CN105462798A - Production method of vinegar from sorghum straw - Google Patents
Production method of vinegar from sorghum straw Download PDFInfo
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- CN105462798A CN105462798A CN201410403601.7A CN201410403601A CN105462798A CN 105462798 A CN105462798 A CN 105462798A CN 201410403601 A CN201410403601 A CN 201410403601A CN 105462798 A CN105462798 A CN 105462798A
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Abstract
The present invention discloses a production method of vinegar from sorghum straws, and belongs to the technical field of food processing. The method comprises the following steps: 1) raw material treatment; 2) preparation of fermented grains and vinegar fermented grains; 3) alcohol fermentation; 4) acetic acid fermentation; 5) vinegar sprinkling; and 6) sterilization. The method uses the filler of sorghum straws and the main material of sorghum flour for preparing vinegar by mixing fermentation, and has the advantages of providing a new way to the development and utilization of sorghum straws, reduce the environmental pollution caused by burning, reducing the waste of resource materials. The cellulose in the straws is decomposed by microbial composite enzyme and converted into carbohydrate substances suitable for fermentation, so as to not only improve the yield but also add the mellow and sweet taste of the vinegar.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of method utilizing broomcorn straw to make edible vinegar.
Background technology
Chinese sorghum is Gramineae sorghum annual herb plant, and its stem stalk is sturdy, in erect type, high 3 ~ 5m, transverse diameter 2 ~ 5cm, the upper tool buttress root of base portion joint; Leaf sheath is without hair or slightly white powder; Tip of a leaf dura mater matter, tip circle, there is cilium at edge; Blade is linear to wire lanceolar, long 40 ~ 70cm, wide 3 ~ 8cm, and tip is gradually sharp, base portion circle or micro-in ear shape, surperficial sap green, back side light green or have white powder, and two sides is without hair, and edge hyaloidin, the fine little seta of tool, middle arteries and veins is wider, white.Containing nutritive ingredients such as protein, fat, robust fibre and moisture in broomcorn straw, current broomcorn straw is mainly used in Fodder making, wine brewing etc., extremely urgent for a kind of new Land use systems of exploitation.
In recent years, along with progress and the innovation of science and technology, developed country is that the comprehensive development and utilization of broomcorn straw have found multiple use, such as broomcorn straw granular organic fertilizer, straw feed, straw vaporization, straw power generation, straw ethanol, stalk building materials etc., substantially increase utilization value and the utilization ratio of broomcorn straw.In the U.S., there are 24 agriculture states, about 1,500 ten thousand tons of broomcorn straws can be collected every year, be used as feed or be used as material of construction, the wall of new house will be filled after the extruding of the stalk high strength of whole bundle; In addition, the U.S. also actively promotes renewable energy resources cause, using straw as emerging alternative fuel particularly biofuel, therefrom extracts ethanol and develops and utilizes, make stalk comprehensive reutilization have new development.Current Japan also in the converting fuel potentiality actively excavating stalk, has developed the technology extracting alcohol fuel from stalk institute cellulose.And domestic in China, present circumstances still can not make us optimistic.Straw-returning will affect plant growth, crop straw burning pollutant atmosphere, and comprehensive development and utilization is faced with again the awkward situation that technology is immature, output investment ratio is comparatively large, effectiveness comparison is poor.
Summary of the invention
The object of the invention is to: provide a kind of method using broomcorn straw vinegar, for raw material, prepare vinegar by mixed fermentation with sorghum meal, auxiliary material wheat bran with stopping composition broomcorn straw, the comprehensive utilization for broomcorn straw provides a kind of new thinking.
To achieve these goals, the present invention adopts following technical proposals:
Utilize broomcorn straw to make the method for edible vinegar, its preparation method and step as follows:
1) Feedstock treating: major ingredient sorghum meal, auxiliary material wheat bran, stopping composition broomcorn straw powder are mixed, by rotation steamer steaming, add dry yeast saccharifying enzyme and carry out saccharification, take the dish out of the pot after 2h cooling;
2) wine unstrained spirits and the preparation of vinegar unstrained spirits: cook in material the mixed of cooling, admix saccharifying enzyme, inoculation yeast, supplement and add water, mix and make solid-state wine unstrained spirits; Select pure culture acetic bacteria, cultivated as seed wine with dregs, add auxiliary material wheat bran by shaking table, stopping composition broomcorn straw powder, inoculation acetic acid bacteria strain wine with dregs, stir and make vinegar unstrained spirits; Acetic acid bacteria strain wine with dregs is inoculated in vinegar unstrained spirits could start acetic fermentation;
3) zymamsis: wine unstrained spirits is watered into cylinder, after 24h, turns over unstrained spirits once, then compacting, and covered plastic film envelope cylinder ferments 7 days, and period regulates the room temperature 20 ~ 30 DEG C, and expire to the fermentation of wine unstrained spirits, open cylinder and turn over unstrained spirits once, zymamsis terminates;
4) acetic fermentation: alcoholic fermented liquor is put into acetic fermentation pool, turn evenly, add vinegar unstrained spirits, lid layer wheat bran above vinegar unstrained spirits, then with black plastic cloth, whole fermentation vat is covered tightly, maintain room temperature 25 ~ 30 DEG C, control pond temperature 39 ~ 44 DEG C, original position was turned over unstrained spirits or displacement and was fallen unstrained spirits 1 ~ 2 time every day, after fermentation in 14 ~ 30 days, below pond temperature drop to 36 DEG C, vinegar unstrained spirits total acid no longer rises, remaining wine degree≤0.5%, add 1.5 ~ 2% salt namely to vinegar unstrained spirits, stir, acetic fermentation terminates, capping plastics film is placed 3 ~ 5 days, treat its composition fermenting-ripening,
5) drench vinegar: loaded by ripe vinegar unstrained spirits and drench pond, accomplish pine, fall apart, put down, the general 40 ~ 60cm of unstrained spirits layer thickness, adopt the method that three circulating sleeves drench to carry out pouring vinegar, batch two trickles carried out Initial Soak in the past, and it is slightly the raw vinegar of work in-process that pouring is lifted one's head; Criticized three trickles in the past and did second time immersion, and drenched two trickles and be used as lower batch of vinegar unstrained spirits Initial Soak; Do third time with clear water to soak, drench three trickles and be used as the immersion of lower batch of vinegar unstrained spirits second time, the residual acid controlled in final acetic acid is no more than 0.1%;
6) sterilizing: the vinegar drenched adds appropriate Sodium Benzoate, adopts the mode of bar formula sterilizing to carry out sterilizing.
Further, step 1) described in sorghum meal, wheat bran, broomcorn straw powder mix in the ratio of 1:1:1.2, by rotation steamer steaming: vapor pressure 0.15Mpa, maintain 10 ~ 30min, stewing material (reach specified time take the dish out of the pot immediately), treats that clinker quality reaches color and luster fresh, has grog fragrance, uniform loose, do not glue, without the raw heart, free from extraneous odour, when moisture content is 42% ~ 28%, adds dry yeast saccharifying enzyme and carry out saccharification.
Further, step 2) described in wheat bran auxiliary material, broomcorn straw stopping composition, inoculation acetic acid bacteria strain wine with dregs adding proportion, count by weight: 1:1:1.
Further, step 2) described in wine unstrained spirits and vinegar unstrained spirits be prepared as into fermentation in cylinder, enter cylinder temperature 30 ~ 36 DEG C.
Further, step 3) described in wine unstrained spirits be watered, biodiversity ratio is 54 ~ 60%, enters cylinder temperature 24 ~ 28 DEG C.
Further, step 4) after acetic fermentation, unstrained spirits can be smoked and mix ripe vinegar unstrained spirits and drench vinegar, improve vinegar flavor; Also can smoke unstrained spirits and drench vinegar separately, obtain smoked pickle and be used for blending vinegar seasoning; Smoked unstrained spirits flavour passage for it can also be drenched by common work in-process vinegar cover.Heat to smoke after vinegar unstrained spirits maturation again and be called smoked unstrained spirits, ripe vinegar unstrained spirits unique flavor after smoking, the pickle drenching system through the vinegar unstrained spirits smoked can be used for and without the pickle mixing seasoning of smoking.
Further, step 5) drench vinegar after, drench in the vinegar liquid storage open container, shine dew volatilization after 3 months, then essence filter be finished product.
The present invention take broomcorn straw as stopping composition, and sorghum meal is major ingredient, prepares vinegar by mixed fermentation, and its beneficial effect is:
1) adopt broomcorn straw to make stopping composition and make vinegar, utilize the Mierocrystalline cellulose in the action breaks stalk of microbial compound enzyme, change into the glucide that can ferment and utilize, both improve yield rate, and turn increased the mellow sweet mouthfeel of the vinegar smell of vinegar.
2) utilize microbial technique broomcorn straw to be made the acid-sludge after vinegar and carry out feed conversion, drive the development of surrounding area aquaculture.
3) be a link of the industrial utilization of the chain interpolation overlaps of broomcorn straw recycle, reduce the quantity discharged producing carbonic acid gas because of burning.
4) pass through the reasonable process to the energy, thermal source and recycle, form the greenization industrial production without the three wastes.
Embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is described further, so that same domain technician understands.
Embodiment 1
Utilize broomcorn straw to make the method for edible vinegar, its preparation method and step as follows:
1) Feedstock treating: major ingredient (sorghum meal), auxiliary material (wheat bran), stopping composition (broomcorn straw powder) are mixed in the ratio of 1:1:1.2, with rotating steamer steaming: vapor pressure 0.15Mpa, maintain 10 ~ 30min, not stewing material.Treat that clinker quality reaches color and luster fresh, have grog fragrance, uniform loose, do not glue, without the raw heart, free from extraneous odour, when moisture content is 42 ~ 28%, add high activity dried yeast saccharifying enzyme and carry out saccharification, because broomcorn straw powder has good water-absorbent and performance of sizing mixing, just can take the dish out of the pot after 2h cooling.
2) wine unstrained spirits and the preparation of vinegar unstrained spirits: cook in material the mixed of cooling, admix saccharifying enzyme, inoculation yeast, supplement and add water, mix and make solid-state wine unstrained spirits.Select pure culture acetic bacteria, cultivate as seed wine with dregs by shaking table, the ratio of 1:1:1 adds auxiliary material wheat bran, stopping composition broomcorn straw powder, inoculation acetic acid bacteria strain wine with dregs by weight, stirs and makes vinegar unstrained spirits.Enter fermentation in cylinder, enter cylinder temperature 30 ~ 36 DEG C.
3) zymamsis: wine unstrained spirits enters cylinder moisture and accounts for 54 ~ 60%, temperature 24 ~ 28 DEG C, second day, turns over unstrained spirits (unstrained spirits) once, then compacting, and add a cover black plastic film envelope cylinder and ferment 7 days, period regulates the room temperature 20 ~ 30 DEG C.Expire to the fermentation of wine unstrained spirits, open cylinder and turn over unstrained spirits 1 time, wine is surveyed in sampling measuring and calculating, and zymamsis terminates.
4) acetic fermentation: alcoholic fermented liquor is put into acetic fermentation pool, turn evenly, then, in material unstrained spirits, add acetic acid seed, lid layer wheat bran above vinegar unstrained spirits, then with black plastic cloth, whole fermentation vat is covered tightly, maintain room temperature 25 ~ 30 DEG C, control pond temperature 39 ~ 44 DEG C, original position was turned over unstrained spirits or displacement and was fallen unstrained spirits 1 ~ 2 time every day, make that vinegar unstrained spirits is loose, homogenate, heat radiation, absorption air.In acetic fermentation process, periodical survey vinegar unstrained spirits juice total acid content and ethanol content.After fermentation in 14 ~ 30 days, below pond temperature drop to 36 DEG C, vinegar unstrained spirits total acid no longer rises, remaining wine degree≤0.5%, and add 1.5 ~ 2% salt namely to vinegar unstrained spirits, stir, acetic fermentation terminates, and capping plastics film is placed 3 ~ 5 days, treats its composition fermenting-ripening.
Ripe vinegar unstrained spirits sense organ and theory index: batching is in reddish-brown or brown, glossy, juice is clarified, the peculiar fragrance of tool, free from extraneous odour, moisture 54 ~ 60%, total acid >=5.O/dl.
5) smoked unstrained spirits: if desired, can smoke unstrained spirits and mix ripe vinegar unstrained spirits pouring vinegar, improve vinegar flavor; Also can smoke unstrained spirits and drench vinegar separately, obtain smoked pickle and be used for blending vinegar seasoning; Smoked unstrained spirits flavour passage for it can also be drenched by common work in-process vinegar cover.
6) drench vinegar: loaded by ripe vinegar unstrained spirits and drench pond, accomplish pine, fall apart, put down, the general 40 ~ 60cm of unstrained spirits layer thickness, adopt the method that three circulating sleeves drench to carry out pouring vinegar, batch two trickles carried out Initial Soak in the past, and it is slightly the raw vinegar of work in-process that pouring is lifted one's head; Criticized three trickles in the past and did second time immersion, and drenched two trickles and be used as lower batch of vinegar unstrained spirits Initial Soak; Do third time with clear water to soak, drench three trickles and be used as the immersion of lower batch of vinegar unstrained spirits second time, the residual acid controlled in final acetic acid is no more than 0.1%.If desired, drench in the vinegar liquid storage open container, shine dew volatilization after 3 months, then essence filter is finished product.
7) sterilizing: the vinegar drenched measures acetic acid content in batches, according to the class requirement of product, carries out blending chemical examination.After reaching target level of product quality, add appropriate Sodium Benzoate, adopt the mode of bar formula sterilizing to carry out sterilizing, test after cooling.
8) check, packaging: the vinegar of different batches reaches standard by batch converting inspection, and after keeping specification consistent, finished product is sent into finished pot.
Claims (7)
1. utilize broomcorn straw to make the method for edible vinegar, it is characterized in that: its preparation method and step as follows:
1) Feedstock treating: major ingredient sorghum meal, auxiliary material wheat bran, stopping composition broomcorn straw powder are mixed, by rotation steamer steaming, add dry yeast saccharifying enzyme and carry out saccharification, take the dish out of the pot after 2h cooling;
2) wine unstrained spirits and the preparation of vinegar unstrained spirits: cook in material the mixed of cooling, admix saccharifying enzyme, inoculation yeast, supplement and add water, mix and make solid-state wine unstrained spirits; Select pure culture acetic bacteria, cultivated as seed wine with dregs, add auxiliary material wheat bran by shaking table, stopping composition broomcorn straw powder, inoculation acetic acid bacteria strain wine with dregs, stir and make vinegar unstrained spirits; Acetic acid bacteria strain wine with dregs is inoculated in vinegar unstrained spirits could start acetic fermentation;
3) zymamsis: wine unstrained spirits is watered into cylinder, after 24h, turns over unstrained spirits once, then compacting, and covered plastic film envelope cylinder ferments 7 days, and period regulates the room temperature 20 ~ 30 DEG C, and expire to the fermentation of wine unstrained spirits, open cylinder and turn over unstrained spirits once, zymamsis terminates;
4) acetic fermentation: alcoholic fermented liquor is put into acetic fermentation pool, turn evenly, add vinegar unstrained spirits, lid layer wheat bran above vinegar unstrained spirits, then with black plastic cloth, whole fermentation vat is covered tightly, maintain room temperature 25 ~ 30 DEG C, control pond temperature 39 ~ 44 DEG C, original position was turned over unstrained spirits or displacement and was fallen unstrained spirits 1 ~ 2 time every day, after fermentation in 14 ~ 30 days, below pond temperature drop to 36 DEG C, vinegar unstrained spirits total acid no longer rises, remaining wine degree≤0.5%, add 1.5 ~ 2% salt namely to vinegar unstrained spirits, stir, acetic fermentation terminates, capping plastics film is placed 3 ~ 5 days, treat its composition fermenting-ripening,
5) drench vinegar: loaded by ripe vinegar unstrained spirits and drench pond, accomplish pine, fall apart, put down, the general 40 ~ 60cm of unstrained spirits layer thickness, adopt the method that three circulating sleeves drench to carry out pouring vinegar, batch two trickles carried out Initial Soak in the past, and it is slightly the raw vinegar of work in-process that pouring is lifted one's head; Criticized three trickles in the past and did second time immersion, and drenched two trickles and be used as lower batch of vinegar unstrained spirits Initial Soak; Do third time with clear water to soak, drench three trickles and be used as the immersion of lower batch of vinegar unstrained spirits second time, the residual acid controlled in final acetic acid is no more than 0.1%;
6) sterilizing: the vinegar drenched adds appropriate Sodium Benzoate, adopts the mode of bar formula sterilizing to carry out sterilizing.
2. a kind of broomcorn straw that utilizes makes the method for edible vinegar as claimed in claim 1, it is characterized in that: step 1) described in sorghum meal, wheat bran, broomcorn straw powder mix in the ratio of 1:1:1.2, by rotation steamer steaming: vapor pressure 0.15Mpa, maintains 10 ~ 30min, treat that clinker quality reaches color and luster fresh, there is grog fragrance, uniform loose, do not glue, without the raw heart, free from extraneous odour, when moisture content is 42% ~ 28%, adds dry yeast saccharifying enzyme and carries out saccharification.
3. a kind of broomcorn straw that utilizes makes the method for edible vinegar as claimed in claim 1, it is characterized in that: step 2) described in wheat bran auxiliary material, broomcorn straw stopping composition, inoculation acetic acid bacteria strain wine with dregs adding proportion, count by weight: 1:1:1.
4. a kind of broomcorn straw that utilizes makes the method for edible vinegar as claimed in claim 1, it is characterized in that: step 2) described in wine unstrained spirits and vinegar unstrained spirits be prepared as into fermentation in cylinder, enter cylinder temperature 30 ~ 36 DEG C.
5. a kind of broomcorn straw that utilizes makes the method for edible vinegar as claimed in claim 1, it is characterized in that: step 3) described in wine unstrained spirits be watered, biodiversity ratio is 54 ~ 60%, enters cylinder temperature 24 ~ 28 DEG C.
6. a kind of broomcorn straw that utilizes makes the method for edible vinegar as claimed in claim 1, it is characterized in that: step 4) after acetic fermentation, unstrained spirits can be smoked and mix ripe vinegar unstrained spirits and drench vinegar, improve vinegar flavor; Also can smoke unstrained spirits and drench vinegar separately, obtain smoked pickle and be used for blending vinegar seasoning; Smoked unstrained spirits flavour passage for it can also be drenched by common work in-process vinegar cover.Heat to smoke after vinegar unstrained spirits maturation again and be called smoked unstrained spirits, ripe vinegar unstrained spirits unique flavor after smoking, the pickle drenching system through the vinegar unstrained spirits smoked can be used for and without the pickle mixing seasoning of smoking.
7. a kind of broomcorn straw that utilizes makes the method for edible vinegar as claimed in claim 1, it is characterized in that: step 5) drench vinegar after, drench in the vinegar liquid storage open container, shine dew volatilization after 3 months, then essence filter be finished product.
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| CN201410403601.7A CN105462798A (en) | 2014-08-18 | 2014-08-18 | Production method of vinegar from sorghum straw |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047641A (en) * | 2016-08-10 | 2016-10-26 | 湖北工业大学 | Solid-state cylinder-sealed vinegar brewing technology |
| CN106754229A (en) * | 2017-01-18 | 2017-05-31 | 山西紫林醋业股份有限公司 | Broomcorn straw is decomposed using cellulase system substitute the method that auxiliary material brewages mature vinegar |
| CN106947681A (en) * | 2017-05-16 | 2017-07-14 | 柯有苗 | A kind of method that vinegar is made with sweet potato waste |
| CN107488573A (en) * | 2017-09-27 | 2017-12-19 | 句容市华东综合酿造厂 | A kind of brewing method of sorghum vinegar |
| CN109234138A (en) * | 2018-11-30 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of broom corn millet health preserving vinegar |
-
2014
- 2014-08-18 CN CN201410403601.7A patent/CN105462798A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047641A (en) * | 2016-08-10 | 2016-10-26 | 湖北工业大学 | Solid-state cylinder-sealed vinegar brewing technology |
| CN106754229A (en) * | 2017-01-18 | 2017-05-31 | 山西紫林醋业股份有限公司 | Broomcorn straw is decomposed using cellulase system substitute the method that auxiliary material brewages mature vinegar |
| CN106947681A (en) * | 2017-05-16 | 2017-07-14 | 柯有苗 | A kind of method that vinegar is made with sweet potato waste |
| CN107488573A (en) * | 2017-09-27 | 2017-12-19 | 句容市华东综合酿造厂 | A kind of brewing method of sorghum vinegar |
| CN109234138A (en) * | 2018-11-30 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of broom corn millet health preserving vinegar |
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