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Production method for tujia vinegar

A production method and vinegar technology are applied in the production field of Tujia vinegar, which can solve the problems of not finding vinegar and the like

Inactive Publication Date: 2013-12-25
河北争荣生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many kinds of vinegar, but there is no vinegar produced with distiller's grains as the main raw material, especially the vinegar produced with Tujia special wine distiller's grains as the main raw material.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take 1000kg of Tujia Zhajiu distiller's grains, crush them, add 650kg of water to infiltrate them for 3 days to make them fully absorb water, then steam them for 210 minutes, then add 3000kg of water to the steamed distillers' grains, and stew for 90 minutes; then crush 300kg of Zajiu Xiaoqu, Add it to the distiller's grains and mix well, then add 300kg of water and mix well, then put it into the tank for fermentation, the fermentation temperature is controlled at 25°C, and the fermentation time is 35 days to get the wine mash; add 2000kg of chaff to the wine mash and mix evenly to get the wine grains ;Add 12kg of acetic acid bacteria to the wine grains, mix well, then put it in a shallow pond for acetic acid fermentation, add 50kg of salt after 10 days of fermentation to get vinegar grains; take 40% of the vinegar grains and put them in the smoked grains tank with low heat Heat, control the temperature to 65°C, and smoke the fermented grains for 10 days; add an equal we...

Embodiment 2

[0029] Take 2000kg of Tujia Zhajiu distiller's grains, crush them, add 1350kg of water to infiltrate them for 4 days, make them fully absorb water, then steam them for 240 minutes, then add 7000kg of water to the steamed distiller's grains, and stew for 105 minutes; then crush 800kg of Zajiu Xiaoqu, Add distiller's grains and mix well, then add 800kg of water and mix well, then enter the tank for fermentation, the fermentation temperature is controlled at 27°C, and the fermentation time is 28 days to obtain wine mash; add 4600kg of chaff to the wine mash and mix evenly to obtain wine grain ;Add 40kg of acetic acid bacteria to the wine grains, mix well, then put it in a shallow pond for acetic acid fermentation, add 100kg of salt after 11 days of fermentation, and get vinegar grains; take 50% of the vinegar grains and put them in a smoked grains tank with low heat Heat, control the temperature to 70°C, and smoke the fermented grains for 9 days; add equal weight of light vinegar ...

Embodiment 3

[0031] Take 1500kg of Tujia Zhajiu distiller's grains, crush them, add 1050kg of water to infiltrate them for 5 days, make them fully absorb water, then steam them for 270 minutes, then add 6000kg of water to the steamed distillers' grains, and stew for 120 minutes; then crush 750kg of Zajiu Xiaoqu, Add it to the distiller's grains and mix well, then add 750kg of water and mix well, then put it into the tank for fermentation, the fermentation temperature is controlled at 30°C, and the fermentation time is 20 days to get the wine mash; add 3750kg of chaff to the wine mash and mix evenly to get the wine grains ;Add 12kg of acetic acid bacteria to the wine grains, mix well, then put it in a shallow pond for acetic acid fermentation, add 75kg of salt after 10 days of fermentation, and get vinegar grains; take 50% of the vinegar grains and put them in a smoked grains cylinder with low heat Heat, control the temperature to 75°C, and smoke the fermented grains for 9 days; add an equal...

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PUM

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Abstract

The invention discloses a production method for a tujia vinegar and belongs to the technical field of food processing. The production method is characterized in that tujia zajiu liquor vinasse is used as main raw materials. The condition that zajiu liquor vinasse is used as raw materials to produce vinegar is absent currently. The production method for the tujia vinegar has the advantage that the zajiu liquor vinasse is used. The vinegar has the advantages that the color, aroma and taste are unique, a unique zajiu liquor flavor of tujia nationality is prominent, the spice of the vinegar is composed of unique pungent litse fruits, peppers, citrus peels and liquorice of the tujia nationality, the tujia nationality flavor is further manifested, rice dumpling leaves are added during maturing, the vinegar has a fragrance of the rice dumpling leaves, and dishes cooked by the vinegar are unique.

Description

technical field [0001] The invention relates to a method for producing vinegar, in particular to a method for producing Tujia vinegar using Tujia distiller's grains as the main raw material. Background technique [0002] Vinegar is a sour flavoring agent produced after various fermentations. Vinegar is mainly made of rice or sorghum. Appropriate fermentation can use a carbohydrate-containing liquid to convert it into alcohol and carbon dioxide. The alcohol is then combined with oxygen in the air by the action of acetic acid bacteria to produce acetic acid and water. [0003] Vinegar has different flavors due to different brewing raw materials and process conditions. Although the properties and characteristics of brewed vinegar are different due to different materials and production methods, in general, those with pure sour taste, rich aroma and bright color better. Pay attention to cleanliness when using it. Store in a cool and low temperature place to prevent raw rice, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12J1/08C12R1/02
Inventor 张波
Owner 河北争荣生物科技股份有限公司
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