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Method for making aged vinegar by using extrusion of raw materials

A technology of extruding and puffing mature vinegar, which is applied in the preparation of vinegar, etc., can solve the problems of complex process, low utilization rate of starch, long production cycle, etc., and achieve the effects of simplifying process, improving utilization rate and reducing dosage

Active Publication Date: 2014-08-13
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problems of long production cycle, low starch utilization rate and complex process in the prior art, and provides a method for brewing mature vinegar by extruding and puffing raw materials

Method used

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  • Method for making aged vinegar by using extrusion of raw materials

Examples

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Comparison scheme
Effect test

Embodiment 1

[0025] A method for brewing mature vinegar by extruding and puffing raw materials, comprising the following steps:

[0026] (1) Raw material puffing: Sorghum is puffed in an extrusion extruder to obtain staple food;

[0027] (2) Mixing koji: Mix and mix the main grain and water according to the mass ratio of 1:0.6, mix the Daqu with 62% of the main grain mass and water in the same proportion for 2 hours to obtain the activated bacteria, add the activated bacteria after mixing In the staple food, obtain fermented material;

[0028] (3) Alcoholic fermentation: transfer the fermented material into the alcohol fermentation tank, rake for the first 3 days, then control the product temperature at 28°C, the fermentation room temperature at 22°C, and the fermentation period of 18 days to control the alcohol in the fermented mash The degree is 10°;

[0029] (4) Acetic acid fermentation: After the alcoholic fermentation is completed, add 63% bran and 30% rice bran to the fermented mat...

Embodiment 2

[0034] A method for brewing mature vinegar by extruding and puffing raw materials, comprising the following steps:

[0035] (1) Raw material puffing: Sorghum is puffed in an extrusion extruder to obtain staple food;

[0036] (2) Mixing koji: Mix the staple food and water according to the mass ratio of 1:0.62, and mix the Daqu with 60% of the mass of the staple food and water in the same proportion for 2 hours to obtain the activated bacteria. Add the activated bacteria to the mix In the staple food, obtain fermented material;

[0037] (3) Alcoholic fermentation: transfer the fermented material into the alcohol fermentation tank, and rake for the first 3 days, then control the product temperature at 30°C, the fermentation room temperature at 20°C, and the fermentation period of 18 days to control the alcohol in the fermented mash The degree is 9°;

[0038] (4) Acetic acid fermentation: After the alcoholic fermentation is completed, add 60% bran and 33% rice bran to the fermen...

Embodiment 3

[0043] A method for brewing mature vinegar by extruding and puffing raw materials, comprising the following steps:

[0044] (1) Raw material puffing: Sorghum is puffed in an extrusion extruder to obtain staple food;

[0045] (2) Mixing koji: Mix and mix the staple food and water according to the mass ratio of 1:0.65, mix the Daqu with 62.5% of the mass of the staple food and water in the same proportion for 2 hours to obtain the activated bacteria, add the activated bacteria after mixing In the staple food, obtain fermented material;

[0046] (3) Alcoholic fermentation: transfer the fermented material into the alcohol fermentation tank, and rake for the first 3 days, then control the product temperature at 32°C, the fermentation room temperature at 23°C, and the fermentation period of 18 days to control the alcohol in the fermented mash The degree is 9°;

[0047] (4) Acetic acid fermentation: After the alcoholic fermentation is completed, add 70% bran and 40% rice bran to th...

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Abstract

The invention discloses a method for brewing mature vinegar by extruding and puffing raw materials, which belongs to the field of vinegar brewing and solves the problems of long production cycle, low starch utilization rate and complicated process in the prior art. The method comprises the following steps: puffing the sorghum to obtain the main grain; mixing the main grain with water and stirring, mixing Daqu with water for 2 hours to obtain the activated strain, adding the activated strain to the stirred staple grain to obtain the fermented material; fermenting The ingredients are subjected to alcohol fermentation and acetic acid fermentation in turn; after the acetic acid fermentation is completed, salt is added, sealed and cooked; then smoked grains are poured with vinegar and aged; filtered, clarified, sterilized, and the finished product is obtained after filling. The invention can effectively simplify the process, improve the utilization rate of the raw material starch, reduce the dosage of daqu, shorten the fermentation period, and at the same time ensure the flavor of the traditional brewing method.

Description

technical field [0001] The invention belongs to the field of vinegar brewing, and relates to a method for brewing aged vinegar by extruding and puffing raw materials. Background technique [0002] Old mature vinegar is a traditional famous product in my country, with excellent texture, delicious taste, rich and mellow vinegar aroma. During the brewing of mature vinegar, the pre-treatment of raw materials is an important process in the brewing of mature vinegar. Whether it is handled properly or not directly affects the decomposition of wine mash and vinegar grains, the quality of the product when pouring vinegar, the level of yield, and more importantly, it directly affects the quality of the product. The utilization rate of raw material starch. However, the existing old mature vinegar brewing method has the following problems in raw material processing: the process and equipment are complicated, and the floor area is large. The equipment includes pulverizer, hoist, rotary...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 宋春雪张毅萌李丽华张春杰齐园红
Owner 山西金龙鱼梁汾醋业有限公司
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