CN110903942A - Processing method of edible vinegar - Google Patents

Abstract

The invention discloses a processing method of edible vinegar, which is characterized in that mature and fresh hawthorn, apples and tomatoes are selected to remove impurities and cleaned, and the hawthorn and the apples are denucleated; mixing the denucleated hawthorn, apple and tomato, and crushing into material mud; stirring the material mud, filtering, and heating the obtained meat juice to obtain cooked meat juice; naturally cooling the cooked meat juice; sequentially adding rice hulls and bran into the cooled cooked meat juice, mixing and stirring, adding cultured strains, and performing ventilation koji making to obtain vinegar koji; the method comprises the steps of sequentially adding corn, water, sorghum, rice, peas and yeast into vinegar koji, saccharifying the vinegar koji in a saccharification pot, stirring the mixture after saccharification, standing for fermentation, completing acetic acid fermentation to obtain fermented vinegar grains, and spraying and placing the vinegar grains every day to obtain the edible vinegar.

Description

Processing method of edible vinegar

Technical Field

The invention belongs to the technical field of edible vinegar processing, and particularly relates to a processing method of edible vinegar.

Background

The vinegar is one of the traditional condiments in China, not only contains rich nutrient components, but also has unique pharmacological action, and medical research shows that: the vinegar has quite strong sterilization and bacteriostasis functions and is one of essential edible products in life. The vinegar is usually made by fermenting and brewing grain as main material. With the gradual improvement of the living standard in recent years, the fruit vinegar also secretly enters the dining table of people. The annual output of table vinegar in the world is more than 2000 ten thousand tons, the annual output of table vinegar in China is about 350 ten thousand tons, wherein grain table vinegar brewed by grains is mainly used, in the practice of producing the grain table vinegar, a solid state fermentation method is a traditional brewing method in China, grain and the like are used as main raw materials in solid state fermentation, and are subjected to crushing, water adding, stirring and steaming, after alcoholic fermentation, a loosening agent such as bran and the like is added for mixed fermentation after fire is connected, but the traditional solid state acetic acid fermentation method has the defects of long fermentation period, low yield, low acetic acid content, incapability of producing high-acidity acetic acid and common nutritional value of the produced acetic acid.

Disclosure of Invention

The invention aims to: aiming at the problems, the invention provides a processing method of edible vinegar.

The technical scheme provided by the invention is a processing method of edible vinegar, which is characterized by comprising the following steps:

A. raw material treatment: selecting ripe and fresh hawthorn, apple and tomato, removing impurities, cleaning for 3-6 times, and removing kernels from the hawthorn and the apple; the raw fruits of hawthorn, apple and tomato are kept clean, and the purpose of removing the cores is to obtain clean pulp, which is beneficial to mixing and crushing;

B. mixing the denucleated hawthorn, apple and tomato in a weight ratio of 6:2:3, and crushing into material mud; because the acidity of the hawthorn and the tomato is high, the acidity is improved by increasing the weight ratio, and the problem of overhigh acidity of the material mud is avoided by matching the weight ratio of the apple;

C. stirring the material mud for juice filtration, and heating the obtained meat juice for 2 hours at the heating temperature of 80-100 ℃ to realize slow disinfection to obtain cooked meat juice; the meat juice is heated and cured, high-temperature sterilization is realized, and self bacteria are avoided;

D. naturally cooling the cooked meat juice to 25-30 ℃;

E. sequentially adding 400 parts of rice hulls and 400 parts of bran into the cooled cooked meat juice, 40-60 parts of rice hulls and 15-45 parts of bran, mixing and stirring, adding 40-70 parts of cultured strains, and ventilating and making yeast to obtain vinegar yeast;

F. adding 30-60 parts of corn, 100 parts of water, 200 parts of sorghum, 35-45 parts of rice, 20-40 parts of rice, 25-45 parts of peas and 40-70 parts of yeast into the vinegar koji in sequence, and putting the mixture into a saccharifying pot for saccharification for 5-7 days;

G. stirring after saccharification, standing for fermentation at 35 deg.C for 17-20 days, and completing acetic acid fermentation to obtain fermented vinegar;

H. spraying the vinegar mash every day for 4-9 days, and standing for 7 days to obtain the edible vinegar.

Based on the above explanation, compared with the prior art, the invention has the beneficial effects that:

the processing method of the edible vinegar can effectively convert alcohol, improves the acid production amount and the acid production rate in unit time, ensures the flavor of the traditional vinegar, uses the combination of hawthorn, apple and tomato as the raw materials for brewing the vinegar, can effectively improve the taste, color and fragrance of the vinegar, and improves the acidity, and compared with the vinegar produced by the traditional method, the total acid content of the vinegar prepared by the method reaches 8.41g/100mL, and the total acid content of the vinegar is greatly improved.

The method can improve the acid production rate, shorten the production period, improve the unique flavor of the vinegar and have clear and bright color; through in the vinegar fermentation process, can effectually prevent to produce bad phenomena such as muddy, sediment, peculiar smell among the vinegar fermentation process to can make acetic acid bacteria keep higher activity in the in-process of fermentation, thereby effectual improvement produces acid rate, and can make the nutritive value in the vinegar increase substantially, promoted the fragrant smell, the color degree, the stability of vinegar simultaneously, prolonged the storage life of vinegar.

Detailed Description

In order to make those skilled in the art better understand the technical solution of the present invention, the following detailed description of the present invention is provided with reference to specific embodiments.

Example 1

A processing method of edible vinegar comprises the following steps:

A. raw material treatment: selecting ripe and fresh hawthorn, apple and tomato, removing impurities, cleaning for 3-6 times, and removing kernels from the hawthorn and the apple; the raw fruits of hawthorn, apple and tomato are kept clean, and the purpose of removing the cores is to obtain clean pulp, which is beneficial to mixing and crushing;

B. mixing the denucleated hawthorn, apple and tomato in a weight ratio of 6:2:3, and crushing into material mud; because the acidity of the hawthorn and the tomato is high, the acidity is improved by increasing the weight ratio, and the problem of overhigh acidity of the material mud is avoided by matching the weight ratio of the apple;

C. stirring the material mud, filtering, heating the obtained meat juice for 2 hours at 80 ℃, and slowly sterilizing to obtain cooked meat juice; the meat juice is heated and cured, high-temperature sterilization is realized, and self bacteria are avoided;

D. naturally cooling the cooked meat juice to 25 ℃;

E. sequentially adding rice hulls and bran into the cooled cooked meat juice, wherein the meat quality is 100 parts, the rice hulls are 40 parts, and the bran is 15 parts, mixing and stirring, adding 40 parts of cultured strains, and ventilating and making yeast to obtain vinegar yeast;

F. adding 30 parts of corn, 100 parts of water, 35 parts of sorghum, 20 parts of rice, 25 parts of peas and 40 parts of yeast into the vinegar koji in sequence, and putting the mixture into a saccharifying pot for saccharification, wherein the saccharification time is 5 days;

G. stirring after saccharification, standing for fermentation at 35 deg.C for 17 days, and completing acetic acid fermentation to obtain fermented vinegar;

H. spraying the vinegar mash every day for 4 days, and standing for 7 days to obtain the edible vinegar.

Example 2

A processing method of edible vinegar comprises the following steps:

A. raw material treatment: selecting ripe and fresh hawthorn, apple and tomato, removing impurities, cleaning for 3-6 times, and removing kernels from the hawthorn and the apple; the raw fruits of hawthorn, apple and tomato are kept clean, and the purpose of removing the cores is to obtain clean pulp, which is beneficial to mixing and crushing;

B. mixing the denucleated hawthorn, apple and tomato in a weight ratio of 6:2:3, and crushing into material mud; because the acidity of the hawthorn and the tomato is high, the acidity is improved by increasing the weight ratio, and the problem of overhigh acidity of the material mud is avoided by matching the weight ratio of the apple;

C. stirring the material mud, filtering, heating the obtained meat juice for 2 hours at the heating temperature of 100 ℃, and slowly sterilizing to obtain cooked meat juice; the meat juice is heated and cured, high-temperature sterilization is realized, and self bacteria are avoided;

D. naturally cooling the cooked meat juice to 30 ℃;

E. sequentially adding rice hulls and bran into the cooled cooked meat juice, mixing and stirring the rice hulls and the bran with the meat quality of 400 parts, the rice hulls and the bran of 45 parts, adding 70 parts of cultured strains, and ventilating and making yeast to obtain vinegar yeast;

F. adding 60 parts of corn, 200 parts of water, 45 parts of sorghum, 40 parts of rice, 45 parts of peas and 70 parts of yeast into the vinegar koji in sequence, and putting the mixture into a saccharifying pot for saccharification, wherein the saccharification time is 7 days;

G. stirring after saccharification, standing for fermentation at 35 deg.C for 20 days, and completing acetic acid fermentation to obtain fermented vinegar;

H. spraying the vinegar mash every day for 9 days, and standing for 7 days to obtain the edible vinegar.

Example 3

The processing method of the edible vinegar is characterized by comprising the following steps:

B. raw material treatment: selecting ripe and fresh hawthorn, apple and tomato, removing impurities, cleaning for 3-6 times, and removing kernels from the hawthorn and the apple; the raw fruits of hawthorn, apple and tomato are kept clean, and the purpose of removing the cores is to obtain clean pulp, which is beneficial to mixing and crushing;

B. mixing the denucleated hawthorn, apple and tomato in a weight ratio of 6:2:3, and crushing into material mud; because the acidity of the hawthorn and the tomato is high, the acidity is improved by increasing the weight ratio, and the problem of overhigh acidity of the material mud is avoided by matching the weight ratio of the apple;

C. stirring the material mud, filtering, heating the obtained meat juice for 2 hours at 90 ℃, and slowly sterilizing to obtain cooked meat juice; the meat juice is heated and cured, high-temperature sterilization is realized, and self bacteria are avoided;

D. naturally cooling the cooked meat juice to 28 ℃;

E. sequentially adding rice hulls and bran into the cooled cooked meat juice, mixing and stirring the rice hulls and the bran with the meat quality of 300 parts, the rice hulls and the bran of 30 parts, adding 55 parts of cultured strains, and ventilating and making yeast to obtain vinegar yeast;

F. adding 45 parts of corn, 150 parts of water, 40 parts of sorghum, 30 parts of rice, 30 parts of peas and 55 parts of yeast into the vinegar koji in sequence, and putting the mixture into a saccharifying pot for saccharification, wherein the saccharification time is 6 days;

G. stirring after saccharification, standing for fermentation at 35 deg.C for 18 days, and completing acetic acid fermentation to obtain fermented vinegar;

H. spraying the vinegar mash every day for 7 days, and standing for 7 days to obtain the edible vinegar.

The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.

Claims (1)

1. The processing method of the edible vinegar is characterized by comprising the following steps:

A. raw material treatment: selecting ripe and fresh hawthorn, apple and tomato, removing impurities, cleaning for 3-6 times, and removing kernels from the hawthorn and the apple;

B. mixing the denucleated hawthorn, apple and tomato in a weight ratio of 6:2:3, and crushing into material mud;

C. stirring the material mud for juice filtration, and heating the obtained meat juice for 2 hours at the heating temperature of 80-100 ℃ to realize slow disinfection to obtain cooked meat juice;

D. naturally cooling the cooked meat juice to 25-30 ℃;

E. sequentially adding 400 parts of rice hulls and 400 parts of bran into the cooled cooked meat juice, 40-60 parts of rice hulls and 15-45 parts of bran, mixing and stirring, adding 40-70 parts of cultured strains, and ventilating and making yeast to obtain vinegar yeast;

F. adding 30-60 parts of corn, 100 parts of water, 200 parts of sorghum, 35-45 parts of rice, 20-40 parts of rice, 25-45 parts of peas and 40-70 parts of yeast into the vinegar koji in sequence, and putting the mixture into a saccharifying pot for saccharification for 5-7 days;

G. stirring after saccharification, standing for fermentation at 35 deg.C for 17-20 days, and completing acetic acid fermentation to obtain fermented vinegar;

H. spraying the vinegar mash every day for 4-9 days, and standing for 7 days to obtain the edible vinegar.