegar, its state of the art belongs to top standard at home and abroad.
This technique adopts the enhanced hydrolysis of the enzymes such as the saccharifying enzyme of black bent cellulase, polygalacturonase, red colouring agent for food, also used as a Chinese medicine, can will be difficult to the material decomposed to greatest extent, change into the basal fermentation material that fruit vinegar is produced, to improve raw material availability in raw material.
Single production technique combination producing fermentation enzymolysis fruit juice, fruit wine and fruit vinegar product that the present invention develops are welcome by enterprise deeply, and reason is that the product type that investment production line is produced is many, and can produce different products according to the market requirement, market adaptability is strong; They are two years old, raw material availability is high, and obtain fermentation enzymolysis fruit juice and fruit wine after enzymolysis and fermentative processing, the carbohydrate being easy to enzymolysis and fermentation in raw material is utilized, remaining pomace, vinasse, " the wine pin " that be difficult to clarification filtration can carry out fruit vinegar fermentation, and raw material is fully used.
Embodiment 1
A kind of fermented type red colouring agent for food, also used as a Chinese medicine grape vinegar composition, is made up of the component of following weight,
A kind of fermented type red colouring agent for food, also used as a Chinese medicine grape vinegar preparation technology, comprises following processing step,
1) choose fresh inclusion-free, disease-free grape, as raw material, drains the water after being cleaned up by grape, and broken pulping, obtains Sucus Vitis viniferae, mixes with water, obtains grape juice;
2) in grape juice, add sulfurous gas, each rises in grape juice and adds sulfurous gas 50-150mg;
3) by Red kojic rice saccharification, obtain the mellow solution of saccharification of 12% pol, add mellow solution of saccharification to step 2) in grape juice in;
4) be inoculated into after rehydration, activation by active dry yeast in the grape juice in step 3), inoculum size is 2%;
5) yeast-inoculated carries out zymamsis process to grape juice after completing, and leavening temperature controls at 26 DEG C, and fermentation time is 5 days;
6) after zymamsis completes, test alcoholic strength, alcoholic strength carries out acetic fermentation 7% time, the yeast of inoculation 5%, and adds wheat bran and rice husk, and leavening temperature controls at 32 DEG C, fermentation time 4 days;
7) acetic fermentation terminates total acid and the acetic acid of rear mensuration fermented liquid, then carries out pouring vinegar, filter sterilization, obtains finished product.
Embodiment 2
A kind of fermented type red colouring agent for food, also used as a Chinese medicine grape vinegar composition, is made up of the component of following weight,
1) choose fresh inclusion-free, disease-free grape, as raw material, drains the water after being cleaned up by grape, and broken pulping, obtains Sucus Vitis viniferae, mixes with water, obtains grape juice;
2) in grape juice, add sulfurous gas, each rises in grape juice and adds sulfurous gas 50-150mg;
3) by Red kojic rice saccharification, obtain the mellow solution of saccharification of 12% pol, add mellow solution of saccharification to step 2) in grape juice in;
4) be inoculated into after rehydration, activation by active dry yeast in the grape juice in step 3), inoculum size is 2%;
5) yeast-inoculated carries out zymamsis process to grape juice after completing, and leavening temperature controls at 26 DEG C, and fermentation time is 5 days;
6) after zymamsis completes, test alcoholic strength, alcoholic strength carries out acetic fermentation 7% time, the yeast of inoculation 5%, and adds wheat bran and rice husk, and leavening temperature controls at 32 DEG C, fermentation time 4 days;
7) acetic fermentation terminates total acid and the acetic acid of rear mensuration fermented liquid, then carries out pouring vinegar, filter sterilization, obtains finished product.
Embodiment 3
A kind of fermented type red colouring agent for food, also used as a Chinese medicine grape vinegar composition, is made up of the component of following weight,
1) choose fresh inclusion-free, disease-free grape, as raw material, drains the water after being cleaned up by grape, and broken pulping, obtains Sucus Vitis viniferae, mixes with water, obtains grape juice;
2) in grape juice, add sulfurous gas, each rises in grape juice and adds sulfurous gas 50-150mg;
3) by Red kojic rice saccharification, obtain the mellow solution of saccharification of 12% pol, add mellow solution of saccharification to step 2) in grape juice in;
4) be inoculated into after rehydration, activation by active dry yeast in the grape juice in step 3), inoculum size is 2%;
5) yeast-inoculated carries out zymamsis process to grape juice after completing, and leavening temperature controls at 26 DEG C, and fermentation time is 5 days;
6) after zymamsis completes, test alcoholic strength, alcoholic strength carries out acetic fermentation 7% time, the yeast of inoculation 5%, and adds wheat bran and rice husk, and leavening temperature controls at 32 DEG C, fermentation time 4 days;
7) acetic fermentation terminates total acid and the acetic acid of rear mensuration fermented liquid, then carries out pouring vinegar, filter sterilization, obtains finished product.
More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. a fermented type red colouring agent for food, also used as a Chinese medicine grape vinegar composition, is characterized in that, is made up of the component of following weight:
Red kojic rice: 1000-1500 jin
Wheat bran: 2000-3000 jin
Rice husk: 1000-2000 jin
Salt: 180-220 jin
Grape: 300-400 jin
Water: 8000-10000 jin;
Preparation method is:
1) choose fresh inclusion-free, disease-free grape, as raw material, drains the water after being cleaned up by grape, and broken pulping, obtains Sucus Vitis viniferae, mixes with water, obtains grape juice;
2) in grape juice, add sulfurous gas, each rises in grape juice and adds sulfurous gas 50-150mg;
3) by Red kojic rice saccharification, obtain the mellow solution of saccharification of 12% pol, add mellow solution of saccharification to step 2) in grape juice in;
4) by active dry yeast through rehydration, activation after be inoculated into step 3) in grape juice in, inoculum size is 0.5-2.5%;
5) yeast-inoculated carries out zymamsis process to grape juice after completing, and leavening temperature controls at 22-30 DEG C, and fermentation time is 4-8 days;
6) after zymamsis completes, test alcoholic strength, alcoholic strength carries out acetic fermentation when 5-9%, the yeast of inoculation 1-9%, and adds wheat bran and rice husk, and leavening temperature controls at 29-41 DEG C, fermentation time 2-6 days;
7) acetic fermentation terminates total acid and the acetic acid of rear mensuration fermented liquid, then carries out pouring vinegar, filter sterilization, obtains finished product.
2. fermented type red colouring agent for food, also used as a Chinese medicine grape vinegar composition according to claim 1, is characterized in that: be made up of the component of following weight,
Red kojic rice: 1300 jin
Wheat bran: 2500 jin
Rice husk: 1500 jin
Salt: 200 jin
Grape: 350 jin
Water: 9000 jin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410114780.2A CN103897971B (en) | 2014-03-25 | 2014-03-25 | Fermented red yeast rice and grape vinegar composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410114780.2A CN103897971B (en) | 2014-03-25 | 2014-03-25 | Fermented red yeast rice and grape vinegar composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103897971A CN103897971A (en) | 2014-07-02 |
| CN103897971B true CN103897971B (en) | 2015-06-03 |
Family
ID=50989550
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410114780.2A Expired - Fee Related CN103897971B (en) | 2014-03-25 | 2014-03-25 | Fermented red yeast rice and grape vinegar composition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103897971B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528378A (en) * | 2020-05-11 | 2020-08-14 | 周向阳 | Red yeast vinegar fermented beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056710A (en) * | 1991-05-29 | 1991-12-04 | 方城县晨曦清真食品饮料厂 | The brewing method of haw vinegar |
| CN1661001A (en) * | 2004-12-15 | 2005-08-31 | 武汉工业学院 | Cluster sprinkling fermentation method for preparing fruit vinegar in liquid and solid states and fermentation equipment |
| CN1966652A (en) * | 2006-11-22 | 2007-05-23 | 郭翔 | Preparation method of grape vinegar |
| CN101684446A (en) * | 2009-07-22 | 2010-03-31 | 吴军祥 | Grape vinegar and preparation method thereof |
-
2014
- 2014-03-25 CN CN201410114780.2A patent/CN103897971B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056710A (en) * | 1991-05-29 | 1991-12-04 | 方城县晨曦清真食品饮料厂 | The brewing method of haw vinegar |
| CN1661001A (en) * | 2004-12-15 | 2005-08-31 | 武汉工业学院 | Cluster sprinkling fermentation method for preparing fruit vinegar in liquid and solid states and fermentation equipment |
| CN1966652A (en) * | 2006-11-22 | 2007-05-23 | 郭翔 | Preparation method of grape vinegar |
| CN101684446A (en) * | 2009-07-22 | 2010-03-31 | 吴军祥 | Grape vinegar and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| "山葡萄醋的酿制";张晓东等;《江苏食品与发酵》;20031231(第2期);第7-8页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103897971A (en) | 2014-07-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102839075B (en) | Production process of fig wine | |
| CN102864061B (en) | Method for producing strong flavor type dark rum by using pure sugar cane juice | |
| CN104130902B (en) | A kind of Chinese yam millet wine and preparation technology thereof | |
| CN101602990B (en) | Brewing method of original slurry kirschwasser | |
| CN102690750B (en) | Purple sweet potato vinegar and brewing process thereof | |
| CN103497866B (en) | Chinese wampee fruit-haw apple fruit wine and production method thereof | |
| CN106635734B (en) | Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar | |
| CN103719751A (en) | Preparation method for low-reducing sugar red jujube powder | |
| CN103103061B (en) | Preparation method of pure rice-koji added with Chinese medical herbs | |
| CN102311910B (en) | Production method of apple vinegar | |
| CN102408979B (en) | Method for preparing wild papaya fruit vinegar and wild papaya fruit vinegar prepared by method | |
| CN105238607A (en) | Method for brewing alcohol-free primary pulp beer | |
| CN110079433A (en) | A kind of multi-cultur es liquid fermentation edible vinegar and its brewing method rich in lactic acid and 3-hydroxy-2-butanone | |
| CN102311908A (en) | Apple vinegar liquid fermentation process | |
| CN103173318A (en) | Preparation method of semi-sweat red rice yellow wine | |
| CN101492639A (en) | Pure-fermentation low-alcoholic strength low-sugar fresh-juice yellow rice wine and preparation method thereof | |
| CN105273895A (en) | Betel nut flavored alcohol-free beer and preparation method thereof | |
| CN102851161A (en) | Black fruit beer and production process thereof | |
| CN107245414B (en) | Method for preparing half-dry yellow wine through low-temperature main fermentation | |
| CN101475900A (en) | Production process for brewing apricot fruit vinegar from apricot peel pomace | |
| CN102851193A (en) | Preparation method of semi-dry pear vinegar | |
| CN103897972A (en) | Process for fermenting red-yeast grape vinegar by solid-liquid coupling | |
| CN103468559B (en) | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method | |
| CN103897971B (en) | Fermented red yeast rice and grape vinegar composition | |
| CN102925310B (en) | Preparation method of wine and grape fruit vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150603 Termination date: 20160325 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |