CN112143616A - Spiced vinegar brewing process - Google Patents
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- CN112143616A CN112143616A CN202011052085.XA CN202011052085A CN112143616A CN 112143616 A CN112143616 A CN 112143616A CN 202011052085 A CN202011052085 A CN 202011052085A CN 112143616 A CN112143616 A CN 112143616A
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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Abstract
The invention discloses a five-spice vinegar brewing process, which comprises the following steps: s1: preparing raw materials; s2: liquefying; s3: carrying out alcoholic fermentation; s4: acetic acid fermentation; s5: smoking; s6: pouring vinegar; s7: sterilizing; s8: blending; s9: secondary sterilization; s10: precipitating; s11: and (6) filling. The invention has the beneficial effects that: 1. the five-spice vinegar integrates the advantages of various raw materials, has aromatic smell and pungent and warm properties, has the effects of tonifying spleen, warming middle-jiao, diminishing inflammation, promoting urination and the like, and is helpful for improving the body resistance. 2. In the aspect of eating the five-spice vinegar, the five-spice vinegar has aromatic flavor, spicy taste and a little sweet taste. 3. The five-spice vinegar is generally used for pickling and soaking meat. 4. The five-spice vinegar has various tastes, so the five-spice vinegar has the function of seasoning, and many very light food materials are completely changed due to the addition of the five-spice vinegar. The spiced vinegar has good food therapy effect, and the food material added with the spiced vinegar can also play the effects of invigorating spleen and stomach and inducing diuresis.
Description
Technical Field
The invention belongs to the technical field of vinegar brewing, and particularly relates to a five-spice vinegar brewing process.
Background
The history of vinegar with five spices (zanthoxylum, aniseed, clove, fennel and cassia bark) is recorded in compendium of materia Medica, and the vinegar with five spices has aromatic smell and pungent and warm property and has the efficacies of strengthening spleen, warming middle-jiao, diminishing inflammation and inducing diuresis. Meanwhile, the five-spice vinegar has various tastes, the five spices have the function of seasoning, and a plurality of very light-taste food materials are completely changed due to the addition of the five spices. The five-spice vinegar can also be used for preparing brine foods and barbecue foods, or used as auxiliary materials of pickles, chafing dish seasonings and the like.
The method for simply making the spiced vinegar on the market comprises the following steps: first, a little water is added to the pot, then acetin is added, and the water is boiled thoroughly. Then adding white vinegar, preferably salt. Most of the prepared vinegar is used for soaking feet or treating dermatophytosis.
The defects of simple vinegar preparation on the market are as follows: 1) in most cases, if the proportion of the two is not controlled in place, the traditional Chinese medicine composition can not achieve the treatment effect, but can aggravate the disease; 2) the preparation method is too simple, is generally self-acting, and has no obvious effect; 3) people do not really realize the edible value and the medical value of the five-spice vinegar.
Based on the above, the invention designs a five-spice vinegar brewing process to solve the above mentioned problems.
Disclosure of Invention
The invention aims to provide a five-spice vinegar brewing process to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the five-spice vinegar brewing process is structurally characterized in that: the method comprises the following steps:
s1: preparing raw materials: 20-30 parts of sorghum flour, 4-6 parts of Daqu powder, 0.8-1.2 parts of amylase, 0.004-0.006 part of saccharifying enzyme, 0.002-0.004 part of wine yeast, 20-30 parts of bran, 40-50 parts of bran coat, 1-3 parts of edible salt, 0.8-1.2 parts of five spices, 1-20 parts of white granulated sugar and 0.4-0.8 part of sodium benzoate;
s2: liquefaction: putting sorghum powder into a liquefying tank, adding 5 times of water and amylase, heating the liquefying tank to 100 ℃, and keeping for 45 minutes;
s3: alcohol fermentation: cooling the sorghum liquid liquefied in the step S2 to 28 ℃, adding Daqu powder, saccharifying enzyme and wine yeast, and fermenting for 7 days;
s4: acetic acid fermentation: adding bran and bran coat into the fermented wine mash obtained in the step S3, adding into a jar for acetic acid fermentation, adding edible salt and spices after eight days, compacting and fermenting for three days, wherein the acidity of the vinegar mash reaches more than 7%;
s5: smoking: putting the vinegar grains added with the spices in the step S4 into a smoking jar, heating to 75-80 ℃, fermenting for 5 days, and turning over the grains once a day;
s6: pouring vinegar, namely respectively putting 50% of the smoked and fermented grains and acetic acid obtained in the step S5 into a pouring pool, adding pouring water with the amount of 2.5 times of the fermented grains, soaking for 12 hours, and pouring the vinegar;
s7: and (3) sterilization: heating the vinegar sprayed in the step S6 to 120 ℃, wherein the total number of bacterial colonies is required to be less than 1000 in 26 seconds, and coliform bacteria cannot be detected;
s8: blending: adding white granulated sugar into the vinegar sterilized in the step S7 according to different tastes, and adding sodium benzoate for preservation;
s9: secondary sterilization: heating the preserved vinegar in the step S8 to 120 ℃, wherein the total number of bacterial colonies is required to be less than 1000 in 26 seconds, and coliform bacteria cannot be detected;
s10: and (3) precipitation: precipitating the vinegar after the secondary sterilization in the step S9 for more than 7 days;
s11: filling: the vinegar precipitated in the step S10 is assayed before filling, and the vinegar is required to have the mellow flavor of brewed vinegar and the faint scent of five spices, and the acidity is more than 3.5%.
Preferably, in step S1, 25 parts by weight of sorghum flour, 5 parts by weight of yeast for making hard liquor, 1 part by weight of amylase, 0.005 part by weight of saccharifying enzyme, 0.003 part by weight of wine yeast, 25 parts by weight of bran, 45 parts by weight of bran coat, 2 parts by weight of edible salt, 1 part by weight of five spices, 10 parts by weight of white granulated sugar and 0.6 part by weight of sodium benzoate.
Preferably, the five spices comprise 1 part of pepper, 1 part of aniseed, 1 part of clove, 1 part of fennel and 1 part of cinnamon by weight.
Preferably, the sorghum flour is made of sorghum with large and full grains and high starch yield.
Preferably, the sorghum flour is obtained by putting sorghum into a crusher and crushing.
Preferably, the Daqu powder is obtained by putting a Daqu beam into a crusher and crushing.
Preferably, in step S3, the temperature is maintained at 28-30 deg.C during alcoholic fermentation, and the alcoholic strength is more than 8 degree.
Preferably, in step S4, the temperature of acetic fermentation is controlled to 40-45 ℃ and the fermentation is turned over once a day.
Compared with the prior art, the invention has the beneficial effects that:
1. the five-spice vinegar integrates the advantages of various raw materials, has aromatic smell and pungent and warm properties, has the effects of tonifying spleen, warming middle-jiao, diminishing inflammation, promoting urination and the like, and is helpful for improving the body resistance.
2. For eating five-spice vinegar, a proper amount is preferably used due to its thick taste, and 2-5 g is generally needed. The five-spice vinegar has strong fragrance, spicy taste and sweet taste, and is mainly used for preparing brine foods and barbecue foods or used as auxiliary materials of pickles, chafing dish seasonings and the like.
3. The five-spice vinegar is generally used for pickling and soaking meat. The meat dumpling is wrapped, and when the glutinous rice is fried, the five-spice vinegar is added, so that the meat dumpling can have a good taste.
4. The five-spice vinegar has various tastes, so the five-spice vinegar has the function of seasoning, and many very light food materials are completely changed due to the addition of the five-spice vinegar. The spiced vinegar has good food therapy effect, and the food material added with the spiced vinegar can also play the effects of invigorating spleen and stomach and inducing diuresis.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
Example 1
Referring to fig. 1, a five-spice vinegar brewing process includes the following steps:
s1: preparing raw materials: according to the parts by weight, 20 parts of sorghum flour, 4 parts of yeast powder, 0.8 part of amylase, 0.004 part of saccharifying enzyme, 0.002 part of wine yeast, 20 parts of bran, 40 parts of bran coat, 1 part of edible salt, 0.8 part of five spices, 1 part of white granulated sugar and 0.4 part of sodium benzoate;
s2: liquefaction: putting sorghum powder into a liquefying tank, adding 5 times of water and amylase, heating the liquefying tank to 100 ℃, and keeping for 45 minutes;
s3: alcohol fermentation: cooling the sorghum liquid liquefied in the step S2 to 28 ℃, adding Daqu powder, saccharifying enzyme and wine yeast, and fermenting for 7 days;
s4: acetic acid fermentation: adding bran and bran coat into the fermented wine mash obtained in the step S3, adding into a jar for acetic acid fermentation, adding edible salt and spices after eight days, compacting and fermenting for three days, wherein the acidity of the vinegar mash reaches more than 7%;
s5: smoking: putting the vinegar grains added with the spices in the step S4 into a smoking jar, heating to 75-80 ℃, fermenting for 5 days, and turning over the grains once a day;
s6: pouring vinegar, namely respectively putting 50% of the smoked and fermented grains and acetic acid obtained in the step S5 into a pouring pool, adding pouring water with the amount of 2.5 times of the fermented grains, soaking for 12 hours, and pouring the vinegar;
s7: and (3) sterilization: heating the vinegar sprayed in the step S6 to 120 ℃, wherein the total number of bacterial colonies is required to be less than 1000 in 26 seconds, and coliform bacteria cannot be detected;
s8: blending: adding white granulated sugar into the vinegar sterilized in the step S7 according to different tastes, and adding sodium benzoate for preservation;
s9: secondary sterilization: heating the preserved vinegar in the step S8 to 120 ℃, wherein the total number of bacterial colonies is required to be less than 1000 in 26 seconds, and coliform bacteria cannot be detected;
s10: and (3) precipitation: precipitating the vinegar after the secondary sterilization in the step S9 for more than 7 days;
s11: filling: the vinegar precipitated in the step S10 is assayed before filling, and the vinegar is required to have the mellow flavor of brewed vinegar and the faint scent of five spices, and the acidity is more than 3.5%.
In the embodiment, the five spices comprise 1 part of pepper, 1 part of aniseed, 1 part of clove, 1 part of fennel and 1 part of cinnamon by weight.
In the embodiment, the sorghum flour is made of sorghum with large and full grains and high starch yield.
In the embodiment, the sorghum flour is obtained by putting sorghum into a crusher and crushing.
In the embodiment, the yeast powder is obtained by putting yeast beams into a crusher and crushing the yeast powder.
In the present embodiment, in the step S3, the temperature is maintained at 28 ℃ to 30 ℃ during the alcoholic fermentation, and the alcoholic strength is 8 degrees or more.
In this embodiment, in step S4, the acetic acid fermentation temperature is controlled to 40-45 ℃, and the fermentation is performed once a day.
Example 2
Referring to fig. 1, a five-spice vinegar brewing process includes the following steps:
s1: preparing raw materials: 25 parts of sorghum flour, 5 parts of yeast powder, 1 part of amylase, 0.005 part of saccharifying enzyme, 0.003 part of wine yeast, 25 parts of bran, 45 parts of bran coat, 2 parts of edible salt, 1 part of five spices, 10 parts of white granulated sugar and 0.6 part of sodium benzoate;
s2: liquefaction: putting sorghum powder into a liquefying tank, adding 5 times of water and amylase, heating the liquefying tank to 100 ℃, and keeping for 45 minutes;
s3: alcohol fermentation: cooling the sorghum liquid liquefied in the step S2 to 28 ℃, adding Daqu powder, saccharifying enzyme and wine yeast, and fermenting for 7 days;
s4: acetic acid fermentation: adding bran and bran coat into the fermented wine mash obtained in the step S3, adding into a jar for acetic acid fermentation, adding edible salt and spices after eight days, compacting and fermenting for three days, wherein the acidity of the vinegar mash reaches more than 7%;
s5: smoking: putting the vinegar grains added with the spices in the step S4 into a smoking jar, heating to 75-80 ℃, fermenting for 5 days, and turning over the grains once a day;
s6: pouring vinegar, namely respectively putting 50% of the smoked and fermented grains and acetic acid obtained in the step S5 into a pouring pool, adding pouring water with the amount of 2.5 times of the fermented grains, soaking for 12 hours, and pouring the vinegar;
s7: and (3) sterilization: heating the vinegar sprayed in the step S6 to 120 ℃, wherein the total number of bacterial colonies is required to be less than 1000 in 26 seconds, and coliform bacteria cannot be detected;
s8: blending: adding white granulated sugar into the vinegar sterilized in the step S7 according to different tastes, and adding sodium benzoate for preservation;
s9: secondary sterilization: heating the preserved vinegar in the step S8 to 120 ℃, wherein the total number of bacterial colonies is required to be less than 1000 in 26 seconds, and coliform bacteria cannot be detected;
s10: and (3) precipitation: precipitating the vinegar after the secondary sterilization in the step S9 for more than 7 days;
s11: filling: the vinegar precipitated in the step S10 is assayed before filling, and the vinegar is required to have the mellow flavor of brewed vinegar and the faint scent of five spices, and the acidity is more than 3.5%.
In the embodiment, the five spices comprise 1 part of pepper, 1 part of aniseed, 1 part of clove, 1 part of fennel and 1 part of cinnamon by weight.
In the embodiment, the sorghum flour is made of sorghum with large and full grains and high starch yield.
In the embodiment, the sorghum flour is obtained by putting sorghum into a crusher and crushing.
In the embodiment, the yeast powder is obtained by putting yeast beams into a crusher and crushing the yeast powder.
In the present embodiment, in the step S3, the temperature is maintained at 28 ℃ to 30 ℃ during the alcoholic fermentation, and the alcoholic strength is 8 degrees or more.
In this embodiment, in step S4, the acetic acid fermentation temperature is controlled to 40-45 ℃, and the fermentation is performed once a day.
Example 3
Referring to fig. 1, a five-spice vinegar brewing process includes the following steps:
s1: preparing raw materials: according to the parts by weight, 30 parts of sorghum flour, 6 parts of Daqu powder, 1.2 parts of amylase, 0.006 part of saccharifying enzyme, 0.004 part of wine yeast, 30 parts of bran, 50 parts of bran coat, 3 parts of edible salt, 1.2 parts of five spices, 20 parts of white granulated sugar and 0.8 part of sodium benzoate;
s2: liquefaction: putting sorghum powder into a liquefying tank, adding 5 times of water and amylase, heating the liquefying tank to 100 ℃, and keeping for 45 minutes;
s3: alcohol fermentation: cooling the sorghum liquid liquefied in the step S2 to 28 ℃, adding Daqu powder, saccharifying enzyme and wine yeast, and fermenting for 7 days;
s4: acetic acid fermentation: adding bran and bran coat into the fermented wine mash obtained in the step S3, adding into a jar for acetic acid fermentation, adding edible salt and spices after eight days, compacting and fermenting for three days, wherein the acidity of the vinegar mash reaches more than 7%;
s5: smoking: putting the vinegar grains added with the spices in the step S4 into a smoking jar, heating to 75-80 ℃, fermenting for 5 days, and turning over the grains once a day;
s6: pouring vinegar, namely respectively putting 50% of the smoked and fermented grains and acetic acid obtained in the step S5 into a pouring pool, adding pouring water with the amount of 2.5 times of the fermented grains, soaking for 12 hours, and pouring the vinegar;
s7: and (3) sterilization: heating the vinegar sprayed in the step S6 to 120 ℃, wherein the total number of bacterial colonies is required to be less than 1000 in 26 seconds, and coliform bacteria cannot be detected;
s8: blending: adding white granulated sugar into the vinegar sterilized in the step S7 according to different tastes, and adding sodium benzoate for preservation;
s9: secondary sterilization: heating the preserved vinegar in the step S8 to 120 ℃, wherein the total number of bacterial colonies is required to be less than 1000 in 26 seconds, and coliform bacteria cannot be detected;
s10: and (3) precipitation: precipitating the vinegar after the secondary sterilization in the step S9 for more than 7 days;
s11: filling: the vinegar precipitated in the step S10 is assayed before filling, and the vinegar is required to have the mellow flavor of brewed vinegar and the faint scent of five spices, and the acidity is more than 3.5%.
In the embodiment, the five spices comprise 1 part of pepper, 1 part of aniseed, 1 part of clove, 1 part of fennel and 1 part of cinnamon by weight.
In the embodiment, the sorghum flour is made of sorghum with large and full grains and high starch yield.
In the embodiment, the sorghum flour is obtained by putting sorghum into a crusher and crushing.
In the embodiment, the yeast powder is obtained by putting yeast beams into a crusher and crushing the yeast powder.
In the present embodiment, in the step S3, the temperature is maintained at 28 ℃ to 30 ℃ during the alcoholic fermentation, and the alcoholic strength is 8 degrees or more.
In this embodiment, in step S4, the acetic acid fermentation temperature is controlled to 40-45 ℃, and the fermentation is performed once a day.
The invention has the beneficial effects that:
1. the five-spice vinegar integrates the advantages of various raw materials, has aromatic smell and pungent and warm properties, has the effects of tonifying spleen, warming middle-jiao, diminishing inflammation, promoting urination and the like, and is helpful for improving the body resistance.
2. For eating five-spice vinegar, a proper amount is preferably used due to its thick taste, and 2-5 g is generally needed. The five-spice vinegar has strong fragrance, spicy taste and sweet taste, and is mainly used for preparing brine foods and barbecue foods or used as auxiliary materials of pickles, chafing dish seasonings and the like.
3. The five-spice vinegar is generally used for pickling and soaking meat. The meat dumpling is wrapped, and when the glutinous rice is fried, the five-spice vinegar is added, so that the meat dumpling can have a good taste.
4. The five-spice vinegar has various tastes, so the five-spice vinegar has the function of seasoning, and many very light food materials are completely changed due to the addition of the five-spice vinegar. The spiced vinegar has good food therapy effect, and the food material added with the spiced vinegar can also play the effects of invigorating spleen and stomach and inducing diuresis.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not intended to be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (8)
1. The five-spice vinegar brewing process is characterized by comprising the following steps: the method comprises the following steps:
s1: preparing raw materials: 20-30 parts of sorghum flour, 4-6 parts of Daqu powder, 0.8-1.2 parts of amylase, 0.004-0.006 part of saccharifying enzyme, 0.002-0.004 part of wine yeast, 20-30 parts of bran, 40-50 parts of bran coat, 1-3 parts of edible salt, 0.8-1.2 parts of five spices, 1-20 parts of white granulated sugar and 0.4-0.8 part of sodium benzoate;
s2: liquefaction: putting sorghum powder into a liquefying tank, adding 5 times of water and amylase, heating the liquefying tank to 100 ℃, and keeping for 45 minutes;
s3: alcohol fermentation: cooling the sorghum liquid liquefied in the step S2 to 28 ℃, adding Daqu powder, saccharifying enzyme and wine yeast, and fermenting for 7 days;
s4: acetic acid fermentation: adding bran and bran coat into the fermented wine mash obtained in the step S3, adding into a jar for acetic acid fermentation, adding edible salt and spices after eight days, compacting and fermenting for three days, wherein the acidity of the vinegar mash reaches more than 7%;
s5: smoking: putting the vinegar grains added with the spices in the step S4 into a smoking jar, heating to 75-80 ℃, fermenting for 5 days, and turning over the grains once a day;
s6: pouring vinegar, namely respectively putting 50% of the smoked and fermented grains and acetic acid obtained in the step S5 into a pouring pool, adding pouring water with the amount of 2.5 times of the fermented grains, soaking for 12 hours, and pouring the vinegar;
s7: and (3) sterilization: heating the vinegar sprayed in the step S6 to 120 ℃, wherein the total number of bacterial colonies is required to be less than 1000 in 26 seconds, and coliform bacteria cannot be detected;
s8: blending: adding white granulated sugar into the vinegar sterilized in the step S7 according to different tastes, and adding sodium benzoate for preservation;
s9: secondary sterilization: heating the preserved vinegar in the step S8 to 120 ℃, wherein the total number of bacterial colonies is required to be less than 1000 in 26 seconds, and coliform bacteria cannot be detected;
s10: and (3) precipitation: precipitating the vinegar after the secondary sterilization in the step S9 for more than 7 days;
s11: filling: the vinegar precipitated in the step S10 is assayed before filling, and the vinegar is required to have the mellow flavor of brewed vinegar and the faint scent of five spices, and the acidity is more than 3.5%.
2. The five-spice vinegar brewing process of claim 1, wherein: in the step S1, by weight, 25 parts of sorghum flour, 5 parts of yeast for making hard liquor, 1 part of amylase, 0.005 part of saccharifying enzyme, 0.003 part of wine yeast, 25 parts of bran, 45 parts of bran coat, 2 parts of edible salt, 1 part of five spices, 10 parts of white granulated sugar and 0.6 part of sodium benzoate.
3. The process of brewing spiced vinegar according to claim 1 or 2, characterized in that: the five spices comprise 1 part of pepper, 1 part of aniseed, 1 part of clove, 1 part of fennel and 1 part of cinnamon by weight.
4. The process of brewing spiced vinegar according to claim 1 or 2, characterized in that: the sorghum flour is prepared from sorghum with large and full grains and high starch yield.
5. The process of brewing spiced vinegar according to claim 1 or 2, characterized in that: the sorghum flour is obtained by putting sorghum into a crusher and crushing.
6. The process of brewing spiced vinegar according to claim 1 or 2, characterized in that: the yeast powder is obtained by putting yeast beams into a crusher and crushing the yeast powder.
7. The five-spice vinegar brewing process of claim 1, wherein: in the step S3, the temperature is kept at 28-30 ℃ during the alcoholic fermentation, and the alcoholic strength is more than 8 degrees.
8. The five-spice vinegar brewing process of claim 1, wherein: in the step S4, the acetic fermentation temperature is controlled at 40-45 ℃, and the fermentation is turned over once a day.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112725137A (en) * | 2021-02-05 | 2021-04-30 | 上海宝鼎酿造有限公司 | Pricklyash peel rice vinegar and preparation method thereof |
| CN114480070A (en) * | 2021-12-28 | 2022-05-13 | 广州市致美斋酱园有限公司 | Clove sweet vinegar and preparation method thereof |
| CN115960692A (en) * | 2021-06-07 | 2023-04-14 | 重庆金羚羊电子商务有限公司 | Lemon fruit vinegar bag production and processing method |
-
2020
- 2020-09-29 CN CN202011052085.XA patent/CN112143616A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112725137A (en) * | 2021-02-05 | 2021-04-30 | 上海宝鼎酿造有限公司 | Pricklyash peel rice vinegar and preparation method thereof |
| CN115960692A (en) * | 2021-06-07 | 2023-04-14 | 重庆金羚羊电子商务有限公司 | Lemon fruit vinegar bag production and processing method |
| CN114480070A (en) * | 2021-12-28 | 2022-05-13 | 广州市致美斋酱园有限公司 | Clove sweet vinegar and preparation method thereof |
| CN114480070B (en) * | 2021-12-28 | 2023-11-17 | 广州市致美斋酱园有限公司 | Ding Xiangtian vinegar and preparation method thereof |
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