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Aging accelerating method for solid-state brewed vinegar

A solid-state brewing and vinegar technology, which is applied in the field of brewing condiments, can solve the problems of time-consuming and labor-intensive food safety, uneven quality of mature vinegar, and difficulty in accurately controlling the temperature of materials, and achieve the effects of smooth progress, stable quality, and rich flavor

Pending Publication Date: 2020-11-24
朱春英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is difficult to accurately control the material temperature of this traditional flame-baked fermented grains process, high or low, and the temperature difference is huge, so the quality of mature vinegar is uneven. In addition, the traditional flame-baked fermented grains process requires manual transfer of each batch of fermented grains, which is indispensable outside the workshop. Shuttle back and forth, time-consuming and labor-intensive, and there are food safety hazards

Method used

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  • Aging accelerating method for solid-state brewed vinegar
  • Aging accelerating method for solid-state brewed vinegar

Examples

Experimental program
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Effect test

Embodiment 1

[0036]According to the traditional technical process, complete the whole process of solid-state brewing vinegar from the raw material treatment to the end of the vinegar fermentation, in the 0.5m 3 Add 5kg of salt to the vinegar material, and then ripen it for 2 days to prepare mature unstrained spirits. at 0.5m 3 Add 0.5kg of food-grade compound amino acid powder (commercially available glycerin amino acid powder and 50% of the mass of lysine amino acid powder) to the mature fermented unstrained spirits, and 5kg of commercially available food-grade glucose powder, mix evenly and place in a water bath insulation pool, and the surface of the material covers micropores For 3 μm cheesecloth, a two-step heat preservation method was performed. In the first step, the temperature of the material is 42°C for three days, and in the second step, the temperature of the material is 65°C for three days, a total of six days before and after, then stop heating and heat preservation, let the...

Embodiment 2

[0039] According to the traditional technical process, complete the whole process of solid-state brewing vinegar from raw material treatment to the end of vinegar fermentation, in 1m after the end of vinegar fermentation 3 Add 10kg of salt to the vinegar material, and ripen it for 3 days to prepare mature unstrained spirits. at 1m 3 Add 1kg of food-grade compound amino acid powder (commercially available glycerin amino acid powder and lysine amino acid powder quality 50%) to the mature fermented unstrained spirits, 10kg of commercially available food-grade glucose powder, and place them in a water bath insulation pool after uniform mixing. 4 μm thick thread cotton cloth, two-step insulation method. In the first step, the temperature of the material is 45°C for three days, and in the second step, the temperature of the material is 68°C for three days, a total of six days before and after, then stop heating and heat preservation, let the temperature of the material drop natural...

Embodiment 3

[0041] According to the traditional technical process, complete the whole process of solid-state brewing vinegar from raw material treatment to the end of vinegar fermentation, in 1m after the end of vinegar fermentation 3 Add 10kg of salt to the vinegar material, and ripen it for 3 days to prepare mature unstrained spirits. at 1m 3 Add 1kg of food-grade compound amino acid powder (commercially available glycerin amino acid powder and lysine amino acid powder quality 50%) to the mature fermented unstrained spirits, 10kg of commercially available food-grade glucose powder, and place them in a water bath insulation pool after uniform mixing. 5 μm thick thread cotton cloth, two-step insulation method. In the first step, the temperature of the material is 55°C for three days, and in the second step, the temperature of the material is 70°C for three days, a total of six days before and after, then stop heating and heat preservation, let the temperature of the material drop natural...

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Abstract

The invention provides an aging accelerating method for solid-state brewed vinegar, and belongs to the technical field of production of brewed seasonings. The aging accelerating method comprises the following steps: adding amino acid and glucose into mature vinegar fermented grains fermented at normal temperature to prepare charged fermented grains, then carrying out heat-preservation thermal reaction by adopting a two-step method, naturally cooling and carrying out cold condensation to slowly condense essence components in the fermented grains, and directionally preparing to obtain aged vinegar fermented grains meeting the style requirement of mature vinegar. The aging accelerating method provided by the invention is simple and practical in technical process; compared with traditional flame vinegar baking in alpine regions, the aging accelerating method provided by the invention is standard, environment-friendly and sanitary in technical process, simple, convenient and feasible in implementation process, coherent and smooth, low in consumption and high in efficiency; and a product meets the specific sensory characteristics of the mature vinegar, namely rich fragrance, sourness, softness and long lasting.

Description

technical field [0001] The invention belongs to the technical field of brewing condiments, in particular to a method for aging solid-state brewed vinegar. Background technique [0002] Vinegar brewing methods can be roughly divided into two categories: solid-state fermentation and liquid-state fermentation. Most of the vinegar in my country is produced by the former method, that is, the vinegar-making process in which the material is in a solid state during acetic acid fermentation. Traditional aging methods for solid-state brewing of vinegar, typically include Shanxi smoked vinegar and Northeast roasted vinegar. What they have in common is that they all use flames to heat the vinegar grains, and their facilities are all heated kang models. Their difference lies in the Shanxi heated vinegar grains. Natural spices are added, and the Northeast is pure vinegar without additives. Taking Northeast China as an example, the baking room is independent of the main workshop. Its faci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12J1/08
CPCC12J1/00C12J1/08
Inventor 朱春英
Owner 朱春英
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