Method for producing vinegar

Abstract

The invention discloses a method for producing vinegar, comprising the following steps: 1, drenching raw materials for brewing vinegar in water completely, and boiling; 2, cooling the boiled materials, inoculating yeast for making hard liquor, chinese koji, bran koji, red yeast rice, and aspergillus oryzae, and carrying out lactic acid fermentation; 3, cooling, adding yeast, carrying out alcoholic fermentation, and carrying out acetic acid fermentation; 4, adding aged fermented grains, putting into a pot, adding aspergillus oryzae, and heating until aging; and 5, leaching vinegar, adjusting concentration, and carrying out disinfection to obtain a finished product. The vinegar aging method disclosed herein combines the protein decomposition fermentation process, high temperature aging, filtering leaching process and the like in soy sauce production based on traditional aging technology, solves the problem of raw material protein utilization rate in vinegar production, so as to solve the problem that vinegar turns turbidity because of protein deposition and increase the product quality of vinegar, and solves the quality problem that vinegar produced by solid state fermentation turns turbidity to make vinegar produced by solid state fermentation transparent. By adding aspergillus oryzae in the aging process, the content of amino acid in the produced vinegar is increased, and the nutrition and mouthfeel are enriched.

Description

technical field

[0001] The invention relates to a method for preparing fermented food, in particular to a method for producing vinegar. Background technique

[0002] "Qu" is the quintessence of our country, a precious heritage left to us by our ancestors and a great invention contributed to all mankind. Chinese food culture cannot be separated from "qu". Most of the existing vinegar production techniques use a single koji to ferment. For example, Shanxi mature vinegar is generally added with Daqu, while Zhenjiang vinegar is added with Xiaoqu. However, at present, many vinegar factories mostly use bran koji as a starter. Since the koji added by each vinegar factory is different, the flavor of the vinegar produced is different.

[0003] The fermentation process of the existing vinegar brewing technology can be roughly divided into saccharification, alcoholic fermentation and acetic acid fermentation, and there is no obvious independent lactic acid fermentation process, so the...

Examples

Embodiment Construction

[0008] After fully moistening the raw materials for making vinegar, steam them for 15 minutes under a pressure of 0.15 MPa to obtain clinker. Cool the clinker to 40-50°C, add five kinds of koji, Daqu, Xiaoqu, Bran, Red Yeast and Rice Koji, and carry out lactic acid fermentation at 40-50°C for 2-6 days. Then add yeast after cooling down, carry out alcoholic fermentation at 30-35°C, and the fermentation time is 15-30 days. Finally, carry out acetic acid fermentation, the fermentation temperature is 38-48°C, and the fermentation time is 15-20 days. After that, add salt into the tank for compaction, age the unstrained spirits for 30-60 days, put them into the tank, add Aspergillus oryzae, pour and filter, heat to 50-80°C to accelerate aging for 3-10 days; pour vinegar, blend, and sterilize, that is into a finished product.

technical field

[0001] The invention relates to a method for preparing fermented food, in particular to a method for producing vinegar. Background technique

[0002] "Qu" is the quintessence of our country, a precious heritage left to us by our ancestors and a great invention contributed to all mankind. Chinese food culture cannot be separated from "qu". Most of the existing vinegar production techniques use a single koji to ferment. For example, Shanxi mature vinegar is generally added with Daqu, while Zhenjiang vinegar is added with Xiaoqu. However, at present, many vinegar factories mostly use bran koji as a starter. Since the koji added by each vinegar factory is different, the flavor of the vinegar produced is different.

[0003] The fermentation process of the existing vinegar brewing technology can be roughly divided into saccharification, alcoholic fermentation and acetic acid fermentation, and there is no obvious independent lactic acid fermentation process, so the...

Examples

Embodiment Construction

[0008] After fully moistening the raw materials for making vinegar, steam them for 15 minutes under a pressure of 0.15 MPa to obtain clinker. Cool the clinker to 40-50°C, add five kinds of koji, Daqu, Xiaoqu, Bran, Red Yeast and Rice Koji, and carry out lactic acid fermentation at 40-50°C for 2-6 days. Then add yeast after cooling down, carry out alcoholic fermentation at 30-35°C, and the fermentation time is 15-30 days. Finally, carry out acetic acid fermentation, the fermentation temperature is 38-48°C, and the fermentation time is 15-20 days. After that, add salt into the tank for compaction, age the unstrained spirits for 30-60 days, put them into the tank, add Aspergillus oryzae, pour and filter, heat to 50-80°C to accelerate aging for 3-10 days; pour vinegar, blend, and sterilize, that is into a finished product.