CN106148158A - A kind of brewing method of mature vinegar - Google Patents
A kind of brewing method of mature vinegar Download PDFInfo
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- CN106148158A CN106148158A CN201610867757.XA CN201610867757A CN106148158A CN 106148158 A CN106148158 A CN 106148158A CN 201610867757 A CN201610867757 A CN 201610867757A CN 106148158 A CN106148158 A CN 106148158A
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- mixed
- saccharifying
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- wheat bran
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- General Health & Medical Sciences (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The brewing method of a kind of mature vinegar, after the steaming that added water by wheat bran, adds bent essence, aerated koji making on koji bed, obtains Fuqu；Sorghum vulgare Pers. mixes with rice and pulverizes to obtain mixed powder, adds and recognize material under water room temperature, obtain processed grain；Fuqu is mixed and is smashed to obtain mixed material with processed grain, add water content, under room temperature saccharifying and after controlling saccharifying mixed material alcoholic strength be 7 °～8 °；Sorghum husk, wheat bran are mixed with the mixed material of saccharifying, puts in acetic fermentation pool and ferment, obtain fermentation material；Fermentation material is poured in vinegar spaying pool, add warm water, after soaking 4h～5h, with steam sterilization, prepare mature vinegar.Advantage is: technique is simple, with short production cycle, and product special flavour is unique, and color and luster is reddish brown shinny, and concentration is suitable, heavy flavour of vinegar fragrance, and ester perfume (or spice) is pure, the mature vinegar sour and sweet palatability prepared.
Description
Technical field
The invention belongs to vinegar brewing field, particularly to the brewing method of a kind of mature vinegar.
Background technology
The sour in the mouth of vinegar and mellow, it is requisite flavoring agent in culinary art, in vinegar in addition to containing acetic acid, also
Containing some other nutritional labeling useful to health, such as lactic acid, gluconic acid, succinic acid, aminoacid, sugar, calcium, phosphorus, ferrum, dimension
Raw element B2 etc..Add vinegar when culinary art and can play mediation dish flavour, increase the fragrance of dish, remove smell；It
Can reduce ascorbic loss in raw material, promote the dissolving of the mineralogical compositions such as calcium, phosphorus, ferrum in raw material, improve dish nutritive value
Absorption rate with human body；Can regulate and stimulate the appetite of people, the secretion of facilitating digestion liquid, the digestion contributing to food is inhaled
Receive.
Traditional mature vinegar is with Sorghum vulgare Pers., wheat bran, bran coat and water as primary raw material, with Fructus Hordei Vulgaris, the made Daqu (massive raw stater for alcholic liquor) of Semen Pisi sativi as saccharifying
Leaven, after alcohol fermentation, then forms through solid-state acetic fermentation, the smoked operation brew such as unstrained spirits, aging, then " the summer through 1 year
Exposure to Sunlight, the winter drags for ice " improve acidity, just can be with mature vinegar.Although the mature vinegar pure in mouth feel prepared, but complex process, starch during saccharifying
Utilization rate is the highest, and the production cycle is long.
Summary of the invention
The technical problem to be solved in the present invention is to provide one, and technique is simple, with short production cycle, product special flavour is unique, starch
The brewing method of the mature vinegar that utilization rate is high.
The technical solution of the present invention is:
A kind of brewing method of mature vinegar, it comprises the concrete steps that:
1, yeast production
The regulation that added water by wheat bran is 35%～45% to wheat bran containing water quality, 100 DEG C～150 DEG C of steamings 0.8h～
1.2h, is cooled to 23 DEG C～24 DEG C, adds the bent essence accounting for wheat bran quality 0.03%～0.05%, on koji bed at 37 DEG C～38 DEG C
Aerated koji making 28h～35h, obtains Fuqu；
2, steaming
Sorghum vulgare Pers. is mixed and pulverize to obtain mixed powder with rice according to mass ratio 1:0.9～1:1.1, adds water regulation to mixed
Closing powder containing water quality is 35%～45%, places 3h～5h and carry out recognizing material under room temperature, at 100 DEG C～150 DEG C of steamings 1h～2h,
Obtain processed grain；
3, saccharifying
Fuqu is mixed and smash to obtain mixed material according to processed grain quality than 1:2.8～1:3.2, adds water regulation
Be 65%～70% to mixed material containing water quality, under room temperature in saccharifying pond saccharifying 8 days～10 days, control mixture after saccharifying
Cooking wine precision is 7 °～8 °；
4, acetic fermentation
Sorghum husk, wheat bran are mixed according to mass ratio 1:1:1 with the mixed material of saccharifying, puts in acetic fermentation pool and ferment
23 days～25 days, obtain fermentation material；
5, vinegar is drenched
Fermentation material is poured in vinegar spaying pool, adds 30 DEG C～the warm water of 40 DEG C, after soaking 4h～5h, with steam at 85 DEG C～
Sterilizing 2h～3h at 90 DEG C, prepares mature vinegar.
Described Qu Jingwei WUYI HONGQU essence or acetic acid black fermented preparation essence.
Beneficial effects of the present invention:
Technique is simple, and dispensing is scientific and reasonable, unique with the mature vinegar product special flavour that Sorghum vulgare Pers. and rice prepare for raw material.Through steaming
Rear saccharifying, decomposes the starchiness in raw material, improves the content of fermentable sugar, the beneficially growth and breeding of microorganism, improves and form sediment
Powder utilization rate, shortens the production cycle, by the mixed material of sorghum husk, wheat bran and saccharifying through acetic fermentation, pouring vinegar, can increase
The effective ingredient of finished product, adds the fragrance of grain, promotes esterification process, and color and luster is reddish brown shinny, and concentration is suitable, and vinegar is aromatic
Strongly fragrant, ester perfume (or spice) is pure, the mature vinegar sour and sweet palatability prepared.
Detailed description of the invention
Embodiment 1
1, yeast production
It is 35% that regulation to the wheat bran that added water by wheat bran contains water quality, 100 DEG C of steamings 0.8h, is cooled to 23 DEG C, and addition accounts for
The WUYI HONGQU essence of wheat bran quality 0.03%, on koji bed, aerated koji making 28h at 37 DEG C, obtains Fuqu；
2, steaming
Sorghum vulgare Pers. is mixed and pulverize to obtain mixed powder with rice according to mass ratio 1:0.9, adds water and regulate to mixed powder
It is 35% containing water quality, places 3h under room temperature and carry out recognizing material, 100 DEG C of steamings 1h, obtain processed grain；
3, saccharifying
Fuqu is mixed and smash to obtain mixed material according to processed grain quality than 1:2.8, adds water regulation to mixing
Material is 65% containing water quality, under room temperature in saccharifying pond saccharifying 8 days, controlling mixed material alcoholic strength after saccharifying is 7 °；
4, acetic fermentation
Sorghum husk, wheat bran are mixed according to mass ratio 1:1:1 with the mixed material of saccharifying, puts in acetic fermentation pool and ferment
23 days, obtain fermentation material；
5, vinegar is drenched
Fermentation material is poured in vinegar spaying pool, add the warm water of 30 DEG C, after soaking 4h, by steam sterilizing 2h at 85 DEG C, system
Obtain mature vinegar.
Embodiment 2
1, yeast production
It is 45% that regulation to the wheat bran that added water by wheat bran contains water quality, 150 DEG C of steamings 1.2h, is cooled to 24 DEG C, and addition accounts for
The WUYI HONGQU essence of wheat bran quality 0.05%, on koji bed, aerated koji making 35h at 38 DEG C, obtains Fuqu；
2, steaming
Sorghum vulgare Pers. is mixed and pulverize to obtain mixed powder with rice according to mass ratio 1:1.1, adds water and regulate to mixed powder
It is 45% containing water quality, places 5h under room temperature and carry out recognizing material, 150 DEG C of steamings 2h, obtain processed grain；
3, saccharifying
Fuqu is mixed and smash to obtain mixed material according to processed grain quality than 1:3.2, adds water regulation to mixing
Material is 70% containing water quality, under room temperature in saccharifying pond saccharifying 10 days, controlling mixed material alcoholic strength after saccharifying is 8 °；
4, acetic fermentation
Sorghum husk, wheat bran are mixed according to mass ratio 1:1:1 with the mixed material of saccharifying, puts in acetic fermentation pool and ferment
25 days, obtain fermentation material；
5, vinegar is drenched
Fermentation material is poured in vinegar spaying pool, add the warm water of 40 DEG C, after soaking 5h, by steam sterilizing 3h at 90 DEG C, system
Obtain mature vinegar.
Embodiment 3
1, yeast production
It is 40% that regulation to the wheat bran that added water by wheat bran contains water quality, 120 DEG C of steamings 1h, is cooled to 23 DEG C, adds and account for bran
The acetic acid black fermented preparation essence of cortex amount 0.04%, on koji bed, aerated koji making 32h at 37 DEG C, obtains Fuqu；
2, steaming
Sorghum vulgare Pers. is mixed and pulverize to obtain mixed powder with rice according to mass ratio 1:1, adds water regulation and contain to mixed powder
Water quality is 40%, places 3h-5h and carries out recognizing material, 120 DEG C of steamings 1.5h, obtain processed grain under room temperature；
3, saccharifying
Fuqu is mixed and smash to obtain mixed material according to processed grain quality than 1:3, adds water and regulate to mixture
Material is 68% containing water quality, under room temperature in saccharifying pond saccharifying 9 days, controlling mixed material alcoholic strength after saccharifying is 7 °；
4, acetic fermentation
Sorghum husk, wheat bran are mixed according to mass ratio 1:1:1 with the mixed material of saccharifying, puts in acetic fermentation pool and ferment
24 days, obtain fermentation material；
5, vinegar is drenched
Fermentation material is poured in vinegar spaying pool, add the warm water of 35 DEG C, after soaking 4.5h, with steam sterilizing at 88 DEG C
2.5h, prepares mature vinegar.
Organoleptic indicator and the physical and chemical index of embodiment of the present invention 1-3 are as shown in table 1:
Table 1
| Color and luster | Fragrance | Flavour | Total acid (with Acetometer) |
| Reddish brown shinny | Heavy flavour of vinegar fragrance ester perfume (or spice) is pure | Tart flavour is agreeable to the taste | ≥7.0g/100ml |
Claims (2)
1. a brewing method for mature vinegar, is characterized in that:
Specifically comprise the following steps that
1), yeast production
The regulation that added water by wheat bran is 35%～45% to wheat bran containing water quality, in 100 DEG C～150 DEG C of steamings 0.8h～1.2h, fall
Temperature, to 23 DEG C～24 DEG C, adds the bent essence accounting for wheat bran quality 0.03%～0.05%, system of ventilating at 37 DEG C～38 DEG C on koji bed
Bent 28h～35h, obtains Fuqu；
2), steaming
Sorghum vulgare Pers. is mixed and pulverize to obtain mixed powder with rice according to mass ratio 1:0.9～1:1.1, adds water and regulate to mixed powder
Material is 35%～45% containing water quality, places 3h～5h and carries out recognizing material, at 100 DEG C～150 DEG C of steamings 1h～2h, obtain ripe under room temperature
Grain processed；
3), saccharifying
Fuqu is mixed and smash to obtain mixed material according to processed grain quality than 1:2.8～1:3.2, adds water regulation to mixed
Compound material is 65%～70% containing water quality, under room temperature in saccharifying pond saccharifying 8 days～10 days, control mixture cooking wine after saccharifying
Precision is 7 °～8 °；
4), acetic fermentation
Sorghum husk, wheat bran are mixed according to mass ratio 1:1:1 with the mixed material of saccharifying, puts in acetic fermentation pool and ferment 23 days
～25 days, obtain fermentation material；
5), vinegar is drenched
Fermentation material is poured in vinegar spaying pool, add 30 DEG C～the warm water of 40 DEG C, after soaking 4h～5h, with steam at 85 DEG C～90 DEG C
Lower sterilizing 2h～3h, prepares mature vinegar.
The brewing method of mature vinegar the most according to claim 1, is characterized in that: described Qu Jingwei WUYI HONGQU essence or acetic acid are black
Bent essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610867757.XA CN106148158A (en) | 2016-09-30 | 2016-09-30 | A kind of brewing method of mature vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610867757.XA CN106148158A (en) | 2016-09-30 | 2016-09-30 | A kind of brewing method of mature vinegar |
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| CN106148158A true CN106148158A (en) | 2016-11-23 |
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| CN201610867757.XA Pending CN106148158A (en) | 2016-09-30 | 2016-09-30 | A kind of brewing method of mature vinegar |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701520A (en) * | 2017-01-23 | 2017-05-24 | 淄博元和农业发展有限公司 | Vinegar brewing process |
| CN107686808A (en) * | 2017-09-27 | 2018-02-13 | 杜文亮 | A kind of vinegar preparation method of hot fermentation |
| CN107937234A (en) * | 2017-11-24 | 2018-04-20 | 石嘴山市田园食品有限公司 | Utilize the method for solid fermentation method production grape pip vinegar |
| CN108130260A (en) * | 2018-01-30 | 2018-06-08 | 青铜峡市叶青根深果醋有限公司 | A kind of selenium-rich pear vinegar and its preparation process |
-
2016
- 2016-09-30 CN CN201610867757.XA patent/CN106148158A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701520A (en) * | 2017-01-23 | 2017-05-24 | 淄博元和农业发展有限公司 | Vinegar brewing process |
| CN107686808A (en) * | 2017-09-27 | 2018-02-13 | 杜文亮 | A kind of vinegar preparation method of hot fermentation |
| CN107937234A (en) * | 2017-11-24 | 2018-04-20 | 石嘴山市田园食品有限公司 | Utilize the method for solid fermentation method production grape pip vinegar |
| CN108130260A (en) * | 2018-01-30 | 2018-06-08 | 青铜峡市叶青根深果醋有限公司 | A kind of selenium-rich pear vinegar and its preparation process |
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Application publication date: 20161123 |