Method for preparing fruit and grain vinegar by combining traditional technology and modern technology

Abstract

The invention discloses a method for preparing fruit and grain vinegar by combining a traditional technology and a modern technology, and relates to the technical field of grain vinegar processing, in particular to a method for preparing fruit and grain vinegar by combining the traditional technology and the modern technology, which comprises the following specific steps: step 1, raw material treatment: preparing 100 kg of raw materials, 300 g of a pre-fermentation agent, 50 kg of black koji saccharification koji and 400 kg of water; step 2, alcoholic fermentation; step 3, acetic fermentation; step 4, fermenting; and step 5, spraying vinegar. According to the method for preparing the fruit and grain vinegar by combining the traditional technology and the modern technology, the fruit-flavor table vinegar with unique characteristics is provided, the fruit-flavor table vinegar has obvious fruit flavor and implies the stale flavor and ester flavor of vinegar, the taste is changed from heavy stimulation to soft, is changed from acid to sweet-sour palatability, and is changed from soft, fragrant and lasting aftertaste to refreshing and clean aftertaste, and a new raw grain fermentation technology is adopted, so that the fruit and grain vinegar is prepared. Grain and fruits do not need to be cooked, so that energy is saved, equipment, manpower and land occupation required for cooking raw materials are saved, and emission of waste water and waste gas is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of grain vinegar processing, in particular to a method for preparing fruit grain vinegar by combining traditional technology with modern technology. Background Art

[0002] Vinegar is a sour seasoning. According to the different production methods, there are brewed vinegar and synthetic vinegar. Brewed vinegar is made from starch-rich grain raw materials, sugar raw materials, edible alcohol, etc. through microbial fermentation. Synthetic vinegar is blended with glacial acetic acid as the main raw material. According to the different vinegar brewing processes, raw materials, and flavors, it can be divided into "aged vinegar", "fragrant vinegar", "rice vinegar", "smoked vinegar", "special vinegar", "sweet and sour", "bran vinegar", "wine vinegar", "white vinegar", etc. Different varieties of vinegar have high and low acidity, generally between 2-9%. Famous vinegars in my country include Shanxi aged vinegar, Zhenjiang fragrant vinegar, Henan Laobie special vinegar, Sichuan Baoning vinegar, Tianjin Duliu aged vinegar, Lianyungang drip vinegar, Fujian red yeast aged vinegar, etc.

[0003] The existing fruit vinegar production process is relatively simple, and a variety of additives are added to change the taste to obtain a vinegar liquid with a fruity taste. The fruit vinegar solution is also obtained by fruit fermentation. The fermentation raw materials cannot be guaranteed, which affects the quality and taste of the fruit vinegar and cannot meet people's usage needs. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a method for preparing fruit and grain vinegar by combining traditional technology with modern technology, which solves the problems raised in the above background technology.

[0005] To achieve the above object, the present invention is implemented by the following technical scheme: a method for preparing fruit and grain vinegar by combining traditional technology with modern technology, comprising the following specific steps:

[0006] Step 1: Raw material processing, prepare 100kg raw materials, 300g pre-fermentation agent, 50kg black koji saccharification koji and 400kg water;

[0007] Step 2: Alcohol fermentation: After the ingredients are prepared according to the ratio in step 1, stir them thoroughly to make them uniform;

[0008] Step 3: acetic acid fermentation, add 170kg of wheat bran and 100kg of rice husk to the fermented wine, stir evenly, sprinkle 100g of fruit vinegar acetic acid bacteria directly on the surface, stir evenly with the vinegar liquid on the surface, and cover the surface with rice husk, that is, enter solid acetic acid fermentation;

[0009] Step 4: Fermentation. Cover the vinegar tightly with plastic sheet. After 1-2 days of fermentation, turn the vinegar over once a day and prop up the plastic sheet with bamboo poles to allow proper air. The height of the plastic sheet should not be too high in the first 4-5 days to reduce alcohol volatilization. When the temperature of the acetic acid product is lower than 40℃, the plastic sheet can be raised to increase the temperature of the acetic acid fermentation product, but it is required not to exceed 43℃.

[0010] When the alcohol becomes sour, the acidity rises, the temperature drops, and the acetic acid has fermented and matured, add salt, and then seal the vinegar and compact it for storage for 1-3 months;

[0011] Step 5: Pour the vinegar. Use the pouring method: pour three vinegars over clean water, pour two vinegars over three vinegars, and pour first vinegar over two vinegars.

[0012] Optionally, the raw material in step 1 is one of rice, corn and sorghum.

[0013] Optionally, the raw material in step 1 is whole.

[0014] Optionally, the raw material processing in step 1 also includes raw material crushing processing, crushing the raw material to 40-50 mesh.

[0015] Optionally, the fermentation time in step 2 is set to 5-7 days, and the fermentation temperature is set to 28-32°C.

[0016] Optionally, the amount of salt added in step 4 is 10% of the volume of the main vinegar.

[0017] The present invention provides a method for preparing fruit and grain vinegar by combining traditional technology with modern technology, which has the following beneficial effects:

[0018] This method of preparing fruit and grain vinegar combines traditional craftsmanship with modern technology to launch a unique fruit-flavored vinegar with a distinct fruit aroma, as well as the subtle aroma of vinegar and ester aroma. The taste changes from heavy and stimulating to soft, from mainly sour to sweet and sour, and from a long-lasting aftertaste in the mouth to a refreshing aftertaste. The new "raw grain fermentation" process is used, so grains and fruits do not need to be steamed or boiled, which not only saves energy, but also eliminates the equipment, manpower and land required for steaming raw materials, and reduces wastewater and exhaust gas emissions. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0020] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "connected" and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0021] Embodiment 1: The present invention provides a technical solution: a method for preparing fruit and grain vinegar by combining traditional technology with modern technology, comprising the following specific steps:

[0022] Step 1: Raw material processing: prepare 100kg whole rice, 300g pre-fermentation agent, 50kg black koji saccharification koji and 400kg water;

[0023] Step 2: Alcohol fermentation: After the ingredients are prepared according to the ratio in step 1, stir them thoroughly to make them uniform. The fermentation time is set to 6 days and the fermentation temperature is set to 30°C.

[0024] Step 3: acetic acid fermentation, add 170kg of wheat bran and 100kg of rice husk to the fermented wine, stir evenly, sprinkle 100g of fruit vinegar acetic acid bacteria directly on the surface, stir evenly with the vinegar liquid on the surface, and cover the surface with rice husk, that is, enter solid acetic acid fermentation;

[0025] Step 4: Fermentation. Cover the acetic acid with plastic sheet. After one day of fermentation, turn the vinegar over once a day and prop up the plastic sheet with bamboo poles to allow for adequate air. The height of the plastic sheet should not be too high for the first four days to reduce alcohol volatilization. When the temperature of the acetic acid product is lower than 40°C, the plastic sheet can be raised to increase the temperature of the acetic acid fermentation product, but it is required not to exceed 43°C.

[0026] When the alcohol becomes sour, the acidity rises, the temperature drops, and the acetic acid has been fermented and mature, add salt, the amount of salt added is 10% of the main vinegar volume, and then seal the vinegar and compact it for storage for 2 months;

[0027] Step 5: Pour the vinegar. Use the pouring method: pour three vinegars over clean water, pour two vinegars over three vinegars, and pour first vinegar over two vinegars.

[0028] Embodiment 2: The present invention provides a technical solution: a method for preparing fruit and grain vinegar by combining traditional technology with modern technology, comprising the following specific steps:

[0029] Step 1: Raw material processing, prepare 100kg rice, 300g pre-fermentation agent, 50kg black koji saccharification koji and 400kg water, and grind the rice to 40 mesh;

[0030] Step 2: Alcohol fermentation: After the ingredients are prepared according to the ratio in step 1, stir them thoroughly to make them uniform. The fermentation time is set to 6 days and the fermentation temperature is set to 30°C.

[0031] Step 3: acetic acid fermentation, add 170kg of wheat bran and 100kg of rice husk to the fermented wine, stir evenly, sprinkle 100g of fruit vinegar acetic acid bacteria directly on the surface, stir evenly with the vinegar liquid on the surface, and cover the surface with rice husk, that is, enter solid acetic acid fermentation;

[0032] Step 4: Fermentation. Cover the acetic acid with plastic sheet. After one day of fermentation, turn the vinegar over once a day and prop up the plastic sheet with bamboo poles to allow for adequate air. The height of the plastic sheet should not be too high for the first four days to reduce alcohol volatilization. When the temperature of the acetic acid product is lower than 40°C, the plastic sheet can be raised to increase the temperature of the acetic acid fermentation product, but it is required not to exceed 43°C.

[0033] When the alcohol becomes sour, the acidity rises, the temperature drops, and the acetic acid has been fermented and mature, add salt, the amount of salt added is 10% of the main vinegar volume, and then seal the vinegar and compact it for storage for 2 months;

[0034] Step 5: Pour the vinegar. Use the pouring method: pour three vinegars over clean water, pour two vinegars over three vinegars, and pour first vinegar over two vinegars.

[0035] Embodiment 3: The present invention provides a technical solution: a method for preparing fruit and grain vinegar by combining traditional technology with modern technology, comprising the following specific steps:

[0036] Step 1: Raw material processing, prepare 100kg corn, 300g pre-fermentation agent, 50kg black koji saccharification koji and 400kg water;

[0037] Step 2: Alcohol fermentation: After the ingredients are prepared according to the ratio in step 1, stir them thoroughly to make them uniform. The fermentation time is set to 5 days and the fermentation temperature is set to 32°C.

[0038] Step 3: acetic acid fermentation, add 170kg of wheat bran and 100kg of rice husk to the fermented wine, stir evenly, sprinkle 100g of fruit vinegar acetic acid bacteria directly on the surface, stir evenly with the vinegar liquid on the surface, and cover the surface with rice husk, that is, enter solid acetic acid fermentation;

[0039] Step 4: Fermentation. Cover the acetic acid with plastic sheet. After 2 days of fermentation, turn the vinegar over once a day and prop up the plastic sheet with bamboo poles to allow for adequate air. The height of the plastic sheet should not be too high for the first 5 days to reduce alcohol volatilization. When the temperature of the acetic acid product is lower than 40°C, the plastic sheet can be raised to increase the temperature of the acetic acid fermentation product, but it is required not to exceed 43°C.

[0040] When the alcohol becomes sour, the acidity rises, the temperature drops, and the acetic acid has been fermented and mature, add salt, the amount of salt added is 10% of the main vinegar volume, and then seal the vinegar and compact it for storage for 3 months;

[0041] Step 5: Pour the vinegar. Use the pouring method: pour three vinegars over clean water, pour two vinegars over three vinegars, and pour first vinegar over two vinegars.

[0042] Embodiment 4: The present invention provides a technical solution: a method for preparing fruit and grain vinegar by combining traditional technology with modern technology, comprising the following specific steps:

[0043] Step 1: Raw material processing, prepare 100kg sorghum, 300g pre-fermentation agent, 50kg black koji saccharification koji and 400kg water;

[0044] Step 2: Alcohol fermentation: After the ingredients are prepared according to the ratio in step 1, stir them thoroughly to make them uniform. The fermentation time is set to 7 days and the fermentation temperature is set to 28°C.

[0045] Step 3: acetic acid fermentation, add 170kg of wheat bran and 100kg of rice husk to the fermented wine, stir evenly, sprinkle 100g of fruit vinegar acetic acid bacteria directly on the surface, stir evenly with the vinegar liquid on the surface, and cover the surface with rice husk, that is, enter solid acetic acid fermentation;

[0046] Step 4: Fermentation. Cover the acetic acid with plastic sheet. After 2 days of fermentation, turn the vinegar over once a day and prop up the plastic sheet with bamboo poles to allow for adequate air. The height of the plastic sheet should not be too high in the first 4 days to reduce alcohol volatilization. When the temperature of the acetic acid product is lower than 40°C, the plastic sheet can be raised to increase the temperature of the acetic acid fermentation product, but it is required not to exceed 43°C.

[0047] When the alcohol becomes sour, the acidity rises, the temperature drops, and the acetic acid has been fermented and mature, add salt, the amount of salt added is 10% of the main vinegar volume, and then seal the vinegar and compact it for storage for 3 months;

[0048] Step 5: Pour the vinegar. Use the pouring method: pour three vinegars over clean water, pour two vinegars over three vinegars, and pour first vinegar over two vinegars.

[0049] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for preparing fruit and grain vinegar by combining traditional technology with modern technology, characterized in that: The specific steps include: Step 1: Raw material processing, prepare 100kg raw materials, 300g pre-fermentation agent, 50kg black koji saccharification koji and 400kg water; Step 2: Alcohol fermentation: After the ingredients are prepared according to the ratio in step 1, stir them thoroughly to make them uniform; Step 3: acetic acid fermentation, add 170kg of wheat bran and 100kg of rice husk to the fermented wine, stir evenly, sprinkle 100g of fruit vinegar acetic acid bacteria directly on the surface, stir evenly with the vinegar liquid on the surface, and cover the surface with rice husk, that is, enter solid acetic acid fermentation; Step 4: Fermentation. Cover the vinegar tightly with plastic sheet. After 1-2 days of fermentation, turn the vinegar over once a day and prop up the plastic sheet with bamboo poles to allow proper air. The height of the plastic sheet should not be too high in the first 4-5 days to reduce alcohol volatilization. When the temperature of the acetic acid product is lower than 40℃, the plastic sheet can be raised to increase the temperature of the acetic acid fermentation product, but it is required not to exceed 43℃. When the alcohol becomes sour, the acidity rises, the temperature drops, and the acetic acid has fermented and matured, add salt, and then seal the vinegar and compact it for storage for 1-3 months; Step 5: Pour the vinegar. Use the pouring method: pour three vinegars over clean water, pour two vinegars over three vinegars, and pour first vinegar over two vinegars.

2. The method for preparing fruit and grain vinegar by combining traditional technology with modern technology according to claim 1, characterized in that: The raw material in step 1 is one of rice, corn and sorghum.

3. The method for preparing fruit and grain vinegar by combining traditional technology with modern technology according to claim 1, characterized in that: The raw material in step 1 is whole.

4. The method for preparing fruit and grain vinegar by combining traditional technology with modern technology according to claim 1, characterized in that: The raw material processing in step 1 also includes raw material crushing processing, and the raw material is crushed into 40-50 meshes.

5. The method for preparing fruit and grain vinegar by combining traditional technology with modern technology according to claim 1, characterized in that: The fermentation time in step 2 is set to 5-7 days, and the fermentation temperature is set to 28-32°C.

6. The method for preparing fruit and grain vinegar by combining traditional technology with modern technology according to claim 1, characterized in that: The amount of salt added in step 4 is 10% of the main vinegar volume.