CN102154087B - Preparation method of grape vinegar - Google Patents
Preparation method of grape vinegar Download PDFInfo
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- CN102154087B CN102154087B CN201010607376A CN201010607376A CN102154087B CN 102154087 B CN102154087 B CN 102154087B CN 201010607376 A CN201010607376 A CN 201010607376A CN 201010607376 A CN201010607376 A CN 201010607376A CN 102154087 B CN102154087 B CN 102154087B
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- vinegar
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- vitis viniferae
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Abstract
The invention discloses a grape skin fermentation method which is mainly characterized by comprising the following steps: adding acetic acid bacteria and other auxiliary materials into rice hull, chaff, grape seed skin and grape wine, and fermenting in a fermentation tank to obtain a finished grape skin vinegar product. The method disclosed by the invention saves a large amount of grain, and omits the gelation and saccharification procedures, thereby shortening the brewage time. After being aged for a certain time, the vinegar prepared by the method has delectable sweet-sour taste and transparent color; and the vinegar can not precipitate or be denatured when being stored for a long time. Besides, various nutritional ingredients of the vinegar prepared by the method are superior to those of the vinegar prepared by the traditional method, and fermented vinegar dregs can be used as high-quality feed.
Description
Technical field
The present invention relates to a kind of method of Pericarpium Vitis viniferae vinegar fermentation, belong to field of food.
Background technology
Wine produces a large amount of products (skin, seed bud residue) of paying and accounts for 20% of processing total amount in the process of brewageing, major part goes out of use or low-level utilization.Along with the reach of science, the utilization of trester has caused people's attention, is used for brewing alcohol, and extracts protein, pigment etc.Contain organism such as sugar in the Pericarpium Vitis viniferae, can further utilize.With itself and other batch mixes, inoculate and carry out microbial fermentation, produce corresponding Pericarpium Vitis viniferae leavened prod.
The prior art Pericarpium Vitis viniferae is brewageed aromatic vinegar
Contain flavonoid, flavonol, cyanidin(e) and solubility tannin etc. in the Pericarpium Vitis viniferae, have health-care effect with its aromatic vinegar of brewageing, can Appetizing spleen-tonifying, separate that raw meat dries, skin care, lipopenicillinase beauty treatment etc., be a kind of novel healthy food of worth exploitation.
Key step
(1) corn is pulverized with the steel mill, crossed 70 mesh sieves.Corn, wheat bran, acid-sludge are stirred by 5: 4: 16 proportioning, join in the rotation steamer, a pot limit Jia Shui is gone on the limit, rear seal-cover after water injection, quiet again material moistening 3h behind the rotation material moistening 30min.Then carry out boiling, cooking pressure 1.4～2.0kgf/cm2, time 25～30min.
(2) blowing was spread cooling out after boiling was accomplished, and when waiting to expect temperature drop to the 34 ℃ left and right sides, above being sprinkling upon Temperature Tolerant Active Dry Yeast wheat bran and TH-AADY equably, the wheat bran consumption is 7%～10%, and the TH-AADY consumption is 1.5%～2%.Be conveyed into the pond with raising the unstrained spirits machine after stirring repeatedly, go into the pond temperature and be about 30 ℃, moisture content is about about 63%.
(3) fermentation will be gone into the smooth compacting of pond unstrained spirits material, and with the plastic cloth sealing, 20 parts of Pericarpium Vitis viniferae are evenly admixed in zymamsis in the time of 3～4 days, proceeded zymamsis 2～3 days, change acetic acid fermentation over to immediately.
(4) after the acetic acid fermentation zymamsis finishes, throw off plastic cloth, admix acetic acid bacteria Shanghai and make 1101 and the part cavings, turn even bonnet precedency and be placed on 35 ℃ and ferment.Treat to carry out turning over the first time unstrained spirits when unstrained spirits temperature reaches 36～38 ℃, fall the pond once later every day, with attemperation and supply oxygen.Turn over 3～5 secondary fermentation temperature of unstrained spirits and should be controlled at 36～38 ℃, proceed later stage fermentation, this stage should keep the unstrained spirits temperature at 32～34 ℃.Often measure the acid content in the vinegar unstrained spirits, when treating that its basicly stable and ethanol content is very little, in time add 3%～5% edible salt, suppress acetic acid bacteria growth and breeding and enzymic activity, prevent the acetate over oxidation.Turn over poor the processing 2～3 days again, promote after-ripening, increase color and luster and fragrance, improve the local flavor and the quality of grape aromatic vinegar.
(5) drench the vinegar after-ripening and accomplish the back and lift one's head inferior vinegar with the pouring of secondary vinegar, three times vinegar drenches secondary vinegar, and clear water drenches vinegar three times.Vinegar time 3～12h is drenched in proofing.
(6) allotment, can adds 100mg/kg ethyl p-hydroxybenzoate and propyl ester mixture in living vinegar, be heated to 80 ℃, keeps 20～30min, be filled into then clean, in the disinfectant vial, sealing, decals again, acquisition finished product.
Summary of the invention
The object of the invention provides a kind of method of Pericarpium Vitis viniferae vinegar fermentation.
The present invention adopts following technical scheme:
The method of Pericarpium Vitis viniferae vinegar fermentation may further comprise the steps:
(1) with wine: 78-82% Pericarpium Vitis viniferae, 12-18% rice husk, 2-8% wheat bran mix, and the layering place mat adds acetic bacteria, and attemperation adds the wine of triplication then to 30-35 ℃, carries out solid fermentation 24-36 hour;
(2) tank switching: the fermented liquid tank switching of step (1), adding an amount of Pericarpium Vitis viniferae, sugar, the adjusting alcohol number of degrees is the 7-8 degree, controlled temperature carried out liquid fermenting 24-26 hour at 30-35 ℃;
(3) the Secondary Fermentation liquid of step (2) changes fermentor tank over to, and temperature is controlled at 26-30 ℃, keeps ventilating, and fermenting obtained finished product in 24-26 hour.
Described acetic bacteria is the solid-state and 15-25% liquid form mixt of 65-75%.
Beneficial effect of the present invention:
Method of the present invention not only can be practiced thrift a large amount of grains, and has reduced gelatinization, saccharification two procedures, has shortened brewing time.The vinegar made from present method, after the ageing of for some time, smell of vinegar sweet and sour palatability, transparent color and luster is put for a long time and is not precipitated, and never degenerate, and various nutritive ingredient all is superior to old legal system vinegar, and the acid-sludge after the fermentation can be as high-quality feed.
Embodiment
The Pericarpium Vitis viniferae vinegar fermentation
(1) with wine: 80kg Pericarpium Vitis viniferae, 15kg rice husk, 5kg wheat bran mix, and the layering place mat adds the 150kg acetic bacteria, and attemperation adds the wine of triplication then to 30-35 ℃, carries out solid fermentation 24-36 hour;
(2) tank switching: the fermented liquid tank switching of step (1), adding an amount of Pericarpium Vitis viniferae, sugar, the adjusting alcohol number of degrees is the 7-8 degree, controlled temperature carried out liquid fermenting 24-26 hour at 30-35 ℃;
(3) the Secondary Fermentation liquid of step (2) changes fermentor tank over to, and temperature is controlled at 26-30 ℃, keeps ventilating, and fermenting obtained finished product in 24-26 hour.
Claims (1)
1. the method for grape vinegar fermentation is characterized in that may further comprise the steps:
(1) with wine: 78-82% Pericarpium Vitis viniferae, 12-18% rice husk, 2-8% wheat bran mix, and the layering place mat adds acetic bacteria, and attemperation adds the wine of triplication then to 30-35 ℃, carries out solid fermentation 24-36 hour;
(2) tank switching: the fermented liquid tank switching of step (1), adding an amount of Pericarpium Vitis viniferae, sugar, the adjusting alcohol number of degrees is the 7-8 degree, controlled temperature carried out liquid fermenting 24-26 hour at 30-35 ℃;
(3) the Secondary Fermentation liquid of step (2) changes fermentor tank over to, and temperature is controlled at 26-30 ℃, keeps ventilating, and fermenting obtained finished product in 24-26 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010607376A CN102154087B (en) | 2010-12-27 | 2010-12-27 | Preparation method of grape vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010607376A CN102154087B (en) | 2010-12-27 | 2010-12-27 | Preparation method of grape vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102154087A CN102154087A (en) | 2011-08-17 |
| CN102154087B true CN102154087B (en) | 2012-09-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010607376A Active CN102154087B (en) | 2010-12-27 | 2010-12-27 | Preparation method of grape vinegar |
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| CN (1) | CN102154087B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105331509A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Method for quickly fermenting grape vinegar |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1039841A (en) * | 1989-06-22 | 1990-02-21 | 张广进 | Utilize Pericarpium Vitis viniferae to make the method for vinegar |
| CN1049921C (en) * | 1997-05-23 | 2000-03-01 | 李秀琴 | Method for preparing grape vinegar |
| CN101481650B (en) * | 2009-01-20 | 2012-05-30 | 山西省食品工业研究所 | Method for producing grape vinegar by mixed fermentation of grape and grain |
-
2010
- 2010-12-27 CN CN201010607376A patent/CN102154087B/en active Active
Non-Patent Citations (2)
| Title |
|---|
| 康明丽等.葡萄皮糟的综合利用.《山西食品工业》.2003,(第03期), * |
| 张秀玲等.酿酒后的葡萄渣的综合利用.《食品工业科技》.2008,第29卷(第07期), * |
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| CN102154087A (en) | 2011-08-17 |
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Address after: 235200 Xiaoxian Food Industrial Park, Anhui, Suzhou Patentee after: ANHUI AIDE GRAPE DEEP PROCESSING Co.,Ltd. Address before: 235200 Anhui province Suzhou city Xiaoxian town. Patentee before: XIAOXIAN AIDE GRAPE INTENSIVE PROC RES DEV Co.,Ltd. |