Tartary buckwheat vinegar submerged fermentation process
A technology of submerged fermentation and tartary buckwheat, applied in the field of submerged fermentation of tartary buckwheat vinegar, can solve the problems of long fermentation process cycle, unsatisfactory vinegar yield, and loss of nutrients, so as to reduce labor efficiency and increase oil yield , cost reduction effect
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Embodiment 1
[0020] Mix 2 kg of sorghum, 2 kg of broken buckwheat, and 4 kg of broken rice to obtain broken tartary buckwheat rice, and then take 8 kg of broken tartary buckwheat rice and 3.43 kg of tartary buckwheat bran. The broken tartary buckwheat rice is washed, soaked in water, filtered, steamed by conventional methods, cooled, and mixed with water for saccharification. The saccharification product is mixed with tartary buckwheat bran, and the mixture is uniformly mixed to obtain a mixture. The mixture is fed into a fermentor, and a-amylase is added to carry out liquid submerged fermentation for 30 days. The temperature is maintained at 42°C, 52°C, and 38°C for three phases, and each phase lasts for 10 days to obtain vinegar mash. Put the vinegar mash into the vinegar shower, pour it into the same amount of cold boiled water as the vinegar mash, and soak the raw vinegar by the original tank leaching method. The soaking time is 5 hours. The raw vinegar is blended, filtered, sterilized...
Embodiment 2
[0022] 10 kg of sorghum, 10 kg of broken buckwheat, and 20 kg of broken rice were mixed to obtain broken tartary buckwheat rice, and then 40 kg of broken tartary buckwheat rice and 17.14 kg of tartary buckwheat bran were taken. The broken tartary buckwheat rice is washed, soaked in water, filtered, steamed by conventional methods, cooled, and mixed with water for saccharification. The saccharification product is mixed with tartary buckwheat bran, and the mixture is uniformly mixed to obtain a mixture. The mixture is fed into a fermentor, and a-amylase is added to carry out liquid submerged fermentation for 30 days. The temperature of 43.5°C, 55°C and 39°C is maintained in three phases, and each phase lasts for 10 days to obtain vinegar mash. Put the vinegar mash into the vinegar shower, pour it into the same amount of cold boiling water as the vinegar, and soak the raw vinegar by the original tank leaching method. The vinegar soaking time is 7.5h. The raw vinegar is blended, f...
Embodiment 3
[0024] Mix 50 kg of sorghum, 50 kg of broken buckwheat, and 100 kg of broken rice and crush them into 35 meshes to obtain broken tartary buckwheat rice, and then take 200 kg of broken tartary buckwheat rice and 85.71 kg of tartary buckwheat bran. The broken tartary buckwheat rice is washed, soaked in water, filtered, steamed by conventional methods, cooled, and mixed with water for saccharification. The saccharification product is mixed with tartary buckwheat bran, and the mixture is uniformly mixed to obtain a mixture. The mixture is fed into a fermentor, and a-amylase is added to carry out liquid submerged fermentation for 30 days. The temperature is maintained at 45°C, 58°C, and 40°C for three phases, and each phase lasts for 10 days to obtain vinegar mash. Put the vinegar mash into the vinegar leaching tank, pour it into the same amount of cold boiling water as the vinegar mash, and soak the raw vinegar by the original tank leaching method. The time for soaking the vinegar ...
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