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Aroma-producing mature vinegar and making technology thereof

A preparation process and aroma-producing technology, which is applied in the production of aromatic mature vinegar and its preparation, can solve the problems of reducing the nutritional components of mature vinegar, and achieve the effects of rich aroma components, improved fermentation quality, and good flavor

Inactive Publication Date: 2018-02-02
吴佳玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But mature vinegar in the prior art adds food additives in order to improve the strong fragrance and the shelf life of mature vinegar in the brewing process, reduces the nutrient content of mature vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment one, the preparation technology of producing aromatic aged vinegar, comprises the following processing steps:

[0027] Put 4500 parts of unsterilized brewed vinegar into the tank, cover the tank with a light-transmitting cover, pour 40 parts of white wine puree into the tank, and then add 15 parts of brown sugar, 2 parts of dried wolfberry and 0.5 parts of Chinese prickly ash into the tank. Use gauze to wrap the mouth of the tank, and carry out the fermentation of sugar and wine. During the process of sugar and wine fermentation, after exposure to the sun in summer and freezing in winter, the aging of aromatic vinegar is completed. After freezing, remove the ice cubes in the tank, and put the The vinegar is filtered and then added with 5 parts of honey and stirred evenly, then sterilized and packaged.

Embodiment 2

[0028] Embodiment two, the preparation technology of producing aromatic aged vinegar, comprises the following processing steps:

[0029] Put 5500 parts of unsterilized brewed vinegar into the tank, cover the tank with a light-transmitting cover, pour 60 parts of white wine puree into the tank, and then add 35 parts of brown sugar, 7 parts of dried wolfberry and 1.5 parts of Chinese prickly ash into the tank. Use gauze to wrap the mouth of the tank, and carry out the fermentation of sugar and wine. During the process of sugar and wine fermentation, after exposure to the sun in summer and freezing in winter, the aging of aromatic vinegar is completed. After freezing, remove the ice cubes in the tank, and put the The vinegar is filtered and then added with 15 parts of honey and stirred evenly, then sterilized and packaged.

Embodiment 3

[0030] Embodiment three, the preparation technology of producing aromatic aged vinegar, comprises the following processing steps:

[0031] Put 5000 parts of unsterilized brewed vinegar into the tank, cover the tank with a light-transmitting cover, pour 50 parts of white wine puree into the tank, and then add 25 parts of brown sugar, 5 parts of dried wolfberry and 1 prickly ash into the tank. Use gauze to wrap the mouth of the tank, and carry out the fermentation of sugar and wine. During the process of sugar and wine fermentation, after exposure to the sun in summer and freezing in winter, the aging of aromatic vinegar is completed. After freezing, remove the ice cubes in the tank, and put the The vinegar is filtered and then added with 10 parts of honey and stirred evenly, then sterilized and packaged.

[0032] In the above-mentioned three kinds of embodiments, the used white wine puree is broomcorn wine puree, and alcohol content is 50 degree~65 degree. The total acidity of...

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Abstract

The invention relates to aroma-producing mature vinegar. The aroma-producing mature vinegar is made from unpasteurized fermented vinegar, baijiu puree, brown sugar, dry fruits of fructus lycii, Chinese prickly ash and honey, and the aroma-producing mature vinegar is made by adding the baijiu puree, the brown sugar, the dry fruits of fructus lycii and the Chinese prickly ash into the unpasteurizedfermented vinegar, conducting saccharification and ageing and adding the honey in aged vinegar. According to the aroma-producing mature vinegar, after broomcorn millet baijiu is added, exposure and freezing are conducted, the inherent quality of products is changed obviously, and the medicinal mature vinegar and health-care effects are achieved. The amino acid content is increased compared with ordinary mature vinegar, the honey is added after ageing, and the quality of the mature vinegar is obviously improved. Accordingly, fragrant substances are added, the product is rich in aroma componentand good in flavor. According to the process principle, the vinegar is fermented through the broomcorn millet baijiu, and by means of sun exposure and winter coldness, the fermentation quality of thevinegar is further improved.

Description

Technical field: [0001] The invention relates to the technical field of mature vinegar production, in particular to an aromatic mature vinegar and a preparation process thereof. Background technique: [0002] Vinegar is a fermented sour liquid condiment that has been eaten in my country for more than 2,000 years. There are many types of vinegar, among which rice vinegar and aged vinegar are the best. Vinegar is one of the main condiments in cooking. It is mainly sour and aromatic, and has a wide range of uses. It is the main raw material for sweet and sour flavor. It can remove fishy and greasy, increase umami taste and aroma, reduce the loss of vitamin C in the process of food heating, and dissolve calcium in cooking ingredients to facilitate human body absorption. [0003] Mature vinegar is a kind of vinegar. The raw materials and pre-processing techniques are the same as ordinary vinegar, except that it has undergone an aging process, such as the traditional "summer sun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 吴佳玲吴汉仁
Owner 吴佳玲
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