A liquid jar-sealing sweet and sour oral liquid process

A sweet and sour oral liquid and technology, which is applied in the field of condiment processing, can solve the problems of weak sweetness of vinegar and soft taste, and achieve the effects of long fermentation time, reduced fructose utilization and unique technology.

Inactive Publication Date: 2016-12-21
HUBEI UNIV OF TECH
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The key technology of traditional vinegar making is to increase the utilization rate of starch, but the sweetness in vinegar is extremely weak due to the extremely low sugar con

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) 10kg of glutinous rice, crushed to a particle size of 50 mesh, soaked in hot water at 50°C for 48 hours, drained the soaking water, steamed for 20 minutes, and cooled to 40°C; (2) Saccharification: add 4kg of crushed Daqu, and Mix the steamed glutinous rice and saccharify for 40 hours to obtain a mash; (3) add 10kg of steamed and cooled sweet corn, 2kg of rice husk, 200g of Aspergillus oryzae, and 200g of Monascus to the mash of glutinous rice and continue mashing for 8 hours; (4) Alcoholic fermentation: Add 800g of active dry yeast to the mash for 12 hours of airtight alcoholic fermentation; (5) Squeeze and filter the fermented wine mash to obtain sake liquid; (6) Acetic acid fermentation: Put the sake liquid into a 20L pottery tank, liquid The surface is 8 cm away from the edge of the vat, and 1 kg of crushed Daqu is immediately added to cover the surface of the liquor, and fermented in a closed vat for 120 days; (7) Measure the acidity, fructose, and glucose conte...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Granularityaaaaaaaaaa
Login to view more

Abstract

The invention discloses a liquid jar-sealing sweet and sour oral liquid process, and belongs to the field of flavouring processing. The process includes (1) preparing glutinous rice and sweet corn which are equal in amount, and separately crushing until the granularity is 40-50 meshes, (2) dipping the crushed glutinous rice and the crushed sweet corn, cooking, spreading and cooling, (3) mixing the glutinous rice with crushed daqu, and saccharifying, (4) adding rich husks and the sweet corn into glutinous rice saccharifying mash, adding aspergillus oryzae and monascus and saccharifying, (5) adding activated dry yeast into the saccharifying mash, and performing alcohol fermentation, (6) adding clear liquor liquid into a liquor earthen jar, scattering daqu onto the surface, sealing the jar and performing acetic fermentation, and (7) filtering and filling. The process is simple and high in glucose utilization rate. The fructose content is high so that a sweetness additive is not needed. A product is proper in sour and sweet taste and can be adopted as an excellent oral liquid.

Description

technical field [0001] The invention belongs to the field of condiment processing, and in particular relates to a brewing process of a liquid-state sealed cylinder sweet and sour oral liquid. Background technique [0002] my country’s traditional vinegar making process is divided into solid vinegar and liquid vinegar, and the liquid vinegar is represented by red yeast rice vinegar (application number: CN201410139500.3). The current acetic acid fermentation process requires sufficient oxygen in the acetic acid fermentation stage, no matter the modern fermenter process or the traditional brewing process. The acetic acid fermentation stage of traditional vinegar making in my country adopts open aerobic fermentation, which is easily polluted by environmental bacteria; the temperature of the vinegar grains needs to be checked every day, and the temperature is generally guaranteed to be <42°C by manual turning of the grains. The traditional vinegar brewing period is about 3 we...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 胡勇徐宁李冬生周梦舟祁勇刚高冰汪超石勇徐梅朱于鹏龚元元
Owner HUBEI UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap