Edible vinegar and brewing method thereof

An edible vinegar and process technology, applied in the field of food processing, can solve the problems of reducing production efficiency, increasing the workload of workers, prolonging brewing time, etc., and achieving the effects of saving time, saving labor costs, and shortening fermentation time

Inactive Publication Date: 2018-11-06
荆州市皇冠调味品有限公司
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  • Abstract
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Problems solved by technology

[0003] The traditional vinegar brewing process often requires the raw materials to be cooked, and the material needs to be continuously turned and transferred during the brewing process to ensure the quality of the fermentation. These complicated procedures not only increase the workload of the workers, but also prolong the brewing time. , reducing production efficiency

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  • Edible vinegar and brewing method thereof

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Embodiment Construction

[0024] In order to better understand the present invention, the content of the present invention will be further explained below in conjunction with the accompanying drawings and specific embodiments, but the content of the present invention is not limited to the following embodiments.

[0025] Preparatory work: Cultivate strains: put acetic acid bacteria Hu 1.01 into an aqueous solution with an alcohol concentration of 3.3-3.5w% and put it into a 50L conical flask for cultivation, and use the sterilized vinegar stock solution to adjust the concentration of acetic acid to 0.9-1.3 w%, the culture temperature is 30-35℃, and the ventilation volume is 0.39m 3 / h; cultivated for 24 hours to obtain acetic acid secondary bacteria; wherein the acidity of the obtained acetic acid secondary bacteria is 1.8-2.0g / ml.

[0026] 1) Raw material liquefaction: put 600 kg of rice into 900 kg of water and soak for 4 hours, then grind it into 60-70 mesh rice milk, use 1.2 kg of Na 2 C0 3 Adjust...

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Abstract

The invention provides a brewing method of edible vinegar. The brewing method simplifies processes and can greatly improve the production efficiency of edible vinegar under the premise of ensuring thequality of edible vinegar. The invention also provides edible vinegar produced by the brewing method. Compared with the existing edible vinegar on the market, the edible vinegar obtained by the brewing method has a similar or same taste and flavor and has quality meeting the national standards.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a brewing process of edible vinegar and edible vinegar. Background technique [0002] Vinegar is an essential condiment in people's daily life. Vinegar is rich in nutrients and flavor components such as amino acids, organic acids, sugars, vitamins, alcohols and esters, and has unique color, aroma and taste. In addition to the function of invigorating the stomach and helping digestion, vinegar also has good health functions, such as digesting fat and sugar, diuresis and laxative, reducing salt intake, lowering blood pressure and serum cholesterol, etc. my country's vinegar production has a long history and various varieties. According to the processing method, vinegar can be divided into synthetic vinegar, brewed vinegar, and reprocessed vinegar. The output of brewing vinegar is the largest, and it is made from grains and other starchy substances through the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 鲁昌媛李正华林成军
Owner 荆州市皇冠调味品有限公司
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