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Vinegar making method

A technology of vinegar and bran, which is applied in the field of condiments, can solve the problems of not meeting the health needs of consumers, having no nutritional value, poor taste, etc., and achieve the effects of increasing food safety, increasing vinegar production rate, and simple operation

Inactive Publication Date: 2016-11-23
连云港市馨祥酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the commercially available vinegars are made by highly mechanized liquid fermentation process or artificially prepared vinegar, but the vinegar prepared by liquid fermentation process or the prepared vinegar has the disadvantage of poor taste, and A large amount of food additives, preservatives, flavoring agents, etc. are used in the preparation of vinegar, which has no nutritional value and cannot meet the health needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a kind of brewing method of vinegar, its step is as follows:

[0023] (1) Koji making: Mix bran, pea flour, mung bean flour and wheat flour, add water and stir evenly, and use a buckling mold to make brick-shaped koji from the obtained mixture, put it in the koji making room, and make koji under natural conditions After 35 days, the koji was obtained, and the koji was ground and sieved to obtain koji powder; wherein, the mass ratio of bran, pea flour, mung bean flour, wheat flour and water was 8:1:1:2:3;

[0024] (2) Raw material treatment: Soak the sorghum and rice after removing impurities in water for 12 hours respectively, then put the soaked sorghum and rice into a steamer for steaming until there is no hard core in the raw materials;

[0025] (3) Alcohol fermentation: Cool the steamed raw materials to 30°C, then put the steamed sorghum and rice into the fermentation tank according to the mass ratio of sorghum: rice: water = 1:1:2, add water and stir ...

Embodiment 2

[0028] Embodiment 2, a kind of brewing method of vinegar, its steps are as follows:

[0029] (1) Koji making: Mix bran, pea flour, mung bean flour and wheat flour, add water and stir evenly, and use a buckling mold to make brick-shaped koji from the obtained mixture, put it in the koji making room, and make koji under natural conditions After 45 days, the koji was obtained, and the koji was ground and sieved to obtain the koji powder; wherein, the mass ratio of bran, pea flour, mung bean flour, wheat flour and water was 12:2:2:3:3;

[0030] (2) Raw material treatment: Soak the sorghum and rice after removal of impurities in water for 15 hours respectively, then put the soaked sorghum and rice into a steamer for steaming until there is no hard core in the raw materials;

[0031] (3) Alcohol fermentation: Cool the steamed raw materials to 40°C, then put the steamed sorghum and rice into the fermentation tank according to the mass ratio of sorghum: rice: water = 1:1:3, add water ...

Embodiment 3

[0034] Embodiment 3, a kind of brewing method of vinegar, its steps are as follows:

[0035] (1) Koji making: Mix bran, pea flour, mung bean flour and wheat flour, add water and stir evenly, and use a buckling mold to make brick-shaped koji from the obtained mixture, put it in the koji making room, and make koji under natural conditions After 40 days, the koji was obtained, and the koji was ground and sieved to obtain koji powder; wherein, the mass ratio of bran, pea flour, mung bean flour, wheat flour and water was 10:2:1:3:3;

[0036] (2) Raw material treatment: Soak the sorghum and rice after removal of impurities in water for 14 hours, and then put the soaked sorghum and rice into a steamer for steaming until there is no hard core in the raw materials;

[0037] (3) Alcohol fermentation: Cool the steamed raw materials to 35°C, then put the steamed sorghum and rice into the fermentation tank according to the mass ratio of sorghum: rice: water = 1:1:2.5, add water and stir to...

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Abstract

Disclosed is a vinegar making method. The making method includes the following steps: mixing bran, pea powder, mung bean powder and wheat flour, adding water and stirring uniformly, and making brick-shaped yeast billet by the mixture with a yeast pressing die, grinding and sifting yeast to obtain yeast powder; soaking sorghum and rice separately in water, and steaming the material; putting steamed sorghum and rice into a fermentation tank, adding water and stirring, then adding the yeast powder, uniformly mixing and fermenting to obtain the fermented grains; putting bran, rice bran and fermented grains into a brewing tank, mixing evenly, and then adding acetic acid bacteria to the mixed material, stirring evenly, sealing the brewing tank, overturning 17-20 times to obtain aged vinegar grains; covering the vinegar grains with a layer of salt on the surface, compacting the material in the brewing tank, sealing the brewing tank, overturning once every 18 to 22 days, pouring vinegar and sterilizing to obtain vinegar after 3-6 months. The vinegar product prepared by the method has the advantages of good color, fragrance and taste, which increases the safety of food, and the yeast billet is convenient to store and transport, and is more convenient to use.

Description

technical field [0001] The invention belongs to the technical field of condiments, in particular to a method for brewing vinegar. Background technique [0002] Vinegar is a traditional acidic condiment in my country. According to the different brewing raw materials and techniques, the various components, color, aroma and taste of the finished vinegar are also quite different. [0003] At present, most of the commercially available vinegars are made by highly mechanized liquid fermentation process or artificially prepared vinegar, but the vinegar prepared by liquid fermentation process or the prepared vinegar has the disadvantage of poor taste, and A large amount of food additives, preservatives, flavoring agents, etc. are used in the preparation of vinegar, which has no nutritional value and cannot meet the health needs of consumers. Contents of the invention [0004] The technical problem to be solved by the invention is to provide a vinegar brewing method with reasonabl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 胡云胜胡品峰
Owner 连云港市馨祥酿造有限公司
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