Novel salt-free aging technology for aromatic vinegar

Abstract

The invention discloses salt-free aging technology for aromatic vinegar, which is novel aging technology for producing the aromatic vinegar. The technical scheme thereof comprises the steps: steaming rice after the soaking and draining; adopting medicinal plants such as vitex negundo, flaccid knotweed herb and artemisia leaf to assist in natural inoculation and koji making; naturally air-drying koji, then adding 6 to 7 times of volume of water into a vat, and performing koji saccharification, alcohol fermentation and acetic acid fermentation; enabling the content of acetic acid to reach about4.0g / 100mL after about 60d, adding 1.5 percent of spice concentrated extracting solution after the acetic acid fermentation is basically finished; stirring the mixture evenly, then sealing the vat; performing salt-free aging for over 8 months; and obtaining a salt-free aromatic vinegar product by a raw vinegar liquid after the coarse filtration through vacuum decoction, diatomite filtration, flash sterilization and aseptic canning. A formula of the spice concentrated extracting solution comprises 3.5 percent of aniseed, 1.0 percent of cinnamon, 4.5 percent of clove, 0.5 percent of ferula, 4.5percent of pricklyash peel, and 86 percent of raw vinegar liquid; and preparation technology for the spice concentrated extracting solution comprises the steps of: soaking the formula in the raw vinegar liquid for 24h; performing normal-pressure boiling for 30 to 40min; cooling the obtained solution; standing the obtained solution for 10 to 12h; and filtering the obtained solution to obtain the spice concentrated extracting solution. The technology adopts the spice concentrated extracting solution to substitute common salt for the salt-free aging of the aromatic vinegar for the first time, can achieve the aims of inhibiting the activity of acetic acid bacteria, controlling the overoxidation of the acetic acid, improving the quality of products and the like.

Description

technical field [0001] The invention relates to a brewing and aging technology of balsamic vinegar, which is a technology for salt-free aging of balsamic vinegar by using concentrated extracts of pure natural spices instead of salt. Background technique [0002] At present, in the traditional process of brewing vinegar in China, when the acetic acid fermentation is basically completed, about 5% of salt needs to be added before entering the aging stage, so as to inhibit the continued activity of acetic acid bacteria, the reproduction of harmful bacteria, and control the peroxidation of acetic acid, which leads to The salt content of vinegar products is relatively high, and the NaCl content of main vinegars in the domestic market reaches 3-5%. Due to the many uses and effects of vinegar, it can not only be used as an acidic condiment to enhance the flavor of food, but also can be used as a health product to prevent and treat diseases, such as increasing appetite, softening blo...

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the problem of high salt content in traditional vinegar and develop a new type of balsamic vinegar that meets the requirements of modern dietary nutrition science, the present invention provides a method of adding pure natural spice concentrated extract instead of salt in the later stage of balsamic vinegar brewing for salt-free new technology for aging