CN103409309A - Production process of buckwheat iron selenium vinegar - Google Patents
Production process of buckwheat iron selenium vinegar Download PDFInfo
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- CN103409309A CN103409309A CN2013102070254A CN201310207025A CN103409309A CN 103409309 A CN103409309 A CN 103409309A CN 2013102070254 A CN2013102070254 A CN 2013102070254A CN 201310207025 A CN201310207025 A CN 201310207025A CN 103409309 A CN103409309 A CN 103409309A
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Abstract
The invention discloses a production process of buckwheat iron selenium vinegar and belongs to seasoning production. The production process of buckwheat iron selenium vinegar comprises the steps of starter propagation, steaning of sorghum, corn and buckwheat, saccharification and alcoholization, acetic fermentation, vinegar sprinkling, blending, sterilization, bottling and the like, thereby obtaining the finished product vinegar; the buckwheat iron selenium vinegar is a seasoning and also is capable of preventing and treating diseases such as high blood pressure, hyperlipidemia, arteriosclerosis, coronary heart disease, diabetes and cancers; and moreover, the buckwheat iron selenium vinegar is capable of supplementing iron and selenium.
Description
Technical field: the making method that the present invention relates to a kind of method for making seasoning, particularly a kind of vinegar.
Background technology: vinegar is a kind of seasonings, and it makes raw material Chinese sorghum, corn, salt, wheat bran etc., and common process is to steam, the mixed song fermentation, add the operation such as water acetify and make the finished product vinegar by koji, raw material rice steamer.Nowadays, the function of vinegar develops to healthcare products from seasonings, and the raw material of vinegar also expands to the aspects such as melon and fruit, medicinal material from original grain and byproduct thereof.
Summary of the invention: the purpose of this invention is to provide a kind of buckwheat iron selenium vinegar manufacture craft, buckwheat iron selenium vinegar also has the health-care effect of prevention and rehabilitation disease except seasoning.Technical process of the present invention is achieved in that buckwheat iron selenium vinegar manufacture craft comprises that koji, raw material rice steamer are steamed, the mixed song fermentation, add water acetify operation, and its concrete process is: (one) koji 1.: wheat bran is washed in a pan to water, mixes thoroughly and with crushing machine, pulverize afterwards; 2. wash in a pan the water wheat bran and enter the pot steaming, steam boiler pressure≤0.35mpa, started to steam 2 hours from emitting large vapour, stewing 1 hour; 3. take the dish out of the pot and with crushing machine, smash afterwards, while being chilled to 38 ℃, the black bent essence of inoculation, Huang Qujing, enter the koji pond after mixing thoroughly, controls bent material temperature degree 34-36 ℃; 4. above bent material, all bleach and lump, turning over for the first time song, turning over rear bent material and be controlled at 28-34 ℃; If 5. after 20 hours, crack appears in bent material caking, more once turns over song; 6. after 30 hours, bent material is beige, can go out song.
(2) steam Chinese sorghum, corn, buckwheat 1. by Chinese sorghum, corn, the rear naughty water of buckwheat pulverizing turns over even, stacks more than 2 hours, then enters the pot steaming; 2. steaming first presses surrounding materials in pot before entering pot, the layering material loading, and every layer of upper 8 cm thick, cover plastic cloth, large decatize 3 minutes.Take off plastic cloth last layer again, successively repetitive operation is until all enter pot; After emitting large vapour, steamed 3 hours, stewing 1 hour, Boiler Steam pressure≤0.35MPa.
(3) saccharification wineization 1. at saccharification pond Nei Jiashui, add amylase, saccharifying enzyme, be steam heated to 50 ℃, steamed Chinese sorghum, corn, buckwheat and the song material that makes are all put into to the saccharification pond to be mixed thoroughly, after completing, rapid cleaning is opened sterilizing lamp, shut the brewing room door and window, personnel try not to enter.2. after 24 hours, material in the saccharification pond is stirred, open immediately sterilizing lamp, stir every day 1 time, after stirring in the 3rd day, the saccharification pond is built.When 3. in the saccharification pond, unstrained spirits liquid is down to below 36 ℃, add yeast, and stir and build.4. unstrained spirits liquid material all sinks in the saccharification pond, and basically not in bubbling, saccharification wineization finishes substantially, and chemical examination unstrained spirits liquid wine degree >=7.0 degree are low if wine is spent, and add saccharifying enzyme again, and yeast extends fermentation time.
(4) 1. acetic fermentation gets wheat bran, rice husk, after mixing, divides equally and puts into two acetic fermentation pools, mixes thoroughly and shakeouts; 2. the unstrained spirits liquid that completes saccharification wine is pumped into respectively to two acetic fermentation pools with pump, stand is in pond.3. after unstrained spirits liquid and wheat bran, rice husk all being turned evenly, the above is sprinkled into acetic acid bacteria strain, then turns over a little.4. after this turn over unstrained spirits every day once, after the week, by the chemical examination of the juice in the vinegar unstrained spirits once, treat that total acid no longer increases every day, and temperature descends, and shows that acetic fermentation finishes substantially.5. salt adding in the vinegar unstrained spirits in each pond, turn over evenly, turns over every day once, after three days, the leveling of vinegar unstrained spirits clapped to light, upper cover one deck salt, and build with moulding cloth.
(5) drench vinegar and 1. vinegar unstrained spirits dress is drenched to pond, require pine, flat, broken caking, surrounding will exceed 5 centimetres than centre.2. add tap water and soak, head drenches the vinegar soak time and is no less than 12 hours, and two drench vinegar is no less than 8 hours, and three drench the vinegar soak time is no less than 2 hours.3. the enough time of bubble starts to put pouring, wants at first slow, after the unstrained spirits material is bottomed, could drench fast.
(6) 1. modulation is modulated acetic acid content in vinegar and is reached 7-9%, if acetic acid content is lower, regulates with alimentary acetic acid.2. in vinegar, add edible iron lactate, selenium yeast, mix.3. the vinegar through being up to the standards pumps into the first settling tank, and after one week of precipitation, supernatant liquor is sterilizing enters the second settling tank, and throw out pumps into and drenches the pond recycling.
(7) sterilizing bottling, bottle vinegar liquid after by sterilizer, sterilizing boiler pressure 0.3--0.4MPa, and sterilising temp is controlled at 80--88 ℃, vinegar liquid temperature out≤40 ℃.
The buckwheat iron selenium vinegar that adopts this technique to make is not only a kind of seasonings, also the diseases such as hypertension, hyperlipidemia, arteriosclerosis, coronary heart disease, diabetes, cancer is had to prevention and rehabilitative action, also can mend iron, mend selenium.
Embodiment: following take produce 100 kilograms of buckwheat iron selenium vinegar and be further described as embodiment.
(1) koji 1.: wheat bran is washed in a pan to water, get 2.5 kilograms, wheat bran, 1.5 kilograms, water, mix thoroughly by crushing machine and pulverize.2. wash in a pan the water wheat bran and enter the pot steaming, steam boiler pressure≤0.35mpa, material loading is diligent and even, from emitting large vapour, starts to steam 2 hours stewing 1 hour.While 3. taking the dish out of the pot, smash with crushing machine, be cooled to rapidly 38 ℃, the black bent essence of inoculation, each 8 grams of Huang Qujing, enter the koji pond after mixing thoroughly, control bent material temperature degree 34-36 ℃.4. above bent material, all bleach and lump, turning over for the first time song, turning over rear bent material and be controlled at 28-34 ℃.If 5. after 20 hours, crack appears in bent material caking, more once turns over song; 6. after 30 hours, bent material is beige, can go out song;
(2) steam Chinese sorghum, corn, buckwheat and 1. get 8 kilograms of Chinese sorghums after pulverizing, 3 kilograms of corns, 1.25 kilograms, buckwheat, add 6.5 kilograms, water, and naughty water turns over even, stacks more than 2 hours, enters pot and steams.2. steaming first presses surrounding materials in pot before entering pot, the layering material loading, and every layer of upper 8 cm thick, cover plastic cloth, large decatize 3 minutes.Take off plastic cloth last layer again, successively repetitive operation until all enter pot, after emitting large vapour, was steamed 3 hours, and stewing 1 hour, Boiler Steam pressure≤0.35MPa.
(3) saccharification wineization 1. in the saccharification pond, add 25 kilograms, water, add amylase, each 25 grams of saccharifying enzyme, be steam heated to 50 ℃, steamed Chinese sorghum, corn, buckwheat and the song material that makes are all put into to the saccharification pond, open sterilizing lamp, shut the brewing room door and window.2. after 24 hours, material in the saccharification pond is stirred, open sterilizing lamp, stir every day 1 time, after stirring in the 3rd day, the saccharification pond is built.When 3. in the saccharification pond, unstrained spirits liquid is down to below 36 ℃, add yeast 6.3 grams, and stir and build.4. unstrained spirits liquid material all sinks in the saccharification pond, not in bubbling, and saccharification wine end, chemical examination unstrained spirits liquid wine degree >=7.0 degree, low if wine is spent, add again saccharifying enzyme, yeast extends fermentation time.
(4) 1. acetic fermentation gets 22.5 kilograms, wheat bran, and 5 kilograms, rice husk is divided equally after mixing and put into two acetic fermentation pools, mixes thoroughly and shakeouts.2. the unstrained spirits liquid that completes saccharification wine is pumped into respectively to two acetic fermentation pools with pump, stand is in pond; 3. after unstrained spirits liquid and wheat bran, rice husk all being turned evenly, the above is sprinkled into 5 gram acetic acid bacteria strains, then turns over a little.4. after this turn over unstrained spirits every day once, after the week, by the chemical examination of the juice in the vinegar unstrained spirits once, treat that total acid no longer increases every day, and temperature descends, and shows that acetic fermentation finishes substantially.5. 1.25 kilograms of salt addings in the vinegar unstrained spirits in each pond, turn over evenly, turns over every day once, after three days, the leveling of vinegar unstrained spirits clapped to light, and the above spreads one deck salt, and builds with moulding cloth.Prevent yeast-bitten, cause acetic acid to decompose and run away.But the vinegar pond long-term storage of building, carry out next step while needing to drench vinegar again.
(5) drench vinegar and 1. vinegar unstrained spirits dress is drenched to pond, require pine, flat, cake broke, surrounding will exceed 5 centimetres than centre.2. add tap water and soak, head drenches the vinegar soak time and is no less than 12 hours, and two drench vinegar is no less than 8 hours, and three drench the vinegar soak time is no less than 2 hours.3. every enough time of pouring vinegar bubble starts to put pouring, wants at first slow, after the unstrained spirits material is bottomed, could drench fast.Each time put to beautiful jade vinegar to be mixed.
(6) 1. modulation is modulated acetic acid content in vinegar and is reached 7-9%, if acetic acid content is lower, regulates with alimentary acetic acid.2. in 100 kilograms of vinegars, add iron lactate 3.5-5 kilogram, add selenium yeast 0.9-1 gram, stir and they are mixed.3. the vinegar through being up to the standards pumps into the first settling tank, and after one week of precipitation, supernatant liquor is sterilizing enters the second settling tank, and throw out pumps into and drenches the pond recycling.
(7) sterilizing bottling, bottle vinegar liquid after by sterilizer, sterilizing boiler pressure 0.3--0.4MPa, and sterilising temp is controlled at 80--88 ℃, vinegar liquid temperature out≤40 ℃.
Claims (1)
1. buckwheat iron selenium vinegar manufacture craft, comprise that koji, raw material rice steamer steam, mixed song is fermented, added water acetify operation, and its technology characteristics is:
(1) koji 1.: wheat bran is washed in a pan to water, mix thoroughly and with crushing machine, pulverize afterwards; 2. wash in a pan the water wheat bran and enter the pot steaming, steam boiler pressure≤0.35mpa, started to steam 2 hours from emitting large vapour, stewing 1 hour; While 3. taking the dish out of the pot, smash with crushing machine, while being chilled to 38 ℃, the black bent essence of inoculation, Huang Qujing, enter the koji pond after mixing thoroughly, controls bent material temperature degree 34-36 ℃; 4. above bent material, all bleach and lump, turning over for the first time song, turning over rear bent material and be controlled at 28-34 ℃; If 5. after 20 hours, crack appears in bent material caking, more once turns over song; 6. after 30 hours, bent material is beige, can go out song;
(2) steam Chinese sorghum, corn, buckwheat 1. by Chinese sorghum, corn, the rear naughty water of buckwheat pulverizing turns over even, stacks more than 2 hours, then enters the pot steaming; 2. steaming first presses surrounding materials in pot before entering pot, the layering material loading, and every layer of upper 8 cm thick, cover plastic cloth, large decatize 3 minutes, take off plastic cloth last layer again, and successively repetitive operation is until all enter pot, after emitting large vapour, steamed 3 hours, stewing 1 hour, Boiler Steam pressure≤0.35MPa;
(3) saccharification wineization 1. at saccharification pond Nei Jiashui, add amylase, saccharifying enzyme is steam heated to 50 ℃, steamed Chinese sorghum, corn, buckwheat and the song material that makes are all put into to the saccharification pond, after completing, rapid cleaning is opened sterilizing lamp, shuts the brewing room door and window, and personnel try not to enter; 2. after 24 hours, material in the saccharification pond is stirred, open immediately sterilizing lamp, stir every day 1 time, after stirring in the 3rd day, the saccharification pond is built; When 3. in the saccharification pond, unstrained spirits liquid is down to below 36 ℃, add yeast, and stir and build; 4. unstrained spirits liquid material all sinks in the saccharification pond, and basically not in bubbling, saccharification wineization finishes substantially, and chemical examination unstrained spirits liquid wine degree >=7.0 degree are low if wine is spent, and add saccharifying enzyme again, and yeast extends fermentation time;
(4) 1. acetic fermentation gets wheat bran, rice husk, after mixing, divides equally and puts into two acetic fermentation pools, mixes thoroughly and shakeouts; 2. the unstrained spirits liquid that completes saccharification wine is pumped into respectively to two acetic fermentation pools with pump, stand is in pond; 3. after unstrained spirits liquid and wheat bran, rice husk all being turned evenly, the above is sprinkled into acetic acid bacteria strain, then turns over a little; 4. after this turn over unstrained spirits every day once, after the week, by the chemical examination of the juice in the vinegar unstrained spirits once, treat that total acid no longer increases every day, and temperature descends, and shows that acetic fermentation finishes substantially; 5. salt adding in the vinegar unstrained spirits in each pond, turn over evenly, turns over every day once, after three days, the leveling of vinegar unstrained spirits clapped to light, upper cover one deck salt, and build with moulding cloth;
(5) drench vinegar and 1. vinegar unstrained spirits dress is drenched to pond, require pine, flat, broken caking, surrounding will exceed 5 centimetres than centre; 2. add tap water and soak, head drenches the vinegar soak time and is no less than 12 hours, and two drench vinegar is no less than 8 hours, and three drench the vinegar soak time is no less than 2 hours; 3. the enough time of bubble starts to put pouring, wants at first slow, after the unstrained spirits material is bottomed, could drench fast;
(6) 1. modulation is modulated acetic acid content in vinegar and is reached 7-9%, if acetic acid content is lower, regulates with alimentary acetic acid; 2. in vinegar, add edible iron lactate and selenium yeast, mix; 3. the vinegar through being up to the standards pumps into the first settling tank, and after one week of precipitation, supernatant liquor is sterilizing enters the second settling tank, and throw out pumps into and drenches the pond recycling;
(7) sterilizing bottling, bottle vinegar liquid after by sterilizer, sterilizing boiler pressure 0.3--0.4MPa, and sterilising temp is controlled at 80--88 ℃, vinegar liquid temperature out≤40 ℃.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312895A (en) * | 2014-10-24 | 2015-01-28 | 三原县甘露池醋厂 | Fagopyrum tararicum vinegar and making method thereof |
| CN105543057A (en) * | 2016-01-29 | 2016-05-04 | 杭州镁润生物科技有限公司 | Vinegar capable of preventing and adjunctively treating diabetes mellitus |
| CN107815387A (en) * | 2017-08-01 | 2018-03-20 | 青岛春明调味品有限公司 | The processing technology of one main laminaria vinegar |
| CN110089738A (en) * | 2019-05-09 | 2019-08-06 | 薛春生 | A kind of black tartary buckwheat flavone oral liquid and preparation method thereof |
| CN113088422A (en) * | 2021-05-18 | 2021-07-09 | 耿艳飞 | Buckwheat fruit vinegar |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312895A (en) * | 2014-10-24 | 2015-01-28 | 三原县甘露池醋厂 | Fagopyrum tararicum vinegar and making method thereof |
| CN105543057A (en) * | 2016-01-29 | 2016-05-04 | 杭州镁润生物科技有限公司 | Vinegar capable of preventing and adjunctively treating diabetes mellitus |
| CN107815387A (en) * | 2017-08-01 | 2018-03-20 | 青岛春明调味品有限公司 | The processing technology of one main laminaria vinegar |
| CN110089738A (en) * | 2019-05-09 | 2019-08-06 | 薛春生 | A kind of black tartary buckwheat flavone oral liquid and preparation method thereof |
| CN113088422A (en) * | 2021-05-18 | 2021-07-09 | 耿艳飞 | Buckwheat fruit vinegar |
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Application publication date: 20131127 |