Production method for edible vinegar

A production method and vinegar technology, applied in the field of fermented food production, can solve the problems of rough production technology, turbidity and irregularity of solid-state fermented vinegar, enrich nutrients and taste and flavor, solve turbidity and opacity, and improve product quality. improved effect

Inactive Publication Date: 2009-07-08
吴德辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, although the existing vinegar production process has an aging process, the production technology is rough and irregular. It depends on the weather and is a natural aging process. It has not fundamentally solved the problem of turbidity and opacity in solid-state fermented vinegar.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] After fully moistening the raw materials for making vinegar, steam them for 15 minutes under a pressure of 0.15 MPa to obtain clinker. Cool the clinker to 40-50°C, add five kinds of koji, Daqu, Xiaoqu, Bran, Red Yeast and Rice Koji, and carry out lactic acid fermentation at 40-50°C for 2-6 days. Then add yeast after cooling down, carry out alcoholic fermentation at 30-35°C, and the fermentation time is 15-30 days. Finally, carry out acetic acid fermentation, the fermentation temperature is 38-48°C, and the fermentation time is 15-20 days. After that, add salt into the tank for compaction, age the unstrained spirits for 30-60 days, put them into the tank, add Aspergillus oryzae, pour and filter, heat to 50-80°C to accelerate aging for 3-10 days; pour vinegar, blend, sterilize, and make into a finished product.

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Abstract

The invention relates to a method for producing table vinegar, which is to use water to fully moisten vinegar brewing raw materials, cook the raw materials, inoculate Daqu, Xiaoqu, bran koji, red koji and rice koji, and perform lactic fermentation, alcoholic fermentation, acetic fermentation, aging, heating aging, vinegar pouring and mixing to prepare table vinegar finished products. The invention applies the novel table vinegar brewing method through five types of koji, three types of fermentation and one type of aging. The brewed table vinegar has bright color and luster, transparent posture, rich koji flavor, tender and sour taste, coordinated five flavors and richer nutrition, and not only has the characteristics of spiced vinegar but also has the taste of mature vinegar.

Description

technical field [0001] The invention relates to a method for preparing fermented food, in particular to a method for producing vinegar. Background technique [0002] "Qu" is the quintessence of our country, a precious heritage left to us by our ancestors and a great invention contributed to all mankind. Chinese food culture cannot be separated from "qu". Most of the existing vinegar production techniques use a single koji to ferment. For example, Shanxi mature vinegar is generally added with Daqu, while Zhenjiang vinegar is added with Xiaoqu. However, at present, many vinegar factories mostly use bran koji as a starter. Since the koji added by each vinegar factory is different, the flavor of the vinegar produced is different. [0003] The fermentation process of the existing vinegar brewing technology can be roughly divided into saccharification, alcoholic fermentation and acetic acid fermentation, and there is no obvious independent lactic acid fermentation process, so the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 吴德辉甄廷安
Owner 吴德辉
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