CN107502533A - The production method of magma vinegar - Google Patents
The production method of magma vinegar Download PDFInfo
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- CN107502533A CN107502533A CN201710901436.1A CN201710901436A CN107502533A CN 107502533 A CN107502533 A CN 107502533A CN 201710901436 A CN201710901436 A CN 201710901436A CN 107502533 A CN107502533 A CN 107502533A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 90
- 239000000052 vinegar Substances 0.000 title claims abstract description 89
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 45
- 238000000855 fermentation Methods 0.000 claims abstract description 189
- 230000004151 fermentation Effects 0.000 claims abstract description 189
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 93
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 238000001816 cooling Methods 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000010792 warming Methods 0.000 claims abstract description 15
- 238000002347 injection Methods 0.000 claims abstract description 14
- 239000007924 injection Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 57
- 241000894006 Bacteria Species 0.000 claims description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims description 18
- 235000009566 rice Nutrition 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000000746 purification Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 235000021329 brown rice Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 5
- 241000209094 Oryza Species 0.000 description 15
- 230000000694 effects Effects 0.000 description 10
- 241000235342 Saccharomycetes Species 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 239000003755 preservative agent Substances 0.000 description 5
- 230000002335 preservative effect Effects 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 241000790917 Dioxys <bee> Species 0.000 description 3
- 108010067035 Pancrelipase Proteins 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 239000000356 contaminant Substances 0.000 description 3
- 230000003834 intracellular effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
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- 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 provides a kind of production method of magma vinegar.The production method is implemented using full-automatic fermentation system, and the production method comprises the following steps：Raw material is mixed to obtain mixture with water；Mixture was warming up to 110 DEG C to 130 DEG C in 1 to 10 second using high-temperature injection, obtain the mixed thing of heat；Heat after cooling is mixed into thing to be transferred in full-automatic fermentation system；In full-automatic fermentation system, thing is mixed to the heat after cooling and carries out alcoholic fermentation, obtains distiller's wort；And in full-automatic fermentation system, acetic fermentation is carried out to distiller's wort, obtains magma vinegar.The mixture of raw material and water is set to be warming up to 110 DEG C to 130 DEG C in 1 to 10 second using high-temperature injection mode, then alcoholic fermentation and acetic fermentation are carried out, the magma composition of product is not only remained, and improves color and luster, fragrance, flavour and the figure of magma vinegar, so as to improve the mouthfeel of magma vinegar.
Description
Technical field
The present invention relates to field of food preparation, in particular to a kind of production method of magma vinegar.
Background technology
Mainly include two kinds of vinegar product in existing market, one of which type is the biography based on solid state fermentation
System vinegar, another type are the new vinegars through refined filtration processing after liquid state fermentation.
The production method of traditional vinegar needs to carry out batch mixing, steaming, cooling, inoculation, alcoholic fermentation, acetic fermentation and mistake
The operation such as filter, not only pre-treatment is cumbersome, and energy consumption is larger, is easily mixed into miscellaneous bacteria, and what this had had a strong impact on vinegar industry enters one
Step development.Although remaining the intrinsic ferment local-flavor of product after the fermentation of new vinegar premenstruum (premenstrua), follow-up refined filtration process and
The use of preservative easily causes a systems such as products taste is poor, smell is single, nutrient loss, the satisfaction of consumer reduce
The problem of row.
The content of the invention
It is a primary object of the present invention to provide a kind of production method of magma vinegar, to solve in the vinegar product of prior art
The problem of causing mouthfeel poor containing preservative.
To achieve these goals, according to an aspect of the invention, there is provided a kind of production method of magma vinegar, the life
Production method is implemented using full-automatic fermentation system, and the production method comprises the following steps：Raw material is mixed to be mixed with water
Thing；Mixture was warming up to 110 DEG C to 130 DEG C in 1 to 10 second using high-temperature injection, obtain the mixed thing of heat；By the heat after cooling
Mixed thing is transferred in full-automatic fermentation system；In full-automatic fermentation system, thing is mixed to the heat after cooling and carries out alcoholic fermentation, is obtained
Obtain distiller's wort；And in full-automatic fermentation system, acetic fermentation is carried out to distiller's wort, obtains magma vinegar.
Further, the step that the mixed thing of heat after cooling is transferred in full-automatic fermentation system is included：By with it is complete from
Alcoholic fermentation strain is delivered in head tank by closed the first connected apparatus for feeding of head tank of dynamic fermentation system, and in raw material
The heat after cooling is mixed into thing in tank and alcoholic fermentation strain mixes, first is formed and treats fermentate；It is right in full-automatic fermentation system
Heat after cooling, which mixes the step of thing carries out alcoholic fermentation, to be included：First is set to treat that fermentate carries out alcoholic fermentation early stage 24h extremely successively
40h, main alcoholic fermentation 72h to 96h and later stage alcoholic fermentation 40h to 48h, obtain distiller's wort.
Further, in alcoholic fermentation early stage, by temperature control in the range of 25 DEG C to 32 DEG C.
Further, in main alcoholic fermentation, by temperature control in the range of 32.5 DEG C to 40 DEG C.
Further, in later stage alcoholic fermentation, by temperature control in the range of 26 DEG C to 33 DEG C.
Further, the step of carrying out acetic fermentation to distiller's wort in full-automatic fermentation system includes：By with head tank
Acetic acid bacteria is delivered in head tank by closed the second connected apparatus for feeding, and mixes distiller's wort and acetic acid bacteria in head tank,
Form second and treat fermentate；After second after fermentate starts fermentation, with 60m3/ h to 70m3/ h flow is to full-automatic fermentation system
Purification air is passed through in system；Make to start to ferment second treats that fermentate carries out acetic fermentation 24-48h, obtains magma vinegar.
Further, in acetic fermentation, by temperature control in the range of 20 DEG C to 40 DEG C.
Further, production method also includes the process that high-temperature sterilization is carried out to magma vinegar, preferably by magma vinegar at 80 DEG C
Sterilized within the temperature range of to 90 DEG C.
Further, alcoholic fermentation strain is saccharomycete.
Further, any one or more of raw material in rice, sorghum, purple rice, brown rice and glutinous rice.
Apply the technical scheme of the present invention, in the production method of the magma vinegar of the application, made using high-temperature injection mode
The mixture of raw material and water was warming up to 110 DEG C to 130 DEG C in 1 to 10 second, then carried out alcoholic fermentation and acetic fermentation, not only
The magma composition of product is remained, and improves color and luster, fragrance, flavour and the figure of magma vinegar, so as to improve magma vinegar
Mouthfeel.
Embodiment
It should be noted that in the case where not conflicting, the feature in embodiment and embodiment in the application can phase
Mutually combination.The present invention is described in detail below in conjunction with embodiment.
As described in the application background technology, cause mouthfeel poor containing preservative in the vinegar product of prior art,
In order to solve the problem, this application provides a kind of production method of magma vinegar, the production method uses full-automatic fermentation system
Implement, the production method comprises the following steps：Raw material is mixed to obtain mixture with water；Mixture is set to exist using high-temperature injection
110 DEG C to 130 DEG C are warming up in 1 to 10 second, obtains the mixed thing of heat；Heat after cooling is mixed into thing and is transferred to full-automatic fermentation system
In；In full-automatic fermentation system, thing is mixed to the heat after cooling and carries out alcoholic fermentation, obtains distiller's wort；And automatically fermenting
In system, acetic fermentation is carried out to distiller's wort, obtains magma vinegar.
In the production method of the magma vinegar of the application, using high-temperature injection mode make the mixture of raw material and water 1 to
110 DEG C to 130 DEG C are warming up in 10 seconds, then carries out alcoholic fermentation and acetic fermentation, not only remains the magma composition of product,
And color and luster, fragrance, flavour and the figure of magma vinegar are improved, so as to improve the mouthfeel of magma vinegar.
Moreover, with the prior art without using full-automatic fermentation system method for brewing vinegar compared with, in the magma of the application
Full-automatic fermentation system is employed in the production method of vinegar, whole fermentation process is in closed environment, avoids prior art
Manual charging and stirring for being used in vinegar process of producing product etc. operate, and by controlling production environment to prevent living contaminants, make
Also must be not in rotten situation in the case where not adding any preservative by the magma vinegar that the production method produces, from
And the stability of magma vinegar is improved, the mouthfeel of magma vinegar is improved, and meet the health demand of consumer.
In a kind of preferred embodiment of the application, the heat after cooling is mixed into thing and is transferred to step in full-automatic fermentation system
Suddenly include：By the way that alcoholic fermentation strain is delivered to the head tank of full-automatic fermentation system closed the first apparatus for feeding being connected
In head tank, and the heat after cooling is mixed into thing and the mixing of alcoholic fermentation strain in head tank, form first and treat fermentate；Complete
Mixing the step of thing carries out alcoholic fermentation to the heat after cooling in automatic fermentation system includes：Before making first to treat that fermentate is carried out successively
Phase alcoholic fermentation 24h to 40h, main alcoholic fermentation 72h to 96h and later stage alcoholic fermentation 40h to 48h, obtain the distiller's wort.
Using being fed with closed the first apparatus for feeding being connected of the head tank of full-automatic fermentation system and entered successively
Row alcoholic fermentation early stage, main alcoholic fermentation and later stage alcoholic fermentation, interference of the human factor to magma vinegar production process is avoided,
So as to prevent living contaminants, and further improve the mouthfeel of magma vinegar.
In alcoholic fermentation early stage, by temperature control in the range of 25 DEG C to 32 DEG C, make the activity of alcoholic fermentation strain
Gradually recover, slowly fermented, further improve the mouthfeel of magma vinegar.
In order to keep efficient ferment effect, in main alcoholic fermentation, by scope of the temperature control at 32.5 DEG C to 40 DEG C
It is interior, alcoholic fermentation strain is in high activity state.
In later stage alcoholic fermentation, by temperature control in the range of 26 DEG C to 33 DEG C so that ferment effect is improved,
Further improve the mouthfeel of magma vinegar.
In a kind of preferred embodiment of the application, in full-automatic fermentation system to distiller's wort carry out acetic fermentation the step of
Including：Will by the way that acetic acid bacteria is delivered in head tank with head tank closed the second apparatus for feeding being connected, and in head tank
Distiller's wort and acetic acid bacteria mixing, form second and treat fermentate；After second after fermentate starts fermentation, with 60m3/ h to 70m3/ h's
Flow is passed through purification air into full-automatic fermentation system；Make to start to ferment second treats that fermentate carries out acetic fermentation 24-
48h, obtain magma vinegar.
Use during acetic fermentation and add with closed the second apparatus for feeding being connected of the head tank of full-automatic fermentation system
Add acetic acid bacteria and purification air is passed through into full-automatic fermentation system with specific flow, avoid human factor to magma vinegar
The interference of production process and it can ensure that acetic fermentation process fully can be carried out successfully, it is therefore prevented that living contaminants so that
Also magma vinegar will not be caused to go bad in the case where not adding any preservative, improve the stability of magma vinegar and improve
The flavor and taste of magma vinegar, additionally improves production efficiency.
In order to ensure the effect of acetic fermentation, in acetic fermentation, by temperature control in the range of 20 DEG C to 40 DEG C, make
Obtaining fermentation process fully can completely carry out and improve the mouthfeel of magma vinegar.
The production method also includes the process that high-temperature sterilization is carried out to magma vinegar, and the temperature of high-temperature sterilization is not important to
Ask, preferably magma vinegar is sterilized within the temperature range of 80 DEG C to 90 DEG C, can fully kill miscellaneous bacteria and can and avoid temperature
The too high taste and flavor to magma vinegar adversely affects, so as to further increase the stability of magma vinegar.
In order to improve ferment effect, using saccharomycete as alcoholic fermentation strain.
The raw material used in the production method of the magma vinegar can be in rice, sorghum, purple rice, brown rice and glutinous rice appoint
Meaning is one or more, so as to prepare the magma vinegar with various mouthfeels.
Below with reference to embodiment and comparative example, the beneficial effect of the application is further illustrated.
Embodiment 1
It is after crushed 1 according to weight ratio by rice:8 ratio mixes with water, using high-temperature injection mode make rice with
The mixture of water is warming up to 110 DEG C to 120 DEG C within the 1-5 seconds and obtains the mixed thing of heat, after after cooling in 3 to 4 hours by cooling
Heat mix thing and be transferred in the head tank of full-automatic fermentation system, by with the closed feeding cylinder being connected of head tank by alcoholic fermentation
Inoculating yeast bacterium is delivered in head tank, and the weight ratio of wherein saccharomycete and the mixed thing of heat is 1:1800, alcoholic fermentation is then carried out,
The sugar of fermentability is passed through using saccharomycete in alcoholic fermentation process the effect of intracellular zymase, generate alcohol and dioxy
Change carbon, alcoholic fermentation is largely divided into following three phases：Alcoholic fermentation early stage, main alcoholic fermentation and later stage alcoholic fermentation, early stage
The temperature control of alcoholic fermentation carries out slowly fermentation 24h at 25 DEG C to 28.5 DEG C, then carries out main alcoholic fermentation 72h, temperature control
System at 32.5 DEG C to 36.5 DEG C, finally carry out later stage alcoholic fermentation 40h, later stage alcoholic fermentation because fermentation decrease,
Caused heat is also reduced, and the temperature of karusen is gradually reduced, and fermentation temperature is controlled at 26 DEG C to 29.5 DEG C.In alcoholic fermentation knot
Acetic fermentation is carried out after beam, is delivered to by the way that Shanghai is made into 1.01 acetic acid bacterias with the head tank closed feeding cylinder being connected in head tank simultaneously
Distiller's wort and Shanghai 1.01 acetic acid bacterias of wine are mixed to form and treat fermentate in head tank, wherein the weight of 1.01 acetic acid bacterias and distiller's wort is made in Shanghai
Amount is than being 1：3800, when this is after fermentate starts fermentation, with 60m3/ h flow is passed through only into full-automatic fermentation system
Change air, then the temperature at 20 DEG C to 30 DEG C carries out acetic fermentation 24h, alcohol oxidation is generated into acetic acid, product is at 80 DEG C
Carried out after temperature progress high-temperature sterilization filling.The equipment and pipeline used in whole production process is food-grade stainless steel material
Matter, it is ensured that the stability of product.
Embodiment 2
It is after crushed 1 according to weight ratio by rice:8 ratio mixes with water, using high-temperature injection mode make rice with
The mixture of water is warming up to 121 DEG C to 130 DEG C within the 6-10 seconds and obtains the mixed thing of heat, after after cooling in 3 to 4 hours by cooling
Heat mix thing and be transferred in the head tank of full-automatic fermentation system, by with the closed feeding cylinder being connected of head tank by alcoholic fermentation
Inoculating yeast bacterium is delivered in head tank, and the weight ratio of wherein saccharomycete and the mixed thing of heat is 1:1800, alcoholic fermentation is then carried out,
The sugar of fermentability is passed through using saccharomycete in alcoholic fermentation process the effect of intracellular zymase, generate alcohol and dioxy
Change carbon, alcoholic fermentation is largely divided into following three phases：Alcoholic fermentation early stage, main alcoholic fermentation and later stage alcoholic fermentation, early stage
The temperature control of alcoholic fermentation carries out slowly fermentation 40h at 29 DEG C to 32 DEG C, then carries out main alcoholic fermentation 96h, temperature control
At 37 DEG C to 40 DEG C, later stage alcoholic fermentation 48h is finally carried out, later stage alcoholic fermentation is caused because fermentation weakens
Heat is also reduced, and the temperature of karusen is gradually reduced, and fermentation temperature is controlled at 30 DEG C to 33 DEG C.Carried out after alcoholic fermentation terminates
Acetic fermentation, it is delivered to by the way that Shanghai is made into 1.01 acetic acid bacterias with the head tank closed feeding cylinder being connected in head tank and in head tank
Middle to be mixed to form and treat fermentate distiller's wort and Shanghai 1.01 acetic acid bacterias of wine, it is 1 that wherein 1.01 acetic acid bacterias and the weight ratio of distiller's wort are made in Shanghai：
3800, when this is after fermentate starts fermentation, with 70m3/ h flow is passed through purification air into full-automatic fermentation system, so
The temperature at 31 DEG C to 40 DEG C carries out acetic fermentation 48h afterwards, alcohol oxidation is generated into acetic acid, product carries out height in 90 DEG C of temperature
Carried out after temperature sterilizing filling.The equipment and pipeline used in whole production process is food-grade stainless steel material, it is ensured that production
The stability of product.
Embodiment 3
It is after crushed 1 according to weight ratio by rice:8 ratio mixes with water, using high-temperature injection mode make rice with
The mixture of water is warming up to 116 DEG C to 125 DEG C within the 3-7 seconds and obtains the mixed thing of heat, after after cooling in 3 to 4 hours by cooling
Heat mix thing and be transferred in the head tank of full-automatic fermentation system, by with the closed feeding cylinder being connected of head tank by alcoholic fermentation
Inoculating yeast bacterium is delivered in head tank, and the weight ratio of wherein saccharomycete and the mixed thing of heat is 1:1800, alcoholic fermentation is then carried out,
The sugar of fermentability is passed through using saccharomycete in alcoholic fermentation process the effect of intracellular zymase, generate alcohol and dioxy
Change carbon, alcoholic fermentation is largely divided into following three phases：Alcoholic fermentation early stage, main alcoholic fermentation and later stage alcoholic fermentation, early stage
The temperature control of alcoholic fermentation carries out slowly fermentation 32h at 27 DEG C to 31 DEG C, then carries out main alcoholic fermentation 84h, temperature control
At 35 DEG C to 38 DEG C, later stage alcoholic fermentation 44h is finally carried out, later stage alcoholic fermentation is caused because fermentation weakens
Heat is also reduced, and the temperature of karusen is gradually reduced, and fermentation temperature is controlled at 28 DEG C to 31 DEG C.Carried out after alcoholic fermentation terminates
Acetic fermentation, it is delivered to by the way that Shanghai is made into 1.01 acetic acid bacterias with the head tank closed feeding cylinder being connected in head tank and in head tank
Middle to be mixed to form and treat fermentate distiller's wort and Shanghai 1.01 acetic acid bacterias of wine, it is 1 that wherein 1.01 acetic acid bacterias and the weight ratio of distiller's wort are made in Shanghai：
3800, when this is after fermentate starts fermentation, with 65m3/ h flow is passed through purification air into full-automatic fermentation system, so
The temperature at 26 DEG C to 35 DEG C carries out acetic fermentation 36h afterwards, alcohol oxidation is generated into acetic acid, product carries out height in 85 DEG C of temperature
Carried out after temperature sterilizing filling.The equipment and pipeline used in whole production process is food-grade stainless steel material, it is ensured that production
The stability of product.
Embodiment 4
Magma vinegar is produced using step same as Example 3, difference is, alcoholic fermentation early stage carries out 22h, main
Alcoholic fermentation carries out 70h, and later stage alcoholic fermentation carries out 38h.
Embodiment 5
Magma vinegar is produced using step same as Example 3, difference is, alcoholic fermentation early stage carries out 42h, main
Alcoholic fermentation carries out 98h, and later stage alcoholic fermentation carries out 50h.
Embodiment 6
Magma vinegar is produced using step same as Example 3, difference is, the temperature control of alcoholic fermentation early stage
At 21 DEG C to 24 DEG C.
Embodiment 7
Magma vinegar is produced using step same as Example 3, difference is, the temperature control of alcoholic fermentation early stage
At 33 DEG C to 37 DEG C.
Embodiment 8
Magma vinegar is produced using step same as Example 3, difference is that the temperature control of main alcoholic fermentation exists
28 DEG C to 31.5 DEG C.
Embodiment 9
Magma vinegar is produced using step same as Example 3, difference is that the temperature control of main alcoholic fermentation exists
41 DEG C to 44.5 DEG C.
Embodiment 10
Magma vinegar is produced using step same as Example 3, difference is, the temperature control of later stage alcoholic fermentation
At 22 DEG C to 25 DEG C.
Embodiment 11
Magma vinegar is produced using step same as Example 3, difference is, the temperature control of later stage alcoholic fermentation
At 34 DEG C to 37 DEG C.
Embodiment 12
Magma vinegar is produced using step same as Example 3, difference is, with 58m3/ h flow is to full-automatic
Purification air is passed through in fermentation system, then carries out acetic fermentation 22h.
Embodiment 13
Magma vinegar is produced using step same as Example 3, difference is, with 72m3/ h flow is to full-automatic
Purification air is passed through in fermentation system, then carries out acetic fermentation 50h.
Embodiment 14
Magma vinegar is produced using step same as Example 3, difference is, is carried out in 15 DEG C to 19 DEG C of temperature
Acetic fermentation.
Embodiment 15
Magma vinegar is produced using step same as Example 3, difference is, is carried out in 41 DEG C to 45 DEG C of temperature
Acetic fermentation.
Embodiment 16
Magma vinegar is produced using step same as Example 3, difference is, product carries out height in 78 DEG C of temperature
Carried out after temperature sterilizing filling.
Embodiment 17
Magma vinegar is produced using step same as Example 3, difference is, product carries out height in 92 DEG C of temperature
Carried out after temperature sterilizing filling.
Comparative example 1
Magma vinegar is produced using step same as Example 3, difference is, makes rice using high-temperature injection mode
98 DEG C to 108 DEG C were warming up in 0.5 second with the mixture of water and obtains the mixed thing of heat.
Comparative example 2
Magma vinegar is produced using step same as Example 3, difference is, makes rice using high-temperature injection mode
132 DEG C to 142 DEG C were warming up in 12 seconds with the mixture of water and obtains the mixed thing of heat.
Comparative example 3
Magma vinegar is produced using step same as Example 3, difference is, makes rice using high-temperature injection mode
135 DEG C to 145 DEG C were warming up in 20 seconds with the mixture of water and obtains the mixed thing of heat.
To organoleptic indicator, physical and chemical index and the microorganism of the magma vinegar being prepared in embodiment 1-17 and comparative example 1-3
Index is detected, and obtains result as shown in Table 1 below.
Table 1
Wherein the implication of each fraction representation corresponding with organoleptic indicator is as shown in table 2 in table 1 above：
Table 2
It can be seen from the data in table in the production process of magma vinegar, by making the mixture of raw material and water instantaneous
Appropriate temperature is warming up to, then carries out alcoholic fermentation and acetic fermentation, improve magma vinegar includes color and luster, fragrance, flavour
Every organoleptic indicator with figure is so as to improve the mouthfeel of magma vinegar, while physical and chemical index and microbiological indicator also meet to mark
It is accurate.
As can be seen from the above description, the above embodiments of the present invention realize following technique effect：
In the production method of the magma vinegar of the application, using high-temperature injection mode make the mixture of raw material and water 1 to
110 DEG C to 130 DEG C are warming up in 10 seconds, then carries out alcoholic fermentation and acetic fermentation, not only remains the magma composition of product,
And color and luster, fragrance, flavour and the figure of magma vinegar are improved, so as to improve the mouthfeel of magma vinegar.
By further control time during alcoholic fermentation and acetic fermentation, temperature, the flow for purifying air and
Sterilising temp, it can further improve the mouthfeel of magma vinegar.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should be included in the scope of the protection.
Claims (10)
1. a kind of production method of magma vinegar, it is characterised in that the production method is implemented using full-automatic fermentation system, described
Production method comprises the following steps：
Raw material is mixed to obtain mixture with water；
The mixture was warming up to 110 DEG C to 130 DEG C in 1 to 10 second using high-temperature injection, obtain the mixed thing of heat；
The mixed thing of the heat after cooling is transferred in the full-automatic fermentation system；
In the full-automatic fermentation system, alcoholic fermentation is carried out to the mixed thing of the heat after cooling, obtains distiller's wort；And
In the full-automatic fermentation system, acetic fermentation is carried out to the distiller's wort, obtains magma vinegar.
2. the production method of magma vinegar according to claim 1, it is characterised in that by the mixed thing transfer of the heat after cooling
Step into the full-automatic fermentation system includes：
By the way that alcoholic fermentation strain is conveyed with head tank closed the first apparatus for feeding being connected of the full-automatic fermentation system
Into the head tank, and the mixed thing of heat after cooling and the alcoholic fermentation strain are mixed in the head tank, shape
Fermentate is treated into first；
The step of carrying out alcoholic fermentation to the mixed thing of the heat after cooling in the full-automatic fermentation system includes：
Described first is set to treat that fermentate carries out alcoholic fermentation early stage 24h to 40h, main alcoholic fermentation 72h to 96h and later stage wine successively
Essence fermentation 40h to 48h, obtains the distiller's wort.
3. the production method of magma vinegar according to claim 2, it is characterised in that, will in alcoholic fermentation early stage
Temperature control is in the range of 25 DEG C to 32 DEG C.
4. the production method of magma vinegar according to claim 2, it is characterised in that in the main alcoholic fermentation, by temperature
Degree control is in the range of 32.5 DEG C to 40 DEG C.
5. the production method of magma vinegar according to claim 2, it is characterised in that, will in the rear in phase alcoholic fermentation
Temperature control is in the range of 26 DEG C to 33 DEG C.
6. the production method of magma vinegar according to claim 2, it is characterised in that right in the full-automatic fermentation system
The step of distiller's wort progress acetic fermentation, includes：
By the way that acetic acid bacteria is delivered in the head tank with the head tank closed the second apparatus for feeding being connected, and described
The distiller's wort and the acetic acid bacteria are mixed in head tank, second is formed and treats fermentate；
After described second after fermentate starts fermentation, with 60m3/ h to 70m3/ h flow is into the full-automatic fermentation system
It is passed through purification air；
Make to start to ferment described second treats that fermentate carries out the acetic fermentation 24-48h, obtains the magma vinegar.
7. the production method of magma vinegar according to claim 6, it is characterised in that in the acetic fermentation, by temperature
Control is in the range of 20 DEG C to 40 DEG C.
8. the production method of magma vinegar according to claim 1, it is characterised in that the production method also includes to described
Magma vinegar carries out the process of high-temperature sterilization, and preferably the magma vinegar is sterilized within the temperature range of 80 DEG C to 90 DEG C.
9. the production method of magma vinegar according to claim 2, it is characterised in that the alcoholic fermentation strain is yeast
Bacterium.
10. the production method of magma vinegar according to claim 1, it is characterised in that the raw material be selected from rice, sorghum,
Any one or more in purple rice, brown rice and glutinous rice.
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| CN109566938A (en) * | 2018-12-26 | 2019-04-05 | 济南宜和食品有限公司 | Impregnate vinegar beverage and preparation method thereof |
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