CN107904124A - A kind of production technology of black soya bean vinegar - Google Patents
A kind of production technology of black soya bean vinegar Download PDFInfo
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- CN107904124A CN107904124A CN201810008873.5A CN201810008873A CN107904124A CN 107904124 A CN107904124 A CN 107904124A CN 201810008873 A CN201810008873 A CN 201810008873A CN 107904124 A CN107904124 A CN 107904124A
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Abstract
The invention belongs to food processing technology field, and in particular to a kind of production technology of black soya bean vinegar, the process is in accordance with the following steps：Step 1, black soya bean mixture, wheat, sorghum rice, pea, wheat bran, cavings and the yeast crushed are proportionally weighed；Step 2, black soya bean, wheat, sorghum rice, pea, the wheat bran crushed and cavings are put into steamer into promoting the circulation of qi and steamed 120 minutes；Step 3, the raw material after cooking is put into fermentation vat and spreads cooling out, yeast stirring is poured into after cooling, then carry out ferment at constant temperature 15 days；Step 4, the raw material after fermentation is put into smoked roasting pond and carries out smoked roasting 15 days；Step 5, raw material after smoked roasting is subjected to leaching vinegar, then carrying out groove by pipeline fills preservation or bottling.The present invention solves the problems, such as that black soya bean can not fully discharge in the prior art, can effectively substitute black soya bean bubble vinegar technique, can not only effectively raise the dissolution of black soybean nutrient, also improve mouthfeel and delicious food.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of production technology of black soya bean vinegar.
Background technology
Black soya bean is considered as the good merchantable brand of medicine-food two-purpose by people always, and contained unrighted acid, can promote courage to consolidate in black soya bean
The metabolism of alcohol, the cellulosic content height for reducing blood fat, prevention of cardiovascular disease, and black soya bean, can promote enterogastric peristalsis, prevention is just
It is secret, also treat rheumatism, anti-aging and other effects.Protein content is up to more than 45%.Wherein high-quality protein is about higher than soya bean
Go out 1/4 or so, occupy first of various beans, therefore also won the good reputation of " king in beans ".Compared with protein rich meat,
Black soya bean is not only inferior by no means, more to win one raise on the contrary, its protein content is equivalent to 2 times of meat (pork, chicken)
12 times of 3 times of egg, even more milk, therefore " vegetable protein meat " is known as again；Aliphatic acid during black soya bean contains at least 19, wherein
Unsaturated fatty acid content is up to 80% unexpectedly, and wherein linoleic acid content just account for about 55.08%.Linoleic acid is as unsaturated lipid
One kind of fat acid, is highly important essential fatty acid in human body, has vital adjustment effect to cholesterol metabolic, only
Have when cholesterol and linoleic acid with reference to when could in vivo transport and carry out eubolism.And when linoleic acid lacks, cholesterol
It will be combined with saturated fatty acid and in people's internal deposition, and cause the generation of artery sclerosis；Black soya bean contains abundant vitamin E, VE
And a kind of antioxidant, interior free yl can be removed, reduces wrinkle of skin, retain youth bodybuilding.Crude fiber content in black soya bean
Up to 4%, often feeding black soya bean can provide the crude fibre in food, promote digestion, prevent constipation.
Vinegar, is used as flavouring in traditional sense always, meanwhile, successive dynasties medicine scholar is it has also been found that vinegar has one
Fixed medical value, modern medicine also demonstrate that it has the function of that following 12 is big：1st, postponement and dispelling fatigue.Vinegar contains abundant
Organic acid, can promote glycometabolism, and Lactic acid and Pyruvic acid for making to accumulate in muscle etc. causes the substance decomposition of fatigue and releases tired
Labor.2nd, pH value of body is adjusted, maintains stablizing relatively for human internal environment.Analyzed according to nutritionist, vinegar is a kind of promotion physiology
Basic food, alkaline reaction can be produced through metabolism in vivo.Due to human body daily eat largely into acid food (such as：Meat, fish,
Egg, rice, face etc.), vinegar is drunk, the acid-base balance of human internal environment can be maintained.3rd, help digest, beneficial to absorption.Vinegar can carry
High gastric acidity, the cerebral nerve maincenter of volatile flavor and amino acid equalenergy stimulus people in vinegar, promotes digester
Official secretes a large amount of digestive juices, helps to strengthen digestion function of stomach and intestine.Meanwhile vinegar can make the inorganic salts such as calcium in food, iron, phosphorus battalion
Support the more dissolutions of material, moreover it is possible to prevent ascorbic destroyed.This not only increases the nutritive value of food, and is conducive to disappear
Change and absorb.4th, it is pre- anti-aging.Vinegar can suppress and reduce the formation of human body endoperoxides lipid material, play and delay body aging
Effect.5th, sterilizing and anti-virus.Vinegar has very strong killing bacterium, suppress virus ability, such as typhoid bacillus, staphylococcus,
Escherichia coli, shigella dysenteriae, Halophiles, influenza virus, which run into vinegar, can all be killed or stop replicating.6th, prevent hypertension and move
Arteries and veins hardens.The traditional Chinese medical science says that vinegar has promoting blood circulation to remove blood stasis effect, promotes blood vessels normal operation, blood pressure steady；Doctor trained in Western medicine says that vinegar can promote sodium ion
Discharge, it is superfluous to suppress internal salinity, so as to stabilize blood pressure.Vinegar has hypertension and artery sclerosis well to improve and makees in a word
With.7th, the excretory function of kidney is strengthened, prevention calculi in vivo is formed.The urine of people is often in slant acidity, easily makes saline crystallization in urine
Cheng Shi.Vinegar can make urine turn to alkalescence, therefore prevent the formation of calculus, while can also dissolve acid calculus.8th, prevention fertilizer
It is fat.It was found that amino acid contained in vinegar, in addition to it can promote to cross fattiness in human body and be changed into physical consumption, can also make to take the photograph
The metabolism of the nutriment such as the sugar of people and protein is smoothed out, thus has good antiobesity action.9th, suppression kill roundworm,
The parasites such as pinworm.Suppression antiparasitic effect of vinegar can be seen from a host of facts of all times.Such as ascariasis of biliary tract is suffered from
Person, angina breaking-out, when rolling unbearably, only need to drink vinegar half cup, for a moment with regard to that roundworm can be allowed to stop action, so that angina is alleviated.10th, resist
Cancer.According to the research of Japan, cancer-resisting substance is contained in vinegar, and Chinese traditional Chinese medicine already has the description of " except the hard product of addiction block ", treats
Further after research, the antitumaous effect of vinegar is bound to be set forth clear.11st, beauty and skin care.Vinegar can not only suppress skin pigment and sink
, reduce senile plaque expelling, and skin blood circulation can be increased, remove old dead cell, pore refining, makes skin moist but also light not only
It is sliding.12nd, sober up：The materials such as acetic acid, butanedioic acid, lactic acid in vinegar can react generation with the ethanol (alcohol) absorbed in human body
Ethyl acetate, alleviates alcohol and reaches effect of sobering up to the toxic effect of nerve.
With expanding economy, people's level of consumption increasingly improves, and also has the requirement of higher to traditional condiment, still,
The vinegar made of traditional handicraft, is only used for seasoning, does not possess the function of health, health care.Therefore, Publication No.
The Chinese invention patent of CN102732412A discloses a kind of production technology of vinegar black soya bean, using Agelessly-pickled base flavoring vinegar as
Base vinegar, takes the total amount that accounts for clean 50% parts by weight of black soya bean dried up for 50% Agelessly-pickled base flavoring vinegar and warp, will steep
Not old basic blending vinegar is poured into black soya bean, and floods black soya bean, is fermented after encapsulation.
The technical solution using aromatic vinegar as basic material, although in obtained black soya bean vinegar contain certain nutritious black bean into
Point, but the active ingredient in black soya bean can not discharge completely, while manufacture craft is more troublesome, is adapted to family manufacture, it is difficult to it is full
The requirement of sufficient technology production.
The content of the invention
For the problems of the prior art, the present invention provides a kind of black soya bean vinegar process, solves black in the prior art
The problem of beans can not fully discharge, can effectively substitute black soya bean bubble vinegar technique, can not only effectively raise nutritious black bean
The dissolution of material, also improves mouthfeel and delicious food.
To realize above technical purpose, the technical scheme is that：
A kind of black soya bean vinegar process, the process is in accordance with the following steps：
Step 1, black soya bean mixture, wheat, sorghum rice, pea, wheat bran, cavings and the yeast crushed are proportionally weighed；
Step 2, black soya bean, wheat, sorghum rice, pea, the wheat bran crushed and cavings are put into steamer into promoting the circulation of qi and steam 120 points
Clock；
Step 3, the raw material after cooking is put into fermentation vat and spreads cooling out, yeast stirring is poured into after cooling, is then carried out
Ferment at constant temperature 15 days；
Step 4, the raw material after fermentation is put into smoked roasting pond and carries out smoked roasting 15 days；
Step 5, raw material after smoked roasting is subjected to leaching vinegar, then carrying out groove by pipeline fills preservation or bottling.
It is the black soya bean Renhe Testa sojae atricolor of black soya bean mixture gross mass 1/3rd, content that the black soya bean mixture, which includes content,
For the black soya bean of black soya bean mixture gross mass 2/3rds.
Black soya bean Renhe Testa sojae atricolor is that black soya bean peels to obtain using peeling machine.
The black soya bean uses the casting skin green grass or young crops benevolence black soya bean of Heilungkiang Suihua Area.
Black soya bean mixture addition in the step 1 is be formulated gross mass 30%, and the addition of wheat is that formula is total
The 5% of quality, the addition of sorghum rice are be formulated gross mass 50%, and the addition of pea is be formulated gross mass 3%, are crushed
The addition of wheat bran be formulated gross mass 5%, the addition of cavings is be formulated gross mass 5%, and the addition of yeast is
It is formulated the 2% of gross mass.
The temperature of ferment at constant temperature in the step 3 is 38 DEG C, and constantly raw material is stirred during the ferment at constant temperature
Mix.
Smoked roasting temperature in the step 4 is 90 DEG C.
Black soya bean：Nutritious black bean enriches, per hectogram containing 36.1 grams of protein, 15.9 grams of fat, 10.2 grams of dietary fiber, carbon water
23.3 grams of compound, 224 milligrams of calcium, 243 milligrams of magnesium, 1377 milligrams of potassium, 500 milligrams of phosphorus, also containing vitamin needed by human
B1, B2, C, nicotinic acid and trace elements iron, manganese, zinc, copper, molybdenum, selenium etc..Black soya bean can soften blood vessel, skin care, anti-aging,
Li Shui, wind-dispelling, clearing heat and detoxicating, the strong blood of nourishing, qi-restoratives black hair；Contained unrighted acid in beans, can promote the generation of cholesterol
It is high to thank, reduce the cellulosic content of blood fat, prevention of cardiovascular disease, and black soya bean, enterogastric peristalsis, Constipation can be promoted, treat wind
Wet, anti-aging and other effects.
Testa sojae atricolor：Testa sojae atricolor has the function that diuresis of detoxifying；Its effect is as follows：1, nourishing yin and nourishing blood, soothing the liver kidney-nourishing：It is suitable for
Deficiency of liver-blood, the dizziness of having a headache caused by blood deficiency and sthenic liver-energy, or hyperactivity of yang due to yin deficiency；2, nourishing Yin and clearing heat：For deficiency of Yin hectic fever night sweat.
Wheat：The main component of wheat be carbohydrate, fat, protein, crude fibre, calcium, phosphorus, potassium, vitamin B1,
The component such as vitamin B2 and nicotinic acid, also has a kind of component of allantoin.In addition, food fiber and Wei Sheng are also rich in wheat embryo
Plain E, a small amount of arginine of heart, amylase, sitosterol, lecithin and protease.
Sorghum rice：Sorghum rice has effects that and stomach, disperse accumulation, middle benefit gas, only puckery stomach, cholera；Cure mainly water retention due to hypofunction of the spleen, digestion
The diseases such as bad and damp-heat diarrhea, difficult urination.
Pea：Pea is a kind of nourishment food, and the particularly trace element such as cupric, chromium is more, copper be conducive to hematopoiesis with
And the development of bone and brain；Chromium is conducive to the metabolism of sugar and fat, can maintain the normal function of insulin.Contained courage in pea
Alkali, methionine help to prevent artery sclerosis；And the vitamin C contained by pea fresh goods, rank first in all fresh beans.Sugar
Disease, hypertension, coronary disease patient, the elderly, children are urinated, food pea is all beneficial to.Phytohemagglutinin contained by pea and lima bean,
The effect of agglutinin contained by hyacinth bean is similar, and the red blood cell of energy aggegation human body, promotes mitosis；The lymph of tumour patient can be activated
Cell, produces lymphotoxin, has nonspecific injury effect to various zooblasts.
Wheat bran：Wheat bran is widely used the additive available for a variety of foods, for example is added in right amount in congee, in steamed bun, both may be used
There is food therapy effect again to improve taste.1st, it is effectively improved constipation.Wheat bran contains abundant dietary fiber, is battalion needed by human
Support element.The appropriate edible fibre composition that can be improved in food, can improve constipation situation, while can promote fatty and nitrogen
Excretion is significant to the preventive and therapeutic effect of clinical common fiber shortage property disease；2nd, internal cholesterol is reduced.Due to having taken in height
Fibre composition, so as to reduce the discharge of the steroids in excrement, and the main boundary metabolic process of cholesterol in human body is
Pass through the excretion of excrement, it is possible to decline serum cholesterol, the formation of atherosclerosis slows down；3rd, there is moisturizing moistening lung crow
Send out curative effect；4th, prevention colon and the carcinoma of the rectum be can help to；5th, the content of estrogen in blood can be reduced, breast cancer can be prevented；6、
Effectively facilitate body development growth.The B family vitamin contained in wheat bran, plays many functions in vivo, but also is food
Indispensable nutritional ingredient in eubolism.Amino acid content in wheat bran is higher, and contains abundant trace element.This
The growth and development to children plays a very important role a bit.
Cavings：Cavings is exactly the leather shell of cereal, as rice, millet, wheat, beans, fiber crops leather shell, there is following performance：1st, have peaceful
Heart and tranquilizing mind acts on；Contain substantial amounts of vitamin and trace element in cavings, there is good benefiting action to human body；2nd, cavings conduct
Food, simply played effect in the age for famine of sending relief to a famine area, the people of modern society no longer pay attention to already it is this seem coarse,
Taste the thing of difficult pharynx.The health care of cavings and medicinal.Though ancient book have it is described, spread so far almost without ancient
The doctor in generation in the formula of dietotherapy, use by polished rice (paddy), maize (millet), husked sorghum (the soft rice i.e. in millet rice), glutinous rice, fine strain of millet rice
It is more, and their skin chaff is then opposite is used less, and the skin chaff of these cereal is same in fact has effects that to maintain well；3、
Cavings has effects that to replenish qi to invigorate the spleen, nourishing blood and tranquilization, kidney-tonifying and brain tonic, be suitable for the insomniac's that insufficiency of vital energy and blood, spleen kidney lose partially
Tonic is used with treatment.Often edible cavings, can strengthen the immune function of human body, can illness prevention and fitness and treatment have a sleepless night,
Improve sleep quality.
From the above, it can be seen that the present invention possesses advantages below：
1. the present invention solves the problems, such as that black soya bean can not fully discharge in the prior art, black soya bean bubble vinegar can be effectively substituted
Technique, can not only effectively raise the dissolution of black soybean nutrient, also improve mouthfeel and delicious food.
2. technique simple possible provided by the invention, security higher, technology stability more preferably, are adapted to technology production.
3. the present invention, as black soya bean mixture, can not only ensure battalion in black soya bean benevolence using Testa sojae atricolor, black soya bean and black soya bean benevolence
The dissolution formed point, while remain the intracutaneous nutritional ingredient of black soya bean.
4. the present invention carries out the preparation of vinegar embryo by the way of boiling, simple and convenient, while this method stability is good, can
Ensure the dissolution of nutriment, can ensure the flavor stability of black soya bean vinegar.
5. the present invention is stirred using yeast with the raw material cooked, solid state fermentation technique is formed, fully by black soya bean
Nutriment dissolution, reach the effect fully extracted, while yeast and sorghum rice, wheat, pea, the wheat bran and cavings crushed
The alcohol that fermentation is formed can form fermentation system, carry out secondary fermentation for black soya bean mixture, can not only solve existing
Black soya bean direct fermentation also improves the production rate of black soya bean vinegar, lifting process yield rate into the blank of vinegar in technology.
6. the present invention can improve the utilization rate of raw material using ex-liquid express solid fermentation method, fermentation efficiency is lifted, while also can
Enough improve the mouthfeel of vinegar.
Embodiment
The present invention will be described in detail for embodiment, but does not do any restriction to the claim of the present invention.
Embodiment 1
A kind of black soya bean vinegar process, the process is in accordance with the following steps：
Step 1, black soya bean mixture, wheat, sorghum rice, pea, wheat bran, cavings and the yeast crushed are proportionally weighed；
Step 2, black soya bean, wheat, sorghum rice, pea, the wheat bran crushed and cavings are put into steamer into promoting the circulation of qi and steam 120 points
Clock；
Step 3, the raw material after cooking is put into fermentation vat and spreads cooling out, yeast stirring is poured into after cooling, is then carried out
Ferment at constant temperature 15 days；
Step 4, the raw material after fermentation is put into smoked roasting pond and carries out smoked roasting 15 days；
Step 5, raw material after smoked roasting is subjected to leaching vinegar, then carrying out groove by pipeline fills preservation or bottling.
It is the black soya bean Renhe Testa sojae atricolor of black soya bean mixture gross mass 1/3rd, content that the black soya bean mixture, which includes content,
For the black soya bean of black soya bean mixture gross mass 2/3rds.
Black soya bean Renhe Testa sojae atricolor is that black soya bean peels to obtain using peeling machine.
The black soya bean uses the casting skin green grass or young crops benevolence black soya bean of Heilungkiang Suihua Area.
Black soya bean mixture addition in the step 1 is be formulated gross mass 30%, and the addition of wheat is that formula is total
The 5% of quality, the addition of sorghum rice are be formulated gross mass 50%, and the addition of pea is be formulated gross mass 3%, are crushed
The addition of wheat bran be formulated gross mass 5%, the addition of cavings is be formulated gross mass 5%, and the addition of yeast is
It is formulated the 2% of gross mass.
The temperature of ferment at constant temperature in the step 3 is 38 DEG C, and constantly raw material is stirred during the ferment at constant temperature
Mix.
Smoked roasting temperature in the step 4 is 90 DEG C.
Embodiment 2
A kind of black soya bean vinegar process, the process is in accordance with the following steps：
Step 1, black soya bean mixture, wheat, sorghum rice, pea, wheat bran, cavings and the yeast crushed are proportionally weighed；
Step 2, black soya bean, wheat, sorghum rice, pea, the wheat bran crushed and cavings are put into steamer into promoting the circulation of qi and steam 120 points
Clock；
Step 3, the raw material after cooking is put into fermentation vat and spreads cooling out, yeast stirring is poured into after cooling, is then carried out
Ferment at constant temperature 15 days；
Step 4, the raw material after fermentation is put into smoked roasting pond and carries out smoked roasting 15 days；
Step 5, raw material after smoked roasting is subjected to leaching vinegar, then carrying out groove by pipeline fills preservation or bottling.
It is the black soya bean Renhe Testa sojae atricolor of black soya bean mixture gross mass 1/3rd, content that the black soya bean mixture, which includes content,
For the black soya bean of black soya bean mixture gross mass 2/3rds.
Black soya bean Renhe Testa sojae atricolor is that black soya bean peels to obtain using peeling machine.
The black soya bean uses the casting skin green grass or young crops benevolence black soya bean of Heilungkiang Suihua Area.
Black soya bean mixture addition in the step 1 is be formulated gross mass 30%, and the addition of wheat is that formula is total
The 5% of quality, the addition of sorghum rice are be formulated gross mass 50%, and the addition of pea is be formulated gross mass 3%, are crushed
The addition of wheat bran be formulated gross mass 5%, the addition of cavings is be formulated gross mass 5%, and the addition of yeast is
It is formulated the 2% of gross mass.
The temperature of ferment at constant temperature in the step 3 is 38 DEG C, and constantly raw material is stirred during the ferment at constant temperature
Mix.
Smoked roasting temperature in the step 4 is 90 DEG C.
Embodiment 3
A kind of black soya bean vinegar process, the process is in accordance with the following steps：
Step 1, black soya bean mixture, wheat, sorghum rice, pea, wheat bran, cavings and the yeast crushed are proportionally weighed；
Step 2, black soya bean, wheat, sorghum rice, pea, the wheat bran crushed and cavings are put into steamer into promoting the circulation of qi and steam 120 points
Clock；
Step 3, the raw material after cooking is put into fermentation vat and spreads cooling out, yeast stirring is poured into after cooling, is then carried out
Ferment at constant temperature 15 days；
Step 4, the raw material after fermentation is put into smoked roasting pond and carries out smoked roasting 15 days；
Step 5, raw material after smoked roasting is subjected to leaching vinegar, then carrying out groove by pipeline fills preservation or bottling.
It is the black soya bean Renhe Testa sojae atricolor of black soya bean mixture gross mass 1/3rd, content that the black soya bean mixture, which includes content,
For the black soya bean of black soya bean mixture gross mass 2/3rds.
Black soya bean Renhe Testa sojae atricolor is that black soya bean peels to obtain using peeling machine.
The black soya bean uses the casting skin green grass or young crops benevolence black soya bean of Heilungkiang Suihua Area.
Black soya bean mixture addition in the step 1 is be formulated gross mass 30%, and the addition of wheat is that formula is total
The 5% of quality, the addition of sorghum rice are be formulated gross mass 50%, and the addition of pea is be formulated gross mass 3%, are crushed
The addition of wheat bran be formulated gross mass 5%, the addition of cavings is be formulated gross mass 5%, and the addition of yeast is
It is formulated the 2% of gross mass.
The temperature of ferment at constant temperature in the step 3 is 38 DEG C, and constantly raw material is stirred during the ferment at constant temperature
Mix.
Smoked roasting temperature in the step 4 is 90 DEG C.
Performance test
Comparative example uses the black soya bean vinegar of existing vinegar black soya bean technique productions.
In conclusion the present invention has the following advantages：
1. the present invention solves the problems, such as that black soya bean can not fully discharge in the prior art, black soya bean bubble vinegar can be effectively substituted
Technique, can not only effectively raise the dissolution of black soybean nutrient, also improve mouthfeel and delicious food.
2. technique simple possible provided by the invention, security higher, technology stability more preferably, are adapted to technology production.
3. the present invention, as black soya bean mixture, can not only ensure battalion in black soya bean benevolence using Testa sojae atricolor, black soya bean and black soya bean benevolence
The dissolution formed point, while remain the intracutaneous nutritional ingredient of black soya bean.
4. the present invention carries out the preparation of vinegar embryo by the way of boiling, simple and convenient, while this method stability is good, can
Ensure the dissolution of nutriment, can ensure the flavor stability of black soya bean vinegar.
5. the present invention is stirred using yeast with the raw material cooked, solid state fermentation technique is formed, fully by black soya bean
Nutriment dissolution, reach the effect fully extracted, while yeast and sorghum rice, wheat, pea, the wheat bran and cavings crushed
The alcohol that fermentation is formed can form fermentation system, carry out secondary fermentation for black soya bean mixture, can not only solve existing
Black soya bean direct fermentation also improves the production rate of black soya bean vinegar, lifting process yield rate into the blank of vinegar in technology.
6. the present invention can improve the utilization rate of raw material using ex-liquid express solid fermentation method, fermentation efficiency is lifted, while also can
Enough improve the mouthfeel of vinegar.
It is understood that above with respect to the specific descriptions of the present invention, it is merely to illustrate the present invention and is not limited to this
The described technical solution of inventive embodiments.It will be understood by those of ordinary skill in the art that still the present invention can be carried out
Modification or equivalent substitution, to reach identical technique effect；As long as meet use needs, all protection scope of the present invention it
It is interior.
Claims (7)
- A kind of 1. black soya bean vinegar process, it is characterised in that：The process is in accordance with the following steps：Step 1, black soya bean mixture, wheat, sorghum rice, pea, wheat bran, cavings and the yeast crushed are proportionally weighed；Step 2, black soya bean, wheat, sorghum rice, pea, the wheat bran crushed and cavings are put into steamer into promoting the circulation of qi and steamed 120 minutes；Step 3, the raw material after cooking is put into fermentation vat and spreads cooling out, yeast stirring is poured into after cooling, then carries out constant temperature Fermentation 15 days；Step 4, the raw material after fermentation is put into smoked roasting pond and carries out smoked roasting 15 days；Step 5, raw material after smoked roasting is subjected to leaching vinegar, then carrying out groove by pipeline fills preservation or bottling.
- A kind of 2. black soya bean vinegar process according to claim 1, it is characterised in that：The black soya bean mixture includes content Black soya bean Renhe Testa sojae atricolor, content for black soya bean mixture gross mass 1/3rd are the black of black soya bean mixture gross mass 2/3rds Beans.
- A kind of 3. black soya bean vinegar process according to claim 2, it is characterised in that：Black soya bean Renhe Testa sojae atricolor is black What beans were peeled using peeling machine.
- A kind of 4. black soya bean vinegar process according to claim 1, it is characterised in that：The black soya bean uses Heilungkiang Suihua The casting skin green grass or young crops benevolence black soya bean in area.
- A kind of 5. black soya bean vinegar process according to claim 1, it is characterised in that：Black soya bean mixing in the step 1 Thing addition is be formulated gross mass 30%, and the addition of wheat is be formulated gross mass 5%, and the addition of sorghum rice is formula The 50% of gross mass, the addition of pea are be formulated gross mass 3%, and the addition of the wheat bran of crushing is formula gross mass 5%, the addition of cavings is be formulated gross mass 5%, and the addition of yeast is be formulated gross mass 2%.
- A kind of 6. black soya bean vinegar process according to claim 1, it is characterised in that：Ferment at constant temperature in the step 3 Temperature be 38 DEG C, constantly raw material is stirred during the ferment at constant temperature.
- A kind of 7. black soya bean vinegar process according to claim 1, it is characterised in that：Smoked roasting temperature in the step 4 For 90 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865634A (en) * | 2018-07-05 | 2018-11-23 | 河北科技师范学院 | A kind of red yeast rice Chinese chestnut millet health-care vinegar and preparation method thereof |
| CN109182077A (en) * | 2018-10-26 | 2019-01-11 | 李进才 | Chick-pea vinegar and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101831378A (en) * | 2010-05-26 | 2010-09-15 | 王彦龙 | Vinegar and brewing technology thereof |
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| CN101831378A (en) * | 2010-05-26 | 2010-09-15 | 王彦龙 | Vinegar and brewing technology thereof |
| CN102304460A (en) * | 2011-09-24 | 2012-01-04 | 冯福生 | Preparation method of sunned mature vinegar |
| CN104178410A (en) * | 2013-05-28 | 2014-12-03 | 吴耀永 | Black vinegar face-whitening fruit juice beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108865634A (en) * | 2018-07-05 | 2018-11-23 | 河北科技师范学院 | A kind of red yeast rice Chinese chestnut millet health-care vinegar and preparation method thereof |
| CN109182077A (en) * | 2018-10-26 | 2019-01-11 | 李进才 | Chick-pea vinegar and preparation method thereof |
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