CN104164353A - Aromatic vinegar production technology - Google Patents
Aromatic vinegar production technology Download PDFInfo
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- CN104164353A CN104164353A CN201410229857.0A CN201410229857A CN104164353A CN 104164353 A CN104164353 A CN 104164353A CN 201410229857 A CN201410229857 A CN 201410229857A CN 104164353 A CN104164353 A CN 104164353A
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- vinegar
- unstrained spirits
- fermentation vat
- wine
- fermentation
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Abstract
The invention discloses an aromatic vinegar production technology. The technology comprises the following steps: uniformly mixing drinking water with high-quality glutinous rice and red yeast rice, fermenting, adding uniformly stirred wheat bran, rice husks and wet red vinasse to the upper portion of a fermentation tank, preparing vinegar, sprinkling the vinegar, overturning fermented rice, ageing, stir-frying the vinegar, blending, filtering, and filling. The technology has the advantages of good fermentation effect, high yield and good quality of the above obtained product, simple brewing process, less device investment, time and cost saving, and economic benefit increase.
Description
Technical field
The present invention relates to making method, specifically a kind of aromatic vinegar production technique.
Background technology
Traditional wine vinegar technique is mainly preparation of raw material-immersion-steaming-cooling-diastatic fermentation-inoculation-acetic fermentation-turn over unstrained spirits-pouring vinegar-go out vinegar-ageing-filling, this production technique is more complicated, need inoculation fermentation, and energy consumption is larger, and the production cycle is long, therefore just need to improve the technique of Traditional Vinegar Manufacturing.
Summary of the invention
The object of the present invention is to provide that a kind of rate of output is high, the simple aromatic vinegar production technique of flow process, to solve the problem proposing in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A kind of aromatic vinegar production technique, concrete steps are as follows:
(1) get 1200～1300 portions of tap water, 350～450 parts of quality glutinous rice and 90～110 parts of red colouring agent for food, also used as a Chinese medicine and ferment, then filter and obtain 11%VOL wine liquid;
(2) get 110～130 parts of wheat brans, 50～70 parts of husks, 110～130 parts of wet red wine grains and be placed on after stirring the top of fermentation vat, at the bottom of 11%VOL wine liquid being put into pond and thin up simultaneously;
After (3) 16～20h, vinegar unstrained spirits is warming up to 35～40 DEG C, extract the wine liquid at the bottom of pond out evenly spray with pump and arrive upper strata vinegar unstrained spirits, make the temperature of upper strata vinegar unstrained spirits drop to 30～35 DEG C, check at any time vinegar unstrained spirits temperature, in the time of vinegar unstrained spirits temperature rise to 40 DEG C, again by the wine liquid at the bottom of pond evenly spray to vinegar unstrained spirits, prevent that excess Temperature from causing burning unstrained spirits; In the time that vinegar unstrained spirits ferments to 20 days, check the acidity in fermentation vat, adjust in time the acidity of every batch of each fermentation vat, the vinegar wine with dregs acidity of each fermentation vat is approached; In the time that vinegar unstrained spirits ferments to 30 days, again check the acidity in fermentation vat, when the vinegar wine with dregs of each fermentation vat is all greater than 7g/100ml, extract ripe vinegar wine with dregs out, stop the fermentation of this batch, carry out ageing to ageing tank;
(4) enter behind pond the 3rd day, all vinegar unstrained spirits all left and right stir scarifying, all will turn over vinegar unstrained spirits every day with supplemental oxygen, activate acetic bacteria and breeding colony, ensure the evenly normal fermentation of vinegar unstrained spirits;
(5) extract out after ripe vinegar wine with dregs, water sprays twice again by vinegar wine with dregs, makes the mash acidity after spray be less than 0.5, then clears up this batch of acid-sludge, finally cleans up fermentation vat, then carries out the second aromatic vinegar fermentation of taking turns;
(6) fermented vinegar carries out decocting vinegar after ageing again, is then adding 90～150 portions of white sugars, 80～100 portions of edible salts, 40～70 parts of caramel colours and 4～10 parts of potassium sorbate to allocate, and deployed aromatic vinegar filters, and finally carries out filling.
As the further scheme of the present invention: be to make with the stainless steel plate of thick 3mm for the fermentation vat fermenting, the length × wide × height of fermentation vat is 244cm × 105cm × 100cm, and the centre of fermentation vat is provided with the reticular lamina of level.
As the further scheme of the present invention: the number of times that turns over unstrained spirits in step (4) be every day at least one times.
As further scheme of the present invention: while carrying out step (3) winter, when vinegar unstrained spirits temperature does not rise, with tube still heater, bottom mash being heated to temperature is 30～35 DEG C.
Compared with prior art, the invention has the beneficial effects as follows: ferment effect is good, the rate of output of product is high, and quality is good, and making method is simple, and facility investment is few, saves time and cost, and economic benefit improves.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
In the embodiment of the present invention, a kind of aromatic vinegar production technique, adopts and waters the production of pouring method, is to make with the stainless steel plate of thick 3mm for the fermentation vat fermenting, and the length × wide × height of fermentation vat is 244cm × 105cm × 100cm, and the centre of fermentation vat is provided with the reticular lamina of level.
Concrete steps are as follows:
(1) get 1200kg tap water, 400kg quality glutinous rice and 100kg red colouring agent for food, also used as a Chinese medicine and ferment, then filter and obtain 11%VOL wine liquid;
(2) get the top that is placed on fermentation vat after the wet red wine grain of 120kg wheat bran, 60kg husk, 120kg stirs, at the bottom of 11%VOL wine liquid being put into pond and thin up simultaneously;
(3) after 18h, vinegar unstrained spirits is warming up to 38 DEG C, extracts the wine liquid at the bottom of pond out evenly spray arrive upper strata vinegar unstrained spirits with pump, make the temperature of upper strata vinegar unstrained spirits drop to 32 DEG C, in the time that alcohol oxidation becomes acetic acid, acetic bacteria starts to act on after alcohol, and temperature can rise again, at this moment start again to spray for the second time, check at any time vinegar unstrained spirits temperature, in the time of vinegar unstrained spirits temperature rise to 40 DEG C, again by the wine liquid at the bottom of pond evenly spray to vinegar unstrained spirits, go round and begin again, prevent that excess Temperature from causing burning unstrained spirits; In the time that vinegar unstrained spirits ferments to 20 days, check the acidity in fermentation vat, adjust in time the acidity of every batch of each fermentation vat, because the acetic bacteria in different fermentations pond is active different, acid production speed is also different, will adjust each fermentation vat vinegar wine with dregs, the vinegar wine with dregs acidity of each fermentation vat is approached; In the time that vinegar unstrained spirits ferments to 30 days, again check the acidity in fermentation vat, when the vinegar wine with dregs acidity of each fermentation vat is all greater than 7g/100ml, extract ripe vinegar wine with dregs out, stop the fermentation of this batch, carry out ageing to ageing tank; Winter, while drenching vinegar,, as fruit vinegar unstrained spirits temperature does not rise, with tube still heater, bottom mash being heated to temperature was 32 DEG C, ensured that unstrained spirits temperature rises;
(4) enter behind pond the 3rd day, all vinegar unstrained spirits all left and right stir scarifying, all will turn over vinegar unstrained spirits every day with supplemental oxygen, are conducive to activate acetic bacteria and breeding colony, ensure the evenly normal fermentation of vinegar unstrained spirits, the number of times that turns over unstrained spirits be every day at least one times;
(5) extract out after ripe vinegar wine with dregs, with starching, vinegar wine with dregs is sprayed to twice again, make the mash acidity after spray be less than 0.5, then clear up this batch of acid-sludge, finally clean up fermentation vat, then carry out the second aromatic vinegar fermentation of taking turns;
(6) fermented vinegar carries out decocting vinegar after ageing again, is then adding 120kg white sugar, 90kg edible salt, 50kg caramel colour and 7kg potassium sorbate to allocate, and deployed aromatic vinegar filters, and finally carries out filling.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned example embodiment, and in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other specific form.Therefore, no matter from which point, all should regard embodiment as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, is therefore intended to all changes that drop in the implication and the scope that are equal to important document of claim to include in the present invention.
Claims (4)
1. an aromatic vinegar production technique, is characterized in that, concrete steps are as follows:
(1) get 1200～1300 portions of tap water, 350～450 parts of quality glutinous rice and 90～110 parts of red colouring agent for food, also used as a Chinese medicine and ferment, then filter and obtain 11%VOL wine liquid;
(2) get 110～130 parts of wheat brans, 50～70 parts of husks, 110～130 parts of wet red wine grains and be placed on after stirring the top of fermentation vat, at the bottom of 11%VOL wine liquid being put into pond and thin up simultaneously;
After (3) 16～20h, vinegar unstrained spirits is warming up to 35～40 DEG C, extract the wine liquid at the bottom of pond out evenly spray with pump and arrive upper strata vinegar unstrained spirits, make the temperature of upper strata vinegar unstrained spirits drop to 30～35 DEG C, check at any time vinegar unstrained spirits temperature, in the time of vinegar unstrained spirits temperature rise to 40 DEG C, again by the wine liquid at the bottom of pond evenly spray to vinegar unstrained spirits, prevent that excess Temperature from causing burning unstrained spirits; In the time that vinegar unstrained spirits ferments to 20 days, check the acidity in fermentation vat, adjust in time the acidity of every batch of each fermentation vat, the vinegar wine with dregs acidity of each fermentation vat is approached; In the time that vinegar unstrained spirits ferments to 30 days, again check the acidity in fermentation vat, when the vinegar wine with dregs acidity of each fermentation vat is all greater than 7g/100ml, extract ripe vinegar wine with dregs out, stop the fermentation of this batch, carry out ageing to ageing tank;
(4) enter behind pond the 3rd day, all vinegar unstrained spirits all left and right stir scarifying, all will turn over vinegar unstrained spirits every day with supplemental oxygen, activate acetic bacteria and breeding colony, ensure the evenly normal fermentation of vinegar unstrained spirits;
(5) extract out after ripe vinegar wine with dregs, with starching, vinegar wine with dregs is sprayed to twice again, make the mash acidity after spray be less than 0.5, then clear up this batch of acid-sludge, finally clean up fermentation vat, then carry out the second aromatic vinegar fermentation of taking turns;
(6) fermented vinegar carries out decocting vinegar after ageing again, and then adds 90～150 portions of white sugars, 80～100 portions of edible salts, 40～70 parts of caramel colours and 4～10 parts of potassium sorbate to allocate, and deployed aromatic vinegar filters, and finally carries out filling.
2. aromatic vinegar production technique according to claim 1, is characterized in that, is to make with the stainless steel plate of thick 3mm for the fermentation vat fermenting, and the length × wide × height of fermentation vat is 244cm × 105cm × 100cm, and the centre of fermentation vat is provided with the reticular lamina of level.
3. aromatic vinegar production technique according to claim 1, is characterized in that, the number of times that turns over unstrained spirits in step (4) be every day at least one times.
4. aromatic vinegar production technique according to claim 1, is characterized in that, while carrying out step (3) winter, when vinegar unstrained spirits temperature does not rise, with tube still heater, bottom mash being heated to temperature is 30～35 DEG C.
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| CN201410229857.0A CN104164353B (en) | 2014-05-28 | 2014-05-28 | A kind of aromatic vinegar production technique |
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| CN201410229857.0A CN104164353B (en) | 2014-05-28 | 2014-05-28 | A kind of aromatic vinegar production technique |
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| CN104164353A true CN104164353A (en) | 2014-11-26 |
| CN104164353B CN104164353B (en) | 2016-03-16 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950435A (en) * | 2016-07-25 | 2016-09-21 | 福建师范大学 | Preparation method for brewing red rice aromatic vinegar through distiller's grains |
| CN107674813A (en) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of low sugar aromatic vinegar |
| CN108018182A (en) * | 2016-10-31 | 2018-05-11 | 镇江刘恒记食品有限公司 | Decoloration red vinegar manufacture method |
| CN111733055A (en) * | 2020-06-30 | 2020-10-02 | 江苏恒顺醋业股份有限公司 | Preparation method of ester-fragrance edible vinegar |
| CN113493729A (en) * | 2020-03-18 | 2021-10-12 | 石小和 | Vinasse processing method, vinegar and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948736A (en) * | 2010-09-19 | 2011-01-19 | 定襄县北海酿造有限公司 | Method for producing monascus old mature vinegar |
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2014
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948736A (en) * | 2010-09-19 | 2011-01-19 | 定襄县北海酿造有限公司 | Method for producing monascus old mature vinegar |
Non-Patent Citations (4)
| Title |
|---|
| 于维河: "采用红曲和多菌种酿醋法生产红曲醋的尝试", 《中国酿造》 * |
| 姚玉静等: "果醋发酵工艺研究进展", 《粮食与食品工业》 * |
| 廖湘萍等: "绞股蓝醋的开发研制", 《中国调味品》 * |
| 陆寿鹏: "《酿造工艺.上》", 31 December 2002, 高等教育出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950435A (en) * | 2016-07-25 | 2016-09-21 | 福建师范大学 | Preparation method for brewing red rice aromatic vinegar through distiller's grains |
| CN105950435B (en) * | 2016-07-25 | 2019-04-05 | 福建师范大学 | A kind of preparation method for brewing red yeast rice aromatic vinegar using vinasse |
| CN108018182A (en) * | 2016-10-31 | 2018-05-11 | 镇江刘恒记食品有限公司 | Decoloration red vinegar manufacture method |
| CN107674813A (en) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of low sugar aromatic vinegar |
| CN113493729A (en) * | 2020-03-18 | 2021-10-12 | 石小和 | Vinasse processing method, vinegar and preparation method thereof |
| CN111733055A (en) * | 2020-06-30 | 2020-10-02 | 江苏恒顺醋业股份有限公司 | Preparation method of ester-fragrance edible vinegar |
| CN111733055B (en) * | 2020-06-30 | 2022-04-15 | 江苏恒顺醋业股份有限公司 | Preparation method of ester-fragrance edible vinegar |
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| CN104164353B (en) | 2016-03-16 |
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Granted publication date: 20160316 Termination date: 20180528 |