Novel production process of traditional Ningxia Hui vinegar

A kind of technology for returning old vinegar and production process, which is applied in the field of vinegar brewing, which can solve the problems of low utilization rate of raw materials, unstable product quality, long production cycle, etc., and achieves the advantages of forming aromatic substances, facilitating mechanized production, The effect of short production cycles

Active Publication Date: 2015-07-22
宁夏强尔萨生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to standardize the production process of traditional Ningxia Huixiang vinegar by "inheriting tradition and innovating technology" on the basis of inheriting the technical essence of traditional Ningxia Huixiang vinegar, so as to solve the pr

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  • Novel production process of traditional Ningxia Hui vinegar

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A new production process of traditional Ningxia returning home vinegar, comprising the following steps:

[0055] A. Ventilated koji making

[0056] a. Ingredients: the raw materials are equipped with bran accounting for 85% to 90% of the total weight of raw materials, and vinegar residues accounting for 10% to 15% of the total weight of raw materials are added to increase the degree of looseness and air permeability;

[0057] b. Moisturizing: add water to the above raw materials for moistening, the amount of water added is 85% to 95% of the total weight of raw materials, and the time for moistening is 1 to 2 hours;

[0058] c. Steaming material: Spread the moistened koji material evenly and put it into the steamer for steaming. The steaming time is 40 minutes, and the moisture content of the steaming material is controlled between 45% and 48%;

[0059] d. Inoculation: After the steaming is completed, the steamed material is cooled (cooled) to 38-40°C through the steame...

Embodiment 2

[0092] A new production process of traditional Ningxia returning home vinegar, comprising the following steps:

[0093] A. Ventilated koji making

[0094] a. Ingredients: the raw material is equipped with bran accounting for 85% to 90% of the total weight of the raw material, and vinegar residue accounting for 10% to 15% of the total weight of the raw material is added to increase the degree of looseness and air permeability;

[0095] b. Moisturizing: add water to the above raw materials for moistening, the amount of water added is 85% to 95% of the total weight of raw materials, and the time for moistening is 2 to 3 hours;

[0096] c. Steaming material: Spread the moistened koji material evenly and put it into the steamer for steaming. The steaming time is 40 minutes, and the moisture content of the steaming material is controlled between 45% and 48%;

[0097]d. Inoculation: After the steaming is completed, the steamed material is cooled (cooled) to 38-40°C through the steam...

Embodiment 3

[0130] A new production process of traditional Ningxia returning home vinegar, comprising the following steps:

[0131] A. Ventilated koji making

[0132] a. Ingredients: the raw materials are equipped with bran accounting for 85% to 90% of the total weight of raw materials, and vinegar residues accounting for 10% to 15% of the total weight of raw materials are added to increase the degree of looseness and air permeability;

[0133] b. Moisturizing: add water to the above raw materials for moistening, the amount of water added is 85% to 95% of the total weight of raw materials, and the time for moistening is 3 to 4 hours;

[0134] c. Steaming material: Spread the moistened koji material evenly and put it into the steamer for steaming. The steaming time is 40 minutes, and the moisture content of the steaming material is controlled between 45% and 48%;

[0135] d. Inoculation: After the steaming is completed, the steamed material is discharged through the retort machine and coo...

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Abstract

The invention discloses a novel production process of traditional Ningxia Hui vinegar developed based on a traditional process and solves the problems that the current Ningxia Hui vinegar production process is too long in production period and complex in technology, unstable in product quality and low in raw material utilization rate. The traditional production process is modified, namely a thick-layer ventilation starter propagation technology is adopted in the starter propagation; the processes of liquefying at high temperature and saccharifying to manufacture the saccharification mash are adopted to manufacture the yeast; the traditional process of trilateral fermentation of the Ningxia Hui vinegar is kept in the solid state fermentation; a baking and fermenting process is added; a double-set heat spraying circulation method is adopted in the vinegar spraying process; a solar energy is used for aging; an excellent strain with high enzyme activity is used in starter propagation process; a high-activity yeast and various microbe compound starters are adopted for fermenting so as to enrich the microbe enzyme system; a modern biological fermentation technology is combined with the process to substitute the traditional control mode depending on experience; the Ningxia Hui vinegar technological process is systematized, the technological parameter is standardized and a best fermentation process condition is reached so that the product quality is guaranteed.

Description

Technical field: [0001] The invention belongs to the technical field of vinegar brewing, and in particular relates to a new production process of traditional Ningxia Huixiang old vinegar developed on the basis of the traditional Ningxia Huixiang old vinegar production method. Background technique: [0002] Vinegar is an acidic condiment brewed by the working people in our country who have continuously summed up and accumulated experience in the long-term production practice, relying on the unique geographical environment and climate, and continuously developed and perfected it. It has a history of thousands of years and is widely used in people's daily life. indispensable. Due to the natural environment and historical reasons, Ningxia Hui Autonomous Region has created a kind of Ningxia hometown vinegar with regional characteristics. According to literature records, as early as the period of the Republic of China, there were many vinegar-making workshops in Hui areas in Ning...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 田莉强家骐强海峰杨雪傅嵩
Owner 宁夏强尔萨生物科技有限公司
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