CN106350432A - Production method of high-concentration and high-quality rice vinegar - Google Patents

Abstract

The invention discloses a production method of high-concentration and high-quality rice vinegar. The method comprises the following steps: crushing rice by adopting a rice dry crushing technology, mixing rice flour with water and then stirring to form rice milk, and adding CaCl2 and alpha-amylase to adjust a PH value of the rice milk; liquefying the rice milk to obtain liquefied liquid, and performing alcoholic fermentation on the obtained liquefied liquid to obtain wine wash; performing pressure filtration on the wine wash to form rice wine; pumping the rice wine into an acetic acid fermentation tank, and adding acetobacter for fermenting; ultrafiltering and sterilizing vinegar. According to the production method of the high-concentration and high-quality rice vinegar, disclosed by the invention, by improving a rice wine technology, the development of a high-concentration rice vinegar fermentation technology is promoted, and industrial production of table vinegar is favorably realized; by applying a modern engineering technology theory, fluid mechanic characteristics of clear liquid fermentation materials under the condition of ventilation are researched, high-efficiency oxygen dissolving is realized, energy consumption is greatly reduced, the quality of a product is stably improved, and guidance significance for liquid vinegar manufacturers all over China is realized.

Description

A kind of production method of high concentration high-quality rice vinegar

Technical field

The present invention relates to a kind of manufacture method of rice vinegar, especially a kind of production method of high concentration high-quality rice vinegar.

Background technology

With the raising of people's level of consumption and nourishing healthy consciousness, to the nutritive value of this traditional condiment of vinegar and The research of health-care effect is more and more deep, has driven the production and selling of China's vinegar to enter the epoch developing rapidly.

First, vinegar has wide market in the world as traditional condiment.

Fermentation vinegar has a sweet-smelling dense, long times of aftertaste, has good health-care effect.China's vinegar industry development space Huge.With the popularization in the world for the Chinese culture, the Chinese tradition cooking culture as Chinese culture core is just being increasingly subject to generation The favor of the boundary people of various countries, this is that Chinese production of condiments including vinegar brings wide development space.

Second, use for reference China's traditional yellow rice wine production technology and combine modern biotechnology, optimize rice wine process, improve rice Wine quality, improving product technology content.In order to realize " good wine has gone out vinegar ", solving the quality of rice wine and local flavor is to improve rice vinegar wind The Important Action of taste, is also an important channel of China's vinegar Industrial Technical Progress.

It is rich in multiple ammonia due to using the leaven that natural malt yeast etc. is unique, causing in China's traditional yellow rice wine technique in yellow wine Base acid and low molecular sugar, it is easy to be absorbed by acetic acid bacteria, also contain multiple organic acid, esters in yellow wine, higher alcohol with Multivitamin.Make vinegar using high-quality high concentration rice wine, in addition to making to contain abundant nutrient substance in rice vinegar, also can significantly change The local flavor of kind rice vinegar and mouthfeel.The present invention uses for reference the high concentration high-quality rice wine that traditional yellow rice wine production technology produces, except in liquid Apply outer in submerged fermentation vinegar, can also be widely used in other technique such as solid-state vinegar, sprinkling vinegar, be easy to multiple vinegar works The extension of skill and the exploitation of product.There is no with reference to China's traditional yellow rice wine work during liquid deep layer fermentation vinegar both at home and abroad at present The precedent of skill wine brewing, this Technology has directive significance to the production of domestic vinegar, tool compared with external vinegar production technology There is the competitiveness of uniqueness.

3rd, the edible vinegar of multiple difference use classes can be developed using high-quality high concentration rice vinegar as base vinegar.

High concentration rice vinegar fermentation technique, because strain is excellent, rational technology, equipment are advanced, shows extremely strong vitality, There is good development prospect, be the hope place expanding vinegar yield, abundant product system.

Content of the invention

In order to improve edible vinegar local flavor further, lift edible vinegar technology content, the present invention provides a kind of high concentration The production method of high-quality rice vinegar；The production method of the high concentration high-quality rice vinegar that the technology of the present invention is related to is by improving rice wine work Skill, promotes the exploitation of high concentration rice vinegar fermentation technique, facilitates implementation the industrialization production of vinegar；It uses modern project technology to manage By, hydrodynamics characteristic under ventilation condition for the material under research liquor fermentation, realize highly effective oxygen dissolving, energy is greatly reduced Consume, stablize improve product quality, to national Ye Cu manufacturer, there is directive significance.

The concrete scheme that the present invention solves that its technical problem taken is: a kind of production method of high concentration high-quality rice vinegar, Its method and step is:

1st, pulverize rice: using rice dry grinding technology, rice is smashed, the rice fineness after smashing is in 50～60 mesh；

2nd, size mixing:

1. after mixing rice flour with water, stirring forms Rice ＆ peanut milk；Rice flour: water=1:2.5；

2. by soda (na₂co₃) be added in Rice ＆ peanut milk and be sufficiently stirred for, make Rice ＆ peanut milk ph 6.2～6.4；

3. by anhydrous cacl₂Add in Rice ＆ peanut milk with а-amylase and stir；Added anhydrous cacl₂Quality be The 0.5～2.0% of rice quality；Added а-diastatic quality is rice quality 0.22～0.50%；

3rd, liquefy:

1. add water to the steam jet of submergence liquefied pot in liquefied pot, open the steam valve of liquefied pot afterwards, make in tank Temperature rises to more than 90 DEG C；

2. the Rice ＆ peanut milk modulating in step 2 is pumped in liquefied pot, adjust the material inlet valve of liquefied pot simultaneously, keep in tank 85～92 DEG C of temperature；

3. after Rice ＆ peanut milk transfers and finishes, close the material inlet valve of liquefied pot, keep temperature 85-95 DEG C in tank, and maintain 10～15 minutes i.e. Rice ＆ peanut milk liquefaction completes；

4., after Rice ＆ peanut milk liquefaction finishes, open the steam valve of liquefied pot, intensification is boiled.

4th, alcohol fermentation:

1. the liquefier obtaining in step 3 is transferred to ethanol fermentation tank, opens the agitator in fermentation tank afterwards, simultaneously Open cooling water pipeline valve, for lowering the temperature to liquefier.

2. cooling terminates backward ethanol fermentation tank to access compound wine brewing bent, plus the temperature of song is at 26～28 DEG C, is measured with song and is The 0.35～0.45% of rice quality；Wherein fermentation temperature: plus fermentation temperature≤33 DEG C in 14～18 hours after song；Lord ferment period Fermentation temperature≤35 DEG C；Later stage fermentation temperature 24-28 DEG C about；Fermentation period: lord ferment period 5 days, after-ripening 5～7 days；Quality will Ask: following form

Alcohol content (with volumeter)	>=15.0%v/v
		Amino-acid nitrogen	≥0.24g/l
Residual sugar (in terms of reducing sugar)	≤3.0g/l
		Total acid (in terms of lactic acid)	≤7.0g/l

5th, filter pressing: the liquefier after fermentation finishes forms swort, carries out filter pressing using plate and frame type filter-press to swort afterwards, Remove the rice residue in swort, so that swort is clarified and form rice wine.

6th, acetic fermentation:

1. the Preliminary fermentation stage, the rice wine of step 5 is pumped into apparatus for acetic acid fermentation tank, and add 10% (by the rice wine weight adding Gauge) the ripe acetic acid bacteria seed liquor of culture.Using stream with wine technology, by vinegar mash acidity step up to 12.0g/100ml with On；

2. acetic fermentation takes vinegar fermentation method using segmentation, takes vinegar amount every time for the 40% of karusen cumulative volume；Ventilation control System: the ratio being passed through volume of air with karusen volume is 0.07～0.1:1 per minute；25m³Fermentation tank normally feeds 20m³Fermentation Ventilation is 80～120m³/h；Fermentation temperature controls between 28～33 DEG C, not more than 39 DEG C of summer；Fermentation termination control System: put vinegar when alcohol content is less than 0.3%v/v；Vinegar mash prescription: total acid (with acetometer) >=12.0g/100ml.

7 ultrafiltration and sterilizing:

1. utilize ultrafilter to remove the impurity in vinegar mash, so that vinegar liquid is clarified.

2. vinegar liquid is transferred to and in sterilization tank, carry out pasteurization, sterilising temp: 80～85 DEG C；Sterilization time: 20～30 Minute.

3. the rice vinegar standing after sterilizing can carry out fill in more than one week.

The invention has the beneficial effects as follows:

(1) improve rice wine process, technically produce height from Feedstock treating, specified microorganisms and compound bent use of making wine etc. Quality high concentration rice wine.

(2) exploitation of high concentration rice vinegar fermentation technique, facilitates implementation the industrialization production of vinegar；This technique is former with rice Material, Simplified flowsheet implementing process optimization, produce high concentration high-quality rice vinegar, make the final acidity of rice vinegar be more than or equal to 12.0g/ 100ml.

(3) use modern project technical know-how, study hydrodynamics characteristic under ventilation condition for the material under liquor fermentation, Realize highly effective oxygen dissolving, energy expenditure is greatly reduced, stablize improve product quality, to national Ye Cu manufacturer, there is guidance Meaning.

Specific embodiment

A kind of production method of high concentration high-quality rice vinegar, its method and step is:

1st, pulverize rice: using rice dry grinding technology, rice is smashed, the rice fineness after smashing is in 50～60 mesh；

2nd, size mixing:

1. after mixing rice flour with water, stirring forms Rice ＆ peanut milk；Rice flour: water=1:2.5；

3. soda (na₂co₃) be added in Rice ＆ peanut milk and be sufficiently stirred for, make Rice ＆ peanut milk ph 6.2～6.4；

3. by anhydrous cacl₂Add in Rice ＆ peanut milk with а-amylase and stir；Added anhydrous cacl₂Quality be The 0.5～2.0% of rice quality；Added а-diastatic quality is rice quality 0.22～0.50%；

3rd, liquefy:

1. add water to the steam jet of submergence liquefied pot in liquefied pot, open the steam valve of liquefied pot afterwards, make in tank Temperature rises to more than 90 DEG C；

2. the Rice ＆ peanut milk modulating in step 2 is pumped in liquefied pot, adjust the material inlet valve of liquefied pot simultaneously, keep in tank 85～92 DEG C of temperature；

3. after Rice ＆ peanut milk transfers and finishes, close the material inlet valve of liquefied pot, keep temperature 85-95 DEG C in tank, and maintain 10～15 minutes i.e. Rice ＆ peanut milk liquefaction completes；

4., after Rice ＆ peanut milk liquefaction finishes, open the steam valve of liquefied pot, intensification is boiled.

4th, alcohol fermentation:

1. the liquefier obtaining in step 3 is transferred to ethanol fermentation tank, opens the agitator in fermentation tank afterwards, simultaneously Open cooling water pipeline valve, for lowering the temperature to liquefier.

2. cooling terminates backward ethanol fermentation tank to access compound wine brewing bent, plus the temperature of song is at 26～28 DEG C, is measured with song and is The 0.35～0.45% of rice quality；Wherein fermentation temperature: plus fermentation temperature≤33 DEG C in 14～18 hours after song；Lord ferment period Fermentation temperature≤35 DEG C；Later stage fermentation temperature 24-28 DEG C about；Fermentation period: lord ferment period 5 days, after-ripening 5～7 days；Quality will Ask: following form

Alcohol content (with volumeter)	>=15.0%v/v
		Amino-acid nitrogen	≥0.24g/l
Residual sugar (in terms of reducing sugar)	≤3.0g/l
		Total acid (in terms of lactic acid)	≤7.0g/l

5th, filter pressing: the liquefier after fermentation finishes forms swort, carries out filter pressing using plate and frame type filter-press to swort afterwards, Remove the rice residue in swort, so that swort is clarified and form rice wine.

6th, acetic fermentation:

1. the Preliminary fermentation stage, the rice wine of step 5 is pumped into apparatus for acetic acid fermentation tank, and add 10% (by the rice wine weight adding Gauge) the ripe acetic acid bacteria seed liquor of culture.Using stream with wine technology, by vinegar mash acidity step up to 12.0g/100ml with On；

4. acetic fermentation takes vinegar fermentation method using segmentation, takes vinegar amount every time for the 40% of karusen cumulative volume；Ventilation control System: the ratio being passed through volume of air with karusen volume is 0.07～0.1:1 per minute；25m³Fermentation tank normally feeds 20m³Fermentation Ventilation is 80～120m³/h；Fermentation temperature controls between 28～33 DEG C, not more than 39 DEG C of summer；Fermentation termination control System: put vinegar when alcohol content is less than 0.3%v/v；Vinegar mash prescription: total acid (with acetometer) >=12.0g/100ml.

7 ultrafiltration and sterilizing:

5. utilize ultrafilter to remove the impurity in vinegar mash, so that vinegar liquid is clarified.

6. vinegar liquid is transferred to and in sterilization tank, carry out pasteurization, sterilising temp: 80～85 DEG C；Sterilization time: 20～30 Minute.

3. the rice vinegar standing after sterilizing can carry out fill in more than one week.

Specific embodiment one:

Take 500kg rice, remove impurity, then pulverizer is pulverized, fineness requirement 50～60 mesh, rice flour is imported Rice ＆ peanut milk pond In, add 1250kg water, after mix homogeneously, pump into tank of sizing mixing, turn on agitator, carry out sizing mixing, liquefy according to technological process；Liquid After the completion of change, pump into ethanol fermentation tank and cooled, when temperature is down to 26～28 DEG C, adds 2kg to be combined wine brewing song, enter Row alcohol fermentation, fermentation carried out alcohol detection after 10 days；If alcohol content is more than 15.0%v/v, you can carries out filter pressing, then presses Carry out acetic fermentation according to technological process, fermentation temperature, acidity and alcohol content in monitoring apparatus for acetic acid fermentation tank；If in apparatus for acetic acid fermentation tank When vinegar mash alcohol content is less than 0.3%v/v, release the vinegar mash of cumulative volume 40%, then add into apparatus for acetic acid fermentation tank and release The isopyknic rice wine of vinegar mash, proceeds acetic fermentation；The vinegar mash of releasing is carried out ultrafiltration by ultrafilter, pumps into after ultrafiltration and go out Bacterium tank is sterilized.Rice vinegar after the completion of sterilizing is pumped into hold-up tank standing, waits to stand more than one week, take supernatant to get final product fill Standby.

Claims (1)

1. a kind of production method of high concentration high-quality rice vinegar, its method and step is characterized as:

1), pulverize rice: using rice dry grinding technology, rice is smashed, the rice fineness after smashing is in 50～60 mesh；

2), size mixing:

1. after mixing rice flour with water, stirring forms Rice ＆ peanut milk；Rice flour: water=1:2.5；

2. by soda (na₂co₃) be added in Rice ＆ peanut milk and be sufficiently stirred for, make Rice ＆ peanut milk ph 6.2～6.4；

3. by anhydrous cacl₂Add in Rice ＆ peanut milk with а-amylase and stir；Added anhydrous cacl₂Quality be rice The 0.5～2.0% of quality；Added а-diastatic quality is rice quality 0.22～0.50%；

3), liquefy:

1. add water to the steam jet of submergence liquefied pot in liquefied pot, open the steam valve of liquefied pot afterwards, make temperature in tank Rise to more than 90 DEG C；

2. the Rice ＆ peanut milk modulating in step 2 is pumped in liquefied pot, adjust the material inlet valve of liquefied pot simultaneously, keep temperature in tank 85～92 DEG C；

3. after Rice ＆ peanut milk transfers and finishes, close the material inlet valve of liquefied pot, keep temperature 85-95 DEG C in tank, and maintain 10～ 15 minutes i.e. Rice ＆ peanut milk liquefaction completes；

4., after Rice ＆ peanut milk liquefaction finishes, open the steam valve of liquefied pot, intensification is boiled.

4), alcohol fermentation:

1. the liquefier obtaining in step 3 is transferred to ethanol fermentation tank, opens the agitator in fermentation tank afterwards, open simultaneously Cooling water pipeline valve, for lowering the temperature to liquefier.

2. cooling terminates backward ethanol fermentation tank to access compound wine brewing bent, plus the temperature of song is at 26～28 DEG C, and being measured with song is rice The 0.35～0.45% of quality；Wherein fermentation temperature: plus fermentation temperature≤33 DEG C in 14～18 hours after song；Lord ferment period ferments Temperature≤35 DEG C；Later stage fermentation temperature 24-28 DEG C about；Fermentation period: lord ferment period 5 days, after-ripening 5～7 days；Prescription: Following form

5), filter pressing: the liquefier after fermentation finishes forms swort, carries out filter pressing using plate and frame type filter-press to swort afterwards, removes Go the rice residue in swort, so that swort is clarified and form rice wine.

6), acetic fermentation:

1. the Preliminary fermentation stage, the rice wine of step 5 is pumped into apparatus for acetic acid fermentation tank, and add 10% (based on the rice wine weight adding) The ripe acetic acid bacteria seed liquor of culture.Using stream with wine technology, vinegar mash acidity is stepped up to more than 12.0g/100ml；

2. acetic fermentation takes vinegar fermentation method using segmentation, takes vinegar amount every time for the 40% of karusen cumulative volume；Ventilation controls: logical The ratio entering volume of air with karusen volume is 0.07～0.1:1 per minute；25m³Fermentation tank normally feeds 20m³Fermentation ventilation For 80～120m³/h；Fermentation temperature controls between 28～33 DEG C, not more than 39 DEG C of summer；Fermentation termination controls: works as wine Smart content puts vinegar when being less than 0.3%v/v；Vinegar mash prescription: total acid (with acetometer) >=12.0g/100ml.

7), ultrafiltration and sterilizing:

1. utilize ultrafilter to remove the impurity in vinegar mash, so that vinegar liquid is clarified.

2. vinegar liquid is transferred to and in sterilization tank, carry out pasteurization, sterilising temp: 80～85 DEG C；Sterilization time: 20～30 minutes.

3. the rice vinegar standing after sterilizing can carry out fill in more than one week.