Method for producing edible vinegar

Abstract

The invention discloses a method for producing an edible vinegar product, which relates to the technical field of edible vinegar production. The top-class optimization of key control points is used to determine a new method and a new edible vinegar product, including the prior technology of the production process of edible vinegar; raw materials are non-transgenic and meet the requirement of green food, the polished rice rate of rice is 80 percent, and the ratio of the materials to water is 1 to 3; eight ten-thousandths liquefying enzyme is added, and the temperature is increased by 120 DEG Cfor liquefaction; 100U of saccharifying enzyme is added for each gram of starch for saccharification; during the alcohol fermentation, qingchaqu which accounts for 10 to 12 percent of the raw materials and hongxin daqu which accounts for 18 to 20 percent of the raw materials are added, and the alcohol content of mash is 9 degree; during the fermentation of acetic acid, bran which can pass througha 40-mesh sieve and five thousandths of acetic acid fermenting grains are added; 1 to 3 percent of white spirit with the content of between 16 and 18 degrees is added for esterification ripening for 30 days; the blending and filtration are performed; the standard for edible vinegar products for Olympic Games is executed; and no additives are added expect potassium sorbate during the whole production process. The method is used for the production of the edible vinegar. The method is scientific and the product has high quality.

Description

technical field [0001] The production method of the vinegar product of the present invention relates to the technical field of condiment production; in particular, it relates to the technical field of production of brewed vinegar condiment; especially relates to the technical field of production method of vinegar product. Background technique [0002] For vinegar products, the types generally include brewed vinegar and prepared vinegar; in terms of production technology, there are solid vinegar and liquid vinegar; there are high-grade vinegar, mid-grade vinegar, and low-grade vinegar in grades; eating methods Generally, there are vinegar suitable for cooking, vinegar suitable for cold dressing, and vinegar suitable for dipping; the varieties generally include Shanxi mature vinegar, Zhenjiang vinegar, white vinegar, rice vinegar, etc.; Low vinegar etc. It can be said that there are various varieties, brands, quantities, and prices, so its production methods, grades, uses, an...

AI Technical Summary

Problems solved by technology

It can be said that there are various varieties, brands, quantities, and prices, so its production methods, grades, uses, and different needs of consumers and the needs of different consumers are all different; Defects and disadvantages are: there is no vinegar that can meet the different needs of consumers and meet the needs of different consumers, can adapt to special groups and can adapt to the general population, not only possesses the required product grades but also caters to popular products Grade, can not only meet the special phased production supply but also continue the ordinary long-term production supply

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