A liquid jar-sealing sweet and sour oral liquid process

Abstract

The invention discloses a liquid jar-sealing sweet and sour oral liquid process, and belongs to the field of flavouring processing. The process includes (1) preparing glutinous rice and sweet corn which are equal in amount, and separately crushing until the granularity is 40-50 meshes, (2) dipping the crushed glutinous rice and the crushed sweet corn, cooking, spreading and cooling, (3) mixing the glutinous rice with crushed daqu, and saccharifying, (4) adding rich husks and the sweet corn into glutinous rice saccharifying mash, adding aspergillus oryzae and monascus and saccharifying, (5) adding activated dry yeast into the saccharifying mash, and performing alcohol fermentation, (6) adding clear liquor liquid into a liquor earthen jar, scattering daqu onto the surface, sealing the jar and performing acetic fermentation, and (7) filtering and filling. The process is simple and high in glucose utilization rate. The fructose content is high so that a sweetness additive is not needed. A product is proper in sour and sweet taste and can be adopted as an excellent oral liquid.

Description

technical field [0001] The invention belongs to the field of condiment processing, and in particular relates to a brewing process of a liquid-state sealed cylinder sweet and sour oral liquid. Background technique [0002] my country’s traditional vinegar making process is divided into solid vinegar and liquid vinegar, and the liquid vinegar is represented by red yeast rice vinegar (application number: CN201410139500.3). The current acetic acid fermentation process requires sufficient oxygen in the acetic acid fermentation stage, no matter the modern fermenter process or the traditional brewing process. The acetic acid fermentation stage of traditional vinegar making in my country adopts open aerobic fermentation, which is easily polluted by environmental bacteria; the temperature of the vinegar grains needs to be checked every day, and the temperature is generally guaranteed to be <42°C by manual turning of the grains. The traditional vinegar brewing period is about 3 we...

AI Technical Summary

Problems solved by technology

[0003] The key technology of traditional vinegar making is to increase the utilization rate of starch, but the sweetness in vinegar is extremely weak due to the extremely low sugar content in vinegar products

Sweet and sour in daily cooking, usually by adding sucrose to vinegar, although this kind of vinegar has a sweet and sour taste, but the taste is not soft enough