Standardized and industrialized production process for Shanxi mature vinegar

A production process, the technology of aged vinegar, which is applied in the preparation of vinegar, microorganisms, and methods based on microorganisms, etc., can solve the problems of long production cycle, unstable product quality, and complicated process.

Active Publication Date: 2010-10-13
山西金龙鱼梁汾醋业有限公司
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  • Claims
  • Application Information

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Problems solved by technology

[0038] In order to standardize the process operation of Shanxi mature vinegar and solve the problems of long production cycle, complicated process, unstable product quality and low utilization rate of raw materials in the existing mature vinegar production process, the present invention provides a standardized and industrialized production process of Shanxi mature vinegar

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  • Standardized and industrialized production process for Shanxi mature vinegar
  • Standardized and industrialized production process for Shanxi mature vinegar

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Effect test

Embodiment 1

[0098] A kind of Shanxi mature vinegar standardization industrial production process, comprises the following steps:

[0099] (1) Material treatment before alcohol fermentation

[0100] A, sorghum raw material: selected fresh sorghum without mildew (at least it can be sorghum produced in Qingxu, Taiyuan City, Shanxi Province), with a starch content of 60%; Pulverizer is pulverized into 30 mesh sorghum flour; C, pulping: the obtained sorghum flour is mixed with 50°C warm water, so that the starch content is adjusted to 13%, and NaCO 3 Adjust the pH to 5.0 and add CaCl 2 For stabilizing enzyme activity, the amount added is 60mg CaCl per kilogram of sorghum flour 2 D, liquefaction: 20000U / ml high temperature resistant α-amylase is used for liquefaction, the liquefaction temperature is 80°C, the liquefaction time is 2.5h, the amount of amylase added is 0.5ml amylase per kilogram of sorghum flour, and the pH value is 5.0; E. Saccharification: Saccharification uses 50000U / g high-...

Embodiment 2

[0116] A kind of Shanxi mature vinegar standardization industrial production process, comprises the following steps:

[0117] (1) Material treatment before alcohol fermentation

[0118] A, sorghum raw material: selected fresh sorghum without mildew (at least it can be sorghum produced in Qingxu, Taiyuan City, Shanxi Province), with a starch content of 70%; Pulverizer is pulverized into 60 mesh sorghum flour; C, pulping: the obtained sorghum flour is mixed with warm water at 65°C so that the starch content is adjusted to 16%, and NaCO 3 Adjust the pH to 6.0 and add CaCl 2 For stabilizing enzyme activity, the amount added is 80mg CaCl per kilogram of sorghum flour 2 D. Liquefaction: 20000U / ml high temperature resistant α-amylase is used for liquefaction, the liquefaction temperature is 100°C, the liquefaction time is 3.5h, the amount of amylase added is 1.0ml amylase per kilogram of sorghum flour, and the pH value is 6.0; E. Saccharification: Saccharification uses 50000U / g hi...

Embodiment 3

[0134] A kind of Shanxi mature vinegar standardization industrial production process, comprises the following steps:

[0135] (1) Material treatment before alcohol fermentation

[0136] A, sorghum raw material: selected fresh sorghum without mildew (at least it can be sorghum produced in Qingxu, Taiyuan City, Shanxi Province), with a starch content of 70%; Pulverizer is pulverized into 30 mesh sorghum flour; C, pulping: the obtained sorghum flour is mixed with 50°C warm water so that the starch content is adjusted to 16%, and the starch content is adjusted to 16%, and the powder is mixed with NaCO 3 Adjust the pH to 6.0 and add CaCl 2 For stabilizing enzyme activity, the amount added is 80mg CaCl per kilogram of sorghum flour 2 D, liquefaction: 20000U / ml high temperature resistant α-amylase is used for liquefaction, the liquefaction temperature is 80°C, the liquefaction time is 2.5h, the amount of amylase added is 0.7ml amylase per kilogram of sorghum flour, and the pH value...

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Abstract

The invention relates to a production process for vinegar, in particular to the standardized and industrialized production process for Shanxi mature vinegar, which solves the problems of long production process period, complex process, unstable product quality, low raw material utilization rate and the like, of the prior production process. The production process comprises the following steps of: performing material processing before alcoholic fermentation, crushing, mixing, liquefaction and saccharification; selecting high-temperature resistant and high-alcoholic strength resistant saccharomyces, and adding a composite yeast to perform alcoholic fermentation; adding the composite acetic bacteria into vinegar residue, stirring with a vinegar residue stirrer, fermenting the vinegar residue in an acetyl hydrate fermenting tank, and turning the vinegar residue with a vinegar residue turning machine; tamping the vinegar residue in the acetyl hydrate fermenting tank, covering a layer of table salt on the tamped vinegar residue, and standing the vinegar residue; fuming the vinegar residue by the combination of a vinegar residue fuming furnace and a steam vinegar residue fuming jar; pouring vinegar; ageing the vinegar; clarifying the vinegar with a crude acidic protease, and filtering the vinegar with kieselguhr; blending the vinegar and the traditional Shanxi mature vinegar; sterilizing the vinegar; and packing the vinegar. The process of the invention has the advantages of systematized flow, standardized technological parameters, scale production procedure, normalized product quality and optimized production process.

Description

technical field [0001] The invention relates to a production method of vinegar, in particular to a standardized and industrialized production process of Shanxi mature vinegar. Background technique [0002] Shanxi is the birthplace of mature vinegar. The production, development and progress of mature vinegar are the crystallization of wisdom summed up by the working people in Shanxi for many years of production practice, and it is also one of the important intangible cultural heritages of Shanxi and even the whole country. Mature vinegar is a characteristic of Shanxi, which has been deeply integrated into the blood of Shanxi people. It is a cultural label that reflects Shanxi characteristics and a basic emotion that Shanxi people are proud of. [0003] Traditional Shanxi old mature vinegar is made from sorghum, bran, rice bran and water as the main raw materials, and Daqu made from barley and peas as the saccharification starter. made. Its production process mainly includes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12J1/04C12R1/865C12R1/02
Inventor 宋春雪李丽华张茜丁静
Owner 山西金龙鱼梁汾醋业有限公司
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