CN109266506A - A kind of rice vinegar and preparation method thereof - Google Patents
A kind of rice vinegar and preparation method thereof Download PDFInfo
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- CN109266506A CN109266506A CN201811345101.7A CN201811345101A CN109266506A CN 109266506 A CN109266506 A CN 109266506A CN 201811345101 A CN201811345101 A CN 201811345101A CN 109266506 A CN109266506 A CN 109266506A
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- rice
- vinegar
- lactic acid
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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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The present invention relates to a kind of rice vinegars and preparation method thereof.Rice is completely sunk in the water the following steps are included: (1) water is added into rice by the preparation method of rice vinegar of the present invention；(2) after the clarification of water for impregnating rice, lactic acid bacteria is added into rice, after mixing, the content for continuing to impregnate rice fixed acid into supernatant liquor under air-proof condition is not less than 0.6g/100mL；(3) it is successively liquefied and is saccharified, then carry out alcoholic fermentation；(4) gained supernatant after step (3) alcoholic fermentation is taken, vinegar fermentation is carried out, obtains original vinegar, the as described rice vinegar.When the present invention prepares rice vinegar, the rice that is soaked in water first is adopted, accelerates the generation of rice steeping process organic acid；The lactic acid bacteria isolated in nature is added, so that rice steeping process is generated the flavor substance of the better flavors such as lactic acid, promotes the flavor of final rice vinegar.
Description
Technical field
The present invention relates to a kind of rice vinegars and preparation method thereof, and in particular to a kind of flavor fermentation rice vinegar and preparation method thereof.
Background technique
Wine fermentation link before Traditional Industrialization produces rice vinegar, basic procedure are rice slurrying → addition α-amylase liquefaction
→ saccharification enzymatic conversion → addition yeast alcoholic fermentation is added, the rice wine organic acid content produced in this way is low, after fermentation
Rice vinegar acetic acid content account for 99% of total acid content or more, lead to the stimulation of rice vinegar tart flavour, raw green taste weight, need to be placed by long-term
Flavor can be just improved afterwards.
Existing following several method improves the scheme of rice vinegar flavor: 1, " a kind of production method of soft rice vinegar " (application number:
201810014935.3) in technique, rice dry grinding technology is used, rice is crushed to 70 before rice liquefaction, saccharification
It is more than mesh.2, " a kind of production method of Oryza glutinosa vinegar " (application number: in technique 201710730457.1), divides after glutinous rice pretreatment
Light-coloured vinegar, polygalacturonase and the glutinous rice glue enzyme of 4%~8%vol, crude protein enzyme is added to the nutritional ingredient in glutinous rice in section
The techniques such as extracted and digested, then liquefied, be saccharified, fermented.3, " production method of rice vinegar " (application number:
201310252269.4) in, rice is directly impregnated, is drained, boiling, fungus growing process, rice is made to liquefy, be saccharified naturally,
And utilize the yeast and acetic acid bacteria progress wine fermentation and vinegar fermentation in nature.However, using physics side in the 1st kind of technical solution
Method carries out pulverization process to rice, is still difficult thoroughly to extract the nutritional ingredient in rice, and do not occur any
Chemical reaction, macromolecular nutritional ingredient are still difficult to be decomposed to form small molecule flavor substance.In 2nd kind of technical solution, pre-treatment behaviour
Make complex process, time and cost of material investment are higher, are unfavorable for extensive, industrialized production.In 3rd kind of technical solution, adopt
It is more demanding to natural causes such as environment, weathers with natural strain floating, and it is natural in strain it is complex, failure rate
Higher, natural spawn activity causes fermentation period longer also below artificial separation, strain after purification, be also unfavorable for it is extensive,
Industrialized production.
Summary of the invention
There is provided it is an object of the invention to overcome in place of above-mentioned the deficiencies in the prior art a kind of fragrance is abundant, mouthfeel more
It is good, have zestful rice vinegar and preparation method thereof.
To achieve the above object, the technical scheme adopted by the invention is as follows: a kind of preparation method of rice vinegar comprising following step
It is rapid:
(1) water is added into rice, rice is completely sunk in the water；
(2) after the clarification of water for impregnating rice, lactic acid bacteria is added into rice, after mixing, continues to soak under air-proof condition
The content for steeping rice fixed acid into supernatant liquor is not less than 0.6g/100mL；
(3) it is successively liquefied and is saccharified, then carry out alcoholic fermentation；
(4) gained supernatant after step (3) alcoholic fermentation is taken, vinegar fermentation is carried out, obtains original vinegar, the as described rice vinegar.
In above-mentioned steps (2), continues after impregnating rice under air-proof condition, supernatant liquor is stirred evenly, sample detection
Wherein fixed acid content.It is dipped to fixed acid content >=0.6g/100ml in supernatant liquor, rice vinegar mouthfeel can be made to be filled
Dividing improves.In order to make the content for continuing to impregnate rice fixed acid into supernatant liquor under air-proof condition not less than 0.6g/
100mL, the time for continuing to impregnate rice under air-proof condition need to keep 50 hours or more, such as 50~60 hours.
When the present invention prepares rice vinegar, the rice that is soaked in water first is adopted, part flavor substance in rice is simply leached out, then
The lactic acid bacteria isolated in nature is added, so that rice steeping process is generated the flavor substance of the better flavors such as lactic acid, promotes final rice
The flavor of vinegar.
Rice vinegar produced by the present invention, fixed acid content are improved compared to the rice vinegar before using the technique, and fragrance is more
Abundant, mouthfeel is also obviously improved.The preferred embodiment of preparation method as rice vinegar of the present invention, the step
(1) in, rice is polished rice or glutinous rice.
The preferred embodiment of preparation method as rice vinegar of the present invention, the step (1) are as follows: be added into rice
Water to water did not had rice 10cm or more, and rice is completely sunk in the water.
Rice in the step (1), is first placed in by the preferred embodiment of the preparation method as rice vinegar of the present invention
In rice dipping tank, then water is added into rice.Rice dipping tank is closed container, and rice steeping process is able to maintain oxygen barrier, constant temperature, is more advantageous to cream
Acid fermentation process.
The preferred embodiment of preparation method as rice vinegar of the present invention, in the step (2), rice to be impregnated
After clarification of water, the liquid that spreads cultivation containing lactic acid bacteria is added into rice；In the liquid that spreads cultivation, the concentration of lactic acid bacteria is 105-107CFU/
mL；The weight ratio of spread cultivation liquid and the rice is 0.1%-0.15%.Using the lactic acid bacteria of the dosage, certain cream can be created
Sour collarium border makes lactic acid bacteria during rice steeping form dominant microflora, and lactic acid bacteria is made to be easier to growth, breeding；Prevent miscellaneous bacteria raw simultaneously
It is long, guarantee that rice steeping process is never degenerated.The excessively multipair production cost of lactobacillus inoculum amount has some impact on, and inoculum concentration is very few to be not easy to make
Lactic acid bacteria forms dominant microflora.
The preferred embodiment of preparation method as rice vinegar of the present invention, the lactic acid bacteria the preparation method comprises the following steps: taking
Lactic acid bacteria strains are seeded in MRS broth bouillon and spread cultivation 12-16 hours, to lactic acid bacteria concentration up to 108-109It is right after cfu/mL
MRS broth bouillon is centrifuged, and lower layer's lactic acid bacteria thallus is taken to be seeded in lactic acid bacteria seeding tank, and rice liquefaction wine with dregs is added and continues
Spread cultivation 12h-16h, obtains the lactic acid bacteria.
The preferred embodiment of preparation method as rice vinegar of the present invention, in the step (2), under air-proof condition
The content for continuing to impregnate rice fixed acid into supernatant liquor is 0.6-0.8g/100mL.It is dipped to non-volatile in supernatant liquor
The content of acid is 0.6-0.8g/100mL, and the mouthfeel of gained rice vinegar in this way is best, if fixed acid is other concentration, can not be formed
Best product mouthfeel.
The preferred embodiment of preparation method as rice vinegar of the present invention, in the step (3), the side of alcoholic fermentation
Method are as follows: access aspergillus into saccharification products therefrom or yeast carries out alcoholic fermentation.
The preferred embodiment of preparation method as rice vinegar of the present invention, in the step (4), after obtaining original vinegar,
Original vinegar is deployed, filtered, clarified and is sterilized, the rice vinegar is obtained.
In addition, the present invention also provides the rice vinegars being prepared using the above method.Fixed acid in rice vinegar of the present invention
Content improves, and taste is better, and fragrance is abundant, mouthfeel be improved significantly.
Compared with prior art, the invention has the benefit that when the present invention prepares rice vinegar, the rice that is soaked in water first is adopted,
Accelerate the generation of rice steeping process organic acid；The lactic acid bacteria isolated in nature is added, rice steeping process is made to generate lactic acid etc.
The flavor substance of better flavor promotes the flavor of final rice vinegar.Further, present invention employs the lactic acid bacteria of specific dosage,
So that lactic acid bacteria is formed dominant microflora in rice steeping process, prevents being mixed into for rice steeping process miscellaneous bacteria.
Specific embodiment
Purposes, technical schemes and advantages in order to better illustrate the present invention, below in conjunction with specific embodiment to the present invention
It is described further.
In following embodiments, lactic acid bacteria the preparation method comprises the following steps: take lactic acid bacteria strains, be seeded in 20mL MRS broth bouillon
In spread cultivation 12-16 hours, to lactic acid bacteria concentration up to 108-109MRS broth bouillon is centrifuged after cfu/mL, takes lower layer newborn
Sour bacterium thallus is seeded in 10L lactic acid bacteria seeding tank, and rice liquefaction wine with dregs is added and continues the 12h-16h that spreads cultivation, obtains the lactic acid bacteria.
Liquid per row's half material for 24 hours and supplements fresh rice liquefaction wine with dregs holding lactic acid bacteria culturers vigor in lactic acid bacteria seeding tank.
Wherein, lactic acid bacteria seeding tank is constant temperature and pressure vapor tight tank, and lactic acid bacteria seeding tank is periodically added nutriment and keeps cream
Sour bacterium seed vitality, discharge gate of the material Jing Guo tank bottom is mixed with compressed air in lactic acid bacteria seeding tank, through pipeline and rice dipping tank
Top is connected, and pipe end connects spray equipment, is sprayed into bacterium solution uniformly in rice dipping tank.Pass through agitating device in rice dipping tank again,
It is uniformly mixed bacterium solution with material.
Embodiment 1
A kind of embodiment of the preparation method of rice vinegar of the present invention, rice vinegar described in the present embodiment the preparation method comprises the following steps:
(1) polished rice 500kg is taken, is directly poured into rice dipping tank, the liquid level that industrial water is added to water is higher than rice 10cm, with
Guarantee that rice is completely sunk in the water；
(2) it is stood by muddiness to after clarifying wait impregnate the water of rice, the rice liquefaction containing lactic acid bacteria is added into rice
Wine with dregs, the concentration of lactic acid bacteria is 10 in rice liquefaction wine with dregs6CFU/mL, rice liquefaction wine with dregs and the weight ratio of step (1) polished rice are
0.1%；Simultaneously turn on agitator 5-10min mixes material to sealing rice dipping tank, detects after standing 55h non-volatile in supernatant liquor
The content of acid is 0.62g/100mL, stops standing；
(3) wintercherry water obtained by step (2) and rice are pumped into liquefied pot and are liquefied, then carry out saccharification production Rice & peanut milk；Again
0.2% production Active Dry Yeast is accessed after to saccharification in gained Rice & peanut milk, normal temperature fermentation 7 days, alcoholic strength was 10.2 °；
(4) gained supernatant after taking step (3) to ferment carries out vinegar fermentation using this tank culture 18h of small-sized forint, obtains original
Vinegar；
(5) original vinegar deployed, filtered, clarified and is sterilized, obtain the rice vinegar.
Embodiment 2
A kind of embodiment of the preparation method of rice vinegar of the present invention, rice vinegar described in the present embodiment the preparation method comprises the following steps:
(1) polished rice 400kg is taken, is directly poured into rice dipping tank, the liquid level that industrial water is added to water is higher than rice 11cm, with
Guarantee that rice is completely sunk in the water；
(2) it is stood by muddiness to after clarifying wait impregnate the water of rice, the rice liquefaction containing lactic acid bacteria is added into rice
Wine with dregs, the concentration of lactic acid bacteria is 10 in rice liquefaction wine with dregs5CFU/mL, rice liquefaction wine with dregs and the weight ratio of step (1) polished rice are
0.15%；Simultaneously turn on agitator 5-10min mixes material to sealing rice dipping tank, detects not waving in supernatant liquor after standing 58h
The content turned sour is 0.64g/100mL, stops standing；
(3) wintercherry water obtained by step (2) and rice are pumped into liquefied pot and are liquefied, then carry out saccharification production Rice & peanut milk；Again
Aspergillus is accessed in gained Rice & peanut milk after to saccharification, and normal temperature fermentation 7 days to alcoholic strength is 10.3 °；
(4) gained supernatant after taking step (3) to ferment carries out vinegar fermentation using this tank culture 18h of small-sized forint, obtains original
Vinegar；
(5) original vinegar deployed, filtered, clarified and is sterilized, obtain the rice vinegar.
Embodiment 3
A kind of embodiment of the preparation method of rice vinegar of the present invention, rice vinegar described in the present embodiment the preparation method comprises the following steps:
(1) glutinous rice 450kg is taken, is directly poured into rice dipping tank, the liquid level that industrial water is added to water is higher than rice 12cm, with
Guarantee that rice is completely sunk in the water；
(2) it is stood by muddiness to after clarifying wait impregnate the water of rice, the rice liquefaction containing lactic acid bacteria is added into rice
Wine with dregs, the concentration of lactic acid bacteria is 10 in rice liquefaction wine with dregs7CFU/mL, rice liquefaction wine with dregs and the weight ratio of step (1) glutinous rice are
0.12%；Simultaneously turn on agitator 5-10min mixes material to sealing rice dipping tank, detects not waving in supernatant liquor after standing 56h
The content turned sour is 0.61g/100mL, stops standing；
(3) wintercherry water obtained by step (2) and rice are pumped into liquefied pot and are liquefied, then carry out saccharification production Rice & peanut milk；Again
0.2% production Active Dry Yeast is accessed in gained Rice & peanut milk after to saccharification, and normal temperature fermentation 7 days to alcoholic strength is 10.1 °；
(4) gained supernatant after taking step (3) to ferment carries out vinegar fermentation using this tank culture 18h of small-sized forint, obtains original
Vinegar；
(5) original vinegar deployed, filtered, clarified and is sterilized, obtain the rice vinegar.
Effect example 1
This effect example compares original vinegar made from Examples 1 to 3 and the mouth by original vinegar made from existing rice vinegar production method
The content of sense, wherein fixed acid.Wherein, the difference of existing rice vinegar production method and 1 rice vinegar preparation method of embodiment is only that:
Existing rice vinegar production method is that the water and rice that will impregnate rice are pumped into liquefied pot without containing the step (2) in embodiment 1
Liquefaction.
Sensory test method are as follows: referring to 12315 Preference appraise method of GB/T, to original vinegar made from Examples 1 to 3 with
The mouthfeel of the original vinegar of existing rice vinegar production method production has carried out Preference sense organ appraise.Fixed acid content detection side in original vinegar
Method detects fixed acid content in sample referring to GB/T 18187 " making vinegar ".The results are shown in Table 1.
Table 1
Seen from table 1, the content of the fixed acid contained using rice vinegar made from the method for the present invention is improved, and mouthfeel is more
Better than existing method production rice vinegar, and anacidity turn sour taste, quality is more.
Effect example 2
When the method according to the invention prepares rice vinegar, stop during impregnating after lactic acid bacteria is added into rice, upper layer
The content of fixed acid influences the mouthfeel of gained original vinegar in clear liquid.This effect example is prepared for test group 1~3 and control group 1~3
Rice vinegar, and compare their mouthfeel and quality.1~3 rice vinegar of test group 1~3 and control group the preparation method comprises the following steps:
(1) water is added into rice, rice is completely sunk in the water；
(2) after the clarification of water for impregnating rice, lactic acid bacteria is added into rice, after mixing, continues to soak under air-proof condition
Rice is steeped, the content of fixed acid is as shown in table 2 in supernatant liquor after immersion；
(3) it is successively liquefied and is saccharified, then carry out alcoholic fermentation；
(4) gained supernatant after step (3) alcoholic fermentation is taken, vinegar fermentation is carried out, obtains original vinegar, the as described rice vinegar.
It should be noted that the preparation method of 1~3 rice vinegar of test group 1~3 and control group impregnated except step (2) after in water not
Except the content of volatile acid is different, other steps are all the same.
The identification method of mouthfeel, quality: after test group 1-3 and control group 1-3 are fermented into rice vinegar, before technologic improvement
Rice vinegar embryo carries out directly tasting comparison, and every group of 10 idividual opinion of sample collection carries out mouthfeel and quality after having collected opinion
It is described collectively.The mouthfeel and quality of 1~3 rice vinegar of test group 1~3 and control group are as shown in table 2.
Table 2
As can be seen from Table 2, above-mentioned steps (2) are dipped to content >=0.6g/100mL of fixed acid in water, gained rice in this way
The mouthfeel of vinegar is best, if fixed acid concentration is lower than 0.6g/100mL, can not form best product mouthfeel.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than protects to the present invention
The limitation of range is protected, although the invention is described in detail with reference to the preferred embodiments, those skilled in the art should
Understand, it can be with modification or equivalent replacement of the technical solution of the present invention are made, without departing from the essence of technical solution of the present invention
And range.
Claims (10)
1. a kind of preparation method of rice vinegar, which comprises the following steps:
(1) water is added into rice, rice is completely sunk in the water；
(2) after the clarification of water for impregnating rice, lactic acid bacteria is added into rice, after mixing, continues to impregnate under air-proof condition big
The content of rice fixed acid into supernatant liquor is not less than 0.6g/100mL；
(3) it is successively liquefied and is saccharified, then carry out alcoholic fermentation；
(4) gained supernatant after step (3) alcoholic fermentation is taken, vinegar fermentation is carried out, obtains original vinegar, the as described rice vinegar.
2. the preparation method of rice vinegar as described in claim 1, which is characterized in that in the step (1), rice is polished rice or glutinous
Rice.
3. the preparation method of rice vinegar as described in claim 1, which is characterized in that the step (1) are as follows: water is added into rice
Do not had rice 10cm or more to water, rice was completely sunk in the water.
4. the preparation method of rice vinegar as described in claim 1, which is characterized in that in the step (1), rice is first placed in leaching
In rice tank, then water is added into rice.
5. the preparation method of rice vinegar as described in claim 1, which is characterized in that in the step (2), the water of rice to be impregnated
After clarification, the liquid that spreads cultivation containing lactic acid bacteria is added into rice；In the liquid that spreads cultivation, the concentration of lactic acid bacteria is 105-107CFU/
mL；The weight ratio of spread cultivation liquid and the rice is 0.1%-0.15%.
6. the preparation method of rice vinegar as claimed in claim 1 or 5, which is characterized in that the lactic acid bacteria the preparation method comprises the following steps: taking
Lactic acid bacteria strains are seeded in MRS broth bouillon and spread cultivation 12-16 hours, to lactic acid bacteria concentration up to 108-109It is right after cfu/mL
MRS broth bouillon is centrifuged, and lower layer's lactic acid bacteria thallus is taken to be seeded in lactic acid bacteria seeding tank, and rice liquefaction wine with dregs is added and continues
Spread cultivation 12h-16h, obtains the lactic acid bacteria.
7. the preparation method of rice vinegar as described in claim 1, which is characterized in that in the step (2), under air-proof condition after
The continuous content for impregnating rice fixed acid into supernatant liquor is 0.6-0.8g/100mL.
8. the preparation method of rice vinegar as described in claim 1, which is characterized in that in the step (3), the method for alcoholic fermentation
Are as follows: aspergillus is accessed into saccharification products therefrom or yeast carries out alcoholic fermentation.
9. the preparation method of rice vinegar as described in claim 1, which is characterized in that, will after obtaining original vinegar in the step (4)
Original vinegar is deployed, is filtered, clarified and is sterilized, and the rice vinegar is obtained.
10. the rice vinegar being prepared using any one of claim 1~9 the method.
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| CN110093243A (en) * | 2019-05-29 | 2019-08-06 | 浙江工商大学 | Shorten the method for rice dipping time in a kind of manufacture of rose vinegar |
| CN113444766A (en) * | 2021-06-04 | 2021-09-28 | 佛山市海天（江苏）调味食品有限公司 | Enrichment medium for spoilage bacteria in fermented wine aging process and detection method |
| CN113913268A (en) * | 2021-12-06 | 2022-01-11 | 绍兴至味食品有限公司 | Production process of glutinous rice white vinegar |
| CN116135957A (en) * | 2023-03-02 | 2023-05-19 | 海天醋业(广东)有限公司 | Vinegar fermentation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116135957A (en) * | 2023-03-02 | 2023-05-19 | 海天醋业(广东)有限公司 | Vinegar fermentation method |
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Application publication date: 20190125 |