Table vinegar preparation method and system

A technology of pouring vinegar and vinegar grains, which is applied in the field of vinegar preparation, can solve the problems of insufficient leaching and microbial contamination in three-draining water storage, and achieve the effects of less residual acetic acid, saving equipment investment, and high yield

Pending Publication Date: 2018-04-13
HEBEI BAODING HUAIMAO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are problems such as secondary showering and third showering water storage microbial contamination, insufficient leaching, etc.

Method used

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  • Table vinegar preparation method and system
  • Table vinegar preparation method and system
  • Table vinegar preparation method and system

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] It is known that the acetic acid content of mature vinegar grains is 6.5%, the weight is 20t, the total acid content of the output vinegar liquid is 4.2g / 100mL, the moisture content of vinegar bran is 65%, and the weight is 18.2t. The content of acetic acid is 0.01g / 100g, the total amount of water added is 41441L,

[0057] 1. Calculate the amount of water added and divide it into 12 equal parts. The volume of each part of water is V1, V1=3453L;

[0058] 2. The first vinegar drenching treatment: add water 4*V1 (13814L), soak for 1 hour, leaching for 1 hour, the leaching liquid is V1,

[0059] 3. The second to eighth vinegar drenching treatment: add water V1 each time, soak for 1 hour, and leaching for 1 hour. The leaching liquid is V1 each time.

[0060] 4. The ninth to twelfth times of vinegar drenching treatment: do not add water each time, soak for 1 hour, leaching for 1 hour, each time the leaching liquid is V1,

[0061] 5. Mix the first leachate to the twelfth lea...

Embodiment 2

[0064]It is known that the acetic acid content of mature vinegar grains is 7.0%, and the weight is 25t. The total acid content of the output vinegar liquid is 5.0g / 100mL. The content of acetic acid is 0.02g / 100g, the total amount of water added is 49088L,

[0065] 1. Calculate the amount of water added and divide it into 13 equal parts. The volume of each part of water is V1, V1=3776L;

[0066] 2. The first vinegar drenching treatment: add water 4V1 (15104L), soak for 1 hour, leaching for 1 hour, the leaching liquid is V1,

[0067] 3. The second to ninth times of vinegar drenching treatment: add water V1 each time, soak for 1 hour, and leaching for 1 hour. The leaching liquid for each time is V1,

[0068] 4. The tenth to thirteenth times of vinegar drenching treatment: do not add water each time, soak for 1 hour, and leaching for 1 hour. The leaching liquid for each time is V1,

[0069] 5. Mix the first leachate to the thirteenth leachate, the total acid (in terms of acetic ...

Embodiment 3

[0072] It is known that the acetic acid content of mature vinegar grains is 7.5%, the weight is 30t, the total acid content of the output vinegar liquid is 6.0g / 100mL, the moisture content of vinegar bran is 70%, and the weight is 27.3t. The content of acetic acid is 0.03g / 100g, and the total amount of water added is 54231L.

[0073] 1. Calculate the amount of water added and divide it into 14 equal parts. The volume of each part of water is V1, V1=3874L;

[0074] 2. The first vinegar drenching treatment: add 4*V1 (15494L), soak for 1 hour, leaching for 1 hour, the leaching liquid is V1,

[0075] 3. The second to tenth times of vinegar drenching treatment: add water V1 each time, soak for 1 hour, leaching for 1 hour, each time the leaching liquid is V1,

[0076] 4. The eleventh to fourteenth vinegar drench treatment: do not add water each time, soak for 1 hour, leached for 1 hour, and each time the leaching liquid is V1,

[0077] 5. Mix the leachate for the first time to the...

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PUM

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Abstract

Methods and systems for preparing vinegar. The present invention proposes a method for preparing vinegar liquid. The method comprises: drenching mature vinegar grains with vinegar n times; 12, 13 or 14. The total acid content of the vinegar liquid prepared by the method is more than 4.2g / 100mL, and the total acid content in the vinegar residue is less than 0.05g / 100g, which greatly improves the extraction rate of acetic acid and avoids microbial contamination.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to a method and system for preparing vinegar. Background technique [0002] Traditional solid-state fermented vinegar is one of the condiments welcomed by consumers. In the traditional solid-state fermented vinegar process, the vinegar drenching method is mostly used three times, and the soaking time of the vinegar grains is 5 to 6 hours. However, there are problems such as secondary showering and third showering water storage microbial contamination and insufficient leaching in the three-time showering method. [0003] Thereby, the method for preparing vinegar liquid still needs to be developed and improved. Contents of the invention [0004] This application is based on the inventor's discovery and recognition of the following facts and problems: [0005] The inventors have found that in the long-term production of solid-state fermented vinegar, the leaching and lea...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12J1/10
CPCC12J1/00C12J1/10
Inventor 曹宝忠李军高志芳初荣琪俞海勋吴占国李霄张占圈
Owner HEBEI BAODING HUAIMAO
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