Multi-stage vinegar spraying and separating process for table vinegar

Abstract

The invention discloses a multi-stage vinegar pouring and separating process for table vinegar. The process comprises the following steps: sequentially laying three filter layers at a discharge hole in the bottom of a vinegar pouring pool; feeding the fermented vinegar culture into a vinegar spraying pool, and spraying vinegar by using 5t of clear water to obtain first vinegar; 5 t of clear water is used again for vinegar spraying, and second vinegar is obtained; 3 t of clear water is used again for vinegar spraying, and meanwhile 50 kg of xanthan gum is sprayed out in an atomized mode to obtain third vinegar; 2.5 t of clear water is used again, and 30 kg of the red date extracting solution is sprayed out through atomization, so that four vinegar is obtained; grading the vinegar embryos according to product requirements; after primary grading, decocting the raw vinegar, and maintaining at 95 DEG C for 20 minutes; and pumping the boiled vinegar embryo into a storage tank for ageing storage, wherein the storage time is more than 3 months. According to the invention, three layers of filters are laid at the discharge port, vinegar is sprayed by a four-stage method, the vinegar spraying efficiency is ensured, and finally, the taste of table vinegar is improved by matching with atomization and aroma enhancement.

Description

Technical Field

[0001] The invention belongs to the technical field of vinegar production, and in particular relates to a multi-stage vinegar sprinkling and vinegar separation process. 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, in the production process, crude vinegar is obtained through a vinegar sprinkling process, and the broken residue in the vinegar mash is separated from the vinegar liquid by vinegar sprinkling, so as to achieve the effect of optimizing the vinegar liquid. The existing spraying process is only a simple flushing when spraying the vinegar mash to continuously reduce its acidity. However, during the flushing process, the taste of the vinegar liquid will also be affected. A new process is needed that can ensure the efficiency of vinegar sprinkling and improve the taste of vinegar. Summary of the invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide a multi-stage vinegar pouring and vinegar separation process for edible vinegar, so as to avoid the troubles of single vinegar mash pouring process, low efficiency and insufficient taste in the previous process.

[0005] In order to solve the above technical problems, the present invention discloses a multi-stage vinegar pouring and vinegar separation process, which comprises: Step a. Lay three filter layers in sequence at the outlet of the bottom of the vinegar pouring pool, the three filter layers are palm skin, gauze bag, and gauze bag filled with rice husk; Step b. The fermented vinegar mash is sent to the vinegar pouring pool, and 5t of clean water is used for pouring vinegar to obtain the first vinegar, the first vinegar soaking time: 12-16 hours, and the acidity is recorded; 5t of clean water is used again for pouring vinegar to obtain the second vinegar, the second vinegar soaking time: 4-5 hours, and the acidity is recorded; 3t of clean water is used again for pouring vinegar, and 50kg of xanthan gum is sprayed out by atomization to obtain the third vinegar, the third vinegar soaking time: 12-14 hours, and the acidity is recorded; 2.5t of clean water and 30kg of red date extract are sprayed out by atomization again to obtain the fourth vinegar, the fourth vinegar soaking time: 1-2 hours, and the acidity is recorded; Step c. In the early stage of the first vinegar discharge, acetic acid classification is performed, and the vinegar embryo liquid with a total acidity of 5.5 and 5.0 enters the vinegar pool for storage, and the vinegar below 5 degrees is used as the first vinegar, and the vinegar embryo is graded according to product demand; Step d. After the initial classification, the raw vinegar is decocted and maintained at 95° C. for 20 minutes; the decocted vinegar embryo is pumped to a storage tank for aging and storage for more than 3 months.

[0006] According to one embodiment of the present invention, the total acidity of the vinegar residue in the above step b is less than 0.2.

[0007] According to one embodiment of the present invention, the atomization spraying time in the above step b is 1-2 hours.

[0008] According to one embodiment of the present invention, in the above step a, the discharge port is sealed around the filter layer by epoxy sealing.

[0009] According to one embodiment of the present invention, in the above step b, the vinegar may be poured with clean water again, and the amount of clean water is the amount of vinegar output.

[0010] Compared with the prior art, the present invention can achieve the following technical effects: It is laid at the discharge port through three layers of filtration, and the vinegar is sprinkled separately using a four-stage method to ensure the efficiency of vinegar sprinkling. Finally, it is combined with atomization to enhance the flavor and improve the taste of vinegar.

[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 multi-stage vinegar pouring and vinegar separation process, which comprises: Step a. Lay three filter layers in sequence at the discharge port at the bottom of the vinegar pouring pool, wherein the three filter layers are palm skin, gauze bag, and gauze bag filled with rice husk; and seal the discharge port around the filter layer with epoxy sealant to ensure sealing.

[0014] Step b. The fermented vinegar mash is sent to a vinegar pouring pool, and 5t of clean water is used for pouring vinegar to obtain first vinegar. The soaking time of the first vinegar is 12-16 hours, and the acidity is recorded; 5t of clean water is used again for pouring vinegar to obtain second vinegar. The soaking time of the second vinegar is 4-5 hours, and the acidity is recorded; 3t of clean water is used again for pouring vinegar, and 50kg of xanthan gum is sprayed out by atomization to obtain third vinegar. The soaking time of the third vinegar is 12-14 hours, and the acidity is recorded; 2.5t of clean water and 30kg of red date extract are sprayed out by atomization again to obtain fourth vinegar. The soaking time of the fourth vinegar is 1-2 hours, and the acidity is recorded; wherein xanthan gum can enhance the aroma of the vinegar, and further enhance the flavor with the red date extract, thereby enhancing the taste of the vinegar; Step c. In the early stage of the first vinegar discharge, acetic acid classification is performed, and the vinegar embryo liquid with a total acidity of 5.5 and 5.0 enters the vinegar pool for storage, and the vinegar below 5 degrees is used as the first vinegar, and the vinegar embryo is graded according to product demand; Step d. After the initial classification, the raw vinegar is decocted and maintained at 95° C. for 20 minutes for sterilization; the decocted vinegar embryo is pumped to a storage tank for aging and storage for more than 3 months.

[0015] The total acidity of the vinegar residue in step b is less than 0.2, which meets the taste requirements.

[0016] The atomization spraying time in step b is 1-2 hours, so that the xanthan gum and red date extract can fully react in the vinegar solution and mix more evenly.

[0017] In step b, the vinegar can be poured with clean water again, and the amount of clean water is the amount of vinegar output; the acidity of the vinegar liquid is ensured in turn.

[0018] After comparison, it was found that after using the atomized spray of xanthan gum and red date extract, the efficiency of vinegar sprinkling was guaranteed, the aroma of the vinegar and red dates became more intense, and the overall flavor quality was greatly improved.

[0019] In summary, the present invention is laid at the discharge port through three-layer filtration, and adopts a four-stage method to sprinkle vinegar respectively to ensure the efficiency of vinegar sprinkling, and finally combines atomization to enhance the flavor and improve the taste of vinegar.

[0020] 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 multi-stage vinegar pouring and vinegar separation process, characterized in that: include: Step a. Lay three filter layers in sequence at the outlet of the bottom of the vinegar pouring pool, the three filter layers are palm skin, gauze bag, and gauze bag filled with rice husk; Step b. The fermented vinegar mash is sent to the vinegar pouring pool, and 5t of clean water is used for pouring vinegar to obtain the first vinegar, the first vinegar soaking time: 12-16 hours, and the acidity is recorded; 5t of clean water is used again for pouring vinegar to obtain the second vinegar, the second vinegar soaking time: 4-5 hours, and the acidity is recorded; 3t of clean water is used again for pouring vinegar, and 50kg of xanthan gum is sprayed out by atomization to obtain the third vinegar, the third vinegar soaking time: 12-14 hours, and the acidity is recorded; 2.5t of clean water and 30kg of red date extract are sprayed out by atomization again to obtain the fourth vinegar, the fourth vinegar soaking time: 1-2 hours, and the acidity is recorded; Step c. In the early stage of the first vinegar discharge, acetic acid classification is performed, and the vinegar embryo liquid with a total acidity of 5.5 and 5.0 enters the vinegar pool for storage, and the vinegar below 5 degrees is used as the first vinegar, and the vinegar embryo is graded according to product demand; Step d. After the initial classification, the raw vinegar is decocted and maintained at 95° C. for 20 minutes; the decocted vinegar embryo is pumped to a storage tank for aging and storage for more than 3 months.

2. The vinegar multi-stage vinegar pouring and vinegar separation process according to claim 1, characterized in that: The total acidity of the vinegar residue in step b is less than 0.

2.

3. The vinegar multi-stage vinegar separation process according to claim 1, characterized in that: The atomization spraying time in step b is 1-2 hours.

4. The vinegar multi-stage vinegar separation process according to claim 1, characterized in that: In the step a, the discharge port is sealed around the filter layer by epoxy sealant.

5. The vinegar multi-stage vinegar separation process according to claim 1, characterized in that: In the step b, the vinegar may be poured with clean water again, and the amount of clean water is the amount of vinegar produced.