Liquid fermentation table vinegar and production method thereof

A production method and liquid fermentation technology are applied in the field of liquid fermented vinegar and its production, which can solve the problems of single flavor of liquid fermented vinegar and low conversion rate of alcohol to acetic acid, etc., and achieve the effects of improving single flavor, reducing dosage and shortening cycle.

Pending Publication Date: 2022-04-01
烟台欣和企业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main purpose of the present invention is to provide a kind of liquid fermented vinegar and its production method, to solve the problems of single flavor of liquid fermented vinegar and low conversion rate of alcohol to acetic acid in the prior art

Method used

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  • Liquid fermentation table vinegar and production method thereof
  • Liquid fermentation table vinegar and production method thereof
  • Liquid fermentation table vinegar and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0038] (1) Alcoholic fermentation: the grain (the mass ratio of glutinous rice and sorghum is 1:1) is crushed to obtain crushed material, and the mixed material is mixed according to the mass ratio of crushed material to water of 1:4, and then enzyme preparation is added for liquefaction, Saccharification treatment to obtain saccharified material; wherein the mass ratio of crushed material to enzyme preparation is 500:1.5, yeast is used to carry out alcoholic fermentation on saccharified material, the quality of yeast is 1% of the mass of saccharified material, and the temperature of alcoholic fermentation is 28~ 30°C, the time of alcoholic fermentation is 130h, and the wine mash is obtained.

[0039] (2) Acetic acid fermentation: the wine mash is transported to the full-automatic acetic acid fermentation tank and mixed with acetic bacteria (the quality of the acetic bacteria is 0.5% of the wine mash), apple juice (the apple juice is 0.5% of the total mass of the wine mash and ...

Embodiment 2

[0044] The difference between embodiment 2 and embodiment 1 is that

[0045] The mass ratio of glutinous rice and sorghum is 3:2, and finally liquid fermented vinegar is obtained.

Embodiment 3

[0047] The difference between embodiment 3 and embodiment 1 is that

[0048] The mass ratio of glutinous rice and sorghum is 7:3, and finally liquid fermented vinegar is obtained.

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Abstract

The invention provides liquid fermentation table vinegar and a production method thereof. The production method comprises the following steps: S1, carrying out alcoholic fermentation on a first raw material comprising grains, an enzyme preparation and saccharomycetes to obtain wine mash; s2, performing acetic fermentation on a second raw material comprising wine mash, acetic bacteria and apple juice to obtain liquid fermented raw vinegar; s3, sequentially sterilizing and ageing the liquid fermented raw vinegar to obtain the liquid fermented table vinegar. A certain amount of apple juice is added in the acetic acid fermentation stage of the liquid fermented table vinegar, so that the acetic acid fermentation rate is increased, the acetic acid fermentation period is shortened, the consumption of acetic acid consumed by acetic acid bacteria as a carbon source is reduced, and the conversion rate from alcohol to acetic acid is increased. On the other hand, the content of non-volatile acid is increased by more than 0.5 g/100mL, so that the problem of single flavor of the liquid fermented vinegar is improved.

Description

technical field [0001] The invention relates to the technical field of vinegar preparation, in particular to a liquid fermented vinegar and a production method thereof. Background technique [0002] At present, vinegar mainly includes solid-state fermented vinegar and liquid-state fermented vinegar. The flavor of solid-state fermented vinegar is mellow, the sour taste is soft, and the acid is not strong, but it has the advantages of long fermentation period, complicated process, low raw material utilization rate, labor The disadvantage of high strength. [0003] Due to its short production cycle, high efficiency, high degree of industrialization, and low production cost, liquid fermented vinegar is increasingly occupying a larger share in the market. However, the existing technology uses rice as raw material, and the vinegar obtained through liquid fermentation has a strong flavor Disadvantages of single, strong sour and irritating taste. Liquid fermented vinegar is mainly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 于丽男侯云
Owner 烟台欣和企业食品有限公司
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