CN107653176A - Produce fragrant mature vinegar and its preparation technology - Google Patents
Produce fragrant mature vinegar and its preparation technology Download PDFInfo
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- CN107653176A CN107653176A CN201711143762.7A CN201711143762A CN107653176A CN 107653176 A CN107653176 A CN 107653176A CN 201711143762 A CN201711143762 A CN 201711143762A CN 107653176 A CN107653176 A CN 107653176A
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- Prior art keywords
- vinegar
- fragrant
- mature vinegar
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- mature
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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
One kind produces fragrant mature vinegar, it is made up of unpasteurized making vinegar, white wine magma, brown sugar, dried fruit of lycium barbarum, Chinese prickly ash and honey, it is that one kind adds white wine magma, brown sugar, dried fruit of lycium barbarum and Chinese prickly ash into unpasteurized making vinegar after the fermentation of sugar wineization again, then ageing, and the production perfume (or spice) mature vinegar that honey is prepared is added in the good vinegar of ageing.After being further exposed to the sun after the fragrant mature vinegar addition broom corn millet white wine of production provided by the invention and freeze technique, significant change occurs for product inherent quality, has medicinal mature vinegar and health-care effect.Amino acid content increases substantially than common mature vinegar, honey is added after ageing the quality of mature vinegar is significantly improved.Invention increases flavor and fragrance substance, and product fragrance component is abundant, better flavor.Technological principle:Vinegar is further fermented by broom corn millet white wine, then by solar exposure and winter cold effect, the fermentation quality of vinegar is further improved.
Description
Technical field：
It is more particularly to a kind of to produce fragrant mature vinegar and its preparation technology the present invention relates to mature vinegar production technical field.
Background technology：
Vinegar is a kind of tart flavour liquid seasonings of fermentation, in existing more than the 2000 years edible history in China.The species of vinegar is very
It is more, wherein being optimal using rice vinegar and mature vinegar.Vinegar is one of main flavouring in the cooking, based on tart flavour, there is fragranced,
Purposes is wider, is the primary raw material of sweet and sour taste.Its energy deodorization solution is greasy, increases delicate flavour and fragrance, can make during heat foods
Vitamin C reduces loss, can also make calcareous dissolving in Cooking Materials and be beneficial to absorption of human body.
Mature vinegar is one kind of vinegar, and raw material and technique early stage simply have passed through aging process also with general vinegar, such as tradition
" summer volt shine, the winter freeze " technique.Its vinegar moisture content is few, and color is dense, savory silk floss, and quality can store for a long time less than other vinegar
Deposit, therefore named mature vinegar, such as Shanxi mature vinegar.But mature vinegar of the prior art in brewing process in order to improve the giving off a strong fragrance taste of mature vinegar
And the shelf-life, food additives are with the addition of, reduce the nutritional ingredient of mature vinegar.
The content of the invention：
In view of this, it is necessary to which a kind of production perfume (or spice) mature vinegar of high-quality is provided.
It there is a need to and a kind of preparation technology for producing fragrant mature vinegar is provided.
One kind produces fragrant mature vinegar, by unpasteurized making vinegar, white wine magma, brown sugar, dried fruit of lycium barbarum, Chinese prickly ash and honey group
Into being that one kind adds white wine magma, brown sugar, dried fruit of lycium barbarum and Chinese prickly ash into unpasteurized making vinegar and sent out by sugar wineization again
After ferment, then ageing, and the production perfume (or spice) mature vinegar that honey is prepared is added in the good vinegar of ageing.
Preferably, produce in fragrant mature vinegar, the parts by weight of each raw material used are：Unpasteurized making vinegar 4500 parts~5500
Part, 40 parts~60 parts of white wine magma, 15 parts~35 parts of brown sugar, 2 parts~7 parts of dried fruit of lycium barbarum, 0.5 part~1.5 parts of Chinese prickly ash and honey 5
Part~15 parts.
Preferably, produce in fragrant mature vinegar, the preferable parts by weight of raw material used are：Unpasteurized 5000 parts of making vinegar,
10 parts of 50 parts of white wine magma, 25 parts of brown sugar, dried fruit of lycium barbarum 5,1 part of Chinese prickly ash and honey.
Preferably, it is broom corn millet wine magma to produce the white wine magma used in fragrant mature vinegar, and alcoholic strength is 50 degree~65 degree.
Preferably, the total acidity for producing the unpasteurized making vinegar used in fragrant mature vinegar is more than or equal to 5g/100ml.
Preferably, unpasteurized making vinegar, white wine magma, brown sugar, dried fruit of lycium barbarum and Chinese prickly ash used in fragrant mature vinegar are produced
Percentage by weight be followed successively by 5000:50:25:5:1.
Preferably, honey used in fragrant mature vinegar brewing process is produced as buckwheat honey or scoliid honey.
Preferably, the brewage process for producing in fragrant mature vinegar unpasteurized making vinegar used is：
Vinegar raw material will be made to be cleaned, cleaned, soaked and tabletting；
Steaming, the wine vinegar raw material after tabletting is mixed and mixed thoroughly with white grain and water, is then placed in digester inner high voltage boiling；
Alcoholic fermentation, Daqu, carbohydrase and saccharomycete are added into well-done tabletting raw material, carry out alcoholic fermentation 9 days
~11 days, fermented grain is formed after alcoholic fermentation is good；
Acetic fermentation, fermented grain, wheat bran and water are mixed thoroughly and carry out acetic fermentation 9 days~11 days, form vinegar fermented grain；
Smoked unstrained spirits, the smoked fire of 40% vinegar fermented grain is formed into smoked unstrained spirits, 60% vinegar fermented grain ageing forms white unstrained spirits；
Vinegar is drenched, light-coloured vinegar and smoked unstrained spirits circulating sleeve are drenched；
Ageing, the vinegar covered after drenching is entered to dry room, dry ageing.
Preferably, the wine vinegar raw material used in unpasteurized making vinegar is sorghum.
A kind of preparation technology for producing fragrant mature vinegar, is comprised the following steps that：
Unpasteurized making vinegar is filled into cylinder, and lived cylinder cap using euphotic cover, white wine magma is poured into cylinder, Ran Houxiang
Brown sugar, dried fruit of lycium barbarum and Chinese prickly ash are added in cylinder, using gauze wrapped cylinder mouth, carries out sugar wine fermentation, the process of sugar wineization fermentation
It is middle that fragrant mature vinegar ageing completion is produced after the frost with winter of being exposed to the sun in summer, the ice cube in cylinder is pulled out after frost, by cylinder
Into vinegar filter and then add and honey and stir, then sterilize, pack.
After being further exposed to the sun after the fragrant mature vinegar addition broom corn millet white wine of production provided by the invention and freeze technique, product inherent quality
Generation significant change, there is medicinal mature vinegar and health-care effect.Amino acid content increases substantially than common mature vinegar, is added after ageing
Honey causes the quality of mature vinegar to significantly improve.Invention increases flavor and fragrance substance, product fragrance component is abundant, flavor compared with
It is good.Technological principle:Vinegar is further fermented by broom corn millet white wine, then passes through solar exposure and the winter cold hair for acting on, making vinegar
Ferment quality further improves.
Embodiment：
The invention provides three kinds preferably produce fragrant mature vinegar brewage embodiment.
Embodiment one, the preparation technology of fragrant mature vinegar is produced, is comprised the following steps that：
By unpasteurized 4500 parts of dress cylinders of making vinegar, and cylinder cap is lived using euphotic cover, by white wine magma, 40 parts are poured into
In cylinder, 0.5 part of 15 parts of brown sugar, 2 parts of dried fruit of lycium barbarum and Chinese prickly ash are then added into cylinder, using gauze wrapped cylinder mouth, carries out sugar wine
Change fermentation, sugar wineization is produced fragrant mature vinegar ageing after the frost with winter of being exposed to the sun in summer and completed during fermenting, after frost
Ice cube in cylinder is pulled out, into vinegar will filter in cylinder and then add 5 parts of honey and stir, then sterilize, pack.
Embodiment two, the preparation technology of fragrant mature vinegar is produced, is comprised the following steps that：
By unpasteurized 5500 parts of dress cylinders of making vinegar, and cylinder cap is lived using euphotic cover, by white wine magma, 60 parts are poured into
In cylinder, 1.5 parts of 35 parts of brown sugar, 7 parts of dried fruit of lycium barbarum and Chinese prickly ash are then added into cylinder, using gauze wrapped cylinder mouth, carries out sugar wine
Change fermentation, sugar wineization is produced fragrant mature vinegar ageing after the frost with winter of being exposed to the sun in summer and completed during fermenting, after frost
Ice cube in cylinder is pulled out, into vinegar will filter in cylinder and then add 15 parts of honey and stir, then sterilize, wrap
Dress.
Embodiment three, the preparation technology of fragrant mature vinegar is produced, is comprised the following steps that：
By unpasteurized 5000 parts of dress cylinders of making vinegar, and cylinder cap is lived using euphotic cover, by white wine magma, 50 parts are poured into
In cylinder, 1 part of 25 parts of brown sugar, 5 parts of dried fruit of lycium barbarum and Chinese prickly ash are then added into cylinder, using gauze wrapped cylinder mouth, carries out sugar wine
Fermentation, sugar wineization are produced fragrant mature vinegar ageing after the frost with winter of being exposed to the sun in summer and completed during fermenting, will after frost
Ice cube in cylinder is pulled out, into vinegar will filter in cylinder and then is added 10 parts of honey and stir, then sterilizes, packs.
In above-mentioned three kinds of embodiments, white wine magma used is broom corn millet wine magma, and alcoholic strength is 50 degree~65 degree.Production is fragrant old
The total acidity of unpasteurized making vinegar used in vinegar is more than or equal to 5g/100ml.Honey used is buckwheat honey or scoliid
Honey.
Unpasteurized making vinegar used in the present invention is the making vinegar of market purchase, or oneself ageing is brewageed
Vinegar.
A kind of preparation technology of preferably unpasteurized making vinegar provided herein：
Vinegar raw material will be made to be cleaned, cleaned, soaked and tabletting；It is sorghum and cavings to make vinegar raw material；
Steaming, the sorghum after tabletting and cavings are mixed and mixed thoroughly with white grain and water, is then placed in digester inner high voltage boiling；
Alcoholic fermentation, boiling terminate, taken the dish out of the pot, and the sorghum of gelatinization and cavings fast cooling are cooled into 15 degrees Celsius~20
Degree Celsius, Daqu, carbohydrase and saccharomycete are then added into well-done tabletting raw material, carries out alcoholic fermentation 9 days~11 days,
Fermented grain is formed after alcoholic fermentation is good；
Acetic fermentation, fermented grain, wheat bran and water are mixed thoroughly and carry out acetic fermentation 9 days~11 days, form vinegar fermented grain；
Smoked unstrained spirits, the smoked fire of 40% vinegar fermented grain is formed into smoked unstrained spirits, 60% vinegar fermented grain ageing forms white unstrained spirits；
Vinegar is drenched, light-coloured vinegar and smoked unstrained spirits circulating sleeve are drenched；
Ageing, the vinegar covered after drenching is entered to dry room, dry ageing.
White wine magma used is broom corn millet wine magma in above-mentioned three kinds of embodiments, and broom corn millet wine magma is a kind of using broom corn millet wine
The white wine magma made, broom corn millet are commonly called as glutinous millet, and the specific brewage process of broom corn millet wine magma is：
Sorting and material moistening, select the rotten seed of drying, it is desirable to which nothing is gone mouldy and without pollution by pesticides, broom corn millet weight is added into broom corn millet
5%~8% pure water of amount, and stir, material moistening 3 hours~4 hours；
Grind, ground rotten seed using steel a kind of farm tools of stainless steel；
Spice, Jiang Shui, brcom corn millet powder that is bent female and grinding mix, and are made into material, and water, bent female and brcom corn millet powder weight ratio are：
5:0.3:7；
Song is stepped on, selection is learned and carries out manually stepping on song or using machinery in the environment of temperature is 8 degrees Celsius~15 degree Celsius
Step on song；
Material is accumulated, accumulates 3 layers~4 layers；
Then through and steaming chaff, dispensing, wine is plucked in distillation, enters cellar for storing things, is gone out after storing to carry out a point heap and is mixed chaff generation fermented grain.Then to fermented grain
Steaming wine is carried out, steams and produces foreshot, liquor tailing and finished product white wine after drinking, finished product broom corn millet white wine is finally subjected to storage preservation, and be used for
In the mature vinegar production of the present invention.
After being further exposed to the sun after the fragrant mature vinegar addition broom corn millet white wine of production provided by the invention and freeze technique, product inherent quality
Generation significant change, there is medicinal mature vinegar and health-care effect.Amino acid content increases substantially than common mature vinegar.Present invention increase
Flavor and fragrance substance, product fragrance component is abundant, better flavor.Technological principle:Vinegar is further fermented by broom corn millet white wine,
Again by solar exposure and winter cold effect, the fermentation quality of vinegar is set further to improve.
Claims (10)
1. one kind produces fragrant mature vinegar, it is characterised in that：Fragrant mature vinegar is produced by unpasteurized making vinegar, white wine magma, brown sugar, Chinese wolfberry fruit dry
Fruit, Chinese prickly ash and honey composition, it is that one kind adds white wine magma, brown sugar, dried fruit of lycium barbarum and Chinese prickly ash into unpasteurized making vinegar
After the fermentation of sugar wineization again, then ageing, and the production perfume (or spice) mature vinegar that honey is prepared is added in the good vinegar of ageing.
2. fragrant mature vinegar is produced as claimed in claim 1, it is characterised in that：Produce in fragrant mature vinegar, the parts by weight of each raw material used are：
Unpasteurized 4500 parts~5500 parts of making vinegar, 40 parts~60 parts of white wine magma, 15 parts~35 parts of brown sugar, 2 parts of dried fruit of lycium barbarum
~7 parts, 5 parts~15 parts of 0.5 part~1.5 parts of Chinese prickly ash and honey.
3. fragrant mature vinegar is produced as claimed in claim 1, it is characterised in that：Produce in fragrant mature vinegar, the preferable weight of raw material used
Part it is：Unpasteurized 5000 parts of making vinegar, 50 parts of white wine magma, 25 parts of brown sugar, dried fruit of lycium barbarum 5,1 part of Chinese prickly ash and honey 10
Part.
4. fragrant mature vinegar is produced as claimed any one in claims 1 to 3, it is characterised in that：Produce the white wine magma used in fragrant mature vinegar
For broom corn millet wine magma, alcoholic strength is 50 degree~65 degree.
5. fragrant mature vinegar is produced as claimed in claim 4, it is characterised in that：Produce the total of the unpasteurized making vinegar used in fragrant mature vinegar
Acidity is more than or equal to 5g/100ml.
6. fragrant mature vinegar is produced as claimed in claim 1, it is characterised in that：Produce in fragrant mature vinegar unpasteurized making vinegar used,
White wine magma, brown sugar, the percentage by weight of dried fruit of lycium barbarum and Chinese prickly ash are followed successively by 5000:50:25:5:1.
7. fragrant mature vinegar is produced as claimed in claim 5, it is characterised in that：It is buckwheat to produce honey used in fragrant mature vinegar brewing process
Honey or scoliid honey.
8. fragrant mature vinegar is produced as claimed in claim 7, it is characterised in that：Produce unpasteurized making vinegar used in fragrant mature vinegar
Brewage process is：
Vinegar raw material will be made to be cleaned, cleaned, soaked and tabletting；
Steaming, the wine vinegar raw material after tabletting is mixed and mixed thoroughly with white grain and water, is then placed in digester inner high voltage boiling；
Alcoholic fermentation, Daqu, carbohydrase and saccharomycete are added into well-done tabletting raw material, carry out alcoholic fermentation 9 days~11
My god, form fermented grain after alcoholic fermentation is good；
Acetic fermentation, fermented grain, wheat bran and water are mixed thoroughly and carry out acetic fermentation 9 days~11 days, form vinegar fermented grain；
Smoked unstrained spirits, the smoked fire of 40% vinegar fermented grain is formed into smoked unstrained spirits, 60% vinegar fermented grain ageing forms white unstrained spirits；
Vinegar is drenched, light-coloured vinegar and smoked unstrained spirits circulating sleeve are drenched；
Ageing, the vinegar covered after drenching is entered to dry room, dry ageing.
9. fragrant mature vinegar is produced as claimed in claim 8, it is characterised in that：Wine vinegar raw material used in unpasteurized making vinegar is height
Fine strain of millet.
A kind of 10. preparation technology for producing fragrant mature vinegar, it is characterised in that：The preparation technology for producing fragrant mature vinegar comprises the following steps that：
Unpasteurized making vinegar is filled into cylinder, and lived cylinder cap using euphotic cover, white wine magma is poured into cylinder, then into cylinder
Brown sugar, dried fruit of lycium barbarum and Chinese prickly ash are added, using gauze wrapped cylinder mouth, carries out sugar wine fermentation, sugar wineization passes through during fermenting
Cross after the frost with winter of being exposed to the sun in summer and produce fragrant mature vinegar ageing and complete, pull the ice cube in cylinder out after frost, by cylinder into
Vinegar filter and then adds honey and stir, and then sterilizes, packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711143762.7A CN107653176A (en) | 2017-11-17 | 2017-11-17 | Produce fragrant mature vinegar and its preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711143762.7A CN107653176A (en) | 2017-11-17 | 2017-11-17 | Produce fragrant mature vinegar and its preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107653176A true CN107653176A (en) | 2018-02-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711143762.7A Pending CN107653176A (en) | 2017-11-17 | 2017-11-17 | Produce fragrant mature vinegar and its preparation technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108504531A (en) * | 2018-06-14 | 2018-09-07 | 许占祥 | A kind of vinegar and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322550A (en) * | 2007-06-11 | 2008-12-17 | 胡建安 | Dietotherapy health vinegar and preparing method thereof |
| CN102766565A (en) * | 2012-08-21 | 2012-11-07 | 重庆市速喜食品有限公司 | Production method for tujia vinegar |
| CN103740575A (en) * | 2014-01-16 | 2014-04-23 | 山西梁汾醋业有限公司 | Preparation method for virgin pulp aromatic vinegar |
| CN105505732A (en) * | 2016-01-14 | 2016-04-20 | 天津科技大学 | Health care vinegar and brewing process thereof |
-
2017
- 2017-11-17 CN CN201711143762.7A patent/CN107653176A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322550A (en) * | 2007-06-11 | 2008-12-17 | 胡建安 | Dietotherapy health vinegar and preparing method thereof |
| CN102766565A (en) * | 2012-08-21 | 2012-11-07 | 重庆市速喜食品有限公司 | Production method for tujia vinegar |
| CN103740575A (en) * | 2014-01-16 | 2014-04-23 | 山西梁汾醋业有限公司 | Preparation method for virgin pulp aromatic vinegar |
| CN105505732A (en) * | 2016-01-14 | 2016-04-20 | 天津科技大学 | Health care vinegar and brewing process thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张雪: "《粮油食品工艺学》", 30 September 2017 * |
| 颜景宗等: "山西老陈醋酿造工艺研究", 《中国调味品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108504531A (en) * | 2018-06-14 | 2018-09-07 | 许占祥 | A kind of vinegar and preparation method thereof |
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Application publication date: 20180202 |