Preparation method for mature vinegar

A technology of vinegar mash and acetic acid bacteria, applied in directions such as preparation of vinegar, biochemical equipment and methods, methods based on microorganisms, etc., can solve the problem of long after-ripening time (generally 1-3 months, unfavorable for mass production, mechanization) problems such as low intensity, to achieve the effect of easy mechanized operation, high labor efficiency, and low labor intensity

Active Publication Date: 2011-10-05
FOODSTAR CHINA INVESTMENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above three preparation methods all have the disadvantages of long fermentation time (generally about 40 days) and long post-ripening time (generally 1-3 months); After several processes such as fermenting and pouring vinegar, we can obtain mature vinegar products that are sweet, mellow, delicious, and soft in sour taste. The labor intensity is high and the mechanization intensity is low, which is not conducive to mass production.

Method used

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  • Preparation method for mature vinegar
  • Preparation method for mature vinegar
  • Preparation method for mature vinegar

Examples

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preparation example Construction

[0031] 3. Preparation of fried rice liquid:

[0032] Stir-fry the rice until it is burnt until it becomes dark brown and thick, then add 3 times the amount of the original rice to boil, boil for 4 to 5 minutes, and finally filter to get the fried rice liquid.

Embodiment 1

[0034] Such as figure 1 Shown is the process flow diagram of the mature vinegar preparation method of the present invention. The specific description is as follows:

[0035] 1. Prepare raw materials:

[0036] The ratio of raw materials is shown in the table below:

[0037]

[0038] Pump the fried chaff, bran, fried rice liquid, glucose powder and yeast extract into the fermenter, carry out 100°C disinfection treatment, then cool down to 40-45°C, and then add edible alcohol and acetic acid bacteria.

[0039] 2. Carry out continuous stirring and ventilated fermentation in solid-liquid state:

[0040] 1) Under the condition of 31-33°C, continuous ventilation and stirring are carried out for heat preservation and fermentation. Fermentation time is 40~48 hours.

[0041] 2) Fermentation defoaming: use edible defoaming agent for defoaming. Add 50 grams of edible defoamer with the acetic acid bacteria (dissolved in hot water first) during the batching, and add 10 grams per ti...

Embodiment 2

[0072] The ratio of raw materials of this embodiment is shown in the table below:

[0073]

[0074] The fermentation data of this embodiment are shown in the table below.

[0075] fermentation time

[0076] Other processes in this embodiment are the same as those in Embodiment 1, and will not be repeated here.

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Abstract

The invention discloses a preparation method for a mature vinegar. The method comprises the following steps: A, preparing raw materials: mixing fried hulls, fried wheat bran, liquid of fried rice, water, glucose powders and yeast extract, followed by a sterilizing, then adding edible alcohol and acetic acid bacteria to obtain the mixed raw materials; B, carrying out a fermenting: carrying out a fermenting for the mixed raw materials through a continuous ventilation stirring of deep solid-liquid state substance to obtain a solid-liquid state mature vinegar mash; C, carrying out a enzymolysis: adding first soy and a enzyme preparation to the solid-liquid state mature vinegar mash, and carrying out a solid-liquid state enzymolysis to obtain a enzymolysis vinegar mash; D, carrying out a post processing: sequential carrying out a heating for sterilize, a storing, a rough filtering, a fine filtering, a blending, a disinfecting and a sterilizing for the enzymolysis vinegar mash to obtain a finished product of the mature vinegar. The preparation method provided by the present invention has advantages of available raw materials, short fermentation period, easy realization of mechanized operation, high labour efficiency, low work intensity, and is suitable for a large-scale production. In addition, physical and chemical quality indexes of the mature vinegar provided by the present invention can reach the national quality standard of the vinegar.

Description

technical field [0001] The invention belongs to the technical field of mature vinegar preparation, and in particular relates to a method for preparing mature vinegar by combining a solid-liquid one-step deep layer continuous stirring ventilated fermentation technology and an enzymatic hydrolysis technology. Background technique [0002] At present, domestic and foreign manufacturers of mature vinegar generally use water, starch, and sugar as the main raw materials to prepare mature vinegar by solid-state fermentation, liquid fermentation, solid-liquid two-step method or deep liquid ventilation fermentation. The above three preparation methods all have the disadvantages of long fermentation time (generally about 40 days) and long post-ripening time (generally 1-3 months); After several processes such as turning the unstrained grains and pouring vinegar, the mature vinegar product with sweet, mellow and delicious taste, and soft sour taste can be obtained. The labor intensity ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12R1/02
Inventor 曾国维张志飞
Owner FOODSTAR CHINA INVESTMENTS
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