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White vinegar and production method thereof

A production method and technology for white vinegar, applied in the field of vinegar, can solve problems such as reducing pigments, and achieve the effects of positive acidity, bright color and good anti-oxidation performance.

Inactive Publication Date: 2019-03-12
郑州拓洋生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no better way to reduce the production of pigment in the white vinegar brewed from dark raw materials

Method used

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  • White vinegar and production method thereof
  • White vinegar and production method thereof
  • White vinegar and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The production method of the white vinegar of the present embodiment, comprises the following steps:

[0033] 1) Take fermentation raw materials, including 80 parts of rice, 10 parts of glutinous rice, 4 parts of peas, and 6 parts of millet. The fermented raw materials are respectively pulverized and uniformly mixed to obtain fermented raw material powder. The fermented raw material powder is mixed evenly with water, and at the same time, isovitamin C is added to adjust the slurry to obtain the fermented raw material slurry. The mass ratio of water to fermentation raw material powder is 6:1. The added amount of isovitamin C accounts for 0.05% of the mass of fermentation raw material powder.

[0034] 2) adding amylase to the fermentation raw material slurry in step 1) for liquefaction to obtain liquefied mash. The amount of amylase added is 20U per g of fermentation raw material powder. During the reaction process, through dilute iodine solution experiment, when the ...

Embodiment 2

[0040] The production method of the white vinegar of the present embodiment, comprises the following steps:

[0041] 1) Take fermentation raw materials, including 75 parts of rice, 15 parts of glutinous rice, 5 parts of peas, and 5 parts of millet. The fermented raw materials are respectively pulverized and uniformly mixed to obtain fermented raw material powder. The fermented raw material powder is mixed evenly with water, and at the same time, sodium isovitamin C is added to adjust the slurry to obtain the fermented raw material slurry. The mass ratio of water to fermentation raw material powder is 6:1. The amount of sodium isovitamin C added accounts for 0.08% of the mass of the fermentation raw material powder.

[0042] 2) adding amylase to the fermentation raw material slurry in step 1) for liquefaction to obtain liquefied mash. The amount of amylase added is 20U per g of fermentation raw material powder. During the reaction process, through dilute iodine solution exp...

Embodiment 3

[0049] The production method of the white vinegar of the present embodiment, comprises the following steps:

[0050] 1) Take fermentation raw materials, including 20 parts of rice, 50 parts of glutinous rice, 30 parts of peas, and 1 part of millet. The fermented raw materials are respectively pulverized and uniformly mixed to obtain fermented raw material powder. The fermented raw material powder is mixed evenly with water, and at the same time, isovitamin C is added to adjust the slurry to obtain the fermented raw material slurry. The mass ratio of water to fermentation raw material powder is 4:1. The added amount of isovitamin C accounts for 0.1% of the mass of fermentation raw material powder.

[0051] 2) adding amylase to the fermentation raw material slurry in step 1) for liquefaction to obtain liquefied mash. The amount of amylase added is 10U per g of fermentation raw material powder. During the reaction process, through dilute iodine solution experiment, when the i...

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Abstract

The invention relates to white vinegar and a production method thereof and belongs to the technical field of table vinegar. The production method of the white vinegar comprises the following steps: taking fermentation raw materials, crushing the raw materials into fermentation raw material powder, adding water, adding iso-vitamin C or an iso-vitamin C salt and pulping to obtain fermentation raw material pulp; adding amylase into the fermentation raw material pulp and liquefying to obtain liquefied mash; heating the liquefied mash to 60-65 DEG C, adding saccharifying enzyme and uniformly stirring, and saccharifying for 4-8 hours to obtain saccharified mash; cooling the saccharified mash to 30-35 DEG C, adding alcohol yeast, carrying out alcoholic fermentation for 90-160 hours to obtain winemash; adding acetic bacteria into the wine mash for fermentation, the fermentation temperature is 32-34 DEG C and the fermentation time is 50-80 hours; filtering after fermenting to obtain the whitevinegar. The white vinegar prepared by the production method of the white vinegar has a transparent and bright color, a mellow sour taste, high quality and excellent oxidation resistance.

Description

technical field [0001] The invention belongs to the technical field of vinegar, and in particular relates to white vinegar and a production method thereof. Background technique [0002] Vinegar is an indispensable condiment in people's life. With the continuous improvement of people's living standards and the enhancement of nutrition and health care awareness, the health care function of vinegar is becoming more and more prominent. White vinegar is suitable for seasoning Western dishes and light dishes, and is very popular among consumers. [0003] Vinegar is an important index of anti-oxidation and vinegar health function. The body will produce free radicals in the process of carbohydrate decomposition in metabolism, and free radicals in the human body are an important cause of human aging. There are endogenous antioxidants in the human body, but they are not enough to eliminate all free radicals. At this time, it is necessary to supplement exogenous antioxidants. [0004...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865
CPCC12J1/04
Inventor 史小利刘银霞张生克闫世梁肖媛崔凤霞李月番曹琳青张抗高莉周俊俊曹晓伟秦天苍王敬臣陈黎张建国史立军陈宏战徐琳刘兰杰
Owner 郑州拓洋生物工程有限公司
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