CN106119059A - A kind of sprout of Secale cereale L. auxiliary produces the method that perfume carries color making vinegar - Google Patents
A kind of sprout of Secale cereale L. auxiliary produces the method that perfume carries color making vinegar Download PDFInfo
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- CN106119059A CN106119059A CN201610542271.9A CN201610542271A CN106119059A CN 106119059 A CN106119059 A CN 106119059A CN 201610542271 A CN201610542271 A CN 201610542271A CN 106119059 A CN106119059 A CN 106119059A
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- vinegar
- sprout
- fermentation
- secale cereale
- solid
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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 invention discloses a kind of sprout of Secale cereale L. auxiliary and produce the method that perfume carries color making vinegar, including polished rice and the pulverizing of sprout of Secale cereale L.；Gelatinizing；Saccharifying；Swort is prepared in alcohol fermentation；The preparation mixing of wheat bran, rice husk, sprout of Secale cereale L. is utilized admittedly to expect and add swort to carry out vinegar spice processed；It is layered fermentation technology vinegar fermentation according to solid-state；Drench vinegar；Decoct vinegar and fill.The present invention participates in traditional black vinegar by color Fructus Hordei Germinatus and brewages, and enriches black vinegar category feature, improves black vinegar color and luster simultaneously；Comparing traditional handicraft and more can save the hyperchromic Titian technique that acetic fermentation is later, shorten with short production cycle, meanwhile, the vinegar craft of the present invention is simple, processing ease, low cost, and it is long that product stores the time, it is easy to accomplish industrialization, regulation and standardization produce.
Description
Technical field
The invention belongs to food processing field and produce, more particularly to a kind of sprout of Secale cereale L. auxiliary, the method that perfume carries color making vinegar.
Background technology
Vinegar is a kind of liquid tart flavour flavouring agent conventional in culinary art, due to raw material, technique, the difference of dietary habit, I
There are four your name's vinegar, respectively zhenjiang vinegar, Shanxi mature vinegar, Sichuan and protect peaceful vinegar, Zhejiang rice vinegar in state.Four your name's vinegar color and lusters are relatively
Deeply, fragrance differs from one another, and all has and carry the special process that color product is fragrant in brewing process.Wherein, zhenjiang vinegar is drenching the vinegar stage
Add rice parching；Shanxi mature vinegar uses smoked vinegar technique；Sichuan is protected peaceful vinegar and bran vinegar technique is combined with modern brewing technique；
Zhejiang rice vinegar uses liquid deep layer fermentation.Unique technique of these four kinds of name vinegar all imparts the deeper color and luster of vinegar with only
Special fragrance.
In tradition vinegar solid brewing technique, the product perfume (or spice) of vinegar carries that color technique is many to be carried out after acidogenic fermentation terminates.This
The use of kind of technique, is sweat generation to be brewageed fragrance cause covering to a certain extent in fact.Sweat is adopted
Participate in brewageing with special material, brewing process gives the deeper color and luster of vinegar and strong fragrance, can highlight and brewage flora
Produce brewages perfume (or spice).
Sprout of Secale cereale L. is a kind of colourity Fructus Hordei Germinatus between 1300～1600EBC, containing abundant melanoidin and caramel, coloring
Very competent, be by be dried and Fructus Hordei Germinatus or dried malt without baked coke through certain process, be finally placed in rotary drum and dry the roasting of wheat machine
Bake and form.The flavor characteristics given due to sprout of Secale cereale L. uniqueness Mai work, has been widely used in brewing, gives medicated beer relatively
Deep color and luster and unique local flavor.According to the characteristic of sprout of Secale cereale L., there is wide application in the field of brewageing in addition to medicated beer empty
Between.But, current vinegar brewing domain variability is not applied sprout of Secale cereale L. that vinegar carries out auxiliary and is produced the fragrant application precedent carrying color.
Summary of the invention
Goal of the invention: for solving technical problem present in prior art, the invention provides a kind of sprout of Secale cereale L. auxiliary and produces
Perfume (or spice) puies forward the method for color making vinegar, it is ensured that product has outward appearance, mouthfeel, fragrance and the style of uniqueness.
Technical scheme: for realizing above-mentioned technical purpose, the present invention proposes a kind of sprout of Secale cereale L. auxiliary and produces perfume (or spice) and carry color and brewage food
The method of vinegar, it is characterised in that comprise the steps:
(1) pulverize: polished rice and sprout of Secale cereale L. are pulverized with pulverizer as after the part by weight mixing of 8～10:1, is pulverized
Raw material；
(2) gelatinizing: will pulverize in raw material and add brewing water according to material-water ratio 1:4, and be subsequently adding the high temperature resistant α-shallow lake of solid-state
Powder enzyme carries out gelatinizing, obtains dextrin；
(3) saccharifying: dextrin is cooled to 46～47 DEG C, adds saccharifying enzyme saccharifying, obtains converted mash；
(4) alcohol fermentation: converted mash is down to inoculation 0.4～the active dry yeast of 0.6% after room temperature, carries out ethanol and send out
Ferment, control fermentation temperature, at 28～32 DEG C, obtains swort in 7～10 days；
(5) vinegar spice processed: by wheat bran, rice husk, sprout of Secale cereale L. respectively according to 50%～70%, 20%～40%, 5%～15%
Weight ratio carry out mixing, obtain mixing solid material, spice adds swort after terminating, add that weight is the solid material of mixing 2～3
Times；
(6) vinegar fermentation processed: be layered fermentation technology according to solid-state, inoculation weight ratio 5～8% solid-state spread cultivation acetic acid bacteria, enter
Row solid-state layering fermentation 19～21 days；
(7) vinegar is drenched: the raw vinegar obtained that step (6) fermented is squeezed in vinegar spaying pool, with Sal and soaking 6 hours,
Pouring is put and is obtained raw vinegar liquid；
(8) decoct vinegar: raw vinegar liquid is decocted, decoct before add white sugar, heated for controlling temperature 100～110 DEG C, decoct 30～
45min；
(9) fill: the vinegar after fried is filled into bottle, sealing.
Preferably, in step (1), the degree of grinding pulverizing raw material controls reaching more than 70% by the fine powder of 40 mesh sieves.
In step (2), every 1kg pulverizes the enzyme-added 0.06g of raw material, is warming up to 80～90 DEG C, and keeps temperature 35～50min.
In step (3), every 1kg pulverizes the enzyme-added 0.33g of raw material, keeps temperature 35～50min.
In step (7), the addition of Sal is that the pulverizing raw material of every 1kg is with Sal 0.06～0.072k.
In step (7), the consumption of water is that the pulverizing raw material of every 1kg adds water 5～6kg.
In step (8), the addition of white sugar is made a living the 1～1.5% of vinegar liquid.
Beneficial effect: compared with prior art, present invention have the advantage that
(1) the traditional black vinegar of black Fructus Hordei Germinatus participation is brewageed, and enriches black vinegar category feature, improves black vinegar color and luster simultaneously；Compare
Traditional handicraft more can save the hyperchromic Titian technique that acetic fermentation is later, shortens with short production cycle.
(2) rich in the heterocycle compound of high level in sprout of Secale cereale L., in this type of material, moieties is useful to human body,
There is certain health care's effect.Wherein being typical for ligustrazine, the participation of sprout of Secale cereale L. is brewageed can increase in vinegar this
The content of class material, the health care promoting vinegar further is worth.
(3) vinegar craft of the present invention is simple, processing ease, low cost, and it is long that product stores the time, it is easy to accomplish industry
Change, regulation and standardization produces.
Accompanying drawing explanation
Fig. 1 is that sprout of Secale cereale L. auxiliary produces the fragrant quantitative description local flavor profile carrying color making vinegar.
Detailed description of the invention
Below by specific embodiment, the present invention is further described, it is noted that for the ordinary skill of this area
For personnel, under the premise without departing from the principles of the invention, it is also possible to make some modification and improvement, these also should be regarded as belonging to
Protection scope of the present invention.
Embodiment 1
The present embodiment provides a kind of sprout of Secale cereale L. auxiliary to produce the method that perfume carries color making vinegar, and the method is:
(1) pulverizing: weigh polished rice 90kg and sprout of Secale cereale L. 10kg, pulverize with pulverizer after mix homogeneously, degree of grinding controls
More than 70% is reached by the fine powder of 40 mesh sieves；
(2) gelatinizing: first add brewing water 400kg in adjunce copper, be warming up to 80～90 DEG C, then put into and pulverize raw material
With solid-state Thermostable α-Amylase (Shanghai Aladdin biochemical technology limited company, article No.: A109182-500g, CAS
9000-90-2) 6g, keeps temperature 40min；
(3) saccharifying: dextrin is cooled to 46～47 DEG C, adds saccharifying enzyme 33g, keeps temperature 40min.
(4) alcohol fermentation: converted mash inoculates the active dry yeast of the water activation of 2.5kg after being down to room temperature, carry out ethanol
Fermentation.Control fermentation temperature, at 28～32 DEG C, obtains ripe swort when 8 days, alcoholic strength is 10g/100mL, total acid after testing
0.4g/100mL。
(5) vinegar spice processed: weigh wheat bran 120kg, rice husk 60kg, sprout of Secale cereale L. 20kg, mixing is uniform, after spice terminates
Add swort 500kg.
(6) vinegar fermentation processed: being layered fermentation technology according to solid-state, the solid-state of inoculation 56kg spreads cultivation acetic acid bacteria, carries out solid-state and divides
Layer fermentation 21 days.
(7) drenching vinegar: squeeze in vinegar spaying pool by the raw vinegar fermented, add 7.2kg Sal and 600kg water soaking 6 hours, pouring is put
Obtain raw vinegar liquid.
(8) decoct vinegar: decocted by raw vinegar, add white sugar 6kg, heated for controlling temperature 100 DEG C before decocting, decoct 40min.
(9) fill: the vinegar after fried is cooled to 80～90 DEG C and is filled into bottle, sealing.
Embodiment 2
The present embodiment provides a kind of sprout of Secale cereale L. auxiliary to produce the method that perfume carries color making vinegar, and the method is:
(1) pulverizing: weigh polished rice 90kg and sprout of Secale cereale L. 10kg, pulverize with pulverizer after mix homogeneously, degree of grinding controls
More than 70% is reached by the fine powder of 40 mesh sieves；
(2) gelatinizing: first add brewing water 400kg in adjunce copper, be warming up to 80～90 DEG C, then put into and pulverize raw material
With solid-state Thermostable α-Amylase (Shanghai Aladdin biochemical technology limited company, article No.: A109182-500g) 6g, keep
Temperature 40min.
(3) saccharifying: dextrin is cooled to 46～47 DEG C, adds saccharifying enzyme 33g, keeps temperature 40min.
(4) alcohol fermentation: converted mash inoculates the active dry yeast of the water activation of 2kg after being down to room temperature, carries out ethanol and sends out
Ferment.Control fermentation temperature, at 28～32 DEG C, obtains ripe swort when 9 days, alcoholic strength is 9.7g/100mL, total acid after testing
0.6g/100mL。
(5) vinegar spice processed: weigh wheat bran 120kg, rice husk 60kg, sprout of Secale cereale L. 20kg, mixing is uniform, after spice terminates
Add swort 500kg.
(6) vinegar fermentation processed: being layered fermentation technology according to solid-state, the solid-state of inoculation 49kg spreads cultivation acetic acid bacteria, carries out solid-state and divides
Layer fermentation 21 days.
(7) drenching vinegar: squeeze in vinegar spaying pool by the raw vinegar fermented, add 6.8kg Sal and 600kg water soaking 6 hours, pouring is put
Obtain raw vinegar liquid.
(8) decoct vinegar: decocted by raw vinegar, add white sugar 6.5kg, heated for controlling temperature 100 DEG C before decocting, decoct 40min.
(9) fill: the vinegar after fried is cooled to 80～90 DEG C and is filled into bottle, sealing.
Embodiment 3
The present embodiment provides a kind of sprout of Secale cereale L. auxiliary to produce the method that perfume carries color making vinegar, and the method is:
(1) pulverizing: weigh polished rice 90kg and sprout of Secale cereale L. 10kg, pulverize with pulverizer after mix homogeneously, degree of grinding controls
More than 70% is reached by the fine powder of 40 mesh sieves；
(2) gelatinizing: first add brewing water 400kg in adjunce copper, be warming up to 80～90 DEG C, then put into and pulverize raw material
With solid-state Thermostable α-Amylase (Shanghai Aladdin biochemical technology limited company, article No.: A109182-500g) 6g, keep
Temperature 40min.
(3) saccharifying: dextrin is cooled to 46～47 DEG C, adds saccharifying enzyme 33g, keeps temperature 40min.
(4) alcohol fermentation: converted mash inoculates the active dry yeast of the water activation of 3kg after being down to room temperature, carries out ethanol and sends out
Ferment.Control fermentation temperature, at 28～32 DEG C, obtains ripe swort when 7 days, alcoholic strength is 10.3g/100mL, total acid after testing
0.5g/100mL。
(5) vinegar spice processed: weigh wheat bran 120kg, rice husk 60kg, sprout of Secale cereale L. 20kg, mixing is uniform, after spice terminates
Add swort 500kg.
(6) vinegar fermentation processed: being layered fermentation technology according to solid-state, the solid-state of inoculation 45kg spreads cultivation acetic acid bacteria, carries out solid-state and divides
Layer fermentation 21 days.
(7) drenching vinegar: squeeze in vinegar spaying pool by the raw vinegar fermented, add 6.5kg Sal and 600kg water soaking 6 hours, pouring is put
Obtain raw vinegar liquid.
(8) decoct vinegar: decocted by raw vinegar, add white sugar 7kg, heated for controlling temperature 100 DEG C before decocting, decoct 40min.
(9) fill: the vinegar after fried is cooled to 80～90 DEG C and is filled into bottle, sealing.
Carry color making vinegar product for sprout of Secale cereale L. auxiliary product perfume (or spice) and carry out sensory evaluation and aroma volatile detection.
Being respectively adopted descriptive sensory evaluation methodology and carry out vinegar organoleptic feature marking, detection typical case is burnt for chromatography of gases GC-MS
Fragrant, be charred aroma volatile content, result is as shown in figure 1 and table 1.
Table 1 sprout of Secale cereale L. auxiliary is produced perfume (or spice) and is put forward color making vinegar burnt odor chemical composition (unit mg/L) Han scale
| Detection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Tradition vinegar |
| 2-methylpyrazine | 194.1 | 184.6 | 204.8 | 26.4 |
| Furfural | 69.3 | 64.3 | 70.1 | 49.8 |
| Maltol | 4456.1 | 3735.7 | 4215.3 | 2426.7 |
| Pineapple ketone | 533.5 | 615.9 | 486.8 | 300.7 |
Sense organ quantitative descriptive analysis result shows, sprout of Secale cereale L. auxiliary is produced perfume (or spice) and carried between color making vinegar and tradition vinegar fragrance
There is notable difference.Wherein, the acetic acid of embodiment vinegar is fragrant and tart flavour is close with tradition vinegar, but burnt odor, is charred taste, ester perfume, alcohol
The indexs such as thickness are apparently higher than tradition vinegar.Chromatography of gases GC-MS testing result shows, 4 kinds of typical burnt odors, is charred taste material
Apparently higher than tradition vinegar.Sense organ and detection are analyzed and are all demonstrated black Fructus Hordei Germinatus and participate in vinegar brewing, important to vinegar flavor
Impact, so that the vinegar that the present invention brewages has the style and features of uniqueness.
The present invention is illustrated according to above-described embodiment, it will be appreciated that above-described embodiment limits this most in any form
Invention, the technical scheme that all employing equivalents or equivalent transformation mode are obtained, within all falling within protection scope of the present invention.
Claims (7)
1. a sprout of Secale cereale L. auxiliary produces the method that perfume carries color making vinegar, it is characterised in that comprise the steps:
(1) pulverize: polished rice and sprout of Secale cereale L. are pulverized with pulverizer as after the part by weight mixing of 8～10:1, obtains pulverizing raw material；
(2) gelatinizing: will pulverize in raw material and add brewing water according to material-water ratio 1:4, and be subsequently adding solid-state Thermostable α-Amylase
Carry out gelatinizing, obtain dextrin；
(3) saccharifying: dextrin is cooled to 46～47 DEG C, adds saccharifying enzyme saccharifying, obtains converted mash；
(4) alcohol fermentation: converted mash is down to inoculation 0.4～the active dry yeast of 0.6% after room temperature, carries out alcohol fermentation, control
Fermentation temperature processed, at 28～32 DEG C, obtains swort in 7～10 days；
(5) vinegar spice processed: by wheat bran, rice husk, sprout of Secale cereale L. respectively according to 50%～70%, 20%～40%, 5%～15% weight
Amount ratio carries out mixing, obtains mixing solid material, and spice adds swort after terminating, and adding weight is mix solid material 2～3 times；
(6) vinegar fermentation processed: be layered fermentation technology according to solid-state, inoculation weight ratio 5～8% solid-state spread cultivation acetic acid bacteria, carry out solid
State layering fermentation 19～21 days；
(7) drenching vinegar: the raw vinegar obtained that step (6) fermented is squeezed in vinegar spaying pool, with Sal and soaking 6 hours, pouring is put
Obtain raw vinegar liquid；
(8) decoct vinegar: raw vinegar liquid is decocted, decoct before add white sugar, heated for controlling temperature 100～110 DEG C, decoct 30～
45min；
(9) fill: the vinegar after fried is filled into bottle, sealing.
Method the most according to claim 1, it is characterised in that in step (1), the degree of grinding pulverizing raw material controls passing through
The fine powder of 40 mesh sieves reaches more than 70%.
Method the most according to claim 1, it is characterised in that in step (2), every 1kg pulverizes the enzyme-added 0.06g of raw material, rises
Temperature is to 80～90 DEG C, and keeps temperature 35～50min.
Method the most according to claim 1, it is characterised in that in step (3), every 1kg pulverizes the enzyme-added 0.33g of raw material, protects
Hold temperature 35～50min.
Method the most according to claim 1, it is characterised in that in step (7), the addition of Sal is the pulverizing of every 1kg
Raw material is with Sal 0.06～0.072k.
Method the most according to claim 1, it is characterised in that in step (7), the consumption of water is the pulverizing raw material of every 1kg
Add water 5～6kg.
Method the most according to claim 1, it is characterised in that in step (8), the addition of white sugar is made a living the 1 of vinegar liquid
～1.5%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610542271.9A CN106119059A (en) | 2016-07-11 | 2016-07-11 | A kind of sprout of Secale cereale L. auxiliary produces the method that perfume carries color making vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610542271.9A CN106119059A (en) | 2016-07-11 | 2016-07-11 | A kind of sprout of Secale cereale L. auxiliary produces the method that perfume carries color making vinegar |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109735405A (en) * | 2019-03-07 | 2019-05-10 | 梅州市珍宝金柚实业有限公司 | A kind of method that semi-solid ferment preparation essence makes golden-pomelo beer |
| CN116240084A (en) * | 2023-01-04 | 2023-06-09 | 江苏恒顺醋业股份有限公司 | Brewed vinegar with intense caramel fragrance and production method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003169660A (en) * | 2001-12-04 | 2003-06-17 | Nippon Shigen Kk | Method for preparing malt vinegar from beer |
| KR20120014737A (en) * | 2010-08-10 | 2012-02-20 | 임정애 | Tumeric vinegar |
| CN103555555A (en) * | 2013-11-21 | 2014-02-05 | 河北凡诺尔生物科技开发有限公司 | Preparation method of malt vinegar |
-
2016
- 2016-07-11 CN CN201610542271.9A patent/CN106119059A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003169660A (en) * | 2001-12-04 | 2003-06-17 | Nippon Shigen Kk | Method for preparing malt vinegar from beer |
| KR20120014737A (en) * | 2010-08-10 | 2012-02-20 | 임정애 | Tumeric vinegar |
| CN103555555A (en) * | 2013-11-21 | 2014-02-05 | 河北凡诺尔生物科技开发有限公司 | Preparation method of malt vinegar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109735405A (en) * | 2019-03-07 | 2019-05-10 | 梅州市珍宝金柚实业有限公司 | A kind of method that semi-solid ferment preparation essence makes golden-pomelo beer |
| CN116240084A (en) * | 2023-01-04 | 2023-06-09 | 江苏恒顺醋业股份有限公司 | Brewed vinegar with intense caramel fragrance and production method thereof |
| CN116240084B (en) * | 2023-01-04 | 2024-04-02 | 江苏恒顺醋业股份有限公司 | Brewed vinegar with intense caramel fragrance and production method thereof |
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