CN108070511A - A kind of production method of soft rice vinegar - Google Patents
A kind of production method of soft rice vinegar Download PDFInfo
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- CN108070511A CN108070511A CN201810014935.3A CN201810014935A CN108070511A CN 108070511 A CN108070511 A CN 108070511A CN 201810014935 A CN201810014935 A CN 201810014935A CN 108070511 A CN108070511 A CN 108070511A
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- fermentation
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- wine
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 49
- 239000000052 vinegar Substances 0.000 title claims abstract description 49
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 32
- 235000009566 rice Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 53
- 230000004151 fermentation Effects 0.000 claims abstract description 52
- 241000209094 Oryza Species 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 20
- 235000019991 rice wine Nutrition 0.000 claims abstract description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000009423 ventilation Methods 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 108010089934 carbohydrase Proteins 0.000 claims abstract description 4
- 235000020265 peanut milk Nutrition 0.000 claims abstract description 4
- 238000004513 sizing Methods 0.000 claims abstract description 4
- 239000004382 Amylase Substances 0.000 claims abstract description 3
- 238000009837 dry grinding Methods 0.000 claims abstract description 3
- 235000013312 flour Nutrition 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 3
- 239000004615 ingredient Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 235000014101 wine Nutrition 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 4
- 230000011218 segmentation Effects 0.000 claims description 4
- 244000235858 Acetobacter xylinum Species 0.000 claims description 3
- 235000002837 Acetobacter xylinum Nutrition 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 239000000498 cooling water Substances 0.000 claims description 2
- 230000009849 deactivation Effects 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 229910052757 nitrogen Inorganic materials 0.000 claims 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052760 oxygen Inorganic materials 0.000 abstract description 3
- 239000001301 oxygen Substances 0.000 abstract description 3
- 108010065511 Amylases Proteins 0.000 abstract 1
- 102000013142 Amylases Human genes 0.000 abstract 1
- 235000019418 amylase Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000007791 liquid phase Substances 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
A kind of production method of soft rice vinegar, method and step are：Using rice dry grinding technology, rice is broken into powder, rice flour plus water are mixed and high temperature resistant а amylase is put into togerther tank of sizing mixing and stirs into Rice ＆ peanut milk；After Rice ＆ peanut milk liquefaction, ethanol fermentation tank is transferred to, addition carbohydrase is saccharified and alcoholic fermentation, completes postcooling access wheat koji and yellow rice wine dry yeast ferments；Press filtration being carried out with filter press after the completion of fermentation and obtaining yellow rice wine, and carry out acetic fermentation, ultrafiltration and sterilizing are carried out using ultrafilter；The present invention simplifies technique convenient for promoting using the technique of secondary brewing；It uses modern project technical know-how, studies hydrodynamics characteristic of the material under ventilation condition under liquor fermentation, realizes highly effective oxygen dissolving, and energy expenditure more than 30% is greatly reduced, and stablizes and improves product quality.
Description
Technical field
The present invention relates to a kind of production method of rice vinegar, especially using rice as raw material, using wheat koji, yellow rice wine dry yeast etc.
Biological enzyme formulation and the light high-quality yellow rice wine of full liquid phase process fermented soy；Acetic fermentation is carried out through acetic fermentation equipment again to produce
A kind of production method for the soft rice vinegar come.
Background technology
At present, the production of vinegar is broadly divided into conventional solid-state zymotechnique and liquid deep layer method zymotechnique on domestic market
Two classes.The vinegar flavor that conventional solid-state ferments out is unique, and tart flavour is soft, compares and caters to compatriots' mouthfeel demand, but conventional solid-state
Technique has the shortcomings that big labor intensity, low production efficiency, long production cycle；Although liquid submerged fermentation adapts to vinegar industry processed
Scientific, mechanization and enlargement developing direction, still, the edible vinegar that liquid deep layer method obtains can not meet people to food
The demand of vinegar flavor.How to improve the flavor problem that liquid phase process makes vinegar, have become liquid phase process and make what vinegar technique promoted and applied
Key factor.
The content of the invention
In order to further improve the flavor and taste for improving rice vinegar, rice vinegar product technology content is promoted, the present invention uses two
The technique of secondary brewing uses for reference China's yellow rice wine traditional production technique combination modern biotechnology, probes into " good wine has gone out vinegar ", make
It is unique leavening yellow rice wine brewage with natural wheat koji etc., it is made to be rich in the nutriments such as a variety of amino acid, low molecular sugar, then
Vinegar is made using yellow rice wine, the rice vinegar produced is not only containing abundant nutriment, and flavor significantly improves with mouthfeel and carries
It rises, rice vinegar mellowness is dense, long times of aftertaste, has good health-care efficacy, is more in line with the mouthfeel and the market demand of China its people；
Meanwhile the invented technology easily facilitates popularization, with modern project technical know-how, studies under liquor fermentation material in ventilation condition
Under hydrodynamics characteristic, realize highly effective oxygen dissolving, energy expenditure more than 30% is greatly reduced；Domestic and international liquid deep layer at present
It there is no the precedent that vinegar is made using yellow rice wine in the production of fermentation vinegar processed, this production method anticipates to the production of domestic vinegar with more guidance
Justice.
What the present invention was taken is a kind of production method of soft rice vinegar, is as follows：
Step 1: it crushes：Using rice dry grinding technology, more than 70 mesh of fineness requirement；
Step 2: it sizes mixing：Rice flour water addition ratio=1:2, the usage amount of high temperature resistant а-amylase for major ingredient weight 0.10~
0.30%, jar agitator of sizing mixing is opened, makes material stirring uniform.
Step 3: liquefaction：In liquefied pot plus bottom water is to steam jet is submerged, and opens steam and is warming up to 90 DEG C or more.It opens
Blender is opened, is pumped into Rice ＆ peanut milk, adjusts pan feeding valve, keeps 85~92 DEG C of temperature in tank.Transfer finishes, and closes material inlet valve, keeps
90~92 DEG C or so of temperature in tank maintain 40~50 minutes.After liquefaction, steam valve is opened, boils enzyme deactivation, keeps the temperature 15~20 points
Clock.Heat preservation storage after the completion of liquefaction, when soaking time 20 is small, during which temperature >=75 DEG C.
Step 4: saccharification：Alcoholic fermentation jar agitator and cooling water are opened, liquefier is transferred to ethanol fermentation tank.Treat temperature
Degree is down to 50~60 DEG C, adds in carbohydrase, and additive amount is the 0.2~0.4% of major ingredient, saccharificatinn period 30 minutes
Step 5: alcoholic fermentation：
After 5.1 saccharification, continue to cool down, temperature is made to be down to 26~28 DEG C, then access wheat koji and yellow rice wine dry yeast, wheat
Bent usage amount is the 5% of major ingredient, and the usage amount of yellow rice wine dry yeast is the 0.017% of major ingredient.
5.2 fermentation temperature：Prior fermentation, preceding 3 days fermentation temperature≤28 DEG C, rear 3 days fermentation temperature≤25 DEG C；Later stage fermentation
17~21 DEG C of temperature；
5.3 fermentation period：Prior fermentation 6 days, later stage fermentation 7~9 days.
5.4 quality requirement：
Step 6: press filtration：Press filtration is carried out using plate and frame type filter-press, the rice residue in distiller's wort is removed, clarifies yellow rice wine.
Step 7: acetic fermentation：
7.1 in Preliminary fermentation stage, the ripe strain Acetobacter xylinum of 10% culture of addition.
7.2 acetic fermentations take vinegar fermentation method using segmentation, take vinegar amount every time as the 40% of karusen total volume.
7.3 ventilation quantities control：The ratio between volume of air and karusen volume are passed through as per minute 0.07~0.1:1(25m3Hair
Fermentation tank normally feeds 20m3Ventilation quantity of fermenting is 80-120).
7.4 fermentation temperatures are controlled between 28~33 DEG C, not more than 39 DEG C of summer.
7.5 fermentation terminations control：Vinegar is put when alcohol content is less than 0.3% in acetic fermentation wine with dregs.
7.6 vinegar wine with dregs quality requirements：
Total acid (with acetometer) >=8.0g/100ml.
Step 8: ultrafiltration and sterilizing：
8.1 remove the impurity in vinegar wine with dregs using ultrafilter, clarify vinegar liquid.
8.2 sterilising temp：80~85 DEG C；Sterilization time：20~30 minutes.
Soft rice vinegar standing after 8.3 sterilizings can test filling for one week or more.
Beneficial effects of the present invention:The present invention uses for reference China's yellow rice wine traditional production technique knot using the technique of secondary brewing
Modern biotechnology is closed, the use of natural wheat koji etc. is unique leavening yellow rice wine brewage, then makes vinegar using yellow rice wine, make life
The rice vinegar flavor of production significantly improves with mouthfeel to be promoted and with good health-care efficacy, more accorded with the demands of the market；It meanwhile should
Invention simplifies technique and implementing process optimization, easily facilitates popularization；With modern project technical know-how, object under liquor fermentation is studied
Expect the hydrodynamics characteristic under ventilation condition, realize highly effective oxygen dissolving, energy expenditure more than 30% is greatly reduced, stabilization carries
High yield quality is the first pioneer that vinegar is made using yellow rice wine in domestic and international liquid submerged fermentation vinegar production at present, of the invention
Directive significance is had more to the production of domestic vinegar.
Specific embodiment mode
500kg rice is taken, removes impurity, then pulverizer crushes, and more than 70 mesh of fineness requirement, adds 1000kg water, pump
Enter tank of sizing mixing, turn on agitator is sized mixing according to technological process, liquefied.After the completion of liquefaction, it is cold to be pumped into ethanol fermentation tank progress
But cool down, treat that temperature is down to 50~60 DEG C, add in 1.5kg carbohydrase and be saccharified, saccharificatinn period is 30 minutes, then proceedes to drop
Temperature adds in 25kg wheat kojis and 0.085kg yellow rice wine dry yeasts to 26~28 DEG C, carries out alcoholic fermentation, 13 days laggard essences of serving a round of liquor to the guests of fermenting
Detection.When alcohol content is more than 14.0%v/v, you can carry out press filtration, then add in the ripe strain Acetobacter xylinum of 10% culture simultaneously
Using segmentation vinegar fermentation method is taken to carry out acetic fermentation, the impurity in vinegar wine with dregs is finally removed using ultrafilter, vinegar liquid clarification is made to go forward side by side
Row sterilizing.
Claims (4)
1. the present invention relates to a kind of production method of soft rice vinegar, production stage is characterized in that：
1) crush：Using rice dry grinding technology, more than 70 mesh of fineness requirement；
2) size mixing：Rice flour water addition ratio=1:2, the usage amount of high temperature resistant а-amylase is the 0.10~0.30% of major ingredient weight, is opened
Jar agitator of sizing mixing is opened, makes material stirring uniform；
3) liquefy：In liquefied pot plus bottom water is to steam jet is submerged, and opens steam and is warming up to 90 DEG C or more；Turn on agitator,
Rice ＆ peanut milk is pumped into, adjusts pan feeding valve, keeps 85~92 DEG C of temperature in tank；Transfer finishes, and closes material inlet valve, keeps temperature 90 in tank
It~92 DEG C or so, maintains 40~50 minutes, after liquefaction, opens steam valve, boil enzyme deactivation, keep the temperature 15~20 minutes；It has liquefied
Into rear heat preservation storage, when soaking time 20 is small, during which temperature >=75 DEG C；
4) it is saccharified：Alcoholic fermentation jar agitator and cooling water are opened, liquefier is transferred to ethanol fermentation tank；Treat temperature be down to 50~
60 DEG C, carbohydrase is added in, additive amount is the 0.2~0.4% of major ingredient, saccharificatinn period 30 minutes；
5) alcoholic fermentation：After saccharification, continue to cool down, temperature is made to be down to 26~28 DEG C, then access wheat koji and the dry ferment of yellow rice wine
It is female；
6) press filtration：Press filtration is carried out using plate and frame type filter-press, the rice residue in distiller's wort is removed, clarifies yellow rice wine；
7) acetic fermentation：In the Preliminary fermentation stage, add in the ripe strain Acetobacter xylinum of 10% culture and vinegar fermentation is taken using segmentation
Method；
8) ultrafiltration and sterilizing：The impurity in vinegar wine with dregs is removed using ultrafilter, vinegar liquid is made to clarify and sterilize.
2. a kind of production method of soft rice vinegar according to claim 1, it is characterized in that；Access wheat in the step 5)
Bent dosage is the 5% of major ingredient, and the usage amount of yellow rice wine dry yeast is the 0.017% of major ingredient；Prior fermentation, preceding 3 days fermentation temperatures≤
28 DEG C, rear 3 days fermentation temperature≤25 DEG C, 17~21 DEG C of later stage fermentation temperature；On fermentation period, prior fermentation 6 days, later stage fermentation
9 days；Quality requirement is as follows：
3. a kind of production method of soft rice vinegar according to claim 1, it is characterized in that：Segmentation in the step 7) takes
Vinegar fermentation method takes vinegar amount as the 40% of karusen total volume every time；Ventilation quantity controls：Be passed through volume of air and karusen volume it
Than for per minute 0.07~0.1:1(25m3Fermentation tank normally feeds 20m3Ventilation quantity of fermenting is 80-120)；Fermentation temperature controls
Between 28~33 DEG C, not more than 39 DEG C of summer；Fermentation termination controls：Finally work as alcohol content in acetic fermentation wine with dregs to be less than
Vinegar is put when 0.3%；Vinegar wine with dregs quality requirement：Total acid (with acetometer) >=8.0g/100ml.
4. a kind of production method of soft rice vinegar according to claim 1, it is characterized in that；Sterilizing temperature in the step 8)
80~85 DEG C of degree；Sterilization time：20~30 minutes；Soft rice vinegar standing after sterilizing can test filling for one week or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810014935.3A CN108070511A (en) | 2018-01-08 | 2018-01-08 | A kind of production method of soft rice vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810014935.3A CN108070511A (en) | 2018-01-08 | 2018-01-08 | A kind of production method of soft rice vinegar |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108753563A (en) * | 2018-06-27 | 2018-11-06 | 荆州市皇冠调味品有限公司 | A kind of brewage process and vinegar of vinegar |
| CN109112054A (en) * | 2018-09-20 | 2019-01-01 | 佛山市海天（江苏）调味食品有限公司 | A kind of production method of rice vinegar |
| CN109456871A (en) * | 2018-12-29 | 2019-03-12 | 郑州拓洋生物工程有限公司 | Light-coloured vinegar and its production method |
| CN109735425A (en) * | 2019-03-21 | 2019-05-10 | 千禾味业食品股份有限公司 | A method of utilizing acid-sludge, vinegar precipitating brewing liquid vinegar |
| CN110055152A (en) * | 2019-02-02 | 2019-07-26 | 王巍 | Fermentation process and system |
| CN110699226A (en) * | 2019-11-19 | 2020-01-17 | 武汉轻工大学 | Method for preparing rice vinegar from rice wine and rice residues and rice vinegar |
| CN112725137A (en) * | 2021-02-05 | 2021-04-30 | 上海宝鼎酿造有限公司 | Pricklyash peel rice vinegar and preparation method thereof |
| CN113913267A (en) * | 2021-10-15 | 2022-01-11 | 江苏恒顺醋业股份有限公司 | Preparation method of seabuckthorn fruit vinegar powder with oxidation resistance |
| CN114672394A (en) * | 2022-05-07 | 2022-06-28 | 海天醋业集团有限公司 | Method for reducing color of rice vinegar and rice vinegar |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108753563A (en) * | 2018-06-27 | 2018-11-06 | 荆州市皇冠调味品有限公司 | A kind of brewage process and vinegar of vinegar |
| CN109112054A (en) * | 2018-09-20 | 2019-01-01 | 佛山市海天（江苏）调味食品有限公司 | A kind of production method of rice vinegar |
| CN109456871A (en) * | 2018-12-29 | 2019-03-12 | 郑州拓洋生物工程有限公司 | Light-coloured vinegar and its production method |
| CN110055152A (en) * | 2019-02-02 | 2019-07-26 | 王巍 | Fermentation process and system |
| CN109735425A (en) * | 2019-03-21 | 2019-05-10 | 千禾味业食品股份有限公司 | A method of utilizing acid-sludge, vinegar precipitating brewing liquid vinegar |
| CN109735425B (en) * | 2019-03-21 | 2022-05-06 | 千禾味业食品股份有限公司 | Method for brewing liquid vinegar by using vinegar residue and vinegar precipitate |
| CN110699226A (en) * | 2019-11-19 | 2020-01-17 | 武汉轻工大学 | Method for preparing rice vinegar from rice wine and rice residues and rice vinegar |
| CN112725137A (en) * | 2021-02-05 | 2021-04-30 | 上海宝鼎酿造有限公司 | Pricklyash peel rice vinegar and preparation method thereof |
| CN113913267A (en) * | 2021-10-15 | 2022-01-11 | 江苏恒顺醋业股份有限公司 | Preparation method of seabuckthorn fruit vinegar powder with oxidation resistance |
| CN114672394A (en) * | 2022-05-07 | 2022-06-28 | 海天醋业集团有限公司 | Method for reducing color of rice vinegar and rice vinegar |
| CN114672394B (en) * | 2022-05-07 | 2023-11-03 | 海天醋业集团有限公司 | Method for reducing color of rice vinegar and rice vinegar |
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