CN106337013A - Healthy vinegar preparation method - Google Patents

Abstract

Ahealthy vinegar preparation method comprises the steps that glutinous rice is poured into a rice soaking pool and is cleaned and soaked for more than 12 hours; the water of the cleaned and soaked glutinous rice is drained off, the glutinous rice is poured into a rice steaming bucket and is steamed into steamed rice with steam; the steamed rice is poured into a fermentation vat, cooling is performed to reach the temperature of 32-35 DEG C, a Chinese yeast is added as required, water 50% is added, and fermentation is performed after even stirring; fermentation is performed at the environment temperature of 30-35 DEG C for 6-7 days; the semi-finished products fermented by alcohol are transferred to a fermentation tank or the fermentation vat, turning is performed for one or two times every day in the environment of 42-45 DEG C, germ sealing is performed after the fermentation for 21-25 days, then fermentation continues for one month to obtain finished vinegar; vinegar pouring is conducted on the semi-finished products already subjected to acetic fermentation with the vinegar. The vinegar passing through a vinegar pouring tank is clarified and then is transferred to a vinegar fry-processing tank, and sterilization is performed by utilizing steam for 2-3 hours; filtration, storage and filling and cover closing are performed. The healthy vinegar has better nutrition and health care effects, issuitable for people of all ages and is a health maintenance product for modern people.

Description

Health preserving vinegar preparation method

Technical field

The present invention relates to food is and in particular to a kind of health preserving vinegar preparation method.

Background technology

In the prior art, vinegar is a kind of product with health-caring function；If directly drinking oleo stock vinegar；Because of taste The reason, a lot of people can drink and not get used to, in addition, the health value of oleo stock vinegar is not still high.

Content of the invention

It is an object of the invention to, provide a kind of health preserving vinegar preparation method, using the health preserving vinegar of this method preparation, its nutrition It is worth and health value can be higher.

A kind of preparation method of health preserving vinegar is provided；Comprise the steps:

A1, immersion: superfine Oryza glutinosa is poured into puffed wheat pond and is carried out soaking more than 12 hours；

A2, it is steamed into meal: after the Oryza glutinosa that cleaning and dipping is crossed drains, pour in rice steaming barrel, carry out steaming and decocting with steam and become meal；

A3, alcohol fermentation: well-done meal is poured into jar fermenter, is cooled between temperature 32-35 degree, and add yeast for brewing rice wine on request (alcoholic fermented product starter), add water 50% mix thoroughly after fermented；In ambient temperature it is: spend bottom fermentation 6-7 days for 30 degree -35；

A4, acetic fermentation: the semi-finished product through alcohol fermentation are proceeded in fermentation vat or jar fermenter, is 42-45 degree in temperature Environment bottom fermentation 21-25 days；

A5, pouring vinegar: the semi-finished product of peracetic acid fermentation carry out drenching vinegar (concentration oleo stock) by drenching vinegar.

A6, sterilizing: after being clarified by the vinegar of vinegar spaying pool and proceed to pan-fried vinegar tank, sterilized using steam； Time is 2-3 hour；

A7, filtration, storage: sterilized virgin pulp liquid is filtered by filter tank, and holding vessel is proceeded to by pipeline and faced When storage；

A8, filling and capping: the bottle through sterilization is sent on filling machine, the valve opening holding vessel carries out auto-filling, often Bottle 500ml, and cover bottle cap；

A9, labeling, coding: by fill and the finished product that covers concentrates oleo stock vinegar and carries out automatic labeling through labelling machine, and pass through Ink jet numbering machine carries out the coding of date of manufacture on the same day；

A10, vanning warehouse-in: the finished product of coding is concentrated 1 bottle of 500ml*2 bottle of oleo stock and 1 bottle * 650 grams loading cartons of Mel, and Sealing warehouse-in.

The preparation method of the health preserving vinegar that the present invention provides, by concentrating oleo stock and Oryza glutinosa white vinegar concentration oleo stock work using mature vinegar Skill, so that the nutritive value of mature vinegar is higher, when edible, takes appropriate mature vinegar to concentrate oleo stock according to taste, then with addition of Mel or white Sugar, edible taste more preferably so that the nutrition and health care effect of health preserving vinegar is more preferable；All-ages, it is that the health preserving of modern is good Product, without any food additive, real Green health-preserving is essential for health preserving vinegar.

Specific embodiment

A kind of preparation method of health preserving vinegar is provided；Comprise the steps:

A1, immersion: superfine Oryza glutinosa is poured into puffed wheat pond and is carried out soaking more than 12 hours；

A2, it is steamed into meal: after the Oryza glutinosa that cleaning and dipping is crossed drains, pour in rice steaming barrel, carry out steaming and decocting with steam and become meal；

A3, alcohol fermentation: well-done meal is poured into jar fermenter, is cooled between temperature 32-35 degree, and add yeast for brewing rice wine on request (alcoholic fermented product starter), add water 50% mix thoroughly after fermented；In ambient temperature it is: spend bottom fermentation 6-7 days for 30 degree -35；

A4, acetic fermentation: the semi-finished product through alcohol fermentation are proceeded in fermentation vat or jar fermenter, is 42-45 degree in temperature Environment bottom fermentation 21-25 days；

A5, pouring vinegar: the semi-finished product of peracetic acid fermentation carry out drenching vinegar (concentration oleo stock) by drenching vinegar.

A6, sterilizing: after being clarified by the vinegar of vinegar spaying pool and proceed to pan-fried vinegar tank, sterilized using steam； Time is 2-3 hour；

A7, filtration, storage: sterilized virgin pulp liquid is filtered by filter tank, and holding vessel is proceeded to by pipeline and faced When storage；

A8, filling and capping: the bottle through sterilization is sent on filling machine, the valve opening holding vessel carries out auto-filling, often Bottle 500ml, and cover bottle cap；

A9, labeling, coding: by fill and the finished product that covers concentrates oleo stock vinegar and carries out automatic labeling through labelling machine, and pass through Ink jet numbering machine carries out the coding of date of manufacture on the same day；

A10, vanning warehouse-in: the finished product of coding is concentrated 1 bottle of 500ml*2 bottle of oleo stock and 1 bottle * 650 grams loading cartons of Mel, and Sealing warehouse-in.

When edible, appropriate old vinegar taken according to taste or below 60 degree of hot boiled water (200 grams) converted by pure rice vinegar (10 grams) Concentrate oleo stock, then with addition of Mel or white sugar, edible taste more preferably so that health preserving vinegar nutrition and health care effect more preferable； All-ages, it is the health preserving good merchantable brand of modern, without any food additive, real Green health-preserving is essential for health preserving vinegar.

Claims (1)

1. a kind of preparation method of health preserving vinegar；It is characterized in that；Comprise the steps:

A1, immersion: Oryza glutinosa is poured into puffed wheat pond and is carried out soaking more than 12 hours；

A2, it is steamed into meal: after the Oryza glutinosa that cleaning and dipping is crossed drains, pour in rice steaming barrel, carry out steaming and decocting with steam and become meal；

A3, alcohol fermentation: well-done meal is poured into jar fermenter, is cooled between temperature 32-35 degree, and add yeast for brewing rice wine on request (alcoholic fermented product starter), add water 50% mix thoroughly after fermented；In ambient temperature it is: spend bottom fermentation 6-7 days for 30 degree -35；

A4, acetic fermentation: the semi-finished product through alcohol fermentation are proceeded in fermentation vat or jar fermenter, is 42-45 degree in temperature Stir daily under environment once to arrive fermenting twice and ferment again one month after envelope embryo for 21 days one 25 days and become vinegar；

A5, pouring vinegar: the semi-finished product of peracetic acid fermentation carry out drenching vinegar (concentration oleo stock) by drenching vinegar；

A6, sterilizing: after being clarified by the vinegar of vinegar spaying pool and proceed to pan-fried vinegar tank, sterilized using steam；Time For 2-3 hour；

A7, filtration, storage: sterilized virgin pulp liquid is filtered by filter tank, and holding vessel is proceeded to by pipeline and faced When storage；

A8, filling and capping: the bottle through sterilization is sent on filling machine, the valve opening holding vessel carries out auto-filling, often Bottle 500ml, and cover bottle cap；

A9, labeling, coding: by fill and the finished product that covers concentrates oleo stock vinegar and carries out automatic labeling through labelling machine, and pass through Ink jet numbering machine carries out the coding of date of manufacture on the same day；

A10, vanning warehouse-in: the finished product of coding is concentrated 1 bottle of 500ml*2 bottle of oleo stock and 1 bottle * 650 grams loading cartons of Mel, and Sealing warehouse-in.