CN101602999A - A kind of sweet potato vinegar and grade fermentation process for clinker thereof - Google Patents
A kind of sweet potato vinegar and grade fermentation process for clinker thereof Download PDFInfo
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- CN101602999A CN101602999A CNA2009100648507A CN200910064850A CN101602999A CN 101602999 A CN101602999 A CN 101602999A CN A2009100648507 A CNA2009100648507 A CN A2009100648507A CN 200910064850 A CN200910064850 A CN 200910064850A CN 101602999 A CN101602999 A CN 101602999A
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Abstract
The present invention relates to a kind of sweet potato vinegar and grade fermentation process for clinker thereof, belong to technical field of catering.The present invention is a main raw material by Qixian County, Henan Province special product Ipomoea batatas, allocates several rare Chinese medicines into according to China's traditional Chinese medical science pharmacology again, becomes vinegar through production technique of the present invention with the grade fermentation process for clinker direct fermentation of uniqueness.The present invention has that cost is low, mouthfeel is unique, collection health care and seasoning are advantages such as one, and extensively suitable various crowds are edible.
Description
Affiliated technical field
The present invention relates to a kind of edible vinegar and production technique thereof, sweet potato vinegar and grade fermentation process for clinker thereof that the Ipomoea batatas that especially utilizes the Qixian County, Henan Province to produce is prepared.
Background technology
At present, though existing a lot of edible vinegar kind as Shanxi mature vinegar, Jiangxi rice vinegar, Hunan five grain vinegar even comprise China's wide farmers sweet potato vinegar etc. of brew voluntarily, all has good eating mouth feel and being rich in nutrition value.But common edible vinegar is minimum to exist following three problems: first raw materials for production will adopt smart grain mostly, have the production cost problem of higher; It two is that its mouthfeel can not replace sweet potato vinegar, especially can not replace utilizing the Qixian County, Henan Province to produce the peculiar flavour of sweet potato vinegar; It three is that nutrition is abundant inadequately.
Summary of the invention
In order to overcome the deficiency of common edible vinegar, the invention provides a kind of sweet potato vinegar and compound method thereof.This sweet potato vinegar raw materials cost is low, the taste flavor uniqueness, and also being rich in nutrition.This sweet potato vinegar is to utilize the Ipomoea batatas of producing under the region physical environments such as unique geologic condition in Qixian County, Henan Province and weather condition to be raw material.This Ipomoea batatas characteristics: one, the output height, the output in every mu of soil can reach more than ten thousand jin, is wheat, corn and rice yield ten times; Its two, the mouthfeel uniqueness thisly is grown in partly become silted up Ipomoea batatas under the half sandy soil earth condition of Qixian County, not only sugar part and starch content height more also have a kind of unique fragrance sense; Its three, brew rate height, but one jin of sweet potato vinegar of one jin of Ipomoea batatas brew.So the food vinegar that utilizes Qixian County Ipomoea batatas brew except that the nutrition that is full of general Ipomoea batatas goods, also has at the bottom of the raw materials cost and the characteristics of mouthfeel uniqueness.This sweet potato vinegar of the present invention has made full use of the advantage of Qixian County sweet potato vinegar, again according to China's traditional Chinese medical science pharmacology, has added the various nutrition accessories of useful HUMAN HEALTH in process for preparation.Thereby sweet potato vinegar of the present invention is a kind of cheapness, the invention product taste flavor uniqueness, being rich in nutrition body-building effect.Grade fermentation process for clinker of the present invention is the technical measures that realize the invention product.Because the fermentation time difference of the various raw materials in the product of the present invention, wherein the Ipomoea batatas fermentation time is short, and Chinese sorghum, rice and corn fermentation time are long, and the time that the fermentation of Chinese medicine auxiliary material or various useful composition dissolve is just longer.Hereby, invent and adopted a kind of production technique of grog gradation fermentation.Utilize this production technique can impel different material to reach even fermentation and the extremely technological effect of alcohol that fully ferments.
The technical solution adopted for the present invention to solve the technical problems is:
Adopt grog gradation fermentation manufacturing technique brew sweet potato vinegar.Concrete implementing process comprise get the raw materials ready, boiling, one time fermentation, the fermentation of expansion bacterium and five flow processs of alcoholization fermentation.
One, get the raw materials ready:
Major ingredient ratio: Qixian County Ipomoea batatas 80%, jowar 10%, rice 5%, corn 5%;
The consumption of the relative major ingredient of auxiliary material: Tuber Fleeceflower Root 0.3%, matrimony vine 0.3%, date 0.3%, ginger 0.5%, honey 0.5%.
Between the auxiliary material that is situated between: the sugared bran that is equivalent to major ingredient 70%
Two, boiling: for guarantee raw material fully brew change into edible vinegar, need major ingredient is cooked respectively.Wherein, Ipomoea batatas cooks stand-by separately.Chinese sorghum, rice, wheat need be ground into the coarse grain shape, mix by above-mentioned proportion scale water and mix thoroughly.The humidity of compound reaches holds the impermeable degree in tight back with hand and gets final product.Go up cage boiling half an hour then, can take the dish out of the pot stand-by the hot vexed half an hour of ceasing fire again.
Three, one time fermentation: will be cut into blocky Tuber Fleeceflower Root, matrimony vine, date, ginger and add in jowar, rice and the corn that cooks according to the regulation dosage, allocate leaven then into, insert fermentation vat after mixing thoroughly, normal temperature bottom fermentation 5-10 days gets final product when fermentation raw material generates bulk fermentation liquid.
Four, expand the bacterium fermentation: with raw material and fermented liquid behind the process one time fermentation is the starter fermented liquid, with ripe Ipomoea batatas in proportion in the gradation fermentation vat of starter fermented liquid of having allocated splendid attire into, allocating Ipomoea batatas amount into can grasp can all be blended in the batching at fermented liquid in the after-bay that stirs and get final product at every turn, after the normal temperature bottom fermentation extremely generates bulk fermentation liquid again then, in kind allocate Ipomoea batatas more successively into, can finish expansion bacterium fermenting process in one month.
Five, alcoholization fermentation: Jie's auxiliary material sugar bran between in fermentation vat, adding, consumption mixing to hand and can pick up but the thick paste of not dripping gets final product through expanding fermented liquid accent that bacterium fermentation back generates, temperature control was 38 ℃ to 40 ℃ indirect fermentations 5 days then, finally sweet and when not puckery, the elimination waste matter obtains product of the present invention after allocating honey more in proportion into mouthfeel.
In sum, products material of the present invention is with low cost, mouthfeel is unique, and is nutritious, both can be used as the seasoning good merchantable brand in the full diet, also can be used as nourishing drink.Its production technique not only can successfully be produced product of the present invention, also can be implemented in the technological effect that reaches even fermentation and fully ferment at different material in the system vinegar fermentation process.
Claims (8)
1, a kind of sweet potato vinegar, it is characterized in that utilizing the Qixian County Ipomoea batatas with 80%, 10% jowar, 5% rice, 5% corn is major ingredient, utilize the Tuber Fleeceflower Root of relative major ingredient consumption 0.3%, 0.3% matrimony vine, 0.3% date, 0.5% ginger, 0.5% honey to be auxiliary material, and utilize the sugared bran be equivalent to major ingredient 70% be between the sweet potato vinegar that forms of Jie's auxiliary material brew.
2, a kind of grade fermentation process for clinker of sweet potato vinegar, the grade fermentation process for clinker that it is characterized in that the described a kind of sweet potato vinegar of claim 1, adopt grade fermentation process for clinker brew sweet potato vinegar, comprise get the raw materials ready, boiling, one time fermentation, the fermentation of expansion bacterium and five technical process of alcoholization fermentation.
3, the grade fermentation process for clinker of the described sweet potato vinegar of claim 2, it is characterized in that the described grade fermentation process for clinker of claim 2 is is major ingredient with Qixian County Ipomoea batatas, jowar, rice, corn, with Tuber Fleeceflower Root, matrimony vine, date, ginger, honey is auxiliary material, with sugared bran be between the system vinegar fermentation production technique of Jie's auxiliary material.
4, the grade fermentation process for clinker of the described sweet potato vinegar of claim 2, it is characterized in that the described flow process of getting the raw materials ready of claim 2 is the major ingredient ratio: Qixian County Ipomoea batatas 80%, jowar 10%, rice 5%, corn 5%, the consumption of the relative major ingredient of auxiliary material: Tuber Fleeceflower Root 0.3%, matrimony vine 0.3%, date 0.3%, ginger 0.5%, honey 0.5%, be equivalent to major ingredient 70% between Jie's auxiliary material sugar bran.
5, the grade fermentation process for clinker of the described sweet potato vinegar of claim 2; it is standby to it is characterized in that the described boiling flow process of claim 2 is that Ipomoea batatas cooks separately; Chinese sorghum, rice and be ground into coarse-grained corn and blunge mutually evenly; humidity reaches with hand holds the impermeable degree in tight back; go up cage boiling half an hour then, cease fire again hot vexed half an hour.
6, the grade fermentation process for clinker of the described sweet potato vinegar of claim 2, it is characterized in that the described one time fermentation flow process of claim 2 is to be cut into blocky Tuber Fleeceflower Root, matrimony vine, date, ginger add the Chinese sorghum, rice and the corn that cook according to the regulation dosage compound, allocate leaven into, insert fermentation vat after mixing thoroughly, normal temperature bottom fermentation 5 to 10 days gets final product when fermentation raw material generates bulk fermentation liquid.
7, the grade fermentation process for clinker of the described sweet potato vinegar of claim 2, it is characterized in that the described expansion of claim 2 bacterium fermentation flow process is being the starter fermented liquid through raw material and fermented liquid behind the one time fermentation, with ripe Ipomoea batatas in proportion in the gradation fermentation vat of starter fermented liquid of having allocated splendid attire into, allocating Ipomoea batatas amount into can grasp can all be blended in the batching at fermented liquid in the after-bay that stirs and get final product at every turn, after the normal temperature bottom fermentation extremely generates bulk fermentation liquid again then, in kind allocate Ipomoea batatas more successively into, can finish expansion bacterium fermenting process in one month.
8, the grade fermentation process for clinker of the described sweet potato vinegar of claim 2, it is characterized in that the described alcoholization of claim 2 fermentation flow process be in fermentation vat, add between Jie's auxiliary material sugar bran, consumption mixing to hand and can pick up but the thick paste of not dripping gets final product through expanding fermented liquid accent that bacterium fermentation back generates, temperature control was 38 ℃ to 40 ℃ indirect fermentations 5 days then, finally sweet and when not puckery, the elimination waste matter obtains product of the present invention after allocating honey more in proportion into mouthfeel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100648507A CN101602999B (en) | 2009-05-11 | 2009-05-11 | Sweet potato vinegar and grade fermentation process for clinker thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100648507A CN101602999B (en) | 2009-05-11 | 2009-05-11 | Sweet potato vinegar and grade fermentation process for clinker thereof |
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| Publication Number | Publication Date |
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| CN101602999A true CN101602999A (en) | 2009-12-16 |
| CN101602999B CN101602999B (en) | 2012-06-27 |
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| CN2009100648507A Expired - Fee Related CN101602999B (en) | 2009-05-11 | 2009-05-11 | Sweet potato vinegar and grade fermentation process for clinker thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008069A (en) * | 2010-09-28 | 2011-04-13 | 李炎 | Health care vinegar beverage and brewing process thereof |
| CN102358879A (en) * | 2011-09-30 | 2012-02-22 | 王思伟 | Formula and production method of body strengthening and health care vinegar |
| CN103719989A (en) * | 2012-10-16 | 2014-04-16 | 广西北流市一品黑土特产销售中心 | Purple sweet potato vinegar beverage |
| CN103805493A (en) * | 2014-01-26 | 2014-05-21 | 湖北工业大学 | Konjac oligomerization mannose sweet potato vinegar and preparation method thereof |
| CN105112275A (en) * | 2015-08-19 | 2015-12-02 | 山东鲁丰食品科技股份有限公司 | Mixed vegetable vinegar powder and preparation method thereof |
| CN105861258A (en) * | 2016-04-28 | 2016-08-17 | 王健夫 | Sesame seed candy vinegar beverage |
| CN107937237A (en) * | 2018-01-18 | 2018-04-20 | 曹小春 | A kind of corn makes vinegar technique |
| CN115926927A (en) * | 2023-01-30 | 2023-04-07 | 河南省辽城实业有限公司 | Kudzu vine root and sweet potato vinegar and preparation process thereof |
-
2009
- 2009-05-11 CN CN2009100648507A patent/CN101602999B/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008069A (en) * | 2010-09-28 | 2011-04-13 | 李炎 | Health care vinegar beverage and brewing process thereof |
| CN102008069B (en) * | 2010-09-28 | 2016-01-13 | 李炎 | A kind of health care vinegar beverage and brewage process thereof |
| CN102358879A (en) * | 2011-09-30 | 2012-02-22 | 王思伟 | Formula and production method of body strengthening and health care vinegar |
| CN102358879B (en) * | 2011-09-30 | 2013-01-30 | 王思伟 | Formula and production method of body strengthening and health care vinegar |
| CN103719989A (en) * | 2012-10-16 | 2014-04-16 | 广西北流市一品黑土特产销售中心 | Purple sweet potato vinegar beverage |
| CN103805493A (en) * | 2014-01-26 | 2014-05-21 | 湖北工业大学 | Konjac oligomerization mannose sweet potato vinegar and preparation method thereof |
| CN103805493B (en) * | 2014-01-26 | 2015-04-22 | 湖北工业大学 | Konjac oligomerization mannose sweet potato vinegar and preparation method thereof |
| CN105112275A (en) * | 2015-08-19 | 2015-12-02 | 山东鲁丰食品科技股份有限公司 | Mixed vegetable vinegar powder and preparation method thereof |
| CN105861258A (en) * | 2016-04-28 | 2016-08-17 | 王健夫 | Sesame seed candy vinegar beverage |
| CN107937237A (en) * | 2018-01-18 | 2018-04-20 | 曹小春 | A kind of corn makes vinegar technique |
| CN115926927A (en) * | 2023-01-30 | 2023-04-07 | 河南省辽城实业有限公司 | Kudzu vine root and sweet potato vinegar and preparation process thereof |
| CN115926927B (en) * | 2023-01-30 | 2024-03-19 | 河南省辽城实业有限公司 | Pueraria and sweet potato vinegar and preparation process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101602999B (en) | 2012-06-27 |
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