Aromatic vinegar preparation method

Abstract

An aromatic vinegar preparation method includes steps: putting glutinous rice in a soaking tank, adding clean water for soaking for 15-24 hours, taking out, draining off, preparing fermentation broth, preparing fermented grains and sprinkling. The aromatic vinegar preparation method has the advantages that a formula is scientific, reasonable and novel, nutrients of normal table vinegar can be enriched while original flavor of the table vinegar is reserved to facilitate consumption; the method is simple and feasible, no complicated equipment is needed, product nutrient enriching efficiency is high, and energy saving, low production consumption and low cost are realized.

Description

technical field

[0001] The invention relates to vinegar brewing technology, in particular to a production method of balsamic vinegar. Background technique

[0002] In recent years, with the development of science and technology, people have more and more extensive research on vinegar, which not only requires it to have good edible value, but also requires high health care and medicinal value. The current balsamic vinegar production process has a long cycle, low yield, and high labor intensity, so the production cost is relatively high, and the color, fragrance and taste of the product cannot meet people's ever-increasing needs. Contents of the invention

[0003] The invention provides a production method of special fragrant vinegar, which basically improves the traditional production process in the solid-state fermentation production process. The main material is glutinous rice, and a certain amount of wheat bran is mixed in as loose material to make vinegar It is bulky a...

Examples

Embodiment Construction

[0009] The production method of a kind of balsamic vinegar is prepared by putting glutinous rice in a soaking pool, adding clear water to soak for 15-24 hours, removing and draining, and preparing through brewing mash, making fermented grains and pouring vinegar, comprising the following steps:

[0010] 1. Steam the drained glutinous rice, take it out and cool it down to 25~35℃, mix it with saccharification bacteria wine medicine at a ratio of 0.2~0.7%, mix well, pile it into a rice nest, ferment at room temperature for 2-3 days, add water at 120~150% , and add wheat koji at a ratio of 0.4-0.8kg, and ferment at a fermentation temperature of 24-30°C for 8-16 days to obtain fermented and mature wine mash;

[0011] 2. The fermented fermented mash is put into the fermentation room and mixed with 48-55% wheat bran to form a solid state. At the same time, 10-15% of the well-fermented mature acetic acid bacteria are added to make unstrained spirits. After 15-30 hours, the temperature ...

technical field

[0001] The invention relates to vinegar brewing technology, in particular to a production method of balsamic vinegar. Background technique

[0002] In recent years, with the development of science and technology, people have more and more extensive research on vinegar, which not only requires it to have good edible value, but also requires high health care and medicinal value. The current balsamic vinegar production process has a long cycle, low yield, and high labor intensity, so the production cost is relatively high, and the color, fragrance and taste of the product cannot meet people's ever-increasing needs. Contents of the invention

[0003] The invention provides a production method of special fragrant vinegar, which basically improves the traditional production process in the solid-state fermentation production process. The main material is glutinous rice, and a certain amount of wheat bran is mixed in as loose material to make vinegar It is bulky a...

Examples

Embodiment Construction

[0009] The production method of a kind of balsamic vinegar is prepared by putting glutinous rice in a soaking pool, adding clear water to soak for 15-24 hours, removing and draining, and preparing through brewing mash, making fermented grains and pouring vinegar, comprising the following steps:

[0010] 1. Steam the drained glutinous rice, take it out and cool it down to 25~35℃, mix it with saccharification bacteria wine medicine at a ratio of 0.2~0.7%, mix well, pile it into a rice nest, ferment at room temperature for 2-3 days, add water at 120~150% , and add wheat koji at a ratio of 0.4-0.8kg, and ferment at a fermentation temperature of 24-30°C for 8-16 days to obtain fermented and mature wine mash;

[0011] 2. The fermented fermented mash is put into the fermentation room and mixed with 48-55% wheat bran to form a solid state. At the same time, 10-15% of the well-fermented mature acetic acid bacteria are added to make unstrained spirits. After 15-30 hours, the temperature ...