CN1616646A

CN1616646A - Thick fragrance vinegar and its brewing method

Info

Publication number: CN1616646A
Application number: CN 200410060506
Authority: CN
Inventors: 荆通
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-09-10
Filing date: 2004-09-10
Publication date: 2005-05-18
Anticipated expiration: 2024-09-10
Also published as: CN1323155C

Abstract

The present invention relates to thick fragrant vinegar and its brewing method. The vinegar product is thick, ropy, acid, fragrant and rich in nutrients. The vinegar product may be brewed with wheat, millet, rice, oat, potato, Chinese yam and other grain material containing starch; and the production process includes grinding the grain material, bran, yeast slurry, salt, etc. and brewing. The production process has no waste residue, no environmental pollution, small covered area and other advantages.

Description

Dense vinegar product and its brewing method

(1) technical field: the present invention relates to a kind of edible vinegar, particularly a kind of is dense vinegar product and its brewing method that fermenting raw materials is brewageed with grain.

(2) background technology: vinegar all is a liquid from ancient times to the present, and its a fly in the ointment is:

Be difficult for adhering on the dish when 1, transferring dish, staying tries to get to the heart of a matter to outwell has at last wasted.

2, when making vinegar except that with grain, also to soak again at last and drench liquid vinegar with a large amount of wheat brans and rice husk mixed fermentation, remain a large amount of vinegar and be pickled with grains or in wine.As produce 10,000 tons of vinegar and will discharge poor 3500 tons, wherein half is wheat bran, yeast cream and grain slag, throws away too unfortunate.This is in a large number useless, and poor to do feed nutrition not enough, does fertilizer fertility deficiency, burns polluted air, and pile up like a mountain, stinks to high heaven, and mosquitos and flies disorderly flies, the yellow water crossing current, and contaminate environment is an industry a great problem.

Though 3 drench through three long-time covers that soak, vinegar still drenches unclean, has 1% acetic acid to throw away with poor.

4, to account for the workshop area big for vinegar spaying pool, and the vinegar unstrained spirits is put into and drenched the pond, and poor the digging out of vinegar drenched the pond, and labour intensity is big.

(3) summary of the invention:

1, purpose of the present invention has three:

1. brewage a kind of dense, sticking, sour, fragrant, dense vinegar that nutrition is good;

2. create a kind of brewing method that is applicable to above-mentioned dense vinegar;

3. grain, wheat bran, yeast cream have all been utilized, started a kind of useless poor environment-friendly type brewing method of discharging that do not have.

2, for achieving the above object, take following technical measures:

1. principal character of the present invention is: only add wheat bran, yeast and milk-acid bacteria when acetic fermentation;

2. take the heat-preservation fermentation of ventilating;

3. dense vinegar was brewageed in all whole levigate utilizations such as input grain, water, wheat bran, salt and yeast cream after fermentation was finished, and did not just have useless poor the discharge certainly.

3, beneficial effect:

1. dense vinegar has characteristic dense, sticking, sour, fragrant, that easily adhere on the dish and had both reached the seasoning purpose, does not waste again.

2. grain, water, wheat bran, salt and yeast cream have all been utilized, no any useless poor discharge, free from environmental pollution, solve and make vinegar industry a great problem.

3. grain, wheat bran, yeast cream and tunning all utilize, and can improve the nutritive value and the fragrance of vinegar.Data only shows and just to contain thick starch 55%, crude protein 14%, crude fat 4%, VitB1 9.37 microgram/grams, Riboflavin Tetrabutyrate .8 microgram/gram, calcium 2.4%, iron 0.21%, potassium 1% (select from " Chinese seasoning food technical manual " 173 pages, China Standard Press in February, 1991) in the wheat bran

4. make original fermenting container vacate half without rice husk, so utilize former acetic fermentation pond just can improve one times of output.

5. do not have the vinegar of pouring operation, no vinegar spaying pool, save workshop area and labour.

(4) description of drawings:

Accompanying drawing 1 is the making method flow diagram of dense vinegar product of the present invention.Grain Pulverize

Saccharification

Zymamsis Acetic fermentation

Ageing

Corase grind

Fine grinding Allotment Homogeneous Sterilization Packing Finished product, each operation constitutes the brewing method of this dense vinegar.

(5) embodiment:

In accompanying drawing 1, grain Pulverize Liquefaction

Saccharification Zymamsis, each operation is identical with existing technology, seldom gives unnecessary details.The feature of dense vinegar brewing method of the present invention is later each operation that begins from acetic fermentation.Only attach wheat bran and acetic bacteria and milk-acid bacteria in the alcohol wine with dregs that has fermented, add the quantity of wheat bran so that moisture content is 55%～65% to be advisable, the thick summer in winter is rare.Because acetic bacteria is an aerobic bacteria, so take to turn ventilation and heat-preservation fermentation.Greater than 5%, ethanol concn is lower than at 1% o'clock through the chemical examination total acid, and acetic fermentation is finished, in time with salt 1%～2% sealing ageing.The ageing time, quality product local flavor of a specified duration more was good more.Carry out again during market demand: corase grind Fine grinding

Allotment

Homogeneous Sterilization

Packing Finished product.

The grain raw material of all starch-containing matter all can be brewageed into the serial dense vinegar product of above-mentioned each material name as wheat, millet, rice, glutinous rice, black rice, corn, Chinese sorghum, buckwheat, barley, oat, potato class and Chinese yam etc.As: glutinous rice dense vinegar, black rice dense vinegar, black rice Chinese yam dense vinegar, rice oat dense vinegar, millet dense vinegar, Chinese sorghum dense vinegar, mixed corn, sweet potato dense vinegar etc.

Claims

1, dense vinegar product and its brewing method is characterized in that: dense vinegar has characteristic dense, sticking, sour, fragrant, that nutrition is good; The thick aromatic vinegar of farming is that following processing method is brewageed: grain → pulverizing-→ liquefaction → saccharification → zymamsis → acetic fermentation → ageing → corase grind → fine grinding-→ allotment → homogeneous → sterilization → packing → finished product.

2, dense vinegar according to claim 1 and its brewing method is characterized in that: the grain raw material of all starch-containing matter as: wheat, millet, rice, glutinous rice, black rice, corn, Chinese sorghum, buckwheat, barley, oat, potato class and Chinese yam all can be brewageed into the serial dense vinegar product of above-mentioned each material matching title.As: glutinous rice dense vinegar, black rice dense vinegar, black rice Chinese yam dense vinegar, rice oat dense vinegar, millet dense vinegar, Chinese sorghum dense vinegar, mixed corn, sweet potato dense vinegar.

3, dense vinegar product according to claim 1 and its brewing method is characterized in that; The concentration of dense vinegar can be allocated arbitrarily, and general concentration 40%～60% is advisable; Its total acidity answers 〉=5%; Its fragrance and nutritive ingredient are derived from grain, wheat bran, yeast cream and tunning.

4, dense vinegar product according to claim 1 and its brewing method is characterized in that; In the acetic fermentation process, only add wheat bran, acetic bacteria and milk-acid bacteria, regularly turn ventilation, be incubated 30～40 ℃ of fermentations.

5, dense vinegar according to claim 1 and its brewing method is characterized in that: when the ethanol concn to the vinegar unstrained spirits of fermenting was lower than 1%, in time with the salt sealing ageing of vinegar unstrained spirits gross weight 1～2%, the ageing time, quality product local flavor of a specified duration more was good more.

6, dense vinegar product according to claim 1 and its brewing method is characterized in that:, homogeneous all levigate input grain, wheat bran, water, yeast cream, full price utilization, lead to the dense vinegar product, drop into whole outputs, discharge without any useless vinegar is poor, free from environmental pollution.