CN106367288B - A kind of method of monascus vinegar ageing curing - Google Patents
A kind of method of monascus vinegar ageing curing Download PDFInfo
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- CN106367288B CN106367288B CN201611145216.2A CN201611145216A CN106367288B CN 106367288 B CN106367288 B CN 106367288B CN 201611145216 A CN201611145216 A CN 201611145216A CN 106367288 B CN106367288 B CN 106367288B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
Abstract
The invention belongs to the technical fields of making vinegar, and in particular to a kind of method of the ageing curing of monascus vinegar.Specific technical solution is as follows: 1, frying sesame, Hui Lengzhi ambient ground is at 60 mesh sesame powder.Be added edible ethanol in extracted twice the molten extracting solution of sesame alcohol is spare.2, after new wine red yeast rice vinegar liquid fills ageing tank, circulating pump and double pipe heater are opened, filtrated air is passed through and carries out vinegar liquid circulation, the 10th, 20,30,45,60, the 75 day above-mentioned aeration cycle step 1 time of repetition.It at the 90th, 120,150 day, repeats above-mentioned and adds the molten extracting solution of sesame alcohol, stand again the ageing curing monascus vinegar newly made can be obtained within 30 days later.The method of the present invention ageing that treated newly makes cures monascus vinegar, and esters content increases, and ageing is fragrant significant, and acid is without bitterness, and volatile acid irritation is small, and the ageing period is short.
Description
Technical field
The invention belongs to the technical fields of making vinegar, and in particular to a kind of method of the ageing curing of monascus vinegar.
Background technique
Fujian monascus vinegar is also known as the old vinegar in Yongchun.One of " Chinese four big vinegar ".Traditional handicraft monascus vinegar is with quality glutinous rice, red
Songs etc. are that raw material is subject to unique factory formula ageing and is formed using liquid acetic acid fermentation；Wherein undergo sticky rice stewing, alcohol hair
The big process of ferment, acetic fermentation, ageing etc. four, lasted greater than 600 days.Product has that dark brown (reddish brown), unique flavor, its is warm-natured
Heat, acid without in puckery, sour with the features such as sweet, older better.But the monascus vinegar of traditional handicraft, brewing time is long, and consumption grain is high,
It is low in economic efficiency.
For this purpose, we are solved using monascus vinegar liquid submerged fermentation method, traditional monascus vinegar brewing process time is long, consumes grain
High, low in economic efficiency problem.It is short to reach the production time with liquid submerged fermentation method production monascus vinegar, it is high-efficient, significantly
Improve production efficiency in ground.But flavor is poor.Liquid fermentation edible vinegar refers to that artificial training is added in the acetic fermentation stage in distiller's wort
Feeding purebred acetic acid bacteria supplies sufficient oxygen, and acetic acid bacteria mass propagation under the conditions of liquid is made to generate the process of acetic acid.Its
Metabolite is single, and other fixedness organic acid (distiller's wort is brought into) contents are little.Cause the fragrance of vinegar by liquid fermentation it is weak,
Mouthfeel is thin, irritation is relatively strong, weak flavor.The flavor quality for how carrying out improving liquid submerged fermentation monascus vinegar is to determine energy
The no key technology using liquid fermentation method technique production monascus vinegar.
The generation of monascus vinegar flavor components is a kind of slow biochemical process, it includes the growth and metabolism of microorganism, generation
Thank the further decomposition and synthesis of product.To make various biochemical reactions carry out completely, other than having reasonable technique, more there is foot
The enough time.Method through curing frequently with ageing in vinegar production, short to make up fermentation period, flavor ingredient cannot abundant shape
At defect.The ageing of monascus vinegar cures technology, and substantially after acetic fermentation, the effective component in vinegar wine with dregs is certain
Under the conditions of, generate the process of increasingly complex substance.It is proved through production practices, it is deep to solve liquid using monascus vinegar ageing aging way
The problem of layer fermenting and producing period is short, is unfavorable for the formation of the aromatic substance of the old vinegar in a variety of Yongchun makes up liquid submerged fermentation food
The defect of vinegar mouthfeel and flavor makes the skillful flavor level for reaching the old vinegar in traditional Yongchun of product special flavour.
Summary of the invention
The present invention is passed through the micro- oxygen curing technology of heating and the addition molten extracting solution of sesame alcohol of filtrated air using property stage by stage
The ageing for carrying out flavouring cures technology, reaches the ageing curing for promoting monascus vinegar flavor and flavouring.It is old using monascus vinegar of the present invention
Curing technology is made, the defect of liquid submerged fermentation monascus vinegar mouthfeel and flavor is made up, makes the product of liquid submerged fermentation monascus vinegar
The skillful level for reaching the old vinegar in traditional Yongchun of flavor.
Specific implementation
To realize the present invention purpose and the implementation technical solution is as follows:
1, the preparation of the molten extracting solution of sesame alcohol
(1) sesame is fried into sending fragrance, Hui Lengzhi room temperature is crushed after taking-up with pulverizer, through the sieving of 60 mesh
Sesame powder is spare.
(2) sesame powder is weighed, is added in the edible ethanol that alcohol concentration is 60 ~ 90% and carries out first time extraction, wherein
The ratio of sesame powder and edible ethanol is 1 g: 4 mL, and bath temperature is 50 ~ 60 DEG C, and extraction time is 80 ~ 120
Filtrate and filter residue is obtained by filtration in min after the completion of extraction.
(3) it is added in previous step filter residue in the edible ethanol that alcohol concentration is 60 ~ 90% and carries out second of extraction, wherein
The ratio of sesame powder and edible ethanol is 1 g: 4 mL, and bath temperature is 50 ~ 60 DEG C, and extraction time is 100 ~ 140
Min is obtained by filtration filtrate and abandons filter residue after the completion of extraction.
(4) it is that the molten extracting solution of sesame alcohol is spare that filtrate twice is collected in merging.
2, monascus vinegar ageing cures
(1) it heats up, ventilate, vinegar liquid circulation
After new wine red yeast rice vinegar liquid fills ageing tank, the 2nd day opening ageing tank upper end valve opens circulating pump and casing heating
Filtrated air when maintaining 45 ~ 55 DEG C of vinegar liquid circulating temperature, is passed through the air point of monascus vinegar ageing pot bottom by device, vinegar liquid heating
Cloth device, vinegar liquid circulation is carried out when being passed through filtrated air, and ventilatory capacity is 0.05 ~ 0.1m3/ min, duration of ventilation 1 ~ 2 hour, vinegar
Liquid recycle stream amount is 0.5 ~ 1.0m3/min；10th day, the 20th day, the above-mentioned heating of repetition in the 30th day, ventilation, vinegar liquid circulation step
1 time.
45th day, 60 days, the above-mentioned heating of repetition, ventilation, vinegar liquid circulation step 1 time in 75 days, wherein vinegar liquid circular flow
For 1.0 ~ 1.5m3/min。
(2) the molten extracting solution flavouring of sesame alcohol, heating, oxygenation, vinegar liquid circulation
At the 90th day, the molten extracting solution of sesame alcohol is added in ageing tank, additional amount is monascus vinegar liquid accumulated amount (L) in tank
0.05 ~ 0.10%, ageing tank upper end valve is then opened, circulating pump and double pipe heater are opened, vinegar liquid heating maintains vinegar liquid to follow
45 ~ 55 DEG C of circumstance temperature degree, by the stud oxygenator on vinegar liquid circulating line, it is filled with sterile tasteless medical oxygen to vinegar liquid, is filled
Entering amount of oxygen is 10mL/L, is filled with the oxygen time 1 ~ 2 hour, and vinegar liquid circular flow is 1.5 ~ 2.0m3/min。
At the 120th day, the molten extracting solution of sesame alcohol is added in ageing tank, additional amount is the monascus vinegar liquid accumulated amount in tank
0.10~0.15 %.Repeat above-mentioned 90th day Shi Shengwen, oxygenation, vinegar liquid circulation step.
At the 150th day, the molten extracting solution of sesame alcohol is added in ageing tank, additional amount is monascus vinegar liquid accumulated amount in tank
0.15~0.20 %.Repeat above-mentioned 90th day Shi Shengwen, oxygenation, vinegar liquid circulation step.30 days are stood again after 150th day
Obtain ageing curing monascus vinegar.
Through the new brewing monascus vinegar of the method for the present invention ageing maturation process, esters content increases, and ageing is fragrant significant, has sesame
Fragrant and red yeast rice Qu Xiang compound perfume (or spice), for acid without bitterness, volatile acid irritation is small, and ageing cure cycle shortens.It is judged by expert,
Using method ageing of the present invention maturation process 6 months, obtaining ageing curing monascus vinegar can achieve traditional aging process
The skillful level of Yongchun old vinegar (monascus vinegar) flavor of processing 2 ~ 3 years.
Embodiment 1
1, the preparation of the molten extracting solution of sesame alcohol
(1) 25kg sesame is fried into sending fragrance, Hui Lengzhi room temperature is crushed after taking-up with pulverizer, through 60 mesh mistakes
The sesame powder of sieve is spare.
(2) sesame powder is weighed, is added in the edible ethanol that 100L alcohol concentration is 70% and carries out the 1st extraction, wherein
The ratio of sesame powder and edible ethanol is 1 g: 4 mL, and bath temperature is 50 DEG C, and extraction time is 110 min, extraction
The 1st extraction filtrate and filter residue are obtained by filtration after the completion.
(3) it is added in previous step filter residue in the edible ethanol that 100L alcohol concentration is 75% and carries out the 2nd extraction, wherein
The ratio of sesame powder and edible ethanol is 1 g: 4 mL, and bath temperature is 55 DEG C, extraction time 130min, extraction
The 2nd extraction filtrate is obtained by filtration after the completion, abandons filter residue.
(4) merge the 1st extraction filtrate of collection and the 2nd extraction filtrate is that the molten extracting solution of sesame alcohol is spare.
2, monascus vinegar ageing cures
(1) it heats up, ventilate, vinegar liquid circulation
After new wine 20000L red yeast rice vinegar liquid is packed into ageing tank, the 2nd day opening ageing tank upper end valve opens circulating pump and set
Filtrated air is passed through the air of monascus vinegar ageing pot bottom when maintaining 50 DEG C of vinegar liquid circulating temperature by pipe heater, vinegar liquid heating
Distributor carries out circulation vinegar liquid, ventilatory capacity 0.05m when being passed through filtrated air3/ min, duration of ventilation 2 hours, vinegar liquid circulation
Flow is 0.5 m3/min；10th day, the 20th day, the above-mentioned heating of repetition in the 30th day, ventilation, vinegar liquid circulation step 1 time.
45th day, 60 days, the above-mentioned heating of repetition, ventilation, vinegar liquid circulation step 1 time in 75 days, wherein vinegar liquid circular flow
For 1.0m3/min。
(2) the molten extracting solution flavouring of sesame alcohol, heating, oxygenation, vinegar liquid circulation
At the 90th day, the molten extracting solution of 10L sesame alcohol is added in ageing tank, additional amount is tank inner volume monascus vinegar liquid product
The 0.05% of amount then opens ageing tank upper end valve, opens circulating pump and double pipe heater, and vinegar liquid heating maintains vinegar liquid circulation
Temperature 50 C is filled with sterile tasteless medical oxygen to vinegar liquid, is filled with oxygen by the stud oxygenator on vinegar liquid circulating line
Amount is 10mL/L vinegar liquid, is oxygenated time 2 h, and vinegar liquid circular flow is 1.5 m3/min。
At the 120th day, the molten extracting solution of 20L sesame alcohol is added in ageing tank, additional amount is the monascus vinegar liquid product in tank
The 0.10% of amount.Repeat above-mentioned 90th day Shi Shengwen, oxygenation, vinegar liquid circulation step.
At the 150th day, the molten extracting solution of 30L sesame alcohol is added in ageing tank, additional amount is monascus vinegar liquid accumulated amount in tank
0.15 %.Repeat above-mentioned 90th day Shi Shengwen, oxygenation, vinegar liquid circulation step.Standing 30 days again after 150th day can be obtained
Ageing cures monascus vinegar.
Embodiment 2
1, the preparation of the molten extracting solution of sesame alcohol
(1) 30kg sesame is fried into sending fragrance, Hui Lengzhi room temperature is crushed after taking-up with pulverizer, through 60 mesh mistakes
The sesame powder of sieve is spare.
(2) sesame powder is weighed, is added in the edible ethanol that 120L alcohol concentration is 65% and carries out first time extraction, wherein
The ratio of sesame powder and edible ethanol is 1 g: 4 mL, and bath temperature is 55 DEG C, and extraction time 90min has been extracted
Filtrate and filter residue are obtained by filtration after.
(3) it is added in previous step filter residue in the edible ethanol that 120L alcohol concentration is 60 ~ 90% and carries out second of extraction,
Wherein, the ratio of sesame powder and edible ethanol is 1 g: 4 mL, and bath temperature is 60 DEG C, extraction time 100min,
Filtrate is obtained by filtration after the completion of extraction and abandons filter residue.
(4) it is that the molten extracting solution of sesame alcohol is spare that filtrate twice is collected in merging.
2, monascus vinegar ageing cures
(1) it heats up, ventilate, vinegar liquid circulation
After new wine 30000L red yeast rice vinegar liquid fills ageing tank, the 2nd day opening ageing tank upper end valve opens circulating pump and set
Filtrated air is passed through the sky of monascus vinegar ageing pot bottom when maintaining 55 DEG C of vinegar liquid circulating temperature by pipe heater, vinegar liquid heating
Gas distributor carries out circulation vinegar liquid, ventilatory capacity 0.1m when being passed through filtrated air3/ min, duration of ventilation 1 hour, vinegar liquid was followed
Circulation is 1.0m3/min；10th day, the 20th day, the above-mentioned heating of repetition in the 30th day, ventilation, vinegar liquid circulation step 1 time.
45th day, 60 days, the above-mentioned heating of repetition, ventilation, vinegar liquid circulation step 1 time in 75 days, wherein vinegar liquid circular flow
For 1.5m3/min。
(2) the molten extracting solution flavouring of sesame alcohol, heating, oxygenation, vinegar liquid circulation
At the 90th day, the molten extracting solution of 30L sesame alcohol is added in ageing tank, additional amount is tank inner volume monascus vinegar liquid product
The 0.10% of amount then opens ageing tank upper end valve, opens circulating pump and double pipe heater, and vinegar liquid heating maintains vinegar liquid circulation
45 DEG C of temperature, by the stud oxygenator on vinegar liquid circulating line, it is filled with sterile tasteless medical oxygen to vinegar liquid, is filled with oxygen
Tolerance is 10mL/L vinegar liquid, is oxygenated time 2 h, and vinegar liquid circular flow is 2.0m3/min。
At the 120th day, the molten extracting solution of 45L sesame alcohol is added in ageing tank, additional amount is the monascus vinegar liquid product in tank
0.15 % of amount.Repeat above-mentioned 90th day Shi Shengwen, oxygenation, vinegar liquid circulation step.
At the 150th day, the molten extracting solution of 60L sesame alcohol is added in ageing tank, additional amount is monascus vinegar liquid accumulated amount in tank
0.20 %.Repeat above-mentioned 90th day Shi Shengwen, oxygenation, vinegar liquid circulation step.Standing 30 days again after 150th day can be obtained
Ageing cures monascus vinegar.
Claims (4)
1. the method that a kind of ageing of monascus vinegar cures, it is characterized in that:
Step 1: the preparation of the molten extracting solution of sesame alcohol
Sesame is fried into sending fragrance, Hui Lengzhi room temperature is crushed after taking-up with pulverizer, the black sesame powder being sieved through 60 mesh
End is added in the edible ethanol that alcohol concentration is 60 ~ 90% and carries out secondary extraction, filtrate is obtained by filtration, merges the filter twice of collection
Liquid is spare up to the molten extracting solution of sesame alcohol；
Step 2: monascus vinegar ageing cures
(1) it heats up, ventilate, vinegar liquid circulation
After new wine red yeast rice vinegar liquid fills ageing tank, the 2nd day opening ageing tank upper end valve opens circulating pump and double pipe heater,
When maintaining 45 ~ 55 DEG C of vinegar liquid circulating temperature, the air that filtrated air is passed through monascus vinegar ageing pot bottom is distributed for vinegar liquid heating
Device, vinegar liquid circulation is carried out when being passed through filtrated air, and ventilatory capacity is 0.05 ~ 0.1m3/ min, duration of ventilation 1 ~ 2 hour, vinegar liquid
Circular flow is 0.5 ~ 1.0m3/min；
10th day, the 20th day, the above-mentioned heating of repetition in the 30th day, ventilation, vinegar liquid circulation step 1 time；
45th day, 60 days, the above-mentioned heating of repetition, ventilation, vinegar liquid circulation step 1 time in 75 days, wherein vinegar liquid circular flow be 1.0 ~
1.5m3/min；
(2) the molten extracting solution flavouring of sesame alcohol, heating, oxygenation, vinegar liquid circulation
At the 90th day, the molten extracting solution of sesame alcohol is added in ageing tank, then opens ageing tank upper end valve, opens circulating pump and set
Pipe heater, vinegar liquid heating, maintains 45 ~ 55 DEG C of vinegar liquid circulating temperature, by the stud oxygenator on vinegar liquid circulating line, to
Vinegar liquid is filled with sterile tasteless medical oxygen, and being filled with amount of oxygen is 10mL/L vinegar liquid, is oxygenated the time 1 ~ 2 hour, vinegar liquid recycle stream
Amount is 1.5 ~ 2.0m3/min；
At the 120th day, the molten extracting solution of sesame alcohol is added in ageing tank, repeats above-mentioned 90th day Shi Shengwen, oxygenation, vinegar liquid circulation step
Suddenly；
At the 150th day, the molten extracting solution of sesame alcohol is added in ageing tank, repeats above-mentioned 90th day Shi Shengwen, oxygenation, vinegar liquid circulation step
Suddenly, standing 30 days again after the 150th day can be obtained ageing curing monascus vinegar.
2. the method that a kind of ageing of monascus vinegar according to claim 1 cures, it is characterized in that described in step 2 (2)
Sesame alcohol molten extracting solution is added at the 90th day in ageing tank, additional amount is 0.05 ~ 0.10% of monascus vinegar liquid accumulated amount in tank.
3. the method that a kind of ageing of monascus vinegar according to claim 1 cures, it is characterized in that described in step 2 (2)
Sesame alcohol molten extracting solution is added at 120 days in ageing tank, additional amount is 0.10 ~ 0.15 % of monascus vinegar liquid accumulated amount in tank.
4. the method that a kind of ageing of monascus vinegar according to claim 1 cures, it is characterized in that described in step 2 (2)
Sesame alcohol molten extracting solution is added at 150 days in ageing tank, additional amount is 0.15 ~ 0.20 % of monascus vinegar liquid accumulated amount in tank.
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| CN111073784B (en) * | 2020-03-24 | 2020-09-01 | 鲁东大学 | Brewing method of mulberry wine |
| CN111733055B (en) * | 2020-06-30 | 2022-04-15 | 江苏恒顺醋业股份有限公司 | Preparation method of ester-fragrance edible vinegar |
| CN114214166A (en) * | 2021-12-28 | 2022-03-22 | 海天醋业(广东)有限公司 | Mature vinegar preparation method and prepared mature vinegar |
| CN115353947A (en) * | 2022-09-30 | 2022-11-18 | 夏福高 | Mature vinegar brewing process |
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| CN101580793A (en) * | 2009-05-26 | 2009-11-18 | 福建师范大学 | Clean production method for brewing monascus vinegar |
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| CN102352296A (en) * | 2011-10-21 | 2012-02-15 | 江南大学 | Method for aging yellow wine with microaerobes |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101407755A (en) * | 2008-11-21 | 2009-04-15 | 福建省农业科学院农业工程技术研究所 | Rapid artificial aging method for fruit vinegar |
| CN101580793A (en) * | 2009-05-26 | 2009-11-18 | 福建师范大学 | Clean production method for brewing monascus vinegar |
| CN201722366U (en) * | 2010-03-13 | 2011-01-26 | 福建省农业科学院农业工程技术研究所 | Edible vinegar ozone ageing accelerating device |
| CN102352296A (en) * | 2011-10-21 | 2012-02-15 | 江南大学 | Method for aging yellow wine with microaerobes |
| CN103865749A (en) * | 2014-04-09 | 2014-06-18 | 福建师范大学 | Method for brewing Fujian monascus vinegar |
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