CN109055174A - A kind of manufacturing method of vinegar - Google Patents
A kind of manufacturing method of vinegar Download PDFInfo
- Publication number
- CN109055174A CN109055174A CN201811120649.1A CN201811120649A CN109055174A CN 109055174 A CN109055174 A CN 109055174A CN 201811120649 A CN201811120649 A CN 201811120649A CN 109055174 A CN109055174 A CN 109055174A
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- China
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- vinegar
- sorghum
- cylinder
- fermentation
- unstrained spirits
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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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to food processing fields, specifically, being a kind of manufacturing method of vinegar.Main includes stock, powder, profit infiltration, boiling, cooling, mixed song, alcoholic fermentation, acetic fermentation, smoked unstrained spirits, the process for drenching vinegar, ageing.Vinegar obtained is full of nutrition, good mouthfeel, and tart flavour is soft, meets the taste of most people.
Description
Technical field
The present invention relates to food processing fields, specifically, being a kind of manufacturing method of vinegar.
Background technique
China is the big country of a vinegar production and consumption, and wine vinegar is with a long history, and many people have the habit and love of vinegar
It is good.With the improvement of people ' s living standards and further announcement of the scientific research to vinegar functional characteristic, the purposes of vinegar
Increasingly wider, the demand to vinegar and its derived product is increasing.The traditional cooking has been not limited solely to the use of vinegar
In, the hobby of more and more people is just increasingly subject to as nourishing beverage, health care product etc..
Summary of the invention
In order to solve the above problems existing in the present technology, the present invention provides a kind of preparation methods of vinegar.It is obtained
Vinegar is full of nutrition, good mouthfeel, and tart flavour is soft, meets the taste of most people.
A kind of manufacturing method of vinegar, which is characterized in that mainly include following process:
1) it stocks up: selecting the dark red eight bright leaves of appearance luster together and the sorghum of two kinds of pimple fringe, and be ready to certain
The wheat bran of amount；
2) it powder: together and the sorghum of pimple fringe both different cultivars is put into special pulverizer crushing by eight leaves, becomes
The sorghum crushed grain face of four to six valves；
3) profit is seeped: the sorghum crushed grain face that crushed being imported in ready trogue, wheat bran is added, sorghum crushed grain face and wheat bran are stirred
Uniformly, make it loose when stirring as far as possible, after stirring uniformly plus water, while waterside is added to stir, enable sorghum crushed grain face adequately by
The immersion of water, is placed in trogue stands after mixing evenly, so that sorghum crushed grain face is fully absorbed moisture and is impregnated with swollen profit；
4) boiling: on steamer after gas, soaked sorghum crushed grain face and wheat bran are shoveled into steamer, shovel is fashionable loose as far as possible to be made
It is laid in the bottom of a pan；
5) cooling: the raw material cooked being laid in cold scattered pond, hot-water soak is added, infiltrates 20 minutes, enables sorghum crushed grain face
Enough profit water is abundant, it is noted that material temperature is made to be maintained at 25 degrees Celsius or more when cooling, when temperature is down to close to 25 degrees Celsius
It is cooling to complete；
6) yeast mixed song: is added in raw material after cooking, it is necessary to which temperature is completed before being down to 25 degrees Celsius in sorghum crushed grain face；
7) alcoholic fermentation: being packed into alcoholic fermentation cylinder for raw material, make raw material is loose to be as far as possible laid in cylinder, adds barley and big
The solution that song is converted, envelope cylinder fermentation；
8) acetic fermentation: the vinegar fermented grain after alcoholic fermentation being broken seal, is dried slightly after vinegar fermented grain is pulled out, is packed into wicker basket and is sent to
Acetic fermentation workshop carries out acetic fermentation, and vinegar fermented grain is poured into acetic fermentation cylinder, straw mattress is covered and starts acetic fermentation；
9) smoke unstrained spirits: by mature vinegar fermented grain, flame enrichment is fire-cureed on furnace a heatable brick bed, vinegar fermented grain is risen in the adjacent small cylinder being available one by one, is passed through
It spends five days and smokes smoked unstrained spirits；
10) it drenches vinegar: light-coloured vinegar unstrained spirits and black unstrained spirits is respectively charged into vinegar showering cylinder, after acetifying in cylinder, the alcohol for adding water to reduce in vinegar liquid is dense
Light-coloured vinegar unstrained spirits and black unstrained spirits are respectively charged into vinegar showering cylinder by degree, start to drench vinegar；
11) ageing: vinegar is packed into cylinder altar by the vinegar liquid souring after filtering vinegar, and there is a thin layer of acetic acid mycoderm in vinegar face, by it
Upper and lower level stirs evenly, and filters out suspended matter, ageing half a year.
The present invention is further improved, and the dosage of sorghum and wheat bran in procedure for preparation is 1:1.
The present invention is further improved, and the hot water temperature in cooling process is 70-80 degree, and amount of water is the 225% of raw material.
Practical function of the invention: compared with the existing technology, the present invention provides a kind of preparation methods of vinegar.It is obtained
Vinegar is full of nutrition, good mouthfeel, and tart flavour is soft, meets the taste of most people.
Specific embodiment
In order to deepen the understanding of the present invention, below in conjunction with embodiment, the invention will be described in further detail, the reality
It applies example for explaining only the invention, protection scope of the present invention is not constituted and limited.
Embodiment, a kind of manufacturing method of vinegar, which is characterized in that mainly include following process:
1) it stocks up: selecting the dark red eight bright leaves of appearance luster together and the sorghum of two kinds of pimple fringe, and be ready to certain
The wheat bran of amount；Because both sorghum starch contents are high, nutritional ingredient is complete, and especially protein content is high, is particularly suitable for making
Vinegar；
2) it powder: together and the sorghum of pimple fringe both different cultivars is put into special pulverizer crushing by eight leaves, becomes
The sorghum crushed grain face of four to six valves；The purpose of crushing is the contact surface in order to increase sorghum and yeast, to later material moistening, gelatinization,
The techniques such as saccharification, alcoholic fermentation create a good condition；
3) profit is seeped: the sorghum crushed grain face that crushed being imported in ready trogue, wheat bran is added, sorghum crushed grain face and wheat bran are stirred
Uniformly, make it loose when stirring as far as possible, after stirring uniformly plus water, while waterside is added to stir, enable sorghum crushed grain face adequately by
The immersion of water, is placed in trogue stands after mixing evenly, so that sorghum crushed grain face is fully absorbed moisture and is impregnated with swollen profit；
4) boiling: on steamer after gas, soaked sorghum crushed grain face and wheat bran are shoveled into steamer, shovel is fashionable loose as far as possible to be made
It is laid in the bottom of a pan；Entire digestion process takes around two hours, and sorghum crushed grain face is steamed to without sandwich, it is not viscous can；
5) cooling: the raw material cooked being laid in cold scattered pond, hot-water soak is added, infiltrates 20 minutes, enables sorghum crushed grain face
Enough profit water is abundant, it is noted that material temperature is made to be maintained at 25 degrees Celsius or more when cooling, when temperature is down to close to 25 degrees Celsius
It is cooling to complete；
6) yeast mixed song: is added in raw material after cooking, it is necessary to which temperature is completed before being down to 25 degrees Celsius in sorghum crushed grain face；25
It degree Celsius is the temperature of most suitable fermentation, this temperature can promote saccharification completely, be conducive to inhibit miscellaneous bacteria, improve the quality of vinegar；
7) alcoholic fermentation: by raw material be packed into alcoholic fermentation cylinder, make raw material is loose to be as far as possible laid in cylinder, add barley and
The solution that yeast is converted, envelope cylinder fermentation；
8) acetic fermentation: the vinegar fermented grain after alcoholic fermentation being broken seal, is dried slightly after vinegar fermented grain is pulled out, is packed into wicker basket and is sent
Acetic fermentation is carried out to acetic fermentation workshop, vinegar fermented grain is poured into acetic fermentation cylinder, straw mattress is covered and starts acetic fermentation；
9) smoke unstrained spirits: by mature vinegar fermented grain, flame enrichment is fire-cureed on furnace a heatable brick bed, vinegar fermented grain is risen in the adjacent small cylinder being available one by one,
Smoked unstrained spirits was smoked by five days；
10) it drenches vinegar: light-coloured vinegar unstrained spirits and black unstrained spirits is respectively charged into vinegar showering cylinder, after acetifying in cylinder, the alcohol for adding water to reduce in vinegar liquid is dense
Light-coloured vinegar unstrained spirits and black unstrained spirits are respectively charged into vinegar showering cylinder by degree, start to drench vinegar；
11) ageing: vinegar is packed into cylinder altar by the vinegar liquid souring after filtering vinegar, and there is a thin layer of acetic acid mycoderm in vinegar face, will
Its upper and lower level stirs evenly, and filters out suspended matter, ageing half a year.
In the present embodiment, the dosage of sorghum and wheat bran in procedure for preparation is 1:1.
In the present embodiment, the hot water temperature in cooling process is 70-80 degree, and amount of water is the 225% of raw material.
Basic principles and main features and advantage of the invention have been shown and described above.The technical staff of the industry should
Understand, the present invention is not limited to the above embodiments, and the above embodiments and description only describe originals of the invention
Reason, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes and improvements
It all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by appended claims and its equivalent circle
It is fixed.
Claims (3)
1. a kind of manufacturing method of vinegar, which is characterized in that mainly include following process:
Stock: selecting the dark red eight bright leaves of appearance luster neat and the sorghum of two kinds of pimple fringe, and is ready to a certain amount of
Wheat bran；
Powder: together and the sorghum of pimple fringe both different cultivars is put into special pulverizer crushing by eight leaves, four are become
To the sorghum crushed grain face of six valves；
Profit is seeped: the sorghum crushed grain face that crushed being imported in ready trogue, wheat bran is added, sorghum crushed grain face and wheat bran are stirred
Even, when stirring, makes it loose as far as possible, and after stirring uniformly plus water is while add waterside to stir enables sorghum crushed grain face adequately by water
Immersion, be placed in trogue stand after mixing evenly, so that sorghum crushed grain face is fully absorbed moisture and be impregnated with swollen profit；
Boiling: on steamer after gas, shoveling soaked sorghum crushed grain face and wheat bran into steamer, shovel it is fashionable should be loose as far as possible keep it flat
It is layered on the bottom of a pan；
It is cooling: the raw material cooked being laid in cold scattered pond, hot-water soak is added, infiltrates 20 minutes, enables sorghum crushed grain face
It is abundant to moisten water, it is cold when temperature is down to close to 25 degrees Celsius it is noted that material temperature is made to be maintained at 25 degrees Celsius or more when cooling
But it completes；
Mixed song: yeast is added in raw material after cooking, it is necessary to which temperature is completed before being down to 25 degrees Celsius in sorghum crushed grain face；
Alcoholic fermentation: raw material is packed into alcoholic fermentation cylinder, makes raw material is loose to be as far as possible laid in cylinder, adds barley and yeast
The solution converted, envelope cylinder fermentation；
Acetic fermentation: the vinegar fermented grain after alcoholic fermentation being broken seal, is dried slightly after vinegar fermented grain is pulled out, is packed into wicker basket and is sent to vinegar
Acid fermentation workshop carries out acetic fermentation, and vinegar fermented grain is poured into acetic fermentation cylinder, straw mattress is covered and starts acetic fermentation；
Smoked unstrained spirits: by mature vinegar fermented grain, flame enrichment is fire-cureed on furnace a heatable brick bed, vinegar fermented grain is risen in the adjacent small cylinder being available one by one, is passed through
Smoke smoked unstrained spirits within five days；
Leaching vinegar: light-coloured vinegar unstrained spirits and black unstrained spirits are respectively charged into vinegar showering cylinder, after acetifying in cylinder, water are added to reduce the alcohol concentration in vinegar liquid,
Light-coloured vinegar unstrained spirits and black unstrained spirits are respectively charged into vinegar showering cylinder, start to drench vinegar；
Ageing: vinegar is packed into cylinder altar by the vinegar liquid souring after filtering vinegar, and there is a thin layer of acetic acid mycoderm in vinegar face, will thereon
Lower layer stirs evenly, and filters out suspended matter, ageing half a year.
2. a kind of manufacturing method of vinegar according to claim 1, which is characterized in that sorghum in the procedure for preparation with
The dosage of wheat bran is 1:1.
3. a kind of manufacturing method of vinegar according to claim 2, which is characterized in that the hot water temperature in the cooling process
Degree is 70-80 degree, and amount of water is the 225% of raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811120649.1A CN109055174A (en) | 2018-09-25 | 2018-09-25 | A kind of manufacturing method of vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811120649.1A CN109055174A (en) | 2018-09-25 | 2018-09-25 | A kind of manufacturing method of vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109055174A true CN109055174A (en) | 2018-12-21 |
Family
ID=64765619
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811120649.1A Withdrawn CN109055174A (en) | 2018-09-25 | 2018-09-25 | A kind of manufacturing method of vinegar |
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| Country | Link |
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| CN (1) | CN109055174A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110066715A (en) * | 2019-06-13 | 2019-07-30 | 李振强 | A kind of preparation method of nine paddy magma vinegar |
Citations (2)
| 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 |
| CN107760550A (en) * | 2017-11-01 | 2018-03-06 | 固原小丘山庄生态旅游有限公司 | A kind of Liu Pan Shan native vinegar and its preparation technology always |
-
2018
- 2018-09-25 CN CN201811120649.1A patent/CN109055174A/en not_active Withdrawn
Patent Citations (2)
| 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 |
| CN107760550A (en) * | 2017-11-01 | 2018-03-06 | 固原小丘山庄生态旅游有限公司 | A kind of Liu Pan Shan native vinegar and its preparation technology always |
Non-Patent Citations (1)
| Title |
|---|
| 中央电视台《农广天地》栏目编: "《茶树栽培与农村特色食品制作方法》", 31 March 2009, 上海：上海科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110066715A (en) * | 2019-06-13 | 2019-07-30 | 李振强 | A kind of preparation method of nine paddy magma vinegar |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181221 |
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| WW01 | Invention patent application withdrawn after publication |