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Production technology of potato vinegar

A production process, potato technology, applied in the field of vinegar production process, can solve the problems of less research and poor product quality, and achieve the effect of high aroma components, sufficient aftertaste, and improved esterification level

Active Publication Date: 2015-12-16
LANXIAN WOQUANCHI BREWING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are very few technologies in China that use potatoes as the main raw material to brew vinegar, because the research involved is less, and the product quality is generally not as good as vinegar brewed with grains.

Method used

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  • Production technology of potato vinegar

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Effect test

Embodiment 1

[0046] The production technology of potato vinegar comprises the steps:

[0047] (1) Select raw materials that are disease-free and rotten, and the diameter of the potato pieces is 7-8 cm. 90 kg of potatoes produced in Hekou Township, Lanxian County. The millet and sorghum are removed from impurities, mildew and rotten raw materials, and then the millet, The sorghum is shelled first, and then crushed into 10-20 mesh particles. Take 6 kg of shelled millet and 4 kg of shelled sorghum.

[0048] (2) Moisturizing Soak the potatoes prepared in (1) with 450 kg of drinking water for 12 hours, then repeatedly wash and remove all impurities on the surface of the skin, remove and dry; Add 5 kg of water at 75-80°C to the shell sorghum to moisten the material, stir slowly and evenly, put it into a wooden tank or vat, and let it rest for 8 hours to moisten the material. During the moistening period, keep the temperature of the material at 30-35°C. The quality of the moistening material req...

Embodiment 2

[0062] The production technology of potato vinegar comprises the steps:

[0063] (1) Select raw materials that are disease-free and rotten, and the diameter of potato pieces is 7-8 cm. 92 kg of potatoes produced in Hekou Township, Lanxian County. The millet and sorghum are removed from impurities, mildew and rotten raw materials, and then the millet, The sorghum is shelled first, and then crushed into 10-20 mesh particles. Take 6.2 kg of shelled millet and 4.2 kg of shelled sorghum.

[0064] (2) Moisturizing Soak the potatoes prepared in (1) with 460 kg of drinking water for 12 hours, then repeatedly wash and remove all impurities on the surface of the skin, remove and dry; Add 6.2kg of water at 75-80°C to the shell sorghum to moisten the material, stir slowly and evenly, put it into a wooden tank or vat, and let it rest for 12 hours to moisten the material. During the moistening period, keep the temperature of the material at 30-35°C. The quality of the moistening material r...

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Abstract

The invention discloses a production technology of potato vinegar. The production technology includes the steps of raw material fine selection, material moistening, paste steaming, potato pudding making, yeast mixing, alcohol fermentation, red yeast rice adding, vinegar solid fermentation substrate adding, fermented grain adding, fermented grain stirring, ageing, vinegar solid fermentation substrate smoking, vinegar solid fermentation substrate spraying and semi-finished product vinegar ageing, and then the high-quality potato vinegar is obtained through brewing. The technology is unique, compared with Shanxi mature vinegar, the total acid of the product is increased by 6.84%, the total amount of organic acid is increased by 4.89% beside acetic acid, reducing sugar is increased by 3.29%, edible salt is reduced by 13.1%, the total amount of free amino acid in nutrients is increased by 20.57%, total alcohol in fragrance components is increased by 22.59%, diacetyl and ketone are increased by 2.80%, aldehydes are increased by 15.3%, and ester is increased by 17.92%.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a production process for producing vinegar with potatoes as the main raw material. Background technique [0002] Vinegar is a fermented sour liquid condiment, which is generally fermented and brewed with starchy grains (sorghum, yellow rice, glutinous rice, indica rice, etc.) Vinegar is a traditional sour condiment in China. Vinegar is one of the main condiments in cooking. It is mainly sour and aromatic. It has a wide range of uses and is the main raw material for sweet and sour flavor. It can remove fishy and greasy, increase umami taste and aroma, reduce the loss of vitamin C in the process of food heating, and dissolve calcium in cooking ingredients to facilitate human body absorption. The more well-known varieties include balsamic vinegar from Zhenjiang, Jiangsu Province and mature vinegar from Shanxi Province, etc., which are often used in slippery vegetables, mixed vegetables and d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 杨连平
Owner LANXIAN WOQUANCHI BREWING CO LTD
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