Preparation process of health-care vinegar with flavor and mouth feel

Abstract

The invention discloses a preparation process of health vinegar with flavor and taste, which comprises the following steps: mixing sticky rice, wheat, medlar and sea-buckthorn, soaking in a cleaned vat, washing, placing in a rice steaming stove, and then paving a layer of colostrum yeast for steaming; spraying and cooling the steamed rice, and adding high-temperature amylase to ferment wine mash; wheat and barley are sieved and crushed, water, onion juice and corn flour are added for stirring, and then the mixture is put into a yeast box for forming; making koji to obtain mature vinegar mash; adding water and rice chaff into the wine mash and the mature vinegar mash, fully and uniformly stirring, fermenting, turning over the mash, supplementing the large chaff, exposing the bottom, sealing the mash, clarifying to obtain raw vinegar, and sealing a vat; and filtering the raw vinegar, blending the taste, filtering, sterilizing, clarifying and filling. The colostrum yeast is laid on the mixed steamed rice of the sticky rice, the wheat, the fructus lycii and the sea-buckthorn for fermentation, then the wine mash is prepared through fermentation of the high-temperature amylase, the flavor is improved, then the wine mash and the mature vinegar mash are mixed to prepare the vinegar liquid, and the previous single vinegar brewing process with poor taste is avoided.

Description

Technical Field

[0001] The invention belongs to the technical field of vinegar production, and in particular relates to a process for preparing health-care vinegar with a good flavor and taste. Background Art

[0002] Vinegar is a traditional acidic condiment in my country. Depending on the brewing raw materials and processes, the various components, color, aroma and taste of the finished vinegar also vary greatly.

[0003] At present, most of the vinegar on the market is made through a highly mechanized liquid fermentation process or artificially formulated vinegar. However, the vinegar prepared by the liquid fermentation process or the formulated vinegar has the disadvantage of poor taste, and the formulated vinegar uses a large amount of food additives, preservatives, flavor enhancers, etc., which has no nutritional value and cannot meet the health needs of consumers. Summary of the invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide a preparation process of health-care vinegar with flavor and taste, avoiding the previous

[0005] In order to solve the above technical problems, the present invention discloses a process for preparing health-care vinegar with flavor and taste, which comprises: Step a. Take glutinous rice, wheat, wolfberry and sea buckthorn in a weight ratio of 100:1:1:1, mix them into a cleaned large vat, soak, wash, and place them in a rice steamer, then lay a layer of colostrum yeast and steam them; Step b. Cool the steamed rice by pouring it, control it at 40°C, place it in a wine vat, add high-temperature amylase fermented mash, mix the high-temperature amylase fermented mash with the rice, add water, malt koji, and wine, and continue fermenting until the total acid is 0.3~0.5g / 100ml and the mash is mature; Step c. sieve and crush wheat and barley, add water, onion juice and corn flour and stir, wherein wheat flakes, barley flakes, corn flour, onion juice and water are rapidly stirred in a ratio of 6:3:1:1:4, and then put into the koji box for forming; a 6cm layer of rice husk is spread on the floor of the koji room, a layer of reed mat is added on the rice husk, and the formed koji blocks are placed in, each koji block is separated by wheat straw from top to bottom, and a layer of wheat straw and reed mat is added on top; five to eight days, turn the koji at intervals to obtain mature vinegar mash; Step d. Add water and rice husks to the wine mash obtained in step b and the mature vinegar mash in step c, stir and mix thoroughly, and carry out fermentation, turning mash, adding bran, exposing the bottom, and sealing mash. After clarification, raw vinegar is obtained and the cylinder is sealed; Step e: Filter the raw vinegar, add white sugar and edible salt to adjust the taste, heat to 85-90℃, keep the temperature constant for 30-40 minutes, then cool naturally, and let it stand for 30 minutes after stopping the fire; filter, sterilize and clarify for 2-4 days before storage and bottling.

[0006] According to one embodiment of the present invention, the colostrum yeast in the above step a is selected from bovine colostrum, sheep colostrum or camel colostrum.

[0007] According to one embodiment of the present invention, the mash in the above step b is fermented for at least seven days, and the alcohol content is 8°~10°.

[0008] According to one embodiment of the present invention, the ratio of wine mash to mature vinegar mash in the above step d is 85:1.

[0009] According to one embodiment of the present invention, in the above step e, the raw vinegar is fried at 85-90° C. using a stainless steel vinegar frying stove.

[0010] Compared with the prior art, the present invention can achieve the following technical effects: Colostrum yeast is spread on a mixture of glutinous rice, wheat, wolfberry and sea buckthorn for fermentation, and then high-temperature amylase is used to ferment the wine mash to enhance the flavor. The wine mash is then mixed with mature vinegar mash to obtain vinegar liquid, thus avoiding the previous single vinegar brewing process with poor taste.

[0011] Of course, any product implementing the present invention does not necessarily need to achieve all of the above-mentioned technical effects at the same time. DETAILED DESCRIPTION

[0012] The following will describe the implementation methods of the present invention in detail with reference to examples, so that the implementation process of how the present invention applies technical means to solve technical problems and achieve technical effects can be fully understood and implemented accordingly.

[0013] The invention discloses a process for preparing health-care vinegar with flavor and taste, which comprises: Step a. Take glutinous rice, wheat, wolfberry and sea buckthorn in a weight ratio of 100:1:1:1, mix them into a cleaned large vat, soak, wash, and place them in a rice steamer, then lay a layer of colostrum yeast and steam them; Step b. Cool the steamed rice by pouring it, control it at 40°C, place it in a wine vat, add high-temperature amylase fermented mash, mix the high-temperature amylase fermented mash with the rice, add water, malt koji, and wine, and continue fermenting until the total acid is 0.3~0.5g / 100ml and the mash is mature; Step c. sieve and crush wheat and barley, add water, onion juice and corn flour and stir, wherein wheat flakes, barley flakes, corn flour, onion juice and water are rapidly stirred in a ratio of 6:3:1:1:4, and then put into the koji box for forming; a 6cm layer of rice husk is spread on the floor of the koji room, a layer of reed mat is added on the rice husk, and the formed koji blocks are placed in, each koji block is separated by wheat straw from top to bottom, and a layer of wheat straw and reed mat is added on top; five to eight days, turn the koji at intervals to obtain mature vinegar mash; Step d. Add water and rice husks to the wine mash obtained in step b and the mature vinegar mash in step c, stir and mix thoroughly, and carry out fermentation, turning mash, adding bran, exposing the bottom, and sealing mash. After clarification, raw vinegar is obtained and the cylinder is sealed; Step e: Filter the raw vinegar, add white sugar and edible salt to adjust the taste, heat to 85-90℃, keep the temperature constant for 30-40 minutes, then cool naturally, and let it stand for 30 minutes after stopping the fire; filter, sterilize and clarify for 2-4 days before storage and bottling.

[0014] In step a, the colostrum yeast is selected from bovine colostrum, sheep colostrum or camel colostrum. The colostrum yeast is prepared by mixing fresh bovine colostrum, sheep colostrum or camel colostrum with baker's yeast, adding an appropriate amount of natural vitamin E, and spray drying. During the steaming and fermentation process, the activity of the colostrum yeast can be guaranteed to be more than 70%, and the natural flavor can be guaranteed at the same time.

[0015] In step b, the mash is fermented for at least seven days, and the alcohol content is 8°~10°, providing low-alcohol and better flavor and taste.

[0016] In step d, the ratio of wine mash to mature vinegar mash is 85:1.

[0017] In step e, the raw vinegar is fried at 85-90°C using a stainless steel vinegar frying stove, which is rust-proof, corrosion-resistant and easy to use. The aged raw vinegar is added with white sugar and edible salt to adjust the taste, heated to boil, and mixed. Then, it is naturally cooled, filtered, sterilized and clarified, and then packaged.

[0018] In summary, the present invention ferments by laying colostrum yeast on mixed steamed rice of glutinous rice, wheat, wolfberry and sea buckthorn, and then uses high-temperature amylase fermentation to prepare wine mash to improve the flavor, and then mixes it with mature vinegar mash to prepare vinegar liquid, avoiding the previous single vinegar brewing process with poor taste.

[0019] The above description shows and describes several preferred embodiments of the present invention, but as mentioned above, it should be understood that the present invention is not limited to the form disclosed herein, and should not be regarded as excluding other embodiments, but can be used in various other combinations, modifications and environments, and can be modified within the scope of the invention concept described herein through the above teachings or the technology or knowledge of the relevant field. Changes and variations made by those skilled in the art do not depart from the spirit and scope of the present invention, and should be within the scope of protection of the claims attached to the present invention.

Claims

1. A process for preparing health-care vinegar with flavor and taste, characterized in that: include: Step a. Take glutinous rice, wheat, wolfberry and sea buckthorn in a weight ratio of 100:1:1:1, mix them into a cleaned large vat, soak, wash, and place them in a rice steamer, then lay a layer of colostrum yeast and steam them; Step b. Cool the steamed rice by pouring it, control it at 40°C, place it in a wine vat, add high-temperature amylase fermented mash, mix the high-temperature amylase fermented mash with the rice, add water, malt koji, and wine, and continue fermenting until the total acid is 0.3~0.5g / 100ml and the mash is mature; Step c. sieve and crush wheat and barley, add water, onion juice and corn flour and stir, wherein wheat flakes, barley flakes, corn flour, onion juice and water are rapidly stirred in a ratio of 6:3:1:1:4, and then put into the koji box for forming; a 6cm layer of rice husk is spread on the floor of the koji room, a layer of reed mat is added on the rice husk, and the formed koji blocks are placed in, each koji block is separated by wheat straw from top to bottom, and a layer of wheat straw and reed mat is added on top; five to eight days, turn the koji at intervals to obtain mature vinegar mash; Step d. Add water and rice husks to the wine mash obtained in step b and the mature vinegar mash in step c, stir and mix thoroughly, and carry out fermentation, turning mash, adding bran, exposing the bottom, and sealing mash. After clarification, raw vinegar is obtained and the cylinder is sealed; Step e: Filter the raw vinegar, add white sugar and edible salt to adjust the taste, heat to 85-90℃, keep the temperature constant for 30-40 minutes, then cool naturally, and let it stand for 30 minutes after stopping the fire; filter, sterilize and clarify for 2-4 days before storage and bottling.

2. The process for preparing the health-care vinegar with flavor and taste according to claim 1, characterized in that: The colostrum yeast in step a is selected from bovine colostrum, sheep colostrum or camel colostrum.

3. The process for preparing the health-care vinegar with flavor and taste according to claim 1, characterized in that: In step b, the mash is fermented for at least seven days and the alcohol content is 8°~10°.

4. The process for preparing the health-care vinegar with flavor and taste according to claim 1, characterized in that: The ratio of wine mash to mature vinegar mash in step d is 85:

1.

5. The process for preparing the health-care vinegar with flavor and taste according to claim 1, characterized in that: In the step e, the raw vinegar is fried at 85-90° C. using a stainless steel vinegar frying stove.