CN103555555A - Preparation method of malt vinegar - Google Patents
Preparation method of malt vinegar Download PDFInfo
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- CN103555555A CN103555555A CN201310588317.7A CN201310588317A CN103555555A CN 103555555 A CN103555555 A CN 103555555A CN 201310588317 A CN201310588317 A CN 201310588317A CN 103555555 A CN103555555 A CN 103555555A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 30
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- 239000002253 acid Substances 0.000 abstract description 31
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of malt vinegar. The preparation method adopting a liquid state fermentation technology and using barley malt as a raw material comprises the following steps of: crushing, size-mixing and saccharifying, wherein a distiller yeast material which is obtained by mixed-bacteria starter propagation of barley malt is added in a saccharifying process; then, carrying out the steps such as alcoholic fermentation, acetic fermentation, after-ripening, sterilization, filtration, and the like to obtain the malt vinegar. The preparation method disclosed by the invention is simple and easy in process control; after the distiller yeast material which is obtained by mixed-bacteria starter propagation is added in the saccharifying process, the barley malt saccharifying is more complete and raw material utilization rate is high; total acid (in terms of acetic acid) of the prepared malt vinegar is not less than 8.0g/100ml, and yield is not less than 4.6kg/kg; the malt vinegar is full-bodied in vinegar flavor, soft and composite in mouthfeel, pure and mild in taste, good in stability, and easy to store; loss of active ingredients of the barley malt is small, and healthcare value is higher in comparison with that of equivalent amount of existing malt vinegar. The preparation method disclosed by the invention is suitable for brewing table vinegar by the barley malt; the prepared vinegar product can be used for pickling vegetables, and can also be used for cooling and dressing the food with sauce as well as cooking food.
Description
Technical field
The invention belongs to food processing field, relate to edible vinegar, specifically a kind of preparation method of malt vinegar.
Background technology
At present, commercially available vinegar roughly can be divided into make vinegar, to use maximum be to make vinegar for synthetic vinegar and light-coloured vinegar San Zhong， China.Make vinegar is to take the starchiness such as grain as raw material, through stage brews such as microorganism koji, saccharification, zymamsis, acetic fermentations, form, main component is except acetic acid (3～5%), also contain nutritive ingredient and the flavor compound such as each seed amino acid, organic acid, carbohydrate, VITAMIN, alcohol and ester, there is unique color, be not only seasoning good merchantable brand, often eat vasodilation, cancer-resisting, enhancing renal function etc. are also benefited.
Make vinegar and production technique, can be divided into solid state fermentation and the large class of liquid state fermentation two, wherein solid state fermentation vinegar product special flavour is good, but fermentation period is long, and output capacity is relatively low, and cost is high; And liquid state fermentation vinegar is with short production cycle, it is high that product goes out rate, and production cost is relatively low, but mouthfeel not as solid state fermentation vinegar good.
Compare with traditional rice vinegar, the malt vinegar in making vinegar, except having the health-care components of traditional rice vinegar, also contains the functional component that Fructus Hordei Germinatus itself has.Amylase-containing in Fructus Hordei Germinatus, transform the compositions such as carbohydrase, protein, protease, vitamins B, Yelkin TTS, maltose, glucose, wherein digestive ferment and vitamin B complex are the digestant major function factors, Fructus Hordei Germinatus is made to the Application Areas that vinegar has not only expanded Fructus Hordei Germinatus, can also utilize the physiological equilibrium of the beneficiating ingredient balance the body inside in malt vinegar simultaneously.Yet, the production of malt vinegar at present mostly adopts solid state fermentation, production cycle is longer, also has minority to adopt liquid fermentation method to produce, though greatly shortened brewing time, shortened fermentation period, but ester class content is low, fragrance is not enough, and product special flavour is bad, mouthfeel is poor, and sensory evaluation is lower.
Chinese invention patent CN102433255B discloses a kind of " two step acetic fermentation methods are produced the method for vinegar ", belong to solid state fermentation, production cycle is long, production process is comparatively complicated, later stage also needs to admix auxiliary material wheat bran and cavings and ferments and drench vinegar, may there is air-teturning mixed phenomenon in product, affect yield rate and the mouthfeel of finished product vinegar.
Application number is 200610088151.2 Chinese invention patent application, a kind of " production method of liquid fermentation edible vinegar " disclosed, what its acetic fermentation process adopted is stuck fermentation method, every 20 hours needs, get vinegar once, not only strengthened the difficulty of operation, also make to get in vinegar process, in fermentor tank, the amount of air changes simultaneously, the quality of impact fermentation; In saccharifying, only added in addition saccharifying enzyme, the fragrance of vinegar and mouthfeel have not been debugged, the finished product vinegar taste of preparation is single, and vinegar perfume (or spice) is not obvious.
Summary of the invention
The technical problem to be solved in the present invention, is to provide a kind of preparation method of malt vinegar, utilizes liquid fermentation method and in the process of saccharification, adds the malt vinegar of preparing after the song material by composite bacteria koji, preparation technology is simple, with short production cycle, malt vinegar total acid (with acetometer) >=8.0g/100ml, finished product vinegar yield is high, heavy flavour of vinegar fragrance, soft mouth feel, compound, taste alcohol and, good stability, be easy to preserve, the loss of effective components of Fructus Hordei Germinatus is little, compared with the existing malt vinegar health care of equivalent, is worth high.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A preparation method for malt vinegar, carries out according to following steps order:
(1) pulverize
By the Fructus Hordei Germinatus of 100 weight parts, two parts that are divided into weight ratio and are 2:1 is A1 and A2, crosses 30 mesh sieves and obtain Fructus Hordei Germinatus powder A after A1 is pulverized;
(2) size mixing
To the water that adds 4-5 times of volume in A, after stirring B;
(3) saccharification
The saccharifying enzyme that adds 0.10-0.15 weight part in B, and the song being obtained after 0.3-0.5 weight part composite bacteria koji by A2 expects, at 60-65 ℃, saccharification 30-45min, obtains C;
(4) zymamsis
In C, add the compound wine brewing of 0.3-0.5 weight part bent, in 30-38 ℃ of bottom fermentation 60-72h, obtain D;
(5) acetic fermentation
The edible ethanol that the concentration that adds 5 weight parts in D is 40%, and add the milk-acid bacteria of acetic bacteria and 5 weight parts of 10 weight parts, in 25-35 ℃ of bottom fermentation 40-48h, obtain E;
(6) after-ripening
The SHENGXIANG yeast that adds 0.2-0.4 weight part in E, under normal temperature, after-ripening is 1 month, obtains F;
(7) sterilizing
F, in 85-95 ℃ of steam sterilizing 15-30min, is obtained to G;
(8) filter
Adopt algae soil that G is filtered, filtrate is malt vinegar.
As limitation of the invention, the song material in step (3) be by A2 under the effect of composite bacteria, in 30-32 ℃, cultivate 40-48h and make.
As limitation of the invention further, described composite bacteria is composited by black-koji mould, aspergillus oryzae and rhizopus, and their ratio of weight and number is: 1:1:1.
Owing to having adopted above-mentioned technical scheme, compared with prior art, obtained technical progress is in the present invention:
Preparation method of the present invention is simple, process is easy to control, in the process of saccharification, add after the song material by composite bacteria koji, Fructus Hordei Germinatus saccharification is more complete, the utilization ratio of raw material is high, rate of producing acid is fast, malt vinegar total acid (with the acetometer) >=8.0g/100ml of preparation, the vinegar that traditional technology is brewageed is all generally total acid (with acetometer) >=3.5g/100ml according to national making vinegar standard-required, and total acidity can be regarded as high-quality mature vinegar higher than the mature vinegar of 5.0g/100ml, malt vinegar total acid height prepared by the present invention not only means that tart flavour is more mellow, also show more can resist bacterial contamination, be easy to preserve, the quality of vinegar is better.During malt vinegar total acid of the present invention (with acetometer) >=8.0g/100ml, yield rate >=4.6kg/kg, heavy flavour of vinegar fragrance, soft mouth feel, compound, taste alcohol and, good stability, be easy to preserve, the loss of effective components of Fructus Hordei Germinatus is little, compared with the existing malt vinegar health care of equivalent, is worth higher.
The present invention is applicable to use Fructus Hordei Germinatus making vinegar, and made vinegar product can be used for Pickle, also can be used for cold and dressed with sauce heat and cooks dish.
The present invention is described in further detail below in conjunction with specific embodiment.
Embodiment
the preparation method of 1 one kinds of malt vinegars of embodiment
A preparation method for malt vinegar, carries out according to following steps order:
(1) pulverize
After the Fructus Hordei Germinatus of 200kg is pulverized, cross 30 mesh sieves, obtain Fructus Hordei Germinatus powder A;
(2) size mixing
To adding volume in A, be the water of 4 times of the volume of A, after stirring, obtain B;
(3) saccharification
In B, add 0.3kg saccharifying enzyme, and the song after 1.5kg composite bacteria koji is expected by 100kg Fructus Hordei Germinatus A2, at 65 ℃, saccharification 30min, obtains C;
Wherein, composite bacteria is composited according to weight ratio 1:1:1 by black-koji mould, aspergillus oryzae and rhizopus; Bent material be by A2 under the effect of composite bacteria, in 31 ℃, cultivate 40h and make;
(4) zymamsis
In C, add the compound wine brewing of 1.5kg bent, in 30 ℃ of bottom fermentation 72h, obtain D;
(5) acetic fermentation
To adding concentration in D, be 40% edible ethanol 15kg, and add 30kg acetic bacteria and 15kg milk-acid bacteria, in 35 ℃ of bottom fermentation 48h, obtain E;
(6) after-ripening
In E, add 1.2kg SHENGXIANG yeast, under normal temperature, after-ripening obtains F for 1 month;
(7) sterilizing
F, in 85 ℃ of steam sterilizing 15min, is obtained to G;
(8) filter
Adopt algae soil that G is filtered, obtaining filtrate is malt vinegar.
Above-mentioned preparation method is simple, and process is easy to control, with short production cycle, in the process of saccharification, add after the song material by composite bacteria koji, Fructus Hordei Germinatus saccharification is more complete, and the utilization ratio of raw material is high, rate of producing acid is fast, and the malt vinegar total acid of preparation (take acetometer) is 8.0g/100ml, and the yield rate of malt vinegar is 4.6kg/kg, heavy flavour of vinegar fragrance, there is strong lemon, soft mouth feel, compound, taste alcohol and, good stability, is easy to preserve.
Wherein, the yield rate of malt vinegar is that 1kg Fructus Hordei Germinatus raw material production total acid standard is the output of 3.5g/100ml vinegar, and the yield rate calculation formula of malt vinegar is as follows:
P-actual measurement malt vinegar total acid content, g/100ml;
M-vinegar actual output, kg;
M
1the gross weight of-Fructus Hordei Germinatus raw material, kg;
3.5 is the total acid content of secondary vinegar, g/100ml.
the preparation method of embodiment 2-5 malt vinegar
Embodiment 2-5 is respectively a kind of preparation method of malt vinegar, and preparation process is identical with embodiment 1, and the gross weight of Fructus Hordei Germinatus used is 300kg, and their difference is only that the control parameter in corresponding steps is different, specifically in Table 1:
Relevant control parameter in table 1 malt vinegar preparation method
Malt vinegar rate of producing acid prepared by above-described embodiment 2-5 is fast, and total acid (with acetometer) is all greater than 8.0g/100ml, and yield rate is all greater than 4.6kg/kg, and heavy flavour of vinegar fragrance has strong lemon, soft mouth feel, compound, taste alcohol and, good stability, is easy to preserve.
the mensuration of Contents of Main Components in embodiment 6 malt vinegars
Contents of Main Components in 6 pairs of Fructus Hordei Germinatus of embodiment and the made malt vinegar of embodiment 1 is measured, and contrasts with the content of corresponding composition in Fructus Hordei Germinatus, and concrete outcome is in Table 2:
Table 2 malt vinegar main component data sheet
As seen from the above table, the main component of malt vinegar prepared by the present invention is little compared with Fructus Hordei Germinatus loss, and the Contents of Main Components in malt vinegar is higher, and the main nutrient composition in Fructus Hordei Germinatus has obtained retaining to greatest extent.
the impact of the interpolation kind of composite bacteria on malt vinegar finished product in embodiment 7 saccharifyings
Total acid in vinegar has volatile acid and fixed acid two classes, and volatile acid has formic acid, acetic acid, propionic acid, butyric acid etc., take acetic acid as main, and seldom, acetic acid is the main source of vinegar tart flavour in other acid; Fixed acid has lactic acid, succsinic acid, gluconic acid etc., take lactic acid as main, and other acid also seldom.Simple acetic acid pungency is very large, and aftertaste is short, and seasoning effect is poor, only has the existence of multiple organic acid, particularly fixed acid, just can make vinegar tart flavour long, soft good to eat.Therefore, the vinegar pungency of fixed acid rich content is little, and tart flavour is soft, long.Fixed acid is that raw material produces after the microorganism fermentations such as composite bacteria, yeast, acetic bacteria, milk-acid bacteria, and most of fixed acid is formed by microorganism in koji, fermenting process, and another part is from raw material.Thereby the screening of composite bacteria is most important for the control of finished product vinegar local flavor.
The bacterial classification that in 7 couples of malt vinegar preparation methods of embodiment, saccharification step adds screens, and the method for screening is to take the preparation process of embodiment 1-5 to be basis, and just bacterial classification is selected add or do not add, and has again the situation of multiple kind combination during interpolation.The present embodiment is also evaluated fixed acid in malt vinegar and edible mouthfeel, and concrete the results are shown in Table 3:
The impact of the kind of table 3 composite bacteria on malt vinegar
In summary, when saccharification step is not added bacterial classification, prepared finished product vinegar fixed acid content is low, and mouthfeel is single, not soft, without fragrance; When independent interpolation black-koji mould, aspergillus oryzae, rhizopus, or these three kinds of bacterial classifications compound tense between two, fixed acid content is higher, and the malt vinegar acidity of preparation is softer, but fragrance is lighter, and mouthfeel is thin; After adding black-koji mould, aspergillus oryzae, rhizopus composite bacteria, the fixed acid content in the malt vinegar of preparation is high, and acidity is soft, heavy flavour of vinegar fragrance, soft mouth feel, compound.
the impact of the parts by weight of black-koji mould, aspergillus oryzae, rhizopus comparison malt vinegar finished product in embodiment 8 saccharifyings
In 8 couples of malt vinegar preparation methods of embodiment in saccharification step process add the ratio between composite bacteria to screen, screening method is that to take the preparation process of embodiment 1-5 be prerequisite, just the usage ratio between bacterial classification is adjusted.The present embodiment is also evaluated fixed acid in malt vinegar and edible mouthfeel, and concrete the results are shown in Table 4:
The impact of the consumption ratio of table 4 black-koji mould, aspergillus oryzae, rhizopus on malt vinegar
In summary, when the ratio between composite bacteria is 1:1:1, as numbering G as shown in, prepared finished product acetic acid degree is soft, heavy flavour of vinegar fragrance, soft mouth feel, compound, taste alcohol and, sensory evaluation is higher; When the ratio of weight and number of bacterial classification is for shown in numbering A-F time, in saccharifying, because saccharification is incomplete, can cause the waste of raw material, reduce yield rate, prepared finished product vinegar easily produces muddiness, ester fragrant not enough, mouthfeel is thin; When the ratio of weight and number of bacterial classification is for shown in numbering H-M time, peculiar smell bent in finished product vinegar can be covered vinegar perfume (or spice), and mouthfeel wine with dregs taste is dense, and sensory evaluation is lower.
Embodiment 1-5, it is only preferred embodiment of the present invention, be not the restriction of other form made for the present invention, any those skilled in the art may utilize above-mentioned technology contents as enlightenment, to be changed or be modified as the equivalent embodiment of equivalent variations.In every case be the technical spirit that does not depart from the claims in the present invention, the simple modification that above embodiment has been done, equivalent variations and remodeling, still belong to the scope that the claims in the present invention are protected.
Claims (3)
1. a preparation method for malt vinegar, is characterized in that it carries out according to following steps order:
(1) pulverize
By the Fructus Hordei Germinatus of 100 weight parts, two parts that are divided into weight ratio and are 2:1 is A1 and A2, crosses 30 mesh sieves and obtain Fructus Hordei Germinatus powder A after A1 is pulverized;
(2) size mixing
To the water that adds 4-5 times of volume in A, after stirring B;
(3) saccharification
The saccharifying enzyme that adds 0.10-0.15 weight part in B, and the song being obtained after 0.3-0.5 weight part composite bacteria koji by A2 expects, at 60-65 ℃, saccharification 30-45min, obtains C;
(4) zymamsis
In C, add the compound wine brewing of 0.3-0.5 weight part bent, in 30-38 ℃ of bottom fermentation 60-72h, obtain D;
(5) acetic fermentation
The edible ethanol that the concentration that adds 5 weight parts in D is 40%, and add the milk-acid bacteria of acetic bacteria and 5 weight parts of 10 weight parts, in 25-35 ℃ of bottom fermentation 40-48h, obtain E;
(6) after-ripening
The SHENGXIANG yeast that adds 0.2-0.4 weight part in E, under normal temperature, after-ripening is 1 month, obtains F;
(7) sterilizing
F, in 85-95 ℃ of steam sterilizing 15-30min, is obtained to G;
(8) filter
Adopt algae soil that G is filtered, filtrate is malt vinegar.
2. the preparation method of malt vinegar according to claim 1, is characterized in that: the song material in step (3) be by A2 under the effect of composite bacteria, in 30-32 ℃, cultivate 40-48h and make.
3. the preparation method of malt vinegar according to claim 1 and 2, is characterized in that: described composite bacteria is composited by black-koji mould, aspergillus oryzae and rhizopus, and their ratio of weight and number is: 1:1:1.
Priority Applications (1)
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Cited By (10)
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| CN104988037A (en) * | 2015-05-22 | 2015-10-21 | 唐晓东 | Manufacturing method for non-additive photovoltaic vinegar |
| CN105779249A (en) * | 2016-03-24 | 2016-07-20 | 高逢春 | Preparation technique of maltose vinegar |
| CN105861272A (en) * | 2016-06-27 | 2016-08-17 | 郸豪调味品酿造有限公司 | Malt vinegar preparation method |
| CN106119059A (en) * | 2016-07-11 | 2016-11-16 | 江苏恒顺醋业股份有限公司 | A kind of sprout of Secale cereale L. auxiliary produces the method that perfume carries color making vinegar |
| CN109170857A (en) * | 2018-09-17 | 2019-01-11 | 江南大学 | A method of making wheat grain ferment |
| CN109609328A (en) * | 2019-02-27 | 2019-04-12 | 河北淘大食品有限公司 | A kind of truffle wine and its preparation process |
| CN109666560A (en) * | 2019-02-27 | 2019-04-23 | 河北淘大食品有限公司 | The method for preparing wine using plant embryo |
| CN112553039A (en) * | 2020-12-30 | 2021-03-26 | 山西紫林醋业股份有限公司 | Method for brewing enzyme vinegar from malt and rice sprouts through liquid fermentation |
| WO2021195238A1 (en) * | 2020-03-24 | 2021-09-30 | Matthew Sillick | Vinegar dried within a natural carrier |
| CN115926926A (en) * | 2023-01-03 | 2023-04-07 | 海天醋业(广东)有限公司 | Rice vinegar and preparation method thereof |
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| CN104988037A (en) * | 2015-05-22 | 2015-10-21 | 唐晓东 | Manufacturing method for non-additive photovoltaic vinegar |
| CN105779249A (en) * | 2016-03-24 | 2016-07-20 | 高逢春 | Preparation technique of maltose vinegar |
| CN105861272A (en) * | 2016-06-27 | 2016-08-17 | 郸豪调味品酿造有限公司 | Malt vinegar preparation method |
| CN105861272B (en) * | 2016-06-27 | 2019-01-29 | 郸豪调味品酿造有限公司 | The preparation method of malt vinegar |
| CN106119059A (en) * | 2016-07-11 | 2016-11-16 | 江苏恒顺醋业股份有限公司 | A kind of sprout of Secale cereale L. auxiliary produces the method that perfume carries color making vinegar |
| CN109170857A (en) * | 2018-09-17 | 2019-01-11 | 江南大学 | A method of making wheat grain ferment |
| CN109609328A (en) * | 2019-02-27 | 2019-04-12 | 河北淘大食品有限公司 | A kind of truffle wine and its preparation process |
| CN109666560A (en) * | 2019-02-27 | 2019-04-23 | 河北淘大食品有限公司 | The method for preparing wine using plant embryo |
| WO2021195238A1 (en) * | 2020-03-24 | 2021-09-30 | Matthew Sillick | Vinegar dried within a natural carrier |
| CN112553039A (en) * | 2020-12-30 | 2021-03-26 | 山西紫林醋业股份有限公司 | Method for brewing enzyme vinegar from malt and rice sprouts through liquid fermentation |
| CN115926926A (en) * | 2023-01-03 | 2023-04-07 | 海天醋业(广东)有限公司 | Rice vinegar and preparation method thereof |
| CN115926926B (en) * | 2023-01-03 | 2024-06-18 | 海天醋业(广东)有限公司 | Rice vinegar and preparation method thereof |
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| CN103555555B (en) | 2014-11-26 |
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