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Clean production method for brewing monascus vinegar

A technology of clean production and red yeast vinegar, which is applied in the field of clean production of red yeast vinegar, can solve the problems of long brewing time of red yeast vinegar, high grain consumption, pollution of the environment by red yeast distiller's grains and vinegar residues of red yeast vinegar, and achieve The effect of improving the utilization rate of raw materials, soft and long sour taste, and shortening the fermentation cycle

Inactive Publication Date: 2009-11-18
YONGCHUN AGED VINEGAR
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to invent a clean production method for brewing red yeast vinegar to solve the problem of long brewing time of traditional red yeast rice vinegar, high grain consumption, difficulty in adapting the flavor of traditional red yeast rice vinegar to the requirements of modern young people and the large amount of red yeast rice produced in the brewing process. Environmental Pollution Problems of Koji Distiller's Grains and Vinegar Residue

Method used

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  • Clean production method for brewing monascus vinegar

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Effect test

Embodiment 1

[0014] (1) Brewing red koji wine: soak 1000kg of glutinous rice, cook, spread the rice, mix 200kg of red koji and 2.5kg of glucoamylase, add 2.0kg of rice wine active dry yeast for saccharification and fermentation, and produce 4800kg of red koji wine with an alcohol content of 10% (v / v), separated into 3240kg sake liquor and 1560kg cloudy distiller's grains through suction filtration.

[0015] (2) Solid-state acetic acid fermentation and liquid-state acetic acid fermentation are separately fermented in parallel: 3240 kg of sake liquid is fermented with liquid acetic acid to produce 5000 kg of red yeast rice vinegar 1; After 45 days of fermentation, mature vinegar unstrained spirits are obtained. Carry out vinegar dripping through adding red yeast rice pigment again, produce 3100kg red yeast rice vinegar liquid 2. The vinegar residue produced by drenching vinegar is dried in the sun and used as boiler fuel.

[0016] (3) Blending: Red yeast vinegar solution 1 produced by liqu...

Embodiment 2

[0020] (1) Brewing red koji wine: soak 1000kg of glutinous rice, cook, spread the rice, mix 200kg of red koji and 2.5kg of glucoamylase, add 2.0kg of rice wine active dry yeast for saccharification and fermentation, and produce 5000kg of red koji wine with an alcohol content of 9.5% (v / v), separated into 3500kg sake liquor and 1500kg cloudy distiller's grains through suction filtration.

[0021] (2) Solid-state acetic acid fermentation and liquid-state acetic acid fermentation are separately fermented in parallel: 3500 kg of sake liquid is fermented with liquid acetic acid to produce 5000 kg of red yeast rice vinegar 1; After 60 days of fermentation, mature vinegar unstrained spirits are obtained. Carry out vinegar dripping through adding red yeast rice pigment again, produce 3100kg red yeast rice vinegar liquid 2. The vinegar residue produced by drenching vinegar is dried in the sun and used as boiler fuel.

[0022] (3) Blending: Red yeast vinegar solution 1 produced by liq...

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Abstract

The invention relates to a food processing method, in particular to a clean production method for brewing monascus vinegar. In order to realize the object, the technical proposal is characterized in that a filtration and separation step after the alcoholic fermentation step is added in the traditional methods such as sticky rice cooking, saccharification leaven, alcoholic fermentation, acetic acid fermentation and ageing and blending; two methods of liquid acetic acid fermentation and solid acetic acid fermentation are respectively adopted on the clear alcohol liquid and turbid grainstillage filtered and separated out of the monascus wine generated after alcoholic fermentation to prepare a monascue vinegar liquid 1 and a monascue vinegar liquid 2 respectively; and finally, the two vinegar liquids are blended to form the monascue vinegar. The method for brewing the monascus vinegar shortens the fermentation period, improves the utilization ratio of the raw material, improves the flavor of the monascus vinegar, complies with the requirements of clean production process, reduces the contamination from the headstream, realizes zero discharge of solid wastes, and solves the environmental pollution problem as a large amount of monascus grainstillag and vinegar slag are generated by the monascus vinegar brewing factory for brewing the vinegar.

Description

technical field [0001] The invention relates to a food processing method, in particular to a clean production method for brewing red yeast rice vinegar. Background technique [0002] The traditional process of red yeast rice vinegar is made of high-quality glutinous rice and red yeast rice, fermented with liquid acetic acid, and aged with a unique production formula; it has undergone four major processes of glutinous rice cooking, alcohol fermentation, acetic acid fermentation, and aging, which lasted more than 600 days. The product has the characteristics of brown and black (brown red), unique flavor, warm and hot in nature, sour but not astringent, sweet in sour, and better with age. However, the traditional red yeast rice vinegar has a long brewing time, high grain consumption, and a mellow taste. It is difficult to adapt to the refreshing flavor requirements of modern young people in taste, and the color is poor in vision, and the market competition is subject to certain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12J1/04C12R1/645
Inventor 黄祖新黄镇
Owner YONGCHUN AGED VINEGAR
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