CN103740575A - Preparation method for virgin pulp aromatic vinegar - Google Patents
Preparation method for virgin pulp aromatic vinegar Download PDFInfo
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- CN103740575A CN103740575A CN201410019289.1A CN201410019289A CN103740575A CN 103740575 A CN103740575 A CN 103740575A CN 201410019289 A CN201410019289 A CN 201410019289A CN 103740575 A CN103740575 A CN 103740575A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 202
- 239000000052 vinegar Substances 0.000 title claims abstract description 192
- 238000002360 preparation method Methods 0.000 title claims abstract description 60
- 125000003118 aryl group Chemical group 0.000 title claims abstract description 43
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000015096 spirit Nutrition 0.000 claims description 175
- 238000000034 method Methods 0.000 claims description 49
- 238000000855 fermentation Methods 0.000 claims description 46
- 230000004151 fermentation Effects 0.000 claims description 45
- 239000002994 raw material Substances 0.000 claims description 36
- 239000000463 material Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 15
- 230000003203 everyday effect Effects 0.000 claims description 13
- 238000001556 precipitation Methods 0.000 claims description 10
- 239000007790 solid phase Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 230000007306 turnover Effects 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 239000003610 charcoal Substances 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000000779 smoke Substances 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 238000011112 process operation Methods 0.000 abstract 1
- 230000008569 process Effects 0.000 description 12
- 239000002253 acid Substances 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 240000006394 Sorghum bicolor Species 0.000 description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 6
- 230000001476 alcoholic effect Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 230000032683 aging Effects 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 5
- 238000010563 solid-state fermentation Methods 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000180 alkyd Polymers 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
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- 230000002045 lasting effect Effects 0.000 description 1
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- 238000002791 soaking Methods 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a preparation method for table vinegar and particularly relates to a preparation method for virgin pulp aromatic vinegar. The preparation method comprises the following steps: (1) preparing virgin pulp non-smoked fermented grain vinegar; (2) preparing virgin pulp smoked and fermented vinegar; (3) preparing virgin aromatic vinegar; and (4) preparing the virgin pulp aromatic vinegar: blending 35-45 parts of the virgin pulp non-smoked fermented grain vinegar, 25-30 parts of the virgin pulp smoked and fermented vinegar and 30-35 parts of the virgin pulp aromatic vinegar; and homogenizing and carrying out high-temperature instant sterilization, and filling to obtain the virgin pulp aromatic vinegar. The preparation method for the virgin pulp aromatic vinegar is simple in process operation; the production period is greatly shortened and the production efficiency is obviously improved; the output of the high-quality table vinegar in unit time is greatly improved and the popularization and application prospect is very wide.
Description
Technical field
The present invention relates to the preparation method of vinegar, be specially a kind of preparation method of magma aromatic vinegar.
Background technology
Approximately 4,000,000 tons of China's vinegar annual production, the grain vinegar of wherein mainly brewageing take cereal, as main, is made in vinegar production practice at cereal, and solid state fermentation is the traditional fermentation method of China.Solid state fermentation, take grain etc. as main raw material, stirs, cooks through pulverizing, add water, mixes the loose auxiliary materials such as cavings and carry out acetic fermentation after zymamsis.The open technological operation environment of solid state fermentation, makes to form in its fermenting process the polygon fermentation pattern of many bacterial classifications co-fermentation, and compared with pure strain liquid fermentation edible vinegar, solid state fermentation zythepsary obtains vinegar and on quality and local flavor, has incomparable advantage.
The making method of Solid-State Fermented Vinegar Producion mainly comprises raw material processing, zymamsis, acetic fermentation, smoked unstrained spirits, drenches vinegar and ageing etc.Traditional technology adopts circulating sleeve pouring method to drench vinegar, by soaking white unstrained spirits after water heating, within approximately 12 hours, starts to drench vinegar, and the white unstrained spirits vinegar of gained soaks after 2～3 hours through smoked unstrained spirits again, drives valve and drenches and lift one's head the vinegar of swilling, and obtains new vinegar.New vinegar is not owing to carrying out any art breading, and color and luster is light, the odor type factor content such as acrid stimulation and amino acid and ester constituents is all less in mouthfeel, and its quality is lower, can only serve as simple acid condiment.Tradition is drenched the employing of vinegar method and is added the lixiviate of water nature, drawbacks such as (head carry out two pouring, three again and drenches even four pouring after drenching) that this technique exists that the cycle is long, program is complicated, and gained vinegar is due to reasons such as thin ups, the qualities such as its acidity, flavor compound are all lower, still can not directly as end product, carry out list marketing, traditional technology has had a strong impact on production efficiency and the output of modern enterprise.
In order to improve mouthfeel and the quality of new vinegar, new vinegar is often through reach 1 year " summer volt shines, winter the drag for ice " natural aging in three to five years even.Due to long ageing, between the Multiple components in vinegar, there is different physics, chemical reaction, as: esterification, reducing sugar and amino acid whose Maillard reaction etc. between the volatilization of moisture, intermolecular association and alkyd.Ageing can improve fixed acid in vinegar content, generate multiple beneficial composition, and then it is soft to make old vinegar have mouthfeel, the higher quality such as give off a strong fragrance.But the ageing time is longer, be more unfavorable for the raising of enterprises production efficiency, plant factor, be more unfavorable for shortening business capital turnover etc.
Summary of the invention
The object of the present invention is to provide a kind of method of utilizing solid state fermentation to prepare magma aromatic vinegar.
The present invention adopts following technical scheme to realize:
A preparation method for magma aromatic vinegar, comprises the steps:
(1), the preparation of the white unstrained spirits vinegar of magma
1. material choice and processing
The ratio that adds 70～75 kilograms, water according to 100 kilograms of raw materials is carried out material moistening, steaming;
2. mixed song
Daqu is joined on the raw material that is cooled to 20～22 ℃ equably according to 61～63 kilograms of ratios of 100 kilograms of raw material mixed songs, and fully turn;
3. zymamsis
Proceed in zymamsis cylinder, then add cooling boiling water, the ratio of controlling raw material and total amount of water is 1:1.5～1.6, and first 3 days open fermentations seal cylinder fermentation afterwards, and control product temperature is at 28～32 ℃, fermentation time 16～18 days;
4. acetic fermentation
According to 100 kilograms of raw materials, add the ratio of 150～160 kilograms of cavings, wheat bran 100～120 kg that both are admixed in distiller's wort, after fully turning evenly, loading amount according to 55～65% packs the vinegar unstrained spirits of mixing in acetic fermentation cylinder into, enter the acetic fermentation stage, when product temperature rises to 40～42 ℃, turn over unstrained spirits twice every day, fermentation time 9～10 days;
5. the ripe white unstrained spirits of preparation
After above-mentioned acetic fermentation, add immediately raw material weight than 6～8% salt, to suppress the continued growth of acetic bacteria, obtain ripe white unstrained spirits;
6. ripe white unstrained spirits vinegar squeezing
After adopting physical squeezing mode to squeeze the white unstrained spirits of above-mentioned fermenting-ripening, obtain the white unstrained spirits vinegar of magma work in-process;
7. aftertreatment
To squeeze the white unstrained spirits vinegar of gained magma work in-process after centrifugal removal solid phase precipitation, at 90～95 ℃, decoct 25～30min, cooling after, obtain the white unstrained spirits vinegar of magma;
(2), the preparation of the smoked unstrained spirits vinegar of magma
From material choice and the preparation process of processing the ripe white white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma of preparation 1.～5.;
6. smoked unstrained spirits
Adopt traditional charcoal fire to smoke unstrained spirits technique, five smoked unstrained spirits cylinders are one group, and the white unstrained spirits of the above-mentioned maturation preparing is inserted in smoked unstrained spirits cylinder, control 90～95 ℃ of temperature, every day in order inverted engine once, five days afterwards the first batch of white unstrained spirits of charging complete smoked unstrained spirits, make ripe smoked unstrained spirits;
7. the smoked unstrained spirits vinegar of magma is produced
After adopting physical squeezing mode to squeeze the smoked unstrained spirits of above-mentioned fermenting-ripening, obtain the smoked unstrained spirits vinegar work in-process of magma;
8. aftertreatment
To squeeze the smoked unstrained spirits vinegar work in-process of gained magma after centrifugal removal solid phase precipitation, at 90～95 ℃, decoct 20～25min, cooling after, obtain the smoked unstrained spirits vinegar of magma;
(3), the preparation of former aromatic vinegar
From material choice and the preparation process of processing the ripe white white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma of preparation 1.～5..
6. drench vinegar
Adopt tradition to drench vinegar technique, the white unstrained spirits of fermenting-ripening is inserted in vinegar spaying pool, and swill and be heated to 90～95 ℃ and add white unstrained spirits to drench in cylinder pond drenching the vinegar the day before yesterday, treat liquid level and white unstrained spirits keeping parallelism, soak after 10～12h, drench former vinegar liquid.
7. cryoconcentration
Above-mentioned former vinegar liquid is heated to 60～65 ℃, continues 48～60h, after acidity rises to 6.0～6.5 g/100mL, obtain former aromatic vinegar.
(4), magma aromatic vinegar preparation
Above-mentioned three kinds of vinegars are allocated according to the ratio of 35～45 parts of the white unstrained spirits vinegar of magma, 25～30 parts of the smoked unstrained spirits vinegar of magma, 30～35 parts of former aromatic vinegars, after homogeneous, the filling magma aromatic vinegar that obtains after high-temperature short-time sterilization.
Compared with the old vinegar of preparing with traditional method, magma aromatic vinegar prepared by the present invention has following effect:
1, on sense organ, be reddish brown, beautiful in colour, figure is comparatively dense thick, and wall built-up is better.Odor type is strong and abundant, has the multiple fragrance such as stacte, ester perfume (or spice), Chen Xiang and fresh perfume (or spice) concurrently, has distinct many odor types style characteristic.The continuous acid of mouthfeel soft, mellow delicious, lingering fragrance is lasting, quality significantly improves.
2, its main physical and chemical index, compared with Shanxi mature vinegar, is all significantly increased, and specific targets are more as shown in table 1.
Table 1 magma aromatic vinegar and Shanxi mature vinegar physical and chemical index comparison (unit: g/100mL)
Technological operation of the present invention is simple, production cycle shortens greatly, significantly improved production efficiency, also greatly improved the output of high-quality vinegar in the unit time, its popularizing application prospect is very wide, the problem such as simultaneously solve existing vinegar complicated process of preparation, the production cycle is long, production efficiency is low and vinegar kind is single, odor type is outstanding, local flavor typicalness is not strong.
Embodiment
Below specific embodiments of the invention are elaborated.
embodiment 1
A preparation method for magma aromatic vinegar, comprises the steps:
(1), the preparation of the white unstrained spirits vinegar of magma
1. material choice and processing
Choose full grains, without the special Chinese sorghum of old vinegar that goes mouldy, pulverizing is 4～6 lobes, the ratio that adds 70 kilograms, water according to 100 kilograms of raw materials is carried out material moistening, fully turns, so that raw material water suction evenly and sufficient.Afterwards, utilize high pressure steam process that the raw material having moistened is joined in steaming and decocting under high pressure container, 121 ℃, 0.11Mpa, boiling 1 hour.
2. mixed song
Koji powder is broken into piece, regrinds into fine powder, according to 63 kilograms of ratios of 100 kilograms of raw material mixed songs, join equably on the raw material that is cooled to 21 ℃, and fully turn.
3. zymamsis
Raw material and Daqu are transferred in zymamsis cylinder, then add 80 kilograms, cooling boiling water after mixing evenly, controlling material-water ratio (ratio of raw material and total amount of water) is 1:1.5, first 3 days open fermentations, make rake, stir, so that the zymamsis microorganisms such as yeast breed in a large number.Seal afterwards cylinder, control product temperature is at 28～32 ℃, and proving room temperature is controlled at 20～25 ℃, fermentation time 18 days, and in cylinder there is the stillness of night that vinosity is denseer in upper strata, treats that alcoholic strength no longer increases zymamsis and completes.
4. acetic fermentation
Above-mentioned distiller's wort alcoholic strength reaches 9～10 degree, and smells when having aroma and ester fragrance, proceeds to the acetic fermentation stage.According to 100 kilograms of sorghum materials, add the ratio of 155 kilograms of cavings, 100 kilograms, wheat bran that both are admixed in distiller's wort, after fully turning evenly, the loading amount according to 60% packs the vinegar unstrained spirits of mixing in acetic fermentation cylinder into, and " starting to exchange fire " enters the acetic fermentation stage.When product temperature rises to 40 ℃, turn over unstrained spirits twice every day, fermentation time 10 days.
5. the ripe white unstrained spirits of preparation
After above-mentioned acetic fermentation, add immediately the salt of sorghum material weight ratio 7%, to suppress the continued growth of acetic bacteria, obtain ripe white unstrained spirits.
6. the white unstrained spirits vinegar of magma is produced
Adopt physical squeezing mode, white above-mentioned fermenting-ripening unstrained spirits is inserted in plate-and-frame filter press or expeller, pressure is after squeezing, to obtain the white unstrained spirits vinegar of magma work in-process under 0.13～0.15 Mpa condition, the residual total acid≤0.2g/100mL of vinegar unstrained spirits after squeezing.
7. aftertreatment
The white unstrained spirits vinegar of squeezing gained magma work in-process are inserted in whizzer, 5500r/min, process 35min, remove after solid phase precipitation, at 95 ℃, decoct 30min, cooling after, obtain the white unstrained spirits vinegar of magma.
(2), the preparation of the smoked unstrained spirits vinegar of magma
From material choice and the preparation process of processing the ripe white white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma of preparation 1.～5..
6. smoked unstrained spirits
Adopt traditional charcoal fire to smoke unstrained spirits technique, five smoked unstrained spirits cylinders are one group, the white unstrained spirits of the above-mentioned maturation preparing is inserted in smoked unstrained spirits cylinder, use slow fire (firepower is little and slow), controlling temperature is in the situation of 90～95 ℃, every day in order inverted engine once, five days afterwards first batch of charging vinegar unstrained spirits complete smoked unstrained spirits, make ripe smoked unstrained spirits.By that analogy, the each cylinder of charging and discharging every day.
7. the smoked unstrained spirits vinegar of magma is produced
Adopt physical squeezing mode, the smoked unstrained spirits of above-mentioned fermenting-ripening is inserted in plate-and-frame filter press or expeller, pressure is under 0.13～0.15 Mpa condition, after squeezing, to obtain the smoked unstrained spirits vinegar work in-process of magma, the smoked residual total acid≤0.1g/100mL of unstrained spirits after squeezing.
8. aftertreatment
Smoked squeezing gained magma unstrained spirits vinegar work in-process are inserted in whizzer, and 6000r/min, processing 45min, remove after solid phase precipitation, at 90 ℃, decocts 25min.After cooling, obtain the smoked unstrained spirits vinegar of magma.
(3), the preparation of former aromatic vinegar
From material choice and the preparation process of processing the ripe white white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma of preparation 1.～5..
6. drench vinegar
Adopt traditional Shanxi mature vinegar to drench vinegar technique, white fermenting-ripening unstrained spirits is inserted in vinegar spaying pool, and swill and be heated to 90 ℃ and add white unstrained spirits to drench in cylinder pond drenching the vinegar the day before yesterday, when liquid level and vinegar unstrained spirits keeping parallelism, after immersion 10h, drive valve and drench former vinegar liquid.
7. cryoconcentration
Adopt heating in water bath or other type of heating, above-mentioned former vinegar liquid is heated to 60 ℃, after 55h, treat that acidity rises to 6.0～6.5 g/100mL, obtains former aromatic vinegar.
(4), magma aromatic vinegar preparation
Above-mentioned three kinds of vinegars that different process is obtained are allocated according to the ratio of 35 parts of the white unstrained spirits vinegar of magma, 30 parts of the smoked unstrained spirits vinegar of magma, 35 parts of former aromatic vinegars, after high-speed homogenization machine or milling treatment of colloid, and the filling magma aromatic vinegar that obtains after high-temperature short-time sterilization.
embodiment 2
A preparation method for magma aromatic vinegar, comprises the steps:
(1) preparation of the white unstrained spirits vinegar of magma
1. material choice and processing
Choose full grains, without the special Chinese sorghum of old vinegar that goes mouldy, pulverizing is 4～6 lobes, the ratio that adds 75 kilograms, water according to 100 kilograms of raw materials is carried out material moistening, fully turns, so that raw material water suction evenly and sufficient.Afterwards, utilize high pressure steam process that the raw material having moistened is joined in steaming and decocting under high pressure container, 121 ℃, 0.11Mpa, boiling 1 hour.
2. mixed song
Koji powder is become to fragment, regrind into fine powder, according to 61 kilograms of ratios of 100 kilograms of raw material mixed songs, join equably on the raw material that is cooled to 20 ℃, and fully turn.
3. zymamsis
Raw material and Daqu are transferred in zymamsis cylinder, then add 85 kilograms, cooling boiling water after mixing evenly, and controlling material-water ratio (ratio of raw material and total amount of water) is 1:1.6, open fermentation.Within first 3 days, make rake, stir, so that the zymamsis microorganisms such as yeast breed in a large number.Seal afterwards cylinder, control product temperature is at 28～32 ℃, and proving room temperature is controlled at 20～25 ℃, fermentation time 16 days, and in cylinder there is the stillness of night that vinosity is denseer in upper strata, treats that alcoholic strength no longer increases zymamsis and completes.
4. acetic fermentation
Above-mentioned distiller's wort alcoholic strength reaches 9～10 degree, and smells when having aroma and ester fragrance, proceeds to the acetic fermentation stage.According to 100 kilograms of sorghum materials, the ratio of 150 kilograms of cavings, 110 kilograms, wheat bran is admixed both in distiller's wort, and after fully turning evenly, the loading amount according to 65% packs the vinegar unstrained spirits of mixing in acetic fermentation cylinder into, and " starting to exchange fire " enters the acetic fermentation stage.When product temperature rises to 42 ℃, turn over unstrained spirits twice every day, fermentation time 9 days.
5. the ripe white unstrained spirits of preparation
After above-mentioned acetic fermentation, add immediately the salt of sorghum material weight ratio 8%, to suppress the continued growth of acetic bacteria, obtain ripe white unstrained spirits.
6. the white unstrained spirits vinegar of magma is produced
Adopt physical squeezing mode, white above-mentioned fermenting-ripening unstrained spirits is inserted in plate-and-frame filter press or expeller, pressure is after squeezing, to obtain the white unstrained spirits vinegar of magma work in-process under 0.13～0.15 Mpa condition, the residual total acid≤0.2g/100mL of vinegar unstrained spirits after squeezing.
7. aftertreatment
The white unstrained spirits vinegar of squeezing gained magma work in-process are inserted in whizzer, 5000r/min, process 35min, remove after solid phase precipitation, at 95 ℃, decoct 25min, cooling after, obtain the white unstrained spirits vinegar of magma.
(2), the preparation of the smoked unstrained spirits vinegar of magma
From material choice and the preparation process of processing the ripe white white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma of preparation 1.～5..
6. smoked unstrained spirits
Adopt traditional charcoal fire to smoke unstrained spirits technique, five smoked unstrained spirits cylinders are one group, and the white unstrained spirits of the above-mentioned maturation preparing is inserted in smoked unstrained spirits cylinder, use slow fire, controlling temperature is in the situation of 95 ℃, and every day, inverted engine was once in order, five days afterwards first batch of charging vinegar unstrained spirits complete smoked unstrained spirits, make ripe smoked unstrained spirits.By that analogy, the each cylinder of charging and discharging every day.
7. the smoked unstrained spirits vinegar of magma is produced
Adopt physical squeezing mode, the smoked unstrained spirits of above-mentioned fermenting-ripening is inserted in plate-and-frame filter press or expeller, pressure is under 0.13～0.15 Mpa condition, after squeezing, to obtain the smoked unstrained spirits vinegar work in-process of magma, the smoked residual total acid≤0.1g/100mL of unstrained spirits after squeezing.
8. aftertreatment
Smoked squeezing gained magma unstrained spirits vinegar work in-process are inserted in whizzer, 5500r/min, process 50min, remove after solid phase precipitation, at 90 ℃, decoct 25min, cooling after, obtain the smoked unstrained spirits vinegar of magma.
(3), the preparation of former aromatic vinegar
From material choice and the preparation process of processing the ripe white white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma of preparation 1.～5..
6. drench vinegar
Adopt traditional Shanxi mature vinegar to drench vinegar technique, white fermenting-ripening unstrained spirits is inserted in vinegar spaying pool, and swill and be heated to 95 ℃ and add white unstrained spirits to drench in cylinder pond drenching the vinegar the day before yesterday, when liquid level and vinegar unstrained spirits keeping parallelism, after immersion 10h, drive valve and drench former vinegar liquid.
7. cryoconcentration
Adopt heating in water bath or other type of heating, above-mentioned former vinegar liquid is heated to 60 ℃, after 48h, after acidity rises to 6.0～6.5 g/100mL, obtain former aromatic vinegar.
(4), magma aromatic vinegar preparation
Above-mentioned three kinds of vinegars that different process is obtained are allocated according to the ratio of 45 parts of the white unstrained spirits vinegar of magma, 20 parts of the smoked unstrained spirits vinegar of magma, 35 parts of former aromatic vinegars, after high-speed homogenization machine or milling treatment of colloid, and the filling magma aromatic vinegar that obtains after high-temperature short-time sterilization.
embodiment 3
A preparation method for magma aromatic vinegar, comprises the steps:
(1) preparation of the white unstrained spirits vinegar of magma
1. material choice and processing
Choose full grains, without the special Chinese sorghum of old vinegar that goes mouldy, pulverizing is 4～6 lobes, the ratio that adds 72 kilograms, water according to 100 kilograms of raw materials is carried out material moistening, fully turns, so that raw material water suction evenly and sufficient.Afterwards, utilize high pressure steam process that the raw material having moistened is joined in steaming and decocting under high pressure container, 121 ℃, 0.11Mpa, boiling 1 hour.
2. mixed song
Koji powder is become to fragment, regrind into fine powder, according to 62 kilograms of ratios of 100 kilograms of raw material mixed songs, join equably on the raw material that is cooled to 22 ℃, and fully turn.
3. zymamsis
Raw material and Daqu are transferred in zymamsis cylinder, then add 83 kilograms, cooling boiling water after mixing evenly, controlling material-water ratio (ratio of raw material and total amount of water) is 1:1.55, first 3 days open fermentations, make rake, stir, so that the zymamsis microorganisms such as yeast breed in a large number.Seal afterwards cylinder, control product temperature is at 28～32 ℃, and proving room temperature is controlled at 20～25 ℃, fermentation time 17 days, and in cylinder there is the stillness of night that vinosity is denseer in upper strata, treats that alcoholic strength no longer increases zymamsis and completes.
4. acetic fermentation
Above-mentioned distiller's wort alcoholic strength reaches 9～10 degree, and smells when having aroma and ester fragrance, proceeds to the acetic fermentation stage.According to 100 kilograms of sorghum materials, the ratio of 160 kilograms of cavings, wheat bran 120 kg is admixed both in distiller's wort, and after fully turning evenly, the loading amount according to 55% packs the vinegar unstrained spirits of mixing in acetic fermentation cylinder into, and " starting to exchange fire " enters the acetic fermentation stage.When product temperature rises to 41 ℃, turn over unstrained spirits twice every day, fermentation time 10 days.
5. the ripe white unstrained spirits of preparation
After above-mentioned acetic fermentation, add immediately the salt of sorghum material weight ratio 6%, to suppress the continued growth of acetic bacteria, obtain ripe white unstrained spirits.
6. the white unstrained spirits vinegar of magma is produced
Adopt physical squeezing mode, white above-mentioned fermenting-ripening unstrained spirits is inserted in plate-and-frame filter press or expeller, pressure is after squeezing, to obtain the white unstrained spirits vinegar of magma work in-process under 0.13～0.15 Mpa condition, the residual total acid≤0.2g/100mL of vinegar unstrained spirits after squeezing.
7. aftertreatment
The white unstrained spirits vinegar of squeezing gained magma work in-process are inserted in whizzer, and 5500r/min, processing 35min, remove after solid phase precipitation, at 92 ℃, decocts 25min.After cooling, obtain the white unstrained spirits vinegar of magma.
(2), the preparation of the smoked unstrained spirits vinegar of magma
From material choice and the preparation process of processing the ripe white white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma of preparation 1.～5..
6. smoked unstrained spirits
Adopt traditional charcoal fire to smoke unstrained spirits technique, five smoked unstrained spirits cylinders are one group, and the white unstrained spirits of the above-mentioned maturation preparing is inserted in smoked unstrained spirits cylinder, use slow fire, controlling temperature is in the situation of 95 ℃, and every day, inverted engine was once in order, five days afterwards first batch of charging vinegar unstrained spirits complete smoked unstrained spirits, make ripe smoked unstrained spirits.By that analogy, the each cylinder of charging and discharging every day.
7. the smoked unstrained spirits vinegar of magma is produced
Adopt physical squeezing mode, smoked above-mentioned fermenting-ripening unstrained spirits is inserted in plate-and-frame filter press or expeller, pressure is under 0.13～0.15 Mpa condition, after squeezing, to obtain the smoked unstrained spirits vinegar work in-process of magma, the smoked residual total acid≤0.1g/100mL of unstrained spirits after squeezing.
8. aftertreatment
Smoked squeezing gained magma unstrained spirits vinegar work in-process are inserted in whizzer, 5800r/min, process 45min, remove after solid phase precipitation, at 90 ℃, decoct 23min, cooling after, obtain the smoked unstrained spirits vinegar of magma.
(3), the preparation of former aromatic vinegar
From material choice and the preparation process of processing the ripe white white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma of preparation 1.～5..
6. drench vinegar
Adopt traditional Shanxi mature vinegar to drench vinegar technique, white fermenting-ripening unstrained spirits is inserted in vinegar spaying pool, and swill and be heated to 92 ℃ and add white unstrained spirits to drench in cylinder pond drenching the vinegar the day before yesterday, when liquid level and vinegar unstrained spirits keeping parallelism, after immersion 12h, drive valve and drench former vinegar liquid.
7. cryoconcentration
Adopt heating in water bath or other type of heating, above-mentioned former vinegar liquid is heated to 65 ℃, after 60h, after acidity rises to 6.0～6.5 g/100mL, obtain former aromatic vinegar.
(4), magma aromatic vinegar preparation
Above-mentioned three kinds of vinegars that different process is obtained are allocated according to the ratio of 40 parts of the white unstrained spirits vinegar of magma, 30 parts of the smoked unstrained spirits vinegar of magma, 30 parts of former aromatic vinegars, after high-speed homogenization machine or milling treatment of colloid, and the filling magma aromatic vinegar that obtains after high-temperature short-time sterilization.
Claims (2)
1. a preparation method for magma aromatic vinegar, is characterized in that: comprise the steps:
(1), the preparation of the white unstrained spirits vinegar of magma
1. material choice and processing
The ratio that adds 70～75 kilograms, water according to 100 kilograms of raw materials is carried out material moistening, steaming;
2. mixed song
Daqu is joined on the raw material that is cooled to 20～22 ℃ equably according to 61～63 kilograms of ratios of 100 kilograms of raw material mixed songs, and fully turn;
3. zymamsis
Proceed in zymamsis cylinder, then add cooling boiling water, the ratio of controlling raw material and total amount of water is 1:1.5～1.6, and first 3 days open fermentations seal cylinder fermentation afterwards, and control product temperature is at 28～32 ℃, fermentation time 16～18 days;
4. acetic fermentation
According to 100 kilograms of raw materials, add the ratio of 150～160 kilograms of cavings, wheat bran 100～120 kg that both are admixed in distiller's wort, after fully turning evenly, loading amount according to 55～65% packs the vinegar unstrained spirits of mixing in acetic fermentation cylinder into, enter the acetic fermentation stage, when product temperature rises to 40～42 ℃, turn over unstrained spirits twice every day, fermentation time 9～10 days;
5. the ripe white unstrained spirits of preparation
After above-mentioned acetic fermentation, add immediately raw material weight than 6～8% salt, to suppress the continued growth of acetic bacteria, obtain ripe white unstrained spirits;
6. ripe white unstrained spirits vinegar squeezing
After adopting physical squeezing mode to squeeze the white unstrained spirits of above-mentioned fermenting-ripening, obtain the white unstrained spirits vinegar of magma work in-process;
7. aftertreatment
To squeeze the white unstrained spirits vinegar of gained magma work in-process after centrifugal removal solid phase precipitation, at 90～95 ℃, decoct 25～30min, cooling after, obtain the white unstrained spirits vinegar of magma;
(2), the preparation of the smoked unstrained spirits vinegar of magma
From material choice and the preparation process of processing the ripe white white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma of preparation 1.～5.;
6. smoked unstrained spirits
Adopt traditional charcoal fire to smoke unstrained spirits technique, five smoked unstrained spirits cylinders are one group, and the white unstrained spirits of the above-mentioned maturation preparing is inserted in smoked unstrained spirits cylinder, control 90～95 ℃ of temperature, every day in order inverted engine once, five days afterwards first batch of charging light-coloured vinegar unstrained spirits complete smoked unstrained spirits, make ripe smoked unstrained spirits;
7. the smoked unstrained spirits vinegar of magma is produced
After adopting physical squeezing mode to squeeze smoked above-mentioned fermenting-ripening unstrained spirits, obtain the smoked unstrained spirits vinegar work in-process of magma;
8. aftertreatment
To squeeze the smoked unstrained spirits vinegar work in-process of gained magma after centrifugal removal solid phase precipitation, at 90～95 ℃, decoct 20～25min, cooling after, obtain the smoked unstrained spirits vinegar of magma;
(3), the preparation of former aromatic vinegar
From material choice and the preparation process of processing the ripe white white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma of preparation 1.～5.;
6. drench vinegar
Adopt tradition to drench vinegar technique, the white unstrained spirits of fermenting-ripening is inserted in vinegar spaying pool, and swill and be heated to 90～95 ℃ and add white unstrained spirits to drench in cylinder pond drenching the vinegar the day before yesterday, treat liquid level and white unstrained spirits keeping parallelism, soak after 10～12h, drench former vinegar liquid;
7. cryoconcentration
Above-mentioned former vinegar liquid is heated to 60～65 ℃, continues 48～60h, after acidity rises to 6.0～6.5 g/100mL, obtain former aromatic vinegar;
(4), magma aromatic vinegar preparation
Above-mentioned three kinds of vinegars are allocated according to the ratio of 35～45 parts of the white unstrained spirits vinegar of magma, 25～30 parts of the smoked unstrained spirits vinegar of magma, 30～35 parts of former aromatic vinegars, after homogeneous, the filling magma aromatic vinegar that obtains after high-temperature short-time sterilization.
2. the preparation method of magma aromatic vinegar according to claim 1, is characterized in that: described raw material is Chinese sorghum.
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| CN111763600A (en) * | 2020-07-06 | 2020-10-13 | 隆德县四兴醋业有限公司 | Solid-state fermented edible vinegar and preparation method thereof |
| CN112098352A (en) * | 2020-09-16 | 2020-12-18 | 山西农业大学 | Method for measuring change of substances of water content change of vinegar culture in culture smoking process |
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