CN111621399A - Vinegar brewing method with high clarity and high dietary fiber content - Google Patents
Vinegar brewing method with high clarity and high dietary fiber content Download PDFInfo
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- CN111621399A CN111621399A CN202010622782.8A CN202010622782A CN111621399A CN 111621399 A CN111621399 A CN 111621399A CN 202010622782 A CN202010622782 A CN 202010622782A CN 111621399 A CN111621399 A CN 111621399A
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- 239000000052 vinegar Substances 0.000 title claims abstract description 38
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000013325 dietary fiber Nutrition 0.000 title abstract description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 42
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 25
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 25
- 241000209140 Triticum Species 0.000 claims abstract description 25
- 235000021307 Triticum Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 235000013351 cheese Nutrition 0.000 claims abstract description 23
- 238000002791 soaking Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 238000004321 preservation Methods 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 10
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 10
- 235000019713 millet Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 230000032683 aging Effects 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000012258 culturing Methods 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 3
- 230000001476 alcoholic effect Effects 0.000 claims description 20
- 239000010903 husk Substances 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 235000015099 wheat brans Nutrition 0.000 claims description 13
- 241000228212 Aspergillus Species 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 238000003483 aging Methods 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000007794 irritation Effects 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 18
- 239000007858 starting material Substances 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 241000209219 Hordeum Species 0.000 description 7
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000002431 foraging effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a method for brewing vinegar with high clarity and high dietary fiber content. The method comprises the following steps: soaking sorghum rice, barley kernels and wheat kernels serving as raw materials, cooking, cooling, inoculating, transferring into a koji jar, and preserving heat to prepare koji; turning over, ventilating and culturing to obtain yeast, adding yeast, and saccharifying under heat preservation to obtain saccharified wheat kernel yeast for use; taking rice and millet as raw materials, soaking, adding water for size mixing, and adding the size into saccharified wheat kernel yeast to obtain sugar cheese; adding active dry yeast into sugar cheese, and fermenting with alcohol to obtain alcohol fermented mash; adding alcohol fermented mash into testa oryzae, testa Tritici and jowar shell, fermenting with acetic acid to maturity, adding salt, aging, leaching, blending, and sterilizing to obtain the final product. The prepared vinegar has high clarity, high dietary fiber content, high acidity, weak irritation, high amino acid content, superior taste and flavor.
Description
Technical Field
The invention belongs to the field of vinegar brewing, and particularly relates to a vinegar brewing method with high clarity and high dietary fiber content.
Background
The vinegar is mainly sour in vinegar, and contains amino acids and various organic acids such as lactic acid, succinic acid, oxalic acid, nicotinic acid, etc., and the rice vinegar brewed by using rice as raw material has the highest content of organic acids and amino acids. According to the food standards GB/T18187-2000 and GB2719-2018 of China, commercially available table vinegar is generally divided into brewing vinegar and blended vinegar (prepared vinegar). The brewing vinegar is brewed by using grains, bran, beans and the like as main raw materials through a fermentation process. The vinegar is partially blended, namely the seasoning vinegar prepared by mixing the brewed vinegar and the diluted edible acetic acid, and the fully blended vinegar has low nutritional value.
However, in the prior art, because the decomposition and transformation of protein substances in grains are incomplete, the vinegar is turbid and precipitates, the clarity of brewed vinegar is poor, the content of dietary fiber is low, the taste and flavor are poor, the sour stimulation is strong, and the requirements of consumers on the quality of the vinegar cannot be met.
Disclosure of Invention
The invention provides a method for brewing vinegar, which comprises the following steps:
(1) preparing yeast: soaking sorghum rice, barley kernels and wheat kernels serving as raw materials, cooking, cooling, inoculating, transferring into a koji jar, and preserving heat to prepare koji; turning over, ventilating and culturing to obtain yeast, adding yeast, and saccharifying under heat preservation to obtain saccharified wheat kernel yeast for use;
(2) preparing sugar cheese: taking rice and millet as raw materials, soaking, adding water for size mixing, and adding the size into the saccharified wheat kernel koji in the step (1) to obtain sugar cheese;
(3) preparing alcohol fermented mash: adding active dry yeast into the sugar cheese obtained in the step (2), and carrying out alcoholic fermentation to obtain alcoholic fermented mash;
(4) adding the alcoholic fermented mash in the step (3) into the rice husk, the wheat bran and the sorghum husk, fermenting with acetic acid until the alcoholic fermented mash is mature, adding salt for ageing, leaching, blending and sterilizing to obtain a finished product.
Wherein in the step (1), the weight ratio of the sorghum rice to the barley kernels to the wheat kernels is 1 (1-2) to (1-2), such as 1:2:2 and 1:2: 1.
Wherein, in the step (1), the weight ratio of water to raw materials is (1.5-3) to 1, for example, 2:1 or 2.5: 1. Further, the soaking time is 10-15h, for example 12h or 15 h.
Wherein in the step (1), the cooking is performed until the raw materials have no hard core.
Wherein in the step (1), the inoculation is to add aspergillus accounting for 3-5% of the initial weight of the raw materials.
Wherein, in the step (1), the temperature of the heat preservation starter propagation is 30-40 ℃, for example 32-38 ℃. Further, the heat preservation time is 1.5-3 days.
Wherein, in the step (1), the yeast is turned over once every 3 to 6 hours.
Wherein, in the step (1), the temperature for the heat-preservation saccharification is 50-60 ℃, for example 52-58 ℃. Further, the heat preservation time is 1-2 days.
Wherein in the step (2), the weight ratio of the rice, the millet and the water is 1 (1-3) to (2-4), such as 1 (1.5-2.5) to (2.5-3.5). Further, the soaking time is 10-20h, such as 14-18 h.
Wherein, in the step (2), the weight ratio of the slurry to the saccharified wheat kernel yeast is (3-6) to 1, such as (3.5-5.5) to 1.
Wherein in the step (3), the adding amount of the active dry yeast is 0.5-1% of the weight of the sugar cheese.
Wherein, in the step (3), the alcoholic fermentation time is 9 to 15 days, preferably 9 to 12 days, and more preferably 9 days.
Wherein in the step (4), the weight ratio of the chaff, the wheat bran and the sorghum husk is 1 (1-2) to (2-3), such as 1:2:2 or 1:2: 3.
Wherein, in the step (4), the weight ratio of the sum of the weight of the chaff, the wheat bran and the sorghum husk to the raw material in the step (1) is 1 (1.5-2), such as 1:1.5 and 1: 1.8.
Wherein, in the step (4), the salt is used in an amount of 5-10%, for example 7-9% of the sum of the weight of the chaff, the bran and the sorghum husk. The salt with proper proportion is added after the acetification, belongs to aging, can inhibit the continuous fermentation of acetic acid bacteria, prevent acid leakage and improve the alcohol thickness of the sour taste of the vinegar.
Wherein in the step (4), the temperature of the acetic acid fermentation is 37-45 ℃, and the time of the acetic acid fermentation is 8-13 days.
Preferably, the vinegar brewing method comprises the following steps:
(1) preparing yeast: soaking sorghum rice, barley kernels and wheat kernels serving as raw materials, cooking, cooling, inoculating, transferring into a koji jar, and preserving heat to prepare koji; turning over, ventilating and culturing to obtain yeast, adding yeast, and saccharifying under heat preservation to obtain saccharified wheat kernel yeast for use;
the weight ratio of the sorghum rice to the barley kernels to the wheat kernels is 1 (1-2) to 1-2;
(2) preparing sugar cheese: taking rice and millet as raw materials, soaking, adding water for size mixing, and adding the size into the saccharified wheat kernel koji in the step (1) to obtain sugar cheese;
the weight ratio of the rice to the millet to the water is 1 (1-3) to 2-4;
(3) preparing alcohol fermented mash: adding active dry yeast into the sugar cheese obtained in the step (2), and carrying out alcoholic fermentation to obtain alcoholic fermented mash;
the alcohol fermentation time is 9-12 days;
(4) adding the alcoholic fermented mash obtained in the step (3) into rice husks, wheat bran and sorghum husks, fermenting with acetic acid until the alcoholic fermented mash is mature, adding salt for ageing, leaching, blending and sterilizing to obtain a finished product;
the weight ratio of the chaff to the wheat bran to the sorghum husk is 1 (1-2) to 2-3.
The invention has the beneficial effects that:
according to the invention, sorghum rice, barley kernels and wheat kernels are used as composite raw materials, and are subjected to ventilated culture during starter propagation to prepare starter, and the wheat kernel starter can better promote grains to decompose starch and protein and then is converted into sugar; taking millet and rice as raw materials to prepare sugar cheese; fermenting sugar cheese with alcohol to obtain alcohol fermented mash; then, the wine is converted into vinegar together with the husk, the wheat bran and the sorghum husk.
In the brewing process of the vinegar, the proportion and the operation of the raw materials in the steps are strictly controlled, no preservative is required to be additionally added, and the prepared vinegar has high clarity, high dietary fiber content, high acidity but weak irritation, high amino acid content and superior taste and flavor.
Detailed Description
The technical solution of the present invention will be further described in detail with reference to specific embodiments. It is to be understood that the following examples are only illustrative and explanatory of the present invention and should not be construed as limiting the scope of the present invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.
Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.
Example 1
The vinegar brewing method comprises the following steps:
(1) preparing yeast: soaking sorghum rice, barley kernels and wheat kernels serving as raw materials according to the weight ratio of 1:2:2, steaming until no hard core exists, cooling, adding aspergillus accounting for 3% of the initial weight of the raw materials for inoculation, transferring into a koji tank, and preserving heat for koji making, wherein the temperature for the koji making is 35 ℃ and the time is 2 days; turning over once every 6 hours, performing ventilated culture to obtain starter, adding starter, and performing heat preservation saccharification at 54 deg.C for 1.5 days to obtain saccharified wheat kernel starter for use;
(2) preparing sugar cheese: mixing rice, millet and water according to the mass ratio of 1:1.5:3, soaking, mixing, adding the slurry into the saccharified wheat kernel yeast obtained in the step (1) to obtain sugar cheese;
(3) preparing alcohol fermented mash: adding active dry yeast into the sugar cheese obtained in the step (2), wherein the adding amount of the active dry yeast is 0.8 percent of the weight of the sugar cheese, and carrying out alcoholic fermentation for 9 days to obtain alcoholic fermented mash;
(4) adding the alcoholic fermented mash obtained in the step (3) into the husk, the wheat bran and the sorghum husk in a weight ratio of 1:2:2, fermenting the mixture with acetic acid to maturity, wherein the temperature of the acetic acid fermentation is 40 ℃, and the time of the acetic acid fermentation is 12 days; adding salt for aging, wherein the salt consumption is 8% of the total weight of the chaff, the wheat bran and the sorghum husk, leaching, blending and sterilizing to obtain a finished product.
Example 2
The vinegar brewing method comprises the following steps:
(1) preparing yeast: the sorghum rice, the barley kernels and the wheat kernels are used as raw materials according to the weight ratio of 1:2:1, water and the raw materials are soaked according to the weight ratio of 2.5:1, the materials are steamed and cooked until no hard core exists, the temperature is reduced, aspergillus accounting for 4 percent of the initial weight of the raw materials is added for inoculation, the materials are transferred into a koji jar, the temperature is kept for koji making, the temperature is kept at 37 ℃, and the time is 2.5 days; turning over once every 5 hours, performing ventilated culture to obtain starter, adding starter, and performing heat preservation saccharification at the temperature of 53 ℃ for 2 days to obtain saccharified wheat kernel starter for later use;
(2) preparing sugar cheese: mixing rice, millet and water according to the mass ratio of 1:2:3, soaking, mixing, adding the slurry into the saccharified wheat kernel yeast obtained in the step (1), and obtaining sugar cheese;
(3) preparing alcohol fermented mash: adding active dry yeast into the sugar cheese obtained in the step (2), wherein the adding amount of the active dry yeast is 0.9 percent of the weight of the sugar cheese, and carrying out alcoholic fermentation for 10 days to obtain alcoholic fermented mash;
(4) adding the alcoholic fermented mash obtained in the step (3) into the husk, the wheat bran and the sorghum husk in a weight ratio of 1:2:3, fermenting the mixture with acetic acid until the mixture is mature, wherein the temperature of the acetic acid fermentation is 43 ℃, and the time of the acetic acid fermentation is 11 days; adding salt for aging, wherein the salt consumption is 6% of the total weight of the chaff, the wheat bran and the sorghum husk, leaching, blending and sterilizing to obtain a finished product.
Comparative example 1
Vinegar is commercially available.
Test example 1 organoleptic characteristics of vinegar
The sensory characteristics of the vinegar of examples 1 to 2 and comparative example 1 were observed and recorded, and the results are shown in Table 1.
TABLE 1 results of the sensory characteristics of the vinegar
As can be seen from Table 1, the edible vinegar product of the present invention has a better taste than the existing products.
Test example 2 detection results of physical and chemical indexes of vinegar
Table 2 Table vinegar physical and chemical index detection results
As can be seen from Table 1, the edible vinegar of the present invention is more nutritious than the existing products.
The embodiments of the present invention have been described above. However, the present invention is not limited to the above embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A method for brewing vinegar, comprising the steps of:
(1) preparing yeast: soaking sorghum rice, barley kernels and wheat kernels serving as raw materials, cooking, cooling, inoculating, transferring into a koji jar, and preserving heat to prepare koji; turning over, ventilating and culturing to obtain yeast, adding yeast, and saccharifying under heat preservation to obtain saccharified wheat kernel yeast for use;
(2) preparing sugar cheese: taking rice and millet as raw materials, soaking, adding water for size mixing, and adding the size into the saccharified wheat kernel koji in the step (1) to obtain sugar cheese;
(3) preparing alcohol fermented mash: adding active dry yeast into the sugar cheese obtained in the step (2), and carrying out alcoholic fermentation to obtain alcoholic fermented mash;
(4) adding the alcoholic fermented mash in the step (3) into the rice husk, the wheat bran and the sorghum husk, fermenting with acetic acid until the alcoholic fermented mash is mature, adding salt for ageing, leaching, blending and sterilizing to obtain a finished product.
2. The brewing method according to claim 1, wherein in step (1), the weight ratio of the sorghum rice, the barley kernels and the wheat kernels is 1 (1-2) to (1-2);
in the step (1), the weight ratio of water to raw materials is (1.5-3) to 1 during soaking, and the soaking time is 10-15 h.
3. The brewing method according to claim 1, wherein in step (1), the cooking is performed until the raw material has no hard core;
in the step (1), the inoculation is to add aspergillus accounting for 3-5% of the initial weight of the raw materials.
4. The brewing method according to claim 1, wherein in the step (1), the temperature for the heat preservation and the koji making is 30-40 ℃, and the heat preservation time is 1.5-3 days;
in the step (1), turning over the yeast once every 3-6 hours;
in the step (1), the temperature for heat preservation and saccharification is 50-60 ℃, and the heat preservation time is 1-2 days.
5. The brewing method of claim 1, wherein in the step (2), the weight ratio of the rice, the millet and the water is 1 (1-3) to (2-4), and the soaking time is 10-20 h;
in the step (2), the weight ratio of the slurry to the saccharified wheat kernel yeast is (3-6): 1.
6. The brewing method according to claim 1, wherein in step (3), the active dry yeast is added in an amount of 0.5-1% by weight of the sugar cheese;
wherein in the step (3), the alcoholic fermentation time is 9-15 days.
7. The brewing method as claimed in claim 1, wherein in step (4), the weight ratio of the chaff, the wheat bran and the sorghum chaff is 1 (1-2) to (2-3).
8. The brewing method according to claim 1, wherein in step (4), the weight ratio of the sum of the weight of the chaff, the weight of the wheat bran and the weight of the sorghum husk to the weight of the raw material in step (1) is 1 (1.5-2).
9. The brewing method according to claim 1, wherein in step (4), the amount of salt is 5-10% of the sum of the weight of chaff, bran and sorghum husk.
10. The brewing method according to claim 1, wherein in step (4), the temperature of the acetic fermentation is 37-45 ℃ and the time of the acetic fermentation is 8-13 days.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113355205A (en) * | 2021-07-26 | 2021-09-07 | 安徽口味全食品有限公司 | Vinegar brewing method with high dietary fiber content |
| CN114874873A (en) * | 2022-06-29 | 2022-08-09 | 赵亮 | Vinegar making method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1821381A (en) * | 2005-12-13 | 2006-08-23 | 吴德辉 | Preparation and application of wheat kernel yeast |
| CN107574074A (en) * | 2017-10-25 | 2018-01-12 | 安徽王家坝酒业有限公司 | A kind of method of fen-flavor type white spirit koji-making |
| CN110205233A (en) * | 2019-06-14 | 2019-09-06 | 北京市时利和酿造厂 | A kind of raw material solid state process brewage process of vinegar and the vinegar of brewing |
| CN111117859A (en) * | 2020-01-19 | 2020-05-08 | 山东三汇粮大食品有限公司 | Zero-additive sun vinegar and preparation process thereof |
-
2020
- 2020-07-01 CN CN202010622782.8A patent/CN111621399A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1821381A (en) * | 2005-12-13 | 2006-08-23 | 吴德辉 | Preparation and application of wheat kernel yeast |
| CN107574074A (en) * | 2017-10-25 | 2018-01-12 | 安徽王家坝酒业有限公司 | A kind of method of fen-flavor type white spirit koji-making |
| CN110205233A (en) * | 2019-06-14 | 2019-09-06 | 北京市时利和酿造厂 | A kind of raw material solid state process brewage process of vinegar and the vinegar of brewing |
| CN111117859A (en) * | 2020-01-19 | 2020-05-08 | 山东三汇粮大食品有限公司 | Zero-additive sun vinegar and preparation process thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113355205A (en) * | 2021-07-26 | 2021-09-07 | 安徽口味全食品有限公司 | Vinegar brewing method with high dietary fiber content |
| CN114874873A (en) * | 2022-06-29 | 2022-08-09 | 赵亮 | Vinegar making method |
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Application publication date: 20200904 |