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Making method of aged vinegar

An old mature vinegar and aging technology, applied in the preparation of vinegar and other directions, can solve the problems of high production cost, easy to produce flocculent precipitation, etc., and achieve the effects of reducing the production amount, reducing the production of tannin, and improving the quality.

Pending Publication Date: 2020-02-28
甘肃康元食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of high production cost of the existing aged vinegar and easy generation of flocculent sediment when the lid is opened for consumption, and proposes a brewing method of aged vinegar

Method used

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  • Making method of aged vinegar

Examples

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Embodiment 1

[0039] Please refer to figure 1 as shown, figure 1 It is a process diagram of brewing mature vinegar of the present invention. In this embodiment, the brewing method of mature vinegar includes the following steps: raw material processing, auxiliary material processing, starch hydrolysis, alcohol fermentation, acetic acid fermentation, smoked grains and vinegar, aging .

[0040] Among them, raw material processing includes the following steps:

[0041] Step 1.1: Raw material 1, choose high-quality, impurity-free, and mildew-free sorghum, wheat, and peas in proportion, wash and coarsely grind, mix well, and set aside; raw material 2, choose potatoes or sweet potatoes, peel and wash, Add purified water to refine the pulp, separate the slurry and residue, and set aside. Wherein, the mass of raw material 2 is 1.5 to 3 times the mass of raw material 1, and in this embodiment, preferably, the mass of raw material 2 is 2.5 times that of raw material 1.

[0042] Step 1.2: Settling ...

Embodiment 2

[0061] Please refer to figure 2 as shown, figure 2 It is a process diagram of brewing another mature vinegar of the present invention. The difference between this example and Example 1 is that tartary buckwheat is added to raw material 1, and tartary buckwheat stalks are also added to the alcoholic fermentation product in the acetic acid fermentation. Tartary buckwheat is rich in functional active substances such as bioflavonoids, D-chiro-inositol, polyphenols, γ-aminobutyric acid, selenium, etc., and the content of flavonoids is 2.19-4.02%. Blood lipids, scavenging free radicals in the body, anti-cancer and anti-cancer effects. Adding tartary buckwheat to the raw materials for brewing mature vinegar can increase the content of functional components such as total flavonoids and monacolin K in mature vinegar and meet people's daily needs.

[0062] In this embodiment, the brewing method of mature vinegar includes the following steps: raw material processing, auxiliary mater...

Embodiment 3

[0082] This example provides the preparation and processing methods of various auxiliary materials in Example 1 and Example 2. The auxiliary material processing includes the preparation of Daqu, Xiaoqu auxiliary materials, bran koji auxiliary materials, red yeast rice auxiliary materials, wheat koji auxiliary materials, and Aspergillus amylase auxiliary materials .

[0083] Daqu preparation: Take sorghum, wheat, and peas, grind them, mix them, add purified water to infiltrate them, and step on the koji. In embodiment 2, when preparing Daqu, also need to add certain proportion tartary buckwheat.

[0084] The preparation of small koji auxiliary materials, gluten koji auxiliary materials, red koji auxiliary materials, wheat koji auxiliary materials, Aspergillus amylase auxiliary materials and other auxiliary materials are all carried out by traditional methods, and no further description is given here.

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Abstract

The invention provides a making method of aged vinegar. The method includes the steps: raw material treatment: 1.1, first raw material treatment: selecting three raw materials including but not limited to sorghum, wheat and peas, cleaning the raw materials, coarsely grinding the raw materials and uniformly mixing the grinded raw materials; second raw material treatment: selecting potatoes and / or sweet potatoes, removing peels of selected raw materials, cleaning the selected raw materials, adding purified water to grind mixture into pulp, and separating the pulp to obtain slurry and residues; 1.2, precipitating the slurry in second raw materials, absorbing and collecting liquid supernatant, and enabling the content of water in the slurry to reach 40-50%; adding the residues in the step 1.1and part of the liquid supernatant in the step 1.2 into the first raw materials to perform blending, and infiltrating the mixture at the temperature of 25-35 DEG C for 4-6 hours; adding aspergillus amylase accessories slurry into the second raw materials, and performing hydrolysis reaction; heating and cooking the infiltrated first raw materials, and performing hydrolysis reaction, cooling, alcoholic fermentation, acetic fermentation, smoking, spraying and ageing. The making method of the aged vinegar is simple and low in cost, and the aged vinegar is high in quality and nutrient content.

Description

technical field [0001] The invention relates to the technical field of edible vinegar processing, in particular to a brewing method of aged vinegar. Background technique [0002] Old mature vinegar is one of the four famous vinegars in China. It has been produced for more than 3,000 years and is known as "the best vinegar in the world". It uses sorghum, barley, peas, etc. as raw materials, and is made through many processes such as steaming, fermenting, smoking, pouring, and aging. It has a unique flavor of sour, cottony, sweet, fragrant, and fresh. Enhance immunity, soften blood vessels, lower blood fat and other effects. [0003] At present, the production of mature vinegar is mainly made from starch-rich sorghum, barley, and peas through steaming, fermenting, smoking, pouring, and aging. Among them, sorghum contains about 3% of crude fat and 8% to 11% of crude protein. %, crude fiber 2%~3%, starch 65%~70%; barley contains about 10% protein, 1.4% fat, 9.9% dietary fiber,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 苟锋辉余宏涛顾亚娇
Owner 甘肃康元食品有限责任公司
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