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CN-122012215-A - Glutinous rice fermented wine-based flavor enhanced brewing vinegar and preparation method thereof

CN122012215ACN 122012215 ACN122012215 ACN 122012215ACN-122012215-A

Abstract

The invention relates to the field of brewed vinegar, in particular to a glutinous rice fermented wine-based flavor enhanced brewed vinegar and a preparation method thereof, which are used for solving the problems of low total acid content, insufficient nonvolatile acid content and simple flavor level of the conventional glutinous rice vinegar; the brewing vinegar takes the mixture of white glutinous rice and black glutinous rice as main raw materials, the white glutinous rice provides the most basic sweet taste and alcohol taste, the black glutinous rice is added with pineapple extract and rhizoma polygonati extract, pineapple is rich in malic acid and citric acid, the organic acids are introduced into a system in the alcohol fermentation stage to become an important source of fixed acid in the final product, the rhizoma polygonati extract also can bring unique fruit flavor, contains a large amount of polysaccharide substances, can provide nutrient substances for saccharomycetes fermentation, and the saponin and phenolic acid substances in the rhizoma polygonati extract have the capability of scavenging free radicals, can inhibit unsaturated fatty acid oxidation and pigment degradation in vinegar, and can prolong the flavor stability of the product.

Inventors

  • LIN CHANGLING
  • LIN HONGTAO
  • Bao Genling

Assignees

  • 广州加厨宝食品有限公司

Dates

Publication Date
20260512
Application Date
20260112

Claims (10)

  1. 1. The preparation method of the glutinous rice fermented wine-based flavor enhanced brewed vinegar is characterized by comprising the following steps of: Adding glutinous rice into clear water, soaking for 6-12h, heating to boiling, steaming for 1-2h, cooling to 28-32 ℃ and adding diastase for fermentation for 36-48h, and heating to 90-95 ℃ for steaming for 5-10min to obtain sweet mash; uniformly mixing the mash, the pineapple extract, the rhizoma polygonati extract, the distiller's yeast, the saccharomycetes and deionized water, fermenting for 5-6d at the temperature of 30-34 ℃, and fermenting for 10-15d at the temperature of 22-24 ℃ to obtain a glutinous rice fermented wine base; Diluting the glutinous rice fermented wine base with sterile water until the alcoholicity is 5-6%, adding bran, rice hull and acetic acid bacteria, and fermenting at 30-32deg.C for 14-16d to obtain vinegar grains; and step four, adding salt into the vinegar grains, compacting, sealing and ageing for 60-90d, filtering, boiling and packaging to obtain the glutinous rice fermented wine-based flavor enhanced brewed vinegar.
  2. 2. The method for preparing the fermented glutinous rice wine-based flavor enhanced brewed vinegar according to claim 1, wherein the glutinous rice in the first step is a mixture of white glutinous rice and black glutinous rice according to a mass ratio of 5:1-3, and the adding amount of the saccharifying enzyme is 0.5-0.9% of the mass of the glutinous rice.
  3. 3. The method for preparing the fermented glutinous rice wine-based flavor-enhanced brewed vinegar according to claim 1, wherein the mass ratio of the mash, the pineapple extract, the rhizoma polygonati extract, the distiller's yeast, the saccharomycetes and the deionized water in the second step is 100:3-11:0.5-1.5:0.6-0.8:1-1.4:400-420.
  4. 4. The method for preparing the fermented glutinous rice wine-based flavor-enhanced brewed vinegar according to claim 1, wherein the mass ratio of the fermented glutinous rice wine-based to the bran to the rice husk to the acetic acid bacteria in the third step is 10:5-6:0.3-0.4:0.2-0.3.
  5. 5. The method for producing a fermented glutinous rice wine-based flavor-enhanced brewed vinegar according to claim 1, wherein the mass ratio of the vinegar grains to the salt in the fourth step is 10:0.2-0.25.
  6. 6. The method for preparing a fermented glutinous rice wine-based flavor-enhanced brewed vinegar according to claim 1, wherein the pineapple extract is prepared by the following steps: Crushing fresh pineapple pulp, adding the crushed pineapple pulp into distilled water, adding pectase, performing enzymolysis at 30-35 ℃ for 3-5h, filtering through a 300-400 mesh sieve, and freeze-drying the filtrate to obtain the pineapple extract.
  7. 7. The method for preparing the fermented glutinous rice wine-based flavor-enhanced brewed vinegar according to claim 6, wherein the dosage ratio of the fresh pineapple pulp to distilled water to pectase is 10g:80-90ml:0.06-0.12g.
  8. 8. The method for preparing a fermented glutinous rice wine-based flavor-enhanced brewed vinegar according to claim 1, wherein the rhizoma polygonati extract is prepared by the following steps: Step a1, steaming fresh rhizoma polygonati slices for 30-50min at the temperature of 110-120 ℃, then placing the slices in a vacuum drying oven, drying for 10-20h at the temperature of 60-70 ℃, and then crushing the slices and sieving the crushed slices with a 80-100-mesh sieve to obtain rhizoma polygonati powder; Step a2, adding rhizoma polygonati powder into distilled water, adding complex enzyme, performing enzymolysis for 1-2h at 50-55 ℃ under the condition of ultrasonic power of 400-500W, filtering through a 300-400 mesh sieve, and freeze-drying filtrate to obtain rhizoma polygonati extract.
  9. 9. The preparation method of the glutinous rice fermented wine-based flavor enhanced brewed vinegar according to claim 8, wherein the dosage ratio of the rhizoma polygonati powder to distilled water to the compound enzyme in the step a2 is 5g:50-55mL:0.1-0.3g, and the compound enzyme is a mixture of cellulase and papain according to the mass ratio of 3-5:6.
  10. 10. A fermented glutinous rice wine-based flavor-enhanced brewed vinegar prepared by the method of any one of claims 1 to 9.

Description

Glutinous rice fermented wine-based flavor enhanced brewing vinegar and preparation method thereof Technical Field The invention relates to the field of brewed vinegar, in particular to a glutinous rice fermented wine-based flavor enhanced brewed vinegar and a preparation method thereof. Background In the current edible vinegar market, various vinegar products with unique flavor are endless. Traditional brewed vinegar is mainly prepared by fermenting rice, wheat or other grains, and has unique sour taste and delicious fragrance. The glutinous rice vinegar is favored by consumers in terms of soft mouthfeel and unique flavor. However, the common glutinous rice vinegar has the technical bottlenecks of low total acid content, influence on shelf life and flavor intensity, single sour taste due to insufficient non-volatile acid content, lack of mellow feeling, simple flavor level and lack of complexity in the production process. Therefore, development of the glutinous rice fermented wine-based flavor enhanced brewing vinegar and the preparation method thereof have important significance. Disclosure of Invention In order to overcome the technical problems, the invention aims to provide the glutinous rice fermented wine-based flavor enhanced brewed vinegar and the preparation method thereof, and solves the problems of low total acid content, insufficient content of non-volatile acid and simple flavor level of the conventional glutinous rice vinegar. The aim of the invention can be achieved by the following technical scheme: in a first aspect, the application provides a method for preparing a fermented glutinous rice wine-based flavor enhanced brewed vinegar, comprising the following steps: Adding glutinous rice into clear water, soaking for 6-12h, heating to boiling, steaming for 1-2h, cooling to 28-32 ℃ and adding diastase for fermentation for 36-48h, and heating to 90-95 ℃ for steaming for 5-10min to obtain sweet mash; uniformly mixing the mash, the pineapple extract, the rhizoma polygonati extract, the distiller's yeast, the saccharomycetes and deionized water, fermenting for 5-6d at the temperature of 30-34 ℃, and fermenting for 10-15d at the temperature of 22-24 ℃ to obtain a glutinous rice fermented wine base; Diluting the glutinous rice fermented wine base with sterile water until the alcoholicity is 5-6%, adding bran, rice hull and acetic acid bacteria, and fermenting at 30-32deg.C for 14-16d to obtain vinegar grains; and step four, adding salt into the vinegar grains, compacting, sealing and ageing for 60-90d, filtering, boiling and packaging to obtain the glutinous rice fermented wine-based flavor enhanced brewed vinegar. As a preferable implementation mode of the invention, the glutinous rice in the first step is a mixture of white glutinous rice and black glutinous rice according to a mass ratio of 5:1-3, and the adding amount of the saccharifying enzyme is 0.5-0.9% of the mass of the glutinous rice. As a preferred embodiment of the present invention, the mass ratio of the mash, pineapple extract, rhizoma Polygonati extract, distiller's yeast, yeast and deionized water in the second step is 100:3-11:0.5-1.5:0.6-0.8:1-1.4:400-420. As a preferred embodiment of the invention, the mass ratio of the glutinous rice fermented wine base, the bran, the rice hull and the acetic acid bacteria in the third step is 10:5-6:0.3-0.4:0.2-0.3. As a preferable implementation mode of the invention, the mass ratio of the vinegar grains to the salt in the fourth step is 10:0.2-0.25. As a preferred embodiment of the present invention, the pineapple extract is prepared by the steps of: Crushing fresh pineapple pulp, adding the crushed pineapple pulp into distilled water, adding pectase, performing enzymolysis at 30-35 ℃ for 3-5h, filtering through a 300-400 mesh sieve, and freeze-drying the filtrate to obtain the pineapple extract. As a preferred embodiment of the invention, the dosage ratio of the fresh pineapple pulp, distilled water and pectinase is 10g:80-90mL:0.06-0.12g. As a preferred embodiment of the present invention, the rhizoma Polygonati extract is prepared by the following steps: Step a1, steaming fresh rhizoma polygonati slices for 30-50min at the temperature of 110-120 ℃, then placing the slices in a vacuum drying oven, drying for 10-20h at the temperature of 60-70 ℃, and then crushing the slices and sieving the crushed slices with a 80-100-mesh sieve to obtain rhizoma polygonati powder; Step a2, adding rhizoma polygonati powder into distilled water, adding complex enzyme, performing enzymolysis for 1-2h at 50-55 ℃ under the condition of ultrasonic power of 400-500W, filtering through a 300-400 mesh sieve, and freeze-drying filtrate to obtain rhizoma polygonati extract. In the preferred embodiment of the invention, the dosage ratio of the rhizoma polygonati powder to distilled water to the complex enzyme in the step a2 is 5g to 50-55mL to 0.1-0.3g, and the complex enzyme is a mixture of cellulase and papain acco