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Method for reducing precipitate in vinegar

A technology for sediment and vinegar, applied in the field of reducing sediment generation, can solve problems such as not being substantively solved, and achieve the effects of promoting development, promoting protein decomposition, improving quality and market competitiveness

Active Publication Date: 2010-02-17
LUCHENG SHENGTANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This has also been the focus of research by many biologists and brewing experts for a long time, but until now, this problem has not been substantially resolved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] Bran koji production: select the fine powder bran koji produced by the flour mill, add water accounting for 70% of the weight of the refined powder bran koji, and put it into a fully automatic cooking koji machine for steaming. Stir while steaming. When the automatic temperature control shows that the temperature reaches 90°C, steam for another half an hour. After the sterilization is achieved, stop the machine and connect the ventilation pipe to start ventilation and cooling. When the temperature controller shows that the temperature is 30°C, start the inoculation, and add AS3.324 black mold koji species, the ratio is one thousandth of the weight of refined flour bran koji. Stir evenly, let stand for 6 to 8 hours, then carry out ventilated culture, and set the temperature of the temperature controller at 34 to 36°C. When the temperature reaches the upper limit, it will automatically ventilate, and when it reaches the lower limit, it will automatically stop the wind. Af...

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PUM

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Abstract

The invention relates to a method for reducing precipitate in vinegar, comprising the steps of separately cultivating mouldy bran, rice koji and daqu in vinegar for mixing use, performing high-temperature heating and refluxing during the later period of fermenting ethylic acid to promote protein decomposition and reduce precipitate caused by protein in vinegar. The invention alters the traditionaltechnical process for brewing vinegar to ensure that the process is more reasonable, advanced and scientific, brings breakthrough technical revolution for vinegar production, improves the quality andmarket competition of vinegar and promotes the development of the vinegar brewing industry.

Description

technical field [0001] The invention belongs to the technical field of vinegar brewing, and in particular relates to a method for reducing sediment generation in the vinegar brewing process. Background technique [0002] The traditional Shanxi mature vinegar production process uses sorghum as the main raw material, and is prepared through alcoholic fermentation, acetic acid fermentation, smoked grains, aging, vinegar pouring, and sterilization. Although the old mature vinegar produced by the traditional process is rich in acetic acid and tastes sour, it has a significant defect-that is, it is relatively turbid, and there is precipitation at the bottom of the bottle and spots on the neck of the bottle after long-term storage. This is mainly due to the incomplete decomposition of starch raw materials and protein in vinegar production. Therefore, the current Shanxi mature vinegar products have to be marked on the packaging: brewed vinegar, a little precipitation is allowed. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12R1/685C12R1/69C12R1/645
Inventor 甄庭安
Owner LUCHENG SHENGTANG FOOD