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Preparation method of purple sweet potato brewed vinegar

A technology for brewing vinegar and purple potato, which is applied in the preparation of vinegar, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of low alcohol content, difficulty in brewing vinegar, etc., achieves high nutritional value, and promotes appetite. , Guarantee the effect of product quality

Inactive Publication Date: 2019-06-07
四川清香园调味品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention overcomes the deficiencies of the prior art, and provides a method for preparing vinegar brewed from purple sweet potatoes, hoping to solve the problem that purple sweet potatoes, as the main raw material, have low alcohol content after liquefaction and saccharification, making it difficult to brew vinegar.

Method used

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  • Preparation method of purple sweet potato brewed vinegar

Examples

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Comparison scheme
Effect test

Embodiment 1

[0030] Grind 50kg of purple sweet potato and 60kg of rice and mix them evenly, add 200kg of water, adjust the pH of purple sweet potato syrup to 6.1, add 0.55kg (0.5% of the mass of purple sweet potato and rice mixture) of α-amylase and cook at 90-95°C After 40 minutes, it was checked with iodine solution, and when it met iodine solution, it turned brownish yellow, completely liquefied, and mash was obtained. Then the mash was cooled to 60° C., 0.55 kg (0.5% of the mass of purple sweet potato and rice mixture) of glucoamylase was added and incubated at a constant temperature of 65° C. for 3 hours to obtain saccharified mash. Cool the saccharified mash to 35° C., add 0.22 kg (0.2% of the mass of purple sweet potato and rice mixture) of Saccharomyces cerevisiae to ferment for 4 days to obtain wine mash. Add 440kg of chaff, 1100kg of bran, and 220kg of black koji to the wine mash, mix well and then add 0.621kg (about 0.3‰ of the mass of the mixture of chaff, bran, black koji and ...

Embodiment 2

[0032] Grind 50kg of purple sweet potato and 50kg of rice and mix them evenly, add 180kg of water, adjust the pH of the purple sweet potato slurry to 6.2, add 0.5% α-amylase in the mixture of purple sweet potato and rice, cook at 90-95°C for 40min, add iodine Liquid inspection, the reaction with iodine solution is brownish yellow, the liquefaction is complete, and the mash is obtained. Then cool the mash to 60° C., add 0.5% glucoamylase of purple potato and rice mixture mass, and incubate at 60° C. for 3 hours to obtain saccharified mash. Cool the saccharified mash to 35°C, add purple sweet potato and Saccharomyces cerevisiae with a mass of 0.2% of the rice mixture, and ferment for 4 days to obtain wine mash; add 420kg of chaff, 840kg of bran, and 140kg of black koji to the wine mash, and mix well Then add acetic acid bacteria with a total mass of 0.3‰ of the mixture of chaff, bran, black koji and wine mash to ferment to obtain vinegar unstrained spirits. After 30 days of ace...

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Abstract

The invention discloses a preparation method of purple sweet potato brewed vinegar. The preparation method comprises the following steps of using purple sweet potatoes and rice as raw materials, performing crushing, performing mixing, and performing liquifying to obtain mash; performing saccharification at 60-65 DEG C, performing cooling to 34-37 DEG C, adding saccharomyces cerevisiae, and performing fermentation at 30-35 DEG C for 3-5 days so as to obtain wine mash; adding chaff, bran, black yeast and acetic acid bacteria, performing fermentation to obtain vinegar wort, performing acetic acidfermentation for 25-35 days, when the alcoholic strength in the vinegar wort is detected to be less than or equal to 0.5, sprinkling salt, and spraying vinegar so as to obtain purple sweet potato rawvinegar; and performing weather exposure, performing filtration, performing blending with tablet salt, performing high-temperature instantaneous sterilization, and performing filtration membrane filtration so as to obtain the purple sweet potato brewed vinegar finished products. According to the preparation method, the purple sweet potatoes are used as one of main raw materials, the defect that vinegar brewed with purple sweet potatoes as a main raw material is low in alcoholic strength is overcome, and the vinegar high in nutrient value is obtained.

Description

technical field [0001] The invention relates to a vinegar brewing process, and more specifically, the invention relates to a preparation method of vinegar brewed from purple sweet potatoes. Background technique [0002] Vinegar is a sour condiment with rich nutrition and excellent flavor brewed by modern biotechnology. Vinegar contains a variety of organic acids and rich amino acids, vitamins and minerals. Not only has seasoning effect, but also has physiological and pharmacological functions, can promote metabolism, inhibit fat accumulation, relieve fatigue, increase appetite, etc., and has quite strong bactericidal and antibacterial abilities. [0003] Purple potato is also known as black potato, and its flesh is purple to dark purple. It is a new variety of sweet potato and has excellent nutritional value and high medicinal value. Purple potato not only has the nutrients of common sweet potato, such as starch, soluble sugar, protein, amino acid, dietary fiber, fat, multi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865
Inventor 陈娜杨莉甘学锋谭檑张梦梅孙洪瑶
Owner 四川清香园调味品股份有限公司
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