CN107686808A - A kind of vinegar preparation method of hot fermentation - Google Patents
A kind of vinegar preparation method of hot fermentation Download PDFInfo
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- CN107686808A CN107686808A CN201710886299.9A CN201710886299A CN107686808A CN 107686808 A CN107686808 A CN 107686808A CN 201710886299 A CN201710886299 A CN 201710886299A CN 107686808 A CN107686808 A CN 107686808A
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- vinegar
- fermentation
- raw material
- distiller
- wort
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a kind of vinegar preparation method of hot fermentation, using following steps, raw material is pre-processed, pretreatment includes crushing and cleaned, immersion, and raw material and raw material after immersion, boiling is carried out by the raw material after immersion after being crushed, saccharification, mixed song after saccharification, new vinegar is then made after alcoholic fermentation and acetic fermentation, raw material after crushing is added during acetic fermentation, post-processing then is carried out to new vinegar, includes leaching vinegar, high-temperature sterilization, cooling, filtering are filling to obtain vinegar finished product.The vinegar prepared using the inventive method, its fermentation period is short, the time of vinegar preparation can substantially be shortened, meanwhile the vinegar prepared by this method can preserve for a long time, not add the additives such as any preservative, it is and longer with the time of preservation, the taste of vinegar is better, at the same time, also has higher yield.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of vinegar preparation method of hot fermentation.
Background technology
Vinegar is a kind of acid condiment that ancient times working people manufactures in long-term practical experience of life, and it can increase
Enter appetite, help digest, be indispensable presence in people's daily life, while also have in China's traditional Chinese medicine and pharmacy certain
Purposes, therefore, vinegar preparation technology is long-standing, at present the preparation process of vinegar, time length, and the quality such as acidity, flavor is relatively low,
Therefore the production efficiency and yield of modern enterprise have been had a strong impact on.Meanwhile the vinegar of preparation, it is impossible to it is permanent to place, therefore, people
The additives such as preservative are added inside vinegar to deposit, but these additives not only influence the flavor of vinegar, but also can be right
Human body has certain infringement.
The content of the invention
In order to solve the above problems, the invention provides a kind of vinegar preparation method of hot fermentation, given birth to using this method
Vinegar is produced, its fermentation period is short, and can substantially shorten the time of vinegar preparation, meanwhile, the vinegar energy prepared by this method
Enough permanent preservations, do not add the additives such as any preservative, and longer with the time of preservation, and the taste of vinegar is better, with
This prepares vinegar simultaneously, using this method, and the yield of vinegar is high.
The technical solution adopted by the present invention is as follows：
A kind of vinegar preparation method of hot fermentation, comprises the following steps：
Step 1 pretreatment of raw material：The raw material includes at least one of rice, wheat, corn, takes part material powder
It is broken, raw material after being crushed；Take surplus stock to rinse 1-2 times, pour into cylinder, add water to be soaked, after raw material fully absorbs water,
Rinsed well, drained with clear water, raw material after being soaked；
Step 2 boiling：Raw material after immersion described in step 1 is subjected to boiling, takes out, cools down immediately after ripe；
Step 3 is saccharified：Raw material after step 2 boiling is taken out and is put into fermentation vat, control temperature is at 40-50 DEG C, and be saccharified 8h；
Step 4 alcoholic fermentation：Raw material after step 3 is saccharified adds material and carries out mixed song, and alcoholic fermentation is delivered to after mixed song
Cylinder, control temperature are fermented into distiller's wort at 32-35 DEG C, until the alcoholic strength of distiller's wort is 7-9 ° after fermentation；
Step 5 acetic fermentation：Raw material after being crushed described in step 1 is added into the distiller's wort after step 4 alcoholic fermentation, it is fully mixed
After closing uniformly, the distiller's wort of raw material is sent into acetic fermentation cylinder after addition is crushed, and it is 50-65 DEG C to control acetic fermentation temperature, fermentation
New vinegar is obtained after 18-22 days；
The new vinegar post-processing of step 6：New vinegar high-temperature sterilization, cools down, filtering is filling to obtain vinegar finished product through filtering vinegar.
At present, the acetic fermentation process of vinegar is prepared through distiller's wort is fermented into vinegar frequently with acetic acid bacteria, and in order to prevent
Acetic acid bacteria activity reduces, and below 50 DEG C, the present invention does not have Vinegar Fermentation process temperature general control during acetic fermentation
Any strain is added, simply adds the raw material of crushing as culture medium, it is voluntarily caused including acetic acid during acetic fermentation
Different types of strain including bacterium, these strains can these culture mediums and temperature be 50-60 DEG C in the environment of efficiently,
Distiller's wort is quickly fermented into acetic acid, in addition, at this temperature, the chemical reaction rate of distiller's wort reaction generation acetic acid accelerates, because
This, the vinegar prepared by the method, its fermentation time is short, and the vinegar yield of acquisition is high.Meanwhile vinegar prepared by the method is rich in
Abundant organic acid, aromatic ester etc. so that vinegar flavor prepared by this method is unique, long times of aftertaste；In addition, prepared by the present invention
Vinegar is more long with the time of storage during preservation, and taste is better, and as wine, this is due to by the method system
Standby vinegar, with the extension of storage time, by increasing capacitance it is possible to increase the degree of association between molecule, so that molecular acid suffers restraints,
The free degree is reduced, and excitant weakens, therefore for the sense of taste of people, feels soft, meanwhile, increase over time, vinegar
In part acids and alcohols will after chemical reaction, finally produce ester, therefore the taste of vinegar can be allowed more preferable.It is preferred that
, the acetic fermentation, fermentation temperature is controlled at 55-60 DEG C.
Preferably, the acetic fermentation, fermentation obtain new vinegar after 20 days.
Preferably, described material includes any one in wheat bran, Daqu and Chinese yeast.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：(1) present invention prepares vinegar
Time it is short, yield is high；(2) unique flavor, long times of aftertaste, and being capable of anti-corrosion；(3) preservative is not added, permanent can be protected
Deposit, and as the holding time is longer, taste is better.
Embodiment
All features disclosed in this specification, or disclosed all methods or during the step of, except mutually exclusive
Feature and/or step beyond, can combine in any way.
The embodiment of the present invention is described further below.Herein it should be noted that for these embodiment party
The explanation of formula assists in the understanding present invention, but does not form limitation of the invention.
Embodiment 1
A kind of vinegar preparation method of hot fermentation, comprises the following steps：
Step 1 pretreatment of raw material：Part rice is taken to crush, rice after being crushed；Take remaining rice to rinse 1-2 times, fall
Enter in cylinder, add water to be soaked, after rice fully absorbs water, rinsed well, drained with clear water, rice after being soaked；
Step 2 boiling：Rice after immersion described in step 1 is subjected to boiling, takes out, cools down immediately after ripe；
Step 3 is saccharified：Rice after step 2 boiling is taken out and is put into fermentation vat, control temperature is at 40 DEG C, and be saccharified 8h；
Step 4 alcoholic fermentation：Rice after step 3 is saccharified adds material and carries out mixed song, and the material is wheat bran, mixed song
After deliver to alcoholic fermentation cylinder, control temperature to be fermented into distiller's wort for 32 DEG C, until the alcoholic strength of distiller's wort is 7 ° after fermentation；
Step 5 acetic fermentation：Rice after being crushed described in step 1 is added into the distiller's wort after step 4 alcoholic fermentation, it is fully mixed
After closing uniformly, the distiller's wort of rice is sent into acetic fermentation cylinder after addition is crushed, it is 50 DEG C to control acetic fermentation temperature, fermentation 22
New vinegar is obtained after it；
The new vinegar post-processing of step 6：New vinegar high-temperature sterilization, cools down, filtering is filling to obtain vinegar finished product through filtering vinegar.
Embodiment 2
A kind of vinegar preparation method of hot fermentation, comprises the following steps：
Step 1 pretreatment of raw material：Part wheat crushing is taken, wheat after being crushed；Take remaining wheat to rinse 1-2 times, fall
Enter in cylinder, add water to be soaked, after wheat fully absorbs water, rinsed well, drained with clear water, wheat after being soaked；
Step 2 boiling：Wheat after immersion described in step 1 is subjected to boiling, takes out, cools down immediately after ripe；
Step 3 is saccharified：Wheat after step 2 boiling is taken out and is put into fermentation vat, control temperature is at 50 DEG C, and be saccharified 8h；
Step 4 alcoholic fermentation：Wheat after step 3 is saccharified adds material and carries out mixed song, and the material is Daqu, mixed song
After deliver to alcoholic fermentation cylinder, control temperature is fermented into distiller's wort at 35 DEG C, until the alcoholic strength of distiller's wort is 9 ° after fermentation；
Step 5 acetic fermentation：Wheat after being crushed described in step 1 is added into the distiller's wort after step 4 alcoholic fermentation, it is fully mixed
After closing uniformly, the distiller's wort of wheat is sent into acetic fermentation cylinder after addition is crushed, and it is 65 DEG C to control acetic fermentation temperature, is fermented 18 days
After obtain new vinegar；
The new vinegar post-processing of step 6：New vinegar high-temperature sterilization, cools down, filtering is filling to obtain vinegar finished product through filtering vinegar.
Embodiment 3
A kind of vinegar preparation method of hot fermentation, comprises the following steps：
Step 1 pretreatment of raw material：Part crush maize is taken, corn after being crushed；Take remaining corn to rinse 1-2 times, fall
Enter in cylinder, add water to be soaked, after corn fully absorbs water, rinsed well, drained with clear water, corn after being soaked；
Step 2 boiling：Corn after immersion described in step 1 is subjected to boiling, takes out, cools down immediately after ripe；
Step 3 is saccharified：Corn after step 2 boiling is taken out and is put into fermentation vat, control temperature is at 40 DEG C, and be saccharified 8h；
Step 4 alcoholic fermentation：Corn after step 3 is saccharified adds material and carries out mixed song, and the material is Chinese yeast, mixed song
After deliver to alcoholic fermentation cylinder, control temperature is fermented into distiller's wort at 32 DEG C, until the alcoholic strength of distiller's wort is 7 ° after fermentation；
Step 5 acetic fermentation：Corn after being crushed described in step 1 is added into the distiller's wort after step 4 alcoholic fermentation, it is fully mixed
After closing uniformly, the distiller's wort of corn is sent into acetic fermentation cylinder after addition is crushed, and it is 60 DEG C to control acetic fermentation temperature, is fermented 20 days
After obtain new vinegar；
The new vinegar post-processing of step 6：New vinegar high-temperature sterilization, cools down, filtering is filling to obtain vinegar finished product through filtering vinegar.
Embodiment 4
A kind of vinegar preparation method of hot fermentation, comprises the following steps：
Step 1 pretreatment of raw material：Part rice is taken to crush, rice after being crushed；Take remaining rice to rinse 1-2 times, fall
Enter in cylinder, add water to be soaked, after rice fully absorbs water, rinsed well, drained with clear water, rice after being soaked；
Step 2 boiling：Rice after immersion described in step 1 is subjected to boiling, takes out, cools down immediately after ripe；
Step 3 is saccharified：Rice after step 2 boiling is taken out and is put into fermentation vat, control temperature is at 40 DEG C, and be saccharified 8h；
Step 4 alcoholic fermentation：Rice after step 3 is saccharified adds material and carries out mixed song, and the material is wheat bran, mixed song
After deliver to alcoholic fermentation cylinder, control temperature is fermented into distiller's wort at 32 DEG C, until the alcoholic strength of distiller's wort is 9 ° after fermentation；
Step 5 acetic fermentation：Rice after being crushed described in step 1 is added into the distiller's wort after step 4 alcoholic fermentation, it is fully mixed
After conjunction is uniform, the distiller's wort of rice is sent into acetic fermentation cylinder after addition is crushed, and controls 55 DEG C of acetic fermentation temperature, after fermenting 20 days
Obtain new vinegar；
The new vinegar post-processing of step 6：New vinegar high-temperature sterilization, cools down, filtering is filling to obtain vinegar finished product through filtering vinegar.It is right
Ratio 1
A kind of vinegar preparation method of hot fermentation, comprises the following steps：
Step 1 pretreatment of raw material：Rice is rinsed 1-2 times, pours into cylinder, adds water to be soaked, treat that rice fully absorbs water
Afterwards, rinsed well, drained with clear water, rice after being soaked；
Step 2 boiling：Rice after immersion described in step 1 is subjected to boiling, takes out, cools down immediately after ripe；
Step 3 is saccharified：Rice after step 2 boiling is taken out and is put into fermentation vat, control temperature is at 40 DEG C, and be saccharified 8h；
Step 4 alcoholic fermentation：Rice after step 3 is saccharified adds material and carries out mixed song, and the material is wheat bran, mixed song
After deliver to alcoholic fermentation cylinder, control temperature is fermented into distiller's wort at 32 DEG C, until the alcoholic strength of distiller's wort is 9 ° after fermentation；
Step 5 acetic fermentation：Acetic acid bacteria is added into the distiller's wort after step 4 alcoholic fermentation, the distiller's wort of acetic acid bacteria will be added
Acetic fermentation cylinder is sent into, 55 DEG C of control acetic fermentation temperature, fermentation obtains new vinegar after 25 days；
The new vinegar post-processing of step 6：New vinegar high-temperature sterilization, cools down, filtering is filling to obtain vinegar finished product through filtering vinegar.It is right
Ratio 2
A kind of vinegar preparation method of hot fermentation, comprises the following steps：
Step 1 pretreatment of raw material：Part rice is taken to crush, rice after being crushed；Take remaining rice to rinse 1-2 times, fall
Enter in cylinder, add water to be soaked, after rice fully absorbs water, rinsed well, drained with clear water, rice after being soaked；
Step 2 boiling：Rice after immersion described in step 1 is subjected to boiling, takes out, cools down immediately after ripe；
Step 3 is saccharified：Rice after step 2 boiling is taken out and is put into fermentation vat, control temperature is at 40 DEG C, and be saccharified 8h；
Step 4 alcoholic fermentation：Rice after step 3 is saccharified adds material and carries out mixed song, and the material is wheat bran, mixed song
After deliver to alcoholic fermentation cylinder, control temperature is fermented into distiller's wort at 32 DEG C, until the alcoholic strength of distiller's wort is 9 ° after fermentation；
Step 5 acetic fermentation：Rice after being crushed described in step 1 is added into the distiller's wort after step 4 alcoholic fermentation, it is fully mixed
After conjunction is uniform, the distiller's wort of rice is sent into acetic fermentation cylinder after addition is crushed, and controls 42 DEG C of acetic fermentation temperature, after fermenting 30 days
Obtain new vinegar；
The new vinegar post-processing of step 6：New vinegar high-temperature sterilization, cools down, filtering is filling to obtain vinegar finished product through filtering vinegar.
It is in order to verify the technique effect of the present invention, its main physical and chemical index is as shown in table 1.
The physical and chemical index of the embodiment of the present invention of table 1 and comparative example compares
By table 1 it will be seen that acetic fermentation process with the addition of acetic acid bacteria, the vinegar total acid of preparation in comparative example 1
For 3.8, total ester is 2.98, in comparative example 2, under temperature conditionss of the acetic fermentation temperature below 50 DEG C, carries out acetic fermentation, its
Total acid is 3.7, and total ester is 3.02.From table 1 it follows that the total acid of vinegar and total ester prepared by the present invention are apparently higher than contrast
Vinegar prepared by example 1 and comparative example 2, in addition, wherein fixed acid and reduced sugar and amino-acid nitrogen also have it is a certain degree of
Improve.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, for the general of the art
For logical technical staff, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, it is all in the present invention
Spirit and principle within, any modification, equivalent substitution and improvements made etc., should be included in protection scope of the present invention it
It is interior.
Claims (4)
- A kind of 1. vinegar preparation method of hot fermentation, it is characterised in that：Comprise the following steps：Step 1 pretreatment of raw material：The raw material includes at least one of rice, wheat, corn, takes part material to crush, obtains Raw material after to crushing；Take surplus stock to rinse 1-2 times, pour into cylinder, add water to be soaked, after raw material fully absorbs water, with clear Water is rinsed well, is drained, raw material after being soaked；Step 2 boiling：Raw material after immersion described in step 1 is subjected to boiling, takes out, cools down immediately after ripe；Step 3 is saccharified：Raw material after step 2 boiling is taken out and is put into fermentation vat, control temperature is at 40-50 DEG C, and be saccharified 8h；Step 4 alcoholic fermentation：Raw material after step 3 is saccharified adds material and carries out mixed song, and alcoholic fermentation cylinder is delivered to after mixed song, controls Temperature processed is fermented into distiller's wort at 32-35 DEG C, until the alcoholic strength of distiller's wort is 7-9 ° after fermentation；Step 5 acetic fermentation：Raw material after being crushed described in step 1 is added into the distiller's wort after step 4 alcoholic fermentation, is sufficiently mixed After even, the distiller's wort of raw material is sent into acetic fermentation cylinder after addition is crushed, and it is 50-65 DEG C to control acetic fermentation temperature, and ferment 18-22 New vinegar is obtained after it；The new vinegar post-processing of step 6：New vinegar high-temperature sterilization, cools down, filtering is filling to obtain vinegar finished product through filtering vinegar.
- A kind of 2. vinegar preparation method of hot fermentation according to claim 1, it is characterised in that the acetic fermentation, Fermentation temperature is controlled at 55-60 DEG C.
- A kind of 3. vinegar preparation method of hot fermentation according to claim 1, it is characterised in that the acetic fermentation, Fermentation obtains new vinegar after 20 days.
- 4. the vinegar preparation method of a kind of hot fermentation according to claim 1, it is characterised in that described material includes There is any one in wheat bran, Daqu and Chinese yeast.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111548898A (en) * | 2020-06-02 | 2020-08-18 | 泰安未来食品有限公司 | Five-grain vinegar and preparation method thereof |
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