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One-liquid dual-solid production method of Shanxi aged vinegar

A production method and technology of mature vinegar, which is applied in the field of one-liquid and double-solid production of Shanxi mature vinegar, can solve the problems of long production cycle and low nutritional content, and achieve the effects of improving production efficiency, enriching metabolites, and improving protein utilization

Inactive Publication Date: 2012-07-25
SHANXI ZILIN VINEGAR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems of long production cycle and low nutritional content of existing Shanxi aged vinegar, the present invention provides a method for producing Shanxi aged vinegar with one liquid and two solids

Method used

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  • One-liquid dual-solid production method of Shanxi aged vinegar

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Embodiment 1

[0022] A method for producing Shanxi mature vinegar with one liquid and two solids, comprising the following steps: (1), selecting and pulverizing 100 parts of high-quality sorghum; (2), moistening the ingredients; (3), steaming the ingredients; (4), stewing the ingredients; 5) Cool the braising sorghum to 20°C, add 65 parts of Daqu and mix well, then put it into the vat, then add 38 parts of cold water for liquid alcohol fermentation for 3 days, of which: the first 2 days are open fermentation, and the later stage is sealed wine cultivation ; Obtain wine mash; (6), add 58 parts of wine mash to bran, 62 parts of rice bran, 15 parts of strengthened bran koji and mix well, then seal and carry out solid-state alcohol fermentation for 5 days; (7), the material after solid-state alcohol fermentation Add 35 parts of bran, 45 parts of rice husk, and 35 parts of rice bran and mix well; add water to control the water content to 63%; carry out acetic acid fermentation at 28°C for 7 days;...

Embodiment 2

[0024] A method for producing Shanxi mature vinegar with one liquid and two solids, comprising the following steps: (1), selecting and pulverizing 100 parts of high-quality sorghum; (2), moistening the ingredients; (3), steaming the ingredients; (4), stewing the ingredients; 5) Cool the sorghum after stewing to 31°C, add 60 parts of Daqu and mix well, then put it into the vat, then add 42 parts of cold water to carry out liquid alcohol fermentation for 5 days, of which: the first 2 days are open fermentation, and the later stage is sealed wine cultivation ;Obtain wine mash; (6), add 60 parts of bran, 60 parts of rice bran, and 20 parts of fortified bran koji to the wine mash and mix well, then seal and carry out solid-state alcohol fermentation for 4 days; (7), the material after solid-state alcohol fermentation Add 40 parts of bran, 40 parts of rice husk, and 40 parts of rice bran and mix well; add water to control the moisture to 65%; carry out acetic acid fermentation at 25°...

Embodiment 3

[0026] A method for producing Shanxi mature vinegar with one liquid and two solids, comprising the following steps: (1), selecting and pulverizing 100 parts of high-quality sorghum; (2), moistening the ingredients; (3), steaming the ingredients; (4), stewing the ingredients; 5) Cool the sorghum after stewing to 26°C, add 55 parts of Daqu and mix well, then put it into the vat, then add 40 parts of cold water to carry out liquid alcohol fermentation for 4 days, of which: the first 2 days are open fermentation, and the later stage is sealed wine cultivation ;Obtain wine mash; (6), add 62 parts of bran, 58 parts of rice bran, and 25 parts of fortified bran koji to the wine mash and mix well, then seal and carry out solid-state alcohol fermentation for 3 days; (7), the material after solid-state alcohol fermentation Add 45 parts of bran, 35 parts of rice husk, and 45 parts of rice bran and mix well; add water to control the moisture to 64%; carry out acetic acid fermentation at 30°...

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Abstract

The invention relates to a production method of Shanxi aged vinegar, in particular to a one-liquid dual-solid production method of Shanxi aged vinegar with short production period and high content of nutritional components. According to the invention, the problems that the existing Shanxi aged vinegar has relatively long production period and low content of nutritional components are solved. The one-liquid dual-solid production method of Shanxi aged vinegar comprises the following steps of: crushing 100 parts of high-quality sorghum; wetting, steaming and braising the material; performing liquid alcoholic fermentation for 3-5 days; adding 58-62 parts of bran, 58-62 parts of bran coat and 15-25 parts of strengthened bran koji, uniformly stirring and sealing for solid alcoholic fermentation for 3-5 days; adding 35-45 parts of bran, 35-45 parts of rice hull and 35-45 parts of bran coat and stirring uniformly for acetic fermentation for 5-8 days; brewing; pouring vinegar; and ageing and filtering to obtain the finished product. According to the invention, once alcoholic fermentation is increased to twice, the production period is shortened from about one month to 17-24 days, the content of nutritional components is increased, and the method can be widely applied to the production of aged vinegar.

Description

technical field [0001] The invention relates to a production method of Shanxi mature vinegar, in particular to a production method of one liquid and two solids with short production cycle and high nutritional content of Shanxi mature vinegar. Background technique [0002] Shanxi Mature Vinegar is brewed from high-quality sorghum and other five grains through steaming, fermenting, smoking, pouring and drying. It is one of the four famous vinegars in China. It has a history of more than 3,000 years and is known as "the best vinegar in the world". It is famous for its color, aroma, mellowness, concentration and acidity; Shanxi mature vinegar is rich in amino acids, organic acids, sugars, vitamins and salt. At present, Shanxi old mature vinegar is fermented by first liquid alcohol fermentation and then acetic acid fermentation. The production cycle is long, usually about one month; and the nutritional content is low, which affects the taste of old mature vinegar. Contents of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 罗建纯
Owner SHANXI ZILIN VINEGAR
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