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Black rice vinegar and preparation method thereof

A technology for black rice vinegar and black rice, which is applied to the preparation of vinegar, biochemical equipment and methods, methods based on microorganisms, etc. The effect of easy control of conditions, rich vinegar aroma and high health value

Active Publication Date: 2014-02-05
HEBEI FINAL BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, only glucoamylase was added during the saccharification process, and no other substances were added to adjust the flavor and taste. The black rice vinegar prepared by fermentation has a low total acid value, a single taste, no obvious vinegar aroma, and is not easy to store.

Method used

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  • Black rice vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-4

[0043] Embodiment 1-4 is respectively a kind of batching scheme of black rice vinegar, and the preparation of vinegar is based on existing conventional vinegar-making method, and the total consumption of black rice is 100kg in each embodiment, and compound bacterial classification is by Aspergillus niger , Aspergillus oryzae and Rhizopus compound, their ratio of parts by weight is 1:1:1, and the composition of other ingredients is shown in Table 1:

[0044] Table 1 Ingredients of black rice vinegar

[0045]

[0046] In the table, the output rate of black rice vinegar is 1kg black rice raw material production total acid standard is the output of 3.5 g / 100ml vinegar, the calculation formula of the output rate of black rice vinegar is as follows:

[0047]

[0048] P—measured total acid content of black rice vinegar, g / 100ml;

[0049] m—actual output of vinegar, kg;

[0050] m 1 - the total weight of black rice raw materials, kg;

[0051] 3.5 is the total acid content of...

Embodiment 5-8

[0053] The preparation method of embodiment 5-8 black rice vinegar

[0054] Examples 5-8 are respectively a method for preparing black rice vinegar, based on the existing ingredients of black rice vinegar, respectively, according to the following steps (see Table 2 for specific control parameters):

[0055] ⑴ crushing

[0056] Divide the black rice into two parts A1 and A2 with a weight ratio of 2:1, grind A1 and pass through a 30-mesh sieve to obtain black rice flour A;

[0057] ⑵ Blending

[0058] Add 4-5 times the volume of water and amylase to A to obtain B after dissolving;

[0059] (3) liquefaction

[0060] Adjust the temperature of B to 85-92°C, the pH to 6.5-7.0, and keep it warm for 15-25min to obtain C;

[0061] ⑷Saccharification

[0062] Add glucoamylase to C, and the koji material obtained from A2 after making koji with compound strains, and saccharify at 60-65°C for 30-45min to obtain D;

[0063] Among them, the koji material is prepared by culturing A2 at 3...

Embodiment 9-13

[0077] Embodiment 9-13 Black rice vinegar and its preparation method

[0078] Embodiment 9-13 is a kind of black rice vinegar and preparation method thereof respectively, and the total consumption of black rice is 100kg in each embodiment, and composite bacterial classification is formed by aspergillus niger, aspergillus oryzae and rhizopus composite, and their weight The ratio of parts is 1:1:1, and other ingredients and control parameters in the preparation process are shown in Table 3:

[0079] Table 3 The ingredients of black rice vinegar and the control parameters in the preparation process

[0080]

[0081] The preparation method of the black rice vinegar involved in embodiment 9-13 is carried out according to the following steps respectively:

[0082] ⑴ crushing

[0083] Divide the black rice into two parts A1 and A2 with a weight ratio of 2:1, grind A1 and pass through a 30-mesh sieve to obtain black rice flour A;

[0084] ⑵ Blending

[0085] Add 4-5 times the...

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Abstract

The invention discloses a black rice vinegar and a preparation method thereof. The black rice vinegar is prepared from black rice as the main material and by adding a starter obtained through starter propagation of mixed bacteria for liquid state fermentation in a saccharification process. The black rice vinegar is rich in vinegar aroma, and soft and complex in taste, pure and mild in flavor and good in stability; the yield of the black rice vinegar is greater than or equal to 10.2kg / kg, the total acid (metered by acetic acid) of the black rice vinegar is greater than or equal to 5.2g / 100ml, and the total amount of amido acids of the black rice vinegar is greater than or equal to 1.2g / 100ml. The preparation method of the black rice vinegar is simple and low in cost, and the process of the preparation method is easy to control; the starter obtained through starter propagation of mixed bacteria is added to the saccharification process so that saccharification is more sufficient, the utilization rate of raw materials is high and the clarity is high. The preparation method provided by the invention is applicable to preparing the black rice vinegar; the prepared vinegar product can be used for pickling vegetables and also for cold mixing and hot cooking of dishes.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to edible vinegar, in particular to black rice vinegar and a preparation method thereof. Background technique [0002] At present, commercially available vinegar can be roughly divided into three types: brewed vinegar, synthetic vinegar and white vinegar. Brewed vinegar is the most used in my country. Brewed vinegar is made from grains and other starchy materials through stages of microbial koji making, saccharification, alcoholic fermentation, and acetic acid fermentation. [0003] Vinegar can be divided into two categories: solid-state fermentation and liquid-state fermentation from the production process. The vinegar produced by solid-state fermentation has a long fermentation period and good product flavor, but the output rate is relatively low and the cost is high; while the vinegar produced by liquid-state fermentation has a short production cycle, high product yield and relative...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/685C12R1/69C12R1/845
Inventor 刘会勇何立涛刘聚鹏郑立红
Owner HEBEI FINAL BIOTECH DEV
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