Sweet potato vinegar preparing technology

A production process and a sweet potato technology, applied in the field of sweet potato vinegar production technology, can solve the problems of high manufacturing cost and limited availability of sweet potato vinegar, and achieve the effects of mellow taste and strong sweet potato flavor.

Inactive Publication Date: 2016-11-23
崔惠金
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problem of high production cost of the existing grain-based vinegar and the serious problem of limited raw materials of the existing sweet potato vinegar, and provides a process capable of directly producing sweet potato vinegar from sweet potatoes

Method used

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Comparison scheme
Effect test

Embodiment Construction

[0019] Sweet potato vinegar production process comprises the following steps:

[0020] 1. Raw material processing

[0021] Pick and remove rotten and deteriorated potato pieces, wash and remove the soil, or slice and dry in the sun, then grind, and then mix in 25% of the raw material weight of rice husk, 16% of bran, and 10% of water for steaming. 1.5 kg / cm2, keep for 1 hour, simmer for two hours, keep the steaming material, the raw material is cooked thoroughly, and the starchy raw material is truly denatured. Then take it out of the pot, let it cool, and inoculate the amylase and glucoamylase seed liquid and yeast liquid that have been cultivated first. The amount of water added is about 25-30% of the weight of the raw materials, so that the water content of the vinegar grains reaches 58-60% in winter and 60% in summer. ~62%, and then into the vat (pool for fermentation, the product temperature in the vat (pool) is preferably around 24~28°C.

[0022] 2. Starch saccharifica...

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PUM

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Abstract

The invention discloses a sweet potato vinegar preparing technology. The sweet potato vinegar preparing technology sequentially comprises the steps of raw material treatment, starch saccharification and alcoholic fermentation, acetic fermentation, vinegar sprinkling, sweet potato vinegar aging and sterilization, and finally finished sweet potato vinegar is obtained. By brewing vinegar with sweet potato instead of grain materials, grain can be saved. By directly using fresh sweet potato to brew vinegar, the problem that great loss is caused often when dried sweet potato is used for brewing vinegar in traditional methods is solved. Vinegar made with the technology tastes fuller and purer, sweet potato taste is richer, the vinegar is crystally amber, tastes moderately sour and sweet and leads to endless aftertastes, and the aroma can be kept no matter the vinegar is used for preparing cold dish or fried and steamed food.

Description

technical field [0001] The invention relates to sweet potato product technology in the food field, and specifically designs a sweet potato vinegar production process. Background technique [0002] Vinegar is an acid condiment created by the working people of our country in the long-term production practice, with a long history. There is an old saying "seven things to start a war, firewood, rice, oil, salt, soy sauce, vinegar and tea", and vinegar is one of them. It can increase appetite and help digestion, and is indispensable in people's life. Vinegar also has certain uses in Chinese medicine in my country. In the south of the Yangtze River in my country, glutinous rice and rice are traditionally used, while in the north of the Yangtze River, sorghum and millet are mostly used to make vinegar, and the wheat koji used is made of wheat. [0003] However, people have always used dried potatoes to produce vinegar, but dried potatoes depend on good weather to dry them. If it r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 崔惠金
Owner 崔惠金
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