CN109666579A - A kind of brewage process of honeysuckle tail aroma vinegar - Google Patents
A kind of brewage process of honeysuckle tail aroma vinegar Download PDFInfo
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- CN109666579A CN109666579A CN201910157473.5A CN201910157473A CN109666579A CN 109666579 A CN109666579 A CN 109666579A CN 201910157473 A CN201910157473 A CN 201910157473A CN 109666579 A CN109666579 A CN 109666579A
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- vinegar
- honeysuckle
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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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Abstract
The invention discloses a kind of brewage process of honeysuckle tail aroma vinegar, including ingredient, material moistening, gelatinization, saccharification, acetic fermentation plus salt curing, leaching vinegar, sterilizing, ageing, bottling storage.There is honeysuckle tail wine in the present invention certain alcoholic strength to reduce production cost so that the step of alcoholic fermentation is omitted in brewing process, shortens the production cycle；Determination of Organic Acids rich in honeysuckle tail wine simultaneously, be conducive to carry out acetic fermentation, and impart the unique flavor of aromatic vinegar, in addition contain bioactive substance in honeysuckle tail wine --- chlorogenic acid, it is with a variety of pharmacological activity, the nutritive value and active function of vinegar are improved, the health-care effect of vinegar is enhanced, is beneficial to health.Honeysuckle tail aroma vinegar unique flavor of the invention has the features such as fragrance of a flower is prominent, and mouthfeel is soft, and irritation is lower.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of brewage process of honeysuckle tail aroma vinegar.
Background technique
Vinegar is the fermented food of Chinese tradition, and for fermented type vinegar on the market mostly using grain as raw material, production technology is logical at present
It often include that raw material is gelatinized, alcoholic fermentation and acetic fermentation, the technique production cycle is long, at high cost.And the nutritive value of vinegar with
Flavor taste is also more single, is unable to satisfy the market demand.
Honeysuckle tail wine is the wine body that the fermentation fermented grain Spirit containing honeysuckle takes its back segment in the process, is brewing dinner party with singsong girls in attendance mistake
The by-product of journey, wherein Determination of Organic Acids rich in and the distinctive functional components chlorogenic acid isoreactivity of honeysuckle at
Point, chlorogenic acid has a variety of function such as clearing heat and detoxicating, Hepatoprotective cholagogue, antibacterial, antiviral, anti influenza, anti-inflammatory, anti-oxidant, antitumor
Effect.If not being subject to effectively to utilize and will cause a large amount of wasting of resources.
Summary of the invention
It is prominent that the purpose of the present invention is to provide a kind of fragrance of a flower, and mouthfeel is soft, the lower honeysuckle tail aroma vinegar of irritation
Brewage process.
A kind of brewage process of honeysuckle tail aroma vinegar of the invention, comprising the following steps:
(1) ingredient: the wheat crushed and wheat bran are mixed in the ratio of 4~7:5~8；
(2) material moistening: the dosage % of 40 %~60 pure water is added in the material prepared, stirs evenly；
(3) be gelatinized: by the material moistened under the conditions of 95~105 DEG C 0.5~1 h of boiling；
(4) be saccharified: by the wheat bran of the material being gelatinized access 20%~50%, be saccharified 2.5~3h under the conditions of 30~35 DEG C, then plus
Enter 25%~35% honeysuckle distillation tail wine；
(5) acetic fermentation: the acetic acid bacteria seed liquor of the material the being saccharified access % of 2 %~8 is issued in 28~35 DEG C of conditions
5~10d of ferment；
(6) plus salt cures: salt being added after acetic fermentation and cures 2~3d；
(7) it drenches vinegar: the fermented grains after the completion of curing is carried out to the leaching vinegar of 6~18h；
(8) sterilize: the head vinegar heat sterilization that will be drenched, sterilization time are 25~35min；
(9) ageing: by sterilizing gained vinegar liquid ageing；
(10) bottling storage to get.
A kind of brewage process of above-mentioned honeysuckle tail aroma vinegar, wherein honeysuckle described in step (4) distills tail wine
Alcoholic strength is 15%~30%vol.
A kind of brewage process of above-mentioned honeysuckle tail aroma vinegar, wherein salt additional amount described in step (6) is vinegar fermented grain
The 2%~4% of weight.
A kind of brewage process of above-mentioned honeysuckle tail aroma vinegar, wherein sterilising temp described in step (8) is 85~90
℃。
A kind of brewage process of above-mentioned honeysuckle tail aroma vinegar, wherein the ageing time described in step (9) be 20~
30d。
The present invention compared with the existing technology, has clear advantage and beneficial effect, from the above technical scheme: this hair
Honeysuckle tail wine in bright has certain alcoholic strength, so that the step of alcoholic fermentation is omitted in brewing process, shortens
Production cycle reduces production cost；Determination of Organic Acids rich in honeysuckle tail wine simultaneously is conducive to carry out acetic acid hair
Ferment, and impart the unique flavor of aromatic vinegar；In addition have more in honeysuckle tail wine containing bioactive substance-chlorogenic acid etc.
Kind pharmacological activity, improves the nutritive value and active function of vinegar, enhances the health-care effect of vinegar, be beneficial to health.This
The honeysuckle tail aroma vinegar flavor of invention is obvious, has the features such as fragrance of a flower is prominent, and mouthfeel is soft, and irritation is lower.
Specific embodiment
Embodiment 1
A kind of brewage process of honeysuckle tail aroma vinegar, comprising the following steps:
(1) ingredient: the wheat crushed and wheat bran are mixed according to the ratio of 4:8；
(2) material moistening: the pure water of 40 % of dosage is added in the material prepared, stirs evenly；
(3) be gelatinized: by the material moistened under the conditions of 95 DEG C 1 h of boiling；
(4) it is saccharified: the wheat bran that material be gelatinized accesses 20 % is saccharified 2.5 h under the conditions of 35 DEG C, then press the 25% of material and add
Enter alcoholic strength 15%vol honeysuckle distillation tail wine；
(5) acetic fermentation: the material being saccharified is accessed to the acetic acid bacteria seed liquor of 2 %, ferment 5 d under the conditions of 35 DEG C；
(6) plus salt cures: the salt that 4 % of vinegar fermented grain weight is added after acetic fermentation cures 2 d；
(7) it drenches vinegar: the fermented grains after the completion of curing is carried out to the leaching vinegar of 6 h；
(8) it sterilizes: by 25 min of heat sterilization at a temperature of 90 DEG C of head vinegar drenched；
(9) ageing: by 30 d of sterilizing gained vinegar liquid ageing；
(10) blend bottling storage to get.
Embodiment 2
A kind of brewage process of honeysuckle tail aroma vinegar, comprising the following steps:
(1) ingredient: the wheat crushed and wheat bran are mixed according to the ratio of 5:7；
(2) material moistening: the pure water of dosage 50% is added in the material prepared, stirs evenly；
(3) be gelatinized: by the material moistened under the conditions of 101 DEG C 1 h of boiling；
(4) it is saccharified: the wheat bran that material be gelatinized accesses 38 % of material is saccharified 2.5 h under the conditions of 34 DEG C, then press material
The honeysuckle that alcoholic strength 20%vol is added in 32 % distills tail wine；
(5) acetic fermentation: the material being saccharified is accessed to the acetic acid bacteria seed liquor of 5 %, ferment 7 d under the conditions of 33 DEG C；
(6) plus salt cures: the salt that 3 % are added after acetic fermentation cures 2 d；
(7) it drenches vinegar: the fermented grains after the completion of curing is carried out to the leaching vinegar of 14 h；
(8) sterilize: by the head vinegar drenched at a temperature of 88 DEG C 35 min of heat sterilization；
(9) ageing: by 25 d of sterilizing gained vinegar liquid ageing；
(10) blend bottling storage to get.
Embodiment 3
A kind of brewage process of honeysuckle tail aroma vinegar, comprising the following steps:
(1) ingredient: the wheat crushed and wheat bran are mixed according to the ratio of 7:5；
(2) material moistening: the pure water of 60 % of dosage is added in the material prepared, stirs evenly；
(3) be gelatinized: by the material moistened under the conditions of 105 DEG C 0.5 h of boiling；
(4) it is saccharified: the wheat bran of 50 % of material be gelatinized access being saccharified 3 h under the conditions of 30 DEG C, then is added by 35 % of material
Enter alcoholic strength 30%vol honeysuckle distillation tail wine；
(5) acetic fermentation: the material being saccharified is accessed to the acetic acid bacteria seed liquor of 8 %, ferment 10 d under the conditions of 28 DEG C；
(6) plus salt cures: the salt that 2 % are added after acetic fermentation cures 2 d；
(7) it drenches vinegar: the fermented grains after the completion of curing is carried out to the leaching vinegar of 18 h；
(8) it sterilizes: by 35 min of heat sterilization at a temperature of 85 DEG C of head vinegar drenched；
(9) ageing: by 20 d of sterilizing gained vinegar liquid ageing；
(10) blend bottling storage to get.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (5)
1. a kind of brewage process of honeysuckle tail aroma vinegar, comprising the following steps:
(1) ingredient: the wheat crushed and wheat bran are mixed in the ratio of 4~7:5~8；
(2) material moistening: 40%~60% pure water of dosage is added in the material prepared, stirs evenly；
(3) be gelatinized: by the material moistened under the conditions of 95~105 DEG C 0.5~1h of boiling；
(4) be saccharified: by the wheat bran of the material being gelatinized access 20%~50%, be saccharified 2.5~3h under the conditions of 30~35 DEG C, then plus
Enter 25%~35% honeysuckle distillation tail wine；
(5) acetic fermentation: by the acetic acid bacteria seed liquor of the material being saccharified access 2%~8%, 5 are fermented under the conditions of 28~35 DEG C
~10d；
(6) plus salt cures: salt being added after acetic fermentation and cures 2~3d；
(7) it drenches vinegar: the fermented grains after the completion of curing is carried out to the leaching vinegar of 6~18h；
(8) sterilize: the head vinegar heat sterilization that will be drenched, sterilization time are 25~35min；
(9) ageing: by sterilizing gained vinegar liquid ageing；
(10) bottling storage to get.
2. a kind of brewage process of honeysuckle tail aroma vinegar as described in claim 1, it is characterised in that: described in step (4)
Honeysuckle distillation tail wine be honeysuckle distill after the pure colored solid state fermentation of conventional solid-state be made, alcoholic strength be 15%~30%vol.
3. a kind of brewage process of honeysuckle tail aroma vinegar as described in claim 1, it is characterised in that: described in step (6)
Salt additional amount is the 2%~4% of vinegar fermented grain weight.
4. a kind of brewage process of honeysuckle tail aroma vinegar as described in claim 1, it is characterised in that: described in step (8)
Sterilising temp is 85~90 DEG C.
5. a kind of brewage process of honeysuckle tail aroma vinegar as described in claim 1, it is characterised in that: described in step (9)
The ageing time is 20~30d.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910157473.5A CN109666579A (en) | 2019-03-01 | 2019-03-01 | A kind of brewage process of honeysuckle tail aroma vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910157473.5A CN109666579A (en) | 2019-03-01 | 2019-03-01 | A kind of brewage process of honeysuckle tail aroma vinegar |
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| CN109666579A true CN109666579A (en) | 2019-04-23 |
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| CN201910157473.5A Pending CN109666579A (en) | 2019-03-01 | 2019-03-01 | A kind of brewage process of honeysuckle tail aroma vinegar |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1221790A (en) * | 1997-12-31 | 1999-07-07 | 阜新市制酒二厂 | Fruits and vegetable vinegar and its prepn. method |
| CN1280183A (en) * | 2000-02-29 | 2001-01-17 | 薄玉飞 | Method for producing vinegar by using tail wine |
| JP2009131204A (en) * | 2007-11-30 | 2009-06-18 | Sakata Nobuo Shoten:Kk | Vinegar and method for producing the same |
| CN101536798A (en) * | 2009-04-17 | 2009-09-23 | 河北华鹏科技开发有限公司 | Strengthened golden-silk jujube vinegar drink and brewing method thereof |
| CN105950435A (en) * | 2016-07-25 | 2016-09-21 | 福建师范大学 | Preparation method for brewing red rice aromatic vinegar through distiller's grains |
| CN106675990A (en) * | 2017-03-23 | 2017-05-17 | 泸州品创科技有限公司 | Vinegar produced through baijiu distillation tail alcohol and production method |
-
2019
- 2019-03-01 CN CN201910157473.5A patent/CN109666579A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1221790A (en) * | 1997-12-31 | 1999-07-07 | 阜新市制酒二厂 | Fruits and vegetable vinegar and its prepn. method |
| CN1280183A (en) * | 2000-02-29 | 2001-01-17 | 薄玉飞 | Method for producing vinegar by using tail wine |
| JP2009131204A (en) * | 2007-11-30 | 2009-06-18 | Sakata Nobuo Shoten:Kk | Vinegar and method for producing the same |
| CN101536798A (en) * | 2009-04-17 | 2009-09-23 | 河北华鹏科技开发有限公司 | Strengthened golden-silk jujube vinegar drink and brewing method thereof |
| CN105950435A (en) * | 2016-07-25 | 2016-09-21 | 福建师范大学 | Preparation method for brewing red rice aromatic vinegar through distiller's grains |
| CN106675990A (en) * | 2017-03-23 | 2017-05-17 | 泸州品创科技有限公司 | Vinegar produced through baijiu distillation tail alcohol and production method |
Non-Patent Citations (1)
| Title |
|---|
| 尚丽娟: "《调味品生产技术》", 30 September 2012, 中国农业大学出版社 * |
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