Preparation method for low-salt and low-irritation edible vinegar

A low-stimulation and vinegar technology, applied in the preparation of low-salt and low-irritant vinegar and functional food fields, can solve problems such as reduced experience and incompatibility with low-salt diets, and achieve the effects of enhanced taste experience and reduced irritation.

Active Publication Date: 2017-08-08
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The current production process of vinegar is raw material crushing, cooking, liquefaction and saccharification, alcoholic fermentation, acetic acid fermentation, sealing unstrained spirits, pouring vinegar, decocting vinegar and aging, etc. Although the prepared vinegar contains a variety of flavor substances, it still has a certain pungent smell. Throat tingling, if it is made into a direct-drinking vinegar product, the experience will be greatly reduced
In addition, during the sealing process, a certain amount of edible salt needs to be added to prevent excessive acetic acid fermentation, and the salt content in the final product vinegar is more than 1%, which does not meet the current trend of low-salt diet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preparation method of vinegar with low irritation and low salt content, comprising the steps of:

[0014] First, according to the traditional vinegar brewing method, the raw materials are crushed, boiled, liquefied and saccharified, and alcoholic fermentation is completed. After the alcoholic fermentation is finished, 0.2kg / t of compound enzymes (beta-glucanase and neutral protease, among which protease The dosage accounts for 10% of the compound enzyme), the temperature is controlled at 35°C, the reaction time is controlled at 50h, and the reaction process is constantly stirred or ventilated and stirred;

[0015] Then the wine mash is blended and followed by conventional acetic acid fermentation, sealing unstrained spirits, pouring vinegar, decocting vinegar, and aging.

[0016] The prepared vinegar was compared with the existing commercially available vinegar, and the differences in stimulation, salt and amino acid nitrogen were compared between the two. The results...

Embodiment 2

[0020] A preparation method of vinegar with low irritation and low salt content, comprising the steps of:

[0021] First, according to the traditional vinegar brewing method, the raw materials are crushed, boiled, liquefied and saccharified, and alcoholic fermentation is completed. After the alcoholic fermentation is completed, 0.9kg / t of compound enzymes (β-glucanase and neutral protease, among which protease The dosage accounts for 40% of the compound enzyme), the temperature is controlled at 45°C, the reaction time is controlled at 45h, and the reaction process is continuously stirred or ventilated and stirred;

[0022] Then the wine mash is blended and followed by conventional acetic acid fermentation, sealing unstrained spirits, pouring vinegar, decocting vinegar, and aging.

[0023] The prepared vinegar was compared with the existing commercially available vinegar, and the differences in stimulation, salt and amino acid nitrogen were compared between the two. The results...

Embodiment 3

[0027] A preparation method of vinegar with low irritation and low salt content, comprising the steps of:

[0028] First, according to the traditional vinegar brewing method, the raw materials are crushed, boiled, liquefied and saccharified, and alcoholic fermentation is completed. After the alcoholic fermentation is completed, 0.5kg / t of compound enzymes (beta-glucanase and neutral protease, among which protease The dosage accounts for 30% of the compound enzyme), the temperature is controlled at 50°C, the reaction time is controlled at 40h, and the reaction process is constantly stirred or ventilated and stirred;

[0029] Then the wine mash is blended and followed by conventional acetic acid fermentation, sealing unstrained spirits, pouring vinegar, decocting vinegar, and aging.

[0030] The prepared vinegar was compared with the existing commercially available vinegar, and the differences in irritation, salt content and amino acid nitrogen were compared between the two. The...

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PUM

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Abstract

The invention discloses a preparation method for a low-salt and low-irritation edible vinegar, which includes the following steps: material grinding, cooking, liquefaction and saccharification, alcoholic fermentation, raw spirit blending, acetic fermentation, brewing mass sealing, vinegar extraction, vinegar boiling and aging, wherein, after alcoholic fermentation is complete and before acetic fermentation, 0.1kg/t to 1kg/t of compound enzyme is added into raw spirit, temperature is controlled at 35 DEG C to 70 DEG C, reaction time is controlled at 20 to 60 hours, agitation or air agitation is constantly carried out in the process of reaction, so that processed raw spirit is obtained, and after the raw spirit is blended, the subsequent steps of acetic fermentation, brewing mass sealing, vinegar extraction, vinegar boiling and aging are then carried out. The irritation of the low-salt and low-irritation edible vinegar disclosed by the invention is greatly decreased, the taste experience is enhanced when the low-salt and low-irritation edible vinegar is directly drunk or eaten along with a cold disk, moreover, the salt content is reduced, the amino acid nitrogen index in the edible vinegar is increased, and more nutrient ingredients are added.

Description

technical field [0001] The invention relates to a functional food, which belongs to the field of food processing, in particular to a low-salt and low-stimulation vinegar preparation method. Background technique [0002] The current production process of vinegar is raw material crushing, cooking, liquefaction and saccharification, alcoholic fermentation, acetic acid fermentation, sealing unstrained spirits, pouring vinegar, decocting vinegar and aging, etc. Although the prepared vinegar contains a variety of flavor substances, it still has a certain pungent smell. Throat tingling, if it is made into a direct-drinking vinegar product, the experience will be greatly reduced. And in the process of sealing unstrained spirits, a certain amount of edible salt needs to be added to prevent excessive acetic acid fermentation, and the salt content in the final product vinegar is more than 1%, which does not meet the current trend of low-salt diet. Contents of the invention [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 杨娇李童奚宽鹏李秀鹏姚清
Owner JIANGSU HENGSHUN VINEGAR IND
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