CN1488748A - Production method of Lufeng aromatic vinegar - Google Patents
Production method of Lufeng aromatic vinegar Download PDFInfo
- Publication number
- CN1488748A CN1488748A CNA031357571A CN03135757A CN1488748A CN 1488748 A CN1488748 A CN 1488748A CN A031357571 A CNA031357571 A CN A031357571A CN 03135757 A CN03135757 A CN 03135757A CN 1488748 A CN1488748 A CN 1488748A
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- vinegar
- drench
- unstrained spirits
- days
- fermentation
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 51
- 239000000052 vinegar Substances 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 125000003118 aryl group Chemical group 0.000 title claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 5
- 235000015096 spirit Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 241000209094 Oryza Species 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 10
- 235000014101 wine Nutrition 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 238000009825 accumulation Methods 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 241000908252 Amylomyces Species 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000001590 oxidative effect Effects 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- 235000021050 feed intake Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000000153 supplemental effect Effects 0.000 description 2
- 230000007306 turnover Effects 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a method for producing Lufeng aromatic vinegar, which is characterized in that the solid fermentation production process is basically greatly improved over the traditional production process, the main material is glutinous rice, a certain amount of wheat bran is added as loose material, vinegar grains are puffed, a certain amount of air can be contained, so that the process of oxidizing alcohol by acetic acid bacteria to generate acetic acid is promoted, the vinegar is mainly prepared through three processes of brewing, preparing the grains and spraying vinegar, the process is simple, the cost is low, the economic benefit is obvious, and the quality and the flavor of the product are greatly improved.
Description
Technical field: the present invention relates to make the vinegar technology, the production method of especially a kind of Lufeng aromatic vinegar.
Background technology: in recent years, along with science and technology development, people to the research of vinegar more and more widely not only require it to have good edibleness, but also require to have higher health care and pharmaceutical use.The present aromatic vinegar production technique cycle is long, yield rate is low, and labour intensity is big, thereby production cost is higher, and the color of product can not satisfy the demand that people improve constantly.
Summary of the invention: the production method that the invention provides a kind of Lufeng aromatic vinegar, it make a big improvement to traditional processing technology basically in the solid state fermentation production technique, thereby technology is simple, cost hangs down and has remarkable economic efficiency, and the quality and the local flavor of product all improve a lot.
Major ingredient of the present invention is a glutinous rice, admixes a certain amount of wheat bran and makes loose material, makes the vinegar unstrained spirits bulk, can hold air in certain amount, generates the process of acetic acid to impel acetic bacteria oxidation alcohol.High mountain spring water of used auxilliary batching and wheat bran skin meet national food hygienic standard, and be main through wine brewing, three process preparations of system unstrained spirits and pouring vinegar.
Wine vinegar of the present invention technical process: glutinous rice is placed fermentation vat, and the adding clear water soaked 15～24 hours, pulled out to drain, and was prepared from through wine brewing wine with dregs, system unstrained spirits and pouring vinegar, it is characterized in that:
A 〉. the glutinous rice that drains cooks to take out and is cooled to 25～35 ℃, admix amylomyces yeast for brewing rice wine on sale on the market in 0.2～0.7% ratio, pile the meal nest after mixing thoroughly, normal temperature fermentation 2～3 days, add water by 120～150%, and add wheat koji in 0.4～0.9% ratio, 24～30 ℃ of condition bottom fermentations of leavening temperature 8～16 days the distiller's wort of fermenting-ripening;
B 〉. the distiller's wort of fermenting-ripening is put into fermenting house and is become solid-state with 48～55% wheat bran mix, add the good ripe acetic bacteria of fermentation by 10～15% simultaneously and make unstrained spirits together, after 15～30 hours, temperature rises to 40 ℃ and turns over unstrained spirits, and through 13～17 days accumulation, acetic fermentation reached climax, after this temperature progressively descends, vinegar unstrained spirits maturation after 7～8 days again is sealed in the inside, ageing pond, carries out later stage fermentation more than 30 days as the later stage ageing;
C 〉. the vinegar unstrained spirits of getting the ageing end places vinegar spaying pool, add water cover and cross vinegar unstrained spirits 10～20cm, soak and drenched vinegar in 15～24 hours, drench Bi Houzai for the first time and soaked 5～12 hours, drench two vinegar, can be used as the water that drenches vinegar for the first time, drench for the second time and finish, drench three vinegar after soaking again, can make to soak for the second time water, so drench to drench to head for three times and reach requirement, after a pickle clarification, the heated and boiled aromatic vinegar that gets product;
D 〉. being made as of above-mentioned used wheat koji: wheat bran adds water and is mixed, and cooks to take out to be cooled to 25～30 ℃, inserts yeast and is mixed, and cultivates at 25～30 ℃ to go out song in 48～72 hours, and dry 2～3 days are standby.
Description of drawings: Fig. 1 is technological process of production figure of the present invention.
Embodiment:
One, wine brewing wine with dregs (zymamsis)
Feed intake 1980 kilograms in glutinous rice places fermentation vat, adds clear water and soaks, and soaked 24 hours general winter, soaked summer 15 hours.The requirement grain of rice soaks into and does not have the white heart, pulls out after the immersion and puts into a meter square-bottomed bamboo basket, washes away white slurry with clear water, drenches to occur suitably draining then till the clear water.
The glutinous rice that suitably drains is steamed to the taking-up cooling of well-done back, be chilled to 35 ℃ general winter, 25 ℃ of summers, admix yeast for brewing rice wine 0.4%, promptly 7.92 kilograms, mix thoroughly and place to become " V " font meal nest in the pond, normal temperature fermentation through 2～3 days, need during this period thick gravy is watered in the meal face, float, can add water when rice grain leaves cylinder bottom.
Amount of water is generally 140% of compound, and adds 30 kilograms of wheat kojis, carries out low temperature fermentation, accurately grasps 24～30 ℃ of leavening temperatures, fermentation time 13 days.
100 kilograms of glutinous rice of general requirement go out 330 kilograms of distiller's worts, and its ethanol content is 14%, and acidity is below 0.5g/100ml, and feed intake 1980 kilograms in glutinous rice of present embodiment produces 6534 kilograms of distiller's worts.
Two, system unstrained spirits (also claiming acetic fermentation)
With the fermenting house is fermentation equipment, and feed intake is 1980 kilograms of glutinous rice at every turn, heap fermentation behind the system unstrained spirits.
The distiller's wort of fermenting-ripening is put into fermenting house and is become solid-state with 1320 kilograms of wheat bran mixs, adds up to feed intake 3300 kilograms.Add the good ripe vinegar unstrained spirits of fermentation by 10～15% simultaneously and make unstrained spirits together, after about 20 hours, each bacterial classification begins growth and breeding, add long accumulation, rise to 40 ℃ to temperature and turn over unstrained spirits, the vinegar unstrained spirits need loosen, supplemental oxygen is for the acetic bacteria growth, and breeding and oxidation alcohol generate acetic acid.Turn over unstrained spirits and play the effect of loose vinegar unstrained spirits and supplemental oxygen.
Through 13～17 days time, acetic fermentation reached climax, and after this temperature progressively descends, again vinegar unstrained spirits maturation after 7～8 days.
Ageing: after the vinegar unstrained spirits maturation, seal up the food grade plastic film, be sealed in ageing pond the inside, carry out later stage fermentation more than 30 days as the later stage ageing.
Three, drench vinegar
Get the vinegar unstrained spirits that ageing finishes, place vinegar spaying pool, soak a few hours according to ratio, drench vinegar again, the vinegar that drenches is best in quality for the first time, claims a vinegar, drench Bi Houzai and soak a few hours, drench two vinegar, can be used as the water that drenches vinegar for the first time, drench for the second time and finish, soak again drench three vinegar, can do to soak water for the second time, as draw pouring three times, reaching the set quota until a vinegar requires to get final product.
Sterilization: after the clarification of pickle, get product 4818 kilograms of aromatic vinegars of heated and boiled, the container of packing into while hot, sealing is deposited.
Claims (1)
1, the production method of a kind of Lufeng aromatic vinegar places fermentation vat with glutinous rice, adds clear water and soaks 15～24 hours, pulls out to drain, and through wine brewing wine with dregs, system unstrained spirits and drench vinegar and be prepared from, it is characterized in that:
A 〉. the glutinous rice that drains cooks to take out and is cooled to 25～35 ℃, admix amylomyces yeast for brewing rice wine on sale on the market in 0.2～0.7% ratio, pile the meal nest after mixing thoroughly, normal temperature fermentation 2～3 days, add water by 120～150%, and add wheat koji in 0.4～0.9% ratio, 24～30 ℃ of condition bottom fermentations of leavening temperature 8～16 days the distiller's wort of fermenting-ripening;
B 〉. the distiller's wort of fermenting-ripening is put into fermenting house and is become solid-state with 48～55% wheat bran mix, add the good ripe acetic bacteria of fermentation by 10～15% simultaneously and make unstrained spirits together, after 15～30 hours, temperature rises to 40 ℃ and turns over unstrained spirits, and through 13～17 days accumulation, acetic fermentation reached climax, after this temperature progressively descends, vinegar unstrained spirits maturation after 7～8 days again is sealed in the inside, ageing pond, carries out later stage fermentation more than 30 days as the later stage ageing;
C 〉. the vinegar unstrained spirits of getting the ageing end places vinegar spaying pool, add water cover and cross vinegar unstrained spirits 10～20cm, soak and drenched vinegar in 15～24 hours, drench Bi Houzai for the first time and soaked 5～12 hours, drench two vinegar, can be used as the water that drenches vinegar for the first time, drench for the second time and finish, drench three vinegar after soaking again, can make to soak for the second time water, so drench to drench to head for three times and reach requirement, after a pickle clarification, the heated and boiled aromatic vinegar that gets product;
D 〉. being made as of above-mentioned used wheat koji: wheat bran adds water and is mixed, and cooks to take out to be cooled to 25～30 ℃, inserts yeast and is mixed, and cultivates at 25～30 ℃ to go out song in 48～72 hours, and dry 2～3 days are standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03135757 CN1254530C (en) | 2003-09-01 | 2003-09-01 | Production method of aromatic vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03135757 CN1254530C (en) | 2003-09-01 | 2003-09-01 | Production method of aromatic vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1488748A true CN1488748A (en) | 2004-04-14 |
| CN1254530C CN1254530C (en) | 2006-05-03 |
Family
ID=34154751
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 03135757 Expired - Fee Related CN1254530C (en) | 2003-09-01 | 2003-09-01 | Production method of aromatic vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1254530C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323155C (en) * | 2004-09-10 | 2007-06-27 | 荆通 | Thick fragrance vinegar and its brewing method |
| CN103340335A (en) * | 2013-05-27 | 2013-10-09 | 马鞍山牧牛湖水产品有限公司 | Quick-frozen beef and vermicelli boiled dumplings and preparation method thereof |
| CN103622111A (en) * | 2013-07-30 | 2014-03-12 | 邹济琼 | Preparation method of golden pomelo and glutinous rice vinegar beverage and golden pomelo and glutinous rice vinegar beverage prepared by method |
| CN104099233A (en) * | 2013-07-19 | 2014-10-15 | 刘海燕 | Brewing method for goat milk lotus leaf health-protective vinegar |
| CN104513779A (en) * | 2013-10-06 | 2015-04-15 | 镇江市恒康调味品厂 | Production method for aromatic vinegar |
| CN105296319A (en) * | 2014-07-30 | 2016-02-03 | 镇江市恒康调味品厂 | Aromatic vinegar preparation method |
| CN107739701A (en) * | 2017-11-17 | 2018-02-27 | 永春县岵山津源酱醋厂有限公司 | A kind of aromatic vinegar urges old technique |
| CN108018184A (en) * | 2016-10-31 | 2018-05-11 | 镇江刘恒记食品有限公司 | Highly acidity aromatic vinegar manufacture method |
| CN109207337A (en) * | 2018-11-27 | 2019-01-15 | 袁琴芬 | A kind of processing technology of big metric system vinegar |
| CN109266508A (en) * | 2018-11-30 | 2019-01-25 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of polysaccharides vinegar |
| CN112358941A (en) * | 2020-12-10 | 2021-02-12 | 江苏恒顺醋业股份有限公司 | Solid aromatic vinegar brewing method |
-
2003
- 2003-09-01 CN CN 03135757 patent/CN1254530C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323155C (en) * | 2004-09-10 | 2007-06-27 | 荆通 | Thick fragrance vinegar and its brewing method |
| CN103340335A (en) * | 2013-05-27 | 2013-10-09 | 马鞍山牧牛湖水产品有限公司 | Quick-frozen beef and vermicelli boiled dumplings and preparation method thereof |
| CN104099233B (en) * | 2013-07-19 | 2016-05-11 | 南陵县振辉绿色农产品产销农民专业合作社 | A kind of brew method of sheep breast lotus leaf health-care vinegar |
| CN104099233A (en) * | 2013-07-19 | 2014-10-15 | 刘海燕 | Brewing method for goat milk lotus leaf health-protective vinegar |
| CN103622111B (en) * | 2013-07-30 | 2016-04-20 | 邹济琼 | The preparation method of gold shaddock Oryza glutinosa vinegar drink and the golden shaddock Oryza glutinosa vinegar drink obtained by the method |
| CN103622111A (en) * | 2013-07-30 | 2014-03-12 | 邹济琼 | Preparation method of golden pomelo and glutinous rice vinegar beverage and golden pomelo and glutinous rice vinegar beverage prepared by method |
| CN104513779A (en) * | 2013-10-06 | 2015-04-15 | 镇江市恒康调味品厂 | Production method for aromatic vinegar |
| CN105296319A (en) * | 2014-07-30 | 2016-02-03 | 镇江市恒康调味品厂 | Aromatic vinegar preparation method |
| CN108018184A (en) * | 2016-10-31 | 2018-05-11 | 镇江刘恒记食品有限公司 | Highly acidity aromatic vinegar manufacture method |
| CN107739701A (en) * | 2017-11-17 | 2018-02-27 | 永春县岵山津源酱醋厂有限公司 | A kind of aromatic vinegar urges old technique |
| CN109207337A (en) * | 2018-11-27 | 2019-01-15 | 袁琴芬 | A kind of processing technology of big metric system vinegar |
| CN109266508A (en) * | 2018-11-30 | 2019-01-25 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of polysaccharides vinegar |
| CN112358941A (en) * | 2020-12-10 | 2021-02-12 | 江苏恒顺醋业股份有限公司 | Solid aromatic vinegar brewing method |
| CN112358941B (en) * | 2020-12-10 | 2022-05-13 | 江苏恒顺醋业股份有限公司 | Solid aromatic vinegar brewing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1254530C (en) | 2006-05-03 |
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