Spiced vinegar brewing process
A technology of spiced vinegar and technology, which is applied in the field of spiced vinegar brewing technology, can solve the problems of exacerbation of the disease, lack of treatment, and ineffective effect, etc., achieve good therapeutic effect, improve body resistance, and have the effect of fragrant smell
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Example Embodiment
[0033]Example 1
[0034]Seefigure 1, A five-spice vinegar brewing process, including the following steps:
[0035]S1: Raw material preparation: by weight, 20 parts of sorghum flour, 4 parts of Daqu powder, 0.8 parts of amylase, 0.004 parts of glucoamylase, 0.002 parts of wine yeast, 20 parts of bran, 40 parts of bran, 1 part of edible salt, 0.8 part of five spices, 1 part of white sugar and 0.4 part of sodium benzoate;
[0036]S2: Liquefaction: Put sorghum flour into the liquefaction tank, add 5 times the amount of water and amylase, heat the liquefaction tank to 100°C, and keep it for 45 minutes;
[0037]S3: Alcohol fermentation: After the sorghum liquid liquefied in step S2 is cooled to 28°C, Daqu powder, saccharification enzyme and wine yeast are added for 7 days of fermentation;
[0038]S4: Acetic acid fermentation: add bran and bran to the fermented mash in step S3, and put them into the tank for acetic acid fermentation. After eight days, the acidity of the vinegar mash reaches more than 7%....
Example Embodiment
[0052]Example 2
[0053]Seefigure 1, A five-spice vinegar brewing process, including the following steps:
[0054]S1: Preparation of raw materials: by weight, 25 parts of sorghum flour, 5 parts of Daqu powder, 1 part of amylase, 0.005 part of glucoamylase, 0.003 part of wine yeast, 25 parts of bran, 45 parts of bran, 2 parts of edible salt, 1 part of five spices, 10 parts of white sugar and 0.6 part of sodium benzoate;
[0055]S2: Liquefaction: Put sorghum flour into the liquefaction tank, add 5 times the amount of water and amylase, heat the liquefaction tank to 100°C, and keep it for 45 minutes;
[0056]S3: Alcohol fermentation: After the sorghum liquid liquefied in step S2 is cooled to 28°C, Daqu powder, saccharification enzyme and wine yeast are added for 7 days of fermentation;
[0057]S4: Acetic acid fermentation: add bran and bran to the fermented mash in step S3, and put them into the tank for acetic acid fermentation. After eight days, the acidity of the vinegar mash reaches more than 7%....
Example Embodiment
[0071]Example 3
[0072]Seefigure 1, A five-spice vinegar brewing process, including the following steps:
[0073]S1: Preparation of raw materials: In parts by weight, 30 parts of sorghum flour, 6 parts of Daqu powder, 1.2 parts of amylase, 0.006 parts of glucoamylase, 0.004 parts of wine yeast, 30 parts of bran, 50 parts of bran, 3 parts of edible salt, 1.2 parts of five spices, 20 parts of white sugar and 0.8 parts of sodium benzoate;
[0074]S2: Liquefaction: Put sorghum flour into the liquefaction tank, add 5 times the amount of water and amylase, heat the liquefaction tank to 100°C, and keep it for 45 minutes;
[0075]S3: Alcohol fermentation: After the sorghum liquid liquefied in step S2 is cooled to 28°C, Daqu powder, saccharification enzyme and wine yeast are added for 7 days of fermentation;
[0076]S4: Acetic acid fermentation: add bran and bran to the fermented mash in step S3, and put them into the tank for acetic acid fermentation. After eight days, the acidity of the vinegar mash rea...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap