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Method for manufacturing edible vinegar with famous wine bacterium series Daqu

A technology of vinegar and famous wine, which is applied in the field of vinegar preparation from famous wine strain Daqu, to achieve the effect of strong vinegar aroma and outstanding aging aroma

Active Publication Date: 2008-01-23
湖南大德未来科技产业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] However, there is currently no document mentioning the process of using the famous wine strain Daqu to brew vinegar.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0125] Example 1 Utilize Moutai strain Daqu to prepare vinegar by mash state alcohol fermentation method

[0126] Adopt above-mentioned mash state alcoholic fermentation method, wherein, high-temperature Daqu (wheat is raw material) is purchased from Guizhou Moutai Town, and the raw material adopted is 50% sorghum, 20% rice, 10% millet, 20% wheat ; The auxiliary material used is bran; the loose material uses rice husk. Put the obtained base vinegar into a bamboo barrel made of Mao bamboo produced in Zhangjiajie, Hunan Province, and seal it for aging for 12 to 18 months to obtain the product aged vinegar.

[0127] The obtained vinegar has the aroma of Moutai, black and red in color, and the fragrance of bamboo permeates in the vinegar, forming a unique flavor.

Embodiment 2

[0128] Example 2 Utilize Wuliangye bacteria strain Daqu to prepare vinegar through mash state alcohol fermentation method

[0129] Adopt above-mentioned mash state alcoholic fermentation method, wherein, middle temperature Daqu (wheat is raw material) is bought from Sichuan Yibin, the raw material that adopts is 50% sorghum, 25% rice, 25% wheat; The auxiliary material that adopts is Bran; bran is used as bulking material. Among them, the last process of smoked grains is not carried out, but unsmoked vinegar grains are directly used instead of smoked grains for vinegar drenching. Put the obtained base vinegar into a wooden barrel made of oak and seal it for aging for 12 to 18 months to obtain the product aged vinegar.

[0130] The resulting vinegar has the aroma of Wuliangye wine, brownish red in color, pure in taste, long aftertaste, slightly sweet in acid.

Embodiment 3

[0131] Embodiment 3 Sandalwood is soaked in vinegar

[0132] The base vinegar of embodiment 2 is placed in ceramic container, adds 1kg sandalwood chip in every 100kg base vinegar, (sandalwood chip is processed into 0.05m * 0.05m * 0.01m wood chip with fresh sandalwood) and soaked for 30 days. Take out the wood chip and seal it and put it aside for 12 months to obtain aged vinegar.

[0133] The obtained vinegar has the aroma of Wuliangye wine, brown-red in color, and noble sandalwood aroma in the vinegar aroma.

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PUM

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Abstract

The invention provides an edible vinegar preparation method, which comprises steps for gaining fermented grain with alcoholic and an acetic acid fermentation steps by utilizing the fermented grain. Wherein, the steps for gaining the fermented grain with alcoholic adopt the famous wine bacteria system daqu. In an optimized application scheme, the method also comprises an edible vinegar process by wood with fragrant taste. The edible vinegar provided by the invention is of the heavy vinegar flavor and obvious stale flavor, and processes the special flavors of Maotai, Wuliangye, Luzhou Laoliao and / or the special light scent of the wood.

Description

technical field [0001] The invention relates to a preparation method of vinegar. More specifically, the present invention relates to a method for preparing vinegar by utilizing the famous wine strain Daqu. The invention also relates to a method for treating vinegar with aromatic wood. Background technique [0002] The taste of vinegar is sour and mellow, and it is an essential condiment in cooking. The main component of vinegar is acetic acid, in addition, it also contains other nutrients that are beneficial to the body, such as lactic acid, gluconic acid, succinic acid, amino acids, sugar, calcium, phosphorus, iron, vitamin B2, aldehyde compounds and some salts Wait. According to different places of origin and varieties, the amount of acetic acid contained in vinegar is also different, generally between 5-8%. The strength of the sour taste of acetic acid is mainly determined by the amount of acetic acid contained in it. For example, Shanxi mature vinegar has a strong s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 石小和尹文礼李耀辉
Owner 湖南大德未来科技产业集团有限公司
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