CN1317378C

CN1317378C - Vinegar from complete millet and brewing process thereof

Info

Publication number: CN1317378C
Application number: CNB2005100418348A
Authority: CN
Inventors: 张孟祥
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-03-23
Filing date: 2005-03-23
Publication date: 2007-05-23
Anticipated expiration: 2025-03-23
Also published as: CN1687375A

Abstract

The present invention relates to rice vinegar from complete millet and a brewing method thereof, which provides rice vinegar of pure grain processing and a production technology. In the rice vinegar from complete millet, millet, rice and yellow enzyme vinegar koji are used as raw materials, and the rice vinegar is prepared by using traditional processing equipment through seven processes of material preparation, raw material treatment, material evaporation, saccharification, fermentation, acetification and packing. The rice vinegar from complete millet has the advantages of scientific and novel formula, high utilization ratio of raw materials of grain, sour, fragrant and delicious vinegar taste and transparent color; the cost is reduced, the yield is improved by 20%, the nutrient value is improved, the fermentation time is shortened, and the annual production is realized.

Description

Vinegar from complete millet and brewing method thereof

Affiliated technical field

Vinegar from complete millet of the present invention and brewing method thereof belong to deep processing of farm products product and production technology thereof, relate in particular to grain processing seasonings and working method thereof.

Background technology

Rice vinegar is a seasonings, the traditional fermentation method of rice vinegar is earlier cereal to be removed the decapsidate post-treatment through rice milling unit to become millet, again millet is cooked with Fructus Hordei Germinatus and be stirred in together, after the high temperature saccharification, drench syrup, syrup is inserted fermentation vat or jar fermenter to dry in the air add the yellow enzyme song to normal temperature, continue at normal temperatures through the sunlight fermentation, become vinegar after hundred days, there are three defectives in its production technique, the one, be subjected to leavening temperature and time limitation, fermentation period must be selected in lunar calendar grain rains between the Autumnal Equinox, and winter-spring season can not be brewageed; The 2nd, millet is processed into after the millet as raw material, discards husk and causes waste, and raw material availability does not reach 80%, has improved production cost; The 3rd, big with millet husked rice particle, sugar part goes out endless, and vinegar productivity is low, has not only influenced the rice vinegar quality, has directly reduced economic benefit again, and millet particles is pulverized, and influences ventilation property again, and the fermentation of rice material is inhomogeneous, and meeting is earth effect rice vinegar output and quality more.

Summary of the invention

The objective of the invention is: utilize millet directly to make raw material, improve prescription, adopt the greenhouse fermentation, make full use of grain raw material simultaneously and realize that the rice vinegar cost is low, output is high, quality good, and can brewage production the whole year.

In order to realize the foregoing invention purpose, the technical scheme that the present invention takes is: vinegar from complete millet is innovated composition of raw materials and starting material complete processing on traditional rice vinegar brewing technique, improve fermentation condition, to shorten fermentation time, improving rice vinegar output and weight is productive target, and raw material is made up of 83% millet, 15% barley, 2% yellow enzyme acetic fungus in the prescription.Brewageing of vinegar from complete millet is divided into the millet pulverizing, barley vernalization making beating, saccharification, mix song, fermentation, filter six road technologies, earlier the millet well sifted will be taken by weighing the back by formula ratio and be ground into face foam shape with pulverizer, take by weighing about 1 centimetre length of barley vernalization by formula ratio again and break into pasty state with hollander, the water that adds millet weight 40% in the paddy material after pulverizing, cook after mixing thoroughly, paddy after cooking is expected to stir fast with mash and insert the saccharification pond, give saccharification pond injection boiling water and exceed about 10 centimeters of charge levels, the saccharification Chi Gai that obturages makes that temperature remains on 80-90 ℃ in the pond, drench saccharification water after 4 hours, jar fermenter or fermentor tank are placed in the plastic greenhouse, pack into after saccharification water stirred evenly cylinder or jar in, put into yellow enzyme acetic fungus after 72 hours, and with the earth lid of obturaging, secondary fermentation in 40 days is finished, and gets to get full paddy rice vinegar after the supernatant thing filters.The vinegar from complete millet brewing technique has made full use of grain raw material, crude protein content reaches 9.4% in the millet fine rice bran, crude fat content is the highest in grain, reach 15%, soluble-carbohydrate is also up to 46%, good permeability not only, and help saccharification, and can improve saccharification water organic content, improve rice vinegar output and quality.Owing to adopt warmhouse booth to cover fermentation, shortened fermentation time, realized whole year production.

The invention has the beneficial effects as follows: the scientific formulation novelty, grain raw material utilization ratio height, cost reduces, and output has improved 20%, and smell of vinegar acid is fragrant good to eat, and color is bright, is of high nutritive value, and has shortened fermentation time, has realized the production of annual property.

Specific embodiments:

Vinegar from complete millet making method flow process is: the water of preparing burden → mix → steaming material → saccharification → fermentation → filtration → packing

1, it is standby to take by weighing millet, barley, yellow enzyme acetic fungus by formula ratio.

2, getting millet pulverized 40 mesh sieves with pulverizer and became face foam shape.

3, get barley and break into pasty state with hollander when mixing cold water and putting under 30 ℃ of temperature vernalization to the 1 centimetre left and right sides.

4, get yellow enzyme acetic fungus and be ground into the meal shape.

5, in the paddy material that crushes, add water 40% and stir, cook in the placement steamer.

The rice material that 6, will cook is mixed thoroughly fast with Fructus Hordei Germinatus while hot and is inserted the saccharification pond, injects boiling water immediately, and the water surface exceeds 10 centimeters of charge levels, and the lid of obturaging makes that temperature keeps 80-90 ℃ in the pond in, and taking-up saccharification water is drenched in saccharification after four hours.

7, jar fermenter or fermentor tank are cleaned dried, place in the plastic greenhouse, prop up overhead 12 centimetres with brick, add respectively in jar fermenter or the fermentor tank after stirring evenly saccharification water, add yellow enzyme acetic fungus after 72 hours, stir evenly, loam cake is obturaged with earth.

8, temperature is once removed 2 and is got mean daily temperature in each measurement fermentation canopy of early morning every day and noon after the addition, and when treating mean daily temperature accumulative total to 1200 ℃ (about 40 days), fermentation is finished.

9, open jar fermenter or fermentor tank lid, get the supernatant thing filter vinegar from complete millet, the listing of packing back.

Claims

1, a kind of vinegar from complete millet is characterized in that: raw material is made up of 83% millet, 15% barley, 2% yellow enzyme acetic fungus in the prescription.

2, the brewing method of vinegar from complete millet according to claim 1, it is characterized in that: earlier the millet well sifted is taken by weighing the back by formula ratio and be ground into face foam shape with pulverizer, take by weighing about 1 centimetre length of barley vernalization by formula ratio again and break into pasty state with hollander, the water that adds millet weight 40% in the paddy material after pulverizing, cook after mixing thoroughly, paddy after cooking is expected to stir fast with mash and insert the saccharification pond, give saccharification pond injection boiling water and exceed about 10 centimeters of charge levels, the saccharification Chi Gai that obturages makes that temperature remains on 80-90 ℃ in the pond, drench saccharification water after 4 hours, jar fermenter or fermentor tank are placed in the plastic greenhouse, pack into after saccharification water stirred evenly cylinder or jar in, put into yellow enzyme acetic fungus after 72 hours, and with the earth lid of obturaging, secondary fermentation in 40 days is finished, and gets to get vinegar from complete millet after the supernatant thing filters.