CN110218622A - A kind of Pepper vinegar brewage process - Google Patents
A kind of Pepper vinegar brewage process Download PDFInfo
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- CN110218622A CN110218622A CN201910546941.8A CN201910546941A CN110218622A CN 110218622 A CN110218622 A CN 110218622A CN 201910546941 A CN201910546941 A CN 201910546941A CN 110218622 A CN110218622 A CN 110218622A
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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 Pepper vinegar brewage process of vinegar technical field, comprising the following steps: S1: raw material preparation；S2: liquefaction；S3: alcoholic fermentation；S4: acetic fermentation；S5: smoked unstrained spirits；S6: leaching vinegar；S7: sterilizing；S8: allotment；S9: two-stage sterilization；S10: precipitating；S11: filling, bactericidal antiphlogistic effect, blood circulation invigorating efficacies, keep fit and healthy effect, and taste is special.
Description
Technical field
The present invention relates to vinegar technical field, specially a kind of Pepper vinegar brewage process.
Background technique
Pepper vinegar historical records are a treatment psoriasis, chronic eczema, neurodermatitis, the fungal infection of the hand in Compendium of Material Medica
And the peculiar external application side of ichthyosis chronic diseases.
The method of simply production Pepper vinegar has on the market: then plus Chinese prickly ash, water is thorough firstly, participate in some water in pot
It boils at bottom.Then again plus some light-coloured vinegars, preferably plus some salt.And this most of the Pepper vinegar made be used to bubble foot or
Treat psoriasis.
On the market simply production Pepper vinegar defect: 1), in most cases if the ratio of the two control it is not in place
Words, do not have the effect for the treatment of not only, can also allow aggravation instead；2), production method is too simple, typically certainly from work
With playing the role of being not obvious；3), people really recognize the edible value and medical value of Pepper vinegar not yet.
Based on this, the present invention devises a kind of Pepper vinegar brewage process, mentioned above to solve the problems, such as.
Summary of the invention
The purpose of the present invention is to provide a kind of Pepper vinegar brewage process, to solve mentioned above in the background art ask
Topic.
To achieve the above object, the invention provides the following technical scheme: a kind of Pepper vinegar brewage process, the technique include
Following steps:
S1: raw material preparation: by weight, 20-30 parts of sorghum flour, 4-6 parts of koji powder, 0.8-1.2 parts of amylase, saccharification
0.004-0.006 parts of enzyme, 0.002-0.004 parts of brewer yeast, 20-30 parts of wheat bran, 40-50 parts of paddy sugar, 1-3 parts of edible salt, Chinese prickly ash
0.8-1.2 parts, 1-20 portions of white granulated sugars and 0.4-0.8 parts of sodium benzoate；
S2: liquefaction: sorghum flour is put into liquefied pot, and adds the water and amylase of 5 times of amounts, and liquefied pot is heated to
It is 100 DEG C, rear to be kept for 45 minutes；
S3: after the sorghum liquid to have liquefied is cooled to 28 DEG C, koji powder, carbohydrase and brewer yeast, hair alcoholic fermentation: is added
Ferment 7 days；
S4: acetic fermentation: wheat bran, paddy sugar will be added in the distiller's wort fermented, be incorporated in cylinder and carry out acetic fermentation, after eight days
Vinegar fermented grain acidity reaches 7% or more, and edible salt and Chinese prickly ash, compacting fermentation three days is added；
S5: smoked unstrained spirits: the vinegar fermented grain that Chinese prickly ash is added is put into smoked cylinder and is warmed to 75 DEG C -80 DEG C, post-fermentation 5 days, turns over unstrained spirits daily
Once；
S6: 50% smoked unstrained spirits and acetic acid are respectively put into leaching pond, 2.5 times of unstrained spirits amount of water drenching are added, impregnate 12 by leaching vinegar
After hour, vinegar is drenched；
S7: sterilizing: the vinegar drenched is heated to 120 DEG C, requires total plate count that must not examine less than 1000. coliforms within 26 seconds
Out；
S8: allotment: white granulated sugar is added according to different taste, and sodium benzoate anti-corrosion is added；
S9: two-stage sterilization: the vinegar after anti-corrosion is heated to 120 DEG C, requires within 26 seconds total plate count not less than 1000. coliforms
It must detect；
S10: it precipitating: is precipitated 7 days or more after sterilizing；
S11: filling: to be chemically examined before filling, it is desirable that vinegar has the mellowness of making vinegar and the faint scent acidity of Chinese prickly ash
3.5% or more.
Preferably, in the step S1, raw material by weight, by weight, 25 parts of sorghum flour, 5 parts of koji powder,
1 part of amylase, 0.005 part of carbohydrase, 0.003 part of brewer yeast, 25 parts of wheat bran, paddy sugared 45 parts, 2 parts of edible salt, 1 part of Chinese prickly ash, 10
Portion white granulated sugar and 0.6 part of sodium benzoate.
Preferably, in the step S1, sorghum flour and koji powder, which are put by sorghum and yeast to pulverizer, smashes to obtain.
Preferably, the sorghum selects grain full greatly, and starch is high out.
Preferably, in the step S3, to maintain the temperature at 28 DEG C -30 DEG C during fermentation, alcoholic strength reach 8 degree with
On.
Preferably, in the step S4, acetic fermentation temperature is controlled at 40 DEG C -45 DEG C, and it is primary to turn over unstrained spirits daily.
Compared with prior art, the beneficial effects of the present invention are:
1. bactericidal antiphlogistic effect: Pepper vinegar is for Escherichia coli, shigella dysenteriae, staphylococcus, tubercle bacillus, cholera arc
Bacterium, typhoid bacillus etc. significantly inhibit effect, can be used for treating the symptoms such as gastroenteritis, dysentery, it may also be used for treatment onychomycosis,
There is certain effect.
2. blood circulation invigorating efficacies: Pepper vinegar can promote blood circulation, can be used for treating because dysmenorrhea caused by blood stasis, menostasis,
The symptoms such as irregular menstruation.
3. keep fit and healthy effect: Chinese prickly ash light-coloured vinegar, which has, promotes body metabolism and sanguimotor effect, can also be
Body supplements energy, to enhance immunity of organisms, prevents disease.
4, taste is special, can deodorization, the food worked it out is more palatable.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, will be described below to embodiment required
Attached drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for ability
For the those of ordinary skill of domain, without creative efforts, it can also be obtained according to these attached drawings other attached
Figure.
Fig. 1 is schematic structural view of the invention；
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts all other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1,
Embodiment one
A kind of Pepper vinegar brewage process, the technique the following steps are included:
S1: raw material preparation: by weight, 20 parts of sorghum flour, 4 parts of koji powder, 0.8 part of amylase, carbohydrase 0.004
Part, 0.002 part of brewer yeast, 20 parts of wheat bran, 40 parts of paddy sugar, 1 part of edible salt, 0.8 part, 1 portion white granulated sugar of Chinese prickly ash and sodium benzoate 0.4
Part；
S2: liquefaction: sorghum flour is put into liquefied pot, and adds the water and amylase of 5 times of amounts, and liquefied pot is heated to
It is 100 DEG C, rear to be kept for 45 minutes；
S3: after the sorghum liquid to have liquefied is cooled to 28 DEG C, koji powder, carbohydrase and brewer yeast, hair alcoholic fermentation: is added
Ferment 7 days, 28 DEG C -30 DEG C are maintained the temperature at during fermentation, alcoholic strength reaches 8 degree or more；
S4: acetic fermentation: wheat bran, paddy sugar will be added in the distiller's wort fermented, be incorporated in cylinder and carry out acetic fermentation, after eight days
Vinegar fermented grain acidity reaches 7% or more, edible salt and Chinese prickly ash is added, compacting fermentation three days, acetic fermentation temperature is controlled at 40 DEG C -45
DEG C, and it is primary to turn over unstrained spirits daily；
S5: smoked unstrained spirits: the vinegar fermented grain that Chinese prickly ash is added is put into smoked cylinder and is warmed to 75 DEG C -80 DEG C, post-fermentation 5 days, turns over unstrained spirits daily
Once；
S6: 50% smoked unstrained spirits and acetic acid are respectively put into leaching pond, 2.5 times of unstrained spirits amount of water drenching are added, impregnate 12 by leaching vinegar
After hour, vinegar is drenched；
S7: sterilizing: the vinegar drenched is heated to 120 DEG C, requires total plate count that must not examine less than 1000. coliforms within 26 seconds
Out；
S8: allotment: white granulated sugar is added according to different taste, and sodium benzoate anti-corrosion is added；
S9: two-stage sterilization: the vinegar after anti-corrosion is heated to 120 DEG C, requires within 26 seconds total plate count not less than 1000. coliforms
It must detect；
S10: it precipitating: is precipitated 7 days or more after sterilizing；
S11: filling: to be chemically examined before filling, it is desirable that vinegar has the mellowness of making vinegar and the faint scent acidity of Chinese prickly ash
3.5% or more.
Wherein, sorghum flour and koji powder, which are put by sorghum and yeast to pulverizer, smashes to obtain, and sorghum selects grain full greatly,
Starch is high out.
Embodiment two
A kind of Pepper vinegar brewage process, the technique the following steps are included:
S1: raw material preparation: by weight, 25 parts of sorghum flour, 5 parts of koji powder, 1 part of amylase, 0.005 part of carbohydrase,
0.003 part of brewer yeast, 25 parts of wheat bran, 45 parts of paddy sugar, 2 parts of edible salt, 1 part, 10 portions white granulated sugars of Chinese prickly ash and 0.6 part of sodium benzoate.
S2: liquefaction: sorghum flour is put into liquefied pot, and adds the water and amylase of 5 times of amounts, and liquefied pot is heated to
It is 100 DEG C, rear to be kept for 45 minutes；
S3: after the sorghum liquid to have liquefied is cooled to 28 DEG C, koji powder, carbohydrase and brewer yeast, hair alcoholic fermentation: is added
Ferment 7 days, 28 DEG C -30 DEG C are maintained the temperature at during fermentation, alcoholic strength reaches 8 degree or more；
S4: acetic fermentation: wheat bran, paddy sugar will be added in the distiller's wort fermented, be incorporated in cylinder and carry out acetic fermentation, after eight days
Vinegar fermented grain acidity reaches 7% or more, edible salt and Chinese prickly ash is added, compacting fermentation three days, acetic fermentation temperature is controlled at 40 DEG C -45
DEG C, and it is primary to turn over unstrained spirits daily；
S5: smoked unstrained spirits: the vinegar fermented grain that Chinese prickly ash is added is put into smoked cylinder and is warmed to 75 DEG C -80 DEG C, post-fermentation 5 days, turns over unstrained spirits daily
Once；
S6: 50% smoked unstrained spirits and acetic acid are respectively put into leaching pond, 2.5 times of unstrained spirits amount of water drenching are added, impregnate 12 by leaching vinegar
After hour, vinegar is drenched；
S7: sterilizing: the vinegar drenched is heated to 120 DEG C, requires total plate count that must not examine less than 1000. coliforms within 26 seconds
Out；
S8: allotment: white granulated sugar is added according to different taste, and sodium benzoate anti-corrosion is added；
S9: two-stage sterilization: the vinegar after anti-corrosion is heated to 120 DEG C, requires within 26 seconds total plate count not less than 1000. coliforms
It must detect；
S10: it precipitating: is precipitated 7 days or more after sterilizing；
S11: filling: to be chemically examined before filling, it is desirable that vinegar has the mellowness of making vinegar and the faint scent acidity of Chinese prickly ash
3.5% or more.
Wherein, sorghum flour and koji powder, which are put by sorghum and yeast to pulverizer, smashes to obtain, and sorghum selects grain full greatly,
Starch is high out.
Embodiment three
A kind of Pepper vinegar brewage process, the technique the following steps are included:
S1: raw material preparation: by weight, 30 parts of sorghum flour, 6 parts of koji powder, 1.2 parts of amylase, carbohydrase 0.006
Part, 0.004 part of brewer yeast, 30 parts of wheat bran, 50 parts of paddy sugar, 3 parts of edible salt, 1.2 parts, 20 portions white granulated sugars of Chinese prickly ash and sodium benzoate
0.8 part；
S2: liquefaction: sorghum flour is put into liquefied pot, and adds the water and amylase of 5 times of amounts, and liquefied pot is heated to
It is 100 DEG C, rear to be kept for 45 minutes；
S3: after the sorghum liquid to have liquefied is cooled to 28 DEG C, koji powder, carbohydrase and brewer yeast, hair alcoholic fermentation: is added
Ferment 7 days, 28 DEG C -30 DEG C are maintained the temperature at during fermentation, alcoholic strength reaches 8 degree or more；
S4: acetic fermentation: wheat bran, paddy sugar will be added in the distiller's wort fermented, be incorporated in cylinder and carry out acetic fermentation, after eight days
Vinegar fermented grain acidity reaches 7% or more, edible salt and Chinese prickly ash is added, compacting fermentation three days, acetic fermentation temperature is controlled at 40 DEG C -45
DEG C, and it is primary to turn over unstrained spirits daily；
S5: smoked unstrained spirits: the vinegar fermented grain that Chinese prickly ash is added is put into smoked cylinder and is warmed to 75 DEG C -80 DEG C, post-fermentation 5 days, turns over unstrained spirits daily
Once；
S6: 50% smoked unstrained spirits and acetic acid are respectively put into leaching pond, 2.5 times of unstrained spirits amount of water drenching are added, impregnate 12 by leaching vinegar
After hour, vinegar is drenched；
S7: sterilizing: the vinegar drenched is heated to 120 DEG C, requires total plate count that must not examine less than 1000. coliforms within 26 seconds
Out；
S8: allotment: white granulated sugar is added according to different taste, and sodium benzoate anti-corrosion is added；
S9: two-stage sterilization: the vinegar after anti-corrosion is heated to 120 DEG C, requires within 26 seconds total plate count not less than 1000. coliforms
It must detect；
S10: it precipitating: is precipitated 7 days or more after sterilizing；
S11: filling: to be chemically examined before filling, it is desirable that vinegar has the mellowness of making vinegar and the faint scent acidity of Chinese prickly ash
3.5% or more.
Wherein, sorghum flour and koji powder, which are put by sorghum and yeast to pulverizer, smashes to obtain, and sorghum selects grain full greatly,
Starch is high out.
In summary three kinds of embodiments, meeting service efficiency in relevant national standard detection and experiment in health must control, excellent
Being selected as embodiment two is most preferred embodiment.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
Particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one implementation of the invention
In example or example.In the present specification, schematic expression of the above terms may not refer to the same embodiment or example.
Moreover, particular features, structures, materials, or characteristics described can be in any one or more of the embodiments or examples to close
Suitable mode combines.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to better explain the present invention
Principle and practical application, so that skilled artisan be enable to better understand and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (6)
1. a kind of Pepper vinegar brewage process, it is characterised in that: the technique the following steps are included:
S1: raw material preparation: by weight, 20-30 parts of sorghum flour, 4-6 parts of koji powder, 0.8-1.2 parts of amylase, carbohydrase
0.004-0.006 parts, 0.002-0.004 parts of brewer yeast, 20-30 parts of wheat bran, 40-50 parts of paddy sugar, 1-3 parts of edible salt, Chinese prickly ash
0.8-1.2 parts, 1-20 portions of white granulated sugars and 0.4-0.8 parts of sodium benzoate；
S2: liquefaction: sorghum flour is put into liquefied pot, and adds the water and amylase of 5 times of amounts, and liquefied pot is heated to 100
DEG C, it is rear to be kept for 45 minutes；
S3: after the sorghum liquid to have liquefied is cooled to 28 DEG C, koji powder, carbohydrase and brewer yeast, fermentation 7 alcoholic fermentation: is added
It；
S4: acetic fermentation: will be added wheat bran, paddy sugar, be incorporated in cylinder and carry out acetic fermentation in the distiller's wort fermented, vinegar fermented grain after eight days
Acidity reaches 7% or more, and edible salt and Chinese prickly ash, compacting fermentation three days is added；
S5: smoked unstrained spirits: the vinegar fermented grain that Chinese prickly ash is added is put into smoked cylinder and is warmed to 75 DEG C -80 DEG C, post-fermentation 5 days, it is primary to turn over unstrained spirits daily；
S6: 50% smoked unstrained spirits and acetic acid are respectively put into leaching pond, 2.5 times of unstrained spirits amount of water drenching are added, impregnate 12 hours by leaching vinegar
Afterwards, vinegar is drenched；
S7: sterilizing: the vinegar drenched is heated to 120 DEG C, requires total plate count that must not detect less than 1000. coliforms within 26 seconds；
S8: allotment: white granulated sugar is added according to different taste, and sodium benzoate anti-corrosion is added；
S9: two-stage sterilization: the vinegar after anti-corrosion is heated to 120 DEG C, requires total plate count that must not examine less than 1000. coliforms within 26 seconds
Out；
S10: it precipitating: is precipitated 7 days or more after sterilizing；
S11: filling: to be chemically examined before filling, it is desirable that vinegar have making vinegar mellowness and Chinese prickly ash faint scent acidity 3.5% with
On.
2. a kind of Pepper vinegar brewage process according to claim 1, it is characterised in that: in the step S1, raw material is pressed
Parts by weight meter, by weight, 25 parts of sorghum flour, 5 parts of koji powder, 1 part of amylase, 0.005 part of carbohydrase, brewer yeast 0.003
Part, 25 parts of wheat bran, 45 parts of paddy sugar, 2 parts of edible salt, 1 part, 10 portions white granulated sugars of Chinese prickly ash and 0.6 part of sodium benzoate.
3. a kind of Pepper vinegar brewage process according to claim 1, it is characterised in that: in the step S1, sorghum flour
It is put by sorghum and yeast to pulverizer with koji powder and smashes to obtain.
4. a kind of Pepper vinegar brewage process according to claim 3, it is characterised in that: the sorghum selects grain full greatly,
Starch is high out.
5. a kind of Pepper vinegar brewage process according to claim 1, it is characterised in that: in the step S3, ferment the phase
Between to maintain the temperature at 28 DEG C -30 DEG C, alcoholic strength reaches 8 degree or more.
6. a kind of Pepper vinegar brewage process according to claim 1, it is characterised in that: in the step S4, acetic acid hair
Ferment temperature is controlled at 40 DEG C -45 DEG C, and it is primary to turn over unstrained spirits daily.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910546941.8A CN110218622A (en) | 2019-06-24 | 2019-06-24 | A kind of Pepper vinegar brewage process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910546941.8A CN110218622A (en) | 2019-06-24 | 2019-06-24 | A kind of Pepper vinegar brewage process |
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| CN110218622A true CN110218622A (en) | 2019-09-10 |
Family
ID=67814659
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61260874A (en) * | 1985-05-13 | 1986-11-19 | Tomohiko Fukuda | Production of edible vinegar |
| CN101787341A (en) * | 2010-02-26 | 2010-07-28 | 山西紫林食品有限公司 | Synchronous fermentation process for mature vinegar |
| CN103525682A (en) * | 2013-11-11 | 2014-01-22 | 山西梁汾醋业有限公司 | Vinegar brewing method preventing mycoderm and vinegar flies from being generated |
| CN104928144A (en) * | 2015-06-30 | 2015-09-23 | 山西兰花酿造有限公司 | Vinegar and preparation method thereof |
| CN105002080A (en) * | 2014-04-21 | 2015-10-28 | 太原市宁化府益源庆醋业有限公司 | Vinegar and brewing method thereof |
-
2019
- 2019-06-24 CN CN201910546941.8A patent/CN110218622A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61260874A (en) * | 1985-05-13 | 1986-11-19 | Tomohiko Fukuda | Production of edible vinegar |
| CN101787341A (en) * | 2010-02-26 | 2010-07-28 | 山西紫林食品有限公司 | Synchronous fermentation process for mature vinegar |
| CN103525682A (en) * | 2013-11-11 | 2014-01-22 | 山西梁汾醋业有限公司 | Vinegar brewing method preventing mycoderm and vinegar flies from being generated |
| CN105002080A (en) * | 2014-04-21 | 2015-10-28 | 太原市宁化府益源庆醋业有限公司 | Vinegar and brewing method thereof |
| CN104928144A (en) * | 2015-06-30 | 2015-09-23 | 山西兰花酿造有限公司 | Vinegar and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 卓文主编: "《一般常见病饮食疗法》", 31 May 2004, 上海科学技术文献出版社 * |
| 单山: "花椒醋解除我10年的烦恼", 《科学养生》 * |
| 郭凡剑编著: "《食疗保健200典》", 30 June 2011, 陕西出版集团 三秦出版社 * |
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Application publication date: 20190910 |