Manual vinegar production process

A technical and manual technology, applied in the field of manual vinegar production, can solve the problems of poor flavor, high yield, short fermentation cycle, etc., and achieve the effect of simple equipment, good quality and easy operation

Inactive Publication Date: 2018-12-21
镇江市京江醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vinegar is produced by liquid fermentation, the fermentation cycle is short, the yield is high, but the flavor is poor. If s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] Embodiment: a kind of handmade vinegar process mainly comprises following technological process:

[0020] (1) Raw material pulverization: prepare raw material sorghum, pulverize with 40 mesh sieve pulverizers;

[0021] (2) Steaming: mix sorghum flour, bran, and rice husk with water, steam at normal pressure for 1 hour, steam for half an hour, steam at 0.25MPa for 30 minutes, and cool to 35-38°C after steaming. Put the cooled juice into a large vat, add bran koji and yeast, mix well, then add water 2.5-3 times the volume of the juice, cover tightly, carry out saccharification and alcohol fermentation, after 24-26 hours of fermentation, put the water floating in the fermented mash Turn over the koji material on the surface once, and after the mash is fermented, rake it twice a day, once in the morning and once in the afternoon, to make the temperature consistent from top to bottom, and to discharge CO2 gas, and the fermentation is over for 7 days;

[0022] (3) Solid-stat...

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PUM

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Abstract

The invention relates to the technical field of table vinegar manufacture and particularly discloses a manual vinegar production process. The process comprises the following steps: grinding raw materials, cooking the materials, performing late solid state fermentation, spreading vinegar, drying the vinegar in the sun, blending and storing. The produced table vinegar is excellent in quality, high in acidity, strong in aroma, deep in color, simple in equipment, simple and convenient in operation, low in investment, low in cost and suitable for individual production and management.

Description

technical field [0001] The invention relates to the technical field of vinegar production, in particular to a manual vinegar production process. Background technique [0002] At present, the domestic production techniques of vinegar include: solid-state fermentation vinegar, liquid fermentation vinegar, fast brewing tower method, and solid-dilute combination vinegar production. There are self-priming liquid submerged fermentation methods abroad, solid film dripping fermentation methods, and liquid static fermentation methods. Solid-state fermentation vinegar requires a large amount of koji, a long fermentation period, and high production costs; but the flavor is better. Now only some manufacturers use this process. Vinegar production by liquid fermentation has a short fermentation period, high yield but poor flavor. If solid-dilute vinegar is used to produce vinegar, it can not only increase the flavor but also speed up production and yield. [0003] Solid-state fermentat...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 刘金梅
Owner 镇江市京江醋业有限公司
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