CN101602999B

CN101602999B - Sweet potato vinegar and grade fermentation process for clinker thereof

Info

Publication number: CN101602999B
Application number: CN2009100648507A
Authority: CN
Inventors: 卢池宣; 赵瑞贤; 许爱萍
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-05-11
Filing date: 2009-05-11
Publication date: 2012-06-27
Anticipated expiration: 2029-05-11
Also published as: CN101602999A

Abstract

The invention relates to sweet potato vinegar and a grade fermentation process for clinker thereof, belonging to the technical field of eating and drinking. The invention adopts sweet potato which is the special local product of Qi county in Henan province as a main raw material; according to the pharmacology of traditional Chinese medical science, valuable traditional Chinese medicines are added to the raw material; and the mixture is directly fermented into vinegar by the production process of the invention through the specific clinker grade fermentation process. The invention has the advantages of low cost and special mouthfeel, integrates the health care function with the seasoning function, and the sweet potato vinegar is suitable for different users to take.

Description

A kind of sweet potato vinegar and grade fermentation process for clinker thereof

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 like 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 following three problems of the minimum existence of common edible vinegar: 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 present invention provides a kind of sweet potato vinegar and compound method thereof.This sweet potato vinegar raw materials cost is low, and taste flavor is unique, and 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 of which, output is high, and the output in every mu of soil can reach more than ten thousand jin, is wheat, corn and rice yield ten times; Its two, mouthfeel is unique, thisly is grown in the Qixian County Ipomoea batatas under the half sandy soil earth condition of partly becoming silted up, not only sugar part and starch content height more also have a kind of unique fragrance sense; Its three, the brew rate is high, 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 mouthfeel distinct feature.This sweet potato vinegar of the present invention has made full use of the advantage of Qixian County sweet potato vinegar, in process for preparation, again according to China's traditional Chinese medical science pharmacology, has added the various nutrition accessories of useful HUMAN HEALTH.Thereby sweet potato vinegar of the present invention is a kind of cheapness, a taste flavor invention product unique, 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 of the various raw materials in the product of the present invention is different, 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 fully ferment to the technological effect of alcohol.

The technical solution adopted for the present invention to solve the technical problems is:

Adopt grog gradation fermentation manufacturing technique brew sweet potato vinegar.Practical implementation technology 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 for use separately.Chinese sorghum, rice, wheat need be ground into coarse, 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 a hour then, can take the dish out of the pot the hot vexed half a hour of ceasing fire again for use.

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: raw material and fermented liquid with behind the process one time fermentation are 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 accomplish 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 system vinegar fermentation process to reach even fermentation and the technological effect that fully ferments to different material.

Claims

1. sweet potato vinegar; It is characterized in that utilizing the Qixian County Ipomoea batatas with 80%, 10% Chinese sorghum, 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. the grade fermentation process for clinker of a 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 subsequent use 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 each other evenly; Humidity reaches with hand holds the impermeable degree in tight back, goes up cage boiling half a hour then, ceases fire hot vexed half a hour again.

4. the grade fermentation process for clinker of the described Ipomoea batatas of claim 2; It is characterized in that the described one time fermentation flow process of claim 2 is with being 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.

5. 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; Allocate Ipomoea batatas amount into grasps can all be blended in the batching at fermented liquid in the after-bay that stirs and gets 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 accomplish expansion bacterium fermenting process in one month.

6. 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 is 38 ℃ to 40 ℃ indirect fermentations 5 days then, and is finally sweet and when not puckery, the elimination waste matter obtains product after allocating honey in proportion into again with mouthfeel.