A vinegar brewing process with high yield

Abstract

The invention discloses a vinegar brewing process with a high yield rate, which comprises: taking glutinous rice, wheat and black tea syrup in a weight ratio of 100:1:5 and steaming them; after steaming, cooling them to 35 DEG C by pouring clean water, putting them into a wine vat, adding water, and fermenting alcohol and high-temperature amylase for 3 days, turning on an illumination instrument on the 4th day, turning on one day and turning off one day, and continuing 3 cycles to obtain wine mash; taking the wine mash, putting it into a vinegar vat, adding an appropriate amount of bran to block it into a semi-solid state, adding mature vinegar mash, rice husk and water, fully stirring and mixing, and fermenting for 3-5 days; then performing the first mash turning, large bran supplementing, bottom exposure and mash sealing processes, obtaining aged wine after clarification, and sealing the vat; filtering the raw vinegar, adding white sugar and edible salt to adjust the taste, heating it to 85-90 DEG C, keeping the temperature constant for 30-40 minutes, then cooling it naturally, and standing it for 30 minutes after stopping the fire; filtering, sterilizing and clarifying it for 2-4 days, storing and filling it. The invention prepares vinegar by adding black tea syrup, which can improve the flavor and taste. At the same time, an illumination device is added during the fermentation process to simulate illumination, thereby improving the flavor and quality of the vinegar. At the same time, illumination can help the growth and reproduction of acetic acid bacteria, thereby affecting the acidity and taste of the vinegar and improving the yield.

Description

Technical Field

[0001] The invention belongs to the technical field of vinegar brewing, and in particular relates to a vinegar brewing process with a high yield. 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, low efficiency and low output rate. In addition, 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 vinegar brewing process with a high yield rate. By adding black tea syrup to make vinegar, the flavor and taste can be improved. At the same time, an illumination device is added during the fermentation process to simulate light, so as to improve the flavor and quality of the vinegar. At the same time, light can help the growth and reproduction of acetic acid bacteria, thereby affecting the acidity and taste of the vinegar, improving the yield rate, and avoiding the troubles of poor taste and low yield rate of vinegar in the past.

[0005] In order to solve the above technical problems, the present invention discloses a vinegar brewing process with high yield, which comprises: Step a. Prepare the raw materials: mix glutinous rice, wheat and black tea syrup in a weight ratio of 100:1:5 and steam them; Step b. light fermentation, after steaming, cool to 35°C with water, put into wine vat, add water, continue fermentation with alcohol and high temperature amylase for 3 days, turn on the light instrument on the 4th day, turn on for one day, turn off for one day, continue for 3 cycles, and obtain wine mash; Step c. aging and sealing the mash, taking the mash and putting it into a vinegar vat, adding an appropriate amount of bran to block it into a semi-solid state, adding mature vinegar mash, rice husks and water, stirring and stirring well, and fermenting for 3-5 days; then performing the first turning of the mash, adding large bran, exposing the bottom, and sealing the mash, and after clarification, aging the mash and sealing the vat; Step d. Purify and sterilize, filter the raw vinegar, add white sugar and edible salt to adjust the taste, heat to 85-90°C, keep the temperature constant for 30-40 minutes, then cool naturally, and let it stand for 30 minutes after stopping the fire; filter and sterilize and clarify for 2-4 days before storage and filling.

[0006] According to one embodiment of the present invention, the black tea syrup is made of black tea mixed with honey, and the honey content is 20-40%.

[0007] According to one embodiment of the present invention, in the above step b, the total acidity of the mash is 0.3-0.5 g / 100 ml, and the mash is mature.

[0008] According to one embodiment of the present invention, the illumination device in the above step b is located on the upper side of the wine tank and has an adjustable height.

[0009] According to one embodiment of the present invention, the raw vinegar in the above step d is obtained by pouring vinegar after sealing the mash.

[0010] Compared with the prior art, the present invention can achieve the following technical effects: By adding black tea syrup to make vinegar, the flavor and taste can be improved. At the same time, adding a light meter to simulate light during the fermentation process can improve the flavor and quality of the vinegar. At the same time, light can help the growth and reproduction of acetic acid bacteria, thereby affecting the acidity and taste of the vinegar and increasing the yield.

[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. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] The drawings described herein are used to provide a further understanding of the present invention and constitute a part of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings: Figure 1 It is a schematic diagram of a vinegar brewing process with a high yield according to an embodiment of the present invention. DETAILED DESCRIPTION

[0013] The following will describe the implementation methods of the present invention in detail with reference to the accompanying drawings and embodiments, 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.

[0014] Please refer to Figure 1 , Figure 1 It is a schematic diagram of a vinegar brewing process with a high yield according to an embodiment of the present invention.

[0015] As shown in the figure, a vinegar brewing process with a high yield rate includes: Step a. Raw material preparation: glutinous rice, wheat and black tea syrup in a weight ratio of 100:1:5 are mixed and steamed; the black tea syrup is made of black tea mixed with honey, and the honey content is 20-40%, which can improve the taste.

[0016] Step b. Light fermentation: After steaming, cool it to 35°C with water, put it into a wine vat, add water, and continue to ferment alcohol and high-temperature amylase for 3 days. On the 4th day, turn on the light meter, turn on one day, turn off one day, continue 3 cycles, a total of 6 days, and get mature mash; the total acid of the mash is 0.3-0.5g / 100ml, and the mash is mature. Turning on the light meter at intervals can effectively avoid exposure to the sun and help the growth and reproduction of acetic acid bacteria.

[0017] Step c. aging and sealing the mash, taking the mash and putting it into a vinegar vat, adding an appropriate amount of bran to block it into a semi-solid state, adding mature vinegar mash, rice husks and water, stirring and stirring well, and fermenting for 3-5 days; then performing the first turning of the mash, adding large bran, exposing the bottom, and sealing the mash, and after clarification, aging the mash and sealing the vat; Step d. Purify and sterilize, filter the raw vinegar, add white sugar and edible salt to adjust the taste, heat to 85-90°C, keep the temperature constant for 30-40 minutes, then cool naturally, and let it stand for 30 minutes after stopping the fire; filter and sterilize and clarify for 2-4 days before storage and filling.

[0018] In step b of the present invention, the illumination device is located on the upper side of the wine vat, and the height is adjustable, the adjustment is flexible, and the operation is convenient.

[0019] In addition, in step d, the raw vinegar is obtained by pouring vinegar after the mash is sealed to ensure the acidity of the taste.

[0020] In summary, the present invention can improve the flavor and taste by adding black tea syrup to make vinegar, and at the same time, add an illumination device to simulate light during the fermentation process to improve the flavor and quality of the vinegar. At the same time, light can help the growth and reproduction of acetic acid bacteria, thereby affecting the acidity and taste of the vinegar and improving the yield.

[0021] 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 vinegar brewing process with a high yield, characterized in that: include: Step a. Prepare the raw materials: mix glutinous rice, wheat and black tea syrup in a weight ratio of 100:1:5 and steam them; Step b. light fermentation, after steaming, cool to 35°C with water, put into wine vat, add water, continue fermentation with alcohol and high temperature amylase for 3 days, turn on the light instrument on the 4th day, turn on for one day, turn off for one day, continue for 3 cycles, and obtain wine mash; Step c. aging and sealing the mash, taking the mash and putting it into a vinegar vat, adding an appropriate amount of bran to block it into a semi-solid state, adding mature vinegar mash, rice husks and water, stirring and stirring well, and fermenting for 3-5 days; then performing the first turning of the mash, adding large bran, exposing the bottom, and sealing the mash, and after clarification, aging the mash and sealing the vat; Step d. Purify and sterilize, filter the raw vinegar, add white sugar and edible salt to adjust the taste, heat to 85-90°C, keep the temperature constant for 30-40 minutes, then cool naturally, and let it stand for 30 minutes after stopping the fire; filter and sterilize and clarify for 2-4 days before storage and filling.

2. The vinegar brewing process with high yield according to claim 1, characterized in that: The black tea syrup is prepared by mixing black tea with honey, and the honey content is 20-40%.

3. The vinegar brewing process with high yield according to claim 1, characterized in that: In step b, the total acidity of the mash is 0.3-0.5 g / 100 ml, and the mash is mature.

4. The vinegar brewing process with high yield according to claim 1, characterized in that: In step b, the illumination device is located on the upper side of the wine vat and has an adjustable height.

5. The vinegar brewing process with high yield according to claim 1, characterized in that: In the step d, the raw vinegar is obtained by pouring vinegar after sealing the mash.

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