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
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[0020] Example 1
[0021] 1. Music making
[0022] Add water to the bran to adjust the water content of the bran to 35%, steam the material at 100°C for 0.8h, cool it down to 23°C, add 0.03% of the bran mass, and make koji in a ventilated bed at 37°C. 28h, get bran koji;
[0023] 2. Steamed ingredients
[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 mixed powder to a moisture content of 35%. Place it at room temperature for 3 hours for identification, and steam at 100°C for 1 hour to obtain cooked grain. ;
[0025] 3. Saccharification
[0026] Mix the bran koji with the cooked grain mass ratio of 1:2.8 and smash to obtain the mixture, add water to adjust the water content of the mixture to 65%, saccharify in the saccharification tank at room temperature for 8 days, control the alcohol content of the mixture after saccharification 7°;
[0027] 4. Acetic acid fermentation
[0028] The mixture of sorghum hul...
Example Embodiment
[0031] Example 2
[0032] 1. Music making
[0033] Add water to the bran to adjust the water content of the bran to 45%, steam the material at 150°C for 1.2h, cool to 24°C, add 0.05% of the weight of the bran, and make koji in a ventilated bed at 38°C 35h, get bran koji;
[0034] 2. Steamed ingredients
[0035] Mix sorghum and rice according to the mass ratio of 1:1.1 and pulverize to obtain a mixed powder. Add water to adjust the water content of the mixed powder to 45%. Place it at room temperature for 5 hours for recognition, and steam at 150°C for 2 hours to obtain cooked grain. ;
[0036] 3. Saccharification
[0037] Mix the bran koji with the cooked grain mass ratio of 1:3.2 and smash to obtain the mixture, add water to adjust the water content of the mixture to 70%, saccharify in the saccharification tank at room temperature for 10 days, and control the alcohol content of the mixture after saccharification. 8°;
[0038] 4. Acetic acid fermentation
[0039] The mixture of sorghum ...
Example Embodiment
[0042] Example 3
[0043] 1. Music making
[0044] Add water to the bran to adjust the moisture content of the bran to 40%, steam the material at 120°C for 1 hour, cool to 23°C, add 0.04% of the weight of the bran, and ventilate the koji for 32 hours at 37°C. Get bran yeast
[0045] 2. Steamed ingredients
[0046] Mix sorghum and rice according to the mass ratio of 1:1 and pulverize to obtain a mixed powder. Add water to adjust the mixed powder to a moisture content of 40%. Place it at room temperature for 3h-5h for recognition. Steam the material at 120℃ for 1.5h. Cooked food
[0047] 3. Saccharification
[0048] Mix the bran koji with the cooked grain mass ratio of 1:3 and smash to obtain the mixture, add water to adjust the water content of the mixture to 68%, and saccharify in the saccharification tank at room temperature for 9 days, and control the alcohol content of the mixture after saccharification. 7°;
[0049] 4. Acetic acid fermentation
[0050] The mixture of sorghum hulls, ...
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