CN114525189A - Preparation process of brewed vinegar without food additive - Google Patents
Preparation process of brewed vinegar without food additive Download PDFInfo
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- CN114525189A CN114525189A CN202210230880.6A CN202210230880A CN114525189A CN 114525189 A CN114525189 A CN 114525189A CN 202210230880 A CN202210230880 A CN 202210230880A CN 114525189 A CN114525189 A CN 114525189A
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Abstract
The invention provides a preparation process of brewed vinegar without food additives, which utilizes barley, wheat bran and wheat as raw materials to brew edible vinegar, wherein the raw materials have high starch content, high heat and high protein content in the fermentation process, and Maillard reaction saccharide substances are coked at high temperature in the fermentation process to generate a certain amount of fragrant substances, so that the original flavor is retained. Meanwhile, on the basis of the traditional process for brewing vinegar by using Daqu and Xiaoqu grains, according to the improved process steps, after the vinegar culture is prepared, the vinegar culture can be taken at any time and immediately soaked for direct eating, so that no additional additive is added, the labor intensity in the brewing process is reduced, the packaging cost and the transportation cost are saved, and the advantages of the nation and the people are benefited.
Description
Technical Field
The invention belongs to the technical field of grain vinegar production, and particularly relates to a preparation process of brewed vinegar without food additives.
Background
The traditional brewing vinegar in China has a long history, starts from Zhouqin, is continuously optimized by human development, has excellent quality, and has various indexes such as amino acid, non-volatile acid, sugar and the like superior to those of foreign vinegar. However, the edible method cannot keep up with social development to restrict the development of vinegar brewing, and the enzyme function of vinegar is not damaged by applying modern technological packaging, so that the edible vinegar is more beneficial to healthy production and life of people.
The vinegar has different flavors due to different brewing raw materials and process conditions, the brewing process has strict control on various indexes such as cleanliness, temperature and the like, and the prior art has the following problems: 1. the main reasons for adopting the traditional method are that the process is complex, the equipment is rough, the method is old, and the vinegar brewed as a result has the advantages of lost fragrance, low acidity number and turbid vinegar color, and is not easy to preserve harmful health due to excessive bacteria. 2. The traditional production method is generally adopted in the vinegar brewing process, various chemical additives and the like are used as catalysts or preservatives after industrial production, so that finished vinegar contains mildew and bacteria, and some vinegar can decay in the processes of soaking, filtering, precipitating, sterilizing, adding preservatives, canning, production and storage, so that the insecurity of vinegar is increased, the vinegar is easy to hurt consumers, and the finished vinegar is in a liquid state, so that the storage of a processing and brewing place is inconvenient. 3. The transportation cost is high, the cost of the packaged complex product is increased, the burden of consumers is invisibly increased, and the used packaged product wastes a large amount of social resources.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a preparation process of vinegar brewing without food additives aiming at the defects of the prior art, the traditional process of brewing vinegar by using grain koji is reserved, and the vinegar brewing raw materials are prepared according to improved process steps and then are taken at any time to be immediately soaked for direct eating, so that no additional additives are added, the labor intensity in the brewing process is reduced, the packaging cost and the transportation cost are saved, and the preparation process is beneficial to the nation and the people.
In order to realize the purpose, the preparation process adopted by the invention comprises the following steps:
firstly, preparing vinegar koji, namely coarsely crushing raw barley, sequentially adding water and active acetic acid bacteria, uniformly stirring, wherein the weight of the added water is 10-20% of the total weight of the barley, the weight of the added active acetic acid bacteria is 1% of the total weight of the barley, stirring into blocks, putting the blocks into wheat straw for fermentation, fully turning over unstrained spirits for 2-3 times, then standing for 30 days, generating heat by fermentation, evaporating moisture of koji blocks, and airing to be completely dry to obtain the vinegar koji for later use;
step two, boiling the granules: cleaning wheat in the same amount as barley, soaking in a container, and cooking at 90-100 deg.C for 45-50 min, wherein the water content is 6-8 times of that of the material to be cooked;
cooling in a third step: after the raw materials after the boiling are moved out of the container, the raw materials are naturally stirred and cooled to 20-25 ℃;
inoculating in the fourth step: adding the raw materials in the third step into vinegar koji for inoculation, wherein the weight of the added vinegar koji is 3 times of the total weight of the raw materials to be inoculated, uniformly stirring to obtain mixed raw materials, and keeping;
step five, fermentation for the first time: transferring the inoculated mixed raw materials to a fermentation tank, covering the fermentation tank with a heat-insulating film for fermentation for 7 to 10 days, and manually stirring and raking the mixed raw materials for 2 to 3 times every 10 to 12 hours; starch is fully saccharified and the liquid turns turbid from clear. Air bubbles reduce complete saccharification of starch;
step six, second fermentation: decomposing the mixed raw materials into vinegar slurry after complete saccharification of the mixed raw materials in the fermentation cylinder, adding bran into the fermentation cylinder, stacking and fermenting, stirring every 8 hours after the vinegar mash begins to heat to 30 ℃, and continuously deepening the color and luster of the vinegar mash; when the wine flavor begins to decline after the alcoholic strength reaches 5 percent, the amount of fermented grains turned over is increased; spreading out the vinegar mash when the acidity of the vinegar mash is more than 6 g per kilogram, cooling, uniformly stirring, covering, compacting, standing and fermenting for a period of time by using a moisturizing film to obtain the vinegar mash;
step seven, packaging: quantitatively packaging the vinegar grains by using a non-woven cloth bag, then filling a vacuum bag, vacuumizing and carrying out negative pressure for 2 atmospheric pressures, and boxing and warehousing.
The preparation process of the brewed vinegar without the food additive comprises the following steps in the fermentation process of the fermented vinegar in the sixth step:
A. and (3) main fermentation period: the fermentation time is the third day and the fourth day, the temperature of the vinegar culture is raised to 32-35 ℃ in the stage, the vinegar culture is manually stirred twice every 8-10 hours on average, and the heat preservation film is covered and completely compacted to continue fermentation after stirring is finished;
B. fermenting for the fifth day: raising the temperature of the vinegar culture to 36-37 ℃, manually stirring twice every 5-6 hours, completely covering the vinegar culture with a heat preservation film after stirring, compacting and continuing to ferment;
C. fermenting for the sixth day: the stage is the highest peak of fermentation, the temperature of the vinegar culture is raised to 40-45 ℃, the stirring is continued for two times every 5-6 hours, and the fermentation is continued after the stirring is finished and the heat preservation film is continuously used for completely covering and compacting;
D. fermenting for the seventh day: the temperature of the vinegar culture begins to fall back, the temperature of the vinegar culture is 28-30 ℃, the vinegar culture is fermented to change yellow into black, the vinegar culture is stirred twice every 3-4 hours on average, and the concentration of color and fragrance is further improved through fermentation;
E. fermenting for the eighth day: no stirring, cooling to below 23 deg.C, and finishing fermentation.
The preparation process of the brewed vinegar without the food additive comprises the following steps:
soaking vinegar: adding water into the vinegar culture for soaking for 20-24 hours, filtering, wherein the filtered vinegar is head vinegar, after filtering is finished, adding water into the vinegar culture again for soaking for 20-24 hours, filtering, after filtering is finished, continuously adding water into the vinegar culture for soaking for 20-24 hours, filtering, and each bag of vinegar culture needs to be soaked and filtered for three times, wherein the weight of the soaking water added for the first time is 40-50% of the weight of the soaked vinegar culture, the weight of the soaking water added for the second time is 30-35% of the weight of the soaked vinegar culture, and the weight of the soaking water added for the third time is 15-25% of the weight of the soaked vinegar culture;
precipitation: transferring the squeezed and filtered vinegar liquid into a storage tank, standing for 48-50 hours, and precipitating;
filling: the vinegar liquid after precipitation is injected into a storage tank, and when the temperature is reduced to 20-25 ℃, the precipitate is stood still for 24-30 hours and then is canned for eating.
In the scheme, the bran in the sixth step is prefabricated into powder with the water content of 20 percent.
In the scheme, the weight of the added bran in the step six is 4 times of the total weight of the mixed raw materials.
In the scheme, the carbohydrate content of the bran in the step six is about 50% -55%, and the starch content is 18% -20%.
In the scheme, the barley and the wheat in the first step and the second step contain 67-70% of starch, 9.5-10% of protein, 2.1-3% of fat and 2.5-3% of ash.
Advantageous effects
The invention uses barley, wheat bran, wheat and coarse cereals as raw materials to brew the edible vinegar, the wheat has higher starch content, higher heat in the fermentation process and high protein content, and the Maillard reaction carbohydrate substances are coked at high temperature in the fermentation process to generate a certain amount of fragrant substances, thereby keeping the original flavor. Meanwhile, the invention also reserves the traditional process of brewing vinegar by inheriting Daqu and Xiaoqu grains, and the prepared vinegar mash is directly eaten by a consumer after being soaked by the vinegar mash, so that the consumer obtains real vinegar, beneficial bacteria of the vinegar mash are reserved without sterilizing the vinegar, the vinegar mash is more beneficial to the health of people, the packaging cost and the transportation cost are finally reduced, and the quality guarantee period of the vinegar mash is greatly prolonged because the acidity of the vinegar mash is more than 6.
Detailed Description
The present invention will be described in detail by examples.
Example 1.
The preparation method of the vinegar koji comprises the steps of coarsely crushing 10kg of barley serving as a raw material, sequentially adding 2kg of water and 0.1kg of active acetic acid bacteria, uniformly stirring, preparing into blocks, putting the blocks into wheat straw for fermentation, fully turning over fermented grains for 2-3 times, standing for 30 days, evaporating moisture in koji blocks to dryness by using heat generated by fermentation, and airing to be completely dry to obtain the vinegar koji;
step two, boiling the granules: cleaning 10kg of wheat, soaking the cleaned wheat in a container, and cooking the wheat for 45-50 min, wherein the added water accounts for 60kg, the temperature of the cooked wheat is 90-100 ℃;
cooling in a third step: after the raw materials after the boiling are moved out of the container, the raw materials are naturally stirred and cooled to 20-25 ℃;
inoculating in the fourth step: adding the raw materials in the third step into vinegar koji for inoculation, wherein the weight of the added vinegar koji is 3 times of the total weight of the raw materials to be inoculated, uniformly stirring to obtain mixed raw materials, and keeping;
step five, fermentation for the first time: transferring the inoculated mixed raw materials to a fermentation tank, covering the fermentation tank with a heat-insulating film for fermentation for 7 to 10 days, and manually stirring and raking the mixed raw materials for 2 to 3 times every 10 to 12 hours;
step six, second fermentation: after the mixed raw materials in the jar are completely fermented and decomposed into vinegar slurry, and the mixed raw materials in the jar are completely fermented and decomposed into vinegar slurry which is completely saccharified, adding bran into the jar to prepare powder with the water content of 20 percent, stacking and fermenting, stirring every 8 hours after the vinegar mash begins to heat to 30 ℃, and continuously deepening the color and luster of the vinegar mash. And when the wine flavor begins to decline after the alcoholic strength reaches 5 percent, the amount of fermented grains is increased. Spreading the fermented vinegar when the acidity of the fermented vinegar is more than 6 g per kilogram, and cooling. Wherein the weight of the added bran is 4 times of the total weight of the mixed raw materials, the bran is uniformly stirred and covered by a moisture retention film for compaction fermentation for a period of time, the bran is uniformly stirred and covered by the moisture retention film for standing fermentation for a period of time, and the vinegar mash is obtained;
step seven, packaging: quantitatively packaging the vinegar grains by using a non-woven cloth bag, then filling a vacuum bag, vacuumizing and carrying out negative pressure for 2 atmospheric pressures, and boxing and warehousing.
The preparation process of the brewed vinegar without the food additive comprises the following steps in the fermentation process of the fermented vinegar in the sixth step:
A. and (3) main fermentation period: the fermentation time is the third day and the fourth day, the temperature of the vinegar culture is raised to 32-35 ℃ in the stage, the vinegar culture is manually stirred twice every 8-10 hours on average, and the heat preservation film is covered and completely compacted to continue fermentation after stirring is finished;
B. fermenting for the fifth day: raising the temperature of the vinegar culture to 36-37 ℃, manually stirring twice every 5-6 hours, completely covering the vinegar culture with a heat preservation film after stirring, compacting and continuing to ferment;
C. fermenting for the sixth day: the stage is the highest peak of fermentation, the temperature of the vinegar culture is raised to 40-45 ℃, the stirring is continued for two times every 5-6 hours, and the fermentation is continued after the stirring is finished and the heat preservation film is continuously used for completely covering and compacting;
D. fermenting for the seventh day: the temperature of the vinegar culture begins to fall back, the temperature of the vinegar culture is 28-30 ℃, the vinegar culture is fermented to change yellow into black, the vinegar culture is stirred twice every 3-4 hours on average, and the concentration of color and fragrance is further improved through fermentation;
E. fermenting for the eighth day: no stirring, cooling to below 23 deg.C, and finishing fermentation.
Example 2.
The preparation method of the vinegar koji comprises the steps of coarsely crushing 20kg of barley serving as a raw material, sequentially adding 3kg of water and 0.2kg of active acetic acid bacteria, uniformly stirring, preparing into blocks, putting the blocks into wheat straw for fermentation, fully turning over fermented grains for 2-3 times, standing for 30 days, evaporating moisture in koji blocks to dryness by using heat generated by fermentation, and airing to be completely dry to obtain the vinegar koji;
step two, boiling the granules: washing 20kg of wheat, soaking in a container, and cooking, wherein the added water is 120kg, the temperature of the cooking material is 90-100 ℃, and the cooking time is 45-50 min;
cooling in a third step: after the raw materials after the boiling are moved out of the container, the raw materials are naturally stirred and cooled to 20-25 ℃;
inoculating in the fourth step: adding the raw materials in the third step into vinegar koji for inoculation, wherein the weight of the added vinegar koji is 3 times of the total weight of the raw materials to be inoculated, uniformly stirring to obtain mixed raw materials, and keeping;
step five, fermentation for the first time: transferring the inoculated mixed raw materials to a fermentation tank, covering the fermentation tank with a heat-insulating film for fermentation for 7 to 10 days, and manually stirring and raking the mixed raw materials for 2 to 3 times every 10 to 12 hours;
step six, second fermentation: after the mixed raw materials in the jar are completely fermented and decomposed into vinegar slurry, and the mixed raw materials in the jar are completely fermented and decomposed into vinegar slurry which is completely saccharified, adding bran into the jar to prepare powder with the water content of 20 percent, stacking and fermenting, stirring every 8 hours after the vinegar mash begins to heat to 30 ℃, and continuously deepening the color and luster of the vinegar mash. And when the wine flavor begins to decline after the alcoholic strength reaches 5 percent, the amount of fermented grains is increased. Spreading the fermented vinegar when the acidity of the fermented vinegar is more than 6 g per kilogram, and cooling. Wherein the weight of the added bran is 4 times of the total weight of the mixed raw materials, the mixture is uniformly stirred and covered by a moisturizing film, compacted, stood and fermented. Obtaining vinegar grains;
step seven, packaging: quantitatively packaging the vinegar grains by using a non-woven cloth bag, then filling a vacuum bag, vacuumizing and carrying out negative pressure for 2 atmospheric pressures, and boxing and warehousing.
The preparation process of the brewed vinegar without the food additive comprises the following steps in the fermentation process of the fermented vinegar in the sixth step:
A. and (3) main fermentation period: the fermentation time is the third day and the fourth day, the temperature of the vinegar culture is raised to 32-35 ℃ in the stage, the vinegar culture is manually stirred twice every 8-10 hours on average, and the heat preservation film is covered and completely compacted to continue fermentation after stirring is finished;
B. fermenting for the fifth day: raising the temperature of the vinegar culture to 36-37 ℃, manually stirring twice every 5-6 hours, completely covering the vinegar culture with a heat preservation film after stirring, compacting and continuing to ferment;
C. fermenting for the sixth day: the stage is the highest peak of fermentation, the temperature of the vinegar culture is raised to 40-45 ℃, the stirring is continued for two times every 5-6 hours, and the fermentation is continued after the stirring is finished and the heat preservation film is continuously used for completely covering and compacting;
D. fermenting for the seventh day: the temperature of the vinegar culture begins to fall back, the temperature of the vinegar culture is 28-30 ℃, the vinegar culture is fermented to change yellow into black, the vinegar culture is stirred twice every 3-4 hours on average, and the concentration of color and fragrance is further improved through fermentation;
E. fermenting for the eighth day: no stirring, cooling to below 23 deg.C, and finishing fermentation.
Example 3.
The preparation method of the vinegar koji comprises the steps of coarsely crushing 50kg of barley serving as a raw material, sequentially adding 10kg of water and 0.5kg of active acetic acid bacteria, uniformly stirring, preparing into blocks, putting the blocks into wheat straw for fermentation, fully turning over fermented grains for 2-3 times, standing for 30 days, evaporating moisture in koji blocks to dryness by using heat generated by fermentation, and airing to be completely dry to obtain the vinegar koji;
step two, boiling the granules: 50kg of wheat is washed and then soaked in a container for cooking, wherein the added water is 400kg, the temperature of the cooking material is 90-100 ℃, and the cooking time is 45-50 min;
cooling in a third step: after the raw materials after the boiling are moved out of the container, the raw materials are naturally stirred and cooled to 20-25 ℃;
inoculating in the fourth step: adding the raw materials in the third step into vinegar koji for inoculation, wherein the weight of the added vinegar koji is 3 times of the total weight of the raw materials to be inoculated, uniformly stirring to obtain mixed raw materials, and keeping;
step five, fermentation for the first time: transferring the inoculated mixed raw materials to a fermentation tank, covering the fermentation tank with a heat-insulating film for fermentation for 7 to 10 days, and manually stirring and raking the mixed raw materials for 2 to 3 times every 10 to 12 hours;
step six, fermentation for the second time: after the mixed raw materials in the jar are completely fermented and decomposed into vinegar slurry, and the mixed raw materials in the jar are completely fermented and decomposed into vinegar slurry which is completely saccharified, adding bran into the jar to prepare powder with the water content of 20 percent, stacking and fermenting, stirring every 8 hours after the vinegar mash begins to heat to 30 ℃, and continuously deepening the color and luster of the vinegar mash. And when the wine flavor begins to decline after the alcoholic strength reaches 5 percent, the amount of fermented grains is increased. Spreading the fermented vinegar when the acidity of the fermented vinegar is more than 6 g per kilogram, and cooling. Wherein the weight of the added bran is 4 times of the total weight of the mixed raw materials, the mixture is uniformly stirred and covered by a moisture retention film, compacted and fermented for a period of time to obtain vinegar grains;
step seven, packaging: quantitatively packaging the vinegar grains by using a non-woven cloth bag, then filling a vacuum bag, vacuumizing and carrying out negative pressure for 2 atmospheric pressures, and boxing and warehousing.
The preparation process of the brewed vinegar without the food additive comprises the following steps in the fermentation process of the fermented vinegar in the sixth step:
A. and (3) main fermentation period: the fermentation time is the third day and the fourth day, the temperature of the vinegar culture is raised to 32-35 ℃ in the stage, the vinegar culture is manually stirred twice every 8-10 hours on average, and the heat preservation film is covered and completely compacted to continue fermentation after stirring is finished;
B. fermenting for the fifth day: raising the temperature of the vinegar culture to 36-37 ℃, manually stirring twice every 5-6 hours, completely covering the vinegar culture with a heat preservation film after stirring, compacting and continuing to ferment;
C. fermenting for the sixth day: the stage is the highest peak of fermentation, the temperature of the vinegar culture is raised to 40-45 ℃, the stirring is continued for two times every 5-6 hours, and the fermentation is continued after the stirring is finished and the heat preservation film is continuously used for completely covering and compacting;
D. fermenting for the seventh day: the temperature of the vinegar culture begins to fall back, the temperature of the vinegar culture is 28-30 ℃, the vinegar culture is fermented to change yellow into black, the vinegar culture is stirred twice every 3-4 hours on average, and the concentration of color and fragrance is further improved through fermentation;
E. fermenting for the eighth day: no stirring, cooling to below 23 deg.C, and finishing fermentation.
While the invention has been described in further detail with reference to specific preferred embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (7)
1. The preparation process of the brewed vinegar without food additives is characterized by comprising the following steps:
firstly, preparing vinegar koji, namely coarsely crushing raw barley, sequentially adding water and active acetic acid bacteria, uniformly stirring, wherein the weight of the added water is 10-20% of the total weight of the barley, the weight of the added active acetic acid bacteria is 1% of the total weight of the barley, stirring into blocks, putting the blocks into wheat straw for fermentation, fully turning over unstrained spirits for 2-3 times, then standing for 30 days, generating heat by fermentation, evaporating moisture of koji blocks, and airing to be completely dry to obtain the vinegar koji for later use;
step two, boiling the granules: cleaning wheat in the same amount as barley, soaking in a container, and cooking at 90-100 deg.C for 45-50 min, wherein the water content is 6-8 times of that of the material to be cooked;
cooling in a third step: after the raw materials after the boiling are moved out of the container, the raw materials are naturally stirred and cooled to 20-25 ℃;
inoculating in the fourth step: adding the raw materials in the third step into vinegar koji for inoculation, wherein the weight of the added vinegar koji is 3 times of the total weight of the raw materials to be inoculated, uniformly stirring to obtain mixed raw materials, and keeping;
step five, fermentation for the first time: transferring the inoculated mixed raw materials to a fermentation tank, covering the fermentation tank with a heat-insulating film for fermentation for 7 to 10 days, and manually stirring and raking the mixed raw materials for 2 to 3 times every 10 to 12 hours; the starch is fully saccharified, the liquid is changed from clear to turbid, and the bubbles reduce the complete saccharification of the starch;
step six, second fermentation: decomposing the mixed raw materials into vinegar slurry after complete saccharification of the mixed raw materials in the fermentation cylinder, adding bran into the fermentation cylinder, stacking and fermenting, stirring every 8 hours after the vinegar mash begins to heat to 30 ℃, and continuously deepening the color and luster of the vinegar mash; when the wine flavor begins to decline after the alcoholic strength reaches 5 percent, the amount of fermented grains turned over is increased; spreading out the vinegar mash when the acidity of the vinegar mash is more than 6 g per kilogram, cooling, uniformly stirring, covering, compacting, standing and fermenting for a period of time by using a moisturizing film to obtain the vinegar mash;
step seven, packaging: quantitatively packaging the vinegar grains by using a non-woven cloth bag, then filling a vacuum bag, vacuumizing until the negative pressure is 2 atmospheric pressures, boxing and warehousing.
2. The process for preparing the brewed vinegar without the food additive according to the claim 1, wherein in the sixth step, the fermentation process of the fermented vinegar comprises the following steps:
A. and (3) main fermentation period: the fermentation time is the third day and the fourth day, the temperature of the vinegar culture is raised to 32-35 ℃ in the stage, the vinegar culture is manually stirred twice every 8-10 hours on average, and after the stirring is finished, the heat-preservation film is covered, completely compacted and continuously fermented;
B. fermenting for the fifth day: raising the temperature of the vinegar culture to 36-37 ℃, manually stirring twice every 5-6 hours, completely covering the vinegar culture with a heat preservation film after stirring, compacting and continuing to ferment;
C. fermenting for the sixth day: the stage is the highest peak of fermentation, the temperature of the vinegar culture is raised to 40-45 ℃, the stirring is continued for two times every 5-6 hours, and the fermentation is continued after the stirring is finished and the heat preservation film is continuously used for completely covering and compacting;
D. fermenting for the seventh day: the temperature of the vinegar culture begins to fall back, the temperature of the vinegar culture is 28-30 ℃, the vinegar culture is fermented to change yellow into black, the vinegar culture is stirred twice every 3-4 hours on average, and the concentration of color and fragrance is further improved through fermentation;
E. fermenting for the eighth day: no stirring, cooling to below 23 deg.C, and finishing fermentation.
3. The process for preparing the food-additive-free brewed vinegar according to claim 2, wherein the using method comprises the following steps:
soaking vinegar: adding water into the vinegar culture for soaking for 20-24 hours, filtering, wherein the filtered vinegar is head vinegar, after filtering is finished, adding water into the vinegar culture again for soaking for 20-24 hours, filtering, after filtering is finished, continuously adding water into the vinegar culture for soaking for 20-24 hours, filtering, and each bag of vinegar culture needs to be soaked and filtered for three times, wherein the weight of the soaking water added for the first time is 40-50% of the weight of the soaked vinegar culture, the weight of the soaking water added for the second time is 30-35% of the weight of the soaked vinegar culture, and the weight of the soaking water added for the third time is 15-25% of the weight of the soaked vinegar culture;
precipitation: transferring the squeezed and filtered vinegar liquid into a storage tank, standing for 48-50 hours, and precipitating;
filling: the vinegar liquid after precipitation is injected into a storage tank, and when the temperature is reduced to 20-25 ℃, the precipitate is stood still for 24-30 hours and then is canned for eating.
4. The process for preparing the food-additive-free brewed vinegar according to claim 1, wherein the process comprises the following steps: and step six, the bran is prefabricated into powder with the water content of 20 percent.
5. The process for preparing the food-additive-free brewed vinegar according to claim 1, wherein the process comprises the following steps: in the sixth step, the weight of the added bran is 4 times of the total weight of the mixed raw materials.
6. The process for preparing the food-additive-free brewed vinegar according to claim 1, wherein the process comprises the following steps: the content of carbohydrate in the bran in the step six is about 50% -55%, and the content of starch is 18% -20%.
7. The process for preparing the food-additive-free brewed vinegar according to claim 1, wherein the process comprises the following steps: the barley and the wheat in the first step and the second step contain 67 to 70 percent of starch, 9.5 to 10 percent of protein, 2.1 to 3 percent of fat and 2.5 to 3 percent of ash.
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| CN106281958A (en) * | 2016-11-04 | 2017-01-04 | 赤水市曾氏晒醋有限公司 | A kind of compound health shines the preparation technology of vinegar |
| CN107227250A (en) * | 2017-07-01 | 2017-10-03 | 宁夏梓欣醋业有限责任公司 | The wine vinegar technique that a kind of utilization traditional-handwork and modern science and technology are combined |
| CN108330053A (en) * | 2018-04-03 | 2018-07-27 | 镇江市恒升酿造有限公司 | A kind of flavor aromatic vinegar brewage process |
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2022
- 2022-03-10 CN CN202210230880.6A patent/CN114525189A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106281958A (en) * | 2016-11-04 | 2017-01-04 | 赤水市曾氏晒醋有限公司 | A kind of compound health shines the preparation technology of vinegar |
| CN107227250A (en) * | 2017-07-01 | 2017-10-03 | 宁夏梓欣醋业有限责任公司 | The wine vinegar technique that a kind of utilization traditional-handwork and modern science and technology are combined |
| CN108330053A (en) * | 2018-04-03 | 2018-07-27 | 镇江市恒升酿造有限公司 | A kind of flavor aromatic vinegar brewage process |
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