Rice vinegar and its preparation method

Abstract

The invention relates to a rice vinegar and a preparation method thereof. A method for prepare rice vinegar comprises the follow steps: (1) adding water into rice to completely soak the rice in water;(2) adding lactic acid bacteria into rice after clarification of rice soaking water, mixing evenly, and continuously soaking rice into supernatant solution under sealed condition with non-volatile acid content not less than 0.6 g / 100mL; 3) liquefy and saccharifying in turn, and then carry out alcohol fermentation; 4) taking the supernatant obtained aft the alcohol fermentation of the step 3), andperforming vinegar fermentation to obtain the original vinegar, namely the rice vinegar. When the rice vinegar is prepared by the invention, rice is soaked in water first, and the generation of organic acid in the rice soaking process is accelerated; the lactic acid bacteria isolated from nature are added to the rice soaking process to produce lactic acid and other flavor substances which can enhance the flavor of the final rice vinegar.

Description

technical field [0001] The invention relates to rice vinegar and a preparation method thereof, in particular to flavor fermented rice vinegar and a preparation method thereof. Background technique [0002] In the wine fermentation link before the traditional industrial production of rice vinegar, the basic process is rice pulping → adding liquefaction enzyme to liquefy → adding glucoamylase to saccharification → adding yeast to alcoholic fermentation. The rice wine produced by this method has low organic acid content, and the fermented rice vinegar The acetic acid content accounts for more than 99% of the total acid content, which causes the rice vinegar to have a sour taste and a heavy green taste, and the flavor can be improved to a certain extent after long-term storage. [0003] The following methods are available to improve the flavor of rice vinegar: 1. In the process of "A Production Method of Soft Fragrant Rice Vinegar" (Application No.: 201810014935.3), the rice dry...

AI Technical Summary

Problems solved by technology

However, in the first technical solution, it is still difficult to completely extract the nutrients in the rice by using physical methods to pulverize the rice, and no chemical reaction occurs, and the macromolecular nutrients are still difficult to decompose to form small molecular flavors. substance

In the second technical scheme, the pretreatment operation process is complicated, and the time and raw material costs are relatively high, which is not conducive to large-scale and industrial production

In the third technical solution, natural strains are used to produce flowers, which have higher requirements on natural factors such as environment and climate, and the strains in nature are more complicated, the failure rate is higher, and the vitality of natural strains is also lower than that of artificial separation and purification. The latter strains lead to a longer fermentation cycle, which is also not conducive to large-scale and industrial production

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