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Vinegar making process

A production method and rice technology, which are applied in the preparation of vinegar and other directions, can solve the problems of inability to increase appetite, slightly bitter taste, poor sensory effect and the like

Inactive Publication Date: 2006-05-17
陈松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the known white vinegar and ordinary vinegar have a single color and slightly bitter taste, which have poor sensory effects and cannot increase people's appetite.

Method used

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  • Vinegar making process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Rice 1000g Sodium Carbonate 1g

[0028] Salt 50g Calcium chloride 30g

[0029] α-amylase 6g White sugar 1g

[0030] Glucoamylase 130g Yeast 1g

[0031] Water 6000g Rice husk 400g

[0032] Husk bran 2000g

[0033] The color of the raw vinegar produced is brownish red or dark brown, bright in color, fragrant in smell, soft in sour taste, slightly sweet, without bitterness and astringency, moderate in concentration, free of suspended solids, long aftertaste, total acid (calculated as acetic acid) ≥ 4.0 g / 100ml.

Embodiment 2

[0035] Rice 3000g Sodium Carbonate 3g

[0036] Salt 150g Calcium Chloride 40g

[0037] α-amylase 8g White sugar 3g

[0038] Glucoamylase 185g Yeast 3g

[0039] Water 7000g Rice husk 400g

[0040] Husk bran 6000g

[0041] The color of the raw vinegar produced is brownish red or dark brown, bright in color, fragrant in smell, soft in sour taste, slightly sweet, without bitterness and astringency, moderate in concentration, free of suspended solids, long aftertaste, total acid (calculated as acetic acid) ≥ 4.0 g / 100ml.

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Abstract

The present invention discloses vinegar making process, in which rice, sodium carbonate, salt, calcium chloride, alpha-amylase, sugar, saccharifying enzyme, yeast, water and rice hull or wheat bran in certain weight proportion are used as material. The made vinegar is brown, bight, fragrant, mildly sour and slightly sweet, and has total acid amount account with acetic acid not less than 4.0 g each 100 ml.

Description

technical field [0001] The invention relates to a method for making vinegar, in particular to a method for making raw vinegar. Background technique [0002] At present, known white vinegar and ordinary vinegar all have a single color and a slightly bitter taste, which has poor sensory effects and cannot increase people's appetite. Contents of the invention [0003] The object of the present invention is to provide a method for preparing raw vinegar with fragrant fragrance, bright color, soft sour taste, slightly sweet taste and long aftertaste. [0004] The present invention is realized by following technical scheme: a kind of preparation method of former vinegar, it is based on rice (black rice, sorghum), sodium carbonate, salt, calcium chloride, α-amylase, white sugar, glucoamylase, yeast, Water and rice husk and bran are used as raw materials, and the weight ratio of each component is: [0005] Rice 1000-3000g Sodium Carbonate 1g [0006] Salt 50g Calcium c...

Claims

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Application Information

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IPC IPC(8): C12J1/00
Inventor 陈松
Owner 陈松
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