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Preparation method for virgin pulp aromatic vinegar

A technology of puree balsamic vinegar and puree white unstrained spirits vinegar, which is applied in the preparation of vinegar, etc., can solve the problems of unfavorable production efficiency of enterprises, improvement of equipment utilization rate, and unfavorable shortening of capital turnover of enterprises, so as to achieve strong fragrance and Rich, bright color, soft and sour taste

Active Publication Date: 2014-04-23
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

However, the longer the aging time, the more unfavorable it is to improve the production efficiency and equipment utilization rate of the enterprise, and it is even more unfavorable to shorten the capital turnover of the enterprise.

Method used

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  • Preparation method for virgin pulp aromatic vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A preparation method of puree balsamic vinegar, comprising the steps of:

[0048] (1) Preparation of puree white fermented grain vinegar

[0049] ①Raw material selection and processing

[0050] Select sorghum with full grains and no mildew, crushed into 4 to 6 petals, add 70 kg of water to 100 kg of raw materials, and mix thoroughly to make the raw materials absorb water evenly and adequately. Afterwards, the moistened raw materials were added into a high-pressure cooking container by high-pressure steam method, and cooked at 121°C and 0.11Mpa for 1 hour.

[0051] ② mix song

[0052] Crush Daqu into pieces, then grind it into fine powder, add 63kg of koji evenly to the raw materials cooled to 21°C according to the ratio of 100kg of raw materials, and fully stir.

[0053] ③Alcoholic fermentation

[0054] After the raw materials and Daqu are evenly mixed, transfer them to the alcohol fermentation tank, add 80 kg of cooling water, control the ratio of material to water...

Embodiment 2

[0080] A preparation method of puree balsamic vinegar, comprising the steps of:

[0081] (1) Preparation of puree white fermented grain vinegar

[0082] ①Raw material selection and processing

[0083] Select sorghum with full granules and no mildew, crushed into 4-6 petals, add 75 kg of water to 100 kg of raw materials for moistening, and fully stir to make the raw materials absorb water evenly and adequately. Afterwards, the moistened raw materials were added into a high-pressure cooking container by high-pressure steam method, and cooked at 121°C and 0.11Mpa for 1 hour.

[0084] ② mix music

[0085] The Daqu is crushed into pieces, and then ground into fine powder, and the ratio of 61 kg of koji mixed with 100 kg of raw materials is evenly added to the raw materials cooled to 20 ° C, and fully stirred.

[0086] ③Alcoholic fermentation

[0087] After the raw materials and Daqu are evenly mixed, transfer them to the alcohol fermentation tank, add 85 kg of cooling water, co...

Embodiment 3

[0113] A preparation method of puree balsamic vinegar, comprising the steps of:

[0114] (1) Preparation of puree white fermented grain vinegar

[0115] ①Raw material selection and processing

[0116] Select sorghum with full granules and no mildew, crushed into 4-6 petals, add 72 kg of water to 100 kg of raw materials for moistening, and fully stir to make the raw materials absorb water evenly and adequately. Afterwards, the moistened raw materials were added into a high-pressure cooking container by high-pressure steam method, and cooked at 121°C and 0.11Mpa for 1 hour.

[0117] ② mix music

[0118] The Daqu is crushed into pieces, and then ground into fine powder, and the ratio of 62 kg of koji mixed with 100 kg of raw materials is evenly added to the raw materials cooled to 22 ° C, and fully stirred.

[0119] ③Alcoholic fermentation

[0120] After the raw materials and Daqu are evenly mixed, transfer them to the alcohol fermentation tank, add 83 kg of cooling water, co...

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Abstract

The invention relates to a preparation method for table vinegar and particularly relates to a preparation method for virgin pulp aromatic vinegar. The preparation method comprises the following steps: (1) preparing virgin pulp non-smoked fermented grain vinegar; (2) preparing virgin pulp smoked and fermented vinegar; (3) preparing virgin aromatic vinegar; and (4) preparing the virgin pulp aromatic vinegar: blending 35-45 parts of the virgin pulp non-smoked fermented grain vinegar, 25-30 parts of the virgin pulp smoked and fermented vinegar and 30-35 parts of the virgin pulp aromatic vinegar; and homogenizing and carrying out high-temperature instant sterilization, and filling to obtain the virgin pulp aromatic vinegar. The preparation method for the virgin pulp aromatic vinegar is simple in process operation; the production period is greatly shortened and the production efficiency is obviously improved; the output of the high-quality table vinegar in unit time is greatly improved and the popularization and application prospect is very wide.

Description

Technical field [0001] The present invention involves the preparation method of vinegar, which is specifically for the preparation of plasma vinegar. Background technique [0002] The annual output of vinegar in my country is about 4 million tons. Among them, the grain vinegar brewed is mainly based on grain. In the practice of grain brewing vinegar production, solid -state fermentation method is my country's traditional brewing method.Solid -state fermentation is based on grain and other raw materials. It is crushed, mixed with water and mixed with alcohol.The open process operation environment of solid -state fermentation makes the multilateral fermentation mode of multi -bacterial fermentation in the formation of its fermentation process. Compared with pure bacteria liquid fermentation vinegar, the vinegar obtained by solid fermentation brewing is incompetent in quality and flavor.The advantages. [0003] The brewing process of solid vinegar mainly includes raw material treatm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 林汲赵红年
Owner 山西金龙鱼梁汾醋业有限公司
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