CN104212697B - A kind of production technique of aromatic type vinegar - Google Patents
A kind of production technique of aromatic type vinegar Download PDFInfo
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- CN104212697B CN104212697B CN201410489704.XA CN201410489704A CN104212697B CN 104212697 B CN104212697 B CN 104212697B CN 201410489704 A CN201410489704 A CN 201410489704A CN 104212697 B CN104212697 B CN 104212697B
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Abstract
The production technique of a kind of aromatic type vinegar provided by the invention is that raw material carries out producing this aromatic type vinegar with vinasse, and use vinasse as raw material, decrease raw materials cost, decrease raw material alcohol fermentation step simultaneously, the vinegar made has the feature of aromatic type, simultaneously by using acetic acid bacteria strain and bifidobacterium species atcc as vinegar fermentation bacterial classification processed, by to each fermentation period temperature, the controls such as oxygen, the vinegar made is made to contain lactic acid, acetic acid, multivitamin, lipoteichoicacid, film teichoic acid, the nutritive ingredients such as peptidoglycan, not only give vinegar itself distinctive local flavor, also embody the immunologic function of enhancing body, cancer suppressing action, alleviate and Ginseng Extract, the balance of adjustment intestinal microflora, improve liver function, nutritive effect, mitigation is had to uremia, antianaphylaxis, increase appetite, reduce blood pressure and blood cholesterol, the effects such as prevention of arterial sclerosis, and then can promote health, strengthen the physique of the nation people, produce good Social benefit and economic benefit.So bifid vinegar is the health vinegar that a kind of Modern New promoting HUMAN HEALTH is inexpensive.
Description
Technical field
The invention belongs to vinegar manufacture field, relate to a kind of production technique of aromatic type vinegar.
Background technology
Vinegar is seasonings traditional in the Chinese major styles of cooking.According to existing literature record, ancient times, Han nationality working people to be fermented brewing vinegar with Qu Zuowei starter, and east vinegar originates from China, and the wine vinegar history recorded according to there being document is at least also more than 3,000 years.Vinegar has rice vinegar, mature vinegar, aromatic vinegar, bran vinegar, wine vinegar, light-coloured vinegar, various fruit juice vinegar, garlic juice vinegar, ginger juice vinegar etc.Because of the difference of raw material and making method, finished product local flavor is totally different.Vinegar is the acidic flavored material using more.Acetic acid content in every 100mL vinegar, common vinegar is more than 3.5g, and top grade vinegar is more than 5g.Because vinegar can improve and regulate the metabolism of human body, as diet condiment, requirement constantly increases.
The raw material of vinegar and making method have 4 classes: the wine vinegar raw material of (1) Chinese tradition, based on glutinous rice and rice on the south the Changjiang river, North of Yangtze River is based on Chinese sorghum and millet.Now mainly with cracking rice, the substitute such as corn, sweet potato, dehydrated sweet potato, potato, potato be dry.Raw material, first through boiling, gelatinization, liquefaction and saccharification, makes starch transition be sugar, then makes fermentation generate ethanol with yeast, then under the effect of acetic bacteria, make acetic fermentation, oxidation of ethanol is generated acetic acid.(2) to make vinegar containing saccharine material, can use the various fruit juice vinegar of brew such as grape, apple, pears, peach, persimmon, jujube, tomato, can be also raw material with honey and molasses.They all only need through ethanol fermentation and acetic fermentation two biochemical stages.(3) be raw material with ethanol, add acetic bacteria only through acetic fermentation biochemical stage.Such as adding water with low alcohol white spirit or edible ethanol waters down for raw material, and application speed makes legal system vinegar, only needs namely to obtain wine vinegar in 1 day ~ 3 days.(4) add water with edible ice acetic acid and be mixed with light-coloured vinegar, then with things such as food flavouring, spices, colorants, make it to become the vinegar with the approximate local flavor made vinegar.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of production technique of aromatic type vinegar, the production technique of this kind of aromatic type vinegar take vinasse as raw material, decrease raw materials cost, the vinegar simultaneously produced has fragrance exquisiteness, complexity, submissively not to give prominence to containing Lu, the fragrant soft refined coordination of ester, sauce after first ester, sauce perfume (or spice) is long.
The present invention is achieved by the following technical programs.
The production technique of a kind of aromatic type vinegar provided by the invention is that raw material carries out producing this aromatic type vinegar with vinasse.
Further, described vinasse are for raw material is by the vinasse of the wine brewing of wine-making technology with rice, Peas, lima bean, Chinese sorghum, corn.
Further, described production technique comprises the following steps:
1) spray water is carried out to vinasse, stop when vinasse can not be dripped in its natural state;
2) add conventional acetic acid bacteria strain liquid, mix and make elementary vinegar unstrained spirits, elementary vinegar unstrained spirits is deposited in the ventilated environment bottom fermentation of 37 ~ 39 DEG C, keep atmospheric moisture 50 ~ 70%, turn over unstrained spirits once at interval of 3 ~ 4h, fermentation 24 ~ 48h;
3) add bifidobacterium species atcc liquid, mix and make secondary vinegar unstrained spirits, secondary vinegar unstrained spirits is deposited in the ventilated environment bottom fermentation of 37 ~ 39 DEG C, keep atmospheric moisture 50 ~ 70%, turn over unstrained spirits once at interval of 3 ~ 4h, fermentation 24 ~ 36h;
4) sealed fermenting, puts into fermentor tank by secondary vinegar unstrained spirits and carries out airtight, at the temperature bottom fermentation of 15 ~ 35 DEG C, turns over unstrained spirits once every 2 days, ferments 30 ~ 50 days;
5) vinegar is drenched.
Further, the described acetic acid bacteria strain liquid added and the ratio of vinasse are 0.02 ~ 0.1L:1kg, and acetic acid bacteria strain strength of solution is 10
8~ 10
10cfu/mL.
Further, described in the ratio of the bifidobacterium species atcc liquid that adds and vinasse be 0.02 ~ 0.1L:1kg, acetic acid bacteria strain strength of solution is 10
8~ 10
10cfu/mL.
Further, described step 4) be divided into three phases:
1) first stage, early stage, bacterial classification was bred, and temperature remains on 30 ~ 35 DEG C, and fermentation time is 3 ~ 8 days;
2) subordinate phase, nutritive substance Formation period, temperature remains on 20 ~ 30 DEG C, and fermentation time is 25 ~ 35 days;
3) phase III, the later stage sauce fragrant increase phase, temperature remains on 15 ~ 20 DEG C, and fermentation time is 2 ~ 7 days.
Beneficial effect of the present invention is: use vinasse as raw material, decrease raw materials cost, decrease raw material alcohol fermentation step simultaneously, the vinegar made has the feature of aromatic type, simultaneously by using acetic acid bacteria strain and bifidobacterium species atcc as vinegar fermentation bacterial classification processed, by to each fermentation period temperature, the controls such as oxygen, the vinegar made is made to contain lactic acid, acetic acid, multivitamin, lipoteichoicacid, film teichoic acid, the nutritive ingredients such as peptidoglycan, not only give vinegar itself distinctive local flavor, also embody the immunologic function of enhancing body, cancer suppressing action, alleviate and Ginseng Extract, the balance of adjustment intestinal microflora, improve liver function, nutritive effect, mitigation is had to uremia, antianaphylaxis, increase appetite, reduce blood pressure and blood cholesterol, the effects such as prevention of arterial sclerosis, and then can promote health, strengthen the physique of the nation people, produce good Social benefit and economic benefit.So bifid vinegar is the health vinegar that a kind of Modern New promoting HUMAN HEALTH is inexpensive.
Embodiment
Further describe technical scheme of the present invention below, but described in claimed scope is not limited to.
Embodiment one
Present embodiments provide a kind of production technique of aromatic type vinegar, to make wine, remaining vinasse carry out wine vinegar technique as raw material, and vinasse can be the vinasse that brewed rice wine, Kaoliang spirit and five cereals wine etc. are left, and concrete steps are as follows:
1) prepare acetic acid bacteria strain liquid and bifidobacterium species atcc liquid, make acetic acid bacteria strain strength of solution be 10
8~ 10
10cfu/mL;
2) first High Temperature Sterilization is carried out to vinasse, then carry out spray water, stop when vinasse can not be dripped in its natural state;
3) add conventional acetic acid bacteria strain liquid, the acetic acid bacteria strain liquid added and the ratio of vinasse are 0.02L:1kg, mix and make elementary vinegar unstrained spirits, elementary vinegar unstrained spirits is deposited in the ventilated environment bottom fermentation of 37 ~ 39 DEG C, keep atmospheric moisture 50 ~ 70%, turn over unstrained spirits once at interval of 3h, fermentation 48h;
4) add bifidobacterium species atcc liquid, the bifidobacterium species atcc liquid added and the ratio of vinasse are 0.02L:1kg, mix and make secondary vinegar unstrained spirits, secondary vinegar unstrained spirits is deposited in the ventilated environment bottom fermentation of 37 ~ 39 DEG C, keep atmospheric moisture 50 ~ 70%, turn over unstrained spirits once at interval of 3h, fermentation 24h;
5) sealed fermenting, puts into fermentor tank by secondary vinegar unstrained spirits and carries out airtight, at the temperature bottom fermentation of 15 ~ 35 DEG C, turns over unstrained spirits once every 2 days, and ferment 30 days, this is divided into three phases:
First stage, early stage, bacterial classification was bred, and temperature remains on 30 ~ 35 DEG C, and fermentation time is 3 days; Subordinate phase, nutritive substance Formation period, temperature remains on 20 ~ 30 DEG C, and fermentation time is 25 days; Phase III, the later stage sauce fragrant increase phase, temperature remains on 15 ~ 20 DEG C, and fermentation time is 2 days.
6) vinegar is drenched, the general method adopting circulating sleeve to drench.Under smoked vinegar is left with, then by vinegar unstrained spirits top loading.Then put into more than 90 DEG C hot-water soaks more than 6 hours, start to put vinegar, while put that limit above vinegar adds water, two vinegar or three vinegar, constantly get vinegar and survey total acid, can stop when acetic acid reaches 4%, remainder is two vinegar, three vinegar.Can determine according to the total acid content requirement of finished product vinegar when damming.
7) sterilizing tinning, after carrying out high-temperature sterilization process, adds a certain amount of salt to the aromatic type vinegar made, then tinning sealing.
Embodiment two
Present embodiments provide a kind of production technique of aromatic type vinegar, to make wine, remaining vinasse carry out wine vinegar technique as raw material, and vinasse can be the vinasse that brewed rice wine, Kaoliang spirit and five cereals wine etc. are left, and concrete steps are as follows:
1) prepare acetic acid bacteria strain liquid and bifidobacterium species atcc liquid, make acetic acid bacteria strain strength of solution be 10
8~ 10
10cfu/mL;
2) first High Temperature Sterilization is carried out to vinasse, then carry out spray water, stop when vinasse can not be dripped in its natural state;
3) add conventional acetic acid bacteria strain liquid, the acetic acid bacteria strain liquid added and the ratio of vinasse are 0.1L:1kg, mix and make elementary vinegar unstrained spirits, elementary vinegar unstrained spirits is deposited in the ventilated environment bottom fermentation of 37 ~ 39 DEG C, keep atmospheric moisture 50 ~ 70%, turn over unstrained spirits once at interval of 4h, fermentation 24h;
4) add bifidobacterium species atcc liquid, the bifidobacterium species atcc liquid added and the ratio of vinasse are 0.1L:1kg, mix and make secondary vinegar unstrained spirits, secondary vinegar unstrained spirits is deposited in the ventilated environment bottom fermentation of 37 ~ 39 DEG C, keep atmospheric moisture 50 ~ 70%, turn over unstrained spirits once at interval of 3 ~ 4h, fermentation 36h;
5) sealed fermenting, puts into fermentor tank by secondary vinegar unstrained spirits and carries out airtight, at the temperature bottom fermentation of 15 ~ 35 DEG C, turns over unstrained spirits once every 2 days, and ferment 50 days, this is divided into three phases:
First stage, early stage, bacterial classification was bred, and temperature remains on 30 ~ 35 DEG C, and fermentation time is 8 days; Subordinate phase, nutritive substance Formation period, temperature remains on 20 ~ 30 DEG C, and fermentation time is 35 days; Phase III, the later stage sauce fragrant increase phase, temperature remains on 15 ~ 20 DEG C, and fermentation time is 7 days.
6) vinegar is drenched, the general method adopting circulating sleeve to drench.Under smoked vinegar is left with, then by vinegar unstrained spirits top loading.Then put into more than 90 DEG C hot-water soaks more than 6 hours, start to put vinegar, while put that limit above vinegar adds water, two vinegar or three vinegar, constantly get vinegar and survey total acid, can stop when acetic acid reaches 4%, remainder is two vinegar, three vinegar.Can determine according to the total acid content requirement of finished product vinegar when damming.
7) sterilizing tinning, after carrying out high-temperature sterilization process, adds a certain amount of salt to the aromatic type vinegar made, then tinning sealing.
Embodiment three
Present embodiments provide a kind of production technique of aromatic type vinegar, to make wine, remaining vinasse carry out wine vinegar technique as raw material, and vinasse can be the vinasse that brewed rice wine, Kaoliang spirit and five cereals wine etc. are left, and concrete steps are as follows:
1) prepare acetic acid bacteria strain liquid and bifidobacterium species atcc liquid, make acetic acid bacteria strain strength of solution be 10
8~ 10
10cfu/mL;
2) first High Temperature Sterilization is carried out to vinasse, then carry out spray water, stop when vinasse can not be dripped in its natural state;
3) conventional acetic acid bacteria strain liquid is added, the acetic acid bacteria strain liquid added and the ratio of vinasse are 0.08L:1kg, mix and make elementary vinegar unstrained spirits, elementary vinegar unstrained spirits is deposited in the ventilated environment bottom fermentation of 37 ~ 39 DEG C, keep atmospheric moisture 50 ~ 70%, unstrained spirits is turned over once, fermentation 36h at interval of 3.5h;
4) add bifidobacterium species atcc liquid, the bifidobacterium species atcc liquid added and the ratio of vinasse are 0.08L:1kg, mix and make secondary vinegar unstrained spirits, secondary vinegar unstrained spirits is deposited in the ventilated environment bottom fermentation of 37 ~ 39 DEG C, keep atmospheric moisture 50 ~ 70%, turn over unstrained spirits once at interval of 3.5h, fermentation 30h;
5) sealed fermenting, puts into fermentor tank by secondary vinegar unstrained spirits and carries out airtight, at the temperature bottom fermentation of 15 ~ 35 DEG C, turns over unstrained spirits once every 2 days, and ferment 30 ~ 50 days, this is divided into three phases:
First stage, early stage, bacterial classification was bred, and temperature remains on 30 ~ 35 DEG C, and fermentation time is 3 ~ 8 days; Subordinate phase, nutritive substance Formation period, temperature remains on 20 ~ 30 DEG C, and fermentation time is 25 ~ 35 days; Phase III, the later stage sauce fragrant increase phase, temperature remains on 15 ~ 20 DEG C, and fermentation time is 2 ~ 7 days.
6) vinegar is drenched, the general method adopting circulating sleeve to drench.Under smoked vinegar is left with, then by vinegar unstrained spirits top loading.Then put into more than 90 DEG C hot-water soaks more than 6 hours, start to put vinegar, while put that limit above vinegar adds water, two vinegar or three vinegar, constantly get vinegar and survey total acid, can stop when acetic acid reaches 4%, remainder is two vinegar, three vinegar.Can determine according to the total acid content requirement of finished product vinegar when damming.
7) sterilizing tinning, after carrying out high-temperature sterilization process, adds a certain amount of salt to the aromatic type vinegar made, then tinning sealing.
Embodiment four
Present embodiments provide a kind of production technique of aromatic type vinegar, to make wine, remaining vinasse carry out wine vinegar technique as raw material, described vinasse are that concrete steps are as follows with rice, Peas, lima bean, Chinese sorghum, corn for raw material is by the vinasse of the wine brewing of wine-making technology:
1) prepare acetic acid bacteria strain liquid and bifidobacterium species atcc liquid, make acetic acid bacteria strain strength of solution be 10
8~ 10
10cfu/mL;
2) first High Temperature Sterilization is carried out to vinasse, then carry out spray water, stop when vinasse can not be dripped in its natural state;
3) conventional acetic acid bacteria strain liquid is added, the acetic acid bacteria strain liquid added and the ratio of vinasse are 0.08L:1kg, mix and make elementary vinegar unstrained spirits, elementary vinegar unstrained spirits is deposited in the ventilated environment bottom fermentation of 37 ~ 39 DEG C, keep atmospheric moisture 50 ~ 70%, unstrained spirits is turned over once, fermentation 36h at interval of 3.5h;
4) add bifidobacterium species atcc liquid, the bifidobacterium species atcc liquid added and the ratio of vinasse are 0.08L:1kg, mix and make secondary vinegar unstrained spirits, secondary vinegar unstrained spirits is deposited in the ventilated environment bottom fermentation of 37 ~ 39 DEG C, keep atmospheric moisture 50 ~ 70%, turn over unstrained spirits once at interval of 3.5h, fermentation 30h;
5) sealed fermenting, puts into fermentor tank by secondary vinegar unstrained spirits and carries out airtight, at the temperature bottom fermentation of 15 ~ 35 DEG C, turns over unstrained spirits once every 2 days, and ferment 30 ~ 50 days, this is divided into three phases:
First stage, early stage, bacterial classification was bred, and temperature remains on 30 ~ 35 DEG C, and fermentation time is 3 ~ 8 days; Subordinate phase, nutritive substance Formation period, temperature remains on 20 ~ 30 DEG C, and fermentation time is 25 ~ 35 days; Phase III, the later stage sauce fragrant increase phase, temperature remains on 15 ~ 20 DEG C, and fermentation time is 2 ~ 7 days.
6) vinegar is drenched, the general method adopting circulating sleeve to drench.Under smoked vinegar is left with, then by vinegar unstrained spirits top loading.Then put into more than 90 DEG C hot-water soaks more than 6 hours, start to put vinegar, while put that limit above vinegar adds water, two vinegar or three vinegar, constantly get vinegar and survey total acid, can stop when acetic acid reaches 4%, remainder is two vinegar, three vinegar.Can determine according to the total acid content requirement of finished product vinegar when damming.
7) sterilizing tinning, after carrying out high-temperature sterilization process, adds a certain amount of salt to the aromatic type vinegar made, then tinning sealing.
Claims (5)
1. a production technique for aromatic type vinegar, is characterized in that: be that raw material carries out producing this aromatic type vinegar with vinasse; Described production technique comprises the following steps:
1) spray water is carried out to vinasse, stop when vinasse can not be dripped in its natural state;
2) add conventional acetic acid bacteria strain liquid, mix and make elementary vinegar unstrained spirits, elementary vinegar unstrained spirits is deposited in the ventilated environment bottom fermentation of 37 ~ 39 DEG C, keep atmospheric moisture 50 ~ 70%, turn over unstrained spirits once at interval of 3 ~ 4h, fermentation 24 ~ 48h;
3) add bifidobacterium species atcc liquid, mix and make secondary vinegar unstrained spirits, secondary vinegar unstrained spirits is deposited in the ventilated environment bottom fermentation of 37 ~ 39 DEG C, keep atmospheric moisture 50 ~ 70%, turn over unstrained spirits once at interval of 3 ~ 4h, fermentation 24 ~ 36h;
4) sealed fermenting, puts into fermentor tank by secondary vinegar unstrained spirits and carries out airtight, at the temperature bottom fermentation of 15 ~ 35 DEG C, turns over unstrained spirits once every 2 days, ferments 30 ~ 50 days;
5) vinegar is drenched.
2. the production technique of a kind of aromatic type vinegar as claimed in claim 1, is characterized in that: described vinasse are the vinasse of being made wine by wine-making technology for raw material with rice, pea, lima bean, Chinese sorghum, corn.
3. the production technique of a kind of aromatic type vinegar as claimed in claim 1, is characterized in that: the described acetic acid bacteria strain liquid added and the ratio of vinasse are 0.02 ~ 0.1L:1kg, and acetic acid bacteria strain strength of solution is 10
8~ 10
10cfu/mL.
4. the production technique of a kind of aromatic type vinegar as claimed in claim 1, is characterized in that: described in the ratio of the bifidobacterium species atcc liquid that adds and vinasse be 0.02 ~ 0.1L:1kg, acetic acid bacteria strain strength of solution is 10
8~ 10
10cfu/mL.
5. the production technique of a kind of aromatic type vinegar as claimed in claim 1, is characterized in that: described step 4) be divided into three phases:
1) first stage, early stage, bacterial classification was bred, and temperature remains on 30 ~ 35 DEG C, and fermentation time is 3 ~ 8 days;
2) subordinate phase, nutritive substance Formation period, temperature remains on 20 ~ 30 DEG C, and fermentation time is 25 ~ 35 days;
3) phase III, the later stage sauce fragrant increase phase, temperature remains on 15 ~ 20 DEG C, and fermentation time is 2 ~ 7 days.
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| CN109055171A (en) * | 2018-09-10 | 2018-12-21 | 南宁市桂润环境工程有限公司 | A method of residue and raffinate after being made wine based on Maotai-flavor liquor prepare vinegar |
| CN109022238A (en) * | 2018-09-10 | 2018-12-18 | 南宁市桂润环境工程有限公司 | A kind of vinegar and preparation method thereof of residue and raffinate preparation after the wine brewing based on Maotai-flavor liquor |
| CN112094724A (en) * | 2019-06-17 | 2020-12-18 | 石小和 | Edible vinegar and preparation method and application thereof |
| CN112553038B (en) * | 2020-12-28 | 2023-04-28 | 山西紫林醋业股份有限公司 | Preparation method of sauce-flavor mature vinegar |
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2014
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| CN1092103A (en) * | 1994-02-05 | 1994-09-14 | 山东省科学院生物研究所 | The vinasse that produce in order to solid state fermentation legal system liquor are the method for raw material making vinegar |
| CN1635101A (en) * | 2004-10-28 | 2005-07-06 | 张广军 | Hygienic vinegar made of rose flowers |
| CN101333493A (en) * | 2007-06-25 | 2008-12-31 | 义乌市丹溪酒业有限公司 | Red rice vinegar with antihypertensive function |
| CN101168715A (en) * | 2007-10-18 | 2008-04-30 | 李家民 | Zero grain consuming full liquid state method for producing vinegar with solid state fermentation flavor |
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