CN108315201A - A kind of method for brewing vinegar being combined bran vinegar with mature vinegar technique - Google Patents
A kind of method for brewing vinegar being combined bran vinegar with mature vinegar technique Download PDFInfo
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- CN108315201A CN108315201A CN201810365289.5A CN201810365289A CN108315201A CN 108315201 A CN108315201 A CN 108315201A CN 201810365289 A CN201810365289 A CN 201810365289A CN 108315201 A CN108315201 A CN 108315201A
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- 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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Abstract
The invention discloses a kind of method for brewing vinegar being combined bran vinegar with mature vinegar technique, include the following steps：One, the preparation of yeast wash；Two, acetic fermentation；Three, ageing；Four, vinegar is drenched；Five, dew is shone.Shanxi mature vinegar is shone dew marrow and is combined with the show unique characteristics brewing method of mature fermented grain of Sichuan bran vinegar by the method for brewing vinegar of the present invention, carries out wine vinegar, vinegar obtained not only mouthfeel more preferably, quality height, and brewing method simple possible, market prospects are good.
Description
Technical field
The present invention relates to a kind of method for brewing vinegar, specifically a kind of method for brewing vinegar for being combined bran vinegar with mature vinegar technique.
Background technology
One of four big vinegar in Sichuan China Fu Cushi, the main place of production are the representatives of China's bran vinegar in Sichuan Langzhong.It is led
It is primary raw material using wheat bran as brewing vinegar that want feature, which be it, using medicine song as saccharifying ferment, using saccharification, alcoholic fermentation,
Acetic fermentation production is carried out afterwards, and the Particular craft for being subject to 8 harrow-like implement for pulverizing soil grains is brewed.Its finished product color and luster is dark brown, taste delicate fragrance, acid
Taste is soft, figure clarifies, and no muddiness is stored up and is stale-proof long.
Shanxi mature vinegar is one of Chinese four big vinegar, its production has the history in more than 3000 years, is known as " all over the world so far
The great fame of first vinegar " is world-famous for color, perfume (or spice), alcohol, dense, sour five big feature.Shanxi mature vinegar Shanxi mature vinegar selects high-quality height
Process wine of the five cereals such as fine strain of millet, barley, pea through steaming, ferment, smoked, leaching, solarization just forms, and contains abundant amino acid, organic acid, sugar
Class, vitamin and salt etc. have softening blood vessel using mature vinegar as the health-care vinegar of matrix, reduce the unique effects such as triglycerides.
Shanxi mature vinegar is combined by the present invention with the brewing method of Sichuan bran vinegar, carries out wine vinegar, vinegar obtained not only mouth
More preferably, quality is high, and brewing method simple possible, market prospects are good for sense.
Invention content
It is above-mentioned to solve the purpose of the present invention is to provide a kind of method for brewing vinegar being combined bran vinegar with mature vinegar technique
The problem of being proposed in background technology.
To achieve the above object, the present invention provides the following technical solutions：
A kind of method for brewing vinegar being combined bran vinegar with mature vinegar technique, includes the following steps：
One, the preparation of yeast wash：
（1）It is poured into steeping tank after rice is selected removal of impurities, the water of 2 times of amounts of rice quality is added, it is small to impregnate 4-8 at normal temperatures
When, until feeling without hard-core when being rubbed with the hands with finger force；
（2）The rice soaked is imported in wet process disintegrator and wears into Rice ＆ peanut milk；
（3）Rice ＆ peanut milk is pumped into liquefied pot, α-amylase is added, starts agitating device, vapour heating is opened to 85-90 DEG C, keeps the temperature
It is in brown to iodine inspection；
（4）The Rice ＆ peanut milk to have liquefied is cooled to 60-65 DEG C, carbohydrase is then added and stirs evenly, 2h is kept the temperature at 60-65 DEG C,
Obtain saccharified liquid；
（5）Saccharified liquid is pumped into alcoholization tank, and saccharified liquid is cooled to 28-32 DEG C, distillery yeast is added and medicine is bent, and fully
It stirs evenly；Fermentation 7 days carries out aerobic fermentation in first 2 days, carries out static fermentation within latter 5 days, obtain yeast wash；
Two, acetic fermentation：
（1）Wheat bran, vinegar grain and alcoholization wine with dregs are added in agitating device, mix is uniform；
（2）Material after mix is delivered to fermentation vat by belt conveyor；
（3）Unstrained spirits is turned in fermentation altogether 8 times, inoculation acetic acid bacteria is carried out when turning over unstrained spirits for the first time, inoculation should be uniform；It is sent out after fermentation
The good vinegar fermented grain of ferment；
Three, ageing：The vinegar fermented grain fermented is transported to the layering of ageing pond and treaded and reaches the fragrant ageing mesh of anaerobism life to exclude oxygen
Ground；Ageing pond is filled tread after obturaged with plastic foil, check without gas leakage after, with edible salt be compacted capping, ageing 180 days；
Four, vinegar is drenched：The good vinegar fermented grain of ageing is transported in vinegar spaying pool, it is desirable that vinegar fermented grain, will using set leaching method three times loosely without agglomerate
Raw vinegar drenches；
Five, dew is shone：Raw vinegar is pumped in the dew tank of the solarization into glass sunlight house, solarization dew is carried out, and be stirred, shines the 150 days time of dew.
As a further solution of the present invention：The mass ratio of α-amylase and Rice ＆ peanut milk is 1:500.
As a further solution of the present invention：The mass ratio of carbohydrase and the Rice ＆ peanut milk to have liquefied is 1:500.
As a further solution of the present invention：The mass ratio of distillery yeast and saccharified liquid is 1:25000.
As a further solution of the present invention：The mass ratio of medicine song and saccharified liquid is 1:10.
As a further solution of the present invention：It ferments the 7th day and carries out turning over unstrained spirits for the first time；It ferments the 12nd day and is turned over for the second time
Unstrained spirits；It ferments the 15th day and carries out turning over unstrained spirits for the third time；It ferments the 18th day and carries out turning over unstrained spirits the 4th time；It ferments the 21st day and turn over for the 5th time
Unstrained spirits；It ferments the 24th day and carries out turning over unstrained spirits the 6th time；It ferments the 27th day and carries out turning over unstrained spirits the 7th time；It ferments the 30th day and turn over for the 8th time
Unstrained spirits；30 days acetic fermentations are taken to terminate.
Compared with prior art, the beneficial effects of the invention are as follows：
Shanxi mature vinegar is shone the show unique characteristics brewing method of mature fermented grain of dew marrow and Sichuan bran vinegar and mutually tied by the method for brewing vinegar of the present invention
It closes, carries out wine vinegar, not only more preferably, quality is high, and brewing method simple possible, market prospects are good for mouthfeel for vinegar obtained.
Specific implementation mode
The technical solution of this patent is described in more detail With reference to embodiment.
Embodiment 1
A kind of method for brewing vinegar being combined bran vinegar with mature vinegar technique, includes the following steps：
One, the preparation of yeast wash：
（1）It is poured into steeping tank after rice is selected removal of impurities, the water of 2 times of amounts of rice quality is added, impregnated 4 hours at normal temperatures,
Feel to when being rubbed with the hands with finger force without hard-core；
（2）The rice soaked is imported in wet process disintegrator and wears into Rice ＆ peanut milk；
（3）Rice ＆ peanut milk is pumped into liquefied pot, addition α-amylase, the mass ratio of α-amylase and Rice ＆ peanut milk is 1:500, start stirring dress
It sets, opens vapour heating to 85 DEG C, heat preservation to iodine inspection is in brown；
（4）The Rice ＆ peanut milk to have liquefied is cooled to 60 DEG C, carbohydrase is then added and stirs evenly, carbohydrase and the Rice ＆ peanut milk that has liquefied
Mass ratio is 1:500,2h is kept the temperature at 60 DEG C, obtains saccharified liquid；
（5）Saccharified liquid is pumped into alcoholization tank, and saccharified liquid is cooled to 28 DEG C, distillery yeast is added and medicine is bent, and fully stirs
It mixes uniformly；The mass ratio of distillery yeast and saccharified liquid is 1:25000；The mass ratio of medicine song and saccharified liquid is 1:10；Fermentation 7 days,
It carries out aerobic fermentation within first 2 days, carries out static fermentation within latter 5 days, obtain yeast wash；
Two, acetic fermentation：
（1）Wheat bran, vinegar grain and alcoholization wine with dregs are added in agitating device, mix is uniform；
（2）Material after mix is delivered to fermentation vat by belt conveyor；
（3）Unstrained spirits is turned in fermentation altogether 8 times, inoculation acetic acid bacteria is carried out when turning over unstrained spirits for the first time, inoculation should be uniform；It ferments the 7th day and carries out the
Once turn over unstrained spirits；It ferments the 12nd day and is turned over unstrained spirits for the second time；It ferments the 15th day and carries out turning over unstrained spirits for the third time；It ferments the 18th day and carries out the 4th
It is secondary to turn over unstrained spirits；It ferments the 21st day and carries out turning over unstrained spirits the 5th time；It ferments the 24th day and carries out turning over unstrained spirits the 6th time；It ferments the 27th day and carries out the 7th time
Turn over unstrained spirits；It ferments the 30th day and carries out turning over unstrained spirits the 8th time；It takes 30 days acetic fermentations to terminate, the vinegar fermented grain fermented；
Three, ageing：The vinegar fermented grain fermented is transported to the layering of ageing pond and treaded and reaches the fragrant ageing mesh of anaerobism life to exclude oxygen
Ground；Ageing pond is filled tread after obturaged with plastic foil, check without gas leakage after, with edible salt be compacted capping, ageing 180 days；
Four, vinegar is drenched：The good vinegar fermented grain of ageing is transported in vinegar spaying pool, it is desirable that vinegar fermented grain, will using set leaching method three times loosely without agglomerate
Raw vinegar drenches；
Five, dew is shone：Raw vinegar is pumped in the dew tank of the solarization into glass sunlight house, solarization dew is carried out, and be stirred, shines the 150 days time of dew.
Embodiment 2
A kind of method for brewing vinegar being combined bran vinegar with mature vinegar technique, includes the following steps：
One, the preparation of yeast wash：
（1）It is poured into steeping tank after rice is selected removal of impurities, the water of 2 times of amounts of rice quality is added, impregnated 8 hours at normal temperatures,
Feel to when being rubbed with the hands with finger force without hard-core；
（2）The rice soaked is imported in wet process disintegrator and wears into Rice ＆ peanut milk；
（3）Rice ＆ peanut milk is pumped into liquefied pot, addition α-amylase, the mass ratio of α-amylase and Rice ＆ peanut milk is 1:500, start stirring dress
It sets, opens vapour heating to 90 DEG C, heat preservation to iodine inspection is in brown；
（4）The Rice ＆ peanut milk to have liquefied is cooled to 65 DEG C, carbohydrase is then added and stirs evenly, carbohydrase and the Rice ＆ peanut milk that has liquefied
Mass ratio is 1:500,2h is kept the temperature at 65 DEG C, obtains saccharified liquid；
（5）Saccharified liquid is pumped into alcoholization tank, and saccharified liquid is cooled to 32 DEG C, distillery yeast is added and medicine is bent, and fully stirs
It mixes uniformly；The mass ratio of distillery yeast and saccharified liquid is 1:25000；The mass ratio of medicine song and saccharified liquid is 1:10；Fermentation 7 days,
It carries out aerobic fermentation within first 2 days, carries out static fermentation within latter 5 days, obtain yeast wash；
Two, acetic fermentation：
（1）Wheat bran, vinegar grain and alcoholization wine with dregs are added in agitating device, mix is uniform；
（2）Material after mix is delivered to fermentation vat by belt conveyor；
（3）Unstrained spirits is turned in fermentation altogether 8 times, inoculation acetic acid bacteria is carried out when turning over unstrained spirits for the first time, inoculation should be uniform；It ferments the 7th day and carries out the
Once turn over unstrained spirits；It ferments the 12nd day and is turned over unstrained spirits for the second time；It ferments the 15th day and carries out turning over unstrained spirits for the third time；It ferments the 18th day and carries out the 4th
It is secondary to turn over unstrained spirits；It ferments the 21st day and carries out turning over unstrained spirits the 5th time；It ferments the 24th day and carries out turning over unstrained spirits the 6th time；It ferments the 27th day and carries out the 7th time
Turn over unstrained spirits；It ferments the 30th day and carries out turning over unstrained spirits the 8th time；It takes 30 days acetic fermentations to terminate, the vinegar fermented grain fermented；
Three, ageing：The vinegar fermented grain fermented is transported to the layering of ageing pond and treaded and reaches the fragrant ageing mesh of anaerobism life to exclude oxygen
Ground；Ageing pond is filled tread after obturaged with plastic foil, check without gas leakage after, with edible salt be compacted capping, ageing 180 days；
Four, vinegar is drenched：The good vinegar fermented grain of ageing is transported in vinegar spaying pool, it is desirable that vinegar fermented grain, will using set leaching method three times loosely without agglomerate
Raw vinegar drenches；
Five, dew is shone：Raw vinegar is pumped in the dew tank of the solarization into glass sunlight house, solarization dew is carried out, and be stirred, shines the 150 days time of dew.
Embodiment 3
A kind of method for brewing vinegar being combined bran vinegar with mature vinegar technique, includes the following steps：
One, the preparation of yeast wash：
（1）It is poured into steeping tank after rice is selected removal of impurities, the water of 2 times of amounts of rice quality is added, impregnated 6 hours at normal temperatures,
Feel to when being rubbed with the hands with finger force without hard-core；
（2）The rice soaked is imported in wet process disintegrator and wears into Rice ＆ peanut milk；
（3）Rice ＆ peanut milk is pumped into liquefied pot, addition α-amylase, the mass ratio of α-amylase and Rice ＆ peanut milk is 1:500, start stirring dress
It sets, opens vapour heating to 88 DEG C, heat preservation to iodine inspection is in brown；
（4）The Rice ＆ peanut milk to have liquefied is cooled to 62 DEG C, carbohydrase is then added and stirs evenly, carbohydrase and the Rice ＆ peanut milk that has liquefied
Mass ratio is 1:500,2h is kept the temperature at 63 DEG C, obtains saccharified liquid；
（5）Saccharified liquid is pumped into alcoholization tank, and saccharified liquid is cooled to 30 DEG C, distillery yeast is added and medicine is bent, and fully stirs
It mixes uniformly；The mass ratio of distillery yeast and saccharified liquid is 1:25000；The mass ratio of medicine song and saccharified liquid is 1:10；Fermentation 7 days,
It carries out aerobic fermentation within first 2 days, carries out static fermentation within latter 5 days, obtain yeast wash；
Two, acetic fermentation：
（1）Wheat bran, vinegar grain and alcoholization wine with dregs are added in agitating device, mix is uniform；
（2）Material after mix is delivered to fermentation vat by belt conveyor；
（3）Unstrained spirits is turned in fermentation altogether 8 times, inoculation acetic acid bacteria is carried out when turning over unstrained spirits for the first time, inoculation should be uniform；It ferments the 7th day and carries out the
Once turn over unstrained spirits；It ferments the 12nd day and is turned over unstrained spirits for the second time；It ferments the 15th day and carries out turning over unstrained spirits for the third time；It ferments the 18th day and carries out the 4th
It is secondary to turn over unstrained spirits；It ferments the 21st day and carries out turning over unstrained spirits the 5th time；It ferments the 24th day and carries out turning over unstrained spirits the 6th time；It ferments the 27th day and carries out the 7th time
Turn over unstrained spirits；It ferments the 30th day and carries out turning over unstrained spirits the 8th time；It takes 30 days acetic fermentations to terminate, the vinegar fermented grain fermented；
Three, ageing：The vinegar fermented grain fermented is transported to the layering of ageing pond and treaded and reaches the fragrant ageing mesh of anaerobism life to exclude oxygen
Ground；Ageing pond is filled tread after obturaged with plastic foil, check without gas leakage after, with edible salt be compacted capping, ageing 180 days；
Four, vinegar is drenched：The good vinegar fermented grain of ageing is transported in vinegar spaying pool, it is desirable that vinegar fermented grain, will using set leaching method three times loosely without agglomerate
Raw vinegar drenches；
Five, dew is shone：Raw vinegar is pumped in the dew tank of the solarization into glass sunlight house, solarization dew is carried out, and be stirred, shines the 150 days time of dew.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
Formula, one skilled in the relevant art within the scope of knowledge, can also be under the premise of not departing from this patent objective
Various changes can be made.
Claims (6)
1. a kind of method for brewing vinegar being combined bran vinegar with mature vinegar technique, which is characterized in that include the following steps：
One, the preparation of yeast wash：
（1）It is poured into steeping tank after rice is selected removal of impurities, the water of 2 times of amounts of rice quality is added, it is small to impregnate 4-8 at normal temperatures
When, until feeling without hard-core when being rubbed with the hands with finger force；
（2）The rice soaked is imported in wet process disintegrator and wears into Rice ＆ peanut milk；
（3）Rice ＆ peanut milk is pumped into liquefied pot, α-amylase is added, starts agitating device, vapour heating is opened to 85-90 DEG C, keeps the temperature
It is in brown to iodine inspection；
（4）The Rice ＆ peanut milk to have liquefied is cooled to 60-65 DEG C, carbohydrase is then added and stirs evenly, 2h is kept the temperature at 60-65 DEG C,
Obtain saccharified liquid；
（5）Saccharified liquid is pumped into alcoholization tank, and saccharified liquid is cooled to 28-32 DEG C, distillery yeast is added and medicine is bent, and fully
It stirs evenly；Fermentation 7 days carries out aerobic fermentation in first 2 days, carries out static fermentation within latter 5 days, obtain yeast wash；
Two, acetic fermentation：
（1）Wheat bran, vinegar grain and alcoholization wine with dregs are added in agitating device, mix is uniform；
（2）Material after mix is delivered to fermentation vat by belt conveyor；
（3）Unstrained spirits is turned in fermentation altogether 8 times, inoculation acetic acid bacteria is carried out when turning over unstrained spirits for the first time, inoculation should be uniform；It is sent out after fermentation
The good vinegar fermented grain of ferment；
Three, ageing：The vinegar fermented grain fermented is transported to the layering of ageing pond and treaded and reaches the fragrant ageing mesh of anaerobism life to exclude oxygen
Ground；Ageing pond is filled tread after obturaged with plastic foil, check without gas leakage after, with edible salt be compacted capping, ageing 180 days；
Four, vinegar is drenched：The good vinegar fermented grain of ageing is transported in vinegar spaying pool, it is desirable that vinegar fermented grain, will using set leaching method three times loosely without agglomerate
Raw vinegar drenches；
Five, dew is shone：Raw vinegar is pumped in the dew tank of the solarization into glass sunlight house, solarization dew is carried out, and be stirred, shines the 150 days time of dew.
2. the method for brewing vinegar according to claim 1 for being combined bran vinegar with mature vinegar technique, which is characterized in that α-amylase
Mass ratio with Rice ＆ peanut milk is 1:500.
3. the method for brewing vinegar according to claim 1 for being combined bran vinegar with mature vinegar technique, which is characterized in that carbohydrase
Mass ratio with the Rice ＆ peanut milk to have liquefied is 1:500.
4. the method for brewing vinegar according to claim 1 for being combined bran vinegar with mature vinegar technique, which is characterized in that alcohol ferment
Female mass ratio with saccharified liquid is 1:25000.
5. the method for brewing vinegar according to claim 1 for being combined bran vinegar with mature vinegar technique, which is characterized in that medicine song with
The mass ratio of saccharified liquid is 1:10.
6. the method for brewing vinegar according to claim 1 for being combined bran vinegar with mature vinegar technique, which is characterized in that fermentation the
It carries out within 7 days turning over unstrained spirits for the first time；It ferments the 12nd day and is turned over unstrained spirits for the second time；It ferments the 15th day and carries out turning over unstrained spirits for the third time；Ferment the 18th
It carries out turning over unstrained spirits the 4th time；It ferments the 21st day and carries out turning over unstrained spirits the 5th time；It ferments the 24th day and carries out turning over unstrained spirits the 6th time；It ferments the 27th day
It carries out the 7th time and turns over unstrained spirits；It ferments the 30th day and carries out turning over unstrained spirits the 8th time；30 days acetic fermentations are taken to terminate.
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| CN201810365289.5A CN108315201A (en) | 2018-04-23 | 2018-04-23 | A kind of method for brewing vinegar being combined bran vinegar with mature vinegar technique |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109280608A (en) * | 2018-11-28 | 2019-01-29 | 宜宾学院 | A method of bran vinegar is produced using solid state fermentation |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1772871A (en) * | 2004-11-12 | 2006-05-17 | 陈松 | Vinegar making process |
| CN101381670A (en) * | 2008-08-06 | 2009-03-11 | 北京王致和食品集团有限公司 | Method for producing edible vinegar |
| 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 |
-
2018
- 2018-04-23 CN CN201810365289.5A patent/CN108315201A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1772871A (en) * | 2004-11-12 | 2006-05-17 | 陈松 | Vinegar making process |
| CN101381670A (en) * | 2008-08-06 | 2009-03-11 | 北京王致和食品集团有限公司 | Method for producing edible vinegar |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 邓远均: "麸醋生产工艺的探索", 《中国酿造》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109280608A (en) * | 2018-11-28 | 2019-01-29 | 宜宾学院 | A method of bran vinegar is produced using solid state fermentation |
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Application publication date: 20180724 |