CN1467286A - Solid bran koji fermented vinegar and method for making the same - Google Patents
Solid bran koji fermented vinegar and method for making the same Download PDFInfo
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- CN1467286A CN1467286A CNA021142637A CN02114263A CN1467286A CN 1467286 A CN1467286 A CN 1467286A CN A021142637 A CNA021142637 A CN A021142637A CN 02114263 A CN02114263 A CN 02114263A CN 1467286 A CN1467286 A CN 1467286A
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- vinegar
- unstrained spirits
- bran
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- wheat bran
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Abstract
An edible vinegar fermented by solid bran yeast is prepared from rice, brain yeast, rice husk, bran, water, active yeast, cane sugar, edible salt, sodium benzoate, vinegar bacteria wash and active vinegar bacteria. Its advantages are high quality, rich nutrients, strong fragrance and short production period (14 days).
Description
Technical field: the present invention relates to a kind of edible vinegar and manufacture method thereof, particularly solid bran koji fermented vinegar and manufacture method thereof.
Technical background: the brewing period of existing edible vinegar is long, is generally 30～40 days, and this is its defective.
Summary of the invention:
The object of the present invention is to provide a kind of vinegar and manufacture method thereof, can shorten the manufacturing cycle greatly, and vinegar best in quality, nutritious, aromatic flavour.
Technical solution of the present invention is solid bran koji fermented vinegar and manufacture method thereof, solid bran koji fermented vinegar, it is a kind of edible vinegar, its composition of raw materials is formed: rice 1000kg, wheat bran 500kg, rice husk 500kg, wheat bran 500kg, water 3000kg, acetic bacteria seed unstrained spirits 400kg, active yeast 0.4kg, sucrose 40kg, salt 180kg, Sodium Benzoate 6kg are characterized in:
(1) also includes active acetate bacterium 0.4kg;
(2) in the composition of its wheat bran, contain the Shredded harley more than 50%.
The composition of raw materials of wheat bran is formed: wheat fragment 300kg, wheat bran 200kg, the bent smart 40g of wine aceko-black, water 350kg.
The solid bran koji fermented vinegar manufacture method is to form according to the composition of raw materials of above-mentioned solid bran koji fermented vinegar, and its manufacture method is the manufacturing process program of successively passing through following vinegar commonly used successively: promptly raw material moistens water; Material cooking; Cooling inoculation system vinegar unstrained spirits; Saccharification of vinegar unstrained spirits and zymamsis; Vinegar unstrained spirits acetic fermentation; Add salt; Drench vinegar, smoked vinegar and mature vinegar; Sterilization, clarification, filtration, finished product vinegar, the special character of its method is: in vinegar unstrained spirits acetic fermentation processing sequence, use compound acetic acid bacteria strain to carry out the acetic fermentation of vinegar unstrained spirits, compound acetic acid bacteria strain is formulated by 1000 to 1 part by weight by acetic bacteria seed unstrained spirits and active acetate bacterium.
Rice husk in the raw material all adds when first road processing sequence raw material profit water.
Embodiment:
Solid bran koji fermented vinegar and manufacture method thereof:
One, the preparation of wheat bran
1, wheat bran raw materials for production prescription: wheat fragment (wheat is through being ground into the 5-6 sheet) 300kg, wheat bran 200kg makes the bent smart 40g of aceko-black, water 350kg.
2, the production of wheat bran:
1. raw material moistens water: the wheat fragment, water yield mixing was mixed the back thoroughly wetting 2 hours in the wheat bran adding prescription.
2. material cooking: the mixing raw material that will moisten water is successively put steaming stock pot into, carries out top vapour dress pot and steams material, and charging finishes, and adds a cover, continues to feed water vapor and steamed after 1 hour stewing 30 minutes again, takes the dish out of the pot, cools off.
3. inoculation: insert blackly bent smart when raw material is cooled to 35-38 ℃ equably, and fully mix, the bent box of packing into, send bent room to, koji is incubated, preserves moisture.
4. koji: this yeast making process can be divided into 4 periods:
A. spore-germination phase: this is crossed, and the range request chamber is wet to be 28-30 ℃, and this moment, bent material self heat production ability was low, relied on room temperature to keep product temperature at 30-32 ℃ fully, and after 4-6 hour, spore begins germination.
B. growth period of hypha: this process room temperature is 30-32 ℃, and certain humidity is arranged, to guarantee the normal growth of mycelia.Cultivate and can see after 8-12 hour that the adularescent mycelia generates, at this moment bent material product temperature slightly rises, and it is aeration-cooling to carry out the gap when the product temperature reaches 34-36 ℃.
C. mycelia nursery stage: when the song material is cultured to 14-16 hour, mycelial growth is vigorous, and the product temperature is violent to be risen, bent material turns white fully and lumps, though continuous ventilating, the product temperature does not still descend, at this moment should carry out turning over song the first time, turning over still needs behind the song to feed recirculating air continuously, makes the product temperature control about 34 ℃.
D. spore the phase of giving birth to: through more than 20 hours cultivation, mycelial growth rate slowed down, and in order not make the mycelia hypertrophy, guaranteed a large amount of formation of enzyme, should improve room temperature and make the product temperature at 36-37 ℃, to promote the eliminating of moisture.
Whole yeast making process is about 30 hours, becomes Qushui River branch to be controlled at 25%-30%, and Cheng Qu is faint yellow with solid-state knee-piece, and mycelia is plentiful sturdy, and it is standard that bent fragrant free from extraneous odour is arranged.Cheng Qu is placed on ventilation, shady and cool place is stand-by.
Two, solid bran koji vinegar raw materials for production prescription:
Rice 1000kg, wheat bran 500kg, wheat bran 500kg, rice husk 500kg, water 3000kg, active acetate bacterium 0.4kg, acetic bacteria seed unstrained spirits (being sophisticated living vinegar unstrained spirits) 400kg, active yeast 0.4kg, sucrose 40kg, salt 180kg, Sodium Benzoate 6kg.
Three, the manufacture method of solid bran koji vinegar:
1, raw material profit water: with the rice water infiltration in the wheat bran vinegar raw materials for production prescription, moistened summer water 6-8 hour, be 12-16 hour winter, the rice thorough mixing of the wheat bran in will filling a prescription again, rice husk and profit water turns even back and mends a certain amount of water, soak into after 2 hours again and steam material, the calculation formula of this process profit water yield is:
m
Water=(m
A+ m
B+ m
C) * 60%
In the formula; m
Water-amount of water; m
A-rice weight; m
B-wheat bran weight; m
C-rice husk weight.
2, the boiling of raw material: the raw material that will moisten water is successively put steaming stock pot into, carries out top vapour dress pot and steams material, and charging finishes, and adds a cover, continues to steam to boil in a covered pot over a slow fire in 1 hour can take the dish out of the pot after 40 minutes again.
3, cooling, inoculation: should be cooled to inoculation temp immediately after raw material takes the dish out of the pot, be about 30 ℃ summer, and be below 40 ℃ winter, and raw material shakeouts the back and inserts wheat bran and yeast, and supplies moisture, goes into the cylinder fermentation after fully turning evenly.
The calculation formula of this amount of water is:
m
Water=(m
A+ m
B+ m
C+ m
D) * 1.2 times-(m
A+ m
B+ m
C) * 60%
In the formula: m
Water-amount of water; m
A-rice weight; m
B-wheat bran weight; m
C-rice husk weight; m
D-wheat bran weight
4, saccharification and zymamsis
To fill up when the vinegar unstrained spirits is gone into cylinder, compacting, drive air in the unstrained spirits away, and ferment with plastic cloth sealing cylinder mouth.Saccharification and zymamsis should accomplish that song, low temperature are gone into cylinder, low temperature fermentation under the low temperature, and the product temperature is too high can burn song, reduces saccharogenic power, and will go into the cylinder temperature by strict control vinegar unstrained spirits; Be generally 24-26 ℃ summer and go into cylinder when preferably selecting for use morning nice and cool.Be generally winter about 28 ℃, room temperature should be controlled at 26 ℃-28 ℃ after the vinegar unstrained spirits was gone into cylinder.
The vinegar unstrained spirits was gone into behind the cylinder 1-2 days, the product temperature be 28-30 ℃ should be above 33 ℃, at this moment wheat bran contacts and resolves into materials such as low molecule carbohydrate with polymer substances such as the starch in the unstrained spirits, yeast is under the condition of aerobic, the nutritive substance that absorbs in the unstrained spirits carries out zymic propagation, after the propagation of for some time, the content of oxygen obviously descends in the unstrained spirits, the zymic fermenting power strengthens gradually, and produce a large amount of heat, the unstrained spirits temperature is risen, when going into 2-3 days of cylinder, when the unstrained spirits temperature rise should be carried out leavening temperature and the moisture that the vinegar unstrained spirits is adjusted in inverted engine for the first time (promptly turning over unstrained spirits) to 38-40 ℃.Because the vinegar unstrained spirits after the inverted engine for the first time has very strong fermentation and plays heat energy power, so Qu Houying in time seals the cylinder mouth.After this regularly constant temperature inverted engine 1 time every day can increase the inverted engine number of times in case of necessity, and control unstrained spirits temperature is at 39-40 ℃, reaching best ferment effect, go into cylinder summer through 5-6 days, after the fermentation in 6-7 days winter from the vinegar unstrained spirits, when the unstrained spirits temperature descended automatically, saccharification and zymamsis finished substantially.
5, acetic fermentation
Zymamsis is opened cylinder and is added compound acetic acid bacteria strain after finishing, and fully mixes the acetic fermentation that back sealing cylinder mouth changes the vinegar unstrained spirits over to thoroughly.
At first, carry out the propagation of acetic bacteria according to different boiling in a covered pot over a slow fire 1-2 days in season.Because of unstrained spirits temperature a little less than the fermentation capacity changes not quite, rose in the 2nd day of acetic fermentation first day of acetic fermentation, because the concentration of acetic bacteria after propagation obviously increases in the unstrained spirits, fermentative action is accelerated gradually, and its metabolic capacity also is in the most vigorous period; At this moment alcoholic strength reduces rapidly in the unstrained spirits, and acidity increases sharply, and the unstrained spirits temperature rises also very fast, at this moment should check the unstrained spirits temperature every day on time, carry out the inverted engine of timing constant temperature, the inverted engine operation is wanted rapidly, unstrained spirits is fallen in layering, cylinder bottom, casing wall will be swept to the greatest extent, accomplish down to loose, fall even, thorough, and control the unstrained spirits temperature between 41-42 ℃, should be above 43 ℃, can increase the inverted engine number of times in case of necessity, the charge level layer shakeouts after the inverted engine, sealing cylinder mouth.
Acetic fermentation through 6-7 days, the acetic bacteria generation ability of penetrating reduces, the product temperature begins to descend, at this moment should inspect the increase and decrease situation of acetic acid and ethanol content every day by random samples, measuring for twice as a result when linking to each other, acetic bacteria content does not increase, residual alcohol is very little, below the product temperature drop to 38 ℃, and shows that acetic fermentation finishes substantially when pickle sweet-smelling in the cylinder, little sweet, no astringent taste.
6, add salt
Acetic fermentation finishes the back for preventing the further oxidation acetic acid of acetic bacteria, reduces acetic acid content in the unstrained spirits, should in time add salt and mixes thoroughly, by interpolation salt the nutritive value of vinegar and local flavor is improved, and plays preservative effect again.
7, drench vinegar, smoked vinegar and ageing
Put the vinegar unstrained spirits of fermenting-ripening into the pouring pond and drench vinegar.Some producer improve the color and luster local flavor and the quality product of vinegar, a part of vinegar unstrained spirits is put is smoked the cylinder internal heating to 70-80 ℃ and keep and drench vinegar again after 3-5 days.Also quality and the special favor of some producer in order to improve wheat bran vinegar carries out ageing more than 2 months to sophisticated vinegar unstrained spirits, drenches vinegar again.
8, sterilization, clarification, filtration, finished product
Be heated to 70-80 ℃ and clarified 4-7 days after keeping sterilization in 30 minutes drenching the vinegar that, remove its impurity more after filtration, deliver to testing laboratory at last, packing is sold after the assay was approved.
Characteristics of the present invention and advantage are: when wheat bran is made, because the single wheat bran of prior art formula changes as raw material Advance for wheat bran accounts for 40%, wheat fragment (wheat is through being ground into the 5-6 sheet) accounts for 60%, the bran that this prescription is produced The bent content of starch height that had both possessed wheat koji, adhesion strength is strong, and is nutritious, and the characteristics such as aromatic flavour have again aspergillus niger The koji saccharifying power is strong, the feature that fermenting speed is fast. This wheat bran is equipped with in use a certain amount of active yeast and advances simultaneously Saccharification and the alcoholic fermentation of row raw material, not only easy to operate, work simplification, and the enhancing of the fermenting power of this process are sent out Ferment speeds up, and it is also the most thorough to ferment, and to improving raw material availability, product quality and raw material vinegar productivity all have remarkable effect Really.
In addition, acetic acid bacteria plays key effect in vinegar production, the present invention when carrying out acetic fermentation, acetic acid bacteria Seed unstrained spirits (i.e. ripe living vinegar unstrained spirits) and active acetate bacterium are that 1000: 1 ratio is mixed with compound acetic acid bacteria by weight Plant, carry out the acetic fermentation of vinegar unstrained spirits, because metabolite difference separately strengthens vinegar fragrance, local flavor is fine, Having promoted fermenting speed, is the approach of wanting most that improves vinegar quality.
Thereby advantage of the present invention is: best in quality, nutritious, the aromatic flavour of solid bran koji fermented vinegar, and it Manufacturing time be about 14 days, shorten more than 50% productivity effect height, suitable than vinegar production cycle of prior art In extensive modern production.
Claims (4)
1, solid bran koji fermented vinegar, it is a kind of edible vinegar, its composition of raw materials is formed: rice 1000kg, wheat bran 500kg, rice husk 500kg, wheat bran 500kg, water 3000kg, acetic bacteria seed unstrained spirits 400kg, active yeast 0.4kg, sucrose 40kg, salt 180kg, Sodium Benzoate 6kg are characterized in:
(1) also includes active acetate bacterium 0.4kg;
(2) in the composition of its wheat bran, contain the Shredded harley more than 50%.
2, solid bran koji fermented vinegar according to claim 1 is characterized in that the composition of raw materials composition of its wheat bran is: wheat fragment 300kg, wheat bran 200kg, the bent smart 40g of wine aceko-black, water 350kg.
3, solid bran koji fermented vinegar manufacture method, the composition of raw materials of solid bran koji fermented vinegar is formed according to claim 1, and its manufacture method is the manufacturing process program of successively passing through following vinegar commonly used successively: promptly raw material moistens water; Material cooking; Cooling inoculation system vinegar unstrained spirits; Saccharification of vinegar unstrained spirits and zymamsis; Vinegar unstrained spirits acetic fermentation; Add salt; Drench vinegar, smoked vinegar and mature vinegar; Sterilization, clarification, filtration, finished product vinegar, the feature of its method is: in vinegar unstrained spirits acetic fermentation processing sequence, use compound acetic acid bacteria strain to carry out the acetic fermentation of vinegar unstrained spirits, compound acetic acid bacteria strain is formulated according to a certain percentage by acetic bacteria seed unstrained spirits and active acetate bacterium.
4, the manufacture method of solid bran koji fermented vinegar according to claim 3 is characterized in that the rice husk in the raw material all adds when first road processing sequence raw material profit water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021142637A CN1467286A (en) | 2002-07-12 | 2002-07-12 | Solid bran koji fermented vinegar and method for making the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021142637A CN1467286A (en) | 2002-07-12 | 2002-07-12 | Solid bran koji fermented vinegar and method for making the same |
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| Publication Number | Publication Date |
|---|---|
| CN1467286A true CN1467286A (en) | 2004-01-14 |
Family
ID=34141995
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|---|---|---|---|
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360620A (en) * | 2016-08-31 | 2017-02-01 | 山东玉兔食品有限责任公司 | Zero-additive cooking wine fermentation production process |
| CN106701520A (en) * | 2017-01-23 | 2017-05-24 | 淄博元和农业发展有限公司 | Vinegar brewing process |
| CN107177471A (en) * | 2016-03-11 | 2017-09-19 | 黑龙江全科生物科技有限公司 | The method of wilsonii brewing edible vinegar |
| CN109182077A (en) * | 2018-10-26 | 2019-01-11 | 李进才 | Chick-pea vinegar and preparation method thereof |
| CN111763600A (en) * | 2020-07-06 | 2020-10-13 | 隆德县四兴醋业有限公司 | Solid-state fermented edible vinegar and preparation method thereof |
| CN115746992A (en) * | 2022-12-17 | 2023-03-07 | 广州市致美斋酱园有限公司 | Brewing method of aromatic rice vinegar |
| CN116121027A (en) * | 2022-11-11 | 2023-05-16 | 江苏食品药品职业技术学院 | Pueraria vinegar and preparation method thereof |
-
2002
- 2002-07-12 CN CNA021142637A patent/CN1467286A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107177471A (en) * | 2016-03-11 | 2017-09-19 | 黑龙江全科生物科技有限公司 | The method of wilsonii brewing edible vinegar |
| CN106360620A (en) * | 2016-08-31 | 2017-02-01 | 山东玉兔食品有限责任公司 | Zero-additive cooking wine fermentation production process |
| CN106701520A (en) * | 2017-01-23 | 2017-05-24 | 淄博元和农业发展有限公司 | Vinegar brewing process |
| CN109182077A (en) * | 2018-10-26 | 2019-01-11 | 李进才 | Chick-pea vinegar and preparation method thereof |
| CN111763600A (en) * | 2020-07-06 | 2020-10-13 | 隆德县四兴醋业有限公司 | Solid-state fermented edible vinegar and preparation method thereof |
| CN116121027A (en) * | 2022-11-11 | 2023-05-16 | 江苏食品药品职业技术学院 | Pueraria vinegar and preparation method thereof |
| CN115746992A (en) * | 2022-12-17 | 2023-03-07 | 广州市致美斋酱园有限公司 | Brewing method of aromatic rice vinegar |
| CN115746992B (en) * | 2022-12-17 | 2024-04-19 | 广州市致美斋酱园有限公司 | Brewing method of aromatic rice vinegar |
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