Production ingredient and technological process of double-end mouth vinegar

Abstract

The invention relates to the technical field of vinegar brewing, and discloses a production ingredient of double-end mouth vinegar. The production ingredient of the double-end mouth vinegar comprises the following raw materials in parts by weight: main materials: 80-100 kg of rice, 70-100 kg of millet, 90-100 kg of corn, or 90-100 kg of potato and dry potato flour. According to the production ingredients and a technological process of the double-head vinegar, half of rice husks are adopted for auxiliary material steaming, only half of the rice husk auxiliary materials of the total amount need to be mixed into the main materials to participate in material steaming, the use amount of quick yeast is reduced, therefore the energy consumption and the use amount of wheat bran are saved, a method that yeast goes directly into fermented grains is adopted, manual efficiency is greatly improved, a liquid fermentation method is changed into a solid-state fermentation method, meanwhile, a compound fermentation method of accelerating yeast and saccharifying enzyme by using the yeast is used, the utilization rate of the raw materials and the fermentation efficiency are increased, through long-time cellaring and ageing, the effects of unique flavor, fragrance overflowing, no decay after long-time storage, zero addition and zero blending are finally achieved, various functional substances such as ligustrazine, ferulic acid, polyphenols, flavones and the like can be obtained by fermenting cereals, cellar-brewing mature vinegar grains and ageing the product.

Description

technical field [0001] The invention relates to the technical field of vinegar brewing, in particular to ingredients and a process for producing double-head vinegar. Background technique [0002] Vinegar is a traditional condiment in major Chinese cuisines. According to existing written records, ancient Chinese working people used wine as a starter to ferment and brew vinegar. Oriental vinegar originated in China. According to the documented history of vinegar brewing, at least For more than three thousand years, drinking vinegar regularly can relieve fatigue and other effects. Vinegar can also relieve complications caused by colds. Double head mouth vinegar is made by using the traditional liquid fermentation method, adding familiar millet and rice bran. It is produced by steaming, fermenting, pressing and other processes. [0003] According to the Chinese patented invention CN201710145346.4, the mechanized solid-state acetic fermentation production process of mature vineg...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides the production ingredients and technological process of double-headed vinegar, which has the advantages of high production efficiency, seasoning and health maintenance, etc., and solves the problem of raw material utilization in the production process of vinegar in the prior art. The production rate is relatively low, a lot of labor is wasted, the total acidity of the product is low, and the use value of the product is relatively simple.