CN111718828A - Chinese yam vinegar and brewing process thereof - Google Patents
Chinese yam vinegar and brewing process thereof Download PDFInfo
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- CN111718828A CN111718828A CN202010584634.1A CN202010584634A CN111718828A CN 111718828 A CN111718828 A CN 111718828A CN 202010584634 A CN202010584634 A CN 202010584634A CN 111718828 A CN111718828 A CN 111718828A
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- vinegar
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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
Abstract
The invention discloses a Chinese yam vinegar, which comprises the following raw materials: chinese yam, bran coat, saccharomyces cerevisiae and acetobacter xylinum; during preparation, the method specifically comprises the following steps of S1, preparing materials; s2, steaming and boiling Chinese yam; s3, breaking cell wall of rhizoma Dioscoreae; s4, stewing; s5, cooling; s6, mixing the yeast; s7, carrying out alcoholic fermentation; s8, acetic acid fermentation; s9, pouring vinegar; s10, ageing; in the preparation process of the yam vinegar, the traditional brewing process is broken through, particularly, the ultrasonic high-frequency wall breaking machine is used for breaking the wall and crushing, the beneficial substances in the yam are fully utilized, the product has the seasoning function of the vinegar, the beneficial substances of the yam are blended, and the health preserving and health care effects of the yam are improved. Improves the brewing efficiency, reduces the brewing cost and is more easily accepted by consumers.
Description
Technical Field
The invention belongs to the technical field of vinegar brewing processes, and particularly relates to Chinese yam vinegar and a brewing process thereof.
Background
Vinegar (Vinegar) is a traditional seasoning in Chinese major vegetable lines. According to the existing writing, ancient Chinese workers use wine as a starter to ferment and brew vinegar, oriental vinegar originates from China, and the history of vinegar brewing recorded by the literature is at least over three thousand years. Vinegar is named as vinegar, vinegar wine, bitter wine, etc. "unitary" is the earliest oracle in the word "wine". Meanwhile, the vinegar is called as bitter wine, and the vinegar is also originated from the wine; the existing vinegar brewing process cannot fully extract effective substances in the Chinese yam, has extremely low utilization rate and causes a great deal of waste. The traditional vinegar fermentation process cannot obviously improve various beneficial substances in vinegar products, so that the effect of health preservation and health care cannot be achieved. Particularly, the prior art has the disadvantages of overlong microbial decomposition and utilization time, low unit production equipment efficiency and yield and long time due to simple crushing.
Disclosure of Invention
In order to achieve the purpose, the invention adopts the technical scheme that the yam vinegar comprises the following raw materials: chinese yam, bran coat, saccharomyces cerevisiae and acetobacter xylinum.
Preferably, the Chinese yam is 92-97%, the bran coat is 4.5-5.1%, the saccharomyces cerevisiae is 0.08-0.12%, and the acetobacter xylinum is 0.08-0.12%.
Preferably, the Chinese yam is 95%, the bran coat is 4.8%, the saccharomyces cerevisiae is 0.1%, and the acetobacter xylinum is 0.1%.
A brewing process of yam vinegar comprises the following steps: s1, preparing materials: preparing proper amount of Chinese yam, bran coat, saccharomyces cerevisiae and acetobacter xylinum;
s2, steaming and boiling Chinese yam: cleaning the yam prepared in advance, and putting the yam into a steamer to steam; the working pressure is 0.15MPa, and the cooking time is 1 h; steaming and boiling until the Chinese yam is softened;
s3, breaking cell walls of Chinese yam: breaking cell wall of rhizoma Dioscoreae in ultrasonic high frequency cell wall breaking machine for 20-30 min;
s4, stewing: taking out the broken rhizoma Dioscoreae and rhizoma Dioscoreae liquid, and directly pouring into stewing trough or jar for stewing; stewing the materials for 20 minutes, taking out the materials, and pouring the materials into a fermentation cylinder for cooling;
s5, cooling: pouring the stewed yam and yam liquid into a fermentation vat, naturally cooling, and cooling to 30 ℃;
s6, mixing yeast: adding vinegar yeast into the fermentation tank, and stirring until the mixture is atherosclerosis;
s7, alcoholic fermentation: immediately feeding the mixed materials into an alcohol vat in an alcohol fermentation chamber, controlling the fermentation room temperature at 20-25 ℃ and the product temperature at 28-32 ℃; the stirring is started the next day after the raw materials are put into the jar, and the stirring time period is 6-7 in the morning and 19-20 in the evening; stirring twice in each time period, wherein the stirring time is 5-10 minutes each time; after 6-8 days, the upper layer becomes thin and golden yellow, the fermentation is finished before the cover is opened with wine aroma, and the alcohol fermentation is finished;
s8, fermenting the acetic acid,
unsealing the vinegar fermented grains after alcoholic fermentation, fishing out the vinegar fermented grains, slightly drying the vinegar fermented grains, pouring the vinegar fermented grains into an acetic acid fermentation cylinder, mixing bran, filling the fermentation cylinder, only needing to fill more than half cylinders of vinegar fermented grains in each cylinder, taking 10% of fermented grains with the product temperature of 38-45 ℃ as fire seeds to be connected into the well-mixed vinegar fermented grains cylinder, turning the fire fermented grains and the newly-mixed vinegar fermented grains by hands for a few times, simultaneously covering the cold vinegar fermented grains on the upper side, collecting the mixture into a hill shape, covering a straw cover, and preserving heat for fermentation; after 12-14 hours, raising the temperature of the product to 38-43 ℃, performing unstrained spirits extraction, and collecting 10% of the unstrained spirits to fire the unstrained spirits in the next batch according to the method, and collecting the unstrained spirits into a hill shape. When the acetic acid is fermented for 16 to 18 days, the product temperature naturally drops, which indicates that the oxidation of alcohol into acetic acid is basically finished, namely the mature vinegar grains;
s9, pouring vinegar, cutting a hole at the bottom of the jar, making a false bottom inside the hole, putting a layer of coarse cloth on the false bottom, putting the mature vinegar grains into the jar, adding water twice as much as the Chinese yam into the mature vinegar grains, stirring the mixture once every 2 hours, and stirring the mixture for 5 times to pour the vinegar.
S10, ageing in a big jar, sun-drying in summer, fishing ice in winter, and ageing for one year.
Preferably, when the vinegar is poured, clear water flows into a vinegar pouring cylinder filled with white grains, the white grains and the vinegar are soaked for twelve hours, then a cylinder plug is opened to pour out the vinegar liquid, the poured vinegar liquid flows into a vinegar pouring cylinder filled with black grains to be soaked for four hours, and the vinegar liquid discharged at this time becomes a semi-finished product; the showering was repeated once in the same way, i.e.: and (3) making the semi-finished vinegar flow into a vinegar pouring cylinder filled with white fermented grains again, soaking the semi-finished vinegar and the white fermented grains for twelve hours, and then making the poured vinegar flow into a vinegar pouring cylinder filled with black fermented grains to soak for four hours to obtain the new vinegar which is not aged.
Preferably, 300 jin and 350 jin of water are added to each 100 jin of raw materials during vinegar pouring.
Has the advantages that: compared with the prior art, the preparation method has the advantages and positive effects that the preparation method breaks through the traditional brewing process, particularly utilizes an ultrasonic high-frequency wall breaking machine to break the wall and crush, fully utilizes the beneficial substances in the Chinese yam, enables the product to be blended with the beneficial substances of the Chinese yam on the basis of the seasoning function of vinegar, and improves the health-preserving and health-care effects of the Chinese yam. Improves the brewing efficiency, reduces the brewing cost and is more easily accepted by consumers.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
Examples
In order that the above objects, features and advantages of the present invention can be more clearly understood, the present invention will be further described with reference to the following examples. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and thus the present invention is not limited to the specific embodiments of the present disclosure.
Example 1
The scheme provides Chinese yam vinegar, which comprises the following raw materials: chinese yam, bran coat, saccharomyces cerevisiae and acetobacter xylinum.
Preferably, 92% of Chinese yam, 4.5% of bran coat, 0.08% of saccharomyces cerevisiae and 0.08% of acetobacter xylinum.
Example 2
The scheme provides Chinese yam vinegar, which comprises the following raw materials: chinese yam, bran coat, saccharomyces cerevisiae and acetobacter xylinum.
Preferably, the Chinese yam is 97%, the bran coat is 5.1%, the saccharomyces cerevisiae is 0.12%, and the acetobacter xylinum is 0.12%.
Example 3
The scheme provides Chinese yam vinegar, which comprises the following raw materials: chinese yam, bran coat, saccharomyces cerevisiae and acetobacter xylinum.
Preferably, the Chinese yam is 95 percent, the bran coat is 4.8 percent, the saccharomyces cerevisiae is 0.1 percent, and the acetobacter xylinum is 0.1 percent
The brewing process of the Chinese yam vinegar in the formula of the embodiment comprises the following steps: s1, preparing materials: preparing proper amount of Chinese yam, bran coat, saccharomyces cerevisiae and acetobacter xylinum;
s2, steaming and boiling Chinese yam: cleaning the yam prepared in advance, and putting the yam into a steamer to steam; the working pressure is 0.15MPa, and the cooking time is 1 h; steaming and boiling until the Chinese yam is softened;
s3, breaking cell walls of Chinese yam: breaking cell wall of rhizoma Dioscoreae in ultrasonic high frequency cell wall breaking machine for 20-30 min;
s4, stewing: taking out the broken rhizoma Dioscoreae and rhizoma Dioscoreae liquid, and directly pouring into stewing trough or jar for stewing; stewing the materials for 20 minutes, taking out the materials, and pouring the materials into a fermentation cylinder for cooling;
s5, cooling: pouring the stewed yam and yam liquid into a fermentation vat, naturally cooling, and cooling to 30 ℃;
s6, mixing yeast: adding vinegar yeast into the fermentation tank, and stirring until the mixture is atherosclerosis;
s7, alcoholic fermentation: immediately feeding the mixed materials into an alcohol vat in an alcohol fermentation chamber, controlling the fermentation room temperature at 20-25 ℃ and the product temperature at 28-32 ℃; the stirring is started the next day after the raw materials are put into the jar, and the stirring time period is 6-7 in the morning and 19-20 in the evening; stirring twice in each time period, wherein the stirring time is 5-10 minutes each time; after 6-8 days, the upper layer becomes thin and golden yellow, the fermentation is finished before the cover is opened with wine aroma, and the alcohol fermentation is finished;
s8, fermenting the acetic acid,
unsealing the vinegar fermented grains after alcoholic fermentation, fishing out the vinegar fermented grains, slightly drying the vinegar fermented grains, pouring the vinegar fermented grains into an acetic acid fermentation cylinder, mixing bran, filling the fermentation cylinder, only needing to fill more than half cylinders of vinegar fermented grains in each cylinder, taking 10% of fermented grains with the product temperature of 38-45 ℃ as fire seeds to be connected into the well-mixed vinegar fermented grains cylinder, turning the fire fermented grains and the newly-mixed vinegar fermented grains by hands for a few times, simultaneously covering the cold vinegar fermented grains on the upper side, collecting the mixture into a hill shape, covering a straw cover, and preserving heat for fermentation; after 12-14 hours, raising the temperature of the product to 38-43 ℃, performing unstrained spirits extraction, and collecting 10% of the unstrained spirits to fire the unstrained spirits in the next batch according to the method, and collecting the unstrained spirits into a hill shape. When the acetic acid is fermented for 16 to 18 days, the product temperature naturally drops, which indicates that the oxidation of alcohol into acetic acid is basically finished, namely the mature vinegar grains;
s9, pouring vinegar, cutting a hole at the bottom of the jar, making a false bottom inside the hole, putting a layer of coarse cloth on the false bottom, putting the mature vinegar grains into the jar, adding water twice as much as the Chinese yam into the mature vinegar grains, stirring the mixture once every 2 hours, and stirring the mixture for 5 times to pour the vinegar.
S10, ageing in a big jar, sun-drying in summer, fishing ice in winter, and ageing for one year.
Preferably, when the vinegar is poured, clear water flows into a vinegar pouring cylinder filled with white grains, the white grains and the vinegar are soaked for twelve hours, then a cylinder plug is opened to pour out the vinegar liquid, the poured vinegar liquid flows into a vinegar pouring cylinder filled with black grains to be soaked for four hours, and the vinegar liquid discharged at this time becomes a semi-finished product; the showering was repeated once in the same way, i.e.: and (3) making the semi-finished vinegar flow into a vinegar pouring cylinder filled with white fermented grains again, soaking the semi-finished vinegar and the white fermented grains for twelve hours, and then making the poured vinegar flow into a vinegar pouring cylinder filled with black fermented grains to soak for four hours to obtain the new vinegar which is not aged.
Preferably, 300 jin and 350 jin of water are added to each 100 jin of raw materials during vinegar pouring.
In the preparation process of the yam vinegar, the traditional brewing process is broken through, the beneficial substances in the yam are fully utilized, the product has the seasoning function of the vinegar, the beneficial substances of the yam are blended, and the health preserving and health care effects of the yam are improved. Improves the brewing efficiency, reduces the brewing cost and is more easily accepted by consumers.
The above description is only a preferred embodiment of the present invention, and not intended to limit the present invention in other forms, and any person skilled in the art may apply the above modifications or changes to the equivalent embodiments with equivalent changes, without departing from the technical spirit of the present invention, and any simple modification, equivalent change and change made to the above embodiments according to the technical spirit of the present invention still belong to the protection scope of the technical spirit of the present invention.
Claims (6)
1. The Chinese yam vinegar is characterized by comprising the following raw materials: chinese yam, bran coat, saccharomyces cerevisiae and acetobacter xylinum.
2. The yam vinegar as claimed in claim 1, wherein the yam vinegar is prepared from 92% to 97% of yam, 4.5% to 5.1% of bran coat, 0.08% to 0.12% of saccharomyces cerevisiae, and 0.08% to 0.12% of acetobacter xylinum.
3. The yam vinegar as claimed in claim 1, wherein yam is 95%, bran coat is 4.8%, saccharomyces cerevisiae is 0.1%, and acetobacter xylinum is 0.1%.
4. A brewing process of the Chinese yam vinegar as claimed in claim 1, characterized in that: the method comprises the following steps: s1, preparing materials: preparing proper amount of Chinese yam, bran coat, saccharomyces cerevisiae and acetobacter xylinum;
s2, steaming and boiling Chinese yam: cleaning the yam prepared in advance, and putting the yam into a steamer to steam; the working pressure is 0.15MPa, and the cooking time is 1 h; steaming and boiling until the Chinese yam is softened;
s3, breaking cell walls of Chinese yam: breaking cell wall of rhizoma Dioscoreae in ultrasonic high frequency cell wall breaking machine for 20-30 min;
s4, stewing: taking out the broken rhizoma Dioscoreae and rhizoma Dioscoreae liquid, and directly pouring into stewing trough or jar for stewing; stewing the materials for 20 minutes, taking out the materials, and pouring the materials into a fermentation cylinder for cooling;
s5, cooling: pouring the stewed yam and yam liquid into a fermentation vat, naturally cooling, and cooling to 30 ℃;
s6, mixing yeast: adding vinegar yeast into the fermentation tank, and stirring until the mixture is atherosclerosis;
s7, alcoholic fermentation: immediately feeding the mixed materials into an alcohol vat in an alcohol fermentation chamber, controlling the fermentation room temperature at 20-25 ℃ and the product temperature at 28-32 ℃; the stirring is started the next day after the raw materials are put into the jar, and the stirring time period is 6-7 in the morning and 19-20 in the evening; stirring twice in each time period, wherein the stirring time is 5-10 minutes each time; after 6-8 days, the upper layer becomes thin and golden yellow, the fermentation is finished before the cover is opened with wine aroma, and the alcohol fermentation is finished;
s8, fermenting the acetic acid,
unsealing the vinegar fermented grains after alcoholic fermentation, fishing out the vinegar fermented grains, slightly drying the vinegar fermented grains, pouring the vinegar fermented grains into an acetic acid fermentation cylinder, mixing bran, filling the fermentation cylinder, only needing to fill more than half cylinders of vinegar fermented grains in each cylinder, taking 10% of fermented grains with the product temperature of 38-45 ℃ as fire seeds to be connected into the well-mixed vinegar fermented grains cylinder, turning the fire fermented grains and the newly-mixed vinegar fermented grains by hands for a few times, simultaneously covering the cold vinegar fermented grains on the upper side, collecting the mixture into a hill shape, covering a straw cover, and preserving heat for fermentation; after 12-14 hours, raising the temperature of the product to 38-43 ℃, performing unstrained spirits extraction, and collecting 10% of the unstrained spirits to fire the unstrained spirits in the next batch according to the method, and collecting the unstrained spirits into a hill shape; when the acetic acid is fermented for 16 to 18 days, the product temperature naturally drops, which indicates that the oxidation of alcohol into acetic acid is basically finished, namely the mature vinegar grains;
s9, pouring vinegar, cutting a hole at the bottom of the jar, making a false bottom inside the hole, putting a layer of coarse cloth on the false bottom, putting the mature vinegar grains into the jar, adding water twice as much as the Chinese yam into the mature vinegar grains, stirring the mixture once every 2 hours, and stirring the mixture for 5 times to pour the vinegar;
s10, ageing in a big jar, sun-drying in summer, fishing ice in winter, and ageing for one year.
5. The brewing process of yam vinegar as claimed in claim 4, wherein in step S9, when pouring vinegar, the clear water flows into the vinegar pouring jar filled with white grains, and the vinegar is soaked in the white grains for twelve hours, then the cylinder plug is opened to pour out the vinegar, and the poured vinegar flows into the vinegar pouring jar filled with black grains to be soaked for four hours, and the vinegar discharged at this time becomes a semi-finished product; the showering was repeated once in the same way, i.e.: and (3) making the semi-finished vinegar flow into a vinegar pouring cylinder filled with white fermented grains again, soaking the semi-finished vinegar and the white fermented grains for twelve hours, and then making the poured vinegar flow into a vinegar pouring cylinder filled with black fermented grains to soak for four hours to obtain the new vinegar which is not aged.
6. The brewing process of yam vinegar as claimed in claim 4 or 5, wherein 300 jin and 350 jin of water are added to each 100 jin of raw materials during vinegar pouring.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010584634.1A CN111718828A (en) | 2020-06-24 | 2020-06-24 | Chinese yam vinegar and brewing process thereof |
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| CN202010584634.1A CN111718828A (en) | 2020-06-24 | 2020-06-24 | Chinese yam vinegar and brewing process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112175782A (en) * | 2020-11-09 | 2021-01-05 | 常宁超喜欢食品有限公司 | Preparation method of seven-vinegar production process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112175782A (en) * | 2020-11-09 | 2021-01-05 | 常宁超喜欢食品有限公司 | Preparation method of seven-vinegar production process |
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Application publication date: 20200929 |