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Preparation method for flavor blending old vinegar

An old vinegar and flavoring technology, which is applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of serious homogeneity, single vinegar products, and long quality improvement cycle, and achieve improvement Effects of the brewing process

Active Publication Date: 2013-03-20
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing flavored old vinegar to solve the problems of single existing vinegar products, long period of quality improvement and serious homogenization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of flavored old vinegar, comprising the following steps:

[0032] (1) Raw material selection: mix sorghum, millet, mung bean and oats evenly according to the mass ratio of 6:2:1:1, and use them as mixed raw materials;

[0033] (2) Raw material processing: crush the above mixed raw materials to a fineness of 40 mesh;

[0034] (3) Moisturizing material: Add 60% water of the weight of the mixed raw material to the crushed raw material, and keep stirring, so that the raw material absorbs water evenly and adequately;

[0035] (4) Cooking: use high-pressure steam method to add moistened materials into the steamer, and cook for 1 hour at 121 °C and 0.11 Mpa;

[0036] (5) Mixed koji: Mix Daqu, compound Daqu and red koji evenly in a mass ratio of 3:3:2, the total amount of the three added is 65% of the weight of the mixed raw materials, then add water to stuff, and fully mix evenly;

[0037] (6) Alcoholic fermentation: The raw materials after mixing the ko...

Embodiment 2

[0044] A preparation method of flavored old vinegar, comprising the following steps:

[0045] (1) Raw material selection: mix sorghum, millet, mung bean and oats evenly according to the mass ratio of 6:2:1:1, and use them as mixed raw materials;

[0046] (2) Raw material treatment: crush the above mixed raw materials to a fineness of 50 mesh;

[0047] (3) Moisturizing material: Add 65% water of the weight of the mixed raw material to the crushed raw material, and keep stirring, so that the raw material absorbs water evenly and adequately;

[0048] (4) Cooking: use high-pressure steam method to add moistened materials into the steamer, and cook for 1 hour at 121 °C and 0.11 Mpa;

[0049] (5) Mixed koji: Mix Daqu, compound Daqu and red koji evenly in a mass ratio of 3:3:2, the total amount of the three added is 64% of the weight of the mixed raw materials, then add water to stuff, and fully mix evenly;

[0050] (6) Alcoholic fermentation: The raw materials after mixing the koj...

Embodiment 3

[0057] A preparation method of flavored old vinegar, comprising the following steps:

[0058] (1) Raw material selection: mix sorghum, millet, mung bean and oats evenly according to the mass ratio of 6:2:1:1, and use them as mixed raw materials;

[0059] (2) Raw material treatment: crush the above mixed raw materials to a fineness of 60 mesh;

[0060] (3) Moisturizing material: Add 63% water of the weight of the mixed raw material to the crushed raw material, and keep stirring, so that the raw material absorbs water evenly and adequately;

[0061] (4) Cooking: use high-pressure steam method to add moistened materials into the steamer, and cook for 1 hour at 121 °C and 0.11 Mpa;

[0062] (5) Mixed koji: Mix Daqu, compound Daqu and red koji evenly in a mass ratio of 3:3:2, the total amount of the three added is 62% of the weight of the mixed raw materials, then add water to stuff, and fully mix evenly;

[0063] (6) Alcoholic fermentation: The raw materials after mixing the koj...

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PUM

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Abstract

The invention discloses a preparation method for flavor blending old vinegar, belongs to the technical field of table vinegar, and solves the problems of single product, long quality improving period and serious homogenization of the conventional table vinegar. The method comprises the following steps of: selecting raw materials: uniformly mixing sorghum, millet, mung bean and oat in the mass ratio of 6:2:1:1 to serve as mixed raw materials; crushing the raw materials to be 40-mesh to 60-mesh; wetting the materials; cooking; blending yeasts: blending yeast, composite yeast and red yeast in the mass ratio of 3:3:2; performing alcoholic fermentation; performing acetic acid fermentation; maintaining grains; frying vinegar; drying the vinegar in the sun; and aging. In the method, quantitative control of products in microbial fermentation and metabolism is realized by using the four raw materials in different proportions; the advantages of nutrition and flavor of the raw materials are exerted; a basis is provided for the conversion of the flavor substances; amino acid content and reducing sugar content in the flavor blending old vinegar are increased; the conventional brewing process is improved; and the problems of single product, long quality improving period and serious homogenization of the conventional table vinegar are solved.

Description

technical field [0001] The invention belongs to the technical field of vinegar preparation, and relates to a method for preparing flavored aged vinegar. Background technique [0002] At present, the main focus of research on vinegar is the development of various products oriented to various market demands, including beverage vinegar, functional health vinegar, and daily chemical vinegar, etc. There are relatively few studies on the improvement of the internal quality of vinegar, and most Vinegar production enterprises have made more efforts in market development in the later period, and have less efforts in the research and development of deep processing of vinegar and high value-added products. The idea of ​​consolidating the traditional condiment market is deeply rooted, making vinegar consumption in a regional However, a large consumer group of "Chinese vinegar" that is generally accepted by domestic consumers has not yet formed. This situation has seriously restricted the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/02C12R1/225C12R1/865
Inventor 宋春雪张一萌林汲郭建国
Owner 山西金龙鱼梁汾醋业有限公司