Five-cereal table vinegar brewing method and processing system

A processing system and vinegar technology, applied in the field of five-grain vinegar brewing method and its processing system, can solve the problems of long process cycle and complicated production system, and achieve the effect of simple production system, simple production process and improved filtration efficiency

Inactive Publication Date: 2020-04-21
宁夏兴宇绿色粗粮加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards and the pursuit of a healthy eating life, the demand for vinegar brewed from pure grains is increasing, and the requirements for the taste of vinegar are getting higher and higher. The existing pure grain vinegar brewing process cycle Long, simple raw material ratio, complex production system

Method used

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  • Five-cereal table vinegar brewing method and processing system

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Comparison scheme
Effect test

Embodiment 1

[0024] A kind of five-grain vinegar brewing method comprises the following brewing steps:

[0025] The first step: crushing of raw materials: weigh 40% of corn, 15% of wheat, 15% of yellow rice, 15% of sorghum, and 15% of peas according to the mass ratio, stir them evenly and put them into a crushing device for crushing;

[0026] The second step: cooking and liquefaction: add the pulverized above-mentioned raw materials into the cooking tank, and add water twice the quality of the raw materials into the cooking tank, start the mixer and stir evenly, add α-amylase, stir evenly, and heat up to 85 ℃, heating for 25min; the dosage of α-amylase is 5u / g α-amylase per gram of raw material;

[0027] The third step: saccharification: reduce the temperature of the cooking tank after cooking and liquefaction to 50°C, add the saccharification agent, keep it warm for 30 minutes, add 20% water of the raw material mass into the cooking tank, and continue to lower the temperature of the cooki...

Embodiment 2

[0033] A kind of five-grain vinegar brewing method comprises the following brewing steps:

[0034] The first step: crushing of raw materials: weigh 48% of corn, 18% of wheat, 14% of yellow rice, 15% of sorghum, and 15% of peas according to the mass ratio, stir them evenly, and put them into a crushing device for crushing;

[0035] Step 2: Cooking and liquefaction: Add the pulverized above-mentioned raw materials into the cooking tank, and add water 2.5 times the quality of the raw materials into the cooking tank, start the mixer and stir evenly, add α-amylase, stir evenly, and heat up to 100 ℃, heating for 30min; the dosage of α-amylase is 5.5u / g α-amylase per gram of raw material;

[0036] The third step: saccharification: reduce the temperature of the cooking tank after cooking and liquefaction to 58°C, add a saccharification agent, keep it warm for 40 minutes, add water of 30% of the raw material mass to the cooking tank, and continue to lower the temperature of the cooking...

Embodiment 3

[0042] A kind of five-grain vinegar brewing method comprises the following brewing steps:

[0043] The first step: crushing of raw materials: weigh 50% of corn, 20% of wheat, 10% of yellow rice, 10% of sorghum, and 10% of peas according to the mass ratio, stir them evenly, and put them into a crushing device for crushing;

[0044] The second step: cooking and liquefaction: add the pulverized above-mentioned raw materials into the cooking tank, and add water 3 times the quality of the raw materials into the cooking tank, start the mixer and stir evenly, add α-amylase, stir evenly, and heat up to 110 ℃, heating for 35min; the dosage of α-amylase is 6u / g α-amylase per gram of raw material;

[0045] The third step: saccharification: lower the temperature of the cooking tank after cooking and liquefaction to 62°C, add a saccharification agent, keep it warm for 60 minutes, add water of 40% of the raw material mass to the cooking tank, and continue to lower the temperature of the coo...

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Abstract

The invention belongs to the technical field of table vinegar brewing, and particularly relates to a five-cereal table vinegar brewing method and processing system. The brewing method comprises the following brewing steps: raw material crushing, cooking and liquefying, saccharifying, alcoholic fermentation, filtering, and acetic fermentation. The production process is simple, and the method is simple to operate and suitable for large-scale and small-scale production. Corn, wheat, millet, sorghum and pea are adopted as ingredients, and the taste and nutritional value are improved. The vinegar brewing process is improved, the decomposition of raw materials and the synergistic effect of microbial communities are facilitated, the biochemical performance is improved, more metabolites are generated, the flavor can be improved, and the vinegar yield can be increased. The production environment is clean and safe, and the fermentation is stable. A production system is simple, and a groove typefilter and a plate-and-frame filter press are combined and installed. The filtering efficiency is improved, and the vinegar flavor is improved.

Description

Technical field: [0001] The invention belongs to the technical field of vinegar brewing, and in particular relates to a five-grain vinegar brewing method and a processing system thereof. Background technique: [0002] Vinegar, also known as vinegar, acyl, bitter wine, etc., is a liquid sour seasoning commonly used in cooking. Vinegar tastes sour and mellow, and its liquid is fragrant and soft. It is an indispensable condiment in people's daily life. The main component is acetic acid, and it also contains a variety of organic acids, rich amino acids, vitamins and minerals. In addition to its seasoning and antibacterial activity, vinegar also has multiple functions such as lowering blood pressure, anti-oxidation, reducing the effects of diabetes, preventing cardiovascular diseases, and promoting metabolism. [0003] There are about 6,000 vinegar manufacturers in China. The annual output of vinegar in the country is about 3 million tons. The annual per capita consumption of vi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/10
CPCC12J1/04C12J1/10
Inventor 张富仁赵牵龙李爱春高忠赵小强
Owner 宁夏兴宇绿色粗粮加工有限公司
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