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A liquid state vinegar brewing method

A vinegar-making, liquid-state technology, which is applied in the field of improved liquid-state vinegar-making, can solve the problems of large gaps in the vinegar-making process and achieve the effects of good quality, low energy consumption, and increased acid production speed

Inactive Publication Date: 2009-03-04
山东玉兔食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the relatively late adoption of the liquid vinegar production process in our country, there is a big gap with the vinegar production process in some developed countries abroad.

Method used

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  • A liquid state vinegar brewing method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The liquid state vinegar making method of the present invention is as follows:

[0053] 1. Rice soaking and steaming process

[0054] 1. Put 2300kg of rice in each batch, add water until the surface layer of rice reaches 11cm, and soak for 30 hours.

[0055] 2. Put the soaked rice into the steamer and turn on the steam. After the steam is full, stop the steam for 12 minutes, and then pour water. The temperature of the water is required to be 65±1℃, and the amount of water to be poured is 15%. After the steam is finished, continue to steam for 12 minutes minutes.

[0056] 3. Take out the rice and put it in a basket, pour water over the rice and cool it to room temperature.

[0057] 4. Quality requirements for cooked rice

[0058] (1) Rice grains are distinct, hard on the outside and soft on the inside, without white heart inside, and uniform.

[0059] (2) It is loose but not mushy, cooked but not rotten, and the rice yield is 145%.

[0060] 2. Soaking koji, pre-ferm...

Embodiment 2

[0087] Embodiment 2, the main process parameters are controlled as follows, and others are carried out according to conventional processes.

[0088] The soaking koji used for alcohol fermentation is Wuyi Monascus, the temperature of the soaking koji is controlled at 25±1°C, the degree of vinegar is 0.06% / 100ml, the number of yeasts is 0.6 billion / ml, and the germination rate is 12%. The fermentation temperature of alcoholic fermentation is controlled at 25±1°C, vigorous stage 35±1°C, fermentation time 36h, alcohol content 10% (v / v), acidity 0.8g / 100ml, fermentation period 15 days.

[0089] The fermentation temperature of the acetic acid fermentation is 35±1° C., the ventilation rate volume ratio is controlled as 1:0.2 per minute, the fermentation cycle is 40 hours, and the split volume volume ratio is controlled as 60%.

Embodiment 3

[0090] Embodiment 3, the main process parameters are controlled as follows, and others are carried out according to conventional processes.

[0091] The koji used for alcohol fermentation is Wuyi Monascus, the water temperature of the koji is controlled at 25±1°C, the degree of vinegar is 0.07% / 100ml, the number of yeast is 0.06 billion / ml, and the germination rate is 14%. The fermentation temperature of alcohol fermentation is controlled at 30±1℃, vigorous stage 33±1℃, fermentation time 40h, alcohol content 12% (v / v), acidity 0.7g / 100ml, fermentation period 17 days.

[0092] The fermentation temperature of the acetic acid fermentation is 34±1° C., the ventilation rate volume ratio is controlled as 1:0.1 per minute, the fermentation cycle is 35 hours, and the split volume volume ratio is controlled as 55%.

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Abstract

The liquid state vinegar brewing process includes the successive steps of: compounding material, steaming, alcoholic fermentation, pressure filtering, blending, acetic acid fermentation, ventilation, separating, re-blending, heating to sterilize, clarifying, adding preservative and further sterilizing. It features the alcoholic fermentation with red rice, preferably Wuyi red rice, soaked in water at 20-35 deg.c and of vinegar content of 0.05-0.09%; the alcoholic fermentation temperature of 20-35 deg.c; and the acetic acid fermentation temperature of 30-39 deg.c. The liquid state vinegar brewing process has high acetic acid generating speed, short production period, high material utilizing rate, low power consumption, and high product quality.

Description

technical field [0001] The invention relates to an improved method for brewing vinegar in a liquid state. Background technique [0002] Vinegar is a traditional condiment in my country with a long history of production. However, with the deepening of research on the mechanism of vinegar and the improvement of scientific and technological level, it is an inevitable trend for the development of the industry to use modern technology to transform traditional industries. At present, the production techniques of vinegar in my country mainly include solid-state fermentation, enzymatic liquefaction ventilation and reflux, and liquid submerged fermentation. Its self-priming deep liquid vinegar production process is the best in the production of liquid vinegar. The self-priming deep liquid vinegar adopts pure seed fermentation, and the production cycle is shorter than the solid-state fermentation process, which reduces labor intensity and improves labor productivity. The degree of mec...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00
Inventor 于金平焦炳王龙江李隆浩
Owner 山东玉兔食品股份有限公司