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Spiced vinegar brewing process

A technology of spiced vinegar and technology, which is applied in the field of spiced vinegar brewing technology, can solve the problems of exacerbation of the disease, lack of treatment, and ineffective effect, etc., achieve good therapeutic effect, improve body resistance, and have the effect of fragrant smell

Inactive Publication Date: 2020-12-29
段志成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Disadvantages of simply making vinegar on the market: 1) In most cases, if the ratio of the two is not properly controlled, not only will the therapeutic effect not be achieved, but it will also make the condition worse; 2), the production method is too simple, generally All are for self-use, and the effect played is not obvious; 3), people have not really realized the edible value and medical value of spiced vinegar

Method used

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  • Spiced vinegar brewing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] see figure 1 , a spiced vinegar brewing process, comprising the following steps:

[0035] S1: raw material preparation: by weight, 20 parts of sorghum flour, 4 parts of Daqu powder, 0.8 part of amylase, 0.004 part of glucoamylase, 0.002 part of wine yeast, 20 parts of bran, 40 parts of rice bran, 1 part of edible salt, 0.8 parts of five spices, 1 part of white sugar and 0.4 parts of sodium benzoate;

[0036] S2: Liquefaction: Put the sorghum flour into the liquefaction tank, add 5 times the amount of water and amylase, heat the liquefaction tank to 100°C, and keep it for 45 minutes;

[0037] S3: Alcoholic fermentation: After cooling the sorghum liquor liquefied in step S2 to 28°C, add Dakoji powder, glucoamylase and brewer's yeast, and ferment for 7 days;

[0038] S4: Acetic acid fermentation: Add bran and rice bran to the wine mash fermented in step S3, and put it into the tank for acetic acid fermentation. After eight days, the acidity of the vinegar grains reaches ...

Embodiment 2

[0053] see figure 1 , a spiced vinegar brewing process, comprising the following steps:

[0054] S1: raw material preparation: by weight, 25 parts of sorghum flour, 5 parts of Daqu powder, 1 part of amylase, 0.005 part of glucoamylase, 0.003 part of wine yeast, 25 parts of bran, 45 parts of rice bran, 2 parts of edible salt, 1 part of five spices, 10 parts of white sugar and 0.6 part of sodium benzoate;

[0055]S2: Liquefaction: Put the sorghum flour into the liquefaction tank, add 5 times the amount of water and amylase, heat the liquefaction tank to 100°C, and keep it for 45 minutes;

[0056] S3: Alcoholic fermentation: After cooling the sorghum liquor liquefied in step S2 to 28°C, add Dakoji powder, glucoamylase and brewer's yeast, and ferment for 7 days;

[0057] S4: Acetic acid fermentation: Add bran and rice bran to the wine mash fermented in step S3, and put it into the tank for acetic acid fermentation. After eight days, the acidity of the vinegar grains reaches more...

Embodiment 3

[0072] see figure 1 , a spiced vinegar brewing process, comprising the following steps:

[0073] S1: raw material preparation: by weight, 30 parts of sorghum flour, 6 parts of Daqu powder, 1.2 parts of amylase, 0.006 part of glucoamylase, 0.004 part of wine yeast, 30 parts of bran, 50 parts of rice bran, 3 parts of edible salt, 1.2 parts of five spices, 20 parts of white sugar and 0.8 parts of sodium benzoate;

[0074] S2: Liquefaction: Put the sorghum flour into the liquefaction tank, add 5 times the amount of water and amylase, heat the liquefaction tank to 100°C, and keep it for 45 minutes;

[0075] S3: Alcoholic fermentation: After cooling the sorghum liquor liquefied in step S2 to 28°C, add Dakoji powder, glucoamylase and brewer's yeast, and ferment for 7 days;

[0076] S4: Acetic acid fermentation: Add bran and rice bran to the wine mash fermented in step S3, and put it into the tank for acetic acid fermentation. After eight days, the acidity of the vinegar grains reac...

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Abstract

The invention discloses a spiced vinegar brewing process. The process comprises the following steps: S1, preparing raw materials; S2, performing liquefaction; S3, performing alcoholic fermentation; S4, performing acetic fermentation; S5, smoking fermented grains; S6, extracting vinegar; S7, performing sterilization; S8, performing blending; S9, performing secondary sterilization; S10, performing precipitation; and S11: performing filling. The spiced vinegar has the following beneficial effects: 1, the spiced vinegar integrates the advantages of the various raw materials, is fragrant in smell,has pungent and warm properties, has the effects of invigorating spleen and warming spleen and stomach, diminishing inflammation and inducing diuresis and the like, and is helpful for improving the body resistance to a certain extent; 2, in the aspect of eating the spiced vinegar, the spiced vinegar is rich in fragrance, has a spicy taste and also has a little sweet taste; 3, the spiced vinegar isgenerally used for pickling and soaking meat; and 4, the spiced vinegar has various tastes, so that the spiced vinegar has the effect of seasoning, and many food materials with very light taste are completely changed due to the addition of the spiced vinegar. The spiced vinegar has good dietary therapy effects, and thereby when the spiced vinegar is added into food materials, the food materials can have the effects of invigorating spleen and stomach and inducing diuresis.

Description

technical field [0001] The invention belongs to the technical field of vinegar brewing, in particular to a brewing process of spiced vinegar. Background technique [0002] Five-spice vinegar (pepper, aniseed, clove, fennel, cinnamon) is recorded in the "Compendium of Materia Medica". At the same time, five-spice vinegar has a variety of flavors. The role of five-spice is to play the role of seasoning. Many very light ingredients are completely changed by adding five-spice. Five-spiced vinegar can also be used to prepare brine food and barbecue food, or as an auxiliary material for pickled vegetables and hot pot seasoning. [0003] There are simple ways to make spiced vinegar on the market: first, add some water to the pot, then add vinegar essence, and boil the water thoroughly. Then add some white vinegar and preferably some salt. Most of the vinegar produced is used to soak feet or treat athlete's foot. [0004] Disadvantages of simply making vinegar on the market: 1) ...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 段志成
Owner 段志成
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