CN108559694A - A kind of vinegar production technology - Google Patents
A kind of vinegar production technology Download PDFInfo
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- CN108559694A CN108559694A CN201810702418.5A CN201810702418A CN108559694A CN 108559694 A CN108559694 A CN 108559694A CN 201810702418 A CN201810702418 A CN 201810702418A CN 108559694 A CN108559694 A CN 108559694A
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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)
Abstract
The invention discloses a kind of vinegar production technology, including fermenting raw materials processing, raw material soaking processing, filtration treatment, in advance at vinegar allocation processing, finished product assembly, the processing of finished product vinegar joint sealing, vinegar is produced and processed by above-mentioned six kinds of methods, is as follows：Step 1：Fermenting raw materials processing；Step 2：Raw material soaking processing；Step 3：Filtration treatment；Step 4：In advance at vinegar allocation processing；Step 5：Finished product assembles；Step 6：The processing of finished product vinegar joint sealing, raw material soaking is carried out after fermenting raw materials processing processing to be handled, and salt and alcohol are stirred and be added during immersion can achieve the purpose that sterilization, improve vinegar safety, by impregnate finish it is pre- be filtered processing at vinegar, using sieves to being filtered processing at vinegar in advance, repeated filtration is three times, then secondary filter processing is carried out to vinegar by filter paper, secondary filter is carried out to vinegar, the purity and quality of finished product vinegar can be improved.
Description
Technical field
The present invention relates to vinegar technology field, specially a kind of vinegar production technology.
Background technology
Vinegar is flavouring traditional in the Chinese major styles of cooking, and according to existing literature record, ancient Chinese working people is made with wine
It is leavening come the brewing vinegar that ferments, east vinegar is originating from China, according to the wine vinegar history being documented at least also in 3,000 years
More than, " vinegar " is it was called in ancient China that " jealous woman ", " vinegar ", " Bitters " etc.." tenth of the twelve Earthly Branches " is the earliest inscriptions on bones or tortoise shells of " wine " word." vinegar " is referred to as simultaneously
" Bitters ", it is also the same to illustrate that " vinegar " is initiated by " wine ".
It is traditional for vinegar during processing, it is simple that the mode that is filtered mainly uses filter screen to carry out vinegar
Filtering, filter effect is bad, and on the other hand, the processing flow of vinegar lacks science, causes the vinegar color and luster of finished product and purity insufficient.
Invention content
The purpose of the present invention is to provide a kind of vinegar production technologies, solve the problems, such as proposed in background technology.
To achieve the above object, the present invention provides the following technical solutions：A kind of vinegar production technology, including at fermenting raw materials
Reason, raw material soaking processing, filtration treatment, in advance at vinegar allocation processing, finished product assembly, finished product vinegar joint sealing processing, pass through above-mentioned six kinds
Method produces and processes vinegar, is as follows：
Step 1：Fermenting raw materials processing；
Step 2：Raw material soaking processing；
Step 3：Filtration treatment；
Step 4：In advance at vinegar allocation processing；
Step 5：Finished product assembles；
Step 6：The processing of finished product vinegar joint sealing.
As a kind of preferred embodiment of the present invention, raw material sorghum is cracked rice, is corn, sweet by fermenting raw materials processing
Potato and potato carry out cleaning peeling processing, then carry out blending processing to raw material by pulper, raw material selection amount is 100 public
Jin, wetting mixes thoroughly, then cooks thoroughly, clinker is turned on spreading harvested grain on a threshing floor, when material temperature it is cool to 38 ~ C when, addition vinegar leavening or
Acetic acid bacterium solution, is fully turned, and moisture is about that 60%-62% is positioned in fermentation tank, and vinegar use is then put into fermentation tank
20 kilograms of leavening, 25 kilograms of salt, 10 kilograms of fried sugar, 80 kilograms of cavings, each 0.5 kilogram of Chinese prickly ash, fennel seeds, anise, meat
Osmanthus, cloves, dried orange peel, galingal, each 0.05 kilogram of pepper, are sealed processing processing, and fermentation temperature is set in 35-38 degrees Celsius.
As a kind of preferred embodiment of the present invention, raw material is positioned in fermentation tank by the raw material soaking processing to be impregnated
5-7 days, 3-5 kilograms of alcohol is then placed in fermentation tank, and is stirred evenly by stirring rod, and 2-3 is impregnated in capping, then puts
Enter 50 kilograms of brine, the ratio of salt and water is 1:30, it is then covered, is impregnated, soaking time is 15-20 days.
As the present invention a kind of preferred embodiment, by impregnate finish it is pre- be filtered processing at vinegar, utilize filtering
For sieve to being filtered processing at vinegar in advance, repeated filtration three times, then carries out secondary filter processing by filter paper to vinegar.
It is described pre- at vinegar allocation processing as a kind of preferred embodiment of the present invention, the juice filtered out is fallen after fermentation
Enter in pot, put into fragrance, heating and temperature control rises out between 80 to 90 degrees Celsius after boiled, is packed into altar urn, places 16
~20 days are aromatic vinegar.
As a kind of preferred embodiment of the present invention, finished product assembly by manufactured vinegar by funnel be packed into
In the vial of 500ml, capping processing is then carried out to bottleneck by capsuling machine, bottle cap uses rubber stopper.
As a kind of preferred embodiment of the present invention, bottled vinegar is positioned over carton by the finished product vinegar joint sealing processing
In and the bottom of carton be arranged foam pad, and carton interior place drier, sealing treatment is then carried out by adhesive tape.
Compared with prior art, beneficial effects of the present invention are as follows：
1. pair vinegar carries out fermenting raw materials processing, raw material soaking processing, filtration treatment, assembles in advance at vinegar allocation processing, finished product, finished product
Six steps such as vinegar joint sealing processing are processed the step of production handles, can make production and process more science, in raw material
Fermentation process processing after carry out raw material soaking handled, and be stirred during immersion and be added salt with
Alcohol can achieve the purpose that sterilization, improve the safety of vinegar.
2. by impregnate finish it is pre- be filtered processing at vinegar, using sieves to being filtered processing at vinegar in advance, repeatedly
Filtering three times, then carries out secondary filter processing by filter paper to vinegar, carries out secondary filter to vinegar, can improve finished product vinegar
Purity and quality.
Specific implementation mode
Below in conjunction in the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
The present invention provides a kind of technical solution：A kind of vinegar production technology, including fermenting raw materials are handled, raw material soaking is handled,
Filtration treatment, in advance at vinegar allocation processing, finished product assembly, finished product vinegar joint sealing processing, vinegar is produced by above-mentioned six kinds of methods
Processing, is as follows：
Step 1：Fermenting raw materials processing；
Step 2：Raw material soaking processing；
Step 3：Filtration treatment；
Step 4：In advance at vinegar allocation processing；
Step 5：Finished product assembles；
Step 6：The processing of finished product vinegar joint sealing.
To vinegar carry out fermenting raw materials processing, raw material soaking processing, filtration treatment, assemble in advance at vinegar allocation processing, finished product, at
The step of six steps such as vinegar joint sealing processing are processed production processing, can make production and process more science are savored, in original
Raw material soaking is carried out after material fermentation process processing to be handled, and is stirred during immersion and salt is added
Can achieve the purpose that sterilization with alcohol, improve the safety of vinegar, by impregnate finish it is pre- be filtered processing at vinegar, utilized
For screen to being filtered processing at vinegar in advance, repeated filtration three times, then carries out secondary filter processing, to vinegar by filter paper to vinegar
Secondary filter is carried out, the purity and quality of finished product vinegar can be improved.
Fermenting raw materials processing, raw material sorghum is cracked rice, corn, sweet potato and potato carry out cleaning peeling processing, so
Raw material is carried out by pulper afterwards to blend processing, raw material selection amount is 100 kilograms, and wetting is mixed thoroughly, is then cooked thoroughly, will be ripe
Material turns on spreading harvested grain on a threshing floor, when material temperature it is cool to 38 ~ C when, add vinegar leavening or acetic acid bacterium solution, fully turned, moisture
About 60%-62% is positioned in fermentation tank, and 20 kilograms of vinegar leavening, 25 kilograms of salt, fried sugar are then put into fermentation tank
10 kilograms, 80 kilograms of cavings, each 0.5 kilogram of Chinese prickly ash, fennel seeds, anise, Chinese cassia tree, cloves, dried orange peel, galingal, pepper each 0.05
Kilogram, it is sealed processing processing, fermentation temperature is set in 35-38 degrees Celsius.
Raw material is positioned in fermentation tank by the raw material soaking processing to be impregnated 5-7 days, and it is public that 3-5 is then placed in fermentation tank
The alcohol of jin, and is stirred evenly by stirring rod, and 2-3 is impregnated in capping, is then placed in 50 kilograms of brine, and the ratio of salt and water is 1:
30, it is then covered, is impregnated, soaking time is 15-20 days.
Finish pre- will be impregnated and be filtered processing at vinegar, using sieves to being filtered processing at vinegar in advance, mistake repeatedly
Filter three times, then carries out secondary filter processing by filter paper to vinegar.
It is described pre- at vinegar allocation processing, the juice filtered out is poured into pot after fermentation, puts into fragrance, heating and temperature control exists
It between 80 to 90 degrees Celsius, rises out, is packed into altar urn after boiled, it is aromatic vinegar to place 16~20 days.
Manufactured vinegar is fitted by funnel with the vial of 500ml by the finished product assembly, then passes through capsuling machine pair
Bottleneck carries out capping processing, and bottle cap uses rubber stopper.
Bottled vinegar is positioned in carton and foam pad is arranged in the bottom of carton by the finished product vinegar joint sealing processing, and
Drier is placed in carton interior, sealing treatment is then carried out by adhesive tape.
Operation principle：To vinegar carry out fermenting raw materials processing, raw material soaking processing, filtration treatment, in advance at vinegar allocation processing, finished product dress
Match, six steps such as finished product vinegar joint sealing processing are processed production processing, the step of can making production and process more science,
Raw material soaking is carried out after fermenting raw materials processing processing to be handled, and is stirred and is added during immersion
Sterilization can be achieved the purpose that by entering salt and alcohol, improve the safety of vinegar, will be impregnated finish pre- and be filtered processing at vinegar, sharp
With sieves to being filtered processing at vinegar in advance, repeated filtration three times, then carries out secondary filter processing by filter paper to vinegar,
Secondary filter is carried out to vinegar, the purity and quality of finished product vinegar can be improved.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
With technical scheme described in the above embodiments is modified or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in the present invention's
Within protection domain.
Claims (7)
1. a kind of vinegar production technology, including fermenting raw materials processing, raw material soaking processing, filtration treatment, in advance at vinegar allocation processing, at
Product assembly, the processing of finished product vinegar joint sealing, it is characterised in that：Vinegar is produced and processed by above-mentioned six kinds of methods, specific steps are such as
Under：
Step 1：Fermenting raw materials processing；
Step 2：Raw material soaking processing；
Step 3：Filtration treatment；
Step 4：In advance at vinegar allocation processing；
Step 5：Finished product assembles；
Step 6：The processing of finished product vinegar joint sealing.
2. a kind of vinegar production technology according to claim 1, it is characterised in that：The fermenting raw materials processing, by raw material height
Fine strain of millet cracks rice, corn, sweet potato and potato carry out cleaning peeling processing, then carries out blending processing to raw material by pulper, original
Expect that selection amount is 100 kilograms, wetting is mixed thoroughly, then cooks saturating, and clinker is turned on spreading harvested grain on a threshing floor, when material temperature it is cool to 38 ~ C when,
Vinegar leavening or acetic acid bacterium solution are added, is fully turned, moisture is about that 60%-62% is positioned in fermentation tank, is then existed
20 kilograms of vinegar leavening, 25 kilograms of salt are put into fermentation tank, 10 kilograms of fried sugar, 80 kilograms of cavings, Chinese prickly ash, fennel seeds are each
0.5 kilogram, each 0.05 kilogram of anise, Chinese cassia tree, cloves, dried orange peel, galingal, pepper are sealed processing processing, and fermentation temperature is set
It is scheduled on 35-38 degrees Celsius.
3. a kind of vinegar production technology according to claim 1, it is characterised in that：Raw material is placed in the raw material soaking processing
It is impregnated in fermentation tank 5-7 days, 3-5 kilograms of alcohol is then placed in fermentation tank, and stirred evenly by stirring rod, covered
2-3 is impregnated, is then placed in 50 kilograms of brine, the ratio of salt and water is 1:30, it is then covered, is impregnated, soaking time
It is 15-20 days.
4. a kind of vinegar production technology according to claim 1, it is characterised in that：Pre- being filtered at vinegar of finishing will be impregnated
Processing, using sieves to being filtered processing at vinegar in advance, repeated filtration three times, then carries out secondary mistake by filter paper to vinegar
Filter is handled.
5. a kind of vinegar production technology according to claim 1, it is characterised in that：It is described pre- at vinegar allocation processing, after fermentation
The juice filtered out is poured into pot, fragrance is put into, heating and temperature control rises out between 80 to 90 degrees Celsius after boiled, fills
Enter in altar urn, it is aromatic vinegar to place 16~20 days.
6. a kind of vinegar production technology according to claim 1, it is characterised in that：The finished product assembly passes through manufactured vinegar
Funnel is fitted into the vial of 500ml, then carries out capping processing to bottleneck by capsuling machine, bottle cap uses rubber stopper.
7. a kind of vinegar production technology according to claim 1, it is characterised in that：The finished product vinegar joint sealing processing, will be bottled
Vinegar be positioned in carton and the bottom of carton be arranged foam pad, and carton interior place drier, then pass through adhesive tape
Carry out sealing treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810702418.5A CN108559694A (en) | 2018-06-30 | 2018-06-30 | A kind of vinegar production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810702418.5A CN108559694A (en) | 2018-06-30 | 2018-06-30 | A kind of vinegar production technology |
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| Publication Number | Publication Date |
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| CN108559694A true CN108559694A (en) | 2018-09-21 |
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ID=63555490
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810702418.5A Pending CN108559694A (en) | 2018-06-30 | 2018-06-30 | A kind of vinegar production technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113005000A (en) * | 2020-12-27 | 2021-06-22 | 镇江丹和醋业有限公司 | Secondary inoculation process capable of improving fermentation efficiency of aromatic vinegar |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232464A (en) * | 2014-09-28 | 2014-12-24 | 天津创一科技发展有限公司 | Vinegar brewing method and vinegar |
| CN104928144A (en) * | 2015-06-30 | 2015-09-23 | 山西兰花酿造有限公司 | Vinegar and preparation method thereof |
| CN105154311A (en) * | 2015-10-26 | 2015-12-16 | 岚县渥泉池酿造有限公司 | Production technology of potato vinegar |
| CN106479854A (en) * | 2016-12-08 | 2017-03-08 | 李改成 | It is combined many bacterium sweet and sour and preparation method thereof |
-
2018
- 2018-06-30 CN CN201810702418.5A patent/CN108559694A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232464A (en) * | 2014-09-28 | 2014-12-24 | 天津创一科技发展有限公司 | Vinegar brewing method and vinegar |
| CN104928144A (en) * | 2015-06-30 | 2015-09-23 | 山西兰花酿造有限公司 | Vinegar and preparation method thereof |
| CN105154311A (en) * | 2015-10-26 | 2015-12-16 | 岚县渥泉池酿造有限公司 | Production technology of potato vinegar |
| CN106479854A (en) * | 2016-12-08 | 2017-03-08 | 李改成 | It is combined many bacterium sweet and sour and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113005000A (en) * | 2020-12-27 | 2021-06-22 | 镇江丹和醋业有限公司 | Secondary inoculation process capable of improving fermentation efficiency of aromatic vinegar |
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Application publication date: 20180921 |