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Brewing method of fruit juice Shanxi aged vinegar

A technology of mature vinegar and fruit juice, which is applied in the preparation of vinegar, etc., can solve the problems of increasing food consumption, high arsenic and lead content, and increasing production costs, and achieve the effects of increasing health care function and nutrition, offsetting arsenic and lead content, and promoting development

Active Publication Date: 2014-07-23
岳鑫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But at present, old mature vinegar still faces many problems, such as high content of arsenic and lead in the product, and low content of oligopeptides with beneficial functions. At the same time, after national review, the acidity is increased to 6 degrees, no preservatives are added, and the shelf life is cancelled. Two new functional indicators of total flavonoids and chuantogen have been added, but they have brought new problems. First, the acidity is too high for consumers to eat directly. Second, the amount of grain is increased, which increases production costs. Third, Total flavonoids and chuantogen are all drugs, and they will have side effects on the human body if taken for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for brewing fruit juice Shanxi mature vinegar, comprising the following process steps: raw material pretreatment, crushing, moistening, steaming, soaking and stewing, mixing koji, alcoholic fermentation, acetic acid fermentation, ripening and adding salt, smoked fermented grains drenched in vinegar, aging, The water added in the moistening, soaking, and alcoholic fermentation processes and the water for pouring vinegar are replaced by fruit vinegar. The air purification index in the workshop is 100,000 during the entire process, and at the same time, a closed device is used for automatic stirring during the entire process. Ferment to get finished vinegar.

[0020] Simultaneously when Daqu is added in the koji mixing process, fruit vinegar is used instead of water to mix with Daqu.

[0021] Described fruit vinegar is the apple cider vinegar that adopts apple to brew, and concrete physical and chemical index and hygienic index are table one:

[0022] Table 1 Phy...

Embodiment 2

[0028] A method for brewing fruit juice Shanxi mature vinegar, comprising the following process steps: raw material pretreatment, crushing, moistening, steaming, soaking and stewing, mixing koji, alcoholic fermentation, acetic acid fermentation, ripening and adding salt, smoked fermented grains drenched in vinegar, aging, The water added in the moistening, soaking, and alcoholic fermentation processes and the water for pouring vinegar are replaced by fruit vinegar. The air purification index in the workshop is 100,000 during the entire process, and at the same time, a closed device is used for automatic stirring during the entire process. Ferment to get finished vinegar.

[0029] Simultaneously when Daqu is added in the koji mixing process, fruit vinegar is used instead of water to mix with Daqu.

[0030] The fruit vinegar is hawthorn vinegar, the physical and chemical indicators meet the national standard GB18187-2000, and the hygienic indicators meet GB2719.

Embodiment 3

[0032] A method for brewing fruit juice Shanxi mature vinegar, comprising the following process steps: raw material pretreatment, crushing, moistening, steaming, soaking and stewing, mixing koji, alcoholic fermentation, acetic acid fermentation, ripening and adding salt, smoked fermented grains drenched in vinegar, aging, The water added in the moistening, soaking, and alcoholic fermentation processes and the water for pouring vinegar are replaced by fruit vinegar. The air purification index in the workshop is 100,000 during the entire process, and at the same time, a closed device is used for automatic stirring during the entire process. Ferment to get finished vinegar.

[0033] Simultaneously when Daqu is added in the koji mixing process, fruit vinegar is used instead of water to mix with Daqu.

[0034] The fruit vinegar is grape vinegar, the physical and chemical indicators meet the national standard GB18187-2000, and the hygienic indicators meet GB2719.

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PUM

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Abstract

The invention relates to a brewing method of fruit juice Shanxi aged vinegar, belonging to the field of brewing of Shanxi aged vinegar. The invention aims at providing the brewing method of the fruit juice Shanxi aged vinegar with the advantages of anti-corrosion and anti-mildew capabilities, low content of arsenic and lead, rich nutrition, prominent health care function against human bodies and low cost. The adopted technical scheme comprises the following steps of: using fruit vinegar to replace water adding in material moistening, dipping, stewing and alcohol fermentation processes and the water for vinegar spraying, and simultaneously adopting a closed device for automatic stirring during the whole process flow to perform production and fermentation to obtain the finished product vinegar. The brewing method disclosed by the invention can be widely applied to the field of brewing of the Shanxi aged vinegar.

Description

technical field [0001] The invention relates to a brewing method of Shanxi mature vinegar for fruit juice, which belongs to the field of brewing Shanxi mature vinegar. Background technique [0002] Shanxi Old Mature Vinegar is one of the four famous vinegars in China. Its production has a history of more than 3,000 years, and it is known as "the best vinegar in the world". Shanxi Mature Vinegar is world-famous for its five characteristics: color, aroma, alcohol, concentration and acidity. The color of Shanxi Mature Vinegar is sauce red, and it tastes soft, sour, fragrant, sweet and fresh. Shanxi mature vinegar is rich in amino acids, organic acids, sugars, vitamins and salts. The health-care vinegar based on mature vinegar has unique effects such as softening blood vessels and reducing triglycerides. [0003] But at present, old mature vinegar still faces many problems, such as high content of arsenic and lead in the product, and low content of oligopeptides with benefic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 王引群温刚
Owner 岳鑫
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