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Production method of rice vinegar

A production method and technology for rice vinegar, which are applied in the field of rice vinegar production with a variety of microbial gradient fermentations, can solve problems such as lack of microbial gradient fermentation method alcohol fermentation, and achieve the effects of improving the utilization rate of raw materials and improving the aroma and taste.

Inactive Publication Date: 2019-01-01
海天醋业集团有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned documents and patent materials have reported the acetic acid liquid fermentation process, reported that in the solid state fermentation process of rice vinegar, using Daqu for alcoholic fermentation, reported the production of rice vinegar by the dilute fermentation method, and also reported that Daqu is used for alcoholic fermentation, and the liquid state fermentation process is used to produce rice vinegar, However, the above information lacks a variety of microbial gradient fermentation methods for saccharification and alcohol fermentation to improve the aroma and taste of rice vinegar produced by deep liquid fermentation.

Method used

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Examples

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Embodiment 1

[0026] A kind of embodiment of the production method of rice vinegar of the present invention, the production method of rice vinegar described in the present embodiment comprises the following steps:

[0027] (1), after adding water 4 times the weight of the rice to the rice, add 0.5% α-amylase of the weight percentage of the rice, heat to 92°C, stir, heat and cook for 2 hours to completely liquefy the starch;

[0028] (2), cooling down to 50°C, adding 1% bran koji of the weight percentage of rice, cultivating at 50°C for 4 days, carrying out part of the saccharification process and the formation of flavor substances;

[0029] (3), be cooled to 33 ℃, add 1% rhizopus koji, yellow rice wine koji and rice wine koji of the weight percentage of rice, the ratio of the weight of rhizopus koji, yellow rice wine koji and rice wine koji is: rhizopus koji: yellow rice wine Koji: rice wine koji = 2:1:1, cultured at 33°C for 7 days, carrying out alcoholic fermentation while saccharificatio...

Embodiment 2

[0034] A kind of embodiment of the production method of rice vinegar of the present invention, the production method of rice vinegar described in the present embodiment comprises the following steps:

[0035] (1), after adding water 4 times the weight of the rice to the rice, add 0.5% α-amylase of the weight percentage of the rice, heat to 92°C, stir, heat and cook for 2 hours to completely liquefy the starch;

[0036] (2), cool down to 50°C, add bran koji and Dako 2% of the weight percentage of rice, the weight ratio of bran koji and Dako is: bran koji: Dakoji=1:1, at 50°C Cultivate for 4 days for partial saccharification and flavor formation;

[0037] (3), be cooled to 35 ℃, add 1% rhizopus koji, yellow rice wine koji and rice wine koji of the weight percentage of rice, the ratio of the weight of rhizopus koji, yellow rice wine koji and rice wine koji is: rhizopus koji: yellow rice wine koji : rice wine koji=3:1:1, cultivated at 35°C for 7 days, carried out alcoholic fermen...

Embodiment 3

[0042] A kind of embodiment of the production method of rice vinegar of the present invention, the production method of rice vinegar described in the present embodiment comprises the following steps:

[0043](1), after adding water 4 times the weight of the rice to the rice, add 0.5% α-amylase of the weight percentage of the rice, heat to 92°C, stir, heat and cook for 2 hours to completely liquefy the starch;

[0044] (2), cooling to 50 DEG C, adding 2% bran koji of the weight percentage of rice, cultivating at 50 DEG C for 4 days, carrying out part of the saccharification process and the formation of flavor substances;

[0045] (3), be cooled to 33 ℃, add 1% rhizopus koji, yellow rice wine koji and rice wine koji of the weight percentage of rice, the ratio of the weight of rhizopus koji, yellow rice wine koji and rice wine koji is: rhizopus koji: yellow rice wine koji : rice wine koji=2:0.5:1, cultivated at 33°C for 7 days, carried out alcoholic fermentation while saccharific...

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Abstract

The invention discloses a production method of rice vinegar. According to the production method of the rice vinegar, a plurality of microorganisms are used for fermentation as a saccharifying agent tosubstitute a single saccharifying enzyme; the rice vinegear is produced by gradiently fermenting various microorganisms, so that the advantages of different microorganisms can be realized, and not only can the utilization rate of raw materials be improved, but also the fragrance and taste of the rice vinegar can be enriched. By utilizing the rice vinegar production method provided by the invention, and by utilizing an enzyme system produced by various microorganisms, the starch content in the rice can be sufficiently hydrolyzed, so that the raw material utilization rate can be increased. Meanwhile, by virtue of the gradient fermentation way of various microorganisms, the advantages of different microorganisms can be played, so that the fragrance and taste of the rice vinegar can be significantly improved.

Description

technical field [0001] The invention relates to a production method of rice vinegar, in particular to a production method of rice vinegar by gradient fermentation of various microorganisms. Background technique [0002] As a kind of vinegar, the traditional production process of rice vinegar is solid-state fermentation. Due to the characteristics of long production cycle, high labor intensity and low production efficiency, it can no longer meet the needs of consumers. Therefore, the production of rice vinegar by liquid submerged fermentation came into being. Liquid deep-fermented rice vinegar has the advantages of short fermentation period, continuous production, high degree of automation, and high utilization rate of raw materials, and has been widely used by manufacturers at present. But this method adopts the mode of single enzyme preparation and purebred microorganism to produce rice vinegar, and its product aroma is single, richness is not enough, mouthfeel is not soft ...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 孙启星刘源顾军强韩喜峰
Owner 海天醋业集团有限公司
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