CN109294865A - A kind of pure vinegar preparation method of envelope cylinder - Google Patents
A kind of pure vinegar preparation method of envelope cylinder Download PDFInfo
- Publication number
- CN109294865A CN109294865A CN201811232282.2A CN201811232282A CN109294865A CN 109294865 A CN109294865 A CN 109294865A CN 201811232282 A CN201811232282 A CN 201811232282A CN 109294865 A CN109294865 A CN 109294865A
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- vinegar
- liquid
- cylinder
- temperature
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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
Abstract
The invention discloses a kind of pure vinegar preparation methods of envelope cylinder, comprise the following steps that: will handle clean corn, sorghum, it is spare to crush small rice grain size through pulverizer；Soaking and stirring is spare in malt culture pond after barley is cleaned；Ingredient mixes in proportion after barley, wheat, pea are crushed, and brick-shaped curved billet is made, and code rises spare；Corn, sorghum, wheat bran, cavings raw material through displaying are put into steamer, after raw material is cooked plus water cools down, and becomes scattered paste shape；In the liquid charging stock of scattered paste shape, fructus hordei germinatus after crushed is added, stirs evenly, is put into saccharification cylinder；It by the saccharified liquid of cooling, is squeezed into big porcelain cylinder through underground piping, the yeast spontaneous fermentation crushed is added；The lid that the large cylinder rattan of alcoholization liquid after alcoholization or bamboo are woven, is fully sealed with wheat straw, mud；Wheat bran, cavings and yeast is added in the saccharification grain for having drenched sugar, is stirred evenly, is packed into large cylinder and carries out acetic fermentation.
Description
Technical field
The present invention relates to a kind of preparation method of pure vinegar more particularly to a kind of pure vinegar preparation methods of envelope cylinder.
Background technique
Currently, pure miserable scholar is mostly each place flavor, with material is single, flavor is different, and multi-purpose solid fermentation, time are short, remaining
Taste is short.After packaging, secondary fermentation easily occurs.So it is difficult to cover secondary fermentation bring technology to increase chemical reagent burnt sugar coloring
Topic.
Summary of the invention
The present invention provide a kind of beneficiating ingredient that can be greatly improved in grain, give full play to vinegar seasoning, drink and
The preparation method of the envelope pure vinegar of cylinder of health conditioning.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that:
A kind of pure vinegar preparation method of envelope cylinder, comprises the following steps that:
Stock, will handle clean corn, sorghum, crushes small rice grain size through pulverizer, is put on operation room mixing platform,
Wheat bran, cavings and pure water is added, stirs evenly, impregnate, display 3 hours, it is spare；
Bud is supported, is impregnated 40 minutes in malt culture pond after barley is cleaned, water is drenched naturally only, later daily every 4
Or so hour watering is primary, and stirring, cools down at cleaning, and the temperature of barley is controlled at 20 DEG C ± 2 DEG C, and bud is about 2cm and goes out pond, spare；
It is mixed after barley, wheat, pea are crushed according to the ratio ingredient of 70:20:10, is ground into small rice grain through pulverizer
Size is put into culture pond and stirs evenly after the water of addition 40%, and the skin that 4%-5% is added is bent, continues to stir, brick-shaped is made
Curved billet, temperature controls within 60 DEG C, and through 12 days maturations, curved billet rose spare in the ventilation code that dries in the shade after being made；
Liquefaction, the corn displayed through 3 hours, sorghum, wheat bran, cavings raw material are put into steamer, and flame enrichment steams 45 points or so,
So that material temperature is reached 85 DEG C -90 DEG C of temperature, raw material is cooked into Hou Jiashui and is cooled to 60 DEG C ± 2 DEG C, becomes scattered paste shape；
Saccharification, in the liquid charging stock of scattered paste shape, is added fructus hordei germinatus after crushed, stirs evenly, and is put into saccharification cylinder,
Saccharification carbon fire is heated to 60 DEG C ± 2 DEG C, primary every heating in 2 hours, leaching of lifting one's head for 12 hours, be further continued for by 60 DEG C of feed liquid heat preservation ±
2 DEG C, Hou Chu bis- drenches within 6 hours；
Alcoholization will be cooled to 35 DEG C ± 2 DEG C of saccharified liquid, squeeze into big porcelain cylinder through underground piping, be added crush it is big
Bent spontaneous fermentation waits wine degree to reach 6 degree or more, and alcoholization process terminates, and the used time about 4~5 days；
Liquid acetifies, the lid that the large cylinder rattan of the alcoholization liquid after alcoholization or bamboo are woven, with wheat straw, mud
It is fully sealed；
Solid-state acetifies, and wheat bran, cavings and yeast is added in the saccharification grain that will have drenched sugar, stirs evenly, be packed into large cylinder into
Row acetic fermentation；
Allotment, liquid vinegar and solid-state vinegar are deployed, and are stirred, and acidity is modulated according to user demand；
Filtering, successively through coarse filtration, diatomite filtering, ultrafiltration, pure water grade filtering, until finished product after filtering is in saturating
Bright liquid, without apparent impurity, until foreign；
Sterilizing, uses steam sterilizing in sterilization filling, and temperature is controlled at 75 DEG C, sterilized；
It is filling, according to user demand, in sterile filling workshop, dispensed by Different Package, assembly line is filling, examine,
Gland, labeling, coding, packing, pile, storage.
Preferably, the saccharification step further include: the slubbing leaching, two leaching flow into underground pit, and stirring is equal
It is even, 35 DEG C ± 2 DEG C are cooled to, pol is between 15 ± 2 degree.
Preferably, the step of liquid acetifies further include: the temperature of greenhouse is controlled between 25 DEG C -35 DEG C,
After fermentation in hundred days, acetic acid requires to reach 5 degree or more.
Preferably, the step of solid-state acetifies further include: rise to 35 DEG C or more stirrings once to vinegar fermented grain temperature, acetic acid
Fermentation temperature requires control within 40 DEG C, and after fermentation plus salt seals vinegar fermented grain, leaching vinegar is carried out after ageing one month, it is desirable that vinegar
Controlling pH 3.5 or more, leaching vinegar is completed.
It is carried out in materials, technique by adopting the above-described technical solution, the invention has the following beneficial effects: the present invention
It improves, substantially increases the beneficiating ingredient in grain, solve the disadvantages of sour, secondary fermentation.
Specific embodiment
It, below will be to the embodiment of the present invention in order to keep the purposes, technical schemes and advantages of the embodiment of the present invention clearer
In technical solution be explicitly described.
The main supplementary material of the pure vinegar preparation of god of agriculture home envelope cylinder has corn, sorghum, barley, cavings, wheat bran etc..The product of corn
The quality and yield of the confrontation god of agriculture home envelope pure vinegar of cylinder has direct influence, and the starch containing 70-75% in niblet, 10% is left
Right protein, the fat of 4-5%, 2% or so multivitamin.Protein, fat, vitamin A, vitamin in seed
B1, vitamin B2 content are more than rice, and corn has nutriment abundant, are conducive to the generation of lipid aromatic substance, to mentioning
The flavor of high vinegar plays the role of very.It is peaceful containing on a small quantity sweet in sorghum, there is certain intend to harmful substance during the fermentation
Production is used, and is improved vinegar productivity, and generate syringic acid and syringaldehyde substance, is increased the faint scent of vinegar.Wheat bran can absorb water
Point, play a part of loose and contain air, protein rich in has close relationship to the flavor of vinegar.Cavings is main
Serve loose, can accumulate and dredge air, be conducive to the consumption hair care ferment of acetic acid bacteria.
The pure vinegar preparation method of a kind of envelope cylinder of the invention, mainly comprises the technical steps that:
One, it stocks up
1. 70% clean corn of processing, 10% sorghum, 15% wheat bran, 5% cavings is big through pulverizer crushing small rice grain
It is small, it is put on operation room mixing platform, 3.2 times of all raw material of pure water is added, stirs evenly, impregnate, display 3 hours,
It is spare.
2. supporting bud.It impregnates 40 minutes, water is drenched naturally net in malt culture pond after barley is cleaned.Later daily every
Watering in 4 hours or so is primary, stirring, cleaning, cooling, and the temperature control of barley is at 20 DEG C ± 2 DEG C, and bud is about 2cm, and to go out pond spare,
The whole process used time 5~7 days.
3. yeast processed: by barley, wheat, pea is mixed after crushing according to the ratio ingredient of 70:20:10, through pulverizer powder
It is broken into small rice grain size, is put into culture pond and is stirred evenly after the water of addition 40%, the skin that 4%-5% is added is bent, continues to stir,
The control of brick-shaped curved billet (20 × 30cm) temperature is made within 60 DEG C, through 12 days maturations.Curved billet is made rear code and plays (ventilation of drying in the shade
Place) it is spare.The evaporation for being conducive to moisture in yeast in this way, the storage for being conducive to yeast save.
Two, liquefaction
The corn displayed through 3 hours, sorghum, wheat bran, cavings raw material are put into steamer, flame enrichment steams 45 points or so, makes to expect
Temperature reaches 85 DEG C -90 DEG C of temperature, and raw material is cooked Hou Jiashui and is cooled to 60 DEG C ± 2 DEG C, becomes scattered paste shape.
Three, saccharification
In the liquid charging stock of scattered paste shape, 20% fructus hordei germinatus after crushed is added, stirs evenly, is put into saccharification cylinder,
Saccharification carbon fire is heated to 60 DEG C ± 2 DEG C.Primary, the leaching of lifting one's head for 12 hours every heating in 2 hours, be further continued for by 60 DEG C of feed liquid heat preservation ±
2 DEG C, Hou Chu bis- drenches within 6 hours.
Slubbing leaching, two leaching flow into underground pit, stir evenly, be cooled to 35 DEG C ± 2 DEG C, pol must be 15 ± 2
Between degree.
Four, alcoholizations
It will be cooled to 35 DEG C ± 2 DEG C of saccharified liquid, squeezed into big porcelain cylinder through underground piping, it is natural that the yeast crushed is added
Fermentation, waits wine degree to reach 6 degree or more, and alcoholization process terminates, and the used time about 4~5 days.
Five, liquid acetifies
The lid that the large cylinder rattan of alcoholization liquid after alcoholization or bamboo are woven, with wheat straw, mud is fully sealed
Firmly.
The temperature of greenhouse controls between 25 DEG C -35 DEG C, after fermentation in hundred days, acetic acid require to reach 5 degree with
On.
Six, solid-states acetify
20% wheat bran, 15% cavings and 5% yeast is added in the saccharification grain for having drenched sugar, stirs evenly, is packed into large cylinder
Carry out acetic fermentation.
It is primary (acetic fermentation temperature requirement controls within 40 DEG C) that period waits for that vinegar fermented grain temperature rises to 35 DEG C or more stirrings.
After fermentation plus salt seals vinegar fermented grain.Leaching vinegar is carried out after ageing one month.It is required that the controlling pH of vinegar is 3.5 or more, leaching vinegar is complete
At.
Seven, allotment, filtering, sterilizing and filling
1. allotment
Liquid vinegar and solid-state vinegar are deployed, stirred, acidity is modulated according to user demand.
2. filtering
Successively through coarse filtration, diatomite filtering, ultrafiltration, pure water grade filtering, totally four filter.It is required that after ultrafiltration
The bright liquid of finished product journey, without apparent impurity, foreign.
3. sterilizing
Steam sterilizing is used in sterilization filling, temperature is controlled at 75 DEG C, sterilized.
4. filling
According to user demand, in sterile filling workshop, dispensed by Different Package, assembly line is filling, inspection, gland,
Labeling, coding, packing, pile, storage.
Claims (4)
1. a kind of pure vinegar preparation method of envelope cylinder, comprises the following steps that:
Stock, will handle clean corn, sorghum, crushes small rice grain size through pulverizer, is put on operation room mixing platform, is added
Wheat bran, cavings and pure water are stirred evenly, are impregnated, and are displayed 3 hours, spare；
Bud is supported, is impregnated 40 minutes in malt culture pond after barley is cleaned, water is drenched naturally only, later daily every 4 hours
Left and right watering is primary, and the temperature of stirring, cleaning, cooling, barley is controlled at 20 DEG C ± 2 DEG C, and bud is about 2cm and goes out pond, spare；
It is mixed after barley, wheat, pea are crushed according to the ratio ingredient of 70:20:10, it is big to be ground into small rice grain through pulverizer
It is small, it is put into culture pond and is stirred evenly after the water of addition 40%, the skin that 4%-5% is added is bent, and continue to stir, brick-shaped curved billet is made,
Temperature controls within 60 DEG C, and through 12 days maturations, curved billet rose spare in the ventilation code that dries in the shade after being made；
Liquefaction, the corn displayed through 3 hours, sorghum, wheat bran, cavings raw material are put into steamer, and flame enrichment steams 45 points or so, make to expect
Temperature reaches 85 DEG C -90 DEG C of temperature, and raw material is cooked Hou Jiashui and is cooled to 60 DEG C ± 2 DEG C, becomes scattered paste shape；
Saccharification, in the liquid charging stock of scattered paste shape, is added fructus hordei germinatus after crushed, stirs evenly, and is put into saccharification cylinder, saccharification
Carbon fire is heated to 60 DEG C ± 2 DEG C, primary every heating in 2 hours, and leaching of lifting one's head for 12 hours is further continued for feed liquid keeping the temperature 60 DEG C ± 2 DEG C,
Hou Chu bis- drenches within 6 hours；
Alcoholization will be cooled to 35 DEG C ± 2 DEG C of saccharified liquid, squeeze into big porcelain cylinder through underground piping, and the yeast crushed is added certainly
So fermentation, waits wine degree to reach 6 degree or more, and alcoholization process terminates, and the used time about 4 ~ 5 days；
Liquid acetifies, the lid that the large cylinder rattan of the alcoholization liquid after alcoholization or bamboo are woven, complete with wheat straw, mud
It seals up；
Solid-state acetifies, and wheat bran, cavings and yeast is added in the saccharification grain for having drenched sugar, is stirred evenly, is packed into large cylinder and carries out vinegar
Acid fermentation；
Allotment, liquid vinegar and solid-state vinegar are deployed, and are stirred, and acidity is modulated according to user demand；
Filtering, successively through coarse filtration, diatomite filtering, ultrafiltration, pure water grade filtering, until finished product after filtering is in bright
Liquid, without apparent impurity, until foreign；
Sterilizing, uses steam sterilizing in sterilization filling, and temperature is controlled at 75 DEG C, sterilized；
It is filling, according to user demand, in sterile filling workshop, dispensed by Different Package, assembly line is filling, inspection, gland,
Labeling, coding, packing, pile, storage.
2. preparation method according to claim 1, the saccharification step further include: the slubbing leaching, two leaching are equal
Underground pit is flowed into, stirs evenly, is cooled to 35 DEG C ± 2 DEG C, pol is between 15 ± 2 degree.
3. the step of preparation method according to claim 1, the liquid acetifies further include: by the temperature control of greenhouse
System is between 25 DEG C -35 DEG C, and after fermentation in hundred days, acetic acid requires to reach 5 degree or more.
4. the step of preparation method according to claim 1, the solid-state acetifies further include: rise to 35 to vinegar fermented grain temperature
DEG C or more stirring it is primary, acetic fermentation temperature requirement controls within 40 DEG C, and after fermentation plus salt seals vinegar fermented grain, ageing one
Leaching vinegar is carried out after month, it is desirable that the controlling pH of vinegar 3.5 or more, complete by leaching vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811232282.2A CN109294865A (en) | 2018-10-22 | 2018-10-22 | A kind of pure vinegar preparation method of envelope cylinder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811232282.2A CN109294865A (en) | 2018-10-22 | 2018-10-22 | A kind of pure vinegar preparation method of envelope cylinder |
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| Publication Number | Publication Date |
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| CN109294865A true CN109294865A (en) | 2019-02-01 |
Family
ID=65158365
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|---|---|---|---|
| CN201811232282.2A Pending CN109294865A (en) | 2018-10-22 | 2018-10-22 | A kind of pure vinegar preparation method of envelope cylinder |
Country Status (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114874873A (en) * | 2022-06-29 | 2022-08-09 | 赵亮 | Vinegar making method |
| CN114891594A (en) * | 2022-06-16 | 2022-08-12 | 李玉龙 | Edible vinegar with low production cost and simple process and preparation method thereof |
| CN115926925A (en) * | 2022-12-01 | 2023-04-07 | 马淑琴 | Preparation process of green multifunctional pure-brewed vinegar |
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| CN102586070A (en) * | 2012-02-28 | 2012-07-18 | 毕节市天河酱醋厂 | Mixed grain rice vinegar and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114891594A (en) * | 2022-06-16 | 2022-08-12 | 李玉龙 | Edible vinegar with low production cost and simple process and preparation method thereof |
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| CN115926925A (en) * | 2022-12-01 | 2023-04-07 | 马淑琴 | Preparation process of green multifunctional pure-brewed vinegar |
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