CN105505731A - Method for preparing edible vinegar - Google Patents
Method for preparing edible vinegar Download PDFInfo
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- CN105505731A CN105505731A CN201510759748.4A CN201510759748A CN105505731A CN 105505731 A CN105505731 A CN 105505731A CN 201510759748 A CN201510759748 A CN 201510759748A CN 105505731 A CN105505731 A CN 105505731A
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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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The present invention relates to a method for preparing edible vinegar, and the edible vinegar is prepared by the steps of first making yeast, then making a pre-fermentation material, mixing the yeast and the pre-fermentation material, adding brown sugar for fermentation, drying and the like. The beneficial effects are as follows: the method for preparing the edible vinegar is short in time and suitable for mass production of the edible vinegar; the edible vinegar prepared by the method is prepared by using a variety of grain for brewing, and contains a variety of proteins and vitamins, and the like, and is nutritious and more appropriate in taste and mouth feeling, the added brown sugar not only adds nutrients and medical value of the edible vinegar and can make the edible vinegar rich in flavor, slightly sweet and sour in taste and catered to most people's tastes.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of vinegar.
Background technology
Vinegar is the seasonings often used in China's tradition dish, vinegar generally consist of medicinal extract matter, ash content, volatile acid, fixed acid, reducing sugar.Concrete material has the carbohydrates such as higher alcohols, 3-Hydroxybutanone, otan, tyrosol, acetaldehyde, formaldehyde, acetal, acetic acid, succsinic acid, oxalic acid and sorbose.
By vinegar production method, vinegar 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.If add a small amount of alimentary acetic acid in making vinegar to be made into and to blend vinegar, to human body and nontoxicity, but acetic acid itself is not containing nutritive ingredient, and blend vinegar almost nonnutritive value so pure, the vinegar nutritive value that part is blent declines to some extent.
Generally make vinegar southern multiplex rice, northern multiplex jowar, and use wheat or corn to be major ingredient, is rare at national Vinegar Industry.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of preparation method of vinegar.Obtained vinegar is nutritious, slightly sweet in mouthfeel acid, caters to the taste of most people.
The technical solution adopted in the present invention is: a kind of preparation method of vinegar, comprises the following steps:
(1) yeast making process: comprise
A: get the water of 10-15 weight part boiled after put into the millet of 0.4-0.8 weight part, burn open rear insulation 20-40min, infusion becomes millet congee;
B: afterwards, when millet congee is cooled to 25-30 DEG C, puts in millet congee by the Semen Maydis powder of the saleratus of 0.04-0.08 weight part and 2.0-2.8 weight part, and start first time fermentation after stirring, the fermentation through 6-8 days becomes first time fermentation material;
C: afterwards, puts into the fine flour of 11-12 weight part in first time fermentation material, carries out second time fermentation 6-8 days, become second time fermentation material after stirring;
D: afterwards, puts into the hominy grits of 21-22 weight part in second time fermentation material, and carry out third time fermentation after stirring, the fermentation through 6-8 days becomes third time fermentation material;
E: afterwards, puts into the wheat benevolence of 50-55 weight part in third time fermentation material, and carry out the 4th fermentation after stirring, the fermentation through 6-8 days becomes the 4th fermentation material;
F: afterwards, paving 3-5 layer fiber crops leaf is as bottom, again the 4th fermentation material is placed on the numb leaf of bottom, then the 4th fermentation material is covered tightly as top layer at the 4th fermentation material upper berth 3-5 layer fiber crops leaf, become parcel group with the numb leaf that the numb leaf of bottom wraps the 4th fermentation material and top layer again, finally to be rolled into a ball by parcel with rope and tie, the indoor fermentation being put into shady and cool ventilation obtains knee-piece, the time of described indoor fermentation is 170-190 days, completes yeast making process;
(2) preparation process of pre-issuance of materials: comprise
G: the millet putting into 0.5-1.5 weight part after boiled for the water getting 18-22 weight part, burn open rear insulation 20-40min, infusion becomes millet congee;
H: afterwards, when millet congee is cooled to 32-40 DEG C, puts in millet congee by the Semen Maydis powder of the saleratus of 0.04-0.08 weight part and 3-5 weight part, and start fermentation after stirring, the fermentation through 3-5 days becomes fermentation material I;
I: afterwards, puts into the fine flour of 1-3 weight part in fermentation material I, carries out fermentation 3-5 days after stirring, become fermentation material II;
J: afterwards, puts into the hominy grits of 30-40 weight part in fermentation material II, ferments after stirring, and the fermentation through 3-5 days becomes fermentation material III, completes the preparation process of pre-issuance of materials;
(3) finished product preparation process: comprise
K: the knee-piece obtained in step (1) is rolled into knee-piece powder;
L: afterwards, fermentation material III and knee-piece powder mixed in the ratio of 22:80-85 and make Preblend, the brown sugar then adding the 20.8wt% of Preblend mixes again, then carries out sealing and fermenting 14-16 days;
M: afterwards, adds the white wine of the 6.0-6.4wt% of Preblend, sealing and fermenting 14-16 days after mixing;
N: afterwards, adds the water of the 60-65wt% of Preblend, sealing and fermenting 14-16 days after mixing;
O: afterwards, shines 260-300 days processed, shines in process processed and stirs once every 20-30 days, namely can be made into vinegar work in-process;
P: afterwards, filtered by described vinegar work in-process, filtrate is vinegar.
Further, described in step (1), the addition of water is 12 weight parts; The addition of described millet is 0.6 weight part; The addition of described saleratus is 0.06 weight part; The addition of described Semen Maydis powder is 2.4 weight parts; The addition of described fine flour is 11.3 weight parts; The addition of described hominy grits is 21.6 weight parts; The addition of described wheat benevolence is 52.74 weight parts.
Further, described in step (1), rope is the rope made of hemp.Ensure that the material that vinegar of the present invention touches in preparation process is natural product, reduce chemical substance and infiltrate in vinegar of the present invention.
Further, described in step (1), the time of indoor fermentation is 180 days.
Further, the leavening temperature of the fermentation of first time described in step (1), second time fermentation, fermentation and the 4th fermentation is for the third time 25-30 DEG C, and the leavening temperature of described indoor fermentation is 15-25 DEG C; Described in step (2), the leavening temperature of fermentation is 32-40 DEG C.
Further, described in step (2), the addition of water is 20 weight parts; The addition of described millet is 1.0 weight parts; The addition of described saleratus is 0.06 weight part; The addition of described Semen Maydis powder is 4 weight parts; The addition of described fine flour is 2 weight parts; The addition of described hominy grits is 35 weight parts.
Further, described in step (3), the particle diameter of knee-piece powder is 100-300 order.
Further, described in step (3), the time of sealing and fermenting is 15 days.
Further, fermentation material III described in step (3) is 22:83 with the ratio of knee-piece powder addition; The addition of described white wine is the 6.2wt% of Preblend, and the addition of water is the 62.5wt% of Preblend.
Further, described in step (3), sealing and fermenting is for put into altar by Preblend, ferments after closing with plastic cloth or kraft paper.
The leaf that the numb leaf used in the present invention is kendir, what use in the present invention is fresh Folium Apocyni Veneti, Folium Apocyni Veneti contains the Chemical Composition such as a large amount of flavones, triterpene, organic acid, amino acid, there is hypotensive, reducing blood-fat, increase coronary flow, to hypertension, hyperlipidemia, there is good curative effect, especially there is positive effect to dizziness, improving water flood quality, there is enhancing immunity, preventing cold, antiasthmatic-antitussive, elimination depression, beauty treatment of invigorating blood circulation, relieving alcoholism and protecting liver simultaneously, fall the effects such as tobacco poisoning, vessel softening, defaecation diuresis.
Hominy grits and Semen Maydis powder are all formed by crush maize, and just granular size is different, and the Semen Maydis powder in the present invention is the small-particle of less than 200 μm that corn peeling is pulverized the particle diameter that obtains afterwards and is; Hominy grits in the present invention is that after corn maturation, non-skin pulverizes the particle diameter that the obtains powdery substance at 200 μm of-0.1cm.Containing a large amount of Yelkin TTS, linolic acid, grain alcohol, vitamin-E, Mierocrystalline cellulose etc. in corn, the various health care functions such as have hypotensive, reducing blood-fat, arteriosclerosis, prevention intestinal cancer, beautifying face and moistering lotion, delay senility also is the suitable good merchantable brand of diabetics.Corn is universally acknowledged " gold crop ", and the content of its fat, phosphoric, Lin Suanna Vitamin B2 Sodium Phosphate occupies first of cereal.Containing linolic acid and vitamin-E in Semen Maydis powder, cholesterol in human body level can be made to reduce, thus reduce arteriosclerotic generation.Calcic in Semen Maydis powder, irony are more, can prevent hypertension, coronary heart disease.Modern medicine study shows, has abundant gsh in Semen Maydis powder, and this is a kind of anticancer factor, can combine, make it lose toxicity, then excreted by digestive tube in human body with multiple external chemical carcinogen.Containing a large amount of Methionin in the Semen Maydis powder of corase grind, can Tumor suppression growth.Semen Maydis powder is also containing trace element-selenium.Selenium can accelerate human body inner oxide and decompose, and suppresses malignant tumour.
Prove after deliberation, wheat lipid content is low, and protein content is higher, and the composition of its protein is based on gliadin and gluten, is hydrolyzed into each seed amino acid through aspergillus, and it is the main component forming the fresh fragrance of vinegar.
Brown sugar is except possessing the function of sugar, and also containing VITAMIN and trace element, as iron, zinc, manganese, chromium etc., nutritive ingredient is higher than white sugar a lot; Taste is sweet, warm in nature; Energy bowl spares emergency, and the blood stasis of blood; For weakness of the spleen and the stomach, the sound of vomiting of vomitting of suffering from abdominal pain; Cure mainly trusted subordinate's heat expansion, dry is for drink, and swelling and sore throat, cough due to lung-heat, cardiopulmonary and intestine and small intestine heat, wine is malicious.Use brown sugar to not only increase the nutritive ingredient of vinegar and medical value in the present invention but also the taste of vinegar of the present invention can be made more Jiamei is good.
Beneficial effect of the present invention is: the preparation method of vinegar of the present invention first prepares knee-piece, pre-issuance of materials is prepared again with the shorter time, then finished product vinegar is obtained with knee-piece and pre-issuance of materials mixed fermentation, with directly by shorter for the used time compared with fermenting raw materials, knee-piece is long for storage period, knee-piece can be prepared in advance for subsequent use, be suitable for producing vinegar in enormous quantities;
Vinegar that the present invention obtains adopts pure natural crop to be raw material, is main raw material with wheat and maize, and add a small amount of millet and brewage and form, the vinegar adopting various types of grain to brewage contains multiple protein and multivitamin etc., and nutritious, mouthfeel, taste are more suitable;
Add brown sugar in the vinegar that the present invention obtains not only increase the nutritive ingredient of vinegar and medical value but also vinegar aromatic flavour of the present invention can be made, slightly sweet in mouthfeel acid, cater to the taste of most people;
Numb leaf is used to wrap up the 4th fermentation material in the present invention, fermentation in the very long the 4th fermentation and finished product preparation process and airing process, nutritive substance in fiber crops leaf has substantially all remained in final finished product vinegar, not only increase the nutritive value of vinegar, and add the local flavor of vinegar.It contains the Chemical Composition such as a large amount of flavones, triterpene, organic acid, amino acid, there is hypotensive, reducing blood-fat, increase coronary flow, to hypertension, hyperlipidemia, there is good curative effect, especially there is positive effect to dizziness, improving water flood quality, there is enhancing immunity, preventing cold, antiasthmatic-antitussive, elimination depression, beauty treatment of invigorating blood circulation, relieving alcoholism and protecting liver simultaneously, fall the effects such as tobacco poisoning, vessel softening, defaecation diuresis.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further details.
Embodiment 1
The invention provides a kind of preparation method of vinegar, comprise the following steps:
(1) yeast making process: comprise
A: get the water of 15 weight parts boiled after put into the millet of 0.4kg, burn open rear insulation 40min, infusion becomes millet congee;
B: when millet congee is cooled to 25 DEG C, the saleratus of 0.04kg and the Semen Maydis powder of 2.8kg are put in millet congee, start first time fermentation after stirring, the fermentation through 8 days becomes first time fermentation material;
C: put into by the fine flour of 12kg in first time fermentation material, carries out second time fermentation 8 days after stirring, become second time fermentation material;
D: the hominy grits of 21kg is put in second time fermentation material, carry out third time fermentation after stirring, the fermentation through 8 days becomes third time fermentation material;
E: the wheat benevolence of 50kg is put in third time fermentation material, carry out the 4th fermentation after stirring, the fermentation through 6 days becomes the 4th fermentation material;
F: spread 5 layers of numb leaf as bottom, again the 4th fermentation material is placed on the numb leaf of bottom, then the 4th fermentation material is covered tightly as top layer at the 4th the numb leaf in 3 layers, fermentation material upper berth, parcel group is become again with the numb leaf that the numb leaf of bottom wraps the 4th fermentation material and top layer, finally with rope, parcel group is tied, the temperature being put into shady and cool ventilation is that the indoor fermentation of 19 DEG C obtains knee-piece, and the time of described indoor fermentation is 170 days, completes yeast making process;
(2) preparation process of pre-issuance of materials: comprise
G: the millet putting into 0.5-1.5kg after boiled for the water getting 18-22kg, burn open rear insulation 20-40min, infusion becomes millet congee;
H: when millet congee is cooled to 30 DEG C, the saleratus of 0.04kg and the Semen Maydis powder of 3kg are put in millet congee, start fermentation after stirring, the fermentation through 5 days becomes fermentation material I;
I: put into by the fine flour of 3kg in fermentation material I, carries out fermentation 3 days, becomes fermentation material II after stirring;
J: the hominy grits of 30kg is put in fermentation material II, ferments after stirring, the fermentation through 5 days becomes fermentation material III, completes the preparation process of pre-issuance of materials;
(3) finished product preparation process: comprise
K: the knee-piece obtained in step (1) being rolled into particle diameter is 300 object knee-piece powder;
L: fermentation material III and knee-piece powder mixed in the ratio of 22:83 and make Preblend, the brown sugar then adding the 20.8wt% of Preblend mixes again, then carries out sealing and fermenting 15 days;
M: the white wine adding the 6.2wt% of Preblend, sealing and fermenting 15 days after mixing;
N: the water adding the 62.5wt% of Preblend, sealing and fermenting 15 days after mixing;
O: shine system 288 days, shines in process processed and stirred once every 24 days, namely can be made into vinegar work in-process;
P: filtered by described vinegar work in-process, filtrate is vinegar.
Embodiment 2
The invention provides a kind of preparation method of vinegar, comprise the following steps:
(1) yeast making process: comprise
A: get the water of 10kg boiled after put into the millet of 0.8kg, burn open rear insulation 20min, infusion becomes millet congee;
B: when millet congee is cooled to 30 DEG C, the saleratus of 0.08kg and the Semen Maydis powder of 2.0kg are put in millet congee, start first time fermentation after stirring, the fermentation through 6 days becomes first time fermentation material;
C: put into by the fine flour of 11kg in first time fermentation material, carries out second time fermentation 6 days after stirring, become second time fermentation material;
D: the hominy grits of 22kg is put in second time fermentation material, carry out third time fermentation after stirring, the fermentation through 6 days becomes third time fermentation material;
E: the wheat benevolence of 55kg is put in third time fermentation material, carry out the 4th fermentation after stirring, the fermentation through 8 days becomes the 4th fermentation material;
F: spread 3 layers of numb leaf as bottom, again the 4th fermentation material is placed on the numb leaf of bottom, then the 4th fermentation material is covered tightly as top layer at the 4th the numb leaf in 5 layers, fermentation material upper berth, parcel group is become again with the numb leaf that the numb leaf of bottom wraps the 4th fermentation material and top layer, finally with rope, parcel group is tied, the indoor fermentation being put into shady and cool ventilation obtains knee-piece, and the time of described indoor fermentation is 190 days, and the leavening temperature of indoor fermentation is 25 DEG C; Complete yeast making process;
(2) preparation process of pre-issuance of materials: comprise
G: the millet putting into 1.0kg after boiled for the water getting 20kg, burn open rear insulation 30min, infusion becomes millet congee;
H: when millet congee is cooled to 35 DEG C, the saleratus of 0.06kg and the Semen Maydis powder of 4kg are put in millet congee, start fermentation after stirring, the fermentation through 4 days becomes fermentation material I;
I: put into by the fine flour of 2kg in fermentation material I, carries out fermentation 4 days, becomes fermentation material II after stirring;
J: the hominy grits of 35kg is put in fermentation material II, ferments after stirring, the fermentation through 3-5 days becomes fermentation material III, completes the preparation process of pre-issuance of materials;
(3) finished product preparation process: comprise
K: the knee-piece obtained in step (1) being rolled into particle diameter is 100 object knee-piece powder;
L: fermentation material III and knee-piece powder mixed in the ratio of 22:80 and make Preblend, the brown sugar then adding the 20.8wt% of Preblend mixes again, then carries out sealing and fermenting 14 days;
M: the white wine adding the 6.4wt% of Preblend, sealing and fermenting 14 days after mixing;
N: the water adding the 60wt% of Preblend, sealing and fermenting 16 days after mixing;
O: shine system 300 days, shines in process processed and stirred once every 30 days, namely can be made into vinegar work in-process;
P: filtered by described vinegar work in-process, filtrate is vinegar.
Embodiment 3
The invention provides a kind of preparation method of vinegar, comprise the following steps:
(1) yeast making process: comprise
A: get the water of 12kg boiled after put into the millet of 0.6kg, burn open rear insulation 30min, infusion becomes millet congee;
B: when millet congee is cooled to 28 DEG C, the saleratus of 0.06kg and the Semen Maydis powder of 2.4kg are put in millet congee, start first time fermentation under the rear 25 DEG C of conditions that stir, the fermentation through 7 days becomes first time fermentation material;
C: put into by the fine flour of 11.3kg in first time fermentation material, carries out second time fermentation 7 days under the rear 30 DEG C of conditions that stir, become second time fermentation material;
D: the hominy grits of 21.6kg is put in second time fermentation material, carry out third time fermentation under the rear 30 DEG C of conditions that stir, the fermentation through 7 days becomes third time fermentation material;
E: the wheat benevolence of 52.74kg is put in third time fermentation material, carry out the 4th fermentation under the rear 30 DEG C of conditions that stir, the fermentation through 7 days becomes the 4th fermentation material;
F: spread 4 layers of numb leaf as bottom, again the 4th fermentation material is placed on the numb leaf of bottom, then the 4th fermentation material is covered tightly as top layer at the 4th the numb leaf in 4 layers, fermentation material upper berth, parcel group is become again with the numb leaf that the numb leaf of bottom wraps the 4th fermentation material and top layer, finally parcel group tied with rope, the indoor fermentation being put into shady and cool ventilation obtains knee-piece, and the time of described indoor fermentation is 180 days, the leavening temperature of indoor fermentation is 15 DEG C, completes yeast making process;
(2) preparation process of pre-issuance of materials: comprise
G: the millet putting into 0.5kg after boiled for the water getting 22kg, burn open rear insulation 40min, infusion becomes millet congee;
H: when millet congee is cooled to 40 DEG C, the saleratus of 0.08kg and the Semen Maydis powder of 5kg are put in millet congee, start fermentation under the rear 35 DEG C of conditions that stir, the fermentation through 3 days becomes fermentation material I;
I: put into by the fine flour of 1kg in fermentation material I, carries out 32 DEG C of condition bottom fermentations 5 days, becomes fermentation material II after stirring;
J: the hominy grits of 40kg is put in fermentation material II, ferment under the rear 40 DEG C of conditions that stir, the fermentation through 3 days becomes fermentation material III, completes the preparation process of pre-issuance of materials;
(3) finished product preparation process: comprise
K: the knee-piece obtained in step (1) being rolled into particle diameter is 200 object knee-piece powder;
L: fermentation material III and knee-piece powder mix in the ratio of 22:85 and make Preblend, altar is put in Preblend, and the brown sugar then adding the 20.8wt% of Preblend mixes again, with plastic cloth or kraft paper closed after carry out sealing and fermenting 16 days;
M: the white wine adding the 6.0wt% of Preblend, sealing and fermenting 16 days after mixing;
N: the water adding the 65wt% of Preblend, sealing and fermenting 14 days after mixing;
O: shine system 260 days, shines in process processed and stirred once every 20 days, namely can be made into vinegar work in-process;
P: filtered by described vinegar work in-process, filtrate is vinegar.
Embodiment 4
The invention provides a kind of preparation method of vinegar, comprise the following steps:
(1) yeast making process: comprise
A: get the water of 10kg boiled after put into the millet of 0.8kg, burn open rear insulation 20min, infusion becomes millet congee;
B: when millet congee is cooled to 30 DEG C, the saleratus of 0.08kg and the Semen Maydis powder of 2.0kg are put in millet congee, start first time fermentation after stirring, the fermentation through 6 days becomes first time fermentation material;
C: put into by the fine flour of 11kg in first time fermentation material, carries out second time fermentation 6 days after stirring, become second time fermentation material;
D: the hominy grits of 22kg is put in second time fermentation material, carry out third time fermentation after stirring, the fermentation through 6 days becomes third time fermentation material;
E: the wheat benevolence of 55kg is put in third time fermentation material, carry out the 4th fermentation after stirring, the fermentation through 8 days becomes the 4th fermentation material;
F: spread 3 layers of numb leaf as bottom, again the 4th fermentation material is placed on the numb leaf of bottom, then the 4th fermentation material is covered tightly as top layer at the 4th the numb leaf in 5 layers, fermentation material upper berth, parcel group is become again with the numb leaf that the numb leaf of bottom wraps the 4th fermentation material and top layer, finally parcel group tied with the rope made of hemp, the indoor fermentation being put into shady and cool ventilation obtains knee-piece, and the time of described indoor fermentation is 190 days, the leavening temperature of indoor fermentation is 20 DEG C, completes yeast making process;
(2) preparation process of pre-issuance of materials: comprise
G: the millet putting into 1.0kg after boiled for the water getting 20kg, burn open rear insulation 30min, infusion becomes millet congee;
H: when millet congee is cooled to 35 DEG C, the saleratus of 0.06kg and the Semen Maydis powder of 4kg are put in millet congee, start fermentation after stirring, the fermentation through 4 days becomes fermentation material I;
I: put into by the fine flour of 2kg in fermentation material I, carries out fermentation 4 days, becomes fermentation material II after stirring;
J: the hominy grits of 35kg is put in fermentation material II, ferments after stirring, the fermentation through 3-5 days becomes fermentation material III, completes the preparation process of pre-issuance of materials;
(3) finished product preparation process: comprise
K: the knee-piece obtained in step (1) being rolled into particle diameter is 350 object knee-piece powder;
L: fermentation material III and knee-piece powder mixed in the ratio of 22:80 and make Preblend, the brown sugar then adding the 20.8wt% of Preblend mixes again, then carries out sealing and fermenting 14 days;
M: the white wine adding the 6.4wt% of Preblend, sealing and fermenting 14 days after mixing;
N: the water adding the 60wt% of Preblend, sealing and fermenting 16 days after mixing;
O: shine system 300 days, shines in process processed and stirred once every 30 days, namely can be made into vinegar work in-process;
P: filtered by described vinegar work in-process, filtrate is vinegar.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but any change is done in its shape or structure; every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Claims (10)
1. a preparation method for vinegar, is characterized in that: comprise the following steps:
(1) yeast making process: comprise
A: get the water of 10-15 weight part boiled after put into the millet of 0.4-0.8 weight part, burn open rear insulation 20-40min, infusion becomes millet congee;
B: afterwards, when described millet congee is cooled to 25-30 DEG C, put in described millet congee by the Semen Maydis powder of the saleratus of 0.04-0.08 weight part and 2.0-2.8 weight part, start first time fermentation after stirring, the fermentation through 6-8 days becomes first time fermentation material;
C: afterwards, puts into the fine flour of 11-12 weight part in described first time fermentation material, carries out second time fermentation 6-8 days, become second time fermentation material after stirring;
D: afterwards, puts into the hominy grits of 21-22 weight part in described second time fermentation material, and carry out third time fermentation after stirring, the fermentation through 6-8 days becomes third time fermentation material;
E: afterwards, puts into the wheat benevolence of 50-55 weight part in described third time fermentation material, and carry out the 4th fermentation after stirring, the fermentation through 6-8 days becomes the 4th fermentation material;
F: afterwards, paving 3-5 layer fiber crops leaf is as bottom, again the 4th fermentation material is placed on the numb leaf of bottom, then the 4th fermentation material is covered tightly as top layer at the 4th fermentation material upper berth 3-5 layer fiber crops leaf, become parcel group with the numb leaf that the numb leaf of bottom wraps the 4th fermentation material and top layer again, finally to be rolled into a ball by parcel with rope and tie, the indoor fermentation being put into shady and cool ventilation obtains knee-piece, the time of described indoor fermentation is 170-190 days, completes yeast making process;
(2) preparation process of pre-issuance of materials: comprise
G: the millet putting into 0.5-1.5 weight part after boiled for the water getting 18-22 weight part, burn open rear insulation 20-40min, infusion becomes millet congee;
H: afterwards, when described millet congee is cooled to 32-40 DEG C, puts in described millet congee by the Semen Maydis powder of the saleratus of 0.04-0.08 weight part and 3-5 weight part, and start fermentation after stirring, the fermentation through 3-5 days becomes fermentation material I;
I: afterwards, puts into the fine flour of 1-3 weight part in described fermentation material I, carries out fermentation 3-5 days after stirring, become fermentation material II;
J: afterwards, put in described fermentation material II by the hominy grits of 30-40 weight part, ferment after stirring, the fermentation through 3-5 days becomes fermentation material III, completes the preparation process of pre-issuance of materials;
(3) finished product preparation process: comprise
K: the knee-piece obtained in step (1) is rolled into knee-piece powder;
L: afterwards, fermentation material III and knee-piece powder mixed in the ratio of 22:80-85 and make Preblend, the brown sugar then adding the 20.8wt% of Preblend mixes again, then carries out sealing and fermenting 14-16 days;
M: afterwards, adds the white wine of the 6.0-6.4wt% of Preblend, sealing and fermenting 14-16 days after mixing;
N: afterwards, adds the water of the 60-65wt% of Preblend, sealing and fermenting 14-16 days after mixing;
O: afterwards, shines 260-300 days processed, shines in process processed and stirs once every 20-30 days, namely can be made into vinegar work in-process;
P: afterwards, filtered by described vinegar work in-process, filtrate is vinegar.
2. preparation method according to claim 1, is characterized in that: described in step (1), the addition of water is 12 weight parts; The addition of described millet is 0.6 weight part; The addition of described saleratus is 0.06 weight part; The addition of described Semen Maydis powder is 2.4 weight parts; The addition of described fine flour is 11.3 weight parts; The addition of described hominy grits is 21.6 weight parts; The addition of described wheat benevolence is 52.74 weight parts.
3. preparation method according to claim 1, is characterized in that: described in step (1), rope is the rope made of hemp.
4. preparation method according to claim 1, is characterized in that: the time of indoor fermentation described in step (1) is 180 days.
5. preparation method according to claim 1, it is characterized in that: the leavening temperature of the fermentation of first time described in step (1), second time fermentation, fermentation and the 4th fermentation is for the third time 25-30 DEG C, and the leavening temperature of described indoor fermentation is 15-25 DEG C; Described in step (2), the leavening temperature of fermentation is 32-40 DEG C.
6. preparation method according to claim 1, is characterized in that: described in step (2), the addition of water is 20 weight parts; The addition of described millet is 1.0 weight parts; The addition of described saleratus is 0.06 weight part; The addition of described Semen Maydis powder is 4 weight parts; The addition of described fine flour is 2 weight parts; The addition of described hominy grits is 35 weight parts.
7. preparation method according to claim 1, is characterized in that: described in step (3), the particle diameter of knee-piece powder is 100-300 order.
8. preparation method according to claim 1, is characterized in that: the time of sealing and fermenting described in step (3) is 15 days.
9. preparation method according to claim 1, is characterized in that: fermentation material III described in step (3) is 22:83 with the ratio of knee-piece powder addition; The addition of described white wine is the 6.2wt% of Preblend, and the addition of water is the 62.5wt% of Preblend.
10. preparation method according to claim 1, is characterized in that: described in step (3), sealing and fermenting is for put into altar by Preblend, ferments after closing with plastic cloth or kraft paper.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107805592A (en) * | 2017-11-30 | 2018-03-16 | 张晶 | Vinegar and vinegar method processed |
| CN111548898A (en) * | 2020-06-02 | 2020-08-18 | 泰安未来食品有限公司 | Five-grain vinegar and preparation method thereof |
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| CN1995313A (en) * | 2006-11-09 | 2007-07-11 | 湘西自治州边城醋业科技有限责任公司 | Salt-free seasoned vinegar brewage process |
| CN102304460A (en) * | 2011-09-24 | 2012-01-04 | 冯福生 | Preparation method of sunned mature vinegar |
| KR20120072918A (en) * | 2010-12-24 | 2012-07-04 | 대한민국(농촌진흥청장) | Manufacturing method of natural brewing vinegar for well-being life and brewing vinegar manufactured thereby |
| CN103396931A (en) * | 2013-08-17 | 2013-11-20 | 陈永革 | Millet grain vinegar preparation method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1995313A (en) * | 2006-11-09 | 2007-07-11 | 湘西自治州边城醋业科技有限责任公司 | Salt-free seasoned vinegar brewage process |
| KR20120072918A (en) * | 2010-12-24 | 2012-07-04 | 대한민국(농촌진흥청장) | Manufacturing method of natural brewing vinegar for well-being life and brewing vinegar manufactured thereby |
| CN102304460A (en) * | 2011-09-24 | 2012-01-04 | 冯福生 | Preparation method of sunned mature vinegar |
| CN103396931A (en) * | 2013-08-17 | 2013-11-20 | 陈永革 | Millet grain vinegar preparation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107805592A (en) * | 2017-11-30 | 2018-03-16 | 张晶 | Vinegar and vinegar method processed |
| CN111548898A (en) * | 2020-06-02 | 2020-08-18 | 泰安未来食品有限公司 | Five-grain vinegar and preparation method thereof |
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