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Vinegar and preparation method thereof

A technology for additives and grains, applied in the food field, can solve the problems of the reduction of amino acid nitrogen content, and achieve the effect of increasing the amino acid nitrogen content

Inactive Publication Date: 2017-02-01
滁州先奇工业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the content of amino acid nitrogen in vinegar will decrease if it is left for a long time

Method used

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  • Vinegar and preparation method thereof
  • Vinegar and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0013] Embodiment 1: 200 parts of rice; 380 parts of glutinous rice; 50 parts of barley; 120 parts of millet; 4 parts, 4 parts of ethyl acetate geranial aldehyde, the preparation method includes the following steps, mix rice, glutinous rice, barley, millet, sorghum evenly, soak in water for 1-3 days, add vinegar koji and mix evenly with water After mixing evenly at a weight ratio of 1:1, carry out sealed fermentation to obtain the mixture, and after filtration, take the filtrate to ferment again to obtain vinegar. In the preparation method, the amount of vinegar koji added is 20% of the mixture weight, and the time for sealed fermentation The temperature is 28°C for 15 days, and the specific steps of re-fermentation are as follows: ferment the filtrate in a sealed container at a temperature of 2.8°C for 80 days.

Embodiment 2

[0014] Embodiment 2: 350 parts of rice; 280 parts of glutinous rice; 70 parts of barley; 80 parts of millet; 3 parts of leaf aldehyde, the preparation method is the same as above.

Embodiment 3

[0015] Embodiment 3: 480 parts of rice; 120 parts of glutinous rice; 100 parts of barley; 50 parts of millet; 2 parts of ester geranial, the preparation method is the same as above.

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Abstract

The invention provides a vinegar which is prepared from the following raw materials in parts by weight: 200-480 parts of rice, 120-380 parts of glutinous rice, 50-100 parts of barley, 50-120 parts of millet, 50-120 parts of sorghum and 5-12 parts of additive. The additive comprises the following components in parts by weight: 1-4 parts of citronellal acetate, 2-4 parts of eugenol and 2-4 parts of ethyl acetate geranial. The vinegar has higher amino acid nitrogen content after being placed.

Description

technical field [0001] The invention relates to vinegar and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Vinegar is a traditional condiment in various Chinese cuisines. According to existing written records, the working people in ancient China used koji as a leavening agent to ferment and brew vinegar. Oriental vinegar originated in China, and the history of vinegar brewing according to documented records is at least three thousand years. "Vinegar" was called "酱", "醯" and "bitter wine" in ancient China. "You" is the earliest oracle bone inscription of the word "wine". At the same time, calling "vinegar" "bitter wine" also shows that "vinegar" originated from "wine". Famous vinegars in China include "mysterious Xiangxi" original balsamic vinegar, Zhenjiang balsamic vinegar, Shanxi old mature vinegar, Baoning vinegar, Tianjin Duliu old vinegar, Fujian Yongchun old vinegar, Guangling Dengchangbao vinegar, Qishan vinega...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12J1/04
CPCC12J1/04C12J1/00
Inventor 孙本如
Owner 滁州先奇工业科技有限公司
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