CN107760550A - A kind of Liu Pan Shan native vinegar and its preparation technology always - Google Patents

A kind of Liu Pan Shan native vinegar and its preparation technology always Download PDF

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Publication number
CN107760550A
CN107760550A CN201711055648.9A CN201711055648A CN107760550A CN 107760550 A CN107760550 A CN 107760550A CN 201711055648 A CN201711055648 A CN 201711055648A CN 107760550 A CN107760550 A CN 107760550A
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vinegar
native
always
fermented grain
raw material
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李金龙
张亮
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Guyuan Knoll Mountain Eco-Tourism Co Ltd
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Guyuan Knoll Mountain Eco-Tourism Co Ltd
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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 Liu Pan Shan native vinegar and its preparation technology always, the Liu Pan Shan always native vinegar be using sorghum as raw material by pretreatment after, Daqu is admixed to be saccharified and alcoholic fermentation, then wheat bran and cavings added carry out acetic fermentation and vinegar fermented grain is made, the vinegar fermented grain of maturation is carried out after smoked unstrained spirits, leaching vinegar, ageing made of；The Daqu is using millet, French beans, barley, broom corn millet, oat as major ingredient, is prepared using wild lotus root, Mongollian Thyme Herb grass, morningstar lily pellet flower, jerusalem artichoke cauline leaf, pseudo-ginseng as auxiliary material.Additionally provide the manufacture craft of the Daqu and the preparation technology of the Liu Pan Shan native vinegar always.The present invention is on the basis of inheriting tradition Liu Pan Shan always native vinegar skill elite, its manufacture craft of specification, solves the problems such as long production cycle present in traditional processing technology, complex process, unstable product quality, not high raw material availability, " color, smell and taste " of old native vinegar are enriched, prepare a kind of Liu Pan Shan with the unique taste that Chen Xiang is fine and smooth, tart flavour is soft native vinegar always.

Description

A kind of Liu Pan Shan native vinegar and its preparation technology always
Technical field：
The invention belongs to vinegar brewing technical field, and in particular on the basis of traditional Liu Pan Shan always native vinegar preparation method A kind of novel preparation process of Liu Pan Shan native vinegar always of exploitation.
Background technology：
Vinegar is that China working people in long term production constantly accumulate experience by summary, against the geographical environment of uniqueness And weather, continue to develop, improve a kind of acid condiment being brewed, the history for having thousands of years, in people's daily life It is indispensable.The triangle central area that Liu Pan Shan is located at Xi'an, Yinchuan, Lanzhou are formed, is located in Southern Ningxia, across Ningxia Jingyuan, Longde, area of two county of Yuanzhou District one, 6.78 ten thousand hectares of the gross area, afforestation rate are the important water in northwest up to more than 80% Source self-restraint woods base.The area rainfall of Liu Pan Shan hill-side is more, and weather more moistens, and is suitable for tree growth, has more in great numbers natural Secondary broadleaved forest, Liu Pan Shan is set to turn on loess plateau one " green island ".Therefore, due to Liu Pan Shan natural environment and go through History reason, create a kind of Liu Pan Shan with region feature native vinegar always.
Native vinegar manufacture craft is using sorghum and wheat bran as raw material, because its sorghum is from appearance luster always for traditional Liu Pan Shan It is dark red and bright, the vinegar taste that sorghum is brewed is optimal, and content of starch is high in addition, and nutritional ingredient is complete, particularly protein content High, the vinegar Chen Xiang that is brewed out for this is fine and smooth, tart flavour is soft, maintains the color and gloss of old native vinegar, nutritious.However, There is many deficiencies for native vinegar always for the Liu Pan Shan that traditional handicraft makes：(1) spontaneous fermentation excessive cycle, yield rate and raw material utilize Rate is all relatively low；(2) influence of environment climate, temperature change is brewed, is made by experience, unstable product quality；(3) technique mistake Journey is complicated, and labor intensity is big, it is impossible to continuous production；(4) due to outdoor and lengthy fermentation, it is impossible to ensure product health；(5) it is difficult To accomplish scale production, it is impossible to adapt to the requirement of commercialization society.
The content of the invention：
The purpose of the present invention is the specification Liu Pan Shan native vinegar always on the basis of inheriting tradition Liu Pan Shan always native vinegar skill elite Manufacture craft, solve present in traditional processing technology that the production cycle is long, complex process, unstable product quality, raw material The problems such as utilization rate is not high, there is provided a kind of new Liu Pan Shan native vinegar and its manufacture craft always.
In order to realize the above object the present invention takes following technical scheme：
A kind of Liu Pan Shan native vinegar always, be using sorghum as raw material by pretreatment after, admix Daqu and carry out saccharification and alcohol hair Ferment, then adds wheat bran and cavings carries out acetic fermentation and vinegar fermented grain is made, and is made after the vinegar fermented grain of maturation is carried out into smoked unstrained spirits, leaching vinegar, ageing Into.
Above-mentioned Daqu is using millet, French beans, barley, broom corn millet, oat as major ingredient, with wild lotus root, Mongollian Thyme Herb grass, morningstar lily pellet Flower, jerusalem artichoke cauline leaf, pseudo-ginseng are prepared for auxiliary material.
The preparation technology of above-mentioned Liu Pan Shan native vinegar always, comprises the following steps：
1. the manufacture craft of Daqu：
1) stock up：Barley, French beans, millet, broom corn millet, naked oats are chosen in proportion is ground into powder diameter after carrying out dispensing mixing For more than 1mm coarse powder；Choose again wild lotus root, Mongollian Thyme Herb grass, morningstar lily pellet flower, jerusalem artichoke cauline leaf, pseudo-ginseng dry air-dry, with crushing Coarse powder afterwards rubs broken mixing stock；The raw materials by weight dispensing is：Barley 45%, French beans 25%, millet, broom corn millet, Naked oats 10%, wild lotus root, Mongollian Thyme Herb grass, morningstar lily pellet flower, jerusalem artichoke cauline leaf, pseudo-ginseng 20%；Wild lotus root preferred lunar calendar May 5 adopts The wild plant open country lotus root of collection.
2) Feedstock treating：It is cool by being dried in the air after above-mentioned stock boiling 10min；
3) koji-making base：By dry in the air it is cool after raw material and water by 1:After 0.5~0.55 ratio is well mixed, steps on and curved billet is made； Wherein：Manufactured curved billet requires smooth surface, and internal solid, thickness is consistent, and every piece of base weighs about 3.5kg；
4) curved billet is entered the room：Manufactured curved billet is placed in the bent room that room temperature is 25 DEG C, carries out multilayer and pile up；The multilayer code It is prior to one layer of cavings of bent premises face place mat to put, and piles up the curved billet that an interlamellar spacing is 1~2cm, line-spacing is 3~40cm, then pile up One interlamellar spacing, line-spacing are with the curved billet of first layer, and interlayer is with reed stalk frame every afterwards with 1~2 layer of reed mat covering curved billet pile, and in reed mat Upper sprinkling clear water, make it moist.
5) it is mould on：The bent room for having piled up curved billet to be closed the doors and windows, curved billet is heated up naturally, the heating-up time keeps 48~72h, When curved billet surface, homoepitaxial has white petite, upper mould completion；
6) it is cool mould：Bent room door window to be opened, opens reed mat, curved billet is turned over into code as three layers after 12h, spacing expands as 3~ 4cm, product temperature are no more than 33 DEG C；Pass through 12h again, when product temperature rises to 36~37 DEG C, curved billet is turned over into code as four layers, spacing is expanded as 5cm, finally turn over code once by 24h curved billets, the whole cool mould time is 48~72h；
7) damp fire is played：Bent room door window is closed, product temperature rises naturally, and control product temperature has carried out damp fire, time at 38~47 DEG C For 4 days；
8) big fire：After playing tide fire, yard curved billet is turned over once within every 1~2 day, more than spacing 10cm, product temperature remains 30~48 DEG C, Time is 7~8 days, the moisture of curved billet is excluded totally；
9) it is fiery afterwards：After big fire, when product temperature is gradually decreased to 36~37 DEG C, yard curved billet is turned over once, spacing is contracted to 5cm, warp After spending 3 days, product temperature is down to 32~33 DEG C；
10) song is supported：A yard curved billet is turned over, spacing is contracted to 3.5cm, and at 28~30 DEG C, room temperature is 30~32 DEG C for product temperature control, when Between be 2~3 days, Ji Chengqu；
11) stored into song：Door and window is opened, after 3~5 days cool songs, storehouse that is dry, shady and cool, divulging information will be moved into bent Interior storage, Cheng Qu spacing is 1cm, and code layer is no more than 6 layers.
2. stock：Using sorghum and wheat bran as raw material, amount ratio 1:1；Wherein selected eight leaf of sorghum together with two kinds of pimple fringe The raw material of kind；
3. powder：Selected sorghum material is crushed to the sorghum crushed grain face that 4~6 valves are made, its purpose crushed is to increase Increase the contact surface of fine strain of millet and Daqu, a good condition is created to techniques such as later material moistening, gelatinization, saccharification, alcoholic fermentations；
4. material moistening：The sorghum crushed grain face crushed is placed in trogue, wheat bran is added and is stirred, makes its pine during stirring as far as possible Dissipate, after stirring uniformly plus water, i.e., every 100 jin of sorghum crushed grains face adds 75 jin of water, while adding waterside to stir, enable sorghum crushed grain face abundant Soaked by water, after stirring stand more than 12h, sorghum crushed grain face is fully absorbed moisture and be impregnated with swollen profit；
5. boiling：On steamer after gas, the bottom of a pan for being laid in steamer of the sorghum crushed grain face oozed and wheat bran loosely, boiling will be moistened 2h, sorghum crushed grain face is set to steam to without sandwich；The main purpose of boiling is advantageous for accelerating saccharification, makes connecing for sorghum crushed grain face and microorganism Contacting surface expands, and it is uniform to be advantageous to gelatinization；
6. cooling：The raw material cooked is laid in cold scattered pond, 70~80 DEG C of hot water is added and carries out immersion 20min, add Water is the 225% of raw material, makes sorghum crushed grain face profit water abundant, the chilling temperature of raw material is maintained at more than 25 DEG C, when temperature drops Completed to close to cooling at 25 DEG C；
7. mixed song：When the material temperature of cooling is maintained at into 25 DEG C, Daqu is added, is stirred uniformly；It is described to add greatly Bent amount is：100 jin of raw materials add the Daqu of 62.5 jin of grinds；
A large amount of beneficial microorganisms can be produced during the fermentation by making the raw material of vinegar, in order that these microorganisms can obtain Sufficiently breed, Daqu is added in raw material after cooking, to meet to make the condition of vinegar fermentation.The main points of this process of mixed song are Must be completed before sorghum crushed grain face temperature is down to 25 DEG C, i.e., 25 DEG C be most suitable fermentation temperature, this temperature can promote to be saccharified Completely, be advantageous to suppress miscellaneous bacteria, improve the quality of vinegar.
8. alcoholic fermentation：The good raw material of mixed song is saccharified and alcoholic fermentation, i.e., by raw material it is loose be laid in alcohol In jar fermenter, add barley and Daqu made of solution, carry out envelope cylinder after stirring, now temperature control is at 25~30 DEG C, Start alcoholic fermentation 15 days, in cylinder after the Wen Duxiajiang of raw material, vinegar fermented grain is made；
9. acetic fermentation：After the vinegar fermented grain fermented is broken seal, in carrying out acetic fermentation in apparatus for acetic acid fermentation tank, acetic fermentation Time is 10 days, i.e. fermentation starts using hot fermentation, accelerates to acetify；Second day and the 3rd day by the vinegar fermented grain of tank internal upper part under Loosen slightly upwards, increase the contact with air；Uniformly stir vinegar fermented grain and thoroughly stirred within about 4th day, used when stirring Palm rubs vinegar fermented grain as far as possible, to accelerate to acetify progress；Early morning daily afterwards and afternoon will once be stirred；9th, After ten days, acetification is basically completed, and when vinegar fermented grain temperature is down to room temperature, acetifies process completion, vinegar fermented grain is ripe；
10. smoked unstrained spirits：The vinegar fermented grain of maturation is fire-cureed on smoked unstrained spirits stove, fire-cureed five days using slow fire, makes the vinegar fermented grain of maturation Color, which gradually becomes, is deep to black purple, that is, completes smoked unstrained spirits, obtain black vinegar unstrained spirits；Main points in whole smoking process are the duration and degree of heating to be controlled, It is set to keep slow fire, main function is exactly to promote the color and luster of vinegar and increase the burnt odor taste of vinegar, and this is old native vinegar color depth taste One of the main reason for fragrant；
The effect of smoked unstrained spirits is that ester perfume, stacte, the Chen Xiang for enabling old native vinegar combine；Smoked unstrained spirits is also simultaneously One of major reason of unique color and luster of old native vinegar is produced, the old native vinegar after smoking unstrained spirits is not required to additional compared with other vinegars Any toner.
11. drench vinegar：The vinegar fermented grain of maturation is respectively charged into vinegar showering cylinder with black vinegar unstrained spirits, carries out leaching vinegar, be i.e. clear water is flowed into and is equipped with In the vinegar showering cylinder of ripe vinegar fermented grain, and ripe vinegar fermented grain immersion 12h, then open tube plug and drench vinegar liquid, then allow the vinegar liquid for drenching Flow into the vinegar showering cylinder equipped with black vinegar unstrained spirits and soak 4h, the vinegar liquid now released is semi-finished product；Leaching vinegar one is repeated with same method Secondary, the vinegar liquid that will turn into semi-finished product is back flowed back into the vinegar showering cylinder equipped with ripe vinegar fermented grain, and ripe vinegar fermented grain immersion 12h, Then allow the vinegar liquid for drenching to flow into again to be equipped with the leaching cylinder of black vinegar unstrained spirits after immersion 4h, new vinegar is just made；The leaching vinegar process is general Every 100 jin of raw materials need to add 300~350 jin of water.
12. ageing：New vinegar made of leaching vinegar is subjected to ageing in vinegar cylinder, i.e., by 1 year solar evaporation and drag for ice Afterwards, up to more than 3 times, the concentration of vinegar greatly improves its cycles of concentration, that is, has obtained having Chen Xiang exquisitenesses, the soft unique mouth of tart flavour The Liu Pan Shan of taste native vinegar always.
Traditional aging process is to prepare the Liu Pan Shan essential link of native vinegar always, and ageing can be such that new vinegar is produced by acetifying reaction Bear the fragrance of alcohol and continuous acid.Vinegar liquid souring after filtering vinegar, vinegar is loaded in cylinder altar, now there is a thin layer of vinegar in vinegar face Sour mycoderm, pungent tart flavour is sent, the vinegar liquid on upper strata is limpid, and middle lower floor's vinegar liquid shows original raw material color, slightly in muddy shape；Will Levels stir, and filter out suspension.
13. finished product：By the Liu Pan Shan after ageing, native vinegar by sterilization, labeling, bottling, screw capping, vanning process, produces into always Product.
The present invention is on the basis of the inheriting tradition Liu Pan Shan always native vinegar skill elite, the making of specification Liu Pan Shan native vinegar always Technique, there is advantages below：
(1) traditional processing technology is optimized, solves present in traditional processing technology that the production cycle is long, technique is multiple The problems such as miscellaneous, unstable product quality, not high raw material availability；
(2) Daqu with " color, smell and taste " for being greatly enriched old native vinegar, be that native vinegar produces unique mouth always for Liu Pan Shan Sense and taste serve the effect that can not be substituted；
(3) it is always saccharifying ferment using barley in the raw material of native vinegar to prepare Liu Pan Shan, entitled diastatic fermentation, actually with song Dai Liang, making Liu Pan Shan, native vinegar forms distinctive fragrance and taste always；
(4) smoke unstrained spirits and enhance the color and luster of vinegar and the burnt odor taste of increase vinegar, be the main reason for old native vinegar color depth is savory it One, and the vinegar fermented grain after smoking unstrained spirits can be differentiated between good and evil with the method for news, the vinosity of ripe vinegar fermented grain news is dense, and that tastes has wine concurrently Taste and acerbity；
(5) for native vinegar by long-time solar evaporation and after dragging for ice, its cycles of concentration can always for the Liu Pan Shan for preparing of the present invention Up to more than 3 times, the concentration of vinegar greatly improves, and has achieved the Liu Pan Shan unique taste that native vinegar Chen Xiang is fine and smooth, tart flavour is soft always.
(6) technological parameter standardization, normalized product quality, on the basis of traditional handicraft is passed on, with reference to modern biotechnology Fermentation technique, each operation optimal processing parameter and quality critical control point are established, the pattern of experience control are leaned on instead of traditional vinegar, Liu Pan Shan native vinegar new technological flow systematization, technological parameter standardization always will be prepared, reaches optimal technological condition for fermentation, ensures production Quality.
Brief description of the drawings：
Fig. 1 is the preparation technology flow chart of Liu Pan Shan of the present invention native vinegar always.
Embodiment：
Technical scheme is described in detail with reference to specific embodiment.
Embodiment 1
A kind of preparation technology of Liu Pan Shan native vinegar always, comprises the following steps：
1. the manufacture craft of Daqu：
1) stock up：10 jin of 45 jin of barley, 25 jin of French beans, 10 jin of millet, 10 jin of broom corn millet, naked oats progress dispensings are weighed in proportion A diameter of more than the 1mm of powder coarse powder is ground into after mixing；Choose again wild lotus root, Mongollian Thyme Herb grass, morningstar lily pellet flower, jerusalem artichoke cauline leaf, 20 jin of pseudo-ginseng, which dries, to be air-dried, and is rubbed with the coarse powder after crushing and broken is mixed stock；
2) Feedstock treating：It is cool by being dried in the air after above-mentioned stock boiling 10min；
3) koji-making base：By dry in the air it is cool after raw material and water by 1:After 0.5~0.55 ratio is well mixed, steps on and curved billet is made； Manufactured curved billet requires smooth surface, and internal solid, thickness is consistent, and every piece of base weighs about 3.5kg；
4) curved billet is entered the room：Manufactured curved billet is placed in the bent room that room temperature is 25 DEG C, carries out multilayer and pile up, prior to bent premises One layer of cavings of face place mat, piles up the curved billet that an interlamellar spacing is 1~2cm, line-spacing is 3~40cm, then to pile up an interlamellar spacing, line-spacing same The curved billet of first layer, interlayer is with reed stalk frame every afterwards with 1~2 layer of reed mat covering curved billet pile, and spraying clear water on reed mat, make it It is moist；
5) it is mould on：The bent room for having piled up curved billet to be closed the doors and windows, curved billet is heated up naturally, the heating-up time keeps 48~72h, When curved billet surface, homoepitaxial has white petite, upper mould completion；
6) it is cool mould：Bent room door window to be opened, opens reed mat, curved billet is turned over into code as three layers after 12h, spacing expands as 3~ 4cm, product temperature are no more than 33 DEG C；Pass through 12h again, when product temperature rises to 36~37 DEG C, curved billet is turned over into code as four layers, spacing is expanded as 5cm, finally turn over code once by 24h curved billets, the whole cool mould time is 48~72h；
7) damp fire is played：Bent room door window is closed, product temperature rises naturally, and control product temperature has carried out damp fire, time at 38~47 DEG C For 4 days；
8) big fire：After playing tide fire, yard curved billet is turned over once within every 1~2 day, more than spacing 10cm, product temperature remains 30~48 DEG C, Time is 7~8 days, the moisture of curved billet is excluded totally；
9) it is fiery afterwards：After big fire, when product temperature is gradually decreased to 36~37 DEG C, yard curved billet is turned over once, spacing is contracted to 5cm, warp After spending 3 days, product temperature is down to 32~33 DEG C；
10) song is supported：A yard curved billet is turned over, spacing is contracted to 3.5cm, and at 28~30 DEG C, room temperature is 30~32 DEG C for product temperature control, when Between be 2~3 days, Ji Chengqu；
11) stored into song：Door and window is opened, after 3~5 days cool songs, storehouse that is dry, shady and cool, divulging information will be moved into bent Interior storage, Cheng Qu spacing is 1cm, and code layer is no more than 6 layers.
2. stock：Selected eight leaf 200 jin of the sorghum material with two kinds of kinds of pimple fringe, and 200 kilograms of wheat bran is raw material together；
3. powder：Selected sorghum material is crushed to the sorghum crushed grain face that 4~6 valves are made；
4. material moistening：The sorghum crushed grain face crushed is placed in trogue, wheat bran is added and is stirred, makes its pine during stirring as far as possible Dissipate, after stirring uniformly plus water, i.e., every 100 jin of sorghum crushed grains face adds 75 jin of water, while adding waterside to stir, enable sorghum crushed grain face abundant Soaked by water, after stirring stand more than 12h, sorghum crushed grain face is fully absorbed moisture and be impregnated with swollen profit；
5. boiling：On steamer after gas, the bottom of a pan for being laid in steamer of the sorghum crushed grain face oozed and wheat bran loosely, boiling will be moistened 2h, sorghum crushed grain face is set to steam to without sandwich；
6. cooling：The raw material cooked is laid in cold scattered pond, 70~80 DEG C of hot water is added and carries out immersion 20min, add Water is the 225% of raw material, makes sorghum crushed grain face profit water abundant, the chilling temperature of raw material is maintained at more than 25 DEG C, when temperature drops Completed to close to cooling at 25 DEG C；
7. mixed song：When the material temperature of cooling is maintained at into 25 DEG C, Daqu is added, is stirred uniformly；
8. alcoholic fermentation：The good raw material of mixed song is saccharified and alcoholic fermentation, i.e., by raw material it is loose be laid in alcohol In jar fermenter, add barley and Daqu made of solution, carry out envelope cylinder after stirring, now temperature control is at 25~30 DEG C, Start alcoholic fermentation 15 days, in cylinder after the Wen Duxiajiang of raw material, vinegar fermented grain is made；
9. acetic fermentation：After the vinegar fermented grain fermented is broken seal, in carrying out acetic fermentation in apparatus for acetic acid fermentation tank, acetic fermentation Time is 10 days, i.e. fermentation starts using hot fermentation, accelerates to acetify；Second day and the 3rd day by the vinegar fermented grain of tank internal upper part under Loosen slightly upwards, increase the contact with air；Uniformly stir vinegar fermented grain and thoroughly stirred within about 4th day, used when stirring Palm rubs vinegar fermented grain as far as possible, to accelerate to acetify progress；Early morning daily afterwards and afternoon will once be stirred；9th, After ten days, acetification is basically completed, and when vinegar fermented grain temperature is down to room temperature, acetifies process completion, vinegar fermented grain is ripe；
10. smoked unstrained spirits：The vinegar fermented grain of maturation is fire-cureed on smoked unstrained spirits stove, fire-cureed five days using slow fire, makes the vinegar fermented grain of maturation Color, which gradually becomes, is deep to black purple, that is, completes smoked unstrained spirits, obtain black vinegar unstrained spirits；
11. drench vinegar：The vinegar fermented grain of maturation is respectively charged into vinegar showering cylinder with black vinegar unstrained spirits, carries out leaching vinegar, be i.e. clear water is flowed into and is equipped with In the vinegar showering cylinder of ripe vinegar fermented grain, and ripe vinegar fermented grain immersion 12h, then open tube plug and drench vinegar liquid, then allow the vinegar liquid for drenching Flow into the vinegar showering cylinder equipped with black vinegar unstrained spirits and soak 4h, the vinegar liquid now released is semi-finished product；Leaching vinegar one is repeated with same method Secondary, the vinegar liquid that will turn into semi-finished product is back flowed back into the vinegar showering cylinder equipped with ripe vinegar fermented grain, and ripe vinegar fermented grain immersion 12h, Then allow the vinegar liquid for drenching to flow into again to be equipped with the leaching cylinder of black vinegar unstrained spirits after immersion 4h, new vinegar is just made；
12. ageing：New vinegar made of leaching vinegar is subjected to ageing in vinegar cylinder, i.e., by 1 year solar evaporation and drag for ice Afterwards, up to more than 3 times, the concentration of vinegar greatly improves its cycles of concentration, that is, has obtained having Chen Xiang exquisitenesses, the soft unique mouth of tart flavour The Liu Pan Shan of taste native vinegar always.
13. finished product：By the Liu Pan Shan after ageing, native vinegar by sterilization, labeling, bottling, screw capping, vanning process, produces into always Product.
Through statistics, average every 100 jin of sorghums can produce new 200 jin of vinegar, and final available 120 jin have Chen Xiangxi after ageing Greasy, the soft unique taste of tart flavour finished product Liu Pan Shan native vinegar always.

Claims (10)

  1. A kind of 1. Liu Pan Shan native vinegar always, it is characterised in that：The old native vinegar be using sorghum be raw material by pretreatment after, admix greatly Qu Jinhang is saccharified and alcoholic fermentation, then adds wheat bran and cavings carries out acetic fermentation and vinegar fermented grain is made, the vinegar fermented grain of maturation is carried out Made of after smoked unstrained spirits, leaching vinegar, ageing.
  2. 2. Liu Pan Shan according to claim 1 native vinegar always, it is characterised in that：The Daqu be with millet, French beans, barley, Broom corn millet, oat are major ingredient, are prepared using wild lotus root, Mongollian Thyme Herb grass, morningstar lily pellet flower, jerusalem artichoke cauline leaf, pseudo-ginseng as auxiliary material.
  3. 3. the preparation technology of Liu Pan Shan according to claim 2 native vinegar always, it is characterised in that：The making work of the Daqu Skill, comprise the following steps：
    1) stock up：Powder to be ground into after selection barley, French beans, millet, broom corn millet, naked oats progress dispensing mixing a diameter of in proportion More than 1mm coarse powder；Choose again wild lotus root, Mongollian Thyme Herb grass, morningstar lily pellet flower, jerusalem artichoke cauline leaf, pseudo-ginseng dry air-dry, after crushing Coarse powder rub it is broken mixing stock；
    2) Feedstock treating：It is cool by being dried in the air after above-mentioned stock boiling 10min；
    3) koji-making base：By dry in the air it is cool after raw material and water by 1:After 0.5~0.55 ratio is well mixed, steps on and curved billet is made；
    4) curved billet is entered the room：Manufactured curved billet is placed in the bent room that room temperature is 25 DEG C, carries out multilayer and pile up；
    5) it is mould on：The bent room for having piled up curved billet is closed the doors and windows, curved billet is heated up naturally, the heating-up time keeps 48~72h, works as song When base surface homoepitaxial has white petite, upper mould completion；
    6) it is cool mould：Bent room door window to be opened, opens reed mat, curved billet is turned over into code as three layers after 12h, spacing expands as 3~4cm, Product temperature is no more than 33 DEG C；To pass through 12h again, when product temperature rises to 36~37 DEG C, curved billet is turned over into code as four layers, spacing expands as 5cm, Finally code is turned over by 24h curved billets once, the whole cool mould time is 48~72h；
    7) damp fire is played：Bent room door window is closed, product temperature rises naturally, and control product temperature has carried out damp fire, time 4 at 38~47 DEG C My god；
    8) big fire：After playing tide fire, yard curved billet is turned over once within every 1~2 day, more than spacing 10cm, product temperature remains 30~48 DEG C, the time For 7~8 days, the moisture of curved billet is set to exclude totally；
    9) it is fiery afterwards：After big fire, when product temperature is gradually decreased to 36~37 DEG C, yard curved billet is turned over once, spacing was contracted to 5cm, by 3 days Afterwards, product temperature is down to 32~33 DEG C；
    10) song is supported：Turn over a yard curved billet, spacing is contracted to 3.5cm, and at 28~30 DEG C, room temperature is 30~32 DEG C for product temperature control, and the time is 2~3 days, Ji Chengqu；
    11) stored into song：Door and window is opened, after 3~5 days cool songs, will be stored up into bent move into storehouse that is dry, shady and cool, divulging information Deposit, Cheng Qu spacing is 1cm, and code layer is no more than 6 layers.
  4. 4. the preparation technology of Liu Pan Shan according to claim 3 native vinegar always, it is characterised in that：It is former described in step 1) stock Expect that dispensing by weight percentage is：Barley 45%, French beans 25%, millet, broom corn millet, naked oats 10%, wild lotus root, Mongollian Thyme Herb grass, mountain Dan Dan flowers, jerusalem artichoke cauline leaf, pseudo-ginseng 20%.
  5. 5. the preparation technology of Liu Pan Shan according to claim 3 native vinegar always, it is characterised in that：Step 4) curved billet is entered the room middle institute It is prior to one layer of cavings of bent premises face place mat to state multilayer and pile up, and piles up the song that an interlamellar spacing is 1~2cm, line-spacing is 3~40cm Base, then pile up an interlamellar spacing, line-spacing with first layer curved billet, interlayer with reed stalk frame every, afterwards with 1~2 layer of reed mat covering curved billet pile, And clear water is sprayed on reed mat, make it moist.
  6. 6. the preparation technology of Liu Pan Shan according to claim 3 native vinegar always, it is characterised in that：After the storage well into song, Also comprise the following steps：
    1) stock up：Using sorghum and wheat bran as raw material, amount ratio 1:1；
    2) powder：Selected sorghum material is crushed to the sorghum crushed grain face that 4~6 valves are made；
    3) material moistening：The sorghum crushed grain face crushed is placed in trogue, wheat bran is added and is stirred, uniformly rear plus water of stirring, every 100 Jin sorghum crushed grain face adds 75 jin of water, while adding waterside to stir, more than 12h is stood after stirring, sorghum crushed grain face is fully inhaled Receive moisture and be impregnated with swollen profit；
    4) boiling：On steamer after gas, the bottom of a pan for being laid in steamer of the sorghum crushed grain face oozed and wheat bran loosely will be moistened, boiling 2h, Sorghum crushed grain face is set to steam to without sandwich；
    5) cool down：The raw material cooked is laid in cold scattered pond, 70~80 DEG C of hot water is added and carries out immersion 20min, amount of water For the 225% of raw material, make that sorghum crushed grain face profit water is abundant, and the chilling temperature of raw material is maintained at more than 25 DEG C, when temperature be down to it is close Cool down and complete at 25 DEG C；
    6) mixed song：When the material temperature of cooling is maintained at into 25 DEG C, Daqu is added, is stirred uniformly；
    7) alcoholic fermentation：The good raw material of mixed song is saccharified and alcoholic fermentation, first by raw material it is loose be laid in alcoholic fermentation In cylinder, barley and solution made of Daqu are added, envelope cylinder is carried out after stirring, now temperature control starts at 25~30 DEG C Alcoholic fermentation 15 days, in cylinder after the Wen Duxiajiang of raw material, is made vinegar fermented grain；
    8) acetic fermentation：After the vinegar fermented grain fermented is broken seal, in carrying out acetic fermentation, the time of acetic fermentation in apparatus for acetic acid fermentation tank For 10 days, the vinegar fermented grain of maturation is obtained；
    9) unstrained spirits is smoked：The vinegar fermented grain of maturation is fire-cureed on smoked unstrained spirits stove, fire-cureed five days using slow fire, make ripe vinegar fermented grain color by Gradual change is deep to black purple, completes smoked unstrained spirits, obtains black vinegar unstrained spirits；
    10) vinegar is drenched：The vinegar fermented grain of maturation is respectively charged into vinegar showering cylinder with black vinegar unstrained spirits, leaching vinegar is carried out, obtains new vinegar；
    11) ageing：New vinegar made of leaching vinegar is subjected to ageing in vinegar cylinder, traditional aging process carries out solar evaporation and drags for ice, obtains Liu Pan Shan native vinegar always.
  7. 7. the preparation technology of Liu Pan Shan according to claim 6 native vinegar always, it is characterised in that：It is high described in step 1) stock Selected eight leaf of the fine strain of millet raw material with two kinds of kinds of pimple fringe together.
  8. 8. the preparation technology of Liu Pan Shan according to claim 6 native vinegar always, it is characterised in that：Add described in step 6) mixed song The amount for entering Daqu is：Every 100 jin of raw materials add the Daqu of 62.5 jin of grinds.
  9. 9. the preparation technology of Liu Pan Shan according to claim 6 native vinegar always, it is characterised in that：Acetic acid described in step 8) is sent out The process of ferment is that fermentation starts using hot fermentation, accelerates to acetify；Second day and the 3rd day by the vinegar fermented grain of tank internal upper part from it is lower to On loosen slightly, increase contact with air；Uniformly stir vinegar fermented grain and thoroughly stirred within about 4th day, hand when stirring The palm rubs vinegar fermented grain as far as possible, to accelerate to acetify progress；Early morning daily afterwards and afternoon will once be stirred；Nine, the tenth After it, acetification is completed, and when vinegar fermented grain temperature is down to room temperature, acetifies process completion, vinegar fermented grain is ripe.
  10. 10. the preparation technology of Liu Pan Shan according to claim 6 native vinegar always, it is characterised in that：Vinegar is drenched described in step 10) It is that clear water is flowed into the vinegar showering cylinder equipped with ripe vinegar fermented grain, and ripe vinegar fermented grain immersion 12h, then open tube plug and drench vinegar liquid, Allow the vinegar liquid for drenching to flow into the vinegar showering cylinder equipped with black vinegar unstrained spirits again and soak 4h, the vinegar liquid now released is semi-finished product；With same Method repeats leaching vinegar once, and the vinegar liquid as semi-finished product is back flowed back into the vinegar showering cylinder equipped with ripe vinegar fermented grain, and ripe Vinegar fermented grain soaks 12h, then allows the vinegar liquid for drenching to flow into again and is equipped with the leaching cylinder of black vinegar unstrained spirits after immersion 4h, new vinegar is just made；It is described The general every 100 jin of raw materials of leaching vinegar process need to add 300~350 jin of water.
CN201711055648.9A 2017-11-01 2017-11-01 A kind of Liu Pan Shan native vinegar and its preparation technology always Pending CN107760550A (en)

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Application publication date: 20180306