CN107815387A - The processing technology of one main laminaria vinegar - Google Patents
The processing technology of one main laminaria vinegar Download PDFInfo
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- CN107815387A CN107815387A CN201710648202.0A CN201710648202A CN107815387A CN 107815387 A CN107815387 A CN 107815387A CN 201710648202 A CN201710648202 A CN 201710648202A CN 107815387 A CN107815387 A CN 107815387A
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- vinegar
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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
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The processing technology of the sea-tangle vinegar of the present invention is fermented using sea-tangle, wheat bran, sweet potato flour and rice husk as raw material, pass through the technique of each program of strict optimal control, so that feed stock conversion is up to 96%, formed through pure bioprocess " supporting system ", without the harmful substances such as heavy metal, methanol, formaldehyde and other impurities, rich in vitamin C and laminarin, more fragrance matter is generated, forms the flavor and taste of uniqueness.
Description
Technical field
The invention belongs to the processing technology of technical field of seasoning processing, specially a main laminaria vinegar.
Background technology
Vinegar is people's one of flavouring of eating for a long time.Its Main Ingredients and Appearance contains：Acetic acid, carbohydrate, amino acid, fat
Class, etc. nutriment, be to cook the seasoning good merchantable brand gone with rice or bread.Vinegar can still improve a poor appetite, help digest in addition to seasoning, often feeding
Have with vinegar reduce blood pressure, prevention of arterial hardening etc. function；Available data, which is proved vinegar, can strengthen liver function and renal function,
It is anti-to treat constipation and the disease such as kidney, courage, bladder and lithangiuria, it is regulation digestive function, promotes the excellent flavouring of health.
Vinegar also has the effect such as pre- anti-aging, beauty, fat-reducing.
The production technology of vinegar has permanent history in China.The commercially available vinegar in China is brewageed using traditional zymotic mostly
Technique is made.Vinegar brewing technique is divided into solid fermentation process and the major class of liquid fermentation process two.Solid fermentation process is former
Supplementary product consumption is big, and the nutriment for participating in fermenting is more, and microbe species are more, and fermentation period length, the product acidity brewed is high,
Color is good, but solid fermentation process mechanization degree is low, and labor intensity is big, and fermentation period length, raw material availability is low, work
Productivity ratio is low, environmental pollution be present.Liquid fermentation process mechanization degree is high, and yield is big, but flavor and mouthfeel are not as solid hair
Ferment vinegar.Traditional vinegar brewing technique needs substantial amounts of starchy material and auxiliary material, its ratio to be generally 1: 2.5, and supplementary product consumption is big,
And the price of wheat bran and rice husk is growing day by day, the serious development for restricting vinegar industry.And a large amount of fresh acid-sludges are often not added with after leaching vinegar
To utilize, only as Solid state fermentation, cause environmental pollution and the wasting of resources.Causing, wine vinegar industry development in China's is slower in recent years,
Most enterprises have the characteristics of small scale, yield are few, cost is high.
In addition, market also has artificial preparation of vinegar to occupy certain share, because preparation of vinegar is added using acetic acid, food
Agent, preservative, pigment, tasty agents etc., although certain market demand can be filled up, its nutritive value is low, a large amount of to use tune
The food additives such as taste agent, eater is set to produce scruple, it is impossible to meet consumer to health and the growing demand of health.
Therefore, it is necessary to provide it is a kind of improve raw material availability, reduce supplementary material and energy resource consumption, reduce production cost,
Wasted beneficial to environmental protection, No Assets, and the production method of the high-quality vinegar with peculiar flavour
The content of the invention
The defects of production technology raw material availability for vinegar existing for solution prior art is low, and flavor is single, the present invention carries
For the processing technology of a main laminaria vinegar.
The processing technology of one main laminaria vinegar, comprises the following steps：
First, koji-making
1) water, sea-tangle, wheat bran, are loaded into steaming stock pot simultaneously；Vapour is let cool when pressure rises to 0.08MPa in pot, is opened again
Vapour, rise to 0.16MPa and close vapour, stop turning pot after closing vapour, boil in a covered pot over a slow fire 8~15min, put remaining vapour, open lid discharging, cooling；It is preferable stewing
10min；
2) the black bent essences of AS3.324 and brewer's dried yeast, are accessed, after stirring, is uniformly accessed in material pond through inoculator,
Thickness is uniform, it is loose it is consistent shakeout after the 36~42h that fermented at 34 DEG C~36 DEG C obtain wheat bran；Thermometer should be inserted in the bed of material
Portion；
Preferably, the mass fraction for accessing the black bent essences of AS3.324 and brewer's dried yeast is respectively 0.5 ‰ and 0.1 ‰,
The black bent essences of AS3.324 and brewer's dried yeast are rubbed with the hands with 20kg life wheat brans to be used afterwards.
Preferably, auxiliary is blown using the blower fan of 40 DEG C~50 DEG C of exit list temperature when material pond is accessed during koji-making, winter height at the bottom of the summer；
Further, static gas wave refrigerator early stage during koji-making, material are carried out first after entering 5~8h of pond when product temperature rises to 38 DEG C
Ventilation, blowing-out when temperature is down to 34 DEG C, circulation carry out 40h or so, and ripe wheat bran be in ecru, should have clearly without dry hide, without sandwich
Fragrance, free from extraneous odour；
2nd, vinegar material is steamed
Sweet potato flour, rice husk and water load steaming stock pot simultaneously, and kettle temperature rises to 0.08MPa and arranges cold vapour；Again open on vapour
Rise to 0.16MPa and close vapour, stop turning pot after closing vapour, boil in a covered pot over a slow fire 8~15min exhaust vapour, spacious lid discharging obtains cooking material；
Wheat bran is clapped in Quchi broken, is mixed into fermentation vat with cooking material in auger during discharging, adds wheat bran and water,
Vinegar fermented grain material is obtained, two pots of vinegar fermented grain material are uniformly spilled into a fermentation vat；Preferably, every pot of steaming add 400~500kg wheat brans and
1000~1100kg of water, obtain vinegar fermented grain material；Preferably, every pot of steaming adds 440kg wheat brans and water 1050kg, obtains vinegar fermented grain material；
3rd, solid state fermentation
Vinegar fermented grain material is slightly compacted after entering fermentation vat, and the appropriate unstrained spirits water processed of surface sprinkling, then cover net, preceding 45h~70h voluntarily ferment
(50h, winter 65h or so before preferable), product temperature height is unlimited, and surface vinegar fermented grain material then is moved into another fermentation vat bottom,
Former bottom vinegar fermented grain upper top, continuous three days, fall one time daily, vinegar fermented grain material is shakeout after being finished down, is slightly compacted, is covered tightly with plastic cloth；
From the 4th time is fallen unstrained spirits, retain the shape of self-assembling formation, and 1~2 day can be determined according to product temperature once, control product temperature is not
More than 42 DEG C；
Fermentation 22~28 days, no longer rises to total acid content, when vinegar liquid alcoholic strength is zero, is sprinkled into Dao Pei and accounts for major ingredient matter
The crude salt (vinegar fermented grain of each fermentation vat adds 150kg) of fraction 12.5% is measured, is added after salt for three days on end, falls unstrained spirits daily once, third time
After unstrained spirits, arrange leaching unstrained spirits or shakeout vinegar fermented grain material, be compacted, the crude salt of major ingredient quality fraction 5% is spread on surface again；
4th, vinegar is drenched
Each leaching pond moves into a fermentation vat vinegar fermented grain, immersion in afternoon the first day, and morning starts to drench vinegar, with just starting to drench
Vinegar 100kg or so pour on vinegar fermented grain, using continuous leaching vinegar method, following to drench head vinegar, soaking water is put in top, with chemical examination vinegar
Liquid total acid, when vinegar total acid reaches requirement right overhead, top stops plus water, the vinegar liquid drenched below are delivered directly to another leaching pond, soaks
Head time；Preferably, grabbed bucket when drenching vinegar toward leaching pond put unstrained spirits when, it is near the bottom of from, make vinegar fermented grain loose consistent, thickness is uniform；
5th, dispensing
When drenching the vinegar liquid total acid >=4.0g/100mL, the sodium benzoate that mass fraction is 0.8 ‰ is added；
6th, sterilize
Sterilized 30 minutes at 80~85 DEG C, be cooled to less than 60 DEG C and be transported to hold-up tank.
7th, precipitation, filling, inspection, finished product.
At least precipitated after sterilizing one week.Bottle washing machine is opened by equipment regulation before filling, is rinsed with clear water, finally with steaming
Vapour sterilizing, drain.Bottle placer is mixed up by the height of Packaging Bottle, it is filling to control liquid level, capping machine buckle closure, sprays, drying.Packaging
It is required that accurate measurement, ne-leakage, outer packing is pollution-free, brand bonding is smooth, the date is clear.
Examined by GB18187-2000, it is qualified to examine, storage.
Beneficial effect：The processing technology of the sea-tangle vinegar of the present invention is sent out using sea-tangle, wheat bran, sweet potato flour and rice husk as raw material
Ferment, by the technique of each program of strict optimal control, feed stock conversion is up to 96%, through pure bioprocess " supporting system "
Into, without the harmful substances such as heavy metal, methanol, formaldehyde and other impurities, rich in vitamin C and laminarin, generate compared with
More fragrance matters, more fragrance matter is generated, form the flavor and taste of uniqueness.
Embodiment
Embodiment
The processing technology of one main laminaria vinegar, comprises the following steps：
First, koji-making
1) water, sea-tangle, wheat bran, are loaded into steaming stock pot simultaneously；Vapour is let cool when pressure rises to 0.08MPa in pot, is opened again
Vapour, rise to 0.16MPa and close vapour, stop turning pot after closing vapour, boil in a covered pot over a slow fire 10min, put remaining vapour, open lid discharging, cooling；
2) the black bent essences of 0.5 ‰ AS3.324 and 0.1 ‰ brewer's dried yeasts, are accessed, rubs with the hands with 20kg life wheat brans and uses afterwards, stir
After mixing uniformly, uniformly accessed in material pond through inoculator, 40 DEG C~50 DEG C of air-cooler exit list temperature (winter at the bottom of the summer is high) material enters pond
Shakeout rear 34 DEG C~36 DEG C fermentation 40h of product temperature or so and obtain wheat bran；Thermometer should insert the middle part of the bed of material；
Static gas wave refrigerator early stage during koji-making, material are divulged information first after entering pond 6h when product temperature rises to 38 DEG C, temperature drop
To blowing-out at 34 DEG C, circulation is carried out, and ripe wheat bran is in ecru, should have faint scent, free from extraneous odour without dry hide, without sandwich；
2nd, vinegar material is steamed
Sweet potato flour, rice husk and water load steaming stock pot simultaneously, and kettle temperature rises to 0.08MPa and arranges cold vapour；Again open on vapour
Rise to 0.16MPa and close vapour, stop turning pot after closing vapour, boil in a covered pot over a slow fire 10min exhaust vapour, spacious lid discharging obtains cooking material；
Wheat bran is clapped in Quchi broken, is mixed into fermentation vat with cooking material in auger during discharging, adds wheat bran and water,
Vinegar fermented grain material is obtained, two pots of vinegar fermented grain material are uniformly spilled into a fermentation vat；Preferably, every pot of steaming adds 440kg wheat brans and water
1050kg, obtain vinegar fermented grain material；
3rd, solid state fermentation
Vinegar fermented grain material is slightly compacted after entering fermentation vat, and the appropriate unstrained spirits water processed of surface sprinkling, then cover net, preceding 50h voluntarily ferment (winter
65h or so), product temperature height is unlimited, and surface vinegar fermented grain material then moved into another fermentation vat bottom, former bottom vinegar fermented grain upper top,
Continuous three days, fall one time daily, vinegar fermented grain material is shakeout after being finished down, is slightly compacted, is covered tightly with plastic cloth；From the 4th time is fallen unstrained spirits, protect
The shape of self-assembling formation is stayed, and 1~2 day can be determined according to product temperature once, control product temperature is no more than 42 DEG C；
When fermentation 22~28 days to vinegar liquid alcoholic strength is zero, it is sprinkled into Dao Pei and accounts for the thick of major ingredient quality fraction 12.5%
Salt (vinegar fermented grain of each fermentation vat adds 150kg), adds after salt for three days on end, falls unstrained spirits daily once, and third time is fallen after unstrained spirits, arranges leaching unstrained spirits
Or shakeout vinegar fermented grain material, it is compacted, the crude salt of major ingredient quality fraction 5% is spread on surface again；
4th, vinegar is drenched
Each leaching pond moves into a fermentation vat vinegar fermented grain, near the bottom of from when unstrained spirits is put in past leaching pond of being grabbed bucket when drenching vinegar, makes vinegar fermented grain loose one
Cause, thickness is uniform；Afternoon the first day soaks, and morning starts to drench vinegar, is poured with vinegar 100kg for just starting leaching or so in vinegar fermented grain
Above, using continuous leaching vinegar method, following to drench head vinegar, soaking water is put in top, and with vinegar liquid total acid is chemically examined, vinegar total acid reaches right overhead
It is required that when, top stops plus water, and the vinegar liquid drenched below is delivered directly to another leaching pond, soaks head time；5th, dispensing
When drenching the vinegar liquid total acid >=4.0g/100mL, the sodium benzoate that mass fraction is 0.8 ‰ is added；
6th, sterilize
Sterilized 30 minutes at 80~85 DEG C, be cooled to less than 60 DEG C and be transported to hold-up tank.
7th, precipitation, filling, inspection, finished product.
After precipitating one week, by equipment regulation open bottle washing machine, rinsed with clear water, finally with steam sterilizing, drain, press
The height of Packaging Bottle mixes up bottle placer, and it is filling to control liquid level, capping machine buckle closure, sprays, drying.Packing instructions accurate measurement,
Ne-leakage, outer packing is pollution-free, brand bonding is smooth, the date is clear.Examined by GB18187-2000, it is qualified to examine, storage.
Claims (7)
1. the processing technology of a main laminaria vinegar, it is characterised in that comprise the following steps：
First, koji-making
1) water, sea-tangle, wheat bran, are loaded into steaming stock pot simultaneously；Vapour is let cool when pressure rises to 0.08MPa in pot, opens vapour again, on
Rise to 0.16MPa and close vapour, stop turning pot after closing vapour, boil in a covered pot over a slow fire 8~15min, put remaining vapour, open lid discharging, cooling；
2) the black bent essences of AS3.324 and brewer's dried yeast, are accessed, after stirring, is uniformly accessed in material pond through inoculator, thickness
Uniformly, it is loose it is consistent shakeout after the 36~42h that fermented at 34 DEG C~36 DEG C obtain wheat bran；
2nd, vinegar material is steamed
Sweet potato flour, rice husk and water load steaming stock pot simultaneously, and kettle temperature rises to 0.08MPa and arranges cold vapour；Again vapour is opened to rise to
0.16MPa closes vapour, stops turning pot after closing vapour, boils in a covered pot over a slow fire 8~15min exhaust vapour, and spacious lid discharging obtains cooking material；
Wheat bran is clapped in Quchi broken, be mixed into fermentation vat with cooking material in auger during discharging, add wheat bran and water, obtain
Vinegar fermented grain material, two pots of vinegar fermented grain material are uniformly spilled into a fermentation vat；
3rd, solid state fermentation
Vinegar fermented grain material is slightly compacted after entering fermentation vat, the appropriate unstrained spirits water processed of surface sprinkling, and then cover net, preceding 45h~70h voluntarily ferment, so
Surface vinegar fermented grain material is moved into another fermentation vat bottom afterwards, former bottom vinegar fermented grain upper top, continuous three days, falls one time, is finished down daily
Vinegar fermented grain material is shakeout afterwards, is slightly compacted, is covered tightly with plastic cloth；From the 4th time is fallen unstrained spirits, retain the shape of self-assembling formation, and can
1~2 day is determined according to product temperature once, and control product temperature is no more than 42 DEG C；
Fermentation 22~28 days, no longer rises to total acid content, when vinegar liquid alcoholic strength is zero, is sprinkled into Dao Pei and accounts for major ingredient quality point
The crude salt of number 12.5%, adds after salt for three days on end, falls unstrained spirits daily once, and third time is fallen after unstrained spirits, arranges leaching unstrained spirits or spreads out vinegar fermented grain material
Flat, compacting, the crude salt of major ingredient quality fraction 5% is spread on surface again；
4th, vinegar is drenched
Each leaching pond moves into a fermentation vat vinegar fermented grain, immersion in afternoon the first day, and morning starts to drench vinegar, using continuous leaching vinegar
Method, following to drench head vinegar, soaking water is put in top, and with chemical examination vinegar liquid total acid, when vinegar total acid reaches requirement right overhead, top stops adding
Water, the vinegar liquid drenched below are delivered directly to another leaching pond, soak head time；
5th, dispensing
When drenching the vinegar liquid total acid >=4.0g/100mL, the sodium benzoate that mass fraction is 0.8 ‰ is added；
6th, sterilize
Sterilized 30 minutes at 80~85 DEG C, be cooled to less than 60 DEG C and be transported to hold-up tank；
7th, precipitation, filling, inspection, finished product.
2. the processing technology of sea-tangle vinegar as claimed in claim 1, it is characterised in that accessed during koji-making the black bent essences of AS3.324 and
The mass fraction of brewer's dried yeast is respectively 0.5 ‰ and 0.1 ‰, and the black bent essences of AS3.324 and brewer's dried yeast give birth to wheat bran with 20kg
Stranding uses afterwards.
3. the processing technology of sea-tangle vinegar as claimed in claim 1, it is characterised in that using outlet when accessing material pond during koji-making
The blower fan that 40 DEG C~50 DEG C of table temperature blows auxiliary.
4. the processing technology of sea-tangle vinegar as claimed in claim 2, it is characterised in that static gas wave refrigerator early stage during koji-making, material enter
Divulged information first when product temperature rises to 38 DEG C after 5~8h of pond, blowing-out when temperature is down to 34 DEG C, circulation is carried out, ripe wheat bran
In ecru, should there are faint scent, free from extraneous odour without dry hide, without sandwich.
5. the processing technology of the sea-tangle vinegar as described in claim 1 or 4, it is characterised in that every pot of steaming adds 400 when steaming vinegar material
1000~1100kg of~500kg wheat brans and water, obtains vinegar fermented grain material.
6. the processing technology of sea-tangle vinegar as claimed in claim 1, it is characterised in that when unstrained spirits is put in past leaching pond of being grabbed bucket during leaching vinegar, from
Bottom is near, makes vinegar fermented grain loose consistent, thickness is uniform.
7. the processing technology of sea-tangle vinegar as claimed in claim 1, it is characterised in that at least precipitated after sterilizing one week.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710648202.0A CN107815387A (en) | 2017-08-01 | 2017-08-01 | The processing technology of one main laminaria vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710648202.0A CN107815387A (en) | 2017-08-01 | 2017-08-01 | The processing technology of one main laminaria vinegar |
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| CN107815387A true CN107815387A (en) | 2018-03-20 |
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ID=61600908
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01277482A (en) * | 1988-04-27 | 1989-11-07 | Hokurei:Kk | Fermentation raw material using seaweed and production of sake and vinegar using said fermentation raw material |
| CN102876559A (en) * | 2012-09-29 | 2013-01-16 | 烟台吉瑞祥生物工程有限公司 | Healthcare kelp vinegar and preparation method thereof |
| CN103409309A (en) * | 2013-05-19 | 2013-11-27 | 赫广才 | Production process of buckwheat iron selenium vinegar |
| CN105886314A (en) * | 2015-01-12 | 2016-08-24 | 锦州华凯食品科技有限公司 | Production process of table vinegar |
-
2017
- 2017-08-01 CN CN201710648202.0A patent/CN107815387A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01277482A (en) * | 1988-04-27 | 1989-11-07 | Hokurei:Kk | Fermentation raw material using seaweed and production of sake and vinegar using said fermentation raw material |
| CN102876559A (en) * | 2012-09-29 | 2013-01-16 | 烟台吉瑞祥生物工程有限公司 | Healthcare kelp vinegar and preparation method thereof |
| CN103409309A (en) * | 2013-05-19 | 2013-11-27 | 赫广才 | Production process of buckwheat iron selenium vinegar |
| CN105886314A (en) * | 2015-01-12 | 2016-08-24 | 锦州华凯食品科技有限公司 | Production process of table vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 20101231: "《发酵食品工艺》", 31 December 2010, 中国计量出版社 * |
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