CN103740575B - Preparation method for virgin pulp aromatic vinegar - Google Patents
Preparation method for virgin pulp aromatic vinegar Download PDFInfo
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- CN103740575B CN103740575B CN201410019289.1A CN201410019289A CN103740575B CN 103740575 B CN103740575 B CN 103740575B CN 201410019289 A CN201410019289 A CN 201410019289A CN 103740575 B CN103740575 B CN 103740575B
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 202
- 239000000052 vinegar Substances 0.000 title claims abstract description 197
- 238000002360 preparation method Methods 0.000 title claims abstract description 50
- 125000003118 aryl group Chemical group 0.000 title claims abstract description 43
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000015096 spirit Nutrition 0.000 claims description 175
- 238000000034 method Methods 0.000 claims description 66
- 238000000855 fermentation Methods 0.000 claims description 45
- 230000004151 fermentation Effects 0.000 claims description 44
- 239000002994 raw material Substances 0.000 claims description 35
- 230000008569 process Effects 0.000 claims description 30
- 239000000463 material Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 15
- 239000000779 smoke Substances 0.000 claims description 15
- 230000003203 everyday effect Effects 0.000 claims description 13
- 238000001556 precipitation Methods 0.000 claims description 10
- 239000007790 solid phase Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 230000007306 turnover Effects 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 239000003610 charcoal Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 4
- 238000005204 segregation Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 238000002156 mixing Methods 0.000 abstract 1
- 238000011112 process operation Methods 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 240000006394 Sorghum bicolor Species 0.000 description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 6
- 230000001476 alcoholic effect Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 230000032683 aging Effects 0.000 description 5
- 238000010563 solid-state fermentation Methods 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
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- 150000001413 amino acids Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
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- 230000008901 benefit Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
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- 210000000697 sensory organ Anatomy 0.000 description 1
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Abstract
The invention relates to a preparation method for table vinegar and particularly relates to a preparation method for virgin pulp aromatic vinegar. The preparation method comprises the following steps: (1) preparing virgin pulp non-smoked fermented grain vinegar; (2) preparing virgin pulp smoked and fermented vinegar; (3) preparing virgin aromatic vinegar; and (4) preparing the virgin pulp aromatic vinegar: blending 35-45 parts of the virgin pulp non-smoked fermented grain vinegar, 25-30 parts of the virgin pulp smoked and fermented vinegar and 30-35 parts of the virgin pulp aromatic vinegar; and homogenizing and carrying out high-temperature instant sterilization, and filling to obtain the virgin pulp aromatic vinegar. The preparation method for the virgin pulp aromatic vinegar is simple in process operation; the production period is greatly shortened and the production efficiency is obviously improved; the output of the high-quality table vinegar in unit time is greatly improved and the popularization and application prospect is very wide.
Description
Technical field
The present invention relates to the preparation method of vinegar, be specially a kind of preparation method of virgin pulp aromatic vinegar.
Background technology
China's vinegar annual production about 4,000,000 tons, the wherein main grain vinegar brewageed based on cereal, make in vinegar production practice at cereal, solid state fermentation is the traditional brewing process of China.Solid state fermentation for main raw material with grain etc., through pulverizing, the stirring that adds water, cooks, mixes the loose auxiliary materials such as cavings and carry out acetic fermentation after zymamsis.The open technological operation environment of solid state fermentation, makes the polygon fermentation pattern forming multi-cultur es co-fermentation in its fermenting process, and compared with pure strain liquid fermentation edible vinegar, solid state fermentation zythepsary obtains vinegar and have incomparable advantage in quality and local flavor.
The making method of Solid-State Fermented Vinegar Producion mainly comprises Feedstock treating, zymamsis, acetic fermentation, smoked unstrained spirits, drenches vinegar and ageing etc.Traditional technology adopts circulating sleeve method of drenching to carry out pourings vinegar, within about 12 hours, starts to drench vinegar by soaking white unstrained spirits after water heating, and gained white unstrained spirits vinegar is again after smoked unstrained spirits soaks 2 ~ 3 hours, and vinegar of swilling is lifted one's head in valve opening pouring, obtains new vinegar.New vinegar is not owing to carrying out any art breading, and color and luster is light, acrid stimulation and the odor type such as amino acid and lactone component factor content is all less in mouthfeel, and its quality is lower, can only as simple acid condiment.Tradition is drenched vinegar method and is adopted the nature lixiviate that adds water, drawbacks such as (head carry out two pouring, three again and drenches even four pouring after drenching) that this technique exists that the cycle is long, program is complicated, and gained vinegar is due to reasons such as thin ups, its quality such as acidity, flavor compound is all lower, still directly can not carry out list marketing as end product, traditional technology has had a strong impact on production efficiency and the output of modern enterprise.
In order to improve mouthfeel and the quality of new vinegar, new vinegar is often through reaching 1 year even " summer volt solarization, winter the drag for ice " natural aging in 3 to five years.Due to long ageing, between the Multiple components in vinegar, there occurs different physics, chemical reaction, as: esterification, reducing sugar and amino acid whose Maillard reaction etc. between the volatilization of moisture, intermolecular association and alkyd.Ageing can improve fixed acid in vinegar content, generate multiple beneficial composition, and then it is soft to make old vinegar have mouthfeel, and the higher quality such as give off a strong fragrance.But the ageing time is longer, be more unfavorable for the raising of enterprises production efficiency, plant factor, be more unfavorable for shortening business capital turnover etc.
Summary of the invention
The object of the present invention is to provide a kind of method utilizing solid state fermentation to prepare virgin pulp aromatic vinegar.
The present invention adopts following technical scheme to realize:
A preparation method for virgin pulp aromatic vinegar, comprises the steps:
(1), the preparation of the white unstrained spirits vinegar of magma
1. material choice and process
Material moistening, steaming is carried out according to the add water ratio of 70 ~ 75 kilograms of 100 kilograms of raw materials;
2. mixed song
By Daqu according to 100 kilograms of raw material mixed songs, 61 ~ 63 kilograms of ratio uniform join be cooled to 20 ~ 22 DEG C raw material on, and fully to turn;
3. zymamsis
Proceed in zymamsis cylinder, then add cooling boiling water, the ratio controlling raw material and total amount of water is 1:1.5 ~ 1.6, first 3 days open fermentations, seals cylinder fermentation afterwards, controls product temperature at 28 ~ 32 DEG C, fermentation time 16 ~ 18 days;
4. acetic fermentation
According to 100 kilograms of raw materials, add cavings 150 ~ 160 kilograms, both admix in distiller's wort by the ratio of wheat bran 100 ~ 120 kg, fully turn evenly, the vinegar unstrained spirits mixed loads in acetic fermentation cylinder by the loading amount according to 55 ~ 65%, enter the acetic fermentation stage, when product temperature rises to 40 ~ 42 DEG C, turn over unstrained spirits twice every day, fermentation time 9 ~ 10 days;
5. the ripe white unstrained spirits of preparation
After above-mentioned acetic fermentation, add the salt of raw material weight than 6 ~ 8% immediately, to suppress the continued growth of acetic bacteria, obtain ripe white unstrained spirits;
6. ripe white unstrained spirits vinegar squeezing
Magma white unstrained spirits vinegar work in-process are obtained after adopting physical squeezing mode to squeeze the white unstrained spirits of above-mentioned fermenting-ripening;
7. aftertreatment
Gained magma white unstrained spirits vinegar work in-process will be squeezed after centrifugal segregation solid phase precipitation, and at 90 ~ 95 DEG C, decoct 25 ~ 30min, after cooling, namely obtain the white unstrained spirits vinegar of magma;
(2), magma smokes the preparation of unstrained spirits vinegar
From material choice and process to prepare the preparation process of the ripe white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma in vain 1. ~ 5.;
6. smoked unstrained spirits
Adopt traditional charcoal fire to smoke unstrained spirits technique, five smoked unstrained spirits cylinders are one group, insert in smoked unstrained spirits cylinder, control temperature 90 ~ 95 DEG C by the white unstrained spirits of the above-mentioned maturation prepared, every day in order inverted engine once, five days afterwards the first batch of white unstrained spirits of charging complete smoked unstrained spirits, obtained ripe smoked unstrained spirits;
7. magma is smoked unstrained spirits vinegar and is produced
Obtain magma after adopting physical squeezing mode to squeeze the smoked unstrained spirits of above-mentioned fermenting-ripening and smoke unstrained spirits vinegar work in-process;
8. aftertreatment
Squeezing gained magma is smoked unstrained spirits vinegar work in-process after centrifugal segregation solid phase precipitation, at 90 ~ 95 DEG C, decoct 20 ~ 25min, after cooling, namely obtain magma and smoke unstrained spirits vinegar;
(3), the preparation of former aromatic vinegar
From material choice and process to prepare the preparation process of the ripe white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma in vain 1. ~ 5..
6. vinegar is drenched
Adopt tradition to drench vinegar technique, the white unstrained spirits of fermenting-ripening is inserted in vinegar spaying pool, and is drenched the vinegar the day before yesterday and swill and be heated to 90 ~ 95 DEG C and add white unstrained spirits and drench in cylinder pond, treat liquid level and white unstrained spirits keeping parallelism, after immersion 10 ~ 12h, drench former vinegar liquid.
7. cryoconcentration
Above-mentioned former vinegar liquid is heated to 60 ~ 65 DEG C, continues 48 ~ 60h, rise to after 6.0 ~ 6.5 g/100mL until acidity, namely obtain former aromatic vinegar.
(4), virgin pulp aromatic vinegar preparation
Above-mentioned three kinds of vinegars are smoked unstrained spirits vinegar 25 ~ 30 parts according to magma white unstrained spirits vinegar 35 ~ 45 parts, magma, the ratio of former aromatic vinegar 30 ~ 35 parts allocates, after homogeneous, fillingly after high-temperature short-time sterilization namely obtain virgin pulp aromatic vinegar.
Compared with the old vinegar prepared with traditional method, virgin pulp aromatic vinegar prepared by the present invention has following effect:
1, on sense organ in reddish brown, beautiful in colour, figure is comparatively dense thick, and wall built-up is better.Odor type is strong and abundant, has the multiple fragrance such as stacte, ester perfume, Chen Xiang and fresh perfume (or spice) concurrently, has distinct many odor types style characteristic.The continuous acid of mouthfeel soft, mellow delicious, lingering fragrance lasting, quality significantly improves.
2, its main physical and chemical index is compared with Shanxi mature vinegar, and be all significantly increased, specific targets are more as shown in table 1.
Table 1 virgin pulp aromatic vinegar compares with Shanxi mature vinegar physical and chemical index (unit: g/100mL)
Present invention process is simple to operate, production cycle shortens greatly, significantly improve production efficiency, also the output of high-quality vinegar in the unit time is drastically increased, its popularizing application prospect is very wide, problems such as solving existing vinegar complicated process of preparation simultaneously, the production cycle is long, production efficiency is low and vinegar kind is single, odor type is not outstanding, local flavor typicalness is not strong.
Embodiment
Below specific embodiments of the invention are described in detail.
embodiment 1
A preparation method for virgin pulp aromatic vinegar, comprises the steps:
(1), the preparation of the white unstrained spirits vinegar of magma
1. material choice and process
Choose full grains, without the special Chinese sorghum of old vinegar that goes mouldy, pulverizing is 4 ~ 6 lobes, carry out material moistening according to the add water ratio of 70 kilograms of 100 kilograms of raw materials, fully turn, evenly sufficient to make raw material absorb water.Afterwards, high pressure steam process is utilized to join in steaming and decocting under high pressure container by the raw material moistened, 121 DEG C, 0.11Mpa, boiling 1 hour.
2. mixed song
Koji powder is broken into block, regrinds into fine powder, according to 100 kilograms of raw material mixed songs, 63 kilograms of ratio uniform join be cooled to 21 DEG C raw material on, and fully to turn.
3. zymamsis
Raw material and Daqu are mixed evenly, are transferred in zymamsis cylinder, then add cooling 80 kilograms, boiling water, controlling material-water ratio (ratio of raw material and total amount of water) is 1:1.5, first 3 days open fermentations, carry out making rake, stirring, breed in a large number to make the zymamsis microorganisms such as yeast.Seal cylinder afterwards, control product temperature at 28 ~ 32 DEG C, proving room temperature controls at 20 ~ 25 DEG C, fermentation time 18 days, and in cylinder, the stillness of night that vinosity is denseer appears in upper strata, and treat that alcoholic strength no longer increases, zymamsis completes.
4. acetic fermentation
Above-mentioned distiller's wort alcoholic strength reaches 9 ~ 10 degree, and smells when having aroma and ester fragrance, proceeds to the acetic fermentation stage.According to 100 kilograms of sorghum materials, add cavings 155 kilograms, both admix in distiller's wort by the ratio of 100 kilograms, wheat bran, fully turn evenly, the vinegar unstrained spirits mixed loads in acetic fermentation cylinder by the loading amount according to 60%, and " starting to exchange fire " enters the acetic fermentation stage.When product temperature rises to 40 DEG C, turn over unstrained spirits twice every day, fermentation time 10 days.
5. the ripe white unstrained spirits of preparation
After above-mentioned acetic fermentation, add the salt of sorghum material weight ratio 7% immediately, to suppress the continued growth of acetic bacteria, obtain ripe white unstrained spirits.
6. the white unstrained spirits vinegar of magma is produced
Adopt physical squeezing mode, insert in plate-and-frame filter press or expeller by white for above-mentioned fermenting-ripening unstrained spirits, pressure is obtain magma white unstrained spirits vinegar work in-process after squeezing under 0.13 ~ 0.15 Mpa condition, and after squeezing, vinegar unstrained spirits remains total acid≤0.2g/100mL.
7. aftertreatment
Insert in whizzer by squeezing gained magma white unstrained spirits vinegar work in-process, 5500r/min, process 35min, after removing solid phase precipitation, at 95 DEG C, decoct 30min, after cooling, namely obtain the white unstrained spirits vinegar of magma.
(2), magma smokes the preparation of unstrained spirits vinegar
From material choice and process to prepare the preparation process of the ripe white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma in vain 1. ~ 5..
6. smoked unstrained spirits
Traditional charcoal fire is adopted to smoke unstrained spirits technique, five smoked unstrained spirits cylinders are one group, the white unstrained spirits of the above-mentioned maturation prepared is inserted in smoked unstrained spirits cylinder, use slow fire (firepower is little and slow), when control temperature is 90 ~ 95 DEG C, every day in order inverted engine once, five days afterwards first batch of charging vinegar unstrained spirits complete smoked unstrained spirits, obtained ripe smoked unstrained spirits.By that analogy, each cylinder of charging and discharging every day.
7. magma is smoked unstrained spirits vinegar and is produced
Adopt physical squeezing mode, insert in plate-and-frame filter press or expeller by the smoked unstrained spirits of above-mentioned fermenting-ripening, pressure is obtain magma after squeezing under 0.13 ~ 0.15 Mpa condition to smoke unstrained spirits vinegar work in-process, and after squeezing, smoked unstrained spirits remains total acid≤0.1g/100mL.
8. aftertreatment
Squeezing gained magma is smoked unstrained spirits vinegar work in-process to be inserted in whizzer, and 6000r/min, process 45min, after removing solid phase precipitation, at 90 DEG C, decoct 25min.After cooling, namely obtain magma and smoke unstrained spirits vinegar.
(3), the preparation of former aromatic vinegar
From material choice and process to prepare the preparation process of the ripe white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma in vain 1. ~ 5..
6. vinegar is drenched
Adopt traditional Shanxi mature vinegar to drench vinegar technique, inserted in vinegar spaying pool by white for fermenting-ripening unstrained spirits, and is drenched the vinegar the day before yesterday and swill and be heated to 90 DEG C and add white unstrained spirits and drench in cylinder pond, when liquid level and vinegar unstrained spirits keeping parallelism, after immersion 10h, valve opening drenches former vinegar liquid.
7. cryoconcentration
Adopt heating in water bath or other type of heating, above-mentioned former vinegar liquid is heated to 60 DEG C, after 55h, treats that acidity rises to 6.0 ~ 6.5 g/100mL, namely obtain former aromatic vinegar.
(4), virgin pulp aromatic vinegar preparation
Above-mentioned three kinds of vinegars that different process obtains are smoked unstrained spirits vinegar 30 parts according to magma white unstrained spirits vinegar 35 parts, magma, the ratio of former aromatic vinegar 35 parts allocates, after high-speed homogenization machine or milling treatment of colloid, fillingly after high-temperature short-time sterilization namely obtain virgin pulp aromatic vinegar.
embodiment 2
A preparation method for virgin pulp aromatic vinegar, comprises the steps:
(1) preparation of the white unstrained spirits vinegar of magma
1. material choice and process
Choose full grains, without the special Chinese sorghum of old vinegar that goes mouldy, pulverizing is 4 ~ 6 lobes, carry out material moistening according to the add water ratio of 75 kilograms of 100 kilograms of raw materials, fully turn, evenly sufficient to make raw material absorb water.Afterwards, high pressure steam process is utilized to join in steaming and decocting under high pressure container by the raw material moistened, 121 DEG C, 0.11Mpa, boiling 1 hour.
2. mixed song
Koji powder is become fragment, regrinds into fine powder, according to 100 kilograms of raw material mixed songs, 61 kilograms of ratio uniform join be cooled to 20 DEG C raw material on, and fully to turn.
3. zymamsis
Raw material and Daqu are mixed evenly, are transferred in zymamsis cylinder, then add cooling 85 kilograms, boiling water, and controlling material-water ratio (ratio of raw material and total amount of water) is 1:1.6, open fermentation.Within first 3 days, carry out making rake, stirring, breed in a large number to make the zymamsis microorganisms such as yeast.Seal cylinder afterwards, control product temperature at 28 ~ 32 DEG C, proving room temperature controls at 20 ~ 25 DEG C, fermentation time 16 days, and in cylinder, the stillness of night that vinosity is denseer appears in upper strata, and treat that alcoholic strength no longer increases, zymamsis completes.
4. acetic fermentation
Above-mentioned distiller's wort alcoholic strength reaches 9 ~ 10 degree, and smells when having aroma and ester fragrance, proceeds to the acetic fermentation stage.According to 100 kilograms of sorghum materials, both admix in distiller's wort by the ratio of cavings 150 kilograms, 110 kilograms, wheat bran, fully turn evenly, and the vinegar unstrained spirits mixed loads in acetic fermentation cylinder by the loading amount according to 65%, and " starting to exchange fire " enters the acetic fermentation stage.When product temperature rises to 42 DEG C, turn over unstrained spirits twice every day, fermentation time 9 days.
5. the ripe white unstrained spirits of preparation
After above-mentioned acetic fermentation, add the salt of sorghum material weight ratio 8% immediately, to suppress the continued growth of acetic bacteria, obtain ripe white unstrained spirits.
6. the white unstrained spirits vinegar of magma is produced
Adopt physical squeezing mode, insert in plate-and-frame filter press or expeller by white for above-mentioned fermenting-ripening unstrained spirits, pressure is obtain magma white unstrained spirits vinegar work in-process after squeezing under 0.13 ~ 0.15 Mpa condition, and after squeezing, vinegar unstrained spirits remains total acid≤0.2g/100mL.
7. aftertreatment
Insert in whizzer by squeezing gained magma white unstrained spirits vinegar work in-process, 5000r/min, process 35min, after removing solid phase precipitation, at 95 DEG C, decoct 25min, after cooling, namely obtain the white unstrained spirits vinegar of magma.
(2), magma smokes the preparation of unstrained spirits vinegar
From material choice and process to prepare the preparation process of the ripe white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma in vain 1. ~ 5..
6. smoked unstrained spirits
Adopt traditional charcoal fire to smoke unstrained spirits technique, five smoked unstrained spirits cylinders are one group, insert in smoked unstrained spirits cylinder by the white unstrained spirits of the above-mentioned maturation prepared, use slow fire, when control temperature is 95 DEG C, every day, inverted engine was once in order, five days afterwards first batch of charging vinegar unstrained spirits complete smoked unstrained spirits, obtained ripe smoked unstrained spirits.By that analogy, each cylinder of charging and discharging every day.
7. magma is smoked unstrained spirits vinegar and is produced
Adopt physical squeezing mode, insert in plate-and-frame filter press or expeller by the smoked unstrained spirits of above-mentioned fermenting-ripening, pressure is obtain magma after squeezing under 0.13 ~ 0.15 Mpa condition to smoke unstrained spirits vinegar work in-process, and after squeezing, smoked unstrained spirits remains total acid≤0.1g/100mL.
8. aftertreatment
Squeezing gained magma is smoked unstrained spirits vinegar work in-process to be inserted in whizzer, and 5500r/min, process 50min, after removing solid phase precipitation, at 90 DEG C, decoct 25min, after cooling, namely obtain magma and smoke unstrained spirits vinegar.
(3), the preparation of former aromatic vinegar
From material choice and process to prepare the preparation process of the ripe white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma in vain 1. ~ 5..
6. vinegar is drenched
Adopt traditional Shanxi mature vinegar to drench vinegar technique, inserted in vinegar spaying pool by white for fermenting-ripening unstrained spirits, and is drenched the vinegar the day before yesterday and swill and be heated to 95 DEG C and add white unstrained spirits and drench in cylinder pond, when liquid level and vinegar unstrained spirits keeping parallelism, after immersion 10h, valve opening drenches former vinegar liquid.
7. cryoconcentration
Adopt heating in water bath or other type of heating, above-mentioned former vinegar liquid is heated to 60 DEG C, after 48h, rises to after 6.0 ~ 6.5 g/100mL until acidity, namely obtain former aromatic vinegar.
(4), virgin pulp aromatic vinegar preparation
Above-mentioned three kinds of vinegars that different process obtains are smoked unstrained spirits vinegar 20 parts according to magma white unstrained spirits vinegar 45 parts, magma, the ratio of former aromatic vinegar 35 parts allocates, after high-speed homogenization machine or milling treatment of colloid, fillingly after high-temperature short-time sterilization namely obtain virgin pulp aromatic vinegar.
embodiment 3
A preparation method for virgin pulp aromatic vinegar, comprises the steps:
(1) preparation of the white unstrained spirits vinegar of magma
1. material choice and process
Choose full grains, without the special Chinese sorghum of old vinegar that goes mouldy, pulverizing is 4 ~ 6 lobes, carry out material moistening according to the add water ratio of 72 kilograms of 100 kilograms of raw materials, fully turn, evenly sufficient to make raw material absorb water.Afterwards, high pressure steam process is utilized to join in steaming and decocting under high pressure container by the raw material moistened, 121 DEG C, 0.11Mpa, boiling 1 hour.
2. mixed song
Koji powder is become fragment, regrinds into fine powder, according to 100 kilograms of raw material mixed songs, 62 kilograms of ratio uniform join be cooled to 22 DEG C raw material on, and fully to turn.
3. zymamsis
Raw material and Daqu are mixed evenly, are transferred in zymamsis cylinder, then add cooling 83 kilograms, boiling water, controlling material-water ratio (ratio of raw material and total amount of water) is 1:1.55, first 3 days open fermentations, carry out making rake, stirring, breed in a large number to make the zymamsis microorganisms such as yeast.Seal cylinder afterwards, control product temperature at 28 ~ 32 DEG C, proving room temperature controls at 20 ~ 25 DEG C, fermentation time 17 days, and in cylinder, the stillness of night that vinosity is denseer appears in upper strata, and treat that alcoholic strength no longer increases, zymamsis completes.
4. acetic fermentation
Above-mentioned distiller's wort alcoholic strength reaches 9 ~ 10 degree, and smells when having aroma and ester fragrance, proceeds to the acetic fermentation stage.According to 100 kilograms of sorghum materials, both admix in distiller's wort by the ratio of cavings 160 kilograms, wheat bran 120 kg, fully turn evenly, and the vinegar unstrained spirits mixed loads in acetic fermentation cylinder by the loading amount according to 55%, and " starting to exchange fire " enters the acetic fermentation stage.When product temperature rises to 41 DEG C, turn over unstrained spirits twice every day, fermentation time 10 days.
5. the ripe white unstrained spirits of preparation
After above-mentioned acetic fermentation, add the salt of sorghum material weight ratio 6% immediately, to suppress the continued growth of acetic bacteria, obtain ripe white unstrained spirits.
6. the white unstrained spirits vinegar of magma is produced
Adopt physical squeezing mode, insert in plate-and-frame filter press or expeller by white for above-mentioned fermenting-ripening unstrained spirits, pressure is obtain magma white unstrained spirits vinegar work in-process after squeezing under 0.13 ~ 0.15 Mpa condition, and after squeezing, vinegar unstrained spirits remains total acid≤0.2g/100mL.
7. aftertreatment
Insert in whizzer by squeezing gained magma white unstrained spirits vinegar work in-process, 5500r/min, process 35min, after removing solid phase precipitation, at 92 DEG C, decoct 25min.After cooling, namely obtain the white unstrained spirits vinegar of magma.
(2), magma smokes the preparation of unstrained spirits vinegar
From material choice and process to prepare the preparation process of the ripe white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma in vain 1. ~ 5..
6. smoked unstrained spirits
Adopt traditional charcoal fire to smoke unstrained spirits technique, five smoked unstrained spirits cylinders are one group, insert in smoked unstrained spirits cylinder by the white unstrained spirits of the above-mentioned maturation prepared, use slow fire, when control temperature is 95 DEG C, every day, inverted engine was once in order, five days afterwards first batch of charging vinegar unstrained spirits complete smoked unstrained spirits, obtained ripe smoked unstrained spirits.By that analogy, each cylinder of charging and discharging every day.
7. magma is smoked unstrained spirits vinegar and is produced
Adopt physical squeezing mode, above-mentioned fermenting-ripening is smoked unstrained spirits and insert in plate-and-frame filter press or expeller, pressure is obtain magma after squeezing under 0.13 ~ 0.15 Mpa condition to smoke unstrained spirits vinegar work in-process, and after squeezing, smoked unstrained spirits remains total acid≤0.1g/100mL.
8. aftertreatment
Squeezing gained magma is smoked unstrained spirits vinegar work in-process to be inserted in whizzer, and 5800r/min, process 45min, after removing solid phase precipitation, at 90 DEG C, decoct 23min, after cooling, namely obtain magma and smoke unstrained spirits vinegar.
(3), the preparation of former aromatic vinegar
From material choice and process to prepare the preparation process of the ripe white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma in vain 1. ~ 5..
6. vinegar is drenched
Adopt traditional Shanxi mature vinegar to drench vinegar technique, inserted in vinegar spaying pool by white for fermenting-ripening unstrained spirits, and is drenched the vinegar the day before yesterday and swill and be heated to 92 DEG C and add white unstrained spirits and drench in cylinder pond, when liquid level and vinegar unstrained spirits keeping parallelism, after immersion 12h, valve opening drenches former vinegar liquid.
7. cryoconcentration
Adopt heating in water bath or other type of heating, above-mentioned former vinegar liquid is heated to 65 DEG C, after 60h, rises to after 6.0 ~ 6.5 g/100mL until acidity, namely obtain former aromatic vinegar.
(4), virgin pulp aromatic vinegar preparation
Above-mentioned three kinds of vinegars that different process obtains are smoked unstrained spirits vinegar 30 parts according to magma white unstrained spirits vinegar 40 parts, magma, the ratio of former aromatic vinegar 30 parts allocates, after high-speed homogenization machine or milling treatment of colloid, fillingly after high-temperature short-time sterilization namely obtain virgin pulp aromatic vinegar.
Claims (2)
1. a preparation method for virgin pulp aromatic vinegar, is characterized in that: comprise the steps:
(1), the preparation of the white unstrained spirits vinegar of magma
1. material choice and process
Material moistening, steaming is carried out according to the add water ratio of 70 ~ 75 kilograms of 100 kilograms of raw materials;
2. mixed song
By Daqu according to 100 kilograms of raw material mixed songs, 61 ~ 63 kilograms of ratio uniform join be cooled to 20 ~ 22 DEG C raw material on, and fully to turn;
3. zymamsis
Proceed in zymamsis cylinder, then add cooling boiling water, the ratio controlling raw material and total amount of water is 1:1.5 ~ 1.6, first 3 days open fermentations, seals cylinder fermentation afterwards, controls product temperature at 28 ~ 32 DEG C, fermentation time 16 ~ 18 days;
4. acetic fermentation
According to 100 kilograms of raw materials, add cavings 150 ~ 160 kilograms, both admix in distiller's wort by the ratio of wheat bran 100 ~ 120 kg, fully turn evenly, the vinegar unstrained spirits mixed loads in acetic fermentation cylinder by the loading amount according to 55 ~ 65%, enter the acetic fermentation stage, when product temperature rises to 40 ~ 42 DEG C, turn over unstrained spirits twice every day, fermentation time 9 ~ 10 days;
5. the ripe white unstrained spirits of preparation
After above-mentioned acetic fermentation, add the salt of raw material weight than 6 ~ 8% immediately, to suppress the continued growth of acetic bacteria, obtain ripe white unstrained spirits;
6. ripe white unstrained spirits vinegar squeezing
Magma white unstrained spirits vinegar work in-process are obtained after adopting physical squeezing mode to squeeze the white unstrained spirits of above-mentioned fermenting-ripening;
7. aftertreatment
Gained magma white unstrained spirits vinegar work in-process will be squeezed after centrifugal segregation solid phase precipitation, and at 90 ~ 95 DEG C, decoct 25 ~ 30min, after cooling, namely obtain the white unstrained spirits vinegar of magma;
(2), magma smokes the preparation of unstrained spirits vinegar
From material choice and process to prepare the preparation process of the ripe white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma in vain 1. ~ 5.;
6. smoked unstrained spirits
Adopt traditional charcoal fire to smoke unstrained spirits technique, five smoked unstrained spirits cylinders are one group, insert in smoked unstrained spirits cylinder, control temperature 90 ~ 95 DEG C by the white unstrained spirits of the above-mentioned maturation prepared, every day in order inverted engine once, five days afterwards first batch of charging light-coloured vinegar unstrained spirits complete smoked unstrained spirits, obtained ripe smoked unstrained spirits;
7. magma is smoked unstrained spirits vinegar and is produced
Above-mentioned fermenting-ripening is smoked and obtains magma after unstrained spirits adopts physical squeezing mode to squeeze and smoke unstrained spirits vinegar work in-process;
8. aftertreatment
Squeezing gained magma is smoked unstrained spirits vinegar work in-process after centrifugal segregation solid phase precipitation, at 90 ~ 95 DEG C, decoct 20 ~ 25min, after cooling, namely obtain magma and smoke unstrained spirits vinegar;
(3), the preparation of former aromatic vinegar
From material choice and process to prepare the preparation process of the ripe white unstrained spirits vinegar of the same step of unstrained spirits technological operation (1) magma in vain 1. ~ 5.;
6. vinegar is drenched
Adopt tradition to drench vinegar technique, the white unstrained spirits of fermenting-ripening is inserted in vinegar spaying pool, and is drenched the vinegar the day before yesterday and swill and be heated to 90 ~ 95 DEG C and add white unstrained spirits and drench in cylinder pond, treat liquid level and white unstrained spirits keeping parallelism, after immersion 10 ~ 12h, drench former vinegar liquid;
7. cryoconcentration
Above-mentioned former vinegar liquid is heated to 60 ~ 65 DEG C, continues 48 ~ 60h, rise to after 6.0 ~ 6.5 g/100mL until acidity, namely obtain former aromatic vinegar;
(4), virgin pulp aromatic vinegar preparation
Above-mentioned three kinds of vinegars are smoked unstrained spirits vinegar 25 ~ 30 parts according to magma white unstrained spirits vinegar 35 ~ 45 parts, magma, the ratio of former aromatic vinegar 30 ~ 35 parts allocates, after homogeneous, fillingly after high-temperature short-time sterilization namely obtain virgin pulp aromatic vinegar.
2. the preparation method of virgin pulp aromatic vinegar according to claim 1, is characterized in that: described raw material is Chinese sorghum.
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| CN107653176A (en) * | 2017-11-17 | 2018-02-02 | 吴佳玲 | Produce fragrant mature vinegar and its preparation technology |
| CN107858258B (en) * | 2018-01-02 | 2021-01-01 | 山西梁汾金龙鱼醋业有限公司 | Preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar |
| CN110066715A (en) * | 2019-06-13 | 2019-07-30 | 李振强 | A kind of preparation method of nine paddy magma vinegar |
| CN111763600A (en) * | 2020-07-06 | 2020-10-13 | 隆德县四兴醋业有限公司 | Solid-state fermented edible vinegar and preparation method thereof |
| CN112098352A (en) * | 2020-09-16 | 2020-12-18 | 山西农业大学 | Method for measuring change of substances of water content change of vinegar culture in culture smoking process |
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