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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

Inactive Publication Date: 2013-10-02
ZHENJIANG DANHE VINEGAR
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

The current balsamic vinegar production process has a long cycle, low yield, and high labor intensity, so the production cost is high, and the color, aroma, and taste of the product cannot meet people's ever-increasing needs.

Method used

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Experimental program
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Effect test

Embodiment Construction

[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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PUM

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Abstract

The invention discloses a production method of aromatic vinegar, which comprises the steps that sticky rice is placed in a steeping pool; clean water is added; the sticky rice is steeped for 15-24h, and then bailed out and drained off; and the aromatic vinegar is prepared by undecanted wine making, fermented grain making and vinegar drenching. The aromatic vinegar is scientific, reasonable and novel in formula, rich in nutrition, convenient to eat, simple and easy in production technology method, high in product nutrition strengthening efficiency, low in production consumption, and low in cost, can allow common table vinegar to be subjected to nutrition strengthening, still keeps the original flavor of the table vinegar, does not require very complicated equipment, and saves energy sources.

Description

technical field [0001] The invention relates to vinegar brewing technology, in particular to a production method of balsamic vinegar. Background technique [0002] In recent years, with the development of science and technology, people have more and more extensive research on vinegar, which not only requires it to have good edible value, but also requires high health care and medicinal value. The current balsamic vinegar production process has a long cycle, low yield, and high labor intensity, so the production cost is relatively high, and the color, fragrance and taste of the product cannot meet people's ever-increasing needs. Contents of the invention [0003] The invention provides a production method of special fragrant vinegar, which basically improves the traditional production process in the solid-state fermentation production process. The main material is glutinous rice, and a certain amount of wheat bran is mixed in as loose material to make vinegar It is bulky a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 樊小芳
Owner ZHENJIANG DANHE VINEGAR
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