CN104357307A - Brewage method of wire drawing vinegar - Google Patents
Brewage method of wire drawing vinegar Download PDFInfo
- Publication number
- CN104357307A CN104357307A CN201410715335.1A CN201410715335A CN104357307A CN 104357307 A CN104357307 A CN 104357307A CN 201410715335 A CN201410715335 A CN 201410715335A CN 104357307 A CN104357307 A CN 104357307A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- wire drawing
- ageing
- acetic fermentation
- unstrained spirits
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 82
- 239000000052 vinegar Substances 0.000 title claims abstract description 81
- 238000005491 wire drawing Methods 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 35
- 230000032683 aging Effects 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000007787 solid Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000015096 spirit Nutrition 0.000 claims description 21
- 235000013339 cereals Nutrition 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 230000001007 puffing effect Effects 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 15
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 150000007524 organic acids Chemical class 0.000 abstract description 5
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 240000006394 Sorghum bicolor Species 0.000 abstract description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 239000000686 essence Substances 0.000 abstract 1
- 235000005985 organic acids Nutrition 0.000 abstract 1
- 235000011837 pasties Nutrition 0.000 abstract 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 6
- 230000009466 transformation Effects 0.000 description 4
- 238000013124 brewing process Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention relates to a brewage method of Shanxi mature vinegar, particularly a brewage method of wire drawing vinegar. The conversion rates of alcohol and acetic acid are controlled to enhance the contents of soluble solids, organic acids and amino acids in the product and enhance the nutrient and health-care function of the product. The wire drawing vinegar is thick and pasty, has thick mouthfeel and good taste, and can be directly drunk or drunk after adding a right amount of pure water. The wire drawing vinegar inherits the essences in the traditional technique for Shanxi mature vinegar. The method comprises the following steps: selecting local high-quality sorghum as the raw material, and carrying out alcohol fermentation, acetic fermentation, unstrained wine aging, vinegar pouring, aging and the like by using high-quality yeast as the ferment, thereby finishing the brewage of the wire drawing vinegar.
Description
Technical field
The present invention relates to flavouring production field, specifically the brewing method of Shanxi mature vinegar, particularly by controlling brewing process alcohol, acetic acid transformation efficiency, changing product reducing sugar, soluble solid, organic acid, amino acid whose content, brewageing the method for wire drawing vinegar.
Background technology
The traditional brewing process of vinegar adopts Daqu to be saccharifying agent, and starchy material is converted into sugar, and sugar is alcohol through conversion of saccharomycetes, and alcohol is the process of acetic acid through acetic bacteria microbe conversion.
At present, the variety protection of traditional vinegar is single, is mostly eating at home, is necessary the new variety developing some Shanxi vinegars, not only can enriches the kind of vinegar, and improves the value added of vinegar, exploits market.
Summary of the invention
The object of the invention is, by the alcohol transformation efficiency in regulation and control fermenting process, to improve organic acid, reducing sugar, the amino acid whose content in product, increase the content of soluble solid in product, through certain hour ageing, brew a kind of wire drawing vinegar.
The present invention adopts following technical scheme to realize:
A brewing method for wire drawing vinegar, comprises the steps:
(1), Feedstock treating: staple food grain carried out screen, soaking and water washing, drain, be ground into the particle of below 10 orders;
(2), raw material puffed: to adopt screw extrusion machine to carry out puffing;
(3), Daqu is added: be that 1:2 ~ 2.5 add water according to grain water weight ratio after material cooling, then add the koji powder of pulverizing, add-on is 55 ~ 60% of staple food grain weight, mixes;
(4), mashing and zymamsis
Enter cylinder temperature and control 15 ~ 18 DEG C summer and autumn, winter in spring controls 20 ~ 25 DEG C; Enter the saccharification of cylinder back, limit wine, control leavening temperature 20 ~ 35 DEG C, ethanol content reaches 8 ~ 9%, stops zymamsis, enters the acetic fermentation stage;
(5), acetic fermentation
The distiller's wort that zymamsis completes, admix the wheat bran of distiller's wort weight 50 ~ 60%, the cavings of 40 ~ 50%, the Daqu of 20 ~ 25% and 10 ~ 20% water; Wine unstrained spirits moisture controlled 60 ~ 65%, alcoholic strength control 5%(v/v), be placed in acetic fermentation cylinder and adopt traditional method to carry out acetic fermentation;
(6), ripe old unstrained spirits
After acetic fermentation terminates, the acidity of vinegar unstrained spirits reaches more than 5.5g/100ml, and three cylinders merge cylinder pressure unstrained spirits ageing January, and period ageing inverted engine in a week once;
(7), vinegar is drenched
Wire drawing vinegar traditionally drenches vinegar technique and carries out pouring vinegar, the new vinegar of gained work in-process, and acidity is more than 6g/100ml;
(8), ageing
New vinegar is stored in cylinder and carries out natural aging, and through ageing in 2 years, solid content was high, dense thick, and acidity is more than 12 degree (12.0g/100ml), and vinegar can pull out thread.
The technical indicator of the wire drawing vinegar prepared according to aforesaid method is as follows:
The Oranoleptic indicator of wire drawing vinegar is as table 1.
Table 1 wire drawing vinegar Oranoleptic indicator
Wire drawing vinegar physical and chemical index is as table 2.
Table 2 wire drawing vinegar physical and chemical index
Making method and the traditional fermentation process distinction of wire drawing vinegar are: traditional fermentation technique is devoted to improve yield rate, improves the transformation efficiency of alcohol, acetic acid in brewing process, reduce production cost.The making method of wire drawing vinegar by controlling the transformation efficiency of alcohol, acetic acid, thus improves soluble solid, organic acid, amino acid whose content in product, improves the nutrient health-care function of product.Wire drawing vinegar figure dense thick, in paste, mellow in taste, sweet and sour taste, can directly eat, also can add appropriate amount of purified water eat.
This product wire drawing vinegar acts on Shanxi mature vinegar traditional technology elite, selected Local Geographical Indication high quality sorghum raw material, and being equipped with good quality propagation is starter, completes brewageing of wire drawing vinegar by zymamsis, acetic fermentation, old unstrained spirits, technique such as pouring vinegar, ageing etc.
The present invention is reasonable in design, and wire drawing vinegar is paste, is convenient for carrying, be go on business, good merchantable brand of travelling, simultaneously wire drawing vinegar is rich in organic acid, amino acid is nutritive health-care good merchantable brand.
Embodiment
Below specific embodiments of the invention are described in detail.
embodiment 1
A brewing method for wire drawing vinegar, comprises the steps:
(1), Feedstock treating: staple food grain 100kg Chinese sorghum carried out screen, soaking and water washing 5 hours, drain, be ground into the particle of below 10 orders;
(2), raw material puffed: to adopt screw extrusion machine to carry out puffing;
(3), Daqu is added: be 1:2 according to grain water weight ratio after material cooling, add water 200kg, then add the koji powder of pulverizing, add-on is 60% of Chinese sorghum weight, i.e. 60kg, mixes;
(4), mashing and zymamsis
Enter cylinder temperature and control 15 DEG C summer and autumn, winter in spring controls 22 DEG C; Enter the saccharification of cylinder back, limit wine, control leavening temperature 20 DEG C, ethanol content reaches 8 ~ 9%, stops zymamsis, enters the acetic fermentation stage;
(5), acetic fermentation
The distiller's wort that zymamsis completes, admix the wheat bran of distiller's wort weight 50%, the cavings of 50%, the Daqu of 20% and 15% water, total amount is about 800 kilograms.Wine unstrained spirits moisture controlled 60%, alcoholic strength control 5%(v/v), be placed in 15 acetic fermentation cylinders and adopt traditional method to carry out acetic fermentation;
(6), ripe old unstrained spirits
After acetic fermentation terminates, the acidity of vinegar unstrained spirits reaches more than 5.5g/100ml, and three cylinders merge cylinder pressure unstrained spirits ageing January, and period ageing inverted engine in a week once;
(7), vinegar is drenched
Wire drawing vinegar traditionally drenches vinegar technique and carries out pouring vinegar, the new vinegar of gained work in-process, and acidity is more than 6g/100ml;
(8), ageing
New vinegar is stored in cylinder and carries out natural aging, and through ageing in 2 years, solid content was high, dense thick, and acidity is more than 12 degree (12g/100ml), and vinegar can pull out thread, therefore named: wire drawing vinegar.70 ~ 80 kilograms of wire drawing vinegar are only had after ageing.
embodiment 2
A brewing method for wire drawing vinegar, comprises the steps:
(1), Feedstock treating: staple food grain 100kg Chinese sorghum carried out screen, soaking and water washing 5 hours, drain, be ground into the particle of below 10 orders;
(2), raw material puffed: to adopt screw extrusion machine to carry out puffing;
(3), Daqu is added: be 1:2.5 according to grain water weight ratio after material cooling, add water 250kg, then add the koji powder of pulverizing, add-on is 58% of Chinese sorghum weight, i.e. 58kg, mixes;
(4), mashing and zymamsis
Enter cylinder temperature and control 18 DEG C summer, control 20 DEG C winter; Enter the saccharification of cylinder back, limit wine, control leavening temperature 25 DEG C, ethanol content reaches 8 ~ 9%, stops zymamsis, enters the acetic fermentation stage;
(5), acetic fermentation
The distiller's wort that zymamsis completes, admix the wheat bran of distiller's wort weight 60%, the cavings of 45%, the Daqu of 25% and 20% water, total amount is about 800 kilograms.Wine unstrained spirits moisture controlled 62%, alcoholic strength control 5%(v/v), be placed in 15 acetic fermentation cylinders and adopt traditional method to carry out acetic fermentation;
(6), ripe old unstrained spirits
After acetic fermentation terminates, the acidity of vinegar unstrained spirits reaches more than 5.5g/100ml, and three cylinders merge cylinder pressure unstrained spirits ageing January, and period ageing inverted engine in a week once;
(7), vinegar is drenched
Wire drawing vinegar traditionally drenches vinegar technique and carries out pouring vinegar, the new vinegar of gained work in-process, and acidity is more than 6g/100ml;
(8), ageing
New vinegar is stored in cylinder and carries out natural aging, and through ageing in 2 years, solid content was high, dense thick, and acidity is more than 12 degree (12g/100ml), and vinegar can pull out thread, therefore named: wire drawing vinegar.70 ~ 80 kilograms of wire drawing vinegar are only had after ageing.
embodiment 3
A brewing method for wire drawing vinegar, comprises the steps:
(1), Feedstock treating: staple food grain 100kg Chinese sorghum carried out screen, soaking and water washing 5 hours, drain, be ground into the particle of below 10 orders;
(2), raw material puffed: to adopt screw extrusion machine to carry out puffing;
(3), Daqu is added: be 1:2.2 according to grain water weight ratio after material cooling, add water 220kg, then add the koji powder of pulverizing, add-on is 55% of Chinese sorghum weight, i.e. 55kg, mixes;
(4), mashing and zymamsis
Enter cylinder temperature and control 16 DEG C summer, control 25 DEG C winter; Enter the saccharification of cylinder back, limit wine, control leavening temperature 35 DEG C, ethanol content reaches 8 ~ 9%, stops zymamsis, enters the acetic fermentation stage;
(5), acetic fermentation
The distiller's wort that zymamsis completes, admix the wheat bran of distiller's wort weight 55%, the cavings of 40%, the Daqu of 22% and 10% water, total amount is about 800 kilograms.Wine unstrained spirits moisture controlled 65%, alcoholic strength control 5%(v/v), be placed in 15 acetic fermentation cylinders and adopt traditional method to carry out acetic fermentation;
(6), ripe old unstrained spirits
After acetic fermentation terminates, the acidity of vinegar unstrained spirits reaches more than 5.5g/100ml, and three cylinders merge cylinder pressure unstrained spirits ageing January, and period ageing inverted engine in a week once;
(7), vinegar is drenched
Wire drawing vinegar traditionally drenches vinegar technique and carries out pouring vinegar, the new vinegar of gained work in-process, and acidity is more than 6g/100ml;
(8), ageing
New vinegar is stored in cylinder and carries out natural aging, and through ageing in 2 years, solid content was high, dense thick, and acidity is more than 12 degree (12.0g/100ml), and vinegar can pull out thread, therefore named: wire drawing vinegar.70 ~ 80 kilograms of wire drawing vinegar are only had after ageing.
Claims (1)
1. a brewing method for wire drawing vinegar, is characterized in that: comprise the steps:
(1), Feedstock treating: staple food grain carried out screen, soaking and water washing, drain, be ground into the particle of below 10 orders;
(2), raw material puffed: to adopt screw extrusion machine to carry out puffing;
(3), Daqu is added: be 1:2 ~ 2.5 according to grain water weight ratio after material cooling, add water, then add the koji powder of pulverizing, add-on is 55 ~ 60% of staple food grain weight, mixes;
(4), mashing and zymamsis
Enter cylinder temperature and control 15 ~ 18 DEG C summer and autumn, winter in spring controls 20 ~ 25 DEG C; Enter the saccharification of cylinder back, limit wine, control leavening temperature 20 ~ 35 DEG C, ethanol content reaches 8 ~ 9%, stops zymamsis, enters the acetic fermentation stage;
(5), acetic fermentation
The distiller's wort that zymamsis completes, admix the wheat bran of distiller's wort weight 50 ~ 60%, the cavings of 40 ~ 50%, the Daqu of 20 ~ 25% and 10 ~ 20% water; Wine unstrained spirits moisture controlled is 60 ~ 65%, and alcoholic strength controls 5%, is placed in acetic fermentation cylinder and adopts traditional method to carry out acetic fermentation;
(6), ripe old unstrained spirits
After acetic fermentation terminates, the acidity of vinegar unstrained spirits reaches more than 5.5g/100ml, and three cylinders merge cylinder pressure unstrained spirits ageing January, and period ageing inverted engine in a week once;
(7), vinegar is drenched
Wire drawing vinegar traditionally drenches vinegar technique and carries out pouring vinegar, the new vinegar of gained work in-process, and acidity is more than 6g/100ml;
(8), ageing
New vinegar is stored in cylinder and carries out natural aging, and through ageing in 2 years, solid content was high, dense thick, and acidity is at more than 12.0g/100ml, and vinegar can pull out thread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410715335.1A CN104357307B (en) | 2014-12-02 | 2014-12-02 | The brewing method of wire drawing vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410715335.1A CN104357307B (en) | 2014-12-02 | 2014-12-02 | The brewing method of wire drawing vinegar |
Publications (2)
| Publication Number | Publication Date |
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| CN104357307A true CN104357307A (en) | 2015-02-18 |
| CN104357307B CN104357307B (en) | 2016-06-29 |
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| CN201410715335.1A Active CN104357307B (en) | 2014-12-02 | 2014-12-02 | The brewing method of wire drawing vinegar |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107022467A (en) * | 2017-06-16 | 2017-08-08 | 山西梁汾醋业有限公司 | A kind of brewing method of high Free amino acid vinegar |
| CN112500980A (en) * | 2021-01-28 | 2021-03-16 | 永春县岵山津源酱醋厂有限公司 | Method for brewing traditional fermented vinegar by using acetobacter |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1405295A (en) * | 2002-10-31 | 2003-03-26 | 郭俊陆 | Shanxi mature vinegar and its preparation method |
| CN1616646A (en) * | 2004-09-10 | 2005-05-18 | 荆通 | Thick fragrance vinegar and its brewing method |
| CN102321518A (en) * | 2011-10-12 | 2012-01-18 | 山西三盟实业发展有限公司 | Method for preparing vinegar with high amino acid and reducing sugar |
| CN103087896A (en) * | 2013-01-15 | 2013-05-08 | 山西梁汾醋业有限公司 | Method for making aged vinegar by using extrusion of raw materials |
| CN103131623A (en) * | 2013-02-07 | 2013-06-05 | 山西老陈醋集团有限公司 | Over mature vinegar brewing process |
-
2014
- 2014-12-02 CN CN201410715335.1A patent/CN104357307B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1405295A (en) * | 2002-10-31 | 2003-03-26 | 郭俊陆 | Shanxi mature vinegar and its preparation method |
| CN1616646A (en) * | 2004-09-10 | 2005-05-18 | 荆通 | Thick fragrance vinegar and its brewing method |
| CN102321518A (en) * | 2011-10-12 | 2012-01-18 | 山西三盟实业发展有限公司 | Method for preparing vinegar with high amino acid and reducing sugar |
| CN103087896A (en) * | 2013-01-15 | 2013-05-08 | 山西梁汾醋业有限公司 | Method for making aged vinegar by using extrusion of raw materials |
| CN103131623A (en) * | 2013-02-07 | 2013-06-05 | 山西老陈醋集团有限公司 | Over mature vinegar brewing process |
Non-Patent Citations (2)
| Title |
|---|
| 顾建跃: "谷物膨化技术在食醋酿造工业中的应用", 《江西教育学院学报（自然科学）》 * |
| 颜景宗等: "传统山西老陈醋的酿造工艺", 《江苏调味副食品》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107022467A (en) * | 2017-06-16 | 2017-08-08 | 山西梁汾醋业有限公司 | A kind of brewing method of high Free amino acid vinegar |
| CN107022467B (en) * | 2017-06-16 | 2020-09-15 | 山西梁汾金龙鱼醋业有限公司 | Brewing method of high-free-state amino acid vinegar |
| CN112500980A (en) * | 2021-01-28 | 2021-03-16 | 永春县岵山津源酱醋厂有限公司 | Method for brewing traditional fermented vinegar by using acetobacter |
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| Publication number | Publication date |
|---|---|
| CN104357307B (en) | 2016-06-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 030699 Yuci Industrial Park, Jinzhong, Shanxi Patentee after: Shanxi Liangfen Vinegar Industry Co., Ltd. Address before: 030622 Taiyuan economic and Technological Development Zone, Shanxi, No. 59 Zhengyang Street Patentee before: Shanxi Liangfen Vinegar Industry Co., Ltd. |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Brewage method of wire drawing vinegar Effective date of registration: 20190821 Granted publication date: 20160629 Pledgee: Jinzhong Bank Co., Ltd. Pledgor: Shanxi Liangfen Vinegar Industry Co., Ltd. Registration number: Y2019990000105 |
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| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road Patentee after: Shanxi Liangfen Jinlong fish vinegar Co., Ltd Address before: 030699 Yuci Industrial Park, Jinzhong, Shanxi Patentee before: Shanxi Liangfen Vinegar Industry Co., Ltd. |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20200828 Granted publication date: 20160629 Pledgee: Jinzhong Bank Co.,Ltd. Pledgor: SHANXI LIANGFEN VINEGAR INDUSTRY Co.,Ltd. Registration number: Y2019990000105 |
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| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 030600 No. 12, Huitong Industrial Park, Jinzhong Development Zone, West demonstration zone, Jinzhong City, Shanxi Province Patentee after: Shanxi Jinlongyu Liangfen vinegar industry Co.,Ltd. Address before: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road Patentee before: Shanxi Liangfen Jinlong fish vinegar Co.,Ltd. |