CN104560596A - Preparation method of Piteguo Daqu vinegar - Google Patents
Preparation method of Piteguo Daqu vinegar Download PDFInfo
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- CN104560596A CN104560596A CN201410840761.8A CN201410840761A CN104560596A CN 104560596 A CN104560596 A CN 104560596A CN 201410840761 A CN201410840761 A CN 201410840761A CN 104560596 A CN104560596 A CN 104560596A
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- daqu
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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
Abstract
The invention discloses a preparation method of Piteguo Daqu vinegar. The method comprises steps as follows: raw Daqu is prepared from Piteguo, peas and highland barley in the mass ratio of 5:3:2 to be used as a starter culture, the Piteguo, the highland barley and corn are mixed in the mass ratio of 100:20:20 to be used as a raw material, liquid-state fermentation is performed at the room temperature for 20 days, then solid fermentation is performed for 40 days, aging treatment is performed for six months, the whole production cycle is eight months, and the Piteguo Daqu vinegar is obtained. The vinegar is a high-grade sourness seasoning which is outstanding in fruit aroma, mellow in taste, original in taste and flavor and free of any food additive.
Description
Technical field
The invention belongs to food brewing technical field, be specifically related to the preparation method of a kind of beer special fruit Daqu vinegar.
Background technology
The special fruit of beer is a local Cultivar of the Rosaceae, pear, Ussurian pear kind.The special fruit tree of beer has that happiness is dark and damp, wind resistance cold, Resistant, tree height are large, continue the features such as high yield and manageability.Primary growth is height above sea level more than 2000 meters, and become the ecological projects related to the forestry industry construction of Linxia, Gansu, the structural readjustment of rural industry, the main ecology of forestry industrialization development, economic dual-purpose seeds, annual bearing yield ton up to ten thousand, belongs to the organic fruits without any pollution.Its fruit is rich in multivitamin, amino acid, trace element, there is cardiac stimulant, reduce phlegm, effect of aid digestion, antibechic, can the disease such as prevention and therapy vomiting, diarrhoea, anaemia, and fruit tanin content is higher, and sugar, crude fat content are lower, being tending towards health care, low sugar, low-fat food, is the health-care good product that local masses edible fruits handed down from one's ancestors can be cured the disease, medicine food is shared.
Daqu vinegar is ancient, the most most popular acid condiment of China of brewageing with Daqu.Daqu vinegar is seasoning good merchantable brand, is of high nutritive value and can promotes HUMAN HEALTH.The manual Daqu vinegar of the special fruit of beer is on the basis of ageing, and be main raw material with the special fruit of beer, manual operations entirely, raw material daqu fermentation, Gu rare combination.Make product have the seasoning basis of Daqu vinegar, in conjunction with fragrance and the health-care effect of the special fruit of beer, full manual operations adds the culture of product and artificial atmosphere again, and figure is reddish brown and shinny, fragrance is unique and long, mouthfeel is abundant and fine and smooth, taste is deep and coordination.Utilize beer special fruit in Linxia to produce manual Daqu vinegar, both for market provides good product, the development of local economy can be promoted again, and have great importance in promotion ecological construction simultaneously.
Summary of the invention
The present invention aims to provide the Daqu vinegar of the special fruit production of a kind of beer and manual brewing method thereof, this brewing method adopts raw material daqu fermentation, full manual operations, solid, liquid, the zymotechnique that intersects, extend fermentation period, ensures the material diversity basis of fermentation, improve the quality of products, this Daqu vinegar fragrance is unique, and taste is abundant, aminoacids content is high, the function of have appetizing, stop blooding, enriching blood.
The present invention is achieved through the following technical solutions:
A preparation method for beer special fruit Daqu vinegar, comprises following steps:
1) raw material Daqu is prepared:
Get the special fruit of beer, pea and highland barley in mass ratio, by beer special fruit stirring to pulp, pea, highland barley are milled to meal, after three kinds of raw materials are mixed thoroughly, then add the tap water of gross weight 20%, again mix thoroughly, bank up 20-24 hour, adds the Daqu sort of quyi of 1% of raw material weight, mixes defensive position thoroughly and spread out in bent box, compacting, takes out bent cake of making a living; Often will pile up 10 bent cakes, and separate with wheat straw between cake with cake, all use Straw covering afterwards, room temperature 25 DEG C, heat insulating culture, turns over Qu Yici, adjusts its upper-lower position for every 24 hours, again cultivation is covered, the standard of ten days Cheng Qu, described Cheng Qu is: knee-piece white, non-variegation, inside and outside consistent, quality is fine and smooth; Be exposed to the sun under sunlight 5-10 days, fully dry, and kill part microorganism and reduce its enzyme and live, and crush storage is for subsequent use;
2) beer special fruit Feedstock treating:
Get the special fruit of beer, highland barley and corn in mass ratio, by special for beer boiling of really directly pulling an oar, boiling is often depressed and is boiled 1 hour, and highland barley and corn mixed powder are broken into coarse particles, particle diameter 0.5-1.0 millimeter, add the water soaking 5 hours of equivalent, upper steamer cooks, and during steaming, in layer feeds in raw material, after steam is seen on surface, covering and heat insulating discharging in 3 hours;
3) thin mash fermented: special for beer good for boiling fruit, highland barley, corn to be added in the lump in thin mash fermented vat, then add the water of the quality such as raw material, adds koji powder, the dosage of koji powder is the 4-5% of highland barley dry weight of maize, stirs evenly, and adds cylinder cap, room temperature condition bottom fermentation 20 days, period, every day, 8-10 point, stirred once up and down, until bubble-free produces, before stirring, liquid level is clear state, and taste is sweet peppery sour and astringent, stops fermentation;
4) solid state fermentation: by the quality auxiliary material wheat bran such as fermented liquid adds, stirs, becomes solid fermentation unstrained spirits, and fermentation unstrained spirits water content control is at 45-47%, and carry out solid state fermentation, temperature is no more than 42 DEG C, and solid total fermentation time is 40 days;
5) leaching is drenched: ripe for solid unstrained spirits is loaded leaching and drenches in cylinder, require that charging is loose, soak 24 hours, put a pouring Daqu vinegar, then the two pouring Daqu vinegar that add water to obtain, one group, three cylinders, carry out cover to drench, one drenches two drenches and merges into first product, and first product rate controls 2.5 times in beer special fruit weight, with acetometer, the acidity >=6.0g/100mL of first product; Soluble saltless solid >=6.0g/100mL;
6) ageing: first product is loaded in vat, sealing, place 6 months under natural condition, after ageing, the amount of product is 2.0 times of raw material, its acidity >=7.0 (with acetometer, g/100mL); Soluble saltless solid >=7.0 (g/100mL);
7) sterilizing: carry out disinfection with heat exchanger, temperature out 80 DEG C, sterilization time 20 minutes, temperature out 50 DEG C.
The sort of quyi of the present invention is in R&D process, for a long time the stable sort of quyi formed, and the kind of microorganism and quantity are extremely complicated, plant the bent Daqu referring to produce each time, the kind staying a part to do next time is bent, and can ensure kind of a bent activity, can be again that microbe species and the quantity of Daqu is basicly stable; Described sort of quyi microbiota is: bacterium 6000-9000 ten thousand (cfu)/gram dry medium; Yeast 600-700 ten thousand (cfu)/gram dry medium; Mould 80-250 ten thousand (cfu)/gram dry medium; Actinomycetes 0.2-5.5 ten thousand (cfu)/gram dry medium.
The microbiota of described Cheng Qu is: bacterium 5000-8000 ten thousand (cfu)/gram dry medium; Yeast 500-700 ten thousand (cfu)/gram dry medium; Mould 100-300 ten thousand (cfu)/gram dry medium; Actinomycetes 0.4-5 ten thousand (cfu)/gram dry medium.
Described solid state fermentation becomes unstrained spirits standard to be: concentrated acid, and fruital is given prominence to; Unstrained spirits brown; Rich and coordinate.
Acidity >=6.0 (with acetometer, g/100mL) of described first product; Soluble saltless solid >=6.0 (g/100mL).
The mass ratio of the special fruit (black) of described beer, pea and highland barley is 5:3:2.
The mass ratio of the special fruit (black) of described beer, highland barley and corn is 100:20:20.
Beneficial effect of the present invention is: 1) this product selects the special fruit of beer pollution-free and with health role to be main raw material, and product fruital is given prominence to; 2) utilize raw material Daqu for starter, extend fermentation time, within eight months, just can complete a fermentation period, mouthfeel is abundant, and fragrance is deep pleasant; 3) make use of solid-liquid intersection zymotechnique, improve fermentation efficiency, enriched the intermediate product brewageed, ensure that quality product; 4) the outstanding full manual operations of this technology, adds the culture of product and artificial atmosphere.Color and luster is ruddy and bright, fragrance is unique and long, mouthfeel is abundant and fine and smooth, taste is deep and coordination; 5) Daqu vinegar brewing method raw material sources of the present invention are extensive, with low cost, have good economic benefit.
Embodiment
Below in conjunction with embodiment, technical solution of the present invention is further described, the following stated, only to preferred embodiment of the present invention, not do other forms of restriction to the present invention, any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the Equivalent embodiments of equal change.Everyly do not depart from the present invention program's content, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent variations and remodeling, all drop in protection scope of the present invention.
A kind of beer special fruit Daqu vinegar, prepare especially by following steps:
1) raw material Daqu is produced.Daqu proportioning raw materials is the special fruit (black) of beer: pea: highland barley=5:3:2.By beer special fruit stirring to pulp, pea, highland barley are milled to meal.After three kinds of raw materials are mixed thoroughly, then add the tap water of gross weight 20%, again mix thoroughly, bank up 20-24 hour.Add the Daqu sort of quyi (the Daqu sort of quyi is in R&D process, for a long time the sort of quyi formed, and micro-flora is extremely complicated) of 1% of raw material weight, mix thoroughly.Fill bent box.Bent box is diameter 30 centimetres, the Stainless steel basin of dark 10 centimetres, and when filling bent box, loaded in basin by the Daqu raw material after mixing thoroughly, every basin feeds 3.5 kilograms, shakeouts, compacting with hand, after to tramp with one's feet reality (wearing gloves and shoe cover during operation).Taking-up is made a living bent cake, cultivates.Bent for life cake is placed in (height is 50 centimetres) on plank frame, often piles up 10 bent cakes, separate with wheat straw between cake with cake, all use Straw covering afterwards, room temperature 25 DEG C, heat insulating culture, within every 24 hours, turn over Qu Yici, adjust its upper-lower position, again cover cultivation.Ten days Cheng Qu.The standard of Cheng Qu is: knee-piece white, non-variegation, and inside and outside unanimously, quality is fine and smooth.Be exposed to the sun under sunlight 5-10 days, fully dry, and kill part microorganism and reduce its enzyme and live, and crush storage is for subsequent use.The Analysis of Flora of Tomato of Cheng Qu: bacterium 5000-8000 ten thousand (cfu)/gram dry medium; Yeast 500-700 ten thousand (cfu)/gram dry medium; Mould 100-300 ten thousand (cfu)/gram dry medium; Actinomycetes 0.4-5 ten thousand (cfu)/gram dry medium.
2) beer special fruit Feedstock treating.The proportioning raw materials that the manual Daqu vinegar of the special fruit of beer is brewageed is: the special fruit (black) of beer: highland barley: corn=100:20:20.By special for beer boiling of really directly pulling an oar, boiling is often depressed and is boiled 1 hour.Highland barley and corn mixed powder are broken into coarse particles, particle diameter 0.5-1.0 millimeter, and add the water soaking 5 hours of equivalent, upper steamer cooks, and during steaming, in layer feeds in raw material, after steam is seen on surface, and covering and heat insulating discharging in 3 hours.
3) thin mash fermented.Special for beer good for boiling fruit, highland barley, corn are added in the lump in thin mash fermented vat, then add the water of raw material equivalent, adds koji powder.The dosage of koji powder is the 4-5% of highland barley dry weight of maize, stirs evenly, and adds cylinder cap.Room temperature condition bottom fermentation 20 days.Period, every day, 8-10 point, stirred once up and down.This thin mash fermented be the initial breakdown process of various material.The feature of thin mash fermented end is: bubble-free produces, and before stirring, liquid level is clear state, and taste is sweet peppery sour and astringent.
4) solid state fermentation.After thin mash fermented liquid completes, all got by fermented liquid and add in auxiliary material wheat bran, the consumption of wheat bran is thin mash fermented liquid equivalent, stirs, becomes solid fermentation unstrained spirits, and fermentation unstrained spirits water content control, at 45-47%, carries out solid state fermentation.Solid-state fermentation temperature is no more than 42 DEG C.Solid state fermentation no longer generates heat for 20 days.Continue fermentation 20 days, solid total fermentation time is 40 days.One-tenth unstrained spirits standard is: concentrated acid, and fruital is given prominence to; Unstrained spirits brown; Rich and coordinate.
5) leaching is drenched.The manual dress of ripe for solid unstrained spirits being drenched in cylinder as soaked, requiring that charging is loose, soaking 24 hours, put a pouring Daqu vinegar, then the two pouring Daqu vinegar that add water to obtain.General one group, three cylinders, carry out cover and drench.One drenches two pouring merges into head product.First product rate controls 2.5 times in beer special fruit weight, and namely 100 kilograms of special fruits of beer only go out the head products of the manual Daqu vinegar of 250 kilograms of skins special fruit pears.
Acidity >=6.0 (with acetometer g/100mL) of product; Soluble saltless solid >=6.0 (g/100mL).
6) ageing.Proceeded to by head product in ageing vat, every cylinder fills 300 kilograms, adds a cover.Under natural condition, (summer or winter) is placed 6 months, and period is noted dust-proof, and regularly surveys sample.After ageing, product must measure 2.0 times into raw material, its acidity >=7.0 (with acetometer, g/100mL); Soluble saltless solid >=7.0 (g/100mL).Exceed the standard GB/T 18187-2000 of making vinegar.
7) sterilizing, packaging, quality inspection, finished product.Carry out disinfection with heat exchanger, temperature out 80 DEG C, sterilization time 20 minutes, temperature out 50 DEG C.Quality inspection is as the criterion with the standard GB/T 18187-2000 of making vinegar.
The inventive method production cost 6 yuan/kilogram (comprise raw material expense, energy consumption, wage for workmen, tax revenue, fund occupy expense, unpredictable spending etc., do not comprise wrapping material expense).Market sale price is at 80-100 unit/per kilogram.
The inventive method working specification, technical key point is understood, steady quality.Produce the scale of 0.5 ton of beer special fruit pears manual Daqu vinegar day, investment of production equipment 1,000,000 yuan (mainly comprising wood fermenter, vat, stainless steel fermenting tank, wrapping machine).About 1000 square metres of factory area.
This beer special fruit Daqu vinegar is main raw material with the special fruit of beer pollution-free and with health role, beer special fruit primary growth, in height above sea level more than 2000 meters cold and damp areas, is ecological projects related to the forestry industry construction, the structural readjustment of rural industry, the main ecology of forestry industrialization development, economic dual-purpose seeds.Fruit is rich in multivitamin, amino acid, trace element, can the disease such as prevention and therapy vomiting, diarrhoea, anaemia, and fruit tanin content is higher, and sugar, crude fat content are lower, being tending towards health care, low sugar, low-fat food, is the health-care good product that medicine food is shared.The Daqu vinegar that the special fruit of beer produces and complete manual brewing method thereof, make this Daqu vinegar fragrance unique, taste is abundant, aminoacids content is high, the function of have appetizing, stop blooding, enriching blood.This brewing method adopts raw material daqu fermentation, full manual operations, and solid, liquid, the zymotechnique that intersects, extend fermentation period, ensures the material diversity basis of fermentation, improve the quality of products.This product area characteristic is obvious, and economic benefit is given prominence to, and can promote ecological construction again.
Claims (5)
1. a preparation method for beer special fruit Daqu vinegar, is characterized in that: comprise following steps:
1) raw material Daqu is prepared:
Get the special fruit of beer, pea and highland barley in mass ratio, by beer special fruit stirring to pulp, pea, highland barley are milled to meal, after three kinds of raw materials are mixed thoroughly, then add the tap water of gross weight 20%, again mix thoroughly, bank up 20-24 hour, adds the Daqu sort of quyi of 1% of raw material weight, mixes defensive position thoroughly and spread out in bent box, compacting, makes raw bent cake;
Bent for life cake is overlaped, separate with wheat straw between cake, all use Straw covering afterwards, heat insulating culture at room temperature 25 DEG C, within every 24 hours, turn over Qu Yici, adjust its upper-lower position, again cover cultivation, Cheng Qu after ten days, the standard of described Cheng Qu is: knee-piece white, non-variegation, inside and outside unanimously, quality is fine and smooth; Be exposed to the sun under becoming Quyang light 5-10 days, and crush storage is for subsequent use;
2) beer special fruit Feedstock treating: get the special fruit of beer, highland barley and corn in mass ratio, by special for beer boiling of really directly pulling an oar, boil 1 hour under normal pressure, highland barley and corn mixed powder are broken into coarse particles, particle diameter 0.5-1.0 millimeter, add the water soaking 5 hours of equivalent, upper steamer cooks, and during steaming, in layer feeds in raw material, after steam is seen on surface, covering and heat insulating discharging in 3 hours;
3) thin mash fermented: by the raw material handled well as in thin mash fermented vat, to add the koji powder of the 4-5% of highland barley dry weight of maize, room temperature condition bottom fermentation 20 days, and stir once every day, until liquid level is clear state before stirring, stop fermentation;
4) solid state fermentation: thin mash fermented fermented liquid to be added etc. in quality wheat bran, become solid fermentation unstrained spirits, carry out solid state fermentation, fermentation unstrained spirits water content control is at 45-47%, and temperature is no more than 42 DEG C, and solid total fermentation time is 40 days;
5) leaching is drenched: ripe for solid unstrained spirits is loaded leaching and drenches in cylinder, soak 24 hours, put a pouring Daqu vinegar, add water and to obtain two and drench Daqu vinegar, one group, three cylinders, carry out cover pouring, one drenches two pouring merges into first product Daqu vinegar, first product rate controls 2.5 times in beer special fruit weight, with acetometer, and the acidity >=6.0g/100mL of first product Daqu vinegar; Soluble saltless solid >=6.0g/100mL;
6) ageing: loaded by first product Daqu vinegar in vat, sealing, place 6 months under natural condition, the amount obtaining Daqu vinegar after ageing is 2.0 times of raw material, with acetometer, its acidity >=7.0g/100mL, soluble saltless solid >=7.0g/100mL;
7) sterilizing: carry out disinfection with heat exchanger, temperature out 80 DEG C, sterilization time 20 minutes, temperature out 50 DEG C.
2. the preparation method of beer according to claim 1 special fruit Daqu vinegar, is characterized in that: bacterium 6000-9000 ten thousand (cfu)/gram dry medium; Yeast 600-700 ten thousand (cfu)/gram dry medium; Mould 80-250 ten thousand (cfu)/gram dry medium; Actinomycetes 0.2-5.5 ten thousand (cfu)/gram dry medium.
3. the preparation method of beer according to claim 1 special fruit Daqu vinegar, is characterized in that: the microbiota of described Cheng Qu is: bacterium 5000-8000 ten thousand cfu/ gram of dry medium; Yeast 500-700 ten thousand cfu/ gram of dry medium; Mould 100-300 ten thousand cfu/ gram of dry mediums; Actinomycetes 0.4-5 ten thousand cfu/ gram of dry medium.
4. the preparation method of beer according to claim 1 special fruit Daqu vinegar, is characterized in that: the mass ratio of the special fruit of described beer, pea and highland barley is 5:3:2.
5. the preparation method of beer according to claim 1 special fruit Daqu vinegar, is characterized in that: the mass ratio of the special fruit of described beer, highland barley and corn is 100:20:20.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450346A (en) * | 2020-12-21 | 2021-03-09 | 甘肃和政八八啤特果集团有限公司 | Preparation method of sugar-free Piteguo fermented juice |
| CN113980760A (en) * | 2020-07-27 | 2022-01-28 | 徐金梯 | Method for making distilled vegetable and fruit flower wine |
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| CN113980760A (en) * | 2020-07-27 | 2022-01-28 | 徐金梯 | Method for making distilled vegetable and fruit flower wine |
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