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Preparation process of table vinegar

A production process, vinegar technology, applied in the preparation of vinegar, etc., can solve the problems of heavy workload, general taste, low nutritional value, etc.

Inactive Publication Date: 2016-03-23
六盘水千易食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing process has a large workload, general taste and low nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of vinegar production technology, comprises steps:

[0042] 1) Liquid gelatinization, saccharification and alcoholic fermentation of raw materials:

[0043] a, moisturizing material: 25 parts by weight of glutinous rice and 25 parts by weight of tartary buckwheat are pulverized into 40 orders and put into a soaking tank, add 30 parts by weight of water, and soak for 3 hours in summer;

[0044] b. Liquefaction: Add 20 parts by weight of water to the cooking tank and heat it to 70°C with steam, add the soaked material, adjust the pH to 6.0, add 10 parts by weight of α-amylase, and keep it warm for 12 minutes when the temperature rises to 88°C , then heated to 98°C for 15 minutes, then cooled to 30°C, added 10 parts by weight of vinegar koji and 20 parts by weight of wheat koji and stirred evenly;

[0045] c, saccharification, alcoholic fermentation: add 10 parts by weight of sugar, control the temperature of the alcoholic fermentation product at 30°C, seal the tan...

Embodiment 2

[0058] A kind of vinegar production technology, comprises steps:

[0059] 1) Liquid gelatinization, saccharification and alcoholic fermentation of raw materials:

[0060] a, moisturizing material: 50 parts by weight of glutinous rice and 50 parts by weight of tartary buckwheat are pulverized into 60 orders and put into a soaking box, add 70 parts by weight of water, and soak for 12 hours in summer;

[0061] b. Liquefaction: add 35 parts by weight of water to the cooking tank and heat it to 80°C with steam, add the soaked material, adjust the pH to 6.2, add 20 parts by weight of α-amylase, and keep it warm for 15 minutes when the temperature rises to 90°C , then heated to 99°C for 20 minutes, then cooled to 35°C, added 20 parts by weight of vinegar koji and 35 parts by weight of wheat koji and stirred evenly;

[0062] c, saccharification, alcoholic fermentation: add 20 parts by weight of sugar, control the temperature of the alcoholic fermentation product at 32°C, seal the tan...

Embodiment 3

[0075] A kind of vinegar production technology, comprises steps:

[0076] 1) Liquid gelatinization, saccharification and alcoholic fermentation of raw materials:

[0077] a, moisturizing material: 75 parts by weight of glutinous rice and 75 parts by weight of tartary buckwheat are pulverized into 80 orders and put into a soaking box, add 90 parts by weight of water, and soak for 14 hours in summer;

[0078] b. Liquefaction: Add 50 parts by weight of water in the cooking tank and heat it to 90°C with steam, add the soaked material, adjust the pH to 6.4, add 30 parts by weight of α-amylase, and keep it warm for 18 minutes when the temperature rises to 94°C , then heated to 100°C for 25 minutes, then cooled to 40°C, added 30 parts by weight of vinegar koji and 50 parts by weight of wheat koji and stirred evenly;

[0079] c, saccharification, alcoholic fermentation: add 30 parts by weight of sugar, control the temperature of the alcoholic fermentation product at 35°C, seal the ta...

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PUM

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Abstract

The invention discloses a preparation process of table vinegar. The preparation process comprises the following steps: 1) gelatinizing raw materials in liquid states, and carrying out saccharification and alcoholic fermentation; 2) carrying out acetic fermentation; 3) filtering out vinegar, and carrying out sterilization and blending to obtain a finished product. Wheat bran can absorb fermented grains and moisture to perform the functions of loosening and enveloping air, is rich in protein, and has a close relationship with the sapor of the table vinegar; crude bran mainly performs the function of loosening fermented grains, can accommodate and circulate air, and is favorable for aerobic fermentation of acetic bacteria; in the preparation process, the workload is low; the prepared table vinegar is good in taste and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a vinegar production process. Background technique [0002] At present, my country's vinegar can be divided into rice vinegar, wine vinegar, sweet and sour vinegar and acetic acid vinegar according to different raw materials. Among them, rice vinegar is made from grains and grains, and wine vinegar is made from oxidized raw materials such as distilled wine, fruit wine and alcohol. Vinegar is brewed from caramel, sugar residue, beet waste and waste molasses, etc., and acetic acid vinegar is made from edible-grade glacial acetic acid. [0003] There are many ways to produce vinegar in my country, including traditional solid-state fermentation, liquid fermentation and reflux fermentation. However, the existing process has a large workload, general taste and low nutritional value. Contents of the invention [0004] In order to make up for the above deficiencies, the present invention...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 易昀霈
Owner 六盘水千易食品有限公司
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