CN108277144A - A kind of production method of face cream vinegar - Google Patents
A kind of production method of face cream vinegar Download PDFInfo
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- CN108277144A CN108277144A CN201810294127.7A CN201810294127A CN108277144A CN 108277144 A CN108277144 A CN 108277144A CN 201810294127 A CN201810294127 A CN 201810294127A CN 108277144 A CN108277144 A CN 108277144A
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- vinegar
- unstrained spirits
- cylinder
- production method
- leaching
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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
-
- 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
Abstract
A kind of production method of face cream vinegar of the present invention, including step：Feedstock processing, steaming, alcoholic fermentation, acetic fermentation smoke unstrained spirits, drench vinegar, solarization and old storage；The solarization and old storage are that new vinegar obtained is placed in storage cylinder, it is exposed to the sun by summer, winter fishing ice technique is concentrated, remove moisture removal, when the total acid of mature vinegar reaches 6.0% or more, old storage is carried out, after displaying 23 months, it is placed at 2 DEG C~10 DEG C and is freezed, fishing ice daily, when the total acid concentration of vinegar liquid reaches 10.0g/100ml or more, sealed storage.The solarization and old storage processing method of the present invention keeps vinegar fat aromatic strongly fragrant, and ester perfume (or spice) is coordinated, the continuous acid of entrance, mellow micro- fresh, pleasant impression is long, improves the concentration of acetic acid in vinegar, and acetate concentration is obviously improved, without manually blending alimentary acetic acid, it is not added with any preservative, extends the shelf-life of vinegar.
Description
Technical field
The present invention relates to a kind of production methods of face cream vinegar, belong to technical field of food preparation.
Background technology
Vinegar is a kind of tart flavour liquid seasonings of fermentation, has more than 2000 years edible history in China.The type of vinegar is very
It is more, wherein being best with rice vinegar and aromatic vinegar.Vinegar is one of main flavouring in the cooking, based on tart flavour, there is fragranced,
Purposes is wider, is the primary raw material of sweet and sour taste.Its energy deodorization solution is greasy, increases delicate flavour and fragrance, can make during heat foods
Vitamin C reduces loss, can also make calcareous dissolving in Cooking Materials and be conducive to absorption of human body.
Vinegar production method, which can be divided into, to make vinegar and artificial synthesized vinegar.Make vinegar, be using grain, carbohydrate, lipid as raw material,
It is made by microbial fermentation.Artificial synthesized vinegar is with alimentary acetic acid, water, acid, seasoning, spice, edible color
Element is blent.In the edible production field to make vinegar, the requirement of Dichlorodiphenyl Acetate concentration is relatively high.But currently on the market
The edible of sale makes vinegar, and acetate concentration does not often reach requirement, and needs manually to blend alimentary acetic acid, and in order to extend vinegar
Shelf-life often require to use some preservatives.
Invention content
In view of the deficiencies of the prior art, the present invention provides a kind of production method of face cream vinegar.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of production method of face cream vinegar, including steps are as follows：
(1) feedstock processing,
(2) steaming,
(3) alcoholic fermentation,
(4) acetic fermentation,
(5) unstrained spirits is smoked,
(6) vinegar is drenched,
(7) solarization and old storage；
The solarization and old storage are exposed to the sun, winter fishing ice technique for new vinegar obtained to be placed in storage cylinder by summer
It is concentrated, removes moisture removal, when the total acid of mature vinegar reaches 6.0% or more, carry out old storage, after displaying 2-3 months, be placed in -2 DEG C
It is freezed at~-10 DEG C, drags for ice daily, when the total acid concentration of vinegar liquid reaches 10.0g/100ml or more, sealed storage.
According to currently preferred, the raw material of feedstock processing is sorghum, and the sorghum rejected impurity and gone mouldy crushes sorghum
At 6-8 valves, 40-60 mesh sieve is then crossed.
According to currently preferred, feedstock processing is the water progress that 3-4 times of raw material weight is added into the sorghum after crushing
Material moistening is turned twice, is accumulated, and summer accumulates 4-8 hour, and winter accumulates 6-12 hours, and profit coolant-temperature gage is 20-24 DEG C.
According to currently preferred, the steaming of step (2) is that the raw material after material moistening is put into steaming stock pot, in temperature 100
DEG C, steam 2-5h under normal pressure.
According to currently preferred, first in one layer of the bottom of a pan upper berth rice husk before steaming, then successively feeding again, when last layer material
When steam uniformly comes up from bed of material surface, then add the second layered material, each feeding thickness 3-5cm, after the completion of feeding steam from
Material surface, which is emerged, starts timing, 2 hours of normal pressure steaming.
According to currently preferred, the alcoholic fermentation of step (3) is：Steamed material is cooled to 25-30 DEG C, is added and steams
Expect the water of 4-5 times of weight, while the yeast that steaming and water total weight 2%-5% is added stirs evenly carry out alcoholic fermentation, maintains
Temperature is fermented 15-20 days, raw material is converted into fermented grain at 20-35 DEG C.
According to currently preferred, when alcoholic fermentation enters cylinder, and to beat rake distiller's wort primary, beats the when of harrowing and lump material is crumbed, prevent wine
Wine with dregs fermented prosperous and generating more foam makes that mash is excessive to be caused to waste, then first open fermentation 2-4 days is being sealed by fermentation.
It is according to currently preferred, described acetic fermentation：After alcoholic fermentation, husk, bran are added into fermented grain
Skin makes water content control in 60-70%, turns uniformly, obtains and newly mix fermented grain, newly mix fermented grain and averagely pour into acetic fermentation cylinder, so
It is added afterwards after acetic acid fermenting agent turns uniformly up and down fermented grains heap concavity；
Product temperature is reached to 38~45 DEG C of acetic acid bacteria fire unstrained spirits to be linked into the new top half spill for mixing fermented grain, acetic acid bacteria fire
Unstrained spirits and the weight ratio for newly mixing fermented grain are (0.75-1.5):5, after the top half of fiery unstrained spirits and fermented grain turns uniformly, straw mulch is covered, is protected
Temperature fermentation；It carries out turning over unstrained spirits when product temperature in acetic fermentation cylinder rises to 38~43 DEG C, first be ploughed under with the first cylinder fermented grains when turning over unstrained spirits
It is subsequent to be ploughed under successively into the empty cylinder of front into reserved empty cylinder, a cylinder has often been turned over, fermented grains are piled convex, cover grass
Lid.Turn over for the first time after cylinder second day, the fermented grains in third day be known as fiery unstrained spirits, can be used as in the seed access fermented grains for newly entering fermented grains；
It is primary to turn over unstrained spirits daily later, keeps acetic fermentation temperature 38-42 degree, by 9-10 days acetic fermentations, continuous three
Its vinegar fermented grain product temperature declines, and acetate concentration reaches 5.5% or more, and acetic fermentation is completed, and the salt of major ingredient ratio 1% is added per cylinder,
Then unstrained spirits is closed, the vinegar fermented grain of fermenting-ripening is obtained.
It is according to currently preferred, described smoked unstrained spirits：Ripe vinegar fermented grain is transferred in smoked unstrained spirits cylinder and carries out smoked unstrained spirits, smokes unstrained spirits temperature
Degree is maintained at 75-85 DEG C.
It is according to currently preferred, described leaching vinegar：The red vinegar unstrained spirits and light-coloured vinegar unstrained spirits smoked are put into together in leaching pond, it is red
Vinegar fermented grain is placed on lower part, adds 80-90 DEG C of hot water for the first time, and two leaching vinegar are added later and impregnate 8-12 hours；Finished product vinegar total acid controls
5.0% or more；After head leaching vinegar has drenched, for the first time plus the hot water of 80-90 degree, the later three leaching vinegar that are added impregnate 8-12 hours, leaching
Go out two leaching vinegar, individually stores；After two leaching vinegar have drenched, adds the hot-water soak of 80-90 degree 8-12 hours, drench three leaching vinegar, individually deposit
It puts；After completing three leaching, the residual acid of vinegar grain is less than or equal to 0.3%, and water content is in 80-90%.
According to currently preferred, the ice slush pulled out is drenched as vinegar into vinegar spaying pool after melting carries out leaching vinegar.
The yeast of the present invention selects Luzhou-flavor high-temperature daqu, and acetic acid fermenting agent is acetic acid bacteria, is regular market purchase product.
Beneficial effects of the present invention are：
The solarization and old storage processing method of the present invention keeps vinegar fat aromatic strongly fragrant, and ester perfume (or spice) is coordinated, the continuous acid of entrance, mellow micro- fresh, remaining
Taste is long, improves the concentration of acetic acid in vinegar, and acetate concentration is obviously improved, and without manually blending alimentary acetic acid, is not added with any anti-
Rotten agent extends the shelf-life of vinegar.
Specific implementation mode
The present invention is further limited with reference to description and embodiments, but not limited to this.
Embodiment 1
A kind of production method of face cream vinegar, including steps are as follows：
(1) sorghum is screened first, the grain rejected impurity and gone mouldy；Sorghum is ground into 6-8 valves with pulverizer,
Sorghum is ground into 6-8 valves, then cross 40-60 mesh sieve '
(2) the sorghum mixing 130 kg of water and after crushing carries out material moistening, turns twice, is accumulated.Summer accumulates 4-
8 hours, winter accumulate 6-12 hours, moisten 22 degree or so of coolant-temperature gage；Place and its surrounding are cleaned out after having moistened water；
First steaming stock pot should be cleaned up with clear water before steaming, empty sewage, open steam valve, empty condensed water, so
After close Draw off valve；After material is mixed thoroughly again, start feeding, first the layer overlay rice husk on the bottom of a pan, comb is drained to prevent sorghum
Son is hereinafter, then feeding.Equal steam all uniformly come up from bed of material surface after last layer material, then add the second layered material.Add every time
Expect 3-5 centimeters of thickness, material is waited to add the timing since being emerged material surface of rear steam, 2 hours of normal pressure steaming entirely；During steaming
Answer regular discharge condensed water.
After steaming, steaming stock pot steam valve is closed, the material cooked is taken out while hot and is put into saccharification cooling tank, mash
Temperature is down to 30 DEG C, and 125 kilograms of koji powders are then added, stir evenly.
(3) mash is carried out alcoholic fermentation with being pumped into jar fermenter；The distiller's wort for entering cylinder is made rake once daily, when making rake
Lump material is crumbed, observation distiller's wort ferments situation at any time daily, prevents that distiller's wort from fermenting prosperous and generating more foam makes wine with dregs
Liquid is excessive to be caused to waste, and after main fermentation, with clean wet towel cylinder along wiped clean, cylinder is sealed with clean plastic cloth
Mouthful, it is used in combination bungee to tightly wrap；It keeps alcoholic fermentation temperature 25-30 degree, summer to be no more than 35 degree, ferments about 15-20 days phase；Hair
Alcohol content is done in sampling after ferment.
(4) 120 kg husk, 150 kilograms of wheat brans are adjusted in advance in mixing tank and is mixed uniformly, alcohol wine with dregs is squeezed into mixing tank
In, it turns uniformly.Moisture grasp grabs mixture with hand and is easy to subject to dropping liquid between webs, at this time moisture about 65%
Left and right.Mixture is averagely poured into 12 mouthfuls of large cylinders, 30 grams of acetic acid fermenting agent is added per cylinder for first time pan feeding, turns up and down uniformly
Fermented grains are piled convex afterwards, cylinder is covered straw mulch along wiped clean with wet towel；Newly entering later will with hand after fermented grains turn uniformly
New unstrained spirits spreads out concavity, and the new fiery unstrained spirits for having already passed through fermentation in three days is packed into turnover box, and about 5 kilograms or so fiery unstrained spirits are put into per cylinder to recessed
In shape, new unstrained spirits is used in combination to cover fiery unstrained spirits, piles convex, finally uses wet towel that cylinder along wiped clean, is covered straw mulch；Start within second day
Unstrained spirits is turned over, first the first cylinder fermented grains are ploughed under in reserved empty cylinder with spade, it is subsequent to be ploughed under successively into the empty cylinder of front, often turn over
Fermented grains, are piled convex by a complete cylinder, are swept cylinder mouth with whisk broom and are used in combination clean wet towel that cylinder along wiped clean, is covered grass only
Lid.Turn over for the first time after cylinder second day, the fermented grains in third day be known as fiery unstrained spirits, can be used as in the seed access fermented grains for newly entering fermented grains；With
It is primary to turn over unstrained spirits daily afterwards, thermometer measure unstrained spirits temperature is used in combination, performs record.It is after the completion that floor cleaning is clean that unstrained spirits is turned over every time,
Tool is put into specified position；Acetic fermentation temperature 38-42 degree is kept, by 9-10 days acetic fermentations, vinegar fermented grain was ripe,
Mark is that continuous three days vinegar fermented grain temperature decline, and sample examination acetate concentration reaches 5.5% or more, and alcohol almost can not chemically examined.This
When per cylinder be added 700 grams of salt, turn uniformly.Vinegar fermented grain is shakeout, is compacted, is closed the lid, second day two cylinder unifies cylinder, compacting.
(5) 2 cylinder maturation vinegar fermented grains are fitted into turnover box to be sent into smoke in unstrained spirits cylinder daily and carry out smoked unstrained spirits, first enter two close to stove mouth
Cylinder, when vinegar fermented grain, will keep loose, will clean up, close the lid around cylinder mouth after having entered unstrained spirits；Unstrained spirits is once smoked daily, vinegar
Unstrained spirits ploughs under down in two cylinders, and smoked cylinder is cleaned out per secondary, and surplus unstrained spirits is prevented to be charred the flavor for influencing vinegar, and smoked unstrained spirits temperature should be maintained at
75-85 degree.
(6) the red vinegar unstrained spirits and light-coloured vinegar unstrained spirits smoked are put into together in leaching pond, red vinegar unstrained spirits is placed on lower part, adds 80-90 for the first time
The hot water of degree is added two leaching vinegar and impregnates 10 hours or so later, and finished product vinegar total acid is controlled 5.0% or more.After head leaching vinegar has drenched,
For the first time plus the hot water of 80-90 degree, three leaching vinegar of addition later impregnate 10 hours or so, drench two leaching vinegar, individually store；Two leaching vinegar
After having drenched, add the hot-water soak of 80-90 degree 10 hours or so, drench three leaching vinegar, individually stores；After completing three leaching, the residual acid of vinegar grain
It is not to be exceeded 0.3%, water content is between 80-90%；
(7) summer solar evaporation, winter drag for ice.When the total acid of mature vinegar reaches 6.0% or more, mouthfeel and flavor reach production
It is required that when, holding vessel is squeezed into time to be stored；Squeeze into holding vessel mature vinegar display three months after, be sent into freezer freezed,
Fishing ice daily, it is minimum to store up when the total acid concentration of vinegar liquid reaches 10.0g/100ml or more, then vinegar liquid feeding holding vessel sealed storage
It is finished product after depositing 1 year.The ice slush pulled out is drenched as vinegar into vinegar spaying pool after melting carries out leaching vinegar.
(8) electricity consumption jacketed pan heat sterilization, 90-95 DEG C of sterilising temp, half an hour are transferred in the cylinder of cleaning and sterilizing, cold
But, prepare filling.
Claims (10)
1. a kind of production method of face cream vinegar, including steps are as follows：
(1) feedstock processing,
(2) steaming,
(3) alcoholic fermentation,
(4) acetic fermentation,
(5) unstrained spirits is smoked,
(6) vinegar is drenched,
(7) solarization and old storage；
The solarization and old storage are exposed to the sun, winter fishing ice technique is carried out for new vinegar obtained to be placed in storage cylinder by summer
Concentration, removes moisture removal, when the total acid of mature vinegar reaches 6.0% or more, carries out old storage, after displaying 2-3 months, is placed in -2 DEG C~-10
It is freezed at DEG C, drags for ice daily, when the total acid concentration of vinegar liquid reaches 10.0g/100ml or more, sealed storage.
2. the production method of face cream vinegar according to claim 1, which is characterized in that the raw material of feedstock processing is sorghum, is picked
Except impurity and the sorghum to go mouldy, sorghum is ground into 6-8 valves, then crosses 40-60 mesh sieve；Feedstock processing is to the sorghum after crushing
The middle water that 3-4 times of raw material weight is added carries out material moistening, turns twice, is accumulated, and summer accumulates 4-8 hour, winter accumulation
6-12 hours, profit coolant-temperature gage was 20-24 DEG C.
3. the production method of face cream vinegar according to claim 1, which is characterized in that the steaming of step (2) is will be after material moistening
Raw material be put into steaming stock pot, steam 2-5h under 100 DEG C of temperature, normal pressure.
4. the production method of face cream vinegar according to claim 1, which is characterized in that first in one layer of the bottom of a pan upper berth rice before steaming
Shell, then successively feeding again, when last layer material steam uniformly comes up from bed of material surface, then adds the second layered material, every time plus
Expect thickness 3-5cm, steam timing since being emerged material surface, 2 hours of normal pressure steaming after the completion of feeding.
5. the production method of face cream vinegar according to claim 1, which is characterized in that the alcoholic fermentation of step (3) is：It will steam
Good material is cooled to 25-30 DEG C, and the water of 4-5 times of steaming weight is added, while the big of steaming and water total weight 2%-5% is added
Song stirs evenly carry out alcoholic fermentation, maintains temperature at 20-35 DEG C, ferments 15-20 days, raw material is converted into fermented grain.
6. the production method of face cream vinegar according to claim 1, which is characterized in that enter cylinder when alcoholic fermentation and beat rake distiller's wort one
It is secondary, lump material is crumbed when making rake, prevents that distiller's wort from fermenting prosperous and generating more foam makes that mash is excessive to be caused to waste, is first opened
Mouth fermentation 2-4 days, is then being sealed by fermentation.
7. the production method of face cream vinegar according to claim 1, which is characterized in that the acetic fermentation is：Alcohol is sent out
After ferment, husk, wheat bran are added into fermented grain, makes water content control in 60-70%, turns uniformly, obtain and newly mix fermented grain, newly mix
Fermented grain is averagely poured into acetic fermentation cylinder, is then added after acetic acid fermenting agent turns uniformly up and down fermented grains heap concavity；
Product temperature is reached to 38~45 DEG C of acetic acid bacteria fire unstrained spirits to be linked into the new top half spill for mixing fermented grain, acetic acid bacteria fire unstrained spirits with
The new weight ratio for mixing fermented grain is (0.75-1.5):5, after the top half of fiery unstrained spirits and fermented grain turns uniformly, cover straw mulch, heat preservation hair
Ferment；It carries out turning over unstrained spirits when product temperature in acetic fermentation cylinder rises to 38~43 DEG C, it is first pre- with the first cylinder fermented grains are ploughed under when turning over unstrained spirits
It is subsequent to be ploughed under successively into the empty cylinder of front in the empty cylinder stayed, a cylinder has often been turned over, fermented grains are piled convex, cover straw mulch.The
It is primary turn over after cylinder second day, the fermented grains in third day be known as fiery unstrained spirits, can be used as in the seed access fermented grains for newly entering fermented grains；
It is primary to turn over unstrained spirits daily later, keeps acetic fermentation temperature 38-42 degree, by 9-10 days acetic fermentations, continuous three days vinegar
Unstrained spirits product temperature declines, and acetate concentration reaches 5.5% or more, and acetic fermentation is completed, and the salt of major ingredient ratio 1% is added per cylinder, then
Unstrained spirits is closed, the vinegar fermented grain of fermenting-ripening is obtained.
8. the production method of face cream vinegar according to claim 1, which is characterized in that the smoked unstrained spirits is：By ripe vinegar
Unstrained spirits, which is transferred in smoked unstrained spirits cylinder, carries out smoked unstrained spirits, and smoked unstrained spirits temperature is maintained at 75-85 DEG C.
9. the production method of face cream vinegar according to claim 1, which is characterized in that the leaching vinegar is：It is red what is smoked
Vinegar fermented grain and light-coloured vinegar unstrained spirits are put into together in leaching pond, and red vinegar unstrained spirits is placed on lower part, add 80-90 DEG C of hot water for the first time, and two leaching are added later
Vinegar impregnates 8-12 hours；Finished product vinegar total acid is controlled 5.0% or more；After head leaching vinegar has drenched, add the hot water of 80-90 degree for the first time,
Three leaching vinegar are added later to impregnate 8-12 hours, drenches two leaching vinegar, individually stores；After two leaching vinegar have drenched, the hot water of 80-90 degree is added to soak
Bubble 8-12 hours, drenches three leaching vinegar, individually stores；After completing three leaching, the residual acid of vinegar grain is less than or equal to 0.3%, and water content is in 80-
90%.
10. the production method of face cream vinegar according to claim 1, which is characterized in that the ice slush pulled out is used as vinegar after melting
It drenches into vinegar spaying pool and carries out leaching vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810294127.7A CN108277144A (en) | 2018-03-30 | 2018-03-30 | A kind of production method of face cream vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810294127.7A CN108277144A (en) | 2018-03-30 | 2018-03-30 | A kind of production method of face cream vinegar |
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| CN108277144A true CN108277144A (en) | 2018-07-13 |
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ID=62811328
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| CN201810294127.7A Pending CN108277144A (en) | 2018-03-30 | 2018-03-30 | A kind of production method of face cream vinegar |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101857833A (en) * | 2010-06-11 | 2010-10-13 | 山西三盟实业发展有限公司 | Standardized and industrialized production process for Shanxi mature vinegar |
| CN105154311A (en) * | 2015-10-26 | 2015-12-16 | 岚县渥泉池酿造有限公司 | Production technology of potato vinegar |
| KR20170087322A (en) * | 2016-01-20 | 2017-07-28 | 샘표 주식회사 | Method for preparing traditional vinegar comprising fermentation of natural whole grains giving rich flavor to Korean food |
-
2018
- 2018-03-30 CN CN201810294127.7A patent/CN108277144A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101857833A (en) * | 2010-06-11 | 2010-10-13 | 山西三盟实业发展有限公司 | Standardized and industrialized production process for Shanxi mature vinegar |
| CN105154311A (en) * | 2015-10-26 | 2015-12-16 | 岚县渥泉池酿造有限公司 | Production technology of potato vinegar |
| KR20170087322A (en) * | 2016-01-20 | 2017-07-28 | 샘표 주식회사 | Method for preparing traditional vinegar comprising fermentation of natural whole grains giving rich flavor to Korean food |
Non-Patent Citations (2)
| Title |
|---|
| 张雪: "《粮油食品工艺学》", 30 September 2017, 中国轻工业出版社 * |
| 金昌海: "《食品发酵与酿造》", 31 January 2018, 中国轻工业出版社 * |
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Application publication date: 20180713 |
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