CN105385555A - Vinegar koji manufacturing and using method - Google Patents
Vinegar koji manufacturing and using method Download PDFInfo
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- CN105385555A CN105385555A CN201510831718.XA CN201510831718A CN105385555A CN 105385555 A CN105385555 A CN 105385555A CN 201510831718 A CN201510831718 A CN 201510831718A CN 105385555 A CN105385555 A CN 105385555A
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- vinegar
- raw material
- song
- koji
- wheat bran
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses manufacturing of vinegar koji. The vinegar koji is produced in summer, in the natural environment of 30 to 40 DEG C, and the manufacturing comprises the steps of adding water into bran to knead into a bran dough, and placing into a die for compression moulding, covering the bran subjected to compression moulding by placing the same into wheat bran, naturally leavening for 6 to 7d, and then taking out for drying in the sun. The using method of the vinegar koji comprises the steps of uniformly stirring the vinegar koji with food raw materials for producing vinegar, spraying water mist during stirring until water for material stirring is used up, and the surfaces of the raw materials and the vinegar koji are both wet; placing for 25 to 45min in a natural state, then placing into a sealing container for sealing leavening for 360 to 380d, and taking vinegar residue after leavening to be sprayed with vinegar. The production method provided by the invention is simple, the produced vinegar koji is beneficial for the leavening of the food raw materials, and the vinegar produced by using the vinegar koji manufactured by the method is thick in color and good in taste, fragrant, soft, delicious and rich in nutrition.
Description
Technical field
The present invention relates to a kind of making and using method of vinegar song, belong to food processing technology field.
Background technology
Vinegar is a kind of tart flavour liquid seasonings of fermentation, how to be made up of jowar, rice, corn, wheat and carbohydrate and wine fermentation.Vinegar production method can be divided into and to make vinegar and synthetic vinegar.Make vinegar, be with grain, sugar, ethanol for raw material, brewageed by fermentable and form.Synthetic vinegar is with alimentary acetic acid, and add water, acidic flavoring agent, food flavouring, spice, food dye are blent and formed.
Vinegar due to brew raw material different with technique, there is no unified sorting technique.If divide by vinegar technical process processed, can be divided into and making vinegar and synthetic vinegar.Make vinegar and can be divided into grain vinegar, sweet and sour (making with maltose, molasses class raw material), wine vinegar (making with white wine, edible ethanol class raw material), fruit vinegar (making with fruits raw material) by raw material difference.Grain vinegar, according to the difference of working method, can be further divided into smoked vinegar, special vinegar, aromatic vinegar, bran vinegar etc.Synthetic vinegar can be divided into look vinegar and light-coloured vinegar again.If press material processing classification, grain raw material, without boiling gelatinization process, is directly used for vinegar processed, is called raw material vinegar; The vinegar of brew after boiling gelatinization process, is called grog vinegar.If classify by vinegar saccharifying koji processed, then there is dividing of the bent vinegar of wheat bran vinegar, old method.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.If press the color classification of vinegar, then there is dividing of heavy colour vinegar, light color vinegar, light-coloured vinegar.If press local flavor classification, the vinegar fragrance of aromatic vinegar is denseer; Mature vinegar has special burnt odor taste; Special vinegar has the peculiar taste of aromatic vinegar and mature vinegar concurrently; Sweetened vinegar is then added with Chinese medicinal materials, vegetal spice etc.The edible Glacial acetic acid dilution of synthetic vinegar forms.Its smell of vinegar is very large, but British plain spirits.This vinegar containing the various nutrient substances in vinegar, is not therefore not easy moldy metamorphism; But because of nonnutritive effect, can only seasoning, so, if without special requirement, or make vinegar as well to eat.
Generally do the multiplex rice in vinegar south, northern multiplex jowar, and the special vinegar in Central Plains uses wheat to be major ingredient, this is rare at national Vinegar Industry.Wheat lipid content is low, protein content is higher, and the composition of its protein is based on gliadin and gluten, each seed amino acid is hydrolyzed into through aspergillus, it is the main component forming the fresh fragrance of vinegar, the production of grain vinegar must vinegar bent, the vinegar of a kind of applicable locality of need of production research and development of North-Anhui district grain vinegar is bent.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides a kind of making and using method of vinegar song.
For achieving the above object, the technical solution adopted in the present invention is: a kind of making of vinegar song and using method, summer is selected in the production of vinegar song, with the physical environment of temperature 30 ~ 40 DEG C, for wheat bran adds water into wheat bran group, be placed in mould compression moulding, the wheat bran of compression moulding put into wheat bran and covers, spontaneous fermentation 6 ~ 7d, then takes out and dries.
Further, in described mould, shape is circular cone bench-type.
Further, the using method of described vinegar song is, by vinegar, the bent grain raw material with producing vinegar is mixed thoroughly, atomized water spray in the process of mixing thoroughly, until the water of spice has sprayed, raw material and vinegar curved surface all have wet water; Place 25 ~ 45min in its natural state, and be placed on sealing and fermenting 360 ~ 380d in sealed vessel, the vinegar grain after fermentation is taken out and is drenched vinegar.
Further, described vinegar is bent: the mass ratio of grain raw material is 1:160 ~ 180.
Further, described grain raw material is corn and wheat.
Advantageous Effects of the present invention is: production method is unsophisticated, and the vinegar produced is bent and be beneficial to grain raw material fermentation, the vinegar that the vinegar made by present method song is produced, and look dense taste is just, fragrant continuous good to eat, nutritious.
Embodiment
Below in conjunction with embodiment, the present invention is further elaborated.
embodiment 1
A making method for vinegar song, the production of vinegar song selects summer, with the physical environment of temperature 30 ~ 40 DEG C, for wheat bran adds water into wheat bran group, be placed in mould compression moulding, the wheat bran of compression moulding put into wheat bran and covers, spontaneous fermentation 6 ~ 7d, then takes out and dries.
embodiment 2
Preferred as in embodiment 1, in described mould, shape is circular cone bench-type.These are lower different in shape, are more conducive to fermentation.
embodiment 3
The vinegar produced for embodiment 1 or 2 is bent, and its using method is, by vinegar, the bent grain raw material with producing vinegar is mixed thoroughly, atomized water spray in the process of mixing thoroughly, until the water of spice has sprayed, raw material and vinegar curved surface all have wet water; Place 25 ~ 45min in its natural state, and be placed on sealing and fermenting 360 ~ 380d in sealed vessel, the vinegar grain after fermentation is taken out and is drenched vinegar.
embodiment 4
Preferred as embodiment 3, described vinegar is bent: the mass ratio of grain raw material is 1:160 ~ 180.
embodiment 5
Preferred as embodiment 4, described grain raw material is corn and wheat.Due to North-Anhui district farm crop mainly wheat and maize, how to utilize wheat and maize to be produce the needs that vinegar reduces transportation cost and purchase cost, and how better utilised vinegar song ferment, and just needs to make the vinegar adapted to bent to grain raw material.
Production method of the present invention is unsophisticated, and the vinegar produced is bent and be beneficial to grain raw material fermentation, the vinegar that the vinegar made by present method song is produced, and look dense taste is just, fragrant continuous good to eat, nutritious.
Above embodiment is the explanation to content of the present invention, not as the restriction to content of the present invention, every those skilled in the art on basis disclosed in the application without creationary variation, all in the protection domain of the application.
Claims (5)
1. the making method of a vinegar song, it is characterized in that: summer is selected in the production of vinegar song, with the physical environment of temperature 30 ~ 40 DEG C, for wheat bran adds water into wheat bran group, be placed in mould compression moulding, the wheat bran of compression moulding is put into wheat bran cover, spontaneous fermentation 6 ~ 7d, then take out and dry.
2. the making method of vinegar song according to claim 1, is characterized in that: in described mould, shape is circular cone bench-type.
3. the vinegar made by making method of vinegar song as claimed in claim 1 is bent, and using method is characterised in that: by vinegar, the bent grain raw material with producing vinegar is mixed thoroughly, atomized water spray in the process of mixing thoroughly, until the water of spice has sprayed, raw material and vinegar curved surface all have wet water; Place 25 ~ 45min in its natural state, and be placed on sealing and fermenting 360 ~ 380d in sealed vessel, the vinegar grain after fermentation is taken out and is drenched vinegar.
4. the using method of the vinegar song made by making method of vinegar song according to claim 3, is characterized in that: described vinegar is bent: the mass ratio of grain raw material is 1:160 ~ 180.
5. the using method of the vinegar song made by making method of vinegar song according to claim 4, is characterized in that: described grain raw material is corn and wheat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510831718.XA CN105385555A (en) | 2015-11-25 | 2015-11-25 | Vinegar koji manufacturing and using method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510831718.XA CN105385555A (en) | 2015-11-25 | 2015-11-25 | Vinegar koji manufacturing and using method |
Publications (1)
| Publication Number | Publication Date |
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| CN105385555A true CN105385555A (en) | 2016-03-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510831718.XA Pending CN105385555A (en) | 2015-11-25 | 2015-11-25 | Vinegar koji manufacturing and using method |
Country Status (1)
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| CN (1) | CN105385555A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106367286A (en) * | 2016-10-14 | 2017-02-01 | 全椒先奇医药科技有限公司 | Vinegar and preparation method thereof |
| CN106867860A (en) * | 2017-01-16 | 2017-06-20 | 姚入维 | The preparation method of food acids jujube vinegar and the vinegar made of this method |
| CN108424831A (en) * | 2018-06-10 | 2018-08-21 | 平凉市金汇丰酿造有限责任公司 | A kind of technique making vinegar song using multilayer material frame |
Citations (5)
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| CN102304460A (en) * | 2011-09-24 | 2012-01-04 | 冯福生 | Preparation method of sunned mature vinegar |
| KR20120064791A (en) * | 2010-12-10 | 2012-06-20 | (주)바이오믹스 | Method for producing vinegar comprising an effective compound derived from soybean and the vinegar produced by the same |
| CN103031245A (en) * | 2011-09-30 | 2013-04-10 | 王思伟 | Method for producing mature vinegar |
| CN103642662A (en) * | 2013-12-10 | 2014-03-19 | 杜国霞 | Mature vinegar |
| CN104711160A (en) * | 2015-03-04 | 2015-06-17 | 姚入维 | Preparation method for edible vinegar |
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2015
- 2015-11-25 CN CN201510831718.XA patent/CN105385555A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120064791A (en) * | 2010-12-10 | 2012-06-20 | (주)바이오믹스 | Method for producing vinegar comprising an effective compound derived from soybean and the vinegar produced by the same |
| CN102304460A (en) * | 2011-09-24 | 2012-01-04 | 冯福生 | Preparation method of sunned mature vinegar |
| CN103031245A (en) * | 2011-09-30 | 2013-04-10 | 王思伟 | Method for producing mature vinegar |
| CN103642662A (en) * | 2013-12-10 | 2014-03-19 | 杜国霞 | Mature vinegar |
| CN104711160A (en) * | 2015-03-04 | 2015-06-17 | 姚入维 | Preparation method for edible vinegar |
Non-Patent Citations (2)
| Title |
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| 何佳: "《微生物工程概论（第二版）》", 30 April 2008 * |
| 赵宝丰: "《调味品（上）347例》", 31 October 2004 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106367286A (en) * | 2016-10-14 | 2017-02-01 | 全椒先奇医药科技有限公司 | Vinegar and preparation method thereof |
| CN106867860A (en) * | 2017-01-16 | 2017-06-20 | 姚入维 | The preparation method of food acids jujube vinegar and the vinegar made of this method |
| CN108424831A (en) * | 2018-06-10 | 2018-08-21 | 平凉市金汇丰酿造有限责任公司 | A kind of technique making vinegar song using multilayer material frame |
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Application publication date: 20160309 |
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| RJ01 | Rejection of invention patent application after publication |