CN111304047A - Manual vinegar and preparation method thereof - Google Patents

Abstract

The invention provides a manual vinegar and a preparation method thereof combining the traditional process and the modern technology. The present invention features that the black rice and rice are produced into the material through crushing, mixing with water, saccharifying with Daqu, bran koji, Huafeng No. five and saccharifying enzyme, adding dry yeast to distill, adding bran and chaff and acetic fermentation. Then the product is prepared by smoking, immersing, preparing, filtering, sterilizing and refining. The handmade vinegar produced by the invention has the advantages of red and black color, sour and fragrant smell, pure taste, pure aftertaste and pure and mild taste, and is a necessary and good product for household seasoning.

Description

Manual vinegar and preparation method thereof

Technical Field

The invention belongs to the field of seasoning processing, and particularly relates to handmade vinegar and a preparation method of the handmade vinegar by using a traditional process.

Background

The vinegar is prepared by taking starch such as rice, sorghum, millet, dried sweet potatoes and the like as main raw materials and fermenting by adopting strains to brew the vinegar, and the vinegar brewing can be divided into two major types of solid fermentation and liquid fermentation from the production process. The handmade vinegar is prepared by taking rice and black rice as main raw materials, adding bran, rice hulls and other auxiliary materials, fermenting by multiple strains, manually converting starch in the raw materials into solid vinegar of sugar, wine and vinegar, and compared with the traditional rice vinegar, the handmade vinegar not only has the nutrient components of the rice vinegar, but also has unique health care value. Although the solid-state fermentation vinegar has long fermentation period, the auxiliary materials, particularly rhizopus chinensis, are added, so that the starch is liquefied and saccharified more thoroughly, the yield is improved, the physical state, the flavor, the fragrance, the taste and the like of the product are purer, particularly, the proportion of nonvolatile acid in the manual vinegar to total acid is more than 20 percent, the total amount of amino acid reaches 30-80g/100ml, the nutrition is richer, the application field of the manual vinegar is expanded, and a choice is provided for the health care of the human edible vinegar.

Disclosure of Invention

The invention aims to provide the manual vinegar which keeps the traditional flavor through manual operation, takes rice and black rice as raw materials, adds the Huafeng No. five (leaven made of rhizopus) in the liquefying and saccharifying process, fully decomposes the starchy raw materials, has high yield, does not need to cook the raw materials, reduces the labor intensity and saves the manufacturing cost.

In order to achieve the above object, the technical solution of the present application is as follows: the paint comprises the following components in parts by weight: 40-60 parts of rice, 40-60 parts of black rice, 50-70 parts of Daqu, 0.1-0.3 part of saccharifying enzyme, 0.1-0.3 part of Huafeng No. five leavening agent, 0.03-0.07 part of dry yeast, 130 parts of bran or sorghum husk 110-containing materials, 30-50 parts of bran koji and 90-110 parts of big bran.

Further, the paint comprises the following components in parts by weight: 50 parts of rice, 50 parts of black rice, 60 parts of Daqu, 0.2 part of saccharifying enzyme, 0.2 part of Huafeng No. five leavening agent, 0.05 part of dry yeast, 120 parts of bran or sorghum husk, 40 parts of bran koji and 100 parts of big bran.

Further, the yeast is naturally cultured in a culture medium by aspergillus niger, aspergillus oryzae, lactic acid bacteria, acetic acid bacteria and a plurality of beneficial bacteria of saccharomycetes.

Further, the mouldy bran is artificially cultured by Aspergillus niger AS.3758 through a culture medium.

Further, the Huafeng No. five leavening agent is prepared by culturing rhizopus.

Further, the weight part ratio of the bran to the big bran is 1.2:1, wherein the bran can be replaced by sorghum husk.

Furthermore, the rice flour also comprises common salt and sodium chloride, and the addition amount of the common salt and the sodium chloride is 20 to 23 percent of the formula amount of the main materials of the black rice and the rice.

The application also provides a preparation method of the handmade vinegar, which comprises the following steps: (1) crushing: dividing black rice and rice into two parts according to the weight ratio of 1:1, mixing and crushing the two parts, and sieving the mixture through a 40-mesh sieve to obtain mixed rice flour A;

(9) size mixing: adding 4-5.5 times of 38 ℃ water into the A, and dissolving and mixing uniformly to obtain B;

(10) liquefaction and saccharification: regulating the temperature of B to 32-35 deg.C, adding HUAFENG fifth starter, saccharifying enzyme, Daqu and bran koji, dissolving, mixing, liquefying, and saccharifying for 48 hr to obtain C;

(11) alcohol fermentation: adding dry yeast into the mixture C, dissolving and mixing uniformly, and fermenting at 32-35 deg.C for 48 hr to obtain D, adding bran or sorghum husk and chaff, and fermenting at 37-45 deg.C for 21-25 days to obtain E;

(12) after-ripening: e, adding salt into the mixture, after-ripening for 5-7 days at normal temperature to obtain F, and putting the F into a rotary high-pressure fumigating ball, and fumigating for 3 hours at the temperature of 120-135 ℃ to obtain G;

(13) pouring vinegar: soaking the G in a vinegar leaching pool, and leaching to obtain H;

(14) and (3) sterilization: after the acidity required by H modulation is qualified, sterilizing the H by a tubular sterilizer at the temperature of between 85 and 90 ℃, and preserving the heat for 30 minutes to obtain K;

and (3) filtering: and filtering the K by using a diatomite filter to obtain the hand-made vinegar.

The invention has the advantages and positive effects that: (1) the invention takes rice and black rice as raw materials, and adds Daqu, bran koji and Huafeng No. five (leaven made of rhizopus) in the liquefying and saccharifying processes, so that the starchy raw materials are fully decomposed, the traditional flavor is maintained, the special tastes (sweet, soft and fragrant) peculiar to the modern science and technology are added, and the yield is increased.

(2) On the basis of the traditional rice vinegar manufacturing process, 40 percent of mature vinegar grains are smoked, the hand-made vinegar after leaching is more bright-colored and blackish in red color, has more intense fragrance and acid flavor, pure taste, unique flavor and mellow aftertaste;

(3) the vinegar prepared by the preparation method can be used for cooking household dishes and assisting in eating, and can also be directly taken after being diluted to a certain multiple by hand vinegar.

Detailed Description

The present invention will be further described with reference to the following specific embodiments, wherein the preparation method of the handmade vinegar according to the examples comprises the following steps:

(1) crushing: dividing black rice and rice into two parts according to the weight ratio of 1:1, mixing and crushing the two parts, and sieving the mixture through a 40-mesh sieve to obtain mixed rice flour A; (2) size mixing: adding 4-5.5 times of 38 ℃ water into the A, and uniformly mixing to obtain B; (3) liquefaction and saccharification: regulating the temperature of B to 32-35 deg.C, dissolving and mixing HUAFEN # V starter, saccharifying enzyme, Daqu and bran koji, liquefying and saccharifying for 48 hr to obtain C; (4) alcohol fermentation: adding dry yeast into the mixture C, dissolving and mixing uniformly, fermenting for 48 hours at the temperature of 32-35 ℃ to obtain D, (5) fermenting with acetic acid, adding bran and chaff into the D, and fermenting for 21-25 days at the temperature of 37-45 ℃ to obtain E; (6) after-ripening: adding table salt in an amount of 20-23% of the main material into the E, after-ripening for 5-7 days to obtain F, and (7) smoking: putting F into a rotary high-pressure fumigating ball at the temperature of 120-: and filtering the K by using a diatomite filter to obtain the hand-made vinegar.

Table 1: ingredients of handmade vinegar

In the table, the yield of the manual vinegar is calculated according to the main materials, namely the total acid yield is 3.5 g/kg.

TABLE 2

Control parameter	Example 1	Example 2	Example 3
				Main material water (double)	4	5	5.5
Liquefaction saccharification time (h)	48	44	40
				Temperature of liquefaction and saccharification (. degree.C.)	32-35	32-35	32-35
Alcohol fermentation time (h)	48	48	48
				Alcohol content ml/100ml	9	9.5	9.5
Acetic acid fermentation time (h)	28	28	28
				Temperature (. degree.C.) for acetic acid fermentation	30-45	30-45	30-45
Total acid (in terms of acetic acid) g/100ml	3.55	3.58	3.6
				Non-volatile acid (calculated as lactic acid) g/100ml	0.55	0.55	0.75
Amino acid content g/100ml	0.04	0.05	0.07
				Yield kg/kg	7.7	9.6	11.2

The yield (kg/kg) is calculated according to the main materials, namely the total acid is 3.5g/kg as the standard yield.

Influence of temperature on Manual Vinegar during fermentation

The vinegar has two main types of volatile acid and non-volatile acid, the volatile acid is mainly acetic acid, the other types are acetic acid and propionic acid, and the sour taste of the vinegar is mainly from acetic acid: the non-volatile acid is mainly lactic acid, and the other acids such as succinic acid and gluconic acid are less. The pure acetic acid has large stimulation to the taste (such as liquid vinegar), volatilizes more in the cooking process to influence the seasoning function, and only in the presence of various organic acids, particularly lactic acid, the vinegar has soft taste and lasting sour taste, and the seasoning effect is greatly improved due to the fact that the acid does not volatilize in the cooking process. The non-volatile acid is generated by decomposing microorganism such as Aspergillus niger, Aspergillus oryzae, and lactobacillus in the fermented glutinous rice. Especially when the fermentation temperature reaches 40-45 deg.C.

In the embodiment, the fermentation temperature is increased in the preparation method of the handmade vinegar, a proper decomposition environment is provided for lactic acid bacteria, and the non-volatile acid in the handmade vinegar is greatly increased, which is specifically shown in the following table:

TABLE 3 influence of fermentation temperature on finished product of Manual Vinegar

In conclusion, in the acetic acid fermentation process, the fermentation temperature is properly increased, the decomposition effect of lactic acid bacteria is promoted, the non-volatile content in the finished vinegar is increased, the flavor is better, and the sensory evaluation is higher.

Example 3 prepared handmade vinegar: the yield of the manual vinegar is not less than 11.2kg/kg, the total acid is not less than 3.6g/100ml (calculated by acetic acid), and the total amount of amino acid is not less than 0.05g/100ml, the preparation method fully reflects the effects of the Rhizopus chinensis and the bran koji in the whole fermentation process, so that the yield of the product is greatly improved, the acetic acid is not volatilized, the amino acid is more obvious, the taste of the product is purer, and the quality of the product is more stable.

The present invention has been described in detail with reference to the above examples, but the description is only for the preferred examples of the present invention and should not be construed as limiting the scope of the present invention. All equivalent changes and modifications made within the scope of the present invention shall fall within the scope of the present invention.

Claims (8)

1. The handmade vinegar is characterized in that: the paint comprises the following components in parts by weight: 40-60 parts of rice, 40-60 parts of black rice, 50-70 parts of Daqu, 0.1-0.3 part of saccharifying enzyme, 0.1-0.3 part of Huafeng No. five leavening agent, 0.03-0.07 part of dry yeast, 130 parts of bran or sorghum husk 110-containing materials, 30-50 parts of bran koji and 90-110 parts of big bran.

2. The vinegar according to claim 1, wherein: the paint comprises the following components in parts by weight: 50 parts of rice, 50 parts of black rice, 60 parts of Daqu, 0.2 part of saccharifying enzyme, 0.2 part of Huafeng No. five leavening agent, 0.05 part of dry yeast, 120 parts of bran or sorghum husk, 40 parts of bran koji and 100 parts of big bran.

3. Manual vinegar according to claim 1 or 2, characterized in that: the yeast is prepared by naturally culturing Aspergillus niger, Aspergillus oryzae, lactobacillus, acetic acid bacteria and beneficial bacteria of saccharomycetes in a culture medium.

4. Manual vinegar according to claim 1 or 2, characterized in that: the mouldy bran is artificially cultured by Aspergillus niger AS.3758 through a culture medium.

5. Manual vinegar according to claim 1 or 2, characterized in that: the Huafeng No. five leavening agent is prepared by culturing rhizopus.

6. The vinegar according to claim 1, wherein: the weight part ratio of the bran to the chaff is 1.2:1, wherein the bran can be replaced by sorghum husk.

7. The vinegar according to claim 1, wherein: and the additive amount of the salt and sodium chloride is 20 to 23 percent of the formula amount of the main materials of the black rice and the rice.

8. The method for preparing vinegar according to claim 1, comprising the steps of: (1) slurry mixing and steaming: dividing black rice and rice into two parts according to the weight ratio of 1:1, adding sorghum husk or bran according to the formula amount, mixing, crushing, and sieving with a 40-mesh sieve to obtain mixed rice flour A;

(2) size mixing: adding 4-5.5 times of 38 ℃ water into the A, and dissolving and mixing uniformly to obtain B;

(3) liquefaction and saccharification: regulating the temperature of B to 32-35 deg.C, adding HUAFENG fifth starter, saccharifying enzyme, Daqu and bran koji, dissolving, mixing, liquefying, and saccharifying for 48 hr to obtain C;

(4) alcohol fermentation: adding dry yeast into the mixture C, dissolving and mixing uniformly, and fermenting at 32-35 deg.C for 48 hr to obtain D, adding bran or sorghum husk and chaff, and fermenting at 37-45 deg.C for 21-25 days to obtain E;

(5) after-ripening: e, adding salt into the mixture, after-ripening for 5-7 days at normal temperature to obtain F, and putting the F into a rotary high-pressure fumigating ball, and fumigating for 3 hours at the temperature of 120-135 ℃ to obtain G;

(6) pouring vinegar: soaking the G in a vinegar leaching pool, and leaching to obtain H;

(7) and (3) sterilization: after the acidity required by H modulation is qualified, sterilizing the H by a tubular sterilizer at the temperature of between 85 and 90 ℃, and preserving the heat for 30 minutes to obtain K;

(8) and (3) filtering: and filtering the K by using a diatomite filter to obtain the hand-made vinegar.