CN107502533B - Production method of raw stock vinegar - Google Patents
Production method of raw stock vinegar Download PDFInfo
- Publication number
- CN107502533B CN107502533B CN201710901436.1A CN201710901436A CN107502533B CN 107502533 B CN107502533 B CN 107502533B CN 201710901436 A CN201710901436 A CN 201710901436A CN 107502533 B CN107502533 B CN 107502533B
- Authority
- CN
- China
- Prior art keywords
- fermentation
- vinegar
- full
- raw material
- temperature
- 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.)
- Active
Links
- 239000000052 vinegar Substances 0.000 title claims abstract description 88
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 88
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 191
- 230000004151 fermentation Effects 0.000 claims abstract description 191
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 123
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 72
- 239000000203 mixture Substances 0.000 claims abstract description 54
- 239000002994 raw material Substances 0.000 claims abstract description 47
- 238000002156 mixing Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000005507 spraying Methods 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 28
- 241000894006 Bacteria Species 0.000 claims description 22
- 230000001476 alcoholic effect Effects 0.000 claims description 22
- 241000209094 Oryza Species 0.000 claims description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims description 20
- 235000009566 rice Nutrition 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 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
- 150000003138 primary alcohols Chemical class 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 21
- 210000000805 cytoplasm Anatomy 0.000 abstract description 11
- 230000000694 effects Effects 0.000 description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 10
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000003834 intracellular effect Effects 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000002421 anti-septic 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
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring 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
Abstract
The invention provides a production method of primary pulp vinegar. The production method is implemented by adopting a full-automatic fermentation system, and comprises the following steps: mixing the raw material with water to obtain a mixture; heating the mixture to 110-130 ℃ within 1-10 seconds by high temperature spraying to obtain a hot mixture; transferring the cooled hot mixture to a full-automatic fermentation system; carrying out alcohol fermentation on the cooled hot mixture in a full-automatic fermentation system to obtain wine mash; and carrying out acetic fermentation on the wine mash in a full-automatic fermentation system to obtain the raw stock vinegar. The mixture of the raw materials and water is heated to 110-130 ℃ within 1-10 seconds by using a high-temperature spraying mode, and then alcohol fermentation and acetic acid fermentation are carried out, so that the protoplasm components of the product are reserved, and the color, aroma, taste and body state of the protoplasm vinegar are improved, thereby improving the taste of the protoplasm vinegar.
Description
Technical Field
The invention relates to the field of food preparation, and particularly relates to a production method of puree vinegar.
Background
The current market mainly comprises two types of vinegar products, wherein one type is traditional vinegar mainly prepared by solid fermentation, and the other type is novel vinegar prepared by fine filtration after liquid fermentation.
The traditional vinegar production method needs operations such as mixing, steaming, cooling, inoculation, alcoholic fermentation, acetic fermentation, filtration and the like, not only has complex pretreatment, but also has high energy consumption and is easy to mix with mixed bacteria, thus seriously influencing the further development of the vinegar industry. Although the inherent fermentation flavor of the product is retained after the early fermentation of the novel table vinegar, the subsequent fine filtration process and the use of the preservative easily cause a series of problems of poor taste, single smell, loss of nutrient components, reduction of satisfaction degree of consumers and the like of the product.
Disclosure of Invention
The invention mainly aims to provide a method for producing original pulp vinegar, which solves the problem of poor taste caused by preservative contained in vinegar products in the prior art.
In order to achieve the above objects, according to one aspect of the present invention, there is provided a method for producing puree vinegar, the method being implemented using a full-automatic fermentation system, the method comprising the steps of: mixing the raw material with water to obtain a mixture; heating the mixture to 110-130 ℃ within 1-10 seconds by high temperature spraying to obtain a hot mixture; transferring the cooled hot mixture to a full-automatic fermentation system; carrying out alcohol fermentation on the cooled hot mixture in a full-automatic fermentation system to obtain wine mash; and carrying out acetic fermentation on the wine mash in a full-automatic fermentation system to obtain the raw stock vinegar.
Further, the step of transferring the cooled hot mixture to a fully automated fermentation system comprises: conveying an alcohol fermentation strain into a raw material tank through first feeding equipment hermetically connected with the raw material tank of the full-automatic fermentation system, and mixing the cooled hot mixture with the alcohol fermentation strain in the raw material tank to form a first object to be fermented; the step of alcoholic fermenting the cooled hot mixture in a fully automatic fermentation system comprises: and sequentially carrying out early-stage alcohol fermentation for 24-40 h, main alcohol fermentation for 72-96 h and later-stage alcohol fermentation for 40-48 h on the first object to be fermented to obtain the wine mash.
Further, in the preceding stage of alcoholic fermentation, the temperature is controlled in the range of 25 ℃ to 32 ℃.
Further, in the main alcohol fermentation, the temperature is controlled in the range of 32.5 ℃ to 40 ℃.
Further, in the latter alcohol fermentation, the temperature is controlled in the range of 26 ℃ to 33 ℃.
Further, the step of performing acetic fermentation on the mash in the fully automatic fermentation system comprises: conveying acetic acid bacteria to the raw material tank through a second feeding device hermetically connected with the raw material tank, and mixing the fermented glutinous rice and the acetic acid bacteria in the raw material tank to form a second mixtureA fermented product; after the second fermentation material begins to ferment, 60m3H to 70m3Introducing purified air into the full-automatic fermentation system at the flow rate of/h; and carrying out acetic fermentation on the second to-be-fermented product which starts to be fermented for 24-48h to obtain the raw stock vinegar.
Further, in acetic acid fermentation, the temperature is controlled in the range of 20 ℃ to 40 ℃.
Further, the production method further comprises a process of sterilizing the raw stock vinegar at a high temperature, preferably sterilizing the raw stock vinegar at a temperature ranging from 80 ℃ to 90 ℃.
Further, the alcohol fermentation strain is yeast.
Further, the raw material is selected from any one or more of rice, sorghum, purple rice, brown rice and glutinous rice.
By applying the technical scheme of the invention, in the production method of the raw stock vinegar, the mixture of the raw materials and the water is heated to 110-130 ℃ within 1-10 seconds by using a high-temperature spraying mode, and then the alcohol fermentation and the acetic acid fermentation are carried out, so that the raw stock components of the product are reserved, and the color, the aroma, the taste and the body condition of the raw stock vinegar are improved, thereby improving the taste of the raw stock vinegar.
Detailed Description
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail with reference to examples.
As described in the background of the present application, in order to solve the problem that the taste of vinegar is poor due to the presence of preservatives in vinegar products of the prior art, the present application provides a method for producing raw stock vinegar, which is implemented by using a full-automatic fermentation system, and comprises the following steps: mixing the raw material with water to obtain a mixture; heating the mixture to 110-130 ℃ within 1-10 seconds by high temperature spraying to obtain a hot mixture; transferring the cooled hot mixture to a full-automatic fermentation system; carrying out alcohol fermentation on the cooled hot mixture in a full-automatic fermentation system to obtain wine mash; and carrying out acetic fermentation on the wine mash in a full-automatic fermentation system to obtain the raw stock vinegar.
According to the production method of the protoplasm vinegar, the mixture of the raw materials and water is heated to 110-130 ℃ within 1-10 seconds by using a high-temperature spraying mode, and then alcohol fermentation and acetic acid fermentation are carried out, so that the protoplasm components of the product are reserved, and the color, the aroma, the taste and the body form of the protoplasm vinegar are improved, so that the taste of the protoplasm vinegar is improved.
Moreover, compared with the vinegar brewing method without adopting a full-automatic fermentation system in the prior art, the full-automatic fermentation system is adopted in the production method of the raw stock vinegar, so that the whole fermentation process is in a closed environment, the operations of manual feeding, stirring and the like adopted in the production process of vinegar products in the prior art are avoided, and the production environment is controlled to prevent mixed bacteria pollution, so that the raw stock vinegar produced by the production method cannot deteriorate under the condition of not adding any preservative, the stability of the raw stock vinegar is improved, the taste of the raw stock vinegar is improved, and the health requirements of consumers are met.
In a preferred embodiment of the present application, the step of transferring the cooled hot mixture to a fully automated fermentation system comprises: conveying an alcohol fermentation strain into a raw material tank through first feeding equipment hermetically connected with the raw material tank of the full-automatic fermentation system, and mixing the cooled hot mixture with the alcohol fermentation strain in the raw material tank to form a first object to be fermented; the step of alcoholic fermenting the cooled hot mixture in a fully automatic fermentation system comprises: and sequentially carrying out early-stage alcohol fermentation for 24-40 h, main alcohol fermentation for 72-96 h and later-stage alcohol fermentation for 40-48 h on the first object to be fermented to obtain the wine mash.
Adopt the airtight first feeding equipment who links to each other with full-automatic fermentation system's head tank to add material and carry out earlier stage alcohol fermentation, main alcohol fermentation and later stage alcohol fermentation in proper order, avoided the interference of human factor to magma vinegar production process to the miscellaneous fungus pollution has been prevented, and the taste of magma vinegar has further been improved.
In the early stage of alcoholic fermentation, the temperature is controlled within the range of 25 ℃ to 32 ℃ so that the activity of the alcoholic fermentation strain is gradually recovered, and the fermentation is carried out slowly, thereby further improving the taste of the original pulp vinegar.
In order to maintain the efficient fermentation effect, in the main alcohol fermentation, the temperature is controlled within the range of 32.5 ℃ to 40 ℃ so that the alcohol fermentation strain is in a high activity state.
In the later stage of alcoholic fermentation, the temperature is controlled within the range of 26 ℃ to 33 ℃, so that the fermentation effect is improved, and the taste of the original pulp vinegar is further improved.
In a preferred embodiment of the present application, the step of subjecting the mash to acetic fermentation in a fully automated fermentation system comprises: conveying acetic acid bacteria to the raw material tank through second feeding equipment hermetically connected with the raw material tank, and mixing the fermented liquor and the acetic acid bacteria in the raw material tank to form a second to-be-fermented product; after the second fermentation material begins to ferment, 60m3H to 70m3Introducing purified air into the full-automatic fermentation system at the flow rate of/h; and carrying out acetic fermentation on the second to-be-fermented product which starts to be fermented for 24-48h to obtain the raw stock vinegar.
Adopt the sealed second feeding equipment who links to each other with full-automatic fermentation system's head tank to add acetic acid bacteria and let in the air-purifying with specific flow to full-automatic fermentation system in the acetic acid fermentation process, avoided the interference of human factor to magma vinegar production process and can guarantee that the acetic acid fermentation process can go on fully smoothly, prevented miscellaneous fungus pollution for can not lead to the magma vinegar to go bad under the circumstances of not adding any antiseptic yet, improve the stability of magma vinegar and improved the flavor and the taste of magma vinegar, in addition still improved production efficiency.
In order to ensure the effect of acetic fermentation, the temperature is controlled within the range of 20 ℃ to 40 ℃ in the acetic fermentation, so that the fermentation process can be fully and completely carried out, and the taste of the raw stock vinegar is improved.
The production method also comprises a process of sterilizing the raw stock vinegar at high temperature, the temperature of the high-temperature sterilization is not particularly required, the raw stock vinegar is preferably sterilized within the temperature range of 80-90 ℃, not only can the mixed bacteria be fully killed, but also the negative influence on the taste and flavor of the raw stock vinegar caused by overhigh temperature can be avoided, and thus the stability of the raw stock vinegar is further improved.
In order to improve the fermentation effect, saccharomycetes are used as alcoholic fermentation strains.
The raw materials adopted in the production method of the raw stock vinegar can be selected from any one or more of rice, sorghum, purple rice, brown rice and glutinous rice, so that the raw stock vinegar with various tastes is prepared.
The advantageous effects of the present application will be further described below with reference to examples and comparative examples.
Example 1
The method comprises the following steps of crushing rice, mixing the crushed rice with water according to the weight ratio of 1:8, heating the mixture of the rice and the water to 110-120 ℃ in 1-5 seconds by using a high-temperature spraying mode to obtain a hot mixture, cooling the mixture for 3-4 hours, transferring the cooled hot mixture into a raw material tank of a full-automatic fermentation system, conveying an alcohol fermentation strain yeast into the raw material tank through a feeding cylinder hermetically connected with the raw material tank, wherein the weight ratio of the yeast to the hot mixture is 1:1800, then carrying out alcohol fermentation, carrying out the action of intracellular alcoholizing enzyme on fermentable sugar by using the yeast in the alcohol fermentation process to generate alcohol and carbon dioxide, and mainly comprising the following three stages: early stage alcohol fermentation, main alcohol fermentation and later stage alcohol fermentation, wherein the temperature of the early stage alcohol fermentation is controlled to be 25-28.5 ℃ for slow fermentation for 24 hours, then the main alcohol fermentation is carried out for 72 hours, the temperature is controlled to be 32.5-36.5 ℃, and finally the later stage alcohol fermentation is carried out for 40 hours, the later stage alcohol fermentation reduces the generated heat because the fermentation effect is weakened, the temperature of fermented mash is gradually reduced, and the fermentation temperature is controlled to be 26-29.5 ℃. After the alcohol fermentation is finished, carrying out acetic acid fermentation, conveying the Shanghai brewing 1.01 acetic acid bacteria into a raw material tank through a feeding cylinder hermetically connected with the raw material tank, and mixing the Shanghai brewing 1.01 acetic acid bacteria with the Shanghai brewing 1.01 acetic acid bacteria in the raw material tank to form a to-be-fermented product, wherein the weight ratio of the Shanghai brewing 1.01 acetic acid bacteria to the Shanghai brewing is 1: 3800 waiting until fermentation of the material to be fermented is started, and starting at 60m3Introducing purified air into the full-automatic fermentation system at flow rate of/h, performing acetic acid fermentation at 20-30 deg.C for 24h, oxidizing alcohol to obtain acetic acid, and making the product at 80 deg.CAnd (5) carrying out high-temperature sterilization and then filling. The equipment and the pipeline used in the whole production process are made of food-grade stainless steel materials, so that the stability of the product is ensured.
Example 2
The method comprises the following steps of crushing rice, mixing the crushed rice with water according to the weight ratio of 1:8, heating the mixture of the rice and the water to 121-130 ℃ in 6-10 seconds by using a high-temperature spraying mode to obtain a hot mixture, cooling the mixture for 3-4 hours, transferring the cooled hot mixture into a raw material tank of a full-automatic fermentation system, conveying an alcohol fermentation strain yeast into the raw material tank through a feeding cylinder hermetically connected with the raw material tank, wherein the weight ratio of the yeast to the hot mixture is 1:1800, then carrying out alcohol fermentation, carrying out the action of intracellular alcoholizing enzyme on fermentable sugar by using the yeast in the alcohol fermentation process to generate alcohol and carbon dioxide, and mainly comprising the following three stages: early stage alcohol fermentation, main alcohol fermentation and later stage alcohol fermentation, wherein the temperature of the early stage alcohol fermentation is controlled to be 29-32 ℃, slow fermentation is carried out for 40 hours, then the main alcohol fermentation is carried out for 96 hours, the temperature is controlled to be 37-40 ℃, and finally the later stage alcohol fermentation is carried out for 48 hours, the later stage alcohol fermentation reduces the generated heat because the fermentation effect is weakened, the temperature of fermented mash is gradually reduced, and the fermentation temperature is controlled to be 30-33 ℃. After the alcohol fermentation is finished, carrying out acetic acid fermentation, conveying the Shanghai brewing 1.01 acetic acid bacteria into a raw material tank through a feeding cylinder hermetically connected with the raw material tank, and mixing the Shanghai brewing 1.01 acetic acid bacteria with the Shanghai brewing 1.01 acetic acid bacteria in the raw material tank to form a to-be-fermented product, wherein the weight ratio of the Shanghai brewing 1.01 acetic acid bacteria to the Shanghai brewing is 1: 3800 waiting until the fermentation of the material to be fermented is started, at 70m3Introducing purified air into the full-automatic fermentation system at a flow rate of/h, performing acetic acid fermentation at the temperature of 31-40 ℃ for 48h, oxidizing alcohol to generate acetic acid, and filling the product after high-temperature sterilization at the temperature of 90 ℃. The equipment and the pipeline used in the whole production process are made of food-grade stainless steel materials, so that the stability of the product is ensured.
Example 3
Pulverizing rice, mixing with water at a weight ratio of 1:8, and spraying at high temperatureHeating the mixture to 116-125 ℃ within 3-7 seconds to obtain a hot mixture, cooling for 3-4 hours, transferring the cooled hot mixture into a raw material tank of a full-automatic fermentation system, conveying an alcohol fermentation strain yeast into the raw material tank through a feeding cylinder hermetically connected with the raw material tank, wherein the weight ratio of the yeast to the hot mixture is 1:1800, then carrying out alcohol fermentation, and carrying out the action of intracellular alcoholization enzyme on fermentable sugar by using the yeast in the alcohol fermentation process to generate alcohol and carbon dioxide, wherein the alcohol fermentation is mainly divided into the following three stages: early stage alcohol fermentation, main alcohol fermentation and later stage alcohol fermentation, wherein the temperature of the early stage alcohol fermentation is controlled to be 27-31 ℃ for slow fermentation for 32h, then the main alcohol fermentation is carried out for 84h, the temperature is controlled to be 35-38 ℃, and finally the later stage alcohol fermentation is carried out for 44h, the later stage alcohol fermentation reduces the generated heat because the fermentation effect is weakened, the temperature of the fermented mash is gradually reduced, and the fermentation temperature is controlled to be 28-31 ℃. After the alcohol fermentation is finished, carrying out acetic acid fermentation, conveying the Shanghai brewing 1.01 acetic acid bacteria into a raw material tank through a feeding cylinder hermetically connected with the raw material tank, and mixing the Shanghai brewing 1.01 acetic acid bacteria with the Shanghai brewing 1.01 acetic acid bacteria in the raw material tank to form a to-be-fermented product, wherein the weight ratio of the Shanghai brewing 1.01 acetic acid bacteria to the Shanghai brewing is 1: 3800 waiting until the fermentation of the material to be fermented is started, at 65m3Introducing purified air into the full-automatic fermentation system at a flow rate of/h, performing acetic acid fermentation at the temperature of 26-35 ℃ for 36h, oxidizing alcohol to generate acetic acid, and filling the product after high-temperature sterilization at the temperature of 85 ℃. The equipment and the pipeline used in the whole production process are made of food-grade stainless steel materials, so that the stability of the product is ensured.
Example 4
The same procedure as in example 3 was used to produce raw stock vinegar, except that the early stage of alcoholic fermentation was carried out for 22 hours, the main alcoholic fermentation was carried out for 70 hours, and the late stage alcoholic fermentation was carried out for 38 hours.
Example 5
The same procedure as in example 3 was used to produce raw stock vinegar, except that the early stage alcoholic fermentation was carried out for 42 hours, the main alcoholic fermentation was carried out for 98 hours, and the late stage alcoholic fermentation was carried out for 50 hours.
Example 6
The same procedure as in example 3 was used to produce raw stock vinegar, except that the temperature of the preceding stage of alcoholic fermentation was controlled at 21 ℃ to 24 ℃.
Example 7
The same procedure as in example 3 was used to produce raw stock vinegar, except that the temperature of the primary alcoholic fermentation was controlled to 33 ℃ to 37 ℃.
Example 8
The same procedure as in example 3 was used to produce raw stock vinegar, except that the temperature of the primary alcohol fermentation was controlled to 28 ℃ to 31.5 ℃.
Example 9
The same procedure as in example 3 was used to produce raw stock vinegar, except that the temperature of the primary alcohol fermentation was controlled at 41 ℃ to 44.5 ℃.
Example 10
The same procedure as in example 3 was used to produce raw stock vinegar, except that the temperature of the post-stage alcoholic fermentation was controlled to 22 ℃ to 25 ℃.
Example 11
The same procedure as in example 3 was used to produce raw stock vinegar, except that the temperature of the post-stage alcoholic fermentation was controlled to 34 ℃ to 37 ℃.
Example 12
Virgin stock vinegar was produced by the same procedure as in example 3, except that 58m was used3Introducing purified air into the full-automatic fermentation system at a flow rate of/h, and then performing acetic acid fermentation for 22 h.
Example 13
Virgin stock vinegar was produced by the same procedure as in example 3, except that 72m was used3Introducing purified air into the full-automatic fermentation system at a flow rate of/h, and then carrying out acetic fermentation for 50 h.
Example 14
The same procedure as in example 3 was used to produce raw stock vinegar, except that acetic acid fermentation was carried out at a temperature of 15 ℃ to 19 ℃.
Example 15
The same procedure as in example 3 was used to produce raw stock vinegar, except that acetic acid fermentation was carried out at a temperature of 41 ℃ to 45 ℃.
Example 16
The same procedure as in example 3 was used to produce puree vinegar, except that the product was sterilized at a high temperature of 78 c and then filled.
Example 17
The same procedure as in example 3 was used to produce puree vinegar, except that the product was sterilized at 92 ℃ and filled.
Comparative example 1
Puree vinegar was produced using the same procedure as in example 3, except that the mixture of rice and water was heated to 98-108 ℃ within 0.5 second using a high temperature spray to obtain a hot mix.
Comparative example 2
Puree vinegar was produced using the same procedure as in example 3, except that the mixture of rice and water was heated to 132 c to 142 c within 12 seconds using a high temperature spray pattern to obtain a hot mix.
Comparative example 3
The puree vinegar was produced using the same procedure as in example 3, except that the mixture of rice and water was heated to 135 to 145 ℃ within 20 seconds by using a high temperature spray method to obtain a hot mix.
Sensory, physicochemical, and microbiological indicators of the puree vinegar prepared in examples 1-17 and comparative examples 1-3 were measured to obtain the results shown in table 1 below.
TABLE 1
Wherein each score corresponding to the sensory index in the above table 1 indicates the meaning as shown in table 2:
TABLE 2
As can be seen from the data in the table, in the production process of the virgin stock vinegar, the mixture of the raw materials and the water is instantaneously heated to a proper temperature, and then the alcoholic fermentation and the acetic fermentation are carried out, so that various sensory indexes of the virgin stock vinegar, including color, aroma, taste and body state, are improved, the taste of the virgin stock vinegar is improved, and meanwhile, the physicochemical indexes and the microbial indexes also meet the standard.
From the above description, it can be seen that the above-described embodiments of the present invention achieve the following technical effects:
according to the production method of the protoplasm vinegar, the mixture of the raw materials and water is heated to 110-130 ℃ within 1-10 seconds by using a high-temperature spraying mode, and then alcohol fermentation and acetic acid fermentation are carried out, so that the protoplasm components of the product are reserved, and the color, the aroma, the taste and the body form of the protoplasm vinegar are improved, so that the taste of the protoplasm vinegar is improved.
The mouthfeel of the raw stock vinegar can be further improved by further controlling the time, the temperature, the flow of purified air and the sterilization temperature in the processes of alcoholic fermentation and acetic acid fermentation.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. The production method of the raw stock vinegar is characterized by being implemented by adopting a full-automatic fermentation system and comprising the following steps of:
mixing a raw material selected from any one or more of rice, sorghum, purple rice, brown rice and glutinous rice with water to obtain a mixture;
heating the mixture to 110 ℃ to 130 ℃ within 1 to 10 seconds by means of high temperature spraying to obtain a hot mixture;
transferring the cooled hot mixture to the fully automatic fermentation system;
in the full-automatic fermentation system, carrying out alcohol fermentation on the cooled hot mixture to obtain wine mash; and
performing acetic fermentation on the wine mash in the full-automatic fermentation system to obtain primary pulp vinegar,
the step of transferring the cooled hot mixture to the fully automated fermentation system comprises:
conveying an alcohol fermentation strain into a raw material tank of the full-automatic fermentation system through first feeding equipment hermetically connected with the raw material tank, and mixing the cooled hot mixture with the alcohol fermentation strain in the raw material tank to form a first object to be fermented, wherein the alcohol fermentation strain is saccharomycetes;
the step of alcoholic fermenting the cooled hot mixture in the fully automatic fermentation system comprises:
sequentially carrying out early-stage alcohol fermentation for 24-40 h, main alcohol fermentation for 72-96 h and later-stage alcohol fermentation for 40-48 h on the first object to be fermented to obtain the wine mash;
the step of performing acetic acid fermentation on the wine mash in the full-automatic fermentation system comprises the following steps:
conveying acetic acid bacteria into the raw material tank through second feeding equipment hermetically connected with the raw material tank, and mixing the wine mash and the acetic acid bacteria in the raw material tank to form a second to-be-fermented substance;
after the second fermentation material begins to ferment, 60m3H to 70m3Introducing purified air into the full-automatic fermentation system at the flow rate of/h;
and carrying out acetic fermentation on the second to-be-fermented product which starts to be fermented for 24-48h to obtain the raw stock vinegar.
2. The method for producing puree vinegar of claim 1, wherein the temperature is controlled within a range of 25 ℃ to 32 ℃ in the preliminary alcoholic fermentation.
3. The method for producing puree vinegar of claim 1, wherein the temperature is controlled within a range of 32.5 ℃ to 40 ℃ in the primary alcohol fermentation.
4. The method for producing puree vinegar of claim 1, wherein the temperature is controlled within a range of 26 ℃ to 33 ℃ in the post-alcohol fermentation.
5. The method for producing puree vinegar of claim 1, wherein the temperature is controlled within a range of 20 ℃ to 40 ℃ in the acetic acid fermentation.
6. The process for producing puree vinegar of claim 1, further comprising the step of subjecting said puree vinegar to a high temperature sterilization process.
7. The method for producing puree vinegar of claim 6, wherein the puree vinegar is sterilized at a temperature ranging from 80 ℃ to 90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710901436.1A CN107502533B (en) | 2017-09-28 | 2017-09-28 | Production method of raw stock vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710901436.1A CN107502533B (en) | 2017-09-28 | 2017-09-28 | Production method of raw stock vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107502533A CN107502533A (en) | 2017-12-22 |
| CN107502533B true CN107502533B (en) | 2021-01-22 |
Family
ID=60699074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710901436.1A Active CN107502533B (en) | 2017-09-28 | 2017-09-28 | Production method of raw stock vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107502533B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106479851A (en) * | 2016-10-21 | 2017-03-08 | 拉萨藏奇珍特色产品开发有限公司 | A kind of Semen avenae nudae vinegar beverage |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105543063A (en) * | 2016-03-04 | 2016-05-04 | 新疆笑厨食品有限公司 | Steam ejector for vinegar production |
| CN106350432A (en) * | 2016-11-28 | 2017-01-25 | 徐州恒顺万通食品酿造有限公司 | Production method of high-concentration and high-quality rice vinegar |
-
2017
- 2017-09-28 CN CN201710901436.1A patent/CN107502533B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106479851A (en) * | 2016-10-21 | 2017-03-08 | 拉萨藏奇珍特色产品开发有限公司 | A kind of Semen avenae nudae vinegar beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107502533A (en) | 2017-12-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960639B (en) | A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy | |
| CN103865747B (en) | Production method of monascus vinegar rich in lovastatin | |
| CN102433255A (en) | Method for producing table vinegar by adopting two-step acetic acid fermentation method | |
| CN103881887A (en) | Fruit vinegar and immobilized production method thereof | |
| CN104928144A (en) | Vinegar and preparation method thereof | |
| CN109486645B (en) | Method for brewing and blending fragrant mature vinegar by applying immobilized targeted multi-microbe strain | |
| KR101568600B1 (en) | Method for making red yeast rice vinegar | |
| CN105002050A (en) | Low-alcohol low-sugar poria cocos health-preserving rice wine with anti-fatigue effect and preparing method | |
| CN103756861A (en) | Grape fruit vinegar production method | |
| CN113564015A (en) | Liquid fermentation vinegar and preparation method thereof | |
| CN102676363A (en) | Method for preparing Muscat Hamburg grape fruit vinegar | |
| CN103074191B (en) | Low-ethyl carbamate Hakka mother wine and production method thereof | |
| CN104560606A (en) | Production method of oxidation-resistant table vinegar | |
| CN103087881A (en) | Red date nutritive wine and preparation method thereof | |
| CN104513781A (en) | Method for producing edible vinegar through acetic acid fermentation process | |
| CN102807939B (en) | Method for producing mulberry fruit cordial | |
| CN107502533B (en) | Production method of raw stock vinegar | |
| CN104651109B (en) | A kind of fermentation process of banana flavor medicated beer | |
| KR20200057328A (en) | Manufacturing method of natural fermented vinegar using red ginseng | |
| CN102994359B (en) | Process method for fermenting fruit vinegar by adsorbing immobilized bacillus aceticus | |
| CN109593627B (en) | Electric field strengthening brewing process of sea-buckthorn and Chinese wolfberry health-care fruit wine | |
| CN107739702A (en) | A kind of vinegar brewing method | |
| CN104745348B (en) | A kind of preparation method of hami melon flavor beer | |
| CN107164136B (en) | Fermentation method of low-volatile acid wine | |
| CN107660736A (en) | A kind of dragon fruit ferment and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20231215 Address after: No. 15-16 Chengdu Street, Economic and Technological Development Zone, Yantai City, Shandong Province, 264006 Patentee after: YANTAI XINHE ENTERPRISE FOOD CO.,LTD. Address before: 4f, CITIC tower, 77 Changjiang Road, Yantai Development Zone, Shandong Province 264006 Patentee before: Sun Deshan Patentee before: JINAN YIHE FOOD Co.,Ltd. |