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Mature vinegar making method

A technology of bran and water adjustment, applied in the preparation of vinegar, etc., can solve the problems of complex process, long production cycle, low starch utilization rate, etc., and achieve the effect of simple process, bright reddish-brown color, and favorable growth and reproduction

Inactive Publication Date: 2016-11-23
姜维印
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the taste of the mature vinegar is pure, the process is complicated, the starch utilization rate is not high during saccharification, and the production cycle is long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Koji making

[0022] Add water to the bran to adjust the water content of the bran to 35%, steam at 100°C for 0.8h, cool down to 23°C, add Wuyi Monascus essence accounting for 0.03% of the mass of the bran, and make koji on a koji bed with ventilation at 37°C 28h, get glutinous rice;

[0023] 2. Steamed material

[0024] Mix sorghum and rice according to the mass ratio of 1:0.9 and pulverize to obtain a mixed powder, add water to adjust the water content of the mixed powder to 35%, leave it at room temperature for 3 hours to confirm the material, and steam the material at 100°C for 1 hour to obtain cooked grain ;

[0025] 3. Saccharification

[0026] Mix gluten koji with cooked grain at a mass ratio of 1:2.8 and crush to obtain a mixed material, add water to adjust the water content of the mixed material to 65%, saccharify in a saccharification tank at room temperature for 8 days, and control the alcohol content of the mixed material after saccharification. 7°; ...

Embodiment 2

[0032] 1. Koji making

[0033] Add water to the bran to adjust the water content of the bran to 45%, steam at 150°C for 1.2h, cool down to 24°C, add Wuyi Monascus essence accounting for 0.05% of the mass of the bran, and make koji on a koji bed with ventilation at 38°C 35h, get glutinous rice;

[0034] 2. Steamed material

[0035] Mix and grind sorghum and rice according to the mass ratio of 1:1.1 to obtain a mixed powder, add water to adjust the water content of the mixed powder to 45%, leave it at room temperature for 5 hours to confirm the material, and steam the material at 150°C for 2 hours to obtain cooked grain ;

[0036] 3. Saccharification

[0037] Mix gluten koji with cooked grain at a mass ratio of 1:3.2 and crush to obtain a mixed material, add water to adjust the water content of the mixed material to 70%, saccharify in a saccharification tank for 10 days at room temperature, and control the alcohol content of the mixed material after saccharification. 8°;

...

Embodiment 3

[0043] 1. Koji making

[0044] Add water to the bran to adjust the water content of the bran to 40%, steam the material at 120°C for 1 hour, cool down to 23°C, add 0.04% of the weight of the bran black koji essence, and ventilate the koji on the koji bed at 37°C for 32 hours. Get gluten;

[0045] 2. Steamed material

[0046] Mix and grind sorghum and rice according to the mass ratio of 1:1 to obtain a mixed powder, add water to adjust the water content of the mixed powder to 40%, place it at room temperature for 3h-5h to confirm the material, and steam the material at 120°C for 1.5h to obtain cooked food;

[0047] 3. Saccharification

[0048] Mix gluten koji with cooked grain at a mass ratio of 1:3 and crush to obtain a mixed material, add water to adjust the water content of the mixed material to 68%, saccharify in a saccharification tank at room temperature for 9 days, control the alcohol content of the mixed material after saccharification 7°;

[0049] 4. Acetic acid f...

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PUM

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Abstract

A brewing method of mature vinegar. After steaming bran with water, adding koji essence, ventilating koji on a koji bed to obtain bran koji; mixing and crushing sorghum and rice to obtain a mixed powder, adding water and confirming the material at normal temperature to obtain Cooked grain; mix bran and cooked grain and break it into a mixture, add water content, saccharify at room temperature and control the alcohol content of the mixture after saccharification to 7°~8°; mix sorghum husk, bran and saccharification Mix the raw materials and put them into the acetic acid fermentation tank to ferment to obtain the fermented materials; pour the fermented materials into the vinegar drenching tank, add warm water, soak for 4-5 hours, and then sterilize with steam to obtain aged vinegar. The advantages are: simple process, short production cycle, unique product flavor, bright reddish-brown color, appropriate concentration, strong vinegar aroma, pure ester aroma, and the obtained mature vinegar is sweet and sour.

Description

technical field [0001] The invention belongs to the field of vinegar brewing, in particular to a method for brewing aged vinegar. Background technique [0002] The taste of vinegar is sour and mellow. It is an indispensable condiment in cooking. Besides acetic acid, vinegar also contains other nutrients that are beneficial to the body, such as lactic acid, gluconic acid, succinic acid, amino acids, sugar, etc. , calcium, phosphorus, iron, vitamin B2 and so on. Adding vinegar during cooking can reconcile the taste of dishes, increase the aroma of dishes, and remove bad odors; it can reduce the loss of vitamin C in raw materials, promote the dissolution of mineral components such as calcium, phosphorus, and iron in raw materials, and improve the nutritional value of dishes It can regulate and stimulate people's appetite, promote the secretion of digestive juice, and help the digestion and absorption of food. [0003] Traditional mature vinegar is made from sorghum, bran, ric...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 姜维印邹存锋
Owner 姜维印
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