Method for brewing pure grain vinegar

A technology of pure grain and vinegar liquid, applied in the field of brewing, can solve the problems of poor vinegar, abnormal fermentation temperature, rotten vinegar and other problems, achieve the effect of clean and safe fermentation environment, increase vinegar yield, and improve biochemical performance

Inactive Publication Date: 2016-01-20
ZIZHOU COUNTY RUIZHENG BREWING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Otherwise, the vinegar must be fermented at an abnormal temperature, or it will cause the vinegar to rot.
Due to the current vinegar market, there are many fake vinegars, inferior vinegars, and mixed vinegars. The majority of consumers can really buy good vinegar. There are very few healthy and nutritious vinegars, let alone pure grain vinegar.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The first step is ingredients; first, mix sorghum, bran and rice bran at a weight ratio of 10:4:5, and then add Chinese herbal medicines to the mixture at a weight ratio of 1:1, and the Chinese herbal medicines include orange peel , ginger, cinnamon, grass fruit and clove;

[0024] The second step is to steam the material; cook the material prepared in the first step at 100°C for 60 minutes, and evenly heat up while feeding the material during steaming.

[0025] The third step is inoculation; the steamed material is pulverized and then inoculated, at 40°C to 45°C in winter and 35°C to 40°C in summer, the steamed material is cooled to 35°C, and then mixed with expanded koji at a weight ratio of 20:3 for inoculation.

[0026] The fourth step is fermentation; put the inoculated material into the tank for compaction and fermentation; keep it sealed at the beginning of the fermentation stage, cover the material with a layer of bran, seal the fermentation tank with plastic cl...

Embodiment 2

[0032] The first step is ingredients; first, mix sorghum, bran and rice bran at a weight ratio of 10:4:5, and then add Chinese herbal medicines to the mixture at a weight ratio of 1:1, and the Chinese herbal medicines include orange peel , ginger, cinnamon, grass fruit and clove;

[0033] The second step is to steam the material; cook the material prepared in the first step at 110° C. for 50 minutes, and evenly heat up while feeding the material during steaming.

[0034] The third step is inoculation; the steamed material is pulverized and inoculated, at 40°C to 45°C in winter and 35°C to 40°C in summer, the steamed material is cooled to 40°C, and then mixed with expanded koji at a weight ratio of 20:3 for inoculation.

[0035] The fourth step is fermentation; put the inoculated material into the tank for compaction and fermentation; keep it sealed at the beginning of the fermentation stage, cover the material with a layer of bran, seal the fermentation tank with plastic cloth...

Embodiment 3

[0041] The first step is ingredients; first, mix sorghum, bran and rice bran at a weight ratio of 10:4:5, and then add Chinese herbal medicines to the mixture at a weight ratio of 1:1, and the Chinese herbal medicines include orange peel , ginger, cinnamon, grass fruit and clove;

[0042] The second step is to steam the material; cook the material prepared in the first step at 115° C. for 40 minutes, and evenly heat up while feeding the material during steaming.

[0043] The third step is inoculation; the steamed material is crushed and then inoculated, at 40°C to 45°C in winter and 35°C to 40°C in summer, the steamed material is cooled to 45°C, and then mixed with expanded koji at a weight ratio of 20:3 for inoculation.

[0044] The fourth step is fermentation; put the inoculated material into the tank for compaction and fermentation; keep it sealed at the beginning of the fermentation stage, cover the material with a layer of bran, seal the fermentation tank with plastic clo...

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PUM

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Abstract

A method for brewing pure grain vinegar includes the steps that firstly, material mixing is performed, wherein sorghum, bran and rice bran are mixed, and Chinese medicinal herbs are added into the mixture; secondly, material steaming is performed, wherein the materials mixed in the first step are steamed at the temperature of 100-115 DEG C; thirdly, inoculation is performed, wherein the steamed materials are inoculated after being smashed, and the steamed materials and expanding leaven are evenly stirred and inoculated according to the weight ratio of 20:3; fourthly, fermentation is performed, wherein the inoculated materials are placed into a pot, compacted and fermented, the materials are sealed at the early stage of fermentation, the temperature is raised day by day in the middle stage, and the temperature is lowered day by day in the later stage; fifthly, vinegar pouring is performed, wherein the materials are sprayed with vinegar and soaked for 12-13 hours through white vinegar blank fermented in the fourth step, smoked vinegar formed by smoking the vinegar and water according to the weight ratio of 5:2:20, and vinegar liquid drops through a filter screen; sixthly, the vinegar liquid is sterilized; seventhly, the vinegar liquid is filtered; eighthly, the vinegar is stored under low-temperature and dry conditions. The vinegar yield is high, and the finished vinegar is good in taste, color and flavor.

Description

technical field [0001] The invention relates to a brewing method, in particular to a pure grain vinegar brewing method. Background technique [0002] The raw materials used in the traditional vinegar making process are mainly corn and sorghum. Under the influence of adverse external conditions, the inoculated strains are likely to grow poorly, stop growing or even die, while some adaptable wild microorganisms can grow and reproduce. This is the key to the success or failure of vinegar production, and of course it is also the key issue in vinegar production. Otherwise, the vinegar must be fermented at an abnormal temperature, or it will cause the vinegar to rot. Due to the current vinegar market, there are a lot of fake vinegar, inferior vinegar, and mixed vinegar. Consumers can really buy good vinegar, and there are very few healthy and nutritious vinegars, let alone pure grain vinegar. Therefore, the development and utilization of special pure grain vinegar brewing techno...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 张芳马瑞有马涛马锋
Owner ZIZHOU COUNTY RUIZHENG BREWING CO LTD
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