CN104560602A - Production process of corn vinegar - Google Patents

Abstract

The invention relates to a production process of corn vinegar. The technological process comprises steps as follows: sugar-free grains left after production of corn maltose are poured into a vat and fully and evenly mixed, yeast is added for fermentation after the mixture is left to stand for 24 h, and then cooked acetic clump is added to a fermented material and fully and evenly mixed; a mixture of vinegar grains, soil and bittern covers the surface of the acetic clump vat for ageing for 1-2 months; the aged acetic clump is placed into a vinegar sprayer, cooled boiled water with the quantity equal to that of the acetic clump is sprayed into the vinegar sprayer from the upper side firstly, a vinegar fluid flows out of the bottom of the vat to form raw vinegar, then cooled boiled water with the equal quantity is sprayed, and a secondary vinegar fluid is obtained and used for being sprayed to the acetic clump next time; the raw vinegar is heated, the temperature is kept for 30 min, sterilization treatment is performed, and a finished product is obtained after cooling. The process has the benefits that the production method is simple and practical, the operation cost is reduced, the product can replace an expensive raw material, the food production cost is reduced, the food quality is improved, and meanwhile, the economic benefit is increased.

Description

The production technique of corn vinegar

Technical field

The present invention relates to the field of brewageing, be specifically related to the production technique of corn vinegar.

Background technology

Vinegar is the tart flavour seasonings of Chinese tradition, and it is that important source material forms through fermentation with grain, carbohydrate or vinasse etc.Vinegar has the function of its uniqueness when cooking, and Chinese vinegar kind is a lot, but large be that main raw material is brewageed mainly with rice.Corn contains abundant VITAMIN and unsaturated fatty acids, amino acid and the nutritive ingredient such as selenium, magnesium, and corn is the very good material making vinegar.The domestic producer with corn wine vinegar is few at present, because it is less to relate to research, and technology imperfection.

Summary of the invention

The invention provides a kind of production technique of corn vinegar.

The present invention realizes in the following manner:

The production technique of corn vinegar, is characterized in that, its technical process is:

(1) sugar grain remaining after corn cerealose processed is poured in vat, add and account for the sugared clear water of groove weight 1/3 and the rice husk of 10%, stir, place and add distiller's yeast after 24 hours, 30 ~ 32 DEG C of condition bottom fermentations 48 hours, in fermentation material, then add ripe vinegar base, consumption accounts for 5% ~ 10% of fermentation material, stir, under 30 ~ 35 DEG C of conditions, carry out acetic fermentation, about 7-8 days vinegar base;

(2) vinegar base cylinder face is covered in, thick 3-4 centimetre with vinegar groove, earth and bittern mixture, in the temperature ageing 1 ~ 2 month of less than 20 DEG C;

(3) vinegar base good for ageing is put into pouring vinegar device, first drench into the cold boiling water with vinegar base equivalent from above, vinegar liquid flows out from cylinder bottom vinegar of making a living, and then drenches the cold boiling water into equivalent, obtains secondary vinegar liquid, and secondary vinegar liquid is used as to drench next vinegar base use;

(4) raw vinegar is heated to 70 ~ 75 DEG C, is incubated 30 minutes, carries out germicidal treatment, finished product after cooling.

Described pouring vinegar device makes with cutting a hole foraminate watt of cylinder bottom one, places filter plate, spread filter cloth apart from cylinder bottom 6 ~ 10 centimeters.

Beneficial effect of the present invention: the nutritive ingredient that corn vinegar is brewageed than other grains is high, technique is simple, is applicable to scope wide, has good economic benefit.

Embodiment

Vinegar base: pour in vat by sugar grain remaining after corn cerealose processed, add the rice bran accounting for the sugared clear water of groove weight 1/3 and the rice husk of 10% or boil in advance, stir, places and add distiller's yeast after 24 hours, the consumption of distiller's yeast is similar with wine rice wine.30 ~ 32 DEG C of condition bottom fermentations 48 hours.Then in fermentation material, add ripe vinegar base, consumption accounts for 5% ~ 10% of fermentation material, stirs, under 30 ~ 35 DEG C of conditions, carry out acetic fermentation, about about 7 days vinegar base.

Ageing: be covered in vinegar base cylinder face with vinegar groove, earth and bittern mixture, thick about 3 centimetres.In the temperature ageing 1 ~ 2 month of less than 20 DEG C.

Drench vinegar: put into by vinegar base good for ageing and drench vinegar device, first from slowly drenching above into the cold boiling water with vinegar base equivalent, vinegar liquid flows out from cylinder bottom, vinegar of namely making a living.And then the cold boiling water drenched into equivalent, obtain secondary vinegar liquid, secondary vinegar liquid is used as to drench next vinegar base and uses.

Sterilization: raw vinegar is heated to 70 ~ 75 DEG C, is incubated 30 minutes, carries out germicidal treatment.After cooling, bottling is finished product.

Claims (2)

1. the production technique of corn vinegar, is characterized in that, its technical process is:

(1) sugar grain remaining after corn cerealose processed is poured in vat, add and account for the sugared clear water of groove weight 1/3 and the rice husk of 10%, stir, place and add distiller's yeast after 24 hours, 30 ~ 32 DEG C of condition bottom fermentations 48 hours, in fermentation material, then add ripe vinegar base, consumption accounts for 5% ~ 10% of fermentation material, stir, under 30 ~ 35 DEG C of conditions, carry out acetic fermentation, about 7-8 days vinegar base;

(2) vinegar base cylinder face is covered in, thick 3-4 centimetre with vinegar groove, earth and bittern mixture, in the temperature ageing 1 ~ 2 month of less than 20 DEG C;

(3) vinegar base good for ageing is put into pouring vinegar device, first drench into the cold boiling water with vinegar base equivalent from above, vinegar liquid flows out from cylinder bottom vinegar of making a living, and then drenches the cold boiling water into equivalent, obtains secondary vinegar liquid, and secondary vinegar liquid is used as to drench next vinegar base use;

(4) raw vinegar is heated to 70 ~ 75 DEG C, is incubated 30 minutes, carries out germicidal treatment, finished product after cooling.

2. the production technique of corn vinegar according to claim 1, is characterized in that, described pouring vinegar device makes with cutting a hole foraminate watt of cylinder bottom one, places filter plate, spread filter cloth apart from cylinder bottom 6 ~ 10 centimeters.