CN101984037B - Production method of small rice vinegar - Google Patents
Production method of small rice vinegar Download PDFInfo
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- CN101984037B CN101984037B CN2010105597078A CN201010559707A CN101984037B CN 101984037 B CN101984037 B CN 101984037B CN 2010105597078 A CN2010105597078 A CN 2010105597078A CN 201010559707 A CN201010559707 A CN 201010559707A CN 101984037 B CN101984037 B CN 101984037B
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Abstract
The invention belongs to the technical field of edible vinegar, in particular to a production method of small rice vinegar. The invention aims at solving the technical problems of low production efficiency, unstable process conditions, high labor intensity of workers, impacts on quality and taste of the rice vinegar and the like in manual control which is mostly adopted for making the vinegar at present. The production method of the small rice vinegar comprises the following steps: 1) taking small rice, preparing into rice flour, and adding a certain amount of water for preparing into slurry; 2) adding amylase and glucoamylase into the slurry, and preparing into serous fluid; 3) adding brewing yeast and Daqu into the serous fluid for preparing into wine mash; 4) taking a certain proportion of the wine mash, rice hull and wheat bran, placing into a fermentation tank, adding acetic bacteria, preparing into fermented material, further using water to leach acetic acid in the fermentation tank and preparing into vinegar liquor; 5) sterilizing the vinegar liquor, placing the vinegar liquor after sterilization into an aging tank for hermetical aging for at least 90 days, and preparing into mature vinegar; and 6) filtering the mature vinegar, carrying out instantaneous sterilization at 125-135 DEG C for 4-6s, and preparing into the small rice vinegar. The production method of the small rice vinegar adopts the automatic mechanical vinegar making way, has high production efficiency and stable process conditions, and can reduce the labor intensity of the workers and meet the market demand.
Description
Technical field
The invention belongs to the edible vinegar technical field, be specifically related to a kind of working method of Semen setariae vinegar.
Background technology
Vinegar is as the history of the traditional existing more than one thousand years of seasonings of China, and Traditional Vinegar Manufacturing adopts manual operations more, and production efficiency is low; Satisfied not the demand in market; While, by hand mixing unstrained spirits material, the temperature of control unstrained spirits material was difficult to the optimum process condition that control unstrained spirits material ferments like this in making the vinegar process; Both increase tradesman's labour intensity, influenced the quality and the mouthfeel of rice vinegar again; For making the unstrained spirits material keep certain leavening temperature, general extra water intaking drip washing unstrained spirits material is lowered the temperature, and has weakened the peculiar fragrance of rice vinegar like this, also is difficult to keep optimum process condition.
Summary of the invention
The objective of the invention is to adopt MC to have that production efficiency is low, processing condition are unstable, labor strength is big more, influence the technical problems such as quality and mouthfeel of rice vinegar, a kind of production efficiency height, stable process conditions are provided, labor strength is low and the quality of vinegar and the good Semen setariae vinegar working method of mouthfeel to making at present vinegar.
The present invention solves the problems of the technologies described above the technical scheme of taking to be:
A kind of working method of Semen setariae vinegar may further comprise the steps:
1) gets millet, be ground into 35～45 purpose ground rice, according to 5: 1 weight ratios ground rice and water are put into blend tank and mix, process slurry;
2) with the steam heating slurry to seething with excitement 0.5～0.6 hour, when being cooled to 88～91 ℃, in blend tank, adding weight is the glycase of slurry weight 0.05%; Mix insulation 0.9～1.2 hour; When continuing to be cooled to 58～63 ℃, adding weight is the saccharifying enzyme of slurry weight 0.05%, mixes insulation 2～3 hours; Be cooled to 33～35 ℃, process slurries;
3) with the Daqu of the yeast saccharomyces cerevisiae of the slurries of processing, slurry weight 0.05% and slurry weight 0.5% in fermentor tank; Open fermentation 7～8 hours; Stirred in per 3～4 hours once, to continue fermentation 80～88 hours to alcoholic strength be 6～8 degree to the sealing and fermenting jar then, processes distiller's wort;
4) according to 100: 150～170: 4～6 weight ratio distiller's wort, rice husk and wheat bran being put in temperature is in 25～27 ℃ the sealing and fermenting pond; In fermentation vat, add an amount of acetic bacteria according to the ratio of 1500mL acetic bacteria/ton distiller's wort again; Process the unstrained spirits material, stir unstrained spirits material 2～3 times/day to unstrained spirits material temperature and rise to 33～35 ℃, use water in the fermentation vat to repeat to reflux to ferment that ethanol content is to the unstrained spirits material at 0.2～0.3% o'clock; Use the acetic acid in the water wash fermentation vat again, process vinegar liquid;
5) get the sterilization of vinegar liquid, the vinegar liquid after the sterilization is placed ageing jar sealing ageing at least 90 days, process mature vinegar;
6) filter mature vinegar, and, process Semen setariae vinegar 125～135 ℃ of instantaneous sterilizings 4～6 seconds.
Semen setariae vinegar working method level of automation of the present invention is high; The processing condition that adopt machinery control rice vinegar to produce; The unstrained spirits material ELUTION METHOD of having improved tradition adopts water in the unstrained spirits material to reflux repeatedly and keeps the temperature of unstrained spirits material, has both controlled the required optimum temps of unstrained spirits material; The peculiar fragrance that has kept rice vinegar has again improved the quality and the mouthfeel of rice vinegar; Automated mechanical is made vinegar, and production efficiency is high, and stable process conditions has also alleviated working strength of workers simultaneously, has satisfied the demand in market.
Embodiment
Embodiment 1
A kind of Semen setariae vinegar working method may further comprise the steps:
1) gets millet, in totally-enclosed kibbler, be ground into 35 purpose ground rice, according to 5: 1 weight ratios ground rice and water are put into blend tank and mix, process slurry;
2) with the steam heating slurry to seething with excitement 0.5 hour, when being cooled to 88 ℃ naturally, in blend tank, adding weight is the glycase of slurry weight 0.05%; Mix insulation 0.9 hour; When continuing to be cooled to 58 ℃, adding weight is the saccharifying enzyme of slurry weight 0.05%, mixes insulation 2 hours; Be cooled to 33 ℃, process slurries;
3) with the Daqu of the yeast saccharomyces cerevisiae of the slurries of processing, slurry weight 0.05% and slurry weight 0.5% in fermentor tank, open fermentation 7 hours stirred once in per 3 hours, to continue fermentation 80 hours to alcoholic strength be 6 degree to the sealing and fermenting jar then, processes distiller's wort;
4) according to 100: 150: 4 weight ratio distiller's wort, rice husk and wheat bran being put in temperature is in 25 ℃ the sealing and fermenting pond; In fermentation vat, add an amount of acetic bacteria according to the ratio of 1500mL acetic bacteria/ton distiller's wort again; Process the unstrained spirits material, stir unstrained spirits material 2 times/day to unstrained spirits material temperature and rise to 33 ℃, use water in the fermentation vat to repeat to reflux to ferment that ethanol content is to the unstrained spirits material at 0.2% o'clock; Use the acetic acid in the water wash fermentation vat again, process vinegar liquid;
5) get vinegar liquid and in Sterilizers, sterilize, the vinegar liquid after the sterilization is placed ageing jar sealing ageing 90 days, process mature vinegar;
6) filter mature vinegar with filter, and with superhigh temperature disinfecting machine 125 ℃ of instantaneous sterilizings 4 seconds, process Semen setariae vinegar.
Embodiment 2
A kind of Semen setariae vinegar working method may further comprise the steps:
1) gets millet, in totally-enclosed kibbler, be ground into 40 purpose ground rice, according to 5: 1 weight ratios ground rice and water are put into blend tank and mix, process slurry;
2) with the steam heating slurry to seething with excitement 0.6 hour, when being cooled to 89 ℃ naturally, in blend tank, adding weight is the glycase of slurry weight 0.05%; Mix insulation 1 hour; When continuing to be cooled to 60 ℃, adding weight is the saccharifying enzyme of slurry weight 0.05%, mixes insulation 2.5 hours; Be cooled to 34 ℃, process slurries;
3) with the Daqu of the yeast saccharomyces cerevisiae of the slurries of processing, slurry weight 0.05% and slurry weight 0.5% in fermentor tank, open fermentation 7.5 hours stirred once in per 3.5 hours, to continue fermentation 84 hours to alcoholic strength be 7 degree to the sealing and fermenting jar then, processes distiller's wort;
4) according to 100: 160: 5 weight ratio distiller's wort, rice husk and wheat bran being put in temperature is in 26 ℃ the sealing and fermenting pond; In fermentation vat, add an amount of acetic bacteria according to the ratio of 1500mL acetic bacteria/ton distiller's wort again; Process the unstrained spirits material, stir unstrained spirits material 3 times/day to unstrained spirits material temperature and rise to 34 ℃, use water in the fermentation vat to repeat to reflux to ferment that ethanol content is to the unstrained spirits material at 0.3% o'clock; Use the acetic acid in the water wash fermentation vat again, process vinegar liquid;
5) get vinegar liquid and in Sterilizers, sterilize, the vinegar liquid after the sterilization is placed ageing jar sealing ageing 100 days, process mature vinegar;
6) filter mature vinegar with filter, and with superhigh temperature disinfecting machine 130 ℃ of instantaneous sterilizings 5 seconds, process Semen setariae vinegar.
Embodiment 3
A kind of Semen setariae vinegar working method may further comprise the steps:
1) gets millet, in totally-enclosed kibbler, be ground into 45 purpose ground rice, according to 5: 1 weight ratios ground rice and water are put into blend tank and mix, process slurry;
2) with the steam heating slurry to seething with excitement 0.6 hour, when being cooled to 91 ℃ naturally, in blend tank, adding weight is the glycase of slurry weight 0.05%; Mix insulation 1.2 hours; When continuing to be cooled to 63 ℃, adding weight is the saccharifying enzyme of slurry weight 0.05%, mixes insulation 3 hours; Be cooled to 35 ℃, process slurries;
3) with the Daqu of the yeast saccharomyces cerevisiae of the slurries of processing, slurry weight 0.05% and slurry weight 0.5% in fermentor tank, open fermentation 8 hours stirred once in per 4 hours, to continue fermentation 88 hours to alcoholic strength be 8 degree to the sealing and fermenting jar then, processes distiller's wort;
4) according to 100: 170: 6 weight ratio distiller's wort, rice husk and wheat bran being put in temperature is in 27 ℃ the sealing and fermenting pond; In fermentation vat, add an amount of acetic bacteria according to the ratio of 1500mL acetic bacteria/ton distiller's wort again; Process the unstrained spirits material, stir unstrained spirits material 3 times/day to unstrained spirits material temperature and rise to 35 ℃, use water in the fermentation vat to repeat to reflux to ferment that ethanol content is to the unstrained spirits material at 0.3% o'clock; Use the acetic acid in the water wash fermentation vat again, process vinegar liquid;
5) get vinegar liquid and in Sterilizers, sterilize, the vinegar liquid after the sterilization is placed ageing jar sealing ageing 120 days, process mature vinegar;
6) filter mature vinegar with filter, and with superhigh temperature disinfecting machine 135 ℃ of instantaneous sterilizings 6 seconds, process Semen setariae vinegar.
Claims (1)
1. the working method of a Semen setariae vinegar is characterized in that may further comprise the steps:
1) gets millet, be ground into 35～45 purpose ground rice, according to 5: 1 weight ratios ground rice and water are put into blend tank and mix, process slurry;
2) with the steam heating slurry to seething with excitement 0.5～0.6 hour, when being cooled to 88～91 ℃, in blend tank, adding weight is the glycase of slurry weight 0.05%; Mix insulation 0.9～1.2 hour; When continuing to be cooled to 58～63 ℃, adding weight is the saccharifying enzyme of slurry weight 0.05%, mixes insulation 2～3 hours; Be cooled to 33～35 ℃, process slurries;
3) with the Daqu of the yeast saccharomyces cerevisiae of the slurries of processing, slurry weight 0.05% and slurry weight 0.5% in fermentor tank; Open fermentation 7～8 hours; Stirred in per 3～4 hours once, to continue fermentation 80～88 hours to alcoholic strength be 6～8 degree to the sealing and fermenting jar then, processes distiller's wort;
4) according to 100: 150～170: 4～6 weight ratio distiller's wort, rice husk and wheat bran being put in temperature is in 25～27 ℃ the sealing and fermenting pond; In fermentation vat, add an amount of acetic bacteria according to the ratio of 1500mL acetic bacteria/ton distiller's wort again; Process the unstrained spirits material, stir unstrained spirits material 2～3 times/day to unstrained spirits material temperature and rise to 33～35 ℃, use water in the fermentation vat to repeat to reflux to ferment that ethanol content is to the unstrained spirits material at 0.2～0.3% o'clock; Use the acetic acid in the water wash fermentation vat again, process vinegar liquid;
5) get the sterilization of vinegar liquid, the vinegar liquid after the sterilization is placed ageing jar sealing ageing at least 90 days, process mature vinegar;
6) filter mature vinegar, and, process Semen setariae vinegar 125～135 ℃ of instantaneous sterilizings 4～6 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105597078A CN101984037B (en) | 2010-11-23 | 2010-11-23 | Production method of small rice vinegar |
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| CN2010105597078A CN101984037B (en) | 2010-11-23 | 2010-11-23 | Production method of small rice vinegar |
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| CN101984037A CN101984037A (en) | 2011-03-09 |
| CN101984037B true CN101984037B (en) | 2012-06-27 |
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Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102994360A (en) * | 2011-09-09 | 2013-03-27 | 山西三盛合酿造有限公司 | Method for preparing millet vinegar through multi-micro-ventilation reflux |
| CN102816679B (en) * | 2012-08-31 | 2014-01-01 | 山西三盛合酿造有限公司 | Method for processing millet vinegar |
| CN104031814A (en) * | 2013-03-05 | 2014-09-10 | 连云港厨圣王调味有限公司 | Preparation method for rice vinegar |
| CN103232935A (en) * | 2013-05-29 | 2013-08-07 | 胡素芳 | Method for preparing aromatic vinegar |
| CN103305397A (en) * | 2013-06-09 | 2013-09-18 | 山西三盛合酿造有限公司 | Method for ventilating reflux esterification of millet vinegar |
| CN103305399B (en) * | 2013-06-09 | 2014-12-10 | 山西三盛合酿造有限公司 | Aromatic millet vinegar and preparation method thereof |
| CN103396931B (en) * | 2013-08-17 | 2015-04-22 | 陈永革 | Millet grain vinegar preparation method |
| CN103602572B (en) * | 2013-10-30 | 2015-04-15 | 湖北省丹江口香莲醋业有限公司 | Production method for acorn health vinegar |
| CN104031958A (en) * | 2014-06-11 | 2014-09-10 | 山西三盛合酿造有限公司 | Method for improving yield rate of starch in process of millet vinegar |
| CN104046656A (en) * | 2014-06-11 | 2014-09-17 | 山西三盛合酿造有限公司 | Method for increasing alcohol yield of millet vinegar in alcohol fermentation process |
| CN104031817B (en) * | 2014-06-11 | 2016-01-20 | 山西三盛合酿造有限公司 | A kind of 9 degree of Semen setariae vinegar production technique |
| CN104789440B (en) * | 2015-04-30 | 2016-09-07 | 宁夏强尔萨清真食品有限公司 | Return to one's home village the manufacture craft of old vinegar in tradition Ningxia |
| CN106167756A (en) * | 2016-02-29 | 2016-11-30 | 南京工业大学 | Fermentation preparation method of improved liquid-state flavor vinegar |
| CN105838573B (en) * | 2016-06-07 | 2019-07-02 | 山西嘉禾聚醋业有限公司 | Black millet vinegar oral liquid and preparation method thereof |
| CN106350432A (en) * | 2016-11-28 | 2017-01-25 | 徐州恒顺万通食品酿造有限公司 | Production method of high-concentration and high-quality rice vinegar |
| CN107034120A (en) * | 2017-06-26 | 2017-08-11 | 闻喜县唯源调味食品有限公司 | A kind of preparation method of fruit juice rice vinegar |
| CN107684035A (en) * | 2017-08-30 | 2018-02-13 | 陈会芳 | A kind of preparation method of black bean health-care food |
| CN111849690A (en) * | 2019-04-28 | 2020-10-30 | 苏鑫 | Processing method of soluble eggshell functional vinegar |
| CN111944655A (en) * | 2020-08-04 | 2020-11-17 | 山西老牛湾冰醋酿造有限公司 | Millet vinegar brewing method |
| CN112500981A (en) * | 2020-12-03 | 2021-03-16 | 中国肉类食品综合研究中心 | Method for brewing vinegar by pouring and spraying in original pool |
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| CN101451101A (en) * | 2008-12-31 | 2009-06-10 | 安徽恒裕酿造有限公司 | Method for brewing vinegar by solid and liquid combination fermentation |
| CN101857833A (en) * | 2010-06-11 | 2010-10-13 | 山西三盟实业发展有限公司 | Standardized and industrialized production process for Shanxi mature vinegar |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101451101A (en) * | 2008-12-31 | 2009-06-10 | 安徽恒裕酿造有限公司 | Method for brewing vinegar by solid and liquid combination fermentation |
| CN101857833A (en) * | 2010-06-11 | 2010-10-13 | 山西三盟实业发展有限公司 | Standardized and industrialized production process for Shanxi mature vinegar |
Non-Patent Citations (1)
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