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Production method for table vinegar

A production method and technology of edible vinegar, applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of short fermentation time and insufficient sterilization, and achieve simple production process, soft sour taste, Effects that are easy to achieve

Inactive Publication Date: 2014-12-10
重庆市武隆区曹氏醋厂
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

At present, the existing technology adopts the traditional fermentation method, the fermentation time is short, and the boiling sterilization time in the sterilizing pot is about 90 minutes, which cannot be fully sterilized

Method used

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Examples

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Embodiment Construction

[0010] The present invention will be further described below with reference to specific examples.

[0011] A kind of preparation method of edible vinegar according to the embodiment of the present invention uses rice and bran as raw materials to carry out pre-fermentation, and then adds bran, rice husk, water, and acetic acid bacteria seeds to carry out post-fermentation, and adopts the following steps to make:

[0012] S1. Raw material processing: mix the raw material rice and bran according to a certain ratio, accumulate and moisten the material for 7-12 hours, and then steam the material under normal pressure for 2-4 hours to make a mixture;

[0013] S2. Inoculation: When the temperature of the mixture drops to 35-40°C, add 0.6% of Aspergillus niger and 1.4% of Aspergillus oryzae by weight of the raw materials, mix well and put it into a container, and cultivate it under the condition of 28-36°C for 25-35 Hours, made into a song;

[0014] S3, pre-fermentation: add distille...

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PUM

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Abstract

The invention relates to a production method for table vinegar. The production method adopting rice and bran as raw materials comprises the following steps: mixing, material wetting, inoculating, primary fermentation, secondary fermentation, vinegar pouring, blending, sterilizing, inspecting and filling. The production method has the beneficial effect the table vinegar produced by virtue of the method disclosed by the invention is dark brown in color and luster, strong in vinegar smell, soft in sour, slightly sweet, clear in state and proper in concentration. And moreover, the method is easy to grasp, convenient to realize, long in fermenting and sterilizing time, capable of sufficiently sterilizing and high in safety.

Description

technical field [0001] The invention relates to a preparation method of edible vinegar. Background technique [0002] Vinegar is a traditional acid condiment in my country. Modern medicine believes that vinegar has the following effects on curing diseases and health: eliminating fatigue; regulating the acid-base balance of the blood and maintaining a relatively stable internal environment; helping digestion and benefiting nutrition Absorption of ingredients; anti-aging, inhibit and reduce the formation of peroxides in the aging process of the human body; has a strong bactericidal ability, can kill Staphylococcus, Escherichia coli, disease dry bacteria, halophilic bacteria, etc. in the intestinal tract; strengthen the liver Function, promote metabolism; expand blood vessels, help lower blood pressure, prevent cardiovascular diseases; enhance kidney function, diuretic effect, and can reduce urine sugar content. [0003] The production of vinegar in my country mainly uses grain,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/685C12R1/69C12R1/02
Inventor 栾永淑
Owner 重庆市武隆区曹氏醋厂
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