Pure rose wine and preparation thereof

Abstract

The invention relates to purebred rose vinegar and the preparation method, the vinegar is processed after the purebred aspergillus niger, rhizopus oryzae, yeast and acetic acid bacteria being saccharified, alcohol-fermented and acetic acid-fermented. The preparation comprises the basic process that the rice is taken as the raw material, which is saccharified, alcohol-fermented and acetic acid-fermented. The proportion of the aspergillus niger and the rhizopus oryzae adopted during the process of the saccharification and the fermenting is 0.8:1, the total inoculation amount is 0.8 percent, the fermenting time is 5 to 7 days, and the room temperature should be controlled between the 25 to 3 DEG C; when the cylinder is flushed, and the water is outputted, the weight ratio is that the proportion of the rice and the water is 1:5; the proportion of the liquor- making yeast and the torulopsis utilis adopted during the process of the fermenting of the alcohol is 3:1, the inoculation amount is 5 percent, the fermenting temperature is 30 DEG C, when the alcohol degree is raised up to be more than 6 percent, the Shanghai brewing 1.01 is adopted, the inoculation amount is 5 percent, the fermenting temperature is between 28 to 30 DEG C, when the content of the acetic acid is between 4 to 5g / 100ml, the 3 percent of the table salt is added, and the fermenting is terminated. The invention utilizes the known category of the bacteria to replace the unknown mixed category of the bacteria of the traditional fermentation, and the product is steady and safe; the seasonal limitation of the production of the rose vinegar can be broken through the temperature controlling fermentation.

Description

technical field [0001] The invention belongs to the technical field of food fermentation engineering, and relates to rose vinegar produced by pure fermenting bacteria and a preparation method thereof. Background technique [0002] The brewing process of vinegar can basically be divided into two categories: solid state fermentation and liquid state fermentation. Most of the traditional vinegars in my country use solid-state fermentation methods such as Zhenjiang vinegar. This fermentation method mostly uses wild bacteria in nature, which has the disadvantages of long production cycle, low raw material utilization rate, high labor intensity, backward equipment, poor sanitary conditions, and poor quality. Stability and other shortcomings. Zhejiang rose vinegar adopts liquid surface fermentation technology. Because of the long-term brewing and aging of multiple strains, the product has a unique flavor, high quality, good color, fragrance, and reflects distinctive local character...

AI Technical Summary

Problems solved by technology

However, limited by the level of traditional production technology, the production cycle is long, generally lasting 5 to 7 months, so rose vinegar can only be produced once a year, and the scale and output have not been able to increase.

Moreover, the products are uneven, and the quality is difficult to guarantee

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