CN101948733A - Production method of grain-fruit mature vinegar - Google Patents

Production method of grain-fruit mature vinegar Download PDF

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Publication number
CN101948733A
CN101948733A CN2010102864768A CN201010286476A CN101948733A CN 101948733 A CN101948733 A CN 101948733A CN 2010102864768 A CN2010102864768 A CN 2010102864768A CN 201010286476 A CN201010286476 A CN 201010286476A CN 101948733 A CN101948733 A CN 101948733A
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CN
China
Prior art keywords
vinegar
raw
grain
fruit
production
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Application number
CN2010102864768A
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Chinese (zh)
Inventor
班海棠
班越旺
班兴旺
班金鱼
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定襄县北海酿造有限公司
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Application filed by 定襄县北海酿造有限公司 filed Critical 定襄县北海酿造有限公司
Priority to CN2010102864768A priority Critical patent/CN101948733A/en
Publication of CN101948733A publication Critical patent/CN101948733A/en

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Abstract

The invention provides a production method of grain-fruit mature vinegar and provides a kind of grain-fruit vinegar with light flavor. The production method comprises the following steps: grinding raw materials, adding distiller's yeast to stir, performing alcoholic fermentation, performing acetic acid fermentation, perform the smoking solid-substrate fermentation technology, aging to obtain liquid vinegar and processing the liquid vinegar through the powder injection process to obtain vinegar powder, wherein the raw materials contain grain raw material and fruit raw material accounting for 40%-60% of the grain raw material, the grain raw material is one of sorghum and corn or a combination of sorghum and corn which are mixed randomly; during the step of adding distiller's yeast, multiple microbial strain starter accounting for 40% of the raw materials are added, the multiple microbial strain starter comprises 20% of red starter, 20% of koji, 55% of bran-koji and 5% of glucoamylase; the fermentation temperature of alcohol is 30-35 DEG C; the fermentation temperature of acetic acid is 40-45 DEG C; and the smoking solid-substrate fermentation technology is performed at 70-90 DEG C for five days. The grain-fruit vinegar is the mature vinegar with light flavor and has obvious fruit fragrance and the light fragrance of preservation and ester fragrance of the mature vinegar.

Description

A kind of production method of grain fruit mature vinegar

Technical field

The present invention relates to a kind of production method of vinegar, be specially a kind of production method of grain fruit old vinegar.

Background technology

Traditional old vinegar is to be main raw material with jowar, wheat bran, cavings and water, is saccharifying ferment with barley, the made Daqu of pea, and is after zymamsis, formulated through operations such as acetic fermentation, smoked unstrained spirits, ageing again.At present, most of vinegar factory produces the technology of old vinegar and raw material all much at one, causes the old vinegar taste of selling on the market single.The tradition old vinegar has strong fragrance, the aromatic thick characteristics of vinegar, but increasing people takes to the vinegar of plain taste, and the old vinegar of Xiao Shouing can't satisfy this demand in the market.

Summary of the invention

Technical problem to be solved by this invention provides a kind of production method of grain fruit vinegar of plain taste, and the grain fruit vinegar that makes with this method requires outstanding fruital, has Chen Xiang, ester perfume (or spice); It is soft to enter the mouth, sweet and sour palatability, and deutostoma is refreshing clean.

Overcome the above problems, the production method of a kind of grain fruit mature vinegar of the present invention, comprise raw material pulverizing successively, mix song, make liquid vinegar after zymamsis, acetic fermentation, smoked unstrained spirits and the ageing, used raw material comprises grain raw material and accounts for the fruit raw material of grain raw material weight 40%~60% that grain raw material is one or both combinations with any ratio in jowar and the corn; The many germs kind starter that adds raw material weight 40% when mixing song, many germs kind starter is made up of 20% red colouring agent for food, also used as a Chinese medicine, 20% Daqu, 55% wheat bran and 5% saccharifying enzyme, the zymamsis temperature is 30~35 ℃, and the acetic fermentation temperature is 40~45 ℃, and smoked unstrained spirits is to smoke 5 days at 70~90 ℃.

The present invention is based on Shanxi mature vinegar traditional fermentation technology, adopt " mixed fermentation of grain fruit " novel process, fruit can be used pears, apple, grape etc., on raw material, replace grain with the inferior fruit of part, both saved food, and can make full use of inferior fruit again, the outstanding fruital of grain fruit mature vinegar, reservation Chen Xiang and ester perfume (or spice), suitably raise the sweet acid that presses down, reduce the pungency after entering the mouth.Contain rich in amino acid, organic acid, various glucide, various VITAMIN and mineral element in the system vinegar raw material, wherein many nutritive elements run into high temperature meeting sex change, volatilization, cause its a large amount of loss, have a strong impact on the performance of product nutrient health-care function, the present invention adopts " living grain fermentation " technology, avoid raw material is carried out high temperature steaming, can save the nutritive element in the raw material preferably from damage.

The grain fruit vinegar that adopts the present invention to make is changed the traditional flavor characteristic of the mellow giving off a strong fragrance of old vinegar, the light type old vinegar that release shows unique characteristics, both had tangible fruital, implying the Chen Xiang and the ester perfume (or spice) of old vinegar again, thickening remises and swashs for soft on taste, change is that the master is a sweet and sour palatability with acid, and it is continuous fragrant refreshing clean into deutostoma lastingly to become the deutostoma pleasant impression, and table 1 is its assay.Adopt " living grain fermentation " novel process, grain and fruit do not need boiling, and both save energy had been saved required equipment, manpower, the occupation of land of boiling raw material again, had reduced waste water, exhaust gas emission, have saved nutritive elements such as the amino acid that contains in the raw material, VITAMIN from damage.

 

Table 1(g/100ml)

Description of drawings

Fig. 1 is a process flow sheet of the present invention.

Embodiment

Embodiment 1

(1) materials:

Grain raw material: jowar 100kg;

Fruit raw material: apple 40kg;

Many germs kind starter 56kg, this many germs kind starter are that 20% red colouring agent for food, also used as a Chinese medicine, 20% Daqu, 55% wheat bran and 5% saccharifying enzyme are formed by weight ratio.

(2) processing step:

1) raw material crushing: raw material advances will pass through metering, cleaning and magnetic separation after the factory and pulverize.

2) profit water mixes: the raw material after the fragmentation is added water 30~40kg by the 100kg raw material carry out material moistening, it is even that all raw materials will moisten water, and water content is about about 65%.

3) mix song: the many germs kind starter that adds raw material weight 40%.

4) zymamsis: mix bent material and deliver to immediately in the indoor alcohol cylinder of zymamsis, leavening temperature is controlled at 30~35 ℃, makes rake twice every day, static fermentation 5 days.

5) acetic fermentation: the weight ratio according to 1:1:1 in the distiller's wort that ferments adds wheat bran, cavings and water, add acetic bacteria and carry out the high temperature acetic fermentation, leavening temperature is controlled at 40~45 ℃, 10 days left and right sides of acetic fermentation Shi Pin temperature descends naturally, illustrates that alcohol oxidation becomes the process of acetic acid to finish substantially.

6) press unstrained spirits, ageing: sophisticated vinegar unstrained spirits is filled in vat treaded, the surface is covered a little fine salts less and is obturaged with plastic cloth, and airtight ageing is about 15 days.

7) smoked unstrained spirits: the good vinegar unstrained spirits 40% of ageing is gone into to smoke cylinder smoke, smoked 5 days at 70~90 ℃, smoked fire is wanted evenly.The main effect of smoked unstrained spirits is to increase the color and luster of vinegar and the stacte flavor of vinegar, and this is the main source of the color one of the old vinegar in Shanxi.

8) drench vinegar: in drenching cylinder, carry out, in the vinegar unstrained spirits, add 50~60 ℃ of warm water, soak and to drench vinegar in about 6 hours with the ratio of 1:1.

9) sterilization, filtration.Packing: except making liquid vinegar, can also liquid vinegar be made the vinegar powder that is easy to carry, stores and eat by duster, the vinegar powder can be used for food convenient for production, preparation vinegar beverage and vinegar capsule.

10) examination and test of products.

Embodiment 2

(1) materials:

Grain raw material: corn 100kg;

Fruit raw material: apple 60kg;

Many germs kind starter 64kg, this many germs kind starter are that 20% red colouring agent for food, also used as a Chinese medicine, 20% Daqu, 55% wheat bran and 5% saccharifying enzyme are formed by weight ratio.

(2) processing step is with embodiment 1.

Embodiment 3

(1) materials:

Grain raw material: corn 60kg, Chinese sorghum 40kg;

Fruit raw material: apple 50kg;

Many germs kind starter 60kg, this many germs kind starter are that 20% red colouring agent for food, also used as a Chinese medicine, 20% Daqu, 55% wheat bran and 5% saccharifying enzyme are formed by weight ratio.

(2) processing step is with embodiment 1.

Claims (2)

1. the production method of grain fruit mature vinegar, comprise raw material pulverizing successively, mix song, make liquid vinegar after zymamsis, acetic fermentation, smoked unstrained spirits and the ageing, it is characterized in that: used raw material comprises grain raw material and accounts for the fruit raw material of grain raw material weight 40%~60% that grain raw material is one or both combinations with any ratio in jowar and the corn; The many germs kind starter that adds raw material weight 40% when mixing song, many germs kind starter is made up of 20% red colouring agent for food, also used as a Chinese medicine, 20% Daqu, 55% wheat bran and 5% saccharifying enzyme, the zymamsis temperature is 30~35 ℃, and the acetic fermentation temperature is 40~45 ℃, and smoked unstrained spirits is to smoke 5 days at 70~90 ℃.
2. the production method of a kind of grain fruit mature vinegar according to claim 1, it is characterized in that: the liquid vinegar that makes is made the vinegar powder behind powder injection process.
CN2010102864768A 2010-09-19 2010-09-19 Production method of grain-fruit mature vinegar CN101948733A (en)

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Application Number Priority Date Filing Date Title
CN2010102864768A CN101948733A (en) 2010-09-19 2010-09-19 Production method of grain-fruit mature vinegar

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103224870A (en) * 2013-05-11 2013-07-31 山西新源盛世醋业有限公司 Brewing method of fruit juice Shanxi aged vinegar
CN105886315A (en) * 2016-05-12 2016-08-24 山西紫林醋业股份有限公司 Method for brewing super-mature vinegar by adopting red yeast prepared from tartary buckwheat
CN107523470A (en) * 2017-10-22 2017-12-29 兴县盛源绿色枣业开发有限公司 A kind of preparation method of jujube vinegar
CN107699460A (en) * 2017-08-07 2018-02-16 杭州千岛湖莫拉红实业有限公司 A kind of fruits and vegetables fermented grain drink and its brewage process
CN107760551A (en) * 2017-11-01 2018-03-06 安徽爱家食品有限公司 A kind of corn mature vinegar and its manufacture craft

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103224870A (en) * 2013-05-11 2013-07-31 山西新源盛世醋业有限公司 Brewing method of fruit juice Shanxi aged vinegar
CN105886315A (en) * 2016-05-12 2016-08-24 山西紫林醋业股份有限公司 Method for brewing super-mature vinegar by adopting red yeast prepared from tartary buckwheat
CN105886315B (en) * 2016-05-12 2019-09-10 山西紫林醋业股份有限公司 The brewing method of bitter buckwheat monascus old mature vinegar
CN107699460A (en) * 2017-08-07 2018-02-16 杭州千岛湖莫拉红实业有限公司 A kind of fruits and vegetables fermented grain drink and its brewage process
CN107523470A (en) * 2017-10-22 2017-12-29 兴县盛源绿色枣业开发有限公司 A kind of preparation method of jujube vinegar
CN107760551A (en) * 2017-11-01 2018-03-06 安徽爱家食品有限公司 A kind of corn mature vinegar and its manufacture craft

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Application publication date: 20110119

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