Production method of small rice vinegar

A production method and the technology of millet vinegar, which are applied in the field of edible vinegar, can solve the problems affecting the quality and taste of rice vinegar, unstable process conditions, and high labor intensity of workers, so as to achieve improved quality and taste, high production efficiency and high degree of automation Effect

Inactive Publication Date: 2011-03-09
SHANXI SANSHENGHE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of rice vinegar with high production efficiency, stable process conditions and low production efficiency for the technical problems of low production efficiency, unstable process conditions, high labor intensity and affecting the quality and taste of rice vinegar, etc. Production method of millet vinegar with low labor intensity and good vinegar quality and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of millet vinegar production method, comprises the following steps:

[0015] 1) Take the millet, grind it into 35-mesh rice flour in a fully enclosed pulverizer, put the rice flour and water into a blending tank according to a weight ratio of 5:1 and mix evenly to make a slurry;

[0016] 2) Heat the slurry with steam until it boils for 0.5 hours. When the temperature is naturally lowered to 88°C, add amylase with a weight of 0.05% of the weight of the slurry in the blending tank, mix evenly and keep it warm for 0.9 hours, and when the temperature continues to cool to 58°C, add the amylase by weight 0.05% glucoamylase by weight of the slurry, mixed evenly and kept warm for 2 hours, cooled to 33°C to make a slurry;

[0017] 3) Put the prepared slurry, Saccharomyces cerevisiae with 0.05% of the slurry weight and Daqu with 0.5% of the slurry weight in a fermenter, open for fermentation for 7 hours, stir once every 3 hours, then seal the fermenter and continue to ferm...

Embodiment 2

[0022] A kind of millet vinegar production method, comprises the following steps:

[0023] 1) Take the millet, grind it into 40-mesh rice flour in a fully enclosed pulverizer, put the rice flour and water into a blending tank according to the weight ratio of 5:1 and mix evenly to make a slurry;

[0024] 2) Heat the slurry with steam until it boils for 0.6 hours, and when the temperature is naturally lowered to 89°C, add amylase with a weight equal to 0.05% of the slurry weight in the blending tank, mix evenly and keep it warm for 1 hour, and when the temperature continues to cool to 60°C, add the amylase by weight 0.05% glucoamylase by weight of the slurry, mixed evenly and kept warm for 2.5 hours, then cooled to 34°C to make a slurry;

[0025] 3) Put the prepared slurry, Saccharomyces cerevisiae with 0.05% of the slurry weight and Daqu with 0.5% of the slurry weight in a fermenter, open for fermentation for 7.5 hours, stir once every 3.5 hours, then seal the fermenter and con...

Embodiment 3

[0030] A kind of millet vinegar production method, comprises the following steps:

[0031] 1) Take the millet, grind it into 45-mesh rice flour in a fully enclosed pulverizer, put the rice flour and water into a blending tank according to a weight ratio of 5:1 and mix evenly to make a slurry;

[0032] 2) Heat the slurry with steam until it boils for 0.6 hours, and when the temperature is naturally lowered to 91°C, add amylase with a weight of 0.05% of the slurry weight in the blending tank, mix evenly and keep it warm for 1.2 hours, and when the temperature continues to cool to 63°C, add the amylase by weight 0.05% glucoamylase by slurry weight, mixed evenly and kept warm for 3 hours, cooled to 35°C to make slurry;

[0033] 3) Put the prepared slurry, Saccharomyces cerevisiae with 0.05% of slurry weight and Daqu with 0.5% of slurry weight in a fermenter, open for fermentation for 8 hours, stir once every 4 hours, then seal the fermenter and continue to ferment for 88 hours unt...

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PUM

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Abstract

The invention belongs to the technical field of edible vinegar, in particular to a production method of small rice vinegar. The invention aims at solving the technical problems of low production efficiency, unstable process conditions, high labor intensity of workers, impacts on quality and taste of the rice vinegar and the like in manual control which is mostly adopted for making the vinegar at present. The production method of the small rice vinegar comprises the following steps: 1) taking small rice, preparing into rice flour, and adding a certain amount of water for preparing into slurry; 2) adding amylase and glucoamylase into the slurry, and preparing into serous fluid; 3) adding brewing yeast and Daqu into the serous fluid for preparing into wine mash; 4) taking a certain proportion of the wine mash, rice hull and wheat bran, placing into a fermentation tank, adding acetic bacteria, preparing into fermented material, further using water to leach acetic acid in the fermentation tank and preparing into vinegar liquor; 5) sterilizing the vinegar liquor, placing the vinegar liquor after sterilization into an aging tank for hermetical aging for at least 90 days, and preparing into mature vinegar; and 6) filtering the mature vinegar, carrying out instantaneous sterilization at 125-135 DEG C for 4-6s, and preparing into the small rice vinegar. The production method of the small rice vinegar adopts the automatic mechanical vinegar making way, has high production efficiency and stable process conditions, and can reduce the labor intensity of the workers and meet the market demand.

Description

technical field [0001] The invention belongs to the technical field of edible vinegar, and in particular relates to a production method of millet vinegar. Background technique [0002] Vinegar has a history of thousands of years as a traditional Chinese condiment. Traditional vinegar production is mostly done by hand, which has low production efficiency and cannot meet the needs of the market. At the same time, the fermented grains are manually stirred to control the temperature of the fermented grains during the vinegar brewing process. , so it is difficult to control the optimum process conditions for the fermentation of the fermented grains, which not only increases the labor intensity of the skilled workers, but also affects the quality and taste of rice vinegar; in order to keep the fermented grains at a certain fermentation temperature, it is generally necessary to take additional water to rinse the fermented grains to cool down , which weakens the unique fragrance of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865C12R1/02
Inventor 王德才
Owner SHANXI SANSHENGHE BREWING
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