Production method of aromatic vinegar
A production method and technology of balsamic vinegar, applied in the production field of balsamic vinegar, can solve the problems of long production process period, high labor intensity, high production cost, etc., and achieve the effects of simple and easy production process, less production consumption and low cost
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[0009] The production method of a kind of balsamic vinegar is prepared by putting glutinous rice in a soaking pool, adding clear water to soak for 15-24 hours, removing and draining, and preparing through brewing mash, making fermented grains and pouring vinegar, comprising the following steps:
[0010] 1. Steam the drained glutinous rice, take it out and cool it down to 25~35℃, mix it with saccharification bacteria wine medicine at a ratio of 0.2~0.7%, mix well, pile it into a rice nest, ferment at room temperature for 2-3 days, add water at 120~150% , and add wheat koji in a ratio of 0.4 to 0.8kg, and ferment for 8 to 16 days at a fermentation temperature of 24 to 30°C to obtain fermented mature wine mash;
[0011] 2. The fermented fermented mash is put into the fermentation room and mixed with 48-55% wheat bran to form a solid state. At the same time, 10-15% of the well-fermented mature acetic acid bacteria are added to make unstrained spirits. After 15-30 hours, th...
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