Original pulp airing vinegar and preparation method thereof

A technology of raw materials and parts by weight, applied in the field of puree vinegar drying and its preparation, can solve the problems of complex drying vinegar process, astringent taste, low yield and the like, and achieves removing the astringency of vinegar, increasing the aroma of vinegar, and improving production. The effect of the rate

Active Publication Date: 2019-05-28
河北粟凝香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the existing problems of complex sun-dried vinegar process, low output rate and astringent taste, the invention provides a puree sun-dried vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] This embodiment provides a kind of puree sun-dried vinegar, whose raw materials include main ingredients, auxiliary materials and starter, wherein the main ingredients include the following components in parts by weight: rice: 800Kg, sorghum: 600Kg, wheat: 100Kg, yellow rice: 100Kg , peas: 20Kg; auxiliary materials include the following components in parts by weight: bran: 1500Kg, rice bran: 1500Kg; leavening agent includes the components in parts by weight: Hongxin Daqu: 700Kg, alcoholic yeast: 1.3Kg.

[0043] The preparation method of above-mentioned puree sun-dried vinegar comprises the following steps:

[0044] Step a, mixing: weighing each component according to the above-mentioned raw material ratio, and pulverizing the main material and Hongxin Daqu to 60 mesh respectively, and mixing the pulverized main material to obtain the first mixing material;

[0045] Step b. Activation: According to the mass ratio of the main ingredient and water as 1:6, mix the first mix...

Embodiment 2

[0054] This embodiment provides a kind of puree sun-dried vinegar, whose raw materials include main ingredients, auxiliary materials and starter, wherein the main ingredients include the following components in parts by weight: rice: 700Kg, sorghum: 750Kg, wheat: 110Kg, yellow rice: 80Kg , peas: 30Kg; auxiliary materials include the following components in parts by weight: bran: 1700Kg, rice bran: 1300Kg; leavening agent includes the components in parts by weight: Hongxin Daqu: 800Kg, alcoholic yeast: 1.5Kg.

[0055] The preparation method of above-mentioned puree sun-dried vinegar comprises the following steps:

[0056] Step a, mixing: weighing each component according to the above raw material ratio, and crushing the main ingredients and Hongxin Daqu to 50 mesh respectively, and mixing the crushed main ingredients to obtain the first mixture;

[0057] Step b. Activation: According to the mass ratio of the main ingredient and water as 1:5, mix the first mixture with water, ad...

Embodiment 3

[0066] This embodiment provides a kind of puree sun-dried vinegar, its raw materials include main ingredients, auxiliary materials and starter, wherein the main ingredients include the following components in parts by weight: rice: 900Kg, sorghum: 500Kg, wheat: 90Kg, yellow rice: 120Kg , peas: 10Kg; auxiliary materials include the following components in parts by weight: bran: 1300Kg, rice bran: 1700Kg; leavening agent includes the components in parts by weight: Hongxin Daqu: 600Kg, alcoholic yeast: 1Kg.

[0067] The preparation method of above-mentioned puree sun-dried vinegar comprises the following steps:

[0068] Step a, mixing: weighing each component according to the above raw material ratio, and crushing the main ingredients and Hongxin Daqu to 50 mesh respectively, and mixing the crushed main ingredients to obtain the first mixture;

[0069] Step b. Activation: According to the mass ratio of main ingredients and water as 1:5.5, mix the first mixture with water, adjust ...

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PUM

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Abstract

The invention relates to the technical field of vinegar preparation, and particularly discloses an original pulp airing vinegar and a preparation method thereof. The original pulp airing vinegar is prepared from the following raw materials of main materials, auxiliary materials and fermenting agents, wherein the main materials comprise the following components in parts by weight: 700 to 900 partsof rice, 500 to 750 parts of sorghum, 90 to 110 parts of wheat, 80 to 120 parts of millet, and 10 to 30 parts of pea; the auxiliary materials comprise the following components in parts by weight: 1300to 1700 parts of wheat bran, and 1300 to 1700 parts of grain bran; the fermenting agents comprise the following components in parts by weight: 600 to 800 parts of red rice yeast, and 1 to 1.5 parts of alcohol yeast. The original pulp airing vinegar has the advantages that the original pulp airing vinegar is prepared from the red rice yeast; various nutritional primers in the raw materials are fully hydrolyzed by rich glucoamylase and amylase in the red rice yeast, the yield rate of vinegar culture is increased, and the fragrance and nutritional substances of the vinegar are increased.

Description

technical field [0001] The invention relates to the technical field of vinegar production, in particular to raw pulp sun-dried vinegar and a preparation method thereof. Background technique [0002] Vinegar, also known as vinegar, acrylic acid, bitter wine, etc., is a liquid sour seasoning commonly used in cooking. It has a long history. The ancients began to eat vinegar very early. The main nutrients of vinegar include lactic acid, various organic acids, and various minerals. Its main functions include increasing appetite, promoting digestion, lowering blood pressure, lowering blood fat, and softening blood vessels. Vinegar has different flavors due to different brewing raw materials and process conditions, and there is no unified classification method. According to the vinegar-making process, it can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar can be divided into grain vinegar, fruit vinegar, sweet and sour vinegar and wine vinegar according to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865
Inventor 袁玉宽袁会然袁彦群穆红娜陈丁丁
Owner 河北粟凝香食品有限公司
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