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Method for preparing white vinegar

A production method, the technology of rice white vinegar, applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of high labor intensity, complicated production process, single variety, etc., and achieve physical labor and investment. Economical, easy-to-grasp effects

Inactive Publication Date: 2011-05-18
刘莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the production process of white vinegar is complicated, and bran koji, bran, and rice husk need to be added, and the labor intensity is high and the variety is single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] Best practice:

[0008] Put the soaked glutinous rice into the flat acetic acid bacteria prepared in advance with a total acidity of 1.5 and an alcohol content of 5.5 for static culture. Under the condition of keeping the product temperature at 34°C to 37°C, after 30 days of acetic acid fermentation period, White sugar and salt are added to the white vinegar culture solution for seasoning, citric acid is added, heat sterilized, filtered, blended, and then filled to produce a finished product of bottled glutinous rice white vinegar. After evaluation, it is colorless and transparent, with sweet and sour taste, soft sour taste, and outstanding aroma of rice vinegar; after testing, the total acid of per 100 ml of Jiangmi white vinegar is 4.5, the sugar content is 2, the number of miscellaneous bacteria is less than 5000, Escherichia coli and No pathogenic bacteria were detected. Meet the quality standard of white vinegar.

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PUM

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Abstract

The invention relates to a method for preparing glutinous rice white vinegar. The glutinous rice white vinegar is prepared by soaking raw materials with water, fermenting by using acetic acid, mixing and irrigating glutinous rice without grinding the glutinous rice and adding yeast liquid. The method mainly comprises the following steps of: soaking the glutinous rice; stewing and bagging the glutinous rice and sealing the bag opening; placing the bag into plane acetic acid bacteria prepared from water, alcohol, maltose and white vinegar strains to perform static cultivation and enter an acetic acid fermentation process, without the steps of mixing by adding mouldy bran, performing saccharification and alcohol fermentation after raking, and mixing and stirring; adding a flavoring agent and a complexing agent into white vinegar culture solution after the acetic acid fermentation; heating to perform sterilization and filtering to mix, without adding bran and rice hulls in the acetic acid fermentation process to turn over raw vinegar; adding salt into the mature vinegar; soaking the vinegar with salt-containing double-pouring water; pouring the vinegar with water, wherein sodium benzoate or other preservative is not added during mixing; and performing encapsulation and packaging to prepare the finished white vinegar.

Description

Technical field: [0001] The preparation method of the white vinegar of the invention belongs to the technical field of fermented condiments. Background technique: [0002] The current production method of white vinegar has complicated production process, needs to add bran koji, bran, and rice husk, and the labor intensity is large and the variety is single. The preparation method of glutinous rice white vinegar of the present invention is based on the prior art basis of referring to the general vinegar preparation method, after a large number of improvements are made to the raw materials, various procedures and technical spare parts, and the research is successful. Invention content: [0003] The purpose of the present invention is to: use the present invention to produce colorless and transparent glutinous rice vinegar, increase new varieties of vinegar, and meet the dual requirements of consumers for the color and seasoning of cold dishes and other dishes. Simplify the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12R1/02
Inventor 刘莹
Owner 刘莹