CN108300636B - Method for expanding production of rose vinegar by once-separating-jar once-supplementing rice wine - Google Patents
Method for expanding production of rose vinegar by once-separating-jar once-supplementing rice wine Download PDFInfo
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Abstract
The invention discloses a method for expanding production of rose vinegar by filling rice wine once in cylinders, which comprises the steps of rice soaking, rice steaming, cooling, nest building, flower forming, water flushing in cylinders, rose vinegar fermentation, after-ripening, squeezing and the like, when the acidity of mash in the cylinders reaches 1.5-3.5 g/100mL, the mash in the cylinders is divided into two parts, diluted rice wine with the volume of 50-100% is supplemented into each cylinder after cylinder division, the diluted rice wine is prepared by adding a proper amount of warm water into finished rice wine with the alcohol concentration of 16-18% (v/v), more than or equal to 10g/L and the acidity of 0.5-0.6 g/100mL to dilute the wine with the alcohol concentration of 6.0-7.5% (v/v) and the temperature of the mash in the cylinders after material supplement is controlled at 31-35 ℃. The method of the invention can rapidly expand the production scale of the rose vinegar and improve the production efficiency of the rose vinegar on the premise of ensuring the sensory characteristics of color, fragrance, taste and the like.
Description
Technical Field
The invention relates to the technical field of food fermentation engineering, in particular to a method for expanding the yield of Zhejiang rose vinegar by selecting a proper time point and performing fed-batch fermentation on finished rice wine (rice wine obtained by saccharifying, fermenting and filtering rice, such as altar-packed yellow wine) with a certain concentration.
Background
In the traditional Zhejiang rose vinegar production, the fermentation process of converting starch into fermentable sugar, converting fermentable sugar into wine and oxidizing the wine into acetic acid is completed by adopting a method of flowering and standing surface fermentation (a typical acetic acid mycoderm is arranged on the surface) by depending on wild strains (including aspergillus oryzae, aspergillus niger, monascus and the like which grow in the process of flowering, yeast, lactic acid bacteria, acetic acid bacteria and the like which fall in the process of turning over a cylinder) from the environment. The production process flow of Zhejiang traditional rose vinegar comprises
(1) Soaking rice and steaming rice: the total time of soaking rice is related to the temperature, the average temperature during the vinegar brewing period of Jiangzhe spring is 22-25 ℃, the soaking time is about 4 days, and the rice absorbs water slowly to form a pH environment suitable for the growth of microorganisms. The rice grains are fished out and washed by clear water, and the rice grains are cooked under normal pressure to be complete in grains and have no white core when twisted by hands.
(2) Cooling and nesting: the steamed rice is transferred into a big jar, and a round pit is formed in the middle.
(3) Flowering (saccharification): the saccharification time in the traditional process of Zhejiang rose vinegar is not less than 12 days. The process employs purely natural solid saccharification, often visually described as "blooming" in production. And (4) finishing the flowering when the rice surface is full of various variegated microorganisms such as red, black, yellow, green, offwhite and the like. Therefore, the rose-scented vinegar belongs to multi-bacterium co-fermentation, and finally, the organic acid in the vinegar is very rich and the vinegar taste is strong.
(4) Adding water into the jar (alcoholic fermentation and acetic acid fermentation): after water is discharged from the flushing cylinder, the production of rose vinegar enters the stages of alcohol fermentation and acetic acid fermentation, the decomposition of starch and the alcohol fermentation are continuous and crossed in the fermentation process lasting for more than 3 months, sugar is subjected to the alcohol fermentation under the action of yeast, and simultaneously, the alcohol generated in mash is gradually oxidized into acetic acid due to the propagation of acetic acid bacteria brought into the mash cylinder by air and tools.
(5) Cylinder turnover management (fermentation control): besides producing flavor substances such as organic acid, volatile aroma and the like in the fermentation process, a large amount of biochemical reaction heat is released to raise the temperature of mash. The traditional method is to manually open the rake (turn over the cylinder) to reduce the temperature and increase the dissolution of oxygen in the air, and is beneficial to oxygen-consuming fermentation of acetic acid bacteria.
(6) Pressing and after-ripening: when the acidity of mash reaches 5-6% and the acidity does not rise with time, adding 2-3% of salt to finish acetic fermentation, aging at the later stage, and finally squeezing and sterilizing to obtain the finished rose vinegar.
The Zhejiang rose vinegar adopts natural mixed strains (including mould, yeast and acetic acid bacteria) to naturally ferment for half a year (5 months brewing-11 months squeezed vinegar), and the product has the characteristics of light rose color, soft and refreshing sourness and slightly fresh and sweet taste. Because the rose vinegar has the flavor characteristics, the quality of the rose vinegar is incomparable with that of deep fermentation vinegar. However, the existing rose vinegar production in Zhejiang is generally small in production scale, the natural inoculation fermentation process is adopted, manual operation is mainly used in nest building and cylinder turning operation, the labor intensity is high, the production efficiency is low, the annual total yield of rose vinegar in the whole province is less than 5 ten thousand tons, and the production capacity of the rose vinegar cannot adapt to the increasing consumption demand.
In order to increase the yield of rose vinegar, the production expansion and efficiency increase are attempted by using a feeding method. The fermentation of the rose vinegar is divided into three stages of saccharification of starch, conversion of fermentable sugar into alcohol and oxidation of alcohol into acetic acid theoretically. The rice, sugar or alcohol and the wine mash are correspondingly supplemented in three different stages to complete the supplementary fermentation, but the links of the wine mash or alcohol supplementation are closer to the end point of the reaction, so the wine mash or alcohol supplementation is the simplest way for realizing the yield expansion and the efficiency improvement of the rose vinegar. Three modes of rose vinegar fed-batch fermentation are shown in figure 1.
The mechanism of the supplementary material fermentation is not complex, but the rose vinegar fermentation is open fermentation, and the fermentation with large supplementary material amount is easy to pollute; the production process of rose vinegar is a complex multilateral fermentation process, and the fermentation process and the control of the fermentation conditions cannot be understood according to the simple sequence of starch → sugar → wine → acid; a certain brewing factory in Hangzhou city in 2002-2005 has been organized and tested, the existing 20-ton deep fermentation vinegar equipment is utilized to greatly improve the production process of the traditional rose vinegar, and a material supplementing mode is tried to enlarge the yield of the rose vinegar without damaging the flavor of the rose vinegar: firstly, adding the rice mash which is finished by flowering in a 500kg jar into a 20-ton deep fermentation vinegar-feeding large tank for later-stage fermentation at the stage of oxidizing alcohol into acetic acid, secondly, inoculating acetic acid bacteria in different jars in the stage of oxidizing the alcohol into the acetic acid for surface fermentation of the acetic acid bacteria, and after years of trial, the product prepared by the method firstly is similar to the deep fermentation vinegar and has no color and flavor of rose vinegar; ② the method is easy to pollute the mixed bacteria such as wild yeast with high propagation speed and to 'pour the jar'. In the industry, deep fermentation is considered to be unavailable, supplemented fermentation has no research value on rose vinegar production, and no person can successfully apply the supplemented fermentation to the rose vinegar production.
Disclosure of Invention
The invention aims to provide a method for expanding the production of rose vinegar by filling rice wine in different jars and at one time, which can quickly expand the production scale of the rose vinegar and improve the production efficiency of the rose vinegar on the premise of ensuring the sensory characteristics of color, fragrance, taste and the like.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for expanding production of rose vinegar by filling rice wine in different cylinders for one time comprises the steps of rice soaking and rice steaming, namely material feeding after cooling and nesting, flowering, flushing and draining water, rose vinegar fermentation, after-ripening and squeezing, wherein the rose vinegar fermentation step comprises three stages of conversion of starch into fermentable sugar, conversion of fermentable sugar into wine and oxidation of wine into acetic acid, when the acidity of mash in cylinders reaches 1.5-3.5 g/100mL, mash in the cylinders is divided into two parts, 50-100% volume of diluted rice wine is supplemented into each cylinder after cylinder division, the diluted rice wine is prepared by adding yeast and yeast into fermented grains, performing main fermentation and after-fermentation on the fermented grains, filtering the wine with the alcohol concentration of 16-18% (v/v), reducing sugar of not less than 10g/L and the acidity of 0.5-0.6 g/100mL, and adding proper amount of warm water to dilute the finished rice wine with the alcohol concentration of 6.0-7.5% (v/v), after the material is supplemented, the temperature of mash in the cylinder is controlled to be 31-35 ℃.
The finished rice wine is jar-packed yellow wine.
The feeding step is carried out in the period of 5 months and 5 days (beginning of summer) to 6 months and 5 days (mango seeds), and the fermentation and after-ripening time of the rose vinegar is 120-130 days, so that the rose vinegar can meet the temperature accumulating requirement of 3090-3210 (DEG C. day) in the fermentation and after-ripening time.
Compared with the prior art, the invention has the beneficial effects that: due to the adoption of the technical scheme, the production efficiency of the rose vinegar is greatly improved: the processes of soaking rice and steaming rice are the same as those of the process of preparing rose vinegar, but the processes of fermentation are different (see figures 2 and 3). The traditional rose vinegar requires about 4 weeks for flowering and vinification, but for brewing enterprises with a certain production scale, the fermentation link of rice wine (such as yellow wine) does not need to undergo long-time flowering (saccharification), the fermentation process is directly carried out in a fermentation tank with 20-100 tons by using yeast and yeast, the wine mash with the alcohol content of more than or equal to 12% can be obtained in only 1 week, the production period is short, and the production efficiency is high. The finished product rice wine (such as yellow wine) brewed by adopting the prior art is supplemented into the fermentation process of the rose vinegar, so that the production efficiency of the rose vinegar is greatly improved.
In the rose vinegar fermentation process of the wine supplementing mash, wine brewing and rose vinegar preparation need to be carried out simultaneously, which brings certain constraints to the arrangement of a fermentation container and labor force. Different from the fermentation of the mash, the material supplementing fermentation process of supplementing finished rice wine (such as crock yellow wine) has the advantages that the brewing process of the rice wine and the time for preparing rose vinegar can be staggered, the finished rice wine can be supplemented at any time, and the arrangement of production is facilitated. The production of the rice wine belongs to the prior art, and the production process flow is shown in figure 3.
The method for expanding production of rose vinegar by filling rice wine in cylinders at one time comprises selection of rice wine, selection of material filling time and determination of material filling amount, ensures that the propagation and fermentation effects of acetic acid bacteria are dominant by reasonably adjusting the alcoholic strength and the temperature of the rice wine to be filled, and prevents the growth of the acetic acid bacteria from slowing down to pollute mixed bacteria. The new process breaks through the technical prejudice that the supplemented fermentation has no research value on the production of the rose vinegar and that the supplemented fermentation increases acid and does not increase flavor, which is always considered in the industry, quickly enlarges the production scale of the rose vinegar on the premise of ensuring the sensory characteristics of color, fragrance, flavor and the like, and improves the production efficiency of the rose vinegar.
1. Adjusting the alcoholic strength of the supplemented rice wine:
from the reaction kinetics of the microorganism, it is usually appropriate to supplement the corresponding carbon source and nitrogen source in time when the reactants are about to be consumed. The acetic acid bacteria have certain alcohol resistance limit, and the alcohol content of the rice wine needs to be adjusted to a proper range when a large amount of materials are supplemented, wherein the adjustment method is to add a certain amount of clean water at a certain temperature.
2. Adjusting the temperature of the supplemented rice wine:
the adjustment of the temperature of the supplemented rice wine is a problem which is easy to neglect. When the material supplementing amount is only 1-3 jars of finished rice wine (such as yellow rice wine packed in a jar), the alcohol degree and the temperature do not need to be adjusted during material supplementing. Multiple experiments prove that when the material supplementing amount is 50-100% of the volume of mash in the cylinder after cylinder separation, the adjustment of the temperature of the supplemented rice wine is a key control point for preventing pollution. The temperature of the wine in the jar is generally about 20-25 ℃, the temperature of water for dilution is preferably controlled to be 55-60 ℃, and a small amount of heat is lost in the material supplementing process. Because the proper temperature for the growth of the acetic acid bacteria is 30-35 ℃, the mash temperature after feeding is not lower than 31 ℃ during actual operation, and the growth of the acetic acid bacteria is slowed down and the mixed bacteria are polluted easily due to too low temperature.
The further beneficial effects are that: the feeding step should be performed during 5 months and 5 days (beginning of summer) to 6 months and 5 days (miscanthus), i.e. the selection of the feeding time point:
from the reaction kinetics of the microorganism, it is usually appropriate to supplement the corresponding carbon source and nitrogen source in time when the reactants are about to be consumed. At present, in the acetic acid fermentation process at home and abroad, the supplemented fermentation is mostly used for manufacturing vinegar with high acidity, and the supplemented mode is not meaningful for the production of rose vinegar!
In a general sense, the feeding time point is too early, so that the effect of high-concentration alcohol is generated, and the growth of acetic acid bacteria is not favorable; when the time point of feeding is too late, the activity of acetic acid bacteria is weakened, and after feeding, mixed bacteria pollution is easy to occur. The method for expanding the production of the rose vinegar by filling rice wine in different cylinders once is characterized in that the materials are fed within a month time of 5 months and 5 days to 6 months and 5 days, and the materials are filled in different cylinders when the acidity of mash in the cylinders reaches 1.5-3.5 g/100m1, so that the produced rose vinegar has the best quality. Besides the conversion from starch → sugar → ethanol → acetic acid, the substances in the mash still experience high temperature of 6, 7 and 8 months, the substance change related to color and flavor is related to the temperature accumulation factor of the fermentation process, if the material supplementing time point is too late, although the acetic acid fermentation can be completed to reach the acidity standard, the color and flavor are greatly different from the traditional rose vinegar, and even are greatly different.
The temperature in summer of Hangzhou Jia lake plain and Ningshao plain is close, and the history of brewing Zhejiang rose vinegar is long. The average air temperature of the perennial months in Hangzhou, Huzhou, Shaoxing, Ningbo, Jiaxing, Jinan and Fuzhou areas is shown in Table 1 (the data is from the Chinese weather net)www.tianqi.com)：
TABLE 1 monthly average temperature tables in Hangzhou, Huzhou, Shaoxing, Ningbo, Jiaxing, Jinan and Fuzhou regions
(1) Feeding materials (steaming, cooling and nesting) in 5 months and 5 days, flushing water in a cylinder in 5 months and 23 days, and calculating the accumulated temperature of 120-day fermentation process (not including early flowering) of the rose vinegar in Huzhou region as follows: 8 × 21.5+30 × 25.5+31 × 29+31 × 28.5+20 × 24.5 ═ 172+765+899+884+490 ═ 3210 (. degree.C.. day).
(2) Feeding materials in 5 days in 6 months, flushing water in a cylinder in 23 days in 6 months, and calculating the accumulated temperature of 120-day fermentation process (not including early flowering) of the rose vinegar in Huzhou region as follows: 8 × 25.5+31 × 29+31 × 28.5+30 × 24.5+20 × 19 ═ 204+899+884+735+380 ═ 3102 (. degree.C.. day).
(3) Feeding materials in 12 days in 6 months, flushing water in a cylinder in 1 day in 7 months, and calculating the accumulated temperature of 120-day fermentation process (not including early flowering) of the rose vinegar in Huzhou region as follows: 31 × 29+31 × 28.5+30 × 24.5+28 × 19, 899+884+735+532, 3050 (deg.c. day), which is off from 3090 to 3210 (deg.c. day).
The inventor completes comprehensive research on the fermentation process curves of the rose vinegar with three types of fermented glutinous rice, three material supplementing time points and three material supplementing amounts (50%, 100% and 200%) and the organic acid, amino acid, volatile aroma components and color change rule of the product within 3 years, finds out the key point for preventing the rose vinegar material supplementing fermentation from being infected, provides a mechanism that the flavor formation of the rose vinegar material supplementing fermentation product must meet the process accumulated temperature of 3090-3210 (DEG C. day), completes the verification of the rose vinegar material supplementing fermentation process and the finished product flavor in 2 factories, and breaks through the problem that the yield of the rose vinegar material supplementing is increased without increasing the flavor (namely the flavor is destroyed, and the rose vinegar material supplementing fermentation has no practical significance).
Drawings
FIG. 1 is a schematic diagram of three modes of fed fermentation of rose vinegar;
FIG. 2 is a schematic flow chart of the method for producing rose vinegar by expanding the rice wine filling in cylinders and in cylinders;
FIG. 3 is a schematic diagram of the conventional rice wine production process.
Detailed Description
In order to make the technical solution of the present invention clearer, the present invention will be described in detail below with reference to fig. 1 to 3. It should be understood that the detailed description and specific examples, while indicating the scope of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
The first embodiment is as follows:
a method for expanding production of rose vinegar by filling rice wine in different cylinders at one time comprises the steps of rice soaking and rice steaming, material feeding by cooling and nesting, flowering, flushing and draining, rose vinegar fermentation and after-ripening and squeezing, wherein the rose vinegar fermentation step comprises three stages of conversion of starch into fermentable sugar, conversion of fermentable sugar into wine and oxidation of wine into acetic acid, and is characterized in that: when the acidity of mash in the jar reaches 1.5g/100mL, dividing the mash in the jar into two parts, and supplementing 100% volume of diluted rice wine into each jar after jar division, wherein the diluted rice wine is prepared by adding yeast and yeast into fermented rice, performing main fermentation, performing after-fermentation, filtering after the after-fermentation is finished, adding a proper amount of warm water to dilute the wine with the alcohol concentration of 16% (v/v), reducing sugar of more than or equal to 10g/L and acidity of 0.5g/100mL, and controlling the temperature of the mash in the jar after material supplement to be 31-35 ℃.
Preferably, the finished rice wine is jar-packed yellow wine. The feeding step is carried out in 5 months and 5 days (in the beginning of summer), and the fermentation and after-ripening time of the rose vinegar is 120 days, so that the rose vinegar can meet the accumulated temperature requirement of 3090-3210 (DEG C. day) in the fermentation and after-ripening period.
Example two:
a method for expanding production of rose vinegar by filling rice wine in different cylinders at one time comprises the steps of rice soaking and rice steaming, material feeding by cooling and nesting, flowering, flushing and draining, rose vinegar fermentation and after-ripening and squeezing, wherein the rose vinegar fermentation step comprises three stages of conversion of starch into fermentable sugar, conversion of fermentable sugar into wine and oxidation of wine into acetic acid, and is characterized in that: when the acidity of mash in the jar reaches 2.5g/100mL, dividing the mash in the jar into two parts, and supplementing 75% volume of diluted rice wine into each jar after jar division, wherein the diluted rice wine is prepared by adding yeast and yeast into fermented rice, performing main fermentation, performing after-fermentation, filtering after the after-fermentation is finished, adding a proper amount of warm water to dilute the wine with the alcohol concentration of 17% (v/v), reducing sugar of more than or equal to 10g/L and acidity of 0.55g/100mL, and controlling the temperature of the mash in the jar after material supplement to be 31-35 ℃.
Preferably, the finished rice wine is jar-packed yellow wine. The feeding step is carried out within 5 months and 20 days, and the fermentation and after-ripening time of the rose vinegar is 125 days, so that the rose vinegar can meet the temperature accumulation requirement of 3090-3210 (DEG C. day) during the fermentation and after-ripening time.
Example three:
a method for expanding production of rose vinegar by filling rice wine in different cylinders at one time comprises the steps of rice soaking and rice steaming, material feeding by cooling and nesting, flowering, flushing and draining, rose vinegar fermentation and after-ripening and squeezing, wherein the rose vinegar fermentation step comprises three stages of conversion of starch into fermentable sugar, conversion of fermentable sugar into wine and oxidation of wine into acetic acid, and is characterized in that: when the acidity of mash in the jar reaches 3.5g/100mL, dividing the mash in the jar into two parts, and supplementing 50% volume of diluted rice wine into each jar after jar division, wherein the diluted rice wine is prepared by adding yeast and yeast into fermented rice, performing main fermentation, performing after-fermentation, filtering after the after-fermentation is finished, adding a proper amount of warm water to dilute the wine with the alcohol concentration of 18% (v/v), reducing sugar of more than or equal to 10g/L and acidity of 0.6g/100mL, and controlling the temperature of the mash in the jar after material supplement to be 31-35 ℃.
Preferably, the finished rice wine is jar-packed yellow wine. The feeding step is carried out in 6 months and 5 days (mango seeds), and the fermentation and after-ripening time of the rose vinegar is 130 days, so that the rose vinegar can meet the accumulated temperature requirement of 3090-3210 (DEG C. day) in the fermentation and after-ripening time.
Example four:
the rose vinegar is produced by using the method for producing the rose vinegar by expanding the one-time separated-cylinder one-time rice wine supplement in Hangjia lake and Ningshao plain of Zhejiang, wherein the accumulated temperature is controlled by two modes:
1. human control
The 'method for producing rose vinegar by mechanical stirring' (Zhejiang university of Industrial and commercial affairs) with application number 201810025250.9 discloses a method for controlling fermentation temperature, which can easily realize the requirement of rose vinegar on accumulated temperature during the fermentation and after-ripening periods by controlling the fermentation days and the fermentation temperature. Specifically, the method for producing rose vinegar by a mechanical stirring method, which is applied for 201810025250.9, is provided with a temperature control device, the temperature control device comprises two temperature sensors arranged at the upper part and the lower part in mash in a tank (equivalent to a cylinder of the application), and a cooling jacket coated at the bottom end and the outer side wall of the tank, the lower part of the cooling jacket is provided with a heat preservation water inlet, the upper part of the cooling jacket is provided with a heat preservation water outlet, and a controller controls the temperature of the mash in the tank by controlling the flow of the heat preservation water introduced into the jacket according to the temperature measured by the temperature sensors;
2. natural control
The feeding step is carried out at any time from 5 months (beginning of summer) to 5 months (6 months and 5 days (mango seeds) in Zhejiang Hangjia lake and Ningshao plain, the materials are flushed and discharged after 18 days of flowering, the materials are fed once in cylinders when the acidity of mash reaches 1.5-3.5 g/100ml, and then the fermentation and after-ripening time of rose vinegar is controlled to be 120-130 days, so that the requirement that the accumulated temperature is 3090-3210 (DEG C. day) can be basically met.
A contrast experiment of a method for expanding the production of rose vinegar by adding rice wine in different cylinders and at one time and a traditional Zhejiang rose vinegar production method comprises the following steps:
1 test conditions and environments
The location: huzhou city, Huzhou Laoheng and brewing Co., Ltd
Laboratory conditions and test cylinder labeling: in a second floor rose vinegar fermentation room (500kg jar, 18 rows, 20 per row), mark a test jar 6: a1, A3, A5, A2, A4, A6, performing 1: 1 cylinder, A1 → A1+ A2, A3 → A3+ A4, A5 → A5+ A6.
B test cylinder 6: b1, B3, B5, B2, B4 and B6, when the acidity reaches 2.5g/100ml, performing 1: 1 cylinder division, B1 → B1+ B2, B3 → B3+ B4, B5 → B5+ B6.
C test cylinder 6: c1, C3, C5, C2, C4 and C6, wherein when the acidity reaches 3.5g/100ml, the cylinder division is carried out at a ratio of 1: 1, and C1 → C1+ C2, C3 → C3+ C4, C5 → C5+ C6.
D test cylinder 3: d1, D3, D5, control jar, no feed. A total of 21 test cylinders were arranged. A. B, C, D the test jar has the same room temperature and relative humidity of air, and the microbial community state contacted with the test jar during fermentation is basically the same.
Jar-packed yellow wine: 0.59g/100ml of total acid, 12.8g/L of reducing sugar and 16.8% (v/v) of alcoholic strength, and the A, B, C test jar adopts a uniform batch of jar wine for feeding.
2 test procedure
Feeding 100kg of rice per jar in 2016, 5 and 16 days.
(2) the same batch of rice, label A, B, C, D test jar, nest, cover with grass jar, and bloom at natural temperature (about 26-29 ℃).
And (3) ending the bloom when the reducing sugar content of the rice blank reaches 36-40 g/100mol, and adding the following raw materials in percentage by weight:
flushing the cylinder with water (w/w) at a ratio of 1: 3, and discharging water at 25 ℃.
(4) when the acidity of vinegar mash in the jar slowly accumulates to 1.6-1.8g/100ml, 3 test jars marked with A1, A3 and A5 divide the vinegar mash into two parts, and half of the mash is divided into prepared pottery jars A2, A4 and A6. Then adding 100% of the prepared 7.1% of fermented mash into A1 and A2 respectively; adding 75% of the prepared 7.1% fermented glutinous rice into A3 and A4; adding 50% of 7.1% of wine mash prepared by A5 and A6, and stirring to mix well. The later period of cylinder turning management is the same as the traditional rose vinegar production process.
(5) when the acidity of vinegar mash in the jar slowly accumulates to about 2.4-2.6g/100ml, 6 test jars marked B carry out jar separation and feeding operation, and the sequence of the test operation is the same as the process management (4).
(6) when the acidity of vinegar mash in the jar slowly accumulates to about 3.4-3.6g/100ml, 6 test jars marked with C carry out jar separation and feeding operation, and the sequence of the test operation is the same as that of the process management (4).
And (7) after 90 days, adding 2-3% of salt to terminate fermentation, and finishing acetic acid fermentation. After-ripening is continued for 30 days at normal temperature. Soaking rice for 10 days in the early stage, growing flower for 18 days, fermenting for 90-100 days, after-ripening for 30 days, and performing after-treatment (squeezing, sterilizing and standardizing) for 5 days, wherein the total fermentation period is about 155-165 days.
3 results of the test
3.1 detection result of physical and chemical indexes of supplemented material fermented rose vinegar sample
3.2 organic acid measurement results of supplemented fermented Rose Vinegar sample
3.3 species and content of free amino acids in the fermented Rose Vinegar sample with feed supplement
(1) According to the national standard GB/T18187-2000 for brewing vinegar, the total acid (calculated by acetic acid) of the brewing vinegar is required to be more than or equal to 3.5(g/100ml), the non-volatile acid (calculated by lactic acid) is required to be more than or equal to 0.5(g/100ml) and the soluble salt-free solid is required to be more than or equal to 0.5(g/100ml), and the measured result completely meets the requirements of the national standard;
(2) the supplemented fermented rose vinegar has high comparability with the traditional rose vinegar in terms of the types and contents of organic acid and amino acid. Compared with the original industry standard of Zhejiang rose vinegar, the sensory characteristics of the test sample such as color, aroma, taste, body state and the like also completely meet the sensory requirements of Zhejiang rose vinegar;
(3) from the comparison of fermentation results, the method for producing rose vinegar by the rice wine fermentation method with separated cylinders and supplemented rice wine once is successful and can be used for commercial production.
Claims (2)
1. A method for expanding production of rose vinegar by filling rice wine in different cylinders at one time comprises the steps of rice soaking and rice steaming, material feeding by cooling and nesting, flowering, flushing and draining, rose vinegar fermentation and after-ripening and squeezing, wherein the rose vinegar fermentation step comprises three stages of conversion of starch into fermentable sugar, conversion of fermentable sugar into wine and oxidation of wine into acetic acid, and is characterized in that:
when the acidity of mash in the jar reaches 1.5-3.5 g/100ml, dividing the mash in the jar into two parts, supplementing diluted rice wine with the volume of the residual mash in the jar being 50-100% to each jar after jar division, and controlling the temperature of the mash in the jar to be 31-35 ℃ after material supplement; the diluted rice wine is prepared by adding yeast and yeast to fermented grains, performing main fermentation and after-fermentation, filtering to obtain a finished product rice wine with the alcohol concentration of 16-18% v/v, the reducing sugar content of not less than 10g/L and the acidity of 0.5-0.6 g/100mL, and adding a proper amount of warm water to dilute the finished product rice wine to obtain a wine liquid with the alcohol concentration of 6.0-7.5% v/v; the feeding step is carried out in the period of standing summer and awn seeds; the fermentation and after-ripening time of the rose vinegar is 120-130 days, so that the rose vinegar can meet the accumulated temperature requirement of 3090-3210 ℃ per day during the fermentation and after-ripening time.
2. The method for producing rose vinegar by expanding rice wine supplemented once in cylinder according to claim 1, which is characterized in that: the finished rice wine is jar-packed yellow wine.
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| CN108707534A (en) * | 2018-08-07 | 2018-10-26 | 海宁市裕丰酿造有限公司 | A kind of secondary fermentation of rose rice vinegar |
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