CN112522059A - Mature vinegar convenient to process and fermentation production process - Google Patents
Mature vinegar convenient to process and fermentation production process Download PDFInfo
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- 230000004151 fermentation Effects 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 18
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 40
- 235000009566 rice Nutrition 0.000 claims abstract description 40
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 27
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 27
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 22
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- 239000007788 liquid Substances 0.000 claims description 19
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- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
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- 241000207199 Citrus Species 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
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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
-
- 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
- C12J1/08—Addition of flavouring ingredients
Abstract
The invention discloses mature vinegar convenient to process and a fermentation production process, wherein the formula comprises the following steps: the formula comprises rice, sorghum, crude bran, chaff, spice powder, cinnamon powder, honeysuckle powder and salt, wherein the components in parts by weight are as follows: 200 portions of rice with 100-fold cost, 500 portions of sorghum with 400-fold cost, 1200 portions of crude bran with 1000-fold cost, 800 portions of chaff with 700-fold cost, 0.8-1 portion of spice powder, 0.5-0.8 portion of cinnamon powder, 0.3-0.6 portion of gold-silver pollen and 110 portions of common salt with 100-fold cost.
Description
Technical Field
The invention relates to the technical field of food seasonings, in particular to mature vinegar convenient to process and a fermentation production process.
Background
The mature vinegar is the mature vinegar, is the vinegar stored for a long time after being brewed, is thick brown, clear in liquid state, mellow in vinegar taste, less in precipitate, long in storage time, not easy to deteriorate and the like, is one of the traditional seasonings invented in China, and has been produced and eaten in China for more than 3000 years.
The mature vinegar has various varieties and different brands, the formula and the production process of the mature vinegar are also characterized, most of the mature vinegar on the market has the function of seasoning alone, the long-term eating of the mature vinegar is not beneficial to the body, the effect of food nourishing cannot be achieved, meanwhile, the content of nutrient substances in the common mature vinegar is lower, the mature vinegar has sour taste alone and has little fragrance, the quality of the mature vinegar is greatly reduced, in the production process of the mature vinegar, the equipment is complex, the raw materials are expensive, the process is complicated, the large-scale popularization is not facilitated, and the production cost is increased.
Disclosure of Invention
The invention aims to provide mature vinegar convenient to process and a fermentation production process, so as to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: the mature vinegar convenient to process comprises the following formula: the formula comprises rice, sorghum, crude bran, chaff, spice powder, cinnamon powder, honeysuckle powder and salt, wherein the components in parts by weight are as follows: 200 parts of rice in 100-grade, 500 parts of sorghum in 400-grade, 1200 parts of crude bran in 1000-grade, 800 parts of chaff in 700-grade, 0.8-1 part of spice powder, 0.5-0.8 part of cinnamon powder, 0.3-0.6 part of gold-silver powder and 110 parts of salt in 100-grade.
A fermentation production process of mature vinegar convenient for processing comprises the following steps of, step one, selecting raw materials; secondly, pretreating raw materials; step three, liquefying and saccharifying; step four, alcoholic fermentation; step five, acetic acid fermentation; sixthly, after-ripening the vinegar grains; step seven, smoking and pouring vinegar; step eight, juicing and filtering; step nine, ageing the original vinegar; step ten, sterilizing at high temperature; step eleven, packaging and warehousing;
wherein in the step one, 100-200 parts of rice, 400-500 parts of sorghum, 1000-1200 parts of crude bran, 700-800 parts of chaff, 0.8-1 part of spice powder, 0.5-0.8 part of cinnamon powder, 0.3-0.6 part of gold-silver pollen and 100-110 parts of salt are respectively weighed according to the weight parts of the components;
in the second step, the rice and the sorghum weighed in the first step are mixed and then put into a ball mill for ball milling, mixed powder is prepared after the ball milling is finished, the mixed powder is added into a stirrer, then a proper amount of warm water is added for stirring uniformly, a proper amount of calcium chloride powder is added, the pH value is adjusted to 5-6, and then mixed slurry is prepared for standby;
in the third step, the mixed slurry prepared in the second step is put into a constant-temperature cooking pot, then sufficient high-temperature-resistant alpha-amylase is added, the pH value is kept between 5 and 6 for liquefaction, and sufficient saccharifying enzyme is added for saccharification treatment after the liquefaction is finished to obtain sugar fermented glutinous rice for later use;
transferring the sugar fermented glutinous rice prepared in the third step into an alcohol fermentation tank, adding alcohol yeast liquid, wherein the adding amount of the alcohol yeast liquid is 3-4% of the total volume of the sugar fermented glutinous rice liquid, adding 350 parts of 250-fold composite distiller's yeast, fully mixing uniformly, performing closed fermentation for 5-7 days at a temperature range of 28-33 ℃, waiting for the fermented glutinous rice liquid to be clear, measuring the alcoholic strength, and stopping fermentation when the alcoholic strength reaches 8-11 ℃ to obtain fermented grains for later use;
laying the coarse bran and the chaff weighed in the step one into an acetic acid fermentation tank, then transferring all the fermented grains prepared in the step four into the acetic acid fermentation tank, fully and uniformly stirring, uniformly adding pure acetic acid strains obtained through directional culture, wherein the adding amount of the acetic acid strains is 2-3% of the total weight of the fermented grains obtained in the step four, turning the fermented grains by using a grain turning machine for 2-3 times every day, and fermenting for 7-9d to obtain the fermented grains of vinegar for later use;
adding the cinnamon powder and the honeysuckle powder weighed in the step one into the vinegar residue obtained in the step five, fully and uniformly mixing by using a vinegar residue turning machine, tamping the surface of the vinegar residue by using a tool, removing the internal air as much as possible, uniformly spreading the salt weighed in the step one on the surface of the vinegar residue, and finally sealing and standing to obtain after-ripening vinegar residue;
putting the post-ripened fermented vinegar in the step six into a smoking tank, smoking for 5-7 days by using slow fire to prepare smoked fermented grains, then putting the smoked fermented grains into a vinegar spraying pool, putting the rest un-smoked white fermented grains and juice on the upper layer of the smoked fermented grains, then adding tap water in a production level for soaking, and discharging after soaking to obtain new vinegar;
in the eighth step, a proper amount of clean sour citrus is taken, juice is extracted by a juice extractor, and the juice is filtered by fine gauze to remove impurities for later use;
in the ninth step, the juice filtered in the eighth step is uniformly mixed with the new vinegar obtained in the seventh step, and the mixture is placed into a brewing tank for brewing for 60-90 days to obtain the aged vinegar;
placing the mature vinegar obtained in the ninth step into a high-temperature sterilization pot, heating to 80-85 ℃ for sterilization, and obtaining finished vinegar after sterilization;
and step eleven, performing vacuum filling on the finished vinegar obtained in the step eleven, packaging after the vacuum filling, and storing in a warehouse.
According to the technical scheme, in the second step, the rotating speed of the stirrer is 350-500r/min, the stirring time is 20-30min, and the temperature of the warm water is 55-65 ℃.
According to the technical scheme, in the third step, the liquefying temperature is 85-95 ℃, and the saccharifying temperature is 50-65 ℃.
According to the technical scheme, in the fourth step, the compound distiller's yeast is prepared by mixing acetic acid pre-leavening agent, xiaoxian distiller's yeast and vinegar black yeast according to the weight part ratio of 5: 1: 0.025.
According to the technical scheme, in the fifth step, the fermentation temperature is 41-44 ℃.
According to the technical scheme, in the fifth step, the acetic acid strain is a mixed strain of acetobacter and bifidobacterium.
According to the technical scheme, in the sixth step, the standing temperature is 37-32 ℃, and the standing time is 30-35 d.
According to the technical scheme, in the seventh step, the smoking temperature is 70-80 ℃, and the soaking time is 4-6 h.
According to the technical scheme, in the ninth step, the new vinegar and the fruit juice are mixed according to the weight part ratio of 10: 1.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, the honeysuckle powder and the cinnamon powder are added in the after-ripening process of the vinegar grains, the honeysuckle has the functions of clearing heat, reducing internal heat, reducing blood fat and improving body immunity, and the cinnamon has the functions of calming nerves, regulating blood pressure, promoting blood circulation and stimulating the menstrual flow, so that the medicinal value of the mature vinegar is improved, the quality of the medicinal vinegar is achieved, and a certain health-care effect is achieved after long-term eating.
2. The invention has the advantages of easily obtained raw materials, low price, simple equipment, reduced production cost, simple and easy production process, convenient processing and contribution to large-scale popularization.
3. According to the invention, the sour citrus fruit is squeezed and filtered, and then is mixed with the new vinegar for aging, so that the fruit fragrance of the aged vinegar is improved, and the content of nutrients such as vitamins of the aged vinegar is increased.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
the mature vinegar convenient to process comprises the following formula: the formula comprises rice, sorghum, crude bran, chaff, spice powder, cinnamon powder, honeysuckle powder and salt, wherein the components in parts by weight are as follows: 200 parts of rice in 100-grade, 500 parts of sorghum in 400-grade, 1200 parts of crude bran in 1000-grade, 800 parts of chaff in 700-grade, 0.8-1 part of spice powder, 0.5-0.8 part of cinnamon powder, 0.3-0.6 part of gold-silver powder and 110 parts of salt in 100-grade.
A fermentation production process of mature vinegar convenient for processing comprises the following steps of, step one, selecting raw materials; secondly, pretreating raw materials; step three, liquefying and saccharifying; step four, alcoholic fermentation; step five, acetic acid fermentation; sixthly, after-ripening the vinegar grains; step seven, smoking and pouring vinegar; step eight, juicing and filtering; step nine, ageing the original vinegar; step ten, sterilizing at high temperature; step eleven, packaging and warehousing;
in the first step, 100 parts of rice, 400 parts of sorghum, 1000 parts of crude bran, 700 parts of chaff, 0.8 part of spice powder, 0.5 part of cinnamon powder, 0.3 part of honeysuckle powder and 100 parts of salt are weighed according to the parts by weight of the components;
in the second step, the rice and the sorghum weighed in the first step are mixed and then put into a ball mill for ball milling, mixed powder is prepared after ball milling is finished, the mixed powder is added into a stirrer, the rotating speed of the stirrer is 350-500r/min, the stirring time is 20-30min, then a proper amount of warm water is added, the temperature of the warm water is 55-65 ℃, a proper amount of calcium chloride powder is added, and the pH value is adjusted to 5-6 to prepare mixed slurry for later use;
adding the mixed slurry prepared in the step two into a constant-temperature cooking pot, then adding sufficient high-temperature-resistant alpha-amylase, keeping the pH value between 5 and 6, liquefying, wherein the liquefying temperature is 85 to 95 ℃, adding sufficient saccharifying enzyme for saccharifying after liquefying is finished, and the saccharifying temperature is 50 to 65 ℃ to obtain sugar fermented glutinous rice for later use;
in the fourth step, the sugar fermented glutinous rice prepared in the third step is transferred into an alcohol fermentation tank, then alcohol yeast liquid is added, the adding amount of the alcohol yeast liquid is 3-4% of the total volume of the sugar fermented glutinous rice liquid, then 250 parts of composite distiller's yeast is added, the composite distiller's yeast is a pre-acetic acid leavening agent, Xiaoxian distiller's yeast and vinegar black yeast which are mixed according to the weight part ratio of 5: 1: 0.025, after the mixture is fully mixed uniformly, the mixture is subjected to closed fermentation for 5-7 days at the temperature range of 28-33 ℃, the fermentation is stopped when the alcohol content reaches 8-11 ℃, and the fermented grains are obtained for later use;
laying the coarse bran and the chaff weighed in the step one into an acetic acid fermentation tank, then transferring all the fermented grains prepared in the step four into the acetic acid fermentation tank, fully and uniformly stirring, uniformly adding pure acetic acid strains obtained through directional culture, wherein the acetic acid strains are mixed strains of acetic acid bacilli and bifidobacteria, the adding amount of the acetic acid strains is 2-3% of the total weight of the fermented grains obtained in the step four, turning the fermented grains for 2-3 times by using a grain turning machine every day, the fermentation temperature is 41-44 ℃, and the fermented grains are fermented for 7-9 days to obtain vinegar grains for later use;
adding the cinnamon powder and the honeysuckle powder weighed in the step one into the vinegar residue obtained in the step five, fully and uniformly mixing by using a vinegar residue turning machine, tamping the surface of the vinegar residue by using a tool, removing the internal air as much as possible, uniformly spreading the salt weighed in the step one on the surface of the vinegar residue, and finally sealing and standing at 37-32 ℃ for 30-35d to obtain post-cooked vinegar residue;
putting the post-ripened fermented vinegar in the step six into a smoking tank, smoking for 5-7 days at the temperature of 70-80 ℃ by using slow fire to prepare smoked fermented grains, putting the smoked fermented grains into a vinegar spraying pool, putting the rest unstrained white grains and juice on the upper layer of the smoked fermented grains, adding tap water of a production level for soaking for 4-6 hours, and discharging after the soaking is finished to obtain new vinegar;
in the eighth step, a proper amount of clean sour citrus is taken, juice is extracted by a juice extractor, and the juice is filtered by fine gauze to remove impurities for later use;
in the ninth step, the fruit juice filtered in the eighth step is uniformly mixed with the new vinegar obtained in the seventh step, the new vinegar and the fruit juice are mixed according to the weight part ratio of 10: 1, and the mixture is placed into an aging tank for aging for 60-90 days to obtain aged vinegar;
placing the mature vinegar obtained in the ninth step into a high-temperature sterilization pot, heating to 80-85 ℃ for sterilization, and obtaining finished vinegar after sterilization;
and step eleven, performing vacuum filling on the finished vinegar obtained in the step eleven, packaging after the vacuum filling, and storing in a warehouse.
Example 2:
the mature vinegar convenient to process comprises the following formula: the formula comprises rice, sorghum, crude bran, chaff, spice powder, cinnamon powder, honeysuckle powder and salt, wherein the components in parts by weight are as follows: 200 parts of rice in 100-grade, 500 parts of sorghum in 400-grade, 1200 parts of crude bran in 1000-grade, 800 parts of chaff in 700-grade, 0.8-1 part of spice powder, 0.5-0.8 part of cinnamon powder, 0.3-0.6 part of gold-silver powder and 110 parts of salt in 100-grade.
A fermentation production process of mature vinegar convenient for processing comprises the following steps of, step one, selecting raw materials; secondly, pretreating raw materials; step three, liquefying and saccharifying; step four, alcoholic fermentation; step five, acetic acid fermentation; sixthly, after-ripening the vinegar grains; step seven, smoking and pouring vinegar; step eight, juicing and filtering; step nine, ageing the original vinegar; step ten, sterilizing at high temperature; step eleven, packaging and warehousing;
in the first step, 200 parts of rice, 500 parts of sorghum, 1200 parts of crude bran, 800 parts of chaff, 1 part of spice powder, 0.8 part of cinnamon powder, 0.6 part of honeysuckle powder and 110 parts of salt are weighed according to the parts by weight of the components;
in the second step, the rice and the sorghum weighed in the first step are mixed and then put into a ball mill for ball milling, mixed powder is prepared after ball milling is finished, the mixed powder is added into a stirrer, the rotating speed of the stirrer is 350-500r/min, the stirring time is 20-30min, then a proper amount of warm water is added, the temperature of the warm water is 55-65 ℃, a proper amount of calcium chloride powder is added, and the pH value is adjusted to 5-6 to prepare mixed slurry for later use;
adding the mixed slurry prepared in the step two into a constant-temperature cooking pot, then adding sufficient high-temperature-resistant alpha-amylase, keeping the pH value between 5 and 6, liquefying, wherein the liquefying temperature is 85 to 95 ℃, adding sufficient saccharifying enzyme for saccharifying after liquefying is finished, and the saccharifying temperature is 50 to 65 ℃ to obtain sugar fermented glutinous rice for later use;
in the fourth step, the sugar fermented glutinous rice prepared in the third step is transferred into an alcohol fermentation tank, then alcohol yeast liquid is added, the adding amount of the alcohol yeast liquid is 3-4% of the total volume of the sugar fermented glutinous rice liquid, 350 parts of composite distiller's yeast is added, the composite distiller's yeast is a pre-acetic acid starter, Xiaoxian distiller's yeast and vinegar black yeast which are mixed according to the weight part ratio of 5: 1: 0.025, after the mixture is fully and uniformly mixed, the mixture is subjected to closed fermentation for 5-7 days at the temperature range of 28-33 ℃, the fermentation is stopped when the alcohol content reaches 8-11 ℃, and the fermented grains are obtained for later use;
laying the coarse bran and the chaff weighed in the step one into an acetic acid fermentation tank, then transferring all the fermented grains prepared in the step four into the acetic acid fermentation tank, fully and uniformly stirring, uniformly adding pure acetic acid strains obtained through directional culture, wherein the acetic acid strains are mixed strains of acetic acid bacilli and bifidobacteria, the adding amount of the acetic acid strains is 2-3% of the total weight of the fermented grains obtained in the step four, turning the fermented grains for 2-3 times by using a grain turning machine every day, the fermentation temperature is 41-44 ℃, and the fermented grains are fermented for 7-9 days to obtain vinegar grains for later use;
adding the cinnamon powder and the honeysuckle powder weighed in the step one into the vinegar residue obtained in the step five, fully and uniformly mixing by using a vinegar residue turning machine, tamping the surface of the vinegar residue by using a tool, removing the internal air as much as possible, uniformly spreading the salt weighed in the step one on the surface of the vinegar residue, and finally sealing and standing at 37-32 ℃ for 30-35d to obtain post-cooked vinegar residue;
putting the post-ripened fermented vinegar in the step six into a smoking tank, smoking for 5-7 days at the temperature of 70-80 ℃ by using slow fire to prepare smoked fermented grains, putting the smoked fermented grains into a vinegar spraying pool, putting the rest unstrained white grains and juice on the upper layer of the smoked fermented grains, adding tap water of a production level for soaking for 4-6 hours, and discharging after the soaking is finished to obtain new vinegar;
in the eighth step, a proper amount of clean sour citrus is taken, juice is extracted by a juice extractor, and the juice is filtered by fine gauze to remove impurities for later use;
in the ninth step, the fruit juice filtered in the eighth step is uniformly mixed with the new vinegar obtained in the seventh step, the new vinegar and the fruit juice are mixed according to the weight part ratio of 10: 1, and the mixture is placed into an aging tank for aging for 60-90 days to obtain aged vinegar;
placing the mature vinegar obtained in the ninth step into a high-temperature sterilization pot, heating to 80-85 ℃ for sterilization, and obtaining finished vinegar after sterilization;
and step eleven, performing vacuum filling on the finished vinegar obtained in the step eleven, packaging after the vacuum filling, and storing in a warehouse.
Example 3:
the mature vinegar convenient to process comprises the following formula: the formula comprises rice, sorghum, crude bran, chaff, spice powder, cinnamon powder, honeysuckle powder and salt, wherein the components in parts by weight are as follows: 200 parts of rice in 100-grade, 500 parts of sorghum in 400-grade, 1200 parts of crude bran in 1000-grade, 800 parts of chaff in 700-grade, 0.8-1 part of spice powder, 0.5-0.8 part of cinnamon powder, 0.3-0.6 part of gold-silver powder and 110 parts of salt in 100-grade.
A fermentation production process of mature vinegar convenient for processing comprises the following steps of, step one, selecting raw materials; secondly, pretreating raw materials; step three, liquefying and saccharifying; step four, alcoholic fermentation; step five, acetic acid fermentation; sixthly, after-ripening the vinegar grains; step seven, smoking and pouring vinegar; step eight, juicing and filtering; step nine, ageing the original vinegar; step ten, sterilizing at high temperature; step eleven, packaging and warehousing;
in the first step, 150 parts of rice, 450 parts of sorghum, 1100 parts of crude bran, 750 parts of chaff, 0.9 part of spice powder, 0.6 part of cinnamon powder, 0.35 part of honeysuckle powder and 105 parts of salt are weighed according to the parts by weight of the components;
in the second step, the rice and the sorghum weighed in the first step are mixed and then put into a ball mill for ball milling, mixed powder is prepared after ball milling is finished, the mixed powder is added into a stirrer, the rotating speed of the stirrer is 350-500r/min, the stirring time is 20-30min, then a proper amount of warm water is added, the temperature of the warm water is 55-65 ℃, a proper amount of calcium chloride powder is added, and the pH value is adjusted to 5-6 to prepare mixed slurry for later use;
adding the mixed slurry prepared in the step two into a constant-temperature cooking pot, then adding sufficient high-temperature-resistant alpha-amylase, keeping the pH value between 5 and 6, liquefying, wherein the liquefying temperature is 85 to 95 ℃, adding sufficient saccharifying enzyme for saccharifying after liquefying is finished, and the saccharifying temperature is 50 to 65 ℃ to obtain sugar fermented glutinous rice for later use;
transferring the sugar fermented glutinous rice prepared in the third step into an alcohol fermentation tank, adding alcohol yeast liquid, wherein the adding amount of the alcohol yeast liquid is 3-4% of the total volume of the sugar fermented glutinous rice liquid, then adding 300 parts of composite distiller's yeast, and the composite distiller's yeast is a pre-acetic acid starter, Xiaoxian distiller's yeast and vinegar black yeast which are mixed according to the weight part ratio of 5: 1: 0.025, after fully and uniformly mixing, hermetically fermenting for 5-7d at the temperature range of 28-33 ℃, waiting for the clear fermented glutinous rice liquid, measuring the alcoholic strength, and stopping fermentation when the alcoholic strength reaches 8-11 ℃, so as to obtain fermented grains for later use;
laying the coarse bran and the chaff weighed in the step one into an acetic acid fermentation tank, then transferring all the fermented grains prepared in the step four into the acetic acid fermentation tank, fully and uniformly stirring, uniformly adding pure acetic acid strains obtained through directional culture, wherein the acetic acid strains are mixed strains of acetic acid bacilli and bifidobacteria, the adding amount of the acetic acid strains is 2-3% of the total weight of the fermented grains obtained in the step four, turning the fermented grains for 2-3 times by using a grain turning machine every day, the fermentation temperature is 41-44 ℃, and the fermented grains are fermented for 7-9 days to obtain vinegar grains for later use;
adding the cinnamon powder and the honeysuckle powder weighed in the step one into the vinegar residue obtained in the step five, fully and uniformly mixing by using a vinegar residue turning machine, tamping the surface of the vinegar residue by using a tool, removing the internal air as much as possible, uniformly spreading the salt weighed in the step one on the surface of the vinegar residue, and finally sealing and standing at 37-32 ℃ for 30-35d to obtain post-cooked vinegar residue;
putting the post-ripened fermented vinegar in the step six into a smoking tank, smoking for 5-7 days at the temperature of 70-80 ℃ by using slow fire to prepare smoked fermented grains, putting the smoked fermented grains into a vinegar spraying pool, putting the rest unstrained white grains and juice on the upper layer of the smoked fermented grains, adding tap water of a production level for soaking for 4-6 hours, and discharging after the soaking is finished to obtain new vinegar;
in the eighth step, a proper amount of clean sour citrus is taken, juice is extracted by a juice extractor, and the juice is filtered by fine gauze to remove impurities for later use;
in the ninth step, the fruit juice filtered in the eighth step is uniformly mixed with the new vinegar obtained in the seventh step, the new vinegar and the fruit juice are mixed according to the weight part ratio of 10: 1, and the mixture is placed into an aging tank for aging for 60-90 days to obtain aged vinegar;
placing the mature vinegar obtained in the ninth step into a high-temperature sterilization pot, heating to 80-85 ℃ for sterilization, and obtaining finished vinegar after sterilization;
and step eleven, performing vacuum filling on the finished vinegar obtained in the step eleven, packaging after the vacuum filling, and storing in a warehouse.
The mature vinegar obtained in the above examples was compared and the results are shown in the following table:
| example 1 | Example 2 | Example 3 | Comparative example | |
| Fragrance | Has fruit fragrance | Has fruit fragrance | Has fruit fragrance | Without fragrance |
| Vitamin content 100g/mg | 3.2 | 6.7 | 4.5 | 0.76 |
Compared with the prior art, the invention has the following beneficial effects: the honeysuckle powder and the cinnamon powder are added into the production formula of the mature vinegar, the honeysuckle and the cinnamon have high medicinal value, the medicinal value of the mature vinegar is favorably improved, the health of a human body is favorably realized after the honeysuckle and the cinnamon are eaten for a long time, the vitamin content in the mature vinegar is favorably increased, the nutritional value of the mature vinegar is improved, the fruit fragrance of the mature vinegar is favorably improved, the production process is simple and easy to operate, the requirements on equipment and fields are low, the processing is convenient, the large-scale popularization is favorably realized, the raw materials are easily available, the price is low, and the production cost is favorably reduced.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. 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. The mature vinegar convenient to process comprises the following formula: rice, sorghum, coarse bran, chaff, spice powder, cinnamon powder, honeysuckle powder and salt, and is characterized in that: the weight parts of the components are respectively as follows: 200 parts of rice in 100-grade, 500 parts of sorghum in 400-grade, 1200 parts of crude bran in 1000-grade, 800 parts of chaff in 700-grade, 0.8-1 part of spice powder, 0.5-0.8 part of cinnamon powder, 0.3-0.6 part of gold-silver powder and 110 parts of salt in 100-grade.
2. A fermentation production process of mature vinegar convenient for processing comprises the following steps of, step one, selecting raw materials; secondly, pretreating raw materials; step three, liquefying and saccharifying; step four, alcoholic fermentation; step five, acetic acid fermentation; sixthly, after-ripening the vinegar grains; step seven, smoking and pouring vinegar; step eight, juicing and filtering; step nine, ageing the original vinegar; step ten, sterilizing at high temperature; step eleven, packaging and warehousing; the method is characterized in that:
wherein in the step one, 100-200 parts of rice, 400-500 parts of sorghum, 1000-1200 parts of crude bran, 700-800 parts of chaff, 0.8-1 part of spice powder, 0.5-0.8 part of cinnamon powder, 0.3-0.6 part of gold-silver pollen and 100-110 parts of salt are respectively weighed according to the weight parts of the components;
in the second step, the rice and the sorghum weighed in the first step are mixed and then put into a ball mill for ball milling, mixed powder is prepared after the ball milling is finished, the mixed powder is added into a stirrer, then a proper amount of warm water is added for stirring uniformly, a proper amount of calcium chloride powder is added, the pH value is adjusted to 5-6, and then mixed slurry is prepared for standby;
in the third step, the mixed slurry prepared in the second step is put into a constant-temperature cooking pot, then sufficient high-temperature-resistant alpha-amylase is added, the pH value is kept between 5 and 6 for liquefaction, and sufficient saccharifying enzyme is added for saccharification treatment after the liquefaction is finished to obtain sugar fermented glutinous rice for later use;
transferring the sugar fermented glutinous rice prepared in the third step into an alcohol fermentation tank, adding alcohol yeast liquid, wherein the adding amount of the alcohol yeast liquid is 3-4% of the total volume of the sugar fermented glutinous rice liquid, adding 350 parts of 250-fold composite distiller's yeast, fully mixing uniformly, performing closed fermentation for 5-7 days at a temperature range of 28-33 ℃, waiting for the fermented glutinous rice liquid to be clear, measuring the alcoholic strength, and stopping fermentation when the alcoholic strength reaches 8-11 ℃ to obtain fermented grains for later use;
laying the coarse bran and the chaff weighed in the step one into an acetic acid fermentation tank, then transferring all the fermented grains prepared in the step four into the acetic acid fermentation tank, fully and uniformly stirring, uniformly adding pure acetic acid strains obtained through directional culture, wherein the adding amount of the acetic acid strains is 2-3% of the total weight of the fermented grains obtained in the step four, turning the fermented grains by using a grain turning machine for 2-3 times every day, and fermenting for 7-9d to obtain the fermented grains of vinegar for later use;
adding the cinnamon powder and the honeysuckle powder weighed in the step one into the vinegar residue obtained in the step five, fully and uniformly mixing by using a vinegar residue turning machine, tamping the surface of the vinegar residue by using a tool, removing the internal air as much as possible, uniformly spreading the salt weighed in the step one on the surface of the vinegar residue, and finally sealing and standing to obtain after-ripening vinegar residue;
putting the post-ripened fermented vinegar in the step six into a smoking tank, smoking for 5-7 days by using slow fire to prepare smoked fermented grains, then putting the smoked fermented grains into a vinegar spraying pool, putting the rest un-smoked white fermented grains and juice on the upper layer of the smoked fermented grains, then adding tap water in a production level for soaking, and discharging after soaking to obtain new vinegar;
in the eighth step, a proper amount of clean sour citrus is taken, juice is extracted by a juice extractor, and the juice is filtered by fine gauze to remove impurities for later use;
in the ninth step, the juice filtered in the eighth step is uniformly mixed with the new vinegar obtained in the seventh step, and the mixture is placed into a brewing tank for brewing for 60-90 days to obtain the aged vinegar;
placing the mature vinegar obtained in the ninth step into a high-temperature sterilization pot, heating to 80-85 ℃ for sterilization, and obtaining finished vinegar after sterilization;
and step eleven, performing vacuum filling on the finished vinegar obtained in the step eleven, packaging after the vacuum filling, and storing in a warehouse.
3. The fermentation production process of mature vinegar convenient for processing according to claim 2, which is characterized in that: in the second step, the rotation speed of the stirrer is 350-500r/min, the stirring time is 20-30min, and the temperature of the warm water is 55-65 ℃.
4. The fermentation production process of mature vinegar convenient for processing according to claim 2, which is characterized in that: in the third step, the liquefaction temperature is 85-95 ℃, and the saccharification temperature is 50-65 ℃.
5. The fermentation production process of mature vinegar convenient for processing according to claim 2, which is characterized in that: in the fourth step, the composite distiller's yeast is prepared by mixing pre-acetic acid starter, Xiaoxian distiller's yeast and vinegar black yeast according to the weight part ratio of 5: 1: 0.025.
6. The fermentation production process of mature vinegar convenient for processing according to claim 2, which is characterized in that: in the fifth step, the fermentation temperature is 41-44 ℃.
7. The fermentation production process of mature vinegar convenient for processing according to claim 2, which is characterized in that: in the fifth step, the acetic acid strain is a mixed strain of acetobacter and bifidobacterium.
8. The fermentation production process of mature vinegar convenient for processing according to claim 2, which is characterized in that: in the sixth step, the standing temperature is 37-32 ℃, and the standing time is 30-35 d.
9. The fermentation production process of mature vinegar convenient for processing according to claim 2, which is characterized in that: in the seventh step, the smoking temperature is 70-80 ℃, and the soaking time is 4-6 h.
10. The fermentation production process of mature vinegar convenient for processing according to claim 2, which is characterized in that: in the ninth step, the new vinegar and the fruit juice are mixed according to the weight part ratio of 10: 1.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116676157A (en) * | 2023-06-21 | 2023-09-01 | 镇江丹和醋业有限公司 | Edible vinegar with fruity flavor and brewing process thereof |
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| US4808419A (en) * | 1987-02-02 | 1989-02-28 | Hsu Edward J | Automated method for a semi-solid fermentation used in the production of ancient quality rice vinegar and/or rice wine |
| CN101857833A (en) * | 2010-06-11 | 2010-10-13 | 山西三盟实业发展有限公司 | Standardized and industrialized production process for Shanxi mature vinegar |
| CN105505732A (en) * | 2016-01-14 | 2016-04-20 | 天津科技大学 | Health care vinegar and brewing process thereof |
| CN107384734A (en) * | 2017-08-29 | 2017-11-24 | 山西梁汾醋业有限公司 | The preparation method and liver protection and eyesight health care buckwheat vinegar of a kind of liver protection and eyesight health care buckwheat vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US4808419A (en) * | 1987-02-02 | 1989-02-28 | Hsu Edward J | Automated method for a semi-solid fermentation used in the production of ancient quality rice vinegar and/or rice wine |
| CN101857833A (en) * | 2010-06-11 | 2010-10-13 | 山西三盟实业发展有限公司 | Standardized and industrialized production process for Shanxi mature vinegar |
| CN105505732A (en) * | 2016-01-14 | 2016-04-20 | 天津科技大学 | Health care vinegar and brewing process thereof |
| CN107384734A (en) * | 2017-08-29 | 2017-11-24 | 山西梁汾醋业有限公司 | The preparation method and liver protection and eyesight health care buckwheat vinegar of a kind of liver protection and eyesight health care buckwheat vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116676157A (en) * | 2023-06-21 | 2023-09-01 | 镇江丹和醋业有限公司 | Edible vinegar with fruity flavor and brewing process thereof |
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Application publication date: 20210319 |