CN102604813A

CN102604813A - One-liquid dual-solid production method of Shanxi aged vinegar

Info

Publication number: CN102604813A
Application number: CN2012101122736A
Authority: CN
Inventors: 罗建纯
Original assignee: Shanxi Zilin Food Co Ltd
Current assignee: Shanxi Zilin Food Co Ltd
Priority date: 2012-04-17
Filing date: 2012-04-17
Publication date: 2012-07-25

Abstract

The invention relates to a production method of Shanxi aged vinegar, in particular to a one-liquid dual-solid production method of Shanxi aged vinegar with short production period and high content of nutritional components. According to the invention, the problems that the existing Shanxi aged vinegar has relatively long production period and low content of nutritional components are solved. The one-liquid dual-solid production method of Shanxi aged vinegar comprises the following steps of: crushing 100 parts of high-quality sorghum; wetting, steaming and braising the material; performing liquid alcoholic fermentation for 3-5 days; adding 58-62 parts of bran, 58-62 parts of bran coat and 15-25 parts of strengthened bran koji, uniformly stirring and sealing for solid alcoholic fermentation for 3-5 days; adding 35-45 parts of bran, 35-45 parts of rice hull and 35-45 parts of bran coat and stirring uniformly for acetic fermentation for 5-8 days; brewing; pouring vinegar; and ageing and filtering to obtain the finished product. According to the invention, once alcoholic fermentation is increased to twice, the production period is shortened from about one month to 17-24 days, the content of nutritional components is increased, and the method can be widely applied to the production of aged vinegar.

Description

The two solid working methods of a kind of liquid of Shanxi mature vinegar

Technical field

The present invention relates to the working method of Shanxi mature vinegar, be specially a kind of two solid working methods of a liquid with short production cycle, that nutritive ingredient is high of Shanxi mature vinegar.

Background technology

Shanxi mature vinegar selects for use five cereals such as high quality sorghum to make and just form through steaming, ferment, process smoked, that drench, shine; Be one of Chinese four your name's vinegar; So far have the history in year surplus in the of 3000, have the great fame of " peerless vinegar ", with look, perfume (or spice), alcohol, dense, the celebrated generation of acid five big characteristics; Shanxi mature vinegar contains rich in amino acid, organic acid, carbohydrate, VITAMINs and salt etc.Adopt the mode of liquid zymamsis earlier, back acetic fermentation during Shanxi mature vinegar fermentation at present, the production cycle is longer, generally needs about one month; And nutritive ingredient is lower, thereby has influenced the mouthfeel of old vinegar.

Summary of the invention

The present invention provides a kind of two solid working methods of a liquid of Shanxi mature vinegar in order to solve the problem that the existing Shanxi mature vinegar production cycle is long, nutritive ingredient is low.

The present invention adopts following technical scheme to realize: the two solid working methods of a kind of liquid of Shanxi mature vinegar comprise the steps:

(1), select 100 parts of the high quality sorghums of normal and impurity≤2% of full grains, no moth, no musty, smell for use, be ground into 4 ~ 6 lobes;

(2), material moistening: in disintegrating Chinese sorghum, add 50 ~ 60 parts of water and stir, soak into 10 hours (material is fully absorbed water, open the no Bai Xinwei standard in back) to use hand rubbing;

(3), the Chinese sorghum after the material moistening is steamed material 1.5 ~ 2h (well-done tack-free with Chinese sorghum, not having hard-core is standard);

(4), the Chinese sorghum that will steam behind the material adds 240 parts of water, with steam heating to 100 ℃, mixes the stewing 1h in back thoroughly;

(5), the Chinese sorghum that will boil in a covered pot over a slow fire behind the material is cooled to 20 ~ 31 ℃, adds 55-65 part Daqu, goes into cylinder after mixing thoroughly, adds 38-42 part cold water again and carries out liquid zymamsis 3-5 days, wherein: preceding 2 days be open fermentation, the foster wine of later stage sealing (obturaging the cylinder mouth with plastic cloth); Obtain distiller's wort;

(6), distiller's wort is added wheat bran 58-62 part, cavings 58-62 part, strengthens to seal after wheat bran 15-25 part is mixed thoroughly and carried out solid-state zymamsis 3-5 days;

(7), the adding of the material after solid-state zymamsis wheat bran 35-45 part, rice husk 35-45 part, cavings 35-45 part are mixed thoroughly; Adding water management moisture is 63-65%, and this moment, starch content was 13-15%; Carried out acetic fermentation 5-8 days at room temperature 25-30 ℃, turn over unstrained spirits every day; Obtain the vinegar unstrained spirits;

(8), half of vinegar unstrained spirits sent into the smoked unstrained spirits of smoked cylinder 5 days, fall a cylinder every day, smoked good vinegar unstrained spirits, its color and luster is reddish brown shinny and the burnt odor flavor arranged;

(9), with second half of vinegar unstrained spirits send into drench drench in the pond vinegar (drench vinegar to accomplish " not slightly, not carefully, not empty, discontented, do not overflow "), drench to soak behind the light-coloured vinegar high-temperature sterilization that and smoke unstrained spirits and drench vinegar;

(10), will drench good new vinegar send in the ageing pond ageing be no less than 1 year and filter pack finished product.

The Shanxi mature vinegar that the present invention is produced carries out each item index test, and its result is as shown in the table:

Table 1: Oranoleptic indicator

Project	Test result
		Color and luster	Red-brown or sorrel, glossy
Fragrance	Have vinegar perfume (or spice), stacte, fragrant, the Chen Xiang of ester
		Flavour	The continuous acid of inlet, flavour is soft, and sour and sweet palatability, aftertaste are long
The figure	Clarification

Table 2, physical and chemical index

The present invention increases solid-state technology of alcohol between the liquid zymamsis of traditional technology and solid-state acetic fermentation; With zymamsis by once increasing to secondary; Add reinforcement wheat bran instead of part wheat bran during fermentation and promote many bacterial classifications syntrophism, fermentation; Mikrobe alternate in the fermenting process, alternately, enzyme system is complementary, makes fermentation end of a period meta-bolites abundant, the product special flavour sweet-smelling is dense; Shorten to 17-24 days about the production cycle from one month, greatly improved production efficiency; When improving starch utilization ratio and protein utilization rate, reduce throw out in the old vinegar, as above shown in table 1, the table 2, improve the content of nutritive ingredients such as fixed acid, amino acid, total ester, thereby promoted the quality and the output of Shanxi mature vinegar; Solved the problem that the existing Shanxi mature vinegar production cycle is long, nutritive ingredient is low, can be adaptable across the production of old vinegar.

Embodiment

Embodiment 1:

The two solid working methods of a kind of liquid of Shanxi mature vinegar comprise the steps: (1), select 100 parts of pulverizing of high quality sorghum; (2), material moistening; (3), steam material; (4), stewing material; (5), the Chinese sorghum that will boil in a covered pot over a slow fire behind the material is cooled to 20 ℃, adds and goes into cylinder after 65 parts of Daqu are mixed thoroughly, adds 38 parts of cold water again and carries out liquid zymamsis 3 days, wherein: preceding 2 days is open fermentation, wine is supported in the later stage sealing; Obtain distiller's wort; (6), distiller's wort is added 58 parts in wheat bran, 62 parts of cavings, strengthens to seal after 15 parts in wheat bran is mixed thoroughly and carry out solid-state zymamsis 5 days; (7), 35 parts in wheat bran of the adding of the material after the solid-state zymamsis, 45 parts on rice husk, cavings are mixed thoroughly for 35 parts; Adding water management moisture is 63%; Under 28 ℃, carried out acetic fermentation 7 days; Get the vinegar unstrained spirits; (8), smoked unstrained spirits; (9), drench vinegar; (10), the ageing after-filtration gets finished product.

Embodiment 2:

The two solid working methods of a kind of liquid of Shanxi mature vinegar comprise the steps: (1), select 100 parts of pulverizing of high quality sorghum; (2), material moistening; (3), steam material; (4), stewing material; (5), the Chinese sorghum that will boil in a covered pot over a slow fire behind the material is cooled to 31 ℃, adds and goes into cylinder after 60 parts of Daqu are mixed thoroughly, adds 42 parts of cold water again and carries out liquid zymamsis 5 days, wherein: preceding 2 days is open fermentation, wine is supported in the later stage sealing; Obtain distiller's wort; (6), distiller's wort is added 60 parts in wheat bran, 60 parts of cavings, strengthens to seal after 20 parts in wheat bran is mixed thoroughly and carry out solid-state zymamsis 4 days; (7), 40 parts in wheat bran of the adding of the material after the solid-state zymamsis, 40 parts on rice husk, cavings are mixed thoroughly for 40 parts; Adding water management moisture is 65%; Under 25 ℃, carried out acetic fermentation 8 days; Get the vinegar unstrained spirits; (8), smoked unstrained spirits; (9), drench vinegar; (10), the ageing after-filtration gets finished product.

Embodiment 3:

The two solid working methods of a kind of liquid of Shanxi mature vinegar comprise the steps: (1), select 100 parts of pulverizing of high quality sorghum; (2), material moistening; (3), steam material; (4), stewing material; (5), the Chinese sorghum that will boil in a covered pot over a slow fire behind the material is cooled to 26 ℃, adds and goes into cylinder after 55 parts of Daqu are mixed thoroughly, adds 40 parts of cold water again and carries out liquid zymamsis 4 days, wherein: preceding 2 days is open fermentation, wine is supported in the later stage sealing; Obtain distiller's wort; (6), distiller's wort is added 62 parts in wheat bran, 58 parts of cavings, strengthens to seal after 25 parts in wheat bran is mixed thoroughly and carry out solid-state zymamsis 3 days; (7), 45 parts in wheat bran of the adding of the material after the solid-state zymamsis, 35 parts on rice husk, cavings are mixed thoroughly for 45 parts; Adding water management moisture is 64%; Under 30 ℃, carried out acetic fermentation 5 days; Get the vinegar unstrained spirits; (8), smoked unstrained spirits; (9), drench vinegar; (10), the ageing after-filtration gets finished product.

Claims

1. the two solid working methods of a liquid of a Shanxi mature vinegar is characterized in that: comprise the steps: (1), select 100 parts of pulverizing of high quality sorghum; (2), material moistening; (3), steam material; (4), stewing material; (5), the Chinese sorghum that will boil in a covered pot over a slow fire behind the material is cooled to 20 ~ 31 ℃, adds and goes into cylinder after 55-65 part Daqu is mixed thoroughly, adds 38-42 part cold water again and carries out liquid zymamsis 3-5 days, wherein: preceding 2 days be open fermentation, the foster wine of later stage sealing; Obtain distiller's wort; (6), distiller's wort is added wheat bran 58-62 part, cavings 58-62 part, strengthens to seal after wheat bran 15-25 part is mixed thoroughly and carried out solid-state zymamsis 3-5 days; (7), the adding of the material after solid-state zymamsis wheat bran 35-45 part, rice husk 35-45 part, cavings 35-45 part are mixed thoroughly; Adding water management moisture is 63-65%; Under 25-30 ℃, carried out acetic fermentation 5-8 days; Get the vinegar unstrained spirits; (8), smoked unstrained spirits; (9), drench vinegar; (10), the ageing after-filtration gets finished product.

2. the two solid working methods of a liquid of a kind of Shanxi mature vinegar according to claim 1 is characterized in that: comprise the steps: (1), select 100 parts of pulverizing of high quality sorghum; (2), material moistening; (3), steam material; (4), stewing material; (5), the Chinese sorghum that will boil in a covered pot over a slow fire behind the material is cooled to 20 ~ 31 ℃, adds and goes into cylinder after 60 parts of Daqu are mixed thoroughly, adds 38-42 part cold water again and carries out liquid zymamsis 3-5 days, wherein: preceding 2 days is open fermentation, wine is supported in the later stage sealing; Obtain distiller's wort; (6), distiller's wort is added 60 parts in wheat bran, 60 parts of cavings, strengthens to seal after 20 parts in wheat bran is mixed thoroughly and carried out solid-state zymamsis 3-5 days; (7), 40 parts in wheat bran of the adding of the material after the solid-state zymamsis, 40 parts on rice husk, cavings are mixed thoroughly for 40 parts; Adding water management moisture is 65%; Under 25-30 ℃, carried out acetic fermentation 5-8 days; Get the vinegar unstrained spirits; (8), smoked unstrained spirits; (9), drench vinegar; (10), the ageing after-filtration gets finished product.