CN110257216A - A kind of production technology of the old vinegar of traditional properties - Google Patents
A kind of production technology of the old vinegar of traditional properties Download PDFInfo
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Abstract
The present invention discloses a kind of production technology of old vinegar of traditional properties, and the old vinegar of the traditional properties is to hang medicine song using acid-sludge, oriental wormwood, cattail pollen, Semen Cuscutae, wheat bran as raw material system；Fragrant grain is made using the coarse cereals rich in carbohydrate and selenium-rich as raw material；Glutinous millet, rice, wheat bran, mature emptins, hanging medicine song are mixed and carry out the obtained vinegar fermented grain of three side solid state fermentation of solarization；Mature vinegar fermented grain is made after vinegar fermented grain hot fermentation, through leaching vinegar, ageing, stores sth. in a cellar and gets product.Production technology of the invention makes full use of the feature of the multiple-microorganism and activity that naturally hang Qu Shengchang, excavate the essence of old vinegar traditional handicraft, applied science method specification production technology and production technology regulation, produce that full of nutrition, color is reddish brown, taste is sour and fresh and sweet, and it is fragrant with special fermented soya beans, salted or other wise -- the old vinegar of authentic sand nest improves yield rate, stabilizes product quality.The old vinegar long-term consumption of traditional properties of the invention has good effects effect to special populations such as hyperlipidemia, hypertension, is the function vinegar of body health benefits.
Description
Technical field:
The invention belongs to vinegar brewing technical fields, and in particular to one developed on the basis of traditional fermentation sand nest old vinegar
The old vinegar of kind traditional properties and its production technology.
Background technique:
Vinegar is that China working people creates a kind of sour seasoning come in long term production, there is more than one thousand years
History is indispensable in people's daily life.Ningxia Hui Autonomous Region has oneself due to natural environment and historical reasons
Vinegar culture and characteristic, the husky old vinegar of nest is then one of old vinegar with special flavor.The husky old vinegar of nest is with a long history, according to records
Have vinegar workshop processed early in Republic, and is formed with more old established firm's brewings.However, the old vinegar of traditional husky nest makes crucial ring
Section, modern almost Nobody Knows be on the verge of it is lost.
For the brewing skill of the old vinegar of the husky nest of succession tradition, we go deep into the brewing skill of the old vinegar of discovery and arrangement sand nest, science
Summary traditional handicraft, make full use of local resources to develop the husky old vinegar product of nest, its commodity made to move towards market, be preferably minority
Nationality gets rich, and enriches people's lives.This unique manufacture craft and culture complex are deep by the high praise of local consumer generations and favor, more
It is that the peerless intangible resource of vinegar is made in Ningxia, China.By deep excavation, combing sums up the wine vinegar skill of the old vinegar of following husky nest
Skill: husky nest old vinegar manufacture craft system is with quality sundry grain, bean starter；Ripe glutinous millet booth meal mixes vinegar fermented grain；Unstrained spirits living hangs Qu Qiyue
Fermentation；Wheat bran mixes meal, emptins, hangs song vinegar fermented grain；Layering pressure unstrained spirits envelope cylinder carries out solarization trilateral fermentation；It ferments seven times within 7th and turns over unstrained spirits seven
Seven or four ten nine days fermentation phases；The double set old vinegar of return pipe of head vinegar, at vinegar ageing seven months；Eight tens procedures of stage, using natural
Microorganism hangs bent more floras and carries out under solarization environment, is unique all solid state trilateral fermentation brewing skill.Therefore, it needs to pass
The old vinegar maker skill of the husky nest of system carries out excavation protection, succession and specification, and applicant is adhering to the old vinegar skill essence of traditional husky nest
On the basis of, research and development provide a kind of old vinegar of traditional properties and its production technology.
Summary of the invention:
On the basis of the purpose of the present invention is intended to excavate the old vinegar brewing skill of traditional husky nest, work is produced for specification traditional vinegar
Skill technology and technological parameter, further increase raw material availability and product stability, provide it is a kind of it is full of nutrition, mouthfeel is soft,
The authentic old vinegar of traditional properties and its production technology.
In order to achieve the goal above, the present invention takes following technical scheme:
A kind of production technology of the old vinegar of traditional properties, comprising the following steps:
A. special hanging medicine is bent
A. ingredient: weighing raw material acid-sludge, oriental wormwood, cattail pollen, Semen Cuscutae, wheat bran respectively by a certain percentage and be crushed into powder, and mixes
It closes so uniform that hang bent raw material；
Weighed raw material is by weight percentage in above-mentioned blending process: acid-sludge 40%-45%, oriental wormwood 2%-4%, cattail pollen
2%-3%, Semen Cuscutae 3%-4%, wheat bran 50%.
B. spice, compacting: by it is above-mentioned hang in bent raw material by 15%-30% weight be added pure water, after mixing evenly immediately
It is fitted into bag, hangs after bent raw material compresses reality in bag and obtain curved billet, then curved billet is pressed into bulk；
C. it hangs: block-like curved billet being hung to outdoor spontaneous fermentation 7-8 months, i.e. the 3-4 from 8-9 month to the coming year
Month；
D. go out song: when the curved billet of hanging is fermented into loose, the dry shape of grey black, i.e., moisture reaches 20%, saccharifying enzymic activity
Reach 500-600u/g, it is so bent that hang song out, it is spare；
B. emptins processed
A. sorting: selecting the coarse cereals rich in carbohydrate and selenium-rich to make fragrant grain as raw material, and wherein raw material includes silkworm
Beans, semen sojae atricolor, soya bean, wheat, corn, sorghum, bitter buckwheat, to supplement nitrogen source；
B. the raw material semen viciae fabae of above-mentioned selection, semen sojae atricolor, soya bean, wheat, corn, sorghum, bitter buckwheat ingredient: are pressed into 10:10:5:
The weight ratio of 10:5:5:5 mixes, and is screened de-iron impurity elimination and obtains staple food grain；
C. boiling: in being added clear water in cooker, heating makes water temperature rise to 99 DEG C, add above-mentioned prepared staple food grain into
Row boiling, boiling cool down after 1-2 hours, and the clear water weight ratio of staple food grain and addition is 1:3.6-3.7；
D. it ferments: when the staple food grain temperature of above-mentioned boiling is down to 28-30 DEG C, in above-mentioned spare hang is added in cooker
Then song seals cylinder and starts to ferment, fermentation time is 15 days, and maturation emptins is made, and mature emptins turns sour at wine with dregs shape, wine with dregs, has
Poor fragrance；
C. meal unstrained spirits is spread out
Glutinous millet, rice and water are mixed in the ratio of 1:1:2, thick meal is cooked into, wheat bran is added and carries out mixing meal, then spreads out meal
Be cooled to 30 DEG C hereinafter, be added mature emptins, hang it is bent carry out mixing unstrained spirits while hot to get unstrained spirits, unstrained spirits rubbed with the hands when mixing unstrained spirits it is even, unstrained spirits
Moisture control is between 40%-50%.
The wheat bran that is added during above-mentioned booth meal unstrained spirits, mature emptins, hang it is bent by weight are as follows: it is 100 parts of wheat bran, mature
It 100 parts of emptins, hangs 25 parts bent.
D. it is layered into cylinder pressure unstrained spirits envelope cylinder
To above-mentioned unstrained spirits natural cooling, when temperature is to 28-30 DEG C, unstrained spirits sublayering is entered into cylinder compacting, must not once be packed into, seal
Cylinder carries out solarization fermentation after pressing unstrained spirits；
E. three side solid-state vinegar fermented grain of solarization is fermented
When unstrained spirits temperature is warming up to 35 DEG C after envelope cylinder 3 days, cylinder scarifying upper layer unstrained spirits is opened, a quarter layer unstrained spirits in loosening seals cylinder
Solarization fermentation is carried out, opening within every seven days cylinder, to turn over unstrained spirits primary, ferments 28-30 days, opens when cylinder turns over unstrained spirits temperature every time up to 35 DEG C, turns over warm after unstrained spirits
Degree decline, then unstrained spirits is pressed to seal cylinder, until total acid reaches 4-5% and obtains vinegar fermented grain；
F. ferment after high temperature
Above-mentioned vinegar fermented grain is subjected to heatable brick bed and supports unstrained spirits, temperature reaches 50 DEG C or more turn over unstrained spirits daily primary, fermentation 20-23 days, acidity
It is incremented by, mature vinegar fermented grain color burn is glossy, and last vinegar fermented grain is in copper brown, sour, fresh and sweet as mature vinegar fermented grain；
F. vinegar is drenched
Mature vinegar fermented grain is fitted into vinegar showering cylinder, water cover post-mature vinegar fermented grain is added, is impregnated 12 hours, drenches leaching of lifting one's head, then head is drenched
It is added in another vinegar showering cylinder for containing mature vinegar fermented grain and impregnates 4-5 hours, drench vinegar of lifting one's head；It has drenched in unstrained spirits of head vinegar and has added water and drench out
Two leaching vinegar are added another Sheng and drenched in unstrained spirits of head vinegar by two leaching vinegar, drench two vinegar out, then will add in unstrained spirits for having drenched two leaching vinegar
Water drenches three leaching vinegar out, and another Sheng is added in three leaching vinegar and has been drenched in unstrained spirits of two leaching vinegar, three vinegar out is drenched；
G. ageing
The head vinegar, two vinegar, three vinegar of above-mentioned leaching vinegar process are mixed to dissolve and are packed into ageing cylinder, ageing 3 months；
H. store sth. in a cellar
Vinegar after ageing is transferred in the cellar of natural room temperature or low temperature and is stored sth. in a cellar, that is, it is old to obtain traditional properties of the invention
Vinegar.
In the production technology of the old vinegar of traditional properties of the present invention, the preparation for hanging bent raw material uses Chinese medicine as raw material,
In each Chinese medicine the effect of with act on it is as follows:
Oriental wormwood is the seedling of compositae plant Artemisia capillaris.Its property is bitter, pungent, and taste is slightly cold, returns spleen, stomach, liver, gallbladder channel.There is heat-clearing sharp
It is wet, removing jaundice.Cure mainly jaundice, difficult urination, itchy sore, infectious jaundice type hepatitis etc..Pharmaceutical research has cholagogue, protects liver
The effects of function, antipyretic, anti-inflammatory, reducing blood lipid, decompression, coronary dilatation.
Cattail pollen is the dry pollen of Typhaceae plant raupo cattail, typha orientalis or congener.Property it is sweet, taste is flat, nothing
Poison returns liver, pericardium channel.Cattail pollen has hemostasis, and stagnation resolvation is treating stranguria and other effects.For spitting blood, bleeding from five sense organs or subcutaneous tissue, hemoptysis, metrorrhagia and metrostaxis, traumatic hemorrhage, warp
Close dysmenorrhea, stomach duct and abdomen shouting pain, tumbling and swelling, blood strangury and dry pain etc..Modern medicine study cattail pollen plays the role of reducing cardiovascular system
The effect of blood lipid and prevention and treatment atherosclerosis, the effect to smooth muscle, hemostasis effect, anti-inflammatory effect etc..
Semen Cuscutae, medicinal part are the plants such as dicotyledon Cuscuta chinensis Lam., Cuscuta australis, cuscuta japonica Choisy
Seed.Its is warm-natured, sweet in flavor, can nourishing liver and kidney, benefiting quintessence, it is negative by force to support flesh, hard muscles and bones, benefiting energy, the strong people of fertilizer.Main component is containing sugar
Glucoside, beta carotene, gamma carotene, retinoid substance etc..Poliosis caused by insufficient for lower member, waist and knee acid
Soft, it is the widely used drug in beauty side that teeth shake etc., and various illnesss, which have a better effect,.
The present invention produces oriental wormwood, cattail pollen, Semen Cuscutae in the raw material that the old vinegar of traditional properties uses and all has antibacterial effect,
Effect played in production technology is to inhibit not beneficial microorganism, is conducive to beneficial microorganism growth, so as to improve product
Yield rate, the quality of stable prod.
The advantages and beneficial effects of the present invention are:
(1) production technology of the invention makes full use of the feature of the multiple-microorganism and activity that naturally hang Qu Shengchang, excavates
The essence of old vinegar traditional handicraft, applied science method specification production technology and production technology regulation, produce full of nutrition, color
Reddish brown, taste is sour and fresh and sweet, and with the old vinegar of special fermented soya beans, salted or other wise fragrant --- -- authentic husky nest, improves yield rate, stabilize product matter
Amount.
(2) it is raw material that the old vinegar of traditional properties produced by the invention, which is with edible coarse cereals and beans, bent for multi-cultur es to hang, three
Vinegar made of the solid state fermentation of side, the amino-acid nitrogen and fixed acid that unique technique contains the old vinegar of finished product are general vinegars
Twice, and fixed acid content is greater than volatile acid content, and Se content reaches 1.94ug/100g, and contains functional component river
Rhizome of chuanxiong piperazine and general flavone are to be generated after hot fermentation by multiple-microorganism cooperative effect, are eaten for a long time to hyperlipidemia, hypertension
Equal special populations have good effects effect, are the function vinegar of body health benefits.
Detailed description of the invention:
Fig. 1 is the technological process of production block diagram of the old vinegar of traditional properties of the present invention.
Specific embodiment:
The present invention is described in detail combined with specific embodiments below.
Embodiment 1
The production technology of the old vinegar of traditional properties, comprising the following steps:
A. special hanging medicine is bent
A. ingredient: weighing raw material acid-sludge 41%, oriental wormwood 3%, cattail pollen 2.5%, Semen Cuscutae 3.5%, wheat bran 50% respectively, and
It is crushed into powder, is uniformly mixed to hang bent raw material；
B. spice, compacting: by it is above-mentioned hang in bent raw material by 15%-30% weight be added pure water, after mixing evenly immediately
It is fitted into bag, hangs after bent raw material compresses reality in bag and obtain curved billet, then curved billet is pressed into bulk；
C. it hangs: block-like curved billet being hung to outdoor spontaneous fermentation 7-8 months, i.e. the 3-4 from 8-9 month to the coming year
Month；
D. go out song: when the curved billet of hanging is fermented into loose, the dry shape of grey black, i.e., moisture reaches 20%, saccharifying enzymic activity
Reach 500-600u/g, it is so bent that hang song out, it is spare；
B. emptins processed
A. sorting: selecting the coarse cereals rich in carbohydrate and selenium-rich to make fragrant grain as raw material, and wherein raw material includes silkworm
Beans, semen sojae atricolor, soya bean, wheat, corn, sorghum, bitter buckwheat, to supplement nitrogen source；
B. the raw material semen viciae fabae of above-mentioned selection, semen sojae atricolor, soya bean, wheat, corn, sorghum, bitter buckwheat ingredient: are pressed into 10:10:5:
The weight ratio of 10:5:5:5 mixes, and is screened de-iron impurity elimination and obtains staple food grain；
C. boiling: in being added clear water in cooker, heating makes water temperature rise to 99 DEG C, add above-mentioned prepared staple food grain into
Row boiling, boiling cool down after 1-2 hours, and the clear water weight ratio of staple food grain and addition is 1:3.6-3.7；
D. it ferments: when the staple food grain temperature of above-mentioned boiling is down to 28-30 DEG C, in above-mentioned spare hang is added in cooker
Then song seals cylinder and starts to ferment, fermentation time is 15 days, and maturation emptins is made, and mature emptins turns sour at wine with dregs shape, wine with dregs, has
Poor fragrance；
C. meal unstrained spirits is spread out
Glutinous millet, rice and water are mixed in the ratio of 1:1:2, thick meal is cooked into, wheat bran is added and carries out mixing meal, then spreads out meal
Be cooled to 30 DEG C hereinafter, be added mature emptins, hang it is bent carry out mixing unstrained spirits while hot to get unstrained spirits, unstrained spirits rubbed with the hands when mixing unstrained spirits it is even, unstrained spirits
Moisture control is between 40%-50%；The wheat bran that is wherein added, mature emptins, hang it is bent by weight are as follows: 100 parts of wheat bran, at
100 parts of ripe emptins is hung 25 parts bent；
G. it is layered into cylinder pressure unstrained spirits envelope cylinder
To above-mentioned unstrained spirits natural cooling, when temperature is to 28-30 DEG C, unstrained spirits sublayering is entered into cylinder compacting, must not once be packed into, seal
Cylinder carries out solarization fermentation after pressing unstrained spirits；
H. three side solid-state vinegar fermented grain of solarization is fermented
When unstrained spirits temperature is warming up to 35 DEG C after envelope cylinder 3 days, cylinder scarifying upper layer unstrained spirits is opened, a quarter layer unstrained spirits in loosening seals cylinder
Solarization fermentation is carried out, opening within every seven days cylinder, to turn over unstrained spirits primary, ferments 28-30 days, opens when cylinder turns over unstrained spirits temperature every time up to 35 DEG C, turns over warm after unstrained spirits
Degree decline, then unstrained spirits is pressed to seal cylinder, until total acid reaches 4-5% and obtains vinegar fermented grain；
F. ferment after high temperature
Above-mentioned vinegar fermented grain is subjected to heatable brick bed and supports unstrained spirits, temperature reaches 50 DEG C or more turn over unstrained spirits daily primary, fermentation 20-23 days, acidity
It is incremented by, mature vinegar fermented grain color burn is glossy, and last vinegar fermented grain is in copper brown, sour, fresh and sweet as mature vinegar fermented grain；
I. vinegar is drenched
Mature vinegar fermented grain is fitted into vinegar showering cylinder, water cover post-mature vinegar fermented grain is added, is impregnated 12 hours, drenches leaching of lifting one's head, then head is drenched
It is added in another vinegar showering cylinder for containing mature vinegar fermented grain and impregnates 4-5 hours, drench vinegar of lifting one's head；It has drenched in unstrained spirits of head vinegar and has added water and drench out
Two leaching vinegar are added another Sheng and drenched in unstrained spirits of head vinegar by two leaching vinegar, drench two vinegar out, then will add in unstrained spirits for having drenched two leaching vinegar
Water drenches three leaching vinegar out, and another Sheng is added in three leaching vinegar and has been drenched in unstrained spirits of two leaching vinegar, three vinegar out is drenched；
G. ageing
The head vinegar, two vinegar, three vinegar of above-mentioned leaching vinegar process are mixed to dissolve and are packed into ageing cylinder, ageing 3 months；
H. store sth. in a cellar
Vinegar after ageing is transferred in the cellar of natural room temperature or low temperature and is stored sth. in a cellar, that is, obtains the old vinegar of the traditional properties.
Embodiment 2
The production technology of the old vinegar of traditional properties, comprising the following steps:
A. special hanging medicine is bent
A. ingredient: raw material acid-sludge 43%, oriental wormwood 2%, cattail pollen 2%, Semen Cuscutae 3%, wheat bran 50% are weighed respectively, and is crushed
Cheng Fen is uniformly mixed to hang bent raw material；
B. spice, compacting: by it is above-mentioned hang in bent raw material by 15%-30% weight be added pure water, after mixing evenly immediately
It is fitted into bag, hangs after bent raw material compresses reality in bag and obtain curved billet, then curved billet is pressed into bulk；
C. it hangs: block-like curved billet being hung to outdoor spontaneous fermentation 7-8 months, i.e. the 3-4 from 8-9 month to the coming year
Month；
D. go out song: when the curved billet of hanging is fermented into loose, the dry shape of grey black, i.e., moisture reaches 20%, saccharifying enzymic activity
Reach 500-600u/g, it is so bent that hang song out, it is spare；
B. emptins processed
A. sorting: selecting the coarse cereals rich in carbohydrate and selenium-rich to make fragrant grain as raw material, and wherein raw material includes silkworm
Beans, semen sojae atricolor, soya bean, wheat, corn, sorghum, bitter buckwheat, to supplement nitrogen source；
B. the raw material semen viciae fabae of above-mentioned selection, semen sojae atricolor, soya bean, wheat, corn, sorghum, bitter buckwheat ingredient: are pressed into 10:10:5:
The weight ratio of 10:5:5:5 mixes, and is screened de-iron impurity elimination and obtains staple food grain；
C. boiling: in being added clear water in cooker, heating makes water temperature rise to 99 DEG C, add above-mentioned prepared staple food grain into
Row boiling, boiling cool down after 1-2 hours, and the clear water weight ratio of staple food grain and addition is 1:3.6-3.7；
D. it ferments: when the staple food grain temperature of above-mentioned boiling is down to 28-30 DEG C, in above-mentioned spare hang is added in cooker
Then song seals cylinder and starts to ferment, fermentation time is 15 days, and maturation emptins is made, and mature emptins turns sour at wine with dregs shape, wine with dregs, has
Poor fragrance；
C. meal unstrained spirits is spread out
Glutinous millet, rice and water are mixed in the ratio of 1:1:2, thick meal is cooked into, wheat bran is added and carries out mixing meal, then spreads out meal
Be cooled to 30 DEG C hereinafter, be added mature emptins, hang it is bent carry out mixing unstrained spirits while hot to get unstrained spirits, unstrained spirits rubbed with the hands when mixing unstrained spirits it is even, unstrained spirits
Moisture control is between 40%-50%；The wheat bran that is wherein added, mature emptins, hang it is bent by weight are as follows: 100 parts of wheat bran, at
100 parts of ripe emptins is hung 25 parts bent；
J. it is layered into cylinder pressure unstrained spirits envelope cylinder
To above-mentioned unstrained spirits natural cooling, when temperature is to 28-30 DEG C, unstrained spirits sublayering is entered into cylinder compacting, must not once be packed into, seal
Cylinder carries out solarization fermentation after pressing unstrained spirits；
K. three side solid-state vinegar fermented grain of solarization is fermented
When unstrained spirits temperature is warming up to 35 DEG C after envelope cylinder 3 days, cylinder scarifying upper layer unstrained spirits is opened, a quarter layer unstrained spirits in loosening seals cylinder
Solarization fermentation is carried out, opening within every seven days cylinder, to turn over unstrained spirits primary, ferments 28-30 days, opens when cylinder turns over unstrained spirits temperature every time up to 35 DEG C, turns over warm after unstrained spirits
Degree decline, then unstrained spirits is pressed to seal cylinder, until total acid reaches 4-5% and obtains vinegar fermented grain；
F. ferment after high temperature
Above-mentioned vinegar fermented grain is subjected to heatable brick bed and supports unstrained spirits, temperature reaches 50 DEG C or more turn over unstrained spirits daily primary, fermentation 20-23 days, acidity
It is incremented by, mature vinegar fermented grain color burn is glossy, and last vinegar fermented grain is in copper brown, sour, fresh and sweet as mature vinegar fermented grain；
L. vinegar is drenched
Mature vinegar fermented grain is fitted into vinegar showering cylinder, water cover post-mature vinegar fermented grain is added, is impregnated 12 hours, drenches leaching of lifting one's head, then head is drenched
It is added in another vinegar showering cylinder for containing mature vinegar fermented grain and impregnates 4-5 hours, drench vinegar of lifting one's head；It has drenched in unstrained spirits of head vinegar and has added water and drench out
Two leaching vinegar are added another Sheng and drenched in unstrained spirits of head vinegar by two leaching vinegar, drench two vinegar out, then will add in unstrained spirits for having drenched two leaching vinegar
Water drenches three leaching vinegar out, and another Sheng is added in three leaching vinegar and has been drenched in unstrained spirits of two leaching vinegar, three vinegar out is drenched；
G. ageing
The head vinegar, two vinegar, three vinegar of above-mentioned leaching vinegar process are mixed to dissolve and are packed into ageing cylinder, ageing 3 months；
H. store sth. in a cellar
Vinegar after ageing is transferred in the cellar of natural room temperature or low temperature and is stored sth. in a cellar, that is, obtains the old vinegar of the traditional properties.
The old vinegar of traditional properties that Examples 1 to 2 produces is subjected to analysis measurement, product sanitary index is better than GB2719-
2003 " requirements of vinegar sanitary index ", various physical and chemical indexes and property material content reach GB/T19777-2013 requirement.Through
Detection, as a result such as the following table 1:
Claims (5)
1. a kind of production technology of the old vinegar of traditional properties, it is characterised in that: the following steps are included:
A. special hanging medicine is bent
A. ingredient: weighing raw material acid-sludge, oriental wormwood, cattail pollen, Semen Cuscutae, wheat bran respectively by a certain percentage and be crushed into powder, and mixing is equal
It is so even that hang bent raw material；
B. spice, compacting: by it is above-mentioned hang in bent raw material by 15%-30% weight be added pure water, be packed into immediately after mixing evenly
In bag, hangs after bent raw material compresses reality in bag and obtain curved billet, then curved billet is pressed into bulk；
C. it hangs: block-like curved billet is hung to outdoor spontaneous fermentation 7-8 months, i.e. the 3-4 month from 8-9 month to the coming year；
D. go out song: when the curved billet of hanging is fermented into loose, the dry shape of grey black, i.e., moisture reaches 20%, and saccharifying enzymic activity reaches
500-600u/g, it is so bent that hang song out, it is spare；
B. emptins processed
A. sorting: selecting the coarse cereals rich in carbohydrate and selenium-rich as the fragrant grain of raw material production, and wherein raw material includes semen viciae fabae, black
Beans, soya bean, wheat, corn, sorghum, bitter buckwheat, to supplement nitrogen source；
B. ingredient: the raw material of above-mentioned selection is mixed by certain weight ratio, de-iron impurity elimination is screened and obtains staple food grain；
C. boiling: in clear water is added in cooker, heating makes water temperature rise to 99 DEG C, adds above-mentioned prepared staple food grain and steamed
It boils, boiling cools down after 1-2 hours, and the clear water weight ratio of staple food grain and addition is 1:3.6-3.7；
D. ferment: when the staple food grain temperature of above-mentioned boiling is down to 28-30 DEG C, in be added in cooker it is above-mentioned it is spare hang song, so
Envelope cylinder starts to ferment afterwards, and fermentation time is 15 days, and maturation emptins is made, and mature emptins turns sour at wine with dregs shape, wine with dregs, there is poor perfume
Taste；
C. meal unstrained spirits is spread out
Glutinous millet, rice and water are mixed in the ratio of 1:1:2, thick meal is cooked into, wheat bran is added and carries out mixing meal, then spreads out meal cooling
To 30 DEG C hereinafter, be added mature emptins, hang it is bent carry out mixing unstrained spirits while hot to get unstrained spirits, unstrained spirits is rubbed with the hands to even, the moisture content of unstrained spirits when mixing unstrained spirits
Control is between 40%-50%；
D. it is layered into cylinder pressure unstrained spirits envelope cylinder
To above-mentioned unstrained spirits natural cooling, when temperature is to 28-30 DEG C, unstrained spirits sublayering is entered into cylinder compacting, must not once be packed into, seal cylinder pressure
Solarization fermentation is carried out after unstrained spirits；
E. three side solid-state vinegar fermented grain of solarization is fermented
When unstrained spirits temperature is warming up to 35 DEG C after envelope cylinder 3 days, cylinder scarifying upper layer unstrained spirits, a quarter layer unstrained spirits in loosening are opened, envelope cylinder carries out
Solarization fermentation, opening within every seven days cylinder, to turn over unstrained spirits primary, ferments 28-30 days, opens when cylinder turns over unstrained spirits temperature every time up to 35 DEG C, turns over after unstrained spirits at temperature
Drop, then unstrained spirits is pressed to seal cylinder, until total acid reaches 4-5% and obtains vinegar fermented grain；
F. ferment after high temperature
Above-mentioned vinegar fermented grain is subjected to heatable brick bed and supports unstrained spirits, temperature reaches 50 DEG C or more, and to turn over unstrained spirits daily primary, ferments 20-23 days, and acidity is incremental,
Mature vinegar fermented grain color burn, glossy, last vinegar fermented grain is in copper brown, sour, fresh and sweet as mature vinegar fermented grain；
F. vinegar is drenched
Mature vinegar fermented grain is fitted into vinegar showering cylinder, water cover post-mature vinegar fermented grain is added, is impregnated 12 hours, drenches leaching of lifting one's head, then head is drenched and is added
It is impregnated 4-5 hours in another vinegar showering cylinder for containing mature vinegar fermented grain, drenches vinegar of lifting one's head；Drenched in unstrained spirits of head vinegar add water drench out two leaching
Two leaching vinegar are added another Sheng and drenched in unstrained spirits of head vinegar by vinegar, drench two vinegar out, then will add water, leaching in unstrained spirits for having drenched two leaching vinegar
Three leaching vinegar are added another Sheng and drenched in unstrained spirits of two leaching vinegar, drench three vinegar out by three leaching vinegar out；
G. ageing
The head vinegar, two vinegar, three vinegar of above-mentioned leaching vinegar process are mixed to dissolve and are packed into ageing cylinder, ageing 3 months；
H. store sth. in a cellar
Vinegar after ageing is transferred in the cellar of natural room temperature or low temperature and is stored sth. in a cellar, that is, obtains the old vinegar of traditional properties of the invention.
2. the production technology of the old vinegar of traditional properties according to claim 1, it is characterised in that: the special hanging medicine of step A is bent
Weighed raw material is by weight percentage in the blending process: acid-sludge 40%-45%, oriental wormwood 2%-4%, cattail pollen 2%-3%,
Semen Cuscutae 3%-4%, wheat bran 50%.
3. the production technology of the old vinegar of traditional properties according to claim 1, it is characterised in that: match described in step B emptins
Raw material semen viciae fabae, semen sojae atricolor, soya bean, wheat, corn, sorghum, the bitter buckwheat selected during material press the weight of 10:10:5:10:5:5:5
Than being mixed.
4. the production technology of the old vinegar of traditional properties according to claim 1, it is characterised in that: spread out meal unstrained spirits described in step C
The wheat bran that is added in the process, mature emptins, hang it is bent by weight are as follows: 100 parts of wheat bran, 100 parts of mature emptins is hung 25 parts bent.
5. a kind of old vinegar of traditional properties is made, it is characterised in that: passed on the basis of traditional sand nest old vinegar manufacture craft
The system old vinegar of flavor is to hang medicine song using acid-sludge, oriental wormwood, cattail pollen, Semen Cuscutae, wheat bran as raw material system；To be rich in carbohydrate and richness
The coarse cereals of selenium make fragrant grain as raw material；Glutinous millet, rice, wheat bran, mature emptins, hanging medicine song are mixed and carry out three Bian Gu of solarization
State, which is fermented, is made vinegar fermented grain；Mature vinegar fermented grain is made after vinegar fermented grain hot fermentation, through leaching vinegar, ageing, stores sth. in a cellar and gets product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111575144A (en) * | 2020-05-30 | 2020-08-25 | 宁夏强尔萨生物科技有限公司 | Method for aging flavored old vinegar by using salix purpurea |
| CN115926925A (en) * | 2022-12-01 | 2023-04-07 | 马淑琴 | Preparation process of green multifunctional pure-brewed vinegar |
-
2019
- 2019-07-04 CN CN201910597575.9A patent/CN110257216A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 卫生部办公厅: "卫生部关于进一步规范保健食品原料管理的通知", 《卫生部关于进一步规范保健食品原料管理的通知》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111575144A (en) * | 2020-05-30 | 2020-08-25 | 宁夏强尔萨生物科技有限公司 | Method for aging flavored old vinegar by using salix purpurea |
| CN115926925A (en) * | 2022-12-01 | 2023-04-07 | 马淑琴 | Preparation process of green multifunctional pure-brewed vinegar |
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Application publication date: 20190920 |