CN114989933A - Brewing method of rice vinegar - Google Patents
Brewing method of rice vinegar Download PDFInfo
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- CN114989933A CN114989933A CN202210807286.9A CN202210807286A CN114989933A CN 114989933 A CN114989933 A CN 114989933A CN 202210807286 A CN202210807286 A CN 202210807286A CN 114989933 A CN114989933 A CN 114989933A
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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
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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
- C12J1/08—Addition of flavouring ingredients
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides a brewing method of rice vinegar, which comprises the following steps: firstly, adding water into motherwort and saddle grass, and decocting for 2-3 times to obtain a decoction for later use; then mixing and grinding grain crops into powder particles, uniformly mixing the powder particles with the decoction, adding vinegar yeast, making into blocks, keeping the temperature in a yeast room at 32-45 ℃, standing for 24-28 days, and drying in the sun for later use; finally, uniformly stirring maltose syrup, honey, water and the Chinese herbal medicine yeast, sealing a jar, standing and fermenting for 300-365 days. The vinegar product brewed by the brewing method disclosed by the invention is clear and bright in quality, amber in color and unique in flavor of sour, sweet, fresh, fragrant, soft and soft in taste.
Description
Technical Field
The invention relates to a brewing method of rice vinegar.
Background
The vinegar is a necessity in daily life of people, and the vinegar in China also has a long history. The vinegar is a traditional condiment in Chinese major vegetable systems, and most of the current vinegar is produced by fermenting grains serving as raw materials and strains, liquefying, saccharifying, alcoholizing, acetifying, subsequently sterilizing, processing and packaging.
Disclosure of Invention
The invention aims to provide a rice vinegar brewing method which further improves essence in rice and adds Chinese herbal medicine yeast on the basis of the traditional rice vinegar process.
In order to realize the aim of the invention, the invention provides a brewing method of rice vinegar, which comprises the following steps:
1) boiling the malt syrup:
firstly, adding water into clean sticky rice, uniformly mixing, soaking, filtering, steaming, cooling, adding germinated malt powder with the amount of 8-10% of that of the sticky rice, uniformly mixing, controlling the temperature to be 50-60 ℃, adding water with the temperature of 60-80 ℃, soaking for 6-12 hours, performing solid-liquid separation, and decocting sugar water into maltose syrup with the concentration of 30-50% for later use;
2) preparing Chinese herbal medicine yeast:
firstly, adding water into motherwort and saddle grass, and decocting for 2-3 times to obtain a decoction for later use;
grinding grain crops into powder particles, uniformly mixing the powder particles with the decoction, adding vinegar yeast, making into blocks, keeping the temperature in a yeast room at 32-45 ℃, standing for 24-28 days, and drying in the sun for later use;
3) fermenting vinegar:
stirring the maltose syrup, the honey and the water in the step 1) and the Chinese herbal medicine yeast in the step 2) uniformly, sealing the jar, standing and fermenting for 300-365 days.
Wherein in the step 1), the sticky rice is soaked in cold water (0-4 ℃) for 2-4 hours. And the temperature reduction is controlled to be 40-60 ℃.
The preparation process of the germinated malt flour comprises the following steps: firstly, soaking wheat in clear water, uniformly spreading the soaked wheat, keeping the humidity, watering the soaked wheat for three times every day, and grinding the soaked wheat into fine powder after the length of the malt is 4-5 cm.
In the step 2), the weight ratio of the motherwort to the saddle grass is 1-3: 1 to 3. The decoction method is the same as the conventional water decoction method of traditional Chinese medicinal materials, and the concentration is controlled to be 10-20% of the amount of the traditional Chinese medicinal materials.
The grain crops are one or more of glutinous rice, sorghum, barley or beans, preferably the glutinous rice, the sorghum and the barley in a weight ratio of 100: 3-5: 3 to 5.
The preparation process of the vinegar yeast comprises the following steps: firstly, mixing the kaolin or clay with the kaolin, barley flour and distiller's yeast according to the ratio of 2-4: 5-8: 0.05-0.06 weight ratio, making into blocks, keeping the temperature at 30-40 ℃, standing for 18-22 days, and keeping the blocks in a white-yellow state for later use.
The dosage ratio of the maltose syrup, the honey and the water in the step 3) is as follows: 18-25: 3: 40-50 (by weight).
The water in the step 3) is preferably spring water, such as palladium Marsho spring water or Enshi spring water.
The addition amount of the Chinese herbal medicine yeast is 1-3% of the total amount, and is preferably added after 3-4 days.
The brewing method of the rice vinegar has the following advantages:
1. based on the traditional rice vinegar, the glutinous rice essence is further improved, and the rice vinegar is prepared by adding unique Chinese herbal medicine yeast into maltose syrup, honey and water and naturally sun-curing.
2. The invention adopts two traditional Chinese medicines of motherwort and saddle grass as the traditional Chinese medicine yeast, can further improve the effects of pure taste, soft, sweet and sour and the like on the premise of ensuring the quality of the vinegar not to change the taste, and also has the effects of promoting blood circulation to remove blood stasis, diminishing inflammation, relieving swelling and pain, sterilizing, preventing corrosion and the like without adding additives such as corrosion prevention, sterilization and the like.
3. The invention adopts natural food materials and is brewed in a sealed jar for more than 300 days, the essence of the day and the month and the four seasons and the nutrient of the land are collected, and the obtained rice vinegar has clear and bright quality, presents unique amber color and unique flavor with sour, sweet, fresh, fragrant, soft and soft mouthfeel.
Detailed Description
The present invention will be further described with reference to the following examples, which are provided for the purpose of illustration and are not intended to limit the scope of the present invention.
Example 1
The brewing method of the rice vinegar comprises the following steps:
1) boiling the malt syrup:
malt production:
20 jin of wheat is taken, clear water is added for soaking for 24 hours, wheat seedlings begin to grow after soaking, the wheat seedlings are evenly spread on a draining sieve, the humidity is kept, water is poured for three times a day until the wheat seedlings are completely poured, and the length of the wheat seedlings is about 5cm on the fifth day.
Steaming the glutinous rice:
washing 200 jin of glutinous rice for 2 times, cleaning, soaking in cold water (0-4 ℃) for 4 hours, fishing, draining, putting into a cage, steaming, taking out of a pot, and cooling to 40 ℃ for later use.
Boiling the malt syrup:
grinding fructus Hordei Germinatus with stone mill, spreading 20 jin of fructus Hordei Germinatus powder onto steamed Oryza Glutinosa, stirring, and transferring into 60 deg.C jar. Then 160 jin of water with the temperature of 80 ℃ is added for soaking for 12 hours until the rice completely floats on the surface and is completely separated from the sugar water. Taking the syrup, and decocting the syrup with medium fire to obtain 40% maltose syrup for later use.
2) Preparing Chinese herbal medicine yeast:
preparing vinegar yeast:
mixing 300 jin of Guanyin soil (Kaolin), 700 jin of barley flour and 5 jin of distillers yeast (commercially available), making into block, placing into a yeast chamber, spreading testa oryzae, inserting a thermometer, keeping the temperature at 36 deg.C, standing for 20 days, and making into white yellow.
Fresh motherwort and saddle grass are selected, 1000 jin of each is added with water of 5 times of the traditional Chinese medicine amount, and after the mixture is decocted for 2 times, 500 jin of decoction is taken for standby application, and the concentration is 15% of the traditional Chinese medicine amount.
Selecting grain crops (1000 jin glutinous rice, 50 jin sorghum, 30 jin barley) as raw materials, grinding into powder, adding decoction of herba Leonuri and herba Setariae viridis, mixing, adding 100 jin vinegar yeast, making into block, spreading chaff in yeast room, inserting thermometer, maintaining at 38 deg.C, standing for 26 days, and sun drying.
3) Fermenting vinegar:
taking 200 jin of malt syrup, 30 jin of honey and 440 jin of enshi spring water, pouring into a vat, stirring uniformly, adding 15 jin of Chinese herbal medicine yeast after 4 days, stirring, completely melting uniformly, sealing the vat, standing and fermenting for 365 days.
In the embodiment, high-quality Enshi spring water is adopted, the spring water is clear and has a bottom, the water quality is sweet, and the spring water contains various mineral substances of potassium, calcium, strontium, magnesium, selenium, zinc, sodium and fresh water compounds, and PH acidity is the first choice for making vinegar.
In the embodiment, the natural food materials are adopted and brewed by one year of jar sealing, essence of the day and the month and the four seasons and nutrients of the land are collected, and the obtained rice vinegar is clear and bright in quality, presents unique amber color and has unique flavor of sour, sweet, fresh, fragrant, soft and soft mouthfeel.
Example 2
The brewing method of the rice vinegar of the embodiment comprises the following steps:
1) boiling the malt syrup:
malt production:
soaking 20 jin of wheat in clear water for 20 hours, starting to grow wheat seedlings after soaking, uniformly spreading on a draining sieve, keeping humidity, watering three times a day until the wheat seedlings are completely watered, and controlling the length of the malt to be about 4cm on the fourth day.
Steaming the glutinous rice:
washing 200 jin of glutinous rice for 1 time, cleaning, soaking in cold water (0-4 ℃) for 4 hours, fishing, draining, putting into a cage, steaming, taking out of a pot, and cooling to 60 ℃ for later use.
Boiling the malt syrup:
grinding fructus Hordei Germinatus with stone mill, spreading 16 jin of fructus Hordei Germinatus powder on steamed Oryza Glutinosa, stirring, and transferring into 50 deg.C jar. Then adding 170 jin of water with 60 ℃ to soak for 12 hours until the rice completely floats on the surface and is completely separated from the sugar water. Taking the sweet water, and decocting the sweet water with medium fire to obtain 50% maltose syrup for later use.
2) Preparing Chinese herbal medicine yeast:
preparing vinegar yeast:
mixing 200 jin of Guanyin soil (Kaolin), 800 jin of barley flour and 6 jin of distillers yeast (commercially available), making into block, placing into a yeast chamber, spreading testa oryzae, inserting a thermometer, keeping the temperature at 38 deg.C, standing for 22 days, and making into white yellow.
Fresh motherwort 1200 jin and common mallow 800 jin are selected, decocted for 3 times by adding water, 550 jin of decoction is taken for standby, and the concentration is 10 percent of the amount of the traditional Chinese medicine raw materials.
Selecting grain crops as raw materials (1000 jin of glutinous rice, 40 jin of sorghum, 40 jin of barley) and grinding into powder, adding decoction of herba Leonuri and herba Setariae viridis, mixing, adding 100 jin of vinegar yeast, making into block, spreading testa oryzae in yeast room, inserting thermometer, maintaining temperature at 36 deg.C, standing for 28 days, and sun drying.
3) Fermenting vinegar:
220 jin of maltose syrup, 30 jin of honey and 420 jin of palladium Mashou mountain spring water are poured into a vat and stirred uniformly, 10 jin of Chinese herbal medicine yeast is added after 3 days to be stirred, the mixture is completely melted uniformly, and the vat is sealed and kept stand for fermentation for 365 days.
In the embodiment, the spring water with high quality is clear and has a bottom, the water quality is sweet, and the spring water contains various mineral substances of potassium, calcium, strontium, magnesium, selenium, zinc, sodium and fresh water compounds, and the pH acidity is the first choice for making vinegar.
In the embodiment, the natural food materials are adopted and brewed in a sealed jar for more than 300 days, essence of the day and the month and the four seasons and nutrients of the land are collected, and the obtained rice vinegar is clear and bright in quality, presents unique amber color and has unique flavor of sour, sweet, fresh, fragrant, soft and soft mouthfeel.
The results of the tests on the vinegar products of examples 1-2 were determined as follows:
the invention adopts two traditional Chinese medicines as the Chinese herbal medicine yeast, and has the effects of promoting blood circulation, removing blood stasis, diminishing inflammation, swelling and pain, sterilizing and the like on the premise of ensuring that the quality of the vinegar does not change the taste and the taste is pure, soft, sour and sweet.
The invention adopts ancient method for brewing, Chinese herbal medicine yeast fermentation and natural sun curing for nearly one year to refine, has long period and is completely prepared by natural fermentation of food materials. The quality and flavor of the vinegar are ensured by the essence of sunshine absorbing the sun and the moon and the nutrients of the earth.
The Chinese herbal medicine vinegar prepared by the invention is amber, and the natural colors of natural maltose and honey. The fragrance of the rice is much more fragrant than that of the conventional vinegar when the rice is cooked, and the rice is not volatilized but is more fragrant when the rice is cooked. The Chinese herbal medicine vinegar prepared by the invention has no fishy smell, is sour and pure, has slight sweet taste, has whitening effect, and does not change the original taste and color of the raw materials when being placed at any amount.
Although the present invention and its advantages have been described in detail, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims. Moreover, the scope of the present application is not intended to be limited to the particular embodiments of the process, machine, means, methods and steps described in the specification. As one of ordinary skill in the art will readily appreciate from the disclosure of the present invention, processes, machines, means, methods, or steps, presently existing or later to be developed that perform substantially the same function or achieve substantially the same result as the corresponding embodiments described herein may be utilized according to the present invention. Accordingly, the appended claims are intended to include within their scope such processes, devices, means, methods, or steps.
Claims (10)
1. The brewing method of the rice vinegar is characterized by comprising the following steps:
1) boiling the malt syrup:
firstly, adding water into clean sticky rice, uniformly mixing, soaking, filtering, steaming, cooling, adding germinated malt powder with the amount of 8-10% of that of the sticky rice, uniformly mixing, controlling the temperature to be 50-60 ℃, adding water with the temperature of 60-80 ℃, soaking for 6-12 hours, performing solid-liquid separation, and decocting sugar water into maltose syrup with the concentration of 30-50% for later use;
2) preparing Chinese herbal medicine yeast:
firstly, adding water into motherwort and saddle grass, and decocting for 2-3 times to obtain a decoction for later use;
grinding grain crops into powder particles, uniformly mixing the powder particles with the decoction, adding vinegar yeast, making into blocks, keeping the temperature in a yeast room at 32-45 ℃, standing for 24-28 days, and drying in the sun for later use;
3) fermenting vinegar:
stirring the maltose syrup, the honey and the water in the step 1) and the Chinese herbal medicine yeast in the step 2) uniformly, sealing a jar, standing and fermenting for 300-365 days.
2. The method for brewing rice vinegar as claimed in claim 1, wherein the weight ratio of the motherwort herb to the saddle grass in the step 2) is 1-3: 1 to 3.
3. The method for brewing rice vinegar according to claim 2, wherein the concentration of the decoction is controlled to 10 to 20% of the amount of the raw materials of the herbs.
4. The method for brewing rice vinegar of claim 1, wherein the grain crop is one or more of glutinous rice, sorghum, barley, and beans.
5. The method for brewing rice vinegar of claim 4, wherein the glutinous rice, sorghum and barley are mixed in a weight ratio of 100: 3-5: 3 to 5.
6. The method for brewing rice vinegar according to claim 1, wherein the vinegar yeast is prepared by: firstly, mixing the kaolin, the barley flour and the distiller's yeast according to the ratio of 2-4: 5-8: 0.05-0.06 weight ratio, making into blocks, keeping the temperature at 30-40 ℃, standing for 18-22 days, and keeping the blocks in a white-yellow state for later use.
7. A method for brewing rice vinegar according to claim 1, wherein the malt syrup, honey and water in step 3) are used in a ratio of: 18-25: 3: 40-50.
8. The method for brewing rice vinegar according to claim 1, wherein the water used in the step 3) is spring water, such as Ma shou spring water or Enshi spring water.
9. The method for brewing rice vinegar as claimed in claim 1, wherein the amount of the herbal koji added in step 3) is 1 to 3% of the total amount, and is added after 3 to 4 days.
10. The method for brewing rice vinegar according to claim 1, wherein the germinated malt flour is prepared by the following steps in step 1): firstly, soaking wheat in clear water, uniformly spreading the soaked wheat, keeping the humidity, watering the soaked wheat for three times every day, and grinding the soaked wheat into fine powder after the length of the malt is 4-5 cm.
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| CN202210807286.9A CN114989933A (en) | 2022-07-09 | 2022-07-09 | Brewing method of rice vinegar |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687375A (en) * | 2005-03-23 | 2005-10-26 | 张孟祥 | Vinegar from complete millet and brewing process thereof |
| CN106520515A (en) * | 2016-10-30 | 2017-03-22 | 庞群 | Preparation method of maltose vinegar beverage |
| KR101808648B1 (en) * | 2016-09-27 | 2017-12-14 | 농업회사법인주식회사우리들 | Method for producing fermented wine and vinegar using fruits of Vaccinium virgatum and unpolished color rice |
| CN108330053A (en) * | 2018-04-03 | 2018-07-27 | 镇江市恒升酿造有限公司 | A kind of flavor aromatic vinegar brewage process |
| KR20190102504A (en) * | 2018-02-26 | 2019-09-04 | 전북대학교산학협력단 | Brown rice vinegar by natural fermentation and its preparation method |
| CN112226330A (en) * | 2020-10-26 | 2021-01-15 | 贵州和丰大健康产业发展有限公司 | Preparation method of health vinegar tea |
| CN113430089A (en) * | 2021-08-13 | 2021-09-24 | 济南玉兔应物生物科技有限公司 | High-quality vinegar formula and vinegar koji preparation process |
-
2022
- 2022-07-09 CN CN202210807286.9A patent/CN114989933A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687375A (en) * | 2005-03-23 | 2005-10-26 | 张孟祥 | Vinegar from complete millet and brewing process thereof |
| KR101808648B1 (en) * | 2016-09-27 | 2017-12-14 | 농업회사법인주식회사우리들 | Method for producing fermented wine and vinegar using fruits of Vaccinium virgatum and unpolished color rice |
| CN106520515A (en) * | 2016-10-30 | 2017-03-22 | 庞群 | Preparation method of maltose vinegar beverage |
| KR20190102504A (en) * | 2018-02-26 | 2019-09-04 | 전북대학교산학협력단 | Brown rice vinegar by natural fermentation and its preparation method |
| CN108330053A (en) * | 2018-04-03 | 2018-07-27 | 镇江市恒升酿造有限公司 | A kind of flavor aromatic vinegar brewage process |
| CN112226330A (en) * | 2020-10-26 | 2021-01-15 | 贵州和丰大健康产业发展有限公司 | Preparation method of health vinegar tea |
| CN113430089A (en) * | 2021-08-13 | 2021-09-24 | 济南玉兔应物生物科技有限公司 | High-quality vinegar formula and vinegar koji preparation process |
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