Brewed sugar vinegar, processing method and application thereof
A processing method and technology of sweet and sour, applied in the field of brewing sweet and sour and its processing, can solve problems such as side effects, achieve significant antibacterial effect and wide application range
Inactive Publication Date: 2016-11-23
苏州汉德瑞生物工程有限公司
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Problems solved by technology
[0002] The food safety problems that have emerged in recent years have increased consumers' extensive attention to food additives. Consumers require healthy and delicious cooking food, and due to the demand for flavor, it is often necessary to add various additives to increase food additives. taste, and commonly used chemical preservatives, such as potassium sorbate and sodium benzoate, although they can curb the deterioration and taste of food, they are gradually abandoned by consumers due to side effects
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[0025] A processing method for brewing sweet and sour, comprising the steps of:
[0026] S1. Cooking and gelatinization: use corn as raw material to cook and gelatinize. The cooking temperature is 100-120°C, take it out and cool it to 25-35°C;
[0027] S2. Preparation of fermentation medium: in g / L, 40 of the above-mentioned steamed and gelatinized raw materials, 1 to 5 of yeast extract, 1 to 5 of yeast peptone, 10 to 25 of refined corn syrup, K 2 HPO 4 5-10, NH 3 ·H 2 O 0.3~0.6, Ca(OH) 2 0.02 to 0.025, mix in Bacillus coagulans at a ratio of 0.2% to 0.5%, and add raw materials every 8 to 10 hours;
[0028] S3. Use deionized water as ingredients, after preparing the culture medium, pass through a filter to remove large particles of impurities, pour it into a fermenter, carry out high-temperature sterilization at 120°C for 30 minutes, and cool down to 25-30°C; add it to carry out fermentation culture, Add starch hydrolyzed sugar 15-25g / L during the process, and the ferme...
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The invention discloses a processing method for brewed sugar vinegar. The processing method comprises the following steps: S1) cooking and pasting; S2) preparing a fermentation medium; S3) burdening with deionized water and fermenting, thereby obtaining an alcohol fermentation liquor; S4) pumping into a next-stage fermentation cylinder, starting an acetic acid fermentation stage, and adding probiotics for fermenting, thereby obtaining the final fermentation liquor; S5) concentrating, filtering and separating the fermentation liquor, thereby obtaining the brewed sugar vinegar. The brewed sugar vinegar provided by the invention is natural organic acid which is prepared by taking natural raw materials including beet, sugarcane or corn as materials and fermenting with probiotics; under the metabolism synergistic effect of various microorganisms, the food quality can be stabilized and the growth condition of microorganisms can be limited; the brewed sugar vinegar can be used for seasoning and preventing corrosion as well as keeping meat fresh; the application scope is wide; the brewed sugar vinegar also meets the requirement of consumers for natural ingredients.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to brewed sweet and sour and its processing method and application. Background technique [0002] The food safety problems that have emerged in recent years have increased consumers' extensive attention to food additives. Consumers require healthy and delicious cooking food, and due to the demand for flavor, it is often necessary to add various additives to increase food additives. mouthfeel, and commonly used chemical preservatives, such as potassium sorbate and sodium benzoate, although they can curb the deterioration and taste of food, they are gradually abandoned by consumers due to their side effects. Therefore, it is necessary for those skilled in the art to provide a natural ingredient that can replace such chemical additives, which can protect food from contamination by microorganisms while imparting delicious food. Contents of the invention [0003] A...
Claims
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IPC IPC(8): C12J1/04A23B4/20
CPCC12J1/04A23B4/20A23V2002/00A23V2200/10
Inventor 杨保强郑佐兴
Owner 苏州汉德瑞生物工程有限公司