How to prepare malt vinegar

A malt and acetic acid fermentation technology, which is applied in the preparation of malt vinegar and the field of malt vinegar, can solve the problems of poor taste and complicated process of malt vinegar, and achieve the effect of outstanding characteristic taste, strong sour taste and rich nutrition

Active Publication Date: 2019-01-29
DANHAO CONDIMENT BREWING CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the disadvantages of producing malt vinegar by liquid state fermentation method in the prior art, the process is complicated, and the prepared malt vinegar has poor taste and astringent taste, the present invention provides a non-cooking and saccharification technology, using solid-state acetic acid fermentation process, and relying on the Saccharification of bran koji to produce malt vinegar with soft taste, sweet and sour taste, rich nutrition and strong function

Method used

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  • How to prepare malt vinegar

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Embodiment 1 (with malt and cornmeal as raw material, feeding base is every batch of 1500kg)

[0028] The preparation method of malt vinegar comprises the following steps:

[0029] A. The preparation process of grain malt: first soak the wheat for 12 hours, then germinate the soaked wheat at 36°C, water it every 8 hours during the germination process, and pour it thoroughly with running water. The length of the malt is 1.2- 1.8cm, with a germination rate of 70-90%, you can get wheat malt, crush it, and set aside;

[0030] B. Blending process: mix 429 kg of broken malt with 1071 kg of cornmeal and 5355 kg of water to obtain a mixed slurry, then add bran koji to the mixed slurry and mix evenly to obtain a slurry mash for subsequent use, wherein Aspergillus niger As3.758 As a result of koji making, the activity of glucoamylase in bran koji ≥ 800μ; the mass ratio of bran koji to mixed slurry is 0.08:1;

[0031] C. Saccharification and alcoholic fermentation process: put t...

Embodiment 2

[0038] Embodiment 2 (with malt and cornmeal as raw material, feeding base is every batch of 1500kg)

[0039] The preparation method of malt vinegar comprises the following steps:

[0040]A. The preparation process of grain malt: first soak the barley for 13 hours, then germinate the soaked wheat at 37°C, water it every 9 hours during the germination process, and pour it thoroughly with running water. The length of the malt is 1.2- 1.8cm, with a germination rate of 70-90%, you can get barley malt, smash it, and set aside;

[0041] B. Slurry mixing process: mix 500kg of broken malt with 1000kg of cornmeal and 6000kg of water to obtain a mixed slurry, then add bran koji to the mixed slurry and mix evenly to obtain a slurry mash for subsequent use, wherein Aspergillus niger As3.758 As a result of koji making, the activity of glucoamylase in bran koji ≥ 800μ; the mass ratio of bran koji to mixed slurry is 0.12:1;

[0042] C. Saccharification and alcoholic fermentation process: pu...

Embodiment 3

[0049] Embodiment 3 (with malt and corn flour as raw material, feeding base is every batch of 1500kg)

[0050] The preparation method of malt vinegar comprises the following steps:

[0051] A. The preparation process of grain malt: Soak the buckwheat for 11 hours, then germinate the soaked wheat at 39°C, water it every 7 hours during the germination process, and pour it thoroughly with running water. The length of the malt is 1.2- 1.8cm, with a germination rate of 70-90%, you can get buckwheat malt, crush it and set aside;

[0052] B. Slurry mixing process: mix 466kg of broken malt with 1034kg of cornmeal and 5687kg of water to obtain a mixed slurry, then add bran koji to the mixed slurry and mix evenly to obtain a slurry mash for subsequent use, wherein Aspergillus niger As3.758 As a result of koji making, the activity of glucoamylase in bran koji ≥ 800μ; the mass ratio of bran koji to mixed slurry is 0.09:1;

[0053] C. Saccharification and alcoholic fermentation process: ...

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Abstract

The invention belongs to the technical field of edible vinegar and discloses a malt vinegar preparation method. The malt vinegar preparation method which takes grains as a raw material includes a grain malt preparation procedure, a slurry regulation procedure, a saccharification and alcoholic fermentation procedure, an acetic fermentation procedure and a finished product preparation procedure. By solid state fermentation for vinegar preparation, the malt vinegar preparation method is simple in operation, and prepared malt vinegar has advantages of mellow taste, color brightness, freeness of precipitates, astringency and foreign smells, rich aroma, moderate sourness, slight sweetness and integration of yeast aroma, malt aroma and vinegar aroma.

Description

technical field [0001] The invention belongs to the technical field of edible vinegar and relates to malt vinegar, in particular to a method for preparing malt vinegar. The vinegar is prepared by solid-state fermentation. The method is simple to operate, and the prepared malt vinegar has a mellow taste, bright color, no precipitation, and strong fragrance , sour but not astringent, fragrant and slightly sweet, no peculiar smell, soft acidity, vinegar aroma with koji and malt aroma. Background technique [0002] In general, vinegar production needs to go through multiple biochemical reaction stages such as liquefaction and saccharification of starchy raw materials, alcoholic fermentation, and acetic acid fermentation. According to national standards, vinegar can be divided into brewed vinegar and prepared vinegar; brewed vinegar refers to the liquid sour seasoning brewed by microbial fermentation using various starchy, sugar-containing materials or alcohol alone or in combina...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/685
CPCC12J1/04
Inventor 张志强曹丽娜何华郭文堂
Owner DANHAO CONDIMENT BREWING CO LTD
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