Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for brewing vinegar by using raw materials and processed edible vinegar

A technology for brewing vinegar and raw material, which is applied in the preparation of vinegar, etc., can solve the problems of complex process, inconvenient control, and ineffective vinegar brewing from raw material, and achieve the effects of pure color and taste, food saving and shortening brewing time

Inactive Publication Date: 2017-12-01
FUJIAN YONGCHUN JINCHUN BREWING
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, at present, the domestic adoption rate of brewing vinegar from raw materials is still in the research and development stage. The effect of brewing vinegar from raw materials is not obvious, and the process is relatively complicated, which is not easy to control.

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

[0023] The method for making vinegar from raw material comprises the steps:

[0024] Step 1, brewing pool treatment: cleaning and disinfecting the brewing pool;

[0025] Step 2, raw material pretreatment: Pour the rice into the soaking pool, put water into the pool, wait until the water soaks the surface of the rice, use a tool to gently stir and wash off the dust on the surface of the rice, open the drain to drain the water, continue to add water, wait Soak the surface of the rice in water, stop adding water, soak the rice in the water for 3 hours, drain the water, and process the rice afterward;

[0026] Step 3, feeding: Add water into the brewing tank, control the water temperature to 35°C, then add the post-treated rice obtained in Step 2, stir evenly, add raw material enzyme and protease in turn, stir evenly; then add the expanded yeast solution , stir evenly, seal the brewing tank, stir once every 12h in the first three days, wherein the water added in step 3, the post-...

Embodiment 2

[0031] The method for making vinegar from raw material comprises the steps:

[0032] Step 1, brewing pool treatment: cleaning and disinfecting the brewing pool;

[0033] Step 2, raw material pretreatment: Pour the rice into the soaking pool, put water into the pool, wait until the water soaks the surface of the rice, use a tool to gently stir and wash off the dust on the surface of the rice, open the drain to drain the water, continue to add water, wait Soak the surface of the rice in water, stop adding water, soak the rice in the water for 2.5 hours, drain the water, and process the rice afterward;

[0034] Step 3, feeding: Add water into the brewing tank, control the water temperature to 30°C, then add the post-treated rice obtained in Step 2, stir evenly, add raw material enzyme and protease in turn, stir evenly; then add the expanded yeast solution , stir evenly, seal the brewing tank, stir once every 12h in the first three days, wherein the water added in step 3, the pos...

Embodiment 3

[0039] The method for making vinegar from raw material comprises the steps:

[0040] Step 1, brewing pool treatment: cleaning and disinfecting the brewing pool;

[0041] Step 2, raw material pretreatment: Pour the rice into the soaking pool, put water into the pool, wait until the water soaks the surface of the rice, use a tool to gently stir and wash off the dust on the surface of the rice, open the drain to drain the water, continue to add water, wait Soak the surface of the rice in water, stop adding water, soak the rice in the water for 3 hours, drain the water, and process the rice afterward;

[0042] Step 3, feeding: Add water into the brewing tank, control the water temperature to 38°C, then add the post-treated rice obtained in Step 2, stir evenly, add raw material enzyme and protease in turn, stir evenly; then add the expanded yeast solution , stir evenly, seal the brewing tank, stir once every 12h in the first three days, wherein the water added in step 3, the post-tr...

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

No PUM Login to View More

Abstract

The invention relates to a method for brewing vinegar by using raw materials and processed edible vinegar, and belongs to the technical field of brewing. The method for brewing vinegar by using the raw materials comprises the following steps: step one, treatment of a brewing pond; step two, pretreatment of the raw materials; step three, material throwing; step four, alcoholic fermentation; and step five, acetic fermentation. The raw materials are fermented in the brewing pond to brew the vinegar, rice is used as a raw material, rice cooking is omitted, the vinegar can be obtained within 20 days, the energy is saved effectively, the production period of brewing of the vinegar by the raw materials is shortened, and the production efficiency is improved; meanwhile, the vinegar yield can be improved further by the method, the production cost is reduced, and the produced vinegar is pure in color and taste, and is nutrient-rich; and more importantly, according to the process for brewing the vinegar by using the raw materials, purposes of saving grains, saving energy and reducing emission can be achieved really.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for brewing vinegar from raw material and prepared edible vinegar. Background technique [0002] Raw meal fermentation refers to the process in which starchy raw materials are directly converted into sugar at room temperature by the action of enzymes without heating, cooking and saccharification, and are fermented into various products by microorganisms. Raw meal fermentation has a history of several decades, and the enzymes used in the past are mainly rhizobacteria, combined with crude products made of various other strains and a small amount of enzyme preparations. Since the local methods, small-scale and natural production methods are used everywhere, there is no unified standard, strain, process, and equipment, so the raw material enzyme is only at the original or primary level, which is also the reason for the development of raw material fermentation in ...

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
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 刘海生
Owner FUJIAN YONGCHUN JINCHUN BREWING
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com