CN103087896A - Method for making aged vinegar by using extrusion of raw materials - Google Patents
Method for making aged vinegar by using extrusion of raw materials Download PDFInfo
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- CN103087896A CN103087896A CN201310014140XA CN201310014140A CN103087896A CN 103087896 A CN103087896 A CN 103087896A CN 201310014140X A CN201310014140X A CN 201310014140XA CN 201310014140 A CN201310014140 A CN 201310014140A CN 103087896 A CN103087896 A CN 103087896A
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- fermentation
- unstrained spirits
- vinegar
- staple food
- food grain
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 46
- 239000000052 vinegar Substances 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 43
- 239000002994 raw material Substances 0.000 title claims abstract description 17
- 238000001125 extrusion Methods 0.000 title abstract 2
- 238000000855 fermentation Methods 0.000 claims abstract description 76
- 230000004151 fermentation Effects 0.000 claims abstract description 76
- 235000013339 cereals Nutrition 0.000 claims abstract description 39
- 235000013305 food Nutrition 0.000 claims abstract description 35
- 239000000463 material Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000032683 aging Effects 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 235000015096 spirit Nutrition 0.000 claims description 55
- 230000001007 puffing effect Effects 0.000 claims description 7
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 239000000919 ceramic Substances 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 6
- 230000003203 everyday effect Effects 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 abstract description 10
- 229920002472 Starch Polymers 0.000 abstract description 9
- 235000019698 starch Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 240000006394 Sorghum bicolor Species 0.000 abstract 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 230000035800 maturation Effects 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 239000000758 substrate Substances 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a method for making aged vinegar by using extrusion of raw materials, belonging to the field of making of vinegar and solving the problems of long production period, low starch utilization rate and complex process of the prior art. The method comprises the following steps of: extruding sorghum to obtain a staple food grain; mixing and overturning and stirring the staple food grain and water, mixing and tightly covering yeast and water for 2hours to obtain an activated strain, adding the activated strain into the overturned and stirred staple food grain to obtain a fermentation material; sequentially carrying out alcohol fermentation and acetic fermentation on the fermentation material; after the acetic fermentation is ended, adding edible salt and sealing for maturation; then carrying out smoking solid-substrate fermentation and vinegar sprinkling and ageing; and filtering and clearing, sterilizing, and canning to obtain a finished product of the aged vinegar. According to the method, the process can be effectively simplified, the utilization rate of starch in the raw material is increased, the consumption of yeast is reduced, the fermentation period is shortened, and the flavor of the conventional making method is ensured.
Description
Technical field
The invention belongs to the vinegar brewing field, relate to a kind of expanded method of brewageing old vinegar of material extruding of utilizing.
Background technology
Old vinegar is traditional famous product of China, and is fine quality, delicious flavour, heavy flavour of vinegar fragrance, mellow.Old vinegar is when brewageing, and the raw material pre-treatment is the important procedure that mature vinegar is brewageed, and processes the whether proper decomposition that directly affects distiller's wort, vinegar unstrained spirits, the quality of product when drenching vinegar, and the height of yield rate be the more important thing is the direct utilization ratio that affects raw starch.But the brewing method of existing old vinegar, raw material is processed the following problem that exists: operation, equipment complexity, floor space is large, tradition is steamed grain technique and is comprised pulverizing, material moistening, steaming, shelving, cooling five operations, the major equipment of using comprises pulverizer, lift, rotary NK tank, Air cooler etc., and floor space is about 80m
2Starch utilization ratio of raw materials is low, adopts traditional technology, and starch utilization ratio of raw materials is only 60%-65%; Follow-up fermentation period is longer, adopts tradition to steam the raw material of grain art breading, and follow-up zymamsis and acetic fermentation time are 29 days.
Long in order to solve the production cycle that above-mentioned prior art exists, starch utilization ratio is low, and the problem of complex process is necessary traditional fermentation production Raw pre-treating technology is improved.
Summary of the invention
The present invention is long in order to solve the production cycle that prior art exists, and starch utilization ratio is low, the problem of complex process, and a kind of expanded method of brewageing old vinegar of material extruding of utilizing is provided.
The present invention is achieved by the following technical solutions:
A kind of expanded method of brewageing old vinegar of material extruding of utilizing comprises the following steps:
(1) raw material puffed: Chinese sorghum is expanded in extruding puffing machine, obtain staple food grain;
(2) mix song: be that 1:0.6-0.65 mixes and turns with staple food grain and water according to mass ratio, Daqu and the water of staple food grain quality 60-65% mixed shelving in proportion obtained activated spawn in 2 hours, activated spawn is added in staple food grain after turning, obtain fermentation material;
(3) zymamsis: fermentation material is transferred in the zymamsis cylinder, made rake in front 3 days, afterwards, control product temperature is at 28-32 ℃, and the fermentation room temperature is at 20-25 ℃, fermentation period 18d, and in controlled fermentation end of a period distiller's wort, alcoholic strength is 9-10 °;
(4) acetic fermentation: after zymamsis is complete, add the wheat bran of fermentation material quality 60-70%, the cavings of 30-40%, pour the acetic fermentation cylinder into, loading amount 50%-60% keeps 40-42 ℃ of vinegar unstrained spirits temperature, turns over unstrained spirits every day 2 times, fermentation period 7-8 d;
(5) envelope unstrained spirits after-ripening: after acetic fermentation is complete, add the salt of staple food grain quality 8%, sealing, after-ripening maintains the temperature at 25 ℃, obtains ripe unstrained spirits;
(6) smoked unstrained spirits drenches the vinegar ageing: above-mentioned ripe unstrained spirits 1/2 is used for smoked unstrained spirits, ripe unstrained spirits and smoked unstrained spirits are carried out the circulating sleeve pouring according to the ratio of 1:1, with drenching the vinegar that, be placed in vat and carry out ageing;
(7) filter and package: adopt the inorganic ceramic membrane filter method to filter clarification, sterilization namely makes finished product after can.
Further, described step (2) is mixed in proportion shelving with the Daqu of staple food grain quality 62.5% with water and was obtained activated spawn in 2 hours.
The present invention substitutes steaming grain with extruding and puffing technology and is applied in the old vinegar making method, it is bulk that cereal after the swelling volume becomes, useful area enlarges, and insoluble substance becomes soluble substance, is conducive to microorganism growth and fermentation, therefore, can effectively simplify technique, improve starch utilization ratio of raw materials, reduce the Daqu consumption, shorten fermentation period, guarantee simultaneously the local flavor of traditional fermentation method.
To compare by the inventive method experienced vinegar that makes and the vinegar that uses traditional method to brewage, result is as shown in table 1,2:
Table 1
Table one the present invention and traditional method technique are relatively
Table 2 the present invention and traditional method make the vinegar index relatively
| Total acid | Fixed acid | Reducing sugar | Total ester | Amino-acid nitrogen | Soluble saltless solid | |
| Traditional method | 6.00 | 2.06 | 3.52 | 1.98 | 0.30 | 9.41 |
| The present invention | 6.00 | 2.68 | 4.45 | 2.42 | 0.36 | 10.58 |
Can find out from table 1,2, adopt the prepared mature vinegar of the inventive method under equal acidity, the relative content of fixed acid, reducing sugar, total ester, amino-acid nitrogen is all higher than traditional method, and starch utilization ratio of raw materials improves 22.68% than traditional method, the Daqu consumption reduces 20%, and fermentation period shortens 5 days.
Compared with prior art, the present invention can effectively simplify technique, improves starch utilization ratio of raw materials, reduces the Daqu consumption, shortens fermentation period, guarantees simultaneously the local flavor of traditional fermentation method.
Embodiment
Embodiment 1
A kind of expanded method of brewageing old vinegar of material extruding of utilizing comprises the following steps:
(1) raw material puffed: just Chinese sorghum is expanded in extruding puffing machine, obtains staple food grain;
(2) mix song: be that 1:0.6 mixes and turns with staple food grain and water according to mass ratio, Daqu and the water of staple food grain quality 62% mixed shelving in proportion obtained activated spawn in 2 hours, activated spawn is added in staple food grain after turning, obtain fermentation material;
(3) zymamsis: fermentation material is transferred in the zymamsis cylinder, made rake in front 3 days, afterwards, control product temperature is at 28 ℃, and the fermentation room temperature is at 22 ℃, fermentation period 18d, and in controlled fermentation end of a period distiller's wort, alcoholic strength is 10 °;
(4) acetic fermentation: after zymamsis is complete, add fermentation material quality 63% wheat bran, 30% cavings, pour the acetic fermentation cylinder into, loading amount 50% keeps 40 ℃ of vinegar unstrained spirits temperature, turns over unstrained spirits every day 2 times, fermentation period 7d;
(5) envelope unstrained spirits after-ripening: after acetic fermentation is complete, add the salt of staple food grain quality 8%, sealing, after-ripening maintains the temperature at 25 ℃, obtains ripe unstrained spirits;
(6) smoked unstrained spirits drenches the vinegar ageing: above-mentioned ripe unstrained spirits 1/2 is used for smoked unstrained spirits, ripe unstrained spirits and smoked unstrained spirits are carried out the circulating sleeve pouring according to the ratio of 1:1, with drenching the vinegar that, be placed in vat and carry out ageing;
(7) filter and package: adopt the inorganic ceramic membrane filter method to filter clarification, sterilization namely makes finished product after can.
Embodiment 2
A kind of expanded method of brewageing old vinegar of material extruding of utilizing comprises the following steps:
(1) raw material puffed: just Chinese sorghum is expanded in extruding puffing machine, obtains staple food grain;
(2) mix song: be that 1:0.62 mixes and turns with staple food grain and water according to mass ratio, Daqu and the water of staple food grain quality 60% mixed shelving in proportion obtained activated spawn in 2 hours, activated spawn is added in staple food grain after turning, obtain fermentation material;
(3) zymamsis: fermentation material is transferred in the zymamsis cylinder, made rake in front 3 days, afterwards, control product temperature is at 30 ℃, and the fermentation room temperature is at 20 ℃, fermentation period 18d, and in controlled fermentation end of a period distiller's wort, alcoholic strength is 9 °;
(4) acetic fermentation: after zymamsis is complete, add fermentation material quality 60% wheat bran, 33% cavings, pour the acetic fermentation cylinder into, loading amount 52% keeps 41 ℃ of vinegar unstrained spirits temperature, turns over unstrained spirits every day 2 times, fermentation period 8 d;
(5) envelope unstrained spirits after-ripening: after acetic fermentation is complete, add the salt of staple food grain quality 8%, sealing, after-ripening maintains the temperature at 25 ℃, obtains ripe unstrained spirits;
(6) smoked unstrained spirits drenches the vinegar ageing: above-mentioned ripe unstrained spirits 1/2 is used for smoked unstrained spirits, ripe unstrained spirits and smoked unstrained spirits are carried out the circulating sleeve pouring according to the ratio of 1:1, with drenching the vinegar that, be placed in vat and carry out ageing;
(7) filter and package: adopt the inorganic ceramic membrane filter method to filter clarification, sterilization namely makes finished product after can.
Embodiment 3
A kind of expanded method of brewageing old vinegar of material extruding of utilizing comprises the following steps:
(1) raw material puffed: just Chinese sorghum is expanded in extruding puffing machine, obtains staple food grain;
(2) mix song: be that 1:0.65 mixes and turns with staple food grain and water according to mass ratio, Daqu and the water of staple food grain quality 62.5% mixed shelving in proportion obtained activated spawn in 2 hours, activated spawn is added in staple food grain after turning, obtain fermentation material;
(3) zymamsis: fermentation material is transferred in the zymamsis cylinder, made rake in front 3 days, afterwards, control product temperature is at 32 ℃, and the fermentation room temperature is at 23 ℃, fermentation period 18d, and in controlled fermentation end of a period distiller's wort, alcoholic strength is 9 °;
(4) acetic fermentation: after zymamsis is complete, add fermentation material quality 70% wheat bran, 40% cavings, pour the acetic fermentation cylinder into, loading amount 55% keeps 42 ℃ of vinegar unstrained spirits temperature, turns over unstrained spirits every day 2 times, fermentation period 7.5d;
(5) envelope unstrained spirits after-ripening: after acetic fermentation is complete, add the salt of staple food grain quality 8%, sealing, after-ripening maintains the temperature at 25 ℃, obtains ripe unstrained spirits;
(6) smoked unstrained spirits drenches the vinegar ageing: above-mentioned ripe unstrained spirits 1/2 is used for smoked unstrained spirits, ripe unstrained spirits and smoked unstrained spirits are carried out the circulating sleeve pouring according to the ratio of 1:1, with drenching the vinegar that, be placed in vat and carry out ageing;
(7) filter and package: adopt the inorganic ceramic membrane filter method to filter clarification, sterilization namely makes finished product after can.
Embodiment 4
A kind of expanded method of brewageing old vinegar of material extruding of utilizing comprises the following steps:
(1) raw material puffed: just Chinese sorghum is expanded in extruding puffing machine, obtains staple food grain;
(2) mix song: be that 1:0.64 mixes and turns with staple food grain and water according to mass ratio, Daqu and the water of staple food grain quality 65% mixed shelving in proportion obtained activated spawn in 2 hours, activated spawn is added in staple food grain after turning, obtain fermentation material;
(3) zymamsis: fermentation material is transferred in the zymamsis cylinder, made rake in front 3 days, afterwards, control product temperature is at 29 ℃, and the fermentation room temperature is at 25 ℃, fermentation period 18d, and in controlled fermentation end of a period distiller's wort, alcoholic strength is 10 °;
(4) acetic fermentation: after zymamsis is complete, add fermentation material quality 66% wheat bran, 36% cavings, pour the acetic fermentation cylinder into, loading amount 60% keeps 42 ℃ of vinegar unstrained spirits temperature, turns over unstrained spirits every day 2 times, fermentation period 8 d;
(5) envelope unstrained spirits after-ripening: after acetic fermentation is complete, add the salt of staple food grain quality 8%, sealing, after-ripening maintains the temperature at 25 ℃, obtains ripe unstrained spirits;
(6) smoked unstrained spirits drenches the vinegar ageing: above-mentioned ripe unstrained spirits 1/2 is used for smoked unstrained spirits, ripe unstrained spirits and smoked unstrained spirits are carried out the circulating sleeve pouring according to the ratio of 1:1, with drenching the vinegar that, be placed in vat and carry out ageing;
(7) filter and package: adopt the inorganic ceramic membrane filter method to filter clarification, sterilization namely makes finished product after can.
Claims (2)
1. one kind is utilized the expanded method of brewageing old vinegar of material extruding, it is characterized in that, comprises the following steps:
(1) raw material puffed: just Chinese sorghum is expanded in extruding puffing machine, obtains staple food grain;
(2) mix song: be that 1:0.6-0.65 mixes and turns with staple food grain and water according to mass ratio, Daqu and the water of staple food grain quality 60-65% mixed shelving in proportion obtained activated spawn in 2 hours, activated spawn is added in staple food grain after turning, obtain fermentation material;
(3) zymamsis: fermentation material is transferred in the zymamsis cylinder, made rake in front 3 days, afterwards, control product temperature is at 28-32 ℃, and the fermentation room temperature is at 20-25 ℃, fermentation period 18d, and in controlled fermentation end of a period distiller's wort, alcoholic strength is 9-10 °;
(4) acetic fermentation: after zymamsis is complete, add fermentation material quality 60-70% wheat bran, 30-40% cavings, pour the acetic fermentation cylinder into, loading amount 50%-60% keeps 40-42 ℃ of vinegar unstrained spirits temperature, turns over unstrained spirits every day 2 times, fermentation period 7-8 d;
(5) envelope unstrained spirits after-ripening: after acetic fermentation is complete, add the salt of staple food grain quality 8%, sealing, after-ripening maintains the temperature at 25 ℃, obtains ripe unstrained spirits;
(6) smoked unstrained spirits drenches the vinegar ageing: above-mentioned ripe unstrained spirits 1/2 is used for smoked unstrained spirits, ripe unstrained spirits and smoked unstrained spirits are carried out the circulating sleeve pouring according to the ratio of 1:1, with drenching the vinegar that, be placed in vat and carry out ageing;
(7) filter and package: adopt the inorganic ceramic membrane filter method to filter clarification, sterilization namely makes finished product after can.
2. according to claim 1, a kind of expanded method of brewageing old vinegar of material extruding of utilizing, is characterized in that, described step (2) is mixed in proportion shelving with the Daqu of staple food grain quality 62.5% with water and obtained activated spawn in 2 hours.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104357307A (en) * | 2014-12-02 | 2015-02-18 | 山西梁汾醋业有限公司 | Brewage method of wire drawing vinegar |
| CN105907597A (en) * | 2016-06-08 | 2016-08-31 | 山西省农业科学院农产品加工研究所 | Preparation method of high-lactic-acid edible vinegar |
| CN106119055A (en) * | 2016-09-14 | 2016-11-16 | 天津替代医学科技股份有限公司 | A kind of multi-functional ferment vinegar |
| CN107022467A (en) * | 2017-06-16 | 2017-08-08 | 山西梁汾醋业有限公司 | A kind of brewing method of high Free amino acid vinegar |
| CN107841445A (en) * | 2017-11-29 | 2018-03-27 | 江苏恒顺醋业股份有限公司 | The method that making vinegar is carried out using extruding-puffing technique processing vinegar supplementary material |
| CN107858263A (en) * | 2018-01-02 | 2018-03-30 | 山西梁汾醋业有限公司 | A kind of mature vinegar rich in Antioxidative Factors and preparation method thereof |
| CN108251265A (en) * | 2018-04-12 | 2018-07-06 | 山西梁汾醋业有限公司 | A kind of brewing method of lipid-loweringing vinegar |
| CN109517718A (en) * | 2018-10-11 | 2019-03-26 | 浙江工商大学 | A kind of processing method of auxotype black vinegar |
| CN111004703A (en) * | 2019-12-30 | 2020-04-14 | 山西紫林醋业股份有限公司 | Highland barley mature vinegar and production method thereof |
| CN111979086A (en) * | 2020-09-30 | 2020-11-24 | 天津科技大学 | Method for brewing mature vinegar by treating vinegar auxiliary materials through steam explosion technology |
| CN112500980A (en) * | 2021-01-28 | 2021-03-16 | 永春县岵山津源酱醋厂有限公司 | Method for brewing traditional fermented vinegar by using acetobacter |
| CN114231383A (en) * | 2022-01-21 | 2022-03-25 | 天津科技大学 | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104357307A (en) * | 2014-12-02 | 2015-02-18 | 山西梁汾醋业有限公司 | Brewage method of wire drawing vinegar |
| CN105907597A (en) * | 2016-06-08 | 2016-08-31 | 山西省农业科学院农产品加工研究所 | Preparation method of high-lactic-acid edible vinegar |
| CN105907597B (en) * | 2016-06-08 | 2019-03-15 | 山西省农业科学院农产品加工研究所 | High lactic acid vinegar preparation method |
| CN106119055A (en) * | 2016-09-14 | 2016-11-16 | 天津替代医学科技股份有限公司 | A kind of multi-functional ferment vinegar |
| CN107022467B (en) * | 2017-06-16 | 2020-09-15 | 山西梁汾金龙鱼醋业有限公司 | Brewing method of high-free-state amino acid vinegar |
| CN107022467A (en) * | 2017-06-16 | 2017-08-08 | 山西梁汾醋业有限公司 | A kind of brewing method of high Free amino acid vinegar |
| CN107841445A (en) * | 2017-11-29 | 2018-03-27 | 江苏恒顺醋业股份有限公司 | The method that making vinegar is carried out using extruding-puffing technique processing vinegar supplementary material |
| CN107858263A (en) * | 2018-01-02 | 2018-03-30 | 山西梁汾醋业有限公司 | A kind of mature vinegar rich in Antioxidative Factors and preparation method thereof |
| CN108251265A (en) * | 2018-04-12 | 2018-07-06 | 山西梁汾醋业有限公司 | A kind of brewing method of lipid-loweringing vinegar |
| CN108251265B (en) * | 2018-04-12 | 2021-07-20 | 山西梁汾金龙鱼醋业有限公司 | Brewing method of lipid-lowering vinegar |
| CN109517718A (en) * | 2018-10-11 | 2019-03-26 | 浙江工商大学 | A kind of processing method of auxotype black vinegar |
| CN111004703A (en) * | 2019-12-30 | 2020-04-14 | 山西紫林醋业股份有限公司 | Highland barley mature vinegar and production method thereof |
| CN111979086A (en) * | 2020-09-30 | 2020-11-24 | 天津科技大学 | Method for brewing mature vinegar by treating vinegar auxiliary materials through steam explosion technology |
| CN112500980A (en) * | 2021-01-28 | 2021-03-16 | 永春县岵山津源酱醋厂有限公司 | Method for brewing traditional fermented vinegar by using acetobacter |
| CN114231383A (en) * | 2022-01-21 | 2022-03-25 | 天津科技大学 | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof |
| CN114231383B (en) * | 2022-01-21 | 2024-02-23 | 天津科技大学 | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof |
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| CN103087896B (en) | 2014-08-13 |
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