Process for brewing table vinegar

A technology, vinegar technology, applied in the field of solid-state fermentation vinegar brewing technology, can solve the problems of unfavorable esterification reaction, short esterification temperature time, large quality fluctuation, etc.

Inactive Publication Date: 2013-01-16
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The optimum temperature for the esterification reaction is 20°C to 30°C, but in the prior art, raw vinegar is stored in containers outdoors for natural aging, the temperature changes with the temperature, and the sudden rise and fall are obvious, so the suitable esterification temperature time is relatively short , which is not conducive to the esterification reaction
In the same aging time, the aroma-enhancing effect will be greatly reduced, and the quality of the brewed vinegar has obvious differences between batches, and the quality fluctuates greatly.

Method used

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  • Process for brewing table vinegar
  • Process for brewing table vinegar
  • Process for brewing table vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A vinegar brewing process includes the following steps:

[0033] 1. Raw material moisturizing: crush the high-quality grain raw materials corn, rice, wheat, sorghum and buckwheat, and put them into the mixing tank to moisten and soak for 30 minutes;

[0034] 2. Cooking: The raw materials after moistening are heated to 95-98℃ in the mixing tank to liquefy;

[0035] 3. Saccharification and alcoholization: Daqu saccharifying agent is added to the clinker after cooking to carry out saccharification and alcoholization to prepare alcoholic mash;

[0036] 4. Acetic acid fermentation: mix wheat bran, chaff and other auxiliary materials with wine mash, connect black koji and acetic acid strains for multi-strain fermentation to produce vinegar, the cycle is 25-30 days, and the acid production rate is about 7 g / 100ml .

[0037] 5. After the fermentation is over, add salt to the mash to get mature vinegar;

[0038] 6. Pour the vinegar: move the mature vinegar into the vinegar bath, add tap w...

Embodiment 2

[0056] The steps 1 to 6 are the same as in Example 1.

[0057] Seven, raw vinegar aging, put the leached raw vinegar into several 500L earthenware pots with a capacity of 400L raw vinegar per pot. On the same day, cellaring and aging of the same batch of vinegar began. The depth of the pot body buried in the soil is based on the ratio of the volume of the pot above the ground to the volume below the ground.

[0058] Select the volume ratio of the volume of the part above the ground to the part below the ground (cellar depth) as 1:3, 1:2, 1:1,2:1, 3:1.

[0059] The pitting time of the pit vinegar process of the present invention is 180 days, and the total acid, non-volatile acid, and ethyl acetate of the vinegar prepared at different depths of the container buried in the soil are detected. The specific values ​​are shown in Table 3 below.

[0060]

[0061] table 3

[0062] It can be seen from the above table that when the cellar depth is between 1:2 and 2:1, there is no significant d...

Embodiment 3

[0064] The steps 1 to 6 are the same as in Example 1.

[0065] Seven, raw vinegar aging, put the leached raw vinegar into several 200L-2000L earthenware pots, and the original vinegar can fill 80% of the volume of the earthenware pot. On the same day, the vinegar of the same batch of different canned quantities will be stored and aged. The volume ratio of the volume of the part above the ground to the part below the ground is 1:1, and the storage time of the pots with volumes of 200L, 500L and 1000L is 180 The storage time of a 2000L clay pot is 360 days.

[0066] The total acid and ethyl acetate of the vinegar prepared by using containers with different volumes in the pit vinegar process of the invention to be buried in the soil for different aging times are detected. See Table 4 below for details.

[0067]

[0068] Table 4

[0069] The use of smaller pots will bring huge inconvenience and higher labor costs to actual production. If pots larger than 1000L are used, it will take lo...

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PUM

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Abstract

The invention discloses a process for brewing table vinegar. The process comprises the following steps of: 1) moistening raw materials with water; 2) cooking; 3) saccharifying and alcoholizing; 4) performing acetic fermentation; 5) adding salt and fermenting; 6) pouring vinegar; and 7) aging raw vinegar. In the raw vinegar aging process, the poured raw vinegar is filled in a container, and part of the raw vinegar is buried into soil for cellaring and aging by an unique cellar type aging brewing process, and the temperature of upper and lower parts of the container is generated by using the delay property of soil heat condition, so that the raw vinegar in the container can naturally exchange heat, and the aging temperature of the table vinegar is controlled to be in the relatively appropriate range; and the process has the advantages that the esterification temperature is relatively stable, the time for the appropriate esterification temperature is long, and esters substances can be generated in the aging process. The obtained table vinegar product is soft and mellow in acid taste and long in aftertaste, can be used for dipping, food cooling and dressing, and cooking, and is the necessary good item which is eaten with rice or bread and is used for seasoning.

Description

Technical field [0001] The invention belongs to the technical field of food seasonings, and specifically relates to a vinegar brewing process, in particular a solid-state fermentation vinegar brewing process. Background technique [0002] The vinegar brewing process is mainly divided into solid-state fermentation and liquid-state fermentation. The solid-state fermentation process usually includes the following steps: [0003] 1. Raw material moisturizing: crush and moisturize high-quality starchy grains (such as corn, rice, wheat, sorghum, buckwheat, etc.); [0004] 2. Steaming: The raw materials after moisturizing are steamed and cooked at high temperature; [0005] 3. Saccharification and alcoholization: adding a saccharifying agent to the clinker after cooking to perform saccharification and alcoholization to obtain mash; [0006] 4. Acetic acid fermentation: mix wheat bran, chaff and other auxiliary materials with wine mash, and connect to acetic acid bacteria for acetic acid ferme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 伍学明杨莉樊君罗红刚王慧芳夏安祥
Owner QIANHE CONDIMENT & FOOD CO LTD
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