CN1034814C

CN1034814C - Prodn. of Qingqiu nutritive vinegar

Info

Publication number: CN1034814C
Application number: CN 90109718
Authority: CN
Inventors: 朱鸿; 袁茂章
Original assignee: Yuan Shengpeng; Zhu Yueru
Current assignee: Yuan Shengpeng; Zhu Yueru
Priority date: 1990-12-03
Filing date: 1990-12-03
Publication date: 1997-05-07
Anticipated expiration: 2005-12-03
Also published as: CN1053087A

Abstract

The present invention relates to a preparation method for nutrient vinegar having high content of amino acid, which comprises the steps that rice is put into a bag, soaked, dried and buried in willow branches processed by acetic acid bacterium solution; vinegar koji is suspended to be cultivated; the finished product of edible vinegar is obtained after the steps, such as acetic acid fermentation, sealing, settling, bottling and heating sterilization, are carried out. The method has the following advantages of simple technology, easy grasp, no need of auxiliary materials, such as bran koji, wheat bran, rice hulls, salt, etc., no need of preservatives and other additives, labor saving, good color and taste of the product, mild and refreshing taste, and lasting after taste, and furthermore, the present invention only uses the rice as the raw material, solid fermentation substrates of the vinegar do not need to be turned over, and the product contains 17 kinds of amino acid necessary for a human body.

Description

The manufacture method of clear autumn air nutrition vinegar

The present invention relates to a kind of manufacture method of vinegar, especially a kind of manufacture method of high amino acid content nutrition vinegar.

Traditional vinegar working method be with rice grind, yeast juice soaks, mix, beat rake, saccharification and zymamsis, mixing stirring, acetic fermentation with wheat bran, again with wheat bran and rice husk overturning vinegar unstrained spirits, become hot vinegar unstrained spirits, drench system, dissolve with salt immersing raw vinegar, water with sodium benzoate with two trickles with salt, obtain the rice vinegar finished product behind the filling and package, this method complex process, desired raw material is of a great variety, and must add other foodstuff additive and sanitas, and aminoacids content is lower.

The objective of the invention is to overcome the complex process that above-mentioned vinegar working method exists, raw material types is many, need to use additive and the low shortcoming of aminoacids content, provide that a kind of technology is simple, starting material are few, need not add any foodstuff additive, have higher aminoacids content, and the working method of, the delicious nutrition vinegar of look good.

Task of the present invention is finished in the following manner:

(1) during Clear and Bright to grain rains, with rice pack, tying, took out after being soaked in water 6～8 days and drain,

(2) in the time of Ching Ming Festival first two weeks, gather the fresh withy of long 20～30cm, diameter 1.5～2cm, clean, airing place in the sterilisable chamber,

(3) with 10% sucrose water, the dilution proportion acetic acid bacteria strain liquid by 1: 3～4 is sprayed at it on withy, leaves standstill for 2～3 weeks,

(4) withy that will carry disease germs is imbedded in the rice after draining in per 5 kilograms ratios of inserting 1～2 withy, and withy exposes 1～2cm, and suspention was placed 40～50 days under 13～25 ℃ temperature, cultivated the vinegar song,

(5) above-mentioned vinegar song is placed wine jar, the ratio with 1: 4～5 adds groundwater quality and carries out acetic fermentation, and stir 2～3 time with thick withy every day, fermented 90～120 days,

(6) with the wine jar sealing, left standstill 100～120 days, after the can sterilization, obtain finished product.

After having imbedded the withy that carries disease germs in the rice bag, also its layering can be placed on the vinegar Qu Peizhi frame, from cloth bacterium day, respectively every a week, two weeks with stir once all around.

In the present invention, preferably rice is contained in the rush bag and soaks.Between soak period, every day, each thoroughly changed water once sooner or later.

Making vinegar with method of the present invention has the following advantages:

1, technology is simple, is easy to grasp, and compares with traditional vinegar working method, has saved to grind, and mixes with the bran husband, beats rake, saccharification and zymamsis, overturning vinegar unstrained spirits, becomes hot vinegar unstrained spirits, immersing raw vinegar, pouring system, operation such as dissolves; 2, this method only is raw material with the rice, need not use auxiliary materials such as wheat bran, wheat bran, rice husk, salt, also need not add sanitas and other foodstuff additive such as sodium benzoate; 3, do not need overturning vinegar unstrained spirits, solved heavy manual work; 4, the vinegar made of this method contains higher amount of amino acid (amino acid that contains 17 kinds of needed by human wherein has 8 kinds to be that human body itself can not synthetic, is equivalent to state and issues four times of standard one-level vinegar); 5, the vinegar look good (amber) that makes of this method, delicious, soft tasty and refreshing, leave a lasting and pleasant impression or aftertaste, can also be the treasure of " dietotherapy " not only for the cooking, the usefulness of going with rice or bread, also can have the acetic acid beverage that higher health care is worth with its making.

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

Below in conjunction with drawings and Examples the present invention is described in more detail.

Embodiment:

(1) in that day the last week Ching Ming Festival, 20 kilograms of rice are packed in the rush bag dress, sack is tightened, to put into and soak the material pond, every day, each thoroughly changed water one time sooner or later, successive soaking 7 days, taking-up drains;

(2) in first three day of the Ching Ming Festival, gathers long 25cm, the fresh withy of diameter 1.8cm, places in the sterilisable chamber clean, airing.

(3) with 10% sucrose water, the dilution proportion acetic acid bacteria strain liquid by 1: 4 is sprayed at it on withy, leaves standstill 18 days;

(4) 4 withies that carry disease germs are imbedded in the rice after draining, withy exposes 1.5cm, and suspention was placed 45 days under 20～23 ℃ temperature, cultivated the vinegar song;

(5) will cultivate the good vinegar song capacity of putting into of crumbing is 100 kilograms wine jar, and adding 80 kilograms of groundwater qualities carries out acetic fermentation, and ferment 100 day after or vinegar with thick withy stirring 2 times every day.

(6) with the wine jar sealing, left standstill 110 days, at this moment, the vinegar clear in the vinegar altar, no sediment is through can envelope bottle, with obtaining clear autumn air nutrition vinegar finished product after the steam high-temperature sterilization.

Claims

1, a kind of manufacture method of clear autumn air nutrition vinegar by obtaining the rice vinegar finished product after rice immersion, acetic fermentation, can, the sterilization, is characterized in that:

(2) in the time of Ching Ming Festival first two weeks, gather long 20～30cm, the fresh withy of diameter 1.5～2cm, clean, airing, place in the sterilisable chamber,

(4) will carry disease germs ratio that withy inserts 1～2 withy in per 5 kilogram-metres is imbedded in the rice after draining, and withy exposes 1～2cm, and suspention was placed 40～50 days under 18～25 ℃ temperature, cultivated the vinegar song,

(6) with the wine jar sealing, left standstill 100～120 days, after can, sterilization, obtain finished product.

2, the manufacture method of clear autumn air nutrition vinegar according to claim 1 is characterized in that: the rice bag layering that will imbed the withy that carries disease germs is placed on the vinegar Qu Peizhi frame, from cloth bacterium day, respectively every a week, two the week and stir all around 1 time.

3, the manufacture method of clear autumn air nutrition vinegar according to claim 1 is characterized in that: the most handy rush bag dress rice.

4, according to the manufacture method of claim 1 or 3 described clear autumn air nutrition vinegar, it is characterized in that: between the rice soak period, every day, each thoroughly changed water once sooner or later.