CN103667006A

CN103667006A - Method for making table vinegar

Info

Publication number: CN103667006A
Application number: CN201210325995.XA
Authority: CN
Inventors: 丁杰
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-09-06
Filing date: 2012-09-06
Publication date: 2014-03-26

Abstract

The invention discloses a method for making table vinegar. The method comprises the following steps: cooking 200kg of sorghum, 50kg of wheat and other auxiliary materials including 2kg of agnus castus leaf, 1.5kg of bunge pricklyash leaf, 2kg of sesame, 3kg of mung bean, 1kg of ginger, 5kg of sesame flower, 5kg of sodium bicarbonate, 50kg of crude bran coat and 30kg of fine bran coat, and airing to about 25 DEG C; and uniformly mixing together with smashed finished koji, charging into a jar, and placing on a balcony for fermenting naturally. The method is mainly characterized in that starch produces glucose under the action of starch yeast in the koji, the glucose produces alcohol and carbon dioxide under the action of saccharomycete zymase in the koji, and a wood spatula is used for stirring once every day for fermenting as a mechanical cooling method. After the later stage of fermentation, alcohol is accumulated to a certain degree, sugars are basically exhausted, and the fermentation effect is slow. The entire process is about one month.

Description

A kind of making method of vinegar

Technical field

The present invention relates to a kind of making method of vinegar.

Background technology

Vinegar is a kind of the most cheap cosmetic good merchantable brand but with unique effects.The woman of Shanxi one band, usually with drinking the stature that vinegar keeps oneself.For women, vinegar has some special effects---and it is moist that women wants face skin, and the youth resides permanently, and very strong germicidal action can play a very good protection to skin, hair.In addition, vinegar also contain abundant calcium,, vitamins B, sugar, aldehyde compound and some salts, these compositions are exceedingly useful to skin.Vinegar is the conventional a kind of seasonings of well-known family, but also is a kind of to healthy useful, has the good merchantable brand of multiple beautification function.In vinegar, contain acetic acid, lactic acid, amino acid, glycerine and aldehyde compound, therefore the skin of human body is had to soft hormesis, nutrition supply is sufficient, makes skin look plump full, and can kill some bacteriums on skin.Therefore, if you are when having a bath, in warm water, add a small amount of edible vinegar, after bathing, can feel especially comfortable.Hair often comes off, and can use 300 milliliters, 200 milliliters of mature vinegar and warm water to mix hair washing, can avoid this phenomenon to occur, and can reduce again and send out bifurcated.

Summary of the invention

The making method that the object of this invention is to provide a kind of vinegar.

The present invention is achieved in that a kind of making method of vinegar, and raw material is dried sweet potato or Chinese sorghum and wheat and some auxiliary materials.If with major ingredient dried sweet potato or Chinese sorghum 100-200 kilogram, wheat 30-50 kilogram, other supplementary product consumption is Jing Ziye 1-2 kilogram, Folium Zanthoxyli Bungeani 1-1.5 kilogram, sesame 1-2 kilogram, mung bean 2-3 kilogram, ginger 0.5-1 kilogram, Flos Sesami indici 3-5 kilogram, bottle opener 3-5 kilogram, 20-50 kilogram of rough rice chaff, 30 kilograms of ravine chaffs.

One, koji 1, koji time: mid-August, temperature is at 28-30 ℃; 2, koji step: after 1. wheat, sesame, mung bean being soaked, broken, cook.2. soak Jing Ziye and Folium Zanthoxyli Bungeani 2 hours.(3) whole supplementary material is put into container and add water be stirred to hold agglomerating land loose till.4. become piece, the song material that is about to be stirred packs into makes piece material in mould.5. curved billet is placed on bavin standing grain, and covers with gunnysack, be placed on cloudy place and make it mouldy 4-6 days and occur yellow-green colour mould.6. shine Qu Zhigan.7. shady and cool place preserves;

Two, fermentation

1, dried sweet potato or Chinese sorghum are boiled, make it starch pasting, Main change is: the starch in raw material is converted into dissolved state through cooking, to utilized by yeast;

2, the raw material boiling is dried in the air 25 ℃ of left and right, then mix dress cylinder and are placed on balcony spontaneous fermentation with the Cheng Qu pulverizing.Main change is: under the effect of starch starch ferment in song, produce glucose, under the effect of glucose yeast zymase in song, produce alcohol and carbonic acid gas; Fermenting process is divided into three phases: earlier fermentation--and be the period that yeast is bred rapidly.Lord ferment period--be that glucose changes into the period of alcohol under the effect of zymase, produce carbon dioxide simultaneously, temperature rises.Attention can not surpass 30-40 ℃, and the method for machinery cooling is to stir fermentation with wood shovel, once a day.Later stage--alcohol reaches certain accumulation, and sugar exhausts substantially, and fermentative action is slow in fermentation.About one month of whole process.By zymamsis, in karusen, generally can reach 7% ethanol content;

3, acetic fermentation: karusen is mixed with thick, ravine chaff, pack porcelain helmet into, be put on adobe kang, covering cotton-wadded quilt, carry out acetic fermentation.Principal reaction is: under the effect of alcohol acetic bacteria in song, generate acetic acid, because acetic bacteria is aerobic bacteria, so will constantly turn over unstrained spirits, when increasing air, reduce unstrained spirits temperature, turn over unstrained spirits every day once.Seven days, acetic acid content reached 7-8%, and available 3% salt stops fermentation.Acetic fermentation temperature is controlled at 28-30 ℃;

Three, drench vinegar.Karusen is put into pouring cylinder and soak 20-24 hour, then drench vinegar.Finally fill a month local flavor of cylinder sealing fabulous.

The invention has the advantages that:

1, color and luster, profile.Faint yellow to blush, profile is full smooth, and pore is less;

2, taste, mouthfeel.The taste that has natural peeled shrimp, without bad flavour, elasticity and chewiness and natural peeled shrimp are close;

3, high-temperature behavior.After culinary art, do not break, still keep complete profile.

Embodiment:

Embodiment 1,200 kilograms of Chinese sorghums, 50 kilograms of wheats, other supplementary product consumption is 2 kilograms of Jing Ziye, 1.5 kilograms of Folium Zanthoxyli Bungeani, 2 kilograms of sesames, 3 kilograms, mung bean, 1 kilogram of ginger, 5 kilograms of Flos Sesami indicis, 5 kilograms, bottle opener, 50 kilograms of rough rice chaffs, 30 kilograms of ravine chaffs, the raw material the boiling 25 ℃ of left and right of drying in the air, then mix dress cylinder and are placed on balcony spontaneous fermentation with the Cheng Qu pulverizing.Main change is: under the effect of starch starch ferment in song, produce glucose, under the effect of glucose yeast zymase in song, produce alcohol and carbonic acid gas, the method for machinery cooling is to stir fermentation with wood shovel, once a day.Later stage--alcohol reaches certain accumulation, and sugar exhausts substantially, and fermentative action is slow in fermentation.About one month of whole process.By zymamsis, in karusen, generally can reach 7% ethanol content.

Claims

1. the making method of a vinegar, 200 kilograms of Chinese sorghums, 50 kilograms of wheats, other supplementary product consumption is 2 kilograms of Jing Ziye, 1.5 kilograms of Folium Zanthoxyli Bungeani, 2 kilograms of sesames, 3 kilograms, mung bean, 1 kilogram of ginger, 5 kilograms of Flos Sesami indicis, 5 kilograms, bottle opener, 50 kilograms of rough rice chaffs, 30 kilograms of ravine chaffs, the raw material the boiling 25 ℃ of left and right of drying in the air, then mix dress cylinder and are placed on balcony spontaneous fermentation with the Cheng Qu pulverizing; Main change is: under the effect of starch starch ferment in song, produce glucose, under the effect of glucose yeast zymase in song, produce alcohol and carbonic acid gas, the method for machinery cooling is to stir fermentation with wood shovel, once a day; Later stage--alcohol reaches certain accumulation, and sugar exhausts substantially, and fermentative action is slow in fermentation; About one month of whole process.