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Preparation method for virgin pulp aromatic vinegar

A technology of puree balsamic vinegar and puree white grain vinegar, which is applied in the preparation of vinegar and other directions, can solve problems such as being unfavorable to shortening the capital turnover of enterprises, disadvantageous to the improvement of production efficiency of enterprises, and improving the utilization rate of equipment, so as to achieve a strong aroma and high quality. Rich, bright color, the effect of increasing yield

Active Publication Date: 2015-04-01
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the longer the aging time, the more unfavorable it is to improve the production efficiency and equipment utilization rate of the enterprise, and it is even more unfavorable to shorten the capital turnover of the enterprise.

Method used

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  • Preparation method for virgin pulp aromatic vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A preparation method of puree balsamic vinegar, comprising the steps of:

[0048] (1) Preparation of puree white fermented grain vinegar

[0049] ①Raw material selection and processing

[0050] Select sorghum with full grains and no mildew, crushed into 4 to 6 petals, add 70 kg of water to 100 kg of raw materials, and mix thoroughly to make the raw materials absorb water evenly and adequately. Afterwards, the moistened raw materials were added into a high-pressure cooking container by high-pressure steam method, and cooked at 121°C and 0.11Mpa for 1 hour.

[0051] ② mix song

[0052] Crush Daqu into pieces, then grind it into fine powder, add 63kg of koji evenly to the raw materials cooled to 21°C according to the ratio of 100kg of raw materials, and fully stir.

[0053] ③Alcoholic fermentation

[0054] After the raw materials and Daqu are evenly mixed, transfer them to the alcohol fermentation tank, add 80 kg of cooling water, control the ratio of material to water...

Embodiment 2

[0080] A preparation method of puree balsamic vinegar, comprising the steps of:

[0081] (1) Preparation of puree white fermented grain vinegar

[0082] ①Raw material selection and processing

[0083] Select sorghum with full granules and no mildew, crushed into 4-6 petals, add 75 kg of water to 100 kg of raw materials for moistening, and fully stir to make the raw materials absorb water evenly and adequately. Afterwards, the moistened raw materials were added into a high-pressure cooking container by high-pressure steam method, and cooked at 121°C and 0.11Mpa for 1 hour.

[0084] ② mix music

[0085] The Daqu is crushed into pieces, and then ground into fine powder, and the ratio of 61 kg of koji mixed with 100 kg of raw materials is evenly added to the raw materials cooled to 20 ° C, and fully stirred.

[0086] ③Alcoholic fermentation

[0087] After the raw materials and Daqu are evenly mixed, transfer them to the alcohol fermentation tank, add 85 kg of cooling water, co...

Embodiment 3

[0113] A preparation method of puree balsamic vinegar, comprising the steps of:

[0114] (1) Preparation of puree white fermented grain vinegar

[0115] ①Raw material selection and processing

[0116] Select sorghum with full granules and no mildew, crushed into 4-6 petals, add 72 kg of water to 100 kg of raw materials for moistening, and fully stir to make the raw materials absorb water evenly and adequately. Afterwards, the moistened raw materials were added into a high-pressure cooking container by high-pressure steam method, and cooked at 121°C and 0.11Mpa for 1 hour.

[0117] ② mix song

[0118] The Daqu is crushed into pieces, and then ground into fine powder, and the ratio of 62 kg of koji mixed with 100 kg of raw materials is evenly added to the raw materials cooled to 22 ° C, and fully stirred.

[0119] ③Alcoholic fermentation

[0120] After the raw materials and Daqu are evenly mixed, transfer them to the alcohol fermentation tank, add 83 kg of cooling water, con...

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Abstract

The invention relates to a preparation method for table vinegar and particularly relates to a preparation method for virgin pulp aromatic vinegar. The preparation method comprises the following steps: (1) preparing virgin pulp non-smoked fermented grain vinegar; (2) preparing virgin pulp smoked and fermented vinegar; (3) preparing virgin aromatic vinegar; and (4) preparing the virgin pulp aromatic vinegar: blending 35-45 parts of the virgin pulp non-smoked fermented grain vinegar, 25-30 parts of the virgin pulp smoked and fermented vinegar and 30-35 parts of the virgin pulp aromatic vinegar; and homogenizing and carrying out high-temperature instant sterilization, and filling to obtain the virgin pulp aromatic vinegar. The preparation method for the virgin pulp aromatic vinegar is simple in process operation; the production period is greatly shortened and the production efficiency is obviously improved; the output of the high-quality table vinegar in unit time is greatly improved and the popularization and application prospect is very wide.

Description

technical field [0001] The invention relates to a method for preparing vinegar, in particular to a method for preparing puree aromatic vinegar. Background technique [0002] my country's annual output of vinegar is about 4 million tons, of which grain vinegar is mainly brewed from grains. In the practice of grain vinegar production, solid-state fermentation is a traditional brewing method in my country. Solid-state fermentation uses grain as the main raw material, which is crushed, stirred with water, steamed, and then mixed with loose auxiliary materials such as rice bran for acetic fermentation after alcoholic fermentation. The open process operating environment of solid-state fermentation enables the formation of a multilateral fermentation mode of co-fermentation of multiple strains during the fermentation process. Compared with pure strains of liquid fermented vinegar, the quality and flavor of vinegar brewed by solid-state fermentation are incomparable. The advantages...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 林汲赵红年
Owner 山西金龙鱼梁汾醋业有限公司
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