CN105543058B - A kind of production method of jujube vinegar - Google Patents
A kind of production method of jujube vinegar Download PDFInfo
- Publication number
- CN105543058B CN105543058B CN201510961797.6A CN201510961797A CN105543058B CN 105543058 B CN105543058 B CN 105543058B CN 201510961797 A CN201510961797 A CN 201510961797A CN 105543058 B CN105543058 B CN 105543058B
- Authority
- CN
- China
- Prior art keywords
- jujube
- vinegar
- fermentation
- production method
- jujube vinegar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of production methods of jujube vinegar; this method include jujube cleaning, boiling, alcoholic fermentation, acetic fermentation, heating smoke unstrained spirits and jujube vinegar set it is dripping go out etc. six steps; present invention process is simple, operability is strong; the jujube vinegar stable quality produced using this method; convenient for scale, standardized production, there are good market prospects.
Description
Technical field
The present invention relates to vinegar technical fields processed.
Background technology
With the literature record of red date as raw materials making vinegar away from the modern history for having had 3,000 years, jujube vinegar has mouthfeel
A variety of benefits such as good, full of nutrition, good for health, and jujube is after the fermentation in two stages leads to vinegar, nutritional ingredient
It is easier to be absorbed by the body than directly edible jujube.
The production method of current jujube vinegar mainly uses liquid submerged fermentation method, and this method need to be first to taking after jujube boiling
Then juice carries out alcoholic fermentation in ethanol fermentation tank, then be transferred in apparatus for acetic acid fermentation tank and carry out acetic fermentation, whole process operation
Cumbersome, cost is higher, needs to put into large number of equipment, and juice is taken to be easily led to red date nutrient ingredient by the limitation of equipment in the process
Using incomplete, jujube vinegar prepared by simple liquid-state fermentation technology has a poor flavour, and may also result in raw material by dirt during tank switching
Dye so as to cause the unstable quality of product, therefore is not suitable for large-scale standardized production.
Invention content
The technical problem to be solved by the present invention is in view of the above shortcomings of the prior art, provide a kind of producer of jujube vinegar
Method, this method solve prior art processes it is cumbersome, complicated for operation, cost is higher, unstable quality the problem of.
In order to solve the above technical problems, the technical solution used in the present invention is：
A kind of production method of jujube vinegar, includes the following steps：
1）Screening without go mouldy, the fresh red date as raw materials of free from insect pests, and these jujubes are cleaned；
2）The jujube cleaned up is placed in temperature control digesting apparatus, water and boiling are added；
3）By step 2）Obtained product is placed in vinegar container partition processed, and free juice flows into pot bottom access saccharomycete and carries out
Liquid alcoholic fermentation, surplus material admix auxiliary material wheat bran, rice chaff, then add carbohydrase, yeast, pectase and carry out mixing stir
It mixes, carries out solid alkaline component AAS cement；
4）Adjustment tank bottom alcohol fermentation liquid wine degree is 5-6%, and acetic acid bacteria culture fluid is added, and the side of leaching is then poured using cycle
Formula makes pot bottom zymotic fluid constantly by the solid-state fermentation substrate on partition board, carry out acetic fermentation, and salt ageing is added after fermentation；
5）Unstrained spirits is smoked to material heating in vinegar container processed, until when having smell of vinegar spilling；
6）To step 5 in vinegar container processed）Obtained product can drench jujube vinegar using set leaching method.
Preferably, step 2）The water of middle addition is 3~10 times of raw material weight, and boiling temperature is 80~100 DEG C, is steamed
It is two hours to boil the time.
Preferably, step 3）The wheat bran and rice chaff of middle addition are weighed with the jujube etc. as raw material, the addition of carbohydrase
Amount is 5/1000ths of jujube weight, and the addition of yeast is 5/1000ths of jujube weight, and the addition of pectase is jujube
5/10000ths of weight.
Preferably, step 3）At 28~32 DEG C, fermentation time is 72 hours for the temperature control of middle alcohol static fermentation.
Preferably, step 4）The volume of the acetic acid bacteria culture fluid of middle addition is 15% of original liquid volume in container.
Preferably, step 4）In fermentation temperature control between 35~38 DEG C.
Preferably, step 4）The middle judgment method finished of fermenting is, after fermenting 24 hours, is measured every 1 hour primary
Acetic acid value is fermented when acetic acid value no longer rises and is finished.
Preferably, step 5）The time that middle heating smokes unstrained spirits is 72 hours.
Preferably, step 3）~6）Vinegar container processed used is " GLXE " board four-in-one vinegar producing apparatus, the knot of the equipment
Structure is：It includes upper can, upper tank body, lower tank and lower can, and heating device, heating device entrance are equipped in lower tank lower part
The outside of tank skin is extended to heating means exit, heating device is the heating tube with inflection structure；Lower tank is internally provided with
The output signal of temperature transmitter TT, temperature transmitter TT are connect with the detection signal input part of thermoregulator TC, temperature tune
The Regulate signal output end of section device TC is connect with the regulating valve signal input part for being installed on heating device entrance；The equipment is additionally provided with
It flows back, pour shower device, the concrete structure for the shower device that flows back, pours is：It is equipped with and is connected at the top of upper can in the bottom of lower can
Return duct, return duct are equipped with reflux pump, and pouring of being connect with return duct is equipped in upper can and sprays head；It is sprayed below head in addition, pouring
Equipped with upper buffering sieve plate, material sieve plate is equipped with close to the top of heating device in lower tank.
It is using advantageous effect caused by above-mentioned technical proposal：Jujube is divided into naturally after boiling in the method for the present invention
Liquid and solid-state two parts carry out liquid state fermentation and solid state fermentation respectively, make to take the nutritional ingredient in remaining jujube slag after juice
It is fully used, has not only taken full advantage of the nutritional ingredient in jujube, but also improve the flavor of jujube vinegar, and alcoholic fermentation,
Acetic fermentation, smoke unstrained spirits, the leaching processes such as vinegar are completed in the same device, are not necessarily to tank switching, easy to operate, laborsaving, equipment investment is few,
Operability is strong, convenient for scale, standardized production, and can be to avoid the contamination of raw material that may occur during tank switching, entirely
Production process clean hygiene, product quality are more stablized.
Description of the drawings
Fig. 1 is the structural schematic diagram of " GLXE " board four-in-one vinegar producing apparatus.
In figure：1, upper can；2, upper tank body；3, lower tank；4, lower can；5, heating tube；6, heating device entrance；7, it returns
Flow tube；8, reflux pump；9, it pours and sprays head；10, upper buffering sieve plate；11, material sieve plate；12, heating means exit；TT, temperature become
Send device；TC, thermoregulator；TV, temperature control valve (TCV)；X, setting value.
Specific implementation mode
The present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.
A kind of production method of jujube vinegar, this method are produced using " GLXE " board four-in-one vinegar producing apparatus as shown in Figure 1
Jujube vinegar.
" GLXE " board four-in-one vinegar producing apparatus includes upper can 1, upper tank body 2, lower tank 3 and lower can 4, in lower tank 3
Lower part is equipped with heating device, and heating device entrance 6 and heating means exit 12 extend to the outside of tank skin, heating device be with
The heating tube 5 of inflection structure；Lower tank 3 is internally provided with temperature transmitter TT, output signal and the temperature tune of temperature transmitter TT
It saves the detection signal input part connection of device TC, the Regulate signal output end of thermoregulator TC and is installed on heating device entrance 6
Regulating valve signal input part connection；The equipment is additionally provided with reflux, pours shower device, and the concrete structure for the shower device that flows back, pours is：
The bottom of lower can 4 is equipped with the return duct 7 for being connected to 1 top of can, and return duct 7 is equipped with reflux pump 8, is equipped in upper can 1
Pouring for being connect with return duct 7 sprays first 9；It is equipped with upper buffering sieve plate 10 in addition, pouring and spraying first 9 lower section, lower tank 3 is interior close to heating
The top of device is equipped with material sieve plate 11.
The production stage of jujube vinegar is as follows：
1）Jujube is cleaned, is selected, jujube requires fresh nothing to go mouldy；
2）By step 1）Obtained product is placed in temperature control digesting apparatus, the water of 3~10 times of raw material weight is added, at 80 DEG C
Two hours of boiling at a temperature of~100 DEG C；
3）By step 2）Obtained product is placed in vinegar container partition processed, and free juice flows into pot bottom access saccharomycete and carries out
Liquid alcoholic fermentation, surplus material are admixed the enzyme preparations such as auxiliary material wheat bran and rice chaff and carbohydrase, yeast, tartaric acid enzyme and are mixed
It stirs evenly, wherein the addition of wheat bran and rice chaff is equal in weight with jujube raw material, and the addition of carbohydrase and yeast is red
5/1000ths of jujube raw material weight, the addition of pectase are 5/10000ths of jujube raw material weight, and mixed material is put
Enter in " GLXE " board four-in-one vinegar producing apparatus and closed, progress alcohol static fermentation 72 hours at a temperature of 28 DEG C~32 DEG C；
4）Adjustment tank bottom alcohol fermentation liquid wine degree is 5-6%, and acetic acid bacteria culture fluid is then added, and addition is container Central Plains
There are the 15% of liquid volume, temperature to control between 35 DEG C~38 DEG C, then makes pot bottom zymotic fluid in such a way that cycle pours leaching
Constantly by the solid-state fermentation substrate on partition board, after waiting acetic fermentations 24 hours, an acetic acid value was measured every 1 hour, waits for vinegar
Until when acid value no longer rises, then add salt ageing；
5）Unstrained spirits is smoked 72 hours to the material heating in vinegar producing apparatus, stops heating when having a kind of mature vinegar fragrance to overflow；
6）Using set leaching method from step 5）Drench jujube vinegar in obtained product, and be sampled chemical examination respectively, according to fragrance,
The allotment of taste, color and various physical and chemical indexes into wardrobe vinegar, two vinegar, secondary vinegar obtains fresh jujube vinegar；The jujube vinegar is stored up
It deposits, precipitate, examining, sterilizing and filling can be obtained the finished product that can be sold.
Liquid submerged fermentation is combined by this jujube vinegar with conventional solid-state zymotechnique in process of production, is taken full advantage of
Nutritional ingredient in jujube, improves the flavor of jujube vinegar, and tank switching is not needed in brewing process, during avoiding tank switching
It may be polluted caused by raw material, this method is simple for process, operability is strong, and equipment investment is few, of low cost, and product quality is steady
It is fixed, convenient for scale, standardized production.
Claims (9)
1. a kind of production method of jujube vinegar, it is characterised in that：Include the following steps：
1）Screening without go mouldy, the fresh red date as raw materials of free from insect pests, and these jujubes are cleaned；
2）The jujube cleaned up is placed in temperature control digesting apparatus, water and boiling are added；
3）By step 2）Obtained product is placed in vinegar container partition processed, and free juice flows into pot bottom access saccharomycete and carries out liquid
Alcoholic fermentation, surplus material admix auxiliary material wheat bran, rice chaff, then add carbohydrase, yeast, pectase and are mixed,
Carry out solid alkaline component AAS cement；
4）Adjustment tank bottom alcohol fermentation liquid wine degree is 5-6%, and acetic acid bacteria culture fluid is added, and is then made in such a way that cycle pours leaching
Pot bottom zymotic fluid constantly by the solid-state fermentation substrate on partition board, carries out acetic fermentation, and salt ageing is added after fermentation；
5）Unstrained spirits is smoked to material heating in vinegar container processed, until when having smell of vinegar spilling；
6）To step 5 in vinegar container processed）Obtained product can drench jujube vinegar using set leaching method.
2. a kind of production method of jujube vinegar according to claim 1, it is characterised in that the step 2）The water of middle addition
Amount is 3~10 times of raw material weight, and boiling temperature is 80~100 DEG C, and digestion time is two hours.
3. a kind of production method of jujube vinegar according to claim 1, it is characterised in that the step 3）The wheat of middle addition
Bran and rice chaff are weighed with the jujube etc. as raw material, and the addition of carbohydrase is 5/1000ths of jujube weight, the addition of yeast
Amount is 5/1000ths of jujube weight, and the addition of pectase is 5/10000ths of jujube weight.
4. a kind of production method of jujube vinegar according to claim 1, it is characterised in that the step 3）Middle alcohol is static
At 28~32 DEG C, fermentation time is 72 hours for the temperature control of fermentation.
5. a kind of production method of jujube vinegar according to claim 1, it is characterised in that the step 4）The vinegar of middle addition
The volume of sour bacteria culture fluid is 15% of original liquid volume in container.
6. a kind of production method of jujube vinegar according to claim 1, it is characterised in that the step 4）In fermentation temperature
Degree control is between 35~38 DEG C.
7. a kind of production method of jujube vinegar according to claim 1, it is characterised in that the step 4）Middle fermentation finishes
Judgment method be, fermentation 24 hours after, every 1 hour measure an acetic acid value, fermented when acetic acid value no longer rises
Finish.
8. a kind of production method of jujube vinegar according to claim 1, it is characterised in that the step 5）Middle heating smokes unstrained spirits
Time be 72 hours.
9. a kind of production method of jujube vinegar according to claim 1, it is characterised in that step 3）~6）Vinegar processed used
Container is " GLXE " board four-in-one vinegar producing apparatus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510961797.6A CN105543058B (en) | 2015-12-21 | 2015-12-21 | A kind of production method of jujube vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510961797.6A CN105543058B (en) | 2015-12-21 | 2015-12-21 | A kind of production method of jujube vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105543058A CN105543058A (en) | 2016-05-04 |
| CN105543058B true CN105543058B (en) | 2018-10-26 |
Family
ID=55822623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510961797.6A Active CN105543058B (en) | 2015-12-21 | 2015-12-21 | A kind of production method of jujube vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105543058B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107760547A (en) * | 2016-08-21 | 2018-03-06 | 临泽县京沙食品有限公司 | A kind of red date health care vinegar and preparation method thereof |
| CN106635733A (en) * | 2017-01-05 | 2017-05-10 | 山东齐国盛世酒业酿造有限公司 | Chinese jujube vinegar and preparation method thereof |
| CN109251834A (en) * | 2017-07-15 | 2019-01-22 | 冯振勇 | Golden jujube solid state fermentation brews jujube vinegar technique |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1661001A (en) * | 2004-12-15 | 2005-08-31 | 武汉工业学院 | Cluster sprinkling fermentation method for preparing fruit vinegar in liquid and solid states and fermentation equipment |
| KR101058883B1 (en) * | 2008-12-30 | 2011-08-23 | 이해동 | Mushroom Vinegar |
| CN102628014A (en) * | 2012-04-20 | 2012-08-08 | 许朝辉 | Method for manufacturing jujube vinegar by microbial technology |
| CN104046554B (en) * | 2014-06-09 | 2016-08-17 | 湖北工业大学 | A kind of semisolid circulation deep layer method for brewing vinegar and equipment |
| CN204111731U (en) * | 2014-08-29 | 2015-01-21 | 欧德华 | A kind of vinegar device processed of temperature-adjustable |
| CN104473258B (en) * | 2014-12-10 | 2017-01-04 | 山东省食品发酵工业研究设计院 | Fructus Jujubae vinegar beverage and the method extracting polysaccharide from winter jujub is produced from Fructus Jujubae Fructus Jujubae slag |
-
2015
- 2015-12-21 CN CN201510961797.6A patent/CN105543058B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN105543058A (en) | 2016-05-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105802811B (en) | A kind of hawthorn glutinous rice wine | |
| CN105950435B (en) | A kind of preparation method for brewing red yeast rice aromatic vinegar using vinasse | |
| CN105543058B (en) | A kind of production method of jujube vinegar | |
| CN103740534B (en) | Preparation method of Black Box Tracing dry type fermented wine and products thereof | |
| CN106754004A (en) | A kind of rice wine and preparation method thereof | |
| CN104194990B (en) | Low sweet type Hakka yellow rice wine brewing method | |
| CN104212681B (en) | Red colouring agent for food, also used as a Chinese medicine fermented glutinous rice and preparation method thereof | |
| CN104371887B (en) | A kind of tea wine and its brewing method | |
| CN101423792A (en) | Brewing method of health-care jujube wine | |
| CN110004007A (en) | A kind of rice spirit production technology | |
| CN102268350A (en) | Fresh low-alcohol mung bean yellow wine and production process thereof | |
| CN106167748A (en) | A kind of Internet of Things intelligence beer brewing machine | |
| CN104651410B (en) | A kind of preparation method of High color values red yeast rice | |
| CN101082018B (en) | Production method of yellow rice wine | |
| CN104164353B (en) | A kind of aromatic vinegar production technique | |
| CN108865616A (en) | A kind of RHIIZOMA DIOSCOREAE from Henan of China liquor method for making | |
| CN105112223A (en) | Production method for monascus unstrained wine | |
| CN1254530C (en) | Production method of aromatic vinegar | |
| CN101463308A (en) | Posset preparing method and special utensil therefor | |
| CN103351980B (en) | Brewing method of red glutinous yellow wine | |
| CN105441247A (en) | Domestic automatic red wine brewing machine | |
| CN206069819U (en) | A kind of Internet of Things intelligence beer brewing machine | |
| CN104152330A (en) | Low-alcohol kiwi fruit honey wine and preparation method thereof | |
| CN208136212U (en) | A kind of multifunctional small-size alcoholic equipment | |
| CN109517719A (en) | A kind of Vinegar Fermentation technique |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210506 Address after: 071000 Room 308, open training base office building, Fuping Economic Development Zone, Baoding City, Hebei Province Patentee after: HEBEI LONGMEN BOXIA FOOD MANUFACTURING Co.,Ltd. Address before: 073200 Hekou, Fuping Town, Fuping County, Baoding City, Hebei Province Patentee before: FUPING LONGMEN BOXIA VINEGAR FACTORY Patentee before: FUPING FUBAO FRUIT PROMOTE RESEARCH AND DEVELOPMENT CENTER |
|
| TR01 | Transfer of patent right |