CN111575144B - Method for ageing flavor old vinegar by utilizing salix mongolica - Google Patents
Method for ageing flavor old vinegar by utilizing salix mongolica Download PDFInfo
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- CN111575144B CN111575144B CN202010479551.6A CN202010479551A CN111575144B CN 111575144 B CN111575144 B CN 111575144B CN 202010479551 A CN202010479551 A CN 202010479551A CN 111575144 B CN111575144 B CN 111575144B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention discloses a method for ageing flavor old vinegar by utilizing salix mongolica, which is based on the production process of traditional flavor old vinegar, and adopts a special salix mongolica barrel or places salix mongolica strips in an ageing jar in the ageing process, and ageing is carried out after raw vinegar is added, wherein: the temperature is kept at 28-35 ℃, the humidity is kept at 20-25 ℃, and the ageing is performed for more than 3 months; the red willow stick is used for stirring once every day during the ageing period, so that the flavor old vinegar is fully filled with oxygen, and the color and the flavor of the flavor old vinegar are improved. The method of the invention adopts the red willow to brew the old vinegar for the ageing process, and the unique fragrance and the effect of the red willow not only lead the brewed flavor old vinegar to have rich vinegar fragrance and plant fragrance, but also have rich nutrition and a certain preservative effect through measurement.
Description
Technical field:
the invention belongs to the technical field of edible vinegar brewing, and particularly relates to a method for brewing flavored old vinegar by utilizing salix mongolica.
The background technology is as follows:
the traditional flavor old vinegar is prepared by fermenting high-quality coarse cereals and beans; spreading cooked millet and mixing with vinegar; fermenting the fermented grains by hanging starter in July; mixing bran with rice, fermenting, and suspending yeast to obtain vinegar grains; sealing the cylinders by layering the fermented grains for sun-drying three-side fermentation; seven times of fermentation in seven days and seven times of fermentation in forty-nine days; double-pouring old vinegar into the head vinegar, and ageing the mature vinegar for seven months; the eight-stage and tens of processes are performed under the sun-drying environment by utilizing natural microorganism suspended yeast multi-flora, so that the method is a unique all-solid-state three-side fermentation brewing technology. Through deep excavation, we find that the traditional flavor old vinegar has the purpose of stirring the old vinegar by adopting the red willow strips in the brewing process, and then find that the brewed traditional flavor old vinegar also has a unique flavor, so that the applicant has conducted deep research on the red willow, and applies the red willow to the existing production process of the traditional flavor old vinegar, and provides a method for brewing the flavor old vinegar by utilizing the red willow.
The invention comprises the following steps:
the invention aims at providing a method for ageing flavor old vinegar by utilizing salix mongolica on the basis of the traditional flavor old vinegar production process, which improves the color, flavor and taste of the flavor old vinegar and ensures that the finished flavor old vinegar prepared by the method has rich vinegar aroma and plant aroma.
In order to achieve the above object, the present invention adopts the following technical scheme:
a method for ageing flavor old vinegar by utilizing red willow is based on the production process of traditional flavor old vinegar, and adopts a specially-made red willow barrel or places red willow strips in an ageing jar in the ageing process, and ageing is carried out after raw vinegar is added, wherein: the temperature is kept at 28-35 ℃, the humidity is kept at 20-25 ℃, and the ageing is performed for more than 3 months; the aged vinegar is stirred by the salix mongolica for one time every day during the ageing period, so that the flavored aged vinegar is fully filled with oxygen, and the color and the flavor of the flavored aged vinegar are improved.
The tree bark of the old branch of the tamarix chinensis, also known as tamarix chinensis, tamarix multicarus, tamarix chinensis, shrubs or small trees, is dark gray, the growing branch of the old branch which is lignified in the year is light red or orange yellow, the growing branch extends straight, and the color of the secondary branch is gradually reduced. The salix mongolica is mainly distributed in Xinjiang, gansu, inner Mongolia, qinghai and Ningxia in China and is distributed in Afuhidrosis, iran, turkey, mongolia, russian and eastern European countries abroad. The shoots, leaves and flowers in spring can treat rheumatism and have high medicinal value.
Therefore, the method of the invention adopts the salix mongolica to brew the old vinegar for the ageing process, and the unique fragrance and the effect of the old vinegar not only lead the brewed flavor old vinegar to have rich vinegar fragrance and plant fragrance, but also have rich nutrition and a certain preservative effect through measurement.
The specific embodiment is as follows:
the present invention will be described in detail with reference to specific examples.
Example 1
The method for ageing the flavor old vinegar by utilizing the red willow specifically comprises the following steps of:
A. specially-made hanging medicated leaven
a. And (3) batching: respectively weighing 40-50% of raw material vinegar residue, 2-4% of virgate wormwood herb, 2-3% of cattail pollen, 3-4% of semen cuscutae and 50% of bran, pulverizing into powder, and uniformly mixing to obtain a starter raw material;
b. stirring and compacting: adding pure water into the suspended yeast raw materials according to 15-30% of the weight, uniformly stirring, then filling into a bag, compacting the suspended yeast raw materials in the bag to obtain a yeast blank, and then compacting the yeast blank into a block;
c. hanging: hanging the blocky yeast blank to outdoor for natural fermentation for 7-8 months, namely obtaining 3-4 months from 8-9 months to the year;
d. and (3) bending: when the suspended yeast blank is fermented into loose and dry black ash, the suspended yeast is obtained after the yeast is discharged for standby;
B. fermentation head
a. Selecting materials: selecting coarse cereals rich in carbohydrate and selenium as raw materials to prepare fragrant grains, wherein the raw materials comprise broad beans, black beans, soybeans, wheat, corn, sorghum and tartary buckwheat, and are used for supplementing nitrogen sources;
b. and (3) batching: the selected raw materials of broad beans, black beans, soybeans, wheat, corn, sorghum and tartary buckwheat are mixed according to the proportion of 10:10:5:10:5:5:5, mixing the materials according to the weight ratio, and screening, removing iron and impurities to obtain staple food;
c. and (3) cooking: adding clear water into a cooking tank, heating to enable the water temperature to be increased to 99 ℃, adding the prepared staple food for cooking, cooling after cooking for 1-2 hours, wherein the weight ratio of the staple food to the added clear water is 1:3.6-3.7;
d. fermentation: when the temperature of the steamed staple food is reduced to 28-30 ℃, adding the standby suspended yeast into a steaming tank, and then sealing a jar to start fermentation for 15 days to obtain a mature fermentation head which is in a mash shape, and the mash is sour and has vinasse fragrance;
C. fermented grains made by spreading rice
Millet, rice and water are mixed according to a weight ratio of 1:1:2, adding bran to mix rice, spreading rice, cooling to below 30deg.C, adding mature fermenting head and suspended yeast, and mixing to obtain fermented grains with water content of 40-50%; wherein the added bran, mature yeast head and suspended yeast are as follows by weight: 100 parts of bran, 100 parts of mature yeast head and 25 parts of hanging yeast;
D. layering is gone into jar and is pressed unstrained spirits and seal jar
When the fermented grains are naturally cooled and the temperature is 28-30 ℃, layering the fermented grains into cylinders for compaction, loading the fermented grains into the cylinders once, sealing the cylinders, pressing the fermented grains, and performing sun fermentation;
E. sun-dried trilateral solid vinegar ferment
When the temperature of the fermented grains is raised to 35 ℃ after the cylinder is sealed for 3 days, opening the cylinder to turn over the upper layer of fermented grains, loosening the upper quarter layer of fermented grains, sealing the cylinder to perform sun fermentation, opening the cylinder to turn over the fermented grains once every seven days, fermenting for 28-30 days, wherein the temperature reaches 35 ℃ when opening the cylinder to turn over the fermented grains each time, reducing the temperature after turning over the fermented grains, pressing the fermented grains, sealing the cylinder until the total acid reaches 4-5% to obtain vinegar fermented grains;
F. high temperature post fermentation
Fermenting the vinegar grains with heated kang to above 50deg.C for 20-23 days, increasing acidity, and darkening color of the vinegar grains to obtain mature vinegar grains;
F. vinegar for treating stranguria
Filling mature vinegar grains into a vinegar pouring jar, adding water to cover the mature vinegar grains, soaking for 12 hours, pouring out the head, adding the head into another vinegar pouring jar containing the mature vinegar grains, soaking for 4-5 hours, and pouring out the head vinegar; adding water into the fermented grains of the vinegar with the head, pouring out second vinegar, adding the second vinegar into the fermented grains of the vinegar with the head, pouring out second vinegar, adding water into the fermented grains of the vinegar with the second vinegar, pouring out third vinegar, adding the third vinegar into the fermented grains of the vinegar with the second vinegar, and pouring out third vinegar;
G. ageing
Mixing the above vinegar, di-vinegar, and tri-vinegar, and placing into aging jar containing red willow strips, or placing into special red Liu Mutong for aging for 3 months or 6 months, and stirring once daily with red willow rod, wherein: the temperature is kept at 28-35 ℃ and the humidity is kept at 20-25 ℃;
H. cellaring
Transferring the aged vinegar into a cellar at natural room temperature or low temperature for cellaring, and obtaining the traditional-flavor aged vinegar.
Detection and comparison:
1. the traditional flavor old vinegar produced in the example 1 is analyzed and measured, the product sanitation index is superior to GB2719-2003 'requirements for edible vinegar sanitation index', and various physicochemical indexes and characteristic substance contents all meet the requirements of GB/T19777-2013. The results are shown in Table 1 below:
2. the color, aroma, taste and physical comparison analysis were performed by comparing the ratio and time of the placement and aging of the red willow with the original vinegar without the placement of the red willow, and the results are shown in table 2 below:
as can be seen from table 2 above: compared with the original vinegar, the traditional flavor old vinegar prepared by ageing the red willow is improved in quality, improved in flavor, and good in fragrance, and is rich in fragrance, slightly sweet, slightly fresh, mellow and soft in taste, and has obvious ester fragrance. Further, physical and chemical index measurement finds that: the total fat of vinegar processed by red Liu Chenniang months is improved to 30%; the total fat of vinegar processed by red Liu Chenniang months is increased to 35%.
Claims (2)
1. A method for ageing flavor old vinegar by utilizing salix mongolica is characterized in that: the method is based on the production process of traditional flavor old vinegar, and adopts a special red willow barrel or places red willow strips in an ageing jar in the ageing process, and carries out ageing after adding the original vinegar, wherein: the temperature is kept at 28-35 ℃, the humidity is kept at 20-25 ℃, and the ageing is performed for more than 3 months.
2. The method for aging flavored old vinegar by utilizing red willow according to claim 1, wherein the method comprises the following steps of: and during the ageing period, the red willow is used for stirring once every day, so that the flavor old vinegar is fully filled with oxygen, and the color and the flavor of the flavor old vinegar are improved.
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