Preparation method of vinegar fermented grains of Chishui

A technology of vinegar fermented grains and vinegar koji, which is applied in the field of preparation of Chishui vinegar fermented grains, can solve the problems of high energy consumption, influence on acetic acid, and large difference in acetic acid concentration, and achieve reasonable fermentation degree, stable product quality, and small difference in acetic acid concentration Effect

Inactive Publication Date: 2019-03-08
贵州赤水古法酱香晒醋有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional porridge is not heated evenly, the porridge is not fully cooked, it is easy to burn, the output is low, the energy consumption is large, and it is not environmentally friendly; the proportion of vinegar koji in alcohol fermentation is not suitable, and the fermentation degree is unreasonable to determine the degree of fermentation by the number of days of fermentation, and the obtained intermediate products are quite different. The change of season will directly affect the acetic acid fermentation, so it is necessary to adjust the fermentation temperature according to the wheat bran of the matching specification according to different seasons. In the acetic acid fermentation, it is unreasonable to determine the degree of fermentation by the number of days of fermentation, and the difference in the concentration of acetic acid is relatively large. The quality of the product is unstable; too dense drying altars and fixed orientation are not conducive to sufficient drying, affecting the quality of drying vinegar

Method used

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  • Preparation method of vinegar fermented grains of Chishui
  • Preparation method of vinegar fermented grains of Chishui
  • Preparation method of vinegar fermented grains of Chishui

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of Chishui sun-dried vinegar fermented grains, comprising the following steps:

[0016] Step 1: Cook porridge: Before cooking porridge, wash the raw rice and glutinous rice, and soak the rice with a small amount of water for 4 hours. Add a certain volume of water into a jacketed pot using natural gas as fuel, heat to boil, then pour the soaked rice into the pot at a ratio of 2:1:16 for rice, glutinous rice, and water, and then pour in the glutinous rice after 10 minutes. Mix well, cook until the rice has no rice core, and the rice soup is in a thick slurry, then pour the porridge into a special clay fermentation tank for natural cooling;

[0017] Step 2: Alcohol fermentation: Cool the porridge to 40°C, add vinegar koji according to the ratio of raw materials and vinegar koji 7.5:1, soak for 1 hour, first crush the granules of vinegar koji and stir evenly, stir once a day in the morning and afternoon, After the production of carbon dioxide bubbles i...

Embodiment 2

[0024] A preparation method of Chishui sun-dried vinegar fermented grains, comprising the following steps:

[0025] Step 1: Cook porridge: Before cooking porridge, wash the raw rice and glutinous rice, and soak the rice with a small amount of water for 4 hours. Add a certain volume of water into a jacketed pot using natural gas as fuel, heat it to boil, then pour the soaked rice into the pot at a ratio of 3:1:18 among rice, glutinous rice, and water, and then pour in the glutinous rice after 10 minutes. Mix well, cook until the rice has no rice core, and the rice soup is in a thick slurry, then pour the porridge into a special clay fermentation tank for natural cooling;

[0026] Step 2: Alcohol fermentation: Cool the porridge to 40°C, add vinegar koji in a 7:1 ratio of raw materials and vinegar koji, soak for 1 hour, crush the granules of vinegar koji and stir evenly, stir once a day in the morning and afternoon, After the production of carbon dioxide bubbles in the alcohol f...

experiment example

[0033] Using Example 1 and Example 2 as a reference for the experiment, the following specific data were obtained.

[0034] The relation of embodiment 1 and physical and chemical index is as shown in table 1:

[0035] Raw material ratio

Average alcohol content (%)

Average total acid (g / 100ml)

Average non-volatile acid (g / 100ml)

Average reducing sugar (g / 100ml)

Average soluble salt-free solids (g / 100ml)

Rice, glutinous rice, water 2:1:16

5.4

5.1

2.4

1.8

11.2

[0036] Table 1

[0037] The relationship between brewing process and fermented grain temperature, total acid in embodiment 1 is as shown in table 2:

[0038]

[0039] Table 2

[0040] Combining Table 1 and Table 2, it can be seen from the relationship between brewing process, grain temperature and total acidity that the vinegar grains are flattened and compacted after salting, and the temperature of the vinegar grains is lowered quickly, and the temperature is l...

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PUM

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Abstract

The invention discloses a preparation method of vinegar fermented grains of Chishui. The preparation method comprises the following steps: adopting and washing rice and glutinous rice, and boiling therice and then adding the glutinous rice until no rice cores, thus obtaining congee; then cooling in specially-made argil fermentation vats, and adding vinegar koji for carrying out alcoholic fermentation; adding bran for blending after completing fermentation; fermenting again according to strict rules after blending; manually packaging maturely fermented vinegar fermented grains into specially-made argil sunning vats for sealing the vinegar fermented grains; carrying out esterification reaction by putting the specially-made argil sunning vats in a sunning ground for sunning in the daylight and exposing at night; vertically exchanging the positions of the vinegar fermented grains in the specially-made argil sunning vats by manually turning over the vinegar fermented grains in the specially-made argil sunning vats during the process, fully filling the specially-made argil sunning vats and tramping tightly without reserving any gap, and omnidirectionally covering vat openings by using salt for isolating air and mosquitoes, thus achieving the functions of fresh keeping, sterilizing and no mildew. Through the preparation method disclosed by the invention, the vinegar fermented grainsof Chishui, which are reasonable in fermentation degree, small in acetic acid concentration difference and stable in product quality can be finally obtained.

Description

technical field [0001] The invention relates to a preparation method of Chishui sun-dried vinegar fermented grains. Background technique [0002] The traditional porridge is not heated evenly, the porridge is not fully cooked, it is easy to burn, the output is low, the energy consumption is large, and it is not environmentally friendly; the proportion of vinegar koji in alcohol fermentation is not suitable, and the fermentation degree is unreasonable to determine the degree of fermentation by the number of days of fermentation, and the obtained intermediate products are quite different. The change of season will directly affect the acetic acid fermentation, so it is necessary to adjust the fermentation temperature according to the wheat bran of the matching specification according to different seasons. In the acetic acid fermentation, it is unreasonable to determine the degree of fermentation by the number of days of fermentation, and the difference in the concentration of ac...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 丁林洪
Owner 贵州赤水古法酱香晒醋有限责任公司
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