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Production method for raw vinegar

A production method and technology of raw materials, applied in the production field of puree vinegar, can solve problems such as poor taste, achieve the effect of improving color and taste

Active Publication Date: 2017-12-22
孙德善 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main purpose of the present invention is to provide a production method of puree vinegar to solve the problem that the vinegar products in the prior art contain preservatives and cause poor taste

Method used

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  • Production method for raw vinegar
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  • Production method for raw vinegar

Examples

Experimental program
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Effect test

Embodiment 1

[0033] After crushing the rice, mix it with water according to the ratio of 1:8 by weight, and use the high-temperature injection method to heat the mixture of rice and water to 110°C to 120°C within 1-5 seconds to obtain a hot mixture. After 4 hours of cooling, the cooled hot mixture is transferred to the raw material tank of the fully automatic fermentation system, and the alcoholic fermentation strain yeast is transported to the raw material tank through the feeding cylinder that is airtightly connected with the raw material tank, wherein the yeast and heat The weight ratio of the mixture is 1:1800, and then carry out alcoholic fermentation. In the alcoholic fermentation process, yeast is used to pass the fermentable sugar through the action of intracellular alcoholic enzymes to generate alcohol and carbon dioxide. Alcoholic fermentation is mainly divided into the following three Phases: pre-alcoholic fermentation, main alcoholic fermentation and post-alcoholic fermentation....

Embodiment 2

[0035]After crushing the rice, mix it with water according to the ratio of 1:8 by weight, and use the high-temperature injection method to heat the mixture of rice and water to 121°C to 130°C within 6-10 seconds to obtain a hot mixture. After 4 hours of cooling, the cooled hot mixture is transferred to the raw material tank of the fully automatic fermentation system, and the alcoholic fermentation strain yeast is transported to the raw material tank through the feeding cylinder that is airtightly connected with the raw material tank, wherein the yeast and heat The weight ratio of the mixture is 1:1800, and then carry out alcoholic fermentation. In the alcoholic fermentation process, yeast is used to pass the fermentable sugar through the action of intracellular alcoholic enzymes to generate alcohol and carbon dioxide. Alcoholic fermentation is mainly divided into the following three Phases: pre-alcoholic fermentation, main alcoholic fermentation and post-alcoholic fermentation....

Embodiment 3

[0037] After crushing the rice, mix it with water according to the ratio of 1:8 by weight, and use the high-temperature injection method to heat the mixture of rice and water to 116°C to 125°C within 3-7 seconds to obtain a hot mixture. After 4 hours of cooling, the cooled hot mixture is transferred to the raw material tank of the fully automatic fermentation system, and the alcoholic fermentation strain yeast is transported to the raw material tank through the feeding cylinder that is airtightly connected with the raw material tank, wherein the yeast and heat The weight ratio of the mixture is 1:1800, and then carry out alcoholic fermentation. In the alcoholic fermentation process, yeast is used to pass the fermentable sugar through the action of intracellular alcoholic enzymes to generate alcohol and carbon dioxide. Alcoholic fermentation is mainly divided into the following three Phases: pre-alcoholic fermentation, main alcoholic fermentation and post-alcoholic fermentation....

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Abstract

The invention provides a production method for raw vinegar. A full-automatic fermenting system is applied to the production method. The production method comprises the following steps: mixing raw materials with water, thereby acquiring a mixture; increasing the temperature of the mixture to 110 DEG C-130 DEG C within 1-10 seconds utilizing high-temperature injection, thereby acquiring a hot mixture; transferring the cooled hot mixture into a full automatic fermenting system; performing alcoholic fermentation on the cooled hot mixture in the full automatic fermenting system, thereby acquiring wine dregs; performing acetic fermentation on the wine dregs in the full automatic fermenting system, thereby acquiring the raw vinegar. The high-temperature injection mode is utilized to increase the temperature of the mixture of the raw materials and water to 110 DEG C-130 DEG C within 1-10 seconds and then the alcoholic fermentation and acetic fermentation are performed, so that the raw stock component of the product is remained, the color, fragrance, taste and form of the raw vinegar are improved and the taste of the raw vinegar is improved.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to a production method of puree vinegar. Background technique [0002] There are mainly two types of vinegar products in the current market, one of which is traditional vinegar based on solid-state fermentation, and the other is a new type of vinegar processed by fine filtration after liquid fermentation. [0003] Traditional vinegar production methods require operations such as mixing, steaming, cooling, inoculation, alcohol fermentation, acetic acid fermentation, and filtration. Not only is the pretreatment cumbersome, but it also consumes a lot of energy and is easy to be mixed with bacteria, which seriously affects the production of vinegar. further development of the industry. Although the new type of vinegar retains the inherent fermentation flavor of the product after pre-fermentation, the subsequent fine filtration process and the use of preservatives are likely to cause a s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 侯庆云林华刘进昌张轲潘亭亭孙德善
Owner 孙德善