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A cellar vinegar and process technology, which is applied in the field of solid-state fermentation cellar vinegar brewing technology, can solve the problems of long production cycle and rising production cost, and achieve the effects of improving flavor and taste, excellent quality, and clear body
Active Publication Date: 2015-02-18
QIANHE CONDIMENT & FOOD CO LTD
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Problems solved by technology
The production cycle is very long and the production cost rises
Method used
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Embodiment 1
[0055] A cellar vinegar brewing process includes the following steps:
[0056] (1) Raw material moisturizing: Crush the high-quality grain raw materials corn, rice, wheat, sorghum and buckwheat, and enter the mixing tank to moisten and soak for 30 minutes;
[0057] (2) Cooking: The raw materials after being moistened are heated to 95-98℃ in the mixing tank to liquefy;
[0058] (3) Saccharification and alcoholization: Daqu saccharifying agent is added to the clinker after cooking, saccharification and alcoholization are carried out to prepare alcoholic mash;
[0059] (4) Acetic acid fermentation: mix wheat bran, chaff and other auxiliary materials with wine mash, connect black koji and acetic acid strains for multi-strain fermentation to produce vinegar, the cycle is 25-30 days.
[0060] (5) After the fermented vinegar mash is transferred to the vinegar pit mud tank 1, it is sealed with pit vinegar mud 1 and fermented again for a period of 30 days.
[0061] (6) Pour vinegar: the mature vi...
Embodiment 2
[0067] A pit vinegar brewing process, except for step (5), the rest is the same as in Example 1.
[0068] (5) After the fermented vinegar mash is transferred to the vinegar pit mud tank 2, it is sealed and fermented again with the pit vinegar mud 2 for a period of 30 days.
[0069] In step 6, the mixed vinegar of the first raw juice vinegar and the first rind vinegar was tested. The data is shown in Table 3.
Embodiment 3
[0071] A pit vinegar brewing process, except for step (5), the rest is the same as in Example 1.
[0072] (5) After the fermented vinegar mash is transferred to the vinegar pit mud tank 3, it is sealed with the pit vinegar mud 3 and fermented again for a period of 30 days.
[0073] In step 6, the mixed vinegar of the first raw juice vinegar and the first rind vinegar was tested. The data is shown in Table 3.
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Abstract
The invention provides a cellar vinegar brewing technology, which comprises the following steps: (1) moistening raw materials with water; (2) digesting; (3) saccharifying and alcoholizing; (4) performing acetic fermentation; (5) transferring vinegar culture into a vinegar cellar mud pool, sealing and performing secondary fermentation; (6) performing vinegar spraying: spraying vinegar into secondarily fermented vinegar culture; (7) refining: filtering and sterilizing the prepared vinegar; and (8) filling. By utilizing unique secondary fermentation technology of vinegar cellar mud, the vinegar cellar mud contains various microorganisms, vinegar culture is placed into the cellar pool under close environment, caproic acid bacteria, lactic acid bacteria, saccharomyces and the like have a series of reaction with acid and alcohol in the vinegar culture to generate more flavor components, the production time can be effectively shortened, and vinegar with excellent quality can be brewed within equal production time. The cellar vinegar product aged by utilizing a later-period ceramic tank is rich in various amino acid, organic acid and plural essential nutrient substances of a human body, any preservatives, additives or nutrients are not added, and the brewed vinegar is red and bright in color, clarified in posture, soft and mellow in sour, rich in nutrients and excellent in quality.
Description
Technical field [0001] The invention belongs to a brewing process of food seasonings, and specifically relates to a solid-state fermentation pit vinegar brewing process. Background technique [0002] The vinegar brewing process is mainly divided into two types: solid-state fermentation and liquid-state fermentation. The solid-state fermentation process of prior art 1 usually includes the following steps: [0003] 1. Raw material moisturizing: crush and moisturize high-quality starchy grains (such as corn, rice, wheat, sorghum, buckwheat, etc.); [0004] 2. Cooking: The raw materials after moisturizing are cooked at high temperature; [0005] 3. Saccharification and alcoholization: adding a saccharifying agent to the clinker after cooking to perform saccharification and alcoholization to obtain mash; [0006] 4. Acetic acid fermentation: mix wheat bran, chaff and other auxiliary materials with wine mash, and connect to acetic acid bacteria for acetic acid fermentation; [0007] 5. After ...
Claims
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