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Soy sauce flavor type vinegar making process

A production process, sauce-flavored technology, applied in the preparation of vinegar, microorganisms, methods based on microorganisms, etc., can solve the problems of different flavors of finished products, achieve the effects of increasing appetite, enhancing national physical fitness, and promoting human health

Active Publication Date: 2014-12-17
山东菏泽巧媳妇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the difference in raw materials and production methods, the flavor of the finished product is very different

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment provides a production process of sauce-flavored vinegar. The vinegar brewing process is carried out with distiller's grains left over from brewing as a raw material. The distiller's grains can be the remaining distiller's grains from brewing rice wine, sorghum wine, and five-grain wine. The specific steps are as follows:

[0024] 1) Prepare the acetic acid bacteria seed solution and the bifidobacterium seed solution, so that the concentration of the acetic acid bacteria seed solution is 10 8 ~10 10 cfu / mL, the concentration of acetic acid bacteria solution is 10 8 ~10 10 cfu / mL;

[0025] 2) Carry out high-temperature sterilization to distiller's grains first, then spray water, stop when distiller's grains can't drip water under natural state;

[0026] 3) Add conventional acetic acid bacteria seed solution, the ratio of the added acetic acid bacteria seed solution to distiller's grains is 0.02L: 1kg, mix evenly to make primary vinegar unstrained spirit...

Embodiment 2

[0033] This embodiment provides a production process of sauce-flavored vinegar. The vinegar brewing process is carried out with distiller's grains left over from brewing as a raw material. The distiller's grains can be the remaining distiller's grains from brewing rice wine, sorghum wine, and five-grain wine. The specific steps are as follows:

[0034] 1) Prepare the acetic acid bacteria seed solution and the bifidobacterium seed solution, so that the concentration of the acetic acid bacteria seed solution is 10 8 ~10 10 cfu / mL, the concentration of acetic acid bacteria solution is 10 8 ~10 10 cfu / mL;

[0035] 2) Carry out high-temperature sterilization to distiller's grains first, then spray water, stop when distiller's grains can't drip water under natural state;

[0036] 3) Add conventional acetic acid bacteria seed solution, the ratio of the added acetic acid bacteria seed solution to distiller's grains is 0.1L: 1kg, mix evenly to make primary vinegar unstrained spirits...

Embodiment 3

[0043] This embodiment provides a production process of sauce-flavored vinegar. The vinegar brewing process is carried out with distiller's grains left over from brewing as a raw material. The distiller's grains can be the remaining distiller's grains from brewing rice wine, sorghum wine, and five-grain wine. The specific steps are as follows:

[0044] 1) Prepare the acetic acid bacteria seed solution and the bifidobacterium seed solution, so that the concentration of the acetic acid bacteria seed solution is 10 8 ~10 10cfu / mL, the concentration of acetic acid bacteria solution is 10 8 ~10 10 cfu / mL;

[0045] 2) Carry out high-temperature sterilization to distiller's grains first, then spray water, stop when distiller's grains can't drip water under natural state;

[0046] 3) Add conventional acetic acid bacteria seed solution, the ratio of the added acetic acid bacteria seed solution to distiller's grains is 0.08L: 1kg, mix evenly to make primary vinegar unstrained spirits...

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Abstract

The invention provides a soy sauce flavor type vinegar making process. Distillers' grains are utilized as the raw material to make the soy sauce flavor type vinegar, so that raw material cost is reduced, meanwhile a raw material alcoholic fermentation step is reduced, and the made vinegar has soy sauce flavor. Acetic acid strain and bifidobacterium strain are utilized as the vinegar making fermentation strain, and the made vinegar contains nutrient contents such as lactic acid, acetic acid, multivitamin, lipoteichoic acid, teichoic acid and peptidoglycan by means of control of temperature, oxygen and the like of all fermentation periods. The vinegar not only has the specific flavor of itself but also achieves the effects of enhancing the immunity of a human body, restraining cancer, remitting and removing fatigue, adjusting the balance of enteric microbial flora, improving the liver function, improving the nutrition effect, remitting the uremia, resisting allergy, increasing appetite, reducing blood pressure and cholesterol in blood, preventing arteriosclerosis and the like, so that the vinegar can further promote human body health, enhances national physical health and has good social and economical benefits. Therefore, the bifidobacterium vinegar is the modern novel healthcare vinegar which can enhance human body health and is cheap and fine.

Description

technical field [0001] The invention belongs to the field of vinegar processing and relates to a production process of sauce-flavored vinegar. Background technique [0002] Vinegar is a traditional condiment in various Chinese cuisines. According to existing written records, the working people of the Han nationality in ancient times used koji as a starter to ferment and brew vinegar. Oriental vinegar originated in China, and the history of vinegar brewing according to literature records is at least 3,000 years. Vinegar includes rice vinegar, mature vinegar, balsamic vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegar, garlic vinegar, ginger vinegar, etc. Due to the difference in raw materials and production methods, the flavor of the finished product is very different. Vinegar is an acidic seasoning that is used more often. The content of acetic acid per 100mL of vinegar is more than 3.5g for ordinary vinegar and more than 5g for high-grade vin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/01
Inventor 罗安香
Owner 山东菏泽巧媳妇食品有限公司
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