Preparation method of vinegar

A vinegar and vinegar drench technology, applied in the field of vinegar, can solve the problems of low clarity, complicated process, long time, etc., and achieve the effects of improving purity and clarity, improving fermentation efficiency, and improving degree of infiltration.

Inactive Publication Date: 2019-05-31
福建益众新能源科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional vinegar-making process takes a long time and is complex, with low clarity, easy to cause precipitation, and has certain health and safety problems

Method used

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  • Preparation method of vinegar
  • Preparation method of vinegar
  • Preparation method of vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The preparation method of vinegar comprises the steps:

[0053] Step 1. Raw material preparation:

[0054] Wash the glutinous rice and then steam it once, then drain the steamed glutinous rice for later use; in the cooking process, after cooking thoroughly in a pressure cooker, then cook at a high temperature of 60° C. for 0.5 h.

[0055] Step two, mixing:

[0056] The drained glutinous rice and bran were mixed and refrigerated for later use to obtain a mixture; the weight ratio of the glutinous rice and bran was 1:0.7, the refrigerated temperature was -5°C, and refrigerated for 1 hour.

[0057] Step three, infiltration:

[0058] Add water to the mixed material obtained in step 2, soak thoroughly and swell to obtain a sizing; the soaking time is 20 hours, and the amount of soaking water accounts for 70% of the mass of the mixed material.

[0059] Among them, the infiltration is carried out in the infiltration tank, and the mixture and water are added to the infiltrat...

Embodiment 2

[0083] The preparation method of vinegar comprises the steps:

[0084] Step 1. Raw material preparation:

[0085] After the glutinous rice is washed, it is steamed once, and then the steamed glutinous rice is drained for later use; during the steaming process, after being thoroughly cooked in a pressure cooker, it is then steamed at a high temperature of 62° C. for 0.5 h.

[0086] Step two, mixing:

[0087] The drained glutinous rice and bran were mixed and refrigerated for later use to obtain a mixture; the weight ratio of the glutinous rice and bran was 1:0.8, the refrigerated temperature was -4°C, and refrigerated for 1.1 h.

[0088] Step three, infiltration:

[0089] Water is added to the mixed material obtained in step 2, and the soaked material is obtained after soaking thoroughly and swelling; the soaking time is 21 hours, and the amount of soaking water accounts for 75% of the mass of the mixed material.

[0090] Among them, the infiltration is carried out in the in...

Embodiment 3

[0104] The preparation method of vinegar comprises the steps:

[0105] Step 1. Raw material preparation:

[0106] Wash the glutinous rice and then steam it once, then drain the steamed glutinous rice for later use; during the steaming process, after the steaming in the pressure cooker is thoroughly cooked, it is then steamed at a high temperature of 68° C. for 0.8 hours.

[0107] Step two, mixing:

[0108] The drained glutinous rice and bran were mixed and refrigerated for later use to obtain a mixture; the weight ratio of the glutinous rice and bran was 1:0.7, the refrigerated temperature was -3°C, and refrigerated for 1.3 hours.

[0109] Step three, infiltration:

[0110] Water is added to the mixed material obtained in step 2, and the soaked material is obtained after thoroughly infiltrating and swelling; the soaking time is 23 hours, and the amount of soaking water accounts for 85% of the mass of the mixed material.

[0111] Among them, the infiltration is carried out in ...

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Abstract

The invention discloses a preparation method of vinegar, and belongs to the technical field of vinegar. The preparation method of the vinegar comprises the following steps of raw material preparation,mixing, wetting, secondary cooking, alcohol fermentation, acetic acid fermentation, vinegar sprinkle and aging. The preparation method of the vinegar has the advantages that the preparation time is short, the cost is effectively reduced, the process is safe and controllable, the health and safety are guaranteed, the prepared vinegar has a dark brown and slightly bright visual effect, has a rich fragrance, is mild in the sour taste, has no odor, has no suspended matter, is clear, and has a strong visual effect.

Description

technical field [0001] The invention belongs to the technical field of vinegar, in particular to a method for preparing vinegar. Background technique [0002] With the development of society, more and more high-tech products appear, replacing a lot of manual work, and people pay more and more attention to their own health. Most people like to go to the gym and pay attention to eating habits. Vinegar, as a condiment, is a must-have for all major Chinese cuisines. It has the effects of increasing appetite, promoting digestion, lowering blood pressure and lowering blood lipids, and is rich in amino acids and various organic acids. The traditional vinegar making process takes a long time, and the process is complicated, the clarity is not high, it is easy to cause precipitation, and it has certain health and safety problems. [0003] In summary, it is necessary to provide a safe and hygienic vinegar with short brewing time and rich nutrition. Contents of the invention [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 颜晓彬
Owner 福建益众新能源科技有限公司
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