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Edible vinegar processing method

A processing method and vinegar technology, applied in the field of vinegar processing, can solve the problems of inability to produce acetic acid with high acidity, general nutritional value of acetic acid, and long fermentation cycle, and achieve the goals of shortening the production cycle, brightening the color, and improving the nutritional value Effect

Inactive Publication Date: 2018-03-23
安徽鲜福临食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to reports, the annual output of vinegar in the world is as much as 20 million tons, and the annual output of vinegar in my country is about 3.5 million tons, of which the grain vinegar made from grain is the main one. In the traditional brewing method, solid-state fermentation uses grain as the main raw material, which is crushed, stirred with water, steamed, and fermented with alcohol. , low yield, low acetic acid content, and the inability to produce acetic acid with high acidity, and the nutritional value of acetic acid produced at the same time is average

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of vinegar processing method, comprises the following steps:

[0017] (1) Auxiliary fermentation broth preparation: Add the pure culture of Streptococcus thermophilus into the fermentation vessel and add water at a temperature of 32°C. min speed of stirring for 10 min to make a fermented liquid, after cleaning the Humulus japonicus, pulverize it, pass through a 100-mesh sieve, add the pulverized Humulus japonicus in the fermentation container, stir at a speed of 120 r / min for 15 min, seal and ferment for 5 days, pass Sterilize to obtain auxiliary fermentation liquid;

[0018] (2) Liquefaction of raw materials: Mix black beans and mung beans according to the mass ratio of 3:1, crush them, and pass through a 100-mesh sieve to obtain a mixture. Add distilled water 5 times its mass to the mixture, stir well, and then add the mixture Amylase with 0.12% of the total weight of the material was incubated at 35°C for 5 hours to obtain the liquefied material;

[0019] (3...

Embodiment 2

[0026] A kind of vinegar processing method, comprises the following steps:

[0027] (1) Auxiliary fermentation broth preparation: Add the pure culture of Streptococcus thermophilus into the fermentation vessel and add water at a temperature of 35°C. min speed of stirring for 10 min to make a fermented liquid, after cleaning the Humulus japonicus, crush it, pass through a 100-mesh sieve, add the pulverized Humulus japonicus in the fermentation container, stir at a speed of 120 r / min for 15 min, seal and ferment for 10 days, pass Sterilize to obtain auxiliary fermentation liquid;

[0028] (2) Liquefaction of raw materials: Mix black beans and mung beans according to the mass ratio of 3:1, crush them, and pass through a 100-mesh sieve to obtain a mixture. Add distilled water 5 times its mass to the mixture, stir well, and then add the mixture Amylase with 0.15% of the total weight of the material was incubated at 40°C for 8 hours to obtain the liquefied material;

[0029] (3) A...

Embodiment 3

[0036] A kind of vinegar processing method, comprises the following steps:

[0037] (1) Auxiliary fermentation broth preparation: Add the pure culture of Streptococcus thermophilus into the fermentation vessel and add water at a temperature of 33°C. min speed of stirring for 10 min to make a fermented liquid, after cleaning the Humulus japonicus, pulverize it, pass through a 100-mesh sieve, add the pulverized Humulus japonicus in the fermentation container, stir at a speed of 120 r / min for 15 min, seal and ferment for 8 days, pass Sterilize to obtain auxiliary fermentation liquid;

[0038] (2) Liquefaction of raw materials: Mix black beans and mung beans according to the mass ratio of 3:1, crush them, and pass through a 100-mesh sieve to obtain a mixture. Add distilled water 5 times its mass to the mixture, stir well, and then add the mixture Amylase of 0.13% of the total weight of the material was incubated at 38° C. for 6 hours to obtain the liquefied material;

[0039] (3...

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Abstract

The invention discloses an edible vinegar processing method and relates to the field of an edible vinegar processing technology. The edible vinegar processing method comprises the following steps: (1)auxiliary fermentation broth preparation; (2) raw material liquefaction; (3) alcoholic fermentation; and (4) acetic acid fermentation. By the edible vinegar processing method of the invention, alcohol can be effectively converted, acid generation amount and acid generation rate per unit time are raised, and traditional vinegar flavor is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of vinegar processing, and in particular relates to a vinegar processing method. Background technique [0002] Vinegar is one of the traditional condiments in my country. It is not only rich in nutrients, but also has unique pharmacological effects. Medical research shows that vinegar has a strong bactericidal and antibacterial effect, and is one of the indispensable edibles in life. one. Vinegar is usually fermented and brewed from grains. With the gradual improvement of living standards in recent years, fruit vinegar has also quietly entered people's dining tables. According to reports, the annual output of vinegar in the world is as much as 20 million tons, and the annual output of vinegar in my country is about 3.5 million tons, of which the grain vinegar made from grain is the main one. In the traditional brewing method, solid-state fermentation uses grain as the main raw material, which is crushed, st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865C12R1/46C12R1/02
CPCC12J1/04
Inventor 王平
Owner 安徽鲜福临食品有限责任公司
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