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Vinegar brewing method

A vinegar and mash technology, applied in the direction of vinegar preparation and the like, can solve the problems of turbid precipitation, unable to guarantee the color, aroma, flavor, and quality of vinegar at the same time, and achieves short production cycle, high production efficiency, and improved flavor. Effect

Inactive Publication Date: 2018-02-27
广东百家鲜食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Based on solving the problems in the prior art that the quality of vinegar is different, the color, aroma and flavor cannot be guaranteed at the same time, and even turbidity and precipitation may occur, the present invention proposes a vinegar brewing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of vinegar brewing method, comprises the following steps:

[0021] Step 1, pulping and liquefaction: Weigh the required amount of glutinous rice and grind it, add a certain amount of water to form raw mash, the mass ratio of glutinous rice to water is 4:1, add amylase to the mash, the quality of amylase is glutinous rice 5% of liquefaction, the temperature is controlled at 90-95°C until the liquefaction is complete;

[0022] Step 2, mash saccharification: after the mash liquefaction is complete, cool down to 25-30°C, add an appropriate amount of barley Daqu, which is 3% of the mash mass, keep warm for 3-4 hours and then cool down;

[0023] Step 3, alcohol fermentation: adding yeast liquid to the saccharified mash, adding 20 mL of yeast liquid per liter of mash. And add bran, every liter of mash adds bran 5g. Alcoholic fermentation is carried out at 30°C, the fully fermented mash is left to settle for several days, and the upper layer of mash is taken for later ...

Embodiment 2

[0026] A kind of vinegar brewing method, comprises the following steps:

[0027] Step 1, pulping and liquefaction: Weigh the required amount of glutinous rice and grind it, add a certain amount of water to form raw mash, the mass ratio of glutinous rice to water is 4:1, add amylase to the mash, the quality of amylase is glutinous rice 5% of liquefaction, the temperature is controlled at 90-95°C until the liquefaction is complete;

[0028] Step 2, mash saccharification: after the mash liquefaction is complete, cool down to 25-30°C, add an appropriate amount of barley Daqu, which is 4% of the mash mass, keep warm for 3-4 hours and then cool down;

[0029] Step 3, alcohol fermentation: adding yeast liquid to the saccharified mash, adding 15 mL of yeast liquid per liter of mash. And add bran, every liter of mash adds bran 10g. Alcoholic fermentation is carried out at 30°C, the fully fermented mash is left to settle for several days, and the upper layer of mash is taken for later...

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PUM

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Abstract

The invention discloses a vinegar brewing method which comprises the following steps: weighing sticky rice in a needed amount to be ground, adding water to form raw material mash, adding amylase intothe mash, and controlling the temperature until liquidation is completed; reducing the temperature to 25-30 DEG C, adding a proper amount of barley Daqu, maintaining the temperature for 3-4 hours, andthen cooling; adding yeast liquid, adding bran, performing alcoholic fermentation at the temperature of 30 DEG C, and taking the upper mash for later use; and finally, adding a proper amount of acetic acid to serve as an initial base acid for fermentation, adding the mash into a tank, controlling the temperature to be 30 DEG C, starting to introduce air, and adding a proper amount of acetic acidbacteria seed solution, thereby obtaining the vinegar when the alcoholic strength reaches 0.5% or less. The method is high in production efficiency and short in production cycle, and the prepared vinegar is full-flavored, so that the content of nonvolatile acid in the vinegar is increased, and the flavor of the vinegar is improved. The vinegar prepared by the method disclosed by the invention hasthe total acidity of more than or equal to 6g / 100ml and the nonvolatile acid content of more than or equal to 0.5g / 100ml, and the requirement of the national standard on the nonvolatile acid content is met.

Description

technical field [0001] The invention relates to the technical field of vinegar brewing, in particular to a vinegar brewing method. Background technique [0002] Vinegar, also known as vinegar, acyl, bitter wine, etc., is a liquid sour seasoning commonly used in cooking. Vinegar tastes sour and mellow, and its liquid is fragrant and soft. It is an indispensable condiment in people's daily life. The main component is acetic acid, and it also contains a variety of organic acids, rich amino acids, vitamins and minerals. In addition to its seasoning and antibacterial activity, vinegar also has multiple functions such as lowering blood pressure, anti-oxidation, reducing the effects of diabetes, preventing cardiovascular diseases, and promoting metabolism. [0003] There are about 6,000 vinegar manufacturers in China. The annual output of vinegar in the country is about 3 million tons. The annual per capita consumption of vinegar is about 2.3Kg. The per capita consumption in Japan...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 唐周城
Owner 广东百家鲜食品科技有限公司
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