31results about How to "Improve vinegar yield" patented technology

A method for brewing pure grain vinegar includes the steps that firstly, material mixing is performed, wherein sorghum, bran and rice bran are mixed, and Chinese medicinal herbs are added into the mixture; secondly, material steaming is performed, wherein the materials mixed in the first step are steamed at the temperature of 100-115 DEG C; thirdly, inoculation is performed, wherein the steamed materials are inoculated after being smashed, and the steamed materials and expanding leaven are evenly stirred and inoculated according to the weight ratio of 20:3; fourthly, fermentation is performed, wherein the inoculated materials are placed into a pot, compacted and fermented, the materials are sealed at the early stage of fermentation, the temperature is raised day by day in the middle stage, and the temperature is lowered day by day in the later stage; fifthly, vinegar pouring is performed, wherein the materials are sprayed with vinegar and soaked for 12-13 hours through white vinegar blank fermented in the fourth step, smoked vinegar formed by smoking the vinegar and water according to the weight ratio of 5:2:20, and vinegar liquid drops through a filter screen; sixthly, the vinegar liquid is sterilized; seventhly, the vinegar liquid is filtered; eighthly, the vinegar is stored under low-temperature and dry conditions. The vinegar yield is high, and the finished vinegar is good in taste, color and flavor.

The invention discloses a method for preparing gamma-aminobutyric acid rich vinegar, belongs to the technical field of seasoning brewing engineering, and particularly relates to the technical field of edible vinegar production. The method for preparing health-care vinegar comprises processes of liquefaction, saccharification, yeast addition, yeast fermentation and acetic fermentation; and lactobacillus brevis and acetic acid bacteria are added in the acetic fermentation process, the lactobacillus brevis is added before the acetic acid bacteria is added or synchronously added with the acetic acid bacteria, and sodium glutamate is added when the lactobacillus brevis is added. The product of the invention is soft when entering the mouth and acid after tasting, has no peculiar smell, has clear vinegar liquid and gloss, and is amber edible vinegar, or the edible vinegar with health-care functions of reducing blood pressure, promoting sleep, reducing serum cholesterol, delaying senility, and the like.

The invention discloses a method for preparing sea-buckthorn fruit vinegar. The method comprises the following steps: S1. selection, namely selecting sea buckthorn fruits and removing impurities from sea buckthorn fruits; S2. washing, namely washing the sea buckthorn fruits cleanly; S3. beating, namely beating the washed sea buckthorn fruits; S4. concentration, namely concentrating the sea buckthorn fruit slurry till the content of solids is 62-68 percent; S5. adjustment of sugar degree and pH value, namely adjusting the total sugar degree to 8-16 percent and the pH value to 3.5-4.5; S6. alcoholic fermentation, namely adding secondary spread yeast fermentation liquor to the sea buckthorn fruit slurry and carrying out alcoholic fermentation to obtain fermented mash; S7. acetic acid fermentation, namely adding brewing-mass to the fermented mass, inoculating secondary spread yeast fermenting liquor and then carrying out acetic acid solid-state fermentation; and S8. drenching of vinegar, namely leaching according to a three-circulation drenching method. The sea-buckthorn fruit vinegar disclosed by the invention has good nutrient contents, smooth and natural taste, bright color and stable quality; the method for preparing sea-buckthorn fruit vinegar has the advantages of short fermentation time, high vinegar yield and good flavor of fruit vinegar prepared according to the method, and is suitable for large-scale industrial production.

The invention discloses a method for biological strengthening of vinegar by using marine-derived bacillus licheniformis, and belongs to the technical field of food brewing. According to the method, bacillus licheniformis (B. licheniformis) with CCTCC NO: M 2017209 is selected from marine environment, and the B. licheniformis can grow at 65 DEG C and has a high amylase production capacity. According to the method, the B. licheniformis is made into B. licheniformis powder for enhancing fermentation of acetic acid of the vinegar, and the method has the advantages of improving the utilization ratio of raw materials, improving the product flavor of the vinegar and improving the quality of the vinegar.

The invention provides a liquid submerged fermentation technique of Chinese wolfberry/licorice root/apple health-care vinegar. The technique comprises the following steps: (1) preparation of apple raw juice; (2) sugar blending; (3) yeast primary fermentation; (4) liquid submerged acetic fermentation; (5) rough filtration, afterripening; (6) preparation of Chinese wolfberry/licorice root leaching solution; and (7) blending, sterilization and filling. The technique organically combines the health-care fruit vinegar with the particular Chinese wolfberry and licorice root in Ningxia Province and utilizes the liquid submerged fermentation process, thereby greatly shortening the fermentation period. The prepared Chinese wolfberry/licorice root/apple health-care vinegar has the advantages of high nutritive value, fresh and unique taste, clear appearance, favorable color and small pungency of acetic acid.

The invention discloses a novel production process of traditional Ningxia Hui vinegar developed based on a traditional process and solves the problems that the current Ningxia Hui vinegar production process is too long in production period and complex in technology, unstable in product quality and low in raw material utilization rate. The traditional production process is modified, namely a thick-layer ventilation starter propagation technology is adopted in the starter propagation; the processes of liquefying at high temperature and saccharifying to manufacture the saccharification mash are adopted to manufacture the yeast; the traditional process of trilateral fermentation of the Ningxia Hui vinegar is kept in the solid state fermentation; a baking and fermenting process is added; a double-set heat spraying circulation method is adopted in the vinegar spraying process; a solar energy is used for aging; an excellent strain with high enzyme activity is used in starter propagation process; a high-activity yeast and various microbe compound starters are adopted for fermenting so as to enrich the microbe enzyme system; a modern biological fermentation technology is combined with the process to substitute the traditional control mode depending on experience; the Ningxia Hui vinegar technological process is systematized, the technological parameter is standardized and a best fermentation process condition is reached so that the product quality is guaranteed.

The invention discloses bacillus amyloliquefaciens and application of the bacillus amyloliquefaciens in solid-state fermentation table vinegar brewing. The preservation name of the bacillus amyloliquefaciens is QH-20002; the strain is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation time is April 27, 2021, and the preservation number is CGMCC NO.22252. The bacillus amyloliquefaciens disclosed by the invention has the capability of producing acid-resistant amylase, protease and cellulase at high yield, also has the capability of producing feruloyl esterase and feruloyl decarboxylase, and can decompose a ferulate ester compound in a vinegar brewing raw material bran to generate flavor substances with baking fragrance, such as 4-vinyl guaiacol, 4-ethyl guaiacol, 4-methyl guaiacol, 4-methyl guaiacol, 4-methyl guaiacol, 4-methyl guaiacol, 4-methyl guaiacol, 4-methyl guaiacol and 4-methyl guaiacol. When the strain is applied to solid vinegar brewing as a brewing functional strain, the yield and the ammonia nitrogen content of vinegar can be increased, the vinegar production cost can be reduced, meanwhile, the flavor of the vinegar is improved to a certain extent, the product quality is remarkably improved, and good operability and economic benefits are achieved.

The invention relates to a method for brewing vinegar by using raw materials and processed edible vinegar, and belongs to the technical field of brewing. The method for brewing vinegar by using the raw materials comprises the following steps: step one, treatment of a brewing pond; step two, pretreatment of the raw materials; step three, material throwing; step four, alcoholic fermentation; and step five, acetic fermentation. The raw materials are fermented in the brewing pond to brew the vinegar, rice is used as a raw material, rice cooking is omitted, the vinegar can be obtained within 20 days, the energy is saved effectively, the production period of brewing of the vinegar by the raw materials is shortened, and the production efficiency is improved; meanwhile, the vinegar yield can be improved further by the method, the production cost is reduced, and the produced vinegar is pure in color and taste, and is nutrient-rich; and more importantly, according to the process for brewing the vinegar by using the raw materials, purposes of saving grains, saving energy and reducing emission can be achieved really.

The invention belongs to the technical field of table vinegar brewing, and particularly relates to a five-cereal table vinegar brewing method and processing system. The brewing method comprises the following brewing steps: raw material crushing, cooking and liquefying, saccharifying, alcoholic fermentation, filtering, and acetic fermentation. The production process is simple, and the method is simple to operate and suitable for large-scale and small-scale production. Corn, wheat, millet, sorghum and pea are adopted as ingredients, and the taste and nutritional value are improved. The vinegar brewing process is improved, the decomposition of raw materials and the synergistic effect of microbial communities are facilitated, the biochemical performance is improved, more metabolites are generated, the flavor can be improved, and the vinegar yield can be increased. The production environment is clean and safe, and the fermentation is stable. A production system is simple, and a groove typefilter and a plate-and-frame filter press are combined and installed. The filtering efficiency is improved, and the vinegar flavor is improved.

The invention discloses a method for ventilating reflux esterification of millet vinegar, belongs to the technical field of an acetic fermentation technology of table vinegar, and aims at solving the technical problem of providing the method for ventilating reflux esterification of the millet vinegar. The method is simple in equipment, convenient to operate, high in acid-producing rate, and easy to control fermentation conditions. The adopted technical scheme is as follows: the method comprises the steps of: refluxing and spraying vinegar juice at the bottom of a tank on a vinegar grain to control the temperature of the vinegar grain, ventilating and refluxing once at an interval of four hours, wherein the ventilating amount is 21-62.5 m<3>; the top temperature at the early stage is 38-40 DEG C; the time is 48-72 hours; the fermentation temperature at a later stage is 39-41 DEG C; the fermentation time is 22-27 days, so as to finish acetic fermentation. The method is widely applied to the technical field of fermentation of the millet vinegar.

The invention discloses a novel all-solid-state vinegar brewing process. The novel all-solid-state vinegar brewing process is characterized by comprising the following specific extraction steps: preparing strains; cooking raw materials; performing strain fermentation; performing acetic fermentation; sealing a tank; spraying vinegar; and obtaining finished products. The table vinegar prepared by the all-solid-state vinegar brewing process has the characteristics of being good in taste, sufficient in flavor, soft in acetic acid flavor, lasting in aftertaste, sour, sweet and delicious. Raw materials directly enter a fermentation tank after being cooked, early starch gelatinization, saccharification and alcoholic fermentation are completed at a time in the strain fermentation process, the efficiency is high, the equipment utilization rate is high, the operation is greatly simplified, and besides, the vinegar yield of products is increased. The process has the characteristics that the operation is simple, the yield is high, 10-12kg of vinegar with the acidity of 3.5 degrees is produced from per kilogram of main materials, the vinegar making process is simplified, the labor intensity isreduced, the vinegar making cost is greatly reduced, only 1kg of strains are required for producing one ton of vinegar, and the process is suitable for large-scale production of production enterprises.

The invention provides a passion-fruit-and-longan fruit vinegar and a making method thereof, and belongs to the field of the food processing. The making method includes the steps that whole passion fruits and longan pulp serve as raw materials, fruit shells of the passion fruits are sectioned, then the product is treated with acid proteinase, and a solid-liquid mixture is obtained; then corn and sorghum are fermented with saccharomycetes and acetic acid bacteria, and basic vinegar is obtained; pulp of the passion fruits, the longan pulp and the solid-liquid mixture are fermented with the obtained basic vinegar, the obtained fermented product and ethyl-alcohol soaking-filtering liquid of fruit seeds are mixed, the mixture is put into a high-pressure homogenizer and treated, and the passion-fruit-and-longan fruit vinegar is obtained; nutritional ingredients of the passion-fruit-and-longan fruit vinegar can be completely kept, the passion-fruit-and-longan fruit vinegar obtained with the making method is convenient to eat and excellent in taste, has the rich nutritive value and the good health-care effect, and is suitable for eating of various populations.

The invention discloses stomach-invigorating digestion-promoting persimmon vinegar and a processing technology thereof. The persimmon vinegar comprises the following preparation raw materials in partsby mass: 80-90 parts of persimmons, 0.2-0.3 part of dry yeast powder, 4-6 parts of honey, 8-10 parts of bran and 5-7 parts of malt, wherein the used auxiliary materials comprise the following components in parts by mass: 2-4 parts of Chinese yams, 4-8 parts of poria cocos, 7-9 parts of haws, 35 parts of chrysanthemums, 5-7 parts of lotus seeds, 5-7 parts of hippophae rhamnoides fruits, 0.5-0.7 part of edible salt and 3-5 parts of sugar. Persimmon is used as a main material, and bran, malt and persimmon are uniformly mixed and fermented together, so that the vinegar yield is greatly improved,the fruit flavor of persimmon and the aroma of malt and bran are mixed, and the persimmon vinegar is rich in aroma, smoother in taste, free of throat pricking feeling and more suitable for people's taste preference.