Production method of small rice vinegar

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 ...

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