Novel all-solid-state vinegar brewing process

An all-solid-state, vinegar-making technology, applied in the field of vinegar-making, can solve the problems of unfavorable large-scale production, outdated vinegar-making equipment, and low utilization rate of equipment, so as to improve vinegar production rate, high equipment utilization rate, and reduce vinegar-making cost Effect

Pending Publication Date: 2021-04-02
镇江市恒威制曲机有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Using traditional techniques to brew vinegar has problems such as backward vinegar making equipment, poor flavor, low vinegar production rate, low equipment utilization rate, high energy consumption, high production cost, and high labor intensity, which is not conducive to large-scale production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A novel all-solid-state vinegar making process is characterized in that the specific extraction steps are:

[0027] Step (1) configure strains; put amylase, neutral protease, acid protease, cellulase and pectinase into a container with a mass ratio of 5:2:1:3:1 and mix and stir to obtain Strains;

[0028] Step (2) Cooking of the raw materials; adding 30% water according to the mass ratio of the raw materials and stirring, moistening the materials for 1 hour until the moisture content of the raw materials reaches 45%, and then cooking for 2-3 hours, and cooling naturally after the cooking is completed;

[0029] Step (3) bacterial classification fermentation; put into the bottom water according to the ratio of raw material mass ratio 320% in the fermentation tank, the raw material after steaming is put into the fermentation tank, and add bacterial classification, the bacterial classification putting amount is 1% of raw material , according to the mass ratio; using a ferm...

Embodiment 2

[0034] A novel all-solid-state vinegar making process is characterized in that the specific extraction steps are:

[0035] Step (1) configure strains; put amylase, neutral protease, acid protease, cellulase and pectinase into a container with a mass ratio of 5:2:1:3:1 and mix and stir to obtain Strains;

[0036] Step (2) Cooking of the raw materials; adding 40% water according to the mass ratio of the raw materials and stirring, moistening the materials for 2 hours until the moisture content of the raw materials reaches 45%, and then cooking for 2-3 hours, and cooling naturally after the cooking is completed;

[0037] Step (3) bacterial classification fermentation; put into the bottom water according to the ratio of raw material mass ratio 320% in the fermentation tank, the raw material after steaming is put into the fermentation tank, and add bacterial classification, the bacterial classification putting amount is 1% of raw material , according to the mass ratio; using a fer...

Embodiment 3

[0042] A novel all-solid-state vinegar making process is characterized in that the specific extraction steps are:

[0043] Step (1) configure strains; put amylase, neutral protease, acid protease, cellulase and pectinase into a container with a mass ratio of 5:2:1:3:1 and mix and stir to obtain Strains;

[0044] Step (2) Cooking of the raw materials; adding water according to the mass ratio of 35% of the raw materials and stirring, moistening the materials for 1.5H until the moisture content of the raw materials reaches 45%, and then cooking for 2.5H, and cooling naturally after the cooking is completed;

[0045] Step (3) bacterial classification fermentation; put into the bottom water according to the ratio of raw material mass ratio 320% in the fermentation tank, the raw material after steaming is put into the fermentation tank, and add bacterial classification, the bacterial classification putting amount is 1% of raw material , according to the mass ratio; using a fermente...

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PUM

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Abstract

The invention discloses a novel all-solid-state vinegar brewing process. The novel all-solid-state vinegar brewing process is characterized by comprising the following specific extraction steps: preparing strains; cooking raw materials; performing strain fermentation; performing acetic fermentation; sealing a tank; spraying vinegar; and obtaining finished products. The table vinegar prepared by the all-solid-state vinegar brewing process has the characteristics of being good in taste, sufficient in flavor, soft in acetic acid flavor, lasting in aftertaste, sour, sweet and delicious. Raw materials directly enter a fermentation tank after being cooked, early starch gelatinization, saccharification and alcoholic fermentation are completed at a time in the strain fermentation process, the efficiency is high, the equipment utilization rate is high, the operation is greatly simplified, and besides, the vinegar yield of products is increased. The process has the characteristics that the operation is simple, the yield is high, 10-12kg of vinegar with the acidity of 3.5 degrees is produced from per kilogram of main materials, the vinegar making process is simplified, the labor intensity isreduced, the vinegar making cost is greatly reduced, only 1kg of strains are required for producing one ton of vinegar, and the process is suitable for large-scale production of production enterprises.

Description

technical field [0001] The invention discloses a novel all-solid-state vinegar brewing process, which belongs to the technical field of vinegar brewing. Background technique [0002] Vinegar is rich in a variety of flavor substances, with molecular weights ranging from a dozen to several hundred. The structures, types, molecular weights, and ratios of these flavor substances in different craft vinegars are quite different, so different types of flavor substances have been formed. Vinegar. [0003] Traditional vinegar brewing is generally produced by solid-state fermentation. The solid-state fermentation process can also be divided into an all-solid-state fermentation process, a liquid-first solid-state fermentation process, and a solid-state pouring process. [0004] Brewing vinegar by traditional technology has problems such as backward vinegar making equipment, poor flavor, low vinegar production rate, low equipment utilization rate, high energy consumption, high product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 孙启亮
Owner 镇江市恒威制曲机有限公司
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