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Method for preparing rice vinegar from flavored rice wine mash

A technology for rice wine mash and flavor, applied in the field of rice vinegar preparation, can solve the problems of low ethanol content, low amino acid content, poor product flavor and the like, and achieves the effects of glycol and mild taste and high amino acid content

Inactive Publication Date: 2015-03-11
XIAOGAN YIPIN FOOD
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But this method has many disadvantages, because the ethanol content in the rice mash is low, it needs to be stored for several weeks for further fermentation; and there is no proteolytic enzyme in the rice koji, so the amino acid content is low, and the product flavor is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 700 kg of sticky rice, first use rice vinegar mash to prepare high ethanol and amino acid concentration, clean the dust with wind blowing method, then add water to soak, soak at room temperature for 1 hour, and then cook, rice and water need to be mixed within 25 minutes The temperature of the rice is raised above 78°C, at this time, the rice begins to partially gelatinize, and then 1.400kg of α-amylase is added to make it liquefied, and the temperature is kept at 78-85°C for 4 minutes. After this treatment, the mixture of rice and water has been transformed into a well-flowing thin rice mash, then introduce steam, heat, raise the temperature to 120°C, keep it for 20-40min, and stir at the same time, so that the mist is gelatinized and liquefied It is more thorough and achieves the purpose of sterilization at the same time.

[0029] Cool the mixture, lower the temperature to 80°C within 45min, then add 1.400kg α-amylase again, react for 20min, at this time, the ric...

Embodiment 2

[0031] Embodiment 2: repeat the process of embodiment 1, but used raw material rice is glutinous rice.

Embodiment 3

[0032] Embodiment 3: repeat the process of embodiment 1, but used raw material rice is long grain rice.

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PUM

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Abstract

The invention provides a method for preparing rice vinegar from flavored rice wine mash. The rice vinegar has the flavor of the traditional aged vinegar brewed in a small jar. Only one pressurized fermentation tank is utilized to perform washing, immersion, rice steaming, liquefaction and saccharification to produce the rice vinegar mash of which the initial starch content is at least 30%, and alcohol fermentation is performed to obtain the rice wine of which the alcohol concentration is at least 18% and the amino acid concentration is at least 1%. The rice vinegar is thick and mild due to the higher amino acid content in the rice wine. The method comprises the following steps: adding alpha-amylase into steamed rice, heating to 121 DEG C until the rice is sufficiently gelatinized and liquefied, cooling the rice mash and the like to 85 DEG C, adding alpha-amylase, growing Aspergillus oryzae in wheat to prepare malt, oxidizing, and carrying out a conventional technique to obtain the rice vinegar.

Description

technical field [0001] The invention relates to a method for preparing rice vinegar, in particular to preparing flavored rice wine mash by semi-solid fermentation, and then producing rice vinegar through the rice wine mash. Background technique [0002] Existing vinegar is generally prepared by ethanol fermentation using sugar, water and other substances with high nutrient content, that is, by acetic acid fermentation. Vinegar is a dilution of acetic acid that contains many unaltered soluble components from the original, and fermentation products other than acetic acid. An improved method that has been successfully developed and widely used at present is to steam the raw materials separately outside the fermentation tank, and then add amylase to obtain a rice mash with low starch content; in addition, add a small amount of rice koji to promote saccharification, Improve the flavor of the product. The rice mash is filtered through a plate frame to obtain a clarified filtrate...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865C12R1/69C12R1/66
CPCC12J1/04
Inventor 李俊平
Owner XIAOGAN YIPIN FOOD
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