Method for controlling gas production and viscosity increasing of exposure vinegar

Abstract

The invention discloses a method for controlling gas production and viscosity increasing of exposure vinegar. The exposure vinegar is sterilized by using five kinds of preservatives separately, and the results show that the effects of sampling the different preservatives on the five strains are different, the inhibition rates of the strain N1, the strain N2, the strain N3 and the strain N4 are all96.00% or more, while the inhibition rate of the strain N5 is 92.00% or more, the inhibition rate of sodium benzoate and calcium propionate on the strain N5 is 97.85% or more, considering the effectsof the five preservatives on the five strains, the sodium benzoate and the calcium propionate have the highest inhibition rate against the five strains, the higher the sterilization temperature of the exposure vinegar, the longer sterilization time, the better the bactericidal effect on microorganisms in the exposure vinegar, the two times of sterilization is better than single sterilization effect, but if the sterilization high-temperature is too high (more than 95 DEG C), the sterilization time is too long and two times of sterilization are carried out, the flavor of vinegar is changed, forexample, the vinegar has empyrematique and paste incense or the smell of burnt food, and the acidity is very low.

Description

technical field [0001] The invention relates to the technical field of fermented condiment processing, in particular to a method for preventing and curing the gas production and viscosity increase of sun-dried vinegar. Background technique [0002] Chishui Sun-dried Vinegar has a long history, unique flavor and high quality, and is well-known both at home and abroad. Its main features are: using more than a hundred kinds of precious Chinese herbal medicine formulas to make medicinal koji; selecting high-quality rice and glutinous rice for steaming, adding wheat bran, wheat and vinegar koji, and then mixing it with rice porridge; It is exposed to the sun and dew outdoors at night; finally, the final product is obtained through a total of 36 processes such as soaking, craft brewing, and sterilization. The entire production cycle takes more than two or three years. It is this unique brewing process that makes Chishui sun-dried vinegar have a unique style of coloring, aroma and...

AI Technical Summary

Problems solved by technology

However, the traditional Chishui sun-dried vinegar brewing process has a long cycle and low output, which is difficult to meet market demand. Therefore, some enterprises have improved the traditional process to increase output, but the change of process has also brought challenges to product quality. Some new process products Problems such as gas production and viscosity increase occurred, which not only affected the product quality and safety, but also caused damage to the company's reputation and image, and similar problems also occurred in other vinegar companies from time to time

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