CN105255701A - Method for brewing pure grain vinegar - Google Patents
Method for brewing pure grain vinegar Download PDFInfo
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- CN105255701A CN105255701A CN201510786104.4A CN201510786104A CN105255701A CN 105255701 A CN105255701 A CN 105255701A CN 201510786104 A CN201510786104 A CN 201510786104A CN 105255701 A CN105255701 A CN 105255701A
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Abstract
A method for brewing pure grain vinegar includes the steps that firstly, material mixing is performed, wherein sorghum, bran and rice bran are mixed, and Chinese medicinal herbs are added into the mixture; secondly, material steaming is performed, wherein the materials mixed in the first step are steamed at the temperature of 100-115 DEG C; thirdly, inoculation is performed, wherein the steamed materials are inoculated after being smashed, and the steamed materials and expanding leaven are evenly stirred and inoculated according to the weight ratio of 20:3; fourthly, fermentation is performed, wherein the inoculated materials are placed into a pot, compacted and fermented, the materials are sealed at the early stage of fermentation, the temperature is raised day by day in the middle stage, and the temperature is lowered day by day in the later stage; fifthly, vinegar pouring is performed, wherein the materials are sprayed with vinegar and soaked for 12-13 hours through white vinegar blank fermented in the fourth step, smoked vinegar formed by smoking the vinegar and water according to the weight ratio of 5:2:20, and vinegar liquid drops through a filter screen; sixthly, the vinegar liquid is sterilized; seventhly, the vinegar liquid is filtered; eighthly, the vinegar is stored under low-temperature and dry conditions. The vinegar yield is high, and the finished vinegar is good in taste, color and flavor.
Description
Technical field
A kind of brewing method of the present invention, is specifically related to a kind of pure grain vinegar brewing method.
Background technology
Traditional Vinegar Manufacturing technique raw material used based on corn and Chinese sorghum, under ambient conditions detrimentally affect, the bacterial strain of inoculation be easy to can poor growth, stop growing even dead, and some adaptable wild microorganisms are able to growth and breeding.This is that the key link making success or failure paid for by vinegar, is also the critical problem place of vinegar processed certainly.Otherwise, vinegar pay for otherwise leavening temperature abnormal, or can cause vinegar pay for rot to break down.Due to current vinegar market, dragons and fishes jumbled together, false vinegar, difference vinegar, and mixing vinegar is more, and consumers in general really can buy the vinegar had, and healthy nutritious vinegar is little, and saying nothing of is pure grain vinegar.So the development and utilization of characteristic pure grain vinegar brewing technique not only has good market, more there is the necessity of social demand.
Summary of the invention
The object of the invention is to for above-mentioned the problems of the prior art, provide a kind of economical and practical, vinegar productivity is high, becomes the pure grain vinegar brewing method that the mouthfeel of vinegar, color and luster, local flavor are all good.
To achieve these goals, the technical solution used in the present invention is:
The first step, batching; First Chinese sorghum, wheat bran and rice bran are mixed by weight for 10:4:5, then add Chinese medicinal herbs by weight for 1:1 in compound, described Chinese medicinal herbs is several or its composition in the middle of orange peel, galingal, Chinese cassia tree, tsaoko and cloves;
Second step, steaming; The material that the first step is prepared boiling at 100 DEG C ~ 115 DEG C;
3rd step, inoculation; Inoculation after steaming pulverizing, material temperature controls 40 DEG C ~ 45 DEG C in the winter time, during summer 35 DEG C ~ 40 DEG C, mixes inoculation by bent to steaming and expansion thoroughly by weight for 20:3;
4th step, fermentation; The material inoculated is entered cylinder compacting fermentation, obtain light-coloured vinegar and pay for; Start fermentation stage and keep sealing, mid-term heats up day by day, and the later stage lowers the temperature day by day;
5th step, drenches vinegar; The light-coloured vinegar that 4th step fermented is paid for, and light-coloured vinegar pays for the smoked vinegar smoked, and water is 5:2:20 by weight, soaks 12 ~ 13 hours, begins through filter screen and drips and drench vinegar liquid;
6th step, to the sterilization of vinegar liquid;
7th step, filters vinegar liquid;
8th step, low temperature, stores under drying conditions.
Described cooking time is 40 ~ 60 minutes.
Optimize, feed intake during steaming while evenly heat up.
Steaming is cooled to 35 DEG C ~ 45 DEG C in described seeded process, then expands Qu Jinhang inoculation by weight admixing for 20:3.
Described ferment middle is warming up to 30 DEG C ~ 42 DEG C day by day.
Described pouring goes out the sterilization of vinegar liquid steaming plant.
Described vinegar liquid diatomite filter filters.
Compared with prior art, the present invention take Chinese sorghum as raw material, Chinese sorghum vinegar mouthfeel or color and luster is all better than corn, and price is far below millet and corn, economical and practical; Batching basis adds Chinese medicinal herbs in addition, improves mouthfeel and nutritive value.By improving the technique of vinegar song, the inoculation of self-control wheat bran raw material Qu Jinhang steaming, is beneficial to the decomposition of raw material, is beneficial to the synergy of microbial population, improves biochemical property, produce more meta-bolites, can not only increase local flavor and can also improve vinegar productivity.Adopt traditional Porcelain Jar to ferment during the fermentation, not only yeasting clean and safe, and be heated evenly, fermentation stability.Drenching, light-coloured vinegar in vinegar link is paid for, smoked vinegar is paid for and the part by weight of water is 5:2:20, and the vinegar taste drenched out will make a big difference.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
Production process of the present invention is followed successively by: get the raw materials ready/prepare burden, steaming, inoculation, fermentation, pouring vinegar, sterilization, filtration, packing and selling.
Embodiment one,
The first step, batching; First Chinese sorghum, wheat bran and rice bran are mixed by weight for 10:4:5, then add Chinese medicinal herbs by weight for 1:1 in compound, described Chinese medicinal herbs comprises orange peel, galingal, Chinese cassia tree, tsaoko and cloves;
Second step, steaming; The material the first step prepared boiling 60 minutes at 100 DEG C, feeds intake during steaming while evenly heat up.
3rd step, inoculation; Steaming is inoculated after pulverizing, and winter 40 DEG C ~ 45 DEG C, summer 35 DEG C ~ 40 DEG C, steaming is cooled to 35 DEG C, then expands Qu Jinhang inoculation by weight admixing for 20:3.
4th step, fermentation; The material inoculated is entered cylinder compacting fermentation; Start fermentation stage and keep sealing, material upper berth wheat bran one deck covers, and with plastic cloth sealing and fermenting cylinder, protect and just expecting to avoid with contacting external air in case infect, be warming up to 30 DEG C ~ 42 DEG C mid-term day by day, the later stage lowers the temperature day by day; When fermenting acidity reaches maximum, add salt ageing and preserve;
5th step, drenches vinegar; The light-coloured vinegar that 4th step fermented is paid for, and light-coloured vinegar pays for the smoked vinegar smoked, and water is 5:2:20 by weight, soaks 12 hours, begins through filter screen and drips and drench vinegar liquid;
6th step, with steaming plant sterilization to the sterilization of vinegar liquid;
7th step, filters vinegar liquid with diatomite filter;
8th step, low temperature, hermetically storing in the underlying shady and cool storehouse 1000kg vinegar altar of drying conditions.
Embodiment two,
The first step, batching; First Chinese sorghum, wheat bran and rice bran are mixed by weight for 10:4:5, then add Chinese medicinal herbs by weight for 1:1 in compound, described Chinese medicinal herbs comprises orange peel, galingal, Chinese cassia tree, tsaoko and cloves;
Second step, steaming; The material the first step prepared boiling 50 minutes at 110 DEG C, feeds intake during steaming while evenly heat up.
3rd step, inoculation; Steaming is inoculated after pulverizing, and winter 40 DEG C ~ 45 DEG C, summer 35 DEG C ~ 40 DEG C, steaming is cooled to 40 DEG C, then expands Qu Jinhang inoculation by weight admixing for 20:3.
4th step, fermentation; The material inoculated is entered cylinder compacting fermentation; Start fermentation stage and keep sealing, material upper berth wheat bran one deck covers, and with plastic cloth sealing and fermenting cylinder, protect and just expecting to avoid with contacting external air in case infect, be warming up to 30 DEG C ~ 42 DEG C mid-term day by day, the later stage lowers the temperature day by day; When fermenting acidity reaches maximum, add salt ageing and preserve;
5th step, drenches vinegar; The light-coloured vinegar that 4th step fermented is paid for, and light-coloured vinegar pays for the smoked vinegar smoked, and water is 5:2:20 by weight, soaks 13 hours, begins through filter screen and drips and drench vinegar liquid;
6th step, with steaming plant sterilization to the sterilization of vinegar liquid;
7th step, filters vinegar liquid with diatomite filter;
8th step, low temperature, hermetically storing in the underlying shady and cool storehouse 1000kg vinegar altar of drying conditions.
Embodiment three,
The first step, batching; First Chinese sorghum, wheat bran and rice bran are mixed by weight for 10:4:5, then add Chinese medicinal herbs by weight for 1:1 in compound, described Chinese medicinal herbs comprises orange peel, galingal, Chinese cassia tree, tsaoko and cloves;
Second step, steaming; The material the first step prepared boiling 40 minutes at 115 DEG C, feeds intake during steaming while evenly heat up.
3rd step, inoculation; Steaming is inoculated after pulverizing, and winter 40 DEG C ~ 45 DEG C, summer 35 DEG C ~ 40 DEG C, steaming is cooled to 45 DEG C, then expands Qu Jinhang inoculation by weight admixing for 20:3.
4th step, fermentation; The material inoculated is entered cylinder compacting fermentation; Start fermentation stage and keep sealing, material upper berth wheat bran one deck covers, and with plastic cloth sealing and fermenting cylinder, protect and just expecting to avoid with contacting external air in case infect, be warming up to 30 DEG C ~ 42 DEG C mid-term day by day, the later stage lowers the temperature day by day; When fermenting acidity reaches maximum, add salt ageing and preserve;
5th step, drenches vinegar; The light-coloured vinegar that 4th step fermented is paid for, and light-coloured vinegar pays for the smoked vinegar smoked, and water is 5:2:20 by weight, soaks 12.5 hours, begins through filter screen and drips and drench vinegar liquid;
6th step, with steaming plant sterilization to the sterilization of vinegar liquid;
7th step, filters vinegar liquid with diatomite filter;
8th step, low temperature, hermetically storing in the underlying shady and cool storehouse 1000kg vinegar altar of drying conditions.
Enter smoothly in order to ensure vinegar processed, suppress the pollution of miscellaneous bacteria, must following measures be taked:
1) batching is fresh, and without going mouldy, even thickness is moderate.
2) inoculate enough excellent species, form beneficial microorganism growth vigor, suppress varied bacteria growing, control the temperature of inoculation and good environment well.
3) strengthen management, the condition such as strict temperature control, humidity, ventilation, creates and is suitable for beneficial microorganism growing environment.
4) sanitation and hygiene of proving room, instrument are kept, miscellaneous bacteria of protecting from infection.
Pure grain vinegar brewing method of the present invention, come from the brewing technique of Shanxi tradition vinegar, we are in conjunction with Zizhou County local resources on this basis, food habits and the market requirement, through exploration and practice for many years, bold Innovation and development is carried out to Shanxi tradition vinegar brewing technology, until define the characteristic pure grain vinegar brewing technique with oneself today, compare with Shanxi vinegar, the smoked smell of vinegar is lighter, smell of vinegar giving off a strong fragrance, mouthfeel is sour, continuous, sweet, and color and luster glow shows unique characteristics, at dark liking by consumers in general.
Claims (7)
1. a pure grain vinegar brewing method, is characterized in that, comprises the following steps:
The first step, batching; First Chinese sorghum, wheat bran and rice bran are mixed by weight for 10:4:5, then add Chinese medicinal herbs by weight for 1:1 in compound, described Chinese medicinal herbs is several or its composition in the middle of orange peel, galingal, Chinese cassia tree, tsaoko and cloves;
Second step, steaming; The material that the first step is prepared boiling at 100 DEG C ~ 115 DEG C;
3rd step, inoculation; Inoculation after steaming pulverizing, material temperature controls 40 DEG C ~ 45 DEG C in the winter time, during summer 35 DEG C ~ 40 DEG C, mixes inoculation by bent to steaming and expansion thoroughly by weight for 20:3;
4th step, fermentation; The material inoculated is entered cylinder compacting fermentation, obtain light-coloured vinegar and pay for; Start fermentation stage and keep sealing, mid-term heats up day by day, and the later stage lowers the temperature day by day;
5th step, drenches vinegar; The light-coloured vinegar that 4th step fermented is paid for, and light-coloured vinegar pays for the smoked vinegar smoked, and water is 5:2:20 by weight, soaks 12 ~ 13 hours, begins through filter screen and drips and drench vinegar liquid;
6th step, to the sterilization of vinegar liquid;
7th step, filters vinegar liquid;
8th step, low temperature, stores under drying conditions.
2. pure grain vinegar brewing method according to claim 1, is characterized in that: cooking time is 40 ~ 60 minutes.
3. pure grain vinegar brewing method according to claim 1, is characterized in that: feed intake during steaming while evenly heat up.
4. pure grain vinegar brewing method according to claim 1, is characterized in that: steaming is cooled to 35 DEG C ~ 45 DEG C in described seeded process, then expands Qu Jinhang inoculation by weight admixing for 20:3.
5. pure grain vinegar brewing method according to claim 1, is characterized in that: described ferment middle is warming up to 30 DEG C ~ 42 DEG C day by day.
6. pure grain vinegar brewing method according to claim 1, is characterized in that: drench the sterilization of vinegar liquid steaming plant.
7. pure grain vinegar brewing method according to claim 1, is characterized in that: vinegar liquid diatomite filter filters.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105586244A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of peach juice and making method of vinegar |
| CN105586246A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of apple juice and making method of vinegar |
| CN105586245A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of mango juice and making method of vinegar |
| CN105602822A (en) * | 2016-03-29 | 2016-05-25 | 史占彪 | Vinegar prepared mainly from watermelon juice and preparation method thereof |
| CN105602824A (en) * | 2016-03-29 | 2016-05-25 | 史占彪 | Vinegar prepared mainly from dragon fruit juice and preparation method thereof |
| CN105624013A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from orange juice and preparation method of vinegar |
| CN105624015A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from honeydew melon juice and preparation method thereof |
| CN105624016A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from muskmelon juice and preparation method of vinegar |
| CN105624011A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from cantaloupe juice and preparation method of vinegar |
| CN105670900A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using orange juice as main material and production method of vinegar |
| CN105670899A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using pear juice as main material and production method of vinegar |
| CN105695294A (en) * | 2016-03-29 | 2016-06-22 | 史占彪 | Vinegar mainly prepared from pineapple juice and preparation method thereof |
| CN109234137A (en) * | 2018-11-29 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of beauty treatment health preserving vinegar |
| CN109234138A (en) * | 2018-11-30 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of broom corn millet health preserving vinegar |
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| CN101787341A (en) * | 2010-02-26 | 2010-07-28 | 山西紫林食品有限公司 | Synchronous fermentation process for mature vinegar |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105624015A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from honeydew melon juice and preparation method thereof |
| CN105624011A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from cantaloupe juice and preparation method of vinegar |
| CN105586245A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of mango juice and making method of vinegar |
| CN105602822A (en) * | 2016-03-29 | 2016-05-25 | 史占彪 | Vinegar prepared mainly from watermelon juice and preparation method thereof |
| CN105602824A (en) * | 2016-03-29 | 2016-05-25 | 史占彪 | Vinegar prepared mainly from dragon fruit juice and preparation method thereof |
| CN105624013A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from orange juice and preparation method of vinegar |
| CN105586246A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of apple juice and making method of vinegar |
| CN105624016A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from muskmelon juice and preparation method of vinegar |
| CN105586244A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of peach juice and making method of vinegar |
| CN105670900A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using orange juice as main material and production method of vinegar |
| CN105670899A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using pear juice as main material and production method of vinegar |
| CN105695294A (en) * | 2016-03-29 | 2016-06-22 | 史占彪 | Vinegar mainly prepared from pineapple juice and preparation method thereof |
| CN105624015B (en) * | 2016-03-29 | 2020-11-24 | 史占彪 | Vinegar mainly prepared from honeydew melon juice and preparation method thereof |
| CN109234137A (en) * | 2018-11-29 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of beauty treatment health preserving vinegar |
| CN109234138A (en) * | 2018-11-30 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of broom corn millet health preserving vinegar |
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