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A production method, grain and fruit technology, applied in the production field of grain and fruit mature vinegar, can solve the problems of single flavor of mature vinegar, and achieve the effects of saving equipment, saving food and energy
Inactive Publication Date: 2011-01-19
DINGXIANG BEIHAI BREWING
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Problems solved by technology
At present, most vinegar factories produce mature vinegar with almost the same process and raw materials, resulting in a single flavor of mature vinegar sold in the market.
Traditional mature vinegar has the characteristics of strong aroma and mellow vinegar aroma, but more and more people are beginning to like vinegar with a light taste, and the mature vinegar currently on the market cannot meet this demand
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Embodiment 1
[0012] (1) Materials:
[0013] Grain raw material: sorghum 100kg;
[0014] Fruit raw material: apple 40kg;
[0015] 56kg of multi-microbe strain starter, which is composed of 20% red yeast rice, 20% dakoji, 55% bran yeast and 5% glucoamylase by weight.
[0016] (2) Process steps:
[0017] 1) Crushing of raw materials: After entering the factory, the raw materials need to be crushed through metering, cleaning and magnetic separation.
[0018] 2) Moisturizing and mixing: Add 30-40kg of water to 100kg of raw materials to moisten the crushed raw materials. All raw materials should be moistened evenly with a water content of about 65%.
[0019] 3) Mixing koji: add 40% of the raw material weight polymicrobial starter.
[0020] 4) Alcoholic fermentation: The mixed koji is immediately sent to the alcohol tank in the alcohol fermentation room. The fermentation temperature is controlled at 30-35°C. Rake twice a day for 5 days of static fermentation.
[0021] 5) Acetic acid fermenta...
Embodiment 2
[0028] (1) Materials:
[0029] Grain raw materials: corn 100kg;
[0030] Fruit raw material: apple 60kg;
[0031] 64kg of multi-microbe strain starter, which is composed of 20% red yeast rice, 20% dakoji, 55% bran yeast and 5% glucoamylase by weight.
[0032] (2) The process steps are the same as in Example 1.
Embodiment 3
[0034] (1) Materials:
[0035] Grain raw materials: 60kg corn, 40kg sorghum;
[0036] Fruit raw material: apple 50kg;
[0037] 60kg of multi-microbe strain starter, which is composed of 20% red yeast rice, 20% dakoji, 55% bran yeast and 5% glucoamylase by weight.
[0038] (2) The process steps are the same as in Example 1.
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Abstract
The invention provides a production method of grain-fruit mature vinegar and provides a kind of grain-fruit vinegar with light flavor. The production method comprises the following steps: grinding raw materials, adding distiller's yeast to stir, performing alcoholic fermentation, performing acetic acid fermentation, perform the smoking solid-substrate fermentation technology, aging to obtain liquid vinegar and processing the liquid vinegar through the powder injection process to obtain vinegar powder, wherein the raw materials contain grain raw material and fruit raw material accounting for 40%-60% of the grain raw material, the grain raw material is one of sorghum and corn or a combination of sorghum and corn which are mixed randomly; during the step of adding distiller's yeast, multiple microbial strain starter accounting for 40% of the raw materials are added, the multiple microbial strain starter comprises 20% of red starter, 20% of koji, 55% of bran-koji and 5% of glucoamylase; the fermentation temperature of alcohol is 30-35 DEG C; the fermentation temperature of acetic acid is 40-45 DEG C; and the smoking solid-substrate fermentation technology is performed at 70-90 DEG C for five days. The grain-fruit vinegar is the mature vinegar with light flavor and has obvious fruit fragrance and the light fragrance of preservation and ester fragrance of the mature vinegar.
Description
technical field [0001] The invention relates to a production method of vinegar, in particular to a production method of aged grain and fruit vinegar. Background technique [0002] The traditional mature vinegar is made of sorghum, bran, rice bran and water as the main raw materials, and Daqu made from barley and peas as the saccharification starter. . At present, most vinegar factories produce mature vinegar with almost the same process and raw materials, resulting in a single taste of mature vinegar sold in the market. Traditional mature vinegar has the characteristics of strong aroma and mellow vinegar aroma, but more and more people are beginning to like vinegar with a light taste, and the mature vinegar currently on the market cannot meet this demand. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for producing grain fruit vinegar with a light taste. The grain fruit vinegar prepared by this...
Claims
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