CN104419633A - Process for sealing, storing and aging brewing mass - Google Patents
Process for sealing, storing and aging brewing mass Download PDFInfo
- Publication number
- CN104419633A CN104419633A CN201310384098.0A CN201310384098A CN104419633A CN 104419633 A CN104419633 A CN 104419633A CN 201310384098 A CN201310384098 A CN 201310384098A CN 104419633 A CN104419633 A CN 104419633A
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- China
- Prior art keywords
- vinegar
- unstrained spirits
- aging
- vinegar unstrained
- ageing
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- 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
-
- 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 provides a method for storing and aging a brewing mass. The method comprises the following steps of storing and aging the brewing mass in a strictly sealed environment; collecting the aged brewing mass. According to an optimized implementation scheme, the content of aromatic substances in the brewing mass which is aged for a long time is substantially increased, the mouth feel is obviously improved, and the acidity is not obviously decreased.
Description
Technical field
The present invention relates to brewageing of vinegar.More particularly, the present invention relates to the method for vinegar unstrained spirits being carried out to storage and aging under strict seal environment.
Background technology
Vinegar taste acid and mellow, be culinary art in requisite seasonings.The main component of vinegar is acetic acid, in addition, also containing some other nutritive ingredient useful to health, as lactic acid, gluconic acid, succsinic acid, amino acid, sugar, calcium, phosphorus, iron, Lin Suanna Vitamin B2 Sodium Phosphate, aldehyde compound and some salts etc.According to the difference of the place of production and kind, in vinegar, the amount of contained acetic acid is also different, generally between 5-8%.The power of vinegar tart flavour mainly determined by the amount of wherein contained acetic acid.The tart flavour of such as Shanxi mature vinegar is denseer, and the tart flavour of zhenjiang vinegar is then relatively lighter.
Vinegar is due to the difference of brew raw material and processing condition, and local flavor is different, does not have unified sorting technique.If divide by vinegar technical process processed, can be divided into and making vinegar and synthetic vinegar.Make vinegar and rice vinegar (making with raw materials such as grains), sweet and sour (making with maltose, sugared slag class raw material) etc. can be divided into.Vinegar, to make vinegar as good, is wherein good with rice vinegar again.If classify by acetic fermentation mode, then there is dividing of solid state fermentation vinegar, vinegar by liquid fermentation and solid and liquid state fermentation vinegar.
The making method of different varieties vinegar is incomplete same.China various places, according to respective geographical environment and weather condition, sum up several different making method technology respectively.Such as, Shanxi mature vinegar, zhenjiang vinegar, Sichuan bran vinegar, Fujian Monas cuspurpureus Went vinegar etc. all have close relationship with the geographical environment of locality uniqueness, water quality, plant population, the raw material of brewing process mainly uses local agricultural planting crop, and the microorganism mushroom source tool of the song adopted plays a very important role, the formation of its main flavor is also relevant therewith.
The making method of multiple vinegar is known in the art.See, such as, " modern food fermentation technique " author: Wang Fuyuan, China Light Industry Press; " practical foods processing technique " is edited: Zhu Beiwei, Chemical Industry Press; " Qingxu, Shanxi old vinegar ", author: note literary composition sea, Light Industry Press.By reference the full content of above-mentioned document is incorporated herein at this.Above-mentioned document is described in detail China's representative tradition vinegar technique processed.The making method of vinegar generally includes zymamsis and two stages of acetic fermentation.
Such as, a kind of typical mature vinegar making method comprises the steps:
(1) Daqu processing, is broken into smalls by koji powder.
(2) raw material pulverizing, is broken into 4 ~ 6 lobes by sorghum flour.
(3) material moistening, the water raw material after pulverizing being added 30 ~ 40 DEG C of raw material weight 60% carries out infiltrating for 4 ~ 6 hours, and raw material is fully absorbed water.
(4) steaming, carries out steaming by the raw material after material moistening, and the steaming time is 90-120 minute.
(5) stewing material, adds the boiling water of raw material weight 215% again by steamed raw material, stewing 20 minutes.
(6) add song, the Daqu of pulverizing is added in raw material by raw material weight 62.5% and mixes thoroughly.
(7) zymamsis, then the moisture adding raw material weight 65%, enter cylinder fermentation, leavening temperature controls at 20-25 DEG C.Fermentation time 20 days.
(8) add auxiliary material, in the distiller's wort fermented, add 73% wheat bran, 73% cavings, mix evenly makes vinegar unstrained spirits.
(9) acetic fermentation, is dispensed into vinegar unstrained spirits in shallow cylinder and carries out acetic fermentation, and fermentation adds raw material weight 10% acetic acid bacteria strain, fermentation time 8-10 days.Raw material weight 5% salt is added after maturation.
(10) smoked unstrained spirits, divided by the vinegar unstrained spirits fermented its weight 50% to put into the heating of smoked unstrained spirits cylinder slow fire, temperature controls between 70-80 DEG C, smoked unstrained spirits 4 days.
(11) vinegar is drenched, the vinegar unstrained spirits do not smoked is added the light vinegar liquid drenching vinegar last time and add 2-3 times that cold water makes it to reach vinegar unstrained spirits quality again, soak more than 12 hours, drench vinegar liquid, add spice and be heated to 80-90 DEG C, add in the vinegar unstrained spirits smoked, soaking and within more than 10 hours, drenching vinegar liquid is be former vinegar.The vinegar liquid drenching vinegar be soaked in water again more than 10 hours drench light vinegar liquid think next time use.
(12) outdoor ageing, puts into ageing cylinder by drenching the former vinegar, and outdoorly displays more than 9-12 month, obtains old vinegar.
Shanxi mature vinegar is one of Chinese four your name's vinegar, and its production has the history in more than 3000 years so far.Shanxi mature vinegar is with Chinese sorghum, wheat bran, cavings and water for main raw material, with barley, the made Daqu of pea for saccharifying ferment, after zymamsis, then forms through solid-state acetic fermentation, the smoked operation such as unstrained spirits, ageing brew.One of its making method feature is outstanding ageing: zhenjiang vinegar, Sichuan are protected peaceful bran vinegar etc. and be the ageing of vinegar unstrained spirits and replace new vinegar ageing, and the ageing phase is respectively 20 ~ 30 days and about 1 year; Having Shanxi mature vinegar only is replace the ageing of vinegar unstrained spirits with new vinegar ageing, and the ageing phase is generally 9 ~ 12 months, and what have reaches several years.Traditional technology is called " summer volt shines, and the winter drags for ice ", and new vinegar is after solar evaporation and winter drag for ice, and acidity improves, and its cycles of concentration can reach more than 3 times.
Due to the limitation of technology, ancients are difficult to when extensive making vinegar adopt strict seal technology.Modern vinegar is produced still according to ancient method, does not also adopt the method for strict seal vinegar unstrained spirits.When conventionally carrying out semitight fermentation or ageing to vinegar unstrained spirits, the time one is long, is easy to occur that acetic acid volatilizees the phenomenon causing acidity to reduce, and vinegar unstrained spirits easily contaminated cause smelly.
Summary of the invention
The present inventor is surprised to find that, carry out storage and aging under vinegar unstrained spirits being placed in the environment of strict seal, make the microorganism in vinegar unstrained spirits continue to carry out lengthy fermentation under the environment of height anaerobism, the aromatoising substance in vinegar unstrained spirits can be made to increase, the remarkable quality improving vinegar unstrained spirits, and acidity does not obviously decline.
The invention provides a kind of method of vinegar unstrained spirits being carried out to storage and aging, comprising: the environment that vinegar unstrained spirits is placed in strict seal is carried out storage and aging; And the vinegar unstrained spirits after collection ageing.
In a preferred embodiment of the invention, in the vinegar unstrained spirits after long time aging, aromatic substance content increases, and mouthfeel is improved obviously, and without any smelly or corrupt, and acidity also slightly increases.
Embodiment
Be not bound by any particular theory, contriver thinks, in the environment of strict seal, the microbes in vinegar unstrained spirits utilizes nutritive substance wherein to carry out sufficient anaerobically fermenting under the condition of height anaerobism, thus produce a large amount of aromatoising substance, improve mouthfeel and the quality of vinegar.
Term used herein " vinegar unstrained spirits " refers to and carries out or completed the solid-state of acetic fermentation or wine with dregs state material.Usually comprise in vinegar unstrained spirits fermentation produce acetic acid and various fragrance matter, various microorganism and raw material residue as grain etc.
Vinegar unstrained spirits can be placed in the container of strict seal and carry out storage and aging.Temperature for ageing environment is not specifically limited, and usually can at room temperature carry out, such as, between 2 DEG C ~ 25 DEG C, between particularly 10 DEG C ~ 20 DEG C.
The material of ageing container adopts nontoxic and air-locked inorganic materials usually, is preferably strict air-locked material, such as glass or stainless steel.The materials such as pottery or wood, owing to having trickle ventilation property, are thus not suitable for making ageing container.Part resin material such as polyvinyl chloride has some poisonous or objectionable impurities (such as fluidizer) stripping when long storage periods vinegar unstrained spirits, be thus not suitable for use in the material of ageing container.
For easy to operate object, ageing container preferably has the good stopper of resistance to air loss.In order to strengthen resistance to air loss, can also additional encryption seal on stopper.After fixing stopper, sealing agent such as gypsum or glue sealing can also be adopted, thoroughly to block the gas circulation inside and outside container, also can prevent the microorganism of external container from entering in container simultaneously.
The time length of ageing is not specifically limited.Such as, ageing can be carried out 3 months, 6 months, 1 year, 2 years, the even several years.In a preferred embodiment of the invention, ageing is carried out reaching 2 years in the stainless steel vessel of strict seal, and ageing is respond well.
The understanding of broad sense should be done in term used herein " vinegar ", refer to various types of can human consumption containing the solution of acetic acid, include but not limited to various finished product vinegar, and the vinegar liquid of each stage acquisition in Vinegar Production, such as, the new vinegar of acquisition after acetic fermentation completes or former vinegar, the mature vinegar obtained after preliminary ageing, the old vinegar of acquisition after ageing completes substantially; Also various vinegar solution after dilution is comprised.
Sealed type storage ageing process of the present invention is applicable to the production of various types of vinegar, comprises four your name's vinegar such as Shanxi mature vinegar, zhenjiang vinegar, Sichuan bran vinegar, Fujian Monas cuspurpureus Went vinegar, and the vinegar of various places other types.
It is little and wait the production of the vinegar utilizing famous brand of wine fungus strain Daqu to brewage described by Chinese patent application CN200610105683.2 (being incorporated herein by its full content by quoting at this) of people that sealed type storage ageing process of the present invention is specially adapted to stone.After method caching ageing of the present invention, the aroma substance in vinegar unstrained spirits rolls up, and improves the mouthfeel of vinegar, and acidity does not obviously reduce simultaneously.
The implication of term used herein " famous brand of wine fungus strain Daqu " and " Maotai fungus strain Daqu " is see Chinese patent application CN200610105683.2.
Term used herein " acidity " refers to the quality of acid in every 100ml vinegar liquid, usually calculates in units of g/100ml.Such as, acetic acid acidity is 12 degree, and the concentration typically referring to acetic acid in vinegar liquid is 12g/100ml.
In the present invention, vinegar unstrained spirits entirety is placed in strict seal environment, a large amount of microorganism is sealed together with nutritive substances such as grains, under the environment of height anaerobism, wherein sufficient anaerobically fermenting will be carried out, thus produce a large amount of aroma substances, the aroma substances such as such as various ester class, ketone, aldehydes, phenols and heterogeneous ring compound, thus improve the quality of vinegar.The metabolism of microbiological anaerobic process is more of a specified duration, and the material of generation is abundanter, the stronger coordination of vinegar unstrained spirits fragrance after ageing.
When vinegar unstrained spirits is put into sealed vessel, can fill, also can leave a small amount of space, to seal partial air up for safekeeping.In a specific embodiments of the present invention, be compacted when solid-state vinegar unstrained spirits puts into sealed vessel and fill, then seal, not spacing.Sealing should be strict seal, reaches the degree of airtight liquid.
Below in conjunction with embodiment, the present invention is more specifically described.These embodiments are only for explaining object of the present invention better, not forming limiting the scope of the invention in any form.
the strict seal ageing of embodiment 1 Maotai vinegar unstrained spirits
Utilize Maotai fungus strain Daqu to carry out the zymamsis of wine with dregs state, carry out about three weeks.In the distiller's wort fermented (the about 3-6 degree of alcoholic strength), add wheat bran and cavings, mix evenly makes vinegar unstrained spirits.Add raw material weight 10% acetic acid bacteria strain, ferment after 7-10 days, acetic fermentation completes substantially, and acidity can reach 3-6 degree.
By vinegar unstrained spirits global transfer in the fermentor tank be made up of glass or stainless steel, leave about 1/3rd spaces, tighten the lid with sealing plug, and with gypsum and glue sealing, guarantee strict seal.2 years are left standstill in mountain area, Zhangjiajie, Hunan room temperature.Temperature preferably controls between 2 DEG C-20 DEG C.
After sealing ageing completes, uncap, takes out vinegar unstrained spirits.Aromatic substance content in vinegar unstrained spirits significantly increases, and gives off a strong fragrance, and the mouthfeel of vinegar is improved obviously, and acidity slightly increases, and ageing is remarkably productive.
Claims (10)
1. vinegar unstrained spirits is carried out to a method for storage and aging, comprising: environment vinegar unstrained spirits being placed in strict seal carries out storage and aging; And the vinegar unstrained spirits after collection ageing.
2. method according to claim 1, wherein, described vinegar unstrained spirits is placed in the container of strict seal and carries out storage and aging.
3. method according to claim 2, wherein, the material of described container is glass or stainless steel.
4. according to the method for Claims 2 or 3, wherein, described container has the good stopper of resistance to air loss and adopts sealing agent to seal.
5. according to the method for any one of claim 1-4, wherein, described storage and aging is at room temperature carried out.
6. according to the method for any one of claim 1-5, wherein, the described storage and aging time length is more than 1 year.
7. according to the method for any one of claim 1-6, wherein, described vinegar unstrained spirits be Shanxi mature vinegar, the vinegar unstrained spirits that obtains in zhenjiang vinegar, Sichuan bran vinegar or Fujian Monas cuspurpureus Went vinegar brewing process.
8. according to the method for any one of claim 1-7, wherein, described vinegar unstrained spirits is the vinegar unstrained spirits obtained at the end of acetic fermentation is basic.
9. in the alcoholic fermentation process according to the method for any one of claim 1-8, wherein, before acetic fermentation, have employed famous brand of wine fungus strain Daqu.
10. according to the method for any one of claim 1-9, wherein, described famous brand of wine fungus strain Daqu is Maotai fungus strain Daqu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310384098.0A CN104419633A (en) | 2013-08-23 | 2013-08-23 | Process for sealing, storing and aging brewing mass |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310384098.0A CN104419633A (en) | 2013-08-23 | 2013-08-23 | Process for sealing, storing and aging brewing mass |
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| CN104419633A true CN104419633A (en) | 2015-03-18 |
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| CN201310384098.0A Pending CN104419633A (en) | 2013-08-23 | 2013-08-23 | Process for sealing, storing and aging brewing mass |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111979082A (en) * | 2020-09-28 | 2020-11-24 | 朱春英 | Aging accelerating method for solid-state brewed vinegar |
| CN112403693A (en) * | 2019-08-23 | 2021-02-26 | 石小和 | Three-phase separator |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6398376A (en) * | 1986-10-16 | 1988-04-28 | Kuhara Chiyoumiriyou Kk | Production of vinegar by fermentation of plant or fruit |
| CN1616646A (en) * | 2004-09-10 | 2005-05-18 | 荆通 | Thick fragrance vinegar and its brewing method |
| CN101191114A (en) * | 2006-11-27 | 2008-06-04 | 山东富氏味业有限公司 | Method for preparing condiment vinegar |
| CN102373142A (en) * | 2010-08-25 | 2012-03-14 | 镇江市恒康调味品厂 | Postmaturation process for brewing fermentation substrate of edible vinegar |
-
2013
- 2013-08-23 CN CN201310384098.0A patent/CN104419633A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6398376A (en) * | 1986-10-16 | 1988-04-28 | Kuhara Chiyoumiriyou Kk | Production of vinegar by fermentation of plant or fruit |
| CN1616646A (en) * | 2004-09-10 | 2005-05-18 | 荆通 | Thick fragrance vinegar and its brewing method |
| CN101191114A (en) * | 2006-11-27 | 2008-06-04 | 山东富氏味业有限公司 | Method for preparing condiment vinegar |
| CN102373142A (en) * | 2010-08-25 | 2012-03-14 | 镇江市恒康调味品厂 | Postmaturation process for brewing fermentation substrate of edible vinegar |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112403693A (en) * | 2019-08-23 | 2021-02-26 | 石小和 | Three-phase separator |
| CN111979082A (en) * | 2020-09-28 | 2020-11-24 | 朱春英 | Aging accelerating method for solid-state brewed vinegar |
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Addressee: Shi Xiaohe Document name: Notification of Publication of the Application for Invention |
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Application publication date: 20150318 |