CN110846199A - Brewing method of mature vinegar - Google Patents
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- CN110846199A CN110846199A CN201911298483.7A CN201911298483A CN110846199A CN 110846199 A CN110846199 A CN 110846199A CN 201911298483 A CN201911298483 A CN 201911298483A CN 110846199 A CN110846199 A CN 110846199A
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Abstract
The invention provides a brewing method of mature vinegar, which comprises the steps of raw material treatment, step 1.1: selecting three raw materials including but not limited to sorghum, wheat and peas, cleaning, coarsely crushing and uniformly mixing; selecting potatoes and/or sweet potatoes as a raw material II, peeling and cleaning the potatoes and/or sweet potatoes, adding purified water to grind the potatoes into thick liquid, and separating the thick liquid and the thick liquid to obtain residue; step 1.2: settling the slurry of the second raw material, and sucking and collecting supernatant to make the water content in the slurry reach 40-50%; adding the residue in the step 1.1 and part of the supernatant in the step 1.2 into the raw material I, uniformly mixing, and soaking at 25-35 ℃ for 4-6 h; adding aspergillus amylase auxiliary materials into the slurry of the raw material II to perform hydrolysis reaction; heating and cooking the soaked raw materials, performing hydrolysis reaction, cooling, performing alcoholic fermentation, performing acetic fermentation, fumigating, spraying vinegar, and aging. The method for brewing the mature vinegar is simple and low in cost, and the mature vinegar is high in quality and high in nutritional ingredients.
Description
Technical Field
The invention relates to the technical field of edible vinegar processing, in particular to a brewing method of mature vinegar.
Background
The mature vinegar is one of four famous vinegars in China, the production of the mature vinegar has a history of more than 3000 years, the mature vinegar is well known as 'first vinegar in the world', and the mature vinegar is distinguished by five characteristics of color, fragrance, alcohol, concentration and acid. The health care food is prepared by taking sorghum, barley, peas and the like as raw materials through a plurality of processes of steaming, fermenting, smoking, showering, aging and the like, has unique sour, soft, sweet, fragrant and fresh flavor and rich nutrition, and has the effects of relieving and eliminating fatigue, enhancing immunity, softening blood vessels, reducing blood fat and the like.
At present, the mature vinegar is mainly produced by steaming, fermenting, fumigating, spraying, aging and other processes of sorghum, barley and pea which are rich in starch, wherein the sorghum approximately contains 3% of crude fat, 8% -11% of crude protein, 2% -3% of crude fiber and 65% -70% of starch; barley contains about 10% protein, 1.4% fat, 9.9% dietary fiber, 57% -75% starch; the pea contains microelements such as copper and chromium, which is beneficial to hematopoiesis, bone and brain development, metabolism of sugar and fat, and normal function of insulin. However, the raw materials have low starch content, so that the yield of the prepared mature vinegar is low, and the cost of the mature vinegar is high. Meanwhile, as the non-starch component proportion of the vinegar is high, the vinegar can be eaten after being opened, and flocculent precipitate substances can be generated in the storage process, so that the quality of the vinegar is reduced, and the normal use of the vinegar is influenced.
Therefore, there is a need for an improved method for brewing mature vinegar to ensure the quality of the mature vinegar and reduce the production cost of the mature vinegar.
Disclosure of Invention
The invention aims to solve the problems that the prior mature vinegar has high production cost and is easy to generate flocculent precipitates when being stored after being eaten after being opened, and provides a brewing method of the mature vinegar. The brewing method of the mature vinegar is to set the brewing process method and the process parameters in the brewing process by adjusting the raw materials, thereby reducing the production cost of the mature vinegar and improving the quality of the mature vinegar.
Potato, nomination: the potato (Solanum tuberosum) is bred in tubers and has homology of medicine and food. It contains small amount of solanine, can reduce gastric secretion and relieve spasm, and can be used for treating stomach ache, costal disease, carbuncle swelling, etc.; contains vitamin B and vitamin C, and can promote digestion of spleen and stomach. The fresh potato contains about 9-20% of starch, 1.5-2.3% of protein, 0.1-1.1% of fat and 0.6-0.8% of crude fiber.
Sweet potato, academic name: sweet potatoes (Ipomoea batatas (L.) Lam.) contain 60-80% of water, 10-30% of starch, about 5% of sugar and a small amount of protein, oil, cellulose, hemicellulose, pectin, amino acid, various mineral substances and the like, have the reputation of a long-life food, and have the efficacies of resisting cancers, protecting the heart, preventing emphysema, diabetes, losing weight and the like.
Since both of them contain a large amount of starch and the starch content is larger than that of the conventional raw materials for brewing vinegar such as sorghum, barley, pea, etc., and at the same time, they contain a large amount of ingredients beneficial to the body, they can be used as raw materials for brewing vinegar.
The technical scheme for realizing the purpose of the invention is as follows: a brewing method of mature vinegar comprises the following steps: raw material treatment, auxiliary material treatment, starch hydrolysis, alcohol fermentation, acetic acid fermentation, fermented grain smoking, vinegar spraying and aging.
Wherein, the raw material treatment comprises the following steps:
step 1.1: selecting three raw materials which are high in quality, free of impurities and free of mildew and include but are not limited to sorghum, wheat and peas, cleaning, coarsely crushing, and uniformly mixing for later use; selecting potatoes and/or sweet potatoes as a raw material II, peeling and cleaning the potatoes and/or sweet potatoes, adding purified water to grind the potatoes into thick liquid, and separating the thick liquid and the thick liquid to obtain residues for later use;
step 1.2: settling the slurry of the second raw material, and sucking and collecting supernatant to make the water content in the slurry reach 40-50%;
adding the residues in the step 1.1 and part of the upper clear liquid in the step 1.2 into the raw material I, uniformly mixing, adding purified water to enable the water content of the raw material I to reach 40-50%, and soaking for 4-6 hours at the temperature of 25-35 ℃;
starch hydrolysis: adding aspergillus amylase auxiliary materials into the slurry of the raw material II obtained by the treatment in the step 1.2, and carrying out hydrolysis reaction; heating and cooking the soaked raw material I in the step 1.2 for 30-60 min, performing hydrolysis reaction, and cooling;
alcohol fermentation: mixing and uniformly mixing the hydrolysate obtained by the starch hydrolysis step, adding yeast auxiliary materials into the starch hydrolysate, uniformly stirring, and carrying out alcoholic fermentation, wherein the open fermentation is carried out 4 days before the fermentation, and the fermentation temperature is 25-40 ℃; after the fifth day, sealing and fermenting, and ending alcoholic fermentation when the alcohol degree at least reaches 7-8 degrees and the acidity reaches 0.6-1.2 g/100 ml;
acetic acid fermentation: adding rice hulls, bran and bran into the alcoholic fermentation product, adding starter auxiliary materials and/or bran koji auxiliary materials and/or red yeast auxiliary materials and/or wheat koji auxiliary materials, mixing uniformly, carrying out acetic fermentation, adding edible salt to terminate the fermentation when the alcohol degree is less than or equal to 0.1 and the acidity reaches 6.0g/100ml, and filtering to obtain acetic fermentation liquor for later use after the acetic fermentation is finished;
smoking and pouring vinegar: performing fumigation on part of acetic acid fermentation broth, performing vinegar spraying on the other part of acetic acid fermentation broth, mixing, and performing sleeve vinegar spraying to obtain semi-finished mature vinegar;
aging: and (4) putting the drenched semi-finished vinegar into an aging jar for aging for 6-14 months, filtering and sterilizing to obtain the aged vinegar finished product.
According to the invention, the potatoes and/or sweet potatoes are used as one of raw materials for brewing the mature vinegar, and the potatoes and/or sweet potatoes contain a large amount of starch, are hydrolyzed and decomposed into maltose and glucose, so that the cost of the mature vinegar can be greatly reduced. And because the potato and/or sweet potato has large starch content and small fiber, protein and the like content, the residue obtained after grinding is small, and the residue is added into the second raw material to be decocted and hydrolyzed so as to fully utilize the effective components.
Because the mature vinegar is eaten after being uncovered and can generate flocculent precipitate substances in the storage process, the flocculent precipitate substances are mostly tannin by analysis, and the tannin can be combined with protein to form water-insoluble precipitate. The invention reduces the generation amount of tannin in the mature vinegar, avoids the generation of flocculent bottom in the mature vinegar and improves the quality of the mature vinegar by a method of combining the mature vinegar brewing and the raw vinegar brewing.
In a preferred embodiment of the present invention, the mass of the second raw material is 1.5 to 3 times of the mass of the first raw material.
In a preferred embodiment of the present invention, the potatoes and sweet potatoes are easily oxidized in an aerobic environment, and in order to avoid the oxidation of the potatoes and sweet potatoes in cups, the treatment of the potatoes and/or sweet potatoes is performed in an anaerobic environment during the raw material treatment step.
In a preferred embodiment of the invention, the auxiliary material treatment comprises preparation of a Daqu auxiliary material, a Xiaoqu auxiliary material, a bran koji auxiliary material, a red yeast auxiliary material, a wheat koji auxiliary material and an aspergillus amylase auxiliary material.
In a preferred embodiment of the invention, in step 1.1, one of the raw materials is also added with tartary buckwheat, and in the acetic acid fermentation, tartary buckwheat stalks are also added into the alcoholic fermentation product. The tartary buckwheat is rich in bioflavonoids, D-chiro-inositol, polyphenol, gamma-aminobutyric acid, selenium and other functional active substances, wherein the content of flavonoid compounds is 2.19-4.02%, and the tartary buckwheat tea has the effects of reducing blood pressure, blood sugar and blood fat, eliminating in-vivo free radicals, resisting and preventing cancers and the like. The tartary buckwheat is added into the raw materials brewed by the mature vinegar, so that the content of functional components such as total flavone, monacolin K and the like in the mature vinegar can be improved, and the living needs of people are met.
In a preferred embodiment of the invention, the vinegar-frying method comprises the step of decocting the liquid obtained by pouring the vinegar for 60min at 92-97 ℃. The starch and protein which are not decomposed in the semi-finished mature vinegar after decoction can be further decomposed, so that the generation of tannin in the later period of the product is reduced, and meanwhile, the protein is combined with the tannin in the decoction process, and is separated out and settled in the aging process, so that the generation of flocculent settled bottom in the eating process is avoided. In addition, the vinegar frying step can also remove the foreign flavor of the old vinegar, increase the luster and the aroma components of the vinegar, play the roles of killing enzyme and bacteria and is beneficial to aging of products.
In a preferred embodiment of the present invention, in the aging step, aging is performed alternately at 30-40 ℃ and 0-10 ℃ every 24 hours, wherein the aging time ratio of 30-40 ℃ and 0-10 ℃ in every 24 hours is (8-12 hours): (12-16 h).
Further, in the ageing step, ageing is carried out alternately at the temperature of 35 ℃ and 6 ℃ every 24 hours, wherein the ageing time ratio of 35 ℃ to 6 ℃ in every 24 hours is (10 hours): (14h) in that respect
Compared with the prior art, the beneficial effects of the invention are as follows:
1. according to the invention, the potatoes and/or sweet potatoes are used as one of raw materials for brewing the mature vinegar, and the potatoes and/or sweet potatoes contain a large amount of starch, are hydrolyzed and decomposed into maltose and glucose, so that the cost of the mature vinegar can be greatly reduced. And because the potato and/or sweet potato has large starch content and small fiber, protein and the like content, the residue obtained after grinding is small, and the residue is added into the second raw material to be decocted and hydrolyzed so as to fully utilize the effective components.
2. The invention reduces the generation amount of tannin in the mature vinegar, avoids the generation of flocculent bottom in the mature vinegar and improves the quality of the mature vinegar by a method of combining the mature vinegar brewing and the raw vinegar brewing.
3. According to the invention, the step of frying vinegar is added after smoking the fermented grains and spraying the vinegar, so that starch and protein in the semi-finished mature vinegar are further decomposed, the generation of tannin is reduced, the generation of flocculent bottom precipitation in the eating process is avoided, and the quality of the mature vinegar is improved.
Drawings
FIG. 1 is a process diagram of mature vinegar brewing in example 1 of the present invention;
FIG. 2 is a process diagram for brewing mature vinegar according to example 2 of the present invention.
Detailed Description
The present invention is described in detail with reference to the embodiments shown in the drawings, but it should be understood that these embodiments are not intended to limit the present invention, and those skilled in the art should understand that functional, methodological, or structural equivalents or substitutions made by these embodiments are within the scope of the present invention.
In the description of the present embodiments, it is to be understood that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of describing the present invention and simplifying the description, but do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
Furthermore, the terms "first," "second," "third," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicit to a number of indicated technical features. Thus, a feature defined as "first," "second," etc. may explicitly or implicitly include one or more of that feature. In the description of the invention, the meaning of "a plurality" is two or more unless otherwise specified.
The terms "mounted," "connected," and "coupled" are to be construed broadly and may, for example, be fixedly coupled, detachably coupled, or integrally coupled; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the creation of the present invention can be understood by those of ordinary skill in the art through specific situations.
Example 1:
referring to fig. 1, fig. 1 is a process diagram of brewing mature vinegar according to the present invention, in the present embodiment, the brewing method of mature vinegar comprises the following steps: raw material treatment, auxiliary material treatment, starch hydrolysis, alcohol fermentation, acetic acid fermentation, fermented grain smoking, vinegar spraying and aging.
Wherein, the raw material treatment comprises the following steps:
step 1.1: selecting three raw materials of high-quality, impurity-free and mildew-free sorghum, wheat and peas according to a proportion, cleaning, coarsely crushing and uniformly mixing for later use; selecting potato or sweet potato as raw material, peeling, cleaning, adding purified water, grinding into slurry, and separating to obtain slurry and residue for later use. The mass of the second raw material is 1.5 to 3 times the mass of the first raw material, and in the present embodiment, the mass of the second raw material is preferably 2.5 times the mass of the first raw material.
Step 1.2: settling the slurry of the second raw material, and sucking and collecting supernatant to make the water content in the slurry reach 40-50%;
adding the residues in the step 1.1 and part of the upper clear liquid in the step 1.2 into the raw material I, uniformly mixing, adding purified water to enable the water content of the raw material I to reach 40-50%, and soaking for 4-6 hours at the temperature of 25-35 ℃;
starch hydrolysis: adding aspergillus amylase auxiliary materials into the slurry of the raw material II obtained by the treatment in the step 1.2, and carrying out hydrolysis reaction; heating and cooking the soaked raw material I in the step 1.2 for 30-60 min, performing hydrolysis reaction, and cooling;
alcohol fermentation: mixing and uniformly mixing the hydrolysate obtained by the starch hydrolysis step, adding yeast auxiliary materials into the starch hydrolysate, uniformly stirring, and carrying out alcoholic fermentation, wherein the open fermentation is carried out 4 days before the fermentation, and the fermentation temperature is 25-40 ℃; after the fifth day, sealing and fermenting, and ending alcoholic fermentation when the alcohol degree at least reaches 7-8 degrees and the acidity reaches 0.6-1.2 g/100 ml;
acetic acid fermentation: adding rice hulls, bran and bran into the alcoholic fermentation product, adding starter auxiliary materials and/or bran koji auxiliary materials and/or red yeast auxiliary materials and/or wheat koji auxiliary materials, mixing uniformly, carrying out acetic fermentation, adding edible salt to terminate the fermentation when the alcohol degree is less than or equal to 0.1 and the acidity reaches 6.0g/100ml, and filtering to obtain acetic fermentation liquor for later use after the acetic fermentation is finished;
smoking and pouring vinegar: performing fumigation on part of acetic acid fermentation broth, performing vinegar spraying on the other part of acetic acid fermentation broth, mixing, and performing sleeve vinegar spraying to obtain semi-finished mature vinegar;
aging: and (4) putting the drenched semi-finished vinegar into an aging jar for aging for 6-14 months, filtering and sterilizing to obtain the aged vinegar finished product.
According to the invention, the potatoes and/or sweet potatoes are used as one of raw materials for brewing the mature vinegar, and the potatoes and/or sweet potatoes contain a large amount of starch, are hydrolyzed and decomposed into maltose and glucose, so that the cost of the mature vinegar can be greatly reduced. And because the potato and/or sweet potato has large starch content and small fiber, protein and the like content, the residue obtained after grinding is small, and the residue is added into the second raw material to be decocted and hydrolyzed so as to fully utilize the effective components.
Because the mature vinegar is eaten after being uncovered and can generate flocculent precipitate substances in the storage process, the flocculent precipitate substances are mostly tannin by analysis, and the tannin can be combined with protein to form water-insoluble precipitate. The invention reduces the generation amount of tannin in the mature vinegar, avoids the generation of flocculent bottom in the mature vinegar and improves the quality of the mature vinegar by a method of combining the mature vinegar brewing and the raw vinegar brewing.
Further, since potatoes and sweet potatoes are easily oxidized in an aerobic environment, in order to avoid the oxidation of the potatoes and sweet potatoes in cups, the treatment of the potatoes and/or sweet potatoes is performed in an anaerobic environment in the raw material treatment step.
The aged vinegar brewed by the method has the following sensory indexes: color: reddish brown with luster; the fragrance has the incense and ester fragrance of mature vinegar; and (3) taste: the sour taste is soft, the aftertaste is lingering, and the sour and sweet taste is palatable; the posture is as follows: proper concentration, clarification without sediment, no flocculent sediment after being placed for 15 days after being uncovered.
The physical and chemical indexes and the sanitation indexes of the mature vinegar brewed by the method are measured, and the measurement results are shown in the following table:
watch 1
The components of the mature vinegar brewed by the method are measured, and the measurement results are shown in the following table two:
watch two
| Item | Unit of | Content (wt.) |
| Total reducing sugar | g/100ml | 0.98 |
| Total acid content | g/100ml | 10.43 |
| Amino acid content | g/100ml | 1.22 |
| Zinc | mg/L | 30.5 |
| Calcium carbonate | mg/L | 556 |
| Magnesium alloy | mg/L | 678 |
| Potassium salt | mg/L | 1002 |
| Sodium salt | mg/L | 2540 |
| Iron | mg/L | 60.4 |
| Vitamin B | μg/100ml | 1.2 |
| Vitamin C | μg/100ml | Not detected out |
Example 2:
referring to fig. 2, fig. 2 is a process diagram for brewing the mature vinegar according to another embodiment of the present invention. The difference between this example and example 1 is that tartary buckwheat is also added to the raw material one, and during the acetic acid fermentation, tartary buckwheat rods are also added to the alcoholic fermentation product. The tartary buckwheat is rich in bioflavonoids, D-chiro-inositol, polyphenol, gamma-aminobutyric acid, selenium and other functional active substances, wherein the content of flavonoid compounds is 2.19-4.02%, and the tartary buckwheat tea has the effects of reducing blood pressure, blood sugar and blood fat, eliminating in-vivo free radicals, resisting and preventing cancers and the like. The tartary buckwheat is added into the raw materials brewed by the mature vinegar, so that the content of functional components such as total flavone, monacolin K and the like in the mature vinegar can be improved, and the living needs of people are met.
In this embodiment, the method for brewing mature vinegar includes the following steps: raw material treatment, auxiliary material treatment, starch hydrolysis, alcohol fermentation, acetic acid fermentation, fermented grain smoking, vinegar spraying and aging.
Wherein, the raw material treatment comprises the following steps:
step 1.1: selecting three raw materials of high-quality, impurity-free and mildew-free sorghum, wheat, peas and tartary buckwheat according to a proportion, cleaning, coarsely crushing and uniformly mixing for later use; and selecting potato and sweet potato as raw materials, peeling and cleaning under an anaerobic condition, adding purified water under an anaerobic condition, grinding into slurry, and separating to obtain slurry and residues for later use. The mass of the second raw material is 1.5 to 3 times the mass of the first raw material, and in the present embodiment, the mass of the second raw material is preferably 1.5 times the mass of the first raw material.
Step 1.2: settling the slurry of the second raw material, and sucking and collecting supernatant to make the water content in the slurry reach 40-50%;
adding the residues in the step 1.1 and part of the upper clear liquid in the step 1.2 into the raw material I, uniformly mixing, adding purified water to enable the water content of the raw material I to reach 40-50%, and soaking for 4-6 hours at the temperature of 25-35 ℃;
starch hydrolysis: adding aspergillus amylase auxiliary materials into the slurry of the raw material II obtained by the treatment in the step 1.2, and carrying out hydrolysis reaction; heating and cooking the soaked raw material I in the step 1.2 for 30-60 min, performing hydrolysis reaction, and cooling;
alcohol fermentation: mixing and uniformly mixing the hydrolysate obtained by the starch hydrolysis step, adding yeast auxiliary materials into the starch hydrolysate, uniformly stirring, and carrying out alcoholic fermentation, wherein the open fermentation is carried out 4 days before the fermentation, and the fermentation temperature is 25-40 ℃; after the fifth day, sealing and fermenting, and ending alcoholic fermentation when the alcohol degree at least reaches 7-8 degrees and the acidity reaches 0.6-1.2 g/100 ml;
acetic acid fermentation: adding rice hulls, bran coat and tartary buckwheat stems into the alcoholic fermentation product, adding starter propagation auxiliary materials, bran koji auxiliary materials and red yeast auxiliary materials, uniformly mixing, carrying out acetic fermentation, adding edible salt to terminate the fermentation when the alcohol degree is less than or equal to 0.1 and the acidity reaches 6.0g/100ml, finishing the acetic fermentation, and filtering to obtain acetic fermentation liquor for later use;
smoking and pouring vinegar: performing fumigation on part of acetic acid fermentation broth, performing vinegar spraying on the other part of acetic acid fermentation broth, mixing, and performing sleeve vinegar spraying to obtain semi-finished mature vinegar;
and (3) decocting the vinegar, wherein the vinegar decocting method is to decoct the liquid obtained by pouring the vinegar for 60min at the temperature of 92-97 ℃. The starch and protein which are not decomposed in the semi-finished mature vinegar after decoction can be further decomposed, so that the generation of tannin in the later period of the product is reduced, and meanwhile, the protein is combined with the tannin in the decoction process, and is separated out and settled in the aging process, so that the generation of flocculent settled bottom in the eating process is avoided. In addition, the vinegar frying step can also remove the foreign flavor of the old vinegar, increase the luster and the aroma components of the vinegar, play the roles of killing enzyme and bacteria and is beneficial to aging of products.
Aging: and (4) putting the drenched semi-finished vinegar into an aging jar for aging for 6-14 months, filtering and sterilizing to obtain the aged vinegar finished product. Specifically, in the aging step, aging is carried out alternately at 30-40 ℃ and 0-10 ℃ every 24 hours, wherein the aging time ratio of 30-40 ℃ to 0-10 ℃ in every 24 hours is (8-12 hours): (12-16 h). Preferably, in the aging step, aging is carried out alternately at 35 ℃ and 6 ℃ every 24h, wherein the aging time ratio of 35 ℃ to 6 ℃ in every 24h is (10 h):
(14h)。
the aged vinegar brewed by the method has the following sensory indexes: color: reddish brown with luster; the fragrance has the incense and ester fragrance of mature vinegar; and (3) taste: the sour taste is soft, the aftertaste is lingering, and the sour and sweet taste is palatable; the posture is as follows: proper concentration, clarification without sediment, no flocculent sediment after being placed for 15 days after being uncovered.
The physical and chemical indexes and the sanitation indexes of the mature vinegar brewed by the method are measured, and the measurement results are shown in the following table three:
watch III
| Detecting items | The result of the detection |
| Total acid (in terms of acetic acid) g/100ml | 11.4 |
| Non-volatile acid (calculated as lactic acid) g/100ml | 0.07 |
| Lead mg/L | ＜0.09 |
| Total arsenic mg/L | ＜0.05 |
| Total number of colonies cfu/ml | ＜7 |
| Pathogenic bacteria | Not detected out |
The components of the mature vinegar brewed by the method are measured, and the measurement results are shown in the following table four:
watch four
| Item | Unit of | Content (wt.) |
| Total reducing sugar | g/100ml | 0.69 |
| Total acid content | g/100ml | 14.7 |
| Amino acid content | g/100ml | 1.03 |
| Zinc | mg/L | 36.4 |
| Calcium carbonate | mg/L | 446 |
| Magnesium alloy | mg/L | 598 |
| Potassium salt | mg/L | 1054 |
| Sodium salt | mg/L | 2730 |
| Iron | mg/L | 52.4 |
| Vitamin B | μg/100ml | 1.7 |
| Vitamin C | μg/100ml | 0.32 |
| Total brass | μg/100ml | 103 |
Example 3:
this example provides methods for preparing and processing various adjuvants of examples 1 and 2, where the adjuvant processing includes preparation of Daqu, Xiaoqu, bran koji, Red Rice, wheat koji, and Aspergillus amylase.
Preparing the yeast for making hard liquor: pulverizing jowar, semen Tritici Aestivi, and semen Pisi Sativi, mixing, adding purified water, soaking, and trampling. In example 2, a certain proportion of tartary buckwheat is also added when preparing the yeast for making hard liquor.
The preparation of auxiliary materials such as Xiaoqu auxiliary materials, bran koji auxiliary materials, red yeast auxiliary materials, wheat koji auxiliary materials, aspergillus amylase auxiliary materials and the like is carried out by adopting a traditional method, and further description is not provided here.
The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (8)
1. A brewing method of mature vinegar comprises the following steps: raw material treatment, auxiliary material treatment, starch hydrolysis, alcohol fermentation, acetic fermentation, fermented grains fumigation, vinegar spraying and aging, and is characterized in that: the raw material treatment comprises the following steps:
step 1.1: selecting three raw materials which are high in quality, free of impurities and free of mildew and include but are not limited to sorghum, wheat and peas, cleaning, coarsely crushing, and uniformly mixing for later use; selecting potatoes and/or sweet potatoes as a raw material II, peeling and cleaning the potatoes and/or sweet potatoes, adding purified water to grind the potatoes into thick liquid, and separating the thick liquid and the thick liquid to obtain residues for later use;
step 1.2: settling the slurry of the second raw material, and sucking and collecting supernatant to make the water content in the slurry reach 40-50%;
adding the residues in the step 1.1 and part of the upper clear liquid in the step 1.2 into the raw material I, uniformly mixing, adding purified water to enable the water content of the raw material I to reach 40-50%, and soaking for 4-6 hours at the temperature of 25-35 ℃;
starch hydrolysis: adding aspergillus amylase auxiliary materials into the slurry of the raw material II obtained by the treatment in the step 1.2, and carrying out hydrolysis reaction; heating and cooking the soaked raw material I in the step 1.2 for 30-60 min, performing hydrolysis reaction, and cooling;
alcohol fermentation: mixing and uniformly mixing the hydrolysate obtained by the starch hydrolysis step, adding yeast auxiliary materials into the starch hydrolysate, uniformly stirring, and carrying out alcoholic fermentation, wherein the open fermentation is carried out 4 days before the fermentation, and the fermentation temperature is 25-40 ℃; after the fifth day, sealing and fermenting, and ending alcoholic fermentation when the alcohol degree at least reaches 7-8 degrees and the acidity reaches 0.6-1.2 g/100 ml;
acetic acid fermentation: adding rice hulls, bran and bran into the alcoholic fermentation product, adding starter auxiliary materials and/or bran koji auxiliary materials and/or red yeast auxiliary materials and/or wheat koji auxiliary materials, mixing uniformly, carrying out acetic fermentation, adding edible salt to terminate the fermentation when the alcohol degree is less than or equal to 0.1 and the acidity reaches 6.0g/100ml, and filtering to obtain acetic fermentation liquor for later use after the acetic fermentation is finished;
smoking and pouring vinegar: performing fumigation on part of acetic acid fermentation broth, performing vinegar spraying on the other part of acetic acid fermentation broth, mixing, and performing sleeve vinegar spraying to obtain semi-finished mature vinegar;
aging: and (4) putting the drenched semi-finished vinegar into an aging jar for aging for 6-14 months, filtering and sterilizing to obtain the aged vinegar finished product.
2. The method for brewing aged vinegar according to claim 1, wherein: the mass of the second raw material is 1.5-3 times of that of the first raw material.
3. The method for brewing aged vinegar according to claim 1, wherein: in the raw material treatment step, the treatment of the potatoes and/or the sweet potatoes is carried out in an oxygen-free environment.
4. The method for brewing aged vinegar according to claim 1, wherein: the auxiliary material treatment comprises the preparation of a Daqu auxiliary material, a Xiaoqu auxiliary material, a bran koji auxiliary material, a red yeast auxiliary material, a wheat koji auxiliary material and an aspergillus amylase auxiliary material.
5. The method for brewing aged vinegar according to claim 1, wherein: in step 1.1, tartary buckwheat is also added to one of the raw materials, and tartary buckwheat rods are also added to the alcoholic fermentation product in the acetic acid fermentation.
6. The method for brewing aged vinegar according to claim 1, wherein: and further comprises vinegar decocting, wherein the vinegar decocting method is to decoct the liquid obtained by vinegar spraying for 60min at the temperature of 92-97 ℃.
7. The method for brewing aged vinegar according to claim 1, wherein: in the aging step, aging is carried out alternately at 30-40 ℃ and 0-10 ℃ every 24 hours, wherein the aging time ratio of 30-40 ℃ to 0-10 ℃ in every 24 hours is (8-12 hours): (12-16 h).
8. The method for brewing aged vinegar according to claim 7, wherein: in the aging step, aging is alternately carried out at the temperature of 35 ℃ and 6 ℃ every 24 hours, wherein the aging time ratio of 35 ℃ to 6 ℃ in every 24 hours is (10 hours): (14h) in that respect
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| CN101906363A (en) * | 2010-07-09 | 2010-12-08 | 祁国银 | Production method for processing red wine by using lotus roots |
| PH22016001017U1 (en) * | 2016-12-15 | 2017-02-15 | Univ Ifugao State | Process of producing sweet potato vinegar and the product produced thereof |
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| CN101906363A (en) * | 2010-07-09 | 2010-12-08 | 祁国银 | Production method for processing red wine by using lotus roots |
| PH22016001017U1 (en) * | 2016-12-15 | 2017-02-15 | Univ Ifugao State | Process of producing sweet potato vinegar and the product produced thereof |
| CN107227251A (en) * | 2017-07-25 | 2017-10-03 | 山西省农业科学院高粱研究所 | A kind of mature vinegar for being enriched with polyphenol compound and preparation method thereof |
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