CN106701520A - Vinegar brewing process - Google Patents
Vinegar brewing process Download PDFInfo
- Publication number
- CN106701520A CN106701520A CN201710050985.2A CN201710050985A CN106701520A CN 106701520 A CN106701520 A CN 106701520A CN 201710050985 A CN201710050985 A CN 201710050985A CN 106701520 A CN106701520 A CN 106701520A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- bran
- wheat bran
- added
- rice
- 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.)
- Pending
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Classifications
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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 relates to a vinegar brewing process and belongs to the technical field of seasoning processing. The vinegar brewing process comprises the steps that bran and rice hulls are evenly mixed according to the weight ratio of 3 to 1 and then are steamed, then 0.1-0.2%. of commercially available vinegar koji is added, the mixture is added to a koji pool after even stirring, fermentation is performed for 48 hours, the temperature in the koji pool is controlled to 30-35 DEG C, bran koji is obtained, rice, bran and rice hulls are respectively soaked and steamed according to the weight ratio of 2 to 1 to 1 and then are mixed, then water and the bran koji are added, the mixture is added to a vat and tamped after 3 times of stirring, vat sealing and fermentation are performed for 7 days, then vat inversion is performed for 15 days, pure water is added to sprinkle vinegar for 8-10 hours, and a finished product vinegar is obtained. The vinegar brewing process adopts pure natural raw materials, the raw materials are low in price and easy to obtain, brewing is easy, the finished product has a good taste, and the process is safe and hygienic.
Description
Technical field
The present invention relates to a kind of brewage process of vinegar, belong to technical field of seasoning processing.
Background technology
The so-called seven necessities of life of people, i.e.,：Bavin, rice, oil, salt, sauce, vinegar, tea.It can be seen that vinegar is people as salt, soy sauce
Indispensable main flavouring in life.It is with a long history in China's cereal making vinegar, business, week are originated from according to records, away from
The present has the history of more than 3000 years.Later Wei Dynasty's scientist's Jia Sixie is written《Qimin yaoshu》In just describe that kind more than 30 is different to be done
Vinegar method.Vinegar has very strong bactericidal action, and almost all of toxic bacteria is all deposited in vinegar and is unlikely to survive 30 minutes.Vinegar also has
Appetitive effect, as dried plum is as lemon, can promote the secretion of saliva and gastric juice, help digest absorption, make appetite prosperous
Contain.But, existing many vinegars are all some acetin or use other blending raw materialses, and not only manufacture craft is unhygienic, mouth
Feel the poor, sense of taste poor and even harmful to people's body.
The content of the invention
It is an object of the invention to provide a kind of brewage process of vinegar, with concise in technology it is easy to operate, raw material is cheap and easy to get, produce
The characteristics of product pure taste.
The brewage process of vinegar of the present invention, comprises the following steps：
(1) wheat bran is made：
It is 3 according to weight ratio by wheat bran and rice husk:1 ratio is cooked after mixing, and is subsequently adding the commercially available vinegar of 0.1-0.2 ‰
Bent essence, enters Quchi fermentation 48h after stirring, it is 30-35 DEG C to control temperature in Quchi, obtains wheat bran；
(2) by rice, wheat bran and rice husk according to weight ratio be 2:1:Mix after 1 ratio difference soaking cooking, Ran Houjia
Enter water and wheat bran, cylinder tamping is entered after stirring 3 times, envelope cylinder ferments 7 days, then inverted engine 15 days, add pure water pouring vinegar 8-10h, obtain
To finished product vinegar.
Wherein, the addition of step (2) reclaimed water accounts for the 40% of rice, wheat bran and rice husk gross mass.
Beneficial effects of the present invention are as follows：
Brewage process of the invention uses pure natural raw material, cheap and easy to get, makes simple, and finished product is in good taste, technical process
Safety, health.
Specific embodiment
The present invention is described further with reference to embodiments.
Embodiment 1
The brewage process of vinegar, comprises the following steps：
(1) wheat bran is made：
It is 3 according to weight ratio by wheat bran and rice husk:1 ratio is cooked after mixing, and is subsequently adding the commercially available vinegar of 0.1-0.2 ‰
Bent essence, enters Quchi fermentation 48h after stirring, it is 30-35 DEG C to control temperature in Quchi, obtains wheat bran；
(2) by rice, wheat bran and rice husk according to weight ratio be 2:1:Mix after 1 ratio difference soaking cooking, Ran Houjia
Enter water and wheat bran, cylinder tamping is entered after stirring 3 times, envelope cylinder ferments 7 days, then inverted engine 15 days, add pure water pouring vinegar 8-10h, obtain
To finished product vinegar.
Wherein, the addition of step (2) reclaimed water accounts for the 40% of rice, wheat bran and rice husk gross mass.
Claims (2)
1. a kind of brewage process of vinegar, it is characterised in that：Comprise the following steps：
(1) wheat bran is made：
It is 3 according to weight ratio by wheat bran and rice husk:1 ratio is cooked after mixing, and the commercially available vinegar for being subsequently adding 0.1-0.2 ‰ is bent
Essence, enters Quchi fermentation 48h after stirring, it is 30-35 DEG C to control temperature in Quchi, obtains wheat bran；
(2) by rice, wheat bran and rice husk according to weight ratio be 2:1:Mix after 1 ratio difference soaking cooking, be subsequently adding water
And wheat bran, cylinder tamping is entered after stirring 3 times, envelope cylinder ferments 7 days, then inverted engine 15 days, adds pure water pouring vinegar 8-10h, obtains into
Savor vinegar.
2. the brewage process of vinegar according to claim 1, it is characterised in that：The addition of step (2) reclaimed water accounts for rice, bran
The 40% of skin and rice husk gross mass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710050985.2A CN106701520A (en) | 2017-01-23 | 2017-01-23 | Vinegar brewing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710050985.2A CN106701520A (en) | 2017-01-23 | 2017-01-23 | Vinegar brewing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106701520A true CN106701520A (en) | 2017-05-24 |
Family
ID=58908887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710050985.2A Pending CN106701520A (en) | 2017-01-23 | 2017-01-23 | Vinegar brewing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106701520A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108130260A (en) * | 2018-01-30 | 2018-06-08 | 青铜峡市叶青根深果醋有限公司 | A kind of selenium-rich pear vinegar and its preparation process |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1467286A (en) * | 2002-07-12 | 2004-01-14 | 胡明营 | Solid bran koji fermented vinegar and method for making the same |
| CN104195027A (en) * | 2014-08-29 | 2014-12-10 | 重庆市武隆县曹氏醋厂 | Production method for table vinegar |
| CN105002080A (en) * | 2014-04-21 | 2015-10-28 | 太原市宁化府益源庆醋业有限公司 | Vinegar and brewing method thereof |
| CN106047641A (en) * | 2016-08-10 | 2016-10-26 | 湖北工业大学 | Solid-state cylinder-sealed vinegar brewing technology |
| CN106148157A (en) * | 2016-09-23 | 2016-11-23 | 连云港市馨祥酿造有限公司 | A kind of brewing method of vinegar |
| CN106148158A (en) * | 2016-09-30 | 2016-11-23 | 姜维印 | A kind of brewing method of mature vinegar |
-
2017
- 2017-01-23 CN CN201710050985.2A patent/CN106701520A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1467286A (en) * | 2002-07-12 | 2004-01-14 | 胡明营 | Solid bran koji fermented vinegar and method for making the same |
| CN105002080A (en) * | 2014-04-21 | 2015-10-28 | 太原市宁化府益源庆醋业有限公司 | Vinegar and brewing method thereof |
| CN104195027A (en) * | 2014-08-29 | 2014-12-10 | 重庆市武隆县曹氏醋厂 | Production method for table vinegar |
| CN106047641A (en) * | 2016-08-10 | 2016-10-26 | 湖北工业大学 | Solid-state cylinder-sealed vinegar brewing technology |
| CN106148157A (en) * | 2016-09-23 | 2016-11-23 | 连云港市馨祥酿造有限公司 | A kind of brewing method of vinegar |
| CN106148158A (en) * | 2016-09-30 | 2016-11-23 | 姜维印 | A kind of brewing method of mature vinegar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108130260A (en) * | 2018-01-30 | 2018-06-08 | 青铜峡市叶青根深果醋有限公司 | A kind of selenium-rich pear vinegar and its preparation process |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170524 |