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Zero-additive multi-raw-material brewed vinegar and preparation method thereof

A zero-addition technology for brewing vinegar, which is applied in the field of food processing, can solve the problems of poor flavor of liquid vinegar and excessive precipitation of solid vinegar, and achieve the effects of reducing vinegar precipitation, improving vinegar flavor, and increasing content

Pending Publication Date: 2021-06-25
阳江和鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this patent has obtained a balsamic vinegar product with a specific flavor, it still does not solve the problems of more precipitation of solid vinegar and poor flavor of liquid vinegar.

Method used

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  • Zero-additive multi-raw-material brewed vinegar and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The preparation method of a zero-additive multi-raw material brewing vinegar of this embodiment, its process flow chart is as follows figure 1 As shown, the specific preparation steps are as follows:

[0040] 1) Fruit vinegar brewing:

[0041] 1.1 Dilute the concentrated apple juice with water to a sugar content of 20BX;

[0042] 1.2 Add yeast for alcoholic fermentation at a temperature of 25°C and a fermentation period of 15 days;

[0043] 1.3 Add water to the fruit wine to adjust the alcohol content to 8°, inoculate acetic acid bacteria, and carry out acetic acid fermentation. The fermentation temperature is 28°C, and the fermentation is carried out by split method. After the fermentation is completed, 30% of the fruit vinegar is discharged, and the same volume of fruit wine is added for fermentation. The average acid production in the whole cycle Rate 0.12g / 100ml per hour;

[0044] 1kg of concentrated apple juice can produce 3kg of 8° fruit vinegar.

[0045] 2) S...

Embodiment 2

[0066] The preparation method of a zero-additive multi-raw material brewing vinegar of this embodiment, its process flow chart is as follows figure 1 As shown, the specific preparation steps are as follows:

[0067] 1) Fruit vinegar brewing:

[0068] 1.1 Dilute the concentrated apple juice with water to a sugar content of 25BX;

[0069] 1.2 Add yeast for alcoholic fermentation at a temperature of 33°C and a fermentation period of 20 days;

[0070] 1.3 Add water to the fruit wine to adjust the alcohol content to 10°, inoculate with acetic acid bacteria, and carry out acetic acid fermentation. The fermentation temperature is 32°C, and the fermentation is carried out by split method. After the fermentation is completed, 30% of the fruit vinegar is discharged, and the same volume of fruit wine is added for fermentation. The average acid production in the whole cycle Rate 0.25g / 100ml per hour;

[0071] 1kg of concentrated apple juice can produce 3kg of 10° fruit vinegar.

[007...

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Abstract

The invention belongs to the technical field of food processing, and discloses zero-additive multi-raw-material brewed vinegar and a preparation method thereof. The concentrated apple juice is sequentially subjected to alcoholic fermentation and acetic fermentation, fruit vinegar is obtained, then solid-state brewed table vinegar, lemon concentrated juice, red grape concentrated juice, hawthorn concentrated juice and blueberry concentrated juice are added for secondary fermentation, after fermentation is completed, primary ageing, refined filtration, secondary ageing, blending, sterilization, refined filtration and filling are sequentially conducted, and the zero-additive multi-raw-material brewed table vinegar is obtained. The solid-state brewed vinegar is mixed with the fruit vinegar and the fruit juice, and then the lactic acid bacteria and the aroma-enhancing yeast are added for natural secondary fermentation, so that the flavor of the vinegar can be improved. Through secondary natural ageing and refined filtration, large-particle substances are naturally coagulated and precipitated, lactic acid bacteria and saccharomycetes thalli are autolyzed, flavor substances are produced, most of precipitates are removed, and the prepared original vinegar is richer in mellow aroma. The brewed vinegar has the advantages of good flavor and few precipitates.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to zero-additive multi-raw material brewed vinegar and a preparation method thereof. Background technique [0002] With the improvement of living standards, people's requirements for the quality of brewed vinegar are also gradually improved. In recent years, domestic traditional solid-state brewed vinegar has good flavor, but dark color and more precipitation; liquid fermented vinegar has less precipitation, light color, and poor flavor, which cannot meet the dual needs of consumers for vinegar sensory and flavor. At present, most domestic manufacturers Adopt the mode that solid-state brewing vinegar mixes with liquid-state brewing vinegar to obtain the product with less precipitation and lighter color, but still has the shortcoming of insufficient flavor. [0003] The characteristics of solid-state brewing vinegar: rice, sorghum, corn, wheat, sweet potato and o...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/00C12R1/02
CPCC12J1/04C12J1/00
Inventor 黄德满
Owner 阳江和鲜食品有限公司