CN110042037A - A kind of preparation method of raw material vinegar - Google Patents
A kind of preparation method of raw material vinegar Download PDFInfo
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- CN110042037A CN110042037A CN201910502473.4A CN201910502473A CN110042037A CN 110042037 A CN110042037 A CN 110042037A CN 201910502473 A CN201910502473 A CN 201910502473A CN 110042037 A CN110042037 A CN 110042037A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The present disclosure provides a kind of raw material vinegar preparation methods, belong to food fermentation technical field.The preparation method includes ingredient, sizes mixing, liquefy, being saccharified, alcoholic fermentation, acetic fermentation, pressure salt, vinegar fermented grain is smoked and finished product preparation.The preparation method of raw material vinegar proposed by the present invention, is mainly used for the preparation of raw material vinegar.Using rice, sorghum, Maize Sciences compounding, according in raw material content of starch number plus after special ratios water sizes mixing, direct liquefaction, saccharification, alcoholic fermentation, without carrying out boiling to raw material, maximizing the nutritional ingredient for retaining raw material and improving product vinegar productivity.Then acetic fermentation, press salt, smoke vinegar fermented grain, leaching vinegar sterilizes to obtain raw material vinegar, smoke jujube, the fructus lycii, spiceleaf of stage addition special ratios, and smoke using alternating temperature, improve the mouthfeel and quality of product.The preparation method simple process reduces cost while energy saving, vinegar productivity is high, and nutrient loss rate is low.
Description
Technical field
The present invention, which discloses, belongs to food fermentation technical field, more particularly, to a kind of preparation method of raw material vinegar.
Background technique
Vinegar is exactly the necessity in our people's life since ancient times, is not only commonly used and arrives in dish culinary art, and
It is pickled in sauerkraut and meat and also be unable to do without vinegar in process of manufacture, with anti-oxidant, antifatigue, sterilization, treatment flu etc.
Multiple efficacies.
Chinese patent application 201910005780.1 discloses a kind of preparation method of Chishui solarization vinegar vinegar fermented grain, and rice is boiled again
Addition glutinous rice obtains congee, and vinegar Qu Jinhang alcoholic fermentation is then added in Keramos jar fermenter, adds bran after fermentation
Skin carries out spice, and ferments after spice, and the vinegar fermented grain of fermenting-ripening is manually fitted into Keramos solarization altar and carries out envelope unstrained spirits,
Esterification, final to obtain product vinegar, this method attenuation degree is reasonable, and vinegar total acidity gap is smaller.
Chinese patent application CN201811592841.0 discloses a kind of Vinegar Fermentation technique, including immersion and defibrination；It boils
Slurry, liquefaction and saccharification；Alcoholic fermentation and alcoholization；Liquid state fermentation: alcoholization liquid is added in liquid submerged fermentation tank, is added a certain amount of
Acetic acid bacteria strain liquid, so that alcoholization liquid is entered acetic fermentation process and ferment the predetermined time；It feeds intake, enter pond；Unstrained spirits is turned in fermentation；It is old to seal unstrained spirits
Make etc..This technological operation can enhance vinegar flavor, and the whole acetic fermentation time shortens, and increase fermentation vat utilization rate.
As it can be seen that prior art majority continues to use cooked material fermentation brew, technique is relative complex, and vinegar productivity is low, and energy consumption is big,
Economic benefit is not significant, and a small number of vinegar processing enterprises use Vinegar, reduces production cost while simplifying production technology,
However, being easy to produce poor product quality due to raw material direct fermentation, the problems such as mouthfeel is not good enough.
Summary of the invention
The present invention, which discloses, proposes a kind of raw material vinegar preparation method, to solve the above technical problems.
A kind of preparation method of raw material vinegar, includes the following steps:
(1) ingredient: raw material is crushed, and crosses 50-70 mesh, spare；The raw material includes rice, sorghum and corn, wherein
Rice, sorghum, corn mass ratio be 8:1:1；
(2) it sizes mixing: adding water after size-mixing tank is added in the raw material of above-mentioned crushing, after the amylase of material quality 1.5 ‰ is added
It sizes mixing, obtains slurries；
(3) it liquefies, be saccharified, alcoholic fermentation: wine brewing song, yeast, wheat bran, after paving, by above-mentioned slurry being added into fermentation vat
Liquid is squeezed into fermentation vat, after turning-over device sediment upturning 2-3 times, is carried out alcoholic fermentation, is obtained distiller's wort；Wherein raw material, wine brewing are bent, big
Bent, wheat bran mass ratio is 1000:5:200:160；
(4) acetic fermentation: after sequentially adding wheat bran, rice husk, acetic acid bacteria in Xiang Shangshu distiller's wort, static deposit is covered tightly with plastic cloth
After putting 24-48 hours, it is primary to turn over unstrained spirits daily, turns over unstrained spirits 30-35 days, carries out acetic fermentation；Wherein, the raw material: wheat bran: rice husk=
1:1.5:1；The inoculum concentration of acetic acid bacteria is the 6-8% of distiller's wort volume；
(5) it presses salt: after acetic fermentation carries out 23 days, monitoring the total acidity of fermented product daily, total acidity continuously declines 2
It starts to press salt, and the quality of pressure the added salt of salt is the 15-20% of raw material, and after pressing salt, company is turned over 3-4 days, obtains vinegar fermented grain；
(6) vinegar fermented grain is smoked: vinegar fermented grain being transported in smoked tank from fermentation vat, while adding fructus lycii, jujube, spiceleaf in smoked tank
Afterwards, it smokes；Wherein, the time smoked is 3-6 days, is smoked using alternating temperature, and the temperature smoked is 80-120 DEG C, the fructus lycii, red
Jujube, spiceleaf additive amount be material quality 0.2-0.5%；
(7) prepared by finished product: the vinegar fermented grain smoked being drenched vinegar, sterilizing, obtains finished product raw material vinegar.
Further, in step (2), the mass ratio of raw material and water is 1:5-6.
Further, in step (3), the time of alcoholic fermentation is 5-7 days, and the temperature of alcoholic fermentation is 27-33 DEG C, fermentation
Daily sediment upturning 1-2 times in the process.
Further, in step (4), the temperature of acetic fermentation is 36-46 DEG C.
Further, in step (6), the jujube, fructus lycii, spiceleaf ratio be 3:1:1；It smokes and is smoked using alternating temperature,
First at 80 DEG C smoke 12h, rise to 120 DEG C and smoke 12h, be down to 80 DEG C and smoke 12h, rise to 120 DEG C and smoke 12h, and so on into
Row.
Further, in step (7), vinegar is drenched specifically: the vinegar fermented grain smoked is packed into vinegar spaying pool, water is added not have vinegar fermented grain,
After impregnating 12-14 hours, vinegar is put, then puts the mixed vinegar liquid just flowed out return vinegar spaying pool after the mixed vinegar liquid of outflow is limpid
Enter vinegar spaying pool, while constantly adding water into vinegar spaying pool, drenches vinegar out.
Further, in step (7), the temperature of sterilizing is 95 DEG C, and sterilization time is 30 minutes.
The preparation method of raw material vinegar of the present invention has the advantage that
The preparation method of raw material vinegar proposed by the present invention is compounded using rice, sorghum, Maize Sciences, is formed sediment according in raw material
Powder content number plus after special ratios water sizes mixing, direct liquefaction, saccharification, alcoholic fermentation are maximum without carrying out boiling to raw material
Change the nutritional ingredient for retaining raw material and improves product vinegar productivity.Then acetic fermentation, press salt, smoke vinegar fermented grain, leaching vinegar sterilize raw
Expect vinegar, smoke jujube, the fructus lycii, spiceleaf of stage addition special ratios, and smoked using alternating temperature, improves the mouthfeel and product of product
Matter.The preparation method simple process reduces cost while energy saving, vinegar productivity is high, and every kilogram of raw material is able to produce raw material vinegar can
Up to 15.5 kilograms, and nutrient loss rate is low.
Specific embodiment
It should be noted that in the absence of conflict, the present invention disclose in embodiment and embodiment in feature can
To be combined with each other.
The embodiment of the present invention proposes a kind of raw material vinegar preparation method, includes the following steps:
(1) ingredient: raw material is crushed, and crosses 50-70 mesh, spare；The raw material includes rice, sorghum and corn, wherein
Rice, sorghum, corn mass ratio be 8:1:1；
(2) it sizes mixing: adding water after size-mixing tank is added in the raw material of above-mentioned crushing, after the amylase of material quality 1.5 ‰ is added
It sizes mixing, obtains slurries；
(3) it liquefies, be saccharified, alcoholic fermentation: wine brewing song, yeast, wheat bran, after paving, by above-mentioned slurry being added into fermentation vat
Liquid is squeezed into fermentation vat, after turning-over device sediment upturning 2-3 times, is carried out alcoholic fermentation, is obtained distiller's wort；Wherein raw material, wine brewing are bent, big
Bent, wheat bran mass ratio is 1000:5:200:160；
(4) acetic fermentation: after sequentially adding wheat bran, rice husk, acetic acid bacteria in Xiang Shangshu distiller's wort, static deposit is covered tightly with plastic cloth
After putting 24-48 hours, it is primary to turn over unstrained spirits daily, turns over unstrained spirits 30-35 days, carries out acetic fermentation；Wherein, the raw material: wheat bran: rice husk=
1:1.5:1；The inoculum concentration of acetic acid bacteria is the 6-8% of distiller's wort volume；
(5) it presses salt: after acetic fermentation 23 days, monitoring the total acidity of fermented product daily, total acidity continuously declines 2 days, opens
The quality of the pressure that begins salt, pressure the added salt of salt is the 15-20% of raw material, and after pressing salt, company is turned over 3-4 days, obtains vinegar fermented grain；
(6) vinegar fermented grain is smoked: vinegar fermented grain being transported in smoked tank from fermentation vat, while adding fructus lycii, jujube, spiceleaf in smoked tank
Afterwards, it smokes；Wherein, the time smoked is 3-6 days, is smoked using alternating temperature, and the temperature smoked is 80-120 DEG C, the fructus lycii, red
Jujube, spiceleaf total addition level be material quality 0.2-0.5%；
(7) prepared by finished product: the vinegar fermented grain smoked being drenched vinegar, sterilizing, obtains finished product raw material vinegar.
The preparation method of raw material vinegar proposed by the present invention is compounded using rice, sorghum, Maize Sciences, is formed sediment according in raw material
Powder content number plus after special ratios water sizes mixing, direct liquefaction, saccharification, alcoholic fermentation are maximum without carrying out boiling to raw material
Change the nutritional ingredient for retaining raw material and improves product vinegar productivity.Then acetic fermentation, press salt, smoke vinegar fermented grain, leaching vinegar sterilize to obtain produce
Product, smoke jujube, the fructus lycii, spiceleaf of stage addition special ratios, and are smoked using alternating temperature, improve the mouthfeel and product of product
Matter.The preparation method simple process, energy conservation reduce cost simultaneously, and vinegar productivity is high, and nutrient loss rate is low.
In the embodiment of the present invention, in step (1), rice, sorghum, in corn due to content of starch highest in rice component,
And the constituent of rice makes its easy raw material that carry out size mixing, therefore rice proportion is larger in three, by its this three science
Compounding, then smashes it through the sieve of specific mesh number, raw material is directly carried out convenient for the later period and sizes mixing, ferment.
In an embodiment of the present invention, in step (2), the mass ratio of raw material and water is 1:5-6.In the present invention, due to big
Rice, sorghum, content of starch is higher in corn, and water addition ratio example is particularly important, and content of starch is high, need to add water and size mixing, but
Dilutional hyponatremia is added to be unfavorable for fermenting under low temperature again.Therefore, the complexity for comprehensively considering the component proportion fermentation of raw material, selectes the original
The proper ratio of material and water is conducive to raw material direct fermentation, so as to maximize raising raw material availability, to improve out vinegar
Rate.
In an embodiment of the present invention, in step (3), the time of alcoholic fermentation is 5-7 days, the temperature 27- of alcoholic fermentation
It is 33 DEG C, sediment upturning 1-2 times daily in fermentation process.
In an embodiment of the present invention, in step (4), the temperature of acetic fermentation is 36-46 DEG C.
In the embodiment of the present invention, in step (5), salt is pressed after acetic fermentation, wherein the pressure salt is to acetic fermentation
Salt is added in product.
Temperature is usually controlled in the prior art, determines pressure salt opportunity, and the application is obtained by many experiments, controls total acid
Degree can more accurately control the end process of acetic fermentation, to can further improve vinegar quality.
In an embodiment of the present invention, in step (6), the jujube, fructus lycii, spiceleaf ratio be 3:1:1；Smoke use
Alternating temperature is smoked, and is first smoked 12h at 80 DEG C, is risen to 120 DEG C and smoke 12h, be down to 80 DEG C and smoke 12h, rise to 120 DEG C and smoke 12h, such as
This is back and forth carried out.It is smoked alternately that is, 80 DEG C of slightly lower temperature are smoked with 120 DEG C of high temperature.
In the present invention, raw material can bring one life unstrained spirits into as raw material, be smoked by high temperature, and raw material can transform into clinker,
The utilization rate of raw material is further improved, meanwhile, by intermolecular diffusion motion and association, stacte and vinegar fermented grain can be made
It is organically fused together, to remove the taste of original raw unstrained spirits.Alternating temperature smokes the height modulation by temperature, divides to change
Diffusion motion rate between son is more advantageous to the combination of stacte and vinegar fermented grain, improves product mouthfeel.And add special ratios
Jujube, fructus lycii, spiceleaf can further improve the taste of vinegar fermented grain, and the nutritive value of vinegar fermented grain can be improved.
In an embodiment of the present invention, in step (7), vinegar is drenched specifically: the vinegar fermented grain smoked is packed into vinegar spaying pool, adds water
Vinegar fermented grain is not crossed, after impregnating 12-14 hours, puts vinegar, the mixed vinegar liquid just flowed out is then returned into vinegar spaying pool, until the mixed vinegar liquid of outflow
After limpid, it is put into vinegar spaying pool, while constantly adding water into vinegar spaying pool, drenches vinegar out.
In an embodiment of the present invention, in step (7), the temperature of sterilizing is 95 DEG C, and the time of sterilizing is 30 minutes.
Below in conjunction with embodiment, the present invention will be described in detail.
Embodiment 1A kind of preparation method of raw material vinegar, includes the following steps:
(1) ingredient: 1000kg raw material is crushed, and crosses 60 meshes, spare；The raw material includes rice, sorghum and corn,
Middle rice, sorghum, corn are respectively 800kg, 100kg, 100kg；
(2) it sizes mixing: adding water 5000kg after size-mixing tank is added in the raw material of above-mentioned crushing, the shallow lake of material quality 1.5kg is added
It sizes mixing after powder enzyme, obtains slurries；
(3) it liquefies, be saccharified, alcoholic fermentation: 5kg wine brewing song, 200kg yeast, 160kg wheat bran, paving being added into fermentation vat
After flat, above-mentioned slurries are squeezed into fermentation vat, after turning-over device sediment upturning 2 times, carry out alcoholic fermentation, the time of alcoholic fermentation is
6 days, the temperature of alcoholic fermentation was 27 DEG C, daily sediment upturning 2 times in fermentation process, obtained distiller's wort；
(4) after sequentially adding 1500kg wheat bran, 1000kg rice husk, acetic acid bacteria in Xiang Shangshu distiller's wort, plastics acetic fermentation: are used
After cloth covers tightly static storage 36 hours, it is primary to turn over unstrained spirits daily, turns over unstrained spirits 30-35 days, progress acetic fermentation, and the temperature of acetic fermentation is
40℃；Wherein, the inoculum concentration of acetic acid bacteria is the 7% of distiller's wort volume；
(5) it presses salt: after acetic fermentation carries out 23 days, monitoring the total acidity of fermented product daily, total acidity continuously declines 2
It, starts to press salt, and the quality of pressure the added salt of salt is the 18% of raw material, and after pressing salt, company is turned over 3-4 days, obtains vinegar fermented grain；
(6) vinegar fermented grain is smoked: vinegar fermented grain is transported in smoked tank from fermentation vat, while add in smoked tank 3kg jujube, 1kg fructus lycii,
After 1kg spiceleaf, smoke；Wherein, the time smoked is 5 days, is smoked using alternating temperature, first smokes 12h at 80 DEG C, rises to 120 DEG C and smokes
12h processed is down to 80 DEG C and smokes 12h, rises to 120 DEG C and smokes 12h, and so on carries out；
(7) prepared by finished product: the vinegar fermented grain smoked is drenched into vinegar, specifically: the vinegar fermented grain smoked is packed into vinegar spaying pool, water is added
Vinegar fermented grain is not crossed, after impregnating 12 hours, puts vinegar, the mixed vinegar liquid just flowed out is then returned into vinegar spaying pool, until the mixed vinegar liquid of outflow is clear
After clear, it is put into vinegar spaying pool, while constantly adding water into vinegar spaying pool, drenches vinegar out；Then it sterilizing, the temperature of sterilizing is 95 DEG C,
Sterilization time is 30 minutes, obtains finished product raw material vinegar.
Embodiment 2A kind of preparation method of raw material vinegar, includes the following steps:
(1) ingredient: 1000kg raw material is crushed, and crosses 70 meshes, spare；The raw material includes rice, sorghum and corn,
Middle rice, sorghum, corn are respectively 800kg, 100kg, 100kg；
(2) it sizes mixing: adding water 6000kg after size-mixing tank is added in the raw material of above-mentioned crushing, the shallow lake of material quality 1.5kg is added
It sizes mixing after powder enzyme, obtains slurries；
(3) it liquefies, be saccharified, alcoholic fermentation: 5kg wine brewing song, 200kg yeast, 160kg wheat bran, paving being added into fermentation vat
After flat, above-mentioned slurries are squeezed into fermentation vat, after turning-over device sediment upturning 3 times, carry out alcoholic fermentation, the time of alcoholic fermentation is
7 days, the temperature of alcoholic fermentation was 33 DEG C, daily sediment upturning 2 times in fermentation process, obtained distiller's wort；
(4) after sequentially adding 1500kg wheat bran, 1000kg rice husk, acetic acid bacteria in Xiang Shangshu distiller's wort, plastics acetic fermentation: are used
After cloth covers tightly static storage 48 hours, it is primary to turn over unstrained spirits daily, turns over unstrained spirits 35 days, carries out acetic fermentation, and the temperature of acetic fermentation is 45
℃；Wherein, the inoculum concentration of acetic acid bacteria is the 8% of distiller's wort volume；
(5) it presses salt: after acetic fermentation 23 days, monitoring the total acidity of fermented product daily, total acidity continuously declines 2 days, opens
The pressure that begins salt, the quality of pressure the added salt of salt is the 20% of raw material, and after pressing salt, company is turned over 4 days, obtains vinegar fermented grain；
(6) vinegar fermented grain is smoked: vinegar fermented grain being transported in smoked tank from fermentation vat, while adding 2.7kg jujube, 0.9kg in smoked tank
After fructus lycii, 0.9kg spiceleaf, smoke；Wherein, the time smoked is 6 days, is smoked using alternating temperature, first smokes 12h at 80 DEG C, rises to
120 DEG C are smoked 12h, are down to 80 DEG C and are smoked 12h, are risen to 120 DEG C and are smoked 12h, and so on carry out；
(7) prepared by finished product: the vinegar fermented grain smoked is drenched into vinegar, specifically: the vinegar fermented grain smoked is packed into vinegar spaying pool, water is added
Vinegar fermented grain is not crossed, after impregnating 14 hours, puts vinegar, the mixed vinegar liquid just flowed out is then returned into vinegar spaying pool, until the mixed vinegar liquid of outflow is clear
After clear, it is put into vinegar spaying pool, while constantly adding water into vinegar spaying pool, drenches vinegar out；Then it sterilizing, the temperature of sterilizing is 95 DEG C,
Sterilization time is 30 minutes, obtains finished product raw material vinegar.
Embodiment 3A kind of preparation method of raw material vinegar, includes the following steps:
(1) ingredient: 1000kg raw material is crushed, and crosses 50 meshes, spare；The raw material includes rice, sorghum and corn,
Middle rice, sorghum, corn are respectively 800kg, 100kg, 100kg；
(2) it sizes mixing: adding water 5500kg after size-mixing tank is added in the raw material of above-mentioned crushing, the shallow lake of material quality 1.5kg is added
It sizes mixing after powder enzyme, obtains slurries；
(3) it liquefies, be saccharified, alcoholic fermentation: 5kg wine brewing song, 200kg yeast, 160kg wheat bran, paving being added into fermentation vat
After flat, above-mentioned slurries are squeezed into fermentation vat, after turning-over device sediment upturning 2 times, carry out alcoholic fermentation, the time of alcoholic fermentation is
5 days, the temperature of alcoholic fermentation was 30 DEG C, daily sediment upturning 1 time in fermentation process, obtained distiller's wort；
(4) after sequentially adding 1500kg wheat bran, 1000kg rice husk, acetic acid bacteria in Xiang Shangshu distiller's wort, plastics acetic fermentation: are used
After cloth covers tightly static storage 36 hours, it is primary to turn over unstrained spirits daily, turns over unstrained spirits 30 days, carries out acetic fermentation, and the temperature of acetic fermentation is 38
℃；Wherein, the inoculum concentration of acetic acid bacteria is the 6% of distiller's wort volume；
(5) it presses salt: after acetic fermentation 23 days, monitoring the total acidity of fermented product daily, total acidity continuously declines 2 days, opens
The pressure that begins salt, the quality of pressure the added salt of salt is the 15% of raw material, and after pressing salt, company is turned over 3-4 days, obtains vinegar fermented grain；
(6) vinegar fermented grain is smoked: vinegar fermented grain being transported in smoked tank from fermentation vat, while adding 2.1kg jujube, 0.7kg in smoked tank
After fructus lycii, 0.7kg spiceleaf, smoke；Wherein, the time smoked is 3 days, is smoked using alternating temperature, first smokes 12h at 80 DEG C, rises to
120 DEG C are smoked 12h, are down to 80 DEG C and are smoked 12h, are risen to 120 DEG C and are smoked 12h, and so on carry out；
(7) prepared by finished product: the vinegar fermented grain smoked is drenched into vinegar, specifically: the vinegar fermented grain smoked is packed into vinegar spaying pool, water is added
Vinegar fermented grain is not crossed, after impregnating 13 hours, puts vinegar, the mixed vinegar liquid just flowed out is then returned into vinegar spaying pool, until the mixed vinegar liquid of outflow is clear
After clear, it is put into vinegar spaying pool, while constantly adding water into vinegar spaying pool, drenches vinegar out；Then it sterilizing, the temperature of sterilizing is 95 DEG C,
Sterilization time is 30 minutes, obtains finished product raw material vinegar.
Comparative example 1
With embodiment 1, the difference is that: in step (1)-(2): by Raw Materials Rice: sorghum: corn is according to 800kg:
After 100kg:100kg boiling, amylase 1.5kg is added, is stirred evenly spare.
Comparative example 2
With embodiment 1, the difference is that: in step (2), add 3000kg water.
Comparative example 3
With embodiment 1, the difference is that: in step (6), smoking temperature whole process is 90 DEG C.
Comparative example 4
With embodiment 1, the difference is that: in step (6), jujube, fructus lycii, spiceleaf are not added.
Raw material vinegar obtained by the embodiment of the present invention and comparative example is evaluated below.
The vinegar productivity for investigating raw material vinegar in embodiment 1-3 and comparative example 1-2, the results are shown in Table 1.
Vinegar productivity are as follows: every kilogram of raw material is able to produce kilogram number of raw material vinegar.Seen from table 1, the application is due to using life
Material is used as raw material, and carries out specific adjusted to size mixing technology, hence it is evident that improves vinegar productivity.
Table 1
| Serial number | Vinegar productivity |
| Embodiment 1 | 14.8 |
| Embodiment 2 | 15.5 |
| Embodiment 3 | 15.1 |
| Comparative example 1 | 11.9 |
| Comparative example 2 | 12.1 |
Sensory evaluation is carried out to embodiment 1-3 and comparative example 3-4, selects 40 people, is divided into 4 groups, every group of 10 people, every group of difference
It is evaluated from color quality, mouthfeel, fragrance, last 4 groups show that comprehensive evaluation result, acquired results are shown in Table 2.As can be seen from Table 2,
1-3 of the embodiment of the present invention is smoked using alternating temperature during smoking and is added jujube etc., can be obviously improved raw material vinegar color,
Mouthfeel and fragrance, and comparative example 3 (not smoked using alternating temperature) and comparative example 4 (process of smoking is not added with jujube, fructus lycii and spiceleaf)
The mouthfeel of gained raw material vinegar etc. is slightly worse.
Table 2
The nutritional ingredient and its physical and chemical parameter for investigating embodiment 1-3 and comparative example 1, are as a result specifically shown in Table 3.Seen from table 3,
Raw material vinegar nutritional ingredient obtained by 1-3 of the embodiment of the present invention obviously increases, and (clinker vinegar) nutritional ingredient of comparative example 1 and quality are slightly
It is low.
Table 3
The foregoing is merely preferred embodiments disclosed by the invention, are not intended to limit the invention disclosure, all at this
Within the spirit and principle of disclosure of the invention, any modification, equivalent replacement, improvement and so on should be included in the present invention and disclose
Protection scope within.
Claims (7)
1. a kind of preparation method of raw material vinegar, which comprises the steps of:
(1) ingredient: raw material is crushed, and crosses 50-70 mesh, spare；The raw material includes rice, sorghum and corn, wherein rice,
Sorghum, corn mass ratio be 8:1:1；
(2) it sizes mixing: adding water after size-mixing tank is added in the raw material of above-mentioned crushing, size mixing after the amylase of material quality 1.5 ‰ is added,
Obtain slurries；
(3) it liquefies, be saccharified, alcoholic fermentation: wine brewing song being added into fermentation vat, after paving, above-mentioned slurries are beaten for yeast, wheat bran
Enter in fermentation vat, after turning-over device sediment upturning 2-3 times, carries out alcoholic fermentation, obtain distiller's wort；Wherein raw material, wine brewing song, yeast, bran
The mass ratio of skin is 1000:5:200:160；
(4) acetic fermentation: after sequentially adding wheat bran, rice husk, acetic acid bacteria in Xiang Shangshu distiller's wort, static storage is covered tightly with plastic cloth
After 24-48 hours, it is primary to turn over unstrained spirits daily, turns over unstrained spirits 30-35 days, carries out acetic fermentation；Wherein, the raw material: wheat bran: rice husk=1:
1.5:1；The inoculum concentration of acetic acid bacteria is the 6-8% of distiller's wort volume；
(5) it presses salt: after acetic fermentation carries out 23 days, monitoring the total acidity of fermented product daily, total acidity continuously declines 2 days, opens
The quality of the pressure that begins salt, pressure the added salt of salt is the 15-20% of raw material, and after pressing salt, company is turned over 3-4 days, obtains vinegar fermented grain；
(6) vinegar fermented grain is smoked: vinegar fermented grain being transported in smoked tank from fermentation vat, while being smoked after addition fructus lycii, jujube, spiceleaf in smoked tank
System；Wherein, the time smoked is 3-6 days, is smoked using alternating temperature, and the temperature smoked is 80-120 DEG C, the fructus lycii, jujube, perfume (or spice)
The total addition level of leaf is the 0.2-0.5% of material quality；
(7) prepared by finished product: the vinegar fermented grain smoked being drenched vinegar, sterilizing, obtains finished product raw material vinegar.
2. preparation method according to claim 1, it is characterised in that: in step (2), the mass ratio of raw material and water is 1:5-
6。
3. preparation method according to claim 1, it is characterised in that: in step (3), the time of alcoholic fermentation is 5-7 days,
The temperature of alcoholic fermentation is 27-33 DEG C, sediment upturning 1-2 times daily in fermentation process.
4. preparation method according to claim 1, it is characterised in that: in step (4), the temperature of acetic fermentation is 36-46
℃。
5. preparation method according to claim 1, it is characterised in that: in step (6), the jujube, fructus lycii, spiceleaf ratio
Example is 3:1:1；It smokes and is smoked using alternating temperature, first smoke 12h at 80 DEG C, rise to 120 DEG C and smoke 12h, be down to 80 DEG C and smoke 12h,
It rises to 120 DEG C and smokes 12h, and so on carry out.
6. preparation method according to claim 1, it is characterised in that: in step (7), drench vinegar specifically: the vinegar that will have been smoked
Unstrained spirits is packed into vinegar spaying pool, and water is added not have vinegar fermented grain, after impregnating 12-14 hours, puts vinegar, and the mixed vinegar liquid just flowed out is then returned to leaching vinegar
Pond is put into vinegar spaying pool after the mixed vinegar liquid of outflow is limpid, while constantly adding water into vinegar spaying pool, drenches vinegar out.
7. preparation method according to claim 1, it is characterised in that: in step (7), the temperature of sterilizing is 95 DEG C, sterilizing
Time be 30 minutes.
Priority Applications (1)
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| CN111548898A (en) * | 2020-06-02 | 2020-08-18 | 泰安未来食品有限公司 | Five-grain vinegar and preparation method thereof |
| CN113564012A (en) * | 2021-08-03 | 2021-10-29 | 山西守艺人醋业有限责任公司 | Seafood vinegar and preparation method thereof |
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| CN113564012A (en) * | 2021-08-03 | 2021-10-29 | 山西守艺人醋业有限责任公司 | Seafood vinegar and preparation method thereof |
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