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Vinegar and preparation method thereof

A technology for vinegar and vinegar fermented grains, which is applied in the field of vinegar and its preparation, can solve the problems that the flavor is not as good as the old method and the product quality needs to be improved, and achieves the effects of shortening the fermentation period, improving the yield of vinegar, and shortening the fermentation period.

Inactive Publication Date: 2015-09-23
山西兰花酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the purebred solid-state vinegar production enterprises are increasing continuously, which has become a new growth point in the development of vinegar production technology in my country, but its flavor is not as good as the old method, and the product quality needs to be improved.

Method used

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  • Vinegar and preparation method thereof
  • Vinegar and preparation method thereof

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Embodiment 1

[0029] A kind of vinegar of present embodiment, wherein: be made up of the raw material of following parts by weight:

[0030] 100 parts of sorghum, 0.15 parts of amylase, 25 parts of Daqu, 5 parts of red yeast rice, 0.15 parts of yeast, 100 parts of bran, 40 parts of rice bran, and 45 parts of rice husk.

[0031] A method for preparing said vinegar, comprising the following steps:

[0032] (1) pulverizing: above-mentioned sorghum is pulverized into 80 purpose fine powders by pulverizer;

[0033] (2) Moisturizing material: put the sorghum fine powder obtained in step (1) into a gelatinization pot, then add 15° C. of normal temperature water to soak for 6 hours according to the ratio of sorghum fine powder: water=1:1;

[0034] (3) Gelatinization and liquefaction: add the moistened material in step (2) according to the ratio of moistened material: water = 1:3.3, add 15°C normal temperature water, then send air into the gelatinization pot and heat up to 40°C Add 1 / 3 of the abov...

Embodiment 2

[0042] A kind of vinegar of present embodiment, wherein: be made up of the raw material of following parts by weight:

[0043] 120 parts of sorghum, 0.3 parts of amylase, 40 parts of Daqu, 10 parts of red yeast rice, 0.3 parts of yeast, 120 parts of bran, 60 parts of rice bran, and 65 parts of rice husk.

[0044] A method for preparing said vinegar, comprising the following steps:

[0045] (1) pulverizing: above-mentioned sorghum is pulverized into 80 purpose fine powders by pulverizer;

[0046] (2) Moisturizing material: put the sorghum fine powder obtained in step (1) into a gelatinization pot, then add 25° C. of normal temperature water to soak for 10 hours according to the ratio of sorghum fine powder: water=1:1;

[0047] (3) Gelatinization and liquefaction: add the moistened material in step (2) according to the ratio of moistened material: water = 1:3.4, add 25°C normal temperature water, then send air into the gelatinization pot and heat up to 40°C Add 1 / 3 of the abov...

Embodiment 3

[0055] A kind of vinegar of present embodiment, wherein: be made up of the raw material of following parts by weight:

[0056] 110 parts of sorghum, 0.2 parts of amylase, 30 parts of Daqu, 8 parts of red yeast rice, 0.2 parts of yeast, 110 parts of bran, 50 parts of rice bran, and 55 parts of rice husk.

[0057] A method for preparing said vinegar, comprising the following steps:

[0058] (1) pulverizing: above-mentioned sorghum is pulverized into 80 purpose fine powders by pulverizer;

[0059] (2) Moisturizing material: put the sorghum fine powder obtained in step (1) into a gelatinization pot, then add 20° C. of normal temperature water to soak for 8 hours according to the ratio of sorghum fine powder: water=1:1;

[0060] (3) Gelatinization and liquefaction: add the moistened material in step (2) according to the ratio of moistened material: water = 1:3.3, add 20°C normal temperature water, then send air into the gelatinization pot and heat up to 40°C Add 1 / 3 of the above-...

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Abstract

The invention belongs to the technical field of old vinegar brewing and particularly relates to a vinegar and a preparation method thereof. The method includes raw material preprocessing, smashing, moisturizing, pasting, liquefying, liquid stationary alcoholic fermentation, stirring, vat feeding, solid acetic acid fermentation, smoking, vinegar pouring and ageing. Meanwhile, a fulled-sealed device is adopted for automatic stirring, producing and fermenting during alcohol fermentation, a traditional vat is adopted during acetic acid fermentation, fermentation is implemented through manual turning, and the finished vinegar can be obtained. The method has the advantages of strain excellence and process reasonableness, the fermentation period is shortened, the raw material utilization rate and vinegar finishing rate are increased, season limitation is eliminated, and the advantages of sour, sweet, soft and sweet tastes of the traditional vinegar are maintained.

Description

technical field [0001] The invention belongs to the technical field of mature vinegar brewing, and in particular relates to vinegar and a preparation method thereof. Background technique [0002] Shanxi mature vinegar is one of the four famous vinegars in China. Its production has a history of more than 3,000 years, and it is known as "the best vinegar in the world". Shanxi Mature Vinegar is world-renowned for its five characteristics of color, aroma, mellowness and concentration of acid. Its color is sauce red, soft, sour, fragrant, sweet and fresh; it is rich in amino acids, organic acids, sugars, vitamins and salt. [0003] After years of development, the production process of Shanxi old mature vinegar has formed a pattern of three major process routes: traditional vinegar making process, pure-bred solid vinegar process and pure-bred liquid vinegar process. Different process routes only reflect the differences in production methods, but no matter which production method...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 李宁军周海娥
Owner 山西兰花酿造有限公司
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