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

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 relates to the field of food processing, and particularly relates to a technology for brewing vinegar and producing mushroom sauce by adopting oat and mushrooms as auxiliary fermentation materials. The technical problems that vinegar residue generated in a traditional vinegar brewing technology causes serious pollution and is high in recycling energy consumption, low in additional value of by-products and the like are solved. The technology for brewing vinegar and producing mushroom sauce comprises the following steps: selecting raw materials; processing the selected raw materials; wetting the processed raw materials; cooking; stirring with yeast; fermenting by alcohol; carrying out acetic acid fermentation with the oat and the mushrooms as the auxiliary fermentation materials; sealing in unfiltered wine for after-ripening; and pouring vinegar and ageing. The table vinegar brewing technology with solid fermentation disclosed by the invention adopts the oat and the mushrooms as the auxiliary fermentation materials, and can be applied to production of various grain vinegar; solid oat and mushroom residue generated after vinegar pouring is over 30% in protein content, is abundant in nutrition, does not contain a crude fiber component, and can be conveniently prepared into a delicious food. The table vinegar produced by the technology disclosed by the invention is high in yield, low in production cost and good in product quality, is pure and excellent and has environment protecting and energy-saving effects.

The invention relates to a preparation method of okra vinegar, which mainly comprises the following steps: okra raw material selection, pulping, enzymolysis, blending, sterilization, alcohol fermentation, acetic fermentation, afterripening, vinegar pouring, sterilization and the like. The okra vinegar prepared by the method has the advantages of bright color and sour mouthfeel, has the particular aroma of okra, and has certain health-care functions. The method can effectively solve a series of problems caused by large area okra planting, centralized ripening and short storage and preservation time, greatly promotes the processing and utilization of the fresh okra fruit, and is beneficial to smooth proceeding of the okra industry. The vinegar produced by the method is blended in the later period to lower the acidity, and blended with sweet substances to prepare the beverage, thereby developing a beverage with health-care functions, further satisfying the demands for special people and having broad market prospects.

A process for preparing the edible vinegar with high output rate features that its raw materials include proportionally sorghum grains, wheat bran, yeast, beta-amylase, dried yeast, rice husk, vinegar dregs, edible salt, and sodium benzoate. A novel fire fumigating apparatus for high uniformity of fire fumigating to all jars is also disclosed.

The invention discloses a method for using a strain of bacillus licheniformis derived from marine sources for vinegar bioaugmentation, and belongs to the technical field of food brewing. The present invention screens a strain of Bacillus licheniformis (B. licheniformis) CCTCC NO:M 2017209 from the marine environment, which can grow at 65°C and has high amylase-producing ability. The bacterial strain is made into bacterial powder to strengthen the acetic acid fermentation of vinegar. This method has the advantages of increasing the utilization rate of raw materials, improving the product flavor of vinegar and improving the quality of vinegar.

The invention discloses a method for preparing wine mash based on a multi-enzyme system and its application in vinegar brewing. It uses α-amylase, pullulanase, glucoamylase, cellulase, protease, A variety of biological enzyme preparations such as lipase are combined with traditional koji, enzymatically hydrolyzed by adding step by step, and then fermented by alcohol to obtain wine mash. On the basis of liquid saccharification, the method can further improve the utilization rate of raw and auxiliary materials, improve the conversion rate of alcohol content, reduce production costs, and at the same time retain the product flavor of traditional technology.

The invention discloses a vinegar solid-state brewing integrative machine. The vinegar solid-state brewing integrative machine comprises a tank body which is of a horizontal rotary cylinder, spiral material turning strips, a through-long filter plate, spray devices, a ventilation pipe and a liquid outlet pipe, wherein a feed inlet is formed in one end of the tank body, and a discharge port is formed in the other end of the tank body, the spiral material turning strips are arranged on the inner wall of the tank body and between the feed inlet and the discharge port, and the ventilation pipe is connected to the tank body; for the fermentation site of the tank body, the through-long filter plate is arranged above the inner bottom of the tank body, and a cavity is formed between the through-long filter plate and the bottom of the tank body, the spray devices are arranged in the tank body and above a solid fermentation substrate of vinegar, and the liquid outlet pipe is arranged at the bottom of the tank body. By adopting the vinegar solid-state brewing integrative machine disclosed by the invention, vinegar solid-state brewing and vinegar spraying operations are integrated to realize multi-functionalization of the same equipment so as to shorten the fermentation period of the vinegar, ensure that the vinegar has a good flavor, improve the productivity of vinegar and facilitate equipment automation and high intelligent degree.

The invention discloses a solid vinegar brewing method for increasing the utilization rate of starch and belongs to the technical field of food seasonings. According to the method, an acetic fermentation stage and a fermented grain sealing stage of edible vinegar are controlled, amylase is added at a later acetic fermentation stage, and lactic acid bacteria and aroma production yeast are inoculated at the fermented grain sealing stage. The later acetic fermentation stage has the judgment standard that a vinegar fermentation product temperature is less than 40 DEG C, and the amylase is acid amylase. At the later acetic fermentation stage, the acid amylase is added, starch left in raw materials is further decomposed into a small molecular sugar, and a great deal of lactic acid is generated by the lactic acid bacteria inoculated at the fermented grain sealing stage by virtue of the small molecular sugar, so that the starch utilization rate can be increased, the vinegar yield can be increased, wastes can be reduced, and the solid edible vinegar can be produced economically and environmental-friendly.