CN106520507A - Preparation process for special sun vinegar - Google Patents
Preparation process for special sun vinegar Download PDFInfo
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- CN106520507A CN106520507A CN201610932095.XA CN201610932095A CN106520507A CN 106520507 A CN106520507 A CN 106520507A CN 201610932095 A CN201610932095 A CN 201610932095A CN 106520507 A CN106520507 A CN 106520507A
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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
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Abstract
The invention discloses a preparation process for special sun vinegar. The preparation process comprises the following steps: making vinegar congee, making fermented grains, overturning the fermented grains to ferment, tanking and drying the fermented grains in the sun, and spraying vinegar; uniformly mixing 70 to 80 parts of the sprayed vinegar and 10 to 20 parts of special sugar juice according to the parts of the weight after spraying the vinegar; transferring the blended vinegar into sunning ground vinegar cylinder to dry in the sun continually for 4 to 6 months; filtering, and sterilizing at the temperature of 95 to 100 DEG C for 15 to 30 minutes; tanking to obtain the special sun vinegar. In the preparation process for special sun vinegar, the special sugar juice is added, so that the special sun vinegar has moderate mouthfeel, peculiar flavor, elegance in mouth and lingering aftertaste, integrates flavor, sourness, mellowness and strong taste, is suitable for the tastes of people in different regions, can be taken as a seasoning, can be taken as beverage for direct drinking after dilution, and has a good market prospect.
Description
Technical field
The present invention relates to the preparation method of vinegar, more particularly to a kind of special preparation technology for shining vinegar.
Background technology
The limpid complexity of vinegar maker skill is shone in Chishui, with typical location characteristic, using folk tradition skill, will be pure natural
Tens kinds of Chinese herbal medicines such as Wild Herba Ephedrae, cassia twig, the root of Dahurain angelica, almond, rust-coloured crotalaria herb with root, Lysimachia christinae carry out it is selected, then clean dried and crushed.
Formula according to different proportion adds appropriate calcium powder, moisture etc. again, and it is stand-by to be refined into vinegar song, i.e. Qu-making process.Then, from high-quality
Rice, glutinous rice, add the pure water rich in various trace elements to be boiled into rice congee, that is, prepare vinegar gruel operation.And suitable
The vinegar song of amount is put into stirring fermentation in the just right rice congee of thick light soft or hard, adds appropriate wheat bran and is sufficiently stirred for into groove (i.e.
Unstrained spirits operation processed), manually turned daily, make solid fermentation produce high temperature, then to gradually cooling procedure, the time required to fermentation because
Season is different, and the length of time is also differed, that is, turn over unstrained spirits fermentation procedure.Quantity, quality of this procedure to wheat bran, and manually
The technique for turning especially is particular about.Then vinegar base is loaded that tall and big ceramics are big to shine altar, through long period solar exposure to into
It is ripe, as fill altar and shine unstrained spirits operation, the vinegar base for then taking out maturation adds proper amount of clear water immersion, leaches pickle, as drenches vinegar operation.
This procedure pays special attention to speed, quality and the quantity for adding clear water.Pickle after filtration loads ceramics big after sterilization treatment
Cylinder is shone, the processes such as prolonged natural daylight exposure is again passed by, is brewed into the finished product vinegar of variable concentrations.This procedure and light
It is very close according to, sunshine relation.In 30 multiple working procedure flow processs, require per procedure and keep on improving, it is all linked with one another.Finished product
The whole production cycle of vinegar, need 2 to three years or longer time can just complete, the exposure solarization vinegar unique flavor of more than 3 years, bear
Claim " Maotai in vinegar " well-known both at home and abroad.As the unique Chinese herbal medicine formula of vinegar is shone in Chishui, accurate traditional fermentation skill, Chishui in addition
Special low altitude area geographical position, hot climate, sunshine cycle are long, through the essence that life has been drawn into vinegar of several years solar exposure
China, make Chishui shine vinegar experienced 1,100 among the people vicissitudes the years succession after today, still enjoy consumers, praise without cease
Mouthful.
It is more single based on existing solarization vinegar kind, it is impossible to meet the multifarious demand of consumer, it is therefore necessary to
On the basis of existing solarization vinegar kind, the new product of more suitable consumer demands and taste is developed.
The content of the invention
In view of this, an object of the present invention is to provide a kind of special preparation technology for shining vinegar, please add special sugar
Juice, obtained vinegar moderately sour and sweet, does not have local flavor, and the crowd for being adapted to different geographical eats；The second object of the present invention is to provide one
Kind of moderately sour and sweet, the solarization vinegar of local flavor of not having.
An object of the present invention is achieved through the following technical solutions：
It is a kind of it is special shine vinegar preparation technology, including early stage prepare vinegar gruel, unstrained spirits processed, turn over unstrained spirits fermentation, dress altar shine unstrained spirits and
Vinegar operation is drenched, after vinegar operation is drenched, by weight, vinegar liquid that 70-80 parts are drenched out, the special syrup mixing of 10-20 parts
Mix thoroughly, then to proceed to deployed vinegar liquid continue in the vinegar cylinder of threshing ground and shine 4-6 processed month, be 95-100 in temperature after finally filtering
Sterilize 15-30 minutes under conditions of DEG C, then filling obtain final product；
The special syrup is obtained using following preparation technology：
(1) Ipomoea batatas, potato and the corn for being dried, going bad without going rotten is selected, three is crushed as particle；
(2) corn particle is cleaned, picks up and drain after soaking 3-5 hours in water, under 100-120 DEG C of high temperature on cage steam
40-60min processed, spreading for cooling is to 40-50 DEG C；
(3) it is put in cylinder after sealed fermenting 5-6h after mixing thoroughly corn particle and potato, Ipomoea batatas particle, taking-up squeezer
Squeeze out juice；
(4) plain boiled water and maltose are added in the juice squeezed out, heats infusion, be well mixed and be filtrated to get special sugar
Juice.
Especially, the step of the special syrup preparation method in (1), corn, potato, the mass ratio of Ipomoea batatas three are 5：
1-2:1-3。
Especially, the step of the special syrup preparation method in (4), juice, plain boiled water, the mass ratio of maltose are
10:15-30:1-3。
Especially, described being filtered into carry out first common screen filtration, is then filtered by membrane filter system again.
Especially, method sterilizing of the sterilizing using steam circulation heating.
The second object of the present invention is realized by following technological means：
By the solarization vinegar obtained by the foregoing special preparation technology for shining vinegar.
The invention has the beneficial effects as follows：
, by adding special syrup, its sweet mouthfeel is moderate, does not have local flavor, enters for the special solarization vinegar preparation technology of the present invention
Mouthful graceful, aftertaste is long, collection perfume, acid, alcohol, is richer than integrally, has adapted to the taste of different geographical crowd, has acted not only as seasoning
Product, and can directly drink as beverage after diluting, which has good market prospects.
Other advantages of the present invention, target and feature will be illustrated to a certain extent in the following description, and
And to a certain extent, based on being will be apparent to investigating hereafter to those skilled in the art, Huo Zheke
To be instructed from the practice of the present invention.The target and other advantages of the present invention can pass through description below and right will
Seek book to realize and obtain.
Specific embodiment
Hereinafter the preferred embodiments of the present invention will be described in detail.It should be appreciated that preferred embodiment is only for saying
The bright present invention, rather than in order to limit the scope of the invention.
Embodiment one
The preparation technology of the special solarization vinegar of the present embodiment, including early stage prepare vinegar gruel, unstrained spirits processed, turn over unstrained spirits fermentation, dress altar
Shine unstrained spirits and drench vinegar operation, the existing patent of above operation and pertinent literature are disclosed, and will not be described here, the key of the present embodiment
Be in pouring vinegar operation after, by weight, drench vinegar liquid out, 10 parts of special syrups mixing by 70 parts and mix thoroughly, then will
Deployed vinegar liquid continues the system of shining 4 months in proceeding to threshing ground vinegar cylinder, is gone out after finally filtering under conditions of temperature is for 95-100 DEG C
Bacterium 15 minutes, then filling obtain final product；In the present embodiment, it is filtered into, then set by membrane filtration again
It is standby to filter.Method sterilizing of the sterilizing using steam circulation heating.
In the present embodiment, special syrup is obtained using following preparation technology：
(1) Ipomoea batatas, potato and the corn for being dried, going bad without going rotten is selected, three is crushed as particle；It is corn, potato, red
The mass ratio of potato three is 5：1:1.
(2) corn particle is cleaned, picks up and drain after soaking 3 hours in water, under 100 DEG C of high temperature on cage steam
60min, spreading for cooling is to 40 DEG C；
(3) it is put in cylinder after sealed fermenting 5h after mixing thoroughly corn particle and potato, Ipomoea batatas particle, taking-up is squeezed with squeezer
Go out juice；
(4) plain boiled water and maltose are added in the juice squeezed out, heats infusion, be well mixed and be filtrated to get special sugar
Juice；Juice, plain boiled water, the mass ratio of maltose are 10:15:1.
In the present embodiment, the vinegar song is made up of the raw material of following weight portion：120 parts of Chinese herbal medicine, 90 parts of wheat bran, wheat
150 parts；By weight, the composition of the Chinese herbal medicine includes：
The present embodiment by weight, be made up of following raw material by vinegar knee-piece：Chinese herbal medicine 100kg；Wheat bran 80kg；Wheat 150kg；
Wherein, by weight, the composition of Chinese herbal medicine includes：
2 parts of gingko；2 parts of akebi；1 part of radix polygonati officinalis；6 parts of radix bupleuri；1 part of mulberry leaf；0.5 part of Radix Glycyrrhizae；2 parts of cassia seed；Fruit of negundo 6
Part；0.5 part of fennel seeds；1 part of sea-buckthorn；1 part of the root of Dahurain angelica；2 parts of dateplum persimmon；0.5 part of wrinkled giant hyssop；1 part of rhizoma nardostachyos；1 part of spina date seed；1 part of the root of Chinese wild ginger；Iron
5 parts of horsewhip；2 parts of matrimony vine；1 part of Chinese cassia tree；1 part of Semen Lablab Album；2 parts of the Radix Astragali；1 part of wilsonii；0.5 part of peach leaves；0.5 part of cassia twig；Core
1 part of peach leaf；2 parts of honeysuckle；4 parts of rust-coloured crotalaria herb with root；4 parts of Lysimachia christinae.
Embodiment two
The present embodiment is after vinegar operation is drenched, by weight, to drench vinegar liquid out, 15 parts of special syrups by 75 parts and mix
Conjunction is mixed thoroughly, then by deployed vinegar liquid proceed in the vinegar cylinder of threshing ground continue shine system 5 months, finally filter after temperature be 95-100
Sterilize 20 minutes under conditions of DEG C, then filling obtain final product；
Special syrup is obtained using following preparation technology：
(1) Ipomoea batatas, potato and the corn for being dried, going bad without going rotten is selected, three is crushed as particle；It is corn, potato, red
The mass ratio of potato three is 5：1.5:2.
(2) corn particle is cleaned, picks up and drain after soaking 4 hours in water, under 110 DEG C of high temperature on cage steam
50min, spreading for cooling is to 40-50 DEG C；
(3) it is put in cylinder after sealed fermenting 6h after mixing thoroughly corn particle and potato, Ipomoea batatas particle, taking-up is squeezed with squeezer
Go out juice；
(4) plain boiled water and maltose are added in the juice squeezed out, heats infusion, be well mixed and be filtrated to get special sugar
Juice, juice, plain boiled water, the mass ratio of maltose are 10:20:2.
The present embodiment by weight, be made up of following raw material by vinegar knee-piece：Chinese herbal medicine 120kg；Wheat bran 100kg；Wheat
170kg；Wherein, by weight, the composition of Chinese herbal medicine includes：
3 parts of gingko；1.5 parts of akebi；2 parts of radix polygonati officinalis；7 parts of radix bupleuri；2 parts of mulberry leaf；0.8 part of Radix Glycyrrhizae；3 parts of cassia seed；Fruit of negundo 7
Part；0.8 part of fennel seeds；22 parts of sea-buckthorn；1.5 parts of the root of Dahurain angelica；3 parts of dateplum persimmon；0.8 part of wrinkled giant hyssop；2 parts of rhizoma nardostachyos；2 parts of spina date seed；The root of Chinese wild ginger 1.5
Part；7 parts of pilose bushclover herb；3 parts of matrimony vine；1.5 parts of Chinese cassia tree；2 parts of Semen Lablab Album；3 parts of the Radix Astragali；2 parts of wilsonii；0.8 part of peach leaves；Cassia twig
0.8 part；1.5 parts of Walnut Leaves；3 parts of green tea；6 parts of rust-coloured crotalaria herb with root；6 parts of Lysimachia christinae；The Fenggang that green tea is produced using Guizhou Province Fenggang County
Zinc selenium tea, the various trace elements, wherein Zn content 40mg/kg such as 17 kind amino acid of the tealeaves rich in needed by human body and zinc selenium
100mg/kg, Se content 0.25mg/kg 3.5mg/kg, in adding vinegar knee-piece, not only make the later stage has light tea into vinegar
Perfume (or spice), and there is provided various trace elements such as the zinc selenium extremely beneficial to human body, so as to greatly improve into the nutriture value of vinegar
Value.
Embodiment three
The present embodiment is after vinegar operation is drenched, by weight, to drench vinegar liquid out, 20 parts of special syrups by -80 parts
Mixing is mixed thoroughly, then by deployed vinegar liquid proceed in the vinegar cylinder of threshing ground continue shine system 6 months, finally filter after temperature be 100
Sterilize 30 minutes under conditions of DEG C, then filling obtain final product；
Special syrup is obtained using following preparation technology：
(1) Ipomoea batatas, potato and the corn for being dried, going bad without going rotten is selected, three is crushed as particle；It is corn, potato, red
The mass ratio of potato three is 5：2:3.
(2) corn particle is cleaned, picks up and drain after soaking 5 hours in water, under 120 DEG C of high temperature on cage steam
40min, spreading for cooling is to 40-50 DEG C；
(3) it is put in cylinder after sealed fermenting 6h after mixing thoroughly corn particle and potato, Ipomoea batatas particle, taking-up is squeezed with squeezer
Go out juice；
(4) plain boiled water and maltose are added in the juice squeezed out, heats infusion, be well mixed and be filtrated to get special sugar
Juice, juice, plain boiled water, the mass ratio of maltose are 10:30:3.
The present embodiment by weight, be made up of following raw material by vinegar knee-piece：Chinese herbal medicine 150kg；Wheat bran 120kg；Wheat
200kg；Wherein, by weight, the composition of Chinese herbal medicine includes：
4 parts of gingko；3 parts of akebi；3 parts of radix polygonati officinalis；8 parts of radix bupleuri；3 parts of mulberry leaf；1 part of Radix Glycyrrhizae；4 parts of cassia seed；8 parts of fruit of negundo；
1 part of fennel seeds；3 parts of sea-buckthorn；2 parts of the root of Dahurain angelica；4 parts of dateplum persimmon；1 part of wrinkled giant hyssop；3 parts of rhizoma nardostachyos；3 parts of spina date seed；2 parts of the root of Chinese wild ginger；Pilose bushclover herb 8
Part；4 parts of matrimony vine；2 parts of Chinese cassia tree；3 parts of Semen Lablab Album；4 parts of the Radix Astragali；3 parts of wilsonii；1 part of peach leaves；1 part of cassia twig；2 parts of Walnut Leaves；It is green
4 parts of tea；8 parts of rust-coloured crotalaria herb with root；8 parts of Lysimachia christinae；
The special solarization vinegar preparation technology of the present invention, step are simple, and the rate of output is high, low cost, obtained vinegar moderately sour and sweet, battalion
Support value high, collection perfume, acid, alcohol, be richer than integrally, long shelf-life.
Finally illustrate, above example is only unrestricted to illustrate technical scheme, although with reference to compared with
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, and without deviating from the objective and scope of the technical program, which all should be covered in the present invention
Right in the middle of.
Claims (6)
1. a kind of special preparation technology's for shining vinegar, including early stage prepares vinegar gruel, unstrained spirits processed, turns over unstrained spirits fermentation, dress altar solarization unstrained spirits and pouring
Vinegar operation, it is characterised in that：After vinegar operation is drenched, by weight, vinegar liquid that 70-80 parts are drenched out, 10-20 parts are special
Syrup mixing is mixed thoroughly, then to be proceeded to deployed vinegar liquid continue in the vinegar cylinder of threshing ground and is shone 4-6 month processed, in temperature after finally filtering
To sterilize 15-30 minutes under conditions of 95-100 DEG C, then filling obtain final product；
The special syrup is obtained using following preparation technology：
(1) Ipomoea batatas, potato and the corn for being dried, going bad without going rotten is selected, three is crushed as particle；
(2) corn particle is cleaned, picks up and drain after soaking 3-5 hours in water, under 100-120 DEG C of high temperature on cage steam
40-60min, spreading for cooling is to 40-50 DEG C；
(3) it is put in cylinder after sealed fermenting 5-6h after mixing thoroughly corn particle and potato, Ipomoea batatas particle, taking-up is squeezed out with squeezer
Juice；
(4) plain boiled water and maltose are added in the juice squeezed out, heats infusion, be well mixed and be filtrated to get special syrup.
2. it is according to claim 1 it is a kind of it is special shine vinegar preparation technology, it is characterised in that：The special syrup preparation side
In the step of method (1), corn, potato, the mass ratio of Ipomoea batatas three are 5：1-2:1-3.
3. it is according to claim 1 it is a kind of it is special shine vinegar preparation technology, it is characterised in that：The special syrup preparation side
In the step of method (4), juice, plain boiled water, the mass ratio of maltose are 10:15-30:1-3.
4. it is according to claim 1 it is a kind of it is special shine vinegar preparation technology, it is characterised in that：Described being filtered into is carried out first
Common screen filtration, is then filtered by membrane filter system again.
5. it is according to claim 1 it is a kind of it is special shine vinegar preparation technology, it is characterised in that：The sterilizing is followed using steam
The method sterilizing of ring heating.
6. the solarization vinegar according to obtained by the preparation technology of special solarization vinegar as described in claim 1-5 any claim.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610932095.XA CN106520507A (en) | 2016-10-31 | 2016-10-31 | Preparation process for special sun vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610932095.XA CN106520507A (en) | 2016-10-31 | 2016-10-31 | Preparation process for special sun vinegar |
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| CN106520507A true CN106520507A (en) | 2017-03-22 |
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ID=58292425
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105420068A (en) * | 2015-12-28 | 2016-03-23 | 贵州赤水黔老翁晒醋有限公司 | Making technology of sun vinegar |
| CN105524822A (en) * | 2015-12-28 | 2016-04-27 | 贵州赤水黔老翁晒醋有限公司 | Rosa roxbunghii honey sun vinegar preparation technology |
| CN105861258A (en) * | 2016-04-28 | 2016-08-17 | 王健夫 | Sesame seed candy vinegar beverage |
-
2016
- 2016-10-31 CN CN201610932095.XA patent/CN106520507A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105420068A (en) * | 2015-12-28 | 2016-03-23 | 贵州赤水黔老翁晒醋有限公司 | Making technology of sun vinegar |
| CN105524822A (en) * | 2015-12-28 | 2016-04-27 | 贵州赤水黔老翁晒醋有限公司 | Rosa roxbunghii honey sun vinegar preparation technology |
| CN105861258A (en) * | 2016-04-28 | 2016-08-17 | 王健夫 | Sesame seed candy vinegar beverage |
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Application publication date: 20170322 |
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